Raw material saccharification and fermentation device for health-preserving vinegar production

Abstract

The utility model discloses a raw material saccharification and fermentation device for health-preserving vinegar production, relates to the field of health-preserving vinegar production, and aims to solve the problems that raw materials need to be continuously stirred in a saccharification process of health-preserving vinegar production in the prior art, and the raw materials need to be regularly stirred in an ageing process after saccharification and fermentation; in the prior art, manual stirring is mostly adopted, which is troublesome and affects the production efficiency. A discharging pipe is fixedly arranged in the middle of the lower end of the fermentation tank, an annular supporting plate is fixedly connected to the upper end of the fermentation tank, rectangular supporting rods are fixedly connected to the two sides, the front end and the rear end of the upper end face of the annular supporting plate, a top cover is jointly connected to the four rectangular supporting rods, and a stirring shaft is rotationally connected to the middle of the interior of the fermentation tank. A spiral blade is fixedly connected to the stirring shaft, a control device is fixedly arranged on the front end face of the fermentation tank, and a timer is connected to the lower end of the control device.

Description

Technical Field

[0001] The utility model relates to the field of health-preserving vinegar production, in particular to a raw material saccharification and fermentation device for health-preserving vinegar production. Background Art

[0002] Health vinegar is a fermented vinegar beverage made from fruit juice and aged vinegar. It typically contains a variety of nutrients and health benefits. Not only does it taste sour, but it also possesses numerous benefits and functions, making it a popular health drink. Firstly, health vinegar has the ability to stimulate appetite. Its sour taste stimulates the secretion of saliva and gastric juice, thereby increasing appetite, making it particularly suitable for those with a poor appetite. Furthermore, health vinegar is rich in sugars, vitamins, acetic acid, and various organic acids such as lactic acid, succinic acid, and citric acid. These ingredients not only enhance the flavor of food but also promote nutrient absorption.

[0003] For example, application publication number CN 109234137 A discloses a method for preparing a beauty-enhancing and health-promoting vinegar, which relates to the field of food processing. A method for preparing a beauty-enhancing and health-promoting vinegar comprises the following steps: (1) raw material processing: selecting sorghum with a starch content of 60% or more, crushing it, sieving and removing the shells, adding a Chinese herbal extract, and stirring evenly to moisten the grits; (2) mixing the soaked sorghum with Chinese herbal residue in a mass ratio of 1:0.3, and adding the mixture to a steaming pot to obtain a clinker; (3) fermentation: adding Daqu and Chinese herbal extract to the clinker, sealing it with plastic cloth, and obtaining a mature fermented grain; (4) fumigating the fermented grain: pouring the mature vinegar fermented grain into a fumigation container, adding the Chinese herbal extract, stirring evenly, heating it over an indirect fire, and fumigating it for 7 days; (5) rinsing; (6) aging; and (7) packaging. The finished vinegar of the present invention can be taken as a cooking seasoning or a beverage for a long time, has outstanding beauty and health-preserving functions, and has the effects of improving human immunity, etc. The operation is simple, and the beauty and health-preserving vinegar can be produced on a large scale.

[0004] When producing health-preserving vinegar, raw materials need to be added into the fermentation device for saccharification and fermentation. During the saccharification process, the raw materials need to be continuously stirred. At the same time, the aging process after saccharification and fermentation requires regular stirring of the raw materials. Currently, most technologies use manual stirring, which is troublesome and affects production efficiency. Therefore, the market urgently needs to develop a raw material saccharification and fermentation device for health-preserving vinegar production to help people solve the existing problems. Utility Model Content

[0005] The purpose of the utility model is to provide a raw material saccharification and fermentation device for the production of health-preserving vinegar, so as to solve the problem that the raw materials need to be continuously stirred during the saccharification process of the health-preserving vinegar production proposed in the above background technology, and the raw materials need to be regularly stirred during the aging process after saccharification and fermentation. The current technology mostly uses manual stirring, which is relatively troublesome and affects production efficiency.

[0006] To achieve the above-mentioned objectives, the utility model provides the following technical solutions: a raw material saccharification and fermentation device for the production of health-preserving vinegar, comprising a fermentation tank, a discharge pipe fixedly provided at the middle part of the lower end of the fermentation tank, an annular support plate fixedly connected to the upper end of the fermentation tank, rectangular support rods fixedly connected to both sides of the upper end surface and the front and rear ends of the annular support plate, the upper ends of the four rectangular support rods are commonly fixedly connected to a cross support frame, a driving device is fixedly provided at the middle part of the upper end of the cross support frame, a top cover is commonly connected to the four rectangular support rods, a stirring shaft is rotatably connected to the middle part of the interior of the fermentation tank, a spiral blade is fixedly connected to the stirring shaft, a control device is fixedly provided on the front end surface of the fermentation tank, and a timer is connected to the lower end of the control device.

[0007] Preferably, the lower end of the discharge pipe is detachably connected to a sealing cover, the middle portion of the upper end of the sealing cover is fixedly connected to a columnar sealing piece, and the columnar sealing piece is inserted into the upper end of the discharge pipe.

[0008] Preferably, rectangular openings are provided on both sides and the front and rear ends of the upper end surface of the top cover, and a circular opening is provided in the middle of the upper end surface of the top cover.

[0009] Preferably, the four rectangular support rods pass through the four rectangular openings on the top cover respectively, the middle part of the lower end of the cross support frame is fixedly connected to a limiting tube, and the lower end of the limiting tube passes through the circular opening and extends out of the lower end of the top cover.

[0010] Preferably, a motor is fixedly installed inside the driving device, and the upper end of the stirring shaft passes through the middle of the limiting tube and extends into the driving device and is fixedly connected to the output shaft of the motor.

[0011] Preferably, wing plates are fixedly connected to both sides of the top cover, supporting plates are fixedly connected to the middle parts of the end surfaces of both sides of the fermentation tank, and hydraulic rods are fixedly connected to the upper ends of the supporting plates.

[0012] Preferably, the upper ends of the telescopic ends of the two hydraulic rods are fixedly connected to the lower ends of the two wing plates respectively.

[0013] Compared with the prior art, the beneficial effects of the present invention are:

[0014] 1. In this utility model, the health-preserving vinegar raw materials are added to the fermentation tank from the top through the provision of spiral blades. The control device controls the motor to drive the stirring shaft to rotate slowly, which in turn causes the stirring shaft to drive the spiral blades to rotate, continuously stirring the raw materials. The provision of the spiral blades allows the raw materials to circulate up and down inside the fermentation tank, ensuring the uniformity of the saccharification reaction. During the subsequent aging process, the control device simultaneously controls the operation of two hydraulic rods. The telescopic ends of the two hydraulic rods simultaneously drive the top cover to descend, achieving the closure of the top cover at the top of the fermentation tank. The control device controls the timer to set the time at the required time interval. When the timer finishes timing, it feedbacks to the control device, which then controls the motor to drive the spiral blades to rotate, achieving intermittent stirring of the health-preserving vinegar during aging, thereby achieving automatic fermentation of the health-preserving vinegar.

[0015] 2. In this utility model, through the arrangement of rectangular support rods, four rectangular support rods respectively pass through the four rectangular openings on the top cover, the middle part of the lower end of the cross support frame is fixedly connected to a limiting tube, the lower end of the limiting tube passes through the circular opening and extends out of the lower end of the top cover. When the top cover is raised or lowered, the four rectangular support rods slide along the four rectangular openings to guide the top cover, thereby ensuring the stability of the top cover lifting.

[0016] 3. In this utility model, through the setting of a columnar blocking piece, the lower end of the discharge pipe is detachably connected to a sealing cover, and the middle part of the upper end of the sealing cover is fixedly connected to a columnar blocking piece. The columnar blocking piece is inserted into the upper end of the discharge pipe, and the discharge pipe is blocked by the columnar blocking piece to prevent the health vinegar raw materials from directly entering the discharge pipe after being added to the fermentation tank, resulting in incomplete fermentation of the subsequent raw materials. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] Figure 1 This is a front view of a raw material saccharification and fermentation device for producing health-preserving vinegar according to the present invention;

[0018] Figure 2 This is the main sectional view of the utility model;

[0019] Figure 3 It is a side sectional view of the utility model;

[0020] Figure 4 It is an enlarged view of the detail A of the present utility model.

[0021] In the figure: 1. Fermentation tank; 101. Discharge pipe; 102. Sealing cover; 103. Columnar sealing member; 104. Control device; 105. Timer; 2. Annular support plate; 201. Rectangular support rod; 202. Cross support frame; 203. Limiting tube; 3. Driving device; 301. Motor; 4. Top cover; 401. Rectangular opening; 402. Circular opening; 403. Wing plate; 5. Stirring shaft; 501. Spiral blade; 6. Support plate; 601. Hydraulic rod. DETAILED DESCRIPTION

[0022] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0023] See also Figure 1-4 The utility model provides an embodiment: a raw material saccharification and fermentation device for the production of health vinegar, comprising a fermentation tank 1, a discharge pipe 101 is fixedly provided at the middle part of the lower end of the fermentation tank 1, an annular support plate 2 is fixedly connected to the upper end of the fermentation tank 1, both sides of the upper end surface of the annular support plate 2 and the front and rear ends are fixedly connected to rectangular support rods 201, the upper ends of the four rectangular support rods 201 are commonly fixedly connected to a cross support frame 202, the middle part of the upper end of the cross support frame 202 is fixedly provided with a driving device 3, the four rectangular support rods 201 are commonly connected to a top cover 4, a stirring shaft 5 is rotatably connected to the middle part of the interior of the fermentation tank 1, a spiral blade 501 is fixedly connected to the stirring shaft 5, a control device 104 is fixedly provided on the front end surface of the fermentation tank 1, and a timer 105 is connected to the lower end of the control device 104.

[0024] Furthermore, the lower end of the discharge pipe 101 is detachably connected to a sealing cover 102, and the middle part of the upper end of the sealing cover 102 is fixedly connected to a columnar sealing piece 103. The columnar sealing piece 103 is inserted into the upper end of the discharge pipe 101, and the discharge pipe 101 is blocked by the columnar sealing piece 103 to prevent the health vinegar raw material from directly entering the discharge pipe 101 after being added to the fermentation tank 1, resulting in incomplete fermentation of the subsequent raw materials.

[0025] Furthermore, rectangular openings 401 are provided on both sides and the front and rear ends of the upper end surface of the top cover 4 , and a circular opening 402 is provided in the middle of the upper end surface of the top cover 4 .

[0026] Furthermore, the four rectangular support rods 201 respectively pass through the four rectangular openings 401 on the top cover 4, and the middle part of the lower end of the cross support frame 202 is fixedly connected to the limiting tube 203. The lower end of the limiting tube 203 passes through the circular opening 402 and extends out of the lower end of the top cover 4. When the top cover 4 is raised or lowered, the four rectangular support rods 201 slide along the four rectangular openings 401 to guide the top cover 4, thereby ensuring the stability of the lifting of the top cover 4.

[0027] Furthermore, a motor 301 is fixedly provided inside the driving device 3, and the upper end of the stirring shaft 5 passes through the middle of the limiting tube 203 and extends to the inside of the driving device 3 and is fixedly connected to the output shaft of the motor 301. When the health-preserving vinegar raw material is added to the fermentation tank 1 for saccharification and fermentation, the control device 104 controls the motor 301 to drive the stirring shaft 5 to rotate slowly, and then the stirring shaft 5 drives the spiral blade 501 to rotate, so as to continuously stir the raw material. The setting of the spiral blade 501 allows the raw material inside the fermentation tank 1 to circulate up and down, thereby ensuring the uniformity of the saccharification reaction. During subsequent aging, the timer 105 is controlled by the control device 104 to perform timing according to the required time interval. When the timer 105 completes the timing, it is fed back to the control device 104, and the control device 104 then controls the motor 301 to drive the spiral blade 501 to rotate, so as to achieve interval stirring of the health-preserving vinegar during aging, thereby realizing automatic fermentation of the health-preserving vinegar.

[0028] Furthermore, wing plates 403 are fixedly connected to both sides of the top cover 4, and supporting plates 6 are fixedly connected to the middle of the end surfaces of both sides of the fermentation tank 1, and the upper ends of the supporting plates 6 are fixedly connected to the hydraulic rods 601.

[0029] Furthermore, the upper ends of the telescopic ends of the two hydraulic rods 601 are fixedly connected to the lower ends of the two wing plates 403, respectively, and the two hydraulic rods 601 are simultaneously controlled by the control device 104 to simultaneously push the top cover 4 up and down, thereby closing and opening the top cover 4 at the upper end of the fermentation tank 1.

[0030] Working principle: When in use, the two hydraulic rods 601 are controlled to work simultaneously by the control device 104. The telescopic ends of the two hydraulic rods 601 simultaneously push the top cover 4 to lift, so that the top cover 4 is opened at the upper end of the fermentation tank 1. The upper end of the fermentation tank 1 is fixedly connected to the annular support plate 2. The two sides and the front and rear ends of the upper end surface of the annular support plate 2 are fixedly connected to rectangular support rods 201. The four rectangular support rods 201 pass through the four rectangular openings 401 on the top cover 4 respectively. The middle part of the lower end of the cross support frame 202 is fixedly connected to the limiting tube 203. The lower end of the limiting tube 203 passes through the circular opening 402 and extends out of the lower end of the top cover 4. When the top cover 4 is raised or lowered, the four rectangular support rods 201 are fixedly connected to the top cover 4. The support rods 201 slide along the four rectangular openings 401 to guide the top cover 4, ensuring the stability of the top cover 4 when it is raised and lowered. The health-promoting vinegar raw materials are added to the fermentation tank 1 from the top. The control device 104 controls the motor 301 to slowly rotate the stirring shaft 5, which in turn drives the spiral blades 501 to rotate, continuously stirring the raw materials. The arrangement of the spiral blades 501 allows the raw materials in the fermentation tank 1 to circulate up and down, ensuring the uniformity of the saccharification reaction. During the subsequent aging process, the control device 104 simultaneously controls the operation of the two hydraulic rods 601. The telescopic ends of the two hydraulic rods 601 simultaneously drive the top cover 4 to descend, achieving the closure of the top cover 4 at the upper end of the fermentation tank 1. The control device 104 controls the timer 105 to set the time at the required time interval. When the timer 105 reaches the end of the time, the feedback is fed back to the control device 104, which then controls the motor 301 to rotate the spiral blades 501, achieving intermittent stirring of the health-promoting vinegar during aging, and realizing automatic fermentation of the health-promoting vinegar.

[0031] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present invention. Therefore, the embodiments should be considered in all respects as illustrative and non-restrictive, and the scope of the present invention is defined by the appended claims, not the foregoing description, and all variations within the meaning and range of equivalents of the claims are intended to be encompassed within the present invention. Any reference sign in a claim should not be construed as limiting the claim to which it relates.

Claims

1. A raw material saccharification and fermentation device for producing health-promoting vinegar, comprising a fermentation tank (1), characterized in that: A discharge pipe (101) is fixedly provided at the middle of the lower end of the fermenter (1), an annular support plate (2) is fixedly connected to the upper end of the fermenter (1), rectangular support rods (201) are fixedly connected to both sides and the front and rear ends of the upper end surface of the annular support plate (2), the upper ends of the four rectangular support rods (201) are commonly fixedly connected to a cross support frame (202), a driving device (3) is fixedly provided at the middle of the upper end of the cross support frame (202), a top cover (4) is commonly connected to the four rectangular support rods (201), a stirring shaft (5) is rotatably connected to the middle of the interior of the fermenter (1), a spiral blade (501) is fixedly connected to the stirring shaft (5), a control device (104) is fixedly provided on the front end surface of the fermenter (1), and a timer (105) is connected to the lower end of the control device (104).

2. The raw material saccharification and fermentation device for producing health-preserving vinegar according to claim 1, characterized in that: The lower end of the discharge pipe (101) is detachably connected to a sealing cover (102), and the middle portion of the upper end of the sealing cover (102) is fixedly connected to a columnar sealing member (103), which is inserted into the upper end of the discharge pipe (101).

3. The raw material saccharification and fermentation device for producing health-preserving vinegar according to claim 1, characterized in that: Rectangular openings (401) are provided on both sides and the front and rear ends of the upper end surface of the top cover (4), and a circular opening (402) is provided in the middle of the upper end surface of the top cover (4).

4. The raw material saccharification and fermentation device for producing health-preserving vinegar according to claim 3, characterized in that: The four rectangular support rods (201) respectively pass through the inside of the four rectangular openings (401) on the top cover (4); the middle part of the lower end of the cross support frame (202) is fixedly connected to the limiting tube (203); the lower end of the limiting tube (203) passes through the circular opening (402) and extends out of the lower end of the top cover (4).

5. The raw material saccharification and fermentation device for producing health-preserving vinegar according to claim 4, characterized in that: A motor (301) is fixedly arranged inside the driving device (3), and the upper end of the stirring shaft (5) passes through the middle of the limiting tube (203) and extends into the driving device (3) and is fixedly connected to the output shaft of the motor (301).

6. The raw material saccharification and fermentation device for producing health-preserving vinegar according to claim 1, characterized in that: Wing plates (403) are fixedly connected to both sides of the top cover (4), supporting plates (6) are fixedly connected to the middle of the end surfaces of both sides of the fermentation tank (1), and hydraulic rods (601) are fixedly connected to the upper ends of the supporting plates (6).

7. The raw material saccharification and fermentation device for producing health-preserving vinegar according to claim 6, characterized in that: The upper ends of the telescopic ends of the two hydraulic rods (601) are fixedly connected to the lower ends of the two wing plates (403) respectively.

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