Fermentation control method and system

Abstract

According to the fermentation control method and system provided by the invention, the current fermentation state parameter of the yeast block is monitored by setting the preset fermentation control parameter range corresponding to different fermentation stages, and the fermentation stage is determined according to the change of the current fermentation state parameter; performing ventilation adjustment on the interior of the koji room in different ventilation modes according to different fermentation stages so as to control the current fermentation control parameters of the koji room and the koji blocks to be within a preset fermentation control parameter range in the corresponding fermentation stage; according to the method, the yeast block fermentation progress in the whole distiller's yeast fermentation process is controlled, the standardization degree of the distiller's yeast fermentation process is improved, and standardized, automatic and intelligent control effects are achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of koji fermentation, and more specifically, relates to a fermentation control method and system. Background Art

[0002] With the development of the economy and society and people's demand for improved quality of life, the production rules of the wine industry are gradually being improved and moving towards mechanization, standardization and intelligence. The current koji fermentation technology mainly relies on manual experience to enter the koji room for operation and adjust the ventilation control of the koji room, and cannot achieve timely processing and stable temperature control of the koji temperature during the transition of the koji fermentation stage. Therefore, under the premise of the above operation, it is necessary to introduce a fermentation control system that controls the ventilation effect according to the progress of koji fermentation, meet the ventilation needs of the koji room, form standardized, automated and intelligent control effects, realize industrial manufacturing process progress, and form product production advantages. Summary of the invention

[0003] The object of the present invention is to provide a fermentation control method and system to solve the problem that the traditional fermentation process with manual ventilation adjustment cannot achieve timely adjustment of fermentation control parameters during the transition of koji fermentation stages.

[0004] To achieve the above object, the technical solution adopted by the present invention is:

[0005] The present invention provides a fermentation control method, comprising:

[0006] Set the preset fermentation control parameter ranges corresponding to different fermentation stages;

[0007] Monitoring the current fermentation state parameters of the koji block, and determining the fermentation stage according to the changes in the current fermentation state parameters;

[0008] The ventilation in the koji room is adjusted in different ventilation modes according to different fermentation stages, so as to control the current fermentation control parameters of the koji room and koji blocks to be within the preset fermentation control parameter range corresponding to the fermentation stage.

[0009] Further, the fermentation state parameters include the pH value of the koji block, the ethanol concentration of the koji block and the fermentation time;

[0010] Determining the fermentation stage according to the current fermentation state parameter change includes:

[0011] Determine whether the current fermentation time is within the preset fermentation time range of this fermentation stage;

[0012] If so, determine whether the pH value of the koji block is within the preset pH value range of the current fermentation stage, and / or whether the ethanol concentration of the koji block is within the preset ethanol concentration range of the current fermentation stage within the preset duration of the current fermentation stage;

[0013] If so, it is determined that the fermentation stage of the koji block is over and the next fermentation stage begins.

[0014] Furthermore, the ventilation adjustment in the koji room in different ventilation modes according to different fermentation stages includes:

[0015] When the koji block is in the first fermentation stage, ventilation adjustment is performed in the koji room according to one or more combinations of a window wind speed control mode, an air conditioning refrigeration control mode, and a window room temperature control mode;

[0016] When the koji block is in the second fermentation stage, ventilation adjustment is performed in the koji room according to a combination of window wind speed control mode, room temperature monitoring control mode, comprehensive temperature monitoring control mode, air conditioning refrigeration control mode, and circulation fan control mode;

[0017] When the koji blocks are in the third fermentation stage, ventilation in the koji room is adjusted according to the window wind speed control mode.

[0018] Furthermore, the window wind speed control mode is: adjusting the opening number and opening amplitude of the ventilation windows on the curved room according to the outdoor air parameters of the curved room.

[0019] Furthermore, the window room temperature control mode is: adjusting the window opening position on the koji room according to the current indoor temperature of the koji room and the preset indoor temperature range corresponding to the current fermentation stage.

[0020] Furthermore, the room temperature monitoring and control mode is: according to the current indoor temperature of the koji room, the current koji room temperature or koji center temperature of the koji block, and the preset indoor temperature range, preset koji room temperature range or preset koji center temperature range corresponding to this fermentation stage, adjust the opening number and opening range of the ventilation windows on the koji room.

[0021] Furthermore, the comprehensive temperature monitoring and control mode is: according to the current indoor temperature of the koji room, the current inter-koji temperature and koji core temperature change rate of the koji block, and the preset indoor temperature range, preset inter-koji temperature range and preset koji core temperature change rate range corresponding to this fermentation stage, the window opening position on the koji room is adjusted.

[0022] Furthermore, the air conditioning refrigeration control mode is: according to the current indoor temperature of the qu room, the current inter-qu temperature and qu core temperature change rate of the qu block, and the preset indoor temperature range, preset inter-qu temperature range and preset qu core temperature change rate range corresponding to this fermentation stage, the air conditioning refrigeration is controlled to start.

[0023] Furthermore, the circulation fan control mode is: controlling the circulation fan to start according to the current inter-koji temperature difference of the koji block and the preset inter-koji temperature difference corresponding to the current fermentation stage.

[0024] The present invention also provides a fermentation control system, comprising: a koji room with a built-in koji rack, a koji block arranged on the koji rack, a fermentation progress monitoring sensor for monitoring the current fermentation state parameters of the koji block, a control parameter monitoring sensor for monitoring the current fermentation control parameters of the koji room and the koji block, a ventilation adjustment module for adjusting the ventilation in the koji room, and a controller, wherein the controller executes the fermentation control method as described in any one of claims 1 to 9.

[0025] Furthermore, the fermentation progress monitoring sensor includes: a pH value sensor and an alcohol concentration sensor arranged on the koji block.

[0026] Furthermore, the control parameter monitoring sensor includes: a temperature and humidity sensor between bends arranged on the bend rack, a temperature and humidity sensor at the bend center arranged in the bend block, and an indoor temperature and humidity sensor arranged in the bend room.

[0027] Furthermore, the ventilation adjustment module includes:

[0028] An air conditioning processor is arranged outside the curved room;

[0029] An air conditioning duct, the air conditioning duct comprising a branch duct arranged on the curved frame, and a main duct connected to the branch duct and the air conditioning processor, the branch duct being provided with an air conditioning vent;

[0030] A ventilation window is provided on the curved room.

[0031] An electric window opener is connected to the ventilation window and is used to control the opening state of the ventilation window.

[0032] Furthermore, it also includes: an outdoor meteorological parameter monitor, which is arranged outside the qu room and is used to monitor the outdoor air parameters of the qu room.

[0033] Furthermore, it also includes:

[0034] A circulation fan is arranged in the qu room and is used for circulating air in the qu room.

[0035] Furthermore, it also includes: an indoor humidifier, which is arranged in the qu room and located beside the qu rack, and is used to adjust the humidity in the qu room.

[0036] Compared with the prior art, the fermentation control method and system provided by the present invention have the following beneficial effects: the present invention determines the fermentation stage according to the changes in the current fermentation state parameters of the koji block, and adjusts the ventilation in the koji room with different ventilation modes according to different fermentation stages, thereby realizing the control of the fermentation progress of the koji block during the entire fermentation process of the koji, improving the standardization degree of the koji fermentation process, and forming a standardized, automated and intelligent control effect. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0038] Figure 1 A detailed schematic diagram of the fermentation control method provided by the present invention;

[0039] Figure 2 A schematic diagram of the fermentation progress monitoring process provided by the present invention;

[0040] Figure 3 A schematic flow chart of the window wind speed control mode provided by the present invention;

[0041] Figure 4 A schematic diagram of the flow chart of the window room temperature control mode provided by the present invention;

[0042] Figure 5 A schematic diagram of the flow chart of the room temperature monitoring control mode provided by the present invention;

[0043] Figure 6 A schematic diagram of the flow chart of the comprehensive temperature monitoring control mode provided by the present invention;

[0044] Figure 7 A schematic diagram of the flow of the air conditioning refrigeration control mode provided by the present invention;

[0045] Figure 8 A schematic diagram of the flow chart of the circulating fan control mode provided by the present invention;

[0046] Fig. 9 A schematic diagram of the flow chart of the temperature monitoring mode between curves provided by the present invention;

[0047] Fig.10 A schematic diagram of the flow of the core temperature monitoring mode provided by the present invention;

[0048] Fig.11 A schematic diagram of the comprehensive judgment logic of ventilation adjustment provided by the present invention;

[0049] Fig.12 A schematic diagram of the structure of the fermentation control system provided by the present invention;

[0050] Among them, the main marks of the drawings in the figure are:

[0051] 1. Outdoor meteorological parameter monitor; 2. Ventilation window; 3. Electric window opener; 4. Inter-curve temperature and humidity sensor; 5. Curve center temperature and humidity sensor; 6. Alcohol concentration sensor; 7. PH value sensor; 8. Indoor humidifier; 9. Indoor temperature and humidity sensor; 10. Curve rack; 11. Circulation fan; 12. Air conditioning outlet; 13. Air conditioning duct; 14. Curve room; 15. Air conditioning processor. DETAILED DESCRIPTION

[0052] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present invention more clearly understood, the present invention is further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0053] With the development of economy and society and the people's demand for improved quality of life, the production rules of the wine industry are gradually being improved and moving towards mechanization, standardization and intelligence. The current koji fermentation technology mainly relies on manual experience to enter the koji room for operation and adjust the ventilation control of the koji room. It is impossible to timely handle and stabilize the temperature of the koji during the transition of the koji fermentation stage. At the same time, the local outdoor air temperature in the koji room cannot be grasped. During the ventilation operation, it is easy to cause the indoor koji fermentation temperature to be unstable, which in turn affects the progress of koji fermentation and causes economic losses.

[0054] Therefore, under the premise of the above operations, it is necessary to introduce a fermentation control system that controls the indoor and outdoor ventilation effects according to the progress of koji fermentation, meet the indoor ventilation needs of the koji room, form standardized, automated, and intelligent control effects, realize industrial manufacturing process progress, and form product production advantages.

[0055] The fermentation control method provided by the present invention comprises at least the following steps:

[0056] S10, setting preset fermentation control parameter ranges corresponding to different fermentation stages;

[0057] S20, monitoring the current fermentation state parameters of the koji block, and determining the fermentation stage according to the current changes in the fermentation state parameters;

[0058] S30, adjusting the ventilation in the koji room with different ventilation modes according to different fermentation stages, so as to control the current fermentation control parameters of the koji room and koji blocks to be within the preset fermentation control parameter range corresponding to the fermentation stage.

[0059] Compared with the traditional fermentation process with manual ventilation adjustment, the present invention determines the fermentation stage according to the change of the current fermentation state parameters of the koji block, and adjusts the ventilation in the koji room with different ventilation modes according to different fermentation stages, so as to control the fermentation progress of the koji during the whole fermentation process of the koji, improve the standardization degree of the koji fermentation process, and form a standardized, automated and intelligent control effect.

[0060] Furthermore, the fermentation state parameters in S20 include the pH value of the koji block, the ethanol concentration of the koji block and the fermentation time; the fermentation stage is determined in S20 according to the current changes in the fermentation state parameters, which is specifically implemented in the following manner:

[0061] Determine whether the current fermentation time is within the preset fermentation time range of this fermentation stage;

[0062] If so, determine whether the pH value of the koji block is within the preset pH value range of the current fermentation stage, and / or whether the ethanol concentration of the koji block is within the preset ethanol concentration range of the current fermentation stage within the preset duration of the current fermentation stage;

[0063] If so, it is determined that the fermentation stage of the koji block is over and enters the next fermentation stage.

[0064] The present invention confirms the fermentation progress of the koji block by monitoring the pH value and ethanol concentration of the koji block, and simultaneously records the holding time of the ethanol concentration and the pH value in order to record the degree of fermentation and confirm the transition of the fermentation stage, so as to timely adjust the fermentation control parameters of the koji block and the koji room and carry out the next step of fermentation process control.

[0065] In practical applications, such as Figure 1 , Figure 2 As shown, the fermentation progress monitoring includes monitoring the current pH value and ethanol concentration of the koji block, and recording the fermentation time.

[0066] Taking the fermentation process of a certain brand of liquor as an example, the entire fermentation process of the koji is divided into the first fermentation stage, the second fermentation stage and the third fermentation stage. The first fermentation stage includes the mold growing stage and the transition stage of growing / drying mold. The second fermentation stage includes the drying mold stage, the damp fire stage and the high fire stage. The third fermentation stage includes the post-fire stage and the koji raising stage.

[0067] In the first fermentation stage, the fermentation time is recorded, and the preset fermentation time range of the mildew stage is configured to be 24 to 27 hours. When the fermentation time reaches 24 hours, the fermentation effect is confirmed according to the pH value of the koji block. When the pH value of the koji block is between 5.0 and 5.5, the holding time is recorded. When the pH value of the koji block remains within this range within 1.5 hours, it is determined that it can enter the mildew / air-drying transition stage. The preliminary mildew is completed, and the mildew / air-drying transition stage is entered. The fermentation time of the mildew / air-drying transition stage is configured to be 40 to 48 hours. The pH value and fermentation time of the koji block are also used to confirm the fermentation effect, which will not be elaborated here. When it is determined that the first fermentation stage of the koji block is over, it enters the second fermentation stage.

[0068] The fermentation time is recorded in the second fermentation stage, and the preset fermentation time of the second fermentation stage is configured to be 70 to 80 hours. When the fermentation time reaches 70 hours, the fermentation effect is confirmed according to the pH value and ethanol concentration of the koji block. When the pH value of the koji block is between 4.5 and 5.5 and the ethanol concentration reaches 5% to 12%, the holding time is recorded. When the pH value and ethanol concentration of the koji block are maintained within the corresponding preset range within four hours, it is considered that the fermentation process of the second fermentation stage is successfully completed and the third fermentation stage can be entered.

[0069] In the third fermentation stage, the fermentation time is recorded, and the preset fermentation time of the third fermentation stage is configured to be 120 to 150 hours. When the fermentation time reaches 120 hours, the fermentation effect is confirmed according to the pH value and ethanol concentration of the koji block. When the pH value of the koji block is between 3.5 and 4.5 and the ethanol concentration is between 15% and 20%, the holding time is recorded. When the pH value and ethanol concentration of the koji block are maintained within the corresponding preset range within 24 hours, the fermentation is considered to be over and the koji collection work begins.

[0070] Furthermore, in S30, ventilation in the koji room is adjusted in different ventilation modes according to different fermentation stages, which is specifically achieved in the following manner:

[0071] When the koji block is in the first fermentation stage, ventilation in the koji room is adjusted according to one or more combinations of the window wind speed control mode, the air conditioning refrigeration control mode and the window room temperature control mode;

[0072] When the koji block is in the second fermentation stage, ventilation adjustment is performed in the koji room according to a combination of window wind speed control mode, room temperature monitoring control mode, comprehensive temperature monitoring control mode, air conditioning refrigeration control mode, and circulation fan control mode;

[0073] When the koji blocks are in the third fermentation stage, the ventilation in the koji room is adjusted according to the window wind speed control mode.

[0074] The present invention adopts a method of joint operation of multiple control modes when adjusting ventilation in the koji room when the koji blocks are in different fermentation stages, so as to ensure the standardized process of the fermentation degree of the koji. At the same time, a comprehensive judgment mechanism of the temperature change of the koji blocks, indoor environmental parameters and the fermentation progress of the koji blocks is adopted, and the switching of the ventilation modes can be adjusted in real time according to the state of the koji room and the koji blocks, so as to ensure the quality of the koji fermentation and the stability of the fermentation process, and at the same time reduce the energy consumption of the system and save the investment of production costs in the fermentation process.

[0075] Furthermore, the window wind speed control mode is: adjusting the opening quantity and opening amplitude of the ventilation windows on the curved room according to the outdoor air parameters of the curved room. Among them, the outdoor air parameters of the curved room include outdoor wind direction, outdoor wind speed V0, etc.

[0076] like Figure 3 As shown, the window wind speed control mode is implemented in the following way:

[0077] When V0<3m / s, all ventilation windows on the top of the control room are in full open state;

[0078] When 3m / s<V0<6m / s, the ventilation window on the windward side of the top of the curved room is controlled to be in a half-open state;

[0079] When V0>6m / s, the ventilation windows on the windward side of the top of the curved room are controlled to be fully open.

[0080] Furthermore, the window room temperature control mode is: according to the current indoor temperature of the koji room and the preset indoor temperature range corresponding to this fermentation stage, the window opening position on the koji room is adjusted.

[0081] like Figure 4 As shown, the window room temperature control mode is implemented in the following way:

[0082] When the indoor temperature is greater than T5, the window opening position is increased by 1 level;

[0083] When the indoor temperature is less than T6, the window opening position is reduced by 1 gear.

[0084] It should be noted that the specific values ​​of T5 and T6 are different in different fermentation stages, and the specific values ​​of T5 and T6 can be flexibly set according to actual application requirements. Taking the above mold stage as an example, T5 is 20℃ and T6 is 30℃.

[0085] Furthermore, the room temperature monitoring and control mode is: according to the current indoor temperature of the koji room, the current koji room temperature or koji core temperature of the koji block, and the preset indoor temperature range, preset koji room temperature range or preset koji core temperature range corresponding to this fermentation stage, adjust the opening number and opening range of the ventilation windows on the koji room.

[0086] like Figure 5 As shown, the room temperature monitoring and control mode is implemented in the following way:

[0087] The room temperature monitoring and control mode adopts a comprehensive judgment mechanism of the window room temperature control mode and the curved room temperature control mode.

[0088] When the indoor temperature is greater than T7, and the temperature between the curved rooms is in the high temperature range [T9-T10], the ventilation windows on the leeward side of the top of the curved room are controlled to be fully open;

[0089] When the indoor temperature is less than T8, and the temperature between the quilts is in the low temperature range [T11-T12], all ventilation windows on the quilt room are controlled to be in the closed state.

[0090] It should be noted that the specific values ​​of T7-T10 are different in different fermentation stages, and the specific values ​​of T7-T10 can be flexibly set according to actual application requirements. Taking the above mold stage as an example, T7 is 30℃, T8 is 20℃, T9 is 35℃, T10 is 38℃, T11 is 25℃, and T12 is 28℃.

[0091] In addition, the room temperature monitoring control mode can also adopt a comprehensive judgment mechanism of the window room temperature control mode and the curved core temperature control mode. The room temperature monitoring control mode is similar to the aforementioned logical judgment and will not be described in detail here.

[0092] Furthermore, the comprehensive temperature monitoring and control mode is: according to the current indoor temperature of the koji room, the current inter-koji temperature and the koji core temperature change rate of the koji blocks, and the preset indoor temperature range, preset inter-koji temperature range and preset koji core temperature change rate range corresponding to this fermentation stage, the window opening position on the koji room is adjusted.

[0093] like Figure 6 As shown, the comprehensive temperature monitoring control mode is implemented in the following way:

[0094] The comprehensive temperature monitoring and control mode adopts a comprehensive judgment mechanism of window room temperature control mode, inter-curve temperature control mode and curve core temperature change rate control mode.

[0095] When the indoor temperature is greater than T7, the temperature between the radiator and the sprocket is in the high temperature range [T9-T10], and the temperature change rate of the radiator core is the low rate V1, the control window opening position is increased by 1 gear;

[0096] When the indoor temperature is less than T8, the temperature between the two ends is in the low temperature range [T11-T12], and the temperature change rate of the two ends is the high speed rate V2, the control window opening position is reduced by 1 gear;

[0097] It should be noted that the specific values ​​of T7~T10, V1, and V2 are different in different fermentation stages, and the specific values ​​of T7~T10, V1, and V2 can be flexibly set according to actual application requirements. Taking the above mold stage as an example, T7 is 30℃, T8 is 20℃, T9 is 35℃, T10 is 38℃, T11 is 25℃, T12 is 28℃, V1 is 3℃ / 5h, and V2 is 3℃ / 5h.

[0098] Furthermore, the air conditioning refrigeration control mode is: according to the current indoor temperature of the koji room, the current inter-koji temperature and the koji core temperature change rate of the koji block, and the preset indoor temperature range, preset inter-koji temperature range and preset koji core temperature change rate range corresponding to this fermentation stage, the air conditioning refrigeration is controlled to start.

[0099] like Figure 7 As shown, the air conditioning refrigeration control mode is specifically implemented in the following manner:

[0100] The air conditioning refrigeration control mode adopts a comprehensive judgment mechanism of window room temperature control mode, inter-curve temperature control mode and core temperature change rate control mode.

[0101] When the indoor temperature is greater than T7, and the temperature between the quench core and the quench core is in the high temperature range [T9-T10], and the quench core temperature change rate is the high-end rate V2, start the air conditioning equipment for cooling.

[0102] It should be noted that the specific values ​​of T7, T9, T10 and V2 are different in different fermentation stages, and the specific values ​​of T7, T9, T10 and V2 can be flexibly set according to actual application requirements. Taking the above mold stage as an example, T7 is 30℃, T9 is 35℃, T10 is 38℃, and V2 is 3℃ / 5h.

[0103] Furthermore, the circulation fan control mode is: according to the current inter-koji temperature difference of the koji blocks and the preset inter-koji temperature difference corresponding to the current fermentation stage, the circulation fan is controlled to start.

[0104] like Figure 8 As shown, the circulating fan control mode is implemented in the following way:

[0105] When the temperature difference between curves is greater than 5°C, the circulation fan is controlled to start.

[0106] Furthermore, the fermentation control method provided by the present invention also includes alarming according to at least one of the temperature monitoring modes between the koji and the temperature monitoring modes at the core of the koji.

[0107] like Fig. 9 As shown, the temperature monitoring mode between curves is implemented in the following way:

[0108] When the temperature between curves reaches the warning temperature T1, the system will issue an early warning, prompting the staff to check and cancel the alarm in time.

[0109] When the temperature in the qu room reaches the alarm temperature T2, the system will sound an alarm, prompting the staff to open the ventilation windows on the qu room to cool down the qu room and lift the alarm in time.

[0110] It should be noted that the specific values ​​of T1 and T2 are different in different fermentation stages, and the specific values ​​of T1 and T2 can be flexibly set according to actual application requirements. Taking the above mold stage as an example, T1 is 20℃ and T2 is 25℃.

[0111] like Fig.10 As shown in the figure, the core temperature monitoring mode is implemented in the following way:

[0112] When the core temperature reaches the warning temperature T3, the system will issue an early warning, prompting staff to intervene and lift the alarm in time.

[0113] When the core temperature reaches the alarm temperature T4, the system will sound an alarm, prompting the staff to intervene and lift the alarm in time.

[0114] It should be noted that the specific values ​​of T3 and T4 are different in different fermentation stages, and the specific values ​​of T3 and T4 can be flexibly set according to actual application requirements. Taking the above mold stage as an example, T3 is 20℃ and T4 is 30℃.

[0115] For ease of understanding, the following Figures 1 to 10 A more complete description of fermentation control methods:

[0116] The first preset fermentation control parameter range in the first fermentation stage includes: the preset koji temperature range is 20-25°C, and the preset koji core temperature range is 20°C-35°C.

[0117] The second preset fermentation control parameter range in the second fermentation stage includes: the preset koji core temperature range is 30°C to 35°C.

[0118] The third preset fermentation control parameter range in the third fermentation stage includes: the preset koji chamber temperature range is 30°C to 35°C, and the preset koji core cooling rate is 0.3°C / 6 hours.

[0119] (1) Mold growth stage: In this stage, the system needs to open windows for ventilation before the koji enters the room, and close the ventilation windows in the evening to perform humidification. At the same time, the system needs to switch between natural ventilation control mode (such as window wind speed control mode, window room temperature control mode, etc.) and air conditioning refrigeration control mode according to factors such as the temperature change of the koji block during the fermentation process and the indoor temperature.

[0120] It should be understood that during the operation, natural ventilation conditions are used as the basic operating mode, for example, the window wind speed control mode is started; when it is monitored that the window wind speed control mode cannot meet the temperature required for the fermentation of the koji block, the air-conditioning refrigeration mode is started to perform emergency cooling of the koji block to avoid inactivation of the koji block due to excessively high fermentation temperature.

[0121] (2) Transition stage of heating / air drying: Humidification and heat preservation are carried out in this stage. If necessary, the air conditioning refrigeration control mode can be turned on in advance. The temperature of the room is monitored according to the room temperature monitoring mode. When the room temperature reaches the set upper and lower limits, the system automatically adjusts or manually checks and processes to confirm and adjust the system's mildew situation to ensure that the room temperature is normal. Under ventilation adjustment, the window wind speed control mode is used to adjust the number and opening range of ventilation windows. At the same time, the window room temperature control mode is used to monitor the indoor temperature. When the indoor temperature reaches the set upper and lower limits, the window opening gear is increased or decreased to meet the indoor temperature stability requirements during the transition stage of heating / air drying.

[0122] (3) Drying stage: In this stage, windows are opened for ventilation to adjust the indoor temperature. The room temperature monitoring control mode is used to adjust the ventilation during the day. The number and opening range of ventilation windows are adjusted in combination with the window room temperature control mode and the inter-curve temperature control mode. At the same time, the window wind speed control mode and the comprehensive temperature monitoring control mode are interspersed. The comprehensive temperature monitoring control mode needs to meet the three temperature conditions of the window room temperature control mode, the inter-curve temperature control mode and the core temperature change rate control mode at the same time before the system can control the increase or decrease of the window opening gear. This process continues until nighttime.

[0123] During the period from night to early morning, the room temperature monitoring and control mode is used to adjust the ventilation. The opening and closing of the ventilation windows and the corresponding opening amplitude are controlled according to the set upper and lower limits of the indoor temperature and the set temperature range between curves to complete the ventilation control for one day during the drying stage.

[0124] (4) Tidal fire stage: In this stage, the windows are opened for ventilation to adjust the indoor temperature. The room temperature monitoring control mode is used for ventilation adjustment during the day, and the window wind speed adjustment control mode and the comprehensive temperature monitoring control mode are interspersed. The room temperature monitoring control mode is used at noon. During this period, when the indoor temperature and the core temperature of the koji reach the set lower limit, the windows are closed and the koji enters the tidal fire heating state. The circulating fan control mode is used. When the temperature difference between the koji at the upper and lower positions of the koji rack is greater than the set temperature difference, the circulating fan is turned on to adjust the indoor temperature gradient to ensure the consistency of the fermentation temperature of the koji at the upper and lower parts of the koji rack. At the same time, the air conditioning refrigeration control mode is used. This air conditioning refrigeration control mode is consistent with the comprehensive temperature control mode. Three temperature conditions are monitored to determine the start and stop of the air conditioning refrigeration.

[0125] In the evening, the air conditioning cooling control mode is turned off, and the room temperature monitoring control mode and window wind speed adjustment control mode are used for ventilation and heat dissipation. The window gear adjustment is carried out using the comprehensive temperature monitoring control mode. The room temperature monitoring control mode is also used for ventilation adjustment at night. During this period, when the indoor temperature and the core temperature of the bend reach the set lower limit, the window is closed. The circulating fan control mode is used. When the temperature difference between the bends at the upper and lower positions of the bend rack is greater than the set temperature difference, the circulating fan is turned on to adjust the indoor temperature gradient. The air conditioning cooling control mode is simultaneously enabled, and the air conditioning equipment is started for cooling to cool the room.

[0126] (5) High-fire stage: In this stage, the windows are opened for ventilation to adjust the indoor temperature. During the day, the room temperature monitoring control mode is used for ventilation adjustment, interspersed with the window wind speed adjustment control mode and the comprehensive temperature control mode. At noon, the room temperature monitoring control mode is used. During this period, when the indoor temperature and the core temperature of the koji reach the set lower limit, the windows are closed. The circulating fan control mode is used. When the temperature difference between the koji at the upper and lower positions of the koji rack is greater than the set temperature difference, the circulating fan is turned on to adjust the indoor temperature gradient to ensure the consistency of the fermentation temperature of the koji at the upper and lower parts of the koji rack. At the same time, the air conditioning refrigeration control mode is enabled, and the air conditioning equipment is started for refrigeration to achieve cooling.

[0127] In the evening, the air conditioning cooling control mode is turned off, and the room temperature monitoring control mode and window wind speed adjustment control mode are used for ventilation and heat dissipation. The window gear adjustment is carried out using the comprehensive temperature monitoring control mode. The night ventilation adjustment also uses the room temperature monitoring control mode. During this period, when the indoor temperature and the core temperature of the bend reach the set lower limit, the window is closed. The circulating fan control mode is used. When the temperature difference between the bends at the upper and lower positions of the bend frame is greater than the set temperature difference, the indoor circulating fan is turned on to adjust the indoor temperature gradient. The air conditioning cooling control mode is simultaneously enabled, and the air conditioning equipment is started for cooling to cool the room.

[0128] (6) Post-fire stage and koji curing stage: This stage requires that ventilation windows be opened regularly in the afternoon. The number and opening range of ventilation windows are operated according to the window wind speed adjustment control mode, and they are closed regularly in the evening.

[0129] It should be noted that the ventilation modes provided by the present invention are not limited to the window wind speed control mode, the window wind speed control mode, the room temperature monitoring control mode, the comprehensive temperature monitoring control mode, the air conditioning refrigeration control mode and the circulation fan control mode. In practical applications, each ventilation mode can select one or more parameters in the comprehensive control parameters to adjust the ventilation in the room.

[0130] As an example, Fig.11As shown, the comprehensive control parameters include koji temperature and humidity parameters, koji cooling rate parameters, indoor temperature and humidity parameters, indoor carbon dioxide parameters, fresh air volume parameters and exhaust air speed parameters.

[0131] When the parameters of the cooling rate of the koji and the cooling rate of the koji do not meet the set parameter requirements, adjust the ventilation window opening / adjust the exhaust fan speed / adjust the cooling capacity;

[0132] When the parameters of the cooling rate of the koji do not meet the set parameter requirements and the indoor temperature and humidity parameters meet the set parameter requirements, adjust the ventilation window opening / adjust the exhaust fan speed / adjust the fresh air volume and exhaust speed;

[0133] When the indoor temperature and humidity parameters meet the set parameter requirements and the indoor carbon dioxide parameters do not meet the set parameter requirements, adjust the fresh air volume and exhaust air speed;

[0134] When the indoor carbon dioxide parameters do not meet the set parameter requirements and the fresh air volume parameters meet the set parameter requirements, adjust the fresh air volume and exhaust air speed;

[0135] When the indoor carbon dioxide parameters do not meet the set parameter requirements and the exhaust air speed parameters meet the set parameter requirements, adjust the exhaust air speed / adjust the fresh air volume and exhaust air speed.

[0136] It should be understood that Figure 1 The control logic shown is the general control logic during the entire koji fermentation period. Different types of control operations are described according to different fermentation stages and corresponding fermentation control parameters, including an overview of actual operations such as humidification, insulation, ventilation, and cooling. Fig.11 The control logic shown is in Figure 1 Based on the comprehensive judgment logic of the monitoring change range of various parameters of ventilation adjustment, the adjustment direction required for ventilation adjustment is confirmed by judging the changes in different monitoring parameters. Fig.11 It is the main body of the ventilation control logic, through which the adjustment direction of ventilation regulation can be determined. Figure 1 The logic is the main control logic of the fermentation process. Figure 1 The fermentation control parameters at different fermentation stages can be Fig.11 The control logic is used for key regulation.

[0137] The structure of the fermentation control system provided by the present invention is as follows:

[0138] See also Fig.12The fermentation control system includes a koji room 14 with a koji rack 10 built in, a koji block arranged on the koji rack 10, a fermentation progress monitoring sensor for monitoring the current fermentation state parameters of the koji block, a control parameter monitoring sensor for monitoring the current fermentation control parameters of the koji room and the koji block, a ventilation adjustment module for adjusting the ventilation in the koji room 14, and a controller, which executes the fermentation control method as described above.

[0139] Compared with the traditional fermentation process with manual ventilation adjustment, the present invention monitors the fermentation progress of the koji blocks through the fermentation progress monitoring module during the fermentation stage of the koji blocks, so as to grasp the fermentation progress of the koji blocks and timely adjust the fermentation control parameters of the koji blocks and the koji room at different fermentation stages. The ventilation adjustment module is controlled to adjust the ventilation in the koji room with different ventilation modes according to different fermentation stages, so as to realize the control of the fermentation progress of the koji blocks during the whole fermentation process of the koji and improve the standardization degree of the koji fermentation process.

[0140] In actual applications, a certain number of koji racks 10 are placed inside the koji room 14, and each koji rack 10 is placed with a corresponding number of koji blocks at different rack heights. A separate fermentation progress monitoring sensor and a control parameter monitoring sensor can be configured for each koji block, or a separate fermentation progress monitoring sensor and a control parameter monitoring sensor can be configured for each koji block in each koji rack 10, or a separate fermentation progress monitoring sensor and a control parameter monitoring sensor can be configured only for koji blocks in a certain area. That is, the present invention does not limit the quantitative correspondence between the fermentation progress monitoring sensors and the koji blocks, and the quantitative correspondence between the control parameter monitoring sensors and the koji blocks, and it is sufficient to realize the monitoring of the fermentation progress of the koji blocks and the monitoring of the internal environment of the koji room 14. For ease of understanding, a koji rack 10 and the koji blocks arranged thereon are described in detail as an example below.

[0141] Furthermore, the fermentation progress monitoring sensor includes: a pH value sensor 7 and an alcohol concentration sensor 6 arranged on the koji block.

[0142] In practical applications, a pH sensor 7 and an alcohol concentration sensor 6 may be placed at the bottom of the block. The present invention does not limit the specific number of the pH sensor 7 and the alcohol concentration sensor 6.

[0143] The present invention monitors the pH value of the koji block by the pH sensor 7 and the ethanol concentration of the koji block by the alcohol concentration sensor 6 to confirm the fermentation progress of the koji block, and records the holding time of the ethanol concentration and the pH value to record the degree of fermentation and confirm the change of the fermentation stage. The controller records the fermentation stage change process, and timely adjusts the fermentation control parameters in the koji block and the koji room 14 to control the next fermentation process.

[0144] Furthermore, the control parameter monitoring sensor includes: a temperature and humidity sensor 4 between the bends arranged on the bend rack 10, a temperature and humidity sensor 5 at the bend center arranged in the bend block, and an indoor temperature and humidity sensor 9 arranged in the bend room 14. Among them, the temperature and humidity sensor 4 between the bends is used to monitor the temperature and humidity between the bends between the bend blocks; the temperature and humidity sensor at the bend center 5 is used to monitor the temperature and humidity at the bend center of the bend block; and the indoor temperature and humidity sensor 9 is used to monitor the indoor temperature and humidity of the internal environment of the bend room 14.

[0145] In actual application, inter-curve temperature and humidity sensors 4 are placed at the upper and lower parts of the curved frame 10. The inter-curve temperature and humidity sensors 4 located at the upper part of the curved frame 10 are used to determine the inter-curve temperature. The monitoring difference between the inter-curve temperature and humidity sensors 4 located at the upper and lower parts of the curved frame 10 is used as the basis for calculating and judging the temperature difference between the upper and lower parts of the curved frame 10. A core temperature and humidity sensor 5 is inserted at the core position of the curved block. The core temperature and humidity sensor 5 is placed in the upper and lower curved blocks of the curved frame 10, just like the inter-curve temperature and humidity sensors 4, for monitoring the core temperature, core humidity and the rate of core temperature rise / fall. An indoor temperature and humidity sensor 9 is placed on the inner side wall of the curved room 14 for real-time monitoring of the indoor air parameters of the internal environment of the curved room 14, including the indoor temperature and indoor humidity.

[0146] The present invention monitors the internal environment of the koji room 14 and the fermentation control parameters of the koji blocks through a variety of sensors, including the temperature and humidity between koji rooms, the temperature and humidity of the koji core, the indoor temperature and the indoor humidity, so as to facilitate timely switching of the ventilation mode to control the fermentation control parameters to be within the preset control parameter range under the corresponding fermentation stage, thereby ensuring the quality of koji fermentation and the stability of the fermentation process, while reducing the energy consumption of the system and saving the investment in production costs during the fermentation process.

[0147] In addition, the control parameter monitoring sensor may also include: a carbon dioxide concentration sensor disposed in the qu room 14 , for monitoring the carbon dioxide concentration in the qu room 14 .

[0148] Furthermore, the ventilation adjustment module includes:

[0149] The air conditioning processor 15 is arranged outside the curved room 14;

[0150] The air conditioning duct 13 includes a branch pipe arranged on the curved frame 10 and a main pipe connected to the branch pipe and the air conditioning processor 15 , and the branch pipe is provided with an air conditioning vent 12 .

[0151] A ventilation window 2 is provided on the curved room 14;

[0152] The electric window opener 3 is connected to the ventilation window 2 and is used to control the opening state of the ventilation window 2.

[0153] In actual application, the curved racks 10 in the curved room 14 are evenly distributed. The structure of the air conditioning duct 13 is described in detail below, taking two adjacent upper and lower rows of curved racks 10 as an example. A main pipeline is arranged between the two rows of curved racks 10, and the main pipeline is connected to multiple branch pipelines. Each branch pipeline is arranged corresponding to a curved rack 10, and multiple air conditioning vents 12 are arranged in each branch pipeline. The air conditioning vents 12 are arranged toward the curved racks 10, which are responsible for completing the air conditioning air distribution and reducing the temperature accumulation problem of the curved racks 10. An air conditioning processor 15 is placed outside the curved room 14, and the air outlet of the air conditioning processor 15 is connected to the main pipeline of the air conditioning duct 13, and the air supply demand is completed through the air conditioning duct 13. The air conditioning processor 15 uses fresh air air conditioning.

[0154] The koji room 14 is provided with ventilation windows 2, which are divided into three heights: top, middle and bottom. Each ventilation window 2 is divided into two opening states: fully open and half open according to the degree of opening. According to the height and opening state, there are a total of 6 window opening gears. The controller controls the opening and closing of the ventilation window 2 according to the fermentation stage of the koji block and the ventilation demand in the koji room 14. When the fermentation control system switches to a non-natural ventilation condition, the ventilation window 2 is in a closed state; when the fermentation control system switches to a natural ventilation condition, the electric window opener 3 connected to the frame of the ventilation window 2 is activated to regulate the movable window, and the opening and closing degree and window height are controlled according to the specified ventilation mode, so as to adjust the indoor and outdoor ventilation conditions and keep the internal temperature of the koji room 14 stable.

[0155] Furthermore, the fermentation control system provided by the present invention also includes:

[0156] The outdoor meteorological parameter monitor 1 is arranged outside the qu room 14 and is used to monitor the outdoor air parameters of the qu room 14 .

[0157] In actual application, an outdoor meteorological parameter monitor 1 is arranged outside the curved room 14 to monitor the outdoor temperature, outdoor humidity, outdoor wind direction, outdoor wind speed, etc. of the curved room 14.

[0158] It should be noted that the outdoor meteorological parameter monitor 1 and the indoor temperature and humidity sensor 9 are both connected to the controller, which performs data analysis and comparison, and then issues operating mode switching instructions and equipment adjustment actions to the fermentation control system. For example, the switching between non-natural ventilation conditions and natural ventilation conditions is considered according to factors such as the temperature change of the koji block at different fermentation stages, the indoor temperature and the outdoor temperature. When the fermentation control system is switched to the non-natural ventilation condition, the air conditioning refrigeration control mode is turned on.

[0159] The present invention adjusts and controls the operation of the air-conditioning equipment according to the different fermentation stages of the koji blocks and the changes in outdoor environmental factors, and utilizes the two cold source effects of the natural environment and air-conditioning refrigeration to maintain a stable temperature change rate and a constant insulation requirement for the koji blocks in the koji room at different fermentation stages, thereby ensuring the control of the temperature and fermentation progress of the koji fermentation process while reducing the operating energy consumption of the air-conditioning equipment.

[0160] Furthermore, the fermentation control system provided by the present invention also includes:

[0161] The circulation fan 11 is arranged in the qu room 14 and is used for circulating the air in the qu room 14 .

[0162] In actual application, a circulation fan 11 is arranged at the bottom of the inner side of the quenching room 14 , and the circulation fan 11 is turned on and off and the frequency is increased or decreased according to the instructions issued by the controller according to the temperature state in the quenching room 14 .

[0163] Furthermore, the fermentation control system provided by the present invention also includes: an indoor humidifier 8, which is arranged in the koji room 14 and located next to the koji rack 10, and is used to adjust the humidity in the koji room 14.

[0164] In actual application, an indoor humidifier 8 is placed inside the koji room 14, and the indoor humidifier 8 is placed next to the koji rack 10. The indoor humidifier 8 is turned on and off according to the progress of koji fermentation and the indoor temperature and humidity conditions, so as to realize the humidity control of the internal environment of the koji room 14. It should be noted that the humidity information of the indoor temperature and humidity sensor 9 is highly correlated with the indoor humidifier 8, and the controller confirms the on and off control of the indoor humidifier 8 according to the humidity collection of the indoor temperature and humidity sensor 9 and the fermentation stage.

[0165] The fermentation control system provided by the present invention controls the fermentation progress of the koji blocks in the koji room and monitors the indoor and outdoor ventilation environment of the koji room. It monitors the controlled parameters of the koji blocks and comprehensively monitors the indoor and outdoor environment through different sensors, and timely adjusts different switching modes of air-conditioning equipment control and ventilation control, reduces the power consumption of air-conditioning equipment, and achieves rapid response to changes in the temperature of the koji fermentation in the koji room.

[0166] Compared with the traditional fermentation process with manual ventilation adjustment, the fermentation control method and system provided by the present invention, by means of various indoor sensors and outdoor meteorological parameter monitoring, adds the process of monitoring and adjusting the state of koji at different stages of koji fermentation. The ventilation adjustment adopts a method of jointly operating multiple monitoring and adjustment modes to ensure the standardized process of koji fermentation degree. At the same time, in the control of indoor ventilation adjustment, the present invention adds a comprehensive judgment mechanism of temperature rise, temperature drop rate, indoor environmental parameters and koji fermentation state parameters, which can adjust the operation of ventilation equipment and switch ventilation modes in real time according to the indoor and koji states during the ventilation process, thereby ensuring the quality of koji fermentation and the stability of the fermentation process, while reducing system energy consumption and saving investment in production costs during the fermentation process.

[0167] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A fermentation control method, characterized in that: include: Set the preset fermentation control parameter ranges corresponding to different fermentation stages; Monitoring the current fermentation state parameters of the koji block, and determining the fermentation stage according to the changes in the current fermentation state parameters; The ventilation in the koji room is adjusted in different ventilation modes according to different fermentation stages, so as to control the current fermentation control parameters of the koji room and koji blocks to be within the preset fermentation control parameter range corresponding to the fermentation stage.

2. The fermentation control method according to claim 1, characterized in that: The fermentation state parameters include the pH value of the koji block, the ethanol concentration of the koji block and the fermentation time; Determining the fermentation stage according to the current fermentation state parameter change includes: Determine whether the current fermentation time is within the preset fermentation time range of this fermentation stage; If so, determine whether the pH value of the koji block is within the preset pH value range of the current fermentation stage, and / or whether the ethanol concentration of the koji block is within the preset ethanol concentration range of the current fermentation stage within the preset duration of the current fermentation stage; If so, it is determined that the fermentation stage of the koji block is over and the next fermentation stage begins.

3. The fermentation control method according to claim 1, characterized in that: The ventilation adjustment in the koji room according to different ventilation modes at different fermentation stages includes: When the koji block is in the first fermentation stage, ventilation adjustment is performed in the koji room according to one or more combinations of a window wind speed control mode, an air conditioning refrigeration control mode, and a window room temperature control mode; When the koji block is in the second fermentation stage, ventilation adjustment is performed in the koji room according to a combination of window wind speed control mode, room temperature monitoring control mode, comprehensive temperature monitoring control mode, air conditioning refrigeration control mode, and circulation fan control mode; When the koji blocks are in the third fermentation stage, ventilation in the koji room is adjusted according to the window wind speed control mode.

4. The fermentation control method according to claim 3, characterized in that: The window wind speed control mode is: adjusting the opening quantity and opening amplitude of the ventilation windows on the curved room according to the outdoor air parameters of the curved room.

5. The fermentation control method according to claim 3, characterized in that: The window room temperature control mode is: adjusting the window opening position on the koji room according to the current indoor temperature of the koji room and the preset indoor temperature range corresponding to the current fermentation stage.

6. The fermentation control method according to claim 3, characterized in that: The room temperature monitoring and control mode is: according to the current indoor temperature of the koji room, the current koji room temperature or koji center temperature of the koji block, and the preset indoor temperature range, preset koji room temperature range or preset koji center temperature range corresponding to this fermentation stage, adjust the opening number and opening range of the ventilation windows on the koji room.

7. The fermentation control method according to claim 3, characterized in that: The comprehensive temperature monitoring and control mode is: according to the current indoor temperature of the koji room, the current inter-koji temperature and koji core temperature change rate of the koji block, and the preset indoor temperature range, preset inter-koji temperature range and preset koji core temperature change rate range corresponding to this fermentation stage, the window opening position on the koji room is adjusted.

8. The fermentation control method according to claim 3, characterized in that: The air conditioning refrigeration control mode is: controlling the start of air conditioning refrigeration according to the current indoor temperature of the koji room, the current inter-koji temperature and koji core temperature change rate of the koji block, and the preset indoor temperature range, preset inter-koji temperature range and preset koji core temperature change rate range corresponding to this fermentation stage.

9. The fermentation control method according to claim 3, characterized in that: The circulation fan control mode is: controlling the circulation fan to start according to the current temperature difference between the yeast blocks and the preset temperature difference between the yeast blocks corresponding to the current fermentation stage.

10. A fermentation control system, characterized in that: include: A koji room with a built-in koji rack, a koji block arranged on the koji rack, a fermentation progress monitoring sensor for monitoring current fermentation state parameters of the koji block, a control parameter monitoring sensor for monitoring current fermentation control parameters of the koji room and the koji block, a ventilation adjustment module for adjusting ventilation in the koji room, and a controller, wherein the controller executes the fermentation control method as described in any one of claims 1 to 9.

11. The fermentation control system according to claim 10, characterized in that: The fermentation progress monitoring sensor comprises: a pH value sensor and an alcohol concentration sensor arranged on the koji block.

12. The fermentation control system according to claim 10, characterized in that: The control parameter monitoring sensor includes: a temperature and humidity sensor between bends arranged on the bend rack, a temperature and humidity sensor at the center of the bend arranged in the bend block, and an indoor temperature and humidity sensor arranged in the bend room.

13. The fermentation control system according to claim 10, characterized in that: The ventilation adjustment module comprises: An air conditioning processor is arranged outside the curved room; An air conditioning duct, the air conditioning duct comprising a branch duct arranged on the curved frame, and a main duct connected to the branch duct and the air conditioning processor, the branch duct being provided with an air conditioning vent; A ventilation window is provided on the curved room. An electric window opener is connected to the ventilation window and is used to control the opening state of the ventilation window.

14. The fermentation control system according to claim 10, characterized in that: Also includes: An outdoor meteorological parameter monitor is arranged outside the qu room and is used to monitor the outdoor air parameters of the qu room.

15. The fermentation control system according to claim 10, characterized in that: Also includes: A circulation fan is arranged in the qu room and is used for circulating air in the qu room.

16. The fermentation control system according to claim 10, characterized in that: Also includes: An indoor humidifier is arranged in the qu room and located beside the qu rack, and is used for adjusting the humidity in the qu room.

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