CN115678707A - Suaeda glauca seed wine and processing device thereof - Google Patents
Suaeda glauca seed wine and processing device thereof Download PDFInfo
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Abstract
The invention discloses a suaeda salsa seed wine and a processing device thereof, relating to the technical field of processing of the suaeda salsa seed wine; in order to improve the steaming effect; the suaeda glauca seed wine comprises the following components in parts by weight: 60-80 parts of main material, 25-40 parts of auxiliary material and 0.2-0.6 part of fermentation material; the device comprises a steaming tank, wherein a filter plate is fixed on the inner wall of the circumference of the steaming tank, a motor cover is arranged on the outer wall of the bottom of the filter plate, a rotating motor is fixed in the motor cover through screws, and the output end of the rotating motor is rotatably connected with a rotating main shaft. According to the invention, the lifting inclined plate and the arc-shaped deflector rod are arranged, the rotating motor is controlled to work, the lifting inclined plate outside the rotating cover is driven to rotate, so that the material on the top surface of the filter plate is scooped up, the lifting inclined plate supports the material to intersect with the arc-shaped deflector rod in the rotating process, so that the material is pushed down from the lifting inclined plate, and the operation is repeated, so that the material is continuously lifted up and falls down, and the material can be heated more uniformly and fully.
Description
Technical Field
The invention relates to the technical field of suaeda salsa seed wine processing, in particular to suaeda salsa seed wine and a processing device thereof.
Background
Suaeda salsa is an annual Chenopodiaceae plant, is rich in nutrition and is a high-quality vegetable and oil crop. The tender stems and leaves of the suaeda glauca can be eaten fresh and dried, so that the storage and the transportation are convenient, the nutrient components of the suaeda glauca are comprehensive and rich, the protein content of the tender stems and leaves accounts for 40 percent of dry matters, and the suaeda glauca is similar to that of soybeans; the fat content of the grains is up to 36 and 4 percent, which is much higher than that of the soybeans. In addition, the stems and leaves of suaeda glauca contain a large amount of amino acids, vitamins, carotene, ca, P, fe, cu, zn, mn, se and other trace elements which are necessary for human bodies, and many indexes of the stems and leaves are higher than those of spirulina. Therefore, the food has great edible, health-care and medicinal values which are beyond the reach of common foods; therefore, the suaeda glauca seeds are used for brewing wine, so that the nutritional value of the wine can be well improved, and the current healthy consumption concept is met.
In the process of brewing wine, partial raw materials are often required to be steamed and then brewed so as to ensure the flavor of brewing wine.
Through the retrieval, chinese patent application number is CN201922086749.3, discloses a rice steaming car for making wine, including the base, the fixed support frame that is provided with in base both sides, support frame bottom fixedly connected with gyro wheel, support frame one side fixedly connected with push rod, push rod bottom fixedly connected with bracing piece, the fixed rice steaming device that is provided with in base top. This rice steaming vehicle is used in making wine is through the fixed regulating spindle that is provided with in lid top, and the first gear of regulating spindle bottom fixed connection, first gear one side activity meshing have the second gear. The rice steaming vehicle in the above patent has the following disadvantages: although a certain steaming requirement can be met, in the steaming process, the steam is difficult to fully contact with air, so that the steaming efficiency is low, and the steaming effect is not uniform, so that improvement is needed.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a suaeda glauca seed wine and a processing device thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing device for Suaeda glauca seed wine comprises a steaming tank, wherein a filter plate is fixed on the inner wall of the circumference of the steaming tank, a motor cover is arranged on the outer wall of the bottom of the filter plate, a rotating motor is fixed in the motor cover through screws, the output end of the rotating motor is rotatably connected with a rotating main shaft, a rotating cover is fixed at the top end of the rotating main shaft, through holes which are uniformly distributed are formed in the outer wall of the circumference of the rotating cover, a lifting inclined plate is arranged on the outer wall of the circumference of the rotating cover, an arc-shaped groove is formed in the outer wall of the top of the lifting inclined plate, an installation column is fixed on the inner wall of one side of the steaming tank, and an arc-shaped driving lever matched with the arc-shaped groove is arranged on the outer wall of one side of the installation column; an annular air bag is fixed on the outer wall of the top of the filter plate and located on the inner side of the rotating cover, uniformly distributed air holes are formed in the outer wall of the circumference of the annular air bag, arc-shaped protrusions are arranged on one side, close to the rotating main shaft, of the annular air bag, a linkage frame is fixed on the outer wall of the circumference of the rotating main shaft, a rotary drum is connected to the outer wall of the linkage frame in a rotating mode, and the position of the rotary drum is matched with the arc-shaped protrusions; the outer wall of the top of the steaming tank is connected with a sealing cover through threads, and the sealing cover is provided with a vent hole; the steaming tank is characterized in that a heater is arranged below the steaming tank, a concave cavity which is concave upwards is arranged at the bottom of the steaming tank, and the heater is located under the concave cavity.
Preferably: a base is arranged below the heater, a heating seat is arranged at the top of the base, a fermentation tank is placed at the top of the heating seat, a mounting frame is fixed on the outer wall of the top of the base, a buckling motor is fixed on the outer wall of one side of the mounting frame, the output end of the buckling motor is rotatably connected with a rotating frame, a fixing clamping seat is fixed at one end of the rotating frame, and the steaming tank is clamped inside the fixing clamping seat; the outer wall of one side of the mounting frame is provided with an annular guide rod through a fixing frame, and the rotating frame slides on the outer wall of the annular guide rod; the steaming tank is matched with the fermentation tank in position, a feeding port is formed in the outer wall of one side of the fermentation tank, and the top of the feeding port is connected with a sealing cover through threads; the outer wall of the circumference of the top of the steaming tank is provided with a first annular plate, the outer wall of the top of the first annular plate is bonded with an annular sealing gasket, the outer wall of the top of the fermentation tank is provided with a second annular plate matched with the first annular plate, and the outer wall of one side of the mounting frame is fixed with a timer.
Further: the outer wall of one side of the steaming tank is provided with an oblique guide pipe, one end of the oblique guide pipe extends downwards towards the direction far away from the steaming tank, an annular groove is formed in the outer wall of the circumference of the oblique guide pipe, an annular thread cover is connected in the annular groove in a sliding mode, a connecting cover is installed on the inner wall of one end of the annular thread cover through threads in a detachable mode, a fan is installed in the connecting cover through a support, the outer wall of one side of the fermentation tank is provided with an communicating joint, and the same communicating pipe is installed between the connecting cover and the communicating joint.
Further preferably: the fermentation tank is internally provided with a stirring mechanism, the stirring mechanism comprises a stirring motor and a stirring main shaft, the bottom of the fermentation tank is provided with a motor chamber, the stirring motor is arranged on the inner wall of the motor chamber through screws, the stirring main shaft is rotationally connected to the output end of the stirring motor, the outer wall of the circumference of the stirring main shaft is provided with arc-shaped stirring rods which are uniformly distributed, and the arc-shaped stirring rods are of a cyclone-shaped structure; the arc-shaped stirring rod is sleeved with an arc-shaped air bag on the outer wall of the circumference, and an air valve is arranged on one side of the arc-shaped air bag.
As a preferable aspect of the present invention: the fermentation cylinder circumference inner wall equidistance is provided with the charge door, and the charge door top is the inclined plane structure, roll connection has the spin in the charge door, is connected with same stretch cord between spin one side outer wall and the arc stirring rod one end.
Further preferred as the invention: evenly distributed's elasticity pole is installed to fermentation cylinder circumference inner wall, the position and the stretch cord adaptation of elasticity pole, be provided with the promotion impeller on stirring main shaft circumference outer wall, promote the impeller and rotate in motor room top outer wall.
Further preferred as the invention: the arc-shaped stirring rod is characterized in that the outer wall of the arc-shaped stirring rod is integrally provided with auxiliary stirring rods which are uniformly distributed, each auxiliary stirring rod is of an arc-shaped structure, and one end of each auxiliary stirring rod is fixedly provided with a stirring ball.
The suaeda glauca seed wine comprises the following components in parts by weight: 60-80 parts of main materials, 25-40 parts of auxiliary materials, 0.2-0.6 part of fermentation materials and the balance of water, wherein the main materials are one or a mixture of sorghum, rice, wheat, corn, sticky rice and barley, the auxiliary materials are suaeda glauca seeds and suaeda glauca, and the fermentation materials are small yeast and large yeast.
As a still further scheme of the invention: in the auxiliary materials, the suaeda seeds account for 15-25 parts, the suaeda grass accounts for 10-15 parts, and the suaeda grass is green suaeda or red suaeda.
On the basis of the scheme: the processing technology of the suaeda glauca seed wine comprises the following steps:
s1: removing all raw materials and cleaning for later use;
s2: putting the main material and the auxiliary material into a steaming tank, adding water to a proper position, and installing a sealing cover;
s3: controlling the heater to work, and heating the steaming tank;
s4: controlling a rotating motor to work, rotating a lifting inclined plate, intermittently lifting the main material and the auxiliary material until the skin of the suaeda glauca seeds cracks, and finishing steaming;
s5: opening the sealing cover, controlling the buckling motor to work, and buckling the steaming tank with the fermentation tank to enable the materials in the steaming tank to fall into the fermentation tank;
s6: adding water again to a proper position from the feeding port to rapidly cool the materials to reach a temperature at which microorganisms grow properly, wherein the cooling temperature is controlled to be 25-35 ℃;
s7: adding a fermentation material, installing a sealing cover, and confirming that the fermentation tank is sealed;
s8: controlling a stirring motor to work, and stirring the materials in the fermentation tank for 10-15 min;
s9: fermenting and brewing for 25-35 days;
s10: and cooling the wine after steaming the wine to obtain the suaeda glauca seed wine.
It is further preferable on the basis of the foregoing scheme that: an application of suaeda glauca in brewing wine.
The invention has the beneficial effects that:
1. according to the invention, by arranging the lifting inclined plate and the arc-shaped deflector rod, water and materials can be added into the steaming tank firstly during steaming, the materials are limited at the top of the filter plate by the filter plate, the heater is controlled to work to heat the bottom of the steaming tank, in the steaming process, the rotating motor is controlled to work to drive the lifting inclined plate outside the rotating cover to rotate, so that the materials on the top surface of the filter plate are scooped up, the lifting inclined plate supports the materials to intersect with the arc-shaped deflector rod in the rotating process, the arc-shaped deflector rod slides and penetrates through the arc-shaped groove, so that the materials are pushed down from the lifting inclined plate, and the steps are repeated, so that the materials are continuously lifted and fall down, the materials can be heated more uniformly and fully, and the steaming effect and efficiency are improved; in addition, rotate the main shaft pivoted and drive the cylinder and rotate, and then periodic extrusion arc is protruding, makes annular gasbag deformation, and then makes gas pocket department produce the air current to increase the interior gas flow velocity of steaming jar, further promoted the steaming effect.
2. Through setting up sunken chamber, can enlarge the heated area who evaporates the tank bottoms portion to promote and evaporate efficiency, promoted the reliability.
3. Through setting up rotating turret and fermentation cylinder isotructure, the user can demolish the sealed cowling after steaming to control lock motor work drives the rotating turret and rotates, will steam jar direct lock in the fermentation tank top, make in the jar material of steaming pours into the fermentation tank, thereby carry out the brewing work, and is simple convenient, and the practicality is strong.
4. Through setting up annular packing pad, can be when steaming a jar lock on the fermentation cylinder, first annular slab is close to the second annular slab, and then makes annular packing pad elastic deformation to the leakproofness between guarantee steaming a jar and the fermentation cylinder has promoted the reliability.
5. Through setting up slant pipe, connection cover and communicating pipe isotructure, can be at the system in-process that evaporates, control fan work will evaporate in the jar steam carry to the fermentation cylinder in, heat the heat preservation to the fermentation cylinder, promoted the practicality.
6. Through setting up stirring main shaft, arc stirring rod isotructure, can drive through stirring motor work and stir the epaxial arc stirring rod of main shaft and stir the operation to make suaeda salsa seed more abundant mix with water, promoted the brew effect.
7. By arranging the arc-shaped air bag, the volume of the arc-shaped air bag can be controlled in a mode of inflating the arc-shaped air bag, so that the stirring range is changed, and the practicability is improved; through setting up spin and stretch cord, extended the stirring scope, and the shape of adaptation fermentation cylinder inner wall has more promoted the reliability.
8. Through setting up the elastic rod, can utilize the elastic rod to carry out certain blockking to the stretch cord when stirring the main shaft and rotate, along with stirring the main shaft and continuously rotating, the deformation of different degrees all takes place for elastic rod and stretch cord, breaks away from each other until elastic rod and stretch cord, and at this moment, the elastic rod makes the flow of the interior liquid of fermentation cylinder with the mode of vibration, has promoted the stirring effect.
9. Through setting up the promotion impeller, can follow the rotation based on the rotation of stirring the main shaft, and then raise sedimentary material, promote mixed effect.
10. Through setting up supplementary stirring rod and stirring ball, can utilize supplementary stirring rod to carry out supplementary stirring when the arc stirring rod stirs, increased the stirring scope to the brew effect has been promoted.
Drawings
FIG. 1 is a schematic structural diagram of the whole processing device for Suaeda glauca seed wine according to the present invention;
FIG. 2 is a schematic structural diagram of the back of a processing device for Suaeda glauca bge seed wine provided by the invention;
FIG. 3 is a schematic structural diagram of a top view of a processing device for Suaeda salsa seed wine according to the present invention;
FIG. 4 is a schematic structural diagram of a processing device of suaeda glauca bunge seed wine, which is provided by the invention, with a split structure of a steaming tank and a connecting cover;
FIG. 5 is a schematic structural diagram of a sectional view of a steaming tank of a processing device for Suaeda salsa seed wine provided by the invention;
FIG. 6 is a schematic structural view of a sectional view of a rotating cover of a processing device for Suaeda salsa seed wine provided by the invention;
FIG. 7 is a schematic structural diagram of a fermentation tank of a processing device for Suaeda salsa seed wine according to the present invention;
FIG. 8 is a schematic structural diagram of a stirring mechanism of a suaeda glauca seed wine processing device according to the present invention;
FIG. 9 is a schematic view showing the structure of the stirring mechanism of the apparatus for processing suaeda salsa seed wine according to embodiment 3 of the present invention;
FIG. 10 is a comparative graph of the Suaeda salsa seed wine prepared by the present invention, which is evaluated during brewing using red Suaeda salsa and green Suaeda salsa;
FIG. 11 is a graph showing the relationship between the amount of Suaeda glauca seeds added to a Suaeda glauca seed wine and the efficacy of the product according to the present invention;
FIG. 12 is a graph showing the relationship between the temperature value of the cooling temperature at the step S6 in the process for producing suaeda salsa seed wine according to the present invention and the product
FIG. 13 is a comparative graph showing the evaluation of the apparatus of examples 2 and 3 in brewing in the process for producing a suaeda glauca seed wine according to the present invention.
In the figure: 1 steaming tank, 2 fixed clamping seat, 3 annular sealing gasket, 4 sealing cover, 5 timer, 6 mounting rack, 7 annular guide rod, 8 sealing cover, 9 charging opening, 10 communicating pipe, 11 fermentation tank, 12 communicating joint, 13 heating seat, 14 base, 15 heater, 16 buckling motor, 17 second annular plate, 18 connecting cover, 19 rotating frame, 20 fixed frame, 21 first annular plate, 22 oblique conduit, 23 annular groove, 24 annular thread cover, 25 fan, 26 rotating cover, 27 arc groove, 28 lifting inclined plate, 29 concave cavity, 30 rotating motor, 31 filter plate, 32 arc deflector rod, 33 mounting column, 34 annular air bag, 35 roller, 36 arc bulge, 37 air hole, 38 through hole, 39 linkage frame, 40 rotating main shaft, 41 motor cover, 42 elastic rod, 43 stirring main shaft, 44 stirring motor, 45 lifting impeller, 46 arc air bag, 47 rolling ball, 48 elastic rope, 49 arc stirring rod, 50 stirring ball, 51 auxiliary stirring rod.
Detailed Description
The technical solution of the present patent will be further described in detail with reference to the following embodiments.
Reference will now be made in detail to embodiments of the present patent, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the drawings are exemplary only for the purpose of explaining the present patent and are not to be construed as limiting the present patent.
In the description of this patent, it is to be understood that the terms "center," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," and the like are used in the orientations and positional relationships indicated in the drawings for the convenience of describing the patent and for the simplicity of description, and are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the patent.
In the description of this patent, it is noted that unless otherwise specifically stated or limited, the terms "mounted," "connected," and "disposed" are to be construed broadly and can include, for example, fixedly connected, disposed, detachably connected, disposed, or integrally connected and disposed. The specific meaning of the above terms in this patent may be understood by those of ordinary skill in the art as appropriate.
Example 1:
a processing device for Suaeda glauca seed wine is shown in figures 1-8 and comprises a steaming tank 1, wherein a filter plate 31 is fixed on the circumferential inner wall of the steaming tank 1 through screws, a motor cover 41 is arranged on the outer wall of the bottom of the filter plate 31, a rotating motor 30 is fixed in the motor cover 41 through screws, the output end of the rotating motor 30 is rotatably connected with a rotating main shaft 40, the top end of the rotating main shaft 40 is fixed with a rotating cover 26 through screws, through holes 38 which are uniformly distributed are formed in the circumferential outer wall of the rotating cover 26, a lifting inclined plate 28 is integrally arranged on the circumferential outer wall of the rotating cover 26, an arc-shaped groove 27 is formed in the outer wall of the top of the lifting inclined plate 28, a mounting column 33 is fixed on the inner wall of one side of the steaming tank 1 through screws, and an arc-shaped deflector rod 32 matched with the arc-shaped groove 27 is integrally arranged on the outer wall of one side of the mounting column 33; an annular air bag 34 is fixed on the outer wall of the top of the filter plate 31, the annular air bag 34 is located on the inner side of the rotating cover 26, air holes 37 which are uniformly distributed are formed in the outer wall of the circumference of the annular air bag 34, an arc-shaped protrusion 36 is integrally arranged on one side, close to a rotating main shaft 40, of the annular air bag 34, a linkage frame 39 is fixed on the outer wall of the circumference of the rotating main shaft 40 through screws, a rotary drum 35 is rotatably connected to the outer wall of the linkage frame 39, and the rotary drum 35 is matched with the arc-shaped protrusion 36 in position; the outer wall of the top of the steaming tank 1 is connected with a sealing cover 4 through threads, and the sealing cover 4 is provided with a vent hole; a heater 15 is arranged below the steaming tank 1; by arranging the lifting inclined plate 28 and the arc-shaped deflector rod 32, water and materials can be added into the steaming tank 1 firstly during steaming, the materials are limited at the top of the filter plate 31 by the filter plate 31, the heater 15 is controlled to work to heat the bottom of the steaming tank 1, in the steaming process, the rotating motor 30 is controlled to work to drive the lifting inclined plate 28 on the outer side of the rotating cover 26 to rotate, so that the materials on the top surface of the filter plate 31 are scooped up, the lifting inclined plate 28 supports the materials to intersect with the arc-shaped deflector rod 32 in the rotating process, the arc-shaped deflector rod 32 slides and penetrates through the arc-shaped groove 27, so that the materials are pushed down from the lifting inclined plate 28, the operation is repeated, the materials are continuously lifted and fallen down, the materials can be heated more uniformly and fully, and the steaming effect and efficiency are improved; in addition, the rotating main shaft 40 rotates and simultaneously drives the roller 35 to rotate, so as to periodically extrude the arc-shaped protrusions 36, so that the annular air bag 34 is deformed, and further the air holes 37 generate air flow, so that the flowing speed of the air in the steaming tank 1 is increased, and the steaming effect is further improved.
In order to improve the steaming effect; as shown in fig. 5 and 6, a concave cavity 29 which is concave upwards is arranged at the bottom of the steaming tank 1, and the heater 15 is positioned right below the concave cavity 29; through setting up sunken chamber 29, can enlarge the heated area of steaming tank 1 bottom to steam efficiency has been promoted, the reliability has been promoted.
To facilitate brewing after steaming; as shown in fig. 1-4, a base 14 is arranged below the heater 15, a heating base 13 is arranged on the top of the base 14, a fermentation tank 11 is placed on the top of the heating base 13, a mounting frame 6 is fixed on the outer wall of the top of the base 14 through screws, a buckling motor 16 is fixed on the outer wall of one side of the mounting frame 6 through screws, the output end of the buckling motor 16 is rotatably connected with a rotating frame 19, a fixing clamping seat 2 is fixed on one end of the rotating frame 19 through screws, and the steaming tank 1 is clamped inside the fixing clamping seat 2; the outer wall of one side of the mounting rack 6 is provided with an annular guide rod 7 through a fixing rack 20, and the rotating rack 19 slides on the outer wall of the annular guide rod 7; the steaming tank 1 is matched with the fermentation tank 11 in position, a feeding port 9 is formed in the outer wall of one side of the fermentation tank 11, and the top of the feeding port 9 is connected with a sealing cover 8 through threads; through setting up rotating turret 19 and fermentation cylinder 11 isotructures, the user can demolish sealed cowling 4 after steaming to 16 work of control lock motor drive rotating turret 19 rotates, will evaporate 1 direct locks of system jar in 11 tops of fermentation cylinder, make evaporate in 1 interior material of jar pours fermentation cylinder 11 into, thereby carry out the brew work, and is simple convenient, and the practicality is strong.
In order to improve reliability; as shown in fig. 1 and 4, a first annular plate 21 is integrally arranged on the outer wall of the circumference of the top of the steaming tank 1, an annular sealing gasket 3 is bonded on the outer wall of the top of the first annular plate 21, a second annular plate 17 matched with the first annular plate 21 is integrally arranged on the outer wall of the top of the fermentation tank 11, and a timer 5 is fixed on the outer wall of one side of the mounting frame 6 through screws; through setting up annular seal pad 3, can be when steaming 1 lock of jar on fermentation cylinder 11, first annular plate 21 is close to second annular plate 17, and then makes annular seal pad 3 elastic deformation to the leakproofness between guarantee steaming 1 jar and the fermentation cylinder 11 has promoted the reliability.
In order to fully utilize the heat of the steam in the steaming tank 1; as shown in fig. 1-4, an inclined conduit 22 is integrally arranged on the outer wall of one side of the steaming tank 1, one end of the inclined conduit 22 extends downwards in a direction away from the steaming tank 1, an annular groove 23 is formed in the outer wall of the circumference of the inclined conduit 22, an annular thread cover 24 is slidably connected in the annular groove 23, a connecting cover 18 is detachably mounted on the inner wall of one end of the annular thread cover 24 through threads, a fan 25 is mounted in the connecting cover 18 through a support, a communication joint 12 is arranged on the outer wall of one side of the fermentation tank 11, and the same communication pipe 10 is mounted between the connecting cover 18 and the communication joint 12; through setting up slant pipe 22, connecting cover 18 and communicating pipe 10 isotructures, can be at the system in-process that evaporates, control fan 25 work will evaporate steam in the system jar 1 and carry to fermentation cylinder 11 in, heat preservation is heated to fermentation cylinder 11, has promoted the practicality.
This embodiment is when using, can be when steaming, add water and material earlier to steaming jar 1 in, the material is restricted at the filter plate 31 top by filter plate 31, control heater 15 work heats steaming jar 1 bottom, in the steaming process, rotate motor 30 work through control, drive the lifting swash plate 28 that rotates the cover 26 outside and rotate, and then scoop up the material of filter plate 31 top surface, lifting swash plate 28 holds in the palm the material and rotates the in-process, intersect with arc driving lever 32, arc driving lever 32 slides and passes in the arc groove 27, and then push down the material from lifting swash plate 28, so repeatedly, make the material constantly raise and fall, can make its more even abundant being heated, in addition, drive cylinder 35 rotation when rotating main shaft 40 rotates, and then periodic extrusion arc arch 36, make annular gasbag 34 deformation, and then make gas flow in gas pocket 37 department, in order to increase steaming jar 1 internal gas flow velocity, promote the steaming effect, remove cover 4 after steaming, and control lock motor 16 work drive rotating frame 19 and rotate, with steaming jar 1 direct lock in the fermentation tank 11, thereby make the top of steaming jar 11 carry out the lock in the fermentation tank 11 carries out the work of steaming.
Example 2:
a processing device for Suaeda glauca seed wine is shown in figures 7 and 8, and aims to improve brewing effect; the present embodiment is modified from embodiment 1 in the following way: a stirring mechanism is arranged in the fermentation tank 11, the stirring mechanism comprises a stirring motor 44 and a stirring main shaft 43, a motor chamber is arranged at the bottom of the fermentation tank 11, the stirring motor 44 is mounted on the inner wall of the motor chamber through screws, the stirring main shaft 43 is rotatably connected to the output end of the stirring motor 44, arc-shaped stirring rods 49 which are uniformly distributed are integrally arranged on the circumferential outer wall of the stirring main shaft 43, and the arc-shaped stirring rods 49 are of a cyclone-shaped structure; through setting up stirring main shaft 43, arc stirring rod 49 isotructure, can stir the operation through stirring motor 44 work, the arc stirring rod 49 that drives on the stirring main shaft 43 to make suaeda glauca seeds more abundant mix with water, promoted the brew effect.
In order to adjust the stirring range conveniently, as shown in fig. 7 and 8, the arc-shaped stirring rod 49 is sleeved with the arc-shaped air bag 46 on the outer circumferential wall, and an air valve is arranged on one side of the arc-shaped air bag 46; by arranging the arc-shaped air bag 46, the volume of the arc-shaped air bag 46 can be controlled in a mode of inflating the arc-shaped air bag 46, so that the stirring range is changed, and the practicability is improved.
In order to improve the stirring effect; as shown in fig. 7 and 8, the inner wall of the circumference of the fermentation tank 11 is provided with feed inlets 9 at equal intervals, the top surface of the feed inlet 9 is in an inclined plane structure, a rolling ball 47 is connected in the feed inlet 9 in a rolling manner, and the same elastic rope 48 is connected between the outer wall of one side of the rolling ball 47 and one end of an arc-shaped stirring rod 49; by arranging the rolling balls 47 and the elastic ropes 48, the stirring range is expanded, the shape of the inner wall of the fermentation tank 11 is more adapted, and the reliability is improved.
To further enhance the agitation effect; as shown in fig. 7, the elastic rods 42 are uniformly distributed on the inner circumferential wall of the fermentation tank 11, and the positions of the elastic rods 42 are matched with the elastic ropes 48; through setting up elastic rod 42, can utilize elastic rod 42 to carry out certain blockking to stretch cord 48 when stirring main shaft 43 rotates, along with stirring main shaft 43 and continuously rotating, different degree's deformation all takes place for elastic rod 42 and stretch cord 48, breaks away from each other until elastic rod 42 and stretch cord 48, and at this moment, elastic rod 42 makes the flow of liquid in the fermentation cylinder 11 with the mode of vibration, has promoted stirring effect.
In order to facilitate the lifting of the material deposited at the bottom of the fermenter 11; as shown in fig. 7 and 8, a lifting impeller 45 is arranged on the circumferential outer wall of the stirring main shaft 43, and the lifting impeller 45 rotates on the outer wall of the top of the motor chamber; through setting up promotion impeller 45, can follow the rotation based on the rotation of stirring main shaft 43, and then raise the material of deposit, promote mixed effect.
Example 3:
a processing device for Suaeda salsa seed wine is shown in figure 9, and aims to improve the brewing effect; the present embodiment makes the following improvements on the basis of embodiment 2: the outer wall of the arc-shaped stirring rod 49 is integrally provided with auxiliary stirring rods 51 which are uniformly distributed, the auxiliary stirring rods 51 are of arc-shaped structures, and one end of each auxiliary stirring rod 51 is fixed with a stirring ball 50; through setting up supplementary stirring rod 51 and stirring ball 50, can utilize supplementary stirring rod 51 to carry out supplementary stirring in arc stirring rod 49 stirs, increased the stirring scope to the brew effect has been promoted.
Example 4:
a suaeda salsa seed wine comprises the following components by weight: 60-80 parts of main materials, 25-40 parts of auxiliary materials, 0.2-0.6 part of fermentation materials and the balance of water, wherein the main materials are one or a mixture of sorghum, rice, wheat, corn, glutinous rice and barley, the auxiliary materials are suaeda glauca seeds and suaeda glauca, and the fermentation materials are small yeast and large yeast.
Wherein, in the auxiliary materials, the suaeda seeds account for 15 to 25 parts, the suaeda grass accounts for 10 to 15 parts, and the suaeda grass is green suaeda grass or red suaeda grass.
The processing technology of the suaeda glauca seed wine comprises the following steps:
s1: removing all raw materials, and cleaning for later use;
s2: putting the main material and the auxiliary material into a steaming tank 1, adding water to a proper position, and installing a sealing cover 4;
s3: controlling the heater 15 to work, and heating the steaming tank 1;
s4: controlling a rotating motor 30 to work, rotating a lifting inclined plate 28, intermittently lifting the main material and the auxiliary material until the surface of the suaeda glauca seeds cracks, and finishing steaming;
s5: opening the sealing cover 4, controlling the buckling motor 16 to work, buckling the steaming tank 1 with the fermentation tank 11, and enabling the materials in the steaming tank 1 to fall into the fermentation tank 11;
s6: adding water from the feeding port 9 to a proper position again to rapidly cool the materials to a temperature at which microorganisms grow properly, wherein the cooling temperature is controlled to be 25-35 ℃;
s7: adding fermentation materials, installing a sealing cover 8, and confirming that the fermentation tank 11 is sealed;
s8: controlling a stirring motor 44 to work, and stirring the materials in the fermentation tank 11 for 10-15 min;
s9: fermenting and brewing for 25-35 days;
s10: and cooling the wine after steaming the wine to obtain the suaeda glauca seed wine.
Namely the application of the suaeda glauca in wine brewing.
Wherein the addition amount of the suaeda salsa seeds is controlled, the suaeda salsa is red suaeda salsa, and the temperature in the step S6 is controlled at 31 ℃.
Experiment one:
as shown in fig. 10, in order to ensure the efficacy of the suaeda salsa seed wine, the remaining conditions were controlled to be unchanged, red suaeda salsa and green suaeda salsa were respectively used for preparation, and processing was performed for a plurality of times, and the obtained suaeda salsa seed wine was evaluated to obtain the following data:
the common seepweed herb is preferably brewed by the common seepweed herb in the auxiliary materials because the common seepweed herb is rich in the betacyanin, has rich nutritional value and plays an obvious role in adjusting the taste of the common seepweed herb seed wine.
Experiment two:
as shown in fig. 11, in order to ensure the efficacy of the suaeda salsa seed wine, the other conditions were controlled to be unchanged, the addition amount of the suaeda salsa seeds was changed, the processing was performed for a plurality of times, and the obtained suaeda salsa seed wine was evaluated to obtain the following data:
| suaeda glauca seed adding amount | 15 portions of | 17 portions of | 19 portions of | 21 portions of | 23 portions of | 25 portions of |
| Anticancer effect of the product | 72.7 | 80.4 | 86.3 | 89.4 | 89.9 | 90.2 |
| Product with sleep-aiding effect | 69.8 | 76.2 | 81.6 | 85.1 | 84.7 | 82.3 |
From the above, the addition amount of the suaeda glauca seeds has an obvious relationship with the anticancer effect and the sleep aiding effect of the product, when the addition amount of the suaeda glauca seeds is 15-21 parts, the anticancer effect and the sleep aiding effect of the product are in direct proportion to the addition amount of the suaeda glauca seeds, when the addition amount of the suaeda glauca seeds is 21-25 parts, the anticancer effect of the product is not obviously improved, but the sleep aiding effect of the product is reduced to some extent, so that the preferable addition amount of the suaeda glauca seeds is 21 parts.
Experiment three:
as shown in fig. 12, in order to ensure the quality of the suaeda salsa seed wine, the remaining conditions are controlled to be unchanged, the temperature value of the cooling temperature in the step S6 is changed, the processing is performed for a plurality of times, and the obtained suaeda salsa seed wine is evaluated to obtain the following data:
| temperature value of cooling |
25 |
27 |
29 |
31℃ | 33 |
35℃ |
| Product bulk flavor scoring | 76.6 | 84.2 | 89.4 | 90.7 | 83.3 | 72.1 |
| Product overall mouthfeel scoring | 66.7 | 75.4 | 83.3 | 85.9 | 79.1 | 68.2 |
| Linoleic acid content | 49.1 | 51.3 | 52.1 | 52.3 | 48.5 | 42.1 |
As can be seen from the above, in the step S6, the temperature value of the cooling temperature is related to the overall flavor and taste of the product and the content of linoleic acid in the product, when the temperature value of the cooling temperature is 25 to 31 ℃, the overall flavor and taste of the product and the content of linoleic acid in the product are in direct proportion to the addition amount of the suaeda salsa seeds, and when the temperature value of the cooling temperature is 31 to 35 ℃, the overall flavor and taste of the product and the content of linoleic acid in the product are in inverse proportion to the addition amount of the suaeda salsa seeds, so that preferably, the temperature value of the cooling temperature is controlled at 31 ℃.
Experiment four:
as shown in fig. 13, in order to ensure the quality of the suaeda glauca seed wine and to control the remaining conditions to be unchanged, the stirring mechanisms of examples 2 and 3 were respectively adopted to perform multiple processes, and the obtained suaeda glauca seed wine was evaluated to obtain the following data:
from the above, there is a certain correlation between the quality of the product brewed by the apparatuses of examples 2 and 3, wherein the effect of lowering blood pressure and promoting digestion of the suaeda salsa seed wine brewed by the apparatus of example 3 is slightly higher than that of the suaeda salsa seed wine brewed by the apparatus of example 2, and the flavor, sweetness and softness of the product are all significantly improved, therefore, the apparatus of example 3 is preferably used for brewing.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the scope of the present invention, which is defined by the claims and their equivalents, and all changes which come within the meaning and range of equivalency of the art are therefore intended to be embraced therein.
Claims (6)
1. A processing device for suaeda salsa seed wine comprises a steaming tank (1), and is characterized in that a filter plate (31) is fixed on the inner wall of the circumference of the steaming tank (1), a motor cover (41) is arranged on the outer wall of the bottom of the filter plate (31), a rotating motor (30) is fixed in the motor cover (41) through screws, the output end of the rotating motor (30) is rotatably connected with a rotating main shaft (40), a rotating cover (26) is fixed at the top end of the rotating main shaft (40), through holes (38) which are uniformly distributed are formed in the outer wall of the circumference of the rotating cover (26), a lifting inclined plate (28) is arranged on the outer wall of the circumference of the rotating cover (26), an arc-shaped groove (27) is formed in the outer wall of the top of the lifting inclined plate (28), a mounting column (33) is fixed on the inner wall of one side of the steaming tank (1), and an arc-shaped deflector rod (32) which is matched with the arc-shaped groove (27) is arranged on the outer wall of one side of the mounting column (33); an annular air bag (34) is fixed on the outer wall of the top of the filter plate (31), the annular air bag (34) is located on the inner side of the rotating cover (26), air holes (37) which are uniformly distributed are formed in the outer wall of the circumference of the annular air bag (34), an arc-shaped bulge (36) is arranged on one side, close to the rotating main shaft (40), of the annular air bag (34), a linkage frame (39) is fixed on the outer wall of the circumference of the rotating main shaft (40), a roller (35) is rotatably connected to the outer wall of the linkage frame (39), and the position of the roller (35) is matched with the arc-shaped bulge (36); the outer wall of the top of the steaming tank (1) is connected with a sealing cover (4) through threads, and the sealing cover (4) is provided with a vent hole; steaming tank (1) below is provided with heater (15), steaming tank (1) bottom is provided with sunken chamber (29) to the top, and heater (15) are located sunken chamber (29) under.
2. The processing device of the suaeda salsa seed wine as claimed in claim 1, wherein a base (14) is arranged below the heater (15), a heating seat (13) is arranged on the top of the base (14), the fermentation tank (11) is placed on the top of the heating seat (13), a mounting frame (6) is fixed on the outer wall of the top of the base (14), a buckling motor (16) is fixed on the outer wall of one side of the mounting frame (6), a rotating frame (19) is rotatably connected to the output end of the buckling motor (16), a fixed clamping seat (2) is fixed on one end of the rotating frame (19), and the steaming tank (1) is clamped inside the fixed clamping seat (2); the outer wall of one side of the mounting rack (6) is provided with an annular guide rod (7) through a fixing rack (20), and the rotating rack (19) slides on the outer wall of the annular guide rod (7); the steaming tank (1) is matched with the fermentation tank (11) in position, a feeding opening (9) is formed in the outer wall of one side of the fermentation tank (11), and the top of the feeding opening (9) is connected with a sealing cover (8) through threads; evaporate system jar (1) top circumference outer wall and be provided with first annular slab (21), first annular slab (21) top outer wall bonds and has annular sealing pad (3), fermentation cylinder (11) top outer wall is provided with second annular slab (17) with first annular slab (21) adaptation, mounting bracket (6) one side outer wall is fixed with time-recorder (5).
3. The suaeda glauca seed wine is characterized by comprising the following components in parts by weight: 60-80 parts of main materials, 25-40 parts of auxiliary materials, 0.2-0.6 part of fermentation materials and the balance of water, wherein the main materials are one or a mixture of sorghum, rice, wheat, corn, glutinous rice and barley, the auxiliary materials are suaeda glauca seeds and suaeda glauca, and the fermentation materials are small yeast and large yeast.
4. The suaeda salsa seed wine as claimed in claim 3, wherein the auxiliary materials comprise 15-25 parts of suaeda salsa seeds, 10-15 parts of suaeda salsa, and the suaeda salsa is green suaeda salsa or red suaeda salsa.
5. The suaeda salsa seed wine as claimed in claim 4, wherein the processing technology of the suaeda salsa seed wine comprises the following steps:
s1: removing all raw materials, and cleaning for later use;
s2: putting the main material and the auxiliary material into a steaming tank (1), adding water to a proper position, and installing a sealing cover (4);
s3: controlling a heater (15) to work, and heating the steaming tank (1);
s4: controlling a rotating motor (30) to work, rotating a lifting inclined plate (28), intermittently raising the main material and the auxiliary material until the skin of the suaeda glauca seeds cracks, and finishing steaming;
s5: opening the sealing cover (4), controlling the buckling motor (16) to work, buckling the steaming tank (1) with the fermentation tank (11), and enabling the materials in the steaming tank (1) to fall into the fermentation tank (11);
s6: adding water from the feeding port (9) to a proper position again to rapidly cool the materials to a temperature at which microorganisms grow properly, wherein the cooling temperature is controlled to be 25-35 ℃;
s7: adding a fermentation material, installing a sealing cover (8), and confirming that the fermentation tank (11) is sealed;
s8: controlling a stirring motor (44) to work, and stirring the materials in the fermentation tank (11) for 10-15 min;
s9: fermenting and brewing for 25-35 days;
s10: and cooling the wine after steaming the wine to obtain the suaeda glauca seed wine.
6. A suaeda salsa seed wine according to claim 5, characterised in that a suaeda salsa is used for brewing wine.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110830510.1A CN115678707A (en) | 2021-07-22 | 2021-07-22 | Suaeda glauca seed wine and processing device thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110830510.1A CN115678707A (en) | 2021-07-22 | 2021-07-22 | Suaeda glauca seed wine and processing device thereof |
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| CN115678707A true CN115678707A (en) | 2023-02-03 |
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