A kind of bran product shake cup cooling shaping and rapid cooling device
The system utilizes a motor-driven circulating chain and rotating shaft meshing system to achieve cyclical changes in the posture of the rice wine product and water cooling, solving the problems of long manual shaking time and unsatisfactory cooling effect, and improving the cooling efficiency and taste of the rice wine product.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- HUBEI GRANNY MI BIOTECH CO LTD
- Filing Date
- 2025-09-05
- Publication Date
- 2026-08-04
AI Technical Summary
The current production of rice lees involves long manual shaking time, which wastes labor, results in unsatisfactory cooling, slow heat exchange rate, and affects the taste of the product.
A motor-driven circulating chain drives a rotating shaft, with gears and racks meshing on the shaft. This causes the rice lees placed in the basket to cycle through different positions: upright, horizontal, inverted, horizontal, and upright. The rice lees are then cooled and shaped by water cooling, combined with drying by a blower, achieving rapid mixing and cooling of the rice lees.
It improves the cooling efficiency and taste of rice lees products, reduces labor waste, ensures the uniformity of rice grains and auxiliary materials, and enhances product quality.
Smart Images
Figure CN224593511U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of rice lees production technology, and in particular, it is a device for shaking, cooling, shaping and rapid cooling of rice lees products. Background Technology
[0002] The rice lees product contains a thickener and begins to solidify at 40°C. Therefore, the rice lees product is packaged when it is semi-cooled, using the residual heat of the product to maintain the fluidity of the slurry. The semi-cooled and packaged rice lees product is shaken to ensure that the rice grains, auxiliary materials and slurry are mixed evenly, so as to prevent the slurry from thickening and the rice grains from settling and clumping after the rice lees cools down, which would affect the taste of the rice lees product.
[0003] The existing production and packaging process of rice wine products requires manual shaking of the cups. This is to even out the rice grains and auxiliary materials in the rice wine product, and to cool down the semi-cooled rice wine product so that the shaken rice wine product can be cooled and shaped. However, manual shaking takes a long time and the workers' wrists cannot withstand it, resulting in unnecessary waste of labor. Moreover, the cooling effect is not ideal and the heat exchange rate is relatively slow. Utility Model Content
[0004] In view of the above-mentioned prior art, the present invention provides a device for shaking, cooling, shaping, and rapid cooling of rice lees products. The device utilizes a motor-driven circulating chain to drive a rotating shaft in a cyclical motion. During the movement of the rotating shaft, the gear on the shaft meshes with the first rack, causing the shaft to rotate while moving. This, in turn, causes the basket to revolve around the axis of the rotating shaft. The rice lees products in the basket undergo cyclical changes in orientation, such as upright, horizontal, inverted, horizontal, and upright, to shake the rice lees products evenly. After shaking, the rice lees products are cooled and shaped by water cooling, ensuring that the packaged rice lees products maintain a good taste.
[0005] To achieve the above objectives, the technical solution of this utility model embodiment is implemented as follows: A device for cooling, shaping, and rapidly cooling rice lees products includes a frame, a motor-driven circulating chain mounted on the frame, a rotating shaft mounted on the circulating chain that moves with the circulating chain, a connecting rod mounted on the outer wall of the rotating shaft, and a placement component mounted on the end of the connecting rod away from the rotating shaft. The placement component is used to place and fix the rice lees products. The rotating shaft is rotatably connected to the circulating chain via a support base. The circulating chain includes a shaking section chain at the upstream end and a cooling section chain at the downstream end. A shaking component is located below the shaking section chain, which drives the placement component to revolve around the axis of the rotating shaft to shake the rice lees products. A water tank is located below the cooling section chain, and cold water in the water tank cools and shapes the rice lees products.
[0006] Furthermore, the shaking assembly includes a first rack mounted on a frame located at the shaking section chain, and gears sleeved on the outer walls of the shaft near both ends, the gears meshing with the first rack.
[0007] Furthermore, the frame is equipped with a guide rail, the direction of which is consistent with the movement direction of the rotating shaft, and the end of the rotating shaft slides within the guide rail to limit the radial displacement of the rotating shaft.
[0008] Furthermore, the guide rail has a flared guide section facing the shaft entrance to allow the shaft to slide smoothly into the guide rail.
[0009] Furthermore, the placement assembly includes a mesh placement basket connected to a connecting rod, and a locking cover is snapped onto the placement basket to prevent the rice residue from falling off when inverted.
[0010] Furthermore, the connecting rod is provided with a swing assembly, which includes a rotating plate. The basket is mounted on the rotating plate. The end of the rotating plate away from the rotating shaft is rotatably connected to the end of the connecting rod away from the rotating shaft. The end of the rotating plate near the rotating shaft is connected to the connecting rod through a spring. The axis of the basket is tilted at a certain angle towards the axis of the rotating shaft.
[0011] Furthermore, a drying fan is installed on the frame. The drying fan is located downstream of the cooling section chain and is used to dry the outer wall of the water-cooled rice residue product.
[0012] Furthermore, the water tank is connected to a chiller and a circulating pump to maintain a constant water temperature within the tank.
[0013] Furthermore, a second rack is installed at the frame where the cooling section chain is located, and the gear meshes with the second rack.
[0014] The beneficial effects of this utility model are as follows: the motor drives the circulating chain to rotate in a cycle. At the upstream end, the rice lees product is placed into the placement component. When the rice lees product passes through the shaking section chain, the rotating shaft driven by the circulating chain moves and rotates on its own axis. Then, the placement component revolves around the axis of the rotating shaft. During this process, the rice lees product goes through a cycle of changing positions: upright, horizontal, inverted, horizontal, and upright. After being shaken evenly, the rice lees product is immersed in cold water in the water tank and cooled and shaped as the cooling section chain moves. This allows for continuous processing of rice lees product. The shaking and cooling stages are connected, saving time.
[0015] The placement basket is mounted on a rotating plate, which is rotatably connected to a connecting rod. A spring connects the rotating plate and the connecting rod. When the placement basket tilts towards one end of the rotating shaft, at its lowest point, the spring is stretched under gravity, increasing the angle between the basket's axis and the connecting rod's axis. At its highest point, the spring is compressed under gravity, decreasing the angle between the basket's axis and the connecting rod's axis. As the rice lees product revolves around the rotating shaft, it also oscillates at a certain angle, resulting in a more complex movement trajectory and better mixing.
[0016] A second rack is installed at the frame where the cooling section chain is located. The gear meshes with the second rack. During the cooling process of the rice lees product, the rice lees product is also kept turning and shaking evenly to prevent the rice grains from settling and clumping again during the cooling and shaping process. Attached Figure Description
[0017] Figure 1 This is a schematic diagram of the overall structure of a rice lees product shaker cooling and shaping and rapid cooling device according to the present invention; Figure 2 for Figure 1 Enlarged view of the central A region; Figure 3 This is a schematic diagram of the connecting rod of a rice lees product shaking cup cooling and shaping and rapid cooling device according to the present invention; Figure 4 This is a schematic diagram of the guide rail for a rice lees product shaking cup cooling and shaping and rapid cooling device according to the present invention.
[0018] Explanation of reference numerals: 1. Frame; 2. Circulating chain; 201. Shaking section chain; 202. Cooling section chain; 3. Shaft; 4. Water tank; 5. Circulating pump; 6. Drying fan; 7. First rack; 8. Gear; 9. Connecting rod; 10. Placement basket; 11. Locking cover; 12. Guide rail; 13. Rotating plate; 14. Spring; 15. Support base; 16. Second rack. Detailed Implementation
[0019] The technical solution of this utility model will be further described in detail below with reference to the accompanying drawings and specific embodiments. Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this utility model belongs. The terminology used in this specification of this utility model is for the purpose of describing particular embodiments only and is not intended to limit the utility model. In the following description, the expression "some embodiments" refers to a subset of all possible embodiments; however, it should be understood that "some embodiments" can be the same subset or different subsets of all possible embodiments and can be combined with each other without conflict.
[0020] Combined with reference to the appendix Figures 1 to 4 This utility model provides a device for cooling, shaping, and rapidly cooling rice lees products, including a frame 1. A motor-driven circulating chain 2 is mounted on the frame 1. A rotating shaft 3 that moves with the circulating chain 2 is mounted on the circulating chain 2. A connecting rod 9 is mounted on the outer wall of the rotating shaft 3. A placement component is mounted on the end of the connecting rod 9 away from the rotating shaft 3. The placement component is used to place and fix the rice lees products. The rotating shaft 3 is rotatably connected to the circulating chain 2 via a support base 15. The circulating chain 2 includes a shaking section chain 201 at the upstream end and a cooling section chain 202 at the downstream end. A shaking component is provided below the shaking section chain 201. The shaking component is used to drive the placement component to revolve around the axis of the rotating shaft 3 to shake the rice lees products. A water tank 4 is provided below the cooling section chain 202. Cold water in the water tank 4 cools and shapes the rice lees products. After the rice lees product is placed and fixed in the placement assembly, the rotating shaft 3 moves along with the motor-driven circulating chain 2. The rotating shaft 3 is rotatably connected to the circulating chain 2 via the support base 15. During the movement of the shaking section chain 201, the rice lees product revolves around the axis of the rotating shaft 3. The posture of the rice lees product changes cyclically from upright, horizontal, inverted, horizontal, to upright. During this process, when the rice lees product is inverted, the rice grains and slurry inside the rice lees product flow axially. When the rice lees product is in a horizontal posture, the rice grains and slurry inside the rice lees product flow radially. After the rice lees product is fully shaken, as the cooling section chain 202 moves, the rice lees product is immersed in cold water in the water tank 4 for cooling and temperature reduction. This process shapes the shaken rice lees product, improves product quality, and simultaneously achieves a production line-style shaking, cooling, and shaping process, resulting in higher efficiency.
[0021] Preferably, the shaking assembly includes a first rack 7 mounted on a frame 1 located at the shaking section chain 201. Gears 8 are sleeved on the outer walls of the rotating shaft 3 near both ends, and the gears 8 mesh with the first rack 7. The frame at the shaking section chain 201 has the first rack 7. In the upstream section, there is no rack, and the rotating shaft 3 does not rotate. Under the gravity of the placement assembly, the placement assembly is suspended below the rotating shaft 3. When passing the first rack 7, the gears 8 roll forward along the first rack 7. The rotating shaft 3 rotates simultaneously with the movement of the shaking section chain 201. The placement assembly is connected to the outer wall of the rotating shaft 3 via a connecting rod 9. The placement assembly revolves around the axis of the rotating shaft 3, and the rice lees product revolves around the axis of the rotating shaft 3. During this process, the posture of the rice lees product changes cyclically, and the flow direction of the rice lees within the packaging continuously changes to achieve the purpose of shaking. The distance between adjacent rotating shafts 3 is greater than the length of the connecting rod 9, allowing the rice lees product to smoothly revolve around the axis of the rotating shaft 3.
[0022] Preferably, the frame 1 is provided with a guide rail 12, the direction of which is consistent with the moving direction of the rotating shaft 3. The end of the rotating shaft 3 slides within the guide rail 12 to limit the radial displacement of the rotating shaft 3. This limits the radial wobble of the rotating shaft 3, ensuring stable meshing between the gear 8 and the first rack 7, and preventing radial displacement of the rotating shaft 3 from causing disengagement between the gear 8 and the first rack 7.
[0023] Preferably, the guide rail 12 has a flared guide section facing the entrance of the rotating shaft 3 to allow the rotating shaft 3 to slide smoothly into the guide rail 12. The gradually changing opening size guides the end of the rotating shaft 3 to slide smoothly into the guide rail 12.
[0024] Preferably, the placement assembly includes a mesh placement basket 10, which is connected to the connecting rod 9. A locking cover 11 is snapped onto the placement basket 10 to prevent the rice residue from falling out when the basket is inverted. Using the mesh placement basket 10 to hold the rice residue facilitates sufficient contact between the rice residue in the basket 10 and the water in the water tank 4, allowing the rice residue to cool down quickly. The locking cover 11 snapped onto the placement basket 10 prevents the rice residue from falling out of the placement basket 10 when the basket 10 is inverted as it rotates around the axis of the rotating shaft 3.
[0025] Preferably, the connecting rod 9 is provided with a swing assembly, which includes a rotating plate 13. A placement basket 10 is mounted on the rotating plate 13. The end of the rotating plate 13 away from the rotating shaft 3 is rotatably connected to the end of the connecting rod 9 away from the rotating shaft 3. The end of the rotating plate 13 near the rotating shaft 3 is connected to the connecting rod 9 via a spring 14. The axis of the placement basket 10 is tilted at a certain angle towards the axis of the rotating shaft 3. The placement basket 10 is mounted on the surface of the rotating plate 13 away from the connecting rod 9. The rotating plate 13 and the connecting rod 9 form a certain angle, causing the axis of the placement basket 10 to tilt at a certain angle towards the axis of the rotating shaft 3. When the axis of the placement basket 10 is aligned with the axis of the connecting rod 9, the rice lees product is completely upright when the placement basket 10 is at its lowest point, and completely inverted when the placement basket 10 is at its highest point. As the rice lees product revolves around the axis of the rotating shaft 3, the rice grains and auxiliary materials within the product are shaken and flow evenly in a vertical direction. Within the packaging of the rice lees product, along the packaging... The flow is limited along the axial direction of the rotating shaft 3, while the radial flow of the packaging is restricted, resulting in limited radial flow in all directions. This limits the shaking direction and prevents proper shaking of the rice grains and auxiliary materials within the rice lees product along the axial direction of the rotating shaft 3. However, when the axis of the placement basket 10 is tilted at a certain angle (preferably 35°-55°) towards the axial direction of the rotating shaft 3, the rice grains and auxiliary materials within the rice lees product experience shaking flow along the axial direction of the rotating shaft 3. This means the axial and radial flow of the rice lees product packaging are more balanced, leading to better shaking of the rice lees product. Meanwhile, the end of the rotating plate 13 furthest from the rotating shaft 3 and the end of the connecting rod 9 furthest from the rotating shaft 3... The rotating plate 13 is connected to the connecting rod 9 via a spring 14 at one end near the rotating shaft 3. When the basket 10 is at its lowest point, the spring 14 is stretched under gravity, increasing the tilt angle of the basket 10's axis towards the axis of the rotating shaft 3. When the basket 10 is at its highest point, the spring 14 is compressed under gravity, decreasing the tilt angle of the basket 10's axis towards the axis of the rotating shaft 3. During the rotation of the rotating plate 13 around the axis of the rotating shaft 3, the tilt angle of the basket 10's axis towards the axis of the rotating shaft 3... The degree of rotation is changed, and the entire placement basket swings at a certain angle, avoiding dead corners formed by the fixed flow path of rice grains and auxiliary materials inside the rice trough product packaging. This results in a better shaking effect for the entire rice trough product. Throughout the process, the rotation speed of the rotating shaft 3 is relatively low, and the flow of the rice trough product mainly relies on gravity. When the rice trough product revolves around the rotating shaft 3, the packaging state of the rice trough product is upright, horizontal, inverted, horizontal, and upright. During this process, the packaging of the rice trough product is always tilted towards one end of the axis of the rotating shaft 3, and the tilt angle changes periodically to produce a swinging effect, which is the best for shaking the rice trough product.
[0026] Preferably, a drying fan 6 is installed on the frame 1. The drying fan 6 is located downstream of the cooling section chain 202 and is used to dry the outer wall of the water-cooled rice residue product. After being cooled by water in the water tank 4, the outer wall of the rice residue product is quickly dried by the blowing of the drying fan 6, preventing moisture from affecting the subsequent packaging process. At the same time, the evaporation of moisture on the outer wall of the rice residue product also has a heat absorption effect, which helps to cool the rice residue product.
[0027] Preferably, the water tank 4 is connected to a chiller and a circulating pump 5 to maintain a constant water temperature within the water tank 4. The connection between the water tank 4 and the chiller ensures that the water in the water tank 4 is at a constant temperature. The connection between the water tank 4 and the circulating pump 5 causes the water in the water tank 4 to flow in one direction, preferably opposite to the direction of movement of the rotating shaft 3, ensuring uniform water temperature within the water tank 4 while improving the cooling effect of the rice lees product.
[0028] Preferably, a second rack 16 is installed at the frame 1 where the cooling section chain 202 is located, and the gear 8 is meshed with the second rack 16. During the water cooling process, the rice lees product undergoes a shaking process during cooling through the meshing connection between the second rack 16 and the gear 8, preventing the rice grains and auxiliary materials in the rice lees product from settling during static cooling. Simultaneously, when the cooling section chain 202 is installed in the water tank 4, the rice lees product remains submerged in the cold water of the water tank 4 as it revolves around the axis of the rotating shaft 3, resulting in better cooling efficiency. For packaging that is not suitable for full immersion cooling, the cooling section chain 202 is installed above the water tank 4, with the rotating shaft 3 above the water tank 4. Only when the placement basket 10 is at its lowest point is the rice lees product partially submerged, and the opening of the rice lees product is always above the water surface, preventing the cold water in the water tank 4 from contacting the packaging opening and causing contamination, thus enhancing safety.
[0029] Preferably, to avoid water splashing during the cooling process of the rice residue product in the water tank 4, the rotating shaft 3 can be driven to rotate by the second rack 16 instead of the chain 202 in the cooling section. Instead, an air bubble generator is added to the bottom of the water tank 4. Under the action of gravity, the placement basket 10 automatically flips over to be submerged in the water. As the rice residue product moves horizontally along the water tank 4 with the placement basket 10, the rising air bubbles at the bottom of the water tank 4 push the rice residue product in the placement basket 10 to shake continuously. The shaking of the rice residue product in the placement basket 10 results in faster heat transfer and improves the cooling effect. At the same time, the shaking of the rice residue product can prevent the rice residue product from settling during the cooling process, ensuring that the rice residue product is shaped with better quality.
[0030] Working principle: At the upstream end of the shaking process, the rice lees product is placed in the mesh placement basket 10 and locked in place with the locking cover plate 11. Then, the rice lees product moves with the rotating shaft 3 to the shaking section chain 201. The gear 8 on the rotating shaft 3 meshes with the first rack 7. The rotating shaft 3 rotates as it moves with the circulating chain 2, while the rice lees product in the placement basket 10 revolves around the axis of the rotating shaft 3 as it moves horizontally with the circulating chain 2. The axis of the rice lees product is tilted at a certain angle towards the axis of the rotating shaft 3. During the process of the rice lees product revolving around the axis of the rotating shaft 3, the placement posture of the rice lees product cycles from upright, horizontal, inverted, horizontal, and upright, and is always tilted towards the axis of the rotating shaft 3. The tilting mechanism alters the posture of the rice lees product, causing complex flow of rice grains and auxiliary materials within it. After being shaken, the rice lees product moves along the circulating chain 2 to the cooling chain 202, where it is immersed in the cold water of the water tank 4 for water cooling and shaping. During this process, the rice lees product continues to revolve around the axis of the rotating shaft 3 to prevent the rice grains and auxiliary materials from settling during the cooling process. As the temperature of the rice lees product decreases, the fluidity of the slurry inside the product decreases, and the rice grains and auxiliary materials no longer move. The shaken rice lees product is then shaped and removed from the water tank 4. The outer wall of the rice lees product is dried by the drying fan 6, and subsequently, the rice lees product placed in the basket 10 is directly removed and packaged.
[0031] The above are merely specific embodiments of this utility model, but the protection scope of this utility model is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the technical scope disclosed in this utility model should be included within the protection scope of this utility model. The protection scope of this utility model should be determined by the protection scope of the stated claims.
Claims
1. A device for cooling and setting a shake cup of a rice product, characterized in that: The system includes a frame (1), on which a motor-driven circulating chain (2) is mounted. A rotating shaft (3) that moves with the circulating chain (2) is mounted on the circulating chain (2). A connecting rod (9) is mounted on the outer wall of the rotating shaft (3). A placement component is mounted on the end of the connecting rod (9) away from the rotating shaft (3). The placement component is used to place and fix the rice lees product. The rotating shaft (3) is rotatably connected to the circulating chain (2) through a support base (15). The circulating chain (2) includes a shaking section chain (201) at the upstream end and a cooling section chain (202) at the downstream end. A shaking component is provided below the shaking section chain (201). The shaking component is used to drive the placement component to revolve around the axis of the rotating shaft (3) to shake the rice lees product. A water tank (4) is provided below the cooling section chain (202). The cold water in the water tank (4) cools and shapes the rice lees product.
2. The device for cooling and shaping of the product of the distillers grains according to claim 1, characterized in that: The shaking assembly includes a first rack (7) mounted on a frame (1) located at the shaking section chain (201), and gears (8) are sleeved on the outer walls of the shaft (3) near both ends, the gears (8) meshing with the first rack (7).
3. The device for cooling and shaping of the product of distillers grains according to claim 2, characterized in that: The frame (1) is provided with a guide rail (12), the direction of the guide rail (12) is consistent with the moving direction of the rotating shaft (3), and the end of the rotating shaft (3) slides in the guide rail (12) to limit the radial displacement of the rotating shaft (3).
4. The device for cooling and shaping of the product of the distillers grains according to claim 3, characterized in that: The guide rail (12) is provided with a flared guide section at the entrance of the rotating shaft (3) so that the rotating shaft (3) can slide smoothly into the guide rail (12).
5. The device for cooling and shaping of the product of distillers grains according to claim 2, characterized in that: The placement assembly includes a mesh placement basket (10), which is connected to a connecting rod (9). A locking cover (11) is snapped onto the placement basket (10) to prevent the rice residue from falling off when the product is inverted.
6. The spent grain product shake cooling and rapid cooling device of claim 5, wherein: The connecting rod (9) is provided with a swing assembly, which includes a rotating plate (13). The placement basket (10) is mounted on the rotating plate (13). The end of the rotating plate (13) away from the rotating shaft (3) is rotatably connected to the end of the connecting rod (9) away from the rotating shaft (3). The end of the rotating plate (13) close to the rotating shaft (3) is connected to the connecting rod (9) through a spring (14). The axis of the placement basket (10) is tilted at a certain angle towards the axis of the rotating shaft (3).
7. The device for cooling and shaping of the product of the distillers grains according to claim 6, characterized in that: A drying fan (6) is installed on the frame (1). The drying fan (6) is located downstream of the cooling section chain (202). The drying fan (6) is used to dry the outer wall of the water-cooled rice wine product.
8. The spent grain product shake cooling and rapid cooling device according to claim 7, characterized in that: The water tank (4) is connected to a chiller and a circulating pump (5) to maintain a constant water temperature in the water tank (4).
9. The rice product shaking cup cooling and quick cooling device according to claim 7, characterized in that: A second rack (16) is installed at the frame (1) where the cooling section chain (202) is located, and the gear (8) meshes with the second rack (16).