Pre-cooking fermentation equipment for processing fermented fruit and vegetable beverage

Abstract

The present application relates to the technical field of beverage processing, in particular to a pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing. The equipment comprises a steamer body, a steaming and heating structure is installed on the outer wall of the steamer body, a flow distribution assembly is arranged at the bottom of the inner cavity of the steaming cavity, and a plurality of constant temperature mechanisms are slidably arranged on the surface of the cavity bottom plate. The constant temperature tube can separate the fruits and vegetables in the steaming cavity, and can move on the surface of the cavity bottom plate to balance the temperature inside the steaming cavity during the fermentation and steaming of the fruits and vegetables. The flow distribution assembly at the bottom of the steaming cavity, the arc structure grooves formed on the surface of the cavity bottom plate, and the ridged surface can change the flow path and speed of the liquid in the steaming cavity, produce a turbulent fluid state, reduce the sticking phenomenon caused by sinking to the bottom, increase the contact area between the liquid and the fruits and vegetables, increase the heat transfer path, and achieve more uniform heat transfer to each part of the fruits and vegetables.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of beverage processing, in particular to a pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing. BACKGROUND

[0002] Fresh fruits and vegetables are prone to rot and deterioration due to their short shelf life, so in addition to being directly marketed, deep processing is a key way to maximize industrial value. Fermented beverages, as a high-value fruit and vegetable deep processing product, occupy a large share in the domestic and foreign markets.

[0003] In the processing of fruit and vegetable fermented beverages, steaming and fermentation are two extremely important process steps. Steaming fruit and vegetable before fermentation can effectively destroy the activity of oxidase in the raw materials, thereby preventing browning during subsequent processing. In addition, steaming can also decompose pectin and other substances, significantly improving the quality of the final product, such as improving the clarity, taste, and flavor of the beverage.

[0004] The prior art usually places fruits and vegetables in a steamer for heating and steaming. During the steaming process, a stirring device is generally provided in the steamer to stir the fruits and vegetables and the steaming water, thereby achieving uniform temperature and ensuring uniform steaming. However, on the one hand, this stirring device is not convenient for bottom stirring. The stirring paddle of a common stirring device is usually installed at the middle or upper part of the shaft. To ensure stability and smooth rotation during stirring, the paddle needs to maintain a certain safety distance from the bottom of the steamer to avoid collision and friction with the bottom during operation, which may damage the equipment. Due to the effect of gravity, fruits and vegetables will sink to the bottom of the inner cavity of the steamer, which can easily cause the fruits and vegetables to stick to the bottom of the steamer, affecting the steaming effect and possibly causing local over-steaming or scorching.

[0005] On the other hand, the stirring force generated by mechanical stirring is relatively harsh, which can easily damage the fruits and vegetables, causing the destruction of their tissue structure and the loss of nutrients, ultimately affecting the nutritional quality and taste of the fermented beverage product.

[0006] Therefore, there is an urgent need for a pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing to solve the above problems. SUMMARY

[0007] The present application provides a pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing, which improves the steaming heating structure, flow distribution assembly, and constant temperature mechanism, etc., to make the heat transfer more uniform, the fruits and vegetables more dispersed, and the damage reduced, thereby achieving efficient temperature control and uniform steaming during the fermentation and steaming process of fruits and vegetables, and producing high-quality fruit and vegetable fermented beverages, thereby solving the problems raised in the background art, i.e.:

[0008] The stirring device in the digester has the problems of inconvenient bottom sticking stirring, easy to make the fruits and vegetables stick to the bottom, local overcooking or scorched, and the stirring force is hard to damage the fruit and vegetable tissue structure and cause the loss of nutritional ingredients, which affects the nutritional quality and taste of the fermented beverage product.

[0009] To achieve the above object, the pre-cooking fermentation equipment comprises a digester body, an outer wall of the digester body is provided with a cooking heating structure, the digester body comprises a cooking pot body, an inside of the cooking pot body forms a cooking cavity, the cooking cavity combines with the cooking heating structure to realize the fermentation and cooking of fruits and vegetables, and a cover is mounted on a top of the cooking cavity during the cooking of the fruits and vegetables.

[0010] An inner cavity bottom of the cooking cavity is provided with a flow distribution assembly for reducing the sticking of the fruits and vegetables during the cooking, the flow distribution assembly comprises a cavity bottom plate, a surface of the cavity bottom plate is slidably provided with a plurality of constant temperature mechanisms, the constant temperature mechanisms comprise constant temperature tubes, the constant temperature tubes can separate the fruits and vegetables in the cooking cavity, and the constant temperature tubes can move on the surface of the cavity bottom plate to balance the temperature inside the cooking cavity during the fermentation and cooking of the fruits and vegetables.

[0011] In the above technical solution, when the fruits and vegetables are fermented and cooked in the cooking cavity, the flow distribution assembly on the surface of the cavity bottom plate changes the flow direction of the liquid to form a turbulent fluid state, which hinders the fruits and vegetables from gathering on the bottom, and after the constant temperature tubes in the constant temperature mechanism collide with the fruits and vegetables, the constant temperature tubes slide along the cavity bottom plate to separate the stacked fruits and vegetables, balance the temperature inside the cooking cavity through heat exchange, and improve the fermentation and cooking effect.

[0012] On this basis, the constant temperature tubes are in inverted U-shaped structure, and the surface of the constant temperature tubes is in smooth state, on one hand, the constant temperature tubes can separate the densely stacked fruits and vegetables into a plurality of small areas, increase the contact area of the fruits and vegetables in a single area with the liquid, and make the heat more fully and uniformly transmitted to each fruit and vegetable, on the other hand, the smooth surface greatly reduces the friction between the constant temperature tubes and the fruits and vegetables, effectively reduces the damage to the skin of the fruits and vegetables during the movement of the constant temperature tubes or the contact between the constant temperature tubes and the fruits and vegetables.

[0013] In addition, the inner block is rotatably provided with a supporting ball away from the floating plate, the bottom of the supporting ball is attached to the inner cavity bottom of the flow distribution groove, and the sliding friction of the sliding block structure in the flow distribution groove is converted into rolling friction through the rolling contact between the supporting ball and the inner cavity bottom of the flow distribution groove. The change of the friction mode significantly reduces the resistance in the sliding process of the sliding block structure, so that the constant temperature mechanism can more flexibly and smoothly slide in the flow distribution groove when subjected to the impact force of the fruits and vegetables or the flow pushing force of the liquid, and the constant temperature tubes can be quickly moved to different areas in the cooking cavity for temperature balancing operation.

[0014] Compared with the prior art, the present application has the following beneficial effects:

[0015] Through the flow-diffusing assembly at the bottom of the cooking cavity, the plurality of arc-structure flow-diffusing grooves formed on the bottom plate of the cooking cavity and the surface form a ribbed surface, so that the flow path and speed of the liquid in the cooking cavity are changed, a turbulent fluid state is generated, this fluid state makes it difficult for the fruits and vegetables to gather and sink to the bottom, reduces the sticking phenomenon caused by sinking to the bottom, the ribbed surface increases the contact area of the liquid and the fruits and vegetables, so that the heat transfer path is increased, and heat is more uniformly transferred to each part of the fruits and vegetables;

[0016] In addition, the inverted U-shaped constant-temperature tube can be inserted between the stacked fruits and vegetables to separate them, change the stacking state of the fruits and vegetables, eliminate the uneven heating area caused by local stacking, and balance the temperature difference at different positions through heat exchange with the surrounding liquid and fruits and vegetables during movement in the cavity, so that the temperature inside the cooking cavity is consistent, and a stable temperature environment is provided for fermentation and cooking of the fruits and vegetables.

[0017] At the same time, when the fruits and vegetables collide with the constant-temperature tube, the side support group provides support force for the sliding block structure at the bottom of the constant-temperature tube, so that it can slide in the flow-diffusing groove, which makes the constant-temperature tube movable to different areas of the cooking cavity for constant-temperature operation, expands the coverage range of temperature equalization, and at the same time, the constant-temperature tube generates a pushing force on the surrounding fruits and vegetables during sliding, which promotes the further dispersion of the fruits and vegetables, avoids the problem of insufficient fermentation and cooking caused by the concentration of fruits and vegetables, and improves the overall cooking effect and production efficiency. BRIEF DESCRIPTION OF DRAWINGS

[0018] Figure 1 It is a schematic diagram of the overall structure of the present application;

[0019] Figure 2 It is a schematic diagram of the internal structure of the cooking pot body of the embodiment of the present application;

[0020] Figure 3 It is a schematic diagram of the cooking and heating structure of the embodiment of the present application;

[0021] Figure 4 It is a schematic diagram of the flow-diffusing assembly structure of the embodiment of the present application;

[0022] Figure 5 It is a schematic diagram of the cross-section structure of the bottom plate of the embodiment of the present application;

[0023] Figure 6 It is a schematic diagram of the structure of A of the present application; Figure 5

[0024] Figure 7 It is a schematic diagram of the cross-section structure of the constant-temperature mechanism installation of the embodiment of the present application;

[0025] Figure 8 It is a schematic diagram of the structure of B of the present application; Figure 7

[0026] Figure 9 ​​The constant temperature tube cutting structure schematic diagram of the embodiment of the present application.

[0027] The meanings of various labels in the figure are as follows:

[0028] 1, steamer body; 11, steaming heating structure; 12, steaming pot body; 13, cover; 14, steaming cavity;

[0029] 111, heating outer tube; 112, heating cavity; 113, metal tube;

[0030] 2, flow distribution assembly; 21, cavity bottom plate; 22, flow distribution groove; 23, ribbed surface;

[0031] 3, constant temperature mechanism; 31, sliding block structure; 32, constant temperature tube;

[0032] 311, floating plate; 312, inner block;

[0033] 4, support ball; 41, side support group; 411, side support groove; 412, side support ball; 413, connecting pipe;

[0034] 5, food-grade coating. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0036] The stirring device in the current steamer has the problems of inconvenient bottom sticking and hard stirring, which leads to easy bottom sticking of fruits and vegetables, local oversteaming or charring, damage to the tissue structure of fruits and vegetables, loss of nutritional components, and further influence on the nutritional quality and taste of the fermented beverage product. Therefore, the present application provides a pre-cooking fermentation equipment for processing fermented beverage of fruits and vegetables, as shown in the figure, which comprises a steamer body 1. Figures 1-2 The outer wall of the steamer body 1 is provided with a steaming heating structure 11. The steamer body 1 comprises a steaming pot body 12. The inside of the steaming pot body 12 forms a steaming cavity 14. The steaming cavity 14 is combined with the steaming heating structure 11 to realize the fermentation and steaming of fruits and vegetables. The top of the steaming cavity 14 is provided with a cover 13 during the steaming process of fruits and vegetables.

[0037] The inner cavity bottom of the cooking cavity 14 is provided with a flow distribution assembly 2 for reducing the adhesion of fruits and vegetables during cooking. The flow distribution assembly 2 comprises a cavity bottom plate 21, and a plurality of constant temperature mechanisms 3 are slidably arranged on the surface of the cavity bottom plate 21. Each constant temperature mechanism 3 comprises a constant temperature tube 32, which can separate the fruits and vegetables in the cooking cavity 14 and move on the surface of the cavity bottom plate 21 to balance the temperature inside the cooking cavity 14 during the fermentation and cooking of the fruits and vegetables.

[0038] During the fermentation and cooking of the fruits and vegetables, the fruits and vegetables need to be heated. First, the specific structure of the cooking heating structure 11 is disclosed. The cooking heating structure 11 comprises a heating outer tube 111 fixedly installed on the surface of the cooking pot body 12. A heating cavity 112 is formed between the heating outer tube 111 and the surface of the cooking pot body 12. A metal tube 113 is installed in the heating cavity 112. The metal tube 113 is spirally installed.

[0039] In combination Figure 3 As shown in the drawings, the heating outer tube 111 is fixedly installed on the surface of the cooking pot body 12. A heating cavity 112 is formed between the heating outer tube 111 and the surface of the cooking pot body 12. A spiral metal tube 113 is installed in the heating cavity 112. The metal tube 113 is connected to a general power supply for electric heating. The spiral installation allows the metal tube 113 to have a larger heating area in the limited space of the heating cavity 112. When the external power supply is connected, the metal tube 113 generates heat. The heat enters the heating cavity 112 and is transferred to the cooking pot body 12. Then, the fruits and vegetables in the cooking cavity 14 are fermented and cooked. The spiral metal tube 113 can uniformly distribute the heat in the heating cavity 112, reduce the occurrence of local overheating or overcooling, ensure the stability and uniformity of the temperature during the cooking process, and provide good temperature conditions for the fermentation and cooking of the fruits and vegetables.

[0040] Secondly, the specific structure of the flow distribution assembly 2 is disclosed. The flow distribution assembly 2 further comprises a plurality of flow distribution grooves 22 formed in the surface of the cavity bottom plate 21. The flow distribution grooves 22 are all circular arc structures. The flow distribution grooves 22 and the surface of the cavity bottom plate 21 form a ribbed surface 23.

[0041] Finally, the specific structure of the constant temperature mechanism 3 is disclosed. The constant temperature mechanism 3 further comprises a sliding block structure 31 slidably arranged in the flow distribution groove 22. The sliding block structure 31 comprises a floating plate 311 and an inner block 312. The floating plate 311 and the inner block 312 are fixedly connected. The inner block 312 is located in the flow distribution groove 22. The floating plate 311 extends out of the flow distribution groove 22 and is located on the surface of the ribbed surface 23. A constant temperature tube 32 is fixedly installed on the surface of the floating plate 311.

[0042] Considering that the fruits and vegetables will contact the constant temperature tube 32, the constant temperature tube 32 is in an inverted U-shaped structure, and the surface of the constant temperature tube 32 is smooth.

[0043] The improvement lies in thatFigure 2 And in combination with Figure 4 And Figure 5 As shown in the figure, the surface of the cavity bottom plate 21 is provided with a plurality of circular-arc-structure dispersion grooves 22, and the dispersion grooves 22 and the surface of the cavity bottom plate 21 form a prism surface 23. In the cooking process, the liquid flows under the action of heating. The dispersion grooves 22 of the circular-arc structure change the original regular flow direction of the liquid, so that the liquid forms a plurality of directional shunts and mergers on the prism surface 23. This irregular flow mode produces a turbulent fluid state, forming complex vortex and turbulent flow in the cooking cavity 14. When the fruits and vegetables are in the cooking cavity 14, the force generated by these turbulent fluids pushes and suspends the fruits and vegetables from various directions, hindering the fruits and vegetables from sinking to the bottom and gathering under the action of gravity. At the same time, the prism surface 23 increases the actual contact area between the liquid and the fruits and vegetables. Compared with a flat cavity bottom, heat can be transferred to the fruits and vegetables through more contact points, reducing the phenomenon of uneven heat transfer caused by insufficient contact area, so that the efficiency of heat received by each part of the fruits and vegetables tends to be consistent;

[0044] Further, the sliding block structure 31 is composed of a floating plate 311 and an inner block 312. The inner block 312 is placed inside the dispersion groove 22, and its shape is matched with the dispersion groove 22, playing a guiding and limiting role, ensuring that the sliding block structure 31 can only slide in the direction of the dispersion groove 22. The floating plate 311 extends out of the dispersion groove 22 and is located on the surface of the prism surface 23, providing a support platform for the constant-temperature tube 32. When the fruits and vegetables are in the cooking process, the flow of the liquid moves and collides with the constant-temperature tube 32. The force generated by the collision pushes the sliding block structure 31 to slide in the dispersion groove 22. This sliding makes the constant-temperature tube 32 move to different areas in the cooking cavity 14, achieving temperature balance in different positions. The constant-temperature tube 32 is made of a material that can quickly absorb heat, such as copper, stainless steel, and other metal materials;

[0045] In combination with Figure 4As shown, the downwardly open shape of the constant temperature tube 32 can penetrate between the stacked fruits and vegetables, and when the fruits and vegetables are stacked in the steaming cavity 14, the constant temperature tube 32 separates the originally dense fruits and vegetables into multiple small stacking areas, so that the contact area of the fruits and vegetables in each small area with the surrounding liquid increases, the liquid can more fully surround the fruits and vegetables, the heat transfer is more direct and efficient, the situation that the middle part is insufficiently heated due to the dense stacking of fruits and vegetables is reduced, and the surface of the constant temperature tube 32 is smooth, reducing the friction on the surface of the fruits and vegetables during contact and relative movement, reducing the damage to the surface of the fruits and vegetables. During the sliding process of the constant temperature tube 32 with the sliding block structure 31, since the tube wall has a certain heat conduction capacity, the heat in the high temperature area is transmitted to the inside of the constant temperature tube 32 through the tube wall, and then transmitted to the relatively low temperature area by the constant temperature tube 32. Through this heat exchange mode, the temperature difference between different positions in the steaming cavity 14 is reduced, a stable and consistent temperature environment is provided for the fermentation and steaming of fruits and vegetables, the fermentation reaction is ensured to proceed at the expected rate and direction, thereby improving the flavor, taste and quality stability of the beverage product.

[0046] It should be noted that due to the influence of factors such as liquid flow and mutual collision of fruits and vegetables during the steaming process, the fruits and vegetables will not always be in contact with the constant temperature tube 32. Even if the surface of the constant temperature tube 32 is overheated, the contact time between the two is limited and discontinuous, and the heat is difficult to continuously and in large quantities to the fruits and vegetables, thereby effectively reducing the risk of over-heating damage to the fruits and vegetables caused by the constant temperature tube 32.

[0047] Since the constant temperature mechanism 3 needs to slide frequently in the steaming cavity 14 to achieve temperature balance and fruit and vegetable separation, and during the fermentation and steaming process of fruits and vegetables, the constant temperature tube 32 will be subjected to collision force from the fruits and vegetables and thrust force generated by the liquid flow, and the sliding block structure 31 will generate a large frictional resistance when sliding in the dispersion groove 22, affecting the smoothness of movement and service life of the constant temperature mechanism 3. Therefore, the side of the inner block 312 away from the floating plate 311 is provided with a support ball 4, and the bottom of the support ball 4 is attached to the bottom of the inner cavity of the dispersion groove 22.

[0048] The improvement lies in that Figure 6 and Figure 7 As shown, by rolling contact between the support ball 4 and the inner cavity bottom of the dispersion groove 22, the sliding friction of the sliding block structure 31 when sliding is converted into rolling friction, which significantly reduces the frictional resistance, so that the constant temperature mechanism 3 can more flexibly slide in the dispersion groove 22 when subjected to external force, ensuring that the constant temperature tube 32 can quickly move to different areas for temperature balancing operation. At the same time, the wear caused by rolling friction is small, which can reduce the wear between the inner block 312 and the dispersion groove 22, prolong the service life of the constant temperature mechanism 3, and ensure that the equipment can continuously and stably play the temperature regulation and fruit and vegetable dispersion functions during the fermentation and steaming process of fruits and vegetables in the long-term operation process.

[0049] Since the thermostat tube 32 will be subjected to forces from different directions during the separation and temperature equalization of fruits and vegetables, including extrusion of fruits and vegetables, thrust generated by liquid flow and inertial force during its own movement, only relying on the cooperation of the inner block 312 and the scattering groove 22, it is difficult to ensure the stability of the thermostat mechanism 3 during sliding, and it is easy to shake or deviate, which affects the temperature equalization effect and the fruit and vegetable dispersion function, therefore, the bottom of the floating plate 311 is provided with a side support group 41, and the opening of the scattering groove 22 is provided with a side support groove 411 on both sides, the side support group 41 includes two connecting pipes 413 connected to the bottom end of the floating plate 311, the two connecting pipes 413 are respectively slid in the inside of the two side support grooves 411, and the two connecting pipes 413 are respectively slid in the inside of the two side support grooves 411.

[0050] Referring to Figure 7 and combining Figure 8 It is shown that through the cooperation of the side support group 41 and the side support groove 411, the connecting pipe 413 with the bending structure can limit the shaking amplitude of the floating plate 311 from the side, so that the thermostat mechanism 3 can keep a stable sliding track in the scattering groove 22, the side support ball 412 and the inner wall of the side support groove 411 are in rolling contact, which not only reduces the friction resistance, but also further enhances the support and guiding effect of the side support group 41 on the floating plate 311, so that the thermostat tube 32 can still move accurately under complex stress conditions, effectively complete the temperature equalization of different areas and the dispersion of fruits and vegetables, and improve the reliability and cooking effect of the whole equipment.

[0051] The surface of the scattering assembly 2 and the thermostat mechanism 3 is coated with a food-grade coating 5.

[0052] The improvement is that: Figure 9 The surface of the scattering assembly 2 and the thermostat mechanism 3 is coated with a food-grade coating 5, in order to ensure food safety and prevent harmful substances in the equipment from dissolving and polluting fruits and vegetables during cooking; at the same time, the surface of the food-grade coating 5 is smooth, which is convenient for cleaning and can reduce bacterial growth; in addition, the coating can also protect the equipment from corrosion by high temperature, acid and alkali and other environmental factors, and prolong the service life. For example, polytetrafluoroethylene is a common food-grade coating 5 material, which has strong chemical stability, low friction coefficient, wide temperature resistance range and meets the food-grade safety standards.

[0053] Working principle:

[0054] Firstly, the spiral metal pipe 113 connected with the general power supply is electrically heated in the heating cavity 112, and the heat is uniformly transmitted to the cooking pot body 12, so as to ferment and cook the fruits and vegetables in the cooking cavity 14;

[0055] In the cooking process, the liquid flows under the action of heating, and the arc-shaped distribution groove 22 changes the original regular flow direction of the liquid, so that the liquid forms multiple directional flow and confluence at the ribbed surface 23. This irregular flow mode produces a turbulent fluid state, forming complex vortex and turbulent flow in the cooking cavity 14. When the fruits and vegetables are in the cooking cavity 14, the forces generated by these turbulent fluids push and suspend the fruits and vegetables from various directions, offsetting part of the gravity effect, and hindering the fruits and vegetables from gathering at the bottom under the influence of gravity. At the same time, compared with the flat cavity bottom, the ribbed surface 23 increases the actual contact area between the liquid and the fruits and vegetables, so that heat can be transmitted to the fruits and vegetables through more contact points, reducing the phenomenon of uneven heat transfer caused by insufficient contact area;

[0056] At the same time, when the fruits and vegetables collide with the constant temperature tube 32, the sliding block structure 31 is pushed to slide along the distribution groove 22, driving the constant temperature tube 32 to move to balance the temperature. The inverted U-shaped smooth constant temperature tube 32 separates the accumulated fruits and vegetables, increases the contact area between the liquid and the fruits and vegetables, and reduces the temperature difference in the cavity through heat exchange; the supporting ball 4 converts the sliding friction of the sliding block structure 31 into rolling friction, reducing resistance and loss, the side support group 41 cooperates with the side support groove 411 to limit the shaking of the floating plate 311, and ensures the accurate movement of the constant temperature tube 32; the food-grade coating 5 ensures food safety, facilitates cleaning and protects the equipment, and each part works together to realize efficient and stable fermentation and cooking of fruits and vegetables.

[0057] The above shows and describes the basic principles, main features and advantages of the present application. Those skilled in the art should understand that the present application is not limited to the above embodiments, and the above embodiments and descriptions in the specification are only preferred examples of the present application and are not intended to limit the present application. Without departing from the spirit and scope of the present application, various changes and improvements can be made to the present application, and these changes and improvements all fall within the scope of the claimed present application. The scope of protection of the present application is defined by the appended claims and their equivalents.

Claims

1. A pre-cooking fermentation device for processing fruit and vegetable fermented beverages, comprising a cooking vessel body (1), wherein a cooking heating structure (11) is installed on the outer wall of the cooking vessel body (1), characterized in that: The main body (1) of the steamer includes a steam tank body (12), and a steaming chamber (14) is formed inside the steam tank body (12). The steaming chamber (14) is combined with a steaming heating structure (11) to realize the fermentation and steaming of fruits and vegetables. During the steaming process of fruits and vegetables, the top of the steaming chamber (14) is covered with a cover (13). The bottom of the inner cavity of the cooking chamber (14) is provided with a diffuser assembly (2) for reducing the stickiness of fruits and vegetables during cooking. The diffuser assembly (2) includes a bottom plate (21). Multiple temperature control mechanisms (3) are slidably provided on the surface of the bottom plate (21). The temperature control mechanism (3) includes a temperature control tube (32). The temperature control tube (32) can separate the fruits and vegetables in the cooking chamber (14). The temperature control tube (32) can move on the surface of the bottom plate (21) to balance the temperature inside the cooking chamber (14) during the fermentation and cooking of fruits and vegetables. The diffuser assembly (2) also includes a plurality of diffuser grooves (22) formed on the surface of the cavity bottom plate (21). The plurality of diffuser grooves (22) are all arc structures, and a prism surface (23) is formed between the plurality of diffuser grooves (22) and the surface of the cavity bottom plate (21).

2. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 1, characterized in that: The cooking heating structure (11) includes a heating outer tube (111) fixedly installed on the surface of the cooking tank body (12). A heating cavity (112) is formed between the heating outer tube (111) and the surface of the cooking tank body (12). A metal tube (113) is installed inside the heating cavity (112). The metal tube (113) is spirally installed.

3. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 1, characterized in that: The constant temperature mechanism (3) also includes a slider structure (31) that slides inside the trough (22). The slider structure (31) includes a float plate (311) and an inner block (312), which are fixedly connected.

4. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 3, characterized in that: The inner block (312) is located inside the trough (22), the float (311) extends out of the trough (22) and is located on the surface of the ribbed surface (23), and the thermostatic tube (32) is fixedly installed on the surface of the float (311).

5. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 1, characterized in that: The thermostatic tube (32) has an inverted U-shaped structure and the surface of the thermostatic tube (32) is smooth.

6. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 4, characterized in that: The inner block (312) is provided with a support ball (4) on the side away from the float (311), and the bottom of the support ball (4) is in contact with the bottom of the inner cavity of the trough (22).

7. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 4, characterized in that: The bottom of the float (311) is provided with a side support group (41), and the opening of the trough (22) is provided with side support grooves (411) on both sides.

8. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 7, characterized in that: The side support assembly (41) includes two connecting pipes (413) connected to the bottom end of the float (311). The two connecting pipes (413) slide inside the two side support grooves (411) respectively. Both connecting pipes (413) are bent structures. Side support balls (412) are movably installed on the side of the two connecting pipes (413) near the inside of the side support groove (411).

9. The pre-cooking fermentation equipment for fruit and vegetable fermented beverage processing according to claim 1, characterized in that: The surfaces of the diffuser assembly (2) and the thermostat mechanism (3) are both coated with a food-grade coating (5).

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