Jujube wine fermentation tank with slagging structure

Abstract

The utility model discloses a red date wine fermentation tank with deslagging structure, concretely relates to the technical field of red date wine, including bottom platform main part, the upper end portion rotation of bottom platform main part is connected with mounting bracket, and the outside of mounting bracket is fixed with positioning frame, and the inside rotation of positioning frame is connected with storage frame, and the inside of storage frame is provided with installation slot, and the water inlet frame is set between installation slot, and the inside of installation slot is provided with the heat exchange plate main part for the auxiliary control fermentation temperature, and the output of water inlet frame is fixedly connected with heat exchange plate main part, and the upper end portion of heat exchange plate main part is provided with first pump machine main part. The utility model discloses a fermentation tank main part stores the raw material of red date wine, and through the discharge frame, the residue after fermentation is accumulated, and through the pressing plate, the red date wine raw material is pressed, and the residue of red date wine is conveniently accumulated, simultaneously, the first motor, the first gear drive rotating block and spiral disc cooperate the discharge frame and discharge residue, and utilize the receiving groove and the butt joint pipe to guide the discharge red date wine residue, and conveniently centralized processing.

Description

Technical Field

[0001] This utility model relates to the field of jujube wine technology, and more specifically, to a jujube wine fermentation tank with a slag discharge structure. Background Technology

[0002] Red date wine is a fruit wine made primarily from red dates (usually dried dates) through fermentation or soaking processes. Depending on the production method, it is mainly divided into two categories: Fermented red date wine: Red dates are crushed or juiced, and then fermented with yeast. Its taste is closer to wine or rice wine, with a relatively high alcohol content and complex flavor. Soaked red date wine (infused wine): Dried red dates are directly soaked in high-proof liquor, allowing the liquor to extract the flavor and nutrients from the dates. This is the most common method for home preparation; it is simple to operate and has a very high success rate. As a traditional health-promoting beverage, red date wine combines the nutrition of red dates with the rich flavor of alcohol, possessing both nutritional value and cultural significance. It is suitable for moderate consumption in daily life to achieve health benefits.

[0003] Most existing jujube wine fermentation tanks are equipped with material holes and wine pipes. During use, the red wine material inside the fermentation tank tends to accumulate and clump together after fermentation, making the tank more difficult to clean. The residual jujube wine raw materials can easily affect the normal fermentation of the jujube wine, thus reducing the effectiveness and ease of use of the jujube wine fermentation tank.

[0004] In summary, in order to address the challenge of cleaning the fermentation tanks during the jujube wine fermentation process, it is necessary to ensure that the raw materials for jujube wine can be processed centrally and the fermentation tanks can be cleaned. Utility Model Content

[0005] The jujube wine fermentation tank with a slag discharge structure provided by this utility model aims to solve the problem that the residual jujube wine raw materials in existing jujube wine fermentation tanks can easily affect the normal fermentation of jujube wine, thus reducing the effectiveness and convenience of using the jujube wine fermentation tank.

[0006] To achieve the above objectives, this utility model provides the following technical solution: a jujube wine fermentation tank with a slag discharge structure, comprising a base body, an installation frame rotatably connected to the upper end of the base body, a positioning frame fixedly connected to the outer side of the installation frame, a storage frame rotatably connected to the inner side of the positioning frame, an installation groove opened on the inner side of the storage frame, a water inlet frame arranged between the installation grooves, a heat exchange plate body for auxiliary control of fermentation temperature arranged on the inner side of the installation groove, the output end of the water inlet frame fixedly connected to the heat exchange plate body, a first pump body arranged at the upper end of the heat exchange plate body, the input end of the first pump body fixedly connected to the heat exchange plate body, a drain frame fixedly connected to the output end of the first pump body, and a fermentation tank body for jujube wine fermentation arranged between the heat exchange plate bodies.

[0007] In a preferred embodiment, a support is rotatably connected to the inner side of the base body, and a first hydraulic push rod is installed on the inner side of the support. A support block is fixedly connected to the output end of the first hydraulic push rod. The first hydraulic push rod is used to drive the support block to move along a predetermined path, and the support block is rotatably connected to the mounting frame.

[0008] In a preferred embodiment, a receiving groove is provided on the inner side of the mounting bracket, a connecting pipe is provided at the upper end of the receiving groove, a first motor is installed at the lower end of the positioning bracket, a first gear is fixedly connected to the output end of the first motor, and the first motor is used to drive the first gear to rotate.

[0009] In a preferred embodiment, a second motor is installed at the upper end of the positioning frame, and a second gear is fixedly connected to the output end of the second motor. The second motor is used to drive the second gear to rotate. A toothed ring is fixedly connected to the outside of the storage frame, and the toothed ring meshes with the second gear.

[0010] In a preferred embodiment, a discharge rack is provided on the outer side of the fermentation tank body, a rotating block is rotatably connected to the outer side of the discharge rack, the rotating block meshes with a first gear, and a spiral disk is fixedly connected to the outer side of the rotating block, the spiral disk being rotatably connected to the discharge rack.

[0011] In a preferred embodiment, an installation plate is provided on the outside of the fermenter body, and a third motor is installed on the outside of the installation plate. A stirring rod is fixedly connected to the output end of the third motor, and the third motor is used to drive the stirring rod to rotate.

[0012] In a preferred embodiment, a second hydraulic push rod is provided on the outer side of the receiving groove, and a movable frame is fixedly connected to the output end of the second hydraulic push rod. A support tube is installed on the outer side of the movable frame.

[0013] In a preferred embodiment, a pressure plate is fixedly connected to the outside of the support pipe, and a second pump body is provided on the movable frame, with the input end of the second pump body fixedly connected to the support pipe.

[0014] The beneficial effects of this utility model are as follows:

[0015] This invention uses a fermentation tank to store the raw materials for jujube wine, and a discharge rack to collect and pile the fermented residue. Multiple heat exchange plates are installed on the storage rack and installation slot to improve the fermentation effect. A pressure plate compresses the jujube wine raw materials, facilitating the collection of the residue. Simultaneously, a first motor and a first gear drive a rotating block and a spiral disc to cooperate with the discharge rack to discharge the residue. A receiving trough and connecting pipe guide the discharge of the jujube wine residue for convenient centralized processing.

[0016] This invention utilizes a third motor and a stirring rod to assist in stirring the jujube wine raw materials, thereby improving the overall fermentation effect. Simultaneously, a first hydraulic push rod and a support block, in conjunction with a rotating support seat, support the rotation of the mounting frame and storage rack, thereby adjusting the tilt angle of the fermentation tank body. This facilitates the flow of fermenting materials and enhances the fermentation effect. A second hydraulic push rod drives a moving frame and support pipe to connect to a single fermentation tank body, and a pressure plate contacts the jujube wine raw materials, facilitating the discharge of jujube wine from the support pipe and the second pump body. Furthermore, a second motor and a second gear, in conjunction with a gear ring, drive the storage rack and fermentation tank body to rotate, facilitating replacement. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the overall structure of this utility model.

[0018] Figure 2 This is a schematic diagram of the main structure of the base platform of this utility model.

[0019] Figure 3 This is a schematic diagram of the mounting bracket structure of this utility model.

[0020] Figure 4 This is a schematic diagram of the storage rack structure of this utility model.

[0021] Figure 5 This is a schematic diagram of the main structure of the fermenter of this utility model.

[0022] Figure 6 This is a schematic diagram of the mobile frame structure of this utility model.

[0023] The attached figures are labeled as follows: 1. Base platform body; 2. Rotary support seat; 3. First hydraulic push rod; 4. Support block; 5. Mounting frame; 6. Receiving groove; 7. Connecting pipe; 8. Positioning frame; 9. First motor; 10. First gear; 11. Second motor; 12. Second gear; 13. Storage rack; 14. Gear ring; 15. Mounting groove; 16. Water inlet rack; 17. Heat exchange plate body; 18. First pump body; 19. Drainage rack; 20. Fermentation tank body; 21. Discharge rack; 22. Rotating block; 23. Spiral disc; 24. Mounting plate; 25. Third motor; 26. Stirring rod; 27. Second hydraulic push rod; 28. Moving frame; 29. ​​Support pipe; 30. Pressure plate; 31. Second pump body. Detailed Implementation

[0024] The present application will now be described in further detail with reference to the accompanying drawings. It should be noted that the following specific embodiments are only used to further illustrate the present application and should not be construed as limiting the scope of protection of the present application. Those skilled in the art can make some non-essential improvements and adjustments to the present application based on the above application content.

[0025] Implementable methods already discovered in this field:

[0026] Red date wine is a fruit wine made primarily from red dates (usually dried dates) through fermentation or soaking processes. Depending on the production method, it is mainly divided into two categories: Fermented red date wine: Red dates are crushed or juiced, and then fermented with yeast. The taste is closer to wine or rice wine, with a relatively high alcohol content and complex flavor. Soaked red date wine (infused wine): Dried red dates are directly soaked in high-proof liquor, allowing the liquor to extract the flavor and nutrients from the dates. This is the most common method for home preparation, simple to operate, and with a very high success rate.

[0027] Soaking jujubes in wine: This is a very simple and easy method, suitable for home use.

[0028] Prepare the following ingredients: red dates, rock sugar, and white wine; ensure the glass jar is completely dry and free of oil, and is sealed properly.

[0029] Preparation steps: Preparing the dates: Wash the dried dates thoroughly and let them air dry completely, or rinse them with a small amount of white wine to disinfect them. You can also remove the pits. Packing: Layer the prepared dates and rock sugar alternately in a clean, dry glass jar. Adding the wine: Pour in the prepared white wine, ensuring it completely covers all the dates. Sealing and storing: Seal the jar tightly and store it in a cool, dark place. Maturation: It can be consumed after soaking for at least 3 months, but the flavor and taste will be even better after soaking for 6 months to a year. You can shake the jar occasionally during this time.

[0030] The effects and benefits of jujube wine

[0031] From the perspectives of traditional Chinese medicine and modern nutrition, moderate consumption of jujube wine is believed to have the following benefits: Nourishing Qi and Blood: Jujubes are a traditional blood-nourishing food, rich in iron, which helps improve insufficient Qi and blood and pale complexion; Strengthening the Spleen and Stomach: Jujubes can replenish Qi and blood, and have a regulating effect on people with weak spleen and stomach and those prone to fatigue; Calming the Nerves and Promoting Sleep: It has a certain sedative and calming effect, and drinking a small amount before bed can help improve sleep; Enhancing Immunity: Jujubes are rich in vitamin C and cyclic adenosine monophosphate, which help improve the body's resistance; Promoting Blood Circulation and Removing Blood Stasis: Wine can promote blood circulation, and combined with jujubes, it can have a certain effect on improving cold hands and feet. Note: These effects are based on traditional experience and limited scientific research and cannot replace drug treatment. Results may vary from person to person.

[0032] Implementable methods already discovered in this field:

[0033] Fermentation method for jujube wine: Similar to winemaking, the process is introduced using a common, home-style method.

[0034] Core ingredients: red dates; fruit wine yeast; rock sugar / white sugar; fermentation container (glass fermentation tank with fermentation plug); citric acid or acidic fruit; purified water or cooled boiled water.

[0035] Production steps

[0036] Step 1: Wash, pit, and crush the red dates.

[0037] Step 2: Starting the fermentation process (primary fermentation), sterilizing, and filling the tanks.

[0038] Step 3: Use 30-35℃ warm water (about 50 ml) and a small spoonful of white sugar to activate the fruit wine yeast for 15 minutes. When you see bubbles on the surface, it means that the yeast has been activated. Pour the activated yeast liquid evenly into the fermentation tank and stir gently.

[0039] Step 4: Cover the water seal valve and fill it with clean water. Place it in a cool, dark place at 18-25℃.

[0040] Step 5: Primary Fermentation. Over the next 1-2 days, a large number of bubbles will begin to form in the tank. This indicates that the yeast is fermenting vigorously, converting sugar into alcohol and CO2. It is necessary to stir the tank 1-2 times in a timely manner and press down the floating date pulp to ensure that it is fully in contact with the juice. The vigorous fermentation process usually lasts for 7-10 days. When the bubbles become very few, the date pulp sinks, and the liquid becomes clear, it indicates that the primary fermentation is basically over.

[0041] Step 6: Filtration and Aging (Secondary Fermentation) Filtration: Using sterilized gauze, filter the fermented wine into another sterilized glass jar, squeezing out as much wine as possible from the date residue. Discard the date residue. Add sugar (optional). If the alcohol content is insufficient or too acidic, add sugar. Adding sugar will trigger a slight secondary fermentation. Aging: Re-install the water seal valve on the jar (or seal it but not completely) and continue aging in a cool, dark place for 1-3 months. This process will make the wine smoother, clearer, and more stable.

[0042] Step 7: Carefully siphon the top layer of sake using a siphon method, and pour it into a clean, sterilized, and dried bottle, minimizing contact with air; seal the bottle and store in a cool, dark place. Theoretically, the longer fermented sake is stored, the smoother its flavor becomes, but it is recommended to consume homemade sake within 1-2 years.

[0043] Precautions: Sterilization (contamination at any stage can lead to brewing failure, resulting in rancidity or mold); Temperature control (fermentation temperature should not be too high or too low, 18-25℃ is the optimal range. Too high a temperature will produce fusel alcohols; too low a temperature will result in slow or incomplete fermentation); Do not fill too full: Fermentation tanks should be filled to a maximum of 2 / 3 or 3 / 4 full to allow space for the foam produced during fermentation, otherwise it will overflow.

[0044] Similarly, in industrial processing, jujube wine fermentation tanks are commonly used fermentation equipment. Fermentation tanks are the core devices used in industrial microbial fermentation; their main body is typically a vertical cylinder made of stainless steel, with a volume ranging from 1 cubic meter.3 Up to hundreds of m 3 It features resistance to steam sterilization, high operational flexibility, and low risk of contamination. Its core function is to provide a closed growth environment for microorganisms or cells, achieving efficient fermentation by controlling parameters such as temperature, pH, and dissolved oxygen. It is widely used in pharmaceutical, food, and chemical industries.

[0045] Refer to the instruction manual appendix Figures 1 to 6 A jujube wine fermentation tank with a slag discharge structure includes a base body 1. A mounting frame 5 is rotatably connected to the upper end of the base body 1. A positioning frame 8 is fixedly connected to the outer side of the mounting frame 5. A storage rack 13 is rotatably connected to the inner side of the positioning frame 8. An installation groove 15 is opened on the inner side of the storage rack 13. A water inlet rack 16 is arranged between the installation grooves 15. A heat exchange plate body 17 for auxiliary control of fermentation temperature is arranged on the inner side of the installation grooves 15. The output end of the water inlet rack 16 is fixedly connected to the heat exchange plate body 17. A first pump body 18 is arranged at the upper end of the heat exchange plate body 17. The input end of the first pump body 18 is fixedly connected to the heat exchange plate body 17. A drain rack 19 is fixedly connected to the output end of the first pump body 18. A fermentation tank body 20 for jujube wine fermentation is arranged between the heat exchange plate bodies 17.

[0046] It should be noted that the position of the fermentation tank body 20 is changed by installing the mounting frame 5 and positioning frame 8 and facilitating the rotation of the storage rack 13. Multiple sets of heat exchange plate bodies 17 and fermentation tank body 20 are installed through the mounting groove 15. The first pump body 18, in conjunction with the water inlet rack 16 and the drain rack 19, supplies water to the heat exchange plate bodies 17 and drains water, thereby controlling the fermentation temperature.

[0047] It is worth noting that the inner wall of the storage rack 13 is made of different wood materials. By setting different materials, the fermentation effect and flavor of the jujube wine can be controlled, thereby improving the control effect of the flavor test. At the same time, the water inlet rack 16 and the drain rack 19 are both water pipe assemblies to cooperate with the multiple heat exchange plate bodies 17 for normal heat exchange.

[0048] Refer to the instruction manual appendix Figures 2 to 3 The inner side of the base body 1 is rotatably connected to a support 2. The inner side of the support 2 is equipped with a first hydraulic push rod 3. A support block 4 is fixedly connected to the output end of the first hydraulic push rod 3. The first hydraulic push rod 3 is used to drive the support block 4 to move along a predetermined path. The support block 4 is rotatably connected to the mounting frame 5.

[0049] It should be noted that the first hydraulic push rod 3 and the support block 4 cooperate with the rotating support seat 2 to support the rotation of the mounting frame 5.

[0050] Refer to the instruction manual appendix Figures 2 to 3The mounting bracket 5 has a receiving groove 6 on its inner side. The upper end of the receiving groove 6 is provided with a connecting pipe 7. The lower end of the positioning bracket 8 is equipped with a first motor 9. The output end of the first motor 9 is fixedly connected with a first gear 10. The first motor 9 is used to drive the first gear 10 to rotate.

[0051] It should be noted that the receiving tank 6 and the connecting pipe 7 are used to guide the discharged jujube wine material for convenient centralized processing.

[0052] Refer to the instruction manual appendix Figure 3 A second motor 11 is installed at the upper end of the positioning frame 8. A second gear 12 is fixedly connected to the output end of the second motor 11. The second motor 11 is used to drive the second gear 12 to rotate. A toothed ring 14 is fixedly connected to the outside of the storage rack 13. The toothed ring 14 meshes with the second gear 12.

[0053] It should be noted that the storage rack 13 is driven to rotate by the second motor 11 and the second gear 12 in conjunction with the gear ring 14, which facilitates the movement of the fermentation tank body 20 and other operations.

[0054] Refer to the instruction manual appendix Figures 4 to 6 A discharge rack 21 is provided on the outside of the main body 20 of the fermentation tank. A rotating block 22 is rotatably connected to the outside of the discharge rack 21. The rotating block 22 meshes with the first gear 10. A spiral disk 23 is fixedly connected to the outside of the rotating block 22. The spiral disk 23 is rotatably connected to the discharge rack 21.

[0055] It should be noted that the raw materials for jujube wine are stored in the fermentation tank body 20, and the residue after fermentation is piled up in a concentrated manner through the discharge rack 21. The first motor 9 and the first gear 10 drive the rotating block 22 and the spiral disk 23 to rotate, thereby cooperating with the discharge rack 21 to discharge the residue.

[0056] Refer to the instruction manual appendix Figure 5 An installation plate 24 is provided on the outside of the fermentation tank body 20. A third motor 25 is installed on the outside of the installation plate 24. A stirring rod 26 is fixedly connected to the output end of the third motor 25. The third motor 25 is used to drive the stirring rod 26 to rotate.

[0057] It should be noted that the third motor 25 and the stirring rod 26 are used to assist in stirring the jujube wine raw materials, thereby improving the overall fermentation effect.

[0058] Refer to the instruction manual appendix Figure 6 A second hydraulic push rod 27 is provided on the outer side of the receiving groove 6. A movable frame 28 is fixedly connected to the output end of the second hydraulic push rod 27. A support tube 29 is installed on the outer side of the movable frame 28.

[0059] It should be noted that the second hydraulic push rod 27 drives the moving frame 28 and the support pipe 29 to move, thereby connecting to the main body 20 of a single fermentation tank.

[0060] Refer to the instruction manual appendix Figure 6 A pressure plate 30 is fixedly connected to the outside of the support pipe 29, and a second pump body 31 is installed on the movable frame 28. The input end of the second pump body 31 is fixedly connected to the support pipe 29.

[0061] It should be noted that by pressing the jujube wine raw material with the pressure plate 30, the support pipe 29 can come into contact with the wine, and then the jujube wine can be discharged through the second pump body 31.

[0062] It is worth noting that a sealing plug is installed inside the discharge rack 21 to ensure stable sealing in conjunction with the mounting plate 24 during the fermentation process. At the same time, each group of fermentation tank bodies 20 is equipped with a stirring rod 26 and can be loaded onto the fermentation tank bodies 20 through the storage rack 13, making it convenient to group and concentrate jujube wines in different fermentation states.

[0063] Working principle: First, the raw materials for jujube wine are stored in the fermentation tank body 20, and the fermented residue is collected and piled up by the discharge rack 21. Then, multiple sets of heat exchange plate bodies 17 and fermentation tank body 20 are installed in the storage rack 13 mounting slot 15. Next, the first hydraulic push rod 3 and the support block 4 cooperate with the support rotating seat 2 to support the rotation of the mounting rack 5 and the storage rack 13, thereby adjusting the tilt angle of the fermentation tank body 20, facilitating the flow of fermented materials and improving the fermentation effect. Finally, the first pump body 18 cooperates with the water inlet rack 16 and the drainage rack 19 to supply water and drain water to the heat exchange plate bodies 17, thereby controlling the fermentation temperature.

[0064] In use, firstly, the third motor 25 and stirring rod 26 assist in stirring the jujube wine raw materials to improve the overall fermentation effect. Next, the second hydraulic push rod 27 drives the moving frame 28 and support pipe 29 to connect to the main body 20 of a single fermentation tank, and the pressure plate 30 compresses the jujube wine raw materials, making it easier for the support pipe 29 and the main body of the second pump to discharge the jujube wine. Then, the second motor 11 and the second gear 12, in conjunction with the gear ring 14, drive the storage rack 13 and the main body of the fermentation tank 20 to rotate, facilitating replacement. Finally, the first motor 9 and the first gear 10 drive the rotating block 22 and the spiral disk 23 to rotate, thereby cooperating with the discharge rack 21 to discharge the residue, and using the receiving trough 6 and the connecting pipe 7 to conveniently guide the discharged jujube wine material for centralized processing.

[0065] The above embodiments only illustrate several implementation methods of this utility model, and their descriptions are relatively specific and detailed, but they should not be construed as limiting the scope of this utility model patent. It should be noted that those skilled in the art can make several modifications and improvements without departing from the concept of this utility model, and these all fall within the protection scope of this utility model.

Claims

1. A jujube wine fermentation tank with a slag discharge structure, characterized in that: The system includes a base body (1), an mounting frame (5) rotatably connected to the upper end of the base body (1), a positioning frame (8) fixedly connected to the outer side of the mounting frame (5), a storage rack (13) rotatably connected to the inner side of the positioning frame (8), an installation groove (15) opened on the inner side of the storage rack (13), a water inlet rack (16) set between the installation grooves (15), a heat exchange plate body (17) for auxiliary control of fermentation temperature set on the inner side of the installation grooves (15), the output end of the water inlet rack (16) fixedly connected to the heat exchange plate body (17), a first pump body (18) set at the upper end of the heat exchange plate body (17), the input end of the first pump body (18) fixedly connected to the heat exchange plate body (17), a drain rack (19) fixedly connected to the output end of the first pump body (18), and a fermentation tank body (20) for jujube wine fermentation set between the heat exchange plate bodies (17).

2. The jujube wine fermentation tank with a slag discharge structure according to claim 1, characterized in that: The inner side of the base body (1) is rotatably connected to a support rotating seat (2), and the inner side of the support rotating seat (2) is equipped with a first hydraulic push rod (3). A support block (4) is fixedly connected to the output end of the first hydraulic push rod (3). The first hydraulic push rod (3) is used to drive the support block (4) to move along a predetermined path. The support block (4) is rotatably connected to the mounting frame (5).

3. The jujube wine fermentation tank with a slag discharge structure according to claim 2, characterized in that: The mounting bracket (5) has a receiving groove (6) on its inner side. The upper end of the receiving groove (6) is provided with a connecting pipe (7). The lower end of the positioning bracket (8) is equipped with a first motor (9). The output end of the first motor (9) is fixedly connected with a first gear (10). The first motor (9) is used to drive the first gear (10) to rotate.

4. The jujube wine fermentation tank with a slag discharge structure according to claim 1, characterized in that: A second motor (11) is installed at the upper end of the positioning frame (8). A second gear (12) is fixedly connected to the output end of the second motor (11). The second motor (11) is used to drive the second gear (12) to rotate. A toothed ring (14) is fixedly connected to the outside of the storage rack (13). The toothed ring (14) meshes with the second gear (12).

5. The jujube wine fermentation tank with a slag discharge structure according to claim 1, characterized in that: A discharge rack (21) is provided on the outside of the main body (20) of the fermentation tank. A rotating block (22) is rotatably connected to the outside of the discharge rack (21). The rotating block (22) meshes with the first gear (10). A spiral disk (23) is fixedly connected to the outside of the rotating block (22). The spiral disk (23) is rotatably connected to the discharge rack (21).

6. The jujube wine fermentation tank with a slag discharge structure according to claim 5, characterized in that: An installation plate (24) is provided on the outside of the main body (20) of the fermentation tank. A third motor (25) is installed on the outside of the installation plate (24). A stirring rod (26) is fixedly connected to the output end of the third motor (25). The third motor (25) is used to drive the stirring rod (26) to rotate.

7. The jujube wine fermentation tank with a slag discharge structure according to claim 3, characterized in that: A second hydraulic push rod (27) is provided on the outside of the receiving groove (6). A movable frame (28) is fixedly connected to the output end of the second hydraulic push rod (27). A support tube (29) is installed on the outside of the movable frame (28).

8. The jujube wine fermentation tank with a slag discharge structure according to claim 7, characterized in that: A pressure plate (30) is fixedly connected to the outside of the support pipe (29), and a second pump body (31) is installed on the movable frame (28). The input end of the second pump body (31) is fixedly connected to the support pipe (29).

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