Probiotic bio-fermented food preparation system, component ratio and preparation process

Abstract

The invention discloses a probiotic biologically fermented food preparation system, which comprises a vertical fermentation tank and an air supply device; a fermentation chamber is arranged in the tank of the fermentation tank, and a stirring device is arranged in the fermentation chamber; The gas outlet end of the gas device is connected to the bottom of the fermentation chamber through an air supply pipe; a pressure relief port is installed on the top of the fermentation tank, and the air inlet end of the pressure relief port is connected to the top of the fermentation chamber; the structure of the present invention is simple and can be used The temperature of the air bubbles and the condensation and exothermic effect of part of the water vapor heat the puree in the fermentation chamber, so that the puree in the fermentation chamber maintains a constant temperature during the fermentation process. Because the air bubbles are not pure water vapor, the air bubbles condense The exothermic process is relatively mild, avoiding the disadvantages of excessively strong condensation of pure water vapor and killing probiotics. At the same time, the air bubbles contain air, and the oxygen in the air is fully dissolved in the fermentation stock solution, providing oxygen for aerobic microorganisms and promoting fermentation. .

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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