Fermentation process of black coat red yeast rice fruit wine and multifunctional fermentation control system

Abstract

The invention discloses a fermentation process of black coat and red yeast rice fruit wine and a multifunctional fermentation control system. The fermentation process comprises the following steps: main material treatment, auxiliary material treatment, container filling, fermentation, squeezing, filtration, wine mixing, disinfection and filling. Treating main materials: selecting high-quality glutinous rice, soaking for 24 hours, taking out, spraying the rice, steaming the rice until the rice changes color and is cooked thoroughly, putting the rice into a sieve, draining the water of the rice, and spreading and cooling to 32-35 DEG C for later use; the invention relates to the technical field of red koji wine brewing, solves the problems of much manual intervention, high sanitation risk, single flavor and the like in traditional fruit wine fermentation through a magnetic control non-contact transmission technology and medicine and food homology formula innovation, realizes precise and automatic fermentation management by combining intelligent temperature control, pH monitoring and a multifunctional stirring pressing cap system, and improves the production efficiency. The quality and production efficiency of the fruit wine are remarkably improved, and meanwhile, the health-care function and the resource utilization scene are expanded.

Description

Technical Field

[0001] The present invention relates to the technical field of red yeast rice wine brewing, and specifically to a fermentation process and a multi-functional fermentation control system for Wuyi red yeast rice fruit wine. Background Technique

[0002] Wuyi red yeast rice is a traditional red yeast rice production technique and belongs to intangible cultural heritage. In traditional techniques, Wuyi red yeast rice is mainly applied in the brewing process. As a traditional brewed wine, Wuyi red yeast rice wine carries local food culture. The alcohol content of Wuyi red yeast rice wine is usually low and milder than that of white wine. Therefore, it is suitable for festivals or daily light drinking. Moreover, since monacolin K produced during the fermentation process of Wuyi red yeast rice wine is similar in structure to lovastatin, it helps to inhibit cholesterol synthesis, has the effects of reducing lipid and protecting the heart as well as antioxidant effects. At the same time, it also has many benefits for physical health such as promoting digestion and promoting blood circulation to remove blood stasis.

[0003] However, modern people are more fond of fruit wines with rich taste and flavor. Therefore, combining the taste and flavor of fruit wines on the basis of the intangible cultural heritage skills can not only effectively enrich the taste of Wuyi red yeast rice wine, but also fruits and vegetables are rich in vitamins and polysaccharide components. The high vitamin content in fruits improves the antioxidant properties of fruit wines. Furthermore, organic acids in fruits such as malic acid and citric acid combine with the active components of red yeast rice, which may enhance the synergistic effect of reducing lipid and protecting the heart; some fruits such as mulberries and blueberries are rich in antioxidant components, combined with the blood-activating effect of red yeast rice, may be beneficial to improving skin quality, and further improve the health benefits of red yeast rice wine.

[0004] In addition to the conventional fermentation process, the manufacturing process of modern Wuyi red yeast rice fruit wine also requires adding fruit puree to the fermented material, and then adding red yeast rice and pectinase during the brewing process of red yeast rice wine to complete the fermentation. However, at present, due to the addition of pulp components in Wuyi red yeast rice fruit wine, there is not only sugar produced by glutinous rice fermentation, but also polysaccharides and pectin of fruits. Therefore, during the fermentation process of fruit wine, fructose and fruit acids are likely to promote the saccharification process, which in turn has an uncontrollable impact on the flavor of fruit wine, and there are more miscellaneous bacteria in fruit juice, further making the fermentation process difficult to control. In view of this, in-depth research on the above problems has led to the generation of this case. Summary of the Invention

[0005] Aiming at the deficiencies of the prior art, the present invention provides a fermentation process and a multi-functional fermentation control system for Wuyi red yeast rice fruit wine, and solves the problems in the existing background technique.

[0006] To achieve the above objectives, the present invention is realized through the following technical solutions: A fermentation process for Wuyi red yeast rice fruit wine includes the following steps: main material treatment, auxiliary material treatment, container filling, fermentation, pressing, filtering, blending, disinfection, and bottling;

[0007] Main material treatment: Select high-quality glutinous rice, soak it for 24 hours, then take it out and drain the rice. After that, steam the rice until it turns color and is fully cooked, and then put it into a sieve basket to drain the water from the rice. Let it cool down to 32 - 35 °C for standby. According to 150 catties of glutinous rice in a single fermentation container, mix in 9 taels of Rhizopus mold, and ferment at a constant temperature of 32 - 35 °C for 48 hours until the sugar content reaches 38 - 42 degrees;

[0008] Auxiliary material treatment: Remove the pits from one or more of blueberries, mulberries, apples, and pears, and crush them into fruit puree;

[0009] Container filling: Pour the drained rice into the fermentation control system, make the pulp into a slurry, and prepare materials according to the ratio of 150 catties of glutinous rice to 300 catties of fruit slurry per batch;

[0010] Fermentation: Fermentation is divided into pre-fermentation and post-fermentation. During the temperature-rising stage of pre-fermentation, the temperature rises to 36 - 38 °C within 18 hours, stir to dissipate heat, and control the room temperature at 20 - 25 °C. The constant-temperature fermentation of pre-fermentation lasts for 5 days to complete the main alcohol fermentation; Post-fermentation continues to ferment for 25 days until the wine body matures to promote the conversion of flavor substances;

[0011] Pressing: After fermentation, take the fermented grains and press them to separate the wine liquid from the dregs. The dregs are dried and used to make biscuits or feed;

[0012] Filtration: Filtration is divided into rough filtration and fine filtration. Rough filtration is carried out using a 120-mesh filter, and fine filtration is carried out using a filter with more than 180 meshes after freezing;

[0013] Blending: Adjust the alcohol content according to the test results, with the target alcohol content of about 15° and maintain the balance between sour and sweet;

[0014] Disinfection: Carry out pasteurization on the fruit wine after blending and filtration. Pasteurize at 65 - 70 °C for 30 minutes to ensure microbial safety;

[0015] Filling: Bottle and seal it in a sterile environment, label it, box it, and store the finished product in the warehouse.

[0016] In addition to the above fruits, the auxiliary materials also add one or several of Chinese wolfberry, polygonatum, and kudzu root.

[0017] A multi-functional fermentation control system for Wuyi red yeast rice fruit wine, including a fermentation frame. The fermentation frame is a rectangular structure framework. There is a fermentation tank on the fermentation frame. The fermentation tank is a cylindrical kettle body. There is a feed inlet on the fermentation tank, and a liquid material inlet is also connected to the top of the fermentation tank;

[0018] A closed end is hinged on the feed inlet, and a closed valve is connected to the liquid material inlet;

[0019] A stirrer is provided at the top of the fermenter. A magnetic control adjustment structure is provided at the top of the fermenter. The magnetic control adjustment structure is connected to the stirrer. The magnetic control adjustment structure controls the stirrer to perform circular rotation and lifting movement. The stirrer is used for stirring and capping the fermented material, and the magnetic control adjustment structure is not directly connected to the stirrer;

[0020] A temperature controller is provided on the fermenter. The temperature controller is used to control the stability inside the fermenter. A vacuum extraction pipe is also provided at the top of the fermenter. The vacuum extraction pipe is used to extract the gas generated by fermentation. The vacuum extraction pipe is connected through an extraction valve. An outlet is provided at the bottom of the fermenter;

[0021] A PH detector is provided on one side of the fermenter. The PH detector is used to detect the PH inside the fermenter. A reminder is provided on the fermenter and is connected to the PH detector;

[0022] The stirrer includes a stirring shaft cylinder. The bottom surface of the closed top cover is provided with a stirring shaft cylinder. A telescopic shaft is assembled inside the stirring shaft cylinder. A plurality of guide grooves are arranged in a ring array on the telescopic shaft. A plurality of guide blocks are arranged in a ring array on the stirring shaft cylinder and are matched with the plurality of guide grooves. A mixing pressing plate device is connected to the bottom of the telescopic shaft. A magnetic control seat is provided at the top of the telescopic shaft;

[0023] The magnetic control adjustment structure includes a power component. One output end of the power component is connected to a rotary magnetic control component. The rotary magnetic control component controls the rotation of the stirring shaft cylinder. The other output end of the power component is connected to a capping component. The capping component controls the lifting movement of the magnetic control seat. Furthermore, the magnetic control seat drives the telescopic shaft to move up and down to cap the fermented material.

[0024] The temperature controller includes a water bath ring sleeve. The stirring tank has a double-layer structure inside and outside. A closed sleeve is provided inside the stirring tank. One side of the closed sleeve is connected to the water bath ring sleeve. The water bath ring sleeve is communicated with the inside of the closed sleeve. An inlet pipe and an outlet pipe are provided on the water bath ring sleeve. A temperature and pressure detector is provided on the closed cover plate. The temperature and pressure detector is used to detect the temperature and pressure inside the stirring pipe.

[0025] An installation seat is provided on the closed cover plate. An installation pipe is installed on the installation seat. The PH detector is inserted into the installation pipe.

[0026] The power component includes a power motor. The driving end of the power motor is connected to a speed reducer. The speed reducer is a gear speed reducer. Two output ends are provided on the speed reducer. The power motor and the speed reducer are connected through a support frame.

[0027] The rotating magnetron assembly includes a rotating base, which is arranged at the center of the closed cover plate. A rotating groove is provided on the rotating base, and a rotating gear is arranged on the rotating groove. A magnetic ring is arranged inside the rotating gear. The stirring shaft cylinder is movably connected to the closed cover plate through a movable sleeve. A control magnetic ring is arranged on the movable sleeve corresponding to the magnetic ring, and the control magnetic ring can drive the connection of the stirring shaft cylinder. One output end of the reducer is provided with a driving gear meshing with the rotating gear.

[0028] The pressing cap assembly includes a pressing cap tube sleeve, which is arranged at the center of the rotating base. A control piston is arranged on the pressing cap tube sleeve, and a telescopic control magnetic seat is installed on the control piston. A crank rod member is movably connected to the control piston, and the crank rod member is connected to the other output end of the reducer through a control shaft.

[0029] The mixing pressing plate device includes a connecting seat, which is connected to the telescopic shaft. A fixed ring plate is arranged on the connecting seat, and a control plate is arranged on the fixed ring plate. A number of fan-shaped grooves are arranged in a ring array on the control plate, and a number of stirring plates are assembled on the number of fan-shaped grooves;

[0030] A control shaft is arranged on the fan-shaped groove, the stirring plate is sleeved on the control shaft, the tail end of the control shaft is meshed and connected with an adjusting shaft through a bevel gear, and an adjusting motor is connected to the adjusting shaft.

[0031] The magnetron seat is a disc-shaped magnet, which is connected to the end of the telescopic shaft, and the inner diameter of the stirring shaft cylinder is connected to the magnetron seat.

[0032] Beneficial effects

[0033] The present invention provides a fermentation process of Wuyi red koji fruit wine and a multi-functional fermentation control system. It has the following beneficial effects: Through the innovation of magnetic control non-contact transmission technology and the formula of medicine and food homology, this application solves the problems of many manual interventions, high sanitation risks, and single flavor in traditional fruit wine fermentation. Combining intelligent temperature control, PH monitoring, and a multi-functional stirring and pressing cap system, it realizes precise and automated fermentation management, significantly improves the quality and production efficiency of fruit wine, and at the same time expands the health care function and resource utilization scenario. It specifically has the following advantages.

[0034] 1. Adopt magnetic coupling to drive the rotation of the stirring shaft cylinder and the lifting of the telescopic shaft to realize the dual functions of stirring and pressing the cap. There is no mechanical seal contact throughout the process, eliminating the risk of contamination by miscellaneous bacteria, and avoiding the problems of low efficiency and cumbersome operation of traditional manual pressing the cap, ensuring the sanitation and stability of fermentation.

[0035] 2. Integrated water bath temperature control with an accuracy of ±0.5℃, real-time PH monitoring and vacuum module, through multi-sensor linkage and automatic adjustment, accurately maintain the fermentation environment such as 32℃ during saccharification period and 28℃ during main fermentation period, inhibit the reproduction of miscellaneous bacteria, optimize the activity of Monascus and yeast, and improve the conversion efficiency of flavor substances.

[0036] 3. Adding medicinal and edible materials such as wolfberry, polygonatum, and kudzu root, their polysaccharides and active ingredients work synergistically with red yeast rice to enhance the health functions of fruit wine such as lipid-lowering and anti-oxidation. At the same time, the double fermentation system of fruit pulp and grains enriches the body of the wine, taking into account both nutrition and taste.

[0037] 4. The fermentation residue is dried and made into feed or food raw materials to achieve zero waste; the modular fermentation control system is adapted to large-scale production, and through programming, parameters such as stirring frequency and capping strength can be controlled to meet the flexible production needs of various fruit wines such as blueberry and mulberry, thereby reducing overall costs. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] Figure 1 It is a first stereoscopic structural schematic diagram of the fermentation process and multifunctional fermentation control system of the black-clothed red koji fruit wine described in the present invention.

[0039] Figure 2 It is a second stereoscopic structural schematic diagram of the fermentation process and multifunctional fermentation control system of the black-clothed red koji fruit wine described in the present invention.

[0040] Figure 3 It is a schematic diagram of the main structure of the fermentation process and multifunctional fermentation control system of the black-clothed red koji fruit wine described in the present invention.

[0041] Figure 4 The present invention provides a schematic diagram of the top view of the fermentation process and multifunctional fermentation control system of the black-yellow koji fruit wine.

[0042] Figure 5 It is a third stereoscopic structural schematic diagram of the fermentation process and multifunctional fermentation control system of the black-clothed red koji fruit wine described in the present invention.

[0043] Figure 6 The present invention provides a schematic cross-sectional structural diagram of a fermentation process and a multifunctional fermentation control system for making black-yellow koji fruit wine.

[0044] Figure 7 It is a fourth three-dimensional structural schematic diagram of the fermentation process and multifunctional fermentation control system of the black-clothed red koji fruit wine described in the present invention.

[0045] Figure 8 It is a fifth stereoscopic structural schematic diagram of the fermentation process and multifunctional fermentation control system of the black-clothed red koji fruit wine described in the present invention.

[0046] Figure 9This is the sixth three-dimensional structural schematic diagram of the fermentation process of a Wuyi red koji fruit wine and a multifunctional fermentation control system according to the present invention.

[0047] In the figure: 1, fermentation frame; 2, fermentation tank; 3, agitator; 4, magnetic control adjustment structure; 5, temperature controller; 6, PH detector; 21, feed inlet; 22, liquid material inlet; 23, closed end; 24, closed valve; 25, vacuum extraction pipe; 26, extraction valve; 27, liquid outlet; 31, stirring shaft cylinder; 32, telescopic shaft; 33, guide groove; 34, guide block; 35, mixing pressing plate device; 36, magnetic control seat; 41, power component; 42, rotating magnetic control component; 43, pressing cap component; 51, water bath ring sleeve; 52, water inlet pipe; 53, water outlet pipe; 54, temperature and pressure detector; 61, mounting seat; 62, mounting pipe; 351, connecting seat; 352, fixed ring plate; 353, control board; 354, stirring plate; 355, control shaft; 356, bevel gear; 357, adjusting motor; 411, power motor; 412, reducer; 413, driving gear; 421, rotating seat; 422, rotating groove; 423, rotating gear; 424, magnetic ring; 425, movable sleeve; 426, control magnetic ring; 431, pressing cap sleeve; 432, control piston; 433, telescopic control magnetic seat; 434, crank member. Detailed implementation manners

[0048] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0049] Please refer to Figures 1-9 , the present invention provides an implementation solution: in the fermentation process of modern Wuyi red koji fruit wine, it is necessary to add fruit puree to the fermented material, and then add red koji and pectinase during the brewing process of red koji wine to complete the fermentation. However, at the present stage, due to the addition of pulp components in Wuyi red koji fruit wine, there is not only sugar produced by glutinous rice fermentation, but also polysaccharides and pectins of fruits, etc. Therefore, during the fermentation process of fruit wine, fructose and fruit acids are likely to promote the saccharification process, thereby having an uncontrollable impact on the flavor of fruit wine, and there are more miscellaneous bacteria in the fruit juice, further making the fermentation process difficult to control.

[0050] Example 1: A fermentation process for Wuyi red koji fruit wine, including the following steps: main material treatment, auxiliary material treatment, container filling, fermentation, pressing, filtering, blending, disinfection, and bottling;

[0051] Main ingredient treatment: Select high-quality glutinous rice, soak it for 24 hours, then take it out and drain the rice. After that, steam the rice until it changes color and is fully cooked, and then put it into a sieve basket to drain the rice water. Let it cool to 32 - 35 °C for standby. According to 150 catties of glutinous rice in a single fermentation container, mix in 9 taels of Rhizopus species, and ferment at a constant temperature of 32 - 35 °C for 48 hours until the sugar content reaches 38 - 42 degrees;

[0052] Accessory ingredient treatment: Remove the pits from one or more of blueberries, mulberries, apples, and pears, and crush them into fruit purees. In addition to the above fruits, the accessory ingredients also add one or several of wolfberries, polygonatum, and kudzu root. Wolfberries, polygonatum, and kudzu root contain polysaccharides and medicinal components, which have the effect of both medicine and food;

[0053] Container filling: Pour the drained rice into the fermentation control system, and make the pulp into a slurry. Prepare the ingredients according to the ratio of 150 catties of glutinous rice to 300 catties of fruit slurry per batch;

[0054] Fermentation: Fermentation is divided into pre-fermentation and post-fermentation. During the temperature rise stage of pre-fermentation, the temperature rises to 36 - 38 °C within 18 hours, stir to dissipate heat, and control the room temperature at 20 - 25 °C. The constant-temperature fermentation of pre-fermentation lasts for 5 days to complete the main alcoholic fermentation. Post-fermentation continues for 25 days until the wine body matures to promote the conversion of flavor substances;

[0055] Pressing: After fermentation, take the fermented grains and press them to separate the wine liquid from the dregs. The dregs are dried and used to make biscuits or feed;

[0056] Filtration: Filtration is divided into coarse filtration and fine filtration. Coarse filtration is carried out using a 120-mesh filter, and fine filtration is carried out using a filter with more than 180 meshes after freezing;

[0057] Blending: Adjust the alcohol content according to the test results, with the target alcohol content of about 15° and maintain the balance between sour and sweet;

[0058] Disinfection: Carry out pasteurization on the fruit wine after blending and filtration. Maintain at 65 - 70 °C for 30 minutes during pasteurization to ensure microbial safety;

[0059] Filling: Bottle and seal it in a sterile environment, then label and box it, and the finished product is warehoused.

[0060] Example 2: According to the appendix of the specification Figures 1-9It can be seen that the present application also discloses a multifunctional fermentation control system for Wuyi red koji fruit wine, including a fermentation frame 1. The fermentation frame 1 is a rectangular frame structure. A fermentation tank 2 is arranged on the fermentation frame 1. The fermentation tank 2 is a cylindrical kettle body. Using a rectangular stainless steel frame as the fermentation frame 1 provides stable support and adapts to the production line layout. The fermentation tank 2 is a double-layer cylindrical kettle body inside and outside. The inner layer is made of food-grade 316L stainless steel material, which is corrosion-resistant and easy to clean. The outer layer is a polyurethane foam heat insulation layer to reduce heat loss. An inlet 21 is arranged on the fermentation tank 2. A liquid inlet 22 is also connected to the top of the fermentation tank 2. A closed end 23 is hinged on the inlet 21, and a closed valve 24 is connected to the liquid inlet 22. The closed end 23 can seal the inlet 21 to avoid contaminating the materials;

[0061] Furthermore, a stirrer 3 is arranged on the top of the fermentation tank 2. A magnetic control adjustment structure 4 is arranged on the top of the fermentation tank 2. The magnetic control adjustment structure 4 is connected to the stirrer 3. The magnetic control adjustment structure 4 controls the stirrer 3 to perform circular rotation and lifting movements. The stirrer 3 is used to stir and press the cap of the fermented material. And the magnetic control adjustment structure 4 is not directly connected to the stirrer 3. On the one hand, the stirrer 3 and the magnetic control adjustment structure 4 can be connected separately by magnetic force. On the one hand, it can keep the fermentation container sealed to avoid the influence of miscellaneous bacteria in the external environment on the quality of the fruit wine. On the other hand, it can stir and press the cap of the material at the same time to avoid the inconvenience of manual operation and the influence of miscellaneous bacteria during the operation process;

[0062] A temperature controller 5 is arranged on the fermentation tank 2. The temperature controller 5 is used to control the stability inside the fermentation tank 2. A vacuum extraction pipe 25 is also arranged on the top of the fermentation tank 2. The vacuum extraction pipe 25 is used to extract the gas generated by fermentation. The vacuum extraction pipe 25 is connected through an extraction valve 26. The vacuum extraction pipe 25 on the top of the tank is connected to a vacuum pump to regularly extract CO2 and volatile ester gases to maintain a slightly negative pressure (-5~-10kPa) inside the tank and reduce the damage to the fruit aroma caused by oxidation. An outlet 27 is arranged at the bottom of the fermentation tank 2. After fermentation is completed, the wine liquid is discharged through this. The residue is cleaned through reverse flushing from the inlet 21;

[0063] A PH detector 6 is arranged on one side of the fermentation tank 2. An installation seat 61 is arranged on the closed cover plate. An installation pipe 62 is installed on the installation seat 61. The PH detector 6 is inserted into the installation pipe 62. The PH detector 6 is used to detect the PH inside the fermentation tank 2. A reminder is arranged on the fermentation tank 2 and connected to the PH detector 6. The glass composite electrode of the PH detector 6 is inserted into the installation pipe 62 to detect the acidity and alkalinity of the fermentation liquid in real time and automatically calibrate daily. When the fruit acid is too high, the reminder triggers an audible and visual alarm and sends an alarm to the control terminal;

[0064] According to the instruction manual appendix Figures 1-9It can be seen that the above-mentioned agitator 3 includes a stirring shaft cylinder 31. The bottom surface of the closed top cover is provided with the stirring shaft cylinder 31. A telescopic shaft 32 is assembled in the stirring shaft cylinder 31. A number of guide grooves 33 are arranged in a ring array on the telescopic shaft. A number of guide blocks 34 are arranged in a ring array on the stirring shaft cylinder 31 and cooperate with the number of guide grooves 33. The bottom of the telescopic shaft 32 is connected with a mixing pressing plate device 35. The top end of the telescopic shaft 32 is provided with a magnetic control seat 36. The magnetic control seat 36 is a magnetic block with a disc-shaped structure. The magnetic control seat 36 is connected to the end of the telescopic shaft 32. The inner diameter of the stirring shaft cylinder 31 is connected with the magnetic control seat 36. The stirring shaft cylinder 31 is vertically installed on the ground of the tank top. It is designed with a hollow stainless steel pipe. The built-in guide blocks 34 cooperate with the guide grooves 33 of the telescopic shaft 32 to achieve axial sliding. The surface is treated with mirror polishing to reduce material adhesion;

[0065] According to the attached instructions Figures 1-9 It can be seen that the above-mentioned magnetic control adjustment structure 4 includes a power component 41. One output end of the power component 41 is connected with a rotary magnetic control component 42. The rotary magnetic control component 42 controls the rotation of the stirring shaft cylinder 31. The other output end of the power component 41 is connected with a pressing cap component 43. The pressing cap component 43 controls the lifting movement of the magnetic control seat 36. Furthermore, the magnetic control seat 36 drives the telescopic shaft 32 to move up and down to press the fermentation material. The magnetic control seat 36 at the top end of the telescopic shaft 32 is a neodymium iron boron permanent magnet. It transmits power through the non-contact magnetic coupling force with the telescopic control magnetic seat 433 of the pressing cap component 43 to drive the telescopic shaft 32 to lift. The stroke range is adapted to the height of the fermentation tank 2. The power component 41 drives the rotary magnetic control component 42 and the pressing cap component 43 to rotate respectively. Furthermore, the rotary magnetic control component 42 is used to rotate the stirring shaft cylinder 31 to drive the stirring shaft cylinder 31 to stir.

[0066] According to the attached instructions Figures 1-9 It can be seen that the above-mentioned temperature controller 5 includes a water bath ring sleeve 51. The stirring tank is a double-layer structure inside and outside. A closed sleeve is arranged inside the stirring tank. One side of the closed sleeve is connected with the water bath ring sleeve 51. The water bath ring sleeve 51 is communicated with the inside of the closed sleeve. An inlet pipe 52 and an outlet pipe 53 are arranged on the water bath ring sleeve 51. A temperature and pressure detector 54 is arranged on the closed cover plate. The temperature and pressure detector 54 is used to detect the temperature and pressure in the stirring pipe. The temperature controller 5 adopts a double-layer water bath ring sleeve 51 structure, externally connected with a circulation pump and a constant temperature water tank. The water temperature of the interlayer is adjusted through the inlet pipe 52 and the outlet pipe 53. The temperature control accuracy is ±0.5°C. It supports multi-segment temperature curve programming. The temperature and pressure detector 54 on the tank top integrates a PT100 platinum resistance temperature sensor and a piezoelectric pressure sensor to monitor data in real time. When it exceeds the limit, it automatically adjusts the water bath flow or starts vacuum pumping.

[0067] According to the attached instructions Figures 1-9It can be seen that the above-mentioned power assembly 41 includes a power motor 411. The driving end of the power motor 411 is connected to a speed reducer 412. The speed reducer 412 is a gear reduction box. The speed reducer 412 is provided with two output ends. The power motor 411 and the speed reducer 412 are connected through a support frame.

[0068] According to the attached instructions Figures 1-9 It can be seen that the above-mentioned rotating magnetron assembly 42 includes a rotating base 421. The rotating base 421 is arranged at the center of the closed cover plate. A rotating groove 422 is formed on the rotating base 421. A rotating gear 423 is arranged on the rotating groove 422. A magnetic ring 424 is arranged inside the rotating gear 423. The stirring shaft tube 31 and the closed cover plate are movably connected through a movable sleeve 425. A control magnetic ring 426 is arranged on the movable sleeve 425 corresponding to the magnetic ring 424. The control magnetic ring 426 can drive the connection of the stirring shaft tube 31. One output end of the speed reducer 412 is provided with a driving gear 413 meshing with the rotating gear 423;

[0069] In the specific implementation process, driven by the speed reducer 412, the driving gear 413 meshes with the rotating gear 423, and then the rotating gear 423 drives the magnetic ring 424 to rotate. The magnetic ring 424 rotates on the rotating base 421. Then, the synchronous movement of the magnetic ring 424 and the control magnetic ring 426 drives the stirring shaft tube 31 to rotate synchronously, so that the stirring shaft tube 31 drives the telescopic shaft 32 to rotate synchronously. The telescopic shaft 32 then drives the mixing pressing plate 35 to rotate synchronously, so that the mixing pressing plate 35 stirs the materials.

[0070] According to the attached instructions Figures 1-9 It can be seen that the above-mentioned cap assembly 43 includes a cap tube sleeve 431. The cap tube sleeve 431 is arranged at the center of the rotating base 421. A control piston 432 is arranged on the cap tube sleeve 431. A telescopic control magnetic seat 433 is installed on the control piston 432. A crank member 434 is movably connected to the control piston 432. The crank member 434 is connected to the other output end of the speed reducer 412 through a control shaft 355.

[0071] According to the attached instructions Figures 1-9 It can be seen that the above-mentioned mixing pressing plate 35 includes a connecting seat 351. The connecting seat 351 is connected to the telescopic shaft 32. A fixed ring plate 352 is arranged on the connecting seat 351. A control plate 353 is arranged on the fixed ring plate 352. A number of fan-shaped grooves are formed in a ring array on the control plate 353. A number of stirring plates 354 are assembled on the number of fan-shaped grooves;

[0072] In the specific implementation process, a polytetrafluoroethylene stirring plate 354 with adjustable angle is embedded on the fixed ring plate 352 of the mixing pressing plate device 35. It is linked with the adjusting motor 357 through the bevel gear 356. The adjusting motor 357 drives the control shaft 355 to change the angle of the stirring plate 354 to adapt to the viscosity in different fermentation stages. At the same time, the stirring plate 354 can take into account the work of stirring and pressing the cap. A control shaft 355 is arranged on the fan-shaped groove, the stirring plate 354 is sleeved on the control shaft 355, the tail end of the control shaft 355 is meshed and connected with an adjusting shaft through the bevel gear 356, and an adjusting motor 357 is connected to the adjusting shaft. By driving the adjusting shaft to rotate through the adjusting motor 357, the bevel gear 356 drives a plurality of control shafts 355 to rotate synchronously, and then drives a plurality of stirring plates 354 to adjust the angle synchronously.

[0073] In summary, generally speaking, through the magnetic control non-contact transmission technology and the innovation of the formula of medicine and food homology, this application solves the problems of many manual interventions, high hygiene risks, and single flavor in traditional fruit wine fermentation. Combined with intelligent temperature control, PH monitoring, and a multi-functional stirring and pressing cap system, it realizes precise and automated fermentation management, significantly improves the quality and production efficiency of fruit wine, and at the same time expands the health care function and resource utilization scenario.

[0074] Although the embodiments of the present invention have been shown and described, it will be understood by those of ordinary skill in the art that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A fermentation process for Wuyi red Qu fruit wine, characterized in that, It includes the following steps: main ingredient treatment, auxiliary ingredient treatment, container filling, fermentation, pressing, filtering, blending, disinfection, and bottling; Main ingredient treatment: Select high-quality glutinous rice, soak it for 24 hours, then take it out and drain the rice, and then steam the rice. After the rice turns color and is cooked through, put it into a sieve basket to drain the water from the rice, and cool it to 32-35 °C for standby. According to 150 catties of glutinous rice placed in a single fermentation container, mix in 9 taels of rhizopus mold, and ferment at a constant temperature of 32-35 °C for 48 hours, with the sugar content reaching 38-42 degrees; Auxiliary ingredient treatment: Remove the pits from one or more of blueberries, mulberries, apples, and pears, and crush them into fruit puree; Container filling: Pour the drained rice into the fermentation control system, make the pulp into a slurry, and prepare materials according to the ratio of 150 catties of glutinous rice to 300 catties of fruit slurry per 150 catties of glutinous rice; Fermentation: Fermentation is divided into pre-fermentation and post-fermentation. During the temperature-rising stage of pre-fermentation, the temperature rises to 36-38 °C within 18 hours, start stirring to dissipate heat, and control the room temperature at 20-25 °C. The constant-temperature fermentation of pre-fermentation lasts for 5 days to complete the main alcohol fermentation; Post-fermentation continues to ferment for 25 days until the wine body matures to promote the conversion of flavor substances; Pressing: After fermentation ends, take the fermented grains and press them to separate the wine liquid from the dregs. The dregs are dried and used to make biscuits or feed; Filtering: Filtering is divided into coarse filtering and fine filtering. Coarse filtering is carried out using a 120-mesh filter, and fine filtering is carried out using a filter with 180 meshes or more after freezing; Blending: Adjust the alcohol content according to the test results, with the target alcohol content of about 15° and maintain the balance between sour and sweet; Disinfection: Carry out pasteurization on the fruit wine after blending and filtering. Pasteurization is maintained at 65-70 °C for 30 minutes to ensure microbial safety; Bottling: Bottle and seal in a sterile environment, label, box, and store the finished product in the warehouse.

2. The fermentation process of a Wuyi red Qu fruit wine according to claim 1, characterized in that, In addition to the above fruits, the auxiliary ingredients also add one or several of wolfberries, polygonatum, and kudzu root.

3. A multi-functional fermentation control system for Wuyi red Qu fruit wine, which is applied to the fermentation process of the Wuyi red Qu fruit wine described in any one of the above claims 1-2, includes a fermentation frame (1). The fermentation frame (1) is a frame with a rectangular structure. A fermentation tank (2) is arranged on the fermentation frame (1). The fermentation tank (2) is a cylindrical kettle body, and its characteristics are as follows, The fermentation tank (2) is provided with a feed inlet (21), and the top of the fermentation tank (2) is also connected with a liquid material inlet (22); A closed end (23) is hinged on the feed inlet (21), and a closed valve (24) is connected to the liquid material inlet (22); A stirrer (3) is arranged on the top of the fermentation tank (2), a magnetic control adjustment structure (4) is arranged on the top of the fermentation tank (2), the magnetic control adjustment structure (4) is connected with the stirrer (3), the magnetic control adjustment structure (4) controls the stirrer (3) to perform circular rotation and lifting movement, the stirrer (3) is used for stirring and pressing the fermented material, and the magnetic control adjustment structure (4) is not directly connected to the stirrer (3); A temperature controller (5) is arranged on the fermentation tank (2), and the temperature controller (5) is used to control the stability inside the fermentation tank (2); A PH detector (6) is arranged on one side of the fermentation tank (2), the PH detector (6) is used to detect the PH inside the fermentation tank (2), and a reminder is arranged on the fermentation tank (2) and connected to the PH detector (6); The agitator (3) includes a stirring shaft cylinder (31). The bottom surface of the closed top cover is provided with the stirring shaft cylinder (31). A telescopic shaft (32) is assembled in the stirring shaft cylinder (31). A mixing pressing plate device (35) is connected to the bottom of the telescopic shaft (32). A magnetic control seat (36) is arranged at the top end of the telescopic shaft (32). The magnetic control adjustment structure (4) includes a power component (41). One output end of the power component (41) is connected to a rotary magnetic control component (42). The rotary magnetic control component (42) controls the rotation of the stirring shaft cylinder (31). The other output end of the power component (41) is connected to a pressing cap component (43). The pressing cap component (43) controls the lifting movement of the magnetic control seat (36). Furthermore, the magnetic control seat (36) drives the telescopic shaft (32) to move up and down to press the fermentation material.

4. The multifunctional fermentation control system of a Wuyi red Qu fruit wine according to claim 3, wherein, The temperature controller (5) includes a water bath ring sleeve (51). The stirring tank has a double-layer structure inside and outside. A closed sleeve is arranged inside the stirring tank. One side of the closed sleeve is connected to the water bath ring sleeve (51). The water bath ring sleeve (51) is communicated with the inside of the closed sleeve. A water inlet pipe (52) and a water outlet pipe (53) are arranged on the water bath ring sleeve (51). A temperature and pressure detector (54) is arranged on the closed cover plate. The temperature and pressure detector (54) is used to detect the temperature and pressure inside the stirring pipe.

5. The multifunctional fermentation control system of a Wuyi red Qu fruit wine according to claim 4, characterized in that, An installation seat (61) is arranged on the closed cover plate. An installation pipe (62) is installed on the installation seat (61). The PH detector (6) is inserted into the installation pipe (62).

6. The multi-functional fermentation control system of a Wuyi red Qu fruit wine according to claim 5, characterized in that, The power component (41) includes a power motor (411). The driving end of the power motor (411) is connected to a speed reducer (412). The speed reducer (412) is a gear reduction box. Two output ends are arranged on the speed reducer (412). The power motor (411) and the speed reducer (412) are connected through a support frame.

7. The multi-functional fermentation control system of a Wuyi red yeast rice fruit wine according to claim 6, characterized in that, The rotary magnetic control component (42) includes a rotary seat (421). The rotary seat (421) is arranged at the center of the closed cover plate. A rotary groove (422) is formed on the rotary seat (421). A rotary gear (423) is arranged on the rotary groove (422). A magnetic force ring (424) is arranged inside the rotary gear (423). The stirring shaft cylinder (31) is movably connected to the closed cover plate through a movable sleeve (425). A control magnetic ring (426) corresponding to the magnetic force ring (424) is arranged on the movable sleeve (425). The control magnetic ring (426) can drive the connection of the stirring shaft cylinder (31). A driving gear (413) meshing with the rotary gear (423) is arranged at one output end of the speed reducer (412).

8. The multifunctional fermentation control system of a Wuyi red Qu fruit wine according to claim 7, characterized in that, The compression cap assembly (43) includes a compression cap sleeve (431), the compression cap sleeve (431) is arranged at the center of the rotating base (421), a control piston (432) is arranged on the compression cap sleeve (431), a telescopic control magnetic seat (433) is installed on the control piston (432), a crank rod member (434) is movably connected to the control piston (432), and the crank rod member (434) is connected to the other output end of the speed reducer (412) through a control shaft (355).

9. The multifunctional fermentation control system of a Wuyi red Qu fruit wine according to claim 8, characterized in that, The mixing pressing device (35) includes a connecting seat (351), the connecting seat (351) is connected to the telescopic shaft (32), a fixed ring plate (352) is arranged on the connecting seat (351), a control plate (353) is arranged on the fixed ring plate (352), a plurality of fan-shaped grooves are arranged in a ring array on the control plate (353), and a plurality of stirring plates (354) are assembled on the plurality of fan-shaped grooves.

10. The multi-functional fermentation control system of a Wuyi red koji fruit wine according to claim 9, characterized in that, The magnetic control seat (36) is a magnetic block with a disc-shaped structure, the magnetic control seat (36) is connected to the end of the telescopic shaft (32), and the inner diameter of the stirring shaft cylinder (31) is connected to the magnetic control seat (36).

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