A tea wine production line ester substance layering detection equipment and detection process

Abstract

The present application relates to the technical field of tea wine production, and particularly relates to an ester substance layering detection equipment and detection process for tea wine production line, which comprises a detection cylinder, an opening for wine liquid to flow into the detection cylinder is formed at the bottom of the detection cylinder, a plugging ball capable of plugging the opening is arranged on the opening, a drawing plate is arranged in the detection cylinder, the height of the drawing plate is constant, the drawing plate and the detection cylinder are slidingly matched in the vertical direction, a sliding table for driving the detection cylinder to ascend and descend is arranged on one side of the detection cylinder, a collection cavity for storing wine liquid is formed between the drawing plate and the bottom of the detection cylinder, the volume of the collection cavity is increased when the detection cylinder is driven to descend by the sliding table, and a spectrum analyzer for detecting the wine liquid is arranged on the side wall of the collection cavity. The present application improves the sample coverage rate when the sample is collected, so that the accuracy of the detection result is higher, and the efficiency of collection and detection is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of tea wine production, in particular to an ester substance layering detection equipment and detection process for tea wine production line. BACKGROUND

[0002] In traditional tea wine production, spring tea is often used as raw material, which is relatively high in cost. Summer and autumn tea leaves are high in cellulose content and have not been fully utilized. At the same time, the traditional process has the following problems: first, the cellulose is not fully degraded, the sugar conversion rate is low, and the utilization rate of raw materials is low; second, the control of temperature, pH value and other parameters in the fermentation process is not accurate enough, which affects the yeast activity and fermentation efficiency; third, the production equipment has low automation degree and the manual operation is complicated, resulting in low production efficiency. The existing solution is to use a combination of composite cellulase and genetically modified yeast, which significantly improves the utilization rate of summer and autumn tea leaves and the production efficiency of tea wine.

[0003] However, after production, the ester compounds in tea wine have a crucial influence on the aroma of the wine. Currently, most wine factories detect ester substances in tea wine by directly extracting some tea wine from the wine pool and placing it in a spectrum analyzer for ester substance detection. This detection technology is relatively mature. However, most wine production in wine factories is carried out in large wine pools, which have a certain depth. The wine is fermented by the fermentation material at the bottom, which results in a large difference in the content of ester substances between the wine at the surface of the wine pool and the wine at the bottom. When detecting the ester substances in tea wine, the wine factories usually extract the wine from the upper part of the wine pool, which leads to a one-sided detection result. If the wine is stirred before detection, it may affect the quality of the wine. However, the existing technology cannot extract the wine from the wine pool in layers and measure it quickly without stirring the wine.

[0004] Chinese Patent No. CN112964513B discloses an ester substance detection device for tea wine, which includes a guide rail fixedly installed on the rock surface above the wine pool of a wine factory. A sliding sleeve is installed below the guide rail. A micro spectrum analyzer is fixedly installed on the left side of the sliding sleeve. A controller is fixedly installed on the front of the sliding sleeve. A liftable lifting module is arranged at the bottom of the sliding sleeve. A wine extraction rod is fixedly installed on the right side of the lifting module. Wine inlet openings are vertically and equidistantly formed on the surface of the wine extraction rod. A mixing bin is installed at the bottom of the wine extraction rod. A bottom trigger module is slidably connected inside the lifting module. A flexible sleeve is fixedly installed at the bottom of the bottom trigger module. A connecting rod is fixedly installed on the upper end side of the bottom trigger module. A baffle is fixedly installed on the end of the connecting rod away from the bottom trigger module. The baffle slides between the two parts of the wine inlet opening. A wine extraction opening is formed on the surface of the baffle. The wine extraction opening is in communication with the wine inlet opening when the connecting rod reaches the top end.

[0005] The above scheme can collect and mix different layers of ester substances, but the above device needs to be opened after completely reaching the bottom of the wine pool, which has the following problems: first, since the wine pool has a certain height, synchronous collection of different layers of ester substances by the detection device will result in an excessively large size of the detection device, thereby resulting in the need to reserve space above the wine pool for the detection device to ascend and descend, and the detection device needs to start collecting after reaching the bottom of the wine pool, and the collected wine is mixed after collection, which is low in efficiency; second, the internal structure of the above detection device is complex, and cannot realize good self-cleaning function after single sampling, which greatly affects the result of next sampling; third, there are many impurities at the bottom of the wine pool, and the sample close to the lower layer of the wine pool contains more suspended solids during sampling, and the detection device is easily blocked due to the lack of a filtering structure. SUMMARY

[0006] In view of the above problems, the present application provides a tea wine production line ester substance layered detection equipment and detection process, a sliding table is vertically fixed on the wine pool, and a detection cylinder capable of moving in the vertical direction is arranged on the sliding table, an opening is arranged at the bottom of the detection cylinder, and the opening is blocked by a blocking ball relying on its own gravity, and the opening is immersed in the wine liquid in the wine pool, during detection, the sliding table drives the detection cylinder to descend, the height of the extraction plate is constant, a negative pressure is formed in the collection cavity, the volume of the collection cavity is continuously increased, the wine liquid in the wine pool flows into the collection cavity through the opening, since the opening can completely sweep the wine pool in the vertical direction during the descending process, the wine liquid at different heights in the wine pool can enter the collection cavity through the opening, the sample coverage in the collection cavity is higher than that of the traditional sample coverage, and the accuracy is higher, and the detection cylinder in the present application starts collecting the wine liquid during the descending process, and the efficiency is higher than that of the traditional collection method.

[0007] To solve the problems in the prior art, the present application provides a tea wine production line ester substance layered detection equipment, which comprises a detection cylinder, an opening for allowing wine liquid to flow into the detection cylinder is arranged at the bottom of the detection cylinder, a blocking ball capable of blocking the opening is arranged on the opening, an extraction plate is arranged in the detection cylinder, the height of the extraction plate is constant, and the extraction plate is in sliding cooperation with the detection cylinder in the vertical direction, a sliding table for driving the detection cylinder to ascend and descend is arranged on one side of the detection cylinder, a collection cavity for storing wine liquid is formed between the extraction plate and the bottom of the detection cylinder, the volume of the collection cavity is increased when the sliding table drives the detection cylinder to descend, and a spectrum analyzer for detecting wine liquid is arranged on the side wall of the collection cavity.

[0008] Preferably, a transition cavity in communication with the opening is arranged below the opening, and an annular filter screen is sleeved on the periphery of the transition cavity.

[0009] Preferably, a first annular magnetic actuator is sleeved around the outer periphery of the detection cylinder, and a scraper that rotates around the annular filter screen is provided on the inner ring of the first annular magnetic actuator, with the scraper always in contact with the outer surface of the annular filter screen.

[0010] Preferably, a stirring unit is provided on the detection cylinder. The stirring unit includes a stirring ring that is rotatably disposed below the extraction plate along the axial direction of the detection cylinder, and a plurality of first stirring blades are uniformly fixedly disposed around the axis of the stirring ring at the lower part of the stirring ring.

[0011] Preferably, a traction rod is vertically fixed on the upper part of the stirring ring, and a second annular magnetic actuator for driving the traction rod to rotate is provided on the upper part of the detection cylinder, with the traction rod passing through the center of the second annular magnetic actuator.

[0012] Preferably, a guide frame is fitted around the sealing ball, and the outer diameter of the guide frame is the same as the inner diameter of the detection cylinder.

[0013] Preferably, a groove is vertically provided at the lower part of the traction rod, and an extension rod is slidably provided in the groove along the vertical direction. The horizontal cross-section of the extension rod is a non-circular structure. The bottom of the extension rod is fixedly connected to the upper part of the guide frame. Multiple second stirring blades are uniformly fixedly provided on the guide frame around the axis of the detection cylinder.

[0014] Preferably, the testing cylinder is provided with an inlet for introducing clean water into the collection chamber, an outlet for discharging clean water from the collection chamber is provided on one side of the inlet, and a return outlet for discharging the tested wine back into the wine tank is provided on the side wall of the testing cylinder.

[0015] Preferably, a heating wire is arranged around the opening at the bottom of the detection cylinder.

[0016] This invention also relates to a process for detecting the stratification of esters in a tea and wine production line, employing a device for detecting the stratification of esters in a tea and wine production line. The specific process is as follows:

[0017] S1. The slide table drives the detection cylinder to descend, the extraction plate height remains constant, the sealing ball set at the opening of the detection cylinder is pushed up by the wine liquid, and the wine liquid enters the collection chamber from the opening.

[0018] S2. While drawing the wine into the collection chamber, stir the wine in the collection chamber.

[0019] S3. When the detection tube descends to its lowest position, it stops moving. The sealing ball seals the opening by its own weight, and the volume of the collection chamber reaches its maximum. The spectrometer then analyzes and detects the wine in the collection chamber.

[0020] The advantages of this invention compared to the prior art are:

[0021] 1. This invention involves vertically fixing a sliding platform on a wine tank, and placing a detection cylinder on the platform that can be driven to move vertically. An opening is located at the bottom of the detection cylinder, which is sealed by a sealing ball under its own weight. Simultaneously, the opening is submerged in the wine tank. During testing, the sliding platform drives the detection cylinder downwards, while the height of the extraction plate remains constant, creating a negative pressure in the collection chamber. The volume of the collection chamber continuously increases, and the wine in the wine tank flows into the collection chamber through the opening. Because the opening completely sweeps the wine tank vertically during descent, wine at different heights in the wine tank can enter the collection chamber through the opening. The sample coverage rate collected in the collection chamber is higher than that of traditional methods, resulting in higher accuracy of the test results. Furthermore, the detection cylinder in this invention begins collecting wine during its descent, making it more efficient than traditional collection methods.

[0022] 2. When the detection cylinder descends, the height of the stirring ring and the traction rod remains constant. When the detection cylinder begins to descend, the second annular magnetic actuator is activated, which drives the traction rod to rotate. Since the traction rod is fixedly connected to the stirring ring, the stirring ring can drive the first stirring blade to rotate. During the descent of the detection cylinder, the first stirring blade continuously stirs the wine in the collection chamber, realizing the simultaneous stirring of the collected wine while sampling, thus improving the detection efficiency.

[0023] 3. After the test is completed, the reflux port opens, the slide moves the test cylinder upward, and the wine in the collection chamber is discharged back into the wine tank through the reflux port. When the test cylinder rises to the highest position, the volume of the collection chamber is reduced to the minimum, the reflux port closes, and the inlet and outlet open simultaneously. The inlet injects clean water into the collection chamber, and the remaining wine and the clean water that entered the collection chamber are discharged from the outlet. After rinsing for a period of time, the inlet stops injecting water and pressurizes the collection chamber with air. At the same time, the heating wire heats and evaporates the residual water in the collection chamber, making the collection chamber dry. Then, both the outlet and the inlet are closed, thus completing the self-cleaning of the collection chamber. Attached Figure Description

[0024] Figure 1 This is a side view of the ester layer detection device for a tea and wine production line of the present invention, when it is set in the wine tank.

[0025] Figure 2 This is a three-dimensional schematic diagram of an ester-based stratification detection device for a tea and wine production line according to the present invention. Figure 1 .

[0026] Figure 3 This is a three-dimensional schematic diagram of the detection cylinder after it descends in the ester layer detection equipment of the tea and wine production line of the present invention.

[0027] Figure 4This is a side view of an ester-based stratification detection device for a tea and wine production line according to the present invention.

[0028] Figure 5 This invention relates to a stratification detection device for ester substances in a tea and wine production line. Figure 4 Schematic diagram of cross-section at point AA.

[0029] Figure 6 This is a cross-sectional three-dimensional schematic diagram of an ester-based stratification detection device for a tea and wine production line according to the present invention. Figure 1 .

[0030] Figure 7 This invention relates to a stratification detection device for ester substances in a tea and wine production line. Figure 6 A magnified view of a portion of point B in the middle.

[0031] Figure 8 This invention relates to a stratification detection device for ester substances in a tea and wine production line. Figure 6 A magnified view of a portion of point C.

[0032] Figure 9 This invention relates to a stratification detection device for ester substances in a tea and wine production line. Figure 6 A magnified view of a portion of point D.

[0033] Figure 10 This is a cross-sectional three-dimensional schematic diagram of an ester-based stratification detection device for a tea and wine production line according to the present invention. Figure 2 .

[0034] Figure 11 This is a three-dimensional schematic diagram of an ester-based stratification detection device for a tea and wine production line according to the present invention. Figure 2 .

[0035] The numbers on the map are:

[0036] 1. Detection cylinder; 11. Opening; 111. Heating wire; 12. Sealing ball; 13. Spectrometer; 14. Transition chamber; 15. Annular filter; 16. First annular magnetic actuator; 161. Scraper; 17. Inlet; 18. Outlet; 181. Check valve; 19. Return port; 2. Extraction plate; 3. Slide table; 4. Stirring unit; 41. Stirring ring; 411. First stirring blade; 42. Second annular magnetic actuator; 43. Traction rod; 44. Guide frame; 45. Slide groove; 46. Extension rod; 47. Second stirring blade. Detailed Implementation

[0037] To further understand the features, technical means, and specific objectives and functions achieved by the present invention, the present invention will be described in further detail below with reference to the accompanying drawings and specific embodiments.

[0038] Reference Figures 1-7A tea and wine production line ester stratification detection device includes a detection cylinder 1; an opening 11 for wine to flow into the detection cylinder 1 is provided at the bottom of the detection cylinder 1, a blocking ball 12 is provided on the opening 11 to block the opening 11, an extraction plate 2 is provided inside the detection cylinder 1, the height of the extraction plate 2 is constant, and the extraction plate 2 and the detection cylinder 1 slide in the vertical direction, a slide table 3 is provided on one side of the detection cylinder 1 for driving the detection cylinder 1 to rise and fall, a collection cavity for storing wine is formed between the extraction plate 2 and the bottom of the detection cylinder 1, when the slide table 3 drives the detection cylinder 1 to fall, the volume of the collection cavity increases, and a spectrometer 13 for detecting wine is provided on the side wall of the collection cavity.

[0039] In traditional tea and wine brewing, spring tea is often used, which is costly. Summer and autumn tea leaves have a high cellulose content, but using spring and autumn tea leaves results in insufficient cellulose degradation and low sugar conversion. Utilizing summer and autumn tea leaves would be more cost-effective, and their higher sugar content would lead to a better taste. The current main brewing process is as follows: First, select summer and autumn tea leaves with high cellulose content, dry them, and then pulverize them until they can pass through a 200-mesh sieve to increase the specific surface area of ​​the raw material, facilitating subsequent enzymatic hydrolysis. Second, perform an enzymatic saccharification process. Mix the pulverized raw material with water at a weight ratio of 1:4 to form a uniform suspension. Add 0.03% (3 / 10,000) of a complex cellulase, cultured from *Trichoderma reesei*, which contains endonuclease, exonuclease, and β-glucosidase, synergistically degrading cellulose and converting it into glucose. The reaction conditions were regulated using temperature and pH control devices. Enzymatic hydrolysis was carried out at 45-50℃ and pH 4.5-5, with stirring at 30 rpm for 24 hours to ensure complete cellulose degradation. The hydrolysate was then filtered to remove undegraded impurities, resulting in a clear fermentation liquid, which was then transferred to a fermentation tank. Fermentation was then carried out in the tank, with 0.1% genetically modified brewing yeast added. This yeast has the characteristic of efficiently utilizing pentose and hexose sugars, improving sugar conversion. The fermentation temperature was controlled at 30-32℃. Sterile air was introduced initially for 2 hours to promote yeast reproduction. Afterward, the aeration valve was closed, and anaerobic fermentation was carried out for 7 days to convert glucose into alcohol. Finally, distillation was performed. The fermentation liquid was transferred to a still and distilled at 100℃. The alcohol vapor was condensed to obtain a 65% vol alcohol solution, which is the base liquor for tea wine. This base liquor can be further blended to create tea wine products with different alcohol contents.

[0040] During the brewing process described above, it is necessary to periodically collect and test the esters in the tea wine to determine the degree of brewing. However, during brewing, the wine may separate into layers, meaning that the proportion of esters varies in different layers. Sampling only a single layer can easily lead to inaccurate test results. In the prior art, Chinese Patent Publication No. CN112964513B discloses a device for detecting esters in tea wine. However, the structure for storing the wine in this device is complex, making it impossible to clean the internal structure after sampling. Furthermore, the device is triggered, requiring it to descend to the bottom of the wine tank and contact it before activation. The bottom of the wine tank typically accumulates a large amount of sediment, which is not as hard as the bottom of the tank. During the descent of the device, the accumulated sediment further increases the thickness of the bottom of the tank. Additionally, during sampling, sediment from the bottom of the tank can flow into the device, resulting in excessive impurities in the collected sample and affecting the normal analytical work of the spectrometer 13. Meanwhile, the device's acquisition efficiency is also low. This is because the device can only start normal acquisition after it has been completely lowered to the bottom of the wine tank. Acquisition cannot be carried out synchronously during the descent. In order to ensure the accuracy of the test results, the device also needs to mix and stir the wine inside after acquisition, so that the wine from different layers can be mixed together. Mixing also requires waiting time. After mixing is completed, the mixed wine is extracted to the spectrometer 13 for analysis. Therefore, the acquisition, analysis and detection process of the device is long and the detection efficiency is low.

[0041] To avoid the above situation, the existing detection equipment is optimized, shortening the data acquisition, analysis, and detection process and improving detection efficiency. The specific structure and working process of this invention are as follows:

[0042] The extraction plate 2 has a circular structure, and a sealing ring is fitted around the extraction plate 2. The sealing ring can prevent the wine entering the collection chamber from overflowing between the extraction plate 2 and the inner wall of the detection cylinder 1.

[0043] First, the detection equipment is installed on the side wall of the wine tank, so that the bottom of the equipment is submerged in the wine, i.e., the bottom of the detection cylinder 1 is submerged. At this time, the extraction plate 2 is located below the detection cylinder 1, the volume of the collection chamber is at its minimum, and the sealing ball 12 seals the opening 11. When it is necessary to detect esters in the wine, the slide table 3 drives the detection cylinder 1 to descend, and the detection cylinder 1 gradually submerges in the wine. As the detection cylinder 1 descends, the height of the extraction plate 2 remains constant, and the vertical distance from the bottom of the detection cylinder 1 to the extraction plate 2 gradually increases, the volume of the collection chamber continuously increases, and a negative pressure is formed in the collection chamber. The sealing ball 12 set on the opening 11 is pushed up under the action of negative pressure, and the wine in the wine tank gradually enters the collection chamber through the opening 11. Therefore, when the detection cylinder 1 is in a continuous descending state, the wine in the wine tank can continuously enter the collection chamber through the opening 11. Compared with the traditional collection method, the method of collecting wine simultaneously by descending the detection cylinder 1 is more efficient. It is worth noting that traditional collection methods involve descending to a designated position and simultaneously opening multiple vertically arranged openings 11 on the detection device to complete the collection. However, the wine layering height varies during brewing. To reduce the impact of these layering differences, the number of openings 11 needs to be increased to achieve more accurate detection results for esters in the wine. However, having too many openings 11 places higher demands on the sealing of the detection device. Furthermore, regardless of the number of openings 11, there is still a distance between adjacent openings 11 in the vertical direction, resulting in lower coverage of different wine layers compared to the detection device of this invention. This is because, during the descent of the detection cylinder 1 in this invention, the height of the extraction plate 2 remains constant, and the collection chamber is always under negative pressure. The openings 11 at the bottom of the detection cylinder sweep away all wine layers in the vertical direction during descent, allowing all wine layers to enter the collection chamber during the descent of the detection cylinder 1. This ensures that the wine collected in the collection chamber covers all wine layers at different depths in the wine tank. When the slide 3 lowers the detection cylinder 1 to its lowest position, the volume of the collection chamber reaches its maximum, the detection cylinder 1 stops descending, and the sealing ball 12 descends under its own gravity to seal the opening 11. The spectrometer 13 then analyzes and detects the wine in the collection chamber.

[0044] A sliding platform 3 is vertically fixed on a wine tank, and a detection cylinder 1, which can be driven by the sliding platform 3 to move vertically, is set on the sliding platform 3. An opening 11 is set at the bottom of the detection cylinder 1, and the opening 11 is sealed by the weight of the sealing ball 12. At the same time, the opening 11 is submerged in the wine tank. During detection, the sliding platform 3 drives the detection cylinder 1 to descend, and the height of the extraction plate 2 remains constant. A negative pressure is formed in the collection chamber, and the volume of the collection chamber continuously increases. The wine in the wine tank flows into the collection chamber through the opening 11. Since the opening 11 can completely sweep the wine tank vertically during the descent, the wine at different heights in the wine tank can enter the collection chamber through the opening 11. The sample coverage rate collected in the collection chamber is higher than that of traditional sample coverage, and the accuracy is higher. At the same time, the detection cylinder 1 in this invention begins to collect wine during the descent, which is more efficient than traditional collection methods.

[0045] Reference Figure 5 and Figure 6 A transition cavity 14 communicating with the opening 11 is provided below the opening 11, and an annular filter screen 15 is sleeved around the transition cavity 14.

[0046] When the detection cylinder 1 descends, the wine in the wine tank first passes through the annular filter 15 into the transition chamber 14, and then enters the collection chamber through the opening 11. By installing the annular filter 15 on the transition chamber 14, impurities in the wine are not sucked into the collection chamber, thus avoiding the influence of impurities on the spectrometer 13 during detection.

[0047] Reference Figure 8 A first annular magnetic actuator 16 is sleeved around the outer periphery of the detection cylinder 1. A scraper 161 that rotates around the annular filter screen 15 is provided on the inner ring of the first annular magnetic actuator 16. The scraper 161 is always in contact with the outer surface of the annular filter screen 15.

[0048] Each time wine is collected, the first annular magnetic actuator 16 is activated, driving the scraper 161 to rotate around the annular filter 15. The scraper 161 removes impurities attached to the annular filter 15, allowing the wine in the wine tank to continuously pass through the annular filter 15 into the collection chamber. This prevents impurities in the lower layer of wine from clogging the annular filter 15 as the detection cylinder 1 descends during the wine collection process.

[0049] Reference Figure 6 and Figure 10 A stirring unit 4 is provided on the detection cylinder 1. The stirring unit 4 includes a stirring ring 41 that is rotatably disposed below the extraction plate 2 along the axial direction of the detection cylinder 1. Multiple first stirring blades 411 are uniformly fixedly disposed around the axis of the stirring ring 41 at the lower part of the stirring ring 41.

[0050] Reference Figure 10A traction rod 43 is vertically fixed on the upper part of the stirring ring 41, and a second annular magnetic actuator 42 for driving the traction rod 43 to rotate is provided on the upper part of the detection cylinder 1. The traction rod 43 passes through the center of the second annular magnetic actuator 42.

[0051] As the detection cylinder 1 descends, the heights of the stirring ring 41 and the traction rod 43 remain constant. When the detection cylinder 1 begins to descend, the second annular magnetic actuator 42 is activated, driving the traction rod 43 to rotate. Since the traction rod 43 is fixedly connected to the stirring ring 41, the stirring ring 41 can drive the first stirring blade 411 to rotate. During the descent of the detection cylinder 1, the first stirring blade 411 continuously stirs the wine in the collection chamber, achieving simultaneous sampling and stirring of the collected wine, thus improving detection efficiency.

[0052] Reference Figure 7 A guide frame 44 is fitted around the sealing ball 12, and the outer diameter of the guide frame 44 is the same as the inner diameter of the detection cylinder 1.

[0053] As the detection cylinder 1 descends, the liquid in the wine tank will push up the sealing ball 12 at the opening 11. If the sealing ball 12 is not surrounded by a guide frame 44, the sealing ball 12 will not be able to return to the opening 11 smoothly after being pushed up by the liquid.

[0054] Reference Figure 7 and Figure 9 A vertical groove 45 is provided at the lower part of the traction rod 43. An extension rod 46 is slidably arranged in the groove 45 along the vertical direction. The horizontal cross section of the extension rod 46 is a non-circular structure. The bottom of the extension rod 46 is fixedly connected to the upper part of the guide frame 44. Multiple second stirring blades 47 are evenly fixedly arranged on the guide frame 44 around the axis of the detection cylinder 1.

[0055] As the detection cylinder 1 descends, the second annular magnetic actuator 42 is activated, and the traction rod 43 begins to rotate under the action of the second annular magnetic actuator 42. Since the extension rod 46 is slidably engaged with the groove 45 in the traction rod 43, and the horizontal cross-sections of the extension rod 46 and the groove 45 are both non-circular structures, when the traction rod 43 rotates, the extension rod 46, which is slidably set in the groove 45, also begins to rotate synchronously. The extension rod 46 drives the guide frame 44 to rotate synchronously, which in turn causes the second stirring blade 47 to rotate. Although the sealing ball 12 will be pushed up when the wine enters the collection chamber, the sealing ball 12 is always located in the lower layer of the detection cylinder 1. Therefore, the rotating second stirring blade 47 can better agitate the wine in the entire collection chamber. When the second stirring blade 47 and the first stirring blade 411 work together, the stirring effect is better.

[0056] Reference Figure 10 andFigure 11 The testing cylinder 1 is provided with an inlet 17 for introducing clean water into the collection chamber, and an outlet 18 for discharging clean water from the collection chamber is provided on one side of the inlet 17. The side wall of the testing cylinder 1 is also provided with a return outlet 19 for discharging the tested wine back into the wine tank.

[0057] Reference Figure 7 A heating wire 111 is arranged around the opening 11 at the bottom of the detection cylinder 1.

[0058] After the test is completed, the reflux port 19 is opened, and the slide 3 drives the test cylinder 1 to rise. The wine in the collection chamber is discharged back into the wine pool through the reflux port 19. When the test cylinder rises to the highest position, the volume of the collection chamber is reduced to the minimum, the reflux port 19 is closed, and the inlet 17 and outlet 18 are opened at the same time. The inlet 17 injects clean water into the collection chamber, and the remaining wine and the clean water that entered the collection chamber are discharged from the outlet 18. After rinsing for a period of time, the inlet 17 stops water intake and pressurizes the collection chamber with air. At the same time, the heating wire 111 heats and evaporates the residual water in the collection chamber, so that the collection chamber is in a dry state. Then the outlet 18 and the inlet 17 are both closed, thus completing the self-cleaning of the collection chamber. It is worth noting that since the inlet 17 needs to be filled with water and air, a reversing valve is also required on the inlet 17 to achieve water and air intake. At the same time, in order to prevent the discharged water from flowing back into the collection chamber through the outlet 18, a one-way valve 181 is also installed at the outlet 18.

[0059] Reference Figures 1-11 This invention also relates to a process for detecting the stratification of esters in a tea and wine production line, employing a device for detecting the stratification of esters in a tea and wine production line. The specific process is as follows:

[0060] S1. The slide 3 drives the detection cylinder 1 to descend, the height of the extraction plate 2 remains constant, the blocking ball 12 set at the opening 11 of the detection cylinder 1 is pushed up by the wine liquid, and the wine liquid enters the collection chamber from the opening 11.

[0061] S2. While drawing the wine into the collection chamber, stir the wine in the collection chamber.

[0062] S3. When the detection cylinder 1 descends to its lowest position, the detection cylinder 1 stops moving, the sealing ball 12 seals the opening 11 by its own weight, the volume of the collection chamber reaches its maximum, and the spectrometer 13 analyzes and detects the wine in the collection chamber.

[0063] Working principle: When it is necessary to detect esters in the wine, the slide 3 drives the detection cylinder 1 to descend, gradually submerging it in the wine. As the detection cylinder 1 descends, the height of the extraction plate 2 remains constant, and the vertical distance from the bottom of the detection cylinder 1 to the extraction plate 2 gradually increases. This increases the volume of the collection chamber, creating a negative pressure. The sealing ball 12, located on the opening 11, is lifted by this negative pressure, allowing the wine in the pool to gradually enter the collection chamber through the opening 11. Therefore, when the detection cylinder 1 is continuously descending, the wine in the pool can continuously enter the collection chamber through the opening 11. Compared to traditional collection methods, this method of simultaneously collecting wine by descending the detection cylinder 1 is more efficient. It is worth noting that traditional collection methods involve descending to a designated position and simultaneously opening multiple vertically arranged openings 11 on the detection device to complete the collection. However, the wine layering height varies during brewing. To reduce the impact of these layering differences, the number of openings 11 needs to be increased to achieve more accurate detection results for esters in the wine. However, having too many openings 11 places higher demands on the sealing of the detection device. Furthermore, regardless of the number of openings 11, there is still a distance between adjacent openings 11 in the vertical direction, resulting in lower coverage of different wine layers compared to the detection device of this invention. This is because, during the descent of the detection cylinder 1 in this invention, the height of the extraction plate 2 remains constant, and the collection chamber is always under negative pressure. The openings 11 at the bottom of the detection cylinder sweep away all wine layers in the vertical direction during descent, allowing all wine layers to enter the collection chamber during the descent of the detection cylinder 1. This ensures that the wine collected in the collection chamber covers all wine layers at different depths in the wine tank. When the slide 3 lowers the detection cylinder 1 to its lowest position, the volume of the collection chamber reaches its maximum, the detection cylinder 1 stops descending, and the sealing ball 12 descends under its own gravity to seal the opening 11. The spectrometer 13 then analyzes and detects the wine in the collection chamber.

[0064] The above embodiments only illustrate one or more implementations of the present invention, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of protection of the present invention. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of the present invention, and these all fall within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the appended claims.

Claims

1. A stratification detection device for ester substances in a tea and wine production line, comprising a detection cylinder (1); Its features are, An opening (11) for the wine to flow into the detection cylinder (1) is provided at the bottom of the detection cylinder (1). A blocking ball (12) is provided on the opening (11) to block the opening (11). An extraction plate (2) is provided inside the detection cylinder (1). The height of the extraction plate (2) is constant, and the extraction plate (2) and the detection cylinder (1) slide in the vertical direction. A slide (3) is provided on one side of the detection cylinder (1) to drive the detection cylinder (1) to rise and fall. A collection chamber for storing the wine is formed between the extraction plate (2) and the bottom of the detection cylinder (1). When the slide (3) drives the detection cylinder (1) to fall, the volume of the collection chamber increases. A spectrometer (13) for detecting the wine is provided on the side wall of the collection chamber. First, the detection equipment is installed on the side wall of the wine tank, so that the bottom of the detection cylinder (1) is submerged in the wine. At this time, the extraction plate (2) is located below the detection cylinder (1), the volume of the collection chamber is the smallest, and the sealing ball (12) seals the opening (11). When it is necessary to detect esters in the wine, the slide (3) drives the detection cylinder (1) to descend, and the detection cylinder (1) gradually submerges in the wine. As the detection cylinder (1) descends, the height of the extraction plate (2) remains constant. In the vertical direction, the distance from the bottom of the detection cylinder (1) to the extraction plate (2) is... As the straight-line distance gradually increases, the volume of the collection chamber continuously increases, and a negative pressure is formed inside the collection chamber. The sealing ball (12) set on the opening (11) is lifted up under the action of negative pressure, and the wine in the wine pool gradually enters the collection chamber through the opening (11). When the slide (3) drives the detection tube (1) to the lowest position, the volume of the collection chamber reaches the maximum, the detection tube (1) stops descending, and the sealing ball (12) descends under its own gravity to seal the opening (11). The spectrometer (13) analyzes and detects the wine in the collection chamber.

2. The ester-based stratification detection equipment for a tea and wine production line according to claim 1, characterized in that, A transition cavity (14) communicating with the opening (11) is provided below the opening (11), and an annular filter screen (15) is sleeved around the transition cavity (14).

3. The ester-based stratification detection equipment for a tea and wine production line according to claim 2, characterized in that, A first annular magnetic actuator (16) is sleeved around the detection cylinder (1). A scraper (161) that rotates around the annular filter (15) is provided on the inner ring of the first annular magnetic actuator (16). The scraper (161) is always in contact with the outer surface of the annular filter (15).

4. The ester-based stratification detection equipment for a tea and wine production line according to claim 1, characterized in that, A stirring unit (4) is provided on the detection cylinder (1). The stirring unit (4) includes a stirring ring (41) that is rotatably disposed below the extraction plate (2) along the axial direction of the detection cylinder (1). Multiple first stirring blades (411) are uniformly fixedly disposed around the axis of the stirring ring (41) at the lower part of the stirring ring (41).

5. The ester-based stratification detection equipment for a tea and wine production line according to claim 4, characterized in that, A traction rod (43) is vertically fixed on the upper part of the stirring ring (41), and a second annular magnetic actuator (42) for driving the traction rod (43) to rotate is provided on the upper part of the detection cylinder (1). The traction rod (43) passes through the center of the second annular magnetic actuator (42).

6. The ester-based stratification detection equipment for a tea and wine production line according to claim 5, characterized in that, A guide frame (44) is fitted around the sealing ball (12), and the outer diameter of the guide frame (44) is the same as the inner diameter of the detection cylinder (1).

7. The ester-based stratification detection equipment for a tea and wine production line according to claim 6, characterized in that, A vertical groove (45) is provided at the lower part of the traction rod (43). An extension rod (46) is slidably provided in the groove (45) along the vertical direction. The horizontal cross section of the extension rod (46) is a non-circular structure. The bottom of the extension rod (46) is fixedly connected to the upper part of the guide frame (44). Multiple second stirring blades (47) are uniformly fixed on the guide frame (44) around the axis of the detection cylinder (1).

8. The ester-based stratification detection equipment for a tea and wine production line according to claim 1, characterized in that, The test tube (1) is provided with an inlet (17) for introducing clean water into the collection chamber, and an outlet (18) for discharging clean water from the collection chamber is provided on one side of the inlet (17). A return outlet (19) for discharging the tested wine back into the wine tank is also provided on the side wall of the test tube (1).

9. The ester-based stratification detection equipment for a tea and wine production line according to claim 8, characterized in that, A heating wire (111) is arranged around the opening (11) at the bottom of the detection cylinder (1).

10. A process for stratified detection of esters in a tea and wine production line, employing the stratified detection equipment for esters in a tea and wine production line as described in any one of claims 1-9, characterized in that, The specific process is as follows: S1. The slide (3) drives the detection cylinder (1) to descend, the extraction plate (2) remains at a constant height, and the sealing ball (12) set at the opening (11) of the detection cylinder (1) is lifted by the wine liquid, and the wine liquid enters the collection chamber from the opening (11); S2. While drawing the wine into the collection chamber, stir the wine in the collection chamber. S3. When the detection tube (1) descends to the lowest position, the detection tube (1) stops moving, the sealing ball (12) seals the opening (11) by its own weight, the volume of the collection chamber reaches the maximum, and the spectrometer (13) analyzes and detects the wine in the collection chamber.

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