Mulberry wine fermentation device
The mulberry wine fermentation device, which combines a vacuum pump, an ultrasonic vibrating plate, and cooling pipes, solves the problem of difficult extraction of fruit pomace, increases anthocyanin content and flavor, reduces energy consumption and labor costs, and simplifies fruit pomace processing.
Patent Information
- Application Number
- CN202422817326.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-19
- Publication Date
- 2025-12-05
- Estimated Expiration
- 2034-11-19
AI Technical Summary
Existing mulberry wine fermentation equipment lacks pomace extraction and fermentation processes, resulting in low anthocyanin content, bland flavor, difficulty in mixing and removing pomace, high energy consumption, and increased difficulty and labor costs in later cleaning.
A mulberry wine fermentation device was designed, which includes a vacuum pump, an ultrasonic vibrating plate, and cooling pipes. By combining vacuum decompression, ultrasonic vibrating plate, and cooling pipes, anthocyanins in the fruit pomace are dissolved, the growth rate of putrefactive bacteria is reduced, and energy consumption and stirring requirements are decreased.
It improves the anthocyanin content and flavor of mulberry wine, reduces energy consumption and labor costs, simplifies the pomace treatment process, and reduces the use of sterilizing agents and the difficulty of stirring.
Smart Images
Figure CN223633337U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to the technical field of fermentation device, specifically relates to a mulberry wine fermentation device. BACKGROUND
[0002] Mulberry wine, also known as mulberry wine, belongs to the purple wine category, and is a new fruit wine. Fresh mulberries are used as raw materials, and modern fermentation technology is applied to brewing, which integrates nature, nutrition and health. It not only conforms to the development direction of "high quality, low alcohol, low grain consumption, health and nutrition" of wine products, but also meets the national industrial policy of deep processing of agricultural and sideline products.
[0003] In the process of mulberry wine fruit pulp mixed fermentation, fermentation tank is needed, and currently mulberry wine production basically adopts whole juice fermentation, which saves time and labor, and the required equipment is simple, but lacks fruit residue extraction and fermentation process, the anthocyanin content of mulberry wine product is low, the flavor is few and light, and the whole fruit fermentation in the experiment has the problems of difficult fruit residue stirring, difficult residue removal, large energy consumption, increased cleaning difficulty in later period and high labor cost.
[0004] Therefore, the utility model provides a mulberry wine fermentation device. UTILITY MODEL CONTENT
[0005] In view of the defects in the prior art, the mulberry wine fermentation device provided by the utility model can solve the problems of:
[0006] The current mulberry wine fermentation device lacks fruit residue extraction and fermentation process, the anthocyanin content of mulberry wine product is low, the flavor is few and light, fruit residue stirring is difficult, residue removal is difficult, energy consumption is large, cleaning difficulty in later period is increased, and labor cost is high.
[0007] In order to solve the above technical problems, the utility model provides the following technical scheme:
[0008] A mulberry wine fermentation device, comprising a fermentation tank, a feeding port and a residue discharge port are fixedly connected to the top end and one side of the bottom end of the fermentation tank respectively, a liquid outlet is formed in the bottom surface of the fermentation tank, a vacuum pump and an ultrasonic display are fixedly connected to the top end and the bottom end of the fermentation tank respectively, a vacuum pipeline is arranged on the top end of the vacuum pump, a stirring mechanism is embedded in the inside of the fermentation tank, an installation chamber is formed in the inside bottom end of the fermentation tank, an ultrasonic vibration plate is fixedly connected in the inside of the installation chamber, a sealing cavity is arranged on one side of the inside of the fermentation tank, a vacuum detection mechanism is embedded in the inside of the sealing cavity, a cooling cavity is arranged on the inner wall of the fermentation tank, and a cooling pipeline is arranged in the cooling cavity.
[0009] Further, the vacuum pump is fixedly attached to the top end of the fermentation tank, and is connected to the top of the fermentation tank through the vacuum pipeline.
[0010] Further, the vacuum pipeline and the fermentation tank top are sealingly connected.
[0011] Further, the installation cavity is a trapezoidal cavity, the ultrasonic vibration plate is installed in a bottom vibration mode, is arranged in an inclined mode along the top of the installation cavity, and is connected with the ultrasonic display.
[0012] Further, the cooling cavity is provided in a clamping cavity structure, and the cooling pipeline is arranged in a surrounding mode along the periphery of the fermentation tank in the cooling cavity and is connected with external cooling equipment.
[0013] From the above technical solution, the beneficial effects of the present application are:
[0014] The present application achieves the effect of realizing vacuum decompression in the fermentation tank through the vacuum pump and the vacuum pipeline.
[0015] The present application achieves the effect of installing the ultrasonic vibration plate at the bottom of the fermentation tank through the installation cavity, and achieves the effect of reducing the growth rate and biomass of spoilage bacteria in the ultrasonic environment through the ultrasonic vibration plate, and reduces fermentation heat energy and stirring.
[0016] The present application achieves the effect of cooling and cold treatment of fruit wine raw materials in the fermentation tank through the cooling cavity and the internal cooling pipeline.
[0017] The device can dissolve anthocyanins from mulberry pomace, reduce the growth rate and biomass of spoilage bacteria under reduced pressure and ultrasonic environment, thereby reducing the amount of sterilizing agent added in fruit wine fermentation, and reduce the required heat energy and stirring under reduced pressure and ultrasonic environment, thereby saving energy. The alcohol generated during the alcohol fermentation stage is also beneficial to the dissolution of anthocyanins in pomace. After fermentation, the pomace is removed, and the mulberry wine is obtained after post-fermentation and filtration. BRIEF DESCRIPTION OF DRAWINGS
[0018] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the specific embodiments or prior art description. In all the drawings, similar elements or parts are generally indicated by similar reference numerals. In the drawings, the elements or parts are not necessarily drawn according to the actual proportions.
[0019] Figure 1 It is a front view of the overall structure of the present application.
[0020] Figure 2 It is a front view of the internal structure connection of the device in the present application.
[0021] Figure 3 It is a front view of the internal structure connection of the device in the present application. Figure 2 It is an enlarged view of structure A in the middle.
[0022] Reference signs:
[0023] 1, fermenter; 2, feed inlet; 3, liquid outlet; 4, slag outlet; 5, vacuum pump; 6, vacuum pipeline; 7, stirring mechanism; 8, ultrasonic display; 9, installation cavity; 10, ultrasonic vibration plate; 11, cooling cavity; 12, sealing cavity; 13, vacuum detection mechanism; 14, cooling pipeline. DETAILED DESCRIPTION
[0024] The embodiments of the technical scheme of the utility model will be described in detail below with reference to the drawings. The following embodiments are only used to more clearly illustrate the technical scheme of the utility model, and therefore only serve as examples, and cannot limit the protection scope of the utility model.
[0025] Referring to Figures 1-3 As shown in the figure, a mulberry wine fermentation device, including the fermenter 1, the top end and the bottom end of the fermenter 1 are fixedly connected with the feed inlet 2 and the slag outlet 4 respectively, the bottom surface of the fermenter 1 is provided with the liquid outlet 3, the top end and the bottom end of the fermenter 1 are fixedly connected with the vacuum pump 5 and the ultrasonic display 8 respectively, the top end of the vacuum pump 5 is provided with the vacuum pipeline 6 in a matched mode, the inside of the fermenter 1 is embedded with the stirring mechanism 7, the inside of the bottom end of the fermenter 1 is provided with the installation cavity 9, the inside of the installation cavity 9 is fixedly connected with the ultrasonic vibration plate 10, one side of the inside of the fermenter 1 is provided with the sealing cavity 12, the inside of the sealing cavity 12 is embedded with the vacuum detection mechanism 13, the inner wall of the fermenter 1 is provided with the cooling cavity 11, and the inside of the cooling cavity 11 is provided with the cooling pipeline 14.
[0026] In the embodiment of the utility model, the vacuum pump 5 is fixedly attached to the top end of the fermenter 1, and the vacuum pipeline 6 and the top of the fermenter 1 are connected in a through mode, and the vacuum pipeline 6 and the top of the fermenter 1 are connected in a sealing mode, so that the vacuum pump 5 and the vacuum pipeline 6 achieve the effect of realizing vacuum decompression in the fermenter 1.
[0027] The installation cavity 9 is a trapezoidal cavity, the ultrasonic vibration plate 10 is installed in a bottom vibration mode, is arranged in an inclined mode along the top of the installation cavity 9, is connected with the ultrasonic display 8, and achieves the effect of installing the ultrasonic vibration plate 10 at the bottom of the fermenter 1 through the installation cavity 9. The ultrasonic vibration plate 10 achieves the effect of reducing the growth rate and biomass of spoilage bacteria in the ultrasonic environment of the fermenter 1, reduces the fermentation heat energy, and reduces the stirring effect.
[0028] The cooling cavity 11 is provided in a clamping cavity structure, the cooling pipeline 14 is distributed around the fermenter 1 in the cooling cavity 11, is connected with external cooling equipment, and achieves the effect of cooling and cold treatment of the fruit wine raw materials in the fermenter 1 through the cooling cavity 11 and the internal cooling pipeline 14.
[0029] In use, the external fermentation material enters the fermentation tank 1, the stirring mechanism 7 is stirred, the cooling pipeline 14 in the cooling cavity 11 transports circulating cooling water to realize cooling treatment of the raw material, and the vacuum pump 5 and the ultrasonic vibration plate 10 are arranged, which can make anthocyanins dissolve from mulberry pomace, the growth speed and biomass of spoilage bacteria are reduced under the conditions of reduced pressure and ultrasonic environment, thereby the addition amount of the sterilizing agent sulfur dioxide in fruit wine fermentation is reduced, the required heat energy is low under the conditions of reduced pressure and ultrasonic environment, meanwhile, stirring can be reduced, energy is saved, and the generated alcohol in the alcohol fermentation stage is also beneficial to the dissolution of anthocyanins in pomace, after fermentation, the pomace is removed, enters post-fermentation, storage and filtration, and the processing and production of mulberry wine can be completed.
[0030] Finally, it should be noted that: the above embodiments are only used to illustrate the technical solutions of the present application, and not to limit them; although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing embodiments, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present application, and they should be covered in the scope of the claims and the specification of the present application.
Claims
1. A mulberry wine fermentation apparatus, characterized by: The utility model relates to a fermentation tank, the top and bottom of fermentation tank (1) one side are fixedly connected with the inlet (2) and the residue outlet (4) respectively, the bottom surface of fermentation tank (1) is equipped with the liquid outlet (3), the top and bottom of fermentation tank (1) are fixedly connected with vacuum pump (5) and ultrasonic display (8) respectively, the top of vacuum pump (5) is equipped with vacuum pipeline (6) in a matched manner, the inside of fermentation tank (1) is embedded with stirring mechanism (7), the inside bottom of fermentation tank (1) is equipped with installation chamber (9), the inside of installation chamber (9) is fixedly connected with ultrasonic vibration plate (10), one side of the inside of fermentation tank (1) is equipped with sealed cavity (12), the inside of sealed cavity (12) is embedded with vacuum detection mechanism (13), and the inner wall of fermentation tank (1) is equipped with cooling cavity (11), and the inside of cooling cavity (11) is equipped with cooling pipeline (14).
2. The mulberry wine fermentation device according to claim 1, characterized in that: The vacuum pump (5) is fixedly attached to the top side surface of the fermentation tank (1), and is connected to the top of the fermentation tank (1) through the vacuum pipeline (6).
3. The mulberry wine fermentation device according to claim 1, characterized in that: The vacuum pipeline (6) is sealingly connected to the top of the fermentation tank (1).
4. The mulberry wine fermentation device according to claim 1, characterized in that: The installation chamber (9) is a trapezoidal chamber, the ultrasonic vibration plate (10) is installed in a bottom vibration mode, and is inclinedly arranged along the top of the installation chamber (9) and connected to the ultrasonic display (8).
5. The mulberry wine fermentation device according to claim 1, characterized in that: The cooling cavity (11) is a clamping cavity structure, and the cooling pipeline (14) is distributed around the fermentation tank (1) in the cooling cavity (11) and connected to an external cooling device.