Device for accelerating production and aging of table vinegar
By using vinegar in vinegar production, alternating replenishment and intermittent oxygen supply, combined with the use of ultrasonic generators, the problems of time-consuming and unstable quality of traditional vinegar production are solved, and the vinegar aging cycle is significant Shorten and improve production efficiency.
Patent Information
- Application Number
- CN202421187812.7
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-05-28
- Publication Date
- 2025-02-25
- Estimated Expiration
- 2034-05-28
AI Technical Summary
Traditional vinegar production methods rely on natural fermentation, which takes a long time and is greatly affected by environmental factors, resulting in long production cycles and unstable quality, making it difficult to meet the modern food industry's demand for high efficiency and high quality. The existing acceleration devices are treated by adding microorganisms, but the microorganisms consume a large amount and grow slowly, resulting in an unstable acceleration of vinegar aging.
The vinegar body is used to circulate the vinegar aging kettle and the temperature control unit, and the alternating supply of the mature vinegar body to the original vinegar is carried out, and batch oxygen is introduced, and the catalytic aging process is strengthened by an ultrasonic generator.
By rapidly transferring and growing bacteria, the aging cycle of vinegar is significantly shortened, the production efficiency is improved, and the dependence on microorganisms is reduced, and the cost is reduced. At the same time, the temperature control unit and oxygen supply ensure the growth conditions, stability and quality of acetic acid bacteria.
Smart Images
Figure CN222524494U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of vinegar production, in particular to a device for accelerating the production and aging of vinegar. Background Art
[0002] Vinegar is a condiment made through a fermentation process. Traditional vinegar production methods usually rely on a natural fermentation process, i.e., the maturation and aging of vinegar, which is not only time-consuming but also greatly affected by environmental factors such as temperature, humidity, and microbial species. As a result, the vinegar production cycle is long, the quality is unstable, and it is difficult to meet the modern food industry's demand for high efficiency and high quality.
[0003] Existing accelerated vinegar production and aging devices often use the method of adding microorganisms to treat the aged vinegar, but the microbial consumption of the aged vinegar is large, and the growth of the microorganisms is slow. The conditions in the tank will also affect the activity and metabolic capacity of the microorganisms, resulting in accelerated instability in the vinegar aging process.
[0004] Therefore, in view of the deficiencies in the prior art, the utility model proposes a device for accelerating the production and aging of vinegar to solve the above-mentioned technical problems. Utility Model Content
[0005] In view of the above problems, the present application provides a device for accelerating the production and aging of vinegar. Through the internal circulation of vinegar between the vinegar aging kettle and the temperature control unit, the alternating supply of mature vinegar to the original vinegar, and the intermittent introduction of oxygen, the bacteria of the mature vinegar body can be quickly transferred and grow rapidly inside the original vinegar. The ultrasonic generator is then used to enhance the aging process of the vinegar, thereby greatly shortening the aging period of the vinegar.
[0006] To achieve the purpose of this application, this application provides the following technical solutions:
[0007] The present application provides a device for accelerating the production and aging of vinegar, comprising: a vinegar aging kettle, wherein the lower end of the vinegar aging kettle is connected to the interior of the vinegar aging kettle through a pipe body, the pipe body is evenly divided into three-way connections and arranged inside two groups of temperature control units, a communication valve A is installed on the pipe body at the inlet of the temperature control unit at the lower end, and the inlet and outlet of the temperature control unit at the lower end are respectively connected through a communication valve C and the communication valve A, and the inlet and outlet of the temperature control unit at the upper end are connected through a communication valve D and a communication valve B, and the inlet of the communication valve A is respectively connected to an aged vinegar finished product storage tank and an oxygen supply tank through the pipe body.
[0008] In a possible implementation, the lower end of the vinegar aging kettle is connected to the communication A valve and the communication C valve respectively through the circulation pump and the circulation pump regulating valve through the pipe body.
[0009] In a possible implementation, the lower end of the vinegar aging kettle is also connected to the vinegar processing device through a liquid outlet pump and a liquid outlet valve.
[0010] In a possible implementation, the finished aged vinegar storage tank is connected to the communication A valve and the communication C valve respectively through the delivery A pump and the delivery A pump regulating valve.
[0011] In a possible implementation, the oxygen supply tank is connected to the communication A valve and the communication C valve respectively through the delivery B pump and the delivery B pump regulating valve.
[0012] In a possible implementation, the vinegar aging kettle includes: a main tank body, a stirring mechanism is provided at the upper end of the main tank body, and a liquid inlet, a pressure gauge and an exhaust port are fixedly provided at the upper end of the main tank body, an exhaust valve is provided on the exhaust port, a supporting foot is fixedly provided at the lower end of the main tank body, a liquid outlet is installed at the lower end of the main tank body, and the liquid outlet is respectively connected to the circulation pump and the liquid outlet pump.
[0013] In a possible implementation, a liquid level monitor is installed on the main tank.
[0014] In a possible implementation, an ultrasonic generator is also installed on the main tank body.
[0015] The beneficial effects of the utility model are:
[0016] 1. The utility model uses the internal circulation of vinegar between the vinegar aging kettle and the temperature control unit, the alternate supply of the mature vinegar in the additional mature vinegar finished product storage tank to the original vinegar in the vinegar aging kettle, and the intermittent oxygen supply tank into the pipe body, so that the bacteria in the mature vinegar body can be quickly transferred to the original vinegar and grow rapidly in the original vinegar, and then the ultrasonic generator is used to strengthen the aging process of the vinegar, thereby greatly shortening the aging period of the vinegar.
[0017] 2. In the utility model, Unicom A valve, Unicom B valve, Unicom C valve and Unicom D valve are integrated at the inlet and outlet of the temperature control unit, which is conducive to the normal operation of another set of temperature control units when one set of temperature control units fails, thereby ensuring the conductivity of the circulation and heating in the vinegar aging kettle. BRIEF DESCRIPTION OF THE DRAWINGS
[0018] The accompanying drawings are used to provide a further understanding of the present application and constitute a part of the specification. Together with the embodiments of the present application, they are used to explain the present application and do not constitute a limitation to the present application.
[0019] Figure 1 It is a schematic diagram of the overall structure of the utility model;
[0020] Figure 2 This is a schematic diagram of the structure of the vinegar aging kettle in the utility model;
[0021] Figure numerals: 1. vinegar aging kettle; 2. pipe body; 3. circulation pump; 4. circulation pump regulating valve; 5. temperature control unit; 6. liquid outlet pump; 7. liquid outlet valve; 8. communication A valve; 9. communication B valve; 10. communication C valve; 11. communication D valve; 12. delivery A pump; 13. delivery A pump regulating valve; 14. storage tank for finished aged vinegar; 15. delivery B pump; 16. delivery B pump regulating valve; 17. oxygen supply tank; 101. main tank body; 102. stirring mechanism; 103. liquid inlet; 104. pressure gauge; 105. exhaust port; 106. supporting foot; 107. liquid outlet; 108. liquid level monitor; 109. ultrasonic generator. DETAILED DESCRIPTION
[0022] In order to make the purpose, technical solution and advantages of this application clearer, the technical solution in this application will be clearly and completely described below in conjunction with the drawings in this application. Obviously, the described embodiments are part of the embodiments of this application, not all of them. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0023] The terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features; in the description of this application, unless otherwise specified, the meaning of "plurality" is three or more.
[0024] Figure 1-2 A device for accelerating the production and aging of vinegar provided in an embodiment of the present application comprises: a vinegar aging kettle 1, wherein the lower end of the vinegar aging kettle 1 is connected to the interior of the vinegar aging kettle 1 through a pipe body 2, the pipe body 2 is evenly divided into three-way connections and arranged inside two groups of temperature control units 5, a communication A valve 8 is installed on the pipe body 2 at the inlet of the temperature control unit 5 at the lower end, and the inlet and outlet of the temperature control unit 5 at the lower end are respectively connected through a communication C valve 10 and the communication A valve 8, and the inlet and outlet of the temperature control unit 5 at the upper end are connected through a communication D valve 11 and a communication B valve 9, and the inlet of the communication A valve 8 is respectively connected to an aged vinegar finished product storage tank 14 and an oxygen supply tank 17 through the pipe body 2.
[0025] It should be noted that the heating of the original vinegar by the temperature control unit 5 can accelerate the chemical reactions in the original vinegar, such as esterification reaction, etc., thereby greatly shortening the aging time, and further improving the production efficiency, so that the vinegar can reach or approach the effect of natural aging in a short time; heating also helps the conversion and generation of organic acids, esters and other flavor substances in the vinegar, improving the taste and flavor of the vinegar; heating can also effectively kill microorganisms in the vinegar, including bacteria and molds, etc., reducing the risk of microbial contamination of the vinegar during the aging process.
[0026] Based on the above scheme, the raw vinegar is first placed in the vinegar aging kettle 1. During the normal fermentation process, the temperature control unit 5 is turned on, the raw vinegar is self-circulated between the vinegar aging kettle 1 and the temperature control unit 5, the mature vinegar finished product storage tank 14 is turned on to intermittently supply the mature vinegar into the raw vinegar, and the oxygen supply tank 17 is turned on to intermittently supply oxygen into the raw vinegar. The mature vinegar in the mature vinegar finished product storage tank 14 is alternately supplied to the raw vinegar inside the vinegar aging kettle 1, and the oxygen supply tank 17 intermittently introduces oxygen into the tube body, so that the bacteria of the mature vinegar body can be quickly transferred and grow quickly inside the raw vinegar, and the temperature control unit 5 and oxygen provide suitable growth conditions for the growth of acetic acid bacteria, and the transferred bacteria can reproduce quickly, thereby accelerating the aging process and reducing the large amount of cost of adding microorganisms.
[0027] In a possible implementation, the lower end of the vinegar aging kettle 1 is connected to the communication A valve 8 and the communication C valve 10 respectively through the circulation pump 3 and the circulation pump regulating valve 4 through the pipe body 2.
[0028] On the basis of the above scheme, when circulating in the vinegar aging kettle 1, it is necessary to open the circulation pump 3 and the circulation pump regulating valve 4. Under normal circumstances, the Unicom C valve 10 and the Unicom D valve 11 are closed, and the Unicom A valve 8 and the Unicom B valve 9 are opened; when the lower temperature control unit 5 fails, the Unicom A valve 8 and the Unicom D valve 11 are closed, and the Unicom C valve 10 and the Unicom B valve 9 are opened, so that the original vinegar circulates between the vinegar aging kettle 1 and the upper temperature control unit 5; when the upper temperature control unit 5 fails, the Unicom C valve 10 and the Unicom B valve 9 are closed, and the Unicom A valve 8 and the Unicom D valve 11 are opened, so that the original vinegar circulates between the vinegar aging kettle 1 and the lower temperature control unit 5, thereby ensuring the conductivity of the circulation and heating in the vinegar aging kettle 1.
[0029] In a possible implementation, the lower end of the vinegar aging kettle 1 is also connected to the vinegar processing device through the liquid outlet pump 6 and the liquid outlet valve 7, which is conducive to the rapid transfer of the vinegar after aging through the liquid outlet pump 6 and the liquid outlet valve 7.
[0030] In a possible implementation, the finished aged vinegar storage tank 14 is connected to the communication A valve 8 and the communication C valve 10 respectively through the delivery A pump 12 and the delivery A pump regulating valve 13, and the delivery A pump 12 can control the intermittent supply of the matured vinegar in the finished aged vinegar storage tank 14 to the vinegar aging kettle 1, and when a certain temperature control unit 5 fails, the matured vinegar in the finished aged vinegar storage tank 14 can also cooperate with the supply to the vinegar aging kettle 1.
[0031] In a possible implementation, the oxygen supply tank 17 is connected to the communication A valve 8 and the communication C valve 10 respectively through the delivery B pump 15 and the delivery B pump regulating valve 16. The delivery B pump 15 can control the intermittent supply of oxygen in the oxygen supply tank 17 to the vinegar aging kettle 1, so as to provide a gas environment suitable for the growth of acetic acid bacteria, and when a certain temperature control unit 5 fails, the oxygen in the oxygen supply tank 17 can also cooperate with the supply to the vinegar aging kettle 1.
[0032] In a possible implementation, the vinegar aging kettle 1 includes: a main tank body 101, a stirring mechanism 102 is provided at the upper end of the main tank body 101, and a liquid inlet 103, a pressure gauge 104 and an exhaust port 105 are fixedly provided at the upper end of the main tank body 101, and an exhaust valve is provided on the exhaust port 105, and a supporting foot 106 is fixedly provided at the lower end of the main tank body 101, and a liquid outlet 107 is installed at the lower end of the main tank body 101, and the liquid outlet 107 is respectively connected to the circulation pump 3 and the liquid outlet pump 6, the stirring mechanism 102 can quickly disturb the vinegar in the vinegar aging kettle 1, which helps to evenly distribute the components in the vinegar in the vinegar aging kettle 1, and proper stirring can accelerate the aging process of vinegar, promote the metabolic activities of microorganisms such as acetic acid bacteria, and prevent some insoluble substances or sediments from accumulating at the bottom of the tank.
[0033] In a possible implementation, a liquid level monitor 108 is installed on the main tank body 101. The liquid level monitor 108 can accurately measure and monitor the liquid level height of the raw vinegar in the vinegar aging kettle 1, and can also record and analyze the real-time data of the liquid level, and understand the liquid level change trend during the vinegar aging process through data analysis.
[0034] In a possible implementation, an ultrasonic generator 109 is also installed on the main tank body 101. The ultrasonic generator 109 generates high-frequency ultrasonic vibrations to produce alternating high and low pressure cycles in the original vinegar, thereby destroying the macromolecular structure in the vinegar, such as proteins, polysaccharides, etc., and decomposing them into smaller molecular fragments; the propagation of ultrasonic waves in the original vinegar can generate tiny eddies and shear forces, which can promote more efficient mixing and contact of different components in the vinegar, thereby accelerating the reaction speed and improving the reaction efficiency; at the same time, under the action of ultrasonic waves, tiny bubbles will form in the liquid and burst instantly, destroying the cell walls in the vinegar, making it easier for the substances in the cells to be released and exchanged with the external environment, thereby accelerating the aging process of the original vinegar.
[0035] Working principle:
[0036] The raw vinegar is placed in the vinegar aging kettle 1. During the normal fermentation process, the liquid outlet valve 7 is closed, the circulation pump 3, the circulation pump regulating valve 4, the communication A valve 8, the communication B valve 9 and the temperature control unit 5 are started. During the self-circulation of the raw vinegar in the vinegar aging kettle 1, the delivery A pump 12 and the delivery A pump regulating valve 13 of the finished vinegar storage tank 14 are opened to intermittently supply the aging vinegar into the raw vinegar, and the delivery B pump 15 and the delivery B pump regulating valve 16 of the oxygen supply tank 17 are opened to intermittently supply oxygen into the raw vinegar, and then the ultrasonic generator 109 is used to strengthen the aging treatment of the raw vinegar in the vinegar aging kettle 1; when a temperature control unit 5 fails, the corresponding regulating valve is opened and closed, another temperature control unit 5 is started, the corresponding regulating valve is opened and closed, and the above steps are repeated.
[0037] After the aging treatment of the vinegar is completed, the circulating pump regulating valve 4 is closed, the liquid outlet pump 6 and the liquid outlet valve 7 are opened, and the vinegar in the vinegar aging kettle 1 is passed into the vinegar processing device for treatment.
[0038] The above embodiments are only used to illustrate the technical solution of the present application, but not to limit it. The present application is not limited to the exact structure described above and illustrated in the accompanying drawings, and it cannot be determined that the specific implementation of the present application is limited to these descriptions. For ordinary technicians in the technical field to which the present application belongs, various changes and modifications made without departing from the concept of the present application should be deemed to belong to the protection scope of the present application.
Claims
1. A device for accelerating the production and aging of vinegar, characterized in that: include: A vinegar aging kettle (1), wherein the lower end of the vinegar aging kettle (1) is connected to the interior of the vinegar aging kettle (1) through a pipe body (2), the pipe body (2) is evenly divided into three paths and connected to the interiors of two groups of temperature control units (5), a communication valve (8) is arranged on the pipe body (2) at the inlet of the temperature control unit (5) at the lower end, and the inlet and outlet of the temperature control unit (5) at the lower end are respectively connected through a communication valve (10) and the communication valve (8), and the inlet and outlet of the temperature control unit (5) at the upper end are respectively connected through a communication valve (11) and a communication valve (9), and the inlet of the communication valve (8) is respectively connected to an aged vinegar finished product storage tank (14) and an oxygen supply tank (17) through the pipe body (2).
2. The device for accelerating the production and aging of vinegar according to claim 1, characterized in that: The lower end of the vinegar aging kettle (1) is connected to the communication A valve (8) and the communication C valve (10) respectively through the circulation pump (3) and the circulation pump regulating valve (4) through the pipe body (2).
3. A device for accelerating the production and aging of vinegar according to claim 2, characterized in that: The lower end of the vinegar aging kettle (1) is also connected to a vinegar processing device via a liquid outlet pump (6) and a liquid outlet valve (7).
4. The device for accelerating the production and aging of vinegar according to claim 1, characterized in that: The finished aged vinegar storage tank (14) is connected to the communication A valve (8) and the communication C valve (10) respectively via the delivery A pump (12) and the delivery A pump regulating valve (13).
5. The device for accelerating the production and aging of vinegar according to claim 1, characterized in that: The oxygen supply tank (17) is connected to the communication A valve (8) and the communication C valve (10) respectively through the delivery B pump (15) and the delivery B pump regulating valve (16).
6. The device for accelerating the production and aging of vinegar according to claim 3, characterized in that: The vinegar aging kettle (1) comprises: a main tank body (101), the upper end of the main tank body (101) is provided with a stirring mechanism (102), and the upper end of the main tank body (101) is respectively fixedly provided with a liquid inlet (103), a pressure gauge (104) and an exhaust port (105), the exhaust port (105) is provided with an exhaust valve, the lower end of the main tank body (101) is fixedly provided with a supporting foot (106), and the lower end of the main tank body (101) is provided with a liquid outlet (107), and the liquid outlet (107) is respectively connected to the circulation pump (3) and the liquid outlet pump (6).
7. The device for accelerating the production and aging of vinegar according to claim 6, characterized in that: A liquid level monitor (108) is installed on the main tank body (101).
8. The device for accelerating the production and aging of vinegar according to claim 6, characterized in that: An ultrasonic generator (109) is also installed on the main tank body (101).