Packing tower type continuous surface fermentation apparatus and implementation method thereof

Abstract

The invention discloses a packing tower type continuous surface fermentation device which comprises a packing tower, a filler material, a plurality of partition boards, an air inlet, an air outlet, a blower, a first recirculation pump, a second recirculation pump, a feed valve, a discharging valve, an outlet valve, an inlet valve, an on-line acidity detecting instrument and a collecting tank. The invention further provides an implementation method of the packing tower type continuous surface fermentation device. According to the invention, the problems of difficulty in protecting the integrity of bacterial fibrous membrane, large occupied area, long fermentation time, high labor intensity, incapability of carrying out favorable fermentation parameter control and continuous automatic production and the like in the conventional surface fermentation technology, and is characterized in that the structure is simple, the operation is easy, the production period is short, the product quality is excellent, raw material supply is convenient, the bacterial fibrous membrane can be kept perfectly, and fermentation liquor is in effective contact with the bacterial fibrous membrane.

Description

technical field [0001] The invention relates to food fermentation equipment and technology, in particular to a packing tower type continuous surface fermentation device and its realization method. Background technique [0002] Existing literature shows that in the production of rice vinegar by surface fermentation, Acetobacter xylinum can be immobilized in large quantities on the self-produced bacterial fiber membrane. Destruction will lead to a sharp decrease in acid production capacity. The liquid vinegar brewing process can generally be divided into deep liquid fermentation and surface static fermentation. The deep liquid state cannot produce rice vinegar with Acetobacter xylinum, and the fermentation power consumption is large, and the equipment is complicated, so it is not suitable for the fermentation of surface fermentation bacteria; The surface fermentation of rice vinegar is produced in fermentation tanks or fermentation tanks. During the production process, operat...

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Problems solved by technology

[0002] Existing literature shows that in the production of rice vinegar by surface fermentation, Acetobacter xylinum can be immobilized in large quantities on the self-produced bacterial fiber membrane. damage, it will lead to a sharp decrease in acid production capacity

The liquid vinegar brewing process can generally be divided into deep liquid fermentation and surface static fermentation. The deep liquid state cannot produce rice vinegar with Acetobacter xylinum, and the fermentation power consumption is large, and the equipment is complicated, so it is not suitable for the fermentation of surface fermentation bacteria; The surface fermentation of rice vinegar is produced in fermentation tanks or fermentation tanks. During the production process, operations such as feeding and stirring can easily cause the bacterial fiber membrane to break or settle, and cannot support the operation of feeding materials, resulting in low acidity and large floor space. Long time, high labor intensity, unable to carry out good fermentation parameter control and continuous automatic production

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