An apparatus and process for the preparation of a synthetic bread flavour ketone

Abstract

This invention relates to a device and process for preparing ketone for compound flavoring bread, and specifically to the technical field of preparing ketone for compound flavoring bread. It includes a fermentation cabinet, a fermenter, and a oscillating component. The fermenter comprises several rotating shafts evenly spaced along its height inside the fermentation cabinet, each shaft equipped with a fermentation plate, and a fermentation conveyor belt fitted onto the fermentation plate. An oscillating component is also provided on one side of the fermenter to shorten fermentation time and improve fermentation efficiency, driving the raw materials to be fermented to be evenly spread on the fermentation conveyor belt. This invention solves the following problems existing in the prior art: First, the prior art mainly uses stirring for product fermentation, which causes the raw materials to be fermented to accumulate in one place. The raw materials in the middle are blocked by other raw materials, resulting in low fermentation efficiency, or even failure to ferment, thus leading to inconsistent fermentation efficiency throughout the entire container and affecting the final quality of the fermented product.

Description

Technical Field

[0001] This invention relates to the technical field of preparing compound flavor bread ketone, and particularly to an apparatus and process for preparing compound flavor bread ketone. Background Technology

[0002] Bread ketone, a compound flavoring agent, is a chemical substance whose main component is 2-methyltetrahydrofuran-3-one. This compound possesses a variety of aroma characteristics, including those of rum, cocoa, coffee, tomato, mushroom, passion fruit, peanut, pork, potato, aged wine, and bread. Bread ketone is widely found in nature in many foods, such as beer, bread, cocoa, and coffee. Its aroma components make it an important raw material for flavoring food and tobacco.

[0003] There are generally two methods for preparing ketones, a compound flavoring agent: microbial fermentation and chemical synthesis. Taking microbial fermentation as an example, it utilizes microorganisms (such as bacteria, fungi, or yeast) to carry out metabolic activities in a suitable culture medium, producing the target compound through a biosynthetic pathway. This method can mimic the metabolic processes of natural plants and animals, thus efficiently synthesizing flavoring compounds.

[0004] For example, Chinese patent CN115433032B discloses an organic fertilizer microbial fermentation device, which includes a mixing tank, a support frame rotatably connected to both sides of the mixing tank, a material inlet on the lower side of the outer surface of the mixing tank, a sealing plate hinged and sealed inside the material inlet, a drive assembly at both ends of the outer surface of the mixing tank, and a stirring assembly inside the mixing tank. The drive assembly drives the mixing tank inside the support frame to rotate, and the stirring assembly inside the mixing tank realizes the rotation and lateral turning action of the material in the mixing tank, which greatly improves the material mixing efficiency.

[0005] However, the above-mentioned fermentation device still has some shortcomings in actual use:

[0006] 1. Firstly, existing fermentation devices typically employ a barrel-type structure, where mixed raw materials are loaded into the barrel for stirring and then left to ferment. During this process, the raw materials exposed at the top ferment first, followed by gradual fermentation towards the interior of the product. This fermentation method causes the raw materials to accumulate, resulting in low fermentation efficiency in the middle due to blockage. In some cases, the accumulation can even cause the raw materials in the middle to spoil and fail to ferment, leading to inconsistent fermentation efficiency throughout the barrel and affecting the final quality of the product.

[0007] 2. Furthermore, although the existing equipment can improve the fermentation efficiency of the product, its fermentation efficiency is poor, and the existing equipment is not effective in optimizing fermentation conditions. It cannot achieve temperature control and pH adjustment during the fermentation process, resulting in the fermentation not achieving the best fermentation effect.

[0008] Therefore, based on the above-stated viewpoints, there is still room for improvement in existing fermentation equipment. Summary of the Invention

[0009] To address the above problems, this invention provides a chemical flavoring bread ketone preparation apparatus and process, employing the following technical solution:

[0010] In a first aspect, this application provides a compound flavor bread ketone preparation apparatus, including a fermentation cabinet for fermenting a compound flavor bread ketone strain.

[0011] A fermenter is used for fermenting raw materials. The fermenter includes several rotating shafts arranged at equal intervals along the height inside the fermentation cabinet. Each of the rotating shafts is equipped with a fermentation plate, and a fermentation conveyor belt is fitted onto the fermentation plate. The fermentation conveyor belt has a fermentation zone for fermenting raw materials.

[0012] One side of the fermenter is also equipped with a swinging component that shortens the fermentation time and improves the fermentation efficiency, driving the raw materials to be fermented to be evenly spread on the fermentation conveyor belt.

[0013] Preferably, the fermentation plate has arc-shaped movable grooves at its four corners, and each arc-shaped movable groove has a drive shaft rotatably mounted on it via bearings. The fermentation conveyor belt is fitted onto the four drive shafts of the fermentation plate, and a transmission motor is mounted on one side of each drive shaft.

[0014] Preferably, the fermenter further includes a discharge component for uniform material discharge. The discharge component includes several sets of guide columns arranged along the height direction inside the fermentation chamber, and a guide threaded rod is provided between each set of guide columns. Each set of guide threaded rods is rotatably mounted on the inner wall of the fermentation chamber, and a control belt is sleeved on the same side of the two sets of guide threaded rods. A drive motor is installed on one side of the guide threaded rod, and the drive motor is mounted on the outer wall of the fermentation chamber through a motor mount.

[0015] Preferably, each set of guide threaded rods and guide columns is provided with a discharge nozzle that sprays raw materials outward.

[0016] Preferably, the top of the fermentation cabinet is equipped with a primary storage tank for storing raw materials for preparing the compound flavoring bread ketone. A feeding pipe is installed at the bottom of the primary storage tank. An adjustment frame is installed on the side of the feeding pipe away from the primary storage tank. A liquid outlet is opened at the bottom of the adjustment frame. A main pipe is installed at the liquid outlet of the adjustment frame. The main pipe is connected to a discharge nozzle.

[0017] Preferably, the oscillating component includes several oscillating gears mounted on the same side of the rotating shaft. The oscillating gears are rotatably mounted on the outer wall of the fermentation tank. The bottom of the several oscillating gears is engaged with an oscillating rack that is slidably mounted on the outer wall of the fermentation tank. Oscillating springs are mounted on both sides of the oscillating rack. The end of the oscillating spring away from the oscillating rack is mounted on the fermentation tank.

[0018] The fermentation tank is also equipped with several turntables at equal intervals on the side near the oscillating gear. The turntables are equipped with oscillating columns. During the rotation of the oscillating columns, the oscillating columns squeeze the oscillating rack, causing the oscillating rack to move.

[0019] Preferably, a swing belt is installed on several of the turntables, and a linkage belt is installed between one turntable and the other shaft.

[0020] Preferably, the fermentation tank is equipped with an electric push rod, the output end of which extends into the fermentation tank, and a linkage right-angle rod is provided on the output end of the electric push rod. A sliding sleeve is rotatably installed on the linkage right-angle rod away from the output end of the electric push rod.

[0021] Preferably, the guide threaded rod connecting the linkage belt inside the fermentation tank is cut off in the middle, and the sliding sleeve is slidably disposed at the corresponding cut-off point of the guide threaded rod, and a cross groove for sliding fit is provided between the corresponding guide threaded rod and the sliding sleeve.

[0022] Secondly, this application also provides a process for preparing the compound flavoring bread ketone, the process of which is as follows:

[0023] S1. Preparation: First, select a suitable microbial strain for producing synthetic flavor bread ketone, and prepare the fermentation culture medium for the microbial strain.

[0024] S2. Fermentation operation: Microbial strains are inoculated into fermentation culture medium, and then the mixed liquid is sprayed into the fermenter and fermented under suitable temperature, pH and oxygen conditions. During the fermentation process, the microbial strains produce metabolites, including compound flavoring bread ketone.

[0025] S3, Secondary Fermentation: The fermenter undergoes secondary fermentation via a swing mechanism;

[0026] S4. Separation and extraction: After fermentation is completed, the fermentation liquid is separated and extracted to obtain a mixture of compound flavoring bread ketone;

[0027] S5. Refining and Purification: The extracted compound flavoring and bread ketone mixture is refined and purified to remove impurities and improve purity.

[0028] S6. Packaging and Storage: Package the prepared compound flavoring bread ketone.

[0029] In summary, this application includes at least one of the following beneficial technical effects:

[0030] I. This invention, through the cooperation of multiple sets of fermentation plates, fermentation conveyor belts and fermentation cabinets, can ensure that the mixed raw materials can be laid in sheets on the fermentation conveyor belt for rapid fermentation each time, which greatly improves the efficiency of product fermentation; at the same time, it can also effectively solve the problem that the product stirring and fermentation process in the prior art is prone to low product fermentation efficiency and the product is very easy to deteriorate and be damaged during the fermentation process.

[0031] Second, this invention can evenly spray the mixed raw materials onto the fermentation conveyor belt through the discharge nozzle, so that the mixed raw materials can be of uniform thickness. This facilitates the rapid penetration of the fermentation culture medium into the mixed raw materials, ensuring the efficiency of product fermentation.

[0032] Third, the oscillating component of the present invention can control the fermentation plate and the fermentation conveyor belt to oscillate at a uniform speed, ensuring that the mixed raw materials on the fermentation conveyor belt can oscillate synchronously with the fermentation culture medium, thereby improving the efficiency of penetration between the mixed raw materials and the fermentation culture medium.

[0033] Fourth, the switching component of the present invention enables the discharge nozzle to switch between different materials, allowing the discharge nozzle to spray mixed raw materials and adjust the pH value of the mixed raw materials as a base liquid, thereby improving the fermentation efficiency of the mixed raw materials. Attached Figure Description

[0034] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0035] Figure 1 This is a schematic diagram of the main structure of the present invention.

[0036] Figure 2 This is a schematic diagram of the structure between the discharge component and the oscillating component of the present invention.

[0037] Figure 3 This is a first-view structural schematic diagram of the fermenter of the present invention.

[0038] Figure 4 This is a second-view structural schematic diagram of the fermenter of the present invention.

[0039] Figure 5 This is a schematic diagram of the structure of the No. 1 storage box, the feeding pipe, the main pipe and the discharge component of the present invention.

[0040] Figure 6 This is a schematic diagram of the structure of the No. 1 storage box, the feeding pipe, the main pipe and the switching component of the present invention.

[0041] Figure 7 This is a first-view structural schematic diagram of the switching component of the present invention.

[0042] Figure 8 This is a schematic diagram of the structure of the swing component of the present invention.

[0043] Figure 9 This is a schematic diagram of the material discharge component of the present invention.

[0044] Figure 10 This is a schematic diagram of the material feeding component of the present invention.

[0045] Figure 11 This is a partial structural diagram of the switching component of the present invention from a first-view perspective.

[0046] Figure 12 This is a partial structural schematic diagram of the feeding component of the present invention from a second perspective.

[0047] Figure 13 This is a flowchart of the process for preparing the compound flavoring bread ketone of the present invention.

[0048] Explanation of reference numerals in the attached drawings: 1. Fermentation cabinet; 2. Fermenter; 20. Rotating shaft; 21. Fermentation plate; 22. Fermentation conveyor belt; 220. Drive shaft; 221. Drive motor; 4. Discharge component; 40. Guide column; 41. Guide threaded rod; 42. Control belt; 43. Drive motor; 44. Discharge nozzle; 50. Storage tank No. 1; 51. Feeding pipe; 52. Main pipe; 6. Swinging component; 60. Swinging gear; 61. Swinging rack; 62. Swinging spring; 63. Turntable; 6 4. Swing column; 65. Swing belt; 66. Linkage belt; 7. Feeding component; 70. Baffle; 71. Scraper; 72. Sealing spring; 73. Linkage plate; 74. Inclined block; 90. Electric push rod; 91. Linkage right angle rod; 92. Sliding sleeve; 93. Cross slide groove; 8. Switching component; 80. Second storage box; 81. Adjusting pipe; 82. Adjusting frame; 83. Switching block; 84. First switching slot; 85. Second switching slot; 86. Switching spring; 87. Switching button. Detailed Implementation

[0049] The following is in conjunction with the appendix Figures 1-13 This application will be described in further detail.

[0050] This application discloses an apparatus and process for preparing a compound flavoring bread ketone.

[0051] Bread ketone, a compound flavoring agent, is a colorless to pale yellow liquid, with 2-methyltetrahydrofuran-3-one as its main component. Microbial fermentation technology is also widely used in flavoring production.

[0052] Microbial fermentation technology is a technique that utilizes microbial strains (such as yeast and bacteria) to synthesize target products through metabolic pathways under appropriate fermentation conditions. In the production of synthetic flavoring bread ketone, suitable microbial strains, appropriate culture media, and fermentation conditions can be used to enable the microbial strains to synthesize the synthetic flavoring bread ketone during fermentation.

[0053] The advantages of microbial fermentation technology for producing synthetic flavoring bread ketone include a relatively environmentally friendly production process, a wide range of raw material sources, and stable product quality. However, it is also necessary to pay attention to the selection of microbial strains and the optimization of culture conditions to improve the yield and purity of the product.

[0054] First, this application proposes a device for preparing compound flavor bread ketone. The preparation of compound flavor bread ketone first requires microbial fermentation. Existing fermentation devices usually adopt a barrel structure, in which mixed raw materials are transferred into the barrel for stirring and then left to ferment. During the fermentation process, the raw materials exposed on the outside usually ferment first, and then gradually ferment into the inside of the product. This fermentation method will cause the raw materials to be fermented to pile up. At this time, the raw materials in the middle are blocked, resulting in low fermentation efficiency, or even failure to ferment. This leads to uneven fermentation efficiency of the product in the whole barrel, affecting the quality of the final fermented product.

[0055] Furthermore, although existing devices can improve the fermentation efficiency of products, their fermentation efficiency is poor, and the existing devices are not effective in optimizing fermentation conditions, and cannot achieve temperature control and pH adjustment during the fermentation process, resulting in the fermentation not achieving the best fermentation effect.

[0056] Therefore, this application proposes a chemical flavoring bread ketone preparation apparatus to solve the above problems.

[0057] Example 1:

[0058] Reference Figure 1 As shown, a compound flavor bread ketone preparation device includes a fermentation cabinet 1 for fermenting the strains used to prepare the compound flavor bread ketone.

[0059] The fermentation cabinet 1 in this application is equipped with two sealed doors that can be actively controlled to open and close, which facilitates cleaning of the interior of the fermentation cabinet 1 and regular maintenance of the interior of the fermentation cabinet 1.

[0060] The fermentation cabinet 1 has a constant temperature control function, which ensures that the internal temperature remains constant within a suitable range for product fermentation over a long period of time.

[0061] See Figure 2 , Figure 3 and Figure 4The diagram shown is a structural schematic of the fermenter 2 in this application. The fermenter 2 is used for the fermentation of raw materials. The fermenter 2 includes several rotating shafts 20 arranged at equal intervals along the height inside the fermentation cabinet 1. Each of the rotating shafts 20 is equipped with a fermentation plate 21, and a fermentation conveyor belt 22 is sleeved on the fermentation plate 21. The fermentation conveyor belt 22 is provided with a fermentation zone for the fermentation of raw materials.

[0062] Fermenter 2 is installed inside fermentation cabinet 1 and is used for product fermentation. Fermentation cabinet 1 has several fermentation plates 21 evenly spaced along its height, and fermentation conveyor belt 22 is installed on the fermentation plates 21. Fermentation conveyor belt 22 can rotate at a uniform speed along the surface of fermentation plate 21.

[0063] The raw materials for producing the compound flavor bread ketone are mixed and stored in the storage box at the top of the fermentation cabinet 1. Then the raw materials enter the discharge nozzle 44 through the feeding pipe 51, and finally are sprayed from the discharge nozzle 44 onto the fermentation conveyor belt 22 on the fermentation plate 21 until the raw materials are evenly spread on the fermentation conveyor belt 22.

[0064] See Figure 5 , Figure 6 and Figure 7 The diagram shows a structural schematic of the mixing and conveying of raw materials. The top of the fermentation tank 1 is equipped with a first storage box 50 for storing raw materials for preparing the compound flavoring bread ketone. The bottom of the first storage box 50 is equipped with a feeding pipe 51. An adjustment frame 82 is installed on the side of the feeding pipe 51 away from the first storage box 50. The bottom of the adjustment frame 82 is provided with a liquid outlet. The liquid outlet of the adjustment frame 82 is connected to a main pipe 52, which is connected to the discharge nozzle 44.

[0065] It should be noted that the bottom of the main pipe 52 is equipped with an outlet tank that can be actively closed. The purpose of this is to ensure that the cleaning fluid used for cleaning can be quickly discharged from the storage tank when the storage tank is flushed and cleaned in the future.

[0066] The No. 1 storage tank 50 is equipped with a known pump to ensure that the mixed raw materials can be transported along the feeding pipe 51.

[0067] When the discharge nozzle 44 sprays the raw materials to be fermented, the pump in the No. 1 storage tank 50 is powered on and starts, transporting the mixed raw materials inside to the feeding pipe 51. Then the mixed liquid enters the working trough on one side of the regulating frame 82. Then the mixed liquid enters the main pipe 52 from the liquid outlet at the bottom of the regulating frame 82. Then the mixed liquid in the main pipe 52 enters the discharge nozzle 44 and sprays it out onto the fermentation conveyor belt 22 at its bottom until the mixed raw materials are evenly spread on the fermentation conveyor belt 22.

[0068] After the mixed raw materials are evenly spread on the fermentation conveyor belt 22, the oscillating component 6 is activated. The oscillating component 6 drives the mixed raw materials to oscillate at a uniform speed, so that the mixed raw materials can oscillate evenly in a small range on the fermentation conveyor belt 22. The fermenter 2 is also equipped with an oscillating component 6 on one side to shorten its fermentation time and improve fermentation efficiency, which drives the raw materials to be fermented to be evenly spread on the fermentation conveyor belt 22.

[0069] Let's look again. Figure 5 and Figure 6 As shown, the mixed raw materials are sprayed from the discharge nozzle 44, but after being sprayed, they can only accumulate on the fermentation conveyor belt 22 and cannot be evenly spread on the fermentation conveyor belt 22. Therefore, this application proposes a discharge component 4, which can evenly drive the discharge nozzle 44 to move back and forth along the length of the fermentation plate 21. After the discharge nozzle 44 moves back and forth, it can spray the mixed raw materials outward at a uniform speed, thus effectively ensuring that the mixed raw materials are evenly spread on the fermentation conveyor belt 22 at the upper end of the fermentation plate 21. Specifically, the fermenter 2 also includes a discharge component 4 for uniform material discharge. The discharge component 4 includes several sets of guide columns 40 arranged along the height direction inside the fermentation cabinet 1, and a guide threaded rod 41 is also provided between each set of guide columns 40. Each set of guide threaded rods 41 is rotatably mounted on the inner wall of the fermentation frame, and a control belt 42 is sleeved on the same side of the two sets of guide threaded rods 41. A drive motor 43 is installed on one side of the guide threaded rod 41, and the drive motor 43 is mounted on the outer wall of the fermentation cabinet 1 through a motor mount.

[0070] Each set of guide threaded rods 41 and guide posts 40 is equipped with a discharge nozzle 44 that sprays raw materials outward.

[0071] It should be noted that in the initial state, the discharge nozzle 44 is screwed onto the guide threaded rod 41, and the discharge nozzle 44 is located on one side of the guide threaded rod 41.

[0072] In practice, the drive motor 43 is started, and the drive motor 43 controls the guide threaded rod 41 to rotate. Then, the discharge nozzle 44 screwed on the guide threaded rod 41 moves back and forth along the length of the guide post 40 and the guide threaded rod 41. When it moves back and forth, the discharge nozzle 44 sprays the mixed raw materials onto the fermentation conveyor belt 22 below until a thin and uniform sheet product is laid on the upper end of the fermentation conveyor belt 22, so that the fermentation culture medium liquid can better penetrate into the mixed raw materials to carry out the fermentation operation.

[0073] After the product has been laid on several fermentation conveyor belts 22 inside the fermentation tank 1, the drive motor 43 stops moving and controls the discharge nozzle 44 to move to one side of the fermentation tank 1.

[0074] At the same time, the existing known temperature control system inside the fermentation cabinet 1 is activated, so that the inside of the fermentation cabinet 1 is kept in a specified humidity and temperature environment, so that the mixed raw materials supported by several fermentation plates 21 inside the fermentation cabinet 1 can be fermented quickly.

[0075] Reference Figure 8 As shown, this is a schematic diagram of the structure of the fermentation plate 21 swinging at a constant speed in this application; specifically, the swinging component 6 includes a plurality of swinging gears 60 mounted on the same side of the rotating shafts 20. The swinging gears 60 are rotatably mounted on the outer wall of the fermentation cabinet 1. The bottom of the plurality of swinging gears 60 is engaged with a swinging rack 61 that is slidably mounted on the outer wall of the fermentation cabinet 1. Swinging springs 62 are mounted on both sides of the swinging rack 61. The end of the swinging spring 62 away from the swinging rack 61 is mounted on the fermentation cabinet 1.

[0076] The fermentation tank 1 is also provided with several turntables 63 at equal intervals on the side near the swing gear 60. Swing columns 64 are installed on the turntables 63. During the rotation, the swing columns 64 squeeze the swing rack 61, causing the swing rack 61 to move.

[0077] A swing belt 65 is installed on several turntables 63, and a linkage belt 66 is installed between one turntable 63 and the other shaft 20.

[0078] It should be noted that in the initial state, the oscillating gear 60 is engaged with the middle of the oscillating rack 61, and the fermentation plate 21 is in a horizontal state.

[0079] In practice, when the guide thread rod 41 rotates, it controls the rotation of one side of the turntable 63 through the linkage belt 66. A swing belt 65 is set between several turntables 63, so several turntables 63 on the outer wall of the fermentation tank 1 can rotate synchronously. When several turntables 63 rotate synchronously, the swing column 64 on the turntable 63 squeezes the swing rack 61 on the outer wall of the fermentation tank 1, so that the swing rack 61 can move towards the swing spring 62 on one side. After the swing column 64 separates from the swing rack 61, the swing rack 61 can automatically reset under the drive of the swing spring 62. As several swing columns 64 on the turntable 63 squeeze the swing rack 61 back and forth, the swing rack 61 can move horizontally back and forth along the outer wall of the fermentation tank 1.

[0080] When the oscillating rack 61 moves back and forth, the oscillating gear 60 meshing on the oscillating rack 61 can rotate back and forth, and the rotating shaft 20 connected to the oscillating gear 60 drives the fermentation plate 21 and the fermentation conveyor belt 22 to oscillate, so that the mixed raw materials spread on the fermentation conveyor belt 22 can shake. During the shaking process, the permeability between the fermentation culture medium liquid and the mixed raw materials can be increased, thereby indirectly improving the fermentation efficiency of the mixed raw materials and shortening the fermentation time.

[0081] See Figure 8 and Figure 9 As shown, an electric push rod 90 is installed on the fermentation cabinet 1. The output end of the electric push rod 90 extends into the fermentation cabinet 1, and a linkage right angle rod 91 is provided on the output end of the electric push rod 90. A sliding sleeve 92 is rotatably installed on the linkage right angle rod 91 away from the output end of the electric push rod 90.

[0082] The guide thread rod 41 connecting the linkage belt 66 inside the fermentation tank 1 is cut off in the middle, and the sliding sleeve 92 is slidably disposed at the cut-off point of the corresponding guide thread rod 41, and a cross groove 93 for sliding fit is provided between the corresponding guide thread rod 41 and the sliding sleeve 92.

[0083] It should be noted that, in the initial state, the guide thread rod 41 at the top inside the fermentation tank 1 is connected to the linkage belt 66, and the other end of the linkage belt 66 is sleeved on the turntable 63 on one side. The guide thread rod 41 on the linkage belt 66 is cut off from one side, and a sliding sleeve 92 is slidably provided at the cut-off point.

[0084] In the initial state, the sliding sleeve 92 is located on one side of the guide thread rod 41.

[0085] The electric actuator 90 is activated, causing its output end to open. The electric actuator 90 controls the sliding sleeve 92 to insert into the cut-off point of the guide thread rod 41, and the sliding sleeve 92 blocks the cut-off point of the guide thread rod 41, so that the two halves of the guide thread rod 41 are connected together. At this time, when the guide thread rod 41 rotates, it can drive the linkage belt 66 to rotate. When the output end of the electric actuator 90 retracts, the sliding sleeve 92 cannot connect the cut-off guide thread rod 41 together. Therefore, when one side of the guide thread rod 41 rotates, the other side of the guide thread rod 41 and the linkage belt 66 connected to it remain stationary.

[0086] The purpose is to ensure that the fermentation plate 21 remains horizontal when the discharge nozzle 44 discharges material, so that the mixed raw materials sprayed by the discharge nozzle 44 can be evenly spread on the fermentation conveyor belt 22, and to avoid the discharge nozzle 44 colliding with the shaking fermentation plate 21 during operation, which could damage the equipment.

[0087] The fermentation plate 21 has four sets of arc-shaped movable grooves at the corners. Each set of arc-shaped movable grooves is equipped with a drive shaft 220 that is rotatably mounted on a bearing. The fermentation conveyor belt 22 is fitted on the four sets of drive shafts 220 of the fermentation plate 21. A transmission motor 221 is installed on one side of the drive shaft 220.

[0088] After the product has finished fermenting, start the drive motor 221. The drive motor 221 drives the fermentation conveyor belt 22 to rotate, so that the raw materials that have finished fermenting on the fermentation conveyor belt 22 are separated from the fermentation conveyor belt 22, and then collected.

[0089] Example 2:

[0090] See Figure 9 and Figure 10 As shown, after the product has finished fermenting, in order to ensure that the fermented raw materials can be separated from the fermentation conveyor belt 22 more thoroughly, a feeding component 7 is proposed. A feeding component 7 is also provided on one side of the fermentation plate 21. The feeding component 7 includes baffles 70 symmetrically arranged along the width direction of the fermentation plate 21. The baffles 70 slide vertically on the fermentation plate 21.

[0091] The bottom of the fermentation plate 21 is provided with inclined scrapers 71. As the fermentation conveyor belt 22 rotates, the scrapers 71 scrape the fermented product on its surface. A sealing spring 72 is installed between the baffle 70 and the fermentation plate 21.

[0092] The fermentation conveyor belt 22 is equipped with linkage plates 73 on both sides, and the baffle 70 is equipped with an inclined block 74 on the side close to the linkage plate 73.

[0093] In practice, after the product has finished fermenting, the drive motor 221 is started. The drive motor 221 drives the fermentation conveyor belt 22 to rotate. The linkage plate 73 on the fermentation conveyor belt will squeeze the inclined block 74 on the baffle 70, causing the baffle 70 to rise upward, thereby ensuring that an opening is formed between the baffle 70 and the fermentation plate 21. Then, the scraper 71 on the fermentation plate 21 scrapes off the product attached to the fermentation conveyor belt 22, so that the scraped product can be collected uniformly at the bottom of the fermentation cabinet 1.

[0094] Example 3:

[0095] Reference Figure 11 and Figure 12As shown in Example 1, in order to ensure the efficiency of fermentation of mixed raw materials, this application also proposes a switching component 8 that can adjust the pH of mixed raw materials to improve their fermentation efficiency. After the mixed raw materials are sprayed onto the fermentation conveyor belt 22 through the discharge nozzle 44, the mixed raw materials begin to ferment. During the fermentation process, the auxiliary materials contained inside will be gradually consumed, which will affect the pH value of the raw materials being fermented. In order to ensure that the pH value is maintained within the appropriate optimal range, the switching component 8 can be used to replenish the material inside. Specifically, a switching component 8 is also provided on one side of the first storage tank 50. The switching component 8 includes a second storage tank 80 installed on the top of the fermentation cabinet 1. An adjustment pipe 81 is installed at the bottom of the second storage tank 80. The end of the adjustment pipe 81 away from the second storage tank 80 is connected to the adjustment frame 82, and the adjustment pipe 81 and the feeding pipe 51 are symmetrically distributed on the adjustment frame 82.

[0096] Two symmetrical working slots are provided in the middle of the regulating frame 82, and the two working slots are connected to the liquid outlet. Switching blocks 83 are slidably installed in the working slots of the regulating frame 82. The two switching blocks 83 are respectively movably abutted against the feeding pipe 51 and the regulating pipe 81. Switching buttons 87 are abutted against the other side of the two switching blocks 83.

[0097] Each of the two switching blocks 83 has a first switching slot 84 and a second switching slot 85. The first switching slot 84 corresponds to the feeding pipe 51 and the regulating pipe 81; the second switching slot 85 corresponds to the liquid outlet of the regulating frame 82.

[0098] It should be noted that the two exposed switching buttons 87 at the top of the fermentation cabinet 1 are marked, one for adding auxiliary materials and the other for adding main materials. The purpose of this is to facilitate identification and avoid errors in product addition.

[0099] In practice, when replenishment is needed, press the switching button 87 marked with the auxiliary material addition symbol. The switching button 87 squeezes the switching block 83. At this time, the switching block 83 moves along the adjustment frame 82 through the wedge structure between it and the switching button 87 until the first switching groove 84 on the switching block 83 coincides with the pipe opening of the adjustment pipe 81. At the same time, the second switching groove 85 on the switching block 83 coincides with the liquid outlet of the adjustment frame 82. At this time, the auxiliary material for adjusting the pH value in the adjustment pipe 81 will enter the working groove on one side of the adjustment frame 82. Then, the auxiliary material for adjusting the pH value enters the main pipe 52 through the liquid outlet of the adjustment frame 82 and is transported to the discharge nozzle 44.

[0100] When the main material needs to be added, press the switch button 87 marked with the main material addition symbol. At this time, the first switching slot 84 on the corresponding switching block 83 coincides with the pipe opening of the feeding pipe 51, and the second switching slot 85 on the switching block 83 coincides with the liquid outlet of the regulating frame 82. At this time, the mixed raw materials in the feeding pipe 51 will enter the working slot on one side of the regulating frame 82. Then, the mixed raw materials will enter the main pipe 52 through the liquid outlet of the regulating frame 82 and be transported to the discharge nozzle 44.

[0101] See Figure 13 The diagram shown is a flowchart of the preparation process of the compound flavoring bread ketone in this application. The preparation process of the compound flavoring bread ketone is as follows:

[0102] S1. Preparation: First, select a suitable microbial strain for producing synthetic flavor bread ketone, and prepare the fermentation culture medium for fermenting the microbial strain.

[0103] S2. Fermentation Operation: Microbial strains are inoculated into the fermentation culture medium, and then the mixed raw materials are stored in the storage tank at the top of the fermentation cabinet 1. After the fermentation cabinet 1 is closed and sealed and its interior is under suitable temperature, pH and oxygen conditions, the pump in the first storage tank 50 is powered on and started, transporting the mixed raw materials inside to the feeding pipe 51. Then the mixed liquid enters the working tank on one side of the regulating frame 82, and then the mixed liquid enters the main pipe 52 from the liquid outlet at the bottom of the regulating frame 82. Then the mixed liquid in the main pipe 52 enters the discharge nozzle 44 and sprays it onto the fermentation conveyor belt 22 at its bottom until the mixed raw materials are evenly spread on the fermentation conveyor belt 22. Then the mixed raw materials on the fermentation conveyor belt 22 begin fermentation operation.

[0104] After the mixed raw materials are evenly spread on the fermentation conveyor belt 22, the oscillating component 6 is activated. The oscillating component 6 drives the mixed raw materials to oscillate at a uniform speed, so that the mixed raw materials can oscillate evenly in a small range on the fermentation conveyor belt 22. The purpose is to facilitate the better penetration of the fermentation culture medium into the mixed raw materials to carry out the fermentation operation.

[0105] S3. Secondary Fermentation: To ensure the efficiency of the fermentation of the mixed raw materials, after the mixed raw materials are sprayed onto the fermentation conveyor belt 22 through the discharge nozzle 44, the mixed raw materials begin to ferment. During the fermentation process, the auxiliary materials contained within them will be gradually consumed, which will affect the pH value of the raw materials being fermented. In order to ensure that the pH value is maintained within the appropriate optimal range, the switching component 8 can be used to replenish the internal materials. After the pH value is maintained at a constant level, the raw materials can be effectively kept at a high activity level, thereby improving the fermentation efficiency.

[0106] S4. Separation and extraction: After fermentation is completed, the fermentation liquid is separated and extracted to obtain a mixture of compound flavoring bread ketone.

[0107] S5. Refining and Purification: The extracted compound flavoring and bread ketone mixture is refined and purified to remove impurities and improve purity.

[0108] S6. Packaging and Storage: Package the prepared compound flavoring bread ketone.

[0109] The embodiments described herein are preferred embodiments of the present invention and are not intended to limit the scope of protection of the present invention. Therefore, all equivalent changes made in accordance with the structure, shape, and principle of the present invention should be covered within the scope of protection of the present invention.

Claims

1. A device for preparing ketone from a compound flavoring agent, characterized in that, include: Fermentation cabinet, used for fermentation of synthetic flavor bread ketone starter cultures; A fermenter is used for fermenting raw materials. The fermenter includes several rotating shafts arranged at equal intervals along the height inside the fermentation cabinet. Each rotating shaft is equipped with a fermentation plate, and a fermentation conveyor belt is fitted onto the fermentation plate. The fermentation conveyor belt has a fermentation zone for fermenting raw materials. One side of the fermenter is also equipped with a swinging component that shortens the fermentation time and improves the fermentation efficiency, driving the raw materials to be fermented to be evenly spread on the fermentation conveyor belt. The oscillating component includes several oscillating gears mounted on the same side of the rotating shaft. The oscillating gears are rotatably mounted on the outer wall of the fermentation cabinet. The bottom of the several oscillating gears meshes with an oscillating rack that is slidably mounted on the outer wall of the fermentation cabinet. Oscillating springs are mounted on both sides of the oscillating rack. The end of the oscillating spring away from the oscillating rack is mounted on the fermentation cabinet. The fermentation cabinet is also equipped with several turntables at equal intervals on the side near the oscillating gear. The turntables are equipped with oscillating columns. The oscillating columns squeeze the oscillating rack during rotation, causing the oscillating rack to move. The fermenter also includes a discharge component for uniform discharge. The discharge component includes several sets of guide columns arranged along the height direction inside the fermentation cabinet, and a guide threaded rod is provided between each set of guide columns. Each set of guide threaded rods is rotatably mounted on the inner wall of the fermentation cabinet, and a control belt is sleeved on the same side of the two sets of guide threaded rods. Furthermore, a drive motor is installed on the guide thread rod on one side, and the drive motor is mounted on the outer wall of the fermentation tank via a motor mount; Each set of guide thread rods and guide columns is equipped with a discharge nozzle that sprays raw materials outward; The top of the fermentation cabinet is equipped with a No. 1 storage box for storing raw materials for preparing compound flavor bread ketone. A feeding pipe is installed at the bottom of the No. 1 storage box. An adjustment frame is installed on the side of the feeding pipe away from the No. 1 storage box. A liquid outlet is opened at the bottom of the adjustment frame. A main pipe is installed at the liquid outlet of the adjustment frame. The main pipe is connected to the discharge nozzle. A feeding component is also provided on one side of the fermentation plate. The feeding component includes baffles symmetrically arranged along the width of the fermentation plate, and the baffles slide vertically on the fermentation plate. The bottom of the fermentation plate is equipped with inclined scrapers. As the fermentation conveyor belt rotates, the scrapers scrape the fermented product on its surface. A sealing spring is installed between the baffle and the fermentation plate. The fermentation conveyor belt is equipped with linkage plates on both sides, and the baffle is equipped with an inclined block on the side of the linkage plate.

2. The apparatus for preparing ketone-based flavorings according to claim 1, characterized in that: The fermentation plate has arc-shaped movable grooves at its four corners. Each arc-shaped movable groove has a drive shaft mounted on it via bearings. The fermentation conveyor belt is fitted onto the four drive shafts of the fermentation plate, and a transmission motor is mounted on one of the drive shafts.

3. The apparatus for preparing ketone-based flavorings according to claim 1, characterized in that: Several turntables are equipped with a swing belt, and a linkage belt is installed between one turntable and the other shaft.

4. The apparatus for preparing ketone-based flavorings according to claim 1, characterized in that: The fermentation cabinet is equipped with an electric push rod. The output end of the electric push rod extends into the fermentation cabinet, and a linkage right-angle rod is provided on the output end of the electric push rod. A sliding sleeve is rotatably installed on the linkage right-angle rod away from the output end of the electric push rod.

5. The apparatus for preparing ketone-based flavorings according to claim 1, characterized in that: The guide thread rod connecting the linkage belt inside the fermentation tank is cut off in the middle, and the sliding sleeve is slidably located at the corresponding cut-off point of the guide thread rod. A cross groove for sliding fit is opened between the corresponding guide thread rod and the sliding sleeve.

6. A process for preparing ketone from a compound flavoring agent, using the apparatus for preparing ketone from a compound flavoring agent according to any one of claims 1-5, characterized in that: The preparation process of the compound flavoring bread ketone is as follows: S1. Preparation: First, select a suitable microbial strain for producing synthetic flavor bread ketone, and prepare the fermentation culture medium for the microbial strain. S2. Fermentation operation: Microbial strains are inoculated into fermentation culture medium, and then the mixed liquid is sprayed into the fermenter and fermented under suitable temperature, pH and oxygen conditions. During the fermentation process, the microbial strains produce metabolites, including compound flavoring bread ketone. S3, Secondary Fermentation: The fermenter undergoes secondary fermentation via a swing mechanism; S4. Separation and extraction: After fermentation is completed, the fermentation liquid is separated and extracted to obtain a mixture of compound flavoring bread ketone; S5. Refining and Purification: The extracted compound flavoring and bread ketone mixture is refined and purified to remove impurities and improve purity. S6. Packaging and Storage: Package the prepared compound flavoring bread ketone.

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