Persimmon vinegar fermentation culture device capable of controlling fermentation environment
By designing a persimmon vinegar fermentation and cultivation device with temperature control components and placement components, the problem that existing devices cannot effectively control the fermentation temperature and inconvenience in cleaning is solved, and stable fermentation and high-quality production of persimmon vinegar are achieved.
Patent Information
- Application Number
- CN202420195284.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-01-26
- Publication Date
- 2025-02-18
- Estimated Expiration
- 2034-01-26
AI Technical Summary
The existing persimmon vinegar fermentation device cannot effectively control the temperature of the fermentation environment, affecting the fermentation process of persimmon vinegar, and is inconvenient to clean up, and residues can easily affect the taste.
A persimmon vinegar fermentation and cultivation device including a fermentation barrel, a temperature control assembly and a placement assembly is designed. The temperature control component achieves precise control of the fermentation temperature through heating pipes and temperature sensors. The placement component facilitates the placement and cleaning of raw materials through structures such as card blocks, step slots and cleaning trays.
The stable control of the fermentation environment temperature is achieved, the stable fermentation and flavor of persimmon vinegar is ensured, and the influence of residues on the taste is avoided through convenient cleaning structure.
Smart Images
Figure CN222499078U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the field of persimmon vinegar fermentation, in particular to a persimmon vinegar fermentation and cultivation device capable of controlling the fermentation environment. Background Art
[0002] Persimmon fruit contains a lot of reducing sugars, the main components of which are glucose, fructose and mannitol. These sugars can be fermented to make persimmon vinegar, which is a high-end fruit vinegar. Persimmon vinegar can enhance appetite, promote digestion, lower blood pressure, lower blood lipids, and soften blood vessels. Persimmon vinegar tastes acidic, but becomes alkaline in human metabolism and regulates the pH value of the human body.
[0003] The existing persimmon vinegar fermentation device cannot control the temperature of the fermentation environment well, which may affect the fermentation process of the persimmon vinegar and thus affect the production of the persimmon vinegar. At the same time, the fermentation device adds raw materials inside, which makes cleaning inconvenient and the residual materials may easily affect the taste of the persimmon vinegar. Utility Model Content
[0004] In order to solve the above technical problems, the technical solution adopted by the utility model is:
[0005] A persimmon vinegar fermentation and cultivation device capable of controlling the fermentation environment comprises a fermentation barrel body and a barrel cover movably mounted on the top of the fermentation barrel body, wherein a temperature control component is fixedly mounted inside the fermentation barrel body, a stirring component located inside the fermentation barrel body is movably mounted on the bottom of the barrel cover, a placement component is movably mounted inside the fermentation barrel body, a discharge pipe is fixedly connected to the lower rear side of the fermentation barrel body, and a butterfly valve is fixedly mounted on the outside of the discharge pipe.
[0006] A further improvement of the technical solution of the utility model is that: the fermentation barrel body includes an outer shell and an inner heat-conducting shell, the inner heat-conducting shell is arranged on the inner side of the outer shell, the temperature control component includes heating tube 1, heating tube 2, a controller, a temperature sensor and a pH value detector, the heating tube 1 and the heating tube 2 are fixedly installed between the outer shell and the inner heat-conducting shell, the heating tube 1 and the heating tube 2 are respectively located at the bottom and the side of the outer shell and the inner heat-conducting shell, the controller is fixedly installed below the front side of the outer shell, and the temperature sensor and the pH value detector are both fixedly installed inside the inner heat-conducting shell.
[0007] A further improvement of the technical solution of the utility model is that the placement component includes a card block, a stepped card slot, a placement screen frame, a cleaning disk and a support column, the card block is fixedly installed at the bottom of the inner side of the inner heat-conducting shell, a stepped card slot is opened on the inner side of the card block, the placement screen frame is movably connected to the inner side of the stepped card slot, the cleaning disk is movably connected to the inner side of the card block, and a support column is fixedly installed on the top of the cleaning disk.
[0008] A further improvement of the technical solution of the utility model is that the stirring assembly includes a stirring motor, the stirring motor is fixedly installed on the top of the barrel cover, the bottom of the stirring motor is fixedly connected to a stirring rod that penetrates the barrel cover, and stirring blades are fixedly installed on the sides of the stirring rod at equal distances.
[0009] A further improvement of the technical solution of the utility model is that: an empty slot is opened inside the card block, and the temperature sensor and the pH value detector are located inside the empty slot.
[0010] A further improvement of the technical solution of the utility model is that: three card blocks are provided in total, and the three card blocks are arranged in a ring shape with equal distances.
[0011] A further improvement of the technical solution of the utility model is that the heating tube 1, the heating tube 2, the temperature sensor and the pH value detector are all electrically connected to the controller.
[0012] A further improvement of the technical solution of the utility model is that an exhaust valve and a pressure gauge are respectively fixedly installed on the top of the barrel cover.
[0013] Due to the adoption of the above technical solution, the utility model has achieved the following technical progress compared with the prior art:
[0014] 1. The utility model provides a persimmon vinegar fermentation and cultivation device capable of controlling the fermentation environment. The fermentation barrel body adopts a clamping design and is installed inside the fermentation barrel body through a temperature control component. During the fermentation and cultivation process of the raw materials, the temperature control component cooperates with the stirring component to uniformly heat the fermentation barrel body to control the fermentation temperature. The temperature control component monitors the changes in the fermentation temperature environment in real time and performs temperature regulation, thereby ensuring the stable fermentation of the persimmon vinegar and the flavor and taste of the persimmon vinegar.
[0015] 2. The utility model provides a persimmon vinegar fermentation and cultivation device that can control the fermentation environment. The device is provided with a placement component, and the raw materials of the persimmon vinegar are placed in a fermentation barrel through the placement component. After the fermentation is discharged, the waste can be quickly taken out through the placement component, and the fermentation barrel can be scraped to remove the raw materials, thereby facilitating the cleaning of the raw materials. BRIEF DESCRIPTION OF THE DRAWINGS
[0016] Figure 1 This is a schematic diagram of the structure of the persimmon vinegar fermentation and cultivation device capable of controlling the fermentation environment of the utility model;
[0017] Figure 2 It is a schematic diagram of the cross-sectional structure of the utility model;
[0018] Figure 3 This is a schematic diagram of the structure of the stirring assembly of the utility model;
[0019] Figure 4 This is a schematic diagram of the structure of the discharge pipe of the utility model;
[0020] Figure 5 It is a structural schematic diagram of the placement component of the utility model.
[0021] In the figure: 1. fermentation barrel body; 11. outer shell; 12. inner heat-conducting shell; 2. barrel cover; 3. temperature control component; 31. heating tube 1; 32. heating tube 2; 33. controller; 34. temperature sensor; 35. pH value detector; 4. stirring component; 41. stirring motor; 42. stirring rod; 43. stirring blade; 5. placement component; 51. block; 52. step slot; 53. placement net frame; 54. cleaning plate; 55. support column; 6. exhaust valve; 7. pressure gauge; 8. discharge pipe; 9. butterfly valve. DETAILED DESCRIPTION
[0022] The utility model is further described in detail below:
[0023] like Figures 1 to 5 As shown, the utility model provides a persimmon vinegar fermentation and cultivation device capable of controlling the fermentation environment, comprising a fermentation barrel body 1 and a barrel cover 2 movably mounted on the top of the fermentation barrel body 1, a temperature control component 3 is fixedly mounted inside the fermentation barrel body 1, a stirring component 4 located inside the fermentation barrel body 1 is movably mounted at the bottom of the barrel cover 2, a placement component 5 is movably mounted inside the fermentation barrel body 1, a discharge pipe 8 is fixedly connected to the lower rear side of the fermentation barrel body 1, and a butterfly valve 9 is fixedly mounted on the outside of the discharge pipe 8.
[0024] The fermentation barrel body 1 adopts a clamping design and is installed inside the fermentation barrel body 1 through the temperature control component 3. During the fermentation and cultivation process of the raw materials, the temperature control component 3 cooperates with the stirring component 4 to evenly heat the fermentation barrel body 1 to control the fermentation temperature. The temperature control component 3 monitors the changes in the fermentation temperature environment in real time and performs temperature regulation, thereby ensuring the stable fermentation of persimmon vinegar and the flavor and taste of the persimmon vinegar. At the same time, a placement component 5 is provided, and the raw materials of persimmon vinegar are placed in the fermentation barrel body 1 through the placement component 5. After the fermentation is discharged, the waste can be quickly taken out through the placement component 5 and the fermentation barrel body 1 can be scraped to remove the raw materials, thereby facilitating the cleaning of the raw materials.
[0025] like Figure 2 and Figure 3As shown, the fermentation barrel body 1 includes an outer shell 11 and an inner heat-conducting shell 12, the inner heat-conducting shell 12 is arranged on the inner side of the outer shell 11, and the temperature control component 3 includes a heating tube 1 31, a heating tube 2 32, a controller 33, a temperature sensor 34 and a pH value detector 35. The heating tube 1 31 and the heating tube 2 32 are fixedly installed between the outer shell 11 and the inner heat-conducting shell 12, and the heating tube 1 31 and the heating tube 2 32 are respectively located at the bottom and the side of the outer shell 11 and the inner heat-conducting shell 12. The controller 33 is fixedly installed at the lower front side of the outer shell 11, and the temperature sensor 34 and the pH value detector 35 are both fixedly installed inside the inner heat-conducting shell 12.
[0026] By operating the controller 33, the heating tube 1 31 and the heating tube 2 32 are turned on to heat the raw materials through the inner heat-conducting shell 12 to control the temperature. The fermentation temperature and juice are monitored by the temperature sensor 34 and the pH value detector 35 and the data is transmitted to the controller 33 for control, so as to ensure flexible control of the fermentation environment temperature and ensure the fermentation quality.
[0027] like Figure 5 As shown, the placement component 5 includes a clamping block 51, a stepped clamping slot 52, a placement screen frame 53, a cleaning disk 54 and a support column 55. The clamping block 51 is fixedly installed at the bottom of the inner side of the inner heat-conducting shell 12. The inner side of the clamping block 51 is provided with a stepped clamping slot 52. The placement screen frame 53 is movably connected to the inner side of the stepped clamping slot 52. The cleaning disk 54 is movably connected to the inner side of the clamping block 51. The top of the cleaning disk 54 is fixedly installed with a support column 55.
[0028] After the fermentation is completed, the persimmon vinegar is drained through the discharge pipe 8 in cooperation with the butterfly valve 9, and the barrel cover 2 is opened to take out the placement net frame 53, and at the same time, the cleaning plate 54 is pulled out by holding the support column 55, and the residue of the cleaning plate 54 is blocked and the inner wall of the fermentation barrel body 1 is scraped and cleaned, so as to facilitate the removal of the raw materials and scrape off the residues remaining in the fermentation barrel body 1.
[0029] like Figure 3 As shown, the stirring assembly 4 includes a stirring motor 41, which is fixedly installed on the top of the barrel cover 2, and a stirring rod 42 that penetrates the barrel cover 2 is fixedly connected to the bottom of the stirring motor 41, and stirring blades 43 are fixedly installed at equal distances on the side of the stirring rod 42.
[0030] The stirring motor 41 is turned on to drive the stirring rod 42 and thus the stirring blades 43 to rotate to stir and mix the raw materials, thereby improving the fermentation mixing efficiency.
[0031] like Figure 2 As shown, an empty slot is provided inside the block 51, and the temperature sensor 34 and the pH value detector 35 are located inside the empty slot.
[0032] By providing an empty slot in the block 51 , the temperature sensor 34 and the pH detector 35 are located inside, thereby preventing the temperature sensor 34 and the pH detector 35 from affecting the movement of the cleaning disk 54 .
[0033] like Figure 5 As shown, there are three clamping blocks 51 in total, and the three clamping blocks 51 are arranged in a ring with equal distances.
[0034] The three clamping blocks 51 are evenly spaced to ensure the support and fixation effect of the screen frame 53 and the cleaning plate 54.
[0035] like Figure 2 As shown, the heating tube 1 31 , the heating tube 2 32 , the temperature sensor 34 and the pH value detector 35 are all electrically connected to the controller 33 .
[0036] The controller 33 receives monitoring data from the temperature sensor 34 and the pH detector 35 and controls the temperature of the heating tube 1 31 and the heating tube 2 32, thereby ensuring flexible control of the fermentation environment temperature.
[0037] like Figure 3 As shown, an exhaust valve 6 and a pressure gauge 7 are fixedly mounted on the top of the barrel cover 2.
[0038] The fermentation pressure change in the fermentation barrel 1 can be monitored by the exhaust valve 6 and the pressure gauge 7, and exhaust can be performed when the pressure is too high.
[0039] The working principle of the persimmon vinegar fermentation and cultivation device which can control the fermentation environment is described in detail below.
[0040] like Figures 1 to 5 As shown, by adding the raw materials into the inside of the placement net frame 53 and clamping the cleaning disk 54 into the inner side of the block 51 at the bottom of the inner heat-conducting shell 12 through the support column 55, and clamping the placement net frame 53 along the step slot 52 into the top of the cleaning disk 54, by connecting and fixing the barrel cover 2 with the fermentation barrel body 1, the stirring assembly 4 is inserted into the inside of the placement net frame 53, and the stirring motor 41 is turned on to drive the stirring rod 42 and the stirring blade 43 to rotate to stir and mix the raw materials to promote fermentation, and the heating tube 1 31 and the heating tube 2 32 are turned on by operating the controller 33 to heat the raw materials through the inner heat-conducting shell 12 to control the temperature of the raw materials, and the fermentation temperature and juice are monitored by the temperature sensor 34 and the pH value detector 35 and the data is transmitted to the controller 33 for control. After the fermentation is completed, the persimmon vinegar is discharged through the discharge pipe 8 in cooperation with the butterfly valve 9, and the barrel cover 2 is opened to take out the placement net frame 53, and the cleaning disk 54 is pulled out by the support column 55, and the residue of the cleaning disk 54 is blocked and the inner wall of the fermentation barrel body 1 is scraped and cleaned.
[0041] The above generally describes the present invention in detail, but it is obvious to a person skilled in the art that some modifications or improvements can be made to the present invention. Therefore, modifications or improvements that do not deviate from the spirit of the present invention are within the scope of protection of the present invention.
Claims
1. A persimmon vinegar fermentation and cultivation device capable of controlling the fermentation environment, comprising a fermentation barrel (1) and a barrel cover (2) movably mounted on the top of the fermentation barrel (1), characterized in that: A temperature control component (3) is fixedly installed inside the fermentation barrel body (1); a stirring component (4) located inside the fermentation barrel body (1) is movably installed at the bottom of the barrel cover (2); a placement component (5) is movably installed inside the fermentation barrel body (1); a discharge pipe (8) is fixedly connected to the lower rear side of the fermentation barrel body (1); and a butterfly valve (9) is fixedly installed outside the discharge pipe (8).
2. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 1, characterized in that: The fermentation barrel body (1) comprises an outer shell (11) and an inner heat-conducting shell (12), wherein the inner heat-conducting shell (12) is arranged on the inner side of the outer shell (11), and the temperature control component (3) comprises a heating tube 1 (31), a heating tube 2 (32), a controller (33), a temperature sensor (34) and a pH value detector (35), wherein the heating tube 1 (31) and the heating tube 2 (32) are fixedly installed between the outer shell (11) and the inner heat-conducting shell (12), wherein the heating tube 1 (31) and the heating tube 2 (32) are respectively located at the bottom end and the side of the inner heat-conducting shell (12) of the outer shell (11) and the inner heat-conducting shell (12), wherein the controller (33) is fixedly installed at the lower part of the front side of the outer shell (11), and the temperature sensor (34) and the pH value detector (35) are both fixedly installed inside the inner heat-conducting shell (12).
3. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 2, characterized in that: The placement assembly (5) comprises a clamping block (51), a stepped clamping slot (52), a placement screen frame (53), a cleaning plate (54) and a support column (55); the clamping block (51) is fixedly mounted on the bottom of the inner side of the inner heat-conducting shell (12); a stepped clamping slot (52) is provided on the inner side of the clamping block (51); the placement screen frame (53) is movably clamped on the inner side of the stepped clamping slot (52); the cleaning plate (54) is movably clamped on the inner side of the clamping block (51); and a support column (55) is fixedly mounted on the top of the cleaning plate (54).
4. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 3, characterized in that: The stirring assembly (4) comprises a stirring motor (41), the stirring motor (41) is fixedly mounted on the top of the barrel cover (2), the bottom of the stirring motor (41) is fixedly connected to a stirring rod (42) penetrating the barrel cover (2), and stirring blades (43) are fixedly mounted at equal distances on the side of the stirring rod (42).
5. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 3, characterized in that: An empty slot is provided inside the block (51), and the temperature sensor (34) and the pH value detector (35) are located inside the empty slot.
6. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 5, characterized in that: A total of three clamping blocks (51) are provided, and the three clamping blocks (51) are arranged in a ring shape and at equal distances.
7. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 2, characterized in that: The heating tube 1 (31), the heating tube 2 (32), the temperature sensor (34) and the pH value detector (35) are all electrically connected to the controller (33).
8. The persimmon vinegar fermentation and culture device capable of controlling the fermentation environment according to claim 1, characterized in that: An exhaust valve (6) and a pressure gauge (7) are respectively fixedly mounted on the top of the barrel cover (2).