Temperature regulation system of distiller's koji fermentation room

Abstract

A temperature regulating system for a koji fermentation chamber, comprising a radiator (5) located in the fermentation area at the bottom of the koji fermentation chamber; a heat collector (1) located at the top of the koji fermentation chamber and connected to the outlet of the radiator (5) through pipes; The first fluid inlet is communicated with the outlet of the heat collector (1) through a pipe, and the first fluid outlet is connected with the inlet of the radiator (5) through a heat exchanger (4); located in the radiator (5), heat collector The circulation pump (2) on the circulation pipeline connected with the heat exchanger (1) and the heat exchanger (4). The technical solution provided by the invention can reduce the temperature difference between the upper and lower air in the fermentation room of distiller's yeast without forced circulation of the indoor air, avoiding the influence of forced ventilation on the growth of microbial flora in the fermentation room of distiller's yeast, and can improve the fermentation speed and production efficiency; Reduce the humidity of the air in the koji fermentation room, so that harmful bacteria such as penicillium are not easy to breed in the koji fermentation room.

Description

technical field [0001] The invention relates to the technical field of temperature adjustment and control of a distiller's yeast fermentation chamber, in particular to a temperature adjustment system for a distiller's yeast fermentation chamber. Background technique [0002] The traditional distiller’s koji fermentation room is generally a one-story house structure or a private house due to factors such as the limited conditions at that time and the level of productivity. The mode of folk dwelling, its production scale is small, and production environment is relatively poor, also can only produce in season simultaneously, and the production amount of koji medicine is difficult to guarantee. The modern distiller's yeast fermentation room imitates the roof of a bungalow in structure, that is, a herringbone ceiling is built indoors. Because the floors are sealed, water vapor cannot be drained from the top. The roof is prone to water droplets, the roof and walls are very damp, ...

AI Technical Summary

Problems solved by technology

Therefore, there has been no way to achieve a small temperature difference between the upper and lower sides of the distiller's koji fermentation room.

Its disadvantages are: because the fermentation area located on the ground has a low temperature, the fermentation process is slow, the production efficiency is low, and the production scale is small, many of them can only be produced in the hot season, the production volume cannot increase, and the rate of high-quality products is low; Large, poor production environment, manifested in the difficulty in entering the room with bent embryos, a certain amount of dew on the roof and walls, easy to breed harmful bacteria such as penicillium

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