Litchi processing byproduct pomace fermentation equipment

Abstract

The utility model belongs to the technical field of fermentation tanks, and particularly relates to litchi processing byproduct pomace fermentation equipment which comprises a base, the inner side wall of the base is fixedly connected with a swing assembly. The device is characterized in that a fermentation tank is fixedly connected to the middle of the swing assembly; the swing assembly drives the fermentation tank to swing, so that the fermentation tank swings before fermentation to promote fermentation, sugar can fully act on fruits in the fermentation process to promote uniform fermentation, but the fermentation effect may be affected if the swing amplitude before fermentation is too large; the protective plate is moved to a proper position through the electric telescopic rod, and the tank body touches the side wall of the protective plate in the shaking process to limit the shaking amplitude of the fermentation tank, so that the shaking amplitude of the fermentation tank is effectively limited, and the situation that yeast in fruit wine is not uniformly distributed and the activity of the yeast is influenced due to too large shaking amplitude is reduced. Therefore, the fermentation efficiency and effect are influenced.

Description

Technical Field

[0001] This utility model belongs to the field of fermentation tank technology, specifically a fermentation equipment for lychee processing by-product pomace. Background Technology

[0002] Lychee pomace mainly consists of the lychee pulp, peel, and pit. It is rich in various nutrients, such as water, ash, crude protein, dietary fiber, fructose, and glucose.

[0003] Lychee pomace is fermented into fruit wine through the action of microorganisms, which convert the sugars in the pomace into alcohol and carbon dioxide. During fermentation, yeast converts the sugars in the pomace into alcohol and carbon dioxide. After a period of fermentation, the pomace becomes wine lees, and the wine becomes clear, thus completing the production of fruit wine.

[0004] Shaking the fermentation tank before fruit pomace fermentation promotes fermentation, allowing the sugars to fully interact with the fruit and promoting uniform fermentation. However, current technology cannot effectively limit the shaking amplitude of the fermentation tank. If the shaking amplitude is too large, it may lead to uneven distribution of yeast in the fruit wine, affecting yeast activity and thus impacting fermentation efficiency and effectiveness.

[0005] Therefore, this utility model provides a fermentation device for litchi processing by-product pomace. Utility Model Content

[0006] In order to overcome the shortcomings of the prior art, at least one technical problem raised in the background art is solved.

[0007] The technical solution adopted by this utility model to solve its technical problem is as follows: A lychee processing by-product pomace fermentation device, comprising a base; a swinging component is fixedly connected to the inner side wall of the base; characterized in that: a fermentation tank is fixedly connected to the middle of the swinging component; a feed inlet is fixedly connected to the top of the fermentation tank; an electric telescopic rod is fixedly connected to the side wall of the base; the electric telescopic rod is telescopic; a protective plate is fixedly connected to the side wall of the electric telescopic rod; the swinging component drives the fermentation tank to swing, causing the fermentation tank to shake before fermentation to promote fermentation, allowing the sugar to fully act on the fruit during fermentation, promoting uniform fermentation. However, if the shaking amplitude before fermentation is too large, it may affect the fermentation effect. Therefore, the protective plate is moved to a suitable position via the electric telescopic rod. During the shaking process, the tank will touch the side wall of the protective plate to limit the shaking amplitude of the fermentation tank, effectively limiting the swing amplitude of the fermentation tank and reducing the problem that excessive shaking amplitude may lead to uneven distribution of yeast in the fruit wine, affecting yeast activity and thus affecting the fermentation efficiency and effect.

[0008] Preferably, a spring is fixed to the side wall of the protective plate; an elastic cloth is fixed to the other end of the spring; the setting of the elastic cloth and the spring avoids direct contact between the fermentation tank and the side wall of the protective plate, and the elasticity of the spring achieves a buffering effect, reducing the inertial force generated by the fermentation tank during shaking. At this time, direct contact with the side wall of the protective plate may cause serious impact and lead to serious damage to the tank.

[0009] Preferably, a first telescopic barrel is fixedly connected to the bottom inner side of the base; a second telescopic barrel and a third telescopic barrel are slidably connected to the outer surface of the first telescopic barrel; a plurality of elastic rods are fixedly connected to the top of the third telescopic barrel; the elastic rods are set downward; the elastic rods will move upward along the side wall of the fermentation tank with the third telescopic barrel, so that the fermentation tank is fixed in the middle, achieving a fixing effect on the tank body and reducing the problem of shaking due to external vibration or improper operation, thereby affecting the fermentation effect.

[0010] Preferably, a water pump is installed on the side wall of the base; the output end of the water pump is connected to a water supply pipe; a water tank is fixedly connected to the bottom inner side of the base; the other end of the water supply pipe is connected to the water tank; multiple hoses are connected to the top of the water tank; the other ends of the multiple hoses are respectively connected to the bottom of the second telescopic bucket and the third telescopic bucket; cold water or hot water is injected into the inner walls of the second telescopic bucket and the third telescopic bucket through the hoses to maintain a constant temperature, reducing the risk of insufficient fermentation or failure due to the inhibition of yeast activity caused by excessively low or high temperatures.

[0011] Preferably, multiple rollers are fixedly connected to the middle of the multiple elastic rods; an elastic band is fixedly connected to the side wall of each elastic rod; the elastic band connects the multiple elastic rods in the middle; the rollers slide on the side wall of the fermentation tank, reducing the friction caused by the elastic rods' side walls against the fermentation tank side wall and thus reducing the gaps between the multiple elastic rods, further maintaining a constant temperature inside the second and third telescopic tanks.

[0012] Preferably, a stopper is slidably fitted inside the feed inlet; multiple inserts are fixed to the bottom of the stopper; multiple slots are provided at the top of the feed inlet; by pressing down the stopper, the inserts are also inserted into the slots, which increases the sealing of the feed inlet and reduces the risk of liquid spilling out of the fermentation tank during shaking. Furthermore, during fermentation, external impurities can enter the fermentation tank through the feed inlet and damage the fermenting fruit wine.

[0013] The beneficial effects of this utility model are as follows:

[0014] 1. The lychee processing by-product pomace fermentation equipment of this utility model drives a swinging component to oscillate by turning on a motor. The oscillation component then drives the fermentation tank to oscillate, causing the fermentation tank to shake before fermentation to promote fermentation. This allows the sugar to fully act on the fruit during fermentation, promoting uniform fermentation. However, if the shaking amplitude is too large before fermentation, it may affect the fermentation effect. Therefore, a protective plate is moved to a suitable position by an electric telescopic rod. During the shaking process, the tank will touch the side wall of the protective plate to limit the shaking amplitude of the fermentation tank. This effectively limits the shaking amplitude of the fermentation tank and reduces the problem that excessive shaking amplitude may cause uneven distribution of yeast in the fruit wine, affecting yeast activity and thus affecting the fermentation efficiency and effect.

[0015] 2. The lychee processing by-product pomace fermentation equipment described in this utility model avoids direct contact between the fermentation tank and the side wall of the protective plate by setting up elastic cloth and spring. Furthermore, the elasticity of the spring achieves a buffering effect, reducing the inertial force generated during the shaking of the fermentation tank. Direct contact with the side wall of the protective plate may cause serious impact and lead to serious damage to the tank. Attached Figure Description

[0016] The present invention will be further described below with reference to the accompanying drawings.

[0017] Figure 1 This is a perspective view of the present invention;

[0018] Figure 2 This is a schematic diagram of the water pump in this utility model;

[0019] Figure 3 This is a schematic diagram of the structure of the electric telescopic rod in this utility model;

[0020] Figure 4 This is a schematic diagram of the insert rod in this utility model;

[0021] Figure 5 This is a schematic diagram of the water supply pipe in this utility model;

[0022] Figure 6 This is a schematic diagram of the roller structure in this utility model;

[0023] Figure 7 This is a schematic diagram of the elastic rod in this utility model;

[0024] In the diagram: 1. Base; 12. Swing assembly; 13. Fermentation tank; 14. Feed inlet; 15. Electric telescopic rod; 16. Protective plate; 2. Spring; 21. Elastic cloth; 3. First telescopic barrel; 31. Second telescopic barrel; 32. Third telescopic barrel; 33. Elastic rod; 4. Water pump; 41. Water supply pipe; 42. Water tank; 43. Hose; 5. Roller; 51. Elastic band; 6. Tank stopper; 62. Insert rod; 63. Slot. Detailed Implementation

[0025] To make the technical means, creative features, objectives and effects of this utility model easier to understand, the present utility model will be further described below in conjunction with specific embodiments.

[0026] like Figures 1 to 2 As shown in the embodiment of this utility model, a lychee processing by-product pomace fermentation device includes a base 1; a swing assembly 12 is fixedly connected to the inner side wall of the base 1; characterized in that: a fermentation tank 13 is fixedly connected to the middle of the swing assembly 12; a feed inlet 14 is fixedly connected to the top of the fermentation tank 13; an electric telescopic rod 15 is fixedly connected to the side wall of the base 1; the electric telescopic rod 15 is telescopic; a guard plate 16 is fixedly connected to the side wall of the electric telescopic rod 15; during operation, the raw material is poured into the fermentation tank 13 through the feed inlet 14, and then the guard plate 16 is moved to a suitable position by the electric telescopic rod 15, and then the swing assembly 12 drives the fermentation tank 13 to swing, so that the fermentation tank 13 shakes before fermentation to promote fermentation; during the shaking process, it will produce If the shaking amplitude is too large, the fermentation tank 13 will touch the side wall of the protective plate 16 to limit the shaking amplitude. The shaking component 12 drives the fermentation tank 13 to shake before fermentation to promote fermentation and allow the sugar to fully act on the fruit during fermentation, promoting uniform fermentation. However, if the shaking amplitude is too large before fermentation, it may affect the fermentation effect. Therefore, the protective plate 16 is moved to a suitable position by the electric telescopic rod 15. During the shaking, the fermentation tank 13 will touch the side wall of the protective plate 16 to limit the shaking amplitude. This effectively limits the shaking amplitude of the fermentation tank 13 and reduces the problem that excessive shaking amplitude may cause uneven distribution of yeast in the fruit wine, affecting yeast activity and thus affecting the efficiency and effect of fermentation.

[0027] like Figure 2As shown, a spring 2 is fixedly connected to the side wall of the protective plate 16; an elastic cloth 21 is fixedly connected to the other end of the spring 2. During operation, excessive shaking may occur, at which point the tank body will touch the side wall of the protective plate 16 to limit the shaking amplitude of the fermentation tank 13. Because the side wall of the protective plate 16 is fixed with the spring 2, and the other end of the spring 2 is fixedly connected with the elastic cloth 21, the tank body will touch the side wall of the elastic cloth 21 when it touches the protective plate 16. Through the setting of the elastic cloth 21 and the spring 2, the fermentation tank 13 is prevented from directly contacting the side wall of the protective plate 16, and because of the elasticity of the spring 2, a buffering effect is achieved, reducing the inertial force generated by the fermentation tank 13 during shaking. Direct contact with the side wall of the protective plate 16 at this time may cause serious impact and lead to serious damage to the tank body.

[0028] like Figure 3 As shown, a first telescopic barrel 3 is fixedly connected to the bottom inner side of the base 1; a second telescopic barrel 31 and a third telescopic barrel 32 are slidably connected to the outer surface of the first telescopic barrel 3; a plurality of elastic rods 33 are fixedly connected to the top of the third telescopic barrel 32; the elastic rods 33 are set downward; during operation, after the fermentation tank 13 has finished shaking, it will stop fermenting. At this time, the third telescopic barrel 32 is pulled upward to the middle of the fermentation tank 13, and then the elastic rods 33 will move upward along the side wall of the fermentation tank 13 with the third telescopic barrel 32, so that the fermentation tank 13 is fixed in the middle; by the elastic rods 33 moving upward along the side wall of the fermentation tank 13 with the third telescopic barrel 32, the fermentation tank 13 is fixed in the middle, achieving a fixing effect on the tank body, reducing the problem of shaking due to external vibration or improper operation, which affects the fermentation effect.

[0029] like Figure 4 As shown, a water pump 4 is installed on the side wall of the base 1; the output end of the water pump 4 is connected to a water supply pipe 41; a water tank 42 is fixedly connected to the bottom inner side of the base 1; the other end of the water supply pipe 41 is connected to the water tank 42; multiple hoses 43 are connected to the top of the water tank 42; the other ends of the multiple hoses 43 are respectively connected to the bottom of the second telescopic barrel 31 and the third telescopic barrel 32; during operation, when the weather is too cold or too hot, the water pump 4 is turned on to supply water to the inside of the water tank 42 through the water supply pipe 41, and cold or hot water is injected into the inner walls of the second telescopic barrel 31 and the third telescopic barrel 32 through the hoses 43 to maintain a constant temperature; the injection of cold or hot water into the inner walls of the second telescopic barrel 31 and the third telescopic barrel 32 through the hoses 43 to maintain a constant temperature reduces the risk of insufficient fermentation or failure due to the inhibition of yeast activity caused by excessively low or high temperatures.

[0030] like Figures 5 to 6As shown, multiple rollers 5 are fixedly connected to the middle of the multiple elastic rods 33; an elastic band 51 is fixedly connected to the side wall of the elastic rods 33; the elastic band 51 connects the multiple elastic rods 33 in the middle; during operation, the elastic rods 33 will move upward along the side wall of the fermentation tank 13 with the third telescopic barrel 32, fixing the fermentation tank 13 in the middle. Because the rollers 5 are fixedly connected to the middle of the elastic rods 33, the rollers 5 will slide on the side wall of the fermentation tank 13 when the elastic rods 33 move upward along the side wall of the fermentation tank 13 with the third telescopic barrel 32. The sliding of the rollers 5 on the side wall of the fermentation tank 13 reduces the friction caused by the elastic rods 33 against the side wall of the fermentation tank 13, which may damage the side wall of the fermentation tank 13. The connection of the multiple elastic rods 33 by the elastic band 51 in the middle reduces the gaps between the multiple elastic rods 33, further maintaining a constant temperature inside the second telescopic barrel 31 and the third telescopic barrel 32.

[0031] like Figure 1 As shown, a stopper 6 is slidably fitted inside the feed inlet 14; multiple insert rods 62 are fixedly connected to the bottom of the stopper 6; multiple slots 63 are provided on the top of the feed inlet 14; during operation, after the raw materials are completely poured into the fermentation tank 13 through the feed inlet 14, the insert rods 62 are moved to the top of the feed inlet 14, and the stopper 6 is pressed down, at which time the insert rods 62 are also inserted into the slots 63; by pressing down the stopper 6, the insert rods 62 are also inserted into the slots 63, which increases the sealing of the tank opening and reduces the liquid inside the fermentation tank 13 from spilling out during shaking, and also prevents external impurities from entering the fermentation tank 13 through the feed inlet 14 during fermentation, which could damage the fermenting fruit wine.

[0032] During operation, the raw materials are poured into the fermentation tank 13 through the feed inlet 14. Then, the protective plate 16 is moved to a suitable position via the electric telescopic rod 15. Subsequently, the oscillating component 12 drives the fermentation tank 13 to oscillate, causing it to shake before fermentation to promote fermentation. During the shaking process, if the amplitude becomes too large, the tank body will touch the side wall of the protective plate 16, limiting the amplitude of the shaking. Because the side wall of the protective plate 16 is fixedly connected to the spring 2, and the other end of the spring 2 is fixedly connected to the elastic cloth 21, the tank body will touch the side wall of the elastic cloth 21 when it touches the protective plate 16. After the shaking of the fermentation tank 13 is completed, it will stop fermenting. At this time, the third telescopic barrel 32 is pulled upward to the middle of the fermentation tank 13, and then the elastic rod 33 will stick to the fermentation tank. The side wall of tank 13 moves upward along with the third telescopic barrel 32, fixing the fermentation tank 13 in the middle. When the weather is too cold or too hot, the water pump 4 is turned on to send water into the water tank 42 through the water pipe 41, and cold or hot water is injected into the inner walls of the second telescopic barrel 31 and the third telescopic barrel 32 through the hose 43 to maintain a constant temperature. The elastic rod 33 will move upward along with the third telescopic barrel 32 along the side wall of the fermentation tank 13, fixing the fermentation tank 13 in the middle. Because the elastic rod 33 is fixed with a roller 5 in the middle, the roller 5 will slide on the side wall of the fermentation tank 13 when the elastic rod 33 moves upward along with the third telescopic barrel 32. After the raw materials are completely poured into the fermentation tank 13 through the feed inlet 14, the insertion rod 62 is taken to the top of the feed inlet 14 and the tank plug 6 is pressed down. At this time, the insertion rod 62 will also be inserted into the slot 63.

[0033] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model. The scope of protection of this utility model is defined by the appended claims and their equivalents.

Claims

1. A fermentation device for litchi processing by-product pomace, comprising a base (1); a swing assembly (12) is fixedly connected to the inner wall of the base (1); characterized in that: The oscillating assembly (12) is fixedly connected to the middle of the fermentation tank (13); the fermentation tank (13) is fixedly connected to the top of the feed inlet (14); the base (1) is fixedly connected to the side wall of the electric telescopic rod (15); the electric telescopic rod (15) is telescopic; the electric telescopic rod (15) is fixedly connected to the side wall of the electric telescopic rod (15) with a guard plate (16).

2. The lychee processing by-product pomace fermentation equipment according to claim 1, characterized in that: A spring (2) is fixed to the side wall of the guard plate (16); an elastic cloth (21) is fixed to the other end of the spring (2).

3. The lychee processing by-product pomace fermentation equipment according to claim 2, characterized in that: The base (1) has a first telescopic barrel (3) fixedly connected to its inner bottom; the outer surface of the first telescopic barrel (3) is slidably connected to a second telescopic barrel (31) and a third telescopic barrel (32); the top of the third telescopic barrel (32) is fixedly connected to a plurality of elastic rods (33); the elastic rods (33) are set downward.

4. The lychee processing by-product pomace fermentation equipment according to claim 3, characterized in that: A water pump (4) is installed on the side wall of the base (1); the output end of the water pump (4) is connected to a water supply pipe (41); a water tank (42) is fixedly connected to the bottom of the inner side of the base (1); the other end of the water supply pipe (41) is connected to the water tank (42); a plurality of hoses (43) are connected to the top of the water tank (42); the other ends of the plurality of hoses (43) are respectively connected to the bottom of the second telescopic barrel (31) and the third telescopic barrel (32).

5. The lychee processing by-product pomace fermentation equipment according to claim 4, characterized in that: Multiple rollers (5) are fixedly connected to the middle of the multiple elastic rods (33); an elastic band (51) is fixedly connected to the side wall of the elastic rods (33); the elastic band (51) is connected in the middle of the multiple elastic rods (33).

6. The lychee processing by-product pomace fermentation equipment according to claim 5, characterized in that: The feed inlet (14) is fitted with a can plug (6) inside; the bottom of the can plug (6) is fixed with multiple insert rods (62); the top of the feed inlet (14) is provided with multiple slots (63).

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