Constant temperature anaerobic kimchi fermentation device

Abstract

The invention provides a constant-temperature anaerobic pickle fermentation device, relates to the technical field of food processing, and solves the problems that the quality controllability of an existing product is poor and the real-time monitoring on the temperature and the pH (Potential of Hydrogen) value of a fermentation liquor cannot be realized. The constant-temperature anaerobic pickle fermentation device comprises a barrel, wherein the barrel is composed of an outer barrel, an inner barrel and a cover body and is in a sealed structure; the inner barrel is communicated with the outer barrel; the constant-temperature anaerobic pickle fermentation device further comprises a circulating pump and a heat exchanger which are communicated with each other; the circulating pump is communicated with the outer barrel by a liquid outlet pipe; the liquid outlet pipe is provided with a detection opening A; the heat exchanger is communicated with the cover body by a fermentation liquid pipe; the fermentation liquid pipe is provided with a detection opening B; the detection opening A and the detection opening B are used for determining and monitoring the temperature and the pH value of the fermentation liquid to realize the real-time monitoring and fermentation process; meanwhile, the constant-temperature fermentation is realized by adopting a structural design of heat exchange temperature control and fermentation liquid circulating constant temperature. According to the constant-temperature anaerobic pickle fermentation device, the closed constant-temperature anaerobic fermentation is realized and the flavor of traditional pickles is kept; the production of the pickles is industrial and large-scale.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a constant temperature anaerobic kimchi fermentation device. Background technique [0002] Kimchi is a traditional biological food produced by fermentation led by microbial lactic acid bacteria. It is rich in functional flora dominated by lactic acid bacteria. Therefore, kimchi has an elegant flavor and rich nutrition. It can not only satisfy different tastes, but also increase appetite, help digestion, and promote health. At present, most of the industrialized production of traditional kimchi in my country is the large-scale production of kimchi jars, which is only the superposition of the number of kimchi jars. The controllability of product quality is poor, there are many safety hazards, and the fermentation is slow, the production cycle is long, and the degree of automation is low. Determination and monitoring of temperature and pH of fermentation broth. [0003] Ther...

AI Technical Summary

Problems solved by technology

At present, most of the industrialized production of traditional kimchi in my country is the large-scale production of kimchi jars, which is only the superposition of the number of kimchi jars. The controllability of product quality is poor, there are many safety hazards, and the fermentation is slow, the production cycle is long, and the degree of automation is low. Determination and monitoring of temperature and pH value of fermentation broth

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