Device for accelerating aging of fruit vinegar or fruit wine through cold and heat stress

Abstract

The utility model belongs to the field of aging accelerating, and provides a device for accelerating aging of fruit vinegar or fruit wine through cold and heat stress, which comprises a tank body for storing fruit vinegar or fruit wine, a feed port arranged at the top of the tank body, a discharge port arranged at the bottom of the tank body, a liner and a heat preservation shell, and a refrigeration pipe arranged between the liner and the heat preservation shell, the refrigerating pipe is spirally wound on the outer wall of the liner; one end of the refrigerating pipe penetrates through the heat-insulating shell and is communicated with a refrigerating unit; the heating rod is in threaded connection with the top of the tank body, and the heating end of the heating rod extends into the containing cavity of the tank body; the temperature probe is connected with the outer wall of the tank body, and a detection part of the temperature probe extends into the accommodating cavity of the tank body; the stirring mechanism is connected with the top of the tank body. According to the utility model, through cold and hot stress treatment, the environment change in the traditional aging process can be simulated, and the maturing speed of fruit vinegar or fruit wine is accelerated, so that the aging period is remarkably shortened, and the innovation not only improves the production efficiency.

Description

Technical Field

[0001] The utility model belongs to the field of accelerating aging, and particularly relates to a device for accelerating aging of fruit vinegar or fruit wine through cold and hot stress. Background Art

[0002] The aging stage is a crucial step in traditional fruit vinegar production. This process requires prolonged storage to allow the vinegar's taste and flavor to mature, ultimately achieving the desired tartness and smoothness expected by consumers. This natural aging process typically takes six months or even longer, significantly increasing the product's time to market, production costs, and equipment investment, leading to low production efficiency and increasing the difficulty of large-scale production. Similarly, natural aging in fruit wine production also extends the product's time to market, resulting in low production efficiency and increasing the difficulty of large-scale production.

[0003] With the growing market demand for fruit vinegar and wine, traditional long-term natural aging methods are no longer efficient enough to meet modern production requirements. This inefficient aging process not only limits companies' production scale but also makes them unable to cope with the fierce market competition. Therefore, how to shorten the aging cycle and improve production efficiency while ensuring the quality of fruit vinegar or wine has become a technical challenge facing fruit vinegar and wine manufacturers.

[0004] To overcome this technical bottleneck, it is crucial to develop a device that can accelerate the aging of vinegar or wine through heat and cold stress treatment. This device aims to accelerate the maturation of vinegar or wine by simulating the environmental changes during traditional aging, significantly shortening the aging cycle, improving production efficiency, and enhancing the company's market competitiveness. Summary of the Invention

[0005] In order to solve the above technical problems, the utility model proposes a device for aging fruit vinegar or fruit wine through cold and hot stress. The design of the refrigeration tube and the heating rod is adopted, which can accurately control the temperature of the fruit vinegar or fruit wine in the containing cavity of the tank body to adapt to different aging process requirements. This flexible temperature control mechanism ensures the quality of the fruit vinegar or fruit wine and accelerates the aging of the fruit vinegar or fruit wine.

[0006] The utility model provides a device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress, which mainly includes the following structures:

[0007] A tank body for storing fruit vinegar or fruit wine, with a feed port provided on the top of the tank body and a discharge port provided on the bottom of the tank body. The tank body comprises an inner liner and an insulation shell, a refrigeration pipe is provided between the inner liner and the insulation shell, the refrigeration pipe is spirally wound around the outer wall of the inner liner, and one end of the refrigeration pipe passes through the insulation shell and is connected to a refrigeration unit;

[0008] A heating rod is threadedly connected to the top of the tank body, and a heating end of the heating rod extends into the accommodating cavity of the tank body;

[0009] A temperature probe is connected to the outer wall of the tank, and a detection portion of the temperature probe extends into the receiving cavity of the tank;

[0010] The stirring mechanism is connected to the top of the tank. The combination of the tank, refrigeration tube, and heating rod creates a closed space. The temperature probe can monitor the temperature of the vinegar or wine in real time, ensuring precise control of the aging process. The stirring mechanism ensures that the vinegar or wine is evenly cooled or heated during the aging process, avoiding local overheating or overcooling of the vinegar or wine during the aging process. This helps to evenly mix the ingredients in the vinegar or wine, accelerating the maturation process.

[0011] Preferably, the stirring mechanism comprises:

[0012] There are three stirring shafts arranged in a circular array. The stirring shafts are connected to the top of the tank body through a coupling. The stirring shafts extend into the accommodating cavity of the tank body. The outer wall of the extended end of the stirring shaft is provided with a number of stirring blades arranged at equal intervals.

[0013] There are three pulleys arranged in a circular array. The pulleys correspond to the stirring shafts one by one. The pulleys are coaxially fixed with the stirring shafts. The pulleys are located on the top of the tank body. The three pulleys are connected by belts.

[0014] The motor has an output shaft coaxially fixed to one of the pulleys. When the motor is operating, the output shaft of the motor drives the pulley to rotate. When the pulley rotates, the stirring shaft rotates. When the stirring shaft rotates, the stirring blades rotate, thereby uniformly stirring the fruit vinegar or fruit wine in the tank chamber, ensuring uniformity and consistency in the aging effect of the fruit vinegar or fruit wine, helping to accelerate the aging speed of the fruit vinegar or fruit wine, and improving the safety of the aging process.

[0015] Preferably, an L-shaped support base is provided on the top of the tank body. The L-shaped support base includes a horizontal plate and a vertical plate. One end of the vertical plate is connected to the top of the tank body, and the bottom of the horizontal plate is connected to the top of the motor. The L-shaped support base provides stable support, ensuring stable operation of the motor and stirring mechanism, thereby ensuring uniformity and consistency of the stirring effect.

[0016] Preferably, the top of the tank is connected to a pressure gauge and a safety valve;

[0017] The temperature probe is electrically connected to the refrigeration unit, heating rod, motor, pressure gauge, and safety valve. The pressure gauge monitors the pressure in the tank chamber in real time to ensure it is within a safe range. If the pressure in the tank chamber is too high or too low, the safety valve activates to ensure the safety of the tank and its operation.

[0018] Preferably, the heating rod is located on the axis of the top of the tank body. The heating rod is located on the axis of the top of the tank body, which ensures that the heating rod evenly heats the vinegar or wine in the tank body accommodating cavity, thereby improving heating efficiency.

[0019] Preferably, the outer wall of the tank is provided with four supporting legs arranged in a rectangular shape. The arrangement of the supporting legs realizes the design of the conical shape of the tank body and ensures smooth discharge of the material.

[0020] Compared with the prior art, the present invention has the following advantages and effects:

[0021] (1) Through hot and cold stress treatment, this device can simulate the changes in ambient temperature during the traditional aging process, accelerate the aging speed of fruit vinegar or fruit wine, and thus significantly shorten the aging cycle. This innovation not only improves production efficiency and reduces enterprise equipment investment, but also enhances the market competitiveness of enterprises.

[0022] (2) The design of refrigeration tubes and heating rods can accurately control the temperature of the fruit vinegar or fruit wine in the tank cavity to adapt to different aging process requirements. This flexible temperature control mechanism ensures the quality of the fruit vinegar or fruit wine and accelerates the aging of the fruit vinegar or fruit wine.

[0023] (3) The stirring mechanism ensures that the vinegar or wine is cooled or heated evenly during the aging process, thus avoiding local overheating or overcooling of the vinegar or wine during the aging process. It helps to mix the vinegar or wine evenly, further ensuring the quality of the vinegar or wine and improving efficiency.

[0024] (4) The pressure gauge monitors the pressure inside the tank in real time, and the safety valve ensures safe operation. This design improves the safety performance of the equipment and reduces the risks in the production process.

[0025] (5) Through the cooperation of the pulley and the motor, the stirring mechanism can effectively stir the fruit vinegar or fruit wine, ensuring the uniformity and consistency of the aging effect of the fruit vinegar or fruit wine. The L-shaped support seat provides stable support, ensuring the stable operation of the motor and the stirring mechanism. The support legs improve the stability of the equipment, realize the design of the conical shape of the tank, and ensure smooth discharge. BRIEF DESCRIPTION OF THE DRAWINGS

[0026] Figure 1 The overall structure of the utility model is shown in FIG. Figure 1 .

[0027] Figure 2 The overall structure of the utility model is shown in FIG. Figure 2 .

[0028] Figure 3 This is a partial cross-sectional view of the utility model Figure 1 .

[0029] Figure 4 This is a partial cross-sectional view of the utility model Figure 2 .

[0030] Reference numerals:

[0031] 1. Tank body; 10. Feed inlet; 11. Discharge outlet;

[0032] 101, inner liner; 102, insulation shell; 103, refrigeration pipe;

[0033] 2. Refrigeration unit;

[0034] 3. Heating rod;

[0035] 4. Temperature probe;

[0036] 5. Stirring shaft; 50. Stirring blade; 51. Pulley; 52. Belt; 53. Motor;

[0037] 6. L-shaped support base; 60. vertical plate;

[0038] 7. Pressure gauge; 70. Safety valve;

[0039] 8. Support leg. DETAILED DESCRIPTION

[0040] In order to enable those skilled in the art to better understand the present invention, the present invention will be further described in conjunction with specific implementation methods.

[0041] Example 1:

[0042] like Figures 1 to 4 As shown, the utility model provides a device for aging fruit vinegar or fruit wine by cold and hot stress, which mainly includes the following structures:

[0043] A tank body 1 for storing fruit vinegar or fruit wine, wherein a feed port 10 is provided at the top of the tank body 1, a discharge port 11 is provided at the bottom of the tank body 1, the tank body 1 comprises an inner liner 101 and an insulation shell 102, a refrigeration pipe 103 is provided between the inner liner 101 and the insulation shell 102, the refrigeration pipe 103 is spirally wound around the outer wall of the inner liner 101, one end of the refrigeration pipe 103 passes through the insulation shell 102 and is connected to a refrigeration unit 2;

[0044] The heating rod 3 is threadedly connected to the top of the tank body 1, and the heating end of the heating rod 3 extends into the accommodating cavity of the tank body 1;

[0045] The temperature probe 4 is connected to the outer wall of the tank body 1, and the detection portion of the temperature probe 4 extends into the accommodating cavity of the tank body 1;

[0046] The stirring mechanism is connected to the top of the tank body 1.

[0047] When in use, the combination of the tank body 1, the refrigeration tube 103 and the heating rod 3 provides a closed space, which can simulate the environmental changes in the traditional aging process and accelerate the maturation speed of the fruit vinegar or fruit wine, thereby significantly shortening the aging period, improving production efficiency and enhancing the market competitiveness of the enterprise. The setting of the temperature probe 4 can monitor the temperature of the fruit vinegar or fruit wine in real time to ensure accurate temperature control during the aging process of the fruit vinegar or fruit wine. The presence of the stirring mechanism ensures that the fruit vinegar or fruit wine is cooled or heated evenly during the aging process, avoids local overheating or overcooling during the aging process of the fruit vinegar or fruit wine, helps to evenly mix the ingredients in the fruit vinegar or fruit wine, and accelerates the maturation process.

[0048] It should be noted that the refrigeration unit 2 is a prior art and will not be described in detail here.

[0049] like Figure 4 As shown, the stirring mechanism includes:

[0050] A stirring shaft 5, three stirring shafts 5 are provided in a circumferential array, the stirring shaft 5 is rotatably connected to the top of the tank body 1, the stirring shaft 5 extends into the accommodating cavity of the tank body 1, and the outer wall of the extended end of the stirring shaft 5 is provided with a plurality of stirring blades 50 arranged at equal intervals;

[0051] Pulley 51, there are three pulleys 51, and they are arranged in a circumferential array, the pulleys 51 correspond one to one with the stirring shaft 5, the pulleys 51 are coaxially fixed with the stirring shaft 5, the pulleys 51 are located at the top of the tank body 1, and the three pulleys 51 are rotatably connected by a belt 52;

[0052] The motor 53 has an output shaft coaxially fixed to one of the pulleys 51 .

[0053] During use, when the motor 6 is working, the output shaft of the motor 6 drives the pulley 5 to rotate, and when the pulley 5 rotates, it drives the stirring shaft 5 to rotate, and when the stirring shaft 5 rotates, it drives the stirring blade 50 to rotate, so that the fruit vinegar or fruit wine is evenly stirred in the accommodating cavity of the tank body 1, ensuring the uniformity and consistency of the aging effect, helping to accelerate the aging efficiency of the fruit vinegar or fruit wine, and at the same time improving the safety of the fruit vinegar or fruit wine aging process.

[0054] like Figure 1 As shown, an L-shaped support base 6 is provided on the top of the tank body 1. The L-shaped support base 6 includes a horizontal plate and a vertical plate 60. One end of the vertical plate 60 is connected to the top of the tank body 1, and the bottom of the horizontal plate is connected to the top of the motor 53.

[0055] During use, the L-shaped support base 6 provides stable support, ensuring the stable operation of the motor 53 and the stirring mechanism, thereby ensuring the uniformity and consistency of the stirring effect.

[0056] like Figure 1As shown, the top of the tank body 1 is connected to a pressure gauge 7 and a safety valve 70;

[0057] The temperature probe 4 is electrically connected to the refrigeration unit 2 , the heating rod 3 , the motor 53 , the pressure gauge 7 , and the safety valve 70 .

[0058] During use, the pressure gauge 8 monitors the pressure of the tank body 1 cavity in real time to ensure that it is within a safe range. When the pressure of the tank body 1 cavity is too high or too low, the controller controls the safety valve 9 to start and release to ensure safe operation.

[0059] The heating rod 3 is located on the axis of the top of the tank body 1 .

[0060] When in use, the heating rod 3 is located on the axis of the top of the tank body 1, ensuring that the heating rod evenly heats the fruit vinegar or fruit wine in the accommodating cavity of the tank body 1, thereby improving the heating efficiency.

[0061] like Figure 1 As shown, the outer wall of the tank body 1 is provided with four supporting legs 8 arranged in a rectangular shape.

[0062] During use, the arrangement of the supporting legs 8 improves the stability of the tank body 1, realizes the conical shape design of the bottom of the tank body 1, and ensures smooth discharge of materials.

[0063] Optionally, some embodiments further include a controller (not shown in the figure), which is electrically connected to the temperature probe 4, the refrigeration unit 2, the heating rod 3, the motor 53, the pressure gauge 7, and the safety valve 70.

[0064] When in use, the controller is used to control the temperature probe 4, the refrigeration unit 2, the heating rod 3, the motor 53, the pressure gauge 7, and the safety valve 70 to operate.

[0065] It should be noted that the controller is a prior art and will not be described in detail here.

[0066] It should be noted that the accommodating cavity of the inner liner 101 is actually the accommodating cavity of the tank body 1 .

[0067] Working principle:

[0068] In the preparation stage, the freshly fermented fruit vinegar or fruit wine is injected into the containing cavity of the tank body 1. The method of implementation is to fill the freshly fermented fruit vinegar or fruit wine through the feed port 10. After the filling is completed, the feed port 10 is closed to ensure that the tank body 1 is sealed;

[0069] Temperature setting and control: according to the requirements of the aging process, the target temperature is set, that is, the temperature of the fruit vinegar or fruit wine in the holding cavity of the tank body 1 is set. When the temperature of the fruit vinegar or fruit wine in the holding cavity of the tank body 1 is set to 35°C or 5°C respectively, the detection part of the temperature probe 7 monitors the temperature of the fruit vinegar or fruit wine in the holding cavity of the tank body 1 in real time;

[0070] Hot and cold stress treatment: when the set temperature is 35°C, the controller controls the heating rod 3 to work, and the refrigeration unit 2 does not work at this time. The heating end of the heating rod 3 heats the fruit vinegar or fruit wine contained in the tank body 1 to ensure that the temperature of the fruit vinegar or fruit wine in the holding cavity of the tank body 1 is maintained at 35°C. The maintenance time is set to 1~10d. When the set temperature is 5°C, the controller controls the refrigeration unit 2 to work, and the heating rod 3 does not work at this time. The refrigeration pipe 103 reduces the temperature of the fruit vinegar or fruit wine in the holding cavity of the tank body 1 through the refrigeration unit 2 to maintain it at 5°C. The maintenance time is set to 1~20d. The insulation shell 102 can play a very good insulation effect. Hot and cold stress treatment accelerates the maturation speed of the fruit vinegar or fruit wine, thereby significantly shortening the aging cycle, improving production efficiency, and enhancing the company's market competitiveness.

[0071] The positions of the heating rod 3 and the cooling tube 103 allow the fruit vinegar or fruit wine in the accommodating cavity of the tank body 1 to be heated or cooled more evenly;

[0072] During the stirring operation, the controller controls the motor 6 to work every 2 hours during the entire aging process. When the motor 6 is working, the output shaft of the motor 6 drives the pulley 5 to rotate. When the pulley 5 rotates, the stirring shaft 5 is driven to rotate. When the stirring shaft 5 rotates, the stirring blade 50 is driven to rotate, so that the fruit vinegar or fruit wine is uniformly stirred in the accommodating cavity of the tank body 1, ensuring that the fruit vinegar or fruit wine is cooled or heated evenly during the aging process to avoid local overheating or overcooling of the fruit vinegar or fruit wine during the aging process, and helping to evenly mix the ingredients in the fruit vinegar or fruit wine, thereby accelerating the aging process.

[0073] Safety monitoring: the pressure gauge 8 monitors the pressure of the tank 1 cavity in real time to ensure that it is within a safe range. When the pressure of the tank 1 cavity is too high or too low, the controller controls the safety valve 9 to start, ensuring the safety of the equipment and operation;

[0074] After the aging is completed and the fruit vinegar or fruit wine has undergone a certain period of cold and hot stress treatment and stirring operation, it reaches the predetermined quality. The discharge port 11 is opened to discharge the aged fruit vinegar or fruit wine for subsequent processing or packaging.

[0075] The above are only preferred embodiments of the present invention and are not intended to limit the patent scope of the present invention. All equivalent changes and modifications made within the scope of the present invention should still fall within the scope of the present invention.

Claims

1. A device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress, characterized in that: include: A tank body (1) for storing fruit vinegar or fruit wine, wherein a feed port (10) is provided at the top of the tank body (1), a discharge port (11) is provided at the bottom of the tank body (1), the tank body (1) comprises an inner liner (101) and a heat-insulating shell (102), a refrigeration pipe (103) is provided between the inner liner (101) and the heat-insulating shell (102), the refrigeration pipe (103) is spirally wound around the outer wall of the inner liner (101), and one end of the refrigeration pipe (103) passes through the heat-insulating shell (102) and is connected to a refrigeration unit (2); A heating rod (3), the heating rod (3) is threadedly connected to the top of the tank body (1), and the heating end of the heating rod (3) extends into the accommodating cavity of the tank body (1); A temperature probe (4), the temperature probe (4) is connected to the outer wall of the tank body (1), and a detection portion of the temperature probe (4) extends into the accommodating cavity of the tank body (1); A stirring mechanism is connected to the top of the tank body (1).

2. The device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress according to claim 1, characterized in that: The stirring mechanism includes: A stirring shaft (5), wherein three stirring shafts (5) are provided and arranged in a circular array, the stirring shaft (5) is connected to the top of the tank body (1) via a coupling, the stirring shaft (5) extends into the accommodating cavity of the tank body (1), and a plurality of stirring blades (50) arranged at equal intervals are provided on the outer wall of the extended end of the stirring shaft (5); Pulleys (51), three pulleys (51) are provided and arranged in a circular array, the pulleys (51) correspond to the stirring shaft (5) one by one, the pulleys (51) and the stirring shaft (5) are fixed coaxially, the pulleys (51) are located at the top of the tank body (1), and the three pulleys (51) are rotatably connected via a belt (52); The motor (53) has an output shaft coaxially fixed to one of the pulleys (51).

3. The device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress according to claim 2, characterized in that: An L-shaped support base (6) is provided on the top of the tank body (1). The L-shaped support base (6) includes a horizontal plate and a vertical plate (60). One end of the vertical plate (60) is connected to the top of the tank body (1), and the bottom of the horizontal plate is connected to the top of the motor (53).

4. The device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress according to claim 2, characterized in that: The top of the tank (1) is connected to a pressure gauge (7) and a safety valve (70); The temperature probe (4) is electrically connected to the refrigeration unit (2), the heating rod (3), the motor (53), the pressure gauge (7), and the safety valve (70).

5. The device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress according to claim 1, characterized in that: The heating rod (3) is located on the axis of the top of the tank body (1).

6. The device for accelerating the aging of fruit vinegar or fruit wine by cold and hot stress according to claim 1, characterized in that: The outer wall of the tank body (1) is provided with four supporting legs (8) arranged in a rectangular shape.

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