Full-automatic continuous fermentation and distillation integrated system for apple distilled liquor and control method of full-automatic continuous fermentation and distillation integrated system

Abstract

The invention discloses a full-automatic continuous fermentation and distillation integrated system for apple distilled liquor and a control method of the full-automatic continuous fermentation and distillation integrated system, and relates to the technical field of wine brewing devices. Comprising a raw material processing unit, a buffer mixing tank, an intelligent blending buffer system, a fermentation tank and full-automatic distillation equipment, the raw material processing unit is used for conveying, cleaning and crushing apples and outputting fruit pulp, and the buffer mixing tank is used for temporarily storing the fruit pulp; the intelligent blending buffer system is used for adjusting the sugar degree and the pH value of the temporarily stored fruit pulp and transporting the adjusted fruit pulp into an idle fermentation tank, and after fermentation is completed, the fruit pulp is transported into full-automatic distillation equipment to be distilled, and wine liquid is obtained. According to the full-automatic continuous fermentation and distillation integrated system and the control method thereof, full-automatic operation of all links is achieved, and manual operation errors are avoided.

Description

Technical Field

[0001] This invention relates to the field of brewing equipment technology, and in particular to a fully automated continuous fermentation and distillation integrated system for apple spirits and its control method. Background Technology

[0002] The production of existing apple distilled spirits (such as apple brandy) usually adopts an intermittent process, which includes apple washing, crushing and juicing, transferring the juice to fermentation tanks manually or semi-automatically, manually measuring sugar and acidity and adding yeast and auxiliary materials, and after fermentation, manually or semi-automatically transporting the mash to the distillation equipment for segmented distillation.

[0003] Therefore, to solve the above-mentioned technical problems, a new technical solution is needed. Specifically, a fully automated continuous fermentation and distillation integrated system for apple spirits and its control method are required. Summary of the Invention

[0004] To address the technical problems of intermittent fermentation and distillation of apple spirits, which rely on manual operation between stages and lack precision, this invention provides a fully automated continuous fermentation and distillation integrated system for apple spirits and its control method.

[0005] To achieve the above objectives, the following technical solution is provided: a fully automated continuous fermentation and distillation integrated system for apple spirits, comprising:

[0006] The raw material processing unit conveys, washes, crushes, and outputs fruit pulp from apples.

[0007] A buffer mixing tank is connected to the raw material processing unit. The buffer mixing tank is equipped with a saccharity sensor and a pH sensor. The saccharity sensor and pH sensor are connected to the online detection module.

[0008] An intelligent allocation and buffer system includes an online detection module, an automatic addition module, an allocation and transportation module, and a central control unit, wherein the central control unit is connected to the online detection module, the automatic addition module, and the allocation and transportation module, respectively.

[0009] The automatic addition module is connected to a citric acid pump, a syrup pump, a yeast pump, and a pectinase pump. The citric acid pump is connected to a citric acid tank; the syrup pump is connected to a syrup tank; the yeast pump is connected to a yeast tank; and the pectinase pump is connected to a pectinase tank.

[0010] The buffer mixing tank is connected to the fermentation tank via a transfer pump, which is connected to the distribution and transport module. The fermentation tank is equipped with an online detection module.

[0011] The fermenter is connected to a fully automatic distillation device via an output pump, and the output pump is connected to the intelligent blending and buffering system.

[0012] Preferably, the sugar content sensor and pH sensor in the buffer mixing tank detect the sugar content and pH of the fruit pulp in the buffer mixing tank. The central control unit compares the values ​​with preset values ​​and controls the automatic addition module to drive the citric acid pump and syrup pump to adjust the sugar content and pH of the fruit pulp in the buffer mixing tank.

[0013] Preferably, the online detection module further includes a temperature sensor and a liquid level sensor.

[0014] Preferably, the central control unit determines that the fermentation tank is empty when the online detection module in the fermentation tank detects the following conditions:

[0015] The liquid level sensor detects that the liquid level in the fermenter is lower than a preset value, and the temperature sensor detects that the temperature in the fermenter is within the feed temperature range.

[0016] Preferably, when the central control unit determines that the tank is empty, it controls the transfer pump to transfer the fruit pulp in the buffer mixing tank to the fermentation tank for fermentation.

[0017] Preferably, when the sugar content sensor in the fermentation tank detects that the sugar content is at a preset value, the intelligent blending and buffering system controls the output pump to output the mash in the fermentation tank to the fully automatic distillation equipment for distillation.

[0018] This invention also provides a control method for a fully automated continuous fermentation and distillation integrated system for apple spirits, comprising the following steps:

[0019] S1. During the apple crushing process in the raw material processing unit, the sugar content and pH value of the fruit pulp in the buffer mixing tank are collected in real time through an online detection module.

[0020] S2. The central control unit compares the collected physicochemical parameters of the fruit pulp with the preset fermentation start-up target parameter range and calculates the required amount of auxiliary materials to be added.

[0021] S3. Control the automatic addition module to inject a measured amount of syrup and citric acid into the buffer mixing tank and mix the fruit pulp.

[0022] S4. Real-time acquisition of the working status of each fermenter. When the liquid level in the fermenter is lower than the preset value and the temperature is at the feed temperature, it is identified as the target fermenter.

[0023] S5. The control and distribution delivery module delivers the prepared fruit pulp to the target fermentation tank to start fermentation, and adds yeast and pectinase quantitatively to the fermentation tank through the automatic addition module.

[0024] S6. The online detection module detects the sugar content in the fermentation tank. When the central control unit determines that it is within the preset range, it drives the output pump to output the mash to the fully automatic distillation equipment for distillation. The feed temperature of the fermentation tank is 15-25℃. During the fermentation stage, the added fruit pulp has a sweetness of 150-230g / L, a pH of 3.1-3.9, and a yeast amount of 10-30g / T. Beneficial effects

[0025] This invention automates the three stages of cider production—juicing, pulp fermentation, and mash distillation—through an integrated system. Before pulp fermentation, an online detection module measures the sugar content and pH of the juiced pulp in real time. Based on fermentation requirements, sugar syrup and citric acid are quantitatively pumped into the pulp to adjust its composition. After adjustment, the pulp is pumped into an empty fermentation tank for fermentation, with yeast automatically added. When the sugar content in the mash stabilizes at a preset value after a period of fermentation, fermentation is considered complete. The fermented mash is then pumped into a distillation unit for distillation, ultimately yielding the finished cider.

[0026] Meanwhile, the entire process requires minimal manual operation. Before fermentation, the sugar and acid content of the fruit pulp is adjusted by comparing real-time measured values ​​with preset values, and then quantitatively added via machine pump. Precise fermentation tank temperature prevents low-temperature fermentation in cold tanks. Accurate fermentation start temperature and the pre-fermentation pH and sweetness of the fruit pulp within the optimal fermentation range avoid the impact of manual addition errors or omissions on the fermentation results. With the optimal combination of fermentation tank feed temperature, fruit pulp sweetness and pH during fermentation, and yeast addition amount in this invention, the fermentation effect is superior to traditional fermentation processes, resulting in higher yeast growth activity, higher alcohol conversion rate, and lower residual sugar content. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the overall process structure of the present invention. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. The specific embodiments described herein are merely illustrative and are not intended to limit the scope of the invention. Furthermore, descriptions of well-known structures and technologies are omitted in the following description to avoid unnecessarily obscuring the concept of the invention.

[0029] In the description of this invention, it should be noted that when an element is referred to as being "fixed to" or "set on" another element, it can be directly on or indirectly on the other element. When an element is referred to as being "connected to" another element, it can be directly connected to or indirectly connected to the other element.

[0030] In the description of this invention, it should be noted that the terms "center," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship commonly used when the product of this invention is in use. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature. In the description of this invention, "a plurality of" means two or more, unless otherwise explicitly specified. "Several" means one or more, unless otherwise explicitly specified.

[0031] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0032] like Figure 1 As shown, an integrated fully automated continuous fermentation and distillation system for apple spirits includes:

[0033] The raw material processing unit conveys, washes, crushes, and outputs fruit pulp from apples. The raw material processing unit includes an apple transport device, an apple washing device, an apple crushing device, a fruit pulp collection device, and a fruit pulp transport device, which respectively convey, wash, crush, and transport the fruit pulp from the apples.

[0034] A buffer mixing tank is connected to the raw material processing unit. The buffer mixing tank is equipped with a saccharity sensor, a liquid level sensor, and a pH sensor. The saccharity sensor and the pH sensor are connected to the online detection module, which also includes a temperature sensor and a liquid level sensor.

[0035] Multiple buffer mixing tanks are provided for temporary storage of the extracted fruit pulp. When the fermentation tank is not empty, the fruit pulp extracted by the upstream raw material processing unit can be stored in the buffer mixing tank. The juice in the buffer mixing tank is connected to a sugar content sensor and a pH sensor to detect the sugar content and pH value of the pulp in real time. Based on the difference between the real-time detection value and the preset value, the required amount of syrup and citric acid to be added is calculated. The intelligent mixing buffer system drives the automatic addition module to adjust the pulp in the buffer mixing tank. In the existing artificial fermentation method, the raw material processing unit needs to immediately transfer the pulp to the fermentation tank for fermentation after extraction. Therefore, the material needs to be processed when both the extraction and fermentation tanks are empty. The buffer mixing tank, combined with machine detection of sugar content and acidity and real-time adjustment, can temporarily store the pulp after extraction and adjust the sugar content and acidity of the pulp to ensure that it meets the fermentation conditions.

[0036] The intelligent blending and buffering system includes an online detection module, an automatic addition module, a distribution and transportation module, and a central control unit (central control platform). The central control unit is connected to the online detection module, the automatic addition module, and the distribution and transportation module, respectively. The intelligent blending and buffering system uses the online detection module to monitor the fruit pulp in the buffer mixing tank, the mash in the fermentation tank, and the working status of the fermentation tank. This includes detecting the sugar content, pH, and liquid level of the fruit pulp in the buffer mixing tank. The central control unit then drives the automatic addition module to automatically adjust the sugar content and pH value of the fruit pulp by pumping sugar syrup and citric acid into the buffer mixing tank. The online detection module also monitors the status of the fermentation tank. When the temperature in the fermentation tank is within the feeding range and the liquid level indicates that the tank is empty, the central control unit controls the distribution and transportation module to transfer the fruit pulp from the buffer mixing tank to the fermentation tank for fermentation. After fermentation, the online detection module again monitors the sugar content of the mash in the fermentation tank. When the sugar content is within a preset value, the central control unit controls the output pump to transport the mash from the fermentation tank to the fully automatic distillation equipment.

[0037] The automatic addition module is connected to a citric acid pump, a syrup pump, and a yeast pump. The citric acid pump is connected to the citric acid tank; the syrup pump is connected to the syrup tank; and the yeast pump is connected to the yeast tank. The automatic addition module is responsible for adjusting the sugar content and pH of the fruit pulp in the buffer mixing tank, and for adding yeast after the fruit pulp has been added to the fermentation tank.

[0038] The buffer mixing tank is connected to the fermentation tank via a transfer pump, which is connected to the distribution and transport module. The fermentation tank is equipped with an online detection module.

[0039] The fruit pulp in the buffer mixing tank is transferred to the fermentation tank via a transfer pump, which is controlled by the distribution and transport module. The online monitoring module in the fermentation tank mainly monitors two aspects: before the fruit pulp is transported to the fermentation tank, it checks the working status of the fermentation tank to see if it is in an idle state and whether the temperature is suitable for feeding; after the fruit pulp has been fermenting in the fermentation tank for a period of time, it checks the sugar content of the mash to see if fermentation is complete.

[0040] The fermentation tank is connected to a fully automatic distillation system via an output pump, which is in turn connected to the intelligent blending and buffering system. After fermentation, the mash in the fermentation tank is sent to the fully automatic distillation system for distillation, ultimately yielding the finished liquor. When the sugar content sensor in the fermentation tank detects that the sugar content is at a preset value, the intelligent blending and buffering system controls the output pump to send the mash from the fermentation tank to the fully automatic distillation system for distillation.

[0041] The sugar content sensor and pH sensor inside the buffer mixing tank detect the sugar content and pH of the fruit pulp inside the buffer mixing tank. The central control unit compares these values ​​with preset values ​​and controls the automatic addition module to drive the citric acid pump and syrup pump to adjust the sugar content and pH of the fruit pulp inside the buffer mixing tank.

[0042] The central control unit determines the fermenter to be empty when the online detection module in the fermenter detects the following conditions: the liquid level sensor detects that the liquid level in the fermenter is lower than a preset value, and the temperature sensor detects that the temperature in the fermenter is within the feeding temperature range. Only when both conditions are met can the fermenter be determined to be ready and empty, and ready for feeding and fermentation.

[0043] When the central control unit determines that the tank is empty, it controls the transfer pump to transfer the fruit pulp in the buffer mixing tank to the fermentation tank for fermentation.

[0044] This invention also discloses a control method for a fully automated continuous fermentation and distillation integrated system for apple spirits, comprising the following steps:

[0045] S1. During the apple crushing process in the raw material processing unit, the fruit pulp is transferred to the buffer mixing tank, and the sugar content and pH value of the fruit pulp in the buffer mixing tank are collected in real time through the online detection module.

[0046] S2. The central processing unit compares the collected physicochemical parameters of the fruit pulp with the preset fermentation start-up target parameter range and calculates the required amount of auxiliary materials to be added.

[0047] S3. The intelligent mixing and buffering system controls the automatic addition module to inject a fixed amount of syrup and citric acid into the buffer mixing tank and mix the fruit pulp.

[0048] S4. Real-time acquisition of the working status of each fermenter. When the liquid level in the fermenter is lower than the preset value and the temperature is at the feed temperature, it is identified as the target fermenter.

[0049] S5. The control and distribution delivery module delivers the prepared fruit pulp to the target fermentation tank to start fermentation, and adds yeast quantitatively to the fermentation tank through the automatic addition module.

[0050] S6. The online detection module detects the sugar content in the fermentation tank. When the central processing unit determines that the sugar content is within a preset range for a period of time, it drives the output pump to output the mash to the fully automatic distillation equipment for distillation. The feed temperature of the fermentation tank is 15-25℃, the sweetness of the added fruit pulp is 150-230g / L, the pH is 3.1-3.9, and the yeast amount is 10-30g / T.

[0051] The high-sugar, low-pH treatment of apple juice creates an environment unfavorable to the growth of unwanted bacteria while leaving yeast metabolism unaffected. Furthermore, the non-heat sterilization method greatly preserves the fruity aroma of the apple juice, replacing the health hazards associated with traditional sulfite sterilization.

[0052] This invention provides a fully automated integrated cider fermentation and distillation equipment and control method. This integrated equipment can automate all stages of cider brewing, freeing up manpower and avoiding operational errors caused by manual addition of auxiliary materials.

[0053] Based on the above embodiments, this invention uses the auxiliary material addition function of the system to visually demonstrate the impact of parameters detected in the factory on fermentation results. Steps not specified in the following testing experiments are based on the above embodiments. For conditions not specifically stated in the above embodiments, they should be performed under standard conditions or conditions recommended by the manufacturer. Reagents or instruments whose manufacturers are not specified are all commercially available products.

[0054] I. Investigating the effect of sugar addition on fermentation results

[0055] Apples from the same batch were selected, and the pulp was obtained after washing and crushing. The initial parameters were as follows: initial sugar content: Brix° 8.6, initial pH: 4.48, pulp temperature: 20℃, pulp volume: 500L, yeast inoculation amount: 0.20g / L.

[0056] Comparative Example 1 (no sugar added)

[0057] The fruit pulp was not adjusted for sugars before being introduced into the fermentation tank; yeast was directly inoculated for fermentation.

[0058] The fermentation process and results are as follows: fermentation start sugar content: 8.6°Brix, fermentation time: 11 days, fermentation end alcohol content: 6.2% vol, residual sugar: 6.1 g / L.

[0059] Example 1 (Automatic Sugar Replenishment and Blending of the Invention)

[0060] After the fruit pulp enters the intelligent blending and buffering system, the central control unit detects a sugar content of 8.6°Brix. Based on the preset target fermentation start sugar content of 11.0°Brix, it automatically calculates and supplements sugar regulators to raise the fruit pulp sugar content to 11.0°Brix before transferring it to the fermentation tank for fermentation. The fermentation results are as follows: fermentation start sugar content: 11.0°Brix, fermentation time: 9 days, fermentation endpoint alcohol content: 8.5% vol, residual sugar: 3.2 g / L.

[0061]

[0062] Results analysis: Compared with Comparative Example 1, the fermentation start-up conditions in Example 1 were more suitable, the fermentation cycle was shortened, and the alcohol content was significantly increased, verifying the technical effect of automatic sugar regulation.

[0063] II. The Effects of Too Much or Too Little Sugar Addition

[0064] Under the condition of an initial sugar content of 8.6°Brix, different sugar supplementation amounts were set for comparison.

[0065] Comparative Example 2-1 (Insufficient Sugar Supplementation)

[0066] Sugar addition: +0.5°Brix, final alcohol content at fermentation endpoint: 6.7% vol, fermentation time: 10 days, residual sugar: 5.4 g / L.

[0067] Example 2 (added to the system of this invention)

[0068] Sugar addition: +2.0°Brix, final alcohol content at fermentation endpoint: 8.3% vol, fermentation time: 9 days, residual sugar: 3.5 g / L.

[0069] Comparative Example 2-2 (Excessive Sugar Supplementation)

[0070] Sugar addition: +4.5°Brix, final alcohol content at fermentation endpoint: 8.6% vol, fermentation time: 13 days, residual sugar: 7.9 g / L.

[0071]

[0072] Results analysis: Insufficient sugar supplementation leads to insufficient alcohol content, while excessive sugar supplementation prolongs the fermentation period and increases residual sugar. The sugar supplementation range controlled by this invention can balance fermentation efficiency and wine stability.

[0073] III. Detecting the effect of yeast inoculum size on fermentation kinetics

[0074] Comparative Example 3-1 (Yeast inoculum too low)

[0075] Yeast inoculum: 0.05 g / L, fermentation time: 13 days, maximum alcohol content: 6.3% vol.

[0076] Example 3 (Inoculation amount of the system of the present invention)

[0077] Yeast inoculum: 0.20 g / L, fermentation time: 9 days, maximum alcohol content: 8.4% vol.

[0078] Comparative Example 3-2 (excessive yeast inoculum)

[0079] Yeast inoculation amount: 0.40 g / L, fermentation time: 8 days, maximum alcohol content: 8.5% vol, metabolic byproducts such as sulfur smell appeared during fermentation.

[0080]

[0081] Results analysis: Too low a yeast inoculum amount leads to slow fermentation initiation, while too high an inoculum amount easily produces metabolic byproducts. The inoculum amount range controlled by this invention can achieve a balance between fermentation efficiency and flavor stability.

[0082] IV. Detecting the Influence of Differences in Fermentation Temperature

[0083] Comparative Example 4 (Low-Temperature Fermentation)

[0084] Fermentation temperature: 15℃, fermentation time: 14 days, final alcohol content: 7.0% vol.

[0085] Example 4 (Temperature Control in This Invention)

[0086] Fermentation temperature: 25℃, fermentation time: 9 days, final alcohol content: 8.4% vol.

[0087] Comparative Example 4-2 (High-Temperature Fermentation)

[0088] Fermentation temperature: 30℃, fermentation time: 7 days, final alcohol content: 7.8% vol, yeast showed signs of premature aging.

[0089]

[0090] Results analysis: The fermentation temperature range controlled by this invention is conducive to stable yeast growth, increases alcohol content, and avoids premature aging.

[0091] V. Example of yeast growth curve detection

[0092] Taking the fermentation conditions of Example 3 as an example, the growth of yeast was monitored, and the changes in the number of yeast cells were as follows:

[0093]

[0094] In Example 3, the maximum yeast content was 8.9 × 10⁻⁶. 7 CFU·mL⁻¹ showed a significant decrease after 48 hours and remained stable after 72 hours.

[0095] The amount of excipients added is calculated by the central control unit according to the following formula, taking Examples 1-4 above as examples:

[0096] Where m is the required sugar content (kg); V is the volume of fruit pulp (L); B target is the target sugar content (°Brix); B measured is the online measured sugar content (°Brix); and k is the conversion factor, ranging from 0.001 to 0.0012.

[0097]

[0098] VI. The impact of using and not using the intelligent system of this invention on fermentation results

[0099] Example 6: An example of apple cider fermentation using the intelligent blending and buffering system of the present invention.

[0100] Apples from the same batch of ripe apples are selected, washed, crushed, and pressed to obtain apple pulp. The pulp enters the intelligent blending and buffering system described in this invention, where the sugar content is detected and automatically adjusted online by the central control unit, and then transported to a fermentation tank for fermentation.

[0101]

[0102] Comparative Example 6: Cider Fermentation Comparative Example Without the Intelligent Blending Control of the Present Invention

[0103] Apple pulp from the same batch as in Example 6 was selected and, without going through an intelligent blending and buffering system, was directly introduced into the fermentation tank for fermentation without sugar content adjustment. All other conditions remained the same as in Example 6.

[0104]

[0105]

[0106] Compared with Comparative Example 6, Example 6 automatically adjusts the sugar content of the fruit pulp using the intelligent blending and buffering system described in this invention, making the fermentation start-up conditions more suitable, significantly improving yeast growth activity and alcohol conversion efficiency, shortening the fermentation cycle and reducing residual sugar content, thus verifying the significant technical effect of the technical solution of this invention in fruit wine fermentation.

[0107] As can be seen from the above examples and comparative examples, the present invention achieves stable fermentation start-up conditions, significantly improves fermentation efficiency, and noticeably improves the consistency of the liquor before distillation by dynamically controlling the amount of sugar added, the amount of yeast inoculated, and the fermentation temperature. This verifies the feasibility and technical effectiveness of the system and control method of the present invention.

[0108] The above embodiments are only used to illustrate the present invention and are not intended to limit the present invention. Those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, all equivalent technical solutions also fall within the scope of the present invention, and the patent protection scope of the present invention should be defined by the claims.

Claims

1. A fully automated continuous fermentation and distillation integrated system for apple spirits, characterized in that, include: The raw material processing unit conveys, washes, crushes, and outputs fruit pulp from apples; A buffer mixing tank is connected to the raw material processing unit, and a saccharity sensor and a pH sensor are installed inside the buffer mixing tank; the saccharity sensor and the pH sensor are connected to the online detection module; An intelligent allocation and buffer system includes an online detection module, an automatic addition module, an allocation and transportation module, and a central control unit, wherein the central control unit is connected to the online detection module, the automatic addition module, and the allocation and transportation module respectively. The automatic addition module is connected to a citric acid pump, a syrup pump, a pectinase pump, and a yeast pump. The citric acid pump is connected to a citric acid tank; the syrup pump is connected to a syrup tank; the yeast pump is connected to a yeast tank; and the pectinase pump is connected to a pectinase tank. The buffer mixing tank is connected to the fermentation tank via a transfer pump, and the transfer pump is connected to the distribution and transport module. An online detection module is installed inside the fermentation tank. The fermenter is connected to a fully automatic distillation device via an output pump, and the output pump is connected to the intelligent blending and buffering system.

2. The fully automated continuous fermentation and distillation integrated system for apple spirits as described in claim 1, characterized in that: The sugar content sensor and pH sensor inside the buffer mixing tank detect the sugar content and pH of the fruit pulp in the buffer mixing tank. The central control unit compares these values ​​with preset values ​​and controls the automatic addition module to drive the citric acid pump and syrup pump to adjust the sugar content and pH of the fruit pulp in the buffer mixing tank.

3. The fully automated continuous fermentation and distillation integrated system for apple spirits as described in claim 2, characterized in that: The online detection module also includes a temperature sensor and a liquid level sensor.

4. The fully automated continuous fermentation and distillation integrated system for apple spirits as described in claim 2, characterized in that: The central control unit determines that the fermentation tank is empty when the online detection module in the fermentation tank detects the following conditions: The liquid level sensor detects that the liquid level in the fermenter is lower than a preset value, and the temperature sensor detects that the temperature in the fermenter is within the feed temperature range.

5. The fully automated continuous fermentation and distillation integrated system for apple spirits as described in claim 4, characterized in that: When the central control unit determines that the tank is empty, it controls the transfer pump to transfer the fruit pulp in the buffer mixing tank to the fermentation tank for fermentation.

6. The fully automated continuous fermentation and distillation integrated system for apple spirits as described in claim 5, characterized in that: When the sugar content sensor in the fermentation tank detects that the sugar content is at a preset value, the intelligent blending and buffering system controls the output pump to output the mash in the fermentation tank to the fully automatic distillation equipment for distillation.

7. A control method for a fully automated continuous fermentation and distillation integrated system for apple spirits as described in any one of claims 1 to 6, characterized in that, Includes the following steps: S1. During the apple crushing process in the raw material processing unit, the sugar content and pH value of the fruit pulp in the buffer mixing tank are collected in real time through an online detection module; S2. The central control unit compares the collected physicochemical parameters of the fruit pulp with the preset fermentation start-up target parameter range and calculates the required amount of auxiliary materials to be added. S3. The intelligent mixing and buffering system controls the automatic addition module to inject a measured amount of syrup and citric acid into the buffer mixing tank and mix the fruit pulp; S4. Real-time acquisition of the working status of each fermenter; when the liquid level in the fermenter is lower than the preset value and the temperature is at the feed temperature, it is identified as the target fermenter. S5. The control and distribution delivery module delivers the prepared fruit pulp to the target fermentation tank to start the fermentation process, and adds yeast and pectinase to the fermentation tank in a quantitative manner through the automatic addition module; S6. The online detection module detects the sugar content in the fermentation tank. When the central control unit determines that the sugar content is within a preset range, it drives the output pump to output the mash to the fully automatic distillation equipment for distillation. The feed temperature of the fermenter is 15-25℃, the sweetness of the fruit pulp added during the fermentation stage is 150-230g / L, the pH is 3.1-3.9, and the amount of yeast is 10-30g / T.

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