A temperature-adjustable anthocyanin cooking wine fermentation device and method

Abstract

The present invention relates to the technical field of fermentation equipment, and specifically to a heat-adjustable anthocyanin cooking wine fermentation device and method thereof. Among them, a heat-adjustable anthocyanin cooking wine fermentation device includes a fermentation box and a fermentation component, the fermentation component includes a fermentation barrel installed vertically and slidingly in the fermentation box, the fermentation barrel divides the fermentation box into an upper space and a lower space that are connected, two sections of air inlet pipes are provided in the fermentation barrel, and a rotating barrel is rotatably installed at one end of the two sections of the air inlet pipes, and spiral teeth are fixedly installed in the rotating barrel. A plurality of stirring fan plates are fixedly installed in a circular array on the outer wall of the rotating barrel, and inner grooves are symmetrically provided in the stirring fan plates. The present invention drives the fermentation barrel to rise and fall in the fermentation box, exchanges the air inside the upper space and the lower space during the lifting process, allows the air inside the lower space to enter the rotating barrel, and uses the spiral teeth to drive the stirring fan plates to stir the fermented product.

Description

Technical Field

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

[0002] The fermentation process of anthocyanin cooking wine is that microorganisms convert the sugar in the fermented product into alcohol, while releasing anthocyanin pigments, giving the wine a unique color, flavor and aroma. Fermentation not only produces alcohol, but also produces various compounds, such as esters and alcohols, which enrich the taste and aroma of the wine.

[0003] There are many types of existing cooking wine fermentation devices, such as a heat-adjustable cooking wine fermentation device disclosed in publication number CN112625840B. This device is configured by turning a first barrel body over one hundred and eighty degrees, and hot air from a lower air cavity passes through a lower sealing plate, a fermented product, and an upper sealing plate to enter an upper air cavity. When the hot air passes through the lower sealing plate, uniform hot air bubbles are generated, and the fermented product is uniformly heated and stirred by the uniform hot air bubbles. However, during the process of heating and stirring the fermented product by means of heated hot air bubbles, the air from the outside and from the first barrel body can easily enter the fermentation chamber. Although oxygen from the contacted part of the air contributes to the healthy reproduction of microorganisms in the initial stage of fermentation, if the content of oxygen entering the fermentation chamber is not controlled, this can easily lead to an excessive amount of oxygen during fermentation, and the microorganisms may switch to aerobic metabolism (i.e., generating more carbon dioxide and less alcohol), thereby affecting the yield and flavor of the cooking wine. Summary of the Invention

[0004] In view of the above-mentioned shortcomings of the prior art, the present invention provides a heat-adjustable anthocyanin cooking wine fermentation device and method, which can effectively solve the problem that the prior art cannot control the oxygen content entering the fermentation chamber.

[0005] To achieve the above objectives, the present invention is implemented through the following technical solutions:

[0006] The invention provides a heat-adjustable anthocyanin cooking wine fermentation device and method thereof, comprising a fermentation box and a fermentation component, wherein the fermentation component comprises a fermentation barrel vertically and airtightly slidably installed in the fermentation box, the fermentation barrel dividing the fermentation box into an upper space and a lower space, wherein two sections of air inlet pipes are provided in the fermentation barrel, and the two sections of the air inlet pipes are rotatably installed with a rotating barrel at one end relative to each other, 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, an inner groove is symmetrically provided in the stirring fan plates, a fixing plate is fixedly installed on the inner wall of the inner groove, a sealing plug is airtightly and 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 is provided in the disc, a chuck is fixedly installed on the inner wall of one section of the air inlet pipe, the disc is rotatably connected to the chuck, a plurality of air vents are provided in an annular array inside the chuck, the inner diameter of the air outlet is larger than the inner diameter of the air vent, and the air outlet is always kept in communication with at least one of the air vents.

[0007] Preferably, the fermentation box is connected to a ventilation pipe, both ends of which pass through the fermentation box and are respectively connected to 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 box, a slide groove is provided on the inner wall of the fermentation box, and the slide groove is airtightly slidably connected to the fermentation barrel.

[0008] Preferably, one section of the air inlet pipe passes through the fermentation barrel and extends to the lower space, and another section of the air inlet pipe passes through the fermentation barrel and extends to the upper space. A second one-way valve is fixedly installed on the inner wall of one section of the air inlet pipe.

[0009] Preferably, a permanent magnet is fixedly installed at a lower position on the outer wall of the fermentation barrel, a first electromagnet is fixedly installed on the inner wall of the fermentation box, the magnet and the first electromagnet are magnetically repelled, the first electromagnet is electrically connected to a controller, and a sliding cover is airtightly slidably installed on the outer wall of the fermentation barrel.

[0010] Preferably, an air inlet groove is provided inside the stirring fan plate, and the air inlet groove is connected to the rotating barrel and the inner tank. A first ventilation groove is symmetrically provided on the inner wall of the inner tank. A lifting plate is airtightly slidably installed on the inner wall of the inner tank and below the first ventilation groove. A straight plate is fixedly installed on the upper end surface of the lifting plate, and a first spring is fixedly installed between the fixed plate and the lifting plate.

[0011] Preferably, it also includes a heat regulation component, which includes an air intake box connected to the lower end of one section of the air intake pipe, a partition fixedly installed on the inner wall of the air intake box, a heating element airtightly and slidingly installed inside the partition, the heating element electrically connected to a heat switch, the heating element electrically connected to a controller, a second electromagnet fixedly installed on one side of the air intake box, and the second electromagnet electrically connected to the controller, an iron plate fixedly installed on the side of the heating element close to the second electromagnet through a heat insulation layer, a second spring fixedly installed between the iron plate and the air intake box, an air storage cavity is opened at the middle position inside the stirring fan plate, the air storage cavity is connected to the air intake groove, the partition divides the interior of the air intake box into an active space and a circulation space, a first thermocouple fixedly installed in the active space, and a second thermocouple fixedly installed in the fermentation barrel, 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.

[0012] A fermentation method comprises the following steps:

[0013] S1, placing the fermentation product and microorganisms into a fermentation tank for fermentation;

[0014] S2, by driving the fermentation barrel to rise and fall periodically in the fermentation box, during the descent 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 gear;

[0015] S3, the rotating barrel will drive the disc and the stirring fan to rotate and stir the fermented product. The air outlet is misaligned or overlapped with the vent during the rotation process. The air outlet is always connected with the vent during the process of the disc being driven to rotate. Part of the ventilation area between the air outlet and the vent is blocked by the chuck during the rotation, which reduces the ventilation volume between the air outlet and the vent. 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 fermented product, so as to promote the proliferation of microorganisms and cell division, and increase the fermentation effect.

[0016] Compared with the prior art, the technical solution provided by the present invention has the following beneficial effects:

[0017] First, by driving the fermentation barrel to rise and fall within the fermentation box, the air in the upper and lower spaces is exchanged during the lifting process, allowing the air in the lower space to enter the rotating barrel. The air is then driven by the spiral teeth to drive the stirring fan to stir the fermented product. The air pressure in the rotating barrel is alternating between increasing and decreasing by the overlap and misalignment of the air outlet and the air vent, allowing some air to enter the fermentation barrel while stirring, thereby increasing the oxygen content.

[0018] Second, through the first and second thermocouples installed in the fermentation barrel and the active space, when the temperature of the fermentation barrel drops, a temperature difference is formed, which generates an electric current. The generated current changes the heating area of ​​the heating element in the active space, increasing the heat in the fermentation barrel. At the same time, some of the heated air is retained in the air storage chamber to continuously keep the fermentation barrel warm.

[0019] In summary, stirring can help evenly distribute microorganisms, sugars and other ingredients, ensure a more uniform fermentation process, and avoid excessive or insufficient fermentation in certain areas, thereby improving fermentation efficiency; the oxygen contained in the air can support the aerobic respiration process of microorganisms, allowing them to proliferate rapidly and establish a sufficient number of microbial communities to prepare for subsequent anaerobic fermentation; by properly heating the fermented product during the fermentation process, it can help restore the activity of microorganisms, promote the conversion of sugars, accelerate the fermentation process, avoid fermentation stagnation or retardation, and improve the flavor of the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] To more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are only some embodiments of the present invention. Those skilled in the art can also derive other drawings based on these drawings without inventive effort.

[0021] Figure 1 It is a schematic diagram of the three-dimensional structure of the present invention;

[0022] Figure 2 It is a schematic diagram of the internal structure of the present invention;

[0023] Figure 3 It is a schematic structural diagram of the present invention;

[0024] Figure 4 Schematic diagram of the decomposition structure of the fermentation barrel of the present invention;

[0025] Figure 5 Schematic diagram of the cross-sectional structure of the fermentation assembly of the present invention;

[0026] Figure 6 for Figure 5 A in the middle is an enlarged structural diagram;

[0027] Figure 7 It is a structural schematic diagram of the disc and the chuck of the present invention;

[0028] Figure 8 for Figure 5 The structural diagram of the present invention is enlarged at point B;

[0029] Figure 9Schematic diagram of the internal structure of the heat regulation component of the present invention.

[0030] 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, air inlet pipe; 203, magnet; 204, first electromagnet; 205, slide cover; 206, rotating barrel; 207, spiral teeth; 208, stirring fan plate; 209, air inlet groove; 210, air storage chamber; 211, disc; 212, outlet Air hole; 213, chuck; 214, vent hole; 215, inner groove; 216, fixed plate; 217, lifting plate; 218, straight plate; 219, first spring; 220, sealing plug; 221, second one-way valve; 222, first vent groove; 3, heat control component; 301, air inlet box; 302, partition; 303, heating element; 304, second spring; 305, second electromagnet; 306, iron plate. DETAILED DESCRIPTION

[0031] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts shall fall within the scope of protection of the present invention.

[0032] The present invention will be further described below with reference to the embodiments.

[0033] Example: Refer to Figures 1 to 9, a heat-adjustable anthocyanin cooking wine fermentation device, comprising a fermentation box 1 and a fermentation assembly 2, the fermentation assembly 2 comprising a fermentation barrel 201 vertically and airtightly slidably mounted in the fermentation box 1, the fermentation barrel 201 dividing the fermentation box 1 into an upper space and a lower space, two sections of air inlet pipes 202 are provided in the fermentation barrel 201, and a rotating barrel 206 is rotatably mounted on one end of the two sections of air inlet pipes 202, a spiral gear 207 is fixedly mounted in the rotating barrel 206, a plurality of stirring fan plates 208 are fixedly mounted in a circular array on the outer wall of the rotating barrel 206, an inner groove 215 is symmetrically opened in the stirring fan plate 208, a fixed plate 216 is fixedly mounted on the inner wall of the inner groove 215, a sealing plug 220 is airtightly slidably mounted on the inner wall of the fixed plate 216, and an inner wall of the rotating barrel 206 is provided with an inner wall A disc 211 is fixedly mounted, with an air outlet 212 defined therein. A chuck 213 is fixedly mounted on the inner wall of a section of the air inlet pipe 202. The disc 211 is rotatably connected to the chuck 213. A plurality of air vents 214 are defined in a circular array within the chuck 213. The inner diameter of the air outlet 212 is larger than that of the air vent 214, and the air outlet 212 always remains in communication with at least one of the air vents 214. During the rotation of the disc 211, the air outlet 212 and the air vent 214 may overlap or become misaligned, but they always remain in communication. When misaligned, although they are in communication, the air outlet 212 is blocked by the chuck 213, resulting in poor air outlet efficiency. This increases the air pressure within the rotating barrel 206, and the increased air pressure flows outward at the inner groove 215.

[0034] Among them, when the fermentation barrel 201 is driven to rise and fall in the fermentation box 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 rotating barrel 206 and the stirring fan 208 to rotate to stir the cooking wine to accelerate the fermentation reaction of the cooking wine. During the stirring process, the air outlet 212 and the air vent 214 are continuously misaligned and overlapped to increase or decrease the internal air pressure of the rotating barrel 206, allowing the gas to enter the fermentation barrel 201 through the inner tank 215 to improve the efficiency of microbial fermentation.

[0035] Reference Figure 3 The fermentation box 1 is connected to a ventilation pipe 101, and both 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, and a cover plate 103 is rotatably installed on the upper end surface of the fermentation box 1. 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. Through the setting of the cover plate 103, the fermented product can be placed in the fermentation barrel 201, and the fermented product can be taken out after the fermentation is completed. One section of the air inlet pipe 202 passes through the fermentation barrel 201 and extends to the lower space, and the other section of the air inlet pipe 202 passes 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 section of the air inlet pipe 202.

[0036] Reference Figure 4 A permanent magnet 203 is fixedly installed at the lower position of the outer wall of the fermentation barrel 201, and a first electromagnet 204 is fixedly installed on the inner wall of the fermentation box 1. The magnet 203 cooperates with the first electromagnet 204 in magnetic repulsion. The first electromagnet 204 is electrically connected to the controller. A sliding cover 205 is airtightly and slidably installed on the outer wall of the fermentation barrel 201. The power input to the first electromagnet 204 can make the first electromagnet 204 generate a magnetic repulsive force to repel the magnet 203. When the power is input to the first electromagnet 204, the magnetic force gradually increases and gradually weakens to avoid the fermentation barrel 201 from shaking internally due to rapid lifting and lowering.

[0037] Reference Figures 6 to 8 An air inlet groove 209 is provided inside the stirring fan plate 208, and the air inlet groove 209 is connected to the rotating barrel 206 and the inner tank 215. The inner wall of the inner tank 215 is symmetrically provided with a first ventilation groove 222. A lifting plate 217 is airtightly slidably installed on the inner wall of the inner tank 215 and below the first ventilation groove 222. A straight plate 218 is fixedly installed on the upper end surface of the lifting plate 217, and a first spring 219 is fixedly installed between the fixed plate 216 and the lifting plate 217. When the lifting plate 217 is driven to rise to the position of the first ventilation groove 222, air will flow upward from the first ventilation groove 222.

[0038] Reference Figure 9, also includes a heat regulation component 3, which includes an air intake box 301 connected to the lower end of one section of the air intake pipe 202, a partition 302 is fixedly installed on the inner wall of the air intake box 301, and a heating element 303 is airtightly and slidably installed inside the partition 302, and the heating element 303 is electrically connected to a heat switch. The heating element 303 is an existing device, usually made of a resistive material (such as a metal wire or ceramic). When current passes through these materials, due to the resistance 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, a temperature control switch, a device for monitoring and adjusting temperature, which can automatically control the working state of the heating element to ensure that the temperature is maintained within a predetermined range. The heating element 303 is electrically connected to the controller, and a second electromagnet 305 is fixedly installed on one side of the air intake box 301, and the second electromagnet 305 is electrically connected to the controller. An 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. An air storage chamber 210 is defined in the middle of the stirring fan plate 208 and communicates with the air inlet groove 209. The partition 302 divides the interior of the air inlet box 301 into an active space and a circulation space. A first thermocouple is fixedly installed in the active space, and a second thermocouple is fixedly installed in the fermentation barrel 201. The first and second thermocouples are conventional devices that measure heat through the thermoelectric effect (also known as the "Seebeck effect") generated by the heat difference between the first and second thermocouples. The first and second thermocouples are connected by a wire, which is connected to an ammeter. The ammeter is a conventional clamp-on ammeter with a flow direction indication function. This type of instrument measures current by clamping the wire. When current flows, the clamp-on ammeter displays the current magnitude and indicates the current with an indicator symbol (such as an arrow). The first and second thermocouples are connected in series with the ammeter via a wire to form a closed loop. The ammeter is electrically connected to the controller.

[0039] The working principle of the present invention is as follows:

[0040] 1. Stirring the fermented product: Open the cover 103 and the sliding cover 205 to place the fermented product into the fermentation barrel 201, close the cover 103 and the sliding cover 205, and control the voltage input to the first electromagnet 204 through the controller to generate a magnetic repulsion force on the magnet 203 to drive the fermentation barrel 201 to rise in the fermentation box 1, squeezing the air in the upper space so that it passes through the first one-way valve 102 and the ventilation pipe 101 into the lower space. Subsequently, by slowly reducing the voltage input to the first electromagnet 204, the magnetic force of the first electromagnet 204 gradually weakens, and the fermentation barrel 201 moves rapidly under the action of gravity, descends in the fermentation box 1, and squeezes the air in the lower space. The air in the lower space will enter the air intake pipe 202 and the air intake box 301 through the air intake box 301. The spiral teeth 207 in the rotating barrel 206 can change the direction of air flow, so that the air not only flows along the axial direction of the pipe during its flow along the rotating barrel 206, but also generates a rotational torque on the rotating barrel 206, thereby driving the rotating barrel 206 to rotate. As the fermentation barrel 201 continues to descend due to gravity, the air pressure in the lower space gradually increases, allowing the air with increased pressure to enter the rotating barrel 206. The rotating barrel 206 thereby drives the stirring fan plate 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 ingredients, ensure a more uniform fermentation process, and at the same time avoid excessive or insufficient fermentation in certain areas, thereby improving fermentation efficiency.

[0041] It should be emphasized that although the disc 211 causes the air outlet 212 and the air vent 214 to be intermittently misaligned, they always remain connected; the volumes of the upper and lower spaces are relatively large, and the inner diameter of the air inlet pipe 202 is relatively small, so that the air pressure generated by the fermentation barrel 201 descending and squeezing the lower space can overcome the damping force between the stirring fan plate 208 and the fermented product (including the damping of the stirring fan plate 208 and the fermented product, gravity and other forces) and drive the air to be ejected from the inner groove 215 into the fermentation barrel 201. The first electromagnet 204 can quickly weaken the magnetic force, causing the fermentation barrel 201 to descend quickly, allowing the high-pressure air in the lower space to enter the rotating barrel 206 to drive the stirring fan plate 208 to stir the fermented product; in addition, the volume of the fermentation barrel 201 and the diameter of the air inlet pipe 202 of the above process can be pre-tested to ensure that the above process can be achieved.

[0042] 2. Increase oxygen: When the rotating barrel 206 rotates, the disc 211 rotates, and the rotating disc 211 causes the vent holes 214 to be dislocated or overlapped (the vent holes 212 and the vent holes 214 are always connected during the dislocation or overlap process, such as Figure 7As shown, during the rotation process, the ventilation area between the air outlet 212 and the air vent 214 is blocked by the chuck 213, and the ventilation amount between the air outlet 212 and the air vent 214 is reduced). When the air outlet 212 and the air vent 214 are misaligned, part of the air outlet 212 will be blocked by the chuck 213, and a small amount of air in the rotating barrel 206 will enter the air vent 214 through the air outlet 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 increased air pressure enters the inner groove 215 through the air inlet groove 209, allowing the inner The air pressure in the groove 215 increases, pushing the lifting plate 217 to slide upward in the inner groove 215 and compressing the first spring 219. The inner groove 215 drives the sealing plug 220 to slide upward in the fixed plate 216. The air entering the inner groove 215 enters the upper part of the lifting plate 217 through the first ventilation groove 222 and is ejected into the fermentation barrel 201 through the gap between the rising sealing plug 220 and the fixed plate 216. The oxygen contained in the air can support the aerobic respiration process of the microorganisms, causing them to proliferate rapidly and establish a sufficient number of microbial populations to prepare for subsequent anaerobic fermentation.

[0043] 3. Heat regulation: Through the first and second thermocouples, when the heat in the fermentation vat 201 is lower than that in the activity space (the heat in the initial stage of fermentation generally needs to be around 20°C, and the voltage input to the heating element 303 can be controlled by the controller to pre-adjust the heat of the heating element 303 in the activity space to the heat required for fermentation), heat is generated between the fermentation vat 201 and the activity space, generating current, and the end with higher heat (the activity space) causes the voltage to flow to the end with lower heat (inside the fermentation vat 201). By detecting the direction of the voltage by the ammeter, it can be determined that the heat in the fermentation vat 201 has decreased. The controller detects the electrical signal generated by the ammeter and controls the voltage input to the second electromagnet 305, thereby weakening the magnetic force of the second electromagnet 305. The compressed second spring 304 pushes the iron plate 306 and the heating element 303 to slide in the partition 302, so that more of the heating element 303 slides into the circulation space.

[0044] It should be noted that the function of the partition 302 is to isolate the internal heat of the active space and the flow space. When a large part of the heating element 303 is in the active space, the amount of heat inside the active space will increase. During the above-mentioned stirring of the fermented product, when the air enters the rotating barrel 206, the air entering the rotating barrel 206 through the active space will be heated by the heating element 303. Part of the hot air will enter the air storage cavity 210 through the air inlet groove 209, and the other part will enter the fermentation barrel 201 through the inner groove 215 to heat the fermented product. The remaining part will enter the upper space through the air inlet pipe 202. The hot air entering the air storage cavity 210 will continue to keep the fermented product warm in the fermentation barrel 201, so that the heat in the fermentation barrel 201 can restore the activity of microorganisms, promote the conversion of sugars, accelerate the fermentation process, avoid fermentation stagnation or stagnation, and improve the flavor of the final product.

[0045] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or make equivalent replacements for some of the technical features therein. However, 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 various 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 provided 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 an inner groove (215) is symmetrically opened in the stirring fan plates (208), wherein the inner groove (215) is 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 (212) is provided in the disc (211). A chuck (213) is fixedly mounted on the inner wall of one section of the air inlet pipe (202), and the disc (211) is rotatably connected to the chuck (213). A plurality of air vents (214) are provided in an annular array inside the chuck (213). The inner diameter of the air outlet (212) is larger than the inner diameter of the air vent (214), and the air outlet (212) always remains in communication with at least one of the air vents (214). The fermentation box (1) is connected to a ventilation pipe (101), both ends of the ventilation pipe (101) pass through the fermentation box (1) and are respectively connected to the upper space and the lower space, and a first one-way valve (102) is fixedly installed in the ventilation pipe (101); One section of the air inlet pipe (202) passes through the fermentation barrel (201) and extends to the lower space, and another section of the air inlet pipe (202) passes 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 section of the air inlet pipe (202).

2. A heat-adjustable anthocyanin cooking wine fermentation device according to claim 1, characterized in that: A cover plate (103) is rotatably mounted on the upper end surface of the fermentation box (1), and a chute (104) is provided on the inner wall of the fermentation box (1). The chute (104) is airtightly slidably connected to the fermentation barrel (201).

3. A 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), and a first electromagnet (204) is fixedly mounted on the inner wall of the fermentation box (1). The magnet (203) and the first electromagnet (204) are magnetically repelled by each other. 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).

4. 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 installed on the inner wall of the inner groove (215) and below the first ventilation groove (222). A straight plate (218) is fixedly installed on the upper end surface of the lifting plate (217), and a first spring (219) is fixedly installed between the fixed plate (216) and the lifting plate (217).

5. The heat-adjustable anthocyanin cooking wine fermentation device according to claim 4, characterized in that: The heat regulating assembly (3) further comprises an air intake box (301) connected to the lower end of one 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), and the second electromagnet (305) is electrically connected to the controller, and the heating element (303) is close to the side of the second electromagnet (305). 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 communicated with 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.

6. A fermentation method, applied to the heat-adjustable anthocyanin cooking wine fermentation device according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1, placing the fermentation 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 enters the rotating barrel (206) and drives the rotating barrel (206) to rotate through the spiral teeth (207); S3, the rotating barrel (206) drives the disc (211) and the stirring fan (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) and the vent (214) are always kept in communication during the rotation 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), and the ventilation volume between the air outlet (212) and the vent (214) is reduced. 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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