Fermentation equipment and process for whey wine production

Abstract

The fermentation equipment comprises a tank body, a feeding valve is arranged on one side of the upper portion of the tank body, a discharging valve is arranged on the lower portion of the tank body, a rotating shaft is rotationally arranged at the top in the tank body, the rotating shaft penetrates through the upper portion of the tank body and is connected into a worm reducer, the worm reducer is connected with a driving motor, and the driving motor is connected with a rotating shaft. A plurality of circles of stirring rods are distributed on the side wall of the rotating shaft, the stirring rods are rotationally connected into the rotating shaft, an extension rod is arranged in the tail end of each stirring rod in a sliding mode, and a scraping plate is fixed to the tail end of each extension rod; compared with the prior art, the equipment integrates multiple functions of intelligent stirring, wall scraping self-cleaning, online crushing and the like, the whole process can be accurately and conveniently adjusted according to process requirements, and the equipment is efficient, reliable and clean modern whey wine production equipment.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food fermentation, and particularly relates to a fermentation equipment and process for producing whey wine. BACKGROUND

[0002] Whey is the main by-product in the process of cheese production, which is rich in lactose, protein and minerals. In recent years, the fermentation production of whey wine with whey as the main raw material has become an effective way of high value-added resource utilization, which not only can solve the environmental pressure, but also can create economic benefits.

[0003] However, the fermentation production process of whey wine faces many technical difficulties: lactase, white granulated sugar and other additives need to be rapidly and highly dispersed in the whole fermentation tank in the early stage of fermentation to achieve homogeneity; but once the yeast is added, especially in the middle and late stages of fermentation, the high mechanical shear force will damage or even tear the yeast cells, seriously affecting the activity and fermentation performance of the yeast, and the existing fixed stirrer cannot meet the two opposite requirements. Whey solution is rich in protein, which is easy to adhere to the inner wall of the tank during fermentation, not only causing waste of raw materials and reducing yield, but also the residual material may become a breeding ground for bacterial contamination, affecting the fermentation purity and product quality of the next batch. Some protein or yeast precipitates are easy to produce during fermentation, and these precipitates often block the discharge pipeline or valve when discharging the wine, causing poor discharge, frequent shutdown for cleaning, and seriously affecting the production efficiency and continuity.

[0004] Therefore, it is necessary to provide a fermentation equipment and process for producing whey wine to solve the problems in the background. SUMMARY

[0005] To achieve the above-mentioned purpose, the present application provides the following technical scheme: a fermentation equipment for producing whey wine, comprising a tank body, a feed valve is arranged on one side of the top of the tank body, and a discharge valve is arranged at the bottom, a rotating shaft is arranged at the top of the tank body, the rotating shaft penetrates into the worm reducer, the worm reducer is connected with a driving motor, a plurality of stirring rods are distributed on the side wall of the rotating shaft, each stirring rod is rotatably connected to the rotating shaft, an extension rod is slidably arranged in the end of each stirring rod, and a scraper is fixed to the end of the extension rod.

[0006] Further, the side wall of the tank body is provided with heat exchange pipes.

[0007] Further, the rotating shaft is a hollow structure, a plurality of rotatable rotating columns are circumferentially distributed on the side wall of the rotating shaft, one end of each rotating column is fixed to each stirring rod, the other end penetrates into the rotating shaft and is fixed with a bevel gear, a bevel gear is rotatably arranged at a position corresponding to each rotating column on the rotating shaft, and the bevel gear is engaged with each bevel gear of the corresponding rotating column.

[0008] Furthermore, an inner shaft is provided inside the rotating shaft. The inner shaft is slidably connected to the rotating shaft while restricting rotation. A first fixing plate is fixed above each bevel gear ring on the inner shaft. Multiple universal rods are provided between the first fixing plate and the bevel gear ring.

[0009] Furthermore, the upper end of the inner shaft extends through to the top of the rotating shaft and the worm gear reducer, and is rotatably fitted with a sleeve. A shift fork is slidably connected to the side wall of the sleeve, and the middle part of the shift fork is hinged to the top of the tank. A telescopic cylinder is hinged between the end of the shift fork away from the sleeve and the tank.

[0010] Furthermore, a second fixing plate is fixed at the position below each bevel gear on the inner shaft, and each extension rod is connected to a pull rope. The other end of the pull rope passes through the corresponding stirring rod, rotating column and bevel gear and is fixed to the corresponding second fixing plate.

[0011] Furthermore, a spring is provided between the extension rod and the corresponding stirring rod, and the spring provides elastic force to extend the extension rod out of the stirring rod.

[0012] Furthermore, the bottom of the tank is funnel-shaped, with a fixed toothed disc fixed in the middle.

[0013] Furthermore, the lower end of the inner shaft extends through to the bottom of the rotating shaft and is fixed with a movable gear disc.

[0014] A whey wine production fermentation process includes: S1. Open the feed valve and pump the mixture of whey solution and sea buckthorn juice into the fermentation tank. Start the drive motor, and the shaft drives the stirring rod to rotate. At this time, the inner shaft is pushed by the telescopic cylinder to adjust the stirring rod to a near-horizontal state, quickly disperse the lactase, white sugar and other additives, break up the foam, promote gas dispersion, and introduce the heat exchange medium through the heat exchange tube to maintain the solution temperature at 20–28℃. S2. Introduce yeast culture, pull the inner shaft with the telescopic cylinder to adjust the stirring rod to a 45-degree angle, reduce shear force, protect yeast activity, and continuously and gently stir to promote yeast proliferation and uniform fermentation. The fermentation cycle is 7-8 days. The heat exchange tube controls the temperature in real time to maintain fermentation stability. S3. After fermentation, heat exchange medium is introduced through the heat exchange tube and sterilized at 70°C for 10 minutes to kill residual yeast. After sterilization, the wine is cooled to 4°C. S4. Open the discharge valve to discharge the wine. At this time, the telescopic cylinder pushes the inner shaft to the lowest position, and the movable toothed disc and the fixed toothed disc rotate in a staggered manner to shear the clumps produced by fermentation and prevent the discharge from being blocked. S5. The telescopic cylinder pushes the inner shaft to turn the stirring rod to a vertical position. At the same time, the extension rod extends under the action of the spring, the scraper adheres to the tank wall, the shaft rotates at low speed, and the scraper removes the residual solution from the tank wall to avoid waste and keep it clean.

[0015] Compared with the prior art, the beneficial effects of the present invention are: In this invention, the tilt angle of all stirring rods can be adjusted synchronously via bevel gears and an inner shaft adjustment mechanism, thereby quickly switching flow field modes to meet the process requirements of different fermentation stages: In the early stages of fermentation, the stirring rods tend to be horizontal, generating a high-shear flow that quickly and evenly disperses additives such as lactase and granulated sugar, while effectively breaking up foam and promoting gas dispersion, creating a uniform and stable initial environment for fermentation. During the main fermentation period, the stirring rods are adjusted to 45°, generating a gentle axial flow. While maintaining mixing effectiveness, this greatly reduces fluid shear force, effectively protecting the activity and integrity of yeast cells and preventing mechanical damage that could affect fermentation performance, ensuring a stable and efficient fermentation process. During the discharge and washing stages, the stirring rods are adjusted to vertical to prepare for scraping operations. This eliminates the need for multiple additional stirrers, simplifying the equipment structure and reducing costs.

[0016] In this invention, an inner shaft-linked rope mechanism automatically extends the extension rod under spring action when the stirring rod is adjusted to a vertical position, ensuring the scraper fits tightly against the inner wall of the tank. During the discharge stage, the rotating shaft rotates at low speed, allowing the scraper to thoroughly remove residual solution and sediment adhering to the tank wall, significantly reducing material loss, avoiding waste, improving product yield, and facilitating subsequent cleaning and sterilization, thus meeting the hygiene requirements of food production.

[0017] In this invention, the fixed toothed disc at the bottom of the tank and the movable toothed disc at the bottom of the inner shaft form a shearing pair. During discharge, the inner shaft descends, causing the two toothed discs to rotate in a staggered manner, which can effectively shear and break up protein clumps or precipitates generated during fermentation, solving the problem of easy clogging of the discharge valve and ensuring the continuity and stability of production. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of a fermentation equipment used in whey wine production. Figure 2 This is a schematic diagram of the internal structure of the tank body of the present invention; Figure 3 This is a schematic diagram of the structure of the rotating shaft and stirring rod of the present invention; Figure 4 This is a three-dimensional structural diagram of the internal structure of the rotating shaft of the present invention; Figure 5 This is a schematic diagram of the internal structure of the rotating shaft and the stirring rod of the present invention. In the diagram: 1. Tank body; 2. Feed valve; 3. Discharge valve; 4. Rotating shaft; 41. Inner shaft; 42. Sleeve; 43. Rotating column; 44. Bevel gear; 45. Bevel gear ring; 46. First fixed plate; 47. Universal rod; 48. Second fixed plate; 5. Stirring rod; 51. Extension rod; 52. Scraper; 53. Pull rope; 54. Spring; 6. Drive motor; 7. Worm gear reducer; 8. Shift fork; 9. Telescopic cylinder; 10. Movable gear plate; 11. Fixed gear plate. Detailed Implementation

[0019] Please see Figures 1-5 In this embodiment of the invention, a fermentation device for whey wine production includes a tank 1. A feed valve 2 is provided on one side of the upper part of the tank 1, and a discharge valve 3 is provided on the lower part. A rotating shaft 4 is rotatably provided at the top of the tank 1. The rotating shaft 4 passes through the upper part of the tank 1 and is connected to a worm gear reducer 7. The worm gear reducer 7 is connected to a drive motor 6. Multiple rings of stirring rods 5 are distributed on the side wall of the rotating shaft 4. The stirring rods 5 are rotatably connected to the rotating shaft 4. An extension rod 51 is slidably provided at the end of each stirring rod 5. A scraper 52 is fixed at the end of the extension rod 51.

[0020] The solution to be fermented is fed into the tank 1 through the feed valve 2. The drive motor 6 drives the rotating shaft 4 to rotate. The stirring rod 5 can stir the solution to ensure uniform fermentation. By adjusting the angle of the stirring rod 5, the optimal flow field mode can be adjusted according to the liquid level in the tank and the characteristics of the material to ensure efficient mixing under any circumstances. In the early stages of fermentation, the added lactase, granulated sugar, etc. need to be quickly and evenly dispersed throughout the tank. At this time, the stirring rod 5 is adjusted to a near-horizontal state to increase the shear force and achieve rapid homogenization. In addition, the horizontal stirring rod 5 can break up the foam, which is suitable for gas dispersion.

[0021] Once yeast is inoculated, especially in the middle and late stages of fermentation, yeast cells proliferate rapidly. Excessive shear force can damage or even tear yeast cells, affecting their activity and fermentation performance. At this time, adjusting the blades to a 45-degree angle will generate a gentle axial flow, which can maintain mixing while protecting the yeast to the greatest extent. When fermentation is complete and the solution is discharged, the stirring rod 5 is adjusted to a vertical position and the extension rod 51 is extended. At this time, the scraper 52 is attached to the inner wall of the tank 1, which can scrape off the solution from the inner wall of the tank 1.

[0022] In this embodiment, heat exchange tubes are distributed on the side wall of the tank 1. The temperature of the solution inside the tank 1 can be adjusted through the heat exchange tubes. In this embodiment, the rotating shaft 4 is a hollow structure with multiple rotatable rotating columns 43 distributed around its sidewall. One end of each rotating column 43 is fixed to each stirring rod 5, and the other end passes through the rotating shaft 4 and is fixed with a bevel gear 44. A bevel gear ring 45 is rotatably arranged inside the rotating shaft 4 at a position above each rotating column 43. The bevel gear ring 45 meshes with each bevel gear 44 of the corresponding ring.

[0023] In other words, rotating the bevel gear ring 45 can drive the corresponding stirring rod 5 to rotate, thereby adjusting the tilt angle of the stirring rod 5.

[0024] In this embodiment, an inner shaft 41 is provided inside the rotating shaft 4. The inner shaft 41 is slidably connected to the rotating shaft 4 and its rotation is restricted. A first fixing plate 46 is fixed above each bevel gear ring 45 on the inner shaft 41. Multiple universal rods 47 are provided between the first fixing plate 46 and the bevel gear ring 45.

[0025] In other words, when the inner shaft 41 drives each first fixed plate 46 to slide up and down, the universal rod 47 will push the bevel gear ring 45 to rotate due to the change in the distance between the first fixed plate 46 and the corresponding bevel gear ring 45, thereby synchronously adjusting the tilt angle of each stirring rod 5.

[0026] In this embodiment, the upper end of the inner shaft 41 extends through the shaft 4 and the worm gear reducer 7, and a sleeve 42 is rotatably sleeved thereon. A fork 8 is slidably connected to the side wall of the sleeve 42. The middle part of the fork 8 is hinged to the top of the tank body 1. A telescopic cylinder 9 is hinged between the end of the fork 8 away from the sleeve 42 and the tank body 1.

[0027] In other words, the telescopic cylinder 9 can cause the fork 8 to pull the inner shaft 41 up and down, thereby synchronously adjusting the tilt angle of each stirring rod 5.

[0028] In this embodiment, the inner shaft 41 is fixed with a second fixed plate 48 at the position below each bevel gear 44, and each extension rod 51 is connected to a pull rope 53. The other end of the pull rope 53 passes through the corresponding stirring rod 5, rotating column 43 and bevel gear 44 and is fixed to the corresponding second fixed plate 48.

[0029] In other words, when the second fixed plate 48 slides downward, the pull rope 53 will pull the extension rod 51 to retract into the stirring rod 5. At this time, the stirring rod 5 is in an inclined state, and the scraper 52 will not contact the inner wall of the tank 1, so as to make the solution evenly stirred.

[0030] In this embodiment, a spring 54 is provided between the extension rod 51 and the corresponding stirring rod 5, and the spring 54 provides elastic force to extend the extension rod 51 out of the stirring rod 5.

[0031] In other words, under the action of spring 54, once the second fixed plate 48 slides upward, spring 54 will push the extension rod 51 to extend out of the stirring rod 5. At this time, the stirring rod 5 is in a vertical state, and the scraper 52 is attached to the inner wall of the tank 1 to scrape off the solution on the inner wall of the tank 1.

[0032] In this embodiment, the bottom of the tank body 1 is funnel-shaped, and a fixed toothed disc 11 is fixed in the middle.

[0033] After passing through the fixed toothed disc 11, the solution is discharged from the discharge valve 3. The fixed toothed disc 11 can act as a filter to prevent the clumps generated during fermentation from clogging the discharge valve 3.

[0034] In this embodiment, the lower end of the inner shaft 41 extends through the rotating shaft 4 and is fixed with a movable gear disk 10.

[0035] When the inner shaft 41 slides to the bottom, the movable toothed disc 10 fits against the fixed toothed disc 11 and rotates with the rotating shaft 4, which enables the teeth of the movable toothed disc 10 and the fixed toothed disc 11 to interlock, so as to shear and break up the clumps generated during the fermentation process.

[0036] A whey wine production fermentation process includes: S1. Open the feed valve 2 and pump the mixture of whey solution and sea buckthorn juice into the fermentation tank. Drive the motor 6 and the rotating shaft 4 to rotate the stirring rod 5. At this time, push the inner shaft 41 through the telescopic cylinder 9 to adjust the stirring rod to a near-horizontal state, quickly disperse the lactase, white sugar and other additives, break up the foam, promote gas dispersion, and introduce the heat exchange medium through the heat exchange tube to maintain the solution temperature at 20–28℃. S2. Introduce yeast culture and pull the inner shaft 41 through the telescopic cylinder 9 to adjust the stirring rod to a 45° angle to reduce shear force, protect yeast activity, and continuously and gently stir to promote yeast proliferation and uniform fermentation. The fermentation cycle is 7-8 days. The heat exchange tube controls the temperature in real time to maintain fermentation stability. S3. After fermentation, heat exchange medium is introduced through the heat exchange tube and sterilized at 70°C for 10 minutes to kill residual yeast. After sterilization, the wine is cooled to 4°C. S4. Open the discharge valve 3 to discharge the wine. At this time, the telescopic cylinder 9 pushes the inner shaft 41 to the lowest position. The movable toothed disc 10 and the fixed toothed disc 11 rotate in a staggered manner to shear the clumps produced by fermentation and prevent the discharge from being blocked. S5. The telescopic cylinder 9 pushes the inner shaft 41 to make the stirring rod 4 turn to a vertical state. At the same time, the extension rod 51 extends under the action of the spring 54, the scraper 52 adheres to the tank wall, the rotating shaft 4 rotates at low speed, and the scraper 52 scrapes off the residual solution on the tank wall to avoid waste and keep it clean.

[0037] The above description is merely a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A fermentation device for whey wine production, characterized in that, The device includes a tank body (1), with a feed valve (2) on one side above the tank body (1) and a discharge valve (3) on the bottom. A rotating shaft (4) is rotatably installed at the top of the tank body (1). The rotating shaft (4) extends through the top of the tank body (1) and is connected to a worm gear reducer (7). The worm gear reducer (7) is connected to a drive motor (6). Multiple rings of stirring rods (5) are distributed on the side wall of the rotating shaft (4). The stirring rods (5) are rotatably connected to the rotating shaft (4). An extension rod (51) is slidably installed at the end of each stirring rod (5). A scraper (52) is fixed at the end of the extension rod (51).

2. The fermentation equipment for whey wine production according to claim 1, characterized in that, The tank (1) has heat exchange tubes distributed on its side wall.

3. The fermentation equipment for whey wine production according to claim 1, characterized in that, The rotating shaft (4) is a hollow structure with multiple rotating columns (43) distributed around its sidewall. One end of each rotating column (43) is fixed to each stirring rod (5), and the other end passes through the rotating shaft (4) and is fixed with a bevel gear (44). A bevel gear ring (45) is rotatably arranged inside the rotating shaft (4) corresponding to the position above each rotating column (43). The bevel gear ring (45) meshes with each bevel gear (44) of the corresponding ring.

4. The fermentation equipment for whey wine production according to claim 3, characterized in that, An inner shaft (41) is provided inside the rotating shaft (4). The inner shaft (41) is slidably connected to the rotating shaft (4) and the rotation is restricted. A first fixing plate (46) is fixed above each bevel gear ring (45) on the inner shaft (41). Multiple universal rods (47) are provided between the first fixing plate (46) and the bevel gear ring (45).

5. The fermentation equipment for whey wine production according to claim 4, characterized in that, The upper end of the inner shaft (41) extends through the shaft (4) and the worm gear reducer (7), and a sleeve (42) is rotatably sleeved thereon. A fork (8) is slidably connected to the side wall of the sleeve (42). The middle part of the fork (8) is hinged to the top of the tank body (1). A telescopic cylinder (9) is hinged between the end of the fork (8) away from the sleeve (42) and the tank body (1).

6. The fermentation equipment for whey wine production according to claim 4, characterized in that, The inner shaft (41) is fixed with a second fixed plate (48) at the position below each bevel gear (44). Each extension rod (51) is connected to a pull rope (53). The other end of the pull rope (53) passes through the corresponding stirring rod (5), rotating column (43) and bevel gear (44) and is fixed to the corresponding second fixed plate (48).

7. The fermentation equipment for whey wine production according to claim 1, characterized in that, A spring (54) is provided between the extension rod (51) and the corresponding stirring rod (5), the spring (54) providing elastic force to extend the extension rod (51) out of the stirring rod (5).

8. The fermentation equipment for whey wine production according to claim 1, characterized in that, The bottom of the tank (1) is funnel-shaped, with a fixed toothed disc (11) fixed in the middle.

9. The fermentation equipment for whey wine production according to claim 4, characterized in that, The lower end of the inner shaft (41) extends through the rotating shaft (4) and is fixed with a movable gear disc (10).

10. A whey wine production fermentation process, employing a whey wine production fermentation equipment according to any one of claims 1-9, characterized in that, include: S1. Open the feed valve (2) and pump the mixture of whey solution and sea buckthorn juice into the fermentation tank. Drive the motor (6) and the shaft (4) to drive the stirring rod (5) to rotate. At this time, push the inner shaft (41) through the telescopic cylinder (9) to adjust the stirring rod (5) to a near-horizontal state, quickly disperse the lactase, white sugar and other additives, break up the foam, promote gas dispersion, and introduce the heat exchange medium through the heat exchange tube to maintain the solution temperature at 20–28℃. S2. Introduce yeast strains and pull the inner shaft (41) through the telescopic cylinder (9) to adjust the stirring rod to a 45-degree angle to reduce shear force, protect yeast activity, and continuously stir gently to promote yeast proliferation and uniform fermentation. The fermentation cycle is 7-8 days. The heat exchange tube controls the temperature in real time to maintain fermentation stability. S3. After fermentation, heat exchange medium is introduced through the heat exchange tube and sterilized at 70°C for 10 minutes to kill residual yeast. After sterilization, the wine is cooled to 4°C. S4. Open the discharge valve (3) to discharge the wine. At this time, the telescopic cylinder (9) pushes the inner shaft (41) to the lowest position. The movable toothed disc (10) and the fixed toothed disc (11) rotate in a staggered manner to shear the clumps produced by fermentation and prevent the discharge blockage. S5. The telescopic cylinder (9) pushes the inner shaft (41) to make the stirring rod (4) turn to a vertical state. At the same time, the extension rod (51) extends under the action of the spring (54), the scraper (52) adheres to the tank wall, the rotating shaft (4) rotates at low speed, and the scraper (52) scrapes off the residual solution on the tank wall to avoid waste and keep it clean.

Images