Constant-temperature and constant-humidity fermentation device for starter propagation and operation method thereof

Abstract

The constant-temperature and constant-humidity fermentation device comprises a fermentation machine tank and a liquid conveying machine tank, a humidity adjusting pipe is arranged at the upper end of the fermentation machine tank and connected with a water inlet pipeline through a flange, and an annular humidifying pipeline is installed at the top end of the interior of the fermentation machine tank; the annular humidifying pipeline is connected with the humidity adjusting pipe in a sealed mode, a plurality of atomizing nozzles are arranged on the annular humidifying pipeline, a liquid inlet notch is formed in the side surface of the fermentation machine tank, and the liquid inlet notch is communicated with the interior of the liquid conveying machine tank in a sealed mode through a reaction solution inlet pipe. The internal temperature and humidity of the fermentation tank are monitored and controlled in real time, and a convenient temperature and humidity adjusting device is arranged, so that the internal temperature and humidity of the fermentation tank can be kept at a constant temperature, and the fermentation environment is promoted to reach an optimal state; a strain solution required by fermentation can be hermetically conveyed into the fermentation machine tank, and the whole process is closed and free of contact operation, so that the fermentation operation is prevented from being infected by external bacteria.

Description

Technical Field

[0001] The invention relates to the technical field of koji making and fermentation, in particular to a constant temperature and humidity fermentation device for koji making and an operation method thereof. Background Art

[0002] In some industries of production and life, there are heat sources in different locations of some special rooms. Since heat has a gathering effect in space, the rising hot air will cause the heat from the lower layer to be continuously transferred to the upper layer, causing the heat to accumulate in the upper space, resulting in the temperature of the upper layer being higher than that of the lower layer. The heat dissipation characteristics of the space will cause the temperature in the center of the space to be higher than that at the edge. In these industries that require uniform temperature in space, uneven distribution of heat in space will have a serious impact on process and equipment production.

[0003] The Chinese authorized patent document with the publication number CN212025296U discloses a constant temperature and humidity fermentation system for koji making, including a fermentation room, an independent fermentation room is arranged in the fermentation room, a koji block placement rack is arranged in the independent fermentation room, a heat exchange unit is arranged in each shelf of the koji block placement rack, the heat exchange units in each shelf of the koji block placement rack are connected in series / parallel / same-way / different-way, and each layer of the heat exchange units in the koji block placement rack are connected in series / parallel / same-way / different-way from top to bottom, and are connected to the radiator through a connecting pipe to form a circulation loop, and temperature probes are evenly distributed on the koji block placement rack, and the temperature probes are electrically connected to the radiator through a controller. The koji making system of the utility model is provided with heat exchange tubes on the racks where the koji blocks are placed, and the heat exchange medium circulates in the heat exchange tubes, and the heat generated by the fermentation of the koji blocks is absorbed by the heat exchange medium, and is evenly transferred to the koji blocks on each shelf, so as to avoid the accumulation of the fermentation heat of the koji blocks in the upper layer or the center position, so that the temperature of the koji blocks at any position remains relatively consistent.

[0004] The above-mentioned prior art is unable to perform closed and stable regulation on the internal environment of the fermentation tank, resulting in that the fermentation state of the koji cannot reach the optimal state. Therefore, it is necessary to develop a constant temperature and humidity fermentation device for koji making and an operating method thereof. Summary of the invention

[0005] The purpose of the present invention is to provide a constant temperature and humidity fermentation device for koji making and an operating method thereof, so as to solve the problem that the prior art proposed in the above background technology cannot perform closed and stable regulation of the internal environment of the fermentation tank, resulting in the inability to achieve the optimal fermentation state of the koji.

[0006] To achieve the above-mentioned purpose, the present invention provides the following technical solutions: a constant temperature and humidity fermentation device for koji making, comprising a fermentation tank and an infusion tank, a humidity regulating tube is arranged at the upper end of the fermentation tank, the humidity regulating tube is connected to a water inlet pipeline through a flange, an annular humidification pipeline is installed at the internal top position of the fermentation tank, the annular humidification pipeline is sealed and connected to the humidity regulating tube, a plurality of atomizing nozzles are arranged on the annular humidification pipeline, a temperature sensor and a humidity sensor are respectively installed on the inner wall surface of the fermentation tank, an electric heating coil is installed in the shell clamping groove of the fermentation tank, a stirring mechanism is installed inside the fermentation tank, a liquid inlet notch is arranged on the side surface of the fermentation tank, and the liquid inlet notch is sealed and connected to the inside of the infusion tank through a reaction solution inlet pipe.

[0007] Based on the above, a water inlet switch valve is installed on the water inlet pipeline, one end of the water inlet pipeline is fixedly connected to a water inlet pump, and the water inlet pump is connected to a water storage tank through a pipeline.

[0008] Based on the above, a stirring motor is installed above the fermentation tank, and the output end of the stirring motor is fixedly connected to the stirring mechanism through a stirring shaft, and the stirring mechanism is a fan impeller structure.

[0009] Based on the above, a discharge pipe is installed at the bottom end of the fermentation tank, and a discharge valve is installed on the discharge pipe.

[0010] Based on the above, a liquid level meter is installed at the upper end of the infusion tank, a drainage pipe is installed at the bottom end of the infusion tank, and a drainage control valve is installed on the drainage pipe.

[0011] Based on the above, the reaction solution inlet pipe is respectively provided with a switch control valve, a flow meter and a water pressure gauge.

[0012] Based on the above, a sealing cover plate is provided on the upper end surface of the fermentation tank, the sealing cover plate and the fermentation tank are sealed and connected via a flange, and a supporting frame is installed at the lower end of the fermentation tank.

[0013] Based on the above, a method for operating a constant temperature and humidity fermentation device for koji making includes the following steps:

[0014] S1, open the fermentation tank, pour the raw materials required for koji making into the fermentation tank, and then seal the fermentation tank. The fermentation tank has a built-in temperature sensor and a humidity sensor for real-time monitoring and control of the temperature and humidity inside the tank;

[0015] S2, turning on the temperature regulating device and the humidity regulating device to accurately control the temperature and humidity of the fermentation, that is, regulating the temperature inside the fermentation tank through the electric heating coil, and regulating the humidity inside the fermentation tank through the annular humidification pipeline in conjunction with the atomizing nozzle;

[0016] S3, controlling the temperature required for koji fermentation at 25-30°C, and controlling the humidity required for koji fermentation at 70-80%;

[0017] S4, by opening the infusion valve, the bacterial solution required for koji making in the infusion tank is transported to the fermentation tank through the reaction solution inlet pipe, and the amount of the transported bacterial solution is accurately monitored and controlled;

[0018] S5, turning on the stirring motor to drive the stirring mechanism to quickly stir the koji-making raw materials and solution inside the infusion tank, and the stirring time is controlled within 1-2 hours;

[0019] S6. Maintain the required temperature and humidity in the above step S3, and carry out closed fermentation in the fermentation tank for 5-7 days.

[0020] Compared with the prior art, the present invention has the following beneficial effects:

[0021] The present invention monitors and controls the temperature and humidity inside the fermentation tank in real time, and is provided with a convenient temperature and humidity regulating device, which can maintain the temperature and humidity inside the fermentation tank at a constant temperature, thereby promoting the fermentation environment to reach an optimal state. At the same time, a convenient infusion tank is provided, which can seal and transport the bacterial solution required for fermentation to the inside of the fermentation tank. The whole process is closed and contactless, thereby preventing the fermentation operation from being infected by external bacteria. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 It is the overall front view of the present invention;

[0023] Figure 2 It is a schematic diagram of the structure of the fermentation tank of the present invention;

[0024] Figure 3 This is a schematic diagram of the internal installation structure of the fermentation tank of the present invention;

[0025] Figure 4 It is a schematic diagram of the structure of the infusion tank of the present invention;

[0026] Figure 5 It is a schematic diagram of the structure of the annular humidification pipeline of the present invention.

[0027] In the figure: 1. Support frame; 2. Water storage tank; 3. Water inlet pump; 4. Water inlet pipeline; 5. Water inlet switch valve; 6. Humidity adjustment tube; 7. Stirring motor; 8. Stirring shaft; 9. Reaction solution inlet pipe; 10. Liquid inlet slot; 11. Fermentation tank; 12. Discharge valve; 13. Discharge pipe; 14. Liquid level meter; 15. Infusion tank; 16. Sealing cover; 17. Flange; 18. Temperature sensor; 19. Humidity sensor; 20. Stirring mechanism; 21. Electric heating coil; 22. Drain control valve; 23. Drain pipe; 24. Flow meter; 25. Water pressure gauge; 26. Switch control valve; 27. Annular humidification pipeline; 28. Atomizing nozzle. DETAILED DESCRIPTION

[0028] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0029] See also Figure 1-5 , an embodiment of the present invention provides: a constant temperature and humidity fermentation device for koji making, comprising a fermentation tank 11 and an infusion tank 15, a humidity regulating tube 6 is arranged at the upper end of the fermentation tank 11, the humidity regulating tube 6 is connected to the water inlet pipeline 4 through a flange, an annular humidification pipeline 27 is installed at the top position of the inner part of the fermentation tank 11, the annular humidification pipeline 27 is sealed and connected to the humidity regulating tube 6, a plurality of atomizing nozzles 28 are arranged on the annular humidification pipeline 27, a temperature sensor 18 and a humidity sensor 19 are respectively installed on the inner wall surface of the fermentation tank 11, an electric heating coil 21 is installed in the shell clamping groove of the fermentation tank 11, a stirring mechanism 20 is installed inside the fermentation tank 11, and a liquid inlet notch 10 is arranged on the side surface of the fermentation tank 11, and the liquid inlet notch 10 is sealed and connected with the inner part of the infusion tank 15 through the reaction solution inlet pipe 9.

[0030] Furthermore, a water inlet switch valve 5 is installed on the water inlet pipeline 4, and one end of the water inlet pipeline 4 is fixedly connected to a water inlet pump 3, and the water inlet pump 3 is connected to the water storage tank 2 through a pipeline.

[0031] Furthermore, a stirring motor 7 is installed above the fermentation tank 11, and the output end of the stirring motor 7 is fixedly connected to the stirring mechanism 20 through a stirring shaft 8, and the stirring mechanism 20 is a fan impeller structure.

[0032] Furthermore, a discharge pipe 13 is installed at the bottom end of the fermentation tank 11 , and a discharge valve 12 is installed on the discharge pipe 13 .

[0033] Furthermore, a liquid level meter 14 is installed at the upper end of the infusion machine tank 15 , a liquid discharge pipe 23 is installed at the lower end of the infusion machine tank 15 , and a liquid discharge control valve 22 is installed on the liquid discharge pipe 23 .

[0034] Furthermore, the reaction solution inlet pipe 9 is provided with a switch control valve 26 , a flow meter 24 and a water pressure gauge 25 .

[0035] Furthermore, a sealing cover plate 16 is provided on the upper end surface of the fermentation tank 11 , and the sealing cover plate 16 and the fermentation tank 11 are sealed and connected via a flange 17 . A supporting frame 1 is installed at the lower end of the fermentation tank 11 .

[0036] Working principle: when in use, open the fermentation tank 11, pour the raw materials required for koji making into the fermentation tank 11, and then seal the fermentation tank 11. The built-in temperature sensor 18 and humidity sensor 19 of the fermentation tank 11 are used to monitor and control the temperature and humidity inside the tank in real time. The temperature regulating device and the humidity regulating device are turned on to accurately control the temperature and humidity of the fermentation. That is, the internal temperature of the fermentation tank 11 is adjusted by the electric heating coil 21, and the internal humidity of the fermentation tank 11 is adjusted by the annular humidification pipeline 27 and the atomizing nozzle 28. The temperature required for koji fermentation is controlled at 25-30°C, and the humidity required for koji fermentation is controlled at 70-80%. By opening the infusion valve, the bacterial solution required for koji making in the infusion tank 15 is passed through the reaction solution. The liquid is transported to the fermentation tank 11 through the liquid inlet pipe 9, and the amount of the transported bacterial solution is accurately monitored and controlled. The stirring motor 7 is turned on to drive the stirring mechanism 20 to quickly stir the koji-making raw materials and solution inside the infusion tank 15. The stirring time is controlled at 1-2 hours, and the required temperature and humidity are maintained. The fermentation tank 11 is closed and fermented for 5-7 days. The present invention monitors and controls the internal temperature and humidity of the fermentation tank in real time, and is provided with a convenient temperature and humidity regulating device. The internal temperature and humidity of the fermentation tank 11 can be maintained at a constant temperature, thereby promoting the fermentation environment to reach an optimal state. At the same time, a convenient infusion tank 15 is provided, which can seal and transport the bacterial solution required for fermentation to the inside of the fermentation tank 11. The whole process is closed and contactless, so as to avoid the fermentation operation from being infected by external bacteria.

[0037] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[0038] The standard parts used in this application document can all be purchased from the market, and the specific connection methods of each part are connected by conventional means such as mature bolts, rivets, welding, etc. in the prior art. In addition, the machinery, parts and equipment all adopt conventional models in the prior art, and the circuit connection adopts the conventional connection method in the prior art, so no specific description is given here.

[0039] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A constant temperature and humidity fermentation device for koji making, comprising a fermentation tank (11) and an infusion tank (15), It is characterized in that The upper end of the fermentation tank (11) is provided with a humidity regulating pipe (6), which is connected to a water inlet pipe (4) via a flange. An annular humidification pipe (27) is installed at the top of the fermentation tank (11), which is sealed and connected to the humidity regulating pipe (6). A plurality of atomizing nozzles (28) are arranged on the annular humidification pipe (27). A temperature sensor (18) and a humidity sensor (19) are respectively installed on the inner wall surface of the fermentation tank (11). An electric heating coil (21) is installed in the housing clamp groove of the fermentation tank (11). A stirring mechanism (20) is installed inside the fermentation tank (11). A liquid inlet notch (10) is provided on the side surface of the fermentation tank (11), which is sealed and connected to the inside of the infusion tank (15) via a reaction solution inlet pipe (9).

2. A constant temperature and humidity fermentation device for koji making according to claim 1, Features: A water inlet switch valve (5) is installed on the water inlet pipeline (4); one end of the water inlet pipeline (4) is fixedly connected to a water inlet pump (3); and the water inlet pump (3) is connected to a water storage tank (2) via a pipeline.

3. A constant temperature and humidity fermentation device for koji making according to claim 1, Features: A stirring motor (7) is installed above the fermentation tank (11), and the output end of the stirring motor (7) is fixedly connected to a stirring mechanism (20) via a stirring shaft (8), and the stirring mechanism (20) is a fan impeller structure.

4. A constant temperature and humidity fermentation device for koji making according to claim 1, Features: A discharge pipe (13) is installed at the bottom end of the fermentation tank (11), and a discharge valve (12) is installed on the discharge pipe (13).

5. A constant temperature and humidity fermentation device for koji making according to claim 1, Features: A liquid level meter (14) is installed at the upper end of the infusion machine tank (15), a liquid discharge pipe (23) is installed at the lower end of the infusion machine tank (15), and a liquid discharge control valve (22) is installed on the liquid discharge pipe (23).

6. A constant temperature and humidity fermentation device for koji making according to claim 1, Features: The reaction solution inlet pipe (9) is respectively provided with a switch control valve (26), a flow meter (24) and a water pressure gauge (25).

7. A constant temperature and humidity fermentation device for koji making according to claim 1, Features: The upper end surface of the fermentation tank (11) is provided with a sealing cover plate (16), the sealing cover plate (16) and the fermentation tank (11) are sealed and connected via a flange (17), and a supporting frame (1) is installed at the lower end of the fermentation tank (11).

8. A method for operating a constant temperature and humidity fermentation device for koji making, based on the constant temperature and humidity fermentation device for koji making according to any of claims 1 to 7. It is characterized in that The method comprises the following steps: S1, opening the fermentation tank (11), pouring the raw materials required for koji making into the fermentation tank (11), and then sealing the fermentation tank (11), wherein the fermentation tank (11) is equipped with a built-in temperature sensor (18) and a humidity sensor (19) for real-time monitoring and control of the temperature and humidity inside the tank; S2, turning on the temperature regulating device and the humidity regulating device to accurately control the temperature and humidity of the fermentation, that is, regulating the temperature inside the fermentation tank (11) through the electric heating coil (21), and regulating the humidity inside the fermentation tank (11) through the annular humidification pipeline (27) in conjunction with the atomizing nozzle (28); S3, controlling the temperature required for koji fermentation at 25-30°C, and controlling the humidity required for koji fermentation at 70-80%; S4, by opening the infusion valve, the bacterial solution required for koji making in the infusion tank (15) is transported to the fermentation tank (11) through the reaction solution inlet pipe (9), and the amount of the transported bacterial solution is accurately monitored and controlled; S5, turning on the stirring motor (7) to drive the stirring mechanism (20) to quickly stir the koji-making raw materials and solution in the infusion tank (15), and the stirring time is controlled to be 1-2 hours; S6. Maintain the required temperature and humidity in the above step S3, and carry out closed fermentation in the fermentation tank (11) for 5-7 days.

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