Black fungus fermented polypeptide beverage production system

Abstract

The invention discloses a black fungus fermentation polypeptide beverage production system, which comprises a production process and comprises the following steps: screening high-quality spring black fungus, carefully cleaning and soaking, moderately grinding, accurately controlling the cooking temperature and time, carefully filtering, reasonably blending, strictly controlling fermentation conditions, normatively filling and sterilizing, and strictly detecting and reserving a sample. The production equipment sequentially comprises a coarse powder machine, a high-pressure sterilization pot, a filtering machine and fermentation equipment. Compared with the prior art, the production system and technology have the advantages that the polypeptide content and taste of the black fungus fermented polypeptide beverage can be remarkably improved, meanwhile, the production efficiency is improved, and the production system and technology have the advantages of being reasonable in structure, excellent in performance, high in production efficiency, good in product quality and the like and have wide market prospects and application value.

Description

Technical Field

[0001] The invention relates to a beverage production system using black fungus as a raw material, in particular to a black fungus fermented polypeptide beverage production system. Background Art

[0002] As people pay more and more attention to healthy eating, the market demand for beverages with rich nutrition and health functions continues to grow. As a traditional healthy food, black fungus is rich in a variety of bioactive ingredients, such as polysaccharides, dietary fiber, protein, etc. Among them, the protein in black fungus is easier for the human body to absorb and utilize after being converted into polypeptides through fermentation, and has many physiological functions such as anti-oxidation, lowering blood pressure, and enhancing immunity.

[0003] However, in the current field of black fungus beverage production, the technology is still immature. For example, how to optimize the extraction process to maximize the acquisition of effective ingredients in black fungus; how to control the fermentation conditions to optimize the flavor and quality of the beverage; and how to ensure the hygiene and safety of the production process so that consumers can drink it with confidence.

[0004] In terms of equipment, in the crushing process, the limitations of the equipment often lead to uneven particle size of black fungus, affecting the subsequent extraction effect; in the sterilization process, due to improper control of sterilization temperature and pressure, incomplete sterilization is prone to occur, thus affecting the shelf life and safety of the product; in the filtration process, the filtration accuracy and efficiency of traditional filtration equipment are low, and impurities cannot be effectively removed, resulting in unstable product quality; in the fermentation process, due to uneven stirring or poor temperature and humidity control, it is difficult to achieve the ideal fermentation process, affecting the taste and nutritional content of the product. Summary of the invention

[0005] The present invention aims to solve the above technical problems and provide a black fungus fermented polypeptide beverage production system to meet the market demand for healthy drinks with rich nutrition and good taste.

[0006] In order to solve the above technical problems, the technical solution provided by the present invention is:

[0007] The production process of black fungus fermented polypeptide beverage includes the following raw materials by weight: 200-600 parts of black fungus, 150-300 parts of honey, and 150-300 parts of white sugar;

[0008] The specific process steps are as follows:

[0009] Step 1: Select spring or autumn fungus as raw material. The selected fungus should be thick, black in color, free of odor, mold, and free of ear flow;

[0010] The screened fungus is cleaned to remove dust and impurities on the surface;

[0011] Soak the washed fungus in clean water until the water is about five centimeters higher than the fungus, and change the water every hour during the soaking period until the fungus is fully expanded and filled;

[0012] Step 2: Use a coarse powder machine to coarsely powder the soaked black fungus, and simply crush the black fungus to avoid over-crushing;

[0013] Step 3: Add enough water to the crushed black fungus, control the ratio of water to soaked fungus to be 2:1, and cook in an autoclave or a high-pressure extraction tank, keep the temperature between 100-130°C, maintain the internal pressure at 0.1-0.15MPa, and cook for 20-30 minutes;

[0014] Step 4: Use a 60-80 mesh drying net to filter the juice of the fungus after high pressure cooking to ensure that as little juice as possible remains in the fruiting body of the fungus;

[0015] Step 5: Add honey and sugar to the filtered juice according to the proportion, fully dissolve and stir evenly to make the sugar content reach 8 degrees and the pH value neutral;

[0016] Step 6: Place the prepared black fungus extract into a cleaned and disinfected fermentation tank, close the gate, start heating and sterilization, maintain 100-130°C for 15 minutes, then cool to 33°C and inoculate the bacteria;

[0017] Step 7: The fermentation tank is set to a culture temperature of 30-40°C, the agitator speed is 80-100 rpm, and samples are taken every four hours to detect pH changes and measure sugar content changes;

[0018] When the pH value reaches about 4.5 and the sugar content is 5 degrees, stop fermentation and start tank release.

[0019] Step 8: During filling, the center temperature of the can is 55-70°C, and water bath sterilization is used at a temperature of 80-90°C for 45 minutes;

[0020] Step 9: After sterilization, the finished product is subjected to batch microbial testing. 5-8 samples from each batch are collected for retention and bacterial testing. The fermentation liquid is extracted using a sterile syringe, and the sampling volume each time is not less than 50 ml.

[0021] Furthermore, the bacterial strain cultivation step in step 6 is as follows: taking 200 parts of black fungus raw materials as an example, 25 parts of milk powder and 25 parts of white sugar are added to 1L of boiling water to dissolve, sterilized at a temperature of 100-130°C for 20 minutes, and then 1 part of lactic acid bacteria is added, and cultured at 30-40°C for 10-16 hours until the bacterial strain is clearly seen to be precipitated.

[0022] Furthermore, in step 6, the fermentation tank is cleaned and disinfected, specifically by first cleaning it with an alkaline detergent, then disinfecting it with an acidic disinfectant, and finally rinsing it with sterile water.

[0023] Furthermore, the following raw materials are included by weight: 200-600 parts of black fungus, 1000-2000 parts of blueberry juice, and 150-300 parts of white sugar.

[0024] The production equipment of black fungus fermented polypeptide beverage comprises a coarse powder machine, a high pressure sterilizing pot, a filter and a fermentation equipment in sequence, wherein the coarse powder machine is provided with two groups of crushing rollers, which are staggered in upper and lower positions, and both sides of the crushing rollers are provided with material discharge baffles, and the bottom is inclined with a material guide plate;

[0025] The autoclave is a high-pressure sealed stainless steel boiler with a stirring shaft inside;

[0026] The filter comprises a cavity, wherein at least one filter plate is arranged in the cavity, a pressing plate is arranged above the filter plate, and meshes are arranged on the pressing plate and the filter plate;

[0027] The fermentation equipment comprises a box body and a fermentation tank. The box body is arranged on the outside of the fermentation tank. A rotating shaft is arranged inside the fermentation tank. The rotating shaft is provided with spiral blades.

[0028] Furthermore, at least one blade is provided in the circumferential direction of the grinding roller, the blade is a plate-like structure, and the adjacent blades between the two grinding rollers are arranged in an alternating and overlapping manner.

[0029] Furthermore, a reinforcing rib plate is provided between the fan blades and the grinding roller.

[0030] Furthermore, a gas pressure rod is arranged above the filter, and the telescopic rod of the gas pressure rod is connected to a pressure plate, and the meshes on the pressure plate and the filter plate are reduced in sequence.

[0031] Furthermore, a plurality of support rods are provided between the spiral blades and the spiral shaft.

[0032] Furthermore, it also includes a controller, wherein the controller is electrically connected to electrical devices of the coarse powder machine, the high pressure sterilizing pot, the filter and the fermentation equipment;

[0033] The high pressure sterilizing pot and the fermentation equipment are respectively provided with independent temperature control systems, and are controlled by a controller.

[0034] The advantages of the present invention compared with the prior art are:

[0035] 1. Make full use of the nutritional ingredients of black fungus: extract and retain the nutritional ingredients such as polypeptides and polysaccharides in black fungus to the greatest extent, providing consumers with a rich source of nutrition.

[0036] 2. Improve taste and flavor: The fermentation process gives the beverage a unique flavor and taste, making it more easily accepted by consumers.

[0037] 3. Increase product stability: Strict sterilization and filling processes extend the shelf life of the product and ensure stable product quality during storage and sales.

[0038] 4. High production efficiency: By optimizing the equipment and processes in each process link, the production cycle is shortened and the output per unit time is increased.

[0039] 5. Ensure product quality: Precise control and optimized process can ensure that the product's taste, peptide content, hygiene indicators, etc. meet high quality standards. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 It is a structural schematic diagram of the black fungus fermented polypeptide beverage production system of the present invention.

[0041] Figure 2 The present invention is a schematic diagram of the structure of a crushing roller and fan blades in a black fungus fermented polypeptide beverage production system.

[0042] Figure 3 It is a structural schematic diagram of the fermentation equipment of the black fungus fermented polypeptide beverage production system of the present invention.

[0043] As shown in the figure: 1-coarse powder machine, 101-crushing roller, 102-discharging baffle, 103-guide plate, 104-fan blade, 2-high pressure sterilizer, 201-stirring shaft, 3-filter, 301-chamber, 302-filter plate, 303-pressing plate, 304-air pressure rod, 4-fermentation equipment, 401-box, 402-fermentation tank, 403-rotating shaft, 404-spiral fan blade, 405-support rod. DETAILED DESCRIPTION

[0044] 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 intended to limit the present invention.

[0045] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the term "connection" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0046] 1. Production equipment

[0047] It includes a coarse powder machine, a high pressure sterilizer, a filter and a fermentation equipment in sequence.

[0048] Coarse powder machine

[0049] The coarse powder machine is equipped with two sets of crushing rollers that are staggered up and down. After the black fungus raw materials enter the coarse powder machine, the upper crushing roller first crushes them, and then the raw materials fall to the lower crushing roller for further crushing. This two-level crushing design allows the black fungus to be fully impacted and ground, thereby achieving a more ideal crushing effect. The unloading baffles on both sides of the crushing roller effectively block the splashing of materials during the crushing process, prevent the materials from escaping into the operating environment, and ensure the cleanliness and safety of the working area. The guide plate set at the bottom with an angle uses gravity to guide the crushed materials to flow out smoothly, which provides convenience for the efficient progress of subsequent processes.

[0050] At least one blade is provided in the circumferential direction of the crushing roller, and the blade is a plate-like structure, and the adjacent blades between the two crushing rollers are arranged in an interlaced and overlapping manner. This interlaced and overlapping blade design can enhance the crushing effect, so that the black fungus is more fully impacted and cut during the crushing process. A reinforcing rib plate is provided between the blade and the crushing roller to improve the structural strength of the blade and ensure stability and reliability during the high-speed rotation crushing process.

[0051] Autoclave

[0052] The autoclave is a high-pressure sealed stainless steel boiler with excellent sealing and high temperature and high pressure resistance. When the crushed black fungus material enters the autoclave, the high temperature and high pressure environment in the pot can quickly and effectively kill various microorganisms and bacteria. At the same time, the stirring shaft set inside rotates continuously during the sterilization process, driving the material to tumble and stir continuously, ensuring that the material is heated evenly, thereby significantly improving the sterilization effect and thoroughness, and providing a solid guarantee for the hygiene and safety of the product.

[0053] Filter

[0054] The filter includes a cavity, which includes a cavity, and at least one filter plate is arranged in the cavity. A pressure plate is arranged above the filter plate, and meshes are distributed on the pressure plate and the filter plate. The upper air pressure rod is connected to the pressure plate through a telescopic rod. Under the action of air pressure, the telescopic rod pushes the pressure plate to move downward, exerting pressure on the material on the filter plate. This pressurized filtration method greatly speeds up the filtration speed and improves the filtration efficiency. Moreover, the meshes on the pressure plate and the filter plate are reduced in sequence, forming a graded filtration structure. When the material passes through the filter layers with different mesh sizes, impurities of different sizes can be gradually removed, thereby achieving a high-precision filtration effect and ensuring the purity of the filtrate.

[0055] Fermentation equipment

[0056] The fermentation equipment consists of a box and a fermentation tank. The box tightly surrounds the outside of the fermentation tank, which plays a good role in heat preservation and protection. Inside the fermentation tank, there is a rotating shaft, and the spiral blades installed on the rotating shaft fully stir the materials when rotating. This stirring action allows the materials to be evenly mixed during the fermentation process, ensuring that the temperature, nutrients and microorganisms in the fermentation environment are evenly distributed. This makes the fermentation process more complete and uniform, effectively improves the quality and efficiency of the fermentation, and allows the protein in the black fungus to be fully decomposed into polypeptides, forming a unique flavor and rich nutrients.

[0057] There are multiple support rods between the spiral blades and the spiral shaft to enhance the bearing capacity of the spiral blades and avoid deformation or damage due to uneven force during the stirring process. At the same time, uniform stirring can ensure the uniformity of temperature, nutrients and microbial distribution during the fermentation process, and improve the quality and efficiency of fermentation.

[0058] Control System

[0059] The production system also includes a controller, which is electrically connected to the electrical equipment of the coarse powder machine, the autoclave, the filter and the fermentation equipment. Through the controller, the automatic control of each device can be realized to improve the stability and controllability of production. The autoclave and the fermentation equipment are respectively equipped with independent temperature control systems, which are controlled by the controller. The temperature during sterilization and fermentation can be accurately controlled to meet the temperature requirements of different process stages and ensure the stability and consistency of product quality.

[0060] (II) Production process

[0061] Step 1: Raw material screening and pretreatment

[0062] Spring or autumn fungus is selected as the raw material. The selected fungus should be thick, black in color, free of odor, mold and ear flow. This is the basis for ensuring the quality of the final product. High-quality raw materials can provide rich nutrients and good taste.

[0063] The selected fungus is carefully cleaned to completely remove dust and impurities on its surface. The cleaning process needs to be gentle to avoid damaging the fungus's tissue structure.

[0064] Soak the washed fungus in clean water. The water should be about five centimeters higher than the fungus during soaking. Change the water every hour during soaking until the fungus is fully expanded and filled. Sufficient soaking can restore the fungus to a soft state, which is convenient for subsequent processing.

[0065] Step 2: Coarse powder processing

[0066] Use a coarse powder machine to coarsely powder the soaked black fungus, and simply crush the black fungus, but avoid crushing it too finely. Appropriate coarse powder processing is helpful for the subsequent steaming and extraction process.

[0067] Step 3: Steaming

[0068] Add enough water to the crushed black fungus, control the ratio of water to soaked fungus to be 2:1, and cook it in an autoclave or a high-pressure extraction tank, keep the temperature between 100-130℃, maintain the internal pressure at 0.1-0.15MPa, and cook for 20-30 minutes. This process can fully dissolve the effective ingredients in the fungus.

[0069] Step 4: Filter

[0070] Use a 60-80 mesh drying net to filter the fungus juice after high-pressure steaming to ensure that as little juice as possible remains in the fruiting body of the fungus to improve the utilization rate of the raw materials.

[0071] Step 5: Provisioning

[0072] According to the proportion, add honey and white sugar to the filtered juice, fully dissolve and stir evenly to make the sugar content reach 8 degrees and the pH value neutral. Reasonable mixing can give the drink the appropriate sweetness and pH.

[0073] Step 6: Fermentation Preparation

[0074] Put the prepared black fungus extract juice into the cleaned and disinfected fermentation tank, close the gate, start heating and sterilization, maintain 100-130℃ for 15 minutes, then cool to 33℃ and inoculate the bacteria.

[0075] The steps of cultivating the strain are as follows: taking 200 portions of black fungus raw materials as an example, add 25 portions of milk powder and 25 portions of white sugar into 1L of boiling water to dissolve, sterilize at a temperature of 100-130°C for 20 minutes, then inoculate 1 portion of lactic acid bacteria, and cultivate at 30-40°C for 10-16 hours until the bacterial strain is clearly seen to be precipitated.

[0076] The fermentation tank is cleaned and disinfected by first cleaning it with an alkaline detergent, then disinfecting it with an acidic disinfectant, and finally rinsing it with sterile water to ensure the sterility and purity of the fermentation environment.

[0077] Step 7: Fermentation Control

[0078] The fermentation tank is set at a culture temperature of 30-40°C, a stirrer speed of 80-100 rpm, and samples are taken every four hours to detect pH changes and measure sugar content changes. When the pH value reaches about 4.5 and the sugar content is 5 degrees, the fermentation is stopped and the tank is released. Accurate control of fermentation conditions can ensure the smooth progress of fermentation and the stability of product quality.

[0079] Step 8: Filling and sterilization

[0080] During filling, the center temperature of the can is 55-70℃, and water bath sterilization is used at 80-90℃ for 45 minutes. Strict filling and sterilization operations can extend the shelf life of the product and ensure the safety of the product.

[0081] Step 9: Testing and Sample Retention

[0082] After sterilization, the finished products are tested for microorganisms in batches, with 5-8 samples from each batch for sample retention and bacteria testing. The fermentation liquid is extracted using a sterile syringe, and the sampling volume is not less than 50 ml each time. Through testing and sample retention, problems in the product can be discovered in a timely manner to protect the health of consumers.

[0084] Embodiment 1:

[0085] Raw material selection: 200 parts of black fungus, 170 parts of honey, and 170 parts of white sugar.

[0086] Production process: Strictly follow the above production process, including screening high-quality spring fungus, careful cleaning and soaking, moderate coarse powder, precise control of steaming temperature and time, careful filtration, reasonable mixing, strict fermentation condition control, standardized filling and sterilization, and rigorous testing and sampling.

[0087] Result description: The black fungus fermented polypeptide beverage produced has uniform color, mellow taste, moderate sweetness, and has the unique aroma of black fungus and soft sour taste after fermentation. The microbiological test results meet the food safety standards, and the product quality is stable within the shelf life.

[0088] Embodiment 2:

[0089] Raw material selection: 400 parts of black fungus, 200 parts of white sugar, and 1000 parts of blueberry juice.

[0090] Production process: The production process of the present invention is also followed, and the parameters of each link are precisely controlled.

[0091] Result description: The beverage presents an attractive purple-red color, blending the aroma of black fungus and blueberry, with a rich taste and distinct layers. The sugar content and pH value both meet the expected standards, the microbial indicators are qualified, and no deterioration occurs during storage.

[0092] Embodiment 3:

[0093] Raw material selection: 600 parts of black fungus, 300 parts of honey, and 300 parts of white sugar.

[0094] Production process: The production process is carried out meticulously and each step is strictly monitored.

[0095] Result description: The beverage is dark in color, rich in flavor, and well-balanced in sweetness and acidity. All test indicators are excellent, market feedback is good, and consumer acceptance is high.

[0096] Comparative Example 1:

[0097] Raw material selection: 100 parts of black fungus, 100 parts of honey, and 100 parts of white sugar.

[0098] Production process: Other steps are the same as the normal production process.

[0099] Result description: Due to the small amount of black fungus used, the black fungus flavor of the beverage is lighter, the overall taste is not strong enough, the nutritional content is relatively low, and the market competitiveness is weak.

[0100] Comparative Example 2:

[0101] Raw material selection: 800 parts of black fungus, 400 parts of honey, and 400 parts of white sugar.

[0102] Production process: Keep the process unchanged.

[0103] Result description: Excessive use of raw materials increased costs, and the beverage was too thick and tasted too sweet, which led to low consumer acceptance and poor sales.

[0104] The present invention and its embodiments are described above, and such description is not restrictive. The drawings show only one embodiment of the present invention, and the actual structure is not limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, they can design a structure and embodiment similar to the technical solution without creativity, which should belong to the protection scope of the present invention.

Claims

1. A production process for a black fungus fermented polypeptide beverage, characterized in that: The raw materials include the following by weight: 200-600 parts of black fungus, 150-300 parts of honey, and 150-300 parts of white sugar; The specific process steps are as follows: Step 1: Select spring or autumn fungus as raw material. The selected fungus should be thick, black in color, free of odor, mold, and free of ear flow; The screened fungus is cleaned to remove dust and impurities on the surface; Soak the washed fungus in clean water until the water is about five centimeters higher than the fungus, and change the water every hour during the soaking period until the fungus is fully expanded and filled; Step 2: Use a coarse powder machine to coarsely powder the soaked black fungus, and simply crush the black fungus to avoid over-crushing; Step 3: Add enough water to the crushed black fungus, control the ratio of water to soaked fungus to be 2:1, and cook in an autoclave or a high-pressure extraction tank, keep the temperature between 100-130°C, maintain the internal pressure at 0.1-0.15MPa, and cook for 20-30 minutes; Step 4: Use a 60-80 mesh drying net to filter the juice of the fungus after high pressure cooking to ensure that as little juice as possible remains in the fruiting body of the fungus; Step 5: Add honey and sugar to the filtered juice according to the proportion, fully dissolve and stir evenly to make the sugar content reach 8 degrees and the pH value neutral; Step 6: Place the prepared black fungus extract into a cleaned and disinfected fermentation tank, close the gate, start heating and sterilization, maintain 100-130°C for 15 minutes, then cool to 33°C and inoculate the bacteria; Step 7: The fermentation tank is set to a culture temperature of 30-40°C, the agitator speed is 80-100 rpm, and samples are taken every four hours to detect pH changes and measure sugar content changes; When the pH value reaches about 4.5 and the sugar content is 5 degrees, stop fermentation and start tank release. Step 8: During filling, the center temperature of the can is 55-70°C, and water bath sterilization is used at a temperature of 80-90°C for 45 minutes; Step 9: After sterilization, the finished product is subjected to batch microbial testing. 5-8 samples from each batch are collected for retention and bacterial testing. The fermentation liquid is extracted using a sterile syringe, and the sampling volume each time is not less than 50 ml.

2. The black fungus fermented polypeptide beverage production system according to claim 1, characterized in that: The bacterial strain cultivation step in step 6 is as follows: taking 200 parts of black fungus raw materials as an example, 25 parts of milk powder and 25 parts of white sugar are added to 1L of boiling water to dissolve, sterilized at a temperature of 100-130°C for 20 minutes, and then 1 part of lactic acid bacteria is added, and cultured at 30-40°C for 10-16 hours until the bacterial clear solution is clearly seen to be precipitated, and then the bacterial strain can be used.

3. The black fungus fermented polypeptide beverage production system according to claim 1, characterized in that: In step 6, the fermentation tank is cleaned and disinfected, specifically by first cleaning it with an alkaline detergent, then disinfecting it with an acidic disinfectant, and finally rinsing it with sterile water.

4. The black fungus fermented polypeptide beverage production system according to any one of claims 1 to 3, characterized in that: The invention comprises the following raw materials by weight: 200-600 parts of black fungus, 1000-2000 parts of blueberry juice and 150-300 parts of white sugar.

5. Black fungus fermented polypeptide beverage production equipment, characterized by: The invention comprises a coarse powder machine (1), a high pressure sterilizing pot (2), a filter (3) and a fermentation device (4), and is characterized in that: the coarse powder machine (1) is provided with two groups of crushing rollers (101) which are staggered in upper and lower positions, and both sides of the crushing rollers (101) are provided with material discharge baffles (102), and the bottom is provided with a material guide plate (103) which is inclined; The high-pressure sterilizing pot (2) is a high-pressure sealed stainless steel boiler, and a stirring shaft (201) is provided inside; The filter (3) comprises a cavity (301), wherein at least one filter plate (302) is arranged in the cavity (301), a pressing plate (303) is arranged above the filter plate (302), and meshes are arranged on the pressing plate (303) and the filter plate (302); The fermentation equipment (4) comprises a box (401) and a fermentation tank (402), wherein the box (401) is arranged on the outside of the fermentation tank (402), a rotating shaft (403) is arranged inside the fermentation tank (402), and a spiral fan blade (404) is arranged on the rotating shaft (403).

6. The black fungus fermented polypeptide beverage production system according to claim 1, characterized in that: At least one blade (104) is provided in the circumferential direction of the grinding roller (101); the blade (104) is a plate-shaped structure, and adjacent blades (104) between two grinding rollers (101) are arranged in a staggered and overlapping manner.

7. The black fungus fermented polypeptide beverage production system according to claim 2, characterized in that: A reinforcing rib plate is provided between the fan blade (104) and the grinding roller (101).

8. The black fungus fermented polypeptide beverage production system according to claim 1, characterized in that: A pneumatic rod (304) is arranged above the filter (3), and a telescopic rod of the pneumatic rod (304) is connected to a pressure plate (303). The mesh sizes of the pressure plate (303) and the filter plate (302) decrease successively.

9. The black fungus fermented polypeptide beverage production system according to claim 1, characterized in that: A plurality of support rods (405) are provided between the spiral blades (404) and the spiral shaft (403).

10. The black fungus fermented polypeptide beverage production system according to claim 1, characterized in that: It also includes a controller, wherein the controller is electrically connected to electrical devices of the coarse powder machine (1), the high pressure sterilizer (2), the filter (3) and the fermentation equipment (4); The high-pressure sterilizing pot (2) and the fermentation equipment (4) are respectively provided with independent temperature control systems, and are controlled by a controller.

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