Persimmon wine brewing fermentation device with temperature control mechanism

Abstract

The utility model relates to the technical field of persimmon wine brewing and alcohol fermentation, and provides a persimmon wine brewing fermentation device with a temperature control mechanism, which comprises a fermentation tank, one side of the upper end of the fermentation tank is communicated with a feed port, the lower end of the fermentation tank is communicated with a discharge port, and the upper end of the fermentation tank is provided with a stirring assembly for stirring persimmons. A temperature control assembly for controlling the temperature is arranged on the outer wall of the fermentation tank, and a flow guide assembly for controlling the temperature gradient is arranged on the inner wall of the fermentation tank; the device has the beneficial effects that high-viscosity persimmon pulp is guided to form stable spiral flow which is fast at the bottom and slow at the top through the four first flow guide plates which are inclined by 60 degrees at the bottom and the two second flow guide plates which are inclined by 30 degrees in the middle, the temperature distribution is balanced, and the high-speed flow at the bottom forcibly drives sediments such as peel, pulp fibers and the like to move upwards, so that the sediments are uniformly distributed. Metabolic heat accumulation caused by tank bottom deposition is avoided, the temperature difference between the upper part and the lower part of a traditional tank is controlled, and a stable temperature environment is provided for yeast.

Description

A persimmon wine fermentation device with a temperature control mechanism Technical Field

[0001] This utility model relates to the field of persimmon wine brewing technology, specifically a persimmon wine brewing fermentation device with a temperature control mechanism. Background Technology

[0002] Persimmon winemaking, an important branch of traditional fruit wine production, places high demands on temperature control, material mixing, and equipment cleanliness during its fermentation process. Persimmon pulp, rich in pectin and tannins, exhibits high viscosity, leading to low heat transfer efficiency and uneven temperature distribution during fermentation, directly impacting yeast activity and wine quality. While existing fermentation equipment is equipped with temperature-controlled jackets or stirring components, it lacks sufficient optimization for the flow field of high-viscosity materials, making it difficult to address the temperature lag in the bottom sediment zone and the overall temperature gradient control issues.

[0003] Currently, traditional fermentation tank inner wall flow guiding structures mostly adopt fixed tilt angle or variable pitch designs, but they have significant drawbacks: variable pitch structures are complex to process and costly, and high-viscosity materials are prone to entanglement and retention at the edges and connection points of the guide plate, leading to cleaning difficulties and the growth of miscellaneous bacteria; a single tilt angle guide plate cannot form a differentiated flow field, making it difficult to balance the suspension of sediment at the bottom and the stability of the liquid surface at the top, often resulting in temperature stratification of "overheated bottom and overcooled top", which seriously affects the uniformity of fermentation and the quality of the produced wine. Summary of the Invention

[0004] The purpose of this invention is to provide a persimmon wine fermentation device with a temperature control mechanism to solve the problems mentioned in the background art.

[0005] To achieve the above objectives, this utility model provides the following technical solution: a persimmon wine fermentation device with a temperature control mechanism, comprising a fermentation tank, an inlet connected to one side of the upper end of the fermentation tank, an outlet connected to the lower end of the fermentation tank, a stirring component for stirring persimmons provided at the upper end of the fermentation tank, a temperature control component for controlling the temperature provided on the outer wall of the fermentation tank, and a flow guiding component for controlling the temperature gradient provided on the inner wall of the fermentation tank;

[0006] The flow guiding assembly includes four first supports and two second supports. The four first supports are fixedly connected to the lower end of the inner wall of the fermenter in a circular array. The two second supports are fixedly connected to the middle of the inner wall of the fermenter in a circular array. A first flow guiding plate is bolted to one side of each of the four first supports, and a second flow guiding plate is bolted to one side of each of the two second supports.

[0007] Preferably, the stirring assembly includes a motor, which is fixedly installed on the upper end of the fermentation tank. A rotating shaft is fixedly connected to the output end of the motor. The rotating shaft passes through the upper wall of the fermentation tank and is rotatably connected to the fermentation tank. A stirring blade is fixedly connected to the outer wall of the rotating shaft.

[0008] Preferably, the temperature control component includes a jacket, which is fixedly connected to the outer wall of the fermenter. One side of the jacket is connected to a water inlet, and the other side of the jacket is connected to a water outlet.

[0009] Preferably, all four first supports are inclined, the first guide plate is inclined corresponding to the first support, and both second supports are inclined, the second guide plate is inclined corresponding to the second support.

[0010] Preferably, the edges of the first guide plate and the second guide plate are chamfered, and the surfaces of both the first guide plate and the second guide plate are electrochemically polished.

[0011] Compared with existing technologies, the beneficial effects of this utility model are as follows: By using four first guide plates inclined at 60 degrees at the bottom and two second guide plates inclined at 30 degrees in the middle, the high-viscosity persimmon pulp is guided to form a stable spiral flow of "fast at the bottom and slow at the top", which balances the temperature distribution. The high-speed flow at the bottom forces the sediment such as peel and pulp fibers to move upward, avoiding the accumulation of metabolic heat caused by sedimentation at the bottom of the tank. This controls the temperature difference between the top and bottom of the traditional tank, providing a stable temperature environment for yeast and effectively improving the survival rate and metabolic activity of yeast. Furthermore, the chamfering treatment of the guide plate edges and the electrochemical polishing process on the surface reduce material entanglement and adhesion to the wall. Combined with the jacket temperature control, this effectively improves the reliability of the equipment. Attached Figure Description

[0012] Figure 1 is a front view of the structure of this utility model;

[0013] Figure 2 is a schematic diagram of the fermenter structure of this utility model;

[0014] Figure 3 is a cross-sectional view of the fermenter structure of this utility model;

[0015] Figure 4 is a front view of the first and second guide vane structures of this utility model;

[0016] Figure 5 is a side view of the first and second guide vane structures of this utility model;

[0017] Figure 6 is a cross-sectional view of the jacket structure of this utility model.

[0018] In the diagram: 1. Fermentation tank; 2. Feed inlet; 3. Discharge outlet; 4. First support; 5. Second support; 6. First guide plate; 7. Second guide plate; 8. Motor; 9. Rotating shaft; 10. Stirring blade; 11. Jacket; 12. Water inlet; 13. Water outlet. Detailed Implementation

[0019] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of the present utility model.

[0020] Please refer to Figures 1-6. This utility model provides the following technical solutions:

[0021] Example 1: A persimmon wine fermentation device with a temperature control mechanism includes a fermentation tank 1, a feed inlet 2 connected to one side of the upper end of the fermentation tank 1, a discharge outlet 3 connected to the lower end of the fermentation tank 1, a stirring component for stirring persimmons provided at the upper end of the fermentation tank 1, a temperature control component for controlling the temperature provided on the outer wall of the fermentation tank 1, and a flow guiding component for controlling the temperature gradient provided on the inner wall of the fermentation tank 1.

[0022] The flow guiding assembly includes four first supports 4 and two second supports 5. The four first supports 4 are fixedly connected to the lower end of the inner wall of the fermenter 1 in a 90-degree circular array. The two second supports 5 are fixedly connected to the middle of the inner wall of the fermenter 1 in a 180-degree circular array. A first flow guiding plate 6 is bolted to one side of each of the four first supports 4, and a second flow guiding plate 7 is bolted to one side of each of the two second supports 5.

[0023] All four first supports 4 are set at an angle of 60 degrees. The first guide plate 6 is set at an angle of 60 degrees corresponding to the first support 4. The two second supports 5 are set at an angle of 30 degrees. The second guide plate 7 is set at an angle of 30 degrees corresponding to the second support 5. The edges of the first guide plate 6 and the second guide plate 7 are chamfered. The surfaces of the first guide plate 6 and the second guide plate 7 are electrochemically polished.

[0024] When in use, the persimmons are crushed and pre-treated to remove astringency, and then injected into the fermentation tank 1 through the feed inlet 2. The initial materials, fruit pulp particles and yeast, gather to the bottom of the tank under the action of gravity. After the stirring component is started, the stirring blade 10 is driven to rotate by the top motor 8 of the tank to break up the clumps of materials and mix them initially, so that the yeast is evenly distributed and provides good initial conditions for subsequent fermentation.

[0025] The four inclined first guide plates 6 at 60 degrees use a large angle to guide the downward flowing material to the tangential direction of the tank wall, forming a high-speed spiral flow. This forces the persimmon peel and pulp fibers at the bottom of the tank to move upward, avoiding local temperature lag caused by sedimentation. At the same time, it increases the contact area between the material and the tank wall, providing a more uniform heat exchange basis for the temperature control components.

[0026] Two second guide plates 7, tilted at 30 degrees, guide the material to slow down at a small angle, avoiding violent vortices on the upper liquid surface. Together with the bottom spiral flow, they form a stable laminar flow with "fast at the bottom and slow at the top", ensuring a uniform temperature gradient inside the tank.

[0027] The chamfered structure at the edge of the guide plate reduces the entanglement of persimmon fibers, and the electrochemically polished surface reduces the rate of persimmon pectin sticking to the wall, eliminating the need for frequent shutdowns for cleaning during fermentation.

[0028] Example 2: This example differs from Example 1 in that the stirring assembly includes a motor 8, which is fixedly installed on the upper end of the fermentation tank 1. The output end of the motor 8 is fixedly connected to a rotating shaft 9, which passes through the upper wall of the fermentation tank 1 and is rotatably connected to the fermentation tank 1. A stirring blade 10 is fixedly connected to the outer wall of the rotating shaft 9. The temperature control assembly includes a jacket 11, which is fixedly connected to the outer wall of the fermentation tank 1. One side of the jacket 11 is connected to a water inlet 12, and the other side of the jacket 11 is connected to a water outlet 13.

[0029] During use, the motor 8 can drive the rotating shaft 9 and the stirring blade 10 to stir the persimmon material, so that the material and yeast are mixed evenly. The constant temperature medium is introduced into the water inlet 12. After the medium flows along the spiral flow channel of the jacket 11, it is discharged from the water outlet 13, forming a uniform heat exchange to meet the temperature control requirements of the yeast growth period.

[0030] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, the scope of which is defined by the appended claims and their equivalents.

Claims

1. A persimmon wine fermentation device with a temperature control mechanism, characterized in that: The fermentation tank (1) is connected to a feed inlet (2) on one side of its upper end and a discharge outlet (3) on the lower end. A stirring assembly for stirring persimmons is provided on the upper end of the fermentation tank (1). A temperature control assembly for controlling temperature is provided on the outer wall of the fermentation tank (1). A flow guide assembly for controlling temperature gradient is provided on the inner wall of the fermentation tank (1). The flow guide assembly includes four first supports (4) and two second supports (5). The four first supports (4) are fixedly connected to the lower end of the inner wall of the fermentation tank (1) in a 90-degree circular array. The two second supports (5) are fixedly connected to the middle of the inner wall of the fermentation tank (1) in a 180-degree circular array. A first flow guide plate (6) is bolted to one side of each of the four first supports (4). A second flow guide plate (7) is bolted to one side of each of the two second supports (5).

2. The persimmon wine fermentation device with a temperature control mechanism according to claim 1, characterized in that: The stirring assembly includes a motor (8), which is fixedly installed on the upper end of the fermentation tank (1). A rotating shaft (9) is fixedly connected to the output end of the motor (8). The rotating shaft (9) passes through the upper wall of the fermentation tank (1) and is rotatably connected to the fermentation tank (1). A stirring blade (10) is fixedly connected to the outer wall of the rotating shaft (9).

3. The persimmon wine fermentation device with a temperature control mechanism according to claim 1, characterized in that: The temperature control component includes a jacket (11), which is fixedly connected to the outer wall of the fermenter (1). One side of the jacket (11) is connected to a water inlet (12), and the other side of the jacket (11) is connected to a water outlet (13).

4. The persimmon wine fermentation device with a temperature control mechanism according to claim 1, characterized in that: All four first brackets (4) are inclined at 60 degrees, the first guide plate (6) is inclined at 60 degrees corresponding to the first bracket (4), the two second brackets (5) are inclined at 30 degrees, and the second guide plate (7) is inclined at 30 degrees corresponding to the second bracket (5).

5. A persimmon wine fermentation device with a temperature control mechanism according to claim 1, characterized in that: The edges of the first guide plate (6) and the second guide plate (7) are chamfered, and the surfaces of the first guide plate (6) and the second guide plate (7) are electrochemically polished.

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