Preparation system, composition proportion and preparation process of probiotic bio-fermented food

Abstract

The invention discloses a preparation system of probiotic bio-fermented food. The preparation system comprises a vertical fermentation tank and a gas supply device. A fermenting chamber is formed in the fermentation tank, and a stirring device is arranged in the fermenting chamber. The gas outlet end of the gas supply device is communicated with the bottom of the fermentation chamber through a gassupply pipe. A pressure relief port is mounted at the top of the fermentation tank, and the gas inlet end of the pressure relief port is communicated with the top of the fermentation chamber. The preparation system has the advantages that the structure is simple; raw stock in the fermentation chamber is heated by the temperature of bubbles and the condensation and heat release effects of part ofwater vapor to be kept at a constant temperature during fermentation; the water vapor in the bubbles is not pure, the condensation and heat release process of the bubbles is relatively moderate, and accordingly, the defect that the condensation and heat release process of pure water vapor is strong enough to kill probiotics is overcome; the bubbles contain air, oxygen in the air is fully dissolvedin the fermented raw stock to be provided to aerobic microorganisms, and accordingly, fermentation is promoted.

Description

technical field [0001] The invention belongs to the field of probiotic fermentation. Background technique [0002] In the field of fermentation, a constant temperature state in the fermenter can be maintained by continuously injecting higher-temperature water vapor into the fermentation chamber; since water vapor will condense when it encounters a low-temperature object, a large amount of heat will be released during the condensation process , the injection of pure high-temperature water vapor into the fermentation chamber will easily cause the local temperature to rise too fast and damage the probiotics; at the same time, the oxygen required by aerobic microorganisms must be continuously injected during the fermentation process. The traditional method is often to inject air and water vapor separately. form, resulting in a complex pipeline situation. Contents of the invention [0003] Purpose of the invention: In order to overcome the deficiencies in the prior art, the pr...

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Problems solved by technology

[0002] In the field of fermentation, a constant temperature state in the fermenter can be maintained by continuously injecting higher-temperature water vapor into the fermentation chamber; since water vapor will condense when it encounters a low-temperature object, a large amount of heat will be released during the condensation process , the injection of pure high-temperature water vapor into the fermentation chamber will easily cause the local temperature to rise too fast and damage the probiotics; at the same time, the oxygen required by aerobic microorganisms must be continuously injected during the fermentation process. The traditional method is often to inject air and water vapor separately. form, resulting in complex piping

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