A fruit wine fermentation tank

Abstract

The utility model relates to biological fermentation technical field especially, and it is a kind of fruit wine fermentation tank, solve the problem that external temperature does not reach the requirement when fruit is fermented in jar in prior art, and ventilation is insufficient, cannot make yeast contact to the bottom fruit.A kind of fruit wine fermentation tank, including base, the top of the base is fixedly connected with several supports, the top of several supports is fixedly connected with shell, the inner chamber of shell is placed with heating coil, the inner wall of shell is fixedly connected with baffle, the outer surface wall of shell is screwd with jar cover.The utility model avoids the problem that fermentation fails due to insufficient temperature when fruit is fermented, the temperature of shell inner chamber can be controlled by the heating coil of inner chamber, the fan can be opened briefly in the initial stage of fruit fermentation, fresh air can be transported to the inner chamber of shell by fan and ventilation pipe, and yeast culture tube can contact the bottom of fruit, so that yeast can be scattered more comprehensively.

Description

Technical Field

[0001] This utility model relates to the field of bio-fermentation technology, and in particular to a fruit wine fermentation tank. Background Technology

[0002] The fermentation temperature for fruits in the tank needs to reach 15℃~28℃. Temperatures that are too low will not meet the requirements and will lead to fermentation failure, especially in winter. Low winter temperatures can prevent the internal temperature of the tank from reaching the optimal level, and in severe cases, multiple fermentation tanks may fail, resulting in economic losses. Fruits also require brief ventilation in the early stages of fermentation to provide air. Therefore, the heating coil of this device can heat the inside of the tank to reach the temperature required for fermentation, creating favorable temperature conditions for fruit fermentation. Air can be supplied to the inner cavity of the outer shell through the ventilation pipe.

[0003] Chinese Patent Publication No. CN105238640A discloses an invention of a fruit wine fermentation tank. This invention relates to a fruit wine fermentation tank, characterized by comprising: a fermentation tank body, an air pipeline, a steam pipeline, a pressure pump connected to the steam pipeline; a temperature sensor, a humidity sensor, a biosensor, and at least one stirring and pressing device disposed within the fermentation tank body, including a stirring shaft, a spiral blade and a transmission device disposed on the stirring shaft, and a controller electrically connected to the air pipeline valve, steam pipeline valve, pressure pump, temperature sensor, humidity sensor, biosensor, and stirring and pressing device. This invention uses temperature, humidity, and biosensors to measure the temperature, humidity, enzyme content, microbial content, and other nutrient content within the fermentation tank; a controller to regulate the fermentation temperature and humidity; and a stirring and pressing device within the fermentation tank to regulate the fermentation progress and promptly remove the fruit wine from the fermentation tank.

[0004] Traditional fermentation tanks cannot maintain the specific temperature for fruit fermentation, especially in winter. Low winter temperatures can cause the temperature inside the outer shell to fall below the optimal temperature required for fermentation, and in severe cases, multiple fermentation tanks may fail, resulting in economic losses. This device can deliver fresh air to the inner cavity of the outer shell through a fan and ventilation pipes in the early stages of fruit fermentation. At the same time, ordinary fermentation tanks can only scatter yeast on the surface of the fruit and cannot allow the yeast to come into contact with the fruit at the bottom.

[0005] Therefore, we proposed a fruit wine fermentation tank to solve the above problems. Utility Model Content

[0006] The purpose of this invention is to provide a fruit wine fermentation tank that solves the problems in the prior art where the fruit cannot reach a specific temperature during fermentation, resulting in high fruit costs and insufficient ventilation.

[0007] To achieve the above objectives, the present invention adopts the following technical solution:

[0008] A fruit wine fermentation tank includes a base, a plurality of supports are provided on the top of the base, an outer shell is fixedly connected to the top of the plurality of supports, a discharge pipe is connected to the outer wall of the outer shell, a heating coil is provided in the inner cavity of the outer shell, a baffle is fixedly connected to the inner wall of the outer shell, and a tank lid is screwed onto the outer wall of the outer shell.

[0009] Preferably, a fan is fixedly connected to the top of the base, the air outlet of the fan is connected to a ventilation pipe, and a one-way valve is installed on the ventilation pipe. The outer wall of the housing is connected to the ventilation pipe.

[0010] Preferably, a heater is fixedly connected to the outer wall of the outer shell, a heating tube is fixedly connected to the bottom of the heater, one end of the heating tube passes through the outer shell and is fixedly connected to a heating coil, and the heating coil is spiral-shaped.

[0011] Preferably, a tube cap is fixedly connected to the bottom end of the can lid, and a yeast culture tube is screwed onto the inner wall of the tube cap. The bottom end of the yeast culture tube has several through holes, and all the through holes are arranged in an array.

[0012] Preferably, the outer wall of the housing is connected to a pressure relief valve pipe, and the top end of the pressure relief valve pipe is connected to a pressure relief valve.

[0013] Preferably, a number of handles are fixedly connected to the outer wall of the outer shell, a valve is installed at one end of the discharge pipe, the outer shell is can-shaped, and one side of the ventilation pipe forms an angle of 80° to 90° with the horizontal plane.

[0014] This utility model has at least the following beneficial effects:

[0015] The inner cavity of the outer shell contains a heating coil. In winter, the temperature inside the can may not reach the temperature required for fruit fermentation due to low temperatures. By heating the heating coil with a heater, the temperature inside the can can be raised to 15℃~28℃, which improves the success rate of fermentation. The yeast culture tube can accurately add yeast. Through the through hole at the bottom of the yeast culture tube, the yeast can be scattered to the bottom of the fruit and fermented from below, making the fruit ferment more fully.

[0016] This utility model also has the following beneficial effects:

[0017] A fan is fixedly connected to the top of the base. During the initial fermentation of the fruit in the tank, a short period of ventilation is required to provide air. The air outlet of the fan is connected to a vent pipe to provide air to the inner cavity of the outer shell. A one-way valve is installed on the vent pipe, which allows air to be delivered in one direction only. A pressure relief valve pipe is connected to the outer wall of the outer shell, and a pressure relief valve is connected to the top of the pressure relief valve pipe. When the fruit ferments, carbon dioxide is produced, which creates pressure in the inner cavity of the outer shell. When the pressure in the inner cavity is too high, the gas needs to be discharged. The pressure relief valve can ensure that the gas is discharged smoothly and prevent the pressure inside the tank from becoming too high and causing danger. Attached Figure Description

[0018] To more clearly illustrate the technical solutions of the embodiments of this utility model, the drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a schematic diagram of the overall structure of this utility model;

[0020] Figure 2 This is a schematic diagram of the half-section structure of this utility model;

[0021] Figure 3 This is a schematic diagram of a half-section of the tank body of this utility model;

[0022] Figure 4 This is a schematic diagram of the ventilation structure of this utility model;

[0023] Figure 5 This is a schematic diagram of the heating structure of this utility model.

[0024] In the diagram: 1. Outer shell; 2. Fan; 3. Ventilation pipe; 4. Check valve; 5. Tank lid; 6. Pressure relief valve; 7. Yeast culture tube; 8. Tube cap; 9. Baffle; 10. Through hole; 11. Heater; 12. Heating tube; 13. Heating coil; 14. Handle; 15. Support; 16. Base; 17. Pressure relief valve pipe; 18. Discharge pipe; 19. Valve. Detailed Implementation

[0025] To make the objectives, technical solutions, and advantages of this utility model clearer, the present utility model will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present utility model and are not intended to limit the present utility model.

[0026] Reference Figure 1-5A fruit wine fermentation tank includes a base 16. Several supports 15 are mounted on the top of the base 16 to support an outer shell 1. The outer shell 1 is fixedly connected to the top of the supports 15. A discharge pipe 18 is connected to the outer wall of the outer shell 1. During fermentation, the fruit will release liquid, which is a semi-finished product of the fruit wine and needs to be removed from the tank for further processing. The discharge pipe 18 facilitates the outflow of the liquid. A heating coil 13 is installed inside the outer shell 1. The heating coil 13 can maintain the temperature inside the outer shell 1 between 15℃ and 28℃. At this temperature, the success rate of fruit fermentation can be increased. The fruit requires a temperature of 15℃ to 28℃ during fermentation; if the temperature is too low, the fermentation requirements will not be met, leading to fermentation failure. Failure, especially in winter, is common in some regions where winter temperatures are generally below 0℃. Without the heating coil 13, the low winter temperature can cause the temperature inside the tank to not reach the optimal level, and in severe cases, multiple fermentation tanks may fail, resulting in economic losses. A baffle 9 is fixedly connected to the inner wall of the outer shell 1. Fruit is placed on top of the baffle 9, and a gap is left between the bottom of the baffle 9 and the outer wall of the heating coil 13. This can prevent the heating coil 13 from directly heating the fruit and causing the bottom of the fruit to overheat. A can lid 5 is screwed onto the outer wall of the outer shell 1. The inner wall of the can lid 5 has a spiral groove, and the outer wall of the outer shell 1 has a spiral protrusion, which allows the inner wall of the can lid 5 to be screwed onto the outer wall of the outer shell 1.

[0027] Furthermore, a fan 2 is fixedly connected to the top of the base 16. During the initial fermentation stage, the fruit needs a short period of ventilation to provide oxygen. The fan 2 can be used to deliver external air to the inner cavity of the outer shell 1 through the ventilation pipe 3. The air outlet of the fan 2 is connected to the ventilation pipe 3. The ventilation pipe 3 is used to connect the air outlet of the fan 2 to the inner cavity of the outer shell 1, so that air is delivered to the inner cavity of the outer shell 1. A one-way valve 4 is installed on the ventilation pipe 3. The one-way valve 4 can deliver air in one direction, allowing external air to enter the inner cavity of the outer shell 1 and preventing air leakage from the inner cavity of the outer shell 1. The outer wall of the outer shell 1 is connected to the ventilation pipe 3.

[0028] Furthermore, a heater 11 is fixedly connected to the outer wall of the outer shell 1. The heater 11 heats the heating coil 13 through the heating tube 12, which can keep the temperature of the heating coil 13 at 15℃~28℃, providing a good temperature for fruit fermentation. The bottom of the heater 11 is fixedly connected to the heating tube 12, which is used to transfer heat to the heating coil 13. One end of the heating tube 12 passes through the outer shell 1 and is fixedly connected to the heating coil 13. The heating coil 13 is spiral in shape, which can make the inner cavity of the outer shell 1 heat more evenly.

[0029] Furthermore, a tube cap 8 is fixedly connected to the bottom of the can lid 5. A yeast culture tube 7 is screwed onto the inner wall of the tube cap 8. The inner wall of the tube cap 8 has a spiral groove, and the outer wall of the yeast culture tube 7 has spiral protrusions, which allows the inner wall of the tube cap 8 to be screwed onto the outer wall of the yeast culture tube 7. Several through holes 10 are opened at the bottom of the yeast culture tube 7, which allow the yeast to slowly flow out and ferment with the fruit, thereby producing a microbial community in the fruit. The fruit ferments from bottom to top, which allows the fruit to ferment completely. All the through holes 10 are arranged in an array. The yeast culture tube 7 is used to hold the yeast. After the yeast culture tube 7 is screwed onto the tube cap 8, the can lid 5 is tightened. The yeast culture tube 7 will be placed at the bottom of the fruit, and the yeast will slowly flow out and inoculate the fruit. This avoids the situation where the yeast is directly sprinkled on the surface of the fruit and the bottom of the fruit does not come into contact with the fruit. Under suitable temperature, the yeast will grow and multiply in the inner cavity of the outer shell 1 to produce a microbial community and ferment the fruit.

[0030] Furthermore, the outer wall of the outer shell 1 is connected to a pressure relief valve pipe 17, the bottom end of which is connected to the inner cavity of the outer shell 1. This facilitates the discharge of gas from the inner cavity of the outer shell 1 into the pressure relief valve pipe 17. The top end of the pressure relief valve pipe 17 is connected to a pressure relief valve 6. When the fruit ferments, it produces carbon dioxide, which creates pressure inside the tank. When the pressure is too high, the pressure relief valve 6 can be opened to ensure that the gas is discharged smoothly. This can prevent the pressure inside the tank from becoming too high and causing danger.

[0031] Furthermore, several handles 14 are fixedly connected to the outer wall of the outer shell 1. When the fermentation tank needs to be used, the staff can lift the fermentation tank with the handles 14 and move it to the designated position. A valve 19 is installed on the discharge pipe 18. The valve 19 can control the flow of liquid after fermentation. The outer shell 1 is shaped like a can, which can hold more fruit. One side of the ventilation pipe 3 is at an angle of 80°-90° with the horizontal plane.

[0032] In summary: The worker unscrews the can lid 5, which is fixedly connected to a tube cap 8 at its bottom. A yeast culture tube 7 is screwed onto the bottom of the tube cap 8. The can lid 5, along with the yeast culture tube 7 at its bottom, is pulled out from the inner cavity of the outer shell 1. The yeast culture tube 7 is then unscrewed from the inner wall of the tube cap 8. The worker washes and dries the fruit and places it into the inner cavity of the outer shell 1. The fruit will fall onto the top of the baffle 9. There is a gap between the bottom of the baffle 9 and the outer wall of the heating coil 13 to prevent the fruit from getting too close to the heating coil 13. Yeast is placed into the yeast culture tube 7, and the yeast culture tube 7 is screwed onto the tube cap 8. The can lid 5 is screwed onto the outer wall of the outer shell 1. The yeast culture tube 7 is then placed directly into the bottom of the fruit. Through the through-hole 10, the yeast slowly flows out and ferments with the fruit, producing a microbial community within the fruit. The fruit ferments from bottom to top, ensuring thorough fermentation. At this point, heater 11 is turned on, and it heats heating coil 13 via heating pipe 12, raising the internal temperature to 15℃~25℃. In the early stages of fermentation, fan 2 can be briefly turned on to supply oxygen to the inner cavity of outer shell 1 via ventilation pipe 3. One end of ventilation pipe 3 is connected to a one-way valve 4, which controls the oxygen supply. A pressure relief valve pipe 17 is connected to the outer wall of outer shell 1, and a pressure relief valve 6 is connected to the top of the pipe 17. During fermentation, the fruit produces carbon dioxide, creating pressure inside the tank. When the pressure becomes too high, the pressure relief valve 6 ensures the gas is discharged smoothly, preventing excessive pressure inside the tank. After fermentation is complete, valve 19 can be opened to allow the fermented liquid to flow out through discharge pipe 18.

[0033] The foregoing has shown and described the basic principles, main features, and advantages of this utility model. Those skilled in the art should understand that this utility model is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of this utility model. Various changes and modifications can be made to this utility model without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed utility model. The scope of protection of this utility model is defined by the appended claims and their equivalents.

Claims

1. A fruit wine fermentation tank, comprising a base (16), characterized in that, The base (16) has several supports (15) on its top. The top of the supports (15) is fixedly connected to a shell (1). The outer wall of the shell (1) is connected to a discharge pipe (18). The inner cavity of the shell (1) is provided with a heating coil (13). The inner wall of the shell (1) is fixedly connected to a baffle (9). The outer wall of the shell (1) is screwed to a can lid (5).

2. The fruit wine fermentation tank according to claim 1, characterized in that, A fan (2) is fixedly connected to the top of the base (16), and the air outlet of the fan (2) is connected to a ventilation pipe (3). A one-way valve (4) is installed on the ventilation pipe (3), and the outer wall of the outer shell (1) is connected to the ventilation pipe (3).

3. The fruit wine fermentation tank according to claim 1, characterized in that, A heater (11) is fixedly connected to the outer wall of the outer shell (1), and a heating tube (12) is fixedly connected to the bottom of the heater (11). One end of the heating tube (12) passes through the outer shell (1) and is fixedly connected to the heating coil (13). The heating coil (13) is spiral.

4. A fruit wine fermentation tank according to claim 1, characterized in that, The bottom end of the can lid (5) is fixedly connected to a tube cap (8), and the inner wall of the tube cap (8) is screwed onto a yeast culture tube (7). The bottom end of the yeast culture tube (7) is provided with several through holes (10), and all the through holes (10) are arranged in an array.

5. A fruit wine fermentation tank according to claim 1, characterized in that, The outer wall of the outer shell (1) is connected to a pressure relief valve pipe (17), and the top end of the pressure relief valve pipe (17) is connected to a pressure relief valve (6).

6. A fruit wine fermentation tank according to claim 2, characterized in that, The outer wall of the outer shell (1) is fixedly connected with several handles (14), and a valve (19) is installed at one end of the discharge pipe (18). The outer surface of the outer shell (1) is can-shaped, and one side of the ventilation pipe (3) forms an angle of 80°-90° with the horizontal plane.

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