Temperature-adjustable anthocyanin cooking wine fermentation device and method thereof

Abstract

The invention relates to the technical field of fermentation equipment, in particular to a heat-adjustable anthocyanin cooking wine fermentation device and method. The heat-adjustable anthocyanin cooking wine fermentation device comprises a fermentation box and a fermentation assembly, the fermentation assembly comprises a fermentation barrel which is vertically and slidably installed in the fermentation box, the fermentation barrel divides the fermentation box into an upper-layer space and a lower-layer space which are communicated with each other, and two sections of air inlet pipes are arranged in the fermentation barrel; and a rotating barrel is rotationally installed at the opposite ends of the two air inlet pipes, spiral teeth are fixedly installed in the rotating barrel, a plurality of stirring fan plates are fixedly installed on the outer wall of the rotating barrel in an annular array mode, and inner grooves are symmetrically formed in the stirring fan plates. The fermentation barrel is driven to ascend and descend in the fermentation box, air in the upper-layer space and air in the lower-layer space are exchanged in the ascending and descending process, the air in the lower-layer space enters the rotating barrel, and the air drives a stirring fan plate to stir a fermented product through arrangement of spiral teeth.

Description

Technical Field

[0001] The present invention relates to the technical field of fermentation, and specifically relates to a heat-adjustable anthocyanin cooking wine fermentation device and method thereof. Background Art

[0002] The fermentation process of anthocyanin cooking wine is that microorganisms convert the sugars in the fermentation product into alcohol, and at the same time release anthocyanin pigments, endowing the wine with unique colors, flavors and aromas. Fermentation not only produces alcohol, but also generates various compounds, such as esters and alcohols, enriching the taste and aroma of the wine.

[0003] There are many existing cooking wine fermentation devices. For example, a heat-adjustable cooking wine fermentation device disclosed in the publication number CN112625840B. This device flips the first barrel body by 180 degrees, and the hot air in the lower air chamber passes through the lower side plate, the fermentation product, and the upper side plate and enters the upper air chamber. When the hot air passes through the lower side plate, uniform hot air bubbles are generated, and the fermentation product is uniformly heated and stirred by the uniform hot air bubbles. However, during the process of heating and stirring the fermentation product through the heated hot air bubbles, the air outside and in the first barrel body easily enters the fermentation chamber. Although in the initial stage of fermentation, the oxygen in the contacted part of the air helps the healthy reproduction of microorganisms, without controlling the content of oxygen entering the fermentation chamber, it is easy to cause too much oxygen during fermentation, and the microorganisms may turn to aerobic metabolism (that is, generate more carbon dioxide and less alcohol), thus affecting the yield and flavor of the cooking wine. Summary of the Invention

[0004] Aiming at the above-mentioned disadvantages of the prior art, the present invention provides a heat-adjustable anthocyanin cooking wine fermentation device and method thereof, which can effectively solve the problem that the prior art does not control the oxygen content entering the fermentation chamber.

[0005] To achieve the above objectives, the present invention is realized through the following technical solutions: The present invention provides a calorie-adjustable anthocyanin cooking wine fermentation device and method, including a fermentation tank and a fermentation assembly. The fermentation assembly includes a fermentation barrel vertically and airtightly slidably installed in the fermentation tank. The fermentation barrel divides the fermentation tank into an upper space and a lower space. Two air inlet pipes are arranged in the fermentation barrel. A rotating barrel is rotatably installed at the opposite ends of the two air inlet pipes. A spiral tooth is fixedly installed in the rotating barrel. A plurality of stirring fan plates are fixedly installed in an annular array on the outer wall of the rotating barrel. Inner grooves are symmetrically opened in the stirring fan plates. A fixing plate is fixedly installed on the inner wall of the inner groove. A sealing plug is airtightly slidably installed on the inner wall of the fixing plate. A disc is fixedly installed on the inner wall of one end of the rotating barrel. An air outlet hole is opened in the disc. A chuck is fixedly installed on the inner wall of one of the air inlet pipes. The disc is rotatably connected with the chuck. A plurality of ventilation holes are annularly arrayed inside the chuck. The inner diameter of the air outlet hole is larger than that of the ventilation hole, and the air outlet hole always remains in communication with at least one of the ventilation holes.

[0006] Preferably, a ventilation pipe is connected to the fermentation tank. Both ends of the ventilation pipe penetrate through the fermentation tank and are respectively communicated with the upper space and the lower space. A first one-way valve is fixedly installed in the ventilation pipe. A cover plate is rotatably installed on the upper end surface of the fermentation tank. A chute is opened on the inner wall of the fermentation tank. The chute is airtightly slidably connected with the fermentation barrel.

[0007] Preferably, one of the air inlet pipes penetrates through the fermentation barrel and extends to the lower space, and the other air inlet pipe penetrates through the fermentation barrel and extends to the upper space. A second one-way valve is fixedly installed on the inner wall of one of the air inlet pipes.

[0008] Preferably, a permanent magnet is fixedly installed at a position near the lower part of the outer wall of the fermentation barrel. A first electromagnet is fixedly installed on the inner wall of the fermentation tank. The magnet is magnetically repelled and matched with the first electromagnet. The first electromagnet is electrically connected with a controller. A sliding cover is airtightly slidably installed on the outer wall of the fermentation barrel.

[0009] Preferably, an air inlet groove is opened inside the stirring fan plate. The air inlet groove is communicated with the rotating barrel and the inner groove. First ventilation grooves are symmetrically opened on the inner wall of the inner groove. A lifting plate is airtightly slidably installed on the inner wall of the inner groove and below the first ventilation groove. A straight plate is fixedly installed on the upper end surface of the lifting plate. A first spring is fixedly installed between the fixing plate and the lifting plate.

[0010] Preferably, it further includes a heat control component. The heat control component includes an air inlet box connected to the lower end of one section of the air inlet pipe. A partition is fixedly installed on the inner wall of the air inlet box. A heating element is hermetically and slidably installed inside the partition. The heating element is electrically connected to a heat switch, and the heating element is electrically connected to a controller. A second electromagnet is fixedly installed on one side of the air inlet box and is electrically connected to the controller. An iron plate is fixedly installed on the side of the heating element close to the second electromagnet through a heat insulation layer. A second spring is fixedly installed between the iron plate and the air inlet box. A gas storage cavity is formed at the middle position inside the stirring fan blade. The gas storage cavity is communicated with the air inlet groove. The partition divides the interior of the air inlet box into a movable space and a circulation space. A first thermocouple is fixedly installed in the movable space, and a second thermocouple is fixedly installed in the fermentation barrel. The first thermocouple and the second thermocouple are connected in series with a galvanometer through a wire to form a closed loop, and the galvanometer is electrically connected to the controller.

[0011] A fermentation method includes the following steps: S1, placing the fermentation product and microorganisms into the fermentation barrel for fermentation; S2, driving the fermentation barrel to lift and lower periodically in the fermentation chamber. During the lowering process of the fermentation barrel, the air in the lower space will enter the rotating barrel and drive the rotating barrel to rotate through the spiral teeth; S3, the rotating rotating barrel will drive the disc and the stirring fan blade to rotate to stir the fermentation product. The air outlet holes are misaligned or coincide with the ventilation holes during rotation. The air outlet holes are always in a communicating state with the ventilation holes during the driving rotation of the disc. During rotation, a part of the ventilation area between the air outlet holes and the ventilation holes is blocked by the chuck, reducing the ventilation volume between the air outlet holes and the ventilation holes. The air pressure inside the rotating barrel increases or decreases. The increased air pressure will cause the air inside the rotating barrel to enter the fermentation barrel and mix with the fermentation product to promote the proliferation and cell division of microorganisms and enhance the fermentation effect.

[0012] The technical solution provided by the present invention has the following beneficial effects compared with the known prior art: First, by driving the fermentation barrel to lift and lower in the fermentation chamber, the air in the upper space and the lower space is exchanged during the lifting and lowering process. The air in the lower space enters the rotating barrel, and through the setting of the spiral teeth, the air drives the stirring fan blade to stir the fermentation product. The air pressure inside the rotating barrel is changed between increasing and decreasing by the coincidence and misalignment states of the air outlet holes and the ventilation holes, so that part of the air enters the fermentation barrel while stirring, increasing the oxygen content while stirring; Second, by setting the first thermocouple and the second thermocouple in the fermentation barrel and the activity space, a temperature difference is formed when the heat of the fermentation barrel decreases, generating an electric current. The heating area of the heating element in the activity space is changed by the generated electric current to increase the heat in the fermentation barrel. At the same time, part of the heated air will be retained in the air storage cavity to continuously keep the fermentation barrel warm; In summary, during stirring, it can help to evenly distribute microorganisms, sugars and other components, ensuring a more uniform fermentation process, while avoiding over-fermentation or under-fermentation in certain areas, thereby improving fermentation efficiency; the oxygen contained in the air can support the aerobic respiration process of microorganisms, enabling them to multiply rapidly and establish a sufficient number of microbial populations to prepare for subsequent anaerobic fermentation; appropriately heating the fermented product during the fermentation process can help restore the activity of microorganisms, promote the conversion of sugars, accelerate the fermentation process, avoid fermentation stagnation or slowdown, and at the same time improve the flavor of the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] In order to more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the following will briefly introduce the drawings required for the description of the embodiments or the prior art. Obviously, the drawings in the following description are only some embodiments of the present invention. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained based on these drawings.

[0014] Figure 1 is a three-dimensional structural schematic diagram of the present invention; Figure 2 is an internal structural schematic diagram of the present invention; Figure 3 is a sectional structural schematic diagram of the present invention; Figure 4 is an exploded structural schematic diagram of the fermentation barrel of the present invention; Figure 5 is a sectional structural schematic diagram of the fermentation assembly of the present invention; Figure 6 is Figure 5 an enlarged structural schematic diagram at A in Figure 7 is a structural schematic diagram of the disc and the chuck of the present invention; Figure 8 is Figure 5 an enlarged structural schematic diagram of the present invention at B in Figure 9 is an internal structural schematic diagram of the heat regulation assembly of the present invention.

[0015] Reference numerals: 1, fermentation box; 101, ventilation pipe; 102, first one-way valve; 103, cover plate; 104, chute; 2, fermentation assembly; 201, fermentation barrel; 202, intake pipe; 203, magnet; 204, first electromagnet; 205, sliding cover; 206, rotating barrel; 207, spiral teeth; 208, stirring fan plate; 209, intake groove; 210, air storage cavity; 211, disc; 212, air outlet hole; 213, chuck; 214, ventilation hole; 215, inner groove; 216, fixing plate; 217, lifting plate; 218, straight plate; 219, first spring; 220, sealing plug; 221, second one-way valve; 222, first ventilation groove; 3, heat regulation assembly; 301, intake box; 302, partition board; 303, heating element; 304, second spring; 305, second electromagnet; 306, iron plate. Detailed implementation manners

[0016] To make the objectives, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are some but not all of the embodiments of the present invention. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without creative efforts shall fall within the protection scope of the present invention.

[0017] The present invention will be further described below with reference to the embodiments.

[0018] Embodiment: Refer to Figures 1 to 9, A heat-adjustable anthocyanin cooking wine fermentation device, including a fermentation tank 1 and a fermentation component 2. The fermentation component 2 includes a fermentation barrel 201 vertically and airtightly slidably installed in the fermentation tank 1. The fermentation barrel 201 divides the fermentation tank 1 into an upper space and a lower space. There are two air inlet pipes 202 arranged in the fermentation barrel 201. A rotating barrel 206 is rotatably installed at one opposite end of the two air inlet pipes 202. A spiral tooth 207 is fixedly installed in the rotating barrel 206. A plurality of stirring fan plates 208 are fixedly installed in an annular array on the outer wall of the rotating barrel 206. Inner grooves 215 are symmetrically opened in the stirring fan plates 208. A fixing plate 216 is fixedly installed on the inner wall of the inner groove 215. A sealing plug 220 is airtightly slidably installed on the inner wall of the fixing plate 216. A disc 211 is fixedly installed on one end inner wall of the rotating barrel 206. An air outlet hole 212 is opened in the disc 211. A chuck 213 is fixedly installed on the inner wall of one of the air inlet pipes 202. The disc 211 is rotatably connected to the chuck 213. A plurality of ventilation holes 214 are annularly arrayed inside the chuck 213. The inner diameter of the air outlet hole 212 is larger than the inner diameter of the ventilation holes 214, and the air outlet hole 212 always remains in communication with at least one of the ventilation holes 214. During the rotation of the disc 211, the air outlet hole 212 coincides and is misaligned with the ventilation holes 214, but always remains in a communicating state. When misaligned, although in communication, the air outlet hole 212 is blocked by the chuck 213, and the air outlet efficiency is poor. The air pressure in the rotating barrel 206 is increased, and the increased air pressure will flow outwards at the inner groove 215; Among them, during the process of driving the fermentation barrel 201 to rise and fall in the fermentation tank 1, the air pressure in the upper space and the lower space changes. When the fermentation barrel 201 descends, air enters the rotating barrel 206 to drive the rotation of the rotating barrel 206 and the stirring fan plates 208 to stir the cooking wine to accelerate the cooking wine fermentation reaction. During the stirring process, the air pressure inside the rotating barrel 206 increases or decreases continuously through the misalignment and coincidence of the air outlet hole 212 and the ventilation holes 214, so that the gas enters the fermentation barrel 201 through the inner groove 215 to improve the microbial fermentation efficiency.

[0019] Refer to Figure 3 , The fermentation tank 1 is connected with a ventilation pipe 101. Both ends of the ventilation pipe 101 penetrate through the fermentation tank 1 and are respectively connected with the upper space and the lower space. A first one-way valve 102 is fixedly installed in the ventilation pipe 101. The upper end surface of the fermentation tank 1 is rotatably installed with a cover plate 103. A chute 104 is opened on the inner wall of the fermentation tank 1. The chute 104 is airtightly slidably connected with the fermentation barrel 201. Through the setting of the cover plate 103, the fermentation product can be placed into the fermentation barrel 201, and the fermentation product can be taken out after fermentation is completed. One of the air inlet pipes 202 penetrates through the fermentation barrel 201 and extends to the lower space, and the other air inlet pipe 202 penetrates through the fermentation barrel 201 and extends to the upper space. A second one-way valve 221 is fixedly installed on the inner wall of one of the air inlet pipes 202.

[0020] Refer toFigure 4 , a permanent magnet 203 is fixedly installed at a lower position on the outer wall of the fermentation barrel 201, a first electromagnet 204 is fixedly installed on the inner wall of the fermentation box 1, the magnet 203 and the first electromagnet 204 are magnetically repelled, the first electromagnet 204 is electrically connected to a controller, a sliding cover 205 is hermetically and slidably installed on the outer wall of the fermentation barrel 201, and the electric quantity input to the first electromagnet 204 can make the first electromagnet 204 generate a magnetic repulsive force to repel the magnet 203, and when the power supply is input to the first electromagnet 204, the magnetic force gradually increases and then decreases to prevent the rapid lifting and lowering of the fermentation barrel 201 from causing internal shaking.

[0021] Refer to Figures 6 to 8 , an air inlet groove 209 is formed inside the stirring fan plate 208, the air inlet groove 209 communicates with the rotating barrel 206 and the inner groove 215, first ventilation grooves 222 are symmetrically formed on the inner wall of the inner groove 215, a lifting plate 217 is hermetically and slidably installed on the inner wall of the inner groove 215 and below the first ventilation grooves 222, a straight plate 218 is fixedly installed on the upper end surface of the lifting plate 217, a first spring 219 is fixedly installed between the fixing plate 216 and the lifting plate 217, and when the lifting plate 217 is driven to rise to the position of the first ventilation grooves 222, air will flow upward from the first ventilation grooves 222.

[0022] Refer to Figure 9, further comprising a heat regulation component 3. The heat regulation component 3 includes an air inlet box 301 connected to the lower end of one section of the air inlet pipe 202. A partition plate 302 is fixedly installed on the inner wall of the air inlet box 301. A heating element 303 is hermetically and slidably installed inside the partition plate 302. The heating element 303 is electrically connected to a heat switch. The heating element 303 is an existing device, usually made of resistive materials (such as metal wires or ceramics). When an electric current passes through these materials, due to the resistive effect, electrical energy is converted into heat energy, thereby heating the surrounding medium. The heat switch is an existing device, also called a temperature control switch or a temperature regulating switch, which is a device used to monitor and regulate temperature and can automatically control the working state of the heating element to ensure that the temperature remains within a predetermined range. The heating element 303 is electrically connected to the controller. A second electromagnet 305 is fixedly installed on one side of the air inlet box 301, and the second electromagnet 305 is electrically connected to the controller. A iron plate 306 is fixedly installed on the side of the heating element 303 close to the second electromagnet 305 through a heat insulation layer. A second spring 304 is fixedly installed between the iron plate 306 and the air inlet box 301. A gas storage cavity 210 is formed at the middle position inside the stirring fan blade 208. The gas storage cavity 210 is communicated with the air inlet groove 209. The partition plate 302 divides the interior of the air inlet box 301 into a movable space and a circulation space. A first thermocouple is fixedly installed in the movable space, and a second thermocouple is fixedly installed in the fermentation barrel 201. The first thermocouple and the second thermocouple are existing devices, and the heat is measured by the thermoelectric effect (also called the "Seebeck effect") generated by the heat difference between the first thermocouple and the second thermocouple. The first thermocouple and the second thermocouple are connected by a wire, and the wire is connected to a galvanometer. The galvanometer is an existing clamp-on galvanometer with a current direction indication function. Such an instrument measures the current by clamping the wire. When the current flows, the clamp-on galvanometer will display the magnitude of the current and indicate the direction of the current through an indication symbol (such as an arrow). The first thermocouple and the second thermocouple are connected in series with a galvanometer through a wire to form a closed loop, and the galvanometer is electrically connected to the controller.

[0023] The working principle of the present invention is as follows: 1. Stirred fermented product: Open the cover plate 103 and the sliding cover 205, place the fermented product into the fermentation barrel 201, close the cover plate 103 and the sliding cover 205, and control the voltage input to the first electromagnet 204 through the controller to generate a magnetic repulsive force on the magnet 203, driving the fermentation barrel 201 to rise in the fermentation chamber 1, squeezing the air in the upper space to enter the lower space through the first one-way valve 102 and the ventilation pipe 101. Subsequently, by slowly weakening the voltage input to the first electromagnet 204, the magnetic force of the first electromagnet 204 gradually weakens, and the fermentation barrel 201 quickly moves under the action of gravity and descends in the fermentation chamber 1 to squeeze the air in the lower space. The air in the lower space will enter the intake pipe 202 and the rotating barrel 206 through the intake box 301. Through the setting of the spiral teeth 207, the spiral teeth 207 can change the direction of air flow, so that the air not only flows along the axial direction of the pipe but also generates a rotational torque on the rotating barrel 206 during the process of flowing along the rotating barrel 206, thereby driving the rotating barrel 206 to rotate. As the fermentation barrel 201 continuously descends by gravity, the air pressure in the lower space gradually increases, enabling the pressurized air to enter the rotating barrel 206, and the rotating barrel 206 drives the stirring fan blade 208 to rotate in the fermentation barrel 201 to stir the fermented product. Stirring the fermented product can help evenly distribute microorganisms, sugars, and other components, ensure a more uniform fermentation process, and at the same time avoid over-fermentation or under-fermentation in certain areas, thereby improving the fermentation efficiency; It should be emphasized that although the disk 211 drives the air outlet 212 and the ventilation hole 214 to be intermittently misaligned, they always remain connected; the volumes of the upper space and the lower space are relatively large, and the inner diameter of the intake pipe 202 is relatively small, which enables the air pressure generated by the fermentation barrel 201 descending and squeezing the lower space to overcome the damping force between the stirring fan blade 208 and the fermented product (including the damping, gravity, and other forces between the stirring fan blade 208 and the fermented product), driving the air to spray into the fermentation barrel 201 from the inner groove 215. The first electromagnet 204 can quickly weaken the magnetic force, causing the fermentation barrel 201 to quickly descend, enabling the high-pressure air in the lower space to enter the rotating barrel 206 to drive the stirring fan blade 208 to stir the fermented product; in addition, the volume of the fermentation barrel 201 and the diameter of the intake pipe 202 can be pre-tested to ensure that the above process can be achieved.

[0024] 2. Oxygen addition: During the rotation of the rotating barrel 206, the disk 211 is driven to rotate. The rotating disk 211 will drive the ventilation hole 214 to be misaligned or coincident (during the misalignment or coincidence process, the air outlet 212 and the ventilation hole 214 always remain in a connected state, as Figure 7As shown, during the rotation, the ventilation area between the air outlet hole 212 and the ventilation hole 214 is blocked by the chuck 213, reducing the ventilation volume between the air outlet hole 212 and the ventilation hole 214). When the air outlet hole 212 and the ventilation hole 214 are misaligned, a part of the air outlet hole 212 will be blocked by the chuck 213, and a small amount of air in the rotating barrel 206 will enter the ventilation hole 214 through the air outlet hole 212. The air entering the rotating barrel 206 will increase the internal air pressure of the rotating barrel 206 because it cannot be effectively and quickly discharged. The air with the increased air pressure enters the inner groove 215 through the air inlet groove 209, increasing the air pressure in the inner groove 215, pushing the lifting plate 217 to slide upward in the inner groove 215 and compressing the first spring 219. The inner groove 215 will drive the sealing plug 220 to slide upward in the fixing plate 216, and the air entering the inner groove 215 will enter the upper part of the lifting plate 217 through the first ventilation groove 222 and spray into the fermentation barrel 201 through the gap generated between the rising sealing plug 220 and the fixing plate 216. The oxygen contained in the air can support the aerobic respiration process of microorganisms, enabling them to multiply rapidly and establish a sufficient number of microbial populations, preparing for subsequent anaerobic fermentation; 3. Adjust the heat: Through the set first thermocouple and second thermocouple, when the heat in the fermentation barrel 201 is lower than the activity space (the heat in the initial stage of fermentation generally needs to be about 20 °C. The voltage input to the heating element 303 can be controlled by the controller, and the heat of the heating element 303 in the activity space can be pre-adjusted to reach the heat required for fermentation), there is heat between the fermentation barrel 201 and the activity space to generate an electric current, and the end with higher heat (activity space) will cause the voltage to flow to the end with lower heat (inside the fermentation barrel 201). By detecting the voltage flow direction with the ammeter, it can be judged that the heat of the fermentation barrel 201 has decreased. The controller detects the electrical signal generated by the ammeter and controls the voltage input to the second electromagnet 305, weakening the magnetic force of the second electromagnet 305. The compressed second spring 304 will push the iron plate 306 and the heating element 303 to slide in the partition plate 302, sliding more parts of the heating element 303 into the circulation space; It should be noted that the function of the partition plate 302 is to isolate the internal heat of the activity space and the flow space. When a relatively large part of the heating element 303 is in the activity space, the heating amount inside the activity space will increase. During the process of stirring the fermented product as described above, when air enters the rotating barrel 206, the air entering the rotating barrel 206 from the activity space will be heated by the heating element 303. A part of the hot air will enter the air storage cavity 210 through the air inlet groove 209, another part will enter the fermentation barrel 201 through the inner groove 215 to heat the fermented product, and the remaining part will enter the upper space through the air inlet pipe 202. The hot air entering the air storage cavity 210 will continuously keep the fermented product in the fermentation barrel 201 warm, enabling the heat in the fermentation barrel 201 to restore the activity of microorganisms, promoting the conversion of sugars, accelerating the fermentation process, avoiding fermentation stagnation or slowdown, and at the same time improving the flavor of the final product.

[0025] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements will not cause the essence of the corresponding technical solutions to deviate from the protection scope of the technical solutions of the embodiments of the present invention.

Claims

1. A heat-adjustable anthocyanin cooking wine fermentation device, characterized in that: The invention comprises a fermentation box (1) and a fermentation assembly (2), wherein the fermentation assembly (2) comprises a fermentation barrel (201) vertically airtightly slidably mounted in the fermentation box (1), wherein the fermentation barrel (201) divides the fermentation box (1) into an upper space and a lower space, wherein two sections of air inlet pipes (202) are arranged in the fermentation barrel (201), wherein a rotating barrel (206) is rotatably mounted at one end of the two sections of the air inlet pipes (202), wherein a spiral tooth (207) is fixedly mounted in the rotating barrel (206), wherein a plurality of stirring fan plates (208) are fixedly mounted in an annular array on the outer wall of the rotating barrel (206), wherein the stirring fan plates (208) are symmetrically provided with inner grooves (215), wherein the inner grooves (215) are A fixing plate (216) is fixedly mounted on the inner wall, and a sealing plug (220) is airtightly slidably mounted on the inner wall of the fixing plate (216). A disc (211) is fixedly mounted on the inner wall of one end of the rotating barrel (206), and an air outlet hole (212) is provided in the disc (211). A chuck (213) is fixedly mounted on the inner wall of a section of the air inlet pipe (202), and the disc (211) is rotatably connected to the chuck (213). A plurality of air holes (214) are provided in an annular array inside the chuck (213), and the inner diameter of the air outlet hole (212) is larger than the inner diameter of the air outlet hole (214), and the air outlet hole (212) is always kept in communication with at least one of the air outlet holes (214).

2. The heat-adjustable anthocyanin cooking wine fermentation device according to claim 1, characterized in that: The fermentation box (1) is connected to a ventilation pipe (101), the two ends of the ventilation pipe (101) pass through the fermentation box (1) and are respectively connected to the upper space and the lower space, a first one-way valve (102) is fixedly installed in the ventilation pipe (101), a cover plate (103) is rotatably installed on the upper end surface of the fermentation box (1), and a slide groove (104) is provided on the inner wall of the fermentation box (1), and the slide groove (104) is airtightly slidably connected to the fermentation barrel (201).

3. The heat-adjustable anthocyanin cooking wine fermentation device according to claim 1, characterized in that: One section of the air intake pipe (202) penetrates the fermentation barrel (201) and extends to the lower space, and another section of the air intake pipe (202) penetrates the fermentation barrel (201) and extends to the upper space. A second one-way valve (221) is fixedly mounted on the inner wall of one section of the air intake pipe (202).

4. The heat-adjustable anthocyanin cooking wine fermentation device according to claim 1, characterized in that: A permanent magnet (203) is fixedly mounted at a lower position on the outer wall of the fermentation barrel (201), a first electromagnet (204) is fixedly mounted on the inner wall of the fermentation box (1), the magnet (203) and the first electromagnet (204) cooperate with each other in magnetic repulsion, the first electromagnet (204) is electrically connected to a controller, and a sliding cover (205) is airtightly slidably mounted on the outer wall of the fermentation barrel (201).

5. The heat-adjustable anthocyanin cooking wine fermentation device according to claim 1, characterized in that: An air inlet groove (209) is provided inside the stirring fan plate (208), and the air inlet groove (209) is communicated with the rotating barrel (206) and the inner groove (215). A first ventilation groove (222) is symmetrically provided on the inner wall of the inner groove (215). A lifting plate (217) is airtightly slidably mounted on the inner wall of the inner groove (215) and below the first ventilation groove (222). A straight plate (218) is fixedly mounted on the upper end surface of the lifting plate (217), and a first spring (219) is fixedly mounted between the fixed plate (216) and the lifting plate (217).

6. The heat-adjustable anthocyanin cooking wine fermentation device according to claim 5, characterized in that: The heat regulating component (3) further comprises an air intake box (301) connected to the lower end of a section of the air intake pipe (202); a partition (302) is fixedly mounted on the inner wall of the air intake box (301); a heating element (303) is airtightly and slidably mounted inside the partition (302); the heating element (303) is electrically connected to a heat switch; the heating element (303) is electrically connected to a controller; a second electromagnet (305) is fixedly mounted on one side of the air intake box (301); the second electromagnet (305) is electrically connected to the controller; and a side of the heating element (303) close to the second electromagnet (305) is provided. An iron plate (306) is fixedly installed through the heat insulation layer, and a second spring (304) is fixedly installed between the iron plate (306) and the air inlet box (301). An air storage chamber (210) is opened at a middle position inside the stirring fan plate (208), and the air storage chamber (210) is connected to the air inlet groove (209). The partition (302) divides the inside of the air inlet box (301) into an activity space and a circulation space. A first thermocouple is fixedly installed in the activity space, and a second thermocouple is fixedly installed in the fermentation barrel (201). The first thermocouple and the second thermocouple are connected in series with an ammeter through a wire to form a closed loop, and the ammeter is electrically connected to the controller.

7. A fermentation method, applied to the heat-adjustable anthocyanin cooking wine fermentation device according to any one of claims 1 to 6, characterized in that: The following steps are involved: S1, placing the fermented product and microorganisms into a fermentation barrel (201) for fermentation; S2, by driving the fermentation barrel (201) to periodically rise and fall in the fermentation box (1), during the descent of the fermentation barrel (201), the air in the lower space will enter the rotating barrel (206) and drive the rotating barrel (206) to rotate through the spiral teeth (207); S3, the rotating barrel (206) drives the disc (211) and the stirring fan plate (208) to rotate and stir the fermented product. The air outlet (212) is misaligned or overlapped with the vent (214) during the rotation process. The air outlet (212) always maintains a connected state with the vent (214) during the rotation process of the disc (211). During the rotation process, part of the ventilation area between the air outlet (212) and the vent (214) is blocked by the chuck (213), thereby reducing the ventilation volume between the air outlet (212) and the vent (214). The air pressure inside the rotating barrel (206) increases or decreases. The increased air pressure causes the air inside the rotating barrel (206) to enter the fermentation barrel (201) and mix with the fermented product, thereby promoting the proliferation and cell division of microorganisms and increasing the fermentation effect.

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