Brewing device suitable for producing various wines
The integrated wine production device addresses high costs and inefficiencies by allowing continuous processing of multiple wine types with integrated extraction and fermentation, enhancing efficiency and reducing costs.
Patent Information
- Application Number
- CN202422203811.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-09
- Publication Date
- 2025-07-15
- Estimated Expiration
- 2034-09-09
AI Technical Summary
The existing wine brewing equipment has poor applicability, resulting in high cost and long transfer process, which affects the quality of the product.
A brewing device including a first tank body, a second tank body and a pressing mechanism is designed, and the grape juice and solid matter are separated and fully contacted by a filter plate and a lifting drive member, and the pressure cap and the shower assembly are combined to perform pressure cap and peel treatment, which is adapted to a variety of wine brewing processes.
Improve production efficiency, reduce production costs, and adapt to the brewing needs of a variety of wines, avoiding flavor loss caused by transfer.
Smart Images
Figure CN223102966U_ABST
Abstract
Description
Technical Field
[0001] The utility model relates to the technical field of wine production and processing, and more specifically, to a brewing device applicable to the production of various wines. Background Art
[0002] Wine is a fermented wine with a certain alcohol content, which is made from grapes or grape juice through all or partial alcoholic fermentation. The brewing process of wine mainly includes picking, screening, crushing, maceration, pressing and fermentation. According to different grape varieties and operations during the brewing process, a variety of different characteristic flavors can be formed.
[0003] Since grape skins contain important components such as tannins, pigments and aromatic substances, before fermentation, a maceration process is usually required, that is, solid substances such as grape skins and seeds are soaked in grape juice to extract tannins, pigments and aromatic substances therein, so as to increase the flavor and aroma of the wine; according to the type of wine, the maceration and fermentation of red wine can generally be carried out simultaneously, while the maceration of white wine is generally carried out before fermentation. In order to form different flavors, the maceration of wine includes cold maceration method and extended maceration method. The cold maceration method is also called low-temperature maceration, which is applicable to both red wine and white wine. By controlling the temperature during maceration below 15°C, it helps to extract pigments and flavor substances from grape pulp, skins and seeds. The extended maceration method is mainly used for the maceration of red wine. By repeatedly adding the skins during maceration to the grape juice during fermentation, a more intense flavor can be formed. After maceration is completed, different treatments are carried out during fermentation, such as "cap punching" in the French winemaking method, as well as spraying or punching the skins, etc., which can also make the wine finally produce different flavor characteristics; due to the large number of flavors and types of wine, and their respective processing methods and techniques are also different, existing wineries usually are equipped with multiple sets of different brewing devices, and each set of brewing devices can generally only be applicable to the production of one type of wine, with poor applicability, resulting in a relatively high construction cost. In addition, the maceration, pressing and fermentation processes of some wineries are all completed on different devices. After each process is completed, the raw materials and dregs, etc. need to be transferred. The transfer process takes a long time, has low efficiency, and is prone to loss of certain flavors of the wine during the transfer process due to improper operation, affecting the quality of the finished product. Summary of the Utility Model
[0004] In view of this, the purpose of the present utility model is to provide a brewing device that can be applicable to the production of various wines, thereby effectively reducing the construction cost of wineries, saving the transfer time during the brewing process, and improving production efficiency.
[0005] The purpose of the present application is achieved through the following technical solutions:
[0006] A brewing device applicable to the production of various wines, comprising a first tank body, a second tank body and a pressing mechanism. The first tank body includes a first feed port, a discharge port, and a first filter plate and a second filter plate disposed in the inner cavity of the first tank body. A transfer pipeline is installed between the discharge port and the second tank body. The first filter plate is connected to a first lifting driving member. A switchable blanking door is provided on the tank wall on one side of the second filter plate. The pressing mechanism includes a pressing device disposed on one side of the blanking door and a juice outlet pipeline connected to the pressing device. The juice outlet pipeline is connected to the transfer pipeline. The second tank body includes a second feed port, a receiving port, and a pressing plate and a spraying assembly disposed in the inner cavity of the second tank body. The pressing plate is connected to a second lifting driving member. A conveying pipeline is provided outside the second tank body. One end of the conveying pipeline is connected to the inner cavity of the second tank body, and the other end is connected to the spraying assembly.
[0007] In the above technical solution, the crushed grape raw materials enter the inner cavity of the first tank body through the first feed port for the impregnation process. Among them, the first filter plate and the second filter plate are provided with a plurality of fine filter holes, which can allow grape juice to pass through and block the solids therein. After the grape raw materials enter the first tank body, the solids such as peels, pulp, and seeds fall on the second filter plate. During the impregnation process, the first lifting driving member drives the first filter plate to move downward, pressing the solids such as peels below the liquid level of the grape juice all the time, so that the grape juice is in full contact with the peels, thereby effectively extracting tannins and aromas from the grape skins; after a period of impregnation, the grape juice is discharged from the discharge port of the first tank body and transferred to the inner cavity of the second tank body through the transfer pipeline for fermentation preparation. At the same time, the solids such as peels are taken out through the blanking door on one side and enter the pressing device for pressing to extract the remaining juice therein. This part of the juice is discharged through the juice outlet pipeline and sent to the second tank body together with the transfer pipeline for fermentation. The fermented wine is discharged through the receiving port for subsequent aging or bottling and other operations.
[0008] Among them, it should be noted that during the fermentation of some types of red wine, the skins during maceration are repeatedly added to form a more intense flavor. This is the extended maceration method in red wine brewing. Therefore, the skins and the like taken out through the feeding door can be added to the second tank through the second feeding port, so that solids such as skins re-enter the grape juice and ferment along with the grape juice. Since carbon dioxide gas is generated during fermentation, the carbon dioxide gas will push the solids such as skins in the grape juice to the top of the liquid surface to form a cap. The skins staying at the top of the liquid surface for a long time are prone to oxidation, affecting the flavor. And because fermentation is an exothermic reaction, the cap will block the heat generated during fermentation from dissipating, resulting in too high a fermentation temperature, causing problems such as sourness and bitterness in the wine, affecting the quality of the wine. Therefore, the second tank is provided with a pressing plate driven by a second lifting driving member, which can, through reciprocating motion, continuously press the cap into the interior of the grape juice, enabling the grape juice to come into more sufficient contact with the skins and seeds. In addition, a spraying assembly is provided at the top of the inner cavity of the second tank. The spraying assembly can extract grape juice through a conveying pipeline on one side of the second tank and perform spraying, that is, the operation of wetting the skins. Through circulating spraying, the internal fluidity can be improved, which helps to extract more pigments, tannins and aroma substances, and at the same time can also promote the progress of fermentation and shorten the fermentation time required.
[0009] Optionally, in a possible implementation manner, a plurality of filter holes are distributed on both the first filter plate and the second filter plate.
[0010] In the above technical solution, the filter holes are used to block solids, so that the solids always stay above the second filter plate and are prevented from entering the second tank through the discharge port below. For example, the fermentation of white wine only uses grape juice for fermentation, and it needs to strictly filter out solids.
[0011] Optionally, in a possible implementation manner, a pushing driving member is provided on the side of the first tank away from the feeding door. The output end of the pushing driving member is connected to a pushing plate. The pushing plate is arranged above the second filter plate, and the pushing driving member drives the pushing plate to approach and move away from the feeding door.
[0012] In the above technical solution, after the feeding door is opened, the pushing driving member can drive the pushing plate to move, and push the solids such as skins falling on the second filter plate out through the feeding door. Compared with manual operation, the time spent on feeding can be effectively shortened.
[0013] Optionally, in a possible implementation manner, a feeding hopper is provided at the top of the pressing device. The opening of the feeding hopper is located at a position below one side of the feeding door.
[0014] In the above technical solution, the feeding hopper is located on one side of the discharging door. The solid substances such as peels pushed out by the push plate fall into the feeding hopper and then enter the pressing device for pressing. By setting the feeding hopper, the time for collecting and feeding materials to the pressing device can be effectively shortened, and the efficiency can be improved.
[0015] Optionally, in a possible implementation manner, the spraying assembly includes a water distribution pipe and a plurality of nozzles spaced apart on the water distribution pipe, and the water distribution pipe is connected to the conveying pipeline.
[0016] In the above technical solution, the water distribution pipe is used to disperse the liquid sent by the conveying pipeline to each nozzle, and the plurality of nozzles are spaced apart, making the spraying more uniform.
[0017] Optionally, in a possible implementation manner, drive pumps are provided on both the transfer pipeline and the conveying pipeline.
[0018] In the above technical solution, the drive pump is used to provide driving force for the fluid in the pipeline to make it move along the pipeline.
[0019] Optionally, in a possible implementation manner, temperature control coils are provided in the inner cavities of the first tank body and the second tank body.
[0020] In the above technical solution, both the outlet and the inlet of the temperature control coil are installed on the tank body. By introducing a heat-conducting fluid into the temperature control coil, the problems during impregnation and fermentation can be controlled to ensure the normal progress of impregnation and fermentation.
[0021] Optionally, in a possible implementation manner, the second tank body further includes a slag discharge port and a ventilation valve. The slag discharge port is provided at the bottom of the second tank body, and the ventilation valve is provided at the top of the second tank body.
[0022] In the above technical solution, the slag discharge port is used to discharge the slag in the second tank body. For example, after the fermentation of red wine is completed, the wine is discharged through the material receiving port, and the residual peels and other slag in the second tank body are discharged through the slag discharge port. The ventilation valve is used to introduce oxygen into the tank body to promote fermentation, and can also be used to discharge the carbon dioxide generated during fermentation in the tank body.
[0023] Optionally, in a possible implementation manner, a control valve for controlling the opening and closing is provided on the slag discharge port, and a recovery box for recovering the slag is provided below the slag discharge port.
[0024] In the above technical solution, the control valve is used to control the opening and closing of the slag discharge port, and the recovery box is used to collect the discharged peels and other slag for other uses.
[0025] Optionally, in a possible implementation, a first solenoid valve is provided at the discharge port, and a second solenoid valve is provided on the juice outlet pipeline. The first solenoid valve and the second solenoid valve are used to control the passage of fluid.
[0026] In the above technical solution, the first solenoid valve is used to control the opening and closing of the discharge port, and the second solenoid valve is opened after the pressing device completes the pressing work to control the grape juice to enter the transfer pipeline.
[0027] Compared with the prior art, the beneficial effects of the present application are as follows:
[0028] By providing a connected first tank, second tank and pressing mechanism, the present application can complete the main processes in the winemaking process such as maceration, pressing and fermentation, without the need to frequently transfer and replace equipment, effectively improving production efficiency. At the same time, the present application is provided with a pressing plate and a spraying assembly, which can respectively perform cap punching and cap drenching on the fermenting wine, so as to adapt to the brewing of various types of wines, without the need to replace the brewing device for different types of wines, with strong applicability, effectively reducing the production cost and improving production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS
[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present application, the following will briefly introduce the drawings required for use in the embodiments. It should be understood that the following drawings only show some embodiments of the present application, and therefore should not be regarded as limiting the scope. For those of ordinary skill in the art, other related drawings can be obtained based on these drawings without creative efforts.
[0030] Figure 1 It is a schematic structural diagram of a brewing device according to an embodiment.
[0031] The reference numerals in the drawings are explained as follows:
[0032] 1 - First tank; 11 - First feed port; 12 - Discharge port; 121 - First solenoid valve; 13 - First filter plate; 14 - Second filter plate; 15 - First lifting drive; 16 - Pushing drive; 17 - Pushing plate; 18 - Feeding door; 2 - Transfer pipeline; 3 - Pressing mechanism; 31 - Pressing device; 311 - Juice outlet pipeline; 312 - Second solenoid valve; 32 - Feeding hopper; 4 - Second tank; 41 - Second feed port; 42 - Receiving port; 43 - Pressing plate; 44 - Second lifting drive; 45 - Spraying assembly; 451 - Water distribution pipe; 452 - Nozzle; 46 - Delivery pipeline; 47 - Discharge port for residues; 471 - Control valve; 48 - Vent valve; 5 - Temperature control coil; 6 - Driving pump; 7 - Recovery tank. DETAILED DESCRIPTION OF THE EMBODIMENTS
[0033] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the following will clearly and completely describe the technical solutions in the embodiments of this application with reference to the accompanying drawings in the embodiments of this application. Apparently, the described embodiments are some, but not all, of the embodiments of this application. Components of the embodiments of this application usually described and illustrated in the accompanying drawings here can be arranged and designed in various different configurations.
[0034] Therefore, the following detailed description of the embodiments of this application provided in the accompanying drawings is not intended to limit the scope of the claimed application, but merely represents selected embodiments of this application. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in this application without creative efforts belong to the scope of protection of this application.
[0035] It should be noted that like reference numerals and letters denote like items in the following drawings. Therefore, once an item is defined in one drawing, it does not need to be further defined and explained in subsequent drawings.
[0036] Please refer to Figure 1 , this embodiment provides a brewing device for wine, including a first tank 1, a pressing mechanism 3, and a second tank 4. The first tank 1 includes a first feed port 11, a discharge port 12, and a first filter plate 13 and a second filter plate 14 disposed in the inner cavity of the first tank 1. A transfer pipeline 2 is installed between the discharge port 12 and the second tank 4. The first filter plate 13 is connected to a first lifting driving member 15, and the first lifting driving member 15 is disposed at the top of the first tank 1. A switchable blanking door 18 is provided on the tank wall on one side of the second filter plate 14. The pressing mechanism 3 includes a pressing device 31 disposed on one side of the blanking door 18 and a juice outlet pipeline 311 connected to the pressing device 31. The juice outlet pipeline 311 is connected to the transfer pipeline 2. The second tank 4 includes a second feed port 41, a material receiving port 42, and a pressing plate 43 and a spraying assembly 45 disposed in the inner cavity of the second tank 4. The pressing plate 43 is connected to a second lifting driving member 44, and the second lifting driving member 44 is disposed at the top of the second tank 4. A conveying pipeline 46 is provided on the outer side of the second tank 4. One end of the conveying pipeline 46 is connected to the inner cavity of the second tank 4, and the other end is connected to the spraying assembly 45.
[0037] In this embodiment, the crushed grape raw material enters the inner cavity of the first tank body 1 through the first feed port 11 to undergo an immersion process, wherein the first filter plate 13 and the second filter plate 14 are provided with a plurality of fine filter holes, which allow the grape juice to pass through and block the solid matter therein. After the grape raw material enters the first tank body 1, the peel, pulp, seeds and other solid matter therein fall on the second filter plate 14. After all the raw materials enter the first tank body 1, the first lifting drive member 15 drives the first filter plate 13 to move downward, and the peel and other fixed objects are always pressed below the liquid surface of the grape juice, so that the grape juice and the peel are kept sufficiently contact, thereby effectively extracting tannins and aroma from the grape skins; after a period of immersion, the grape juice is discharged from the discharge port 12 of the first tank body 1, and is transferred to the inner cavity of the second tank body 4 through the transfer pipeline 2 to prepare for fermentation. At the same time, solids such as peels are taken out through the discharge door 18 on one side and enter the pressing device 31 for pressing to extract the remaining juice, which is discharged through the juice discharge pipeline 311 and sent to the second tank body 4 together with the transfer pipeline 2 for fermentation. The fermented wine is discharged through the receiving port 42 for subsequent aging or bottling.
[0038] Among them, it should be noted that since some types of red wine will repeatedly add the peels during the immersion process to form a richer flavor during the fermentation process, this is the extended immersion method in red winemaking. Therefore, the peels and the like taken out through the discharge door 18 can be added into the second tank body 4 through the second feed port 41, so that the peels and other solids re-enter the grape juice and ferment with the grape juice. Since carbon dioxide gas will be generated during the fermentation process, the carbon dioxide gas will push the peels and other fixed objects in the grape juice to the top of the liquid surface to form a wine cap. The peels are easily oxidized when they are at the top of the page for a long time, affecting the flavor. Moreover, since fermentation is an exothermic reaction, the wine cap will block the heat generated during fermentation from being dissipated, resulting in excessively high fermentation temperature, causing the wine to become sour, bitter, and other problems, affecting the quality of the wine. Therefore The second tank body 4 is provided with a pressing plate 43 driven by a second lifting drive member 44, which can continuously press the wine cap into the grape juice through reciprocating motion, that is, the cap pressing operation, so that the grape juice is in more sufficient contact with the peel and the seeds. In addition, a spray component 45 is also provided on the top of the inner cavity of the second tank body 4. The spray component 45 can extract grape juice through a delivery pipeline 46 on one side of the second tank body 4 and spray it, that is, the skin spraying operation. The internal fluidity can be improved through circulating spraying, which is helpful to extract more pigments, tannins and aroma substances, and at the same time can promote fermentation and shorten the time required for fermentation. The present application can adapt to the brewing of various types of wines, and there is no need to replace brewing devices for different types of wines. It has strong applicability, effectively reduces the production cost, and improves production efficiency.
[0039] Specifically, the pressing device 31 in this embodiment is a balloon press, and its pressing force is relatively gentle, avoiding the crushing of grape seeds and the release of bitterness inside them, which may affect the flavor of the wine.
[0040] Please refer to Figure 1 , in this embodiment, a plurality of filter holes are distributed on both the first filter plate 13 and the second filter plate 14. The filter holes are used to block solids, so that the solids are always located above the second filter plate 14, preventing them from entering the second tank 4 through the lower discharge port 12 and affecting the subsequent fermentation process. For example, the fermentation of white wine only uses grape juice, and strict filtration of solids is required.
[0041] Please refer to Figure 1 , in this embodiment, a pushing driving member 16 is provided on one side of the first tank 1 away from the blanking door 18. The output end of the pushing driving member 16 is connected to a pushing plate 17. The pushing plate 17 is arranged above the second filter plate 14. The pushing driving member 16 drives the pushing plate 17 to approach and move away from the blanking door 18. After the blanking door 18 is opened, the pushing driving member 16 can drive the pushing plate 17 to move, pushing the solids such as peels falling on the second filter plate 14 out through the blanking door 18. Compared with manual operation, the time spent on blanking can be effectively shortened.
[0042] Please refer to Figure 1 , in this embodiment, a feeding hopper 32 is provided at the top of the pressing device 31. The opening of the feeding hopper 32 is located below the side of the blanking door 18. After impregnation is completed, the blanking door 18 is opened, and the solids such as peels pushed out by the pushing plate 17 fall into the feeding hopper and then enter the pressing device 31 for pressing. By setting the feeding hopper, the time for collecting and feeding materials to the pressing device 31 can be effectively shortened, improving efficiency.
[0043] It should be noted that a plate-like or net-like structure for blocking is provided inside the feeding hopper 32, which can be used to hold the solids pushed out by the pushing plate 17. When brewing some types of wine using the extended impregnation method, pressing is not required, and the solids can be directly introduced into the second tank 4.
[0044] Please refer to Figure 1 , in this embodiment, the spraying assembly 45 includes a water distribution pipe 451 and a plurality of spray heads 452 spaced apart on the water distribution pipe 451. The water distribution pipe 451 is connected to the delivery pipeline 46 and is used to disperse the liquid sent by the delivery pipeline 46 to each spray head 452. The plurality of spray heads 452 are spaced apart, making the spraying more uniform.
[0045] Please refer to Figure 1 , in this embodiment, drive pumps 6 are provided on both the transfer pipeline 2 and the delivery pipeline 46. The drive pumps 6 are used to provide driving force for the fluid in the pipeline, enabling it to move along the pipeline.
[0046] Please refer to Figure 1 , in this embodiment, temperature control coils 5 are provided in the inner cavities of the first tank body 1 and the second tank body 4. The outlets and inlets of the temperature control coils 5 are installed on the tank bodies. By introducing a heat-conducting fluid into the temperature control coils 5, the problems during impregnation and fermentation are controlled to ensure the normal progress of impregnation and fermentation. Specifically, for the brewing of some red wines, the cold impregnation method is adopted, and the preferred temperature for cold impregnation is 4°C - 15°C.
[0047] Please refer to Figure 1 , in this embodiment, the second tank body 4 further includes a slag discharge port 47 and a ventilation valve 48. The slag discharge port 47 is provided at the bottom of the second tank body 4, and the ventilation valve 48 is provided at the top of the second tank body 4. The slag discharge port 47 is used to discharge the slag in the second tank body 4. For example, after the fermentation of red wine is completed, the wine is discharged through the material receiving port 42, and the residual peel and other slag in the second tank body 4 are discharged through the slag discharge port 47. The ventilation valve 48 is used to introduce oxygen into the tank body to promote fermentation, and can also be used to discharge the carbon dioxide generated during fermentation inside the tank body. Specifically, a filter screen is provided at the material receiving port 42. During the brewing process of red wine, it can block the slag inside the second tank body 4 so that it can all be discharged from the slag discharge port 47.
[0048] Please refer to Figure 1 , in this embodiment, a control valve 471 is provided on the slag discharge port 47, and a recovery box 7 is provided below the slag discharge port 47. The control valve 471 is used to control the opening and closing of the slag discharge port 47, and the recovery box 7 is used to collect the discharged peel and other slag for other uses.
[0049] Please refer to Figure 1 , in this embodiment, a first electromagnetic valve 121 is provided on the discharge port 12, and a second electromagnetic valve 312 is provided on the juice outlet pipeline 311. The first electromagnetic valve 121 is used to control the opening and closing of the discharge port 12, and the second electromagnetic valve 312 is opened after the pressing device 31 completes the pressing work to control the grape juice to enter the transfer pipeline 2. Specifically, an electromagnetic valve is also provided on the material receiving port 42 of the second tank body 4 to control its discharge after the wine fermentation is completed.
[0050] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.
[0051] In the description of the present utility model, it should be understood that the orientation or positional relationship indicated by terms such as "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation to the present utility model.
[0052] In addition, the terms "first" and "second" are only used for descriptive purposes and cannot be understood as indicating or implying relative importance or implicitly specifying the quantity of the indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of such features. In the description of the present utility model, the meaning of "a plurality" is two or more, unless otherwise specifically defined.
[0053] In the present utility model, unless otherwise clearly specified and limited, terms such as "installed", "connected", "joined", "fixed", etc. shall be understood in a broad sense. For example, it may be a fixed connection, a detachable connection, or integrated; it may be a mechanical connection or an electrical connection; it may be directly connected or indirectly connected through an intermediate medium, and it may be the internal communication of two elements or the interaction relationship between two elements. For those of ordinary skill in the art, the specific meanings of the above terms in the present utility model can be understood according to specific circumstances.
Claims
1. A brewing device applicable to the production of various wines, characterized in that, It includes a first tank body, a second tank body and a pressing mechanism. The first tank body includes a first feed inlet, a discharge outlet, a first filter plate and a second filter plate arranged in the inner cavity of the first tank body. A transfer pipeline is installed between the discharge outlet and the second tank body. The first filter plate is connected with a first lifting driving member. A switchable blanking door is arranged on the tank wall on one side of the second filter plate. The pressing mechanism includes a pressing device arranged on one side of the blanking door and a juice outlet pipeline connected to the pressing device. The juice outlet pipeline is connected to the transfer pipeline. The second tank body includes a second feed inlet, a material receiving outlet, a pressing plate and a spraying assembly arranged in the inner cavity of the second tank body. The pressing plate is connected with a second lifting driving member. A conveying pipeline is arranged outside the second tank body. One end of the conveying pipeline is connected with the inner cavity of the second tank body, and the other end is connected with the spraying assembly.
2. The brewing device according to claim 1, wherein, A plurality of filter holes are distributed on both the first filter plate and the second filter plate.
3. The brewing device according to claim 1, characterized in that, A pushing driving member is arranged on one side of the first tank body away from the blanking door. The output end of the pushing driving member is connected with a push plate. The push plate is arranged above the second filter plate. The pushing driving member drives the push plate to approach and move away from the blanking door.
4. The brewing device according to claim 3, characterized in that, A feed hopper is arranged at the top of the pressing device. The opening of the feed hopper is located below one side of the blanking door.
5. The brewing device according to claim 1, characterized in that, The spraying assembly includes a water distribution pipe and a plurality of spray heads spacedly distributed on the water distribution pipe. The water distribution pipe is connected with the conveying pipeline.
6. The brewing device according to claim 1, wherein, Driving pumps are arranged on both the transfer pipeline and the conveying pipeline.
7. The brewing device according to claim 1, characterized in that Temperature control coiled pipes are arranged in the inner cavities of both the first tank body and the second tank body.
8. The brewing device according to claim 1, characterized in that The second tank body further includes a slag discharge port and a ventilation valve. The slag discharge port is arranged at the bottom of the second tank body, and the ventilation valve is arranged at the top of the second tank body.
9. The brewing device according to claim 8, wherein, A control valve for controlling the opening and closing is arranged on the slag discharge port. A recycling box for recycling the slag is arranged below the slag discharge port.
10. The brewing device according to claim 1, characterized in that A first electromagnetic valve is arranged on the discharge outlet, and a second electromagnetic valve is arranged on the juice outlet pipeline. The first electromagnetic valve and the second electromagnetic valve are used to control the passage of fluid.