A fermentation system suitable for functional beverage of edible and medicinal mushroom

Abstract

The utility model discloses a kind of fermentation systems suitable for food and medicinal fungi functional beverage, tank body, tank cover and stirring rod, mixed fermentation broth is contained in tank body inner cavity, driving motor for driving stirring rod is installed and arranged on tank cover upper end, further include: vane, for stirring mixed fermentation broth, stirring rod is hollow design and a group of sockets are opened in side wall, vane one end is inserted into socket, multiple groups of heat exchange grooves that pass through inside and outside are opened in vane side wall;Heating air pump, conduit is connected with heating air pump butt joint in tank body lower end, conduit upper end extends to stirring rod, the utility model in use, using heating air pump, conduit and hollow stirring rod, hot air is conducted to hollow vane, to pass on heat to the inside of fermentation broth, and in the process of vane rotation stirring make heat transfer relatively fast and uniform, to timely regulate the internal temperature of fermentation mixed liquor, guarantee the accuracy of fermentation result.

Description

Technical Field

[0001] This utility model relates to the field of probiotic fermentation technology, and in particular to a fermentation system suitable for functional beverages made from edible and medicinal fungi. Background Technology

[0002] Edible and medicinal fungi, also known as medicinal fungi, are a type of fungi that can be used in pharmaceuticals. They are rich in polysaccharides, carbohydrates, and various amino acids, which can not only improve human diet, enhance nutritional levels, and boost immunity, but also have anti-cancer and disease-preventing effects. Fermentation mixed liquid fungi are edible fungi in the form of fermentation mixed liquid produced by deep cultivation technology in a bio-fermentation tank using a fermentation mixed liquid culture medium. The fermentation process of the fermentation mixture is generally completed in a fermenter. Before fermentation, it needs to go through activation, raw material processing, extraction, carbon and nitrogen source replenishment, pH initial test, sterilization and other steps. Then fermentation is carried out. During fermentation, it is necessary to control temperature, pH value, inoculum size, time and dissolved oxygen. Stirring can be used during fermentation to make the substrate components and bacteria evenly distributed. Temperature is one of the most critical factors in the fermentation process, directly affecting the growth rate of the microorganisms, metabolic products, and the fermentation cycle. However, the overall temperature of the fermenter is usually regulated by an external temperature control structure. During the heating process, the temperature is usually conducted from the outside to the inside. When the external fermentation mixture is heated to the predetermined temperature, the internal fermentation mixture may not reach the predetermined temperature due to the delay in heat transfer. This leads to a temperature difference between the internal and external fermentation mixtures, thus affecting the fermentation effect.

[0003] To address these issues, we propose a fermentation system suitable for functional beverages made from edible and medicinal fungi. Utility Model Content

[0004] The purpose of this invention is to address the shortcomings of existing technologies by proposing a fermentation system suitable for functional beverages made from edible and medicinal fungi.

[0005] To achieve the above objectives, the present invention adopts the following technical solution: A fermentation system suitable for functional beverages made from edible and medicinal fungi includes a tank for holding mixed fermentation broth and a stirring assembly. The stirring assembly includes a drive rod with a drive assembly and blades for stirring and mixing fermentation broth; It also includes a heating air pump for heating the flowing air. The lower end of the tank is connected to a conduit that connects to the heating air pump. The transmission rod and blades are hollow in design. The conduit guides the heated air into the stirring assembly. Multiple sets of heat exchange grooves with internal and external connections are opened on the side wall of the blades. Heat exchange plates are installed in the inner wall of the heat exchange grooves. During the rotation and stirring process, the heat exchange plates are used to heat the mixed fermentation liquid.

[0006] Preferably, a set of insertion slots are provided on the side wall of the transmission rod, and one end of the blade is inserted into the insertion slot. Arc-shaped elastic plates are respectively connected to the upper and lower side walls of the blade located in the insertion slot. The elastic plates are used to position the blade in the insertion slot. Grooves are provided on the inner wall of the insertion slot corresponding to the position of the elastic plates.

[0007] Preferably, the blade is designed with an overall inclined angle of °, and the two ends of the blade are designed with pointed cones.

[0008] Preferably, the upper end of the conduit extends into the inner cavity of the transmission rod, and a rubber gasket is sleeved on the outside of the connection between the two, which is used to seal the connection.

[0009] Preferably, the heat exchange slots are evenly arranged in multiple groups, and the heat exchange slots are opened on the upper end face of the blade.

[0010] Preferably, a set of cutting corner blocks are connected to the side wall of the blade, and the cutting corner blocks are positioned corresponding to the heat exchange tank.

[0011] Preferably, the cutting corner block is designed as a triangular pyramid and is used to cut the mixed fermentation liquid in the tank.

[0012] Compared with the prior art, the beneficial effects of this utility model are as follows: In use, this invention utilizes a heating air pump, a conduit, and a hollow stirring rod to conduct hot air into the hollow blades, thereby transferring heat to the interior of the fermentation liquid through heat exchange plates. Simultaneously, the inclined blade design allows the fermentation mixture between adjacent blades to flow and mix during stirring, resulting in faster and more uniform heat transfer, reducing potential temperature differences between the internal and external fermentation mixtures, and ensuring smooth fermentation. Meanwhile, as the blades rotate, the cutting corner blocks cut the fermentation mixture, creating brief gaps between the fermentation mixtures. Since the cutting corner blocks correspond to the heat exchange tank, heat can be transferred into the gaps, thereby increasing the contact area with the fermentation mixture and allowing heat to be transferred to the fermentation mixture more quickly. Attached Figure Description

[0013] Figure 1 This is a schematic diagram of the overall structure of this utility model; Figure 2This is a cross-sectional structural diagram of the present invention; Figure 3 This is a schematic diagram of the stirring rod and its auxiliary structures of this utility model; Figure 4 This utility model Figure 3 Enlarged structural diagram at point A; Figure 5 This is a schematic diagram of the blade and its auxiliary structures of this utility model; Figure 6 This is a schematic diagram of the airflow for heating according to this utility model.

[0014] In the diagram: 1-Tank body, 2-Tank cover, 3-Stirring rod, 4-Blade, 401-Elastic plate, 402-Groove, 5-Insert, 501-Limiting groove, 6-Heat exchange tank, 601-Heat exchange plate, 602-Cutting corner block, 7-Heating air pump, 8-Conduit, 801-Rubber gasket. Detailed Implementation

[0015] In the description of this utility model, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicating the orientation or positional relationship are based on the orientation or positional relationship shown in the accompanying drawings, and are only for the convenience of describing this utility model and simplifying the description, and are not intended to indicate or imply that the device or component referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

[0016] In the description of this utility model, "multiple" means two or more, unless otherwise explicitly specified.

[0017] In the description of this utility model, it should be noted that, unless otherwise explicitly specified and limited, the terms "installed," "equipped with," "sleeved / connected," "connected," etc., should be interpreted broadly. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium; it can be a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this utility model based on the specific circumstances.

[0018] 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.

[0019] Reference Figure 1-2 A fermentation system suitable for functional beverages made from edible and medicinal fungi includes a tank 1 for holding a mixed fermentation broth and a stirring assembly 2. The tank 1 has a temperature control structure on its outer side, connected to the inner cavity of the tank 1 via a connecting pipe. Temperature is regulated by a heating wire structure to control the temperature of the fermentation mixture. A drive motor is installed at the top of the tank 1, and its power output is connected to the power output of the stirring assembly 2. The drive motor speed is set to low speed or intermittent mode to avoid introducing excessive oxygen or damaging the microorganisms. It also includes a heating air pump 5 for heating flowing air. The lower end of the tank 1 is connected to a conduit 6 that docks with the heating air pump 5. The transmission rod 3 and the blade 4 are hollow in design. The conduit 6 introduces the heated air into the stirring assembly 2. The upper end of the conduit 6 extends into the inner cavity of the transmission rod 3, and a rubber gasket 601 is sleeved on the outside of the connection between the two. The rubber gasket 601 is used to seal the connection. Reference Figure 3-5 The stirring assembly 2 includes a transmission rod 3 with a drive assembly and a blade 4 for stirring and mixing the fermentation broth. A set of insertion slots 301 are provided on the side wall of the transmission rod 3. One end of the blade 4 is inserted into the insertion slot 301. The inner wall surface of the insertion slot 301 is covered with a sealing ring structure to ensure sealing. Arc-shaped limiting grooves are provided on the inner walls of both ends of the insertion slot 301. Protrusions on the side wall of the blade 4 extend into the limiting grooves to further limit the position of the blade 4 and prevent it from shifting or shaking. Arc-shaped elastic plates 302 are connected to the upper and lower side walls of the blade 4 within the insertion slot 301. The elastic plates 302 are used to position the blade 4 within the insertion slot 301. At position 01, a groove 303 is provided on the inner wall corresponding to the position of the insertion port 301 and the elastic plate 302. The elastic plate 302 can be used to easily disassemble the blade plate 4 for maintenance or replacement. The blade plate 4 is designed with an inclined angle of 45°. Both ends of the blade plate 4 are designed with pointed cones and triangular shapes, but the tips are arc-shaped. This design ensures that the fermentation mixture is broken while avoiding damage to the cells. Through its inclined design, the fermentation mixture between the connected blade plates 4 is driven to flow up and down during the stirring process, thereby completing uniform heat exchange and making the fermentation mixture heat more evenly. Reference Figure 5Multiple sets of heat exchange tanks 7 with internal and external connections are opened on the side wall of the blade plate 4. Heat exchange plates 8 are installed in the inner wall of the heat exchange tank 7. During the rotation and stirring process, the heat exchange plates 8 are used to heat the mixed fermentation liquid. The multiple sets of heat exchange tanks 7 are evenly arranged and are opened on the upper end face of the blade plate 4. During the rotation of the transmission rod 3, the inclined surface of the blade plate 4 on the upper side is in direct contact with the fermentation mixture, so that the heat conducted by the heat exchange tank 7 can be exchanged more efficiently. A set of cutting corner blocks 701 are connected to the side wall of the blade plate 4. The cutting corner blocks 701 are designed in the shape of a triangular pyramid and are used to cut the mixed fermentation liquid in the tank 1. During the rotation of the blade plate 4, a short gap appears between the fermentation mixture. The cutting corner blocks 701 are positioned correspondingly to the heat exchange tanks 7, so heat can be transferred into the gap, thereby increasing the contact area with the fermentation mixture and allowing the heat to be transferred to the fermentation mixture more quickly.

[0020] Reference Figure 6 It can be seen that the air flows in the direction of heating. It enters from the opening at the lower end of the transmission rod 3. When it moves to the position of the slot 401, it enters the inner cavity of the blade 4. Then, it exchanges heat with the fermentation mixture through the heat exchange tank 7 and the heat exchange plate 8. The exchanged airflow enters the transmission rod 3 again. An air outlet is opened on the upper side wall of the transmission rod 3, and the airflow is finally discharged through the air outlet.

[0021] The above embodiments are preferred embodiments of the present utility model, but the embodiments of the present utility model are not limited to the above embodiments. Any changes, modifications, substitutions, combinations, or simplifications made without departing from the spirit and principle of the present utility model shall be considered equivalent substitutions and shall be included within the protection scope of the present utility model.

[0022] In the description of this utility model, it should be understood that the terms indicating orientation or positional relationship are based on the orientation or positional relationship shown in the drawings and are only for the convenience of describing this utility model and simplifying the description, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this utility model.

Claims

1. A fermentation system suitable for functional beverages made from edible and medicinal fungi, comprising a tank (1) for holding mixed fermentation broth and a stirring assembly (2), characterized in that, The stirring assembly (2) includes a drive rod (3) with a drive assembly and a blade (4) for stirring and mixing the fermentation broth; It also includes a heating air pump (5) for heating the flowing air. The lower end of the tank (1) is connected to a conduit (6) that docks with the heating air pump (5). The transmission rod (3) and the blade (4) are hollow in design. The conduit (6) introduces the heated air into the stirring assembly (2). Multiple sets of heat exchange grooves (7) with internal and external connections are opened on the side wall of the blade (4). Heat exchange plates (8) are provided in the inner wall of the heat exchange groove (7). During the rotation and stirring process, the heat exchange plates (8) are used to heat the mixed fermentation liquid.

2. The fermentation system for functional beverages made from edible and medicinal fungi according to claim 1, characterized in that, A set of slots (301) are provided on the side wall of the transmission rod (3). One end of the blade (4) is inserted into the slot (301). Arc-shaped elastic plates (302) are respectively connected to the upper and lower side walls of the blade (4) located in the slot (301). The elastic plates (302) are used to position the blade (4) in the slot (301). Grooves (303) are provided on the inner wall of the slot (301) corresponding to the position of the elastic plates (302).

3. The fermentation system for functional beverages made from edible and medicinal fungi according to claim 1, characterized in that, The blade (4) is designed with an overall inclined angle of 45°, and the two ends of the blade (4) are designed with pointed cones.

4. A fermentation system for functional beverages made from edible and medicinal fungi according to claim 1, characterized in that, The upper end of the conduit (6) extends into the inner cavity of the transmission rod (3), and a rubber gasket (601) is sleeved on the outside of the connection between the two. The rubber gasket (601) is used to seal the connection.

5. A fermentation system for functional beverages made from edible and medicinal fungi according to claim 1, characterized in that, The heat exchange troughs (7) are evenly arranged and designed, and the heat exchange troughs (7) are opened on the upper end face of the blade (4).

6. A fermentation system for functional beverages made from edible and medicinal fungi according to claim 1, characterized in that, A set of cutting corner blocks (701) are connected to the side wall of the blade (4), and the cutting corner blocks (701) are positioned corresponding to the heat exchange tank (7).

7. A fermentation system for functional beverages made from edible and medicinal fungi according to claim 6, characterized in that, The cutting corner block (701) is designed as a triangular pyramid and is used to cut the mixed fermentation liquid in the tank (1).

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