Peristaltic fermentor for soy sauce by solid state fermentation

Abstract

The invention discloses a peristaltic fermentor for soy sauce by solid state fermentation, which is technically characterized in that the outer side of the peristaltic fermentor is provided with a rigid wall, a series of vibration arms are fixed on the rigid wall, the inner side of the peristaltic fermentor is provided with a flexible wall which generates creeping effect under the action of the vibration arms to rub solid reactants periodically; the bottom of the fermentor is provided with two high-pressure air bags which can impose axial periodic force alternately on the reactants; and a spiral heat exchange pipeline and a heat preservation layer are arranged at the outer part of the flexible wall, the bottom of the flexible wall is provided with a filtering membrane used for filtering oil generated by fermentation, and the oil can be transported directly from the bottom of the fermentor to the top of the fermentor via a pump and is sprayed on the solid materials evenly by a spray nozzle fixed on the top of the fermentor. Soy sauce brewed with the fermentor has good quality and fully meets the standard of the first class soy sauce, and compared with the existing solid state fermentation method, the fermentation period of the peristaltic fermentor is shortened by 1 / 3.

Description

technical field [0001] The invention relates to a solid-state fermentation device, mainly referring to a peristaltic fermenter for solid-state fermentation of soy sauce. Background technique [0002] Soy sauce is a traditional fermented condiment in my country with a history of more than 3,000 years. The working people have accumulated rich experience in long-term production practice and created a unique process for brewing soy sauce. However, with the progress of society, people's demand for soy sauce is increasing. The traditional brewing method of soy sauce has backward equipment and fermentation cycles. Shortcomings such as length and labor intensity gradually emerged. Therefore, in order to increase the output of soy sauce to meet the needs of the society, people have transformed the traditional soy sauce brewing method. [0003] At present, according to the different raw materials, fermentation state, and oil residue separation methods, the brewing methods of soy sauc...

AI Technical Summary

Problems solved by technology

[0005] In order to solve the problems of poor mass transfer and heat transfer in the production process of soy sauce prepared by solid-state fermentation, the present invention provides a new type of solid-state peristaltic fermenter, which can not only solve the problem of mass transfer and heat transfer in the fermentation process , but also can control the fermentation temperature, solve the problem of different optimum temperatures of different microorganisms and various enzymes in the multi-strain fermentation process, and improve the flavor of soy sauce

Images