A constant temperature fermentation control device for the preparation of red yeast rice wine
By combining spiral heating pipes and cooling pipes with an aeration system and real-time adjustment by temperature sensors, the problem of uneven temperature during the preparation of red yeast rice wine was solved, achieving uniform and efficient temperature control within the fermentation tank and simplifying the movement of the fermentation tank.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- HANGZHOU TWIN-HORSE BIOENGINEERING CO LTD
- Filing Date
- 2025-07-16
- Publication Date
- 2026-06-30
AI Technical Summary
Existing constant-temperature fermentation devices for red yeast rice wine preparation have slow heat transfer, resulting in significant heat waste and large temperature differences between the inside and outside, leading to uneven fermentation and affecting the fermentation effect.
The system employs a combination of spiral heating and cooling pipes in an aeration system. Temperature is adjusted in real time through airflow disturbance and temperature sensors. A moving mechanism facilitates the movement and positioning of the fermenter, thereby achieving uniform temperature control within the fermenter.
It improves the efficiency of temperature control inside the fermenter, avoids local overheating or undercooling, ensures the uniformity and efficiency of the fermentation process, and facilitates the movement and handling of the fermenter.
Smart Images
Figure CN224430559U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of fermentation technology, specifically a constant temperature fermentation control device for the preparation of red yeast rice wine. Background Technology
[0002] Red yeast rice wine is a type of rice wine made by fermenting with Monascus purpureus. Its main ingredients include glutinous rice, red yeast rice, and natural water. The red color of red yeast rice wine is a result of the natural fermentation process using red yeast enzymes. Red yeast rice wine is believed to have benefits such as aiding digestion, promoting blood circulation, strengthening the spleen and stomach, and treating dysentery and diarrhea.
[0003] Existing fermentation equipment usually has a heat preservation function. Fermentation equipment with constant temperature function usually has a double-layer structure. The temperature is kept constant by heating the water in the interlayer. This heat exchange method is relatively slow and wastes a lot of heat. The heat does not reach the inside of the fermentation equipment, and the temperature difference between the inside and outside is large. Therefore, we urgently need a constant temperature fermentation control device for the preparation of red yeast rice wine. Utility Model Content
[0004] The purpose of this invention is to provide a constant temperature fermentation control device for the preparation of red yeast rice wine, so as to solve the problems mentioned in the background art.
[0005] To solve the above-mentioned technical problems, this utility model provides the following technical solution: a constant temperature fermentation control device for preparing red yeast rice wine, including a fermentation tank, wherein a control mechanism is provided inside the fermentation tank and a moving mechanism is provided outside the fermentation tank;
[0006] The control mechanism includes a cooling chamber and a spiral heating tube. The spiral cooling tube is installed inside the cooling chamber. One end of the spiral cooling tube is connected to a circulating water pump via a flange, and the other end is connected to a plate cooler via a flange. One end of the circulating water pump is connected to a water tank. A rotating shaft is fixedly connected to the top of the spiral heating tube. An aeration disc is installed inside the fermenter. The top of the aeration disc is fixedly connected to multiple aeration heads, and one end is fixedly connected to an aeration pipe. An air pump is installed at one end of the aeration pipe.
[0007] Preferably, the cooling chamber is located inside the fermenter, and both ends of the spiral cooling pipe pass through the cooling chamber and extend to the outside of the fermenter.
[0008] Preferably, one end of the plate cooler is fixedly connected to one end of the water tank, and a servo motor is installed on the top of the rotating shaft.
[0009] Preferably, the plurality of aeration heads are arranged in a ring array, one end of the aeration pipe passes through the fermenter and extends to the outside of the fermenter, and a temperature sensor is installed inside the fermenter.
[0010] Preferably, the moving mechanism includes a base, a support leg fixedly connected to the bottom of the base, a connecting plate slidably connected to the inner side of the support leg, a moving wheel installed at the bottom of the connecting plate, and a cylinder installed at the top of the connecting plate.
[0011] Preferably, the base is fixedly connected to the bottom of the fermentation tank, and a handle is fixedly connected to the top of the base.
[0012] Preferably, multiple support legs are provided, and one end of the cylinder is fixedly connected to the bottom of the base.
[0013] Compared with the prior art, the beneficial effects achieved by this utility model are:
[0014] First, this invention involves feeding the fermentation raw materials into the fermenter through the feed pipe at the top of the fermenter. Then, a clean, sterile gas is pumped from the aeration pipe to the aeration head via an air pump, aerating the interior of the fermenter. The resulting bubbles break up mycelial clumps, increasing the gas-liquid contact area and mixing the fermentation materials. The rising bubbles induce eddies in the fermentation liquid, accelerating the diffusion of heat or cold within the fermenter and shortening the heating or cooling response time. This prevents localized overheating or overcooling that could lead to bacterial inactivation. A temperature sensor inside the fermenter monitors the temperature. When the temperature is low, a spiral heating element (an electric heating element) is activated to heat the fermenter. The internal temperature of the fermenter rises, and a servo motor is activated to drive the rotating shaft, which in turn drives the spiral heating tube to rotate. This, combined with the aeration effect, makes the internal heating of the fermenter more uniform. When the temperature is high, a circulating water pump draws coolant from the water tank and inputs it into the spiral cooling tube, allowing the coolant to remove heat from the fermenter. The coolant then enters a plate cooler, where it is cooled and discharged back into the water tank for easy recycling. The airflow disturbance generated during aeration further improves heat dissipation from the fermentation liquid. The exhaust pipe at the top of the fermenter allows the gas from aeration to escape, and a check valve prevents outside air from entering, thereby improving the efficiency of constant temperature control.
[0015] Secondly, this utility model supports the fermentation tank with a base, so that when the fermentation tank is moved, the base can be pushed by the handle and the moving wheels can be used to move the fermentation tank to the designated point. After reaching the point, the base is lowered by activating the cylinder to lower the support legs at the bottom until the support legs contact the ground, thereby avoiding slippage and achieving the effect of convenient movement and transportation. Attached Figure Description
[0016] Figure 1 This is a perspective view of the entire utility model;
[0017] Figure 2This is a perspective view of the control mechanism of this utility model;
[0018] Figure 3 This is a cross-sectional view of the inside of the fermenter of this utility model;
[0019] Figure 4 This is a cross-sectional view of the moving mechanism of this utility model.
[0020] The components include: 1. Fermentation tank; 2. Control mechanism; 3. Moving mechanism; 21. Cooling chamber; 22. Spiral heating pipe; 23. Spiral cooling pipe; 24. Circulating water pump; 25. Plate cooler; 26. Rotating shaft; 27. Aeration disc; 28. Aeration head; 29. Aeration pipe; 201. Air pump; 202. Water tank; 31. Base; 32. Support leg; 33. Connecting plate; 34. Moving wheel; 35. Cylinder. Detailed Implementation
[0021] 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.
[0022] This utility model provides the following technical solution:
[0023] Example 1
[0024] Please see Figure 1-4 A constant temperature fermentation control device for preparing red yeast rice wine includes a fermentation tank 1, an internal control mechanism 2 and an external moving mechanism 3.
[0025] The control mechanism 2 includes a cooling chamber 21 and a spiral heating pipe 22. The cooling chamber 21 is equipped with a spiral cooling pipe 23. One end of the spiral cooling pipe 23 is connected to a circulating water pump 24, and the other end is connected to a plate cooler 25. One end of the circulating water pump 24 is connected to a water tank 202. The top of the spiral heating pipe 22 is fixedly connected to a rotating shaft 26. The fermenter 1 is equipped with an aeration disc 27. The top of the aeration disc 27 is fixedly connected to a plurality of aeration heads 28, and one end is fixedly connected to an aeration pipe 29. One end of the aeration pipe 29 is equipped with an air pump 201.
[0026] The cooling chamber 21 is located inside the fermentation tank 1, and both ends of the spiral cooling pipe 23 pass through the cooling chamber 21 and extend to the outside of the fermentation tank 1.
[0027] One end of the plate cooler 25 is fixedly connected to one end of the water tank 202, and a servo motor is installed on the top of the rotating shaft 26.
[0028] Multiple aeration heads 28 are arranged in a ring array. One end of the aeration pipe 29 passes through the fermenter 1 and extends to the outside of the fermenter 1. A temperature sensor is installed inside the fermenter 1.
[0029] Through the above technical solution, fermentation raw materials are fed into the fermenter 1 through the feed pipe at the top. Then, clean, sterile gas is introduced from the aeration pipe 29 to the aeration head 28 by the air pump 201. This aeration through the aeration head 28 breaks up mycelial clumps, increases the gas-liquid contact area, mixes the fermentation raw materials, and induces vortices in the fermentation liquid during the rising process of the bubbles. The airflow disturbance accelerates the diffusion of heat or cold within the fermenter 1, shortens the heating or cooling response time, and avoids local overheating or overcooling that could lead to cell inactivation. The temperature inside the fermenter 1 is detected by a temperature sensor. When the temperature is low, the spiral heating tube 22 (an electric heating tube) is activated to heat the fermentation process. The internal temperature of tank 1 rises, and the servo motor is activated to drive the rotating shaft 26 to rotate, which in turn drives the spiral heating tube 22 to rotate. This, combined with the aeration effect, makes the internal heating of fermentation tank 1 more uniform. When the temperature is high, the circulating water pump 24 draws coolant from the water tank 202 and inputs it into the spiral cooling tube 23, so that the coolant can remove the heat inside fermentation tank 1. Then, it enters the plate cooler 25, where the heated coolant is cooled and discharged back into the water tank 202 for easy recycling. The airflow disturbance generated during aeration further dissipates heat from the fermentation liquid. The gas can be discharged through the exhaust pipe at the top of fermentation tank 1, and the check valve prevents outside air from entering, thereby improving the efficiency of constant temperature control.
[0030] Example 2
[0031] Please see Figure 1-4 Furthermore, based on Embodiment 1, the following is obtained: the moving mechanism 3 includes a base 31, a support leg 32 is fixedly connected to the bottom of the base 31, a connecting plate 33 is slidably connected to the inner side of the support leg 32, a moving wheel 34 is installed at the bottom of the connecting plate 33, and a cylinder 35 is installed at the top of the connecting plate 33.
[0032] The base 31 is fixedly connected to the bottom of the fermentation tank 1, and a handle is fixedly connected to the top of the base 31.
[0033] Multiple support legs 32 are provided, and one end of the cylinder 35 is fixedly connected to the bottom of the base 31.
[0034] With the above technical solution, the fermentation tank 1 is supported by the base 31. When the fermentation tank 1 is moved, the base 31 can be pushed by the handle, and with the help of the moving wheels 34, the fermentation tank 1 can be moved to the designated point. After reaching the point, the cylinder 35 is activated to retract, causing the base 31 to descend, which in turn causes the support leg 32 at the bottom to descend until the support leg 32 contacts the ground, thereby preventing slippage and achieving the effect of convenient movement and transportation.
[0035] 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 may be made to these embodiments without departing from the principles and spirit, the scope of which is defined by the appended claims and their equivalents.
Claims
1. A constant temperature fermentation control device for red koji wine preparation, comprising a fermentation tank (1), characterized in that: The fermentation tank (1) is equipped with a control mechanism (2) inside and a moving mechanism (3) is equipped on the outside of the fermentation tank (1). The control mechanism (2) includes a cooling chamber (21) and a spiral heating pipe (22). The cooling chamber (21) is equipped with a spiral cooling pipe (23). One end of the spiral cooling pipe (23) is connected to a circulating water pump (24) and the other end is connected to a plate cooler (25). One end of the circulating water pump (24) is connected to a water tank (202). The top of the spiral heating pipe (22) is fixedly connected to a rotating shaft (26). The fermenter (1) is equipped with an aeration disc (27). The top of the aeration disc (27) is fixedly connected to a plurality of aeration heads (28) and one end is fixedly connected to an aeration pipe (29). One end of the aeration pipe (29) is equipped with an air pump (201).
2. The constant temperature fermentation control device for preparing red yeast rice wine according to claim 1, characterized in that: The cooling chamber (21) is located inside the fermentation tank (1), and both ends of the spiral cooling pipe (23) pass through the cooling chamber (21) and extend to the outside of the fermentation tank (1).
3. The constant temperature fermentation control device for preparing red yeast rice wine according to claim 1, characterized in that: One end of the plate cooler (25) is fixedly connected to one end of the water tank (202), and a servo motor is installed on the top of the rotating shaft (26).
4. The constant temperature fermentation control device for preparing red yeast rice wine according to claim 1, characterized in that: Multiple aeration heads (28) are arranged in a ring array. One end of the aeration pipe (29) passes through the fermenter (1) and extends to the outside of the fermenter (1). A temperature sensor is installed inside the fermenter (1).
5. The constant temperature fermentation control device for preparing red yeast rice wine according to claim 1, characterized in that: The moving mechanism (3) includes a base (31), a support leg (32) is fixedly connected to the bottom of the base (31), a connecting plate (33) is slidably connected to the inner side of the support leg (32), a moving wheel (34) is installed at the bottom of the connecting plate (33), and a cylinder (35) is installed at the top of the connecting plate (33).
6. The constant temperature fermentation control device for preparing red yeast rice wine according to claim 5, characterized in that: The base (31) is fixedly connected to the bottom of the fermentation tank (1), and a handle is fixedly connected to the top of the base (31).
7. The constant temperature fermentation control device for preparing red yeast rice wine according to claim 5, characterized in that: The support legs (32) are provided in multiple ways, and one end of the cylinder (35) is fixedly connected to the bottom of the base (31).