A pot-type bran koji culture system that precisely controls the bran koji culture process

Abstract

The invention discloses a pot-type mouldy bran culture system capable of controlling mouldy bran culture process precisely. The pot-type mouldy bran culture system structurally comprises a fan, a closed mouldy bran culture apparatus and a heat exchanger which are connected through a circulating blast pipe to form a closed loop. A gas inlet and an exhaust port are respectively arranged in the circulating blast pipe close to an air inlet end and an air outlet end of the fan. By the gas inlet, oxygen consumed during the mouldy bran culture process is supplemented and secondary cooling is achieved; the exhaust port is used for balancing air pressure of the whole closed loop. The heat exchanger is used for preheating mouldy bran culture media in the initial stage of microbial fermentation production, realizing primary cooling of circulating air, exchanging fermentation heat generated during microbial fermentation production, and moisturizing air around the gas inlet by means of condensed water spray to achieve control of temperature and humidity during mouldy bran culture. The pot-type mouldy bran culture system is designed on the basis of heating rules during mouldy bran culture. Mouldy bran cultured by the pot-type mouldy bran culture system grows well, is fragrant greatly and has high diastatic power which is two to three times of that of mouldy bran produced by traditional technology.

Description

technical field [0001] The invention relates to an incubator for preparing wine bran koji, in particular to a pot-type culture system for precisely controlling the culture process of wine bran koji enzyme preparation. Background technique [0002] The use of bran koji in the brewing process of liquor is a major reform in the history of liquor development. Bran koji has strong liquefaction and saccharification power. The use of bran koji in the brewing process of liquor can increase the starch utilization rate of brewing raw materials by 10-20%, and greatly increase the yield of liquor. Therefore, bran koji is widely used in the brewing process of liquor. [0003] Bran koji refers to the use of pure microbial strains, using bran as raw material and artificially controlling the temperature and humidity. Traditional bran koji production methods mainly include: box koji making, curtain koji making, and ventilated koji making. Essentially, they all complete the process of grad...

AI Technical Summary

Problems solved by technology

However, there are three obvious defects in the application of disc koji making

One is that the problem of mycelial growth inhibition caused by the easy loss of material moisture has not been fundamentally solved, and the quality of the prepared wine bran koji is slightly better than that of the traditional ventilated koji making process

The second is that the manufacturing cost of the disc koji making machine is expensive

The third is that the disc-type koji making machine cannot accurately control the temperature and humidity of the bran koji and the temperature difference between the upper and lower layers of the material during the cultivation process, and it is difficult to cultivate uniform high-quality bran koji

Due to the above reasons, the disc-type koji making machine has not been widely used in the production of bran koji

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