A carboxymethyl cellulose acid wine preparation mixing device

Abstract

This utility model discloses a carboxymethyl cellulose acid wine preparation and mixing device, relating to the technical field of acid wine preparation devices. Specifically, it is a carboxymethyl cellulose acid wine preparation and mixing device, including a shell. Inside the shell, there is a motor compartment for mounting a motor. The motor shaft is fixedly connected to a stirring shaft, and a stirring rod is fixedly connected to the outer surface of the stirring shaft. A main connecting member is fixedly connected to the lower end of the stirring shaft, and a secondary connecting member is hinged to the main connecting member via a pin. This acid wine mixing device utilizes a linkage design between the bottom stirring fan, the main connecting member, the pin, the secondary connecting member, and the annular groove. This allows the bottom stirring fan to swing up and down along the inclined bottom surface of the mixing device during rotation. Its downward protruding structure rolls up the settled colloid and further pushes it to the middle layer region with the help of the downward protruding stirring fan in the same layer. This effectively removes the accumulation of colloid at the bottom and prevents secondary sedimentation.

Description

Technical Field

[0001] This utility model relates to the technical field of acid wine preparation devices, specifically a carboxymethyl cellulose acid wine preparation and mixing device. Background Technology

[0002] In the field of alcoholic beverage brewing and blending, various additives and techniques are widely used to improve the quality, stability, and taste of alcoholic beverages. Among them, carboxymethyl cellulose, as a commonly used food additive, has excellent thickening, stabilizing, and emulsifying properties. In the blending of sour wines, it helps to stabilize the texture of the liquid, improve the taste, and thus enhance the overall quality and shelf-life stability of the sour wine.

[0003] However, in the actual application of carboxymethyl cellulose (CMC) in the preparation of acidic wines, several challenges arise. CMC is a highly polymeric linear compound with uneven substitution of its carboxymethyl groups within the molecule. When mixed with acidic wine, it tends to clump together into "clumps" with a gelled outer layer and a dry interior, either floating on the surface or sinking to the bottom. Furthermore, given the chemical properties of acidic wines, vigorous stirring is not suitable for promoting CMC dispersion during preparation. Traditional vigorous stirring processes exacerbate molecular chain degradation; high-speed shearing for 30 minutes can reduce solution viscosity by 28%, and the introduced large number of air bubbles can adsorb floating particles, forming "gas-solid" complexes, further reducing dispersion efficiency. Therefore, a new stirring device is needed to achieve uniform and stable dispersion of CMC in acidic wines under gentle conditions. Utility Model Content

[0004] (a) Technical problems to be solved To address the shortcomings of existing technologies, this invention provides a carboxymethyl cellulose acid wine preparation and mixing device, which solves the problems mentioned in the background art.

[0005] (II) Technical Solution To achieve the above objectives, this utility model is implemented through the following technical solution: a carboxymethyl cellulose acid wine preparation and mixing device, comprising a shell, an internal motor compartment for installing a motor, a stirring shaft fixedly connected to the motor shaft, a stirring rod fixedly connected to the outer surface of the stirring shaft, a main connecting member fixedly connected to the lower end of the stirring shaft, a secondary connecting member hinged to the main connecting member via a pin, and a stirring rod for installing a bottom stirring fan fixedly connected to the side of the secondary connecting member.

[0006] Optionally, a motor is installed inside the motor compartment, and the motor is electrically connected to an external power controller. A through hole is provided on the partition between the motor compartment and the mixing chamber for the mixing shaft to pass through.

[0007] Optionally, the upper side wall of the outer shell has a feed inlet, the lower side wall of the outer shell has a discharge outlet, the bottom surface inside the outer shell is a 5° slope, and the discharge outlet is located at its lowest point, and a heating coil is installed on the side wall of the middle section of the outer shell.

[0008] Optionally, the stirring rod has four layers. The top three layers each have four stirring rods, which are evenly arranged around the stirring shaft. The middle two layers have the same structure. Each stirring rod has an upper protruding stirring fan and a lower protruding stirring fan alternately fixedly connected to its side. One of the upper protruding stirring fans in the top layer is replaced with a top surface stirring fan. The rest of the structure is the same as the middle two layers. The size of the top surface stirring fan is twice that of the upper protruding stirring fan, and its highest point is higher than the preset water level during operation.

[0009] Optionally, a clamp is fixedly connected to the upper part of the outer side of the bottom stirring fan, and an annular groove is provided on the inner side of the outer shell. The inclination angle and direction of the annular groove are the same as the inclined surface inside the outer shell, and the clamp can slide along the annular groove.

[0010] Optionally, the bottom layer has two stirring rods, which are set at 90° to the bottom stirring fan when viewed from above, and both stirring rods are fixedly connected to a downward-protruding stirring fan on their sides.

[0011] (III) Beneficial Effects This invention provides a carboxymethyl cellulose acid wine preparation and mixing device, which has the following beneficial effects: 1. This mixing device for blending acidic wine uses a top-mounted stirring fan to draw floating colloids into the lower layer. This, along with upper and lower protruding stirring fans, removes the resulting upper layer of colloids. The bottom stirring fan, through its linkage design with the main connecting parts, pins, secondary connecting parts, and annular chute, causes the bottom stirring fan to oscillate up and down along the inclined bottom surface of the mixing device during rotation. Its lower protruding structure lifts the settled colloids upwards and further pushes them to the middle layer with the help of the lower protruding stirring fan in the same layer. This actively removes the accumulation of colloids at the bottom, preventing secondary sedimentation and ensuring uniform dispersion of materials throughout the entire liquid level range, thus improving the uniformity of the acidic wine's quality.

[0012] 2. The stirring device used in this acid wine blending process utilizes a motor-driven stirring shaft and rod to rotate. Combined with the synergistic action of the upper and lower stirring fans, the rotating fans guide the water flow into a wave-like mixing flow, generating radial and axial composite flow. This flow field structure enhances the turbulence effect to accelerate mixing while avoiding the damage to carboxymethyl cellulose molecular chains caused by the high shear forces of traditional vigorous stirring, which leads to viscosity reduction and affects quality. This achieves dispersion under mild conditions, protects the integrity of the molecular structure, and ultimately improves dispersion uniformity, prevents the formation of gas-solid complexes, and maintains the stability of the wine. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the mixing chamber of this utility model; Figure 2 This is a cross-sectional structural diagram of the present invention; Figure 3 This is a top view of the stirring structure of this utility model; Figure 4 This is a schematic diagram of the structure of the stirring fan of this utility model.

[0014] In the diagram: 1. Outer shell; 2. Motor compartment; 3. Motor; 4. Mixing chamber; 5. Feed inlet; 6. Discharge outlet; 7. Heating coil; 8. Mixing shaft; 9. Mixing rod; 10. Upper protruding mixing fan; 11. Lower protruding mixing fan; 12. Top surface mixing fan; 13. Main connecting piece; 14. Pin; 15. Secondary connecting piece; 16. Bottom surface mixing fan; 17. Clamp; 18. Annular groove. Detailed Implementation

[0015] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present utility model. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments.

[0016] Example 1 Please see Figures 1 to 2 The present invention provides a technical solution: a carboxymethyl cellulose acid wine preparation and mixing device, comprising a shell 1, wherein the interior of the shell 1 is provided with a motor compartment 2 for installing a motor 3, the motor shaft of the motor 3 is fixedly connected to a stirring shaft 8, the outer surface of the stirring shaft 8 is fixedly connected to a stirring rod 9, the lower end of the stirring shaft 8 is fixedly connected to a main connecting member 13, the main connecting member 13 is hinged to a secondary connecting member 15 through a pin 14, and the side of the secondary connecting member 15 is fixedly connected to a stirring rod 9 for installing a bottom stirring fan 16.

[0017] Specifically, the outer casing 1 serves as the main body of the device, internally divided into a motor compartment 2 and a mixing chamber 4, which respectively house the power system and the materials to be mixed. It also includes the installation positions for components such as the heating coil 7, the feed inlet 5, and the discharge outlet 6. The stirring rod 9 is used to install and support various stirring fans, rotating with the stirring shaft 8 to achieve material mixing. The main connecting part 13 and the secondary connecting part 15 are hinged by a pin 14, forming a movable linkage structure that allows for up-and-down swinging within a certain range. The moving parts are sealed.

[0018] Please see Figure 2The present invention provides the following technical solution: a motor 3 is installed inside the motor compartment 2, the motor 3 is electrically connected to an external power controller, and a through hole for the stirring shaft 8 to pass through is provided on the partition between the motor compartment 2 and the stirring chamber 4.

[0019] The upper side wall of the outer shell 1 has a feed inlet 5, and the lower side wall of the outer shell 1 has a discharge outlet 6. The bottom surface inside the outer shell 1 is a 5° slope, and the discharge outlet 6 is located at its lowest point. A heating coil 7 is installed on the side wall of the middle section of the outer shell 1.

[0020] Specifically, the control and power supply of motor 3 are both supplied by an external power source that enters the motor compartment 2 from the side. Heating coil 7 is also powered and controlled by an external circuit, maintaining a 50° to 60° angle during stirring to optimize the dissolution environment of carboxymethyl cellulose, reduce clumping, and improve mixing efficiency. The feed inlet 5 and discharge outlet 6 are connected to the devices in the upper and lower production stages to achieve raw material supply and processed material discharge. Combined with a 5° inclined surface design, the stirred material can be smoothly discharged by gravity, reducing residue.

[0021] Please see Figures 3 to 4 The present invention provides the following technical solution: The stirring rod 9 has four layers. The number of stirring rods 9 in the top three layers is four, which are evenly arranged around the stirring shaft 8. The middle two layers have the same structure. Each layer of stirring rods 9 has an upper protruding stirring fan 10 and a lower protruding stirring fan 11 alternately fixedly connected to its side. One of the upper protruding stirring fans 10 in the top layer is replaced by a top surface stirring fan 12. The rest of the structure is the same as the middle two layers. The size of the top surface stirring fan 12 is twice that of the upper protruding stirring fan 10, and its highest point is higher than the preset water level during operation.

[0022] Specifically, the side view of the stirring fan is a quarter-circle arc, along the direction of rotation (e.g., Figure 4 As shown (to the left is the direction of the fan blades' movement during stirring), the upper protruding stirring fan 10 is higher at the front and lower at the back, while the lower protruding stirring fan 11 is lower at the front and higher at the back. During rotation, they guide the water flow upwards or downwards, generating radial and axial flows, thus forming a wave-like water flow, enhancing the turbulence effect, and improving stirring efficiency. The top stirring fan 12 is twice the size of the upper protruding stirring fan 10, and the bottom stirring fan 16 is twice the size of the lower protruding stirring fan 11. The outer ends of the stirring fans away from the stirring shaft 8 are rounded to avoid contact with the inner wall of the outer casing 1.

[0023] Please see Figures 3 to 4 A clamp 17 is fixedly connected to the upper part of the outer side of the bottom stirring fan 16. An annular groove 18 is provided on the inner side of the outer shell 1. The inclination angle and direction of the annular groove 18 are the same as the inclined surface inside the outer shell 1. The clamp 17 can slide along the annular groove 18.

[0024] The bottom layer has two stirring rods 9, which are set at a 90° angle to the bottom stirring fan 16 when viewed from above, and both stirring rods 9 are fixedly connected to the sides of the protruding stirring fan 11.

[0025] Specifically, the clamp 17 is embedded in the annular groove 18. As the stirring shaft 8 rotates, the clamp 17 slides along the groove, forcing the bottom stirring fan 16 to swing up and down through the hinge structure of the main connector 13 and the secondary connector 15. The inclination angle of the groove is consistent with the bottom surface of the outer shell 1 (5°), so that the bottom stirring fan 16 is always close to the inclined surface, rolling up the settled colloid, and cooperating with the lower protruding stirring fan 11 in the same layer to push it to the middle layer area for stirring, preventing the bottom layer from being stirred and sinking back to the bottom.

[0026] In operation, carboxymethyl cellulose and the fermented liquor raw materials are first added to the mixing device through the feed inlet 5. After feeding is complete, the heating coil 7 is activated to maintain the internal temperature of the mixing device at 50°C to 60°C, improving the dissolution efficiency of carboxymethyl cellulose in the fermented liquor and preventing clumping. Subsequently, the motor 3 is turned on, and the operation of the motor 3 drives the stirring shaft 8 to rotate, which in turn drives the stirring rod 9 and its blades to rotate together, achieving thorough mixing of the materials.

[0027] During the rotary stirring process, carboxymethyl cellulose (CMC) exhibits the characteristic of rapidly absorbing water and swelling to form a colloid, which can easily float on the surface or sink to the bottom. The top stirring fan 12, with its structure above the working water surface, can entrain the CMC colloid floating on the surface into the lower layer. It works in conjunction with the upper and lower protruding stirring fans 10 and 11 on the same layer to stir and dissolve the entrained colloid, promoting its dispersion in the acid wine. The two layers of stirring rods 9 located in the middle of the device are alternately equipped with upper and lower protruding stirring fans 10 and 11. As the stirring rods 9 rotate, these stirring fans guide the water flow into a wave-like shape, thereby generating radial and axial mixed flow. This flow field structure not only enhances the turbulence effect and accelerates material mixing but also avoids excessively high shear forces in certain areas, effectively protecting the molecular structure of CMC and further facilitating its uniform dispersion in the acid wine. The bottom stirring fan 16 achieves its up-and-down swing function through the cooperation of the main connecting part 13, the pin 14, and the auxiliary connecting part 15. The clamp 17 at the other end cooperates with the annular slide groove 18. During the rotation of the bottom stirring fan 16, the position of the up-and-down swing is always close to the inclined bottom surface of the stirring device. The downward protruding structure of the bottom stirring fan 16 can roll up the carboxymethyl cellulose colloid that has settled to the bottom. Then, with the help of the two downward protruding stirring fans 11 in the same layer, the rolled-up colloid is further pushed upward, so that it enters the middle layer area for thorough stirring, thereby effectively preventing the colloid from settling to the bottom again quickly. After stirring is completed, the material is discharged by opening the valve of the discharge port 6, thus completing the stirring process.

[0028] In summary, this stirring device for blending sour wine uses a top stirring fan 12 to draw the colloids floating on the liquid surface into the lower layer. This, in conjunction with the upper and lower protruding stirring fans 10 and 11, stirs and removes the resulting upper layer of colloids. Through the coordinated design of the bottom stirring fan 16 with the main connecting member 13, pin 14, secondary connecting member 15, and annular groove 18, the bottom stirring fan 16 oscillates up and down along the inclined bottom surface of the stirring device during rotation. Its lower protruding structure lifts the settled colloids upwards and further pushes them to the middle layer area with the help of the lower protruding stirring fan 11. This actively removes the accumulation of colloids at the bottom, preventing secondary sedimentation and ensuring uniform dispersion of materials throughout the entire liquid level range, thus improving the uniformity of the sour wine's quality.

[0029] The stirring device used for blending this sour wine uses a motor 3 to drive the stirring shaft 8 and stirring rod 9 to rotate. Combined with the synergistic action of the upper and lower stirring fans 10 and 11, the rotating fans guide the water flow to form a wave-like mixing flow, generating a combined radial and axial flow. This flow field structure enhances the turbulence effect to accelerate mixing while avoiding the damage to carboxymethyl cellulose molecular chains caused by the high shear forces of traditional vigorous stirring, which leads to viscosity reduction and affects quality. Therefore, it achieves dispersion under mild conditions, protects the integrity of the molecular structure, and achieves the goals of improving dispersion uniformity, preventing the formation of gas-solid complexes, and maintaining the stability of the wine. The above description is only a preferred embodiment of the present utility model, but the protection scope of the present utility model is not limited thereto. Any equivalent substitutions or changes made by those skilled in the art within the technical scope disclosed in the present utility model, based on the technical solution and the inventive concept of the present utility model, should be included within the protection scope of the present utility model.

Claims

1. A carboxymethyl cellulose acid wine preparation and mixing device, comprising a shell (1), characterized in that: The outer casing (1) has a motor compartment (2) for installing a motor (3) inside. The motor shaft of the motor (3) is fixedly connected to a stirring shaft (8). A stirring rod (9) is fixedly connected to the outer surface of the stirring shaft (8). A main connector (13) is fixedly connected to the lower end of the stirring shaft (8). A secondary connector (15) is hinged to the main connector (13) through a pin (14). A stirring rod (9) for installing a bottom stirring fan (16) is fixedly connected to the side of the secondary connector (15).

2. The carboxymethyl cellulose acid wine preparation and mixing device according to claim 1, characterized in that: The motor compartment (2) is equipped with a motor (3), which is electrically connected to an external power controller. A through hole is provided on the partition between the motor compartment (2) and the stirring chamber (4) for the stirring shaft (8) to pass through.

3. The carboxymethyl cellulose acid wine preparation and mixing device according to claim 1, characterized in that: The upper side wall of the outer shell (1) is provided with a feed inlet (5), the lower side wall of the outer shell (1) is provided with a discharge outlet (6), the bottom surface inside the outer shell (1) is a 5° slope, and the discharge outlet (6) is located at its lowest point. A heating coil (7) is installed on the side wall of the middle section of the outer shell (1).

4. The carboxymethyl cellulose acid wine preparation and mixing device according to claim 1, characterized in that: The stirring rod (9) has four layers. The number of stirring rods (9) in the top three layers is four, which are evenly arranged around the stirring shaft (8). The middle two layers have the same structure. Each layer of stirring rods (9) has an upper protruding stirring fan (10) and a lower protruding stirring fan (11) alternately fixedly connected to its side. One of the upper protruding stirring fans (10) in the top layer is replaced by a top surface stirring fan (12). The rest of the structure is the same as the middle two layers. The size of the top surface stirring fan (12) is twice that of the upper protruding stirring fan (10), and its highest point is higher than the preset water level during operation.

5. The carboxymethyl cellulose acid wine preparation and mixing device according to claim 1, characterized in that: A clamp (17) is fixedly connected to the upper part of the outer side of the bottom stirring fan (16). An annular groove (18) is provided on the inner side of the outer shell (1). The inclination angle and direction of the annular groove (18) are the same as the inclined surface inside the outer shell (1). The clamp (17) can slide along the annular groove (18).

6. The carboxymethyl cellulose acid wine preparation and mixing apparatus according to claim 4, characterized in that: There are two stirring rods (9) at the bottom layer. When viewed from above, they are set at 90° to the bottom stirring fan (16). Both stirring rods (9) are fixedly connected to the sides of the bottom stirring fan (11).

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