Device and method for controlling fermentation environment

Abstract

The invention relates to a device and a method for controlling a fermentation environment. The device comprises a fermentation room and an air outlet assembly, the air outlet assembly comprises an air outlet header pipe which is arranged at the top in the fermentation room and is parallel to the ground; the lower portion of the air outlet header pipe is connected with n sub air outlet pipes perpendicular to the ground through pipelines, n is larger than or equal to 4, and air outlet holes are formed in the positions, facing the sub air outlet pipes, of the pipelines. A driving part is arranged on the pipe section, extending out of the fermentation room, of the air outlet header pipe; according to the device, the air self-circulation flow in the fermentation room is realized by utilizing the synergistic effect of the air outlet assembly and the driving assembly, so that the environment temperature and humidity in the fermentation room are uniform and consistent, the fermentation quality and stability are improved, and the labor intensity of workers is greatly reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of koji block fermentation, and in particular to a device and method for controlling a fermentation environment, and in particular to a device and method for controlling a koji block fermentation environment. Background Art

[0002] During the fermentation of koji blocks, the internal environmental temperature, humidity, CO2 concentration and O2 concentration of the fermentation room affect the chemical reaction process of microorganisms and play a decisive role in the fermentation quality of koji blocks. The existing koji block fermentation process requires manual experience to turn the koji blocks, open the corresponding equipment in the koji room to ventilate and dissipate heat in the koji room, and sprinkle water on the straw on the surface of the koji blocks to keep them moist, etc., in order to improve the internal environmental temperature, humidity, CO2 concentration and O2 concentration of the fermentation room during the fermentation of the koji blocks, thereby promoting the growth of microorganisms during the fermentation of the koji blocks. However. This method makes the entire koji fermentation process have a greater impact on human factors, resulting in poor koji quality stability, low production efficiency, and high manual labor intensity and labor costs.

[0003] For example, CN215713022U discloses a control device for koji fermentation in a closed space, in which an upper air outlet component and a lower air outlet component are arranged in the koji room, and ventilation ducts are used to connect them. Centrifugal fans, heat exchangers, chillers, heaters and humidifiers are arranged on the ventilation ducts, and a detection device is arranged in the koji room for detecting the temperature and humidity, oxygen and carbon dioxide concentrations in the koji room. The control device cannot make the air in the koji room self-circulate, and cannot achieve uniform temperature and humidity in the upper, middle and lower layers of the koji room. Therefore, the fermentation quality of the koji is poor and the production efficiency is low.

[0004] Therefore, how to develop a new device and method for controlling the fermentation environment, automatically adjust the environment in the fermentation room, and realize self-circulation of indoor air, so that the temperature and humidity in the upper, middle and lower layers of the fermentation room are uniform, so as to improve the fermentation quality and production efficiency of the koji blocks, is a technical problem that needs to be urgently solved in this field. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a device and method for controlling the fermentation environment, and more particularly provides a device and method for controlling the fermentation environment of koji blocks, which replaces the original artificial control of the fermentation environment, realizes real-time adjustment of the koji block fermentation environment, and makes the fermentation environment approach the ideal state of koji block fermentation, so as to improve the stability and quality of koji block fermentation.

[0006] To achieve this object, the present invention adopts the following technical solutions:

[0007] In a first aspect, the present invention provides a device for controlling a fermentation environment, the device comprising: a fermentation room and an air outlet component;

[0008] The air outlet assembly includes an air outlet main pipe arranged at the top of the fermentation room and parallel to the ground; the lower part of the air outlet main pipe is connected to n sub-air outlet pipes perpendicular to the ground through a pipeline, n ≥ 4 (for example, it can be 4, 5, 6, 7, 8, 9 or 10, etc.), and the position of the pipeline facing the sub-air outlet pipe is provided with an air outlet hole;

[0009] A driving component is arranged on the pipe section of the main air outlet pipe extending to the outside of the fermentation room.

[0010] The device for controlling the fermentation environment of koji blocks described in the present invention enables the environment in the fermentation room to be adjusted in real time through the action of an air outlet component and a driving component, so that the fermentation environment of the koji blocks reaches a relatively ideal state; the air outlet component is designed to include an air outlet main pipe and a sub-air outlet pipe, and is matched with a driving component, so that the air in the fermentation room can self-circulate, making indicators such as temperature and humidity in the fermentation room more uniform, which is more conducive to koji block fermentation and greatly reduces labor costs.

[0011] Preferably, the driving component comprises a first pneumatic valve and a second pneumatic valve arranged in parallel.

[0012] Preferably, the device further comprises a heating component, and the heating component comprises a first heating component and a second heating component, wherein the first heating component is arranged flat on the lower side of the ground inside the fermentation room, and the second heating component is arranged outside the fermentation room.

[0013] It is worth mentioning that the first heating component of the present invention is a ground heating component, namely "floor heating", which is used to heat the floor of the fermentation room, thereby increasing the temperature of the bottom air in the fermentation room; the second heating component is an air heating component, which compresses and heats the external air to transport it to the inside of the fermentation room for internal and external air replacement to adjust the O2 concentration in the fermentation room.

[0014] Preferably, the second pneumatic valve is connected to a second heating component.

[0015] The first pneumatic valve of the present invention controls the external steam to pass into the fermentation room, so as to heat and humidify the fermentation room; the second pneumatic valve is used to control the air heated by the second heating component to pass into the fermentation room.

[0016] Preferably, the device further comprises a humidifying component arranged on the inner floor of the fermentation room.

[0017] The humidifying component of the present invention is used to automatically sprinkle water on the ground. The temperature in the fermentation room rises to vaporize the water, thereby increasing the environmental humidity and improving the humidity uniformity.

[0018] Preferably, the device further comprises a ventilation assembly, and the ventilation assembly comprises a first ventilation valve and a second ventilation valve respectively arranged on the top of the side walls on both sides of the fermentation room.

[0019] Preferably, the first ventilation valve and the driving component are on the same side, and the first ventilation valve is connected to an air duct.

[0020] Preferably, a fan is provided on the air duct.

[0021] The blower of the present invention cooperates with the first ventilation valve to force the humid air in the fermentation room to be discharged to the outside through the air duct, thereby reducing the ambient humidity in the fermentation room.

[0022] Preferably, the air duct is connected to the main air outlet duct via a regulating valve.

[0023] The present invention further preferably connects the induced draft duct to the main air outlet duct via a regulating valve, and the regulating valve is used to regulate the amount of steam and heated compressed air introduced into the fermentation room. When steam is introduced, the first pneumatic valve is opened, and then the opening of the regulating valve is adjusted according to the temperature conditions monitored by the temperature detection component on the sub-air outlet duct; when compressed air is introduced, the second pneumatic valve is opened, and then the opening of the regulating valve is adjusted according to the temperature conditions monitored by the temperature detection component on the sub-air outlet duct.

[0024] Preferably, a heat exchange component is provided on the inner top of the fermentation room.

[0025] Preferably, the device further comprises an environment detection component, and the environment detection component comprises a first environment detection component arranged inside the fermentation room and a second environment detection component arranged outside the fermentation room.

[0026] Preferably, the first environment detection component includes a temperature and humidity detection component.

[0027] Wherein, the temperature and humidity detection component can detect the temperature and humidity in the fermentation room at the same time.

[0028] Preferably, the temperature and humidity detection component is arranged at any position inside the fermentation room.

[0029] Preferably, the second environment detection component includes a CO2 and O2 concentration detection component.

[0030] Preferably, the device further comprises a temperature detection component arranged at the bottom of any of the sub-air outlet pipes inside the fermentation room.

[0031] The temperature detection component of the present invention is used to detect the temperature of the steam delivered to the fermentation room by controlling the first pneumatic valve, and to control the temperature of the compressed air delivered to the fermentation room by the second pneumatic valve and the regulating valve, so as to avoid excessively high or low temperatures that affect the fermentation of the koji blocks.

[0032] Preferably, the device further comprises a control component arranged outside the fermentation room.

[0033] In a second aspect, the present invention provides a method for controlling a fermentation environment, wherein the method is performed using the device for controlling a fermentation environment described in the first aspect.

[0034] The method for controlling the fermentation environment of the present invention is carried out by using the device for controlling the fermentation environment described in the first aspect, thereby ensuring that the temperature, humidity and O2 concentration in the fermentation room reach a preset numerical range, and ensuring the self-circulation of air in the fermentation room, thereby achieving temperature and humidity uniformity in the upper, middle and lower layers, so that the environment in the fermentation room reaches the preset state of koji block fermentation, thereby improving the fermentation quality and reducing manual labor.

[0035] Preferably, the method comprises the following steps:

[0036] (1) Real-time detection of the environment in the fermentation room and determination of the temperature, humidity, CO2 concentration, and O2 concentration in the fermentation room;

[0037] (2) According to the result of the judgment in step (1), the corresponding components of the device are started as needed until the environment in the fermentation room reaches a preset state.

[0038] It is worth noting that the method step (1) of the present invention detects the environment in the fermentation room in real time, and the specific operation is as follows: start the control component, detect the environment in the fermentation room in real time through the environment detection component, and transmit the detection data to the control component, and then compare the detection data with the preset numerical range to determine the temperature, humidity, CO2 concentration and O2 concentration status in the fermentation room.

[0039] Preferably, if step (1) determines that the temperature in the fermentation room is too low but the humidity is normal, step (2) starts the first heating component.

[0040] The method of the present invention starts the first heating component, that is, heats the ground in the fermentation room, heats the lower air in the fermentation room, and the heated hot air flows upward, driving the self-circulating flow of the air inside the fermentation room until the temperature in the fermentation room reaches a preset temperature range.

[0041] Preferably, if step (1) determines that the temperature in the fermentation room is too high but the humidity is normal, step (2) starts the first ventilation valve and the second ventilation valve.

[0042] Preferably, the temperature in the fermentation room is reduced to the preset temperature range through a heat exchange component.

[0043] In the method of the present invention, the first ventilation valve and the second ventilation valve are started, that is, the internal ambient temperature of the fermentation room is suppressed through the ventilation components, thereby achieving the purpose of cooling.

[0044] Preferably, if step (1) determines that the humidity in the fermentation room is too low but the temperature is normal, step (2) starts the humidifying component.

[0045] In the method of the present invention, the humidifying component is started, that is, water is automatically sprinkled on the ground inside the fermentation room until the humidity in the fermentation room reaches a preset humidity range. The temperature in the fermentation room rises to vaporize water, thereby increasing the ambient humidity and improving the humidity uniformity.

[0046] Preferably, if step (1) determines that the humidity in the fermentation room is too high but the temperature is normal, step (2) starts the first ventilation valve, the second ventilation valve and the fan at the same time.

[0047] In the method of the present invention, the first ventilation valve, the second ventilation valve and the fan are started to introduce outdoor air into the room, and the indoor humid air is forced to be discharged, thereby achieving the purpose of reducing the ambient humidity.

[0048] Preferably, if step (1) determines that the humidity in the fermentation room is too high but the temperature is normal, step (2) starts the first heating component before starting the first ventilation valve, the second ventilation valve and the fan at the same time.

[0049] The present invention further preferably starts the first heating component first, in order to avoid a sudden drop in the temperature inside the fermentation room during the dehumidification process.

[0050] Preferably, if step (1) determines that the temperature and humidity in the fermentation room are too low, step (2) starts the first pneumatic valve and introduces steam into the fermentation room.

[0051] In the method described in the present invention, when the first pneumatic valve is started and steam is introduced into the fermentation room, attention should be paid to the temperature value detected by the temperature detection component, that is, the temperature of the steam is controlled. The steam enters the fermentation room after passing through the temperature control and the sub-air outlet duct inside the fermentation room, thereby accelerating the air circulation in the fermentation room and adjusting its temperature, humidity and uniformity in real time.

[0052] Preferably, if step (1) determines that the temperature and humidity in the fermentation room are uneven, step (2) simultaneously starts the second pneumatic valve and allows air to flow in, and simultaneously starts the second heating component.

[0053] The method of the present invention utilizes a temperature and humidity monitoring component to analyze the temperature and humidity values ​​of the upper, middle and lower layers in the fermentation room to avoid excessive temperature and humidity differences between the upper, middle and lower layers affecting the fermentation of koji blocks, opens the second pneumatic valve, and introduces compressed air into the fermentation room for forced mixed air treatment, and controls the temperature of the compressed air at the outlet of the second heating component through a temperature detection component arranged at the bottom of the sub-air outlet pipe to avoid the compressed air temperature entering the fermentation room being too high or too low, thereby affecting the fermentation of koji blocks indoors; the heated compressed air enters the fermentation room after passing through the sub-air outlet pipe, accelerates the indoor air circulation, and adjusts the uniformity of the temperature and humidity in the upper, middle and lower layers of the fermentation room environment in real time.

[0054] Preferably, if step (1) determines that the CO2 concentration in the fermentation room is too high and the O2 concentration is too low, step (2) starts the first ventilation valve and the second ventilation valve.

[0055] In the method described in the present invention, if step (1) determines that the CO2 concentration in the fermentation room is too high and the O2 concentration is too low, then step (2) starts the first ventilation valve and the second ventilation valve to allow the air in the fermentation room to circulate naturally with the outdoor air, and introduces outdoor air for replacement, so as to improve the environmental CO2 concentration and O2 concentration to a state that is conducive to the fermentation of the koji blocks.

[0056] Compared with the prior art, the present invention has at least the following beneficial effects:

[0057] (1) The present invention provides a device for controlling the fermentation environment. Through the coordinated action of the air outlet component and the driving component, the air in the fermentation room can self-circulate. At the same time, the ventilation component, the environment detection component, the humidification component, the heating component and the control component are matched to enable the fermentation room to automatically achieve heating, humidification, cooling, moisture removal and air replacement, etc., and make the temperature and humidity of the upper, middle and lower layers in the fermentation room uniform, and the CO2 and O2 concentrations also reach concentrations that are conducive to fermentation, thereby improving the fermentation quality, and no manual turning is required, which greatly reduces labor costs.

[0058] (2) The present invention provides a method for controlling a fermentation environment, which is performed by utilizing the above-mentioned device for controlling a fermentation environment. The environmental status in the fermentation room is detected in real time according to an environmental detection component, and then the corresponding components are started as needed to adjust the temperature, humidity, CO2 concentration and O2 concentration in the fermentation room in real time. The air in the fermentation room is self-circulated, so that the temperature and humidity in the fermentation room are uniform and consistent, tending to the ideal state of koji fermentation, thereby improving the stability and quality of koji fermentation, reducing the intensity of manual labor, and improving production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0059] Figure 1 It is a front view of the overall structure of the device for controlling the fermentation environment provided in Example 1 of the present invention;

[0060] Figure 2 It is a left view of the overall structure of the device for controlling the fermentation environment provided in Example 1 of the present invention;

[0061] Figure 3 The present invention Figure 2 The enlarged schematic diagram of the local structure at the middle Z is 5 times magnified;

[0062] In the figure: 1. fermentation room; 2. koji block; 3. koji stack; 4. temperature and humidity detection component; 5. temperature detection component; 6. CO2 and O2 concentration detection component; 7. fan; 8. first ventilation valve; 9. second ventilation valve; 10. induced draft duct; 11. regulating valve; 12. first pneumatic valve; 13. second pneumatic valve; 14. sub-air outlet duct; 15. first heating component; 16. humidification component; 17. heat exchange plate; 18. second heating component; 19. control component; 20. main air outlet pipe. DETAILED DESCRIPTION

[0063] The technical solution of the present invention is further described below in conjunction with the accompanying drawings and through specific implementation methods. However, the following examples are only simplified examples of the present invention and do not represent or limit the scope of protection of the present invention. The scope of protection of the present invention shall be subject to the claims.

[0064] 1. Implementation

[0065] Example 1

[0066] This embodiment provides a device for controlling the fermentation environment, such as Figure 1 to Figure 3 As shown ( Figure 3 ZZ stands for Figure 2 The enlarged view at Z in the middle, the enlargement ratio is 1:5), the device comprises: a fermentation room 1 and an air outlet component;

[0067] The air outlet assembly includes an air outlet main pipe 20 arranged at the top of the fermentation room 1 and parallel to the ground; the lower part of the air outlet main pipe 20 is connected to 8 sub-air outlet pipes 14 perpendicular to the ground through a pipeline, and the pipeline is provided with air outlet holes at the position facing the sub-air outlet pipes 14;

[0068] The section of the air outlet main pipe 20 extending to the outside of the fermentation room 1 is provided with a driving component; the driving component includes a first pneumatic valve 12 and a second pneumatic valve 13 arranged in parallel; the device also includes a heating component, and the heating component includes a first heating component 15 and a second heating component 18, wherein the first heating component 15 is laid flat on the lower side of the ground inside the fermentation room 1, and the second heating component 18 is arranged outside the fermentation room 1; the second pneumatic valve 13 is connected to the second heating component 18; the device also includes a humidifying component 16 arranged on the ground inside the fermentation room 1;

[0069] The device further comprises a ventilation assembly, and the ventilation assembly comprises a first ventilation valve 8 and a second ventilation valve 9 respectively arranged on the top of the side walls of the fermentation room 1; the first ventilation valve 8 and the driving component are on the same side, and the first ventilation valve 8 is connected to an air duct 10; a fan 7 is arranged on the air duct 10; the air duct 10 is connected to the main air outlet pipe 20 through a regulating valve 11; a heat exchange plate 17 is arranged on the inner top of the fermentation room 1;

[0070] The device also includes an environmental detection component, and the environmental detection component includes a first environmental detection component arranged inside the fermentation room 1 and a second environmental detection component arranged outside the fermentation room 1; the first environmental detection component includes a temperature and humidity detection component 4; the temperature and humidity detection component 4 is arranged in the middle position of any two adjacent sub-air outlet pipes 14; the second environmental detection component includes a CO2 and O2 concentration detection component 6; the device also includes a temperature detection component 5 arranged at the bottom of the sub-air outlet pipe 14 near the door of the fermentation room 1; the device also includes a control component 19 arranged outside the fermentation room 1.

[0071] This embodiment provides a method for controlling the fermentation environment of koji blocks, the method is performed by using the above-mentioned device, and a koji pile 3 is placed in the fermentation room 1, and then a koji block 2 is placed on the koji pile 3 with a gap left for fermentation; the method comprises the following steps:

[0072] (1) starting the control component 19, detecting the environment in the fermentation room 1 in real time through the environment detection component, and transmitting the detection data to the control component 19; and comparing the detection data with a preset value range to determine the temperature, humidity, CO2 concentration and O2 concentration status in the fermentation room 1;

[0073] (2) according to the result of the determination in step (1), starting the corresponding components of the device as needed until the environment in the fermentation room 1 reaches a preset state;

[0074] Specifically, if step (1) determines that the temperature in the fermentation room 1 is too low but the humidity is normal, step (2) starts the first heating component 15; if step (1) determines that the temperature in the fermentation room 1 is too high but the humidity is normal, step (2) starts the first ventilation valve 8 and the second ventilation valve 9;

[0075] If step (1) determines that the humidity in the fermentation room 1 is too low but the temperature is normal, step (2) starts the humidifying component 16; if step (1) determines that the humidity in the fermentation room 1 is too high but the temperature is normal, step (2) first starts the first heating component 15, and then starts the first ventilation valve 8, the second ventilation valve 9 and the fan 7 at the same time;

[0076] If step (1) determines that the temperature and humidity in the fermentation room 1 are both too low, step (2) starts the first pneumatic valve 12 and introduces steam into the fermentation room 1; if step (1) determines that the temperature and humidity in the fermentation room 1 are uneven, step (2) simultaneously starts the second pneumatic valve 13 and introduces air, and simultaneously starts the second heating component 18;

[0077] If step (1) determines that the CO2 concentration in the fermentation room 1 is too high and the O2 concentration is too low, step (2) starts the first ventilation valve 8 and the second ventilation valve 9 until the CO2 concentration and the O2 concentration in the fermentation room 1 reach the preset concentration range.

[0078] The method for controlling the fermentation environment of the koji block described in this embodiment adopts the above-mentioned device to adjust the temperature, humidity, CO2 concentration and O2 concentration in the fermentation room in real time, and the air in the fermentation room is self-circulated, so that the temperature and humidity in the fermentation room are uniform and consistent, tending to the ideal state of koji block fermentation, thereby improving the stability and quality of koji block fermentation, reducing manual labor intensity, and increasing production efficiency.

[0079] Example 2

[0080] This embodiment provides a device for controlling a fermentation environment, the device comprising: a fermentation room and an air outlet component;

[0081] The air outlet assembly includes an air outlet main pipe arranged at the top of the fermentation room and parallel to the ground; the lower part of the air outlet main pipe is connected to 6 sub-air outlet pipes perpendicular to the ground through a pipeline, and the pipeline is provided with air outlet holes at the position facing the sub-air outlet pipes;

[0082] A driving component is provided on the pipe section of the main air outlet pipe extending to the outside of the fermentation room; the driving component includes a first pneumatic valve and a second pneumatic valve arranged in parallel; the device also includes a heating component, and the heating component includes a first heating component and a second heating component, wherein the first heating component is laid flat on the lower side of the ground inside the fermentation room, and the second heating component is arranged outside the fermentation room; the second pneumatic valve is connected to the second heating component; the device also includes a humidifying component arranged on the ground inside the fermentation room;

[0083] The device further comprises a ventilation assembly, and the ventilation assembly comprises a first ventilation valve and a second ventilation valve respectively arranged on the top of the side walls of both sides of the fermentation room; the first ventilation valve and the driving component are on the same side, and the first ventilation valve is connected to an air induced draft pipe; a fan is arranged on the air induced draft pipe; the air induced draft pipe is connected to the air outlet main pipe through a regulating valve; a heat exchange plate is arranged on the inner top of the fermentation room;

[0084] The device also includes an environment detection component, and the environment detection component includes a first environment detection component arranged inside the fermentation room and a second environment detection component arranged outside the fermentation room; the first environment detection component includes a temperature and humidity detection component; the temperature and humidity detection component is arranged in the middle position of any two adjacent sub-air outlet ducts; the second environment detection component includes a CO2 and O2 concentration detection component; the device also includes a temperature detection component arranged at the bottom of the sub-air outlet duct near the door of the fermentation room; the device also includes a control component arranged outside the fermentation room.

[0085] This embodiment provides a method for controlling the fermentation environment of koji blocks, the method is performed by using the above-mentioned device, and a koji pile is placed in the fermentation room, and then the koji blocks are placed on the koji pile with gaps left for fermentation; the method comprises the following steps:

[0086] (1) starting the control component, detecting the environment in the fermentation room in real time through the environment detection component, transmitting the detection data to the control component, and comparing the detection data with a preset value range to determine the temperature, humidity, CO2 concentration, and O2 concentration in the fermentation room;

[0087] (2) according to the result of the determination in step (1), starting corresponding components of the device as needed until the environment in the fermentation room reaches a preset state;

[0088] Specifically, if step (1) determines that the temperature in the fermentation room is too low but the humidity is normal, step (2) starts the first heating component; if step (1) determines that the temperature in the fermentation room is too high but the humidity is normal, step (2) starts the first ventilation valve and the second ventilation valve;

[0089] If step (1) determines that the humidity in the fermentation room is too low but the temperature is normal, step (2) starts the humidifying component; if step (1) determines that the humidity in the fermentation room is too high but the temperature is normal, step (2) starts the first heating component first, and then starts the first ventilation valve, the second ventilation valve and the fan at the same time;

[0090] If step (1) determines that the temperature and humidity in the fermentation room are both too low, step (2) starts the first pneumatic valve and introduces steam into the fermentation room; if step (1) determines that the temperature and humidity in the fermentation room are uneven, step (2) starts the second pneumatic valve and introduces air, and starts the second heating component at the same time;

[0091] If step (1) determines that the CO2 concentration in the fermentation room is too high and the O2 concentration is too low, step (2) starts the first ventilation valve and the second ventilation valve until the CO2 concentration and the O2 concentration in the fermentation room reach the preset concentration range.

[0092] The method for controlling the fermentation environment of the koji block described in this embodiment has the same control effect on the environment in the fermentation room and the quality of the koji block fermentation as that in Example 1.

[0093] Example 3

[0094] This embodiment provides a device for controlling a fermentation environment. The device is the same as that of Embodiment 1 except that the driving component is only provided with a first pneumatic valve, that is, the second pneumatic valve and the second heating component are not provided.

[0095] This embodiment also provides a method for controlling the fermentation environment of koji blocks. Except that the method is carried out using the device described in this embodiment, the rest is the same as that of Example 1.

[0096] In the method for controlling the fermentation environment described in this embodiment, since the device used is only provided with the first pneumatic valve, but not the second pneumatic valve and the second heating component, when step (2) determines that the temperature and humidity in the fermentation room are uneven, it is impossible to introduce compressed air for forced mixing treatment, and the air circulation in the fermentation room cannot be accelerated. Therefore, it is impossible to solve the problem of uneven fermentation environment caused by the large temperature and humidity differences between the upper, middle and lower layers in the fermentation room, thereby affecting the fermentation quality of the koji blocks; although when there is no compressed air for internal circulation, the lower air can be heated by the first heating component to compensate for the large temperature difference between the upper and lower parts of the fermentation room. The first air valve and the second air valve are opened as above to draw outdoor cold air into the fermentation room. The lower layer of cold air serves the purpose of circulating mixed air, but the internal circulation method has a low efficiency.

[0097] Example 4

[0098] This embodiment provides a device for controlling a fermentation environment. The device is the same as Embodiment 1 except that the first heating component is not provided, that is, the ground cannot be heated.

[0099] This embodiment also provides a method for controlling the fermentation environment of koji blocks. Except that the method is carried out using the device described in this embodiment, the rest is the same as that of Example 1.

[0100] The method for controlling the fermentation environment of the koji blocks described in this embodiment is unable to heat the ground because the first heating component is not provided in the device used. Therefore, the temperature of the air at the bottom of the fermentation room cannot be increased, and the self-circulation of air inside the fermentation room cannot be driven, which affects the fermentation of the koji blocks.

[0101] Example 5

[0102] This embodiment provides a device for controlling a fermentation environment. The device is the same as that of Embodiment 1 except that no temperature detection component is provided at the bottom of the sub-air outlet duct near the door of the fermentation room.

[0103] This embodiment also provides a method for controlling the fermentation environment of koji blocks. Except that the method is carried out using the device described in this embodiment, the rest is the same as that of Example 1.

[0104] The method for controlling the fermentation environment of the koji block described in this embodiment does not have a temperature detection component at the bottom of the sub-air outlet pipe in the device adopted, resulting in the inability to control the temperature of the steam and compressed air entering the fermentation room, and also the inability to control the temperature of the fermentation environment, resulting in uneven temperature distribution in the upper, middle and lower layers of the fermentation room, resulting in poor koji fermentation quality.

[0105] Example 6

[0106] The present embodiment provides a method for controlling the fermentation environment of koji blocks, and the method is performed using the device described in Example 1, except that step (2) directly and simultaneously starts the first ventilation valve, the second ventilation valve and the fan when it is determined that the humidity in the fermentation room is too high but the temperature is normal, without pre-starting the first heating component, the rest is the same as Example 1.

[0107] In the method for controlling the fermentation environment of koji blocks described in this embodiment, when it is determined in step (2) that the humidity in the fermentation room is too high but the temperature is normal, the first ventilation valve, the second ventilation valve and the fan are directly started simultaneously without starting the first heating component in advance, resulting in a sharp drop in temperature in the fermentation room during the dehumidification process, and the fermentation of the koji blocks is unstable and the quality deteriorates.

[0108] 2. Comparison

[0109] Comparative Example 1

[0110] This comparative example provides a method for controlling the fermentation environment of koji blocks. The device used in the method is the same as Example 1 except that no sub-air outlet pipes are provided, but air outlet holes are evenly distributed on the main air outlet pipe. Other aspects are the same as those of Example 1.

[0111] The method for controlling the fermentation environment of the koji blocks in this comparative example does not use a sub-air outlet duct as the device adopted has air outlet holes evenly distributed on the main air outlet duct. Although it can also play a role in regulating the environment in the fermentation room, it cannot adjust the temperature and humidity of the upper, middle and lower layers of the fermentation room to be uniform, resulting in unstable fermentation quality of the koji blocks.

[0112] Comparative Example 2

[0113] This comparative example provides a method for controlling the fermentation environment of koji blocks, and the method is carried out using the control device for koji block fermentation in a closed space disclosed in CN215713022U.

[0114] Although the device used in the method for controlling the fermentation environment of the koji block described in this comparative example is equipped with adjusting components such as an upper air outlet component and a lower air outlet component, it is not designed with components that can realize the self-circulation of air in the fermentation room. There is still a problem of uneven temperature and humidity in the upper, middle and lower layers of the fermentation room, and the production efficiency is still low.

[0115] In summary, the device and method for controlling the fermentation environment provided by the present invention, the components in the device work together to adjust the environment in the fermentation room in real time, and the temperature, humidity and O2 concentration tend to the ideal state of koji fermentation, and realize the self-circulation of air in the fermentation room, so that the temperature and humidity of the upper, middle and lower layers in the fermentation room are uniform, and there is no need for manual koji turning, which improves the fermentation quality and stability of the koji, greatly reduces labor costs, and improves production efficiency.

[0116] The applicant declares that the above is only a specific implementation mode of the present invention, but the protection scope of the present invention is not limited thereto. Those skilled in the art should understand that any changes or substitutions that can be easily thought of by those skilled in the art within the technical scope disclosed by the present invention shall fall within the protection scope and disclosure scope of the present invention.

Claims

1. A device for controlling a fermentation environment, characterized in that: The device comprises: a fermentation room and an air outlet component; The air outlet assembly includes an air outlet main pipe arranged at the top of the fermentation room and parallel to the ground; the lower part of the air outlet main pipe is connected to n sub-air outlet pipes perpendicular to the ground through a pipeline, n ≥ 4, and the pipeline is provided with air outlet holes at positions facing the sub-air outlet pipes; A driving component is arranged on the pipe section of the main air outlet pipe extending to the outside of the fermentation room.

2. The device according to claim 1, characterized in that The driving component comprises a first pneumatic valve and a second pneumatic valve arranged in parallel; Preferably, the device further comprises a heating component, and the heating component comprises a first heating component and a second heating component, wherein the first heating component is arranged flat on the lower side of the ground inside the fermentation room, and the second heating component is arranged outside the fermentation room; Preferably, the second pneumatic valve is connected to the second heating component; Preferably, the device further comprises a humidifying component arranged on the inner floor of the fermentation room.

3. The device according to claim 1 or 2, characterized in that: The device further comprises a ventilation assembly, and the ventilation assembly comprises a first ventilation valve and a second ventilation valve respectively arranged on the top of the side walls of both sides of the fermentation room; Preferably, the first ventilation valve and the driving component are on the same side, and the first ventilation valve is connected to an air duct; Preferably, a fan is provided on the air duct; Preferably, the air induction pipe is connected to the air outlet main pipe via a regulating valve; Preferably, a heat exchange component is provided on the inner top of the fermentation room.

4. The device according to any one of claims 1 to 3, characterized in that: The device further comprises an environment detection component, and the environment detection component comprises a first environment detection component arranged inside the fermentation room and a second environment detection component arranged outside the fermentation room; Preferably, the first environment detection component includes a temperature and humidity detection component; Preferably, the temperature and humidity detection component is arranged at any position inside the fermentation room; Preferably, the second environment detection component includes a CO2 and O2 concentration detection component; Preferably, the device further comprises a temperature detection component arranged at the bottom of any of the sub-air outlet pipes inside the fermentation room; Preferably, the device further comprises a control component arranged outside the fermentation room.

5. A method for controlling a fermentation environment, characterized in that: The method is carried out using the device for controlling the fermentation environment according to any one of claims 1 to 4.

6. The method according to claim 5, characterized in that The method comprises the following steps: (1) Real-time detection of the environment in the fermentation room and determination of the temperature, humidity, CO2 concentration, and O2 concentration in the fermentation room; (2) According to the result of the determination in step (1), corresponding components of the device are started as needed until the environment in the fermentation room reaches a preset state.

7. The method according to claim 6, characterized in that If step (1) determines that the temperature in the fermentation room is too low but the humidity is normal, step (2) starts the first heating component; Preferably, if step (1) determines that the temperature in the fermentation room is too high but the humidity is normal, step (2) starts the first ventilation valve and the second ventilation valve.

8. The method according to claim 6 or 7, characterized in that: If step (1) determines that the humidity in the fermentation room is too low but the temperature is normal, step (2) starts the humidifying component; Preferably, if step (1) determines that the humidity in the fermentation room is too high but the temperature is normal, step (2) starts the first ventilation valve, the second ventilation valve and the fan at the same time; Preferably, if step (1) determines that the humidity in the fermentation room is too high but the temperature is normal, step (2) starts the first heating component before starting the first ventilation valve, the second ventilation valve and the fan at the same time.

9. The method according to any one of claims 6 to 8, characterized in that: If step (1) determines that the temperature and humidity in the fermentation room are both too low, then step (2) starts the first pneumatic valve and introduces steam into the fermentation room; Preferably, if step (1) determines that the temperature and humidity in the fermentation room are uneven, step (2) simultaneously starts the second pneumatic valve and allows air to flow in, and simultaneously starts the second heating component.

10. The method according to any one of claims 6 to 9, characterized in that: If step (1) determines that the CO2 concentration in the fermentation room is too high and the O2 concentration is too low, step (2) starts the first ventilation valve and the second ventilation valve until the CO2 concentration and the O2 concentration in the fermentation room reach the preset concentration range.

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