Chili sauce fermentation device with intelligent temperature control function

Abstract

The application discloses a chili sauce fermentation device with intelligent temperature control function, and relates to the technical field of chili sauce processing. The device comprises a fermentation barrel, a stirring unit, a temperature control unit, an exhaust unit and a defoaming unit. The fermentation barrel is used for mounting and fixing the stirring unit, the temperature control unit, the exhaust unit and the defoaming unit. The stirring unit is used for stirring chili sauce. The temperature control unit is used for adjusting the stirring speed and the stirring range. The exhaust unit is used for exhausting gas generated at high temperature. The defoaming unit is used for eliminating bubbles generated in the fermentation process. In the fermentation process of chili sauce in the fermentation barrel, the chili sauce is fully stirred through the stirring unit, the stirring range and speed at different temperatures are adjusted through the temperature control unit, gas is exhausted through the exhaust unit, and bubbles are eliminated through the defoaming unit, so that the fermentation efficiency and quality of chili sauce are improved.

Description

Technical Field

[0001] This invention relates to the field of chili sauce processing technology, specifically a chili sauce fermentation device with intelligent temperature control function. Background Technology

[0002] In traditional chili sauce fermentation equipment, the stirring method is often relatively simple, making it difficult to achieve thorough mixing of the chili sauce within the fermentation tank. Because chili sauce raw materials have a certain viscosity and unevenness, insufficient stirring leads to uneven distribution of parameters such as temperature, humidity, and microbial concentration during fermentation, affecting the consistency and stability of the fermentation process. Some areas of the chili sauce may ferment slowly due to insufficient oxygen and nutrients, while other areas may over-ferment, resulting in off-flavors or spoilage, thus reducing the overall quality of the product.

[0003] During fermentation, temperature significantly affects the activity and metabolic rate of microorganisms. Different fermentation stages require different temperature conditions, and stirring parameters (such as stirring speed and range) should be adjusted accordingly. However, most existing fermentation devices lack intelligent temperature control functions and cannot automatically adjust stirring parameters based on temperature changes. For example, in the high-temperature stage, using conventional stirring speed and range may lead to localized overheating of the chili sauce, damaging microbial activity and hindering the release and elimination of bubbles, thus affecting the fermentation effect. Conversely, in the low-temperature stage, excessively slow stirring speed may result in low fermentation efficiency and prolonged production cycles.

[0004] If chili sauce becomes sticky at low temperatures during fermentation, it can easily adhere to the inner wall of the fermentation tank. Over time, this buildup will thicken, affecting not only the effective volume of the fermentation tank but also uneven heat distribution and hindering temperature control during fermentation. Summary of the Invention

[0005] The purpose of this invention is to provide a chili sauce fermentation device with intelligent temperature control function to solve the problems raised in the prior art.

[0006] To achieve the above objectives, the present invention provides the following technical solution:

[0007] The chili sauce fermentation device with intelligent temperature control function includes a fermentation tank, a stirring unit, a temperature control unit, an exhaust unit, and a defoaming unit. The fermentation tank is placed on a horizontal ground. The stirring unit is rotatably connected to the fermentation tank. The temperature control unit is fixedly connected to the stirring unit. The temperature control unit has the function of changing the stirring rate and stirring range. The exhaust unit is fixedly connected to the stirring unit, the defoaming unit is fixedly connected to the exhaust unit, and the defoaming unit is fixedly connected to the stirring unit.

[0008] The fermentation tank is used to install and fix the stirring unit, temperature control unit, exhaust unit, and defoaming unit. The stirring unit is used to stir the chili sauce, the temperature control unit is used to adjust the stirring speed and range, the exhaust unit is used to exhaust the gas generated at high temperatures, and the defoaming unit is used to eliminate the bubbles generated during fermentation. During the fermentation of chili sauce in the fermentation tank, the stirring unit fully stirs the chili sauce, the temperature control unit adjusts the stirring range and speed at different temperatures, the exhaust unit exhausts the gas, and the defoaming unit eliminates the bubbles, thereby improving the fermentation efficiency and quality of the chili sauce.

[0009] Furthermore, the stirring unit includes a cover plate, a stirring motor, a stirring rod, a straight rod, a fixing ring, and a gear. The cover plate is rotatably installed at the opening of the fermentation tank. The stirring rod consists of an inner rod and multiple sets of outer rods. The fixed end of the stirring motor is fixedly installed on the upper end of the cover plate. The output end of the stirring motor is fixedly connected to the inner rod of the stirring rod. The outer rods of the stirring rod are fixedly connected to the cover plate via connecting rods. The straight rod is fixedly connected to the inner rod of the stirring rod. The fixing ring is fixedly connected to the gear. The gear is fixedly connected to the inner rod of the stirring rod. The gear is fixedly connected to the exhaust unit.

[0010] Furthermore, the stirring unit comprises four sets, arranged vertically in sequence. Each stirring unit includes a fixed plate, a chute, a return spring, a rack, a bent rod, a slide cylinder, and a spring-loaded telescopic stirring plate. The fixed ring is rotatably mounted on the fixed plate, which is fixedly connected to the outer cylinder of the stirring rod. The chute is fixedly mounted on the fixed plate. One end of the return spring is fixedly connected to the fixed plate, and the other end is fixedly connected to the rack. The rack is slidably mounted in the chute, and a stop block is provided on the chute to prevent the rack from disengaging. The rack meshes with a gear. One end of the bent rod is fixedly connected to the rack, and the other end is fixedly connected to the slide cylinder. The slide cylinder is slidably mounted on the straight rod. The spring-loaded telescopic stirring plate is threadedly connected to the straight rod. The slide cylinder is an electromagnet, and the threaded end of the spring-loaded telescopic stirring plate is made of magnet material. The bent rod is fixedly connected to the temperature control unit, and the fixed plate is fixedly connected to the defoaming unit.

[0011] When the chili sauce is poured into the fermentation tank, the external controller starts the stirring motor to rotate forward, which in turn drives the stirring rod to rotate. Under the transmission of the straight rod, the spring-loaded telescopic stirring plate revolves, thus uniformly mixing the chili sauce and increasing the fermentation rate. At the same time, the stirring rod drives the fixed ring and gear to rotate synchronously. The rotation of the gear drives the rack to move, thereby compressing the return spring. During the movement of the rack, the bent rod and the slide cylinder move synchronously to the right on the straight rod. When the slide cylinder approaches the spring-loaded telescopic stirring plate, the controller sends current to the slide cylinder, making the slide cylinder have the same polarity as the spring-loaded telescopic stirring plate, thus pushing the spring-loaded telescopic stirring plate to rotate around the straight rod, thereby making the spring-loaded telescopic stirring plate rotate on its own axis and thoroughly mixing the chili sauce. When the stirring motor rotates one revolution, the controller controls the stirring motor to rotate in the opposite direction, which in turn drives the gear to rotate in the opposite direction, causing the rack to return to its original position. Under the transmission of the bent rod, the slide cylinder moves to the left. At this time, the controller sends a reverse current to the slide cylinder, making the slide cylinder have the opposite polarity to the spring-loaded telescopic stirring plate. Thus, under the action of attraction, the spring-loaded telescopic stirring rod rotates in the opposite direction and moves to the left, uniformly mixing the chili sauce and increasing the fermentation rate.

[0012] Furthermore, the temperature control unit includes a memory spring, a drive coil, and a slip ring. One end of the memory spring is fixedly connected to the rack, and the other end of the memory spring is fixedly connected to the slip ring. The drive coil is evenly wound on the bent rod, and the end of the drive coil away from the rack is the current input end. The slip ring is slidably mounted on the bent rod.

[0013] When the temperature inside the fermentation tank is too high, the memory spring expands and elongates due to heat, causing the slip ring to slide on the curved rod. During this sliding process, the slip ring remains in contact with the drive coil. At this time, the effective number of turns of the drive coil decreases, the resistance decreases, and the current increases. The controller detects the increase in current and reduces the rotation speed of the stirring motor, the revolution speed of the spring-loaded telescopic stirring plate, and the current flowing into the slide. As the current received by the slide decreases, the magnetism weakens, and the stroke of the spring-loaded telescopic stirring plate decreases under the action of attraction and repulsion. Since the thread density of the spring-loaded telescopic stirring plate and the straight rod gradually increases from left to right, the reciprocating stroke of the spring-loaded telescopic stirring plate decreases. Therefore, the stirring range of the spring-loaded telescopic stirring plate decreases, and the rotation speed decreases, thereby increasing the shear force on the chili sauce at high temperatures and thus increasing the fermentation rate of the chili sauce at high temperatures.

[0014] When the temperature inside the fermentation tank is low, the memory spring contracts, causing the slip ring to slide on the curved rod. During this sliding process, the slip ring remains in contact with the drive coil. At this time, the effective number of turns in the drive coil increases, resulting in higher resistance and a decrease in current. The controller detects this decrease and increases the rotational speed of the stirring motor, thereby increasing the revolution speed of the spring-loaded telescopic stirring plate. Under the action of high centrifugal force, the telescopic end of the spring-loaded telescopic stirring plate extends outward and contacts the inner wall of the fermentation tank, clearing away any material buildup caused by the low temperature and improving the mixing uniformity of the chili sauce. Simultaneously, the current flowing into the sliding cylinder increases. As the current received by the sliding cylinder increases, its magnetism increases, leading to an increased stroke of the spring-loaded telescopic stirring plate under the influence of attractive and repulsive forces. Because the thread density of the spring-loaded telescopic stirring plate and the straight rod gradually increases from left to right, the reciprocating stroke of the spring-loaded telescopic stirring plate increases, thus increasing the stirring range and rotational speed. This improves the mixing uniformity of the chili sauce at low temperatures, thereby increasing the fermentation rate of the chili sauce under low-temperature conditions.

[0015] Furthermore, the exhaust unit includes a telescopic spring, a cover, a cone, a pull rope, a push block, and a column. One end of the telescopic spring is fixedly connected to the cover, and the other end of the telescopic spring is fixedly connected to the upper surface of the cover plate. The larger diameter end of the cone is fixedly connected to the cover, and the cone is slidably mounted on the cover plate. The smaller diameter end of the cone is fixedly connected to one end of the pull rope, and the other end of the pull rope passes through and is fixedly connected to the push block after passing through the column. The column is fixedly mounted on the gear.

[0016] When high temperatures occur inside the fermentation tank, the amount of gas produced during stirring increases. Due to the high temperature, the stirring speed decreases. At this time, the pusher moves outward under the action of low centrifugal force, and the force pulling the rope around the column also decreases. As a result, the distance that the rope pulls the conical compression spring downward decreases. At this time, the sealing area of ​​the conical tube and the cover on the exhaust port decreases, and the volume of gas generated in the fermentation tank that is discharged from the exhaust port per unit time increases. This accelerates the temperature drop inside the fermentation tank, ensuring that the temperature inside the fermentation tank quickly reaches the suitable temperature. This further enables automatic cooling and depressurization, preventing overheating inside the fermentation tank from damaging the activity of microorganisms and affecting the fermentation effect.

[0017] Furthermore, the defoaming unit includes an arc-shaped block, a round rod, a buffer spring, a fixed box, and a conductive block. The arc-shaped block is slidably mounted on the fixed plate, and the arc-shaped block is fixedly connected to the round rod. The round rod is slidably connected to the fixed box, and the round rod is fixedly connected to the conductive block. One end of the buffer spring is fixedly connected to the arc-shaped block, and the other end is fixedly connected to the fixed box. The fixed box is fixedly mounted on the fixed plate, and the conductive block is slidably mounted inside the fixed box.

[0018] Furthermore, the defoaming unit also includes a conductive sheet, an elastic rope, a pressure plate, and an electric telescopic plate. The conductive sheet is fixedly installed in a fixed box. One end of the elastic rope is fixedly connected to the lower surface of the cover plate, and the other end of the elastic rope is fixedly connected to the pressure plate. The pressure plate is slidably connected to the outer cylinder of the stirring rod. The fixed end of the electric telescopic plate is fixedly installed on the lower surface of the pressure plate, and the electric telescopic plate is electrically connected to the conductive sheet.

[0019] When high temperatures occur inside the fermentation tank, the number of bubbles generated during the stirring process increases. At this time, due to the reduced stirring speed, the centrifugal force decreases. As the pusher rotates under the centrifugal force, the contact time between it and the arc-shaped block increases. When the pusher contacts the arc-shaped block, it pushes the arc-shaped block to compress the buffer spring while simultaneously pushing the round rod and the conductive block to move until they contact the conductive sheet. Due to the increased contact time between the pusher and the arc-shaped block, and the increased contact time between the conductive sheet and the conductive block, the current from the external controller is transmitted through the conductive block to the conductive sheet, and then to the electric telescopic plate. This controls the extension distance of the electric telescopic plate to increase, breaking the high-level bubbles on the surface of the chili sauce. As the cone moves downward, it impacts the pressure plate, which stretches the elastic rope as it moves downward. This further increases the descent distance of the electric telescopic plate, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce.

[0020] Furthermore, the cover plate is provided with a feed inlet and a vent.

[0021] To facilitate the addition of chili sauce, the gas generated by the high temperature is released.

[0022] Furthermore, the thread density at the end of the straight rod furthest from the stirring rod is greater than the thread density at the end closest to the stirring rod.

[0023] To reduce the travel distance of the spring-loaded telescopic stirring plate at high temperatures, thereby decreasing its rotation speed and increasing the shear force on the chili sauce, and simultaneously increase its travel distance and rotation speed at low temperatures, thus improving the mixing uniformity of the chili sauce.

[0024] Furthermore, in the vertical direction, the first set of threads on the same side of the straight rod and the third set of threads have opposite directions of rotation, and the second set of threads on the same side of the straight rod and the fourth set of threads have opposite directions of rotation.

[0025] To ensure that the spring-loaded stirrers of the first and second groups flip the upper layer of chili sauce downwards when the stirring motor rotates forward, and to push the upper layer of chili sauce upwards when the stirring motor rotates forward, the spring-loaded stirrers of the third and fourth groups ensure thorough mixing of the upper and lower layers of chili sauce, thereby improving the uniformity of the chili sauce mixture and increasing fermentation efficiency.

[0026] Compared with the prior art, the beneficial effects of the present invention are:

[0027] 1. This invention involves an external controller that activates a stirring motor when chili sauce is poured into a fermentation tank. This motor rotates forward, causing the stirring rod to rotate. Under the transmission of the straight rod, the spring-loaded telescopic stirring plate revolves, thus uniformly mixing the chili sauce and increasing the fermentation rate. Simultaneously, the stirring rod drives the fixed ring and gear to rotate synchronously. The gear rotation moves the rack, compressing the return spring. During the rack's movement, the curved rod and slide cylinder move synchronously to the right on the straight rod. As the slide cylinder approaches the spring-loaded telescopic stirring plate, the controller sends current to the slide cylinder, causing it to have the same polarity as the spring-loaded telescopic stirring plate. This pushes the spring-loaded telescopic stirring plate to rotate around the straight rod, thus allowing it to rotate and fully mix the chili sauce. When the stirring motor completes one revolution, the controller controls the stirring motor to rotate in the opposite direction, causing the gear to rotate in the opposite direction and the rack to return to its original position. Under the transmission of the curved rod, the slide cylinder moves to the left. At this time, the controller sends a reverse current to the slide cylinder, causing it to have the opposite polarity to the spring-loaded telescopic stirring plate. This causes the spring-loaded telescopic stirring rod to rotate in the opposite direction and move to the left, uniformly mixing the chili sauce and increasing the fermentation rate.

[0028] 2. This invention utilizes the principle that when the temperature inside the fermentation tank is too high or too low, the memory spring expands or contracts due to heat, causing the slip ring to slide on the curved rod. During this sliding process, the slip ring remains in contact with the drive coil, changing the effective number of turns and resistance of the drive coil, which in turn changes the current. The controller detects the increase in current and adjusts the rotation speed of the stirring motor, altering the revolution speed of the spring-loaded telescopic stirring plate and the current flowing through the slide tube. Due to the change in the magnetic properties of the slide tube, the stroke of the spring-loaded telescopic stirring plate is altered under the influence of attractive and repulsive forces. This results in a reduced stirring range and lower rotation speed at high temperatures, increasing the shear force on the chili sauce. Conversely, at low temperatures, the stirring range and rotation speed increase, improving the mixing uniformity of the chili sauce. Furthermore, at low temperatures, under the influence of high centrifugal force, the telescopic end of the spring-loaded stirring plate extends outward to contact the inner wall of the fermentation tank, removing any residue buildup caused by the low temperature and further improving the mixing uniformity of the chili sauce, thus increasing the fermentation rate at low temperatures.

[0029] 3. This invention addresses the issue that when high temperatures occur inside the fermentation tank, the increased gas production during stirring reduces the stirring speed. Simultaneously, the force exerted by the pusher block pulling the rope around the column decreases as it moves outward under low centrifugal force. This reduces the downward distance the rope pulls on the conical compression spring, thus decreasing the sealing area of ​​the conical cylinder and cap on the exhaust port. Consequently, the volume of gas discharged from the exhaust port per unit time increases, accelerating the temperature reduction inside the fermentation tank and ensuring it quickly reaches a suitable temperature. This further enables automatic cooling and pressure relief, preventing overheating inside the fermentation tank from damaging microbial activity and affecting the fermentation effect.

[0030] 4. This invention addresses the issue of increased bubble production during stirring when high temperatures occur in the fermentation tank. As the stirring speed decreases, the centrifugal force diminishes, increasing the contact time between the pusher block and the arc-shaped block during the centrifugal force's rotation. This contact pusher blocks the arc-shaped block while simultaneously squeezing the buffer spring, pushing the round rod and conductive block to contact the conductive sheet. The increased contact time between the pusher block and the arc-shaped block, and between the conductive sheet and the conductive block, allows the current from the external controller to be transmitted through the conductive block to the conductive sheet, and then to the electric telescopic plate. This increases the extension distance of the electric telescopic plate, breaking up the high-level bubbles on the surface of the chili sauce. Furthermore, the cone's downward movement impacts the pressure plate, stretching the elastic rope as it moves downwards, further increasing the descent distance of the electric telescopic plate and eliminating deeper bubbles, thus improving the fermentation efficiency of the chili sauce. Attached Figure Description

[0031] Figure 1 This is a schematic diagram of the overall appearance structure of a chili sauce fermentation device with intelligent temperature control function according to the present invention.

[0032] Figure 2 This is a top view structural schematic diagram of a chili sauce fermentation device with intelligent temperature control function according to the present invention;

[0033] Figure 3 This invention relates to a chili sauce fermentation device with intelligent temperature control function. Figure 2 Cross-sectional view of section AA;

[0034] Figure 4 This is a schematic diagram of the exhaust unit of a chili sauce fermentation device with intelligent temperature control function according to the present invention.

[0035] Figure 5 This is a schematic diagram of the installation positions of the slide, return spring, and rack of a chili sauce fermentation device with intelligent temperature control function according to the present invention.

[0036] Figure 6 This invention relates to a chili sauce fermentation device with intelligent temperature control function. Figure 5 Another perspective structural diagram;

[0037] Figure 7 This invention relates to a chili sauce fermentation device with intelligent temperature control function. Figure 6 A partial enlarged view of the structure at point B in the middle;

[0038] Figure 8 This is a schematic diagram of the internal structure of the fermentation tank of a chili sauce fermentation device with intelligent temperature control function according to the present invention.

[0039] Figure 9 This is a schematic diagram of the installation positions of the bent rod, slide cylinder, and spring telescopic stirring plate of a chili sauce fermentation device with intelligent temperature control function according to the present invention.

[0040] Figure 10 This invention relates to a chili sauce fermentation device with intelligent temperature control function. Figure 8 Another perspective structural diagram;

[0041] Figure 11 This invention relates to a chili sauce fermentation device with intelligent temperature control function. Figure 10 A partial enlarged view of the structure at point C.

[0042] In the diagram: 1. Fermentation tank; 2. Stirring unit; 21. Cover plate; 22. Stirring motor; 23. Stirring rod; 24. Straight rod; 25. Fixing ring; 26. Gear; 27. Fixing plate; 28. Slide groove; 29. ​​Return spring; 210. Rack; 211. Bent rod; 212. Slide cylinder; 213. Spring telescopic stirring plate; 3. Temperature control unit; 31. Memory spring; 32. Drive coil; 33. Slip ring; 4. Exhaust unit; 41. Telescopic spring; 42. Cover; 43. Conical cylinder; 44. Pull rope; 45. Push block; 46. Column; 5. Defoaming unit; 51. Arc-shaped block; 52. Round rod; 53. Buffer spring; 54. Fixing box; 55. Conductive block; 56. Conductive sheet; 57. Elastic rope; 58. Pressure plate; 59. Electric telescopic plate. Detailed Implementation

[0043] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0044] Example: Figures 1-11 As shown, the present invention provides a technical solution:

[0045] like Figures 1-3As shown, a chili sauce fermentation device with intelligent temperature control function includes a fermentation tank 1, a stirring unit 2, a temperature control unit 3, an exhaust unit 4, and a defoaming unit 5. The fermentation tank 1 is placed on a horizontal ground. The stirring unit 2 is rotatably connected to the fermentation tank 1. The temperature control unit 3 is fixedly connected to the stirring unit 2. The temperature control unit 3 has the function of changing the stirring rate and stirring range. The exhaust unit 4 is fixedly connected to the stirring unit 2. The defoaming unit 5 is fixedly connected to the exhaust unit 4 and the stirring unit 2.

[0046] Fermentation tank 1 is used to install and fix stirring unit 2, temperature control unit 3, exhaust unit 4 and defoaming unit 5. Stirring unit 2 is used to stir the chili sauce, temperature control unit 3 is used to adjust the stirring speed and stirring range, exhaust unit 4 is used to exhaust the gas generated at high temperature, and defoaming unit 5 is used to eliminate the bubbles generated during fermentation. During the fermentation of chili sauce in fermentation tank 1, the stirring unit 2 fully stirs the chili sauce, the temperature control unit 3 adjusts the stirring range and speed at different temperatures, the exhaust unit 4 exhausts the gas, and the defoaming unit 5 eliminates the bubbles, thereby improving the fermentation efficiency and quality of chili sauce.

[0047] like Figure 6 , Figure 8 As shown, the stirring unit 2 includes a cover plate 21, a stirring motor 22, a stirring rod 23, a straight rod 24, a fixing ring 25, and a gear 26. The cover plate 21 is rotatably installed at the mouth of the fermentation tank 1. The stirring rod 23 is composed of an inner rod and multiple sets of outer rods. The fixed end of the stirring motor 22 is fixedly installed on the upper end of the cover plate 21. The output end of the stirring motor 22 is fixedly connected to the inner rod of the stirring rod 23. The outer rod of the stirring rod 23 is fixedly connected to the cover plate 21 through a connecting rod. The straight rod 24 is fixedly connected to the inner rod of the stirring rod 23. The fixing ring 25 is fixedly connected to the gear 26. The gear 26 is fixedly connected to the inner rod of the stirring rod 23. The gear 26 is fixedly connected to the exhaust unit 4.

[0048] like Figure 5 , Figure 8 , Figure 9As shown, there are four sets of stirring units 2, arranged vertically in sequence. Each stirring unit 2 also includes a fixed plate 27, a sliding groove 28, a return spring 29, a rack 210, a bent rod 211, a sliding cylinder 212, and a spring-loaded telescopic stirring plate 213. A fixed ring 25 is rotatably mounted on the fixed plate 27. The fixed plate 27 is fixedly connected to the outer cylinder of the stirring rod 23. The sliding groove 28 is fixedly mounted on the fixed plate 27. One end of the return spring 29 is fixedly connected to the fixed plate 27, and the other end is fixedly connected to the rack 210. The rack 210 slides... The rack 210 is installed in the slide 28, which is equipped with a stop to prevent it from disengaging from the slide 28. The rack 210 is meshed with the gear 26. One end of the bent rod 211 is fixedly connected to the rack 210, and the other end is fixedly connected to the slide cylinder 212. The slide cylinder 212 is slidably mounted on the straight rod 24. The spring telescopic stirring plate 213 is threadedly connected to the straight rod 24. The slide cylinder 212 is an electromagnet, and the threaded connection end of the spring telescopic stirring plate 213 is made of magnet. The bent rod 211 is fixedly connected to the temperature control unit 3, and the fixed plate 27 is fixedly connected to the defoaming unit 5.

[0049] When the chili sauce is poured into the fermentation tank 1, the external controller starts the stirring motor 22 to rotate in the forward direction, thereby driving the stirring rod 23 to rotate. Under the transmission action of the straight rod 24, the spring-loaded telescopic stirring plate 213 rotates, thus uniformly stirring the chili sauce and increasing the fermentation rate. At the same time, the stirring rod 23 drives the fixed ring 25 and the gear 26 to rotate synchronously. The rotation of the gear 26 drives the rack 210 to move, thereby compressing the return spring 29. During the movement of the rack 210, the bent rod 211 and the slide cylinder 212 move synchronously to the right on the straight rod 24. When the slide cylinder 212 approaches the spring-loaded telescopic stirring plate 213, the controller passes current to the slide cylinder 212, causing the slide cylinder 212 to resonate with the spring-loaded telescopic stirring plate 213. The stirring plate 213 has the same polarity, which drives the spring-loaded telescopic stirring plate 213 to rotate around the straight rod 24, thus causing the spring-loaded telescopic stirring plate 213 to rotate and fully mix the chili sauce. When the stirring motor 22 rotates once, the controller controls the stirring motor 22 to rotate in the opposite direction, which drives the gear 26 to rotate in the opposite direction, so that the rack 210 is reset. Under the transmission action of the bent rod 211, the slide cylinder 212 is driven to move to the left. At this time, the controller sends a reverse current to the slide cylinder 212, so that the slide cylinder 212 presents the opposite polarity to the spring-loaded telescopic stirring plate 213. Thus, under the action of attraction, the spring-loaded telescopic stirring rod 23 rotates in the opposite direction and moves to the left, evenly mixing the chili sauce and improving the fermentation rate.

[0050] like Figure 7As shown, the temperature control unit 3 includes a memory spring 31, a drive coil 32, and a slip ring 33. One end of the memory spring 31 is fixedly connected to the rack 210, and the other end of the memory spring 31 is fixedly connected to the slip ring 33. The drive coil 32 is evenly wound on the bent rod 211. The end of the drive coil 32 away from the rack 210 is the current input end. The slip ring 33 is slidably mounted on the bent rod 211.

[0051] When the temperature inside the fermentation tank 1 is too high, the memory spring 31 expands and elongates due to heat, thereby driving the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 is always in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 decreases, the resistance decreases, and the current increases. The controller detects the increase in the current and reduces the rotation speed of the stirring motor 22, the revolution speed of the spring telescopic stirring plate 213, and the current flowing into the slide cylinder 212. At this time, because the current received by the slide cylinder 212 is smaller, the magnetism weakens, and the stroke of the spring telescopic stirring plate 213 is reduced under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 is reduced. Therefore, the stirring range of the spring telescopic stirring plate 213 is reduced, and the rotation speed is lower, thereby increasing the shear force on the chili sauce at high temperature and thus increasing the fermentation rate of the chili sauce at high temperature.

[0052] When the temperature inside fermentation tank 1 is too low, the memory spring 31 contracts, causing the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 remains in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 increases, the resistance increases, and the current decreases. The controller detects the decrease in current and increases the rotation speed of the stirring motor 22, thereby increasing the revolution speed of the spring-loaded telescopic stirring plate 213. Under the action of high centrifugal force, the telescopic end of the spring-loaded telescopic stirring plate 213 extends outward and contacts the inner wall of fermentation tank 1, clearing away the material adhering to the inner wall due to the low temperature. This improves the mixing uniformity of the chili sauce and increases the current flowing into the slide 212. As the current received by the slide 212 increases, the magnetism increases, which in turn drives the stroke of the spring telescopic stirring plate 213 to increase under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 increases. Therefore, the stirring range of the spring telescopic stirring plate 213 increases and the rotation speed increases, thereby improving the mixing uniformity of the chili sauce at low temperature and thus increasing the fermentation rate of the chili sauce at low temperature.

[0053] like Figure 4 , Figure 6As shown, the exhaust unit 4 includes a telescopic spring 41, a cover 42, a cone 43, a pull rope 44, a push block 45, and a column 46. One end of the telescopic spring 41 is fixedly connected to the cover 42, and the other end of the telescopic spring 41 is fixedly connected to the upper surface of the cover plate 21. The larger diameter end of the cone 43 is fixedly connected to the cover 42, and the cone 43 is slidably mounted on the cover plate 21. The smaller diameter end of the cone 43 is fixedly connected to one end of the pull rope 44, and the other end of the pull rope 44 passes through the fixing ring 25, passes around the column 46, and is fixedly connected to the push block 45. The column 46 is fixedly mounted on the gear 26.

[0054] When high temperatures occur inside fermentation tank 1, the amount of gas generated during stirring increases. Due to the high temperature, the stirring speed decreases. At this time, the pusher block 45 moves outward under the action of low centrifugal force, and the force pulling the pull rope 44 around the column 46 also decreases. As a result, the distance that the pull rope 44 pulls the cone 43 to compress the telescopic spring 41 and moves downward is reduced. At this time, the sealing area of ​​the cone 43 and the cover 42 on the exhaust port decreases, and the volume of gas generated in the fermentation tank that is discharged from the exhaust port per unit time increases. This accelerates the temperature drop inside fermentation tank 1, ensuring that the temperature inside fermentation tank 1 quickly reaches the appropriate temperature. This further enables automatic cooling and depressurization, preventing overheating inside fermentation tank 1 from damaging the activity of microorganisms and affecting the fermentation effect.

[0055] like Figure 5 , Figure 6 As shown, the defoaming unit 5 includes an arc-shaped block 51, a round rod 52, a buffer spring 53, a fixed box 54, and a conductive block 55. The arc-shaped block 51 is slidably mounted on the fixed plate 27. The arc-shaped block 51 is fixedly connected to the round rod 52. The round rod 52 is slidably connected to the fixed box 54. The round rod 52 is fixedly connected to the conductive block 55. One end of the buffer spring 53 is fixedly connected to the arc-shaped block 51, and the other end is fixedly connected to the fixed box 54. The fixed box 54 is fixedly mounted on the fixed plate 27, and the conductive block 55 is slidably mounted inside the fixed box 54.

[0056] like Figure 5 , Figure 10 , Figure 11 As shown, the defoaming unit 5 also includes a conductive sheet 56, an elastic rope 57, a pressure plate 58, and an electric telescopic plate 59. The conductive sheet 56 is fixedly installed in the fixed box 54. One end of the elastic rope 57 is fixedly connected to the lower surface of the cover plate 21, and the other end of the elastic rope 57 is fixedly connected to the pressure plate 58. The pressure plate 58 is slidably connected to the outer rod of the stirring rod 23. The fixed end of the electric telescopic plate 59 is fixedly installed on the lower surface of the pressure plate 58, and the electric telescopic plate 59 is electrically connected to the conductive sheet 56.

[0057] When high temperatures occur inside fermentation tank 1, the number of bubbles generated during stirring increases. At this time, due to the reduced stirring speed, the centrifugal force decreases. As the push block 45 rotates under the action of centrifugal force, the contact time between it and the arc-shaped block 51 increases. When the push block 45 contacts the arc-shaped block 51, it pushes the arc-shaped block 51 to compress the buffer spring 53 while simultaneously pushing the round rod 52 and the conductive block 55 to move until they contact the conductive sheet 56. At this time, due to the increased contact time between the push block 45 and the arc-shaped block 51, and the increased contact time between the conductive sheet 56 and the conductive block 55, the current from the external controller is transmitted to the conductive sheet 56 through the conductive block 55 and then to the electric telescopic plate 59. This controls the extension distance of the electric telescopic plate 59 to increase, thus breaking the high-level bubbles on the surface of the chili sauce. As the cone 43 moves downward, it impacts the pressure plate 58. As the pressure plate 58 moves downward, it stretches the elastic rope 57, further increasing the descent distance of the electric telescopic plate 59, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce.

[0058] like Figure 4 As shown, the cover plate 21 is provided with a feed inlet and a vent.

[0059] To facilitate the addition of chili sauce, the gas generated by the high temperature is released.

[0060] like Figure 8 As shown, the thread density at the end of the straight rod 24 furthest from the stirring rod 23 is greater than the thread density at the end closest to the stirring rod 23.

[0061] In order to reduce the travel of the spring telescopic stirring plate 213 at high temperatures, reduce its rotation speed, and increase the shear force of the chili sauce, while at low temperatures, the travel of the spring telescopic stirring plate 213 is increased and its rotation speed is increased, thereby improving the mixing uniformity of the chili sauce.

[0062] like Figure 8 As shown, in the vertical direction, the first set of threads on the same side of the straight rod 24 and the third set of threads have opposite directions of rotation, and the second set of threads on the same side of the straight rod 24 and the fourth set of threads have opposite directions of rotation.

[0063] In order to ensure that the spring-loaded stirrers of the first and second groups flip the upper layer of chili sauce downwards when the stirring motor 22 rotates forward, and the spring-loaded stirrers of the third and fourth groups push the upper layer of chili sauce upwards when the stirring motor 22 rotates forward, the upper and lower layers of chili sauce are fully mixed, thereby improving the mixing uniformity of the chili sauce and increasing the fermentation efficiency.

[0064] Working principle of the invention:

[0065] When the chili sauce is poured into the fermentation tank 1, the external controller starts the stirring motor 22 to rotate in the forward direction, thereby driving the stirring rod 23 to rotate. Under the transmission action of the straight rod 24, the spring-loaded telescopic stirring plate 213 rotates, thus uniformly stirring the chili sauce and increasing the fermentation rate. At the same time, the stirring rod 23 drives the fixed ring 25 and the gear 26 to rotate synchronously. The rotation of the gear 26 drives the rack 210 to move, thereby compressing the return spring 29. During the movement of the rack 210, the bent rod 211 and the slide cylinder 212 move synchronously to the right on the straight rod 24. When the slide cylinder 212 approaches the spring-loaded telescopic stirring plate 213, the controller passes current to the slide cylinder 212, causing the slide cylinder 212 to resonate with the spring-loaded telescopic stirring plate 213. The stirring plate 213 has the same polarity, which drives the spring-loaded telescopic stirring plate 213 to rotate around the straight rod 24, thus causing the spring-loaded telescopic stirring plate 213 to rotate and fully mix the chili sauce. When the stirring motor 22 rotates once, the controller controls the stirring motor 22 to rotate in the opposite direction, which drives the gear 26 to rotate in the opposite direction, so that the rack 210 is reset. Under the transmission action of the bent rod 211, the slide cylinder 212 is driven to move to the left. At this time, the controller sends a reverse current to the slide cylinder 212, so that the slide cylinder 212 presents the opposite polarity to the spring-loaded telescopic stirring plate 213. Thus, under the action of attraction, the spring-loaded telescopic stirring rod 23 rotates in the opposite direction and moves to the left, evenly mixing the chili sauce and improving the fermentation rate.

[0066] When the temperature inside the fermentation tank 1 is too high, the memory spring 31 expands and elongates due to heat, thereby driving the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 is always in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 decreases, the resistance decreases, and the current increases. The controller detects the increase in the current and reduces the rotation speed of the stirring motor 22, the revolution speed of the spring telescopic stirring plate 213, and the current flowing into the slide cylinder 212. At this time, because the current received by the slide cylinder 212 is smaller, the magnetism weakens, and the stroke of the spring telescopic stirring plate 213 is reduced under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 is reduced. Therefore, the stirring range of the spring telescopic stirring plate 213 is reduced, and the rotation speed is lower, thereby increasing the shear force on the chili sauce at high temperature and thus increasing the fermentation rate of the chili sauce at high temperature.

[0067] When the temperature inside fermentation tank 1 is too low, the memory spring 31 contracts, causing the slip ring 33 to slide on the bent rod 211. During the sliding process, the slip ring 33 remains in contact with the drive coil 32. At this time, the effective number of turns of the drive coil 32 increases, the resistance increases, and the current decreases. The controller detects the decrease in current and increases the rotation speed of the stirring motor 22, thereby increasing the revolution speed of the spring-loaded telescopic stirring plate 213. Under the action of high centrifugal force, the telescopic end of the spring-loaded telescopic stirring plate 213 extends outward and contacts the inner wall of fermentation tank 1, clearing away the material adhering to the inner wall due to the low temperature. This improves the mixing uniformity of the chili sauce and increases the current flowing into the slide 212. As the current received by the slide 212 increases, the magnetism increases, which in turn drives the stroke of the spring telescopic stirring plate 213 to increase under the action of attraction and repulsion. Since the thread density of the spring telescopic stirring plate 213 and the straight rod 24 gradually increases from left to right, the reciprocating stroke of the spring telescopic stirring plate 213 increases. Therefore, the stirring range of the spring telescopic stirring plate 213 increases and the rotation speed increases, thereby improving the mixing uniformity of the chili sauce at low temperature and thus increasing the fermentation rate of the chili sauce at low temperature.

[0068] When high temperatures occur inside fermentation tank 1, the amount of gas generated during stirring increases. Due to the high temperature, the stirring speed decreases. At this time, the pusher block 45 moves outward under the action of low centrifugal force, and the force pulling the pull rope 44 around the column 46 also decreases. As a result, the distance that the pull rope 44 pulls the cone 43 to compress the telescopic spring 41 and moves downward is reduced. At this time, the sealing area of ​​the cone 43 and the cover 42 on the exhaust port decreases, and the volume of gas generated in the fermentation tank that is discharged from the exhaust port per unit time increases. This accelerates the temperature drop inside fermentation tank 1, ensuring that the temperature inside fermentation tank 1 quickly reaches the appropriate temperature. This further enables automatic cooling and depressurization, preventing overheating inside fermentation tank 1 from damaging the activity of microorganisms and affecting the fermentation effect.

[0069] When high temperatures occur inside fermentation tank 1, the number of bubbles generated during stirring increases. At this time, due to the reduced stirring speed, the centrifugal force decreases. As the push block 45 rotates under the action of centrifugal force, the contact time between it and the arc-shaped block 51 increases. When the push block 45 contacts the arc-shaped block 51, it pushes the arc-shaped block 51 to compress the buffer spring 53 while simultaneously pushing the round rod 52 and the conductive block 55 to move until they contact the conductive sheet 56. At this time, due to the increased contact time between the push block 45 and the arc-shaped block 51, and the increased contact time between the conductive sheet 56 and the conductive block 55, the current from the external controller is transmitted to the conductive sheet 56 through the conductive block 55 and then to the electric telescopic plate 59. This controls the extension distance of the electric telescopic plate 59 to increase, thus breaking the high-level bubbles on the surface of the chili sauce. As the cone 43 moves downward, it impacts the pressure plate 58. As the pressure plate 58 moves downward, it stretches the elastic rope 57, further increasing the descent distance of the electric telescopic plate 59, thereby eliminating deeper bubbles and improving the fermentation efficiency of the chili sauce.

[0070] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from its spirit or essential characteristics. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, all variations falling within the meaning and scope of equivalents of the claims are intended to be included within the present invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A chili sauce fermentation device with intelligent temperature control function, characterized in that: The chili sauce fermentation device with intelligent temperature control function, including fermentation barrel (1), stirring unit (2), temperature control unit (3), exhaust unit (4) and defoaming unit (5), the fermentation barrel (1) is placed on the horizontal ground, the stirring unit (2) is rotatably connected with the fermentation barrel (1), the temperature control unit (3) is fixedly connected with the stirring unit (2), the temperature control unit (3) has the function of changing the stirring speed and stirring range, the exhaust unit (4) is fixedly connected with the stirring unit (2), the defoaming unit (5) is fixedly connected with the exhaust unit (4), and the defoaming unit (5) is fixedly connected with the stirring unit (2); The stirring unit (2) includes a cover plate (21), a stirring motor (22), a stirring rod (23), a straight rod (24), a fixing ring (25) and a gear (26); The stirring unit (2) further includes a fixed plate (27), a sliding groove (28), a return spring (29), a rack (210), a bent rod (211), a sliding cylinder (212) and a spring telescopic stirring plate (213), the fixing ring (25) is rotatably installed on the fixed plate (27), the fixed plate (27) is fixedly connected with the outer rod cylinder of the stirring rod (23), the sliding groove (28) is fixedly installed on the fixed plate (27), one end of the return spring (29) is fixedly connected with the fixed plate (27), the other end is fixedly connected with the rack (210), the rack (210) is slidably installed in the sliding groove (28), the sliding groove (28) is provided with a stopper for preventing the rack (210) from disengaging from the sliding groove (28), the rack (210) is meshingly connected with the gear (26), one end of the bent rod (211) is fixedly connected with the rack (210), the other end is fixedly connected with the sliding cylinder (212), the sliding cylinder (212) is slidably installed on the straight rod (24), the spring telescopic stirring plate (213) is threadedly connected with the straight rod (24), the sliding cylinder (212) is an electromagnet, the threadedly connected end of the spring telescopic stirring plate (213) is made of magnet material, and the bent rod (211) is fixedly connected with the temperature control unit (3); The temperature control unit (3) includes a memory spring (31), a drive coil (32) and a sliding ring (33), one end of the memory spring (31) is fixedly connected with the rack (210), the other end of the memory spring (31) is fixedly connected with the sliding ring (33), the drive coil (32) is uniformly wound on the bent rod (211), and the end, away from the rack (210), of the drive coil (32) is a current input end, and the sliding ring (33) is slidably installed on the bent rod (211). The controller controls the rotating speed of the stirring motor (22), so as to control the current received by the sliding cylinder (212), and then change the stirring speed and stirring range of the spring telescopic stirring plate (213).

2. The chili sauce fermentation device with intelligent temperature control function according to claim 1, characterized in that: The cover plate (21) is rotatably installed at the mouth of the fermentation vat (1), the stirring rod (23) is composed of an inner rod cylinder and a plurality of outer rod cylinders, the fixed end of the stirring motor (22) is fixedly installed on the upper end of the cover plate (21), the output end of the stirring motor (22) is fixedly connected with the inner rod cylinder of the stirring rod (23), the outer rod cylinder of the stirring rod (23) is fixedly connected with the cover plate (21) through a connecting rod, the straight rod (24) is fixedly connected with the inner rod cylinder of the stirring rod (23), the fixed ring (25) is fixedly connected with the gear (26), the gear (26) is fixedly connected with the inner rod cylinder of the stirring rod (23), and the gear (26) is fixedly connected with the exhaust unit (4).

3. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The stirring unit (2) has four groups, and the four groups of stirring units (2) are arranged vertically in sequence in the vertical direction, and the fixed plate (27) is fixedly connected with the defoaming unit (5).

4. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The exhaust unit (4) comprises a telescopic spring (41), a cover (42), a tapered cylinder (43), a pull rope (44), a push block (45) and a stand (46), one end of the telescopic spring (41) is fixedly connected with the cover (42), the other end of the telescopic spring (41) is fixedly connected with the upper surface of the cover plate (21), the large-diameter end of the tapered cylinder (43) is fixedly connected with the cover (42), the tapered cylinder (43) is slidingly installed on the cover plate (21), the small-diameter end of the tapered cylinder (43) is fixedly connected with one end of the pull rope (44), the other end of the pull rope (44) penetrates through the fixed ring (25), passes around the stand (46) and is fixedly connected with the push block (45), and the stand (46) is fixedly installed on the gear (26).

5. The chili sauce fermentation device with intelligent temperature control function according to claim 3, characterized in that: The defoaming unit (5) comprises an arc block (51), a round rod (52), a buffer spring (53), a fixed box (54) and a conductive block (55), the arc block (51) is slidingly installed on the fixed plate (27), the arc block (51) is fixedly connected with the round rod (52), the round rod (52) is slidingly connected with the fixed box (54), the round rod (52) is fixedly connected with the conductive block (55), one end of the buffer spring (53) is fixedly connected with the arc block (51), the other end of the buffer spring (53) is fixedly connected with the fixed box (54), the fixed box (54) is fixedly installed on the fixed plate (27), and the conductive block (55) is slidingly installed in the fixed box (54).

6. The chili sauce fermentation device with intelligent temperature control function according to claim 5, characterized in that: The defoaming unit (5) further comprises a conductive sheet (56), a elastic rope (57), a pressure plate (58) and an electric telescopic plate (59), the conductive sheet (56) is fixedly installed in the fixed box (54), one end of the elastic rope (57) is fixedly connected with the lower surface of the cover plate (21), the other end of the elastic rope (57) is fixedly connected with the pressure plate (58), the pressure plate (58) is slidingly connected with the outer rod cylinder of the stirring rod (23), the fixed end of the electric telescopic plate (59) is fixedly installed on the lower surface of the pressure plate (58), and the electric telescopic plate (59) is electrically connected with the conductive sheet (56).

7. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The cover plate (21) is provided with a feeding port and an exhaust port.

8. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: The thread density of the straight rod (24) far from the stirring rod (23) is greater than the thread density of the straight rod (24) close to the stirring rod (23).

9. The chili sauce fermentation device with intelligent temperature control function according to claim 2, characterized in that: In the vertical direction, the first group of threads and the third group of threads on the same side of the straight rod (24) are opposite in rotation direction, and the second group of threads and the fourth group of threads on the same side of the straight rod (24) are opposite in rotation direction.

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