Miniature fermentation system
By introducing 12 independent fermentation tanks and multi-functional systems into the beer fermentation system, the problems of single and short supply of beer are solved, and the supply and energy consumption of multi-flavor beer are reduced, which extends the freshness of beer and meets environmental protection requirements.
Patent Information
- Application Number
- CN202510400397.1
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-04-01
- Publication Date
- 2025-07-11
AI Technical Summary
In the existing beer fermentation system, the beer production of multiple fermentation tanks has the problem of single flavor, easy to cut off supply and high energy consumption.
A micro fermentation system is designed, including 12 independent 15L capacity fermentation tanks, made of PET or stainless steel, equipped with refrigeration, CIP cleaning, oxygen supply and carbon dioxide systems, and air-cooled direct cooling tank body to reduce refrigerant and water consumption.
The supply of multi-flavor beer has been achieved, which avoids beer supply interruption, reduces energy consumption, and extends the freshness of beer, which meets environmental protection requirements.
Smart Images
Figure CN120290267A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field of beer fermentation, and particularly relates to a micro-fermentation system. Background Art
[0002] Basically, the brewing machines on the market are those with two independent fermentation tanks or at most ten independent fermentation tanks, which cannot provide consumers with more choices of multi-flavor and multi-style beers. The process of beer fermentation provides wort, yeast, and hops (auxiliary materials) for beer manufacturers. The wort is filled into the fermentation tank, and the yeast and hops (auxiliary materials) are added to the fermentation tank later for fermentation. After a fermentation cycle of 7 - 10 calendar days, the beer liquid passes through the beer outlet valve of the fermentation tank and is distributed to a special beer-receiving container (by isobaric filling method) using a special beer injector. The packaging capacity of the finished container (special beer-receiving container) is 300 ml, 500 ml, or 1000 ml.
[0003] The beer fermentation cycle is 7 - 10 days, and the effective volume of a single fermentation tank is basically 15 L. When consumers taste it, there will be an easy out-of-stock situation of this kind of flavored beer. Secondly, in the prior art, the fermentation tank cools the fermentation liquid through a jacket, indirectly cooling by means of a secondary coolant, and the consumption of the secondary coolant and water is relatively large.
[0004] Therefore, it is urgent to design a micro-fermentation system to increase the number of fermentation tanks configured for each brewing machine and reduce the probability of out-of-stock. Summary of the Invention
[0005] The main purpose of the present invention is to provide a micro-fermentation system to overcome the problems existing in the prior art.
[0006] To solve the above technical problems, the present invention adopts the following technical solutions:
[0007] A micro-fermentation system includes a fermentation tank system, a refrigeration system, a CIP cleaning system, an oxygen supply system, a carbon dioxide system, and a beer outlet system;
[0008] The fermentation tank system includes multiple independent fermentation tanks. The refrigeration system includes a refrigeration compressor, a condenser, a refrigeration evaporator, a fan, and an air duct. The refrigeration compressor, the condenser, and the refrigeration evaporator are connected through a circulation pipeline. The refrigeration evaporator is connected to the fan through the air duct, and the outlet of the fan is aligned with the fermentation tank.
[0009] Further, the capacity of the fermentation tank is 15 L, the number is 12, the material is PET or stainless steel, and the tank body of the fermentation tank adopts a brownish shell.
[0010] Further, the refrigeration evaporator is configured with a first heat tracing tape.
[0011] Further, the CIP cleaning system includes a fine filter, a hot water tank, a hot water supply pump, a CIP circulation tank, and a CIP circulation pump. The inlet end of the fine filter is externally connected to tap water, and the outlet end of the fine filter is connected to the inlet end of the hot water tank through a first cleaning pipeline. The outlet end of the hot water tank is connected to the fermentation tank through a second cleaning pipeline. The hot water supply pump is arranged on the second cleaning pipeline, and a hot water supply valve is arranged at one end of the second cleaning pipeline close to the fermentation tank. The fermentation tank is connected to the CIP circulation tank through a third cleaning pipeline, and the CIP circulation pump is arranged on the third cleaning pipeline.
[0012] Further, the oxygen supply system includes an air compressor and a filter. The filter is arranged at the inlet end of the air compressor. The outlet end of the air compressor is connected to the fermentation tank through a first air supply pipeline for delivering clean oxygen to the fermentation tank, and a compressed air supply valve is arranged on the first air supply pipeline.
[0013] Further, the carbon dioxide system includes a carbon dioxide cylinder and a pressure reducing gauge. The pressure reducing gauge is arranged at the outlet end of the carbon dioxide cylinder. The outlet end of the carbon dioxide cylinder is connected to the fermentation tank through a second air supply pipeline for delivering carbon dioxide gas to the fermentation tank, and a carbon dioxide supply valve is arranged on the second air supply pipeline.
[0014] Further, the wine discharging system includes a weighing instrument, a wine discharging valve, and an adding tank. The weighing instrument is arranged at the bottom of the fermentation tank, the wine discharging valve is arranged at the top of the fermentation tank, and the adding tank is connected to the fermentation tank through a wine discharging pipe.
[0015] Further, a second heat tracing belt is arranged between the bottom of the fermentation tank and the weighing instrument.
[0016] Compared with the prior art, the present invention has the following beneficial effects:
[0017] Using 12 independent fermentation tanks can provide fresh draft beer with multiple flavors and tastes, avoiding the situation that the supply of a certain flavor of beer is easily cut off.
[0018] The fermentation tank is made of food-grade PET material or stainless steel material with a brownish shell, which can effectively isolate the penetration of ultraviolet rays and oxygen, extend the freshness, and the empty barrels can be recycled and reused, responding to environmental protection.
[0019] Adopting a separate fermentation tank refrigeration system, using a fan to blow cold air to the fermentation tank to cool the fermentation liquid inside the fermentation tank. By using this air-cooled direct cooling tank body method, which is different from the existing method of cooling the fermentation liquid through a jacket of the fermentation tank, it reduces the consumption of the coolant and water. Description of the Drawings
[0020] Figure 1 This is the overall structural schematic diagram of the present invention.
[0021] Figure 2 This is the lower structural schematic diagram of the present invention.
[0022] Figure 3 This is the upper structural schematic diagram of the present invention.
[0023] Figure 4 This is the structural schematic diagram at the fermenter of the present invention.
[0024] Explanation of reference numerals: Fermenter 1, Refrigeration compressor 21, Condenser 22, Refrigeration evaporator 23, Fan 24, Fine filter 31, Hot water tank 32, Hot water supply pump 33, CIP circulation pump 34, Air compressor 41, Filter 42, Carbon dioxide cylinder 51, Pressure reducing gauge 52, Weighing instrument 61, Addition tank 62, Second heating tape 63. Detailed implementation manners
[0025] The technical solution of the present invention will be further described below with reference to the drawings and embodiments.
[0026] Combined with Figures 1 to 4 , this embodiment provides a micro fermentation system, including a fermenter system, a refrigeration system, a CIP cleaning system, an oxygen supply system, a carbon dioxide system, and a wine output system;
[0027] The fermenter system includes multiple independent fermenters 1. The refrigeration system includes a refrigeration compressor 21, a condenser 22, a refrigeration evaporator 23, a fan 24, and an air duct. The refrigeration compressor 21, the condenser 22, and the refrigeration evaporator 23 are connected through a circulation pipeline. The refrigeration evaporator 23 is connected to the fan 24 through the air duct, and the outlet of the fan 24 is aligned with the fermenter 1.
[0028] In this embodiment, the capacity of the fermenter 1 is 15 L, the number is 12, the material is PET, and the tank body of the fermenter 1 adopts a brown shell.
[0029] The fermenter is updated from the traditional stainless steel form to a food-grade PET material and adopts a brown shell, which can effectively isolate the penetration of ultraviolet rays and oxygen and extend the freshness preservation period.
[0030] In a further embodiment, the refrigeration evaporator 23 is configured with a first heating tape, and the first heating tape can heat the refrigeration evaporator 23 to prevent the refrigeration evaporator from freezing in a low-temperature environment and ensure its normal operation.
[0031] Preferably, the CIP cleaning system includes a fine filter 31, a hot water tank 32, a hot water supply pump 33, a CIP circulation tank and a CIP circulation pump 34. The inlet of the fine filter 31 is connected to tap water, the outlet of the fine filter 31 is connected to the inlet of the hot water tank 32 through a first cleaning pipeline, the outlet of the hot water tank 32 is connected to the fermentation tank 1 through a second cleaning pipeline, the hot water supply pump 33 is arranged on the second cleaning pipeline, a hot water supply valve is arranged on one end of the second cleaning pipeline close to the fermentation tank 1, the fermentation tank 1 is connected to the CIP circulation tank through a third cleaning pipeline, and the CIP circulation pump 34 is arranged on the third cleaning pipeline. With this solution, independent automatic in-situ cleaning can be achieved.
[0032] Preferably, the oxygen supply system includes an air compressor 41 and a filter 42. The filter 42 is arranged at the inlet end of the air compressor 41. The outlet end of the air compressor 41 is connected to the fermentation tank 1 through a first air supply pipeline for conveying clean oxygen to the fermentation tank 1. A compressed air supply valve is provided on the first air supply pipeline.
[0033] The carbon dioxide system includes a carbon dioxide cylinder 51 and a pressure reducing gauge 52. The pressure reducing gauge 52 is arranged at the outlet of the carbon dioxide cylinder 51. The outlet of the carbon dioxide cylinder 51 is connected to the fermentation tank 1 through a second gas supply pipeline for delivering carbon dioxide gas to the fermentation tank 1. A carbon dioxide supply valve is arranged on the second gas supply pipeline. With this solution, independent and automatic carbon dioxide supply and compressed air supply can be realized.
[0034] Preferably, the wine discharging system includes a weighing device 61, a wine discharging valve and an adding tank 62, the weighing device 61 is arranged at the bottom of the fermentation tank 1, the wine discharging valve is arranged at the top of the fermentation tank 1, and the adding tank 62 is connected to the fermentation tank 1 through a wine discharging pipe.
[0035] In a further embodiment, a second heating belt 63 is provided between the bottom of the fermentation tank 1 and the weighing instrument 61 .
[0036] By adopting the fermentation system of the present invention, during production, wort is poured into a separate fermentation tank, and after the pipeline process is brushed, yeast and hops are added to each independent fermentation tank through the adding pipeline according to different process requirements for fermentation, and the main fermentation, sugar reduction, temperature reduction and other processes are carried out according to the fermentation process formulated for each fermentation tank. After the fermentation is completed, the wine is stored, and the wine is discharged after the stored wine is inspected and qualified. The wine is discharged according to the different product packaging capacities selected by the customer.
[0037] The specific production process steps are as follows:
[0038] 1) Washing process (hot wash and cold wash):
[0039] 1.1 Hot washing: Heat the hot water tank to the target temperature, open the hot water supply valve, turn on the hot water supply pump, start the circulation pump, open the multi-functional valve of the corresponding bin door of the fermentation tank, and open the wine outlet valve of the corresponding bin door. The time of the hot washing process can be set, with the setting range being 2 - 5 minutes, and the unit being seconds.
[0040] 1.2 Hot washing process 1 is applicable to the pipeline cleaning before yeast addition or hop (auxiliary material) addition. Use the hot water (90°C) in the two-tank CIP circulation tank / hot water tank for circulating cleaning. Clean with the hot water in the first tank. When starting the cleaning, first discharge the air and water through the drain valve, then close the drain valve and circulate for 1 minute. Then open the drain valve to empty the hot water in the CIP circulation tank and the cleaning pipeline. When the hot water heats up to 90°C, the hot water enters the CIP circulation tank for the second time and directly circulates for 5 minutes without opening the drain valve. After the circulation ends, empty the hot water in the CIP circulation tank and the cleaning pipeline, and close all pumps and valves.
[0041] 1.3 Hot washing process 2 is applicable to the pipeline cleaning after yeast or hop (auxiliary material) addition. Flush the pipeline with hot water reaching 90°C without circulating cleaning, and the water is directly drained away through the drain port of the drain valve. The CIP circulation tank only serves as a temporary storage and transfer tank, but the hot water cannot fill the tank and overflow.
[0042] 1.4 Hot washing process 3 is applicable to the cleaning after wine discharging. Flush the pipeline with hot water reaching 90°C without circulating cleaning, and the water is directly drained away through the drain port. The CIP circulation tank only serves as a temporary storage and transfer tank, but the hot water cannot fill the tank and overflow.
[0043] 1.5 Cold washing: Cold washing uses normal temperature water with a cleaning agent for regular scale removal and disinfection cleaning. Manually put the cleaning solution (400 ml) at the wine discharging position - into the CIP circulation tank, turn on the circulation pump, open the multi-functional valve of the corresponding bin door, and open the wine outlet valve of the corresponding bin door. The time of the cold washing process can be set, with the setting range being 10 minutes, and the unit being seconds.
[0044] 2) Yeast and hop addition process
[0045] 2.1 After the hot cleaning process is executed, the yeast addition command button becomes effective; otherwise, the yeast addition button cannot be enabled.
[0046] 2.2 Before adding yeast, the wine injector leaves the wall, the signal is disconnected, the weighing sensor detects the full wine level, the bin door is closed, and the yeast is stored in the addition tank container at the wine outlet position. Start the addition tank / drainage, the CIP circulation pump in the corresponding bin door is opened first, the multi-functional valve is opened, and the wine outlet valve is opened. During the process, it should be noted that the circulation pump and the multi-functional valve must be opened for 1 - 2 seconds first, and the multi-functional valve and the circulation pump are opened simultaneously. The above yeast addition time must work for 5 minutes. During the addition process, the air compressor is turned on, the synchronous compressed air supply valve is opened, and clean oxygen is filled into the wort. After flushing for 1 - 2 minutes, the compressed air supply valve is closed, and then the air compressor is stopped. At this time, the yeast addition time can be set to 5 minutes, with the unit of seconds. If the pressure is greater than 100 kPa (0.1 MPa) during the addition process, the air compressor should be stopped first. When the addition time is up, close the pump and valves according to the operation.
[0047] 2.3 After performing the overheat cleaning process, the hop (adjuvant) addition command button becomes effective. Otherwise, the hop (adjuvant) addition button cannot be enabled.
[0048] 2.4 Add hops 2 hours after adding yeast. Before adding, the hops are slightly crushed, sealed with a permeable bag, placed in the CIP circulation tank, then wort or warm water at 30 - 40 degrees Celsius is added and soaked for 5 minutes, then the wort in the fermentation tank is circulated for 5 minutes, and then the wort in the CIP circulation tank is emptied.
[0049] 2.5 Before adding hops (adjuvants), the wine injector leaves the wall, the signal is disconnected, the weighing sensor detects the full wine level, the bin door is closed, and the hops (adjuvants) are stored in the addition tank container at the wine outlet position. Start the addition tank, the CIP circulation pump in the corresponding bin door is opened first, the multi-functional valve is opened, and the wine outlet valve is opened. During the process, it should be noted that the circulation pump and the multi-functional valve must be opened for 1 - 2 seconds first, and the multi-functional valve and the circulation pump are opened simultaneously. The above hops (adjuvants) addition time must work for 5 minutes. During the addition process, the air compressor is turned on, the synchronous compressed air supply valve is opened, and the wort in the addition tank is pumped into the fermentation tank. After flushing for 1 - 2 minutes, the compressed air supply valve is closed, and then the air compressor is stopped. At this time, the addition time can be set to 5 minutes, with the unit of seconds. If the pressure is greater than 100 kPa (0.1 MPa) during the addition process, the air compressor should be stopped first. When the addition time is up, close the pump and valves according to the operation.
[0050] 2.6 After adding hops (adjuvants), the pipeline should be rinsed with hot water: according to the pipeline cleaning process after adding yeast or hops (adjuvants) by hot cleaning.
[0051] 3) Fermentation process of the fermentation broth
[0052] 3.1 There are usually the following three brewing processes for beer brewing; different products will have different brewing processes.
[0053] 3.2 During the fermentation process, the fermentation yeast is at a maximum of 20°C, 19°C ≤ ambient temperature ≤ 22°C, and neither the second heating tape nor the refrigeration compressor is operating. When the ambient temperature is greater than 22°C, the compression refrigeration process is entered. When the temperature is less than 20°C, the second heating tape is turned on to heat and maintain the temperature at 20°C, ±1°C (for different products, the fermentation temperature is different, generally maintained in the range of 14 - 20°C). Maintain this state and continue fermentation for 3 - 7 days. The time can be set in hours. After the main fermentation is completed, the temperature is gradually decreased by 5°C every 12 hours to enter the wine storage stage.
[0054] 3.3 The temperature drops in a stepped manner. It drops to 15°C after 12 hours, to 10°C after another 12 hours, to 5°C after another 12 hours, and to 0 - 2°C after another 12 hours. The wine storage temperature is always maintained at 2°C.
[0055] 3.4 During the entire fermentation, cooling, and wine storage production process, the "defrosting" function should be automatically activated. It should be set to defrost for 3 - 5 minutes every 60 - 120 minutes.
[0056] 3.5 According to the technological requirements of the product, the main fermentation should be maintained for at least 7 days, and then the temperature starts to drop on the 8th day of fermentation, dropping 5°C every 12 hours, and finally cooling to 0 - 2°C. Refer to the fermentation process of each product for details. When the temperature reaches 0 - 2°C, the beer is in the wine storage stage. The beer should stay in the wine storage stage for at least 2 days before it can be bottled. The maximum wine storage time is tentatively set at 1 month. After 1 month, a "Stop bottling" prompt should pop up on the interface.
[0057] 4) Bottling process
[0058] 4.1 Only the wine in the storage stage can be bottled.
[0059] 4.2 There are options of "single bottling" and "continuous bottling" for bottling, which can be selected during bottling.
[0060] 4.3 When the user clicks on the 300 mL, 500 mL, or 1000 mL icons (fixed bottling volume) on the interface, the bottling valve opens, and the wine is poured from the fermentation tank into the wine bottles according to the set bottling volume.
[0061] 4.4 In addition, a "scattered bottling" function needs to be added. Clicking on "scattered bottling" will cause the bottling valve to automatically close after pouring for 1 - 2 seconds, or input the required wine volume, click the "scattered bottling" function key, and the bottling valve will automatically close after pouring the required wine volume.
[0062] 4.5 After bottling according to the requirements is completed, there should be a "Bottling completed" notification prompt.
[0063] 5) Cleaning after bottling
[0064] 5.1 After the user gets the wine out, when the wine outlet valve is opened and after the "single wine output" or "continuous wine output" is completed, wait for 5 minutes and then rinse the wine outlet pipe with 90°C hot water for 1 - 1.5 seconds, and drain it through the wine discharge pipe.
[0065] 5.2 The equipment needs to be forcibly cleaned once a day, and the time can be selected before the end of business at night or before opening in the morning.
[0066] 5.3 The hot wash 3 is applicable for cleaning after the wine output ends.
[0067] 6) Sparkling water
[0068] 6.1 When the user clicks to discharge water, the equipment opens the water outlet valve, first injects water into the user's container, and waits for the user to enter the touch screen and click the CO2 control valve interface to open the CO2 control valve, and injects CO2 into the user's container. The process is manually operated by the user.
[0069] 7) Lock the machine
[0070] 7.1 After the wine in the wine tank is used up, the wine tank is depressurized first. After depressurization, the equipment enters the locked state. The user needs to scan the barcode of the new wine tank into the equipment through the scanning device. After the equipment recognizes it as a new wine tank, it can be unlocked and enter the cleaning process.
[0071] 8) Others
[0072] 8.1 Set up an "emergency stop" button. In case of emergency, click this button to stop the machine urgently, and all valves will be closed.
[0073] 8.2 Standby state: used to check whether the back pressure of the fermentation tank before fermentation meets the pressure requirements
[0074] Check whether the back pressure of the fermentation tank reaches 0.05 Mpa. The maximum should not exceed 0.09 Mpa, and the minimum should not be lower than 0.044 Mpa. If it is higher than this range value, it will be automatically depressurized to 0.05 Mpa, and the sewage discharge valve and the multi-functional valve should be linked to open and close; if it is lower than the range value, the fermentation tank will be pressurized to 0.05 Mpa with compressed air:
[0075] 8.3 The program control process for pressurizing the fermentation tank: first automatically start the air compressor, then open the compressed air supply valve and the multi-functional valve, pressurize to the set pressure of 0.05 Mpa, close the multi-functional valve and the compressed air valve, and then close the air compressor.
[0076] 8.4 During the equipment commissioning process, the home page needs to be locked, and a password needs to be entered to enter the system for operation.
[0077] The above are only the preferred embodiments of the present invention, and do not impose any limitation on the technical scope of the present invention. Therefore, any minor modifications, equivalent changes and modifications made to the above embodiments based on the technical essence of the present invention still fall within the scope of the technical solution of the present invention.
Claims
1. A micro fermentation system, characterized in that, It includes a fermentation tank system, a refrigeration system (2), a CIP cleaning system, an oxygen supply system, a carbon dioxide system, and a wine discharging system; The fermentation tank system includes multiple independent fermentation tanks (1). The refrigeration system includes a refrigeration compressor (21), a condenser (22), a refrigeration evaporator (23), a fan (24), and an air duct. The refrigeration compressor (21), the condenser (22), and the refrigeration evaporator (23) are connected through a circulation pipeline. The refrigeration evaporator (23) is connected to the fan (24) through the air duct, and the outlet of the fan (24) is aligned with the fermentation tank (1).
2. A micro fermentation system according to claim 1, characterized in that The capacity of the fermentation tank (1) is 15L, the quantity is 12, and the material is PET or stainless steel. The tank body of the fermentation tank (1) adopts a brown shell.
3. A micro-fermentation system according to claim 1, characterized in that, The refrigeration evaporator (23) is equipped with a first heat tracing band.
4. A micro fermentation system as claimed in claim 1, wherein, The CIP cleaning system includes a fine filter (31), a hot water tank (32), a hot water supply pump (33), a CIP circulation tank, and a CIP circulation pump (34). The inlet end of the fine filter (31) is externally connected to tap water. The outlet end of the fine filter (31) is connected to the inlet end of the hot water tank (32) through a first cleaning pipeline. The outlet end of the hot water tank (32) is connected to the fermentation tank (1) through a second cleaning pipeline. The hot water supply pump (33) is arranged on the second cleaning pipeline. A hot water supply valve is provided at one end of the second cleaning pipeline close to the fermentation tank (1). The fermentation tank (1) is connected to the CIP circulation tank through a third cleaning pipeline. The CIP circulation pump (34) is arranged on the third cleaning pipeline.
5. A micro fermentation system according to claim 1, characterized in that The oxygen supply system includes an air compressor (41) and a filter (42). The filter (42) is arranged at the inlet end of the air compressor (41). The outlet end of the air compressor (41) is connected to the fermentation tank (1) through a first air supply pipeline for delivering clean oxygen into the fermentation tank (1). A compressed air supply valve is provided on the first air supply pipeline.
6. A micro fermentation system as claimed in claim 1, wherein, The carbon dioxide system includes a carbon dioxide cylinder (51) and a pressure reducing gauge (52). The pressure reducing gauge (52) is arranged at the outlet end of the carbon dioxide cylinder (51). The outlet end of the carbon dioxide cylinder (51) is connected to the fermentation tank (1) through a second air supply pipeline for delivering carbon dioxide gas into the fermentation tank (1). A carbon dioxide supply valve is provided on the second air supply pipeline.
7. A micro-fermentation system as claimed in claim 1, characterized in that, The wine discharging system includes a weighing instrument (61), a wine discharging valve, and an addition tank (62). The weighing instrument (61) is arranged at the bottom of the fermentation tank (1). The wine discharging valve is arranged at the top of the fermentation tank (1). The addition tank (62) is connected to the fermentation tank (1) through a wine discharging pipe.
8. A micro-fermentation system according to claim 7, characterized in that, A second heat tracing band (63) is provided between the bottom of the fermentation tank (1) and the weighing instrument (61).