A method and device for controlling temperature and humidity in a koji fermentation workshop

Abstract

The present invention belongs to the technical field of koji fermentation, and specifically is a method and equipment for controlling temperature and humidity in a koji fermentation workshop, comprising a koji-making room and a base, wherein a heater and a water storage tank are installed on the base, a heating pipe is installed inside the koji-making room, the heating pipe and the water storage tank are connected to each other, and an exhaust fan and a circulation fan are installed on the wall of the koji-making room; an atomizer is installed on the base, a delivery pipe is installed on the atomizer, a discharge pipe is installed on the delivery pipe, and a humidification port is installed on the discharge pipe; the present invention has a simple structure, can be automatically controlled, and no manual koji turning is required, so as to ensure that the temperature, humidity and oxidation content in various places in the koji-making workshop are relatively uniform, reduce the influence of the difference in temperature and humidity on the fermentation process of the koji blocks, and at the same time avoid the defects of adjusting humidity by traditional sprinkling and watering methods, ensure uniform humidity in various places in the koji-making room, and avoid excessive local humidity.

Description

Technical Field

[0001] The invention belongs to the technical field of koji fermentation, and specifically relates to a temperature and humidity control method and equipment for a koji fermentation workshop. Background Art

[0002] Chinese liquor is one of the six major distilled liquors in the world. Its most obvious feature that distinguishes it from other distilled liquors (such as whiskey and brandy) is that Chinese liquor uses koji in the brewing process.

[0003] The so-called koji is a fermentation agent mixed with grains during the traditional liquor brewing process. The koji is rich in various microorganisms and their metabolites. The combined action of various microorganisms can transform grains, which are then distilled into liquor. Generally speaking, the koji used is divided into Daqu and Xiaoqu, and of course there is also gluten koji, etc. In terms of traditional liquor brewing technology, the mainstream koji used is Daqu and Xiaoqu.

[0004] During the koji making process, the temperature, humidity, and oxygen content (carbon dioxide concentration) of the upper and lower layers of the koji blocks in the koji making workshop are uneven and have large differences. In order to reduce the impact of the temperature and humidity differences on the fermentation process of the koji blocks and ensure the uniformity of the koji block quality, manual koji turning must be performed during the koji making process. At the same time, because the koji making workshop is relatively closed, the environment is stuffy, humid, and hot, resulting in a poor working environment and high labor intensity when the workers are manually turning the koji.

[0005] At the same time, in the existing koji-making workshop, when adjusting the temperature and carbon dioxide concentration in the koji-making workshop, the humidity in the koji-making workshop also needs to be adjusted. The traditional method is usually to increase the humidity in the koji-making workshop by sprinkling or watering. However, this method can easily lead to the problem of excessive humidity in some parts of the koji-making workshop, and the humidity of the koji blocks in the middle of the stacked koji blocks cannot be well controlled. In addition, during the process of sprinkling or watering, if there are too many bacteria in the water, it is easy to directly cause bacterial contamination of the koji blocks, affecting the progress of the koji-making process and the final quality of the koji blocks. Summary of the invention

[0006] In order to make up for the shortcomings of the prior art, through automatic control, there is no need for manual koji turning, so as to ensure that the temperature, humidity and oxidation content in various places in the koji making workshop are relatively uniform, reduce the impact of the difference in temperature and humidity on the fermentation process of the koji blocks, and at the same time, avoid the defects of traditional sprinkling and watering methods to adjust the humidity, ensure that the humidity in various places in the koji making room is uniform, and avoid excessive local humidity. The present invention proposes a temperature and humidity control method and equipment for a koji fermentation workshop.

[0007] The technical solution adopted by the present invention to solve its technical problem is: the temperature and humidity control equipment of the koji fermentation workshop described in the present invention comprises a koji making room and a base, a heater and a water storage tank are installed on the base, the heater and the water storage tank are connected to each other, a heating pipe is installed inside the koji making room, the heating pipe and the water storage tank are connected to each other, a booster pump is also installed on the base, the booster pump is used to push hot water to flow inside the heater, the water storage tank and the heating pipe, an exhaust fan and a circulation fan are installed on the wall of the koji making room, the exhaust fan exchanges the air in the koji making room with the outside, the circulation fan is used to circulate the air in the koji making room, the exhaust fan and the circulation fan are not on the same wall of the koji making room, and a plurality of exhaust fans and circulation fans are installed;

[0008] An atomizer is installed on the base, and the water source of the atomizer when it is working comes from the hot water in the water tank. A delivery pipe is installed on the atomizer, and a discharge pipe is installed on the delivery pipe. A mounting frame is installed on the wall in the koji making room, and the discharge pipe is fixed in the koji making room through the mounting frame. The discharge pipe does not contact other components in the koji making room. A humidification port is installed on the discharge pipe, and there are a plurality of humidification ports.

[0009] Preferably, an atomizing chamber is provided in the atomizer, the atomizing head in the atomizer is located in the atomizing chamber, the atomizer atomizes water in the atomizing chamber, the delivery pipe is connected to the atomizing chamber, a bracket is installed on the atomizer, a motor is installed on the bracket, the part of the delivery pipe located above the atomizer is in a vertical state, the motor is above the vertical part of the delivery pipe located above the atomizer, the rotating shaft on the motor extends into the delivery pipe, a centrifugal disk is installed on the rotating shaft, the diameter of the centrifugal disk is smaller than the inner diameter of the delivery pipe, the centrifugal disk comprises an upper turntable, a lower turntable and a collecting cover, the upper turntable is located between the lower turntable and the motor, there is a gap between the upper turntable and the lower turntable, the upper turntable and the lower turntable are connected to each other by a connecting column, the collecting cover is installed on the lower turntable, the collecting cover is conical, and the maximum diameter of the collecting cover is less than or equal to the inner diameter of the delivery pipe.

[0010] Preferably, the surfaces of the delivery pipe, the discharge pipe and the humidification port are coated with a hydrophobic layer, the surface of the centrifugal disk is coated with a hydrophobic layer, the hydrophobic layer is a polytetrafluoroethylene coating, and protrusions are evenly arranged on the inner wall of the delivery pipe, and the protrusions are located in the area directly opposite the centrifugal disk.

[0011] Preferably, a push plate is provided on the inner wall of the collecting cover, and the push plate is in a spiral shape, and the push plate pushes the water mist toward the centrifugal disk.

[0012] Preferably, a fixing frame is installed on the inner wall of the humidification port, a connecting shaft is installed on the fixing frame, the end of the connecting shaft extends out of the humidification port, a baffle is installed on the end of the connecting shaft, there is a gap between the baffle and the humidification port, and the diameter of the baffle is greater than or equal to the inner diameter of the humidification port.

[0013] Preferably, a fan blade is installed on the baffle, the fan blade is located on the side of the baffle facing the humidification port, the fan blade is located in the gap between the baffle and the humidification port, the fan blade is freely rotatable relative to the baffle, and the fan blade does not contact the humidification port.

[0014] Preferably, blades are installed on the surface of the baffle, and the blades are generally truncated cone-shaped. The blades are connected to the connecting shaft, and the blades are located on the inner side of the circle formed by the fan blades. The rotation direction of the blades is opposite to the rotation direction of the fan blades, and the projection of the blades on the baffle is located inside the projection of the humidification port on the baffle.

[0015] When the water mist is discharged from the humidification port, due to the blades installed on the baffle and the rotatable installation of the baffle, the water mist will push the baffle to rotate through the blades. Through the rotation of the baffle, the water mist is further dispersed and the water mist is in a disordered state, thereby reducing the speed of the water mist when it is discharged. At the same time, since the rotation direction of the blades is opposite to the rotation direction of the fan blades, when the water mist is discharged through the humidification port, the rotation direction of the fan blades on the baffle is opposite to the direction of the fan blades revolving around the center point of the baffle. Then, through the opposite rotation and revolution directions of the fan blades, the discharged water mist is further and fully dispersed and slowed down, making the water mist state tend to be disordered, so that when the water mist leaves the gap between the baffle and the humidification port, the water mist is dispersed in all directions, so that the water mist is convenient to be entrained and driven by the circulating airflow, and the water mist is convenient to diffuse in the koji-making room, avoiding the relative aggregation of the water mist, which affects the increase of the humidity in the koji-making room.

[0016] Preferably, the temperature and humidity control method for a koji fermentation workshop according to any one of the above items comprises the following steps:

[0017] S1: Start the control device, and use various sensors installed in the koji making room to detect the temperature, humidity and carbon dioxide concentration data in the koji making room in real time, and transmit the data to the controller of the control device;

[0018] S2: Based on step S1, the controller compares the received data with the preset value range to determine the temperature, humidity and carbon dioxide concentration in the koji making room;

[0019] S3: Based on step S2, when the controller determines that the temperature in the koji making room is too low, the controller starts the booster pump (or increases the power of the booster pump) to circulate the hot water in the water storage tank in the heating pipe to heat the koji making room until the temperature reaches a preset range, and then the controller turns off the booster pump (or reduces the power of the booster pump);

[0020] S4: On the basis of step S2, when the controller determines that the carbon dioxide concentration in the koji-making room is too high, the controller starts the exhaust fan (or increases the power of the exhaust fan) to exchange the air in the koji-making room with the outside, thereby reducing the carbon dioxide concentration in the koji-making room. After the carbon dioxide concentration in the koji-making room drops to a preset range, the controller turns off the exhaust fan (or reduces the power of the exhaust fan);

[0021] S5: Based on step S2, when the controller determines that the humidity in the koji making room is too low, the controller starts the atomizer and the motor (or increases the power of the mist), and discharges the water mist from the humidification port into the koji making room, so that the humidity in the koji making room is increased. After the humidity in the koji making room reaches a preset range, the controller turns off the atomizer and the motor (or reduces the power of the atomizer);

[0022] S6: On the basis of steps S3 and S4, when the controller determines that the temperature in the koji making room is too high, the controller turns off the booster pump (or reduces the power of the booster pump) and starts the exhaust fan (or increases the power of the exhaust fan), and lowers the temperature in the koji making room by exchanging the air in the koji making room with the outside, until the temperature in the koji making room reaches a preset range, and the controller turns off the exhaust fan (or reduces the power of the exhaust fan);

[0023] S7: Based on steps S4 and S5, when the controller determines that the humidity in the koji-making room is too high, the controller turns off the atomizer (or reduces the power of the atomizer) and starts the exhaust fan (or increases the power of the exhaust fan) to reduce the humidity in the koji-making room by exchanging the air in the koji-making room with the outside world until the humidity in the koji-making room reaches a preset range, and the controller turns off the exhaust fan (or reduces the power of the exhaust fan).

[0024] Preferably, in the steps S3-S7, the circulation fan always keeps running under the control of the controller.

[0025] Preferably, the circulation fan periodically changes its running direction under the control of the controller.

[0026] The beneficial effects of the present invention are as follows:

[0027] 1. The temperature and humidity control method and equipment of a koji fermentation workshop described in the present invention are as follows: by arranging an atomizer, a delivery pipe, a discharge pipe and a humidification port, when the humidity in the koji-making room needs to be adjusted, the water mist generated by the atomizer is delivered to the koji-making room, and the diffusion is improved by using water mist to ensure that the humidity in various places in the koji-making room is relatively uniform. At the same time, the humidity is adjusted by water mist to avoid the problems of excessive local humidity and contamination by miscellaneous bacteria caused by sprinkling or showering in the traditional way.

[0028] 2. The temperature and humidity control method and equipment of a koji fermentation workshop described in the present invention, by arranging a centrifugal disk, baffles, blades, and fan blades, makes the particle size of the water mist discharged from the humidification port relatively small, and the water mist diffuses to the surroundings when discharged from the humidification port, thereby avoiding the relatively concentrated flow direction of the water mist and the sedimentation of large particles of water mist, resulting in excessive humidity in local areas of the koji making room, affecting the quality of the koji blocks produced. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The present invention will be further described below in conjunction with the accompanying drawings.

[0030] Figure 1 is a front view of the control device of the present invention;

[0031] Figure 2 is a partial cross-sectional view of the control device of the present invention;

[0032] Figure 3 It is a schematic diagram of the structure of the delivery pipe in the present invention;

[0033] Figure 4 It is a structural schematic diagram of the centrifugal disk in the present invention;

[0034] Figure 5 It is a structural schematic diagram of the humidification port in the present invention;

[0035] Figure 6 yes Figure 5 A partial enlarged view of the middle part;

[0036] Figure 7 It is a diagram of the method steps of the present invention;

[0037] Figure 8 It is a principle block diagram of the control device of the present invention;

[0038] In the figure: koji making room 1, exhaust fan 11, heating tube 12, circulating fan 13, mounting frame 14, base 2, heater 21, water storage tank 22, booster pump 23, atomizer 3, atomizing chamber 31, motor 32, bracket 33, rotating shaft 34, delivery pipe 4, discharge pipe 41, humidification port 42, fixing frame 421, baffle 43, connecting shaft 431, blade 432, fan blade 44, protrusion 45, centrifugal disk 5, collecting cover 51, push plate 511, upper turntable 52, lower turntable 53, connecting column 54. DETAILED DESCRIPTION

[0039] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0040] like Figures 1 to 8 As shown, a temperature and humidity control device for a koji fermentation workshop of the present invention comprises a koji making room 1 and a base 2, a heater 21 and a water tank 22 are installed on the base 2, the heater 21 and the water tank 22 are connected to each other, a heating pipe 12 is installed inside the koji making room 1, the heating pipe 12 and the water tank 22 are connected to each other, a booster pump 23 is also installed on the base 2, the booster pump 23 is used to push hot water to flow inside the heater 21, the water tank 22 and the heating pipe 12, an exhaust fan 11 and a circulation fan 13 are installed on the wall of the koji making room 1, the exhaust fan 11 exchanges the air in the koji making room 1 with the outside, the circulation fan 13 is used to circulate the air in the koji making room 1, the exhaust fan 11 and the circulation fan 13 are not on the same wall of the koji making room 1, and a plurality of exhaust fans 11 and circulation fans 13 are installed;

[0041] An atomizer 3 is installed on the base 2. The water source of the atomizer 3 when working comes from the hot water in the water storage tank 22. A delivery pipe 4 is installed on the atomizer 3. A discharge pipe 41 is installed on the delivery pipe 4. A mounting frame 14 is installed on the wall in the koji making room 1. The discharge pipe 41 is fixed in the koji making room 1 through the mounting frame 14. The discharge pipe 41 does not contact other components in the koji making room 1. A humidification port 42 is installed on the discharge pipe 41. There are multiple humidification ports 42.

[0042] During operation, the temperature and humidity transmitter and the carbon dioxide transmitter installed inside the koji making room 1 collect the temperature, humidity and carbon dioxide concentration data inside the koji making room 1, and send the above data to the controller on the control device through a wireless network or Ethernet (existing technology, not marked in the drawings of the specification). After that, the controller starts and stops the control device or adjusts the power and working time of the control device according to the received temperature, humidity and carbon dioxide concentration data, so as to adjust and control the temperature, humidity and carbon dioxide concentration inside the koji making room 1 to be within a suitable range, so as to ensure that the quality of the koji blocks produced is good;

[0043] At the same time, when it is necessary to adjust and control the temperature and humidity in the koji-making room 1, the controller starts the heater 21 to start heating. Through the action of the heater 21, the temperature of the hot water in the water storage tank 22 does not change or is always maintained within a certain temperature range. Afterwards, through the action of the booster pump 23, the hot water in the water storage tank 22 circulates in the heating pipe 12. The heat emitted by the hot water when flowing through the heating pipe 12 in the koji-making room 1 is used to increase the temperature in the koji-making room 1, thereby preventing the temperature in the koji-making room 1 from being too low and affecting the normal progress of koji-making. At the same time, the controller starts the circulation fan 13, and the air in the koji-making room 1 starts to circulate through the circulation fan 13, thereby ensuring that the temperature and humidity in various places in the koji-making room 1 are relatively balanced, thereby preventing the local temperature and humidity from being too high or too low and affecting the quality of the koji blocks.

[0044] At the same time, when it is necessary to adjust the humidity or carbon dioxide concentration in the koji-making room 1 to be too high, the controller starts the exhaust fan 11, and the air in the koji-making room 1 is exchanged with the outside through the exhaust fan 11, so as to discharge the moisture or carbon dioxide in the koji-making room 1 and reduce the humidity or carbon dioxide concentration in the koji-making room 1. At the same time, when the exhaust fan 11 is started to exchange the air in the koji-making room 1 with the outside, the temperature in the koji-making room 1 will also be reduced. If the humidity or carbon dioxide concentration in the koji-making room 1 has not been reduced to a preset value at this time, the controller will start the booster pump 23 to promote the hot water to circulate in the heating pipe 12, and dissipate the heat into the koji-making room 1 to maintain the temperature in the koji-making room 1 stable. If the humidity or carbon dioxide concentration in the koji-making room 1 has been reduced to a preset value at this time, the controller will turn off the exhaust fan 11 or reduce the power of the exhaust fan 11 to maintain a suitable humidity or carbon dioxide concentration in the koji-making room 1.

[0045] At the same time, when the humidity in the koji-making room 1 is relatively low, the controller starts the atomizer 3, and the atomizer 3 atomizes the hot water sent from the water storage tank 22 to form water mist. After that, the water mist is sent into the koji-making room 1 through the sequentially connected delivery pipe 4 and the discharge pipe 41, and the water mist is diffused into the koji-making room 1 through the humidification port 42 on the discharge pipe 41, thereby increasing the humidity in the koji-making room 1. At the same time, since the circulating fan 13 continuously promotes the circulation of air in the koji-making room 1, and the volume of the atomized water mist is relatively small, The humidifier 42 is easily driven by the airflow. Therefore, the water mist discharged from the humidification port 42 is evenly distributed to various places in the koji-making room 1 under the action of the circulating airflow in the koji-making room 1, ensuring uniform humidity in various places in the koji-making room 1 and avoiding excessive humidity in some places. At the same time, the humidity in the koji-making room 1 is increased by using the atomized water mist, avoiding the traditional method of using direct watering to humidify the koji blocks in the koji-making room 1, thereby avoiding that the water sprayed is not easily affected by the circulating airflow in the koji-making room 1 during watering humidification, resulting in the water sprayed At the same time, when water is directly sprinkled in the traditional scheme, the sprinkled water is easy to reach the koji blocks directly. If there are too many bacteria in the water source used for sprinkling, the koji blocks sprinkled with water are easily contaminated by bacteria, affecting the quality of the produced koji blocks. At the same time, since the surface area of ​​the sprinkled water is relatively small and it is not easy to evaporate and diffuse, it is easy for other positions in the koji-making room 1 to fail to quickly reach the preset humidity, so that the controller continues to receive insufficient humidity signals, and then continues to sprinkle water, resulting in excessive moisture, affecting the quality of the koji blocks. At the same time, since most of the sprinkled water is in the shape of large water droplets when water is directly sprinkled, it is difficult to be driven by airflow. Therefore, when water is directly sprinkled in the traditional scheme to increase the humidity in the koji-making room 1, the sprinkled water is not easy to enter the gaps between the stacked koji blocks, resulting in slow changes in humidity at the center of the stacked koji blocks or too low humidity at the center of the stacked koji blocks, affecting the quality of the koji blocks at this position.

[0046] As an embodiment of the present invention, an atomizing chamber 31 is provided in the atomizer 3, the atomizing head in the atomizer 3 is located in the atomizing chamber 31, the atomizer 3 atomizes water in the atomizing chamber 31, the delivery pipe 4 is connected to the atomizing chamber 31, a bracket 33 is installed on the atomizer 3, a motor 32 is installed on the bracket 33, the portion of the delivery pipe 4 located above the atomizer 3 is in a vertical state, the motor 32 is above the vertical portion of the delivery pipe 4 located above the atomizer 3, and the rotating shaft 34 on the motor 32 extends into the delivery pipe 4. In the embodiment, a centrifugal disc 5 is installed on the rotating shaft 34, and the diameter of the centrifugal disc 5 is smaller than the inner diameter of the conveying pipe 4. The centrifugal disc 5 includes an upper turntable 52, a lower turntable 53 and a collecting cover 51. The upper turntable 52 is located between the lower turntable 53 and the motor 32. There is a gap between the upper turntable 52 and the lower turntable 53. The upper turntable 52 and the lower turntable 53 are connected to each other through a connecting column 54. The collecting cover 51 is installed on the lower turntable 53. The collecting cover 51 is conical, and the maximum diameter of the collecting cover 51 is less than or equal to the inner diameter of the conveying pipe 4.

[0047] When the controller starts the atomizer 3 to generate water mist and increases the humidity in the koji making room 1 through the water mist, the controller synchronously starts the motor 32, and drives the centrifugal disc 5 to rotate through the rotating shaft 34 on the motor 32. Since a collecting cover 51 is installed on the lower turntable 53, and the collecting cover 51 is conical, the water mist formed in the atomization chamber 31 will be collected and restricted by the collecting cover 51 after entering the conveying pipe 4, so that the water mist in the conveying pipe 4 passes through the collecting cover 51 and enters the gap between the upper turntable 52 and the lower turntable 53. Afterwards, since the upper turntable 52 and the lower turntable 53 are driven by the motor 32 to rotate at a high speed, and the gap between the two is relatively small, the upper turntable 52 and the lower turntable 53 are rotated at a high speed, and the gap between the two is relatively small. The water mist in the gap between the upper turntable 52 and the lower turntable 53 is small, so the water mist in the gap between the upper turntable 52 and the lower turntable 53 will be driven synchronously, so that the water mist in the gap between the two is affected by the centrifugal force. At the same time, due to the limitations of the prior art, the particle size of the water mist generated by the atomizer 3 in the atomization chamber 31 through the atomization sheet is within a certain range, and the particle size of the generated water mist cannot be accurately controlled. Therefore, when the humidity in the koji-making room 1 is adjusted by using water mist, the part with larger particle size in the generated water mist is relatively difficult to be driven by the flowing airflow, and is prone to sedimentation in the koji-making room 1, causing the koji blocks in the area below the humidification port 42 to contact more water mist, causing The humidity of the koji blocks in this local area is too high, which affects the quality of the koji blocks. At the same time, the centrifugal disk 5 rotates at a high speed to impart centrifugal force to the water mist entering the conveying pipe 4, so that the water mist with relatively large particle size, when leaving the gap between the upper turntable 52 and the lower turntable 53, is affected by the centrifugal force and hits the inner wall of the conveying pipe 4, thereby causing the water mist with relatively large particle size to be crushed and reduced in size, or slide along the inner wall of the conveying pipe 4 back into the atomizing chamber 31, so that the particle size of the water mist discharged from the humidification port 42 is relatively small, making the water mist more susceptible to the flow of airflow, and being driven by the airflow to diffuse into the entire koji-making room 1, ensuring that the koji-making room 1, and at the same time, through the setting of the centrifugal disk 5, the particle size of the water mist generated by the atomizer 3 is screened to a certain extent, and the particle size of the water mist finally discharged from the humidification port 42 is reduced, thereby reducing the requirements for the particle size generated by the atomizer 3, and then reducing the restrictions on the performance indicators of the atomizer 3, and reducing the cost investment of the atomizer 3. At the same time, after the particle size of the discharged water mist is screened to a certain extent by the centrifugal disk 5, the particle size of the discharged water mist is relatively small, the surface area is relatively large, and the droplets in the water mist are easier to gasify, forming a "dry mist" effect, improving the diffusibility of the water mist, and improving the humidification effect on the center of the accumulated curved block.

[0048] As an embodiment of the present invention, the surfaces of the delivery pipe 4, the discharge pipe 41 and the humidification port 42 are coated with a hydrophobic layer, the surface of the centrifugal disk 5 is coated with a hydrophobic layer, and the hydrophobic layer is a polytetrafluoroethylene coating. The inner wall of the delivery pipe 4 is evenly provided with protrusions 45, and the protrusions 45 are located in the area directly opposite to the centrifugal disk 5;

[0049] In the process of transporting the water mist generated by the atomizer 3 into the koji making room 1, the water mist will directly contact the inner walls of the delivery pipe 4, the discharge pipe 41 and the humidification port 42. At the same time, due to the centrifugal force exerted by the centrifugal disk 5 on the passing water mist, the water mist will also have a tendency to approach the inner part of the transport. Therefore, a hydrophobic layer is coated on the surface of the delivery pipe 4, the discharge pipe 41, the humidification port 42 and the centrifugal disk 5 to prevent the water mist from directly adhering to the inner wall of the pipe after contacting the inner wall of the pipe during the transport process, so that the water mist gradually gathers to form water droplets or water flow, which in turn causes the gathered water droplets to flow back into the atomizer 3 along the delivery pipe 4, affecting the humidification efficiency. At the same time, when too many water droplets gather in the discharge pipe 41 and the humidification port 42, and the water droplets cannot flow back into the atomizer 3 along the pipe, the water droplets will directly drip from the humidification port 42. When it reaches the koji making room 1, it is easy to cause the humidity of the koji block located below the humidification port 42 to be too high, affecting the quality of the koji block. At the same time, the water droplets formed by the accumulation of water mist are easy to absorb impurities and bacteria. After the water droplets formed by the accumulation of water mist fall on the koji block, the koji block is easily contaminated with bacteria, resulting in koji making failure. At the same time, by arranging evenly distributed protrusions 45 on the inner wall of the conveying pipe 4, the water mist thrown out by the centrifugal force in the centrifugal disk 5 will directly collide with the protrusions 45. The protrusions 45 are used to break the water mist with relatively large particle size that is impacted to form water mist with relatively small particle size, thereby improving the crushing effect of large particle size water mist and avoiding excessive water mist from colliding with the inner wall of the conveying pipe 4 and gathering to form water droplets. Thereafter, the water mist flows back to the atomization chamber 31 along the conveying pipe 4, affecting the atomization efficiency and the amount of mist generated.

[0050] As an embodiment of the present invention, a push plate 511 is provided on the inner wall of the collecting cover 51, and the push plate 511 is in a spiral shape, and the push plate 511 pushes the water mist toward the centrifugal disk 5;

[0051] After the water mist enters the conveying pipe 4, since the maximum diameter of the collecting cover 51 is smaller than or equal to the inner diameter of the conveying pipe 4, the water mist will enter the collecting cover 51. Afterwards, during the high-speed rotation of the collecting cover 51, the water mist is acted upon by the pushing plate 511 provided on the inner wall of the collecting cover 51, so that the water mist is acted upon upward, thereby causing the water mist to enter between the upper turntable 52 and the lower turntable 53 more quickly, thereby ensuring that during the rotation of the centrifugal disc 5, there is always enough water mist to be thrown out, thereby avoiding insufficient amount of water mist entering between the centrifugal discs 5, which affects the throwing out of large-diameter water mist by the centrifugal disc 5. At the same time, through the action of the pushing plate 511 on the collecting cover 51, during the rotation, the collecting cover 51 generates a driving force on the water mist in the conveying pipe 4, thereby generating a "fan" effect. At the same time, since the water mist between the upper turntable 52 and the lower turntable 53 will be thrown out during the rotation of the centrifugal disk 5, and the maximum diameter of the collecting hood 51 located below the lower turntable 53 is less than or equal to the inner diameter of the conveying pipe 4, the water mist thrown out by the centrifugal disk 5 cannot move back toward the atomizer 3 in the conveying pipe 4, and can only move toward the discharge pipe 41. At this time, with the action of the push plate 511 on the collecting hood 51, sufficient driving force is given to the water mist in the conveying pipe 4, the discharge pipe 41 and the humidification port 42 to avoid insufficient power when the water mist moves in the conveying pipe 4, the discharge pipe 41 and the humidification port 42, resulting in the water mist staying in the conveying pipe 4, the discharge pipe 41 and the humidification port 42 and failing to be discharged smoothly and in time, affecting the humidification effect and efficiency of the koji making room 1.

[0052] As an embodiment of the present invention, a fixing frame 421 is installed on the inner wall of the humidification port 42, a connecting shaft 431 is installed on the fixing frame 421, the end of the connecting shaft 431 extends out of the humidification port 42, a baffle 43 is installed on the end of the connecting shaft 431, there is a gap between the baffle 43 and the humidification port 42, and the diameter of the baffle 43 is greater than or equal to the inner diameter of the humidification port 42;

[0053] When the water mist is sprayed from the humidification port 42 into the koji-making room 1, the water mist is discharged from the gap between the humidification port 42 and the baffle 43, so as to avoid the water mist having a high speed when leaving the humidification port 42, so that the water mist leaving the humidification port 42 contacts the koji blocks stacked in the koji-making room 1 before it is fully diffused, so that the koji blocks below the humidification port 42 or in the area where the humidification port 42 is aimed are more or more easily contacted with the water mist discharged from the humidification port 42 than the koji blocks in other areas of the koji-making room 1, resulting in higher humidity of the koji blocks in this area, which affects the quality of the koji blocks. At the same time, by providing the baffle 43 at the outlet of the humidification port 42, the water mist discharged from the humidification port 42 is scattered, and the speed of the water mist is reduced, so that the water mist can be easily entrained and driven by the flowing airflow, thereby promoting the diffusion of the water mist to other areas in the koji-making room 1, and improving the efficiency and effect of the water mist on improving the humidity in the koji-making room 1.

[0054] As an embodiment of the present invention, a fan blade 44 is installed on the baffle 43, and the fan blade 44 is located on the side of the baffle 43 facing the humidification port 42. The fan blade 44 is located in the gap between the baffle 43 and the humidification port 42. The fan blade 44 rotates freely relative to the baffle 43, and the fan blade 44 does not contact the humidification port 42.

[0055] When the water mist passes through the gap between the baffle 43 and the humidification port 42, the fan blades 44 on the baffle 43 are impacted by the water mist. The water mist is then rotated and the flow direction of the water mist is changed, the kinetic energy of the water mist is consumed, and the flow speed of the water mist is slowed down, so that after the water mist passes through the fan blades 44, the water mist is in a relatively turbulent and slow state, thereby avoiding the water mist discharged from the humidification port 42 having a relatively concentrated flow direction and a large flow speed, making it difficult for the airflow circulating in the koji-making room 1 to entrain and drive the water mist, thereby affecting the diffusion of the water mist to other areas in the koji-making room 1. At the same time, since the fan blades 44 are installed in the gap between the baffle plate 43 and the humidification port 42, the fan blades 44 can be fully impacted by the water mist just discharged from the humidification port 42, thereby avoiding the fan blades 44 being installed on the baffle plate 43 away from the humidification port 42, resulting in the fan blades 44 not being able to fully contact the water mist, thereby affecting the state and flow speed of the water mist, and then causing the water mist to maintain a relatively concentrated flow direction in the koji-making room 1, resulting in the koji blocks aligned in this flow direction being exposed to too much water mist, and the humidity being too high, affecting the quality of the koji blocks produced.

[0056] As an embodiment of the present invention, a blade 432 is installed on the surface of the baffle 43, and the blade 432 is truncated cone-shaped as a whole. The blade 432 is connected to the connecting shaft 431, and the blade 432 is located on the inner side of the circle surrounded by the fan blades 44. The rotation direction of the blade 432 is opposite to the rotation direction of the fan blade 44, and the projection of the blade 432 on the baffle 43 is located inside the projection of the humidification port 42 on the baffle 43;

[0057] When the water mist is discharged from the humidification port 42, due to the blades 432 installed on the baffle 43, and the baffle 43 is rotatably installed, the water mist will be pushed by the blades 432 to rotate the baffle 43, and the rotation of the baffle 43 will further break up the water mist, and the water mist will be in a disordered state, thereby reducing the speed of the water mist when it is discharged. At the same time, since the rotation direction of the blades 432 is opposite to the rotation direction of the fan blades 44, when the water mist is discharged from the humidification port 42, the rotation direction of the fan blades 44 on the baffle 43 is opposite to the rotation direction of the fan blades 44. The direction is opposite to the revolution of the fan blades 44 around the center point of the baffle 43, and the opposite rotation and revolution directions of the fan blades 44 further and fully stir and slow down the discharged water mist, so that the state of the water mist tends to be disordered, so that when the water mist leaves the gap between the baffle 43 and the humidification port 42, the water mist is dispersed in all directions, so that the water mist is convenient to be entrained and driven by the circulating air flow, and the water mist is convenient to diffuse in the koji-making room 1, avoiding the relative aggregation of the water mist, which affects the increase of the humidity in the koji-making room 1.

[0058] As an embodiment of the present invention, a method for controlling temperature and humidity in a koji fermentation workshop according to any one of the above items comprises the following steps:

[0059] S1: Start the control device, and detect the temperature, humidity and carbon dioxide concentration data in the koji making room 1 in real time through various sensors set in the koji making room 1, and transmit the data to the controller of the control device;

[0060] S2: Based on step S1, the controller compares the received data with the preset value range to determine the temperature, humidity and carbon dioxide concentration in the koji making room 1;

[0061] S3: Based on step S2, when the controller determines that the temperature in the koji making room 1 is too low, the controller starts the booster pump 23 (or increases the power of the booster pump 23), so that the hot water in the water storage tank 22 starts to circulate in the heating pipe 12, and heats the koji making room 1. After the temperature reaches a preset range, the controller turns off the booster pump 23 (or reduces the power of the booster pump 23);

[0062] S4: On the basis of step S2, when the controller determines that the carbon dioxide concentration in the koji making room 1 is too high, the controller starts the exhaust fan 11 (or increases the power of the exhaust fan 11) to exchange the air in the koji making room 1 with the outside, thereby reducing the carbon dioxide concentration in the koji making room 1. After the carbon dioxide concentration in the koji making room 1 drops to a preset range, the controller turns off the exhaust fan 11 (or reduces the power of the exhaust fan 11);

[0063] S5: On the basis of step S2, when the controller determines that the humidity in the koji making room 1 is too low, the controller starts the atomizer 3 and the motor 32 (or increases the power of the mist), and discharges the water mist from the humidification port 42 into the koji making room 1, so that the humidity in the koji making room 1 is increased, until the humidity in the koji making room 1 reaches a preset range, the controller turns off the atomizer 3 and the motor 32 (or reduces the power of the atomizer 3);

[0064] S6: On the basis of steps S3 and S4, when the controller determines that the temperature in the koji making room 1 is too high, the controller turns off the booster pump 23 (or reduces the power of the booster pump 23), and starts the exhaust fan 11 (or increases the power of the exhaust fan 11), and lowers the temperature in the koji making room 1 by exchanging the air in the koji making room 1 with the outside, until the temperature in the koji making room 1 reaches a preset range, and the controller turns off the exhaust fan 11 (or reduces the power of the exhaust fan 11);

[0065] S7: On the basis of steps S4 and S5, when the controller determines that the humidity in the koji making room 1 is too high, the controller turns off the atomizer 3 (or reduces the power of the atomizer 3), and starts the exhaust fan 11 (or increases the power of the exhaust fan 11), and reduces the humidity in the koji making room 1 by exchanging the air in the koji making room 1 with the outside, until the humidity in the koji making room 1 reaches a preset range, and the controller turns off the exhaust fan 11 (or reduces the power of the exhaust fan 11);

[0066] When regulating the temperature, humidity and carbon dioxide concentration in the koji-making room 1, the controller regulates the temperature, humidity and carbon dioxide concentration in the koji-making room 1 simultaneously by setting the control program in the controller or using multiple controllers to adjust each parameter separately. At the same time, when the controller regulates the temperature, humidity and carbon dioxide concentration in the koji-making room 1, it detects the relevant parameters in the koji-making room 1 in real time, cooperates with the PID controller to realize PID control, responds to the parameter changes in the koji-making room 1 in time and adjusts the operation of the regulating equipment, thereby ensuring that the temperature, humidity and carbon dioxide concentration in the koji-making room 1 are always within the preset range, thereby ensuring the quality of the koji blocks produced.

[0067] As an implementation mode of the present invention, in the steps S3-S7, the circulation fan 13 is always kept in operation under the control of the controller;

[0068] The circulating fan 13 is kept running continuously through the controller, so that the air in the koji-making room 1 keeps circulating, and then when the temperature, humidity and carbon dioxide concentration are adjusted, the consistency of various places in the koji-making room 1 can be ensured, avoiding local changes in the koji-making room 1, causing the temperature, humidity and carbon dioxide concentration therein to exceed the preset range, affecting the quality of the koji blocks produced.

[0069] As an implementation mode of the present invention, the circulation fan 13 periodically changes the running direction under the control of the controller;

[0070] During operation, the fixed state of the airflow in the koji-making room 1 is broken by periodically changing the running direction of the circulating fan 13, and turbulence is generated in the koji-making room 1, thereby avoiding the formation of laminar flow of the airflow in the koji-making room 1, resulting in relative isolation at different heights, positions, and areas in the koji-making room 1, affecting the diffusion of heat, moisture, and carbon dioxide, causing imbalance in local areas in the koji-making room 1, affecting the growth of the bacterial flora in the koji blocks, and further affecting the quality of the koji blocks produced.

[0071] The specific workflow is as follows:

[0072] During operation, the temperature and humidity transmitter and the carbon dioxide transmitter installed inside the koji making room 1 collect the temperature, humidity and carbon dioxide concentration data inside the koji making room 1, and send the above data to the controller on the control device through a wireless network or Ethernet (existing technology, not marked in the drawings of the specification), and then the controller starts and stops the control device or adjusts the power and working time of the control device according to the received temperature, humidity and carbon dioxide concentration data;

[0073] At the same time, when it is necessary to adjust and control the temperature and humidity in the koji making room 1, the controller starts the heater 21 to start heating, so that the hot water in the water storage tank 22 is kept at a certain temperature, and then, through the action of the booster pump 23, the hot water in the water storage tank 22 circulates in the heating pipe 12, and at the same time, the controller starts the circulation fan 13, so that the air in the koji making room 1 starts to circulate;

[0074] At the same time, when it is necessary to adjust the humidity or carbon dioxide concentration in the koji-making room 1 to be too high, the controller starts the exhaust fan 11, and exchanges the air in the koji-making room 1 with the outside through the exhaust fan 11. If the humidity or carbon dioxide concentration in the koji-making room 1 has not dropped to a preset value at this time, the controller will start the booster pump 23. If the humidity or carbon dioxide concentration in the koji-making room 1 has dropped to a preset value at this time, the controller will turn off the exhaust fan 11 or reduce the power of the exhaust fan 11.

[0075] At the same time, when the humidity in the koji making room 1 is relatively low, the controller starts the atomizer 3, and the atomizer 3 atomizes the hot water sent from the water storage tank 22 to form water mist, and then sends the water mist into the koji making room 1 through the delivery pipe 4 and the discharge pipe 41 connected in sequence, and diffuses the water mist into the koji making room 1 through the humidification port 42 on the discharge pipe 41;

[0076] The controller starts the motor 32 synchronously, and the centrifugal disc 5 is driven to rotate by the rotating shaft 34 on the motor 32. The water mist in the delivery pipe 4 enters the gap between the upper turntable 52 and the lower turntable 53 through the collecting cover 51. After that, the upper turntable 52 and the lower turntable 53 are driven by the motor 32 to rotate at a high speed, and the gap between them is relatively small. Therefore, the water mist in the gap between the upper turntable 52 and the lower turntable 53 will be driven synchronously, so that the water mist in the gap between the two is subjected to the centrifugal force.

[0077] A hydrophobic layer is coated on the surfaces of the delivery pipe 4, the discharge pipe 41, the humidification port 42 and the centrifugal disc 5 to prevent the water mist from gathering and forming water droplets or water flows after the water mist contacts the inner wall of the pipe during the delivery process. At the same time, evenly distributed protrusions 45 are provided on the inner wall of the delivery pipe 4 so that the thrown water mist collides with the protrusions 45 and breaks into water mist with relatively small particle size.

[0078] After the water mist enters the delivery pipe 4 and the collecting cover 51 rotates at high speed, the water mist is acted upon by the push plate 511 provided on the inner wall of the collecting cover 51, so that the water mist is acted upon upward.

[0079] The baffle 43 disposed at the outlet of the humidification port 42 allows the water mist discharged from the humidification port 42 to be dispersed;

[0080] When the water mist passes through the gap between the baffle 43 and the humidification port 42, the fan blades 44 on the baffle 43 are impacted by the water mist and rotate;

[0081] When the water mist is discharged from the humidification port 42, the water mist will push the baffle 43 to rotate through the blades 432. At the same time, when the water mist is discharged from the humidification port 42, the rotation direction of the blades 44 on the baffle 43 is opposite to the direction of the blades 44 revolving around the center point of the baffle 43;

[0082] By setting the control program in the controller or using multiple controllers to adjust the parameters respectively, the controller can simultaneously control the temperature, humidity and carbon dioxide concentration in the koji making room 1;

[0083] The circulation fan 13 is kept running by the controller so that the air in the koji making room 1 keeps circulating;

[0084] The running direction of the circulation fan 13 is changed regularly to break the fixed state of the airflow in the koji making room 1.

[0085] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A temperature and humidity control device for a koji fermentation workshop, comprising a koji making room (1) and a base (2), wherein a heater (21) and a water storage tank (22) are installed on the base (2), a heating pipe (12) is installed inside the koji making room (1), the heating pipe (12) and the water storage tank (22) are connected to each other, and an exhaust fan (11) and a circulation fan (13) are installed on the wall of the koji making room (1); Features: The base (2) is provided with an atomizer (3), the atomizer (3) is provided with a delivery pipe (4), the delivery pipe (4) is provided with a discharge pipe (41), and the discharge pipe (41) is provided with a humidification port (42); An atomizing chamber (31) is provided in the atomizer (3), the delivery pipe (4) is connected to the atomizing chamber (31), a bracket (33) is installed on the atomizer (3), a motor (32) is installed on the bracket (33), a rotating shaft (34) on the motor (32) extends into the delivery pipe (4), a centrifugal disc (5) is installed on the rotating shaft (34), the centrifugal disc (5) comprises an upper rotating disc (52), a lower rotating disc (53) and a collecting cover (51), a gap is provided between the upper rotating disc (52) and the lower rotating disc (53), the upper rotating disc (52) and the lower rotating disc (53) are connected to each other via a connecting column (54), the collecting cover (51) is installed on the lower rotating disc (53), and the collecting cover (51) is conical; The surfaces of the delivery pipe (4), the discharge pipe (41) and the humidification port (42) are coated with a hydrophobic layer, the surface of the centrifugal disc (5) is coated with a hydrophobic layer, and the inner wall of the delivery pipe (4) is evenly provided with protrusions (45); A push plate (511) is provided on the inner wall of the collection cover (51), and the push plate (511) is in a spiral shape.

2. The temperature and humidity control equipment for a koji fermentation workshop according to claim 1, characterized in that: A fixing frame (421) is mounted on the inner wall of the humidification port (42), a connecting shaft (431) is mounted on the fixing frame (421), a baffle (43) is mounted on the end of the connecting shaft (431), and a diameter of the baffle (43) is greater than or equal to the inner diameter of the humidification port (42).

3. The temperature and humidity control equipment for a koji fermentation workshop according to claim 2, characterized in that: The baffle plate (43) is provided with a fan blade (44), and the fan blade (44) is freely rotatable relative to the baffle plate (43).

4. The temperature and humidity control device for a koji fermentation workshop according to claim 3, characterized in that: A blade (432) is installed on the surface of the baffle (43), and the blade (432) is located inside the circle formed by the fan blades (44). The rotation direction of the blade (432) is opposite to the rotation direction of the fan blades (44).

5. A method for controlling temperature and humidity in a koji fermentation workshop, characterized in that: The control method is applicable to the temperature and humidity control equipment of a koji fermentation workshop according to any one of claims 1 to 4, and the control method comprises the following steps: S1: Start the control device, detect the temperature, humidity and carbon dioxide concentration data in the koji making room (1) in real time through various sensors installed in the koji making room (1), and transmit the data to the controller of the control device; S2: Based on step S1, the controller compares the received data with the preset value range to determine the temperature, humidity and carbon dioxide concentration in the koji making room (1); S3: Based on step S2, when the controller determines that the temperature in the koji making room (1) is too low, the controller starts the booster pump (23) or increases the power of the booster pump (23), so that the hot water in the water storage tank (22) starts to circulate in the heating pipe (12) to heat the koji making room (1), until the temperature reaches a preset range, the controller shuts down the booster pump (23) or reduces the power of the booster pump (23); S4: On the basis of step S2, when the controller determines that the carbon dioxide concentration in the koji making room (1) is too high, the controller starts the exhaust fan (11) or increases the power of the exhaust fan (11) to exchange the air in the koji making room (1) with the outside, thereby reducing the carbon dioxide concentration in the koji making room (1), until the carbon dioxide concentration in the koji making room (1) drops to a preset range, and then the controller turns off the exhaust fan (11) or reduces the power of the exhaust fan (11); S5: Based on step S2, when the controller determines that the humidity in the koji making room (1) is too low, the controller starts the atomizer (3) and the motor (32) or increases the power of the atomizer (3), and discharges water mist from the humidification port (42) into the koji making room (1), thereby increasing the humidity in the koji making room (1). After the humidity in the koji making room (1) reaches a preset range, the controller turns off the atomizer (3) and the motor (32) or reduces the power of the atomizer (3); S6: Based on steps S3 and S4, when the controller determines that the temperature in the koji making room (1) is too high, the controller turns off the booster pump (23) or reduces the power of the booster pump (23), and starts the exhaust fan (11) or increases the power of the exhaust fan (11), thereby lowering the temperature in the koji making room (1) by exchanging the air in the koji making room (1) with the outside, until the temperature in the koji making room (1) reaches a preset range, and the controller turns off the exhaust fan (11) or reduces the power of the exhaust fan (11); S7: Based on steps S4 and S5, when the controller determines that the humidity in the koji-making room (1) is too high, the controller turns off the atomizer (3) or reduces the power of the atomizer (3), and starts the exhaust fan (11) or increases the power of the exhaust fan (11), thereby reducing the humidity in the koji-making room (1) by exchanging the air in the koji-making room (1) with the outside air, until the humidity in the koji-making room (1) reaches a preset range, and the controller turns off the exhaust fan (11) or reduces the power of the exhaust fan (11).

6. The method for controlling temperature and humidity in a koji fermentation workshop according to claim 5, characterized in that: In the steps S3-S7, the circulation fan (13) is always kept in operation under the control of the controller.

7. The method for controlling temperature and humidity in a koji fermentation workshop according to claim 6, characterized in that: The circulation fan (13) changes its running direction periodically under the control of the controller.

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