Pickled pepper fermentation homogenization device

Abstract

The invention discloses a pickled pepper fermentation homogenization device in the technical field of pickled pepper production, the pickled pepper fermentation homogenization device comprises a liquid storage tank and a first observation window which is arranged at the top of the liquid storage tank and can be opened and closed, a fermentation cylinder is rotatably connected in the liquid storage tank, and a driving mechanism for driving the fermentation cylinder to rotate is arranged on the outer wall of the liquid storage tank; the fermentation cylinder is horizontally arranged, a feeding port is formed in the outer wall of the fermentation cylinder, a second observation window capable of opening and closing the fermentation cylinder is arranged at the feeding port, liquid inlet holes are evenly distributed in the wall body of the fermentation cylinder, when the second observation window is located at the top of the fermentation cylinder, the first observation window is located over the second observation window, and a plurality of material blocking plates are evenly distributed in the fermentation cylinder. And the extending direction of the baffle plate is consistent with the length direction of the fermentation cylinder.

Description

Technical Field

[0001] The invention belongs to the technical field of pickled pepper production, and in particular relates to a pickled pepper fermentation homogenization device. Background Art

[0002] Pickled pepper fermentation refers to the process of using fresh peppers as the main raw material, adding salt, spices and other auxiliary materials, placing them in a fermentation tank or jar, and using the metabolic activities of microorganisms (mainly lactic acid bacteria) in an anaerobic environment and suitable temperature and humidity conditions to cause a series of biochemical changes in the peppers.

[0003] During the fermentation process, there are significant differences in the degree of fermentation between different layers of the fermentation tank. The main reasons for this are related to the physical environment, the distribution of chemical substances, and the growth and metabolism of microorganisms. At the physical level, the pickled peppers show a clear stratification phenomenon in the fermentation tank. The pickled peppers in the upper layer are squeezed by the buoyancy of the salt water and the pressure of the covering above, which makes them prone to clumping. This reduces the contact area with the fermentation liquid and limits the exchange of substances. The pickled peppers in the upper layer are in direct contact with the air above, and the oxygen content is relatively high, which affects the microbial fermentation environment. The pickled peppers in the lower layer accumulate at the bottom of the tank due to gravity. They are subjected to the pressure of the pickled peppers in the upper layer and are in contact with the bottom of the tank. The heat and gas exchange are poor, resulting in a difference in the fermentation process compared to the pickled peppers in the upper layer. The pickled peppers in the middle layer are in a relatively stable environment, but the difference in physical environment between them and the upper and lower layers also leads to different fermentation conditions.

[0004] In terms of chemical distribution, nutrients, salts, and metabolites are unevenly distributed within the fermentation broth. The upper layer of pickled peppers, exposed to air, may lead to the oxidation and decomposition of some nutrients, and insufficient exchange of substances with the fermentation broth, resulting in insufficient nutrient intake. During the fermentation process, more nutrients in the lower layer of pickled peppers will dissolve and precipitate, resulting in higher concentrations of nutrients such as sugars and amino acids in the fermentation broth. However, as fermentation progresses, these nutrients may be consumed by microorganisms, and the accumulation of metabolites may also cause changes in the nutrient ratio. While the fermentation broth in the middle layer is relatively nutrient-rich and uniform, the diffusion of substances between different layers is also affected by the layers above and below, resulting in differences in the chemical environment. Furthermore, salt concentration in the fermentation broth varies across different layers. In the upper layer, where pickled peppers clumping, salt water has difficulty penetrating, evaporation may lead to a slight increase in local salt concentration. In the bottom layer, where pickled peppers are in full contact with the brine, salt dissolves more, resulting in a relatively high salt concentration. In the middle layer, salt concentration is relatively stable. This difference in salt concentration can affect microbial growth and metabolism, and thus the degree of fermentation.

[0005] Differences in microbial growth and metabolism are also a major factor contributing to the varying fermentation levels of pickled peppers in different layers. The upper layer has higher oxygen levels, housing a larger number of aerobic and facultative anaerobes, along with anaerobic bacteria such as lactic acid bacteria. This complex microbial community creates competition and influences between different microorganisms and their metabolites, leading to an unstable fermentation process. The middle layer has moderate oxygen levels and a more complex microbial community, encompassing both anaerobic bacteria such as lactic acid bacteria and bacteria adapted to microaerobic environments. However, the exchange of substances between different layers can alter the structure of the microbial community, impacting the fermentation process. The bottom layer has lower oxygen levels and is primarily populated by anaerobic bacteria such as lactic acid bacteria. However, the accumulation of metabolites can affect microbial growth and metabolism, resulting in fewer microbial species relative to the upper and middle layers. This also impacts the metabolic activity of dominant bacteria, leading to differences in the fermentation levels of pickled peppers in different layers.

[0006] Therefore, designing a device that can reduce the fermentation difference of pickled peppers in the upper and lower layers in the fermentation tank is of great significance for improving the fermentation uniformity of pickled peppers. Summary of the Invention

[0007] The present invention aims to provide a pickled pepper fermentation homogenization device to solve the problem of large fermentation difference between the top layer and the bottom layer in the pickled pepper fermentation technology.

[0008] A pickled pepper fermentation homogenization device in this scheme includes a liquid storage tank and a first observation window arranged on the top thereof and can be opened and closed. A fermentation cylinder is rotatably connected to the liquid storage tank, and a driving mechanism for driving the fermentation cylinder to rotate is provided on the outer wall of the liquid storage tank; the fermentation cylinder is horizontally arranged, and a feed port is provided on the outer wall of the fermentation cylinder, and a second observation window that can be opened and closed is provided at the feed port, and liquid inlet holes are evenly distributed on the wall of the fermentation cylinder. When the second observation window is located at the top of the fermentation cylinder, the first observation window is located directly above the second observation window, and a plurality of baffles are evenly distributed in the fermentation cylinder, and the extension direction of the baffles is consistent with the length direction of the fermentation cylinder.

[0009] The working principle of this solution is as follows: During use, the first and second observation windows are opened, and the fermentation cylinder is loaded with fresh chili peppers, spices, and other pickled pepper fermentation ingredients. Once loaded, the second observation window is closed, and fermentation liquid (such as salt water) is then injected into the liquid storage tank through the first observation window. The fermentation liquid completely submerges the fermentation cylinder, while the top of the liquid storage tank remains unfilled, with the unfilled portion accounting for 10% to 15% of the total tank volume. Because the walls of the fermentation cylinder are uniformly distributed with liquid inlet holes, the fermentation liquid flows through the inlet holes and fills the interior of the cylinder, completely immersing the pickled pepper ingredients in the fermentation liquid.

[0010] At regular intervals, a drive mechanism rotates the fermentation drum within the liquid storage tank at a low, constant speed of 5-10 rpm. Centrifugal force and gravity cause the pickled peppers inside the drum to repeatedly flip, breaking the traditional static layering structure. During rotation, the baffle plate ensures sufficient contact between the pickled peppers and the inner wall of the drum and the baffle plate, ensuring synchronized rotation and preventing idling. During rotation, the position of the pickled peppers near the drum axis remains relatively constant, while the position of the pickled peppers further away from the axis constantly changes. As the second observation window rotates to different positions, the contact between the pickled peppers and the fermentation liquid in the drum also changes. Because the first observation window is located at the top of the liquid storage tank, and when the second observation window is at the top of the drum, it is directly above the second observation window. This allows the fermentation status of the pickled peppers inside the drum to be observed through both the first and second observation windows when the second observation window is at the top, eliminating the need to frequently open the entire device and reducing air ingress. At the same time, when the fermentation barrel rotates, the pickled peppers originally in the upper, middle and bottom layers (except the pickled peppers at the axis of the fermentation barrel) circulate continuously in the barrel, repeatedly coming into full contact with the fermentation liquid at different positions, achieving uniform mixing of the pickled peppers in the fermentation barrel, thereby promoting uniform fermentation of the pickled peppers.

[0011] Beneficial effects of this program:

[0012] Throughout the pickled pepper fermentation process, the peppers in the fermentation cylinder remain submerged in the fermentation liquid in the storage tank. This liquid seal isolates oxygen, maintaining a strictly anaerobic environment. This inhibits the proliferation of aerobic bacteria (such as yeast) and promotes the formation of a homogenized, dominant lactic acid bacteria population. Low oxygen levels inhibit microbial aerobic respiration, reducing the production of oxidative species from microbial metabolism. This low oxygen environment also helps stabilize the antioxidants in the pickled peppers, allowing them to better exert their antioxidant effects.

[0013] 2. In the process of rotating the fermentation cylinder, the pickled peppers in the fermentation cylinder are in contact with fermentation liquid at different depths, so that the fermentation of pickled peppers at different positions is more balanced, avoiding the problem of serious uneven fermentation caused by the pickled peppers being in the same position throughout the fermentation cycle.

[0014] Furthermore, the diameter of the liquid inlet hole is 2 to 5 mm. This range of diameters ensures that the fermentation liquid can fully penetrate and exchange between the liquid storage tank and the fermentation cylinder through the liquid inlet hole, while effectively preventing the pickled pepper raw materials from leaking out of the hole, avoiding raw material loss or clogging of the hole, thereby maintaining the dynamic balance of the fermentation liquid and the integrity of the pickled peppers.

[0015] Furthermore, the outer wall of the baffle is coated with a silicone layer. The silicone layer is soft in texture and can buffer the collision and friction between the pickled peppers and the baffle, reduce mechanical damage to the pickled peppers' skin during rotation, and keep the pickled peppers intact.

[0016] Furthermore, the baffle plate and the silicone layer are each provided with corresponding through-holes with a diameter of 2 to 5 mm. This through-hole design enhances liquid fluidity in the baffle area, promoting microcirculation of the fermentation liquid through the baffle plate, eliminating the "stagnant water" phenomenon in the pickled pepper accumulation area, ensuring that pickled peppers at different levels are fully exposed to fresh fermentation liquid, and further improving fermentation uniformity.

[0017] Furthermore, the top of the liquid storage tank is provided with an opening, to which a tank cover is detachably connected, and the first observation window is provided on the tank cover. The detachable tank cover facilitates quick loading of raw materials and cleaning and maintenance, and the integrated design of the observation window and the tank cover can reduce the frequency of opening the cover, reduce the risk of oxygen intrusion, and intuitively monitor the fermentation process, taking into account both ease of operation and tightness.

[0018] Furthermore, the lid is provided with a one-way valve. The valve allows the carbon dioxide and other gases produced by fermentation to be discharged in a directional manner, preventing leakage or safety hazards caused by excessive pressure inside the tank. At the same time, it strictly blocks the backflow of external air, maintains a stable anaerobic environment, and inhibits the growth of harmful aerobic bacteria.

[0019] Furthermore, the driving mechanism is a handle. Manual driving does not require electricity support and is suitable for small-scale production scenarios or areas with unstable power supply, reducing equipment costs and energy consumption. The operator can flexibly control the rotation frequency to adapt to the needs of different fermentation stages.

[0020] Furthermore, the drive mechanism is a motor connected to a controller for controlling the motor's on / off and speed. The motor drive combined with the controller enables precise speed control and scheduled starts and stops, reducing manual intervention and ensuring stable and controllable rotation of the fermentation drum, making it suitable for large-scale continuous production.

[0021] Furthermore, the motor is connected to a reduction gearbox, the output end of which is connected to the fermentation drum. The reduction gearbox converts the high speed of the motor into a low speed, high torque output, matching the requirement of the fermentation drum for slow and smooth rotation, and avoiding sudden speed changes that may cause the pickled peppers to tumble violently or excessive centrifugal force.

[0022] Furthermore, the outer bottom of the liquid storage tank is detachably connected to a support foot, which can adjust the height of the liquid storage tank from the ground, making it easier to install a drain pipe or adapt to different operating scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is a schematic structural diagram of a pickled pepper fermentation homogenization device according to Example 1 of the present invention;

[0024] Figure 2 for Figure 1 AA cross-sectional view of the middle fermentation cylinder;

[0025] Figure 3 A schematic diagram of the structure of a pickled pepper fermentation homogenization device according to Example 2 of the present invention. DETAILED DESCRIPTION

[0026] The following is further described in detail through specific implementation methods:

[0027] The reference numerals in the drawings of the specification include: reduction box 1, liquid storage tank 2, tank cover 3, fermentation cylinder 4, liquid inlet 5, first observation window 6, second observation window 7, handle 8, support foot 9, material baffle 10, and handle 11.

[0028] Example 1 is basically as shown in the attached Figures 1-2 As shown: A pickled pepper fermentation homogenization device, including a horizontally placed liquid storage tank 2 and a fermentation cylinder 4, both of which are provided with cylindrical cavities, and the fermentation cylinder 4 is rotatably connected to the liquid storage tank 2. Specifically, both ends of the fermentation cylinder 4 are fixedly connected to a rotating shaft, which is rotatably connected to the inner wall of the liquid storage tank 2. The liquid storage tank 2 and the fermentation cylinder 4 are coaxial, and the outer bottom of the liquid storage tank 2 is detachably connected to four supporting legs 9.

[0029] An opening is provided at the top of the liquid storage tank 2, and a box cover 3 is hinged at the opening. A sealing gasket is provided at the contact portion between the box cover 3 and the opening. The box cover 3 is provided with a first observation window 6, a one-way air outlet valve, a handle 8 and a sampling hole. The sampling hole is close to the first observation window 6, and a sealing plug is provided at the sampling hole. A motor and a reduction gear box 1 are installed on the outer wall of the liquid storage tank 2. The output shaft of the motor is connected to the input end of the reduction gear box 1, and the output end of the reduction gear box 1 is fixedly connected to one of the rotating shafts. The motor is connected to a controller, which is used to control the on and off and speed of the motor. The controller is a PLC controller; a feed port is provided on the outer wall of the fermentation cylinder 4, and a second observation window 7 that can be opened and closed is hinged at the feed port. Liquid inlet holes 5 with a pore size of 2 to 5 mm are evenly distributed on the wall of the fermentation cylinder 4. When the second observation window 7 is rotated to the top, the first observation window 6 is located directly above the second observation window 7. Six baffle plates 10 are evenly distributed in the fermentation cylinder 4. The extension direction of the baffle plates 10 is consistent with the length direction of the fermentation cylinder 4. The outer wall of the baffle plate 10 is covered with a silicone layer, and corresponding through holes are evenly distributed on the baffle plate 10 and the silicone layer. The pore size of the through holes is 2 to 5 mm.

[0030] Example 2 is basically as shown in the attached Figure 3 As shown, a pickled pepper fermentation homogenization device includes a horizontally placed liquid storage tank 2 and a fermentation cylinder 4. The liquid storage tank 2 and the fermentation cylinder 4 are both provided with cylindrical cavities, and the fermentation cylinder 4 is rotatably connected to the liquid storage tank 2. Specifically, both ends of the fermentation cylinder 4 are fixedly connected to a rotating shaft, which is rotatably connected to the inner wall of the liquid storage tank 2. One of the rotating shafts extends outside the liquid storage tank 2 and is fixedly connected to a handle 11. The liquid storage tank 2 and the fermentation cylinder 4 are coaxial, and the outer bottom of the liquid storage tank 2 is detachably connected to four supporting legs 9.

[0031] The top of the liquid storage tank 2 is provided with an opening, and a box cover 3 is hingedly connected to the opening. A sealing gasket is provided at the contact portion between the box cover 3 and the opening. The box cover 3 is provided with a first observation window 6, a one-way air outlet valve, a handle 8 and a sampling hole. The sampling hole is close to the first observation window 6 and is provided with a sealing plug. A feed port is provided on the outer wall of the fermentation cylinder 4, and a second observation window 7 is hingedly connected to the feed port to open and close it. Liquid inlet holes 5 with a pore size of 2 to 5 mm are evenly distributed on the wall of the fermentation cylinder 4. When the second observation window 7 is rotated to the top, the first observation window 6 is located directly above the second observation window 7. Six baffles 10 are evenly distributed in the fermentation cylinder 4. The extension direction of the baffles 10 is consistent with the length direction of the fermentation cylinder 4. The outer wall of the baffle 10 is coated with a silicone layer. The baffle 10 and the silicone layer are evenly distributed with corresponding through holes with a pore size of 2 to 5 mm.

[0032] Experimental comparison

[0033] Pickled peppers were fermented using the devices of Example 1 and Example 2 and a fermentation tank in the prior art, and the specific conditions are as follows:

[0034] 1. Experimental Grouping

[0035] Example 1: The controller controls the motor to drive the fermentation cylinder 4 to rotate, starting once every 6 hours at a constant speed of 8 rpm, with each rotation lasting 8 minutes and 15 seconds, ensuring that each rotation of the fermentation cylinder 4 is 90° relative to the previous position, and the pickled peppers are completely immersed in the fermentation liquid;

[0036] Example 2 group: The apparatus of Example 2 was used, but the fermentation cylinder 4 was not rotated. The experiment was kept static throughout, and the pickled peppers were completely immersed in the fermentation liquid.

[0037] Comparative Example Group: A static fermentation tank with existing technology was used, which had no rotation function. In the initial state, part of the upper pickled peppers floated naturally, but if the pickled peppers were pressed down, they could be completely immersed in the fermentation liquid.

[0038] 2. Experimental Condition Control

[0039] The raw materials, fermentation liquid and environment used in Example 1, Example 2 and the comparative example group were the same, as follows:

[0040] Ingredients: All three groups used the same batch of fresh chili peppers (variety: Erjingtiao, with consistent maturity), salt, and spices (star anise, Sichuan peppercorns, and ginger in a ratio of 1:1:0.5);

[0041] Fermentation broth: saline concentration 8%, initial pH 5.8, 15% space reserved at the top of liquid storage tank 2;

[0042] Environment: Constant temperature fermentation room, temperature 25±1℃, humidity 75±5%, fermentation period 30 days.

[0043] 3. Detection indicators and methods

[0044] Every 10 days, samples are collected from the upper, middle, and lower layers of the fermentation cylinder 4 / fermentation tank to test key indicators. The test indicators and methods are as follows:

[0045] pH value: reflects the metabolic intensity of lactic acid bacteria (measured by pH meter);

[0046] Salt concentration: Analyze the uniformity of salt distribution (silver nitrate titration method);

[0047] Microbial community: comparison of the proportion of lactic acid bacteria in different layers (16S rRNA sequencing);

[0048] Oxidation index: Detect the browning degree of the pickled pepper skin (use a colorimeter to measure the L value, the lower the L value, the more serious the browning).

[0049] The test results are shown in the following table:

[0050]

[0051] Through testing, it was found that: the pH inter-layer differences of the fermentation broth sampled in Example 1 on the 10th, 20th and 30th days were all lower than 0.05; the salt concentration and the proportion of lactic acid bacteria were close between the layers; while the pH value, salt concentration and the proportion of lactic acid bacteria between the Example 2 and the comparative group were significantly improved compared with the Example 1 group, especially in terms of the degree of browning. The pickled peppers in the Example 1 group did not brown, the pickled peppers in the Example 2 group had slight browning on the upper layer, and no browning on the middle and lower layers; the pickled peppers in the comparative group had severe browning on the upper layer, obvious oxidation in the middle layer, and slight browning on the lower layer.

[0052] After the 30-day fermentation period, the pickled peppers prepared in Example 1, Example 2, and the comparative example group were subjected to sensory evaluation. During the evaluation, 10 professional technicians of the company blindly evaluated the color, texture, and flavor of the pickled peppers (with a full score of 10 points). Five pickled peppers were selected from the top and bottom layers, and the scoring standard table is shown in the following table:

[0053]

[0054] The scoring results are shown in the following table:

[0055] Group Color texture Flavor Overall Review Example 1 group 9.5～9.8 9.3～9.7 9.4～9.8 9.6 Example 2 group 7.6～8.8 7.3～8.6 7.4～8.8 8.3 Comparative group 5.6～7.8 6.4～7.4 6.2～7.5 7.1

[0056] Through blind evaluation by professional and technical personnel, the pickled peppers of Example 1 group, regardless of whether they were in the upper layer or the lower layer, had a score of 9 or above in color, texture and flavor; the pickled peppers of Example 2 group, located in the upper and lower layers, were completely soaked in the fermentation liquid, but due to the uneven distribution of microorganisms and salt in the upper, middle and lower layers, the color, texture and flavor of the pickled peppers on the top were better than those on the bottom; the pickled peppers on the top of the comparative example group showed oxidation, resulting in poor color, texture and flavor of the pickled peppers on the top.

[0057] No further description is given here. It should be noted that for those skilled in the art, several variations and improvements can be made without departing from the structure of the present invention, and these should also be considered as the scope of protection of the present invention. These will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection claimed by this application shall be based on the content of its claims, and the specific implementation methods and other records in the specification can be used to interpret the content of the claims.

Claims

1. A pickled pepper fermentation homogenization device, comprising a liquid storage tank and a first observation window disposed on the top of the liquid storage tank and openable and closable, characterized in that: A fermentation cylinder is rotatably connected to the liquid storage tank, and a driving mechanism for driving the fermentation cylinder to rotate is provided on the outer wall of the liquid storage tank; the fermentation cylinder is arranged horizontally, and a feed port is provided on the outer wall of the fermentation cylinder, and a second observation window that can be opened and closed is provided at the feed port, and liquid inlet holes are evenly distributed on the wall of the fermentation cylinder. When the second observation window is located at the top of the fermentation cylinder, the first observation window is located directly above the second observation window, and a plurality of baffles are evenly distributed in the fermentation cylinder, and the extension direction of the baffles is consistent with the length direction of the fermentation cylinder.

2. A pickled pepper fermentation homogenization device according to claim 1, characterized in that: The diameter of the liquid inlet hole is 2 to 5 mm.

3. A pickled pepper fermentation homogenization device according to claim 2, characterized in that: The outer wall of the baffle plate is covered with a silica gel layer.

4. A pickled pepper fermentation homogenization device according to claim 3, characterized in that: The baffle plate and the silica gel layer are evenly distributed with corresponding through holes, and the diameter of the through holes is 2-5 mm.

5. A pickled pepper fermentation homogenization device according to claim 4, characterized in that: The top of the liquid storage tank is provided with an opening, a tank cover is detachably connected to the opening, and the first observation window is provided on the tank cover.

6. A pickled pepper fermentation homogenization device according to claim 5, characterized in that: A one-way air outlet valve is provided on the box cover.

7. A pickled pepper fermentation homogenization device according to claim 6, characterized in that: The driving mechanism is a handle.

8. The pickled pepper fermentation homogenization device according to any one of claims 1 to 7, characterized in that: The driving mechanism is a motor, and the motor is connected to a controller, and the controller is used to control the on / off and speed of the motor.

9. A pickled pepper fermentation homogenization device according to claim 8, characterized in that: The motor is connected to a reduction box, and the output end of the reduction box is connected to the fermentation cylinder.

10. The pickled pepper fermentation homogenization device according to claim 9, characterized in that: The outer bottom of the liquid storage tank is detachably connected with supporting feet.

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