Laminate film-forming aerobic fermentation tank and fermentation method thereof

Abstract

The invention discloses a laminate film-forming aerobic fermentation tank, which comprises a tank body, a top cover, a laminate, a baffle plate, a baffle plate with a hole at bottom, an overflowing plate, a flow guide tube, a feeding tube, an exhaust tube, an air inlet tube, an air exhaust tube, an air supply system, a feed pump and an on-line acidity detection apparatus. The invention also discloses a fermentation method of the laminate film-forming aerobic fermentation tank. In the invention, the technical problems of large floor area, low fermentation efficiency, noncontinuous production, difficult fermentation condition control, instable product quality and poor product flavor of the prior air are solved. The fermentation tank and the fermentation method have the characteristics of ensuring the integrity of bacterial membrane in fermentation liquor, increasing dissolved oxygen, retaining high product flavor, along with small floor area, high yield, short fermentation period, continuous production, stable equipment operation, stable and controllable quality, convenience for cleaning and the like.

Description

technical field [0001] The invention relates to the field of aerobic fermentation devices, in particular to a layered film-forming continuous aerobic fermentation tank and a fermentation method thereof. Background technique [0002] Microbial aerobic fermentation mainly includes surface static fermentation and deep liquid fermentation. During the fermentation process, some microorganisms can form a layer of biofilm on the surface of the fermentation broth, and the biofilm has an important impact on the quality of fermented products. For example, in the fermentation process of traditional white rice vinegar, biofilm plays an important role in the formation of product flavor substances. At present, the traditional preparation methods of white rice vinegar include the surface static fermentation method and the deep liquid fermentation method. The two methods have their own shortcomings: 1. The existing acetic acid fermentation device on the surface of the ceramic tank can main...

AI Technical Summary

Problems solved by technology

At present, the traditional methods of preparing white rice vinegar include static fermentation on the surface of the tile vat and deep liquid fermentation. Both methods have their own disadvantages: ①. The existing acetic acid fermentation device on the surface of the tile vat can maintain the integrity of the bacterial film on the fermentation liquid surface and good flavor quality, but at the same time, it also has the disadvantages of large area, low fermentation efficiency, continuous production, difficult control of fermentation conditions, and unstable product quality.

②. The submerged liquid fermentation method can be used for continuous production with high efficiency, but the product flavor is poor

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