Automatic temperature control type fermentation tank for processing ginger and garlic vinegar

Abstract

This utility model relates to the field of ginger, garlic, and vinegar processing technology, and discloses an automatically temperature-controlled fermentation tank for ginger, garlic, and vinegar processing. The tank includes a main body with an internal cavity. A temperature control mechanism is installed inside the cavity. A thermometer is installed on the top of the main body, and a stirring mechanism is fixedly connected to the center of the top surface. This automatically temperature-controlled fermentation tank, through the temperature control mechanism and thermometer, allows for precise temperature control of the fermentation tank. A heating mesh is installed inside the cavity, and when the power is connected, the temperature controller controls the heating mesh to heat the interior of the fermentation tank to a suitable temperature. The thermometer on the top of the tank monitors the internal temperature in real time, achieving precise temperature control and preventing the inhibition of microbial activity and disruption of the fermentation process due to excessively high or low temperatures.

Description

Technical Field

[0001] This utility model relates to the field of ginger, garlic and vinegar processing technology, and in particular to a fermentation tank for ginger, garlic and vinegar processing with automatic temperature control. Background Technology

[0002] In the food processing industry, ginger, garlic, and vinegar, as traditional and distinctive condiments, are beloved by consumers for their unique flavor and health benefits. With increasing market demand, large-scale and standardized production has become an industry trend. The fermentation process, as the core step determining the quality and flavor of ginger, garlic, and vinegar, requires precise control. Fermentation relies on the metabolic activities of microorganisms (such as acetic acid bacteria and lactic acid bacteria). These microorganisms are extremely sensitive to temperature; a suitable temperature range promotes the growth of beneficial bacteria and accelerates the formation of flavor compounds, while temperature fluctuations can inhibit microbial activity and even lead to fermentation failure.

[0003] Currently, traditional ginger, garlic, and vinegar fermentation tanks generally suffer from outdated temperature control technology. Most small businesses still rely on manual temperature control, requiring operators to periodically monitor thermometers and manually adjust heating or cooling equipment (such as heating elements and cold water valves). This method is not only labor-intensive and inefficient, but also prone to temperature control errors exceeding ±5℃, making it highly susceptible to overheating or underheating due to human error or response delays. Therefore, an automatically temperature-controlled fermentation tank for ginger, garlic, and vinegar processing has been proposed. Utility Model Content

[0004] (a) Technical problems to be solved

[0005] The purpose of this invention is to provide an automatically temperature-controlled fermentation tank for ginger, garlic, and vinegar processing, thereby solving the problem mentioned in the background art of outdated temperature control technology in traditional ginger, garlic, and vinegar fermentation tanks. Many small businesses still rely on manual temperature control.

[0006] (II) Technical Solution

[0007] To achieve the above objectives, this utility model provides the following technical solution: an automatically temperature-controlled fermentation tank for processing ginger, garlic, and vinegar, comprising a fermentation tank body, an internal cavity, a temperature control mechanism installed inside the cavity, a thermometer installed on the top of the fermentation tank body, and a stirring mechanism fixedly connected to the center of the top surface of the fermentation tank body. The temperature control mechanism includes a heating mesh installed inside the cavity, one side of the heating mesh being electrically connected to a battery via a power cord, and the other side of the heating mesh being electrically connected to a temperature controller via a power cord. The stirring mechanism includes a drive motor fixedly connected to the center of the top surface of the fermentation tank body, a stirring rod fixedly connected to the bottom of the drive motor, and a scraper installed on the surface of the stirring rod.

[0008] As a further embodiment of this utility model, a pressure relief pipe is provided on the upper surface of the fermentation tank body, and a filter box is fixedly connected to one side of the pressure relief pipe. The filter box serves to filter the discharged gas.

[0009] As a further embodiment of this utility model, the filter box has a sliding groove inside, and an activated carbon layer is slidably connected inside the sliding groove. The activated carbon layer plays a role in adsorbing odors.

[0010] As a further embodiment of this utility model, the top of the fermentation tank body is provided with a feeding port, and the bottom of the fermentation tank body is provided with a discharge port. The discharge port serves to discharge the material.

[0011] As a further embodiment of this utility model, the bottom of the fermentation tank body is connected to four support legs in a rectangular array with threads. The surface of the support legs is threaded with positioning bolts, which serve to fix the support legs.

[0012] As a further embodiment of this utility model, a reinforcing plate is fixedly connected to the bottom of the pressure relief pipe, and one side of the reinforcing plate is fixedly connected to the surface of the fermenter body. The reinforcing plate improves the structural strength of the pressure relief pipe.

[0013] As a further embodiment of this utility model, an electrically controlled valve is installed on the surface of the pressure relief pipe. One side of the electrically controlled valve is electrically connected to an external control terminal via a power cord. The electrically controlled valve controls the flow of pressure relief pipe.

[0014] (III) Beneficial Effects

[0015] This utility model provides an automatically temperature-controlled fermentation tank for processing ginger, garlic, and vinegar, which has the following beneficial effects:

[0016] 1. This automatically temperature-controlled fermentation tank for ginger, garlic, and vinegar processing, through the setting of a temperature control mechanism and thermometer, has a heating mesh installed in the internal cavity of the fermentation tank body during use. When the power is turned on, the temperature controller controls the heating mesh to heat up, thereby heating the inside of the fermentation tank body to a suitable temperature. In conjunction with the thermometer installed on the top of the fermentation tank body to detect the internal temperature in real time, the temperature of the fermentation tank body is precisely controlled, avoiding the inhibition of microbial activity and the disorder of the fermentation process due to excessively high or low temperatures.

[0017] 2. This automatically temperature-controlled fermentation tank for ginger, garlic, and vinegar processing, through the setting of the stirring mechanism, addresses the issue that during use, materials may adhere to the inner wall of the fermentation tank, leading to insufficient fermentation, uneven heat transfer, and difficulty in cleaning. Therefore, scrapers are set on both sides of the stirring rod surface. The scrapers rotate along the inner wall of the fermentation tank, thereby achieving the effect of cleaning the materials adhering to the inner wall of the fermentation tank, avoiding local over-fermentation or under-fermentation due to material accumulation, ensuring a uniform temperature field and material distribution inside the tank, and improving fermentation efficiency and product quality. Attached Figure Description

[0018] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0019] Figure 2 This is a schematic diagram of the temperature control mechanism of this utility model;

[0020] Figure 3 This is a schematic diagram of the stirring mechanism of this utility model;

[0021] Figure 4 This is a schematic diagram of the filter box structure of this utility model.

[0022] In the diagram: 1. Fermentation tank body; 2. Temperature control mechanism; 201. Heating grid; 202. Battery; 203. Temperature controller; 3. Thermometer; 4. Stirring mechanism; 401. Drive motor; 402. Stirring rod; 403. Scraper; 5. Pressure relief pipe; 6. Filter box; 7. Activated carbon layer; 8. Feeding port; 9. Discharge port; 10. Support leg; 11. Positioning bolt; 12. Reinforcing plate; 13. Electrically controlled valve. Detailed Implementation

[0023] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present utility model without creative effort are within the scope of protection of the present utility model.

[0024] Please see Figures 1 to 4This utility model provides a technical solution: an automatically temperature-controlled fermentation tank for processing ginger, garlic, and vinegar, including a fermentation tank body 1. The fermentation tank body 1 has an internal cavity, and a temperature control mechanism 2 is installed inside the cavity. Through the setting of the temperature control mechanism 2 and the thermometer 3, the temperature of the fermentation tank body 1 can be precisely controlled, avoiding the inhibition of microbial activity and the disorder of the fermentation process due to excessively high or low temperatures. A thermometer 3 is installed on the top of the fermentation tank body 1, and a stirring mechanism 4 is fixedly connected to the middle of the top surface of the fermentation tank body 1. Through the setting of the stirring mechanism 4, the material adhering to the inner wall of the fermentation tank body 1 can be cleaned, avoiding local over-fermentation or under-fermentation due to material accumulation, ensuring uniform temperature field and material distribution inside the tank, and improving fermentation efficiency and product quality.

[0025] The temperature control mechanism 2 includes a heating grid 201 installed inside the cavity. One side of the heating grid 201 is electrically connected to a battery 202 via a power cord, and the other side of the heating grid 201 is electrically connected to a temperature controller 203 via a power cord.

[0026] The stirring mechanism 4 includes a drive motor 401 fixedly connected to the middle of the top surface of the fermentation tank body 1, a stirring rod 402 fixedly connected to the bottom of the drive motor 401, and a scraper 403 installed on the surface of the stirring rod 402.

[0027] A pressure relief pipe 5 is provided on the upper surface of the main body 1 of the fermenter. A filter box 6 is fixedly connected to one side of the pressure relief pipe 5. The filter box 6 is used to filter the discharged gas.

[0028] The filter box 6 has a sliding groove inside, and an activated carbon layer 7 is slidably connected inside the sliding groove. The activated carbon layer 7 plays a role in absorbing odors.

[0029] The fermentation tank body 1 has a feeding port 8 at the top and a discharge port 9 at the bottom. The discharge port 9 serves to discharge the material.

[0030] The bottom of the fermentation tank body 1 has four support legs 10 connected in a rectangular array by threads. The surface of the support legs 10 is connected with positioning bolts 11, which serve to fix the support legs 10.

[0031] A reinforcing plate 12 is fixedly connected to the bottom of the pressure relief pipe 5. One side of the reinforcing plate 12 is fixedly connected to the surface of the fermenter body 1. The reinforcing plate 12 improves the structural strength of the pressure relief pipe 5.

[0032] An electric control valve 13 is installed on the surface of the pressure relief pipe 5. One side of the electric control valve 13 is electrically connected to an external control terminal via a power cord. The electric control valve 13 controls the flow of the pressure relief pipe 5.

[0033] In this invention, the working steps of the device are as follows:

[0034] First step: When in use, a heating net 201 is installed in the internal cavity of the fermentation tank body 1. When the power is turned on, the temperature controller 203 controls the heating net 201 to heat up, thereby heating the inside of the fermentation tank body 1 to a suitable temperature. The thermometer 3 installed on the top of the fermentation tank body 1 is used to detect the temperature inside the tank in real time.

[0035] The second step: When in use, because the inner wall of the fermentation tank body 1 will be covered with material, the fermentation will be insufficient, the heat transfer will be uneven and cleaning will be difficult. Therefore, scrapers 403 are provided on both sides of the surface of the stirring rod 402. The scrapers 403 will rotate along the inner wall of the fermentation tank body 1.

[0036] It should be noted that the device structure and accompanying drawings of this utility model mainly describe the principle of this utility model. In terms of the technical aspects of this design principle, the setting of the power mechanism, power supply system and control system of the device is not fully described. However, under the premise that those skilled in the art understand the principle of the above utility model, the specific details of its power mechanism, power supply system and control system can be clearly understood. The control method in the application document is automatic control through a controller. The control circuit of the controller can be implemented by those skilled in the art through simple programming.

[0037] All standard parts used can be purchased from the market, and can be customized according to the instructions and drawings. The specific connection methods of each part adopt conventional methods such as bolts, rivets, and welding that are mature in the existing technology. The machinery, parts and equipment adopt conventional models in the existing technology, and the structure and principle of the components known to those skilled in the art can be known by those skilled in the art through technical manuals or conventional experimental methods.

[0038] 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. An automatically temperature-controlled fermentation tank for processing ginger, garlic, and vinegar, comprising a fermentation tank body (1), characterized in that: The fermenter body (1) has an internal cavity, and a temperature control mechanism (2) is installed inside the cavity. A thermometer (3) is installed on the top of the fermenter body (1), and a stirring mechanism (4) is fixedly connected to the center of the top surface of the fermenter body (1). The temperature control mechanism (2) includes a heating grid (201) installed inside the cavity. One side of the heating grid (201) is electrically connected to a battery (202) via a power line, and the other side of the heating grid (201) is electrically connected to a temperature controller (203) via a power line. The stirring mechanism (4) includes a drive motor (401) fixedly connected to the middle of the top surface of the fermentation tank body (1), and a stirring rod (402) fixedly connected to the bottom of the drive motor (401). A scraper (403) is installed on the surface of the stirring rod (402).

2. The fermentation tank for processing ginger, garlic, and vinegar with automatic temperature control according to claim 1, characterized in that: The upper surface of the fermenter body (1) is provided with a pressure relief pipe (5), and a filter box (6) is fixedly connected to one side of the pressure relief pipe (5).

3. The fermentation tank for processing ginger, garlic, and vinegar with automatic temperature control according to claim 2, characterized in that: The filter box (6) has a sliding groove inside, and an activated carbon layer (7) is slidably connected inside the sliding groove.

4. The fermentation tank for processing ginger, garlic, and vinegar with automatic temperature control according to claim 1, characterized in that: The fermentation tank body (1) has a feeding port (8) at the top and a discharge port (9) at the bottom.

5. The fermentation tank for processing ginger, garlic, and vinegar with automatic temperature control according to claim 1, characterized in that: The bottom of the fermenter body (1) is connected to four support legs (10) in a rectangular array, and the surface of the support legs (10) is connected to positioning bolts (11).

6. The fermentation tank for processing ginger, garlic, and vinegar with automatic temperature control according to claim 2, characterized in that: The bottom of the pressure relief pipe (5) is fixedly connected to a reinforcing plate (12), and one side of the reinforcing plate (12) is fixedly connected to the surface of the fermenter body (1).

7. The fermentation tank for processing ginger, garlic, and vinegar with automatic temperature control according to claim 2, characterized in that: An electric control valve (13) is installed on the surface of the pressure relief pipe (5), and one side of the electric control valve (13) is electrically connected to an external control terminal via a power line.

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