A fermentation process for osmanthus flowers and the preparation of osmanthus wine using this process.

Abstract

This invention discloses a fermentation process for osmanthus flowers and the preparation of osmanthus wine using this process, relating to the field of microbiological devices, and solving the problems of contamination by miscellaneous bacteria and uneven fermentation. The osmanthus fermentation tank includes a fermentation tank support frame, with a fermentation component mounted on the top of the support frame. The fermentation component includes a fermentation tank containing the fermented osmanthus liquid. A micro-pressure relief structure is mounted on the top of the fermentation component, and this structure includes a black PTFE light-blocking cloth that automatically retracts. A magnetic stirring structure is mounted on one side of the bottom of the fermentation component, and this magnetic stirring structure stirs the fermented osmanthus liquid. In this invention, the black PTFE light-blocking cloth provides better stability for pressure relief while simultaneously blocking light and preserving aroma, retaining the flavor and color of the fermented osmanthus, and preventing contamination by miscellaneous bacteria. Furthermore, by inserting resilient U-shaped spring rings around the black PTFE light-blocking cloth, later collapse and contamination of the fermentation liquid are prevented.

Description

Technical Field

[0001] This invention relates to the field of microbiological devices, specifically to a fermentation process for osmanthus flowers and the preparation of osmanthus wine using this process. Background Technology

[0002] Osmanthus wine is a fermentation product made using enzymology and microbiology. The osmanthus fermentation process is adapted to the front-end osmanthus fermentation equipment. To address issues such as the easy volatilization of the aroma of fresh golden / silver osmanthus, the susceptibility of fermentation to contamination by other microorganisms, the bitterness of the wine, and the poor integration of floral and wine aromas, a process of low-temperature aroma preservation + step-by-step saccharification and fermentation + static aging is adopted to preserve the natural fragrance of osmanthus to the greatest extent, resulting in osmanthus wine with a clear body, rich floral aroma, and mellow taste.

[0003] Prior art document 1: Existing Chinese patent CN113789253B discloses a high-density fermentation system and method for lactic acid bacteria, including a fermenter, a feeding tank, an ultrafiltration device, an anion exchange resin device, a sterile anion exchange column, and three pumps. The fermenter is connected to the ultrafiltration device via a pipeline, the ultrafiltration device is connected to the anion exchange resin device via a pipeline, the anion exchange resin device is connected to the fermenter and the sterile anion exchange column via a pipeline, the sterile anion exchange column is connected to the fermenter via a pipeline, and the feeding tank is connected to the fermenter via a pipeline. The first pump is located on the connecting pipeline between the fermenter and the ultrafiltration device, coupling the ultrafiltration device and the ion exchange. The ultrafiltration device traps bacteria and macromolecules in the fermentation broth, and then the ion exchange method replaces the traditional method of neutralizing pH with alkali, improving the osmotic pressure environment during lactic acid bacteria cultivation, increasing bacterial yield, increasing substrate utilization, and reducing production costs. However, this high-density lactic acid bacteria fermentation system and method still have the following drawbacks: 1. The expansion of fermentation gases and flavor issues were not considered. When fermenting osmanthus in a fermentation tank, gas will be produced during fermentation. Changes in gas will cause changes in the internal air pressure of the fermentation tank, which will lead to deformation of the fermentation tank. This type of deformation caused by negative pressure is more likely to occur after the fermentation tank has been sterilized at high temperature. During the fermentation process, the traditional breathing valve cannot filter out the air containing bacteria. Using a breathing valve with negative pressure adjustment function will allow bacteria from the outside air to enter the fermentation tank, affecting the fermentation stability. Moreover, osmanthus fermentation takes a year. Fermentation will produce corrosive gases and liquids. The delicate metal parts and rubber seals inside the breathing valve will be corroded. In addition, the traditional frameless soft plastic cloth will collapse naturally due to its own weight, placement angle, and temperature fluctuations. It is impossible to distinguish whether the collapse of the bag is due to the cessation of gas production during fermentation or the fabric itself becoming soft. 2. The original plan mainly aimed to improve the yield of microorganisms and the utilization rate of bottom material through pipeline circulation. However, the pipeline is not easy to clean and is not suitable for solid fermentation, as it is prone to clogging. In reality, there is a large amount of solid osmanthus petals during the fermentation of osmanthus wine. When left to ferment, the solids will settle at the bottom of the tank. The high osmotic pressure at the bottom will inhibit yeast activity, causing fermentation to stagnate. Furthermore, the settled solids will trap the carbon dioxide produced in the early fermentation, forming an anaerobic zone where no fermentation occurs, leading to the growth of miscellaneous bacteria and spoilage starting from a localized area. Summary of the Invention

[0004] The purpose of this invention is to provide a fermentation process for osmanthus flowers and to prepare osmanthus wine using this process, so as to solve the problems mentioned in the background art.

[0005] The technical solution of this invention is: an osmanthus fermentation tank, comprising a fermentation tank support frame, a fermentation assembly mounted on the top of the fermentation tank support frame, and the fermentation assembly including a fermentation tank, wherein the fermentation tank holds fermented osmanthus liquid. The fermentation assembly is equipped with a micro-pressure relief structure at its top, which includes a black PTFE light-blocking cloth that automatically rewinds. A magnetic stirring structure is installed on one side of the bottom of the fermentation component, and the magnetic stirring structure stirs the fermenting osmanthus liquid.

[0006] Furthermore, the fermentation tank is installed in a pre-set through groove at the top of the fermentation tank support frame, and a protective inner ring is installed at the top of the fermentation tank, with a protective outer ring fitted around the outer side of the protective inner ring.

[0007] Furthermore, the bottom edge of the protective inner ring has a through hole, and there are four sets of through holes, which are distributed in a ring around the center line of the protective inner ring.

[0008] Furthermore, the bottom end of the black PTFE light-blocking cloth is installed on the side of the bottom end of the inner protective ring close to the outer protective ring, and the black PTFE light-blocking cloth is placed between the inner protective ring and the outer protective ring.

[0009] Furthermore, support frames are installed at the four positions on the top of the fermentation tank, and U-shaped coiled spring ring skeletons are installed around the surface of the support frames, with the top of the U-shaped coiled spring ring skeletons penetrating through the through holes.

[0010] Furthermore, the interior of the black PTFE light-shielding cloth is provided with a sterilization-grade filter membrane, and the U-shaped coiled spring frame penetrates the interlayer between the sterilization-grade filter membrane and the black PTFE light-shielding cloth.

[0011] Furthermore, a correction wheel is installed at the bottom end of the support frame near the through hole, and a U-shaped coiled spring ring skeleton passes through the correction wheel.

[0012] Furthermore, an inner groove is embedded on one side of the fermentation tank, and a driven magnet is installed near the inner side of the fermentation tank in the inner groove, and a wide-bladed axial flow propeller is installed at the top of the driven magnet. The magnetic stirring structure includes a mounting plate, which is installed on the outside of the fermentation tank. A drive motor is installed in the middle of the mounting plate, and an active magnet is installed at the output end of the drive motor. The active magnet is embedded in the groove of the inner groove, and the active magnet and the driven magnet are driven by magnetic transmission.

[0013] A fermentation process for osmanthus flowers using an osmanthus fermentation tank includes the following steps: S1. Raw material pretreatment: After picking osmanthus flowers, remove branches, leaves and moldy petals. Quickly spray and wash with clean water and place in the sun to dry to prevent water accumulation and deterioration. Drain the osmanthus flowers, add edible antibacterial salt and gently mix. Let them wilt at room temperature for 2-3 hours to lock in the fragrance and inhibit surface bacteria. S2. Sterilization and Feeding: Start the front-end osmanthus fermentation device for sealed sterilization. Use steam sterilization for 15-20 minutes to remove miscellaneous bacteria from the tank. Cool to room temperature, add wilted osmanthus flowers into the fermentation tank, turn on the magnetic stirring structure and stir slowly for 3-5 minutes. Adjust the device temperature to 22-25℃ and continue sealed liquid fermentation for 365 days. The osmanthus fermentation tank uses a micro-pressure relief structure to lock in the osmanthus fragrance and prevent the aromatic substances from volatilizing and being lost. S3. Multi-stage filtration and sterilization: After the osmanthus liquid fermentation is completed, it passes through a multi-stage filtration assembly, sequentially through a coarse filter screen, a fine filter membrane, and a sterile filter cartridge for three-stage filtration to separate the osmanthus residue and obtain the original osmanthus liquid.

[0014] A type of osmanthus wine prepared using osmanthus fermentation technology includes the following steps: S1. Rinse the glutinous rice thoroughly and soak it in water for 6-8 hours until the rice grains can be crushed with your fingers. Take it out and steam it until it is cooked on the outside and soft on the inside, with no undercooked parts. Let it cool to 30-32℃ for later use. S2. Sterilization and feeding of the device: Start the front-end osmanthus fermentation device for sealed sterilization, use steam sterilization for 15-20 minutes to remove miscellaneous bacteria in the tank, cool to room temperature, put glutinous rice into the fermentation tank, turn on the magnetic stirring structure and stir slowly for 3-5 minutes, and place it in the fermentation bucket for fermentation.

[0015] S3. Activate the yeast: Activate the sweet wine yeast with a small amount of purified water at 30℃ for 5-10 minutes, spray it evenly into the glutinous rice bucket, and gently mix it again using the magnetic stirring structure to ensure that the yeast is evenly distributed.

[0016] S4. Constant Temperature Pre-Fermentation: Close the sealed chamber of the glutinous rice fermentation tank, start the indoor intelligent temperature control system, set the fermentation temperature to 28-30℃, and maintain constant temperature and seal for 48-72 hours. During the fermentation process, start the magnetic stirring structure to stir at low speed once every 12 hours for 1-2 minutes each time to release the carbon dioxide produced by fermentation and promote uniform saccharification and fermentation.

[0017] S5. Sugar-supplemented liquid fermentation: After the pre-fermentation is completed, add purified water and rock sugar to the glutinous rice fermentation tank, turn on the magnetic stirring structure and stir until the rock sugar is completely dissolved, adjust the device to control the temperature to 22-25℃, and continue the sealed liquid fermentation for 365 days.

[0018] S6. Multi-stage filtration and sterilization: After the glutinous rice liquid is fermented, it passes through a multi-stage filtration assembly, sequentially through a coarse filter, a fine filter membrane, and a sterile filter cartridge for three-stage filtration to separate the rice grain sediment and obtain the original glutinous rice wine liquid.

[0019] S7. Low-temperature static aging: The filtered original glutinous rice wine and osmanthus liquid are mixed and transferred back into the fermentation tank. The temperature is set at 10-15℃ and the mixture is aged in a sealed container for more than 1000 days to allow the wine to naturally mature, the floral and wine aromas to fully blend, and the astringency to be removed.

[0020] This invention provides an improved osmanthus fermentation process and a method for preparing osmanthus wine using this process, which has the following improvements and advantages compared to the prior art: Firstly, by using food-grade black PTFE light-blocking cloth, pressure is released while simultaneously achieving light-blocking and aroma preservation. This prevents the decomposition of terpenes, flavonoids, and natural pigments in osmanthus by light, thus preserving the flavor and color of the fermented osmanthus. Furthermore, the simple structure of the black PTFE light-blocking cloth, compared to a breather valve (which lacks a metal valve core and rubber sealing ring), offers better stability and is more suitable for the long fermentation period of osmanthus wine (up to 4 years). During use, the expansion degree and frequency of the black PTFE light-blocking cloth are observed, allowing for judgment of the fermentation status without opening the lid, distinguishing between the main fermentation period, the post-fermentation maturation period, and the completion point of fermentation, thus avoiding problems such as uneven, incomplete, or excessive fermentation and the invasion of foreign bacteria. Additionally, a resilient U-shaped coiled spring frame is inserted around the black PTFE light-blocking cloth. When unfolded, it can serve as the skeleton for the light-blocking cloth. The U-shaped spring ring skeleton is made of 316L stainless steel. Under pressure, it can be rolled up and folded into a flat, small size. After release, it automatically rebounds and unfolds by constant spring tension, forming a ring-shaped rigid support with a fixed diameter. Even when there is no gas production in the later stage of fermentation, it can still support the light-blocking cloth to prevent it from collapsing and contaminating the fermentation liquid. In addition, the four evenly distributed U-shaped spring ring skeletons can also evenly flatten the black PTFE light-blocking cloth, avoiding the problem of local stretching, thinning, and light transmission. The U-shaped spring ring skeleton is nested in the inner wall of the bag of black PTFE light-blocking cloth and sterile filter membrane, with no exposed metal surface to avoid corrosion from fermentation gases. In addition, the skeleton can be marked with scales to distinguish the main fermentation period, the post-ripening period, and the fermentation termination period in more detail.

[0021] Secondly, the drive motor is mounted on the outside of the bottom of the fermentation tank via a mounting plate. Starting the drive motor rotates the active magnet, which in turn drives the driven magnet mounted on the inner groove to rotate via magnetic transmission between its positive and negative poles. The driven magnet then drives the wide-bladed axial flow propeller to rotate, thus causing the fermentation liquid to flow. This structure, through non-contact magnetic transmission, protects the motor and avoids leakage and corrosion problems caused by through-holes. The bottom magnetic agitation, powered from the bottom of the tank, combined with the wide-bladed axial flow propeller, creates a uniform axial circulation throughout the tank at low speeds. This completely suspends the osmanthus solids settled at the bottom, resulting in more uniform sugar content, yeast concentration, alcohol content, and pH value throughout the tank. The fermentation progress is synchronized at every point, avoiding incomplete or excessive fermentation in certain areas. Simultaneously, it promptly removes carbon dioxide produced during bottom fermentation, preventing carbon dioxide accumulation that inhibits yeast activity. Attached Figure Description

[0022] The present invention will be further explained below with reference to the accompanying drawings and embodiments: Figure 1 This is a three-dimensional structural diagram of the present invention; Figure 2 This is a first three-dimensional schematic diagram of the micro-pressure relief structure of the present invention; Figure 3 This is a first explosion diagram of the micro-pressure relief structure of the present invention; Figure 4 This is a second explosion diagram of the micro-pressure relief structure of the present invention; Figure 5 For the present invention Figure 4 Enlarged structural diagram at point A in the middle; Figure 6 For the present invention Figure 4 Enlarged structural diagram at point B; Figure 7 This is a cross-sectional schematic diagram of the black PTFE light-blocking cloth of the present invention; Figure 8 This is a second three-dimensional schematic diagram of the micro-pressure relief structure of the present invention; Figure 9 This is a first internal schematic diagram of the micro-pressure relief structure of the present invention; Figure 10 This is a second internal schematic diagram of the micro-pressure relief structure of the present invention; Figure 11 This is an exploded view of the magnetic stirring structure of the present invention.

[0023] Explanation of reference numerals in the attached drawings: 1. Fermentation tank support frame; 2. Fermentation components; 201. Fermentation tank; 202. Protective outer ring; 203. Protective inner ring; 204. Through hole; 205. Inner groove; 3. Micro-pressure relief structure; 301. Black PTFE light-blocking cloth; 302. Support frame; 303. U-shaped coiled spring ring skeleton; 304. Correction wheel; 305. Sterilization-grade filter membrane; 4. Magnetic stirring structure; 401. Drive motor; 402. Wide-blade axial flow propeller; 403. Driven magnet; 404. Active magnet; 405. Mounting plate. Detailed Implementation

[0024] The present invention will now be described in detail, and the technical solutions in the embodiments of the present invention will be clearly and completely described. 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.

[0025] This invention provides an improved osmanthus fermentation process and the preparation of osmanthus wine using this process, such as... Figure 1-11 As shown in the figure, an osmanthus fermentation tank includes a fermentation tank support frame 1. The fermentation component 2 is mounted on the top of the support frame 1, and the fermentation component 2 includes a fermentation tank 201. The fermentation tank 201 holds the fermented osmanthus liquid. In use, the fermentation tank 201 is first placed in a pre-set groove on the top of the support frame 1. Multiple sets of fermentation tanks 201 can be placed according to production volume. The fermentation tank 201 is installed in a pre-set through groove at the top of the fermentation tank support frame 1. A protective inner ring 203 is installed at the top of the fermentation tank 201, and a protective outer ring 202 is fitted around the outer side of the protective inner ring 203. A through hole 204 is provided at the bottom edge of the protective inner ring 203, and there are four sets of through holes 204, which are distributed in a ring around the center line of the protective inner ring 203. The top of the fermentation component 2 is equipped with a micro-pressure relief structure 3, which includes a black PTFE light-blocking cloth 301. The black PTFE light-blocking cloth 301 automatically rolls up. By using the food-contact black PTFE light-blocking cloth 301 to relieve pressure, it also achieves the function of light blocking and aroma preservation, preventing the decomposition of terpenes, flavonoids and natural pigments in osmanthus by light, thus preserving the flavor and color of fermented osmanthus. Moreover, the black PTFE light-blocking cloth 301 has a simple structure, without a metal valve core or rubber sealing ring compared to a breather valve, and has good stability. It is more suitable for the fermentation period of osmanthus wine, which can last up to 4 years. During use, the expansion degree and expansion frequency of the black PTFE light-blocking cloth 301 can be observed to judge the fermentation status without opening the lid, distinguishing the main fermentation period, the post-ripening period and the fermentation completion point, thus avoiding problems such as uneven, incomplete, over-fermentation and invasion of foreign bacteria. The bottom end of the black PTFE light-blocking cloth 301 is installed on the side of the bottom end of the inner protective ring 203 near the outer protective ring 202. The black PTFE light-blocking cloth 301 is positioned between the inner protective ring 203 and the outer protective ring 202 to prevent it from falling and accumulating, thus contaminating the fermentation liquid. Support frames 302 are installed at four points on the top of the fermentation tank 201, and U-shaped spring ring skeletons 303 are installed around the surface of the support frames 302. The top of the U-shaped spring ring skeletons 303 passes through the through holes 204. By inserting the resilient U-shaped spring ring skeletons 303 around the black PTFE light-blocking cloth 301, it can serve as the skeleton of the light-blocking cloth when unfolded. The U-shaped spring ring skeletons 303 are made of 316L stainless steel. They can be rolled up and folded into a flat small size under pressure, and automatically rebound and unfolded by constant spring tension after release, forming a ring-shaped rigid support of fixed diameter. When there is no gas production in the later stage of fermentation... It can also support the light-blocking cloth, preventing it from collapsing and contaminating the fermentation liquid later. In addition, the four evenly distributed U-shaped spring ring skeletons 303 can evenly flatten the black PTFE light-blocking cloth 301, avoiding the problem of local stretching, thinning, and light transmission. During use, the U-shaped spring ring skeletons 303 contract to drive the black PTFE light-blocking cloth 301 to roll up, and the black PTFE light-blocking cloth 301 is stored in the interlayer between the inner protective ring 203 and the outer protective ring 202. When gas is generated during fermentation inside the fermentation tank 201, the negative pressure can support the black PTFE light-blocking cloth 301, and the U-shaped spring ring skeletons 303 will open under pressure. The black PTFE light-shielding cloth 301 contains a sterile filter membrane 305. A U-shaped coiled spring ring skeleton 303 penetrates the interlayer between the sterile filter membrane 305 and the black PTFE light-shielding cloth 301. The U-shaped coiled spring ring skeleton 303 is nested inside the inner wall of the bag between the black PTFE light-shielding cloth 301 and the sterile filter membrane 305, with no exposed metal surface to avoid corrosion from fermentation gases. Scales can also be marked on the skeleton to distinguish the main fermentation period, the post-ripening period, and the fermentation termination period. A straightening wheel 304 is installed at the bottom end of the support frame 302 near the through hole 204, and the U-shaped coil spring ring skeleton 303 passes through the straightening wheel 304. The function of the straightening wheel 304 is to straighten the U-shaped coil spring ring skeleton 303 and prevent it from bending. A magnetic stirring structure 4 is installed on one side of the bottom of the fermentation component 2, and the magnetic stirring structure 4 stirs the fermenting osmanthus liquid. A groove 205 is embedded on one side of the fermentation tank 201, and a driven magnet 403 is installed on the inner side of the groove 205 near the fermentation tank 201, and a wide-bladed axial flow propeller 402 is installed on the top of the driven magnet 403. The magnetic stirring structure 4 includes a mounting plate 405, which is installed on the outside of the fermentation tank 201. A drive motor 401 is installed in the middle of the mounting plate 405. The drive motor 401 is mounted on the outside of the bottom of the fermentation tank 201 via the mounting plate 405. An active magnet 404 is installed at the output end of the drive motor 401. By starting the drive motor 401, the active magnet 404 is driven to rotate. The active magnet 404 is embedded in the groove of the inner groove 205. The active magnet 404 and the driven magnet 403 are driven by magnetic transmission. The active magnet 404 drives the driven magnet 403 mounted on the inner groove 205 to rotate through the magnetic transmission of positive and negative poles. The driven magnet 403 drives the wide-blade axial flow propeller 402 to rotate, thereby driving the flow of the fermentation liquid. This structure can achieve this through non-contact magnetic transmission. To protect the safety of the main component, the motor, and to avoid leakage and corrosion caused by through-holes, the bottom magnetic agitator generates power from the bottom of the tank. Combined with the wide-blade axial flow propeller 402, low-speed operation creates a uniform axial circulation throughout the tank. This completely suspends the osmanthus solids settled at the bottom, resulting in more uniform sugar content, yeast concentration, alcohol content, and pH value throughout the tank. Fermentation progress is synchronized across all areas, preventing incomplete or excessive fermentation in certain areas. Simultaneously, it promptly removes carbon dioxide produced during bottom fermentation, preventing carbon dioxide accumulation that inhibits yeast activity. Specifically, during the first 30 days of the main fermentation period, intermittent stirring 2-3 times daily for 10 minutes each time; during the post-fermentation period (30 days to 12 months), low-speed stirring once daily for 5 minutes each time is sufficient. Continuous operation is not required to avoid excessive stirring that could cause yeast flocculation and sedimentation.

[0026] A fermentation process for osmanthus flowers using an osmanthus fermentation tank includes the following steps: S1. Raw material pretreatment: After picking osmanthus flowers, remove branches, leaves and moldy petals. Quickly spray and wash with clean water and place in the sun to dry to prevent water accumulation and deterioration. Drain the osmanthus flowers, add edible antibacterial salt and gently mix. Let them wilt at room temperature for 2-3 hours to lock in the fragrance and inhibit surface bacteria. S2. Sterilization and Feeding: Start the front-end osmanthus fermentation device for sealed sterilization. Use steam sterilization for 15-20 minutes to remove miscellaneous bacteria from the tank. Cool to room temperature and add wilted osmanthus flowers into the fermentation tank. Turn on the magnetic stirring structure 4 and stir slowly for 3-5 minutes. Adjust the device temperature to 22-25℃ and continue sealed liquid fermentation for 365 days. The osmanthus fermentation tank uses the micro-pressure relief structure 3 to lock in the osmanthus fragrance and prevent the aromatic substances from volatilizing and being lost. S3. Multi-stage filtration and sterilization: After the osmanthus liquid fermentation is completed, it passes through a multi-stage filtration assembly, sequentially through a coarse filter screen, a fine filter membrane, and a sterile filter cartridge for three-stage filtration to separate the osmanthus residue and obtain the original osmanthus liquid.

[0027] A method for preparing osmanthus wine using osmanthus fermentation includes the following steps: S1. Rinse the glutinous rice thoroughly and soak it in water for 6-8 hours until the rice grains can be crushed with your fingers. Take it out and steam it until it is cooked on the outside and soft on the inside, with no undercooked parts. Let it cool to 30-32℃ for later use. S2. Sterilization and feeding of the device: Start the front-end osmanthus fermentation device for sealed sterilization, use steam sterilization for 15-20 minutes, empty the miscellaneous bacteria in the tank, cool to room temperature, put glutinous rice into the fermentation tank, turn on the magnetic stirring structure 4 and stir slowly for 3-5 minutes, and place it in the fermentation bucket for fermentation.

[0028] S3. Activate the yeast: Activate the sweet wine yeast with a small amount of purified water at 30℃ for 5-10 minutes, spray it evenly into the glutinous rice bucket, and gently mix it again using the magnetic stirring structure 4 to ensure that the yeast is evenly distributed.

[0029] S4. Constant Temperature Pre-Fermentation: Close the sealed chamber of the glutinous rice fermentation tank, start the indoor intelligent temperature control system, set the fermentation temperature to 28-30℃, and maintain constant temperature and seal for 48-72 hours. During the fermentation process, start the magnetic stirring structure 4 to stir at low speed once every 12 hours for 1-2 minutes each time to release the carbon dioxide produced by fermentation and promote uniform saccharification and fermentation.

[0030] S5. Sugar-supplemented liquid fermentation: After the pre-fermentation is completed, add purified water and rock sugar to the glutinous rice fermentation tank, turn on the magnetic stirring structure 4 and stir until the rock sugar is completely dissolved. Adjust the temperature of the device to 22-25℃ and continue the sealed liquid fermentation for 365 days.

[0031] S6. Multi-stage filtration and sterilization: After the glutinous rice liquid is fermented, it passes through a multi-stage filtration assembly, sequentially through a coarse filter, a fine filter membrane, and a sterile filter cartridge for three-stage filtration to separate the rice grain sediment and obtain the original glutinous rice wine liquid.

[0032] S7. Low-temperature static aging: The filtered original glutinous rice wine and osmanthus liquid are mixed and transferred back into the fermentation tank. The temperature is set at 10-15℃ and the mixture is aged in a sealed container for more than 1000 days to allow the wine to naturally mature, the floral and wine aromas to fully blend, and the astringency to be removed.

[0033] Working principle: First, when using, place the fermentation tank 201 in the pre-set groove at the top of the fermentation tank support frame 1. Multiple sets of fermentation tanks 201 can be placed according to the production volume. When in use, the U-shaped coil spring ring skeleton 303 retracts to drive the black PTFE light-blocking cloth 301 to roll up. The black PTFE light-blocking cloth 301 is stored in the interlayer between the inner protective ring 203 and the outer protective ring 202. When the fermentation inside the fermentation tank 201 produces gas, it can support the black PTFE light-blocking cloth 301 through negative pressure. The U-shaped coil spring ring skeleton 303 will be opened under pressure. The function of the straightening wheel 304 is to straighten the U-shaped coil spring ring skeleton 303 and prevent the U-shaped coil spring ring skeleton 303 from bending.

[0034] Then, the drive motor 401 is installed on the outside of the bottom of the fermentation tank 201 via the mounting plate 405. By starting the drive motor 401, the active magnet 404 is driven to rotate. The active magnet 404 drives the driven magnet 403 sleeved on the inner groove 205 to rotate through the magnetic transmission of the positive and negative poles. The driven magnet 403 drives the wide-blade axial flow propeller 402 to rotate, which can drive the flow of fermentation liquid. This structure can protect the safety of the main component motor through non-contact magnetic transmission and avoid leakage and corrosion caused by through-holes. The bottom magnetic agitation starts from the bottom of the tank. With the wide-blade axial flow propeller 402, the low-speed operation can form a uniform axial circulation flow throughout the tank. This can completely suspend the osmanthus solids that have settled at the bottom of the tank, making the sugar content, yeast concentration, alcohol content and pH value of the whole tank more uniform. The fermentation progress of each part is completely synchronized, avoiding the problems of incomplete fermentation and over-fermentation in some areas. At the same time, it can timely remove the carbon dioxide produced by fermentation at the bottom, preventing the accumulation of carbon dioxide and inhibiting yeast activity.

[0035] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A fermentation barrel for osmanthus flowers, comprising a fermentation barrel support frame (1), characterized in that: The fermentation tank support frame (1) is equipped with a fermentation component (2) at its top, and the fermentation component (2) includes a fermentation tank (201) in which fermented osmanthus liquid is placed. The fermentation component (2) is equipped with a micro-pressure relief structure (3) at its top, and the micro-pressure relief structure (3) includes a black PTFE light-blocking cloth (301), which automatically rewinds. A magnetic stirring structure (4) is installed on one side of the bottom of the fermentation component (2), and the magnetic stirring structure (4) stirs the fermented osmanthus liquid.

2. The osmanthus fermentation tank according to claim 1, characterized in that: The fermentation tank (201) is installed in the through groove at the top of the fermentation tank support frame (1). The top of the fermentation tank (201) is equipped with a protective inner ring (203), and a protective outer ring (202) is fitted on the outside of the protective inner ring (203).

3. The osmanthus fermentation tank according to claim 2, characterized in that: The protective inner ring (203) has a through hole (204) at the bottom edge, and there are four sets of through holes (204) arranged in a ring around the center line of the protective inner ring (203).

4. The osmanthus fermentation tank according to claim 3, characterized in that: The bottom end of the black PTFE light-blocking cloth (301) is installed on the side of the bottom end of the inner protective ring (203) near the outer protective ring (202), and the black PTFE light-blocking cloth (301) is located between the inner protective ring (203) and the outer protective ring (202).

5. The osmanthus fermentation tank according to claim 4, characterized in that: Support frames (302) are installed at four positions on the top of the fermentation tank (201), and U-shaped coiled spring ring skeletons (303) are installed around the surface of the support frames (302), with the top of the U-shaped coiled spring ring skeletons (303) penetrating through the through hole (204).

6. The osmanthus fermentation tank according to claim 5, characterized in that: The black PTFE light-blocking cloth (301) has a sterile filter membrane (305) inside, and the U-shaped coiled spring frame (303) passes through the interlayer between the sterile filter membrane (305) and the black PTFE light-blocking cloth (301).

7. The osmanthus fermentation tank according to claim 6, characterized in that: The support frame (302) has a correction wheel (304) installed at the bottom end near the through hole (204), and the U-shaped coil spring ring skeleton (303) passes through the correction wheel (304).

8. The osmanthus fermentation tank according to claim 1, characterized in that: The fermentation tank (201) has an inner groove (205) embedded on one side, and a driven magnet (403) is installed on the inner side of the inner groove (205) near the inner side of the fermentation tank (201), and a wide-bladed axial flow propeller (402) is installed on the top of the driven magnet (403). The magnetic stirring structure (4) includes a mounting plate (405), which is installed on the outside of the fermentation tank (201). A drive motor (401) is installed in the middle of the mounting plate (405), and an active magnet (404) is installed at the output end of the drive motor (401). The active magnet (404) is embedded in the groove of the inner groove (205), and the active magnet (404) and the driven magnet (403) are driven by magnetic transmission.

9. An osmanthus fermentation process using the osmanthus fermentation tank according to claims 1-8, characterized in that... This includes the following steps: S1. Raw material pretreatment: After picking osmanthus flowers, remove branches, leaves and moldy petals. Quickly spray and wash with clean water and place in the sun to dry to prevent water accumulation and deterioration. Drain the osmanthus flowers, add edible antibacterial salt and gently mix. Let them wilt at room temperature for 2-3 hours to lock in the fragrance and inhibit surface bacteria. S2. Sterilization and feeding of the device: Start the front-end osmanthus fermentation device for closed sterilization, use steam sterilization for 15-20 minutes, drain the miscellaneous bacteria in the tank, cool to room temperature, put the wilted osmanthus into the fermentation tank, turn on the magnetic stirring structure (4) and stir slowly for 3-5 minutes, adjust the device temperature control to 22-25℃, and continue closed liquid fermentation for 365 days. The osmanthus fermentation tank can lock in the osmanthus fragrance by using the micro-pressure relief structure (3) to prevent the aromatic substances from volatilizing and being lost. S3. Multi-stage filtration and sterilization: After the osmanthus liquid fermentation is completed, it passes through a multi-stage filtration assembly, sequentially through a coarse filter screen, a fine filter membrane, and a sterile filter cartridge for three-stage filtration to separate the osmanthus residue and obtain the original osmanthus liquid.

10. An osmanthus wine prepared using the osmanthus fermentation process of claim 9, characterized in that... This includes the following steps: S1. Rinse the glutinous rice thoroughly and soak it in water for 6-8 hours until the rice grains can be crushed with your fingers. Take it out and steam it until it is cooked on the outside and soft on the inside, with no undercooked parts. Let it cool to 30-32℃ for later use. S2. Sterilization and feeding of the device: Start the front-end osmanthus fermentation device for closed sterilization, use steam sterilization for 15-20 minutes, empty the miscellaneous bacteria in the tank, cool to room temperature, put glutinous rice into the fermentation tank, turn on the magnetic stirring structure (4) and stir slowly for 3-5 minutes, and place it in the fermentation bucket for fermentation. S3. Activate the yeast: Activate the sweet wine yeast with a small amount of pure water at 30℃ for 5-10 minutes, spray it evenly into the glutinous rice bucket, and start the magnetic stirring structure (4) again to gently mix it to ensure that the yeast is evenly distributed. S4. Constant temperature pre-fermentation: Close the sealed chamber of the glutinous rice fermentation tank, start the indoor intelligent temperature control system, set the fermentation temperature to 28-30℃, and perform constant temperature sealed fermentation for 48-72 hours. During the fermentation process, start the magnetic stirring structure (4) every 12 hours to stir at low speed once for 1-2 minutes each time to release the carbon dioxide produced by fermentation and promote the uniform saccharification and fermentation. S5, Sugar-supplemented liquid fermentation: After the pre-fermentation is completed, add pure water and rock sugar to the glutinous rice fermentation tank, turn on the magnetic stirring structure (4) and stir until the rock sugar is completely dissolved. Adjust the device to control the temperature to 22-25℃ and continue the sealed liquid fermentation for 365 days. S6. Multi-stage filtration and sterilization: After the glutinous rice liquid is fermented, it passes through a multi-stage filtration component, sequentially through a coarse filter, a fine filter membrane, and a sterile filter cartridge for three-stage filtration to separate the rice grain sediment and obtain the original glutinous rice wine liquid. S7. Low-temperature static aging: The filtered original glutinous rice wine and osmanthus liquid are mixed and transferred back into the fermentation tank. The temperature is set at 10-15℃ and the mixture is aged in a sealed container for more than 1000 days to allow the wine to naturally mature, the floral and wine aromas to fully blend, and the astringency to be removed.

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