Automatic temperature control cellar fermentation for white spirit

Abstract

The utility model relates to an automatic temperature control cellar for white spirit fermentation, which comprises a ground and a cellar bottom, cellar jars are arranged at the top of the cellar bottom at equal intervals, the tops of the cellar jars penetrate through the ground, and a cold and hot air temperature control device is mounted and connected to the top of the ground. The fermentation cellar has the beneficial effects that cold and hot air is uniformly distributed around the cellar through the air outlets by virtue of the hollow layer structural design, and the closed-loop control on the fermentation temperature is realized by matching with the real-time monitoring of the thermometer. When the temperature is lower than a set range, hot air is automatically started, and when the temperature is higher than the range, cold air is started to improve the stability and quality consistency of liquor fermentation; the cellar cylinder penetrates through the ground, so that cold and hot air of the hollow layer directly exchanges heat with the outer wall of the cellar cylinder, and heat loss is reduced; the air outlets are distributed on the outer side of the connecting pipeline and matched with the layout of the fixing plate, so that cold and hot air uniformly covers each cellar, and factors that the temperature is too high and too low to influence the fermentation quality of fermented grains and production cannot be performed due to too high temperature in summer are avoided.

Description

Technical Field

[0001] This utility model relates to the field of liquor fermentation technology, and in particular to an automatic temperature-controlled fermentation pit for liquor. Background Technology

[0002] Baijiu is a distilled spirit made primarily from grains, using daqu, xiaoqu, bran koji, enzymes, and yeast as saccharification and fermentation agents, through processes such as cooking, saccharification, fermentation, distillation, aging, and blending.

[0003] However, in existing technologies, most fermentation vats and cellars are made of brick or concrete and rely on natural temperature changes (such as day-night temperature differences and seasonal changes). They cannot actively regulate the temperature, resulting in fermentation temperature fluctuations that usually exceed ±5℃. This seriously affects the uniformity of fermentation and the quality of the liquor. If the temperature is monitored manually, it is necessary to conduct regular inspections (such as every 2 hours) and passively control the temperature by adding straw and turning on fans. This is not only time-consuming and labor-intensive, but also prone to temperature loss due to human delays. It is especially difficult to manage in large-scale production. Utility Model Content

[0004] In view of the above-mentioned problems in the existing technology, the main purpose of this utility model is to provide an automatic temperature-controlled fermentation pit for baijiu, which solves the problem that the existing fermentation pits are mostly made of brick or concrete structures, which rely on natural temperature changes (such as day-night temperature difference and seasonal changes) and cannot actively regulate the temperature. As a result, the fermentation temperature fluctuation range usually exceeds ±5℃, which seriously affects the uniformity of fermentation and the quality of the liquor. If the temperature is monitored manually, it is necessary to conduct regular inspections (such as once every 2 hours) and passively control the temperature by adding straw and turning on the fan. This is not only time-consuming and labor-intensive, but also prone to temperature loss due to human operation delays, which is especially difficult to manage in large-scale production.

[0005] The technical solution of this utility model is as follows: an automatic temperature-controlled fermentation pit for baijiu (Chinese liquor) includes a ground surface and a pit bottom. Fermentation tanks are equidistantly arranged on the top of the pit bottom, and the tops of the fermentation tanks all penetrate the ground surface. A hot and cold air temperature control device is installed and connected to the top of the ground surface. A connecting pipe is installed and connected to the input end of the hot and cold air temperature control device. One end of the connecting pipe extends below the ground surface. Air outlets are equidistantly arranged on the outer side of the connecting pipe below the ground surface. A fixing plate is fixedly connected to the top of the ground surface between corresponding fermentation tanks. The bottom of the fixing plate extends below the ground surface. A thermometer is installed and connected to the outer side of the fixing plate below the ground surface.

[0006] Through the above technical solution, the hollow layer structure design allows hot and cold air to be evenly distributed around the fermentation pits via the air outlets. Combined with real-time monitoring by thermometers, this achieves closed-loop control of the fermentation temperature. When the temperature falls below the set range, hot air is automatically activated; when it rises above the range, cold air is activated, improving the stability and consistency of the liquor fermentation. The design of the fermentation pits penetrating the ground allows the hot and cold air from the hollow layer to directly exchange heat with the outer wall of the pits, reducing heat loss. The air outlets are distributed on the outside of the connecting pipes, and the layout of the fixing plates ensures that hot and cold air evenly covers each pit, avoiding temperature blind spots common in traditional fermentation tanks. The fermentation pits can be designed in round or square shapes to meet different production capacity requirements. The round structure distributes stress evenly, while the square structure facilitates dense arrangement, improving site utilization.

[0007] In a preferred embodiment, discharge pipes are fixedly connected at equal intervals to the top of the ground and the side away from the connecting pipe, one end of each discharge pipe extends below the ground, and a barrier net is fixedly connected inside each discharge pipe.

[0008] Through the above technical solutions, the discharge pipe and the connecting pipe form an airflow circulation, maintain the stable air pressure in the hollow layer, avoid the accumulation of fermentation gas affecting the temperature control effect, and prevent external debris from entering the fermentation tank, thus ensuring a clean fermentation environment.

[0009] In a preferred embodiment, the air outlets are staggered on the connecting pipes, and the axis of the air outlets is set at an angle to the radial direction of the cistern.

[0010] The above technical solution avoids local temperature differences caused by direct airflow by staggered air outlets, thus reducing circumferential temperature deviation in the fermentation pit. It is especially suitable for temperature compensation at the corners of square fermentation pits, ensuring that the fermentation materials are heated evenly.

[0011] In a preferred embodiment, each thermometer is equipped with a sensor, and both the thermometer and the hot and cold air temperature control device are electrically connected to an external control panel.

[0012] The above technical solution enables closed-loop control of temperature monitoring, feedback, and adjustment without manual intervention. The control panel can be connected to an industrial network, supporting remote viewing of temperature data and parameter adjustment, thus meeting the centralized management needs of modern wineries.

[0013] In a preferred embodiment, the ground is provided with equidistant pits, and the bottom of the inner wall of each pit is fixedly connected to a conductive pipe. The bottom of each conductive pipe is fixedly connected to two conveying pipes, and the top of each conveying pipe is fixedly connected to a first heat-conducting pipe at equal intervals. The top of each first heat-conducting pipe penetrates the corresponding pit and extends into the interior of the conductive pipe.

[0014] Through the above technical solution, a multi-layer heat conduction structure consisting of "transport pipe + first heat conduction pipe + conduction pipe" is used to achieve precise temperature control at the bottom of the fermentation pit, supplementing the deficiencies of temperature control around the pit, forming a three-dimensional temperature control system, and improving the temperature uniformity and stability of the fermentation environment.

[0015] In a preferred embodiment, a heat-conducting groove is provided inside the ground and between the two corresponding pits. The heat-conducting groove is connected to the bottom of the pit. A second heat-conducting pipe is fixedly connected to the top of the conveying pipe and below the heat-conducting groove. The top of the second heat-conducting pipe extends into the interior of the corresponding heat-conducting groove.

[0016] By utilizing the above technical solutions and the thermal conductivity of the heat conduction tank and the bottom of the cellar, comprehensive temperature control can be achieved, eliminating temperature control blind spots and ensuring a consistent temperature throughout the fermentation space, thereby maximizing the quality stability and controllability of baijiu fermentation.

[0017] Compared with the prior art, the advantages and positive effects of this utility model are as follows:

[0018] In this invention, the hollow-layer structure design allows hot and cold air to be evenly distributed around the fermentation tank through the air outlets. Combined with real-time monitoring by a thermometer, closed-loop control of the fermentation temperature is achieved. When the temperature is below the set range, hot air is automatically activated; when it is above the range, cold air is activated to improve the stability and consistency of the liquor fermentation. The design of the fermentation tank penetrating the ground allows the hot and cold air in the hollow layer to directly exchange heat with the outer wall of the tank, reducing heat loss. The air outlets are distributed on the outside of the connecting pipes, and the layout of the fixing plates ensures that hot and cold air evenly covers each fermentation tank, preventing excessively high or low temperatures from affecting the fermentation quality of the mash, and preventing production from being halted due to excessively high temperatures in summer. The fermentation tanks can be designed as round or square to meet different production capacity requirements. The round structure distributes stress evenly, while the square structure facilitates dense arrangement, improving space utilization. The exhaust pipes and connecting pipes form an airflow circulation, maintaining stable air pressure in the hollow layer and preventing the accumulation of fermentation gas from affecting the temperature control effect. The barrier net prevents external debris from entering the fermentation tank, ensuring a clean fermentation environment. Attached Figure Description

[0019] Figure 1 This is a three-dimensional structural diagram of the first embodiment of the present utility model;

[0020] Figure 2 This is a top view of the first embodiment of the present invention.

[0021] Figure 3 This is a bottom view of the structure of the first embodiment of the present invention;

[0022] Figure 4 This is a schematic diagram of the oblique structure of the first embodiment of the present invention;

[0023] Figure 5This is a three-dimensional structural diagram of the second embodiment of the present utility model;

[0024] Figure 6 This is a cross-sectional perspective view of the second embodiment of the present invention;

[0025] Figure 7 This is a cross-sectional front view of the second embodiment of the present invention.

[0026] Legend: 1. Ground; 2. Cellar bottom; 3. Cellar tank; 4. Fixing plate; 5. Thermometer; 6. Hot and cold air temperature control equipment; 7. Connecting pipe; 8. Air outlet; 9. Discharge pipe; 10. Barrier net; 11. Conveying pipe; 12. First heat conduction pipe; 13. Cellar; 14. Conducting pipe; 15. Heat conduction groove; 16. Second heat conduction pipe. Detailed Implementation

[0027] The present invention will be further described below with reference to the accompanying drawings and specific embodiments.

[0028] Example 1

[0029] like Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, this utility model provides a technical solution: including a ground surface 1 and a cellar bottom 2, with cellar cylinders 3 evenly spaced on the top of the cellar bottom 2, the tops of the cellar cylinders 3 all penetrating the ground surface 1, a hot and cold air temperature control device 6 installed and connected to the top of the ground surface 1, a connecting pipe 7 installed and connected to the input end of the hot and cold air temperature control device 6, one end of the connecting pipe 7 extending below the ground surface 1, and air outlets 8 evenly spaced on the outside of the connecting pipe 7 and below the ground surface 1, a fixing plate 4 fixedly connected to the top of the ground surface 1 and between corresponding two cellar cylinders 3, the bottom of the fixing plate 4 extending below the ground surface 1, and a thermometer 5 installed and connected to the outside of the fixing plate 4 and below the ground surface 1.

[0030] In this embodiment, the hot and cold air temperature control device 6 sets a temperature range according to production needs. When the thermometer 5 detects that the temperature around the kiln 3 is lower than the set value, the hot air system is automatically started, and hot air is delivered to the hollow layer between the ground and the bottom of the kiln through the connecting pipe 7 and the air outlet 8. When the temperature is higher than the set value, the cold air system is started to achieve temperature regulation.

[0031] like Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, discharge pipes 9 are fixedly connected at equal intervals on the top of ground 1 and on the side away from the connecting pipe 7. One end of each discharge pipe 9 extends below ground 1, and a barrier net 10 is fixedly connected inside each discharge pipe 9.

[0032] In this embodiment, the number of earthen vats and fermentation pits can be adjusted according to production requirements. The hot and cold air generated during fermentation is discharged through the exhaust pipe 9, and the barrier net 10 intercepts debris to prevent pipe blockage and ensure smooth gas flow.

[0033] like Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, the air outlets 8 are staggered on the connecting pipe 7, and the axis of the air outlets 8 is set at an angle to the radial direction of the pit 3.

[0034] In this embodiment, the staggered air outlets 8 allow hot and cold air to flow around the circumference of the kiln 3. The angled design prevents the wind from directly impacting the surface of the kiln, but instead allows the airflow to diffuse evenly around the kiln, achieving circumferential temperature balance.

[0035] like Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, each thermometer 5 is equipped with a sensor inside, and both the thermometer 5 and the hot and cold air temperature control device 6 are electrically connected to the external control panel.

[0036] In this embodiment, the sensor of thermometer 5 collects the temperature data around the cellar 3 in real time and transmits it to the external control panel through electrical signals. The intelligent temperature control switch built into the panel controls the start and stop and power adjustment of the hot and cold air temperature control device 6 according to the preset temperature range.

[0037] Example 2

[0038] like Figure 5 , Figure 6 , Figure 7 As shown, pits 13 are provided at equal intervals inside the ground 1. Conductive pipes 14 are fixedly connected to the bottom of the inner wall of each pit 13. Two conveying pipes 11 are fixedly connected to the bottom of the connecting pipe 7. First heat-conducting pipes 12 are fixedly connected to the top of each conveying pipe 11 at equal intervals. The top of each first heat-conducting pipe 12 penetrates the corresponding pit 13 and extends into the interior of the conductive pipe 14.

[0039] In this embodiment, the pit 13 in the ground 1 is connected to the conveying pipe 11 through the conduction pipe 14. The first heat conduction pipe 12 of the conveying pipe 11 introduces hot and cold air into the conduction pipe 14 to directly control the temperature of the bottom of the pit 13. Multiple pits 13 are combined with the heat conduction structure to expand the temperature control coverage.

[0040] like Figure 5 , Figure 6 , Figure 7As shown, heat conduction grooves 15 are provided inside the ground 1 and between the two corresponding pits 13. The heat conduction grooves 15 are connected to the pit bottom 2. The top of the conveying pipe 11 and below the heat conduction grooves 15 are fixedly connected to the second heat conduction pipe 16. The top of the second heat conduction pipe 16 extends into the interior of the corresponding heat conduction groove 15.

[0041] In this embodiment, the heat conduction groove 15 is connected to the bottom of the pit 2, and the second heat conduction pipe 16 conducts heat or cold from the conveying pipe 11 to the heat conduction groove 15. Through the thermal conduction characteristics of the bottom of the pit 2, the temperature control range is extended to the bottom of the pit 3 and the area of ​​the bottom of the pit 2, forming a synergy with the temperature control of the periphery of the pit and the bottom of the pit.

[0042] Working principle:

[0043] like Figure 1 , Figure 2 , Figure 3 , Figure 4 As shown, the hot and cold air temperature control device 6 sets a temperature range according to production needs. When the thermometer 5 detects that the temperature around the fermentation pit 3 is lower than the set value, the hot air system is automatically activated, and hot air is delivered to the hollow layer between the ground and the bottom of the pit through the connecting pipe 7 and the air outlet 8. When the temperature is higher than the set value, the cold air system is activated to achieve temperature regulation. The number of pits and fermentation pits can be adjusted according to production requirements. The hot and cold air generated during fermentation is discharged through the exhaust pipe 9. The barrier net 10 intercepts debris to prevent pipe blockage and ensure smooth gas flow. The staggered air outlets 8 allow the hot and cold air to flow around the circumference of the fermentation pit 3. The angled design avoids the wind directly impacting the surface of the fermentation pit. Instead, the airflow diffuses evenly around the pit to achieve circumferential temperature balance. The sensor of the thermometer 5 collects the temperature data around the fermentation pit 3 in real time and transmits it to the external control panel through electrical signals. The intelligent temperature control switch built into the panel controls the start and stop and power adjustment of the hot and cold air temperature control device 6 according to the preset temperature range.

[0044] Finally, it should be noted that the above-described embodiments are only used to illustrate the technical solutions of this utility model, and are not intended to limit it. Although this utility model has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of this utility model.

Claims

1. An automatic temperature-controlled fermentation pit for baijiu (Chinese liquor), comprising a ground surface (1) and a pit bottom (2), characterized in that: The top of the cellar bottom (2) is provided with cellar cylinders (3) at equal intervals. The top of each cellar cylinder (3) penetrates the ground (1). A hot and cold air temperature control device (6) is installed and connected to the top of the ground (1). A connecting pipe (7) is installed and connected to the input end of the hot and cold air temperature control device (6). One end of the connecting pipe (7) extends to the bottom of the ground (1). An air outlet (8) is provided at equal intervals on the outside of the connecting pipe (7) and below the ground (1). A fixing plate (4) is fixedly connected to the top of the ground (1) and between each of the two corresponding cellar cylinders (3). The bottom of the fixing plate (4) extends to the bottom of the ground (1). A thermometer (5) is installed and connected to the outside of the fixing plate (4) and below the ground (1).

2. The automatic temperature-controlled fermentation pit for baijiu (Chinese liquor) according to claim 1, characterized in that: Discharge pipes (9) are fixedly connected at equal intervals on the top of the ground (1) and on the side away from the connecting pipe (7). One end of each discharge pipe (9) extends below the ground (1), and a barrier net (10) is fixedly connected inside each discharge pipe (9).

3. The automatic temperature-controlled fermentation pit for baijiu (Chinese liquor) according to claim 1, characterized in that: The air outlets (8) are staggered on the connecting pipe (7), and the axis of the air outlets (8) is set at an angle to the radial direction of the cellar (3).

4. The automatic temperature-controlled fermentation pit for baijiu (Chinese liquor) according to claim 1, characterized in that: Each thermometer (5) is equipped with a sensor inside, and both the thermometer (5) and the hot and cold air temperature control device (6) are electrically connected to an external control panel.

5. The automatic temperature-controlled fermentation pit for baijiu (Chinese liquor) according to claim 1, characterized in that: The ground (1) is provided with equidistant cellars (13) inside. The bottom of the inner wall of each cellar (13) is fixedly connected to a conductive pipe (14). The bottom of the connecting pipe (7) is fixedly connected to two conveying pipes (11). The top of each conveying pipe (11) is fixedly connected to a first heat-conducting pipe (12) at equidistant intervals. The top of each first heat-conducting pipe (12) penetrates the corresponding cellar (13) and extends into the interior of the conductive pipe (14).

6. The automatic temperature-controlled fermentation pit for baijiu (Chinese liquor) according to claim 5, characterized in that: A heat-conducting groove (15) is provided inside the ground (1) and between the two corresponding pits (13). The heat-conducting groove (15) is connected to the pit bottom (2). A second heat-conducting pipe (16) is fixedly connected to the top of the conveying pipe (11) and below the heat-conducting groove (15). The top of the second heat-conducting pipe (16) extends into the interior of the corresponding heat-conducting groove (15).

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