Enclosed solid state fermentation bioreactor

Abstract

The invention discloses an enclosed solid state fermentation bioreactor. The bioreactor comprises a solid state fermenter, an air inlet system, a humidification system and a tail gas detection and collection system. The solid state fermenter is a sealed container, and a central shaft of the fermenter is provided with a reverse double spiral stirring paddle which allows materials to carry out bidirectional movement, so an adhesion problem which appears in stirring solid materials can be solved and a mixing effect can be enhanced. A top tail gas outlet of the fermenter is connected with an evacuation tube and a CO2 collector, and a fermentation process and a fermentation state are displayed through detecting the CO2 content. A jacket is arranged on the outside the fermenter, a bypass is arranged on a humidifier, and the fermentation bed temperature can be automatically adjusted through feeding back information to a control system by a thermocouple which is on an upper part of the fermenter to adjust solenoid valves of jacket cooling water and the humidifier bypass. The humidifier temperature and periods and times of stirring and spraying can be preset according to material fermentation characteristics. A bed overtemperature problem, which appears in a fermentation peak period and is most difficult to solve in solid fermentation processes, can be solved by removing heat of fermentation through a plurality of modes such as jacket cooling water adjusting, cold air accessing, atomized water spraying, material stirring and the like.

Description

technical field [0001] The invention relates to a systematic solid-state fermentation device, in particular to a closed solid-state fermentation reaction device. Background technique [0002] In recent years, due to the unique advantages of water saving, energy saving, and less emissions, solid-state fermentation is a clean production technology and has gradually attracted the attention of countries all over the world. However, compared with liquid-state fermentation research, solid-state fermentation lacks effective research on mass transfer and heat transfer, and it is difficult to achieve large-scale industrial production. At present, soy sauce koji making still mainly adopts the bamboo plaque method, which has a low degree of mechanization, high labor intensity, and can not achieve aseptic operation, especially when encountering Huangmeitian, which is easy to be infected with bacteria. Therefore be badly in need of a kind of mechanization intensity height, the equipment...

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Problems solved by technology

Now there are some brewing equipment, but these equipment are expensive and difficult to promote on a large scale

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