Soybean sauce starter propagation device capable of recycling respiratory heat

Abstract

The invention discloses a soybean sauce starter propagation device capable of recycling respiratory heat. The soybean sauce starter propagation device comprises a starter tank as well as a thermotank, an air energy heat pump and a hot water storage tank, wherein an air inlet tube and an exhaust tube are arranged on the starter tank; a fan for accelerating air flowing is arranged on the air inlet tube; the thermotank is used for raising the temperature of hot or cold air flowing through the thermotank or used for subsequently conveying the heated air into the starter tank through the air inlet tube through a heat exchanger arranged inside the thermotank; the air energy heat pump is connected with the heat exchanger arranged inside the thermotank; the hot water storage tank is used for receiving hot water produced through the air energy heat pump; the thermotank is arranged at the middle section of the air inlet tube and is positioned between the starter tank and the fan; the hot water storage tank is connected with the air energy heat pump through a communication pipeline; water circulation is formed between the air energy heat pump and the heat exchanger through the communication pipeline. The soybean sauce starter propagation device is used for recycling and utilizing biologic respiratory heat generated in the starter propagation process, the temperature of a starter material can be adjusted, and the purposes of energy conservation and consumption reduction are achieved. The soybean sauce starter propagation device is a precedent for recycling and utilizing the biologic respiratory heat generated from soybean sauce starter propagation by using the air energy heat pump at home and abroad.

Description

technical field [0001] The invention relates to a heat recovery device, in particular to a koji making device capable of recovering the breath heat produced in the process of brewing soy sauce and making koji. Background technique [0002] Soy sauce koji making is an important part of soy sauce brewing. It is the process of inoculating the aerobic microorganism Aspergillus oryzae on the raw materials for soy sauce production and cultivating it in the culture bed (koji pool) in the koji room for about 2 days. During this process, microorganisms grow and reproduce in large numbers, producing a large number of hydrolytic enzymes, which prepare for the next step of decomposition and fermentation to produce soy sauce. During the process of making koji, due to the massive growth and reproduction of Aspergillus oryzae, a large amount of biological respiration heat will be generated, and this heat must be removed in time to maintain the vigorous growth of microorganisms, otherwise i...

AI Technical Summary

Problems solved by technology

If the breath heat in the koji making process can be recovered and stored, it can be used in the heat preservation in the early stage of koji making or other processes that require heating of materials in soy sauce m

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