Special enzyme preparation production device for fruit wine koji

Abstract

The utility model relates to the production field of enzyme preparation special for fruit wine starter, disclose a kind of enzyme preparation special for fruit wine starter production device, including upper support and lower support, the lower support is equipped with fermenter, the upper support is provided with upper support in fermenter rear, static mixer is installed in the upper support middle position, fermenter right side is provided with enzyme recovery mechanism;Enzyme recovery mechanism includes membrane separation treatment tank fixed on ground, the membrane separation treatment tank top end is equipped with liquid discharge pump, the liquid discharge pump is connected with the concentrated liquid discharge pipe between fermenter discharge port, three groups of guide cylinder are provided in the upper portion of membrane separation treatment tank.This kind of enzyme preparation special for fruit wine starter production device is equipped with enzyme recovery mechanism, the efficient recovery of residual enzyme in fermentation product is realized, enzyme recovery rate reaches 78%, can realize multiple batches repeated use, while reducing enzyme preparation dosing cost in the improvement enzyme utilization, enhance economic benefit, solve the problem of no enzyme recovery structure or low enzyme recovery rate.

Description

Technical Field

[0001] This utility model relates to the field of production technology of enzyme preparations for fruit wine koji, specifically to a production device for enzyme preparations for fruit wine koji. Background Technology

[0002] Fruit wine requires the addition of various exogenous enzyme preparations during fermentation to improve the efficiency of raw material decomposition and the release of flavor substances. Commonly used enzymes include cellulase, pectinase, and saccharifying enzyme. Different types of fruits have different requirements for the types and amounts of enzymes at different stages of fermentation.

[0003] However, currently common equipment usually discharges the enzyme preparation directly along with the fermentation residue after fermentation, resulting in the enzyme resources being lost with the waste liquid after only one use. This not only wastes raw materials but also significantly increases the operating costs in the fruit wine production process.

[0004] Because enzyme preparations are expensive and highly stable, separating and recovering them through appropriate structures in the post-fermentation stage can not only improve economic efficiency but also help achieve continuous and low-loss production. However, most existing equipment does not have a recovery structure, and although some equipment is equipped with a coarse filtration device, it cannot effectively retain enzymes, resulting in a low enzyme recovery rate.

[0005] Therefore, a special enzyme preparation production device for fruit wine koji is needed to solve the above-mentioned technical defects. Utility Model Content

[0006] The purpose of this invention is to provide a production device for enzyme preparations specifically for fruit wine yeast, so as to solve the problems mentioned in the background art of lacking an enzyme recovery structure or having a low enzyme recovery rate.

[0007] To achieve the above objectives, this utility model provides the following technical solution: a production device for a special enzyme preparation for fruit wine koji, comprising an upper support and a lower support, wherein a fermentation tank is installed on the lower support, the upper support is located behind the fermentation tank, a static mixer is installed in the middle of the upper support, and an enzyme recovery mechanism is located on the right side of the fermentation tank; the enzyme recovery mechanism includes a membrane separation treatment tank fixed to the ground, a drain pump is installed at the top of the membrane separation treatment tank, a concentrated liquid drain pipe is connected between the drain pump and the discharge port of the fermentation tank, three sets of guide tubes are arranged in the upper part of the membrane separation treatment tank, a set of ceramic ultrafiltration membranes is fixed at the bottom of each set of guide tubes, the output end of the ceramic ultrafiltration membranes is connected to the bottom of the membrane separation treatment tank, and three sets of valves are arranged at the bottom of the membrane separation treatment tank, the outlet of each set of valves is connected to the concentrated liquid return pipe.

[0008] Preferably, the ceramic ultrafiltration membrane has a cylindrical structure with porous microfiltration channels on its outer wall.

[0009] Preferably, the static mixer is provided with a dynamic enzyme ratio control mechanism on the left and right sides. The dynamic enzyme ratio control mechanism includes four sets of enzyme storage tanks fixed to the side wall of the upper support. Each set of enzyme storage tanks is connected to the static mixer through a pipe. A peristaltic pump is installed at each pipe. An inlet is provided on the left side of the fermentation tank. A liquid supply pipe is connected between the static mixer and the inlet. A metering pump is installed at the liquid supply pipe.

[0010] Preferably, the enzyme storage tanks store cellulase, pectinase, saccharifying enzyme, and water as liquid enzyme preparations, and the static mixer is equipped with a central controller on top.

[0011] Preferably, a heater is installed on the left side of the fermentation tank, an electric heating tube is installed on the inner wall of the fermentation tank, and a temperature sensor is installed at the electric heating tube.

[0012] Preferably, the fermenter is fitted with a jacket, and cooling pipes are arranged in a ring inside the jacket. The input and output ends of the cooling pipes are both connected to an external cooling water circulation unit.

[0013] Compared with the prior art, the beneficial effects of this utility model are: the special enzyme preparation production device for fruit wine koji not only realizes the efficient recovery of residual enzymes and enhances economic benefits, realizes the dynamic ratio adjustment of enzyme solution at different fermentation stages, but also realizes low-temperature segmented control to retain fruit aroma compounds.

[0014] (1) By setting up an enzyme recovery mechanism, the residual enzymes in the fermentation products are efficiently recovered with an enzyme recovery rate of 78%, which can be reused in multiple batches. This improves enzyme utilization while reducing enzyme preparation costs and enhancing economic benefits.

[0015] (2) By setting up a dynamic enzyme ratio control mechanism, different enzyme solutions are fully and evenly mixed before entering the fermentation tank. The entire process is automatically adjusted by the central controller according to the enzyme ratio change required for the set fermentation stage, thereby realizing the dynamic ratio adjustment of enzyme solution and improving the raw material decomposition efficiency and fermentation flavor control.

[0016] (3) By setting up cooling pipes, jackets, heaters, electric heating tubes, temperature sensors and central controllers, the device has the ability to control low temperature segmentation of “heating and enzymatic hydrolysis in the front stage and cooling and fermentation in the back stage”, effectively preserving fruit aroma compounds such as terpenes and anthocyanins, avoiding excessive generation of bitter substances such as acetaldehyde, and producing fruit wine products with better flavor and richer layers. Attached Figure Description

[0017] Figure 1 This is a frontal cross-sectional view of the present invention.

[0018] Figure 2 This is a schematic diagram of the left side structure of the fermenter of this utility model;

[0019] Figure 3 For the present utility model Figure 1 Enlarged cross-sectional view of point A in the middle section;

[0020] Figure 4 This is a schematic diagram of the three-dimensional structure of the ceramic ultrafiltration membrane of this utility model.

[0021] In the diagram: 1. Upper support; 2. Peristaltic pump; 3. Enzyme storage tank; 4. Central controller; 5. Static mixer; 6. Feed pipe; 7. Metering pump; 8. Heater; 9. Cooling pipe; 10. Jacket; 11. Heating element; 12. Fermentation tank; 13. Lower support; 14. Concentrate drain pipe; 15. Drain pump; 16. Membrane separation tank; 17. Guide tube; 18. Ceramic ultrafiltration membrane; 19. Valve; 20. Concentrate reflux pipe; 21. Temperature sensor; 22. Feed inlet. Detailed Implementation

[0022] 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.

[0023] Please see Figures 1 to 4 An embodiment of this utility model provides a production device for a special enzyme preparation for fruit wine koji, including an upper support 1 and a lower support 13. A fermentation tank 12 is installed at the lower support 13, and the upper support 1 is set behind the fermentation tank 12. A static mixer 5 is installed in the middle of the upper support 1, and an enzyme recovery mechanism is set on the right side of the fermentation tank 12. The enzyme recovery mechanism includes a membrane separation treatment tank 16 fixed to the ground. A drain pump 15 is installed at the top of the membrane separation treatment tank 16. A concentrated liquid drain pipe 14 is connected between the drain pump 15 and the discharge port of the fermentation tank 12. Three sets of guide tubes 17 are set in the upper part of the membrane separation treatment tank 16. A set of ceramic ultrafiltration membranes 18 is fixed at the bottom of each set of guide tubes 17. The output end of the ceramic ultrafiltration membranes 18 is connected to the bottom of the membrane separation treatment tank 16. Three sets of valves 19 are set at the bottom of the membrane separation treatment tank 16. The outlet of each set of valves 19 is connected to a concentrated liquid return pipe 20. The ceramic ultrafiltration membranes 18 have a cylindrical structure and their outer walls have porous microfiltration channels.

[0024] Specifically, such as Figure 1 and Figure 4As shown, after fermentation, the concentrate at the bottom of the fermenter 12 is pumped into the membrane separation tank 16 by the drain pump 15 under the control of the central controller 4. The membrane separation tank 16 has three sets of guide tubes 17 inside, which are used to evenly distribute the mixture to the outer wall of three sets of ceramic ultrafiltration membranes 18. The ceramic ultrafiltration membrane 18 adopts a cylindrical porous structure, and its upper and lower ports are fastened to the bottom of the guide tubes 17 through threaded interfaces. The membrane material is dense ceramic, and the side wall channel pore diameter is about 0.05μm, which is used to screen enzyme proteins with a molecular weight greater than 30kDa. The retained enzyme solution is recovered along the inner cavity of the membrane through the bottom concentrate return pipe 20, while the small molecule metabolites that permeate the membrane are discharged through other outlets. The drain pump 15 is an IWAKI MD-15R model, which is electrically connected to the central controller 4 and realizes automatic pumping according to the set process.

[0025] The static mixer 5 is equipped with a dynamic enzyme control mechanism on the left and right sides. The dynamic enzyme control mechanism includes four sets of enzyme storage tanks 3 fixed to the side wall of the upper support 1. Each set of enzyme storage tanks 3 is connected to the static mixer 5 through a pipe. A peristaltic pump 2 is installed at each pipe. The fermentation tank 12 is equipped with a feed port 22 on the left side. A liquid supply pipe 6 is connected between the static mixer 5 and the feed port 22. A metering pump 7 is installed at the liquid supply pipe 6. The enzyme storage tanks 3 store cellulase, pectinase, saccharifying enzyme and water as liquid enzyme preparations. A central controller 4 is installed on the top of the static mixer 5.

[0026] Specifically, such as Figure 1 As shown, the enzyme storage tank 3 stores cellulase, pectinase, saccharifying enzyme, and water as liquid enzyme preparations. Each enzyme storage tank 3 outlet is connected to an independent peristaltic pump 2. The peristaltic pump 2 is a BT100-2J model with high-precision flow control capability. The central controller 4 adopts an STM32F767ZIT6 main control unit based on the ARM Cortex-M7 architecture, which has an embedded phased ratio algorithm module. It can automatically output PWM signals to independently control the flow rate of each peristaltic pump 2 according to the time nodes in the set process flow or the feedback information from external sensors. All enzyme solutions are sent through the peristaltic pumps 2 and then flow into the static mixer 5 to ensure that different enzyme solutions are fully and uniformly mixed before entering the fermentation tank 12. The entire process is controlled by the central controller 4, which automatically adjusts the drive rate of each peristaltic pump 2 according to the enzyme ratio changes required for the set fermentation stages, such as early cell wall breaking, middle polysaccharide degradation, and late flavor transformation.

[0027] A heater 8 is installed on the left side of the fermentation tank 12. An electric heating tube 11 is installed on the inner wall of the fermentation tank 12. A temperature sensor 21 is installed at the electric heating tube 11. A jacket 10 is fixed to the outside of the fermentation tank 12. Cooling tubes 9 are distributed in a ring inside the jacket 10. The input and output ends of the cooling tubes 9 are connected to an external cooling water circulation unit.

[0028] Specifically, such as Figure 1 , Figure 2 and Figure 3 As shown, the fermenter 12 is fitted with an annular jacket 10. Multiple sets of cooling pipes 9 are evenly distributed along the circumference of the inner wall of the jacket 10. The cooling pipes 9 adopt a coiled stainless steel structure. The input and output ends are connected to an external cooling water circulation unit. The circulating cooling water forms a stable heat exchange channel in the jacket 10, maintaining the temperature inside the fermenter 12 at about 22°C during the fermentation stage, avoiding the loss of aromatic substances due to the accumulation of fermentation heat. A dedicated heater 8 is installed at the bottom of the fermenter 12. Its output end heats the raw materials to the suitable enzymatic hydrolysis temperature of about 35°C through an electric heating tube 11. The heating process is controlled by the central controller 4 based on the temperature data collected in real time by the temperature sensor 21, so that the device has the low-temperature segmented control capability of "heating and enzymatic hydrolysis in the front stage and cooling and fermentation in the back stage". The temperature sensor 21 adopts a PT100 resistance temperature sensor, which is installed at the liquid level on the inner wall of the fermenter 12 and is connected to the central controller 4 through a signal line.

[0029] The computer software involved in the central controller 4 carrier in the technical solution is software technology known to those skilled in the art; it is merely applied to the aforementioned hardware carrier. In other words, the computer software portion of the technical solution is an essential technical feature for solving the aforementioned technical problem, constituting a necessary technical feature for the technical problem solved by this application, but it is not a differentiating technical feature or a point of technical improvement. The applicant has not made any technical improvements to the computer software portion involved in the aforementioned related hardware carrier, nor is it a key technical point of the invention.

[0030] Therefore, the peristaltic pump 2, metering pump 7, heater 8, electric heating tube 11, drain pump 15, valve 19, temperature sensor 21, etc. involved in this application are all physical functional modules that combine computer software programs or protocols in the prior art with the hardware carrier of this application. The computer software programs involved in these physical functional modules are all technologies known to those skilled in the art and are not improvements of this application. The improvement of this application should be the interaction relationship between the various physical functional modules, that is, the improvement of the overall structure of this application, in order to solve the corresponding technical problems to be solved by this application.

[0031] Working Principle: During operation, multiple sets of enzyme storage tubes 3 first output liquid enzyme preparations such as cellulase, pectinase, saccharifying enzyme, and water, which are then quantitatively pumped by their respective peristaltic pumps 2. All enzyme solutions are then uniformly mixed in a static mixer 5. After mixing, the enzyme solution is injected into the fermenter 12 through the supply pipe 6 and metering pump 7. The central controller 4 automatically adjusts the flow rate ratio of each set of peristaltic pumps 2 according to the needs of different fermentation stages, realizing dynamic enzyme ratio switching between the cell wall breaking stage, degradation stage, and flavor conversion stage. The fermenter 12 is externally fitted with a jacket 10, which contains a cooling pipe 9 for cooling. Temperature is controlled by an external cooling water circulation unit, maintaining the internal temperature of the fermenter 12 at around 22°C during the fermentation stage to avoid thermal degradation of aromatic substances affecting the flavor. In the pre-fermentation treatment stage, the original liquid is heated to about 35°C by heater 8 and electric heating tube 11, forming a segmented temperature control process of pre-heated enzymatic hydrolysis and post-low-temperature fermentation. The device can automatically switch the temperature control state according to the data collected by temperature sensor 21 to achieve precise temperature control at different fermentation stages. After fermentation, the concentrate at the bottom of fermenter 12 is pumped to membrane separation tank 16 by drain pump 15. Inside membrane separation tank 16, the concentrate is guided into the filtration area of ​​ceramic ultrafiltration membrane 18 by guide tube 17. The structure of ceramic ultrafiltration membrane 18 can effectively retain high molecular weight enzyme proteins, while allowing small molecule fermentation metabolites to pass through. The separated permeate is discharged to the waste liquid end through other outlets. The retained enzyme liquid is transported to the enzyme liquid recovery stage through concentrate return pipe 20 for reuse in the next fermentation batch.

[0032] It will be apparent to those skilled in the art that this invention is not limited to the details of the exemplary embodiments described above, and that it can be implemented in other specific forms without departing from the spirit or essential characteristics of this invention. Therefore, the embodiments should be considered illustrative and non-limiting in all respects, and the scope of this invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within this invention. No reference numerals in the claims should be construed as limiting the scope of the claims.

Claims

1. A production device for a special enzyme preparation for fruit wine koji, comprising an upper support (1) and a lower support (13), characterized in that: A fermenter (12) is installed at the lower support (13). An upper support (1) is set behind the fermenter (12). A static mixer (5) is installed in the middle of the upper support (1). An enzyme recovery mechanism is set on the right side of the fermenter (12). The enzyme recovery mechanism includes a membrane separation treatment tank (16) fixed to the ground. A drain pump (15) is installed at the top of the membrane separation treatment tank (16). A concentrated liquid drain pipe (14) is connected between the drain pump (15) and the discharge port of the fermenter (12). Three sets of guide tubes (17) are set in the upper part of the membrane separation treatment tank (16). A set of ceramic ultrafiltration membranes (18) is fixed at the bottom of each set of guide tubes (17). The output end of the ceramic ultrafiltration membranes (18) is connected to the bottom of the membrane separation treatment tank (16). Three sets of valves (19) are set at the bottom of the membrane separation treatment tank (16). The outlet of each set of valves (19) is connected to the concentrated liquid return pipe (20).

2. The production device for a special enzyme preparation for fruit wine koji according to claim 1, characterized in that: The ceramic ultrafiltration membrane (18) has a cylindrical structure and its outer wall has porous microfiltration channels.

3. The production device for a special enzyme preparation for fruit wine koji according to claim 1, characterized in that: The static mixer (5) is provided with a dynamic enzyme ratio control mechanism on the left and right sides. The dynamic enzyme ratio control mechanism includes four sets of enzyme storage tanks (3) fixed to the side wall of the upper support (1). Each set of enzyme storage tanks (3) is connected to the static mixer (5) through a pipe. A peristaltic pump (2) is installed at each pipe. The fermentation tank (12) is provided with a feed port (22) on the left side. A liquid supply pipe (6) is connected between the static mixer (5) and the feed port (22). A metering pump (7) is installed at the liquid supply pipe (6).

4. The production device for a special enzyme preparation for fruit wine koji according to claim 3, characterized in that: The enzyme storage tank (3) stores cellulase, pectinase, saccharifying enzyme and water as liquid enzyme preparations, and the static mixer (5) is equipped with a central controller (4) on top.

5. The production device for a special enzyme preparation for fruit wine koji according to claim 1, characterized in that: A heater (8) is installed on the left side of the fermentation tank (12), an electric heating tube (11) is installed on the inner wall of the fermentation tank (12), and a temperature sensor (21) is installed at the electric heating tube (11).

6. The production apparatus for a special enzyme preparation for fruit wine koji according to claim 1, characterized in that: The fermenter (12) is fitted with a jacket (10) on the outside. Cooling pipes (9) are distributed in a ring inside the jacket (10). The input and output ends of the cooling pipes (9) are connected to an external cooling water circulation unit.

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