Blueberry pomace fermentation device and method

Abstract

The invention discloses a blueberry pomace fermentation device and method, and relates to the field of blueberry fermentation treatment equipment.The blueberry pomace fermentation device comprises a fermentation box and a gas collection bin, an upper cover is arranged at the top of the fermentation box, the gas collection bin is arranged above the upper cover, a push rod is arranged in the gas collection bin, and the push rod is connected to the top of a magnetic attraction structure; a guide pipe is arranged below the magnetic attraction structure, the lower end of the guide pipe is connected to a guide column in a sleeving mode, and the bottom of the guide column is fixedly installed on the filter screen; a guide column is arranged on the base, a cover plate is connected to the guide column in a sliding mode, the cover plate comprises a top cover and a skirt cover, the skirt cover is arranged on the periphery of the top cover, and hollow holes are formed in the top cover. The cover plate is driven to do reciprocating motion of accelerated ascending to impact and break bubbles and decelerated descending to compact materials on the guide columns, and the filter screen is matched, so that bubbles in the blueberry pomace fermentation process are cleaned, scum is infiltrated, and fermentation liquor is separated and collected in real time.

Description

Technical Field

[0001] This invention relates to the field of blueberry fermentation equipment, specifically to a blueberry pomace fermentation device and method. Background Technology

[0002] Blueberry pomace, a major byproduct of blueberry processing, still contains various active ingredients and has high reuse value. Fermentation is an important way to enhance its added value. However, in actual fermentation, due to its fragmented shape and lack of a complete structure, blueberry pomace often floats easily in the fermentation broth due to its low density. Especially during the gas-generating stage, the generated bubbles easily adhere to the surface of the pomace particles, further increasing buoyancy. This results in a large amount of pomace continuously floating on the surface of the fermentation broth, making it difficult to fully contact the broth. This phenomenon significantly reduces mass transfer efficiency, preventing the pomace from fully participating in the fermentation reaction, thus affecting the yield and quality of the final product.

[0003] Currently, the common practice to address the issue of fruit pomace floating is to periodically press down the pomace manually or mechanically, forcing it to submerge in the liquid. However, this method has significant limitations: the pressing process cannot effectively remove air bubbles already adsorbed on the surface of the pomace; the adhesion between the bubbles and the pomace remains intact, so the pomace quickly floats back to the surface due to the bubbles after the external force is removed. Furthermore, simple pressing is insufficient to release the gas accumulated inside the fermentation liquid, addressing only the symptoms, not the root cause. Moreover, the amount of bubbles produced is greatest during the peak fermentation stage, requiring more frequent processing at this time. Frequent opening and closing of the lid, however, can easily contaminate the fermentation tank, affecting the quality of the fermentation. Summary of the Invention

[0004] The purpose of this invention is to provide a blueberry pomace fermentation apparatus and method to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: a blueberry pomace fermentation device, comprising a fermentation box and a gas collection chamber, wherein the fermentation box is provided with a top cover, the gas collection chamber is provided above the top cover, and a push rod that can move up and down is provided inside the gas collection chamber, the bottom of the push rod being connected to the top of a magnetic suction structure. The magnetic suction structure is provided with a guide tube below it. The lower end of the guide tube is sleeved on the guide post, and the bottom of the guide post is fixedly installed on the filter screen. A cover plate is slidably connected to the guide post. The cover plate includes a top cover and a skirt cover. The top cover is slidably connected to the guide post, and the skirt cover is disposed around the top cover. The top cover has a hollow hole.

[0006] Preferably, the fermentation tank is provided with a liquid storage tank at the lower end, the liquid storage tank is located below the filter screen, and the side of the liquid storage tank is provided with a drain pipe.

[0007] Preferably, the gas collection chamber is provided with a gas pipe on its side, and the lower part of the gas pipe is connected to the fermentation box so that the gas collection chamber and the fermentation box are connected.

[0008] Preferably, the upper end of the gas collection chamber is provided with an exhaust pipe.

[0009] Preferably, the top of the push rod is sealed and connected inside the gas collection chamber, a push plate is provided below the push rod, and the top of the push plate is fixedly connected to the bottom surface of the upper cover through an elastic column.

[0010] Preferably, the magnetic attraction structure includes a blocking block and an electromagnet, with the upper end of the blocking block fixedly connected to the push plate and the electromagnet enclosed within the blocking block.

[0011] Preferably, a resistor is provided on the inner wall of the guide tube, and a circuit is provided on the guide post. When the guide tube and the guide post slide relative to each other, the current in the circuit can be changed according to the change in the contact position with the resistor. The circuit is electrically connected to the electromagnet, and an impact block is provided below the guide tube.

[0012] Preferably, the guide post comprises a vertical column with a smooth surface.

[0013] Preferably, the top cover is magnetically attracted, the skirt cover has pleats below it that can attract air bubbles, and the cross-sectional shape of the top cover and the skirt cover is arc-shaped.

[0014] A blueberry pomace fermentation process, the process comprising: S1. Pretreatment: obtaining wet blueberry pomace after juicing; S2. Feeding and Start-up: Put the inoculated blueberry pomace into the fermentation box, filling it to about 70%-80% of the fermentation box volume, leaving room for gas production and material expansion; S3. Primary Fermentation Control: Place the entire apparatus in a constant temperature environment, or equip the fermentation chamber with a jacketed water bath for temperature control. Control the fermentation temperature at 30-35°C or 25-28°C; S4. Fermentation endpoint and discharge: When the exhaust interval of the gas collection chamber becomes significantly longer, the amount of fermentation broth produced is very small, and the pH of the material is stable with a strong sour aroma, the primary fermentation is considered complete. This usually takes 5-7 days. S5. Post-processing: The fermentation broth is rich in anthocyanins, organic acids, polysaccharides, etc., and can be made into liquid feed additives, plant nutrient solutions or functional beverage bases after fine filtration and blending.

[0015] Compared with the prior art, the beneficial effects of the present invention are: This invention utilizes an automated circulation system driven by pneumatic pressure, electromagnetic induction, and mechanical linkage to convert the pressure changes of fermentation gas in the gas collection chamber into the reciprocating motion of a push rod. By employing the principle of sliding resistance, the mechanical displacement is converted into adjustable electromagnetic attraction in real time. This drives a magnetic cover plate with a hydrophobic pleated skirt to accelerate upwards and impact to break bubbles, and decelerate downwards to compact the material on the guide column. Combined with a continuous liquid-solid separation structure of a bottom microporous filter and a storage tank, this invention achieves three key technological effects: automatic and efficient cleaning of bubbles during blueberry pomace fermentation, periodic pressing and wetting of scum, and real-time separation and collection of fermentation liquid. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the structure of the present invention; Figure 2 This is a front view of the present invention; Figure 3 This is a top view of the present invention; Figure 4 for Figure 3 Cross-sectional view of the inner AA section; Figure 5 This is a diagram of the internal structure of the fermentation tank.

[0017] In the diagram: 1-Fermentation chamber; 11-Top cover; 12-Liquid storage tank; 13-Drain pipe; 2-Gas collection chamber; 21-Push rod; 22-Gas pipe; 23-Exhaust pipe; 25-Elastic column; 3-Magnetic structure; 31-Guide pipe; 32-Blocking block; 33-Electromagnet; 4-Guide column; 5-Filter screen; 6-Cover plate; 61-Top cover; 62-Skirt cover. Detailed Implementation

[0018] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0019] Please see Figures 1 to 5 The present invention provides a technical solution: a blueberry pomace fermentation device, including a fermentation box 1 and a gas collection chamber 2. The fermentation box 1 is provided with a top cover 11, and the gas collection chamber 2 is provided above the top cover 11. The gas collection chamber 2 is provided with a push rod 21 that can move up and down. The bottom of the push rod 21 is connected to the top of the magnetic suction structure 3. The top cover 11 and the fermentation box 1 are sealed with a silicone sealing ring to achieve an airtight seal. The gas collection chamber 2 is welded to the top of the top cover and has a volume of 20%-25% of the fermentation box.

[0020] The magnetic attraction structure 3 has a guide tube 31 below it. The lower end of the guide tube 31 is sleeved on the guide post 4. The bottom of the guide post 4 is fixedly installed on the filter screen 5. A cover plate 6 is slidably connected to the guide post 4. The cover plate 6 includes a top cover 61 and a skirt cover 62. The top cover 61 is slidably connected to the guide post 31. The skirt cover 62 is disposed around the top cover 61. The top cover 61 is provided with a hollow hole.

[0021] In this embodiment, a liquid storage tank 12 is provided at the lower end of the fermentation tank 1. The liquid storage tank 12 is located below the filter screen 5, and a drain pipe 13 is provided on the side of the liquid storage tank 12.

[0022] Filter screen 5 is a stainless steel woven mesh with a mesh size of φ0.5mm, and is installed at the bottom of fermentation tank 1.

[0023] The liquid storage tank 12 has a volume of 30% of the fermentation tank and a built-in liquid level sensor. The drain pipe 13 is equipped with a butterfly valve to control the flow rate.

[0024] The fruit pulp is blocked by the filter screen 5, while the liquid produced by fermentation will pass through the filter screen 5. The fermentation liquid flows into the storage tank 12 through the filter holes, and the fruit pulp is retained above the filter screen 5.

[0025] The liquid level sensor triggers the opening of valve 13 in the drain pipe, allowing the fermentation broth to be discharged in a specific direction. In this embodiment, the gas collecting chamber 2 has an air pipe 22 on its side, and the lower part of the air pipe 22 is connected to the fermentation box 1 to connect the gas collecting chamber 2 and the fermentation box 1. The upper end of the gas collecting chamber 2 has an exhaust pipe 23.

[0026] The gas pipe 22 connects the fermentation chamber 1 and the gas collection chamber 2, with an inner diameter of φ25mm and equipped with a Venturi negative pressure generator.

[0027] Exhaust pipe 23 is equipped with an activated carbon filter and a one-way valve at the outlet. The Venturi effect generates a negative pressure of -5 kPa, actively drawing in air bubbles from the fermentation chamber. After the activated carbon adsorbs odors, the gas is discharged through the one-way valve. At the same time, the valve of exhaust pipe 23 is designed as a one-way pressure valve, which actively discharges gas when the gas pressure in gas collection chamber 2 reaches the set value.

[0028] In this embodiment, the top of the push rod 21 is sealed and connected inside the gas collection chamber 2. A push plate is provided below the push rod 21, and the top of the push plate is fixedly connected to the bottom surface of the upper cover 11 via an elastic column 25. The magnetic attraction structure 3 includes a blocking block 32 and an electromagnet 33. The upper end of the blocking block 32 is fixedly connected to the push plate, and the electromagnet 33 is enclosed within the blocking block 32. A resistive sheet is provided on the inner wall of the guide tube 31, and a circuit is provided on the guide post 4. When the guide tube 31 and the guide post 4 slide relative to each other, the current in the circuit can change according to the change in the contact position with the resistive sheet. The circuit is electrically connected to the electromagnet 33, and an impact block is provided below the guide tube 31.

[0029] The push plate is made of aluminum alloy and is connected to the upper cover 11 via elastic pillar 25. The inner wall of the guide tube 31 is embedded with copper resistor sheets, and the guide pillar 4 is equipped with a sliding brush.

[0030] When the gas in the gas collection chamber 2 is discharged, the elastic column 25 helps the push rod 21 to return to its original position. The guide column 4 slides relative to the guide tube 31, and the change in resistance generates a change in current, which is fed back to the electromagnet 33. When pressed down, the resistance decreases, which increases the current, thus making the electromagnetic attraction stronger. This attracts the cover plate 6 with a greater magnetic attraction, providing an acceleration at the end of the rise of the cover plate 6. By accelerating and impacting the impact block, the bubbles are quickly broken and discharged from the hollow hole. After the gas in the gas collection chamber 2 is discharged, when the push rod 21 is driven to rise by the elastic column 25, the resistance increases, the current decreases, the electromagnetic attraction weakens, the cover plate 6 gradually descends, and the fruit residue is pressed back into the fermentation liquid.

[0031] In this embodiment, the guide post 4 includes 2-4 vertical posts with smooth surfaces.

[0032] In this embodiment, the top cover 61 can be attracted by magnetism, the skirt cover 62 has pleats below it that can attract air bubbles, and the cross-sectional shape of the top cover 61 and the skirt cover 62 is arc-shaped.

[0033] The skirt cover has 62 pleats with polydimethylsiloxane coating, 3 guide pillars in total, and a mirror-polished surface.

[0034] The wrinkled hydrophobic coating captures air bubbles. Under the action of the lift and magnetic attraction generated by the air bubbles, the cover plate 6 rises, and the arc-shaped top cover 61 guides the air bubbles to slide along the curved surface and escape through the hollow hole.

[0035] Working principle: 1. Feeding and sealing: Add blueberry pomace to fermentation chamber 1, where it is supported by the bottom filter screen 5. Close the top cover 11, and ensure airtightness through the silicone sealing ring.

[0036] 2. Fermentation Gas Production and Negative Pressure Suction: After fermentation begins, microbial activity produces gas, forming bubbles in the fruit residue. The gas collection chamber 2 actively draws gas from the top of the fermentation tank 1 through a gas pipe 22 equipped with a Venturi negative pressure generator. Under negative pressure, a large number of bubbles are drawn out of the fermentation liquid and enter the gas collection chamber 2 along the gas pipe 22.

[0037] 3. Gas collection and pressure drive: Gas accumulates in the gas collection chamber 2, and the pressure gradually increases, pushing the sealed push rod 21 downward.

[0038] 4. The air bubble is released by magnetic attraction. Push rod 21 is pressed down, causing the magnetic attraction structure 3 at its bottom to move down synchronously. The guide post 4 and the guide tube 31 slide relative to each other. The contact position of the built-in sliding brush on the copper resistor changes, resulting in a decrease in circuit resistance and an increase in the current flowing through electromagnet 33, thereby generating a strong magnetic force.

[0039] The enhanced magnetic force attracts the top cover 61, made of magnetic material, causing the entire cover 6 to rise rapidly along the guide post 4. Bubbles attached to the hydrophobic coating of the skirt cover 62 are also lifted. At the end of the ascent, the cover 6 gains acceleration and collides with the impact block, the vibration causing the bubbles to detach from the folds. Guided by the arc-shaped top cover 61, the bubbles escape through its perforated holes and enter the air extraction channel of the air collection chamber 2.

[0040] Meanwhile, the liquid produced during fermentation flows continuously through the filter screen 5 into the storage tank 12 below under the influence of gravity. The fruit pulp is retained above the filter screen 5.

[0041] 5. Mechanism reset and fruit pulp compression: When the pressure reaches the set value of the one-way pressure valve on the exhaust pipe 23, the valve opens, and the gas is discharged after being deodorized by the activated carbon filter. When the gas in the gas collection chamber 2 is emptied and the pressure is balanced with the outside, the elastic column 25 connecting the upper cover 11 and the push plate releases elastic potential energy, pulling the push rod 21 and the magnetic attraction structure 3 upward to reset.

[0042] At this time, the relative sliding between the guide post 4 and the guide tube 31 increases the circuit resistance, decreases the current, and the magnetic force of the electromagnet 33 weakens sharply.

[0043] Once the strong magnetic attraction is lost, the cover plate 6 slowly sinks along the guide column 4 under the influence of gravity and the resistance of the fermentation material. During the sinking process, the skirt cover 62 presses the floating fruit residue back into the fermentation liquid, keeping the material moist and ensuring uniform fermentation.

[0044] 6. Automatic drainage: A liquid level sensor in the storage tank 12 monitors the volume of the fermentation broth. When the liquid level reaches the set height, a signal is triggered, automatically opening the butterfly valve on the drain pipe 13 to discharge the clarified fermentation broth in a directional manner, which can then be used for subsequent processing.

[0045] The above process is carried out automatically and cyclically during the fermentation cycle, continuously breaking bubbles, preventing fruit residue from drying and forming a crust, separating and discharging the fermentation liquid until fermentation is complete.

[0046] A blueberry pomace fermentation process, the process comprising: S1. Preprocessing: Ingredients: Wet blueberry pulp obtained after juicing.

[0047] Adjustment: Determine the initial moisture content of the fruit pomace, which is usually 70-80%. If adjustment is needed, add an appropriate amount of clean water or absorbent material such as bran to adjust the moisture content to 60%-65%. The initial judgment standard is that when the pomace is squeezed into a ball, a little water seeps out between the fingers but does not drip.

[0048] pH adjustment: Adjust the pH of the fruit pomace to 4.0-4.5 with food-grade lime water or citric acid solution to inhibit miscellaneous bacteria and promote the growth of target bacteria such as lactic acid bacteria and yeast.

[0049] Inoculation: Inoculate with a special fermentation agent such as compound lactic acid bacteria or brewer's yeast at 0.5%-2% of the fruit pomace weight, and stir evenly.

[0050] S2. Feeding and Start-up: After inoculation, the blueberry pomace is put into fermentation chamber 1, with a filling volume of about 70%-80% of the fermentation chamber volume, leaving space for gas production and material expansion.

[0051] Seal the top cover 11 and check that the drain pipe 13 valve is in the closed position.

[0052] Powering on the device via the control panel or external system puts the Venturi negative pressure generator, magnetic attraction circuit, and liquid level sensing system into standby mode.

[0053] S3. Primary Fermentation Control: Environmental control: Place the entire device in a constant temperature environment, or equip the fermentation chamber with a jacketed water bath for temperature control. For lactic acid bacteria, control the fermentation temperature at 30-35°C; for yeast, control the fermentation temperature at 25-28°C.

[0054] The device enters fully automatic operation mode. The gas produced during fermentation triggers a continuous cycle of "negative pressure suction - gas collection and pressurization - magnetic bubble breaking - reset and suppression".

[0055] Process monitoring: The intensity of fermentation can be qualitatively determined by observing the exhaust frequency of the gas collection chamber and the rate of liquid level rise in the storage tank. Fermentation broth samples can be taken periodically to test pH, soluble solids, and the content of the target product, etc.

[0056] S4. Fermentation endpoint and discharge: Endpoint determination: When the exhaust interval of the gas collection chamber becomes significantly longer, the amount of fermentation broth produced is very small, the pH of the material is stable, and the sour aroma is strong, the primary fermentation is considered to be over. This usually takes 5-7 days.

[0057] Drainage: Manually or automatically fully open valve 13 of the drainage pipe to collect all fermentation broth for low-temperature storage or subsequent concentration and blending.

[0058] Remove the residue: Open the top cover 11 and remove the fermented blueberry pulp solids.

[0059] S5. Post-processing: Solid fruit pomace: can be used directly as a wet feed ingredient, or dried and crushed to make powdered feed additives and organic fertilizers.

[0060] Fermentation broth: rich in anthocyanins, organic acids, polysaccharides, etc., can be finely filtered and formulated into liquid feed additives, plant nutrient solutions or functional beverage bases.

[0061] Equipment cleaning: Clean the fermentation tank, filter screen, cover plate, and other parts with clean water and a soft brush, and let them air dry for the next use. Based on the above, this invention utilizes an automated circulation system driven by pneumatic pressure, electromagnetic induction, and mechanical linkage to convert the pressure changes of fermentation gas in the gas collection chamber into the reciprocating motion of a push rod. Furthermore, it employs the principle of sliding resistance to convert mechanical displacement into adjustable electromagnetic attraction in real time. This drives a magnetic cover plate with a hydrophobic pleated skirt to accelerate upwards and impact to break bubbles, and decelerate downwards to compact the material on a guide column. Combined with a continuous liquid-solid separation structure of a bottom microporous filter and a storage tank, this invention achieves three key technological effects: automatic and efficient cleaning of bubbles during blueberry pomace fermentation, periodic pressing and wetting of scum, and real-time separation and collection of the fermentation liquid.

[0062] As is known from common technical knowledge, this invention can be implemented through other embodiments that do not depart from its spirit or essential characteristics. Therefore, the disclosed embodiments described above are merely illustrative in all respects and are not the only ones. All modifications within the scope of this invention or its equivalents are included in this invention.

Claims

1. A blueberry pomace fermentation device, characterized in that: It includes a fermentation box (1) and a gas collection chamber (2). The fermentation box (1) is provided with a top cover (11), and the gas collection chamber (2) is provided above the top cover (11). The gas collection chamber (2) is provided with a push rod (21) that can move up and down. The bottom of the push rod (21) is connected to the top of the magnetic structure (3). The magnetic suction structure (3) is provided with a guide tube (31) below it. The lower end of the guide tube (31) is sleeved on the guide post (4). The bottom of the guide post (4) is fixedly installed on the filter screen (5). A cover plate (6) is slidably connected to the guide post (4). The cover plate (6) includes a top cover (61) and a skirt cover (62). The top cover (61) is slidably connected to the guide post (31). The skirt cover (62) is located on the periphery of the top cover (61). The top cover (61) has a hollow hole.

2. The blueberry pomace fermentation device according to claim 1, characterized in that: The fermentation tank (1) is provided with a liquid storage tank (12) at the lower end. The liquid storage tank (12) is located below the filter screen (5). The side of the liquid storage tank (12) is provided with a drain pipe (13).

3. The blueberry pomace fermentation device according to claim 1, characterized in that: The gas collection chamber (2) has an air pipe (22) on its side, and the lower part of the air pipe (22) is connected to the fermentation box (1) so that the gas collection chamber (2) and the fermentation box (1) are connected.

4. The blueberry pomace fermentation device according to claim 1, characterized in that: The upper end of the gas collection chamber (2) is provided with an exhaust pipe (23).

5. The blueberry pomace fermentation device according to claim 1, characterized in that: The top of the push rod (21) is sealed and connected inside the gas collection chamber (2). A push plate is provided below the push rod (21). The top of the push plate is fixedly connected to the bottom surface of the upper cover (11) through an elastic column (25).

6. The blueberry pomace fermentation device according to claim 5, characterized in that: The magnetic structure (3) includes a blocking block (32) and an electromagnet (33). The upper end of the blocking block (32) is fixedly connected to the push plate, and the electromagnet (33) is wrapped inside the blocking block (32).

7. The blueberry pomace fermentation device according to claim 6, characterized in that: The inner wall of the guide tube (31) is provided with a resistor sheet, and the guide post (4) is provided with a circuit. When the guide tube (31) and the guide post (4) slide relative to each other, the current in the circuit can change according to the change of the contact position with the resistor sheet. The circuit is electrically connected to the electromagnet (33). An impact block is provided below the guide tube (31).

8. The blueberry pomace fermentation device according to claim 1, characterized in that: The guide post (4) includes 2-4 vertical posts with smooth surfaces.

9. The blueberry pomace fermentation device according to claim 1, characterized in that: The top cover (61) can be attracted by magnetism, and the skirt cover (62) has pleats below it that can attract air bubbles. The cross-sectional shape of the top cover (61) and the skirt cover (62) is arc-shaped.

10. A process for fermenting blueberry pomace using the fermentation apparatus described in claims 1-9, characterized in that: The process includes: S1. Pretreatment: obtaining wet blueberry pomace after juicing; S2. Feeding and Start-up: Put the inoculated blueberry pomace into the fermentation box (1), with a filling volume of about 70%-80% of the fermentation box volume, leaving space for gas production and material expansion; S3. Primary Fermentation Control: Place the entire apparatus in a constant temperature environment, or equip the fermentation chamber with a jacketed water bath for temperature control. Control the fermentation temperature at 30-35°C or 25-28°C; S4. Fermentation endpoint and discharge: When the exhaust interval of the gas collection chamber becomes significantly longer, the amount of fermentation broth produced is very small, and the pH of the material is stable with a strong sour aroma, the primary fermentation is considered complete. This usually takes 5-7 days. S5. Post-processing: The fermentation broth is rich in anthocyanins, organic acids, polysaccharides, etc., and can be made into liquid feed additives, plant nutrient solutions or functional beverage bases after fine filtration and blending.

Images