Temperature-controlled bacteria cultivation saccharification box for rice wine production

Abstract

The utility model discloses a temperature-control bacterium cultivation saccharification box for rice wine production. The temperature-control bacterium cultivation saccharification box comprises a saccharification device main body, a base is arranged on the saccharifying device main body, a lifting mechanism is arranged on the base, a saccharifying box is rotationally mounted on the base, a saccharifying groove is formed in the saccharifying box, a pushing mechanism is arranged in the saccharifying groove and comprises a pushing plate, the pushing plate is mounted in the saccharifying groove, a connecting shaft is mounted on the pushing plate, and a driving sliding rail is mounted on one side of the saccharifying box; a toothed plate sliding rail is arranged on the other side of the saccharifying box, and a toothed plate is slidably mounted at the bottom of the toothed plate sliding rail; according to the utility model, the saccharifying box is inclined through the telescopic rod and the rotating support at the bottom of the base, so that raw materials in the saccharifying tank can slide down to the discharge port under the action of gravity, and meanwhile, the driving assembly moves along the driving slide rail to drive the material pushing plate to move from the high point to the low point of the saccharifying tank, so that the raw materials adhered to the soaking plate in the saccharifying tank are pushed to slide down; the raw materials in the saccharifying box do not need to be transferred and cleaned manually, so that labor and time are saved.

Description

Technical Field

[0001] The utility model relates to the technical field of rice wine production, in particular to a temperature-controlled bacteria-cultivating saccharification box for rice wine production. Background Art

[0002] Saccharification is a key step in rice wine brewing. It converts starch into sugar. During the saccharification process, the control of temperature and time is very important. Generally speaking, the saccharification temperature should be kept between 50-60 degrees Celsius for 2-3 hours. At the same time, it should be stirred regularly to ensure that the starch is evenly dispersed.

[0003] In the rice wine production process, the saccharified raw materials need to be manually transferred out of the saccharification box. In large-scale production, manual operation is time-consuming and labor-intensive. Therefore, a temperature-controlled bacterial culture saccharification box for rice wine production is needed to meet people's needs. Utility Model Content

[0004] The purpose of the utility model is to provide a temperature-controlled bacteria-cultivating saccharification box for rice wine production to solve the problems raised in the above-mentioned background technology.

[0005] To achieve the above object, the utility model provides the following technical solution: a temperature-controlled bacterial culture saccharification box for rice wine production, comprising a saccharification device body; the saccharification device body is provided with a base, the base is provided with a lifting mechanism, a saccharification box is rotatably mounted on the base, a saccharification tank is provided in the saccharification box, and a material pushing mechanism is provided in the saccharification tank;

[0006] Preferably, the pushing mechanism includes a pushing plate, which is installed in the saccharification tank, and a connecting shaft is installed on the pushing plate. Slide grooves are provided on both sides of the saccharification box, and both ends of the connecting shaft are slidably installed in the slide grooves. A driving slide rail is installed on one side of the saccharification box, and a toothed plate slide rail is provided on the other side of the saccharification box. A toothed plate is slidably installed at the bottom of the toothed plate slide rail, and a driving assembly is slidably installed on the driving slide rail. A connecting bearing is installed on the driving assembly, one end of the connecting shaft is rotatably installed in the connecting bearing, and a toothed disk is installed on the other end of the connecting shaft, and the toothed disk is meshed with the toothed plate.

[0007] Preferably, the lifting mechanism includes a rotating support, which is mounted on one end of the base, and the saccharification box is rotatably mounted on the rotating support. A telescopic rod is provided on the base, and the other end of the telescopic rod is rotatably mounted on the bottom of the saccharification box. A buffer column is installed at the bottom of the saccharification box.

[0008] Preferably, a buffer groove is provided in the buffer column, a spring and a slide rod are slidably installed in the buffer groove, one end of the spring is installed on the inner wall of the buffer groove, and the other end of the spring is installed on the slide rod.

[0009] Preferably, a T-shaped slide groove is provided at the bottom of the toothed plate slide rail, a pulley is installed at the top of the toothed plate, and the pulley is slidably installed in the T-shaped slide groove.

[0010] Preferably, a front limit block is installed at one end of the toothed plate slide rail, and a rear limit hole is installed at the other end of the toothed plate slide rail, and the two ends of the toothed plate are respectively matched with the front limit block and the rear limit hole.

[0011] Preferably, a soaking plate is installed at the bottom of the saccharification tank, and a heating chamber is provided at the bottom of the soaking plate.

[0012] Preferably, a temperature control component is installed on one side of the saccharification box, a heating rod is installed on the temperature control component, and the heating rod is installed in the heating chamber.

[0013] Compared with the prior art, the beneficial effects of the utility model are:

[0014] (1) The utility model tilts the saccharification box through the telescopic rod and the rotating support at the bottom of the base, so that the raw materials in the saccharification tank can slide toward the discharge port under the action of gravity. At the same time, the driving component moves along the driving slide rail, driving the push plate to move from the high point to the low point of the saccharification tank, so that the raw materials in the saccharification tank that are stuck to the heat-spreading plate are pushed to slide downward, and it is no longer necessary to manually transfer and clean the raw materials in the saccharification box, thereby saving labor and time.

[0015] (2) The raw materials are evenly spread on the soaking plate in the saccharification box. The raw materials are first quickly cooled down after cooking by increasing the contact area with the air to reach a temperature suitable for saccharification. The raw materials are then kept within a suitable temperature range by the heating rod in the heating chamber at the bottom of the soaking plate. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 This is a three-dimensional structural schematic diagram of a temperature-controlled bacterial culture saccharification box for rice wine production proposed by the utility model;

[0017] Figure 2 This is a schematic diagram of the structure of a pushing mechanism and a lifting mechanism of a temperature-controlled bacterial culture saccharification box for rice wine production proposed by the utility model;

[0018] Figure 3 This is a schematic cross-sectional structure diagram of a base and a saccharification box of a temperature-controlled bacterial culture saccharification box for rice wine production proposed by the utility model;

[0019] Figure 4 This is a schematic cross-sectional structure diagram of a buffer tank and other structures of a temperature-controlled bacterial culture saccharification box for rice wine production proposed by the utility model;

[0020] Figure 5The utility model is a schematic cross-sectional structure diagram of a saccharification tank and a heating chamber of a temperature-controlled bacterial culture saccharification box for rice wine production.

[0021] In the figure: 1. saccharification device body; 2. base; 3. saccharification box; 4. pushing mechanism; 5. lifting mechanism; 301. saccharification tank; 302. heating chamber; 303. heat plate; 304. temperature control component; 305. heating rod; 401. pushing plate; 402. connecting shaft; 403. slide groove; 404. driving slide rail; 405. toothed plate slide rail; 406. toothed plate; 407. driving component; 408. connecting bearing; 409. toothed disc; 410. T-shaped slide groove; 411. pulley; 412. front limit block; 413. rear limit hole; 501. rotating support; 502. telescopic rod; 503. buffer column; 504. buffer groove; 505. spring; 506. slide rod. DETAILED DESCRIPTION

[0022] The following will be combined with the drawings in the embodiments of the utility model to clearly and completely describe the technical solutions in the embodiments of the utility model. Obviously, the described embodiments are only part of the embodiments of the utility model, not all of the embodiments. Based on the embodiments in the utility model, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the utility model.

[0023] Example 1: Please refer to Figure 1-5 The utility model provides a technical solution: a temperature-controlled bacterial culture saccharification box for rice wine production, comprising a saccharification device body 1; in order to solve the problem that the saccharified raw materials need to be manually transferred out of the saccharification box 3 during the rice wine production process, which is time-consuming and laborious, a base 2 is provided on the saccharification device body 1, and a lifting mechanism 5 is provided on the base 2. A saccharification box 3 is rotatably mounted on the base 2, and a saccharification tank 301 is provided in the saccharification tank 3. A pushing mechanism 4 is provided in the saccharification tank 301. When the saccharification step of the rice wine is performed, the raw materials are evenly laid on a heat-spreading plate 303 in the saccharification box 3, and the temperature of the raw materials is maintained by a heating rod 305 in a heating chamber 302. When the saccharification is completed, one end of the saccharification box 3 is lifted by the lifting mechanism 5, and the saccharified raw materials are pushed to the discharge port by the pushing mechanism 4.

[0024] In order to push the raw materials in the saccharification tank 301 to the discharge port, the pushing mechanism 4 includes a pushing plate 401, which is installed in the saccharification tank 301, and a connecting shaft 402 is installed on the pushing plate 401. Slide grooves 403 are provided on both sides of the saccharification box 3, and both ends of the connecting shaft 402 are slidably installed in the slide grooves 403. A driving slide rail 404 is installed on one side of the saccharification box 3, and a toothed plate slide rail 405 is provided on the other side of the saccharification box 3. A toothed plate 406 is slidably installed at the bottom of the toothed plate slide rail 405, and a T-shaped slide groove 410 is provided at the bottom of the toothed plate slide rail 405. A pulley 411 is installed on the top of the toothed plate 406, and the pulley 411 is slidably installed in the T-shaped slide groove 410. A front limit block 412 is installed at one end of the toothed plate slide rail 405, and a front limit block 412 is installed at the other end of the toothed plate slide rail 405. A rear limit hole 413 is installed at one end, and the two ends of the tooth plate 406 are respectively matched with the front limit block 412 and the rear limit hole 413. A driving component 407 is slidably installed on the driving rail 404, and a connecting bearing 408 is installed on the driving component 407. One end of the connecting shaft 402 is rotatably installed in the connecting bearing 408, and a toothed disc 409 is installed at the other end of the connecting shaft 402. The toothed disc 409 is meshed with the toothed plate 406. When saccharification is completed, the driving component 407 on the side of the saccharification box 3 moves along the driving rail 404, and drives the push plate 401 to move from the high point of the saccharification tank 301 to the low point through the connecting bearing 408 and the connecting shaft 402, so as to push the raw materials in the saccharification tank 301 that are stuck to the heat soaking plate 303 to slide downward and enter the discharge port at the low point. When the connecting shaft 402 slides in the slide grooves 403 on both sides of the saccharification box 3, the toothed disc 409 at one end of the connecting shaft 402 drives the toothed plate 406 to move synchronously. When the toothed plate 406 slides to the front limit block 412 of the toothed plate slide rail 405, the toothed plate 406 is limited by the front limit block 412, so that the toothed plate 406 cannot continue to slide synchronously with the toothed disc 409, and the driving component 407 drives the connecting shaft 402 to continue to move. At this time, under the meshing action of the toothed disc 409 and the toothed plate 406, the toothed disc 409 drives the push plate 401 to rotate a certain angle, so that the bottom of the push plate 401 is away from the heat soaking plate 303 and the raw materials. At this time, the driving component 407 moves in the opposite direction, driving the push plate 401 to move from the low point to the high point of the saccharification tank 301. The toothed disc 409 and the toothed plate 406 slide synchronously again, and when the toothed plate 406 contacts the rear limiting hole 413 of the toothed plate slide rail 405, the rear limiting hole 413 limits the toothed plate 406, so that the toothed plate 406 cannot continue to slide synchronously with the toothed disc 409, and under the meshing action of the toothed disc 409 and the toothed plate 406, the toothed disc 409 drives the pushing plate 401 to rotate in the opposite direction, and at this time the pushing plate 401 returns to the initial position, and when the pushing plate 401 moves from the high point to the low point of the saccharification tank 301, it can push the raw materials stuck on the heat equalizing plate 303 in the saccharification tank 301 to slide downward, and when the pushing plate 401 moves from the low point to the high point of the saccharification tank 301, the pushing plate 401 is away from the heat equalizing plate 303 and the raw materials to prevent the raw materials at the bottom of the saccharification tank 301 from being brought back to the high point.

[0025] The working principle is as follows: when the saccharification step of rice wine is being carried out, the raw materials are evenly spread on the heat-spreading plate 303 in the saccharification box 3. By increasing the contact area with the air, the raw materials after steaming are quickly cooled down to reach the temperature conditions suitable for saccharification. The raw materials are kept in a suitable temperature range by the heating rod 305 in the heating cavity 302 at the bottom of the heat-spreading plate 303. When the raw materials are spread flat, the push plate 401 is located at the end of the saccharification tank 301 away from the discharge port. When the saccharification is completed, the telescopic rod 502 at the bottom of the base 2 and the rotating support 501 are used to drive the saccharification box 3 to rotate with the rotating support 501 as the fulcrum, so that the saccharification box 3 changes from a horizontal state to an end. The inclined state of the high end and the low end enables the raw materials in the saccharification tank 301 to slide to the discharge port under the action of gravity. At the same time, the driving component 407 on the side of the saccharification box 3 moves along the driving slide rail 404, and drives the push plate 401 to move from the high point to the low point of the saccharification tank 301 through the connecting bearing 408 and the connecting shaft 402, pushing the raw materials in the saccharification tank 301 that stick to the heat plate 303 to slide downward and enter the discharge port at the low point. In the process of the connecting shaft 402 sliding in the slide grooves 403 on both sides of the saccharification box 3, the toothed disc 409 at one end of the connecting shaft 402 will drive the toothed plate 406 to move synchronously. When the toothed plate 406 slides to the toothed plate slide rail 405, the toothed plate 406 is pushed to the toothed plate slide rail 405. When the toothed plate 406 is at the front limit block 412, the toothed plate 406 is limited by the front limit block 412, so that the toothed plate 406 cannot continue to slide synchronously with the toothed disc 409, and the driving component 407 drives the connecting shaft 402 to continue to move. At this time, under the meshing action of the toothed disc 409 and the toothed plate 406, the toothed disc 409 drives the pushing plate 401 to rotate a certain angle, so that the bottom of the pushing plate 401 is away from the heat soaking plate 303 and the raw materials. At this time, the driving component 407 moves in the opposite direction, driving the pushing plate 401 to move from the low point to the high point of the saccharification tank 301. At this time, the toothed disc 409 and the toothed plate 406 slide synchronously again. When the toothed plate 406 and the rear limit of the toothed plate slide rail 405 When the hole 413 contacts, the rear limit hole 413 limits the tooth plate 406, so that the tooth plate 406 cannot continue to slide synchronously with the tooth disk 409, and under the meshing action of the tooth disk 409 and the tooth plate 406, the tooth disk 409 drives the push plate 401 to rotate in the opposite direction. At this time, the push plate 401 returns to the initial position. When the push plate 401 moves from the high point to the low point of the saccharification tank 301, it can push the raw materials stuck on the heat equalizing plate 303 in the saccharification tank 301 to slide down. When the push plate 401 moves from the low point to the high point of the saccharification tank 301, the push plate 401 is away from the heat equalizing plate 303 and the raw materials to prevent the raw materials at the bottom of the saccharification tank 301 from being brought back to the high point.

[0026] Example 2: Figure 2 and Figure 4The lifting mechanism 5 includes a rotating support 501, which is mounted at one end of the base 2, and the saccharification box 3 is rotatably mounted on the rotating support 501. A telescopic rod 502 is provided on the base 2, and the other end of the telescopic rod 502 is rotatably mounted on the bottom of the saccharification box 3. A buffer column 503 is installed at the bottom of the saccharification box 3, and a buffer groove 504 is opened in the buffer column 503. A spring 505 and a slide bar 506 are slidably installed in the buffer groove 504. One end of the spring 505 is mounted on the inner wall of the buffer groove 504, and the other end of the spring 505 is mounted on the slide bar 506. When saccharification is completed, the telescopic rod 502 and the rotating support 501 at the bottom of the base 2 are used to drive the saccharification box 3 to rotate with the rotating support 501 as the fulcrum, so that the saccharification box 3 changes from a horizontal state to an inclined state with one end high and the other end low, so that the raw materials in the saccharification tank 301 can slide to the discharge port under the action of gravity. The remaining features are the same as those in Example 1.

[0027] Example 3: Figure 3 and Figure 5 In order to keep the raw materials within a suitable temperature range during the saccharification process, a soaking plate 303 is installed at the bottom of the saccharification tank 301, and a heating chamber 302 is provided at the bottom of the soaking plate 303. A temperature control component 304 is installed on one side of the saccharification box 3, and a heating rod 305 is installed on the temperature control component 304. The heating rod 305 is installed in the heating chamber 302. When the saccharification step of rice wine is performed, the raw materials are evenly laid on the soaking plate 303 in the saccharification box 3. By increasing the contact area with the air, the raw materials after steaming are quickly cooled to reach a temperature condition suitable for saccharification. The raw materials are kept within a suitable temperature range by the heating rod 305 in the heating chamber 302 at the bottom of the soaking plate 303. The remaining features are the same as those in Example 1.

[0028] Although the embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A temperature-controlled bacterial culture saccharification box for rice wine production, comprising a saccharification device body (1); characterized in that: The saccharification device body (1) is provided with a base (2), the base (2) is provided with a lifting mechanism (5), a saccharification box (3) is rotatably mounted on the base (2), a saccharification tank (301) is provided in the saccharification tank (301), and a material pushing mechanism (4) is provided in the saccharification tank (301); The pushing mechanism (4) comprises a pushing plate (401), the pushing plate (401) being installed in the saccharification tank (301), a connecting shaft (402) being installed on the pushing plate (401), sliding grooves (403) being provided on both sides of the saccharification box (3), both ends of the connecting shaft (402) being slidably installed in the sliding grooves (403), a driving slide rail (404) being installed on one side of the saccharification box (3), and a toothed plate slide rail being provided on the other side of the saccharification box (3). (405), a toothed plate (406) is slidably mounted at the bottom of the toothed plate slide rail (405), a driving assembly (407) is slidably mounted on the driving slide rail (404), a connecting bearing (408) is mounted on the driving assembly (407), one end of the connecting shaft (402) is rotatably mounted in the connecting bearing (408), and a toothed disc (409) is mounted on the other end of the connecting shaft (402), and the toothed disc (409) is meshed with the toothed plate (406).

2. A temperature-controlled bacterial culture saccharification box for rice wine production according to claim 1, characterized in that: The lifting mechanism (5) comprises a rotating support (501), wherein the rotating support (501) is mounted on one end of the base (2), and the saccharification box (3) is rotatably mounted on the rotating support (501). A telescopic rod (502) is provided on the base (2), and the other end of the telescopic rod (502) is rotatably mounted on the bottom of the saccharification box (3). A buffer column (503) is installed at the bottom of the saccharification box (3).

3. A temperature-controlled bacterial culture saccharification box for rice wine production according to claim 2, characterized in that: A buffer groove (504) is provided in the buffer column (503), and a spring (505) and a slide bar (506) are slidably installed in the buffer groove (504). One end of the spring (505) is installed on the inner wall of the buffer groove (504), and the other end of the spring (505) is installed on the slide bar (506).

4. The temperature-controlled bacterial culture saccharification box for rice wine production according to claim 1, characterized in that: A T-shaped slide groove (410) is provided at the bottom of the toothed plate slide rail (405), a pulley (411) is installed at the top of the toothed plate (406), and the pulley (411) is slidably installed in the T-shaped slide groove (410).

5. The temperature-controlled bacterial culture saccharification box for rice wine production according to claim 1, characterized in that: A front limit block (412) is installed at one end of the toothed plate slide rail (405), a rear limit hole (413) is installed at the other end of the toothed plate slide rail (405), and both ends of the toothed plate (406) are respectively adapted to the front limit block (412) and the rear limit hole (413).

6. The temperature-controlled bacterial culture saccharification box for rice wine production according to claim 1, characterized in that: A heat-spreading plate (303) is installed at the bottom of the saccharification tank (301), and a heating chamber (302) is provided at the bottom of the heat-spreading plate (303).

7. A temperature-controlled bacterial culture saccharification box for rice wine production according to claim 6, characterized in that: A temperature control component (304) is installed on one side of the saccharification box (3), a heating rod (305) is installed on the temperature control component (304), and the heating rod (305) is installed in the heating chamber (302).

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