Fermentation monitoring control system and method for preparing gingko and tartary buckwheat vinegar

Abstract

The invention belongs to the technical field of fermentation monitoring, and particularly relates to a fermentation monitoring control system and method for ginkgo and tartary buckwheat vinegar preparation, the fermentation monitoring control system comprises a fermentation module, a PLC control module, a sensing module and an analysis module, the fermentation module comprises a fermentation tank, a driving assembly, a stirring assembly and a gas control assembly, the driving assembly is used for driving the horizontal fermentation tank to rotate on the fixed frame; according to analysis data of fermentation liquid collected at multiple different positions in the fermentation tank, the fermentation environment in the whole fermentation tank is evaluated, the fermentation proceeding condition is determined, corresponding measures are taken in time when abnormity occurs, the fermentation environment is adjusted, fermentation parameters of all areas are controlled, and the fermentation efficiency is improved. The smooth preparation and fermentation process of the ginkgo and tartary buckwheat vinegar is ensured.

Description

Technical Field

[0001] The present invention belongs to the technical field of fermentation monitoring, and specifically relates to a fermentation monitoring control system and method for the preparation of ginkgo tartary buckwheat vinegar. Background Art

[0002] The production method of ginkgo tartary buckwheat vinegar involves using a variety of raw materials through a solid-state fermentation process. The specific weight ratios of the raw material components are as follows: 15 - 20 kg of ginkgo kernels, 25 - 35 kg of ginkgo leaves, 50 - 80 kg of tartary buckwheat, 50 - 80 kg of sorghum, 45 - 60 kg of wheat bran, 25 - 30 kg of Daqu, 10 - 20 kg of millet, 10 - 20 kg of adzuki beans, 120 - 150 kg of rice husks, 130 - 160 kg of sorghum husks, 5 - 10 kg of licorice, 5 - 10 kg of hawthorn, 10 - 20 kg of peanuts, 10 - 20 kg of black sesame seeds, 0.25 - 0.5 kg of dry yeast, 1.2 - 2 kg of spices, and 25 - 35 kg of bran.

[0003] After these raw materials are carefully proportioned, they are produced by the solid-state fermentation method. Ginkgo has the medical and health care value of softening blood vessels and reducing blood pressure.

[0004] Solid-state fermentation refers to a fermentation method in which microorganisms carry out fermentation on a solid substrate without or with basically no free water. In this fermentation process, the gas, liquid, and solid phases coexist, and the changes, decomposition, and synthesis of each substance occur in a "dynamic" state that is difficult to detect with the naked eye; however, because the solid fermentation material in solid-state fermentation has poor fluidity, it is easy to have insufficient exchange between different regions of the solid fermentation material, and there is an easy problem of insufficient ventilation in the area far from the ventilation port. Also, because it is difficult for processing personnel to fully grasp the relevant data of the internal fermentation situation during the existing vinegar fermentation process, this problem is difficult to detect in time and corresponding measures cannot be taken, thus affecting the smooth progress of the vinegar fermentation process. Summary of the Invention

[0005] In order to make up for the deficiencies of the existing technology and solve the above technical problems, the present invention proposes a fermentation monitoring control system and method for the preparation of ginkgo tartary buckwheat vinegar.

[0006] The technical solution adopted by the present invention to solve its technical problems is: The present invention proposes a fermentation monitoring control system for the preparation of ginkgo tartary buckwheat vinegar, including a fermentation module, a PLC control module, a sensing module, and an analysis module. The fermentation module includes a fermentation tank, a driving component, a stirring component, and a gas control component. The driving component is used to drive the horizontal fermentation tank to rotate on a fixed frame;

[0007] Adjusting blocks are uniformly arranged on the inner wall of the fermentation tank. The cross-section of the adjusting block is conical and extends horizontally from one end of the fermentation tank to the other end;

[0008] The induction module includes an information sensor, which is arranged on the adjustment block and evenly distributed along the horizontal direction. The information sensor is used to transmit the collected information to the analysis module;

[0009] A sampling chamber is further arranged inside the adjustment block. The sampling chamber communicates with the inside of the fermentation tank through a sampling hole; the sampling chamber communicates with the outside through a sampling port.

[0010] Preferably, a sealing column is movably arranged inside the sampling port. The information sensor is arranged on the sealing column, and the sensing end of the information sensor extends into the sampling chamber;

[0011] A blocking net is arranged at the opening part of the sampling hole. The middle part of the blocking net bulges outwards and forms an arc-shaped structure.

[0012] Preferably, an installation groove is arranged at the position of the gap between the sampling holes on the adjustment block. A sampling rod is arranged inside the installation groove. The sampling rod is connected to the output end of the rotating device on the inner wall of the installation groove, and the rotating device is controlled by an external controller;

[0013] The sampling rod is of a tubular structure, and collecting holes are evenly arranged on the surface of the sampling rod at the position opposite to the gap between the inner walls of the installation groove. The collecting holes communicate with the inside of the sampling rod; the inside of the sampling rod communicates with the inside of the sampling chamber through a connecting pipe, and the connecting pipe is of a flexible pipe structure.

[0014] Preferably, an inflation chamber is arranged at the position on the inner wall of the fermentation tank close to the installation groove. The inflation chamber communicates with the air outlet end of the air pump device of the gas control assembly. Inflation holes are evenly arranged in the area of the inner wall of the installation groove at the gap between the installation groove and the sampling rod, and the inflation holes communicate with the inflation chamber.

[0015] Preferably, the internal area of the sampling chamber is a cylindrical area, and a push plate is slidably arranged inside the sampling chamber. The push plate is connected to the output end of the pushing device arranged on the inner wall of the sampling chamber;

[0016] Annular extrusion rings are evenly arranged on the inner wall of the connecting pipe close to the sampling chamber. The part of the extrusion ring close to the sampling chamber is of a conical structure.

[0017] Preferably, annular extrusion rings are evenly arranged on the inner wall of the sampling rod close to the connecting pipe.

[0018] A fermentation monitoring method for preparing ginkgo tartary buckwheat vinegar uses the above fermentation monitoring control system. The specific steps of the fermentation monitoring method include:

[0019] S1: When putting the prepared fermentation raw materials into the fermentation tank for fermentation, divide the internal area of the horizontal fermentation tank into several monitoring areas along the horizontal direction and number them in sequence;

[0020] S2: A set of information sensors is provided at the adjustment block corresponding to each monitoring area. The information sensors regularly collect information related to fermentation inside the fermentation tank and transmit it to the external analysis module in real time;

[0021] S3: Open the sampling hole regularly, extract the fermented liquid collected in the sampling chamber on the adjustment block inside the fermentation tank, analyze and test the collected fermented liquid sample, and transmit the obtained data to the analysis module;

[0022] S4: Comprehensively consider the data detected by the information sensors in each monitoring area and the data obtained from the analysis of the fermented liquid samples collected by sampling, and judge whether the data related to the fermentation status in each monitoring area meets the predetermined range;

[0023] S5: When the data collected in each monitoring area varies greatly, for the monitoring areas where the data related to the fermentation status does not meet the predetermined range, control and adjust by controlling the temperature control component, stirring component and gas control component corresponding to the monitoring area.

[0024] Preferably, the information sensors corresponding to each detection area include a temperature sensor, a gas concentration sensor and a pH sensor, and the data related to the fermentation status in the corresponding detection area includes the temperature, oxygen concentration, carbon dioxide concentration and pH data in the detection area.

[0025] The beneficial effects of the present invention are as follows:

[0026] For the fermentation monitoring control system and method for preparing ginkgo tartary buckwheat vinegar described in the present invention, the information sensors carried by the adjustment block are fully in contact with the fermentation raw materials to collect relevant temperature and other parameters of the fermentation raw materials; cooperate with collecting the fermented liquid inside the fermentation tank. In order to more effectively collect the fermented liquid in different areas inside the fermentation tank and analyze it in an external laboratory, judge the internal fermentation situation and perform corresponding operations in a timely manner;

[0027] Through the analysis data of the fermented liquid collected at multiple different positions, the fermentation environment inside the entire fermentation tank is evaluated, the progress of fermentation is determined, and corresponding measures are taken in a timely manner when abnormalities occur, the fermentation environment is adjusted to control the fermentation parameters in each area, ensuring the smooth progress of the fermentation process for preparing ginkgo tartary buckwheat vinegar. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] The present invention will be further described below with reference to the accompanying drawings.

[0029] Figure 1 is the flow chart of the fermentation monitoring method in the present invention;

[0030] Figure 2 is a perspective view of the fermentation monitoring system in the present invention;

[0031] Figure 3 is a partial cross-sectional view of the fermentation monitoring system in the present invention in the side view direction;

[0032] Figure 4 is Figure 3 a partial enlarged view of part A in

[0033] Figure 5 is Figure 4 a partial enlarged view of part B in

[0034] Figure 6 is Figure 4 a partial enlarged view of part C in

[0035] Figure 7 is a cross-sectional view of the fermenter in the fermentation monitoring system of the present invention;

[0036] Figure 8 is a perspective view of the extrusion ring in the fermentation monitoring system of the present invention.

[0037] In the figure: fermenter 1, fixing frame 11, adjusting block 12, sampling chamber 13, sampling hole 131, sampling opening 132, interception net 133, pushing plate 134, installation groove 14, sampling rod 15, collection hole 151, connecting pipe 152, inflation chamber 16, inflation hole 161, extrusion ring 17, decomposition plate 171, crushing block 172, drive assembly 2, stirring assembly 3, information sensor 4, sealing column 41. Detailed implementation manners

[0038] Next, the technical solutions in the embodiments of the present invention will be clearly and completely described with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0039] Embodiment 1:

[0040] As shown in the accompanying drawings of the specification Figures 1-8As shown in the figure, a fermentation monitoring and control system for the preparation of ginkgo tartary buckwheat vinegar includes a fermentation module, a PLC control module, a sensing module, and an analysis module. The fermentation module includes a fermentation tank 1, a driving component 2, a stirring component 3, a temperature control component, and a gas control component. The temperature control component includes a heating device arranged inside the fermentation tank 1, which belongs to the conventional structure of an existing fermentation container and is used to adjust the temperature inside the fermentation tank 1. The gas control component includes existing air pump equipment and other structures for adjusting the gas concentration inside the fermentation container. By injecting purified fresh air or pumping out excessive carbon dioxide gas inside the fermentation tank 1, the gas concentration inside the fermentation tank 1 is adjusted. The stirring component 3 includes an existing stirrer, which includes a rotating rod connected to an external motor. Stirring rods are evenly arranged on the surface of the rotating rod and extend deep into the fermentation raw materials.

[0041] The driving component 2 includes existing motor driving equipment, which is used to drive the horizontal fermentation tank 1 to rotate on the fixed frame 11. The PLC control module, as an intelligent control system, uniformly controls and adjusts the operation of each module under the control of monitoring personnel. Adjusting blocks 12 are evenly arranged on the inner wall of the fermentation tank 1. The cross-section of the adjusting block 12 is conical and extends horizontally from one end of the fermentation tank 1 to the other end.

[0042] The sensing module includes an information sensor 4, which is arranged on the adjusting block 12 and is evenly distributed along the horizontal direction. The information sensor 4 is used to transmit the collected information to the analysis computer in the analysis module, and the monitoring personnel perform statistical analysis on this information to determine whether it conforms to the normal fermentation progress.

[0043] A sampling chamber 13 is also arranged inside the adjusting block 12. The sampling chamber 13 communicates with the inside of the fermentation tank 1 through a sampling hole 131. The sampling chamber 13 communicates with the outside through a sampling hole 132. A sealing member is arranged inside the sampling hole 132 to ensure normal sealing of the sampling hole 132. When sampling is required, the sealing member can be pulled out to make the sampling hole 132 communicate with the outside, and a part of the fermentation liquid sample is extracted for chemical analysis.

[0044] Specific working process: During the fermentation process of preparing ginkgo tartary buckwheat vinegar, the solid-state fermentation process is usually adopted. After washing and mixing the prepared fermentation raw materials such as ginkgo kernels and tartary buckwheat according to the predetermined formula ratio, they are poured into the fermentation tank 1 through the feed inlet. The temperature control component on the side wall of the fermentation tank 1 is started to control the temperature inside the fermentation tank 1 to the predetermined fermentation temperature, which is convenient for the normal reproduction of internal Aspergillus, yeast, acetic acid bacteria and other flora and the reaction with the fermentation raw materials, so that the solid-state fermentation generates ginkgo tartary buckwheat vinegar.

[0045] During this process, in order to ensure the normal progress of the reaction, it is necessary to control the temperature, gas concentration, pH value and other environmental conditions of various parts inside the fermentation tank 1 to ensure the normal progress of the fermentation process. Therefore, this application sets up a sensing module to collect the fermentation environment data of various parts inside the fermentation tank 1 and feedback it to the analysis module to analyze whether the fermentation process is normal. When the fermentation environment in a local area is abnormal, the temperature of this area can be adjusted, or the stirring component 3 and the gas control component can be started. The stirrer of the stirring component 3 starts to drive the stirring rod to stir the internal fermentation raw materials. The gas control component can inject purified fresh air into the fermentation tank 1 through the air pump device connected to the fermentation tank 1 to supplement the oxygen required for internal fermentation, or extract the carbon dioxide and other gases generated by the internal reaction of the fermentation tank 1 into the external treatment equipment to ensure that the gas environment inside the fermentation tank 1 can be adjusted in a timely manner to adapt to different stages of fermentation;

[0046] And by starting the driving component 2, the entire horizontal fermentation tank 1 can be controlled to rotate relative to the fixed frame 11 to fully turn the internal fermentation raw materials. The specific turning frequency and duration can be adjusted in real time according to the relevant parameters of the internal fermentation environment collected by the sensing module;

[0047] Specifically, the information sensor 4 of the sensing module is installed on the adjustment block 12. The information sensor 4 here includes a temperature sensor, a gas concentration sensor, a pH sensor, etc., which are information sensors responsible for different functions. As the fermentation tank 1 rotates, the internal fermentation raw materials are continuously turned. Especially, the end of the adjustment block 12 penetrates into the fermentation raw materials, so that the carried information sensor 4 fully contacts the fermentation raw materials to collect relevant parameters such as the temperature of the fermentation raw materials. And the setting of the adjustment block 12 increases the friction between the inner wall of the fermentation tank 1 and the fermentation raw materials. When the fermentation tank 1 rotates horizontally, the internal fermentation raw materials are turned by the adjustment block 12, so that the fermentation raw materials are fully turned, the fermentation raw materials in different regions are mixed with each other, evenly distributed, and fully contact with the inflowing air, reducing the abnormal situation where the temperature and gas concentration in a local area do not meet the fermentation conditions, and ensuring the smooth progress of the ginkgo tartary buckwheat vinegar fermentation process;

[0048] Furthermore, in order to better analyze the fermentation environment inside the fermentation tank 1, it is necessary to collect the internal fermentation broth. The fermentation broth here is a liquid substance produced by the fermentation raw materials during the fermentation process. Depending on different fermentation processes, it may be mostly alcohol substances or acetic acid substances, and its composition changes with the fermentation progress. By sampling and testing, the fermentation progress can be better analyzed. By collecting the fermentation broth in different regions inside the fermentation tank 1 and analyzing it in an external laboratory, the overall fermentation situation inside the fermentation tank 1 can be judged more accurately, and corresponding operations can be carried out in a timely manner;

[0049] Specifically, when the fermentation tank 1 remains stationary, for some adjustment blocks 12 close to the bottom position of the fermentation tank 1 in the vertical direction, due to gravity, they are in full contact with the fermentation liquid generated inside, and part of the fermentation liquid flows into the sampling chamber 13 through the sampling hole 131. External inspection personnel can open the corresponding sampling hole 132 to release part of the fermentation liquid as a test sample for analysis. The analysis data of the fermentation liquid collected at multiple different positions can be used to evaluate the fermentation environment inside the entire fermentation tank 1, determine the progress of the fermentation, and take corresponding measures in time when abnormalities occur, adjust the fermentation environment to control the fermentation parameters of each area, and ensure the smooth progress of the preparation and fermentation process of ginkgo buckwheat vinegar.

[0050] Embodiment 2:

[0051] On the basis of the first embodiment, the sealing member includes a sealing column 41, the sealing column 41 is movably arranged inside the sampling hole 132, the information sensor 4 is arranged on the sealing column 41, and the sensing end of the information sensor 4 extends into the sampling chamber 13;

[0052] An interception net 133 is provided at the opening of the sampling hole 131 , and the middle portion of the interception net 133 bulges outwards and forms an arc-shaped structure.

[0053] Specific workflow: On the basis of the specific workflow in Example 1, an interception net 133 is provided on the outer side of the opening of the sampling hole 131 on the surface of the sampling chamber 13 for protection, so that the fermentation liquid can flow smoothly into the interior of the sampling chamber 13 while preventing the entry of solid fermentation raw materials, thereby avoiding the entry of the fermentation raw materials and causing blockage in the sampling chamber 13; and the middle area of the interception net 133 is convex outward in an arc shape, so that as the fermentation raw materials roll and flow, the outer surface of the interception net 133 is scraped, which can reduce the continuous accumulation of the fermentation raw materials adhering to the surface of the interception net 133, thereby reducing the problem of blockage of the interception net 133, and the interception net 133 protruding outward can also increase the contact surface with the fermentation raw materials, so as to more effectively collect the separated fermentation liquid;

[0054] Furthermore, the sensing end of the information sensor 4 is connected to the inside of the sampling chamber 13, so that the fermentation liquid in the target area can be directly detected. Compared with detecting the fermentation raw materials, the temperature, pH value and other related parameters of the fermentation liquid can more effectively reflect the fermentation conditions inside the fermentation tank 1. The fermentation raw materials and the fermentation liquid are separated by the interception net 133, so that the sensing module can more fully collect the relevant fermentation parameters, reduce the interference of the solid fermentation raw materials on the sensing end, and reduce the wear of the sensing end when the fermentation raw materials are turned over, so as to ensure the continuous real-time detection;

[0055] The information sensor 4 is arranged on the closed column 41 and normally keeps the sampling hole 132 on the side wall of the sampling chamber 13 closed. When the information sensor 4 malfunctions, it can be taken out at any time for cleaning and maintenance to ensure the normal operation and daily maintenance of the information sensor 4, thereby improving the practicability of this application.

[0056] Furthermore, the stirring rods in the same vertical direction of the stirring assembly can be set in the corresponding area of the same vertical plane as the sampling holes 131 on the corresponding sampling chamber 13. In this way, through the action of the stirring rods, the fermentation raw materials in the area close to the sampling chamber 13 are stirred and in a loose state, and the extrusion action of the stirring rods also promotes the generated fermentation liquid to penetrate and flow to the bottom sampling chamber 13, making the sampling process smoother.

[0057] Embodiment 3:

[0058] On the basis of Embodiment 2, an installation groove 14 is provided at the position of the adjustment block 12 where there is a gap between the sampling holes 131. A sampling rod 15 is arranged inside the installation groove 14. The sampling rod 15 is connected to the output end of the rotating device on the inner wall of the installation groove 14. The rotating device is controlled by an external controller. Here, the rotating device is a micro-motor device, which is installed inside the installation groove 14, and the output end is connected to the end of the sampling rod 15;

[0059] The sampling rod 15 is of a tubular structure, and collecting holes 151 are uniformly arranged on the surface of the sampling rod 15. The collecting holes 151 communicate with the inside of the sampling rod 15; a filter screen is arranged at the opening of the collecting holes 151 to prevent the intrusion of the solid fermentation raw materials outside and avoid clogging of the collecting holes 151; the inside of the sampling rod 15 communicates with the inside of the sampling chamber 13 through a connecting pipe 152. The part of the connecting pipe 152 close to the sampling rod 15 is of a hose structure, so that during the rotation of the sampling rod 15, the deformation and elongation of the hose part adapt to the rotation of the sampling rod 15.

[0060] Specific working process: On the basis of the specific working process in Embodiment 2, in order to collect the fermentation liquid samples in each area inside the fermentation tank 1 more fully, the rotating device is started to drive the sampling rod 15 to rotate when needed, so that the end of the sampling rod 15 rotates away from the installation groove 14. At this time, the end of the sampling rod 15 points to the central axis direction of the fermentation tank 1 and is in the gap area between the stirring rods on the stirring assembly 3. In this way, after the stirring assembly 3 is started, the rotation of the stirring rods will not collide with the sampling rod 15, and during the movement of the stirring assembly 3, the sampling rod 15 cooperates with the stirring rods, expanding the stirring range and making the internal fermentation raw materials fully mixed;

[0061] After the stirring stops, the sampling rod 15 is embedded into the interior of the fermentation raw materials and is fully wrapped by the stirred raw materials. During this process, the fermented liquid generated in the stirred raw materials contacts the sampling rod 15 and penetrates through the collection holes 151 into the interior of the sampling rod 15, and flows along the tubular sampling rod 15 through the connecting pipe 152 into the sampling chamber 13. In this way, the sampling range is extended to different regions in the vertical direction, and the fermented liquid generated in different regions inside the fermentation tank 1 is collected more comprehensively, making the sampling detection effect more accurately reflect the overall situation inside the fermentation tank 1, improving the detection accuracy. Through more comprehensive and accurate data related to the fermentation status, the progress of the fermentation is adjusted more precisely, and various parameters are adjusted to ensure the smooth progress of the fermentation process.

[0062] Example 4:

[0063] On the basis of Example 3, an inflation cavity 16 is provided at a position on the inner wall of the fermentation tank 1 close to the installation groove 14. The inflation cavity 16 communicates with the air outlet end of the air pump device of the gas control assembly. Inflation holes 161 are uniformly provided in a region of the inner wall of the installation groove 14 in the gap between the installation groove 14 and the sampling rod 15. The inflation holes 161 communicate with the inflation cavity 16. A one-way valve can be provided inside the inflation holes 161 to prevent the fermentation raw materials and fermented liquid in the installation groove 14 area from flowing back.

[0064] The inner area of the sampling chamber 13 is a cylindrical area, and a push plate 134 is slidably arranged inside the sampling chamber 13. The push plate 134 is connected to the output end of a pushing device provided on the inner wall of the sampling chamber 13. The pushing device here can be a miniature electric telescopic device.

[0065] The inflation cavity 16 communicates with the inside of the sampling chamber 13, and a one-way valve is provided at the communicating part to prevent the fermented liquid from flowing back. The sampling hole 131 and the interface of the connecting pipe 152 are respectively located at both ends inside the sampling chamber 13.

[0066] A vibrator is provided inside the push plate 134, and the vibrator is controlled by an external controller. The vibrator here can be a miniature vibration motor.

[0067] Specific working process: On the basis of the specific working process in Example 3, when the fermentation stage enters the acetic acid fermentation stage, at this time, acetic acid bacteria need to react alcohol to generate acetic acid. This stage is an important stage in the process of vinegar production. During this process, in addition to ensuring environmental conditions such as temperature and humidity, the oxygen concentration also needs to be ensured. Therefore, ventilation and oxygen supply are required to ensure the normal reproduction and reaction of acetic acid bacteria; compared with liquid fermentation, although the solid fermentation raw materials in solid fermentation have better air permeability, their fluidity is poor, and the area far from the ventilation position has insufficient contact with air, making it difficult to maintain a suitable oxygen environment for acetic acid bacteria to react normally.

[0068] Therefore, in the present application, the air pump device for supplying gas in the gas control component is installed outside the fermentation tank 1. An air purifier is provided at the air inlet end of the air pump device, so that the filtered and purified air flows into the inflation chamber 16 from the air outlet end. Subsequently, the air flows into the gap between the inner wall of the installation groove 14 and the sampling rod 15 through the inflation hole 161, flushing the fermentation raw materials that penetrate into the gap area, thereby realizing the cleaning of the inner wall of the installation groove 14 and ensuring that the resistance for the sampling rod 15 to reset to the installation groove 14 is reduced;

[0069] And when the sampling rod 15 remains vertical after rotation, with the rotation of the fermentation tank 1, the sampling rod 15 stirs the fermentation raw materials, making the area near the sampling rod 15 stirred and the voids in the fermentation raw materials in the nearby area large. In this way, the air flow flowing out from the inside of the installation groove 14 penetrates inward along the gap area formed by the stirring of the sampling rod 15 and is fully mixed with the fermentation raw materials under the stirring action, improving the reaction degree;

[0070] Further, for the sampling chamber 13 located at the bottom of the fermentation tank 1, there is more accumulated fermentation liquid inside. At this time, start the push plate 134 to make the push plate 134 slide horizontally for a certain distance to push the fermentation liquid to an area far from the sampling hole 131, so that the push plate 134 separates the fermentation liquid; then open the communication interface between the inflation chamber 16 and the sampling chamber 13, so that the air inside the inflation chamber 16 flows into the sampling chamber 13, mixes with the fermentation liquid, and start the vibrator provided inside the push plate 134, so that the fermentation liquid vibrates and tumbles while being fully mixed with the inflowing air to form a gas-liquid mixture;

[0071] In the gas-liquid mixture, the air mixes with the acetic acid bacteria in the fermentation liquid. Because there is no obstruction from solid fermentation raw materials, the mixing is more sufficient, and the activity of the acetic acid bacteria increases, promoting the acetic acidification reaction in the fermentation liquid; then start the continuous movement of the push plate 134, inject the gas-liquid mixture into the sampling rod 15 through the connecting pipe 152, and then flow out concentratedly from the collection holes 151 uniformly arranged on the surface of the sampling rod 15 and diffuse around; compared with the impact flow formed by pure air, the impact flow formed by the gas-liquid mixture is denser and more concentrated because of its greater density, forming an impact flow with greater intensity, further penetrating into the gaps of the solid fermentation materials compacted to different degrees and dispersing them, so that the gas in the gas-liquid mixture diffuses more fully into the fermentation raw materials, ensuring the smooth progress of the fermentation process.

[0072] Example Five:

[0073] On the basis of Example Four, an annular extrusion ring 17 is uniformly provided at the part of the inner wall of the connecting pipe 152 close to the sampling chamber 13. The extrusion ring 17 includes a straight pipe part and a tapered pipe part, and decomposition plates 171 are uniformly provided on the inner wall of the tapered pipe part. The decomposition plates 171 are annularly distributed around the central axis of the tapered pipe;

[0074] Specific working process: On the basis of the specific working process in Embodiment 3, when the gas-liquid mixture formed inside the sampling chamber 13 flows to near the extrusion ring 17, it first flows into the conical tube part. Since the flow space decreases, the gas-liquid mixture is squeezed when flowing into the conical tube part, promoting the mixing of gas into the fermentation broth. The evenly distributed decomposition plates 171 and the serrated crushing blocks 172 evenly arranged at the ends of the decomposition plates 171 cause the relatively large bubbles in the gas-liquid mixture to break and decompose, and the gas therein is released and mixed into the fermentation broth, promoting the contact between the fermentation broth and the gas, and enabling the gas-liquid mixture to be fully mixed when passing through the conical tube part. After the large bubbles concentrated with gas break and decompose, more small bubbles with smaller volumes are formed and are more evenly mixed in the fermentation broth;

[0075] Subsequently, the gas-liquid mixture then passes through the straight tube part. A spiral flow guide groove or a flow guide plate can be arranged inside the straight tube part to realize the spiral tumbling flow of the gas-liquid mixture, thereby promoting the growth of the residence time of the gas-liquid mixture in the straight tube part. And during the spiral flow process, the air and the fermentation broth in the gas-liquid mixture are fully mixed, and the air is also fully dispersed and refined into more small bubbles distributed in the gas-liquid mixture, ensuring that the gas distribution in the impact flow finally flowing out from the collection hole is more uniform, and after being fully diffused, it is fully mixed with the fermentation raw materials, ensuring the promoting effect on the normal fermentation of the fermentation raw materials.

[0076] Embodiment 5:

[0077] On the basis of the above embodiments, a fermentation monitoring method for preparing ginkgo tartary buckwheat vinegar, the fermentation monitoring method uses the above fermentation monitoring control system, and the specific steps of the fermentation monitoring method include:

[0078] S1: When the prepared fermentation raw materials are put into the fermentation tank 1 for fermentation, the internal area of the horizontal fermentation tank 1 is divided into several monitoring areas along the horizontal direction and numbered in sequence;

[0079] S2: A group of information sensors are arranged at the position of the adjustment block 12 corresponding to each monitoring area. The information sensors regularly collect the fermentation-related information inside the fermentation tank and transmit it to the external analysis module in real time;

[0080] S3: Regularly open the sampling hole 132, extract the fermentation broth collected by the sampling chamber 13 on the adjustment block 12 inside the fermentation tank 1, analyze and test the collected fermentation broth sample, and transmit the obtained data to the analysis module;

[0081] S4: Considering comprehensively the data detected by the information sensors in each monitoring area and the data obtained from the analysis and testing of the fermentation broth samples collected by sampling, judge whether the fermentation status-related data in each monitoring area meet the predetermined range;

[0082] S5: When the data collected from each monitoring area vary greatly and for the monitoring areas where the data related to the fermentation status do not meet the predetermined range, control and adjustment are performed by controlling the temperature control component, the stirring component 3, and the gas control component corresponding to the monitoring area.

[0083] The information sensors corresponding to each detection area include a temperature sensor, a gas concentration sensor, and a pH sensor, and the data related to the fermentation status of the corresponding detection area include the temperature, oxygen concentration, carbon dioxide concentration, and pH data of the detection area. Moreover, the temperature control component and the gas control component corresponding to each monitoring area are relatively independent and can be started separately. In this way, when the fermentation environment in the monitoring area in the local area is abnormal, the corresponding temperature control component and gas control component can be started and adjusted to control and adjust the temperature and gas concentration conditions therein, thereby ensuring the smooth progress of the fermentation process.

[0084] The above shows and describes the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited by the above embodiments. The above embodiments and the descriptions in the specification only illustrate the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention will have various changes and improvements, and these changes and improvements all fall within the scope of the present invention claimed. The scope of the present invention claimed is defined by the appended claims and their equivalents.

Claims

1. A fermentation monitoring and control system for the preparation of ginkgo tartary buckwheat vinegar, comprising a fermentation module, a PLC control module, a sensing module and an analysis module. The fermentation module includes a fermentation tank, a driving component, a stirring component, a temperature control component and a gas control component, and is characterized in that: Adjusting blocks are evenly arranged on the inner wall of the fermentation tank. The cross-section of the adjusting block is conical and extends horizontally from one end of the fermentation tank to the other end; The sensing module includes information sensors. The information sensors are arranged on the adjusting blocks and are evenly distributed along the horizontal direction. The information sensors are used to transmit the collected information to the analysis module; A sampling chamber is further arranged inside the adjusting block. The sampling chamber communicates with the inside of the fermentation tank through a sampling hole, and the sampling chamber communicates with the outside through a sampling hole. A sealing member is arranged inside the sampling hole.

2. The fermentation monitoring and control system for preparing ginkgo tartary buckwheat vinegar according to claim 1, wherein: The sealing member includes a sealing column. The sealing column is movably arranged inside the sampling hole. The information sensor is arranged at the end of the sealing column, and the sensing end of the information sensor extends into the sampling chamber; An intercepting net is arranged at the opening part of the sampling hole. The middle part of the intercepting net bulges outwards and forms an arc-shaped structure.

3. The fermentation monitoring and control system for preparing ginkgo tartary buckwheat vinegar according to claim 2, characterized in that: An installation groove is arranged at the part of the adjusting block between the sampling holes. A sampling rod is arranged inside the installation groove. The sampling rod is connected to the output end of a rotating device on the inner wall of the installation groove; The sampling rod is of a tubular structure, and collecting holes are evenly arranged on the surface of the sampling rod. The collecting holes communicate with the inside of the sampling rod; the inside of the sampling rod communicates with the inside of the sampling chamber through a connecting pipe. The part of the connecting pipe close to the sampling rod is of a flexible pipe structure.

4. The fermentation monitoring and control system for preparing ginkgo tartary buckwheat vinegar according to claim 3, wherein: An air inflation chamber is arranged at the part of the inner wall of the fermentation tank close to the installation groove. The air inflation chamber communicates with the air outlet end of an air pump device of the gas control component. Inflation holes are evenly arranged on the inner wall of the installation groove in the area of the gap between the installation groove and the sampling rod. The inflation holes communicate with the air inflation chamber.

5. The fermentation monitoring and control system for preparing ginkgo tartary buckwheat vinegar according to claim 4, wherein: The inner area of the sampling chamber is a cylindrical area, and a push plate is slidably arranged inside the sampling chamber. The push plate is connected to the output end of a pushing device arranged on the inner wall of the sampling chamber; The air inflation chamber communicates with the inside of the sampling chamber, and the sampling hole and the connecting pipe interface are respectively located at both ends inside the sampling chamber.

6. The fermentation monitoring and control system for preparing ginkgo tartary buckwheat vinegar according to claim 5, characterized in that: Annular extrusion rings are evenly arranged on the inner wall of the connecting pipe close to the sampling chamber. The part of the extrusion ring close to the sampling chamber is of a conical structure.

7. A fermentation monitoring method for the preparation of ginkgo tartary buckwheat vinegar, wherein the fermentation monitoring method uses the fermentation monitoring control system described in any one of the above claims 1-6, characterized in that, The specific steps of the fermentation monitoring method include: S1: When the prepared fermentation raw materials are put into the fermentation tank for fermentation, the inner area of the horizontal fermentation tank is divided into several monitoring areas along the horizontal direction and numbered in sequence; S2: A group of information sensors are arranged at the position of the adjusting block corresponding to each monitoring area. The information sensors regularly collect the information related to fermentation inside the fermentation tank and transmit it to the external analysis module in real time; S3: Open the sampling hole regularly, extract the fermented liquid collected in the sampling chamber on the adjusting block inside the fermentation tank, analyze and test the collected fermented liquid sample, and transmit the obtained data to the analysis module; S4: Comprehensively consider the data detected by the information sensors in each monitoring area and the data obtained from the chemical analysis of the fermented liquid samples collected by sampling, and determine whether the data related to the fermentation status in each monitoring area meets the predetermined range; S5: When the data collected in each monitoring area varies greatly, for the monitoring areas where the data related to the fermentation status does not meet the predetermined range, control and adjustment are carried out by controlling the temperature control component, stirring component and gas control component corresponding to the monitoring area.

8. A fermentation monitoring method for preparing ginkgo tartary buckwheat vinegar according to claim 7, characterized in that: The information sensors corresponding to each monitoring area include temperature sensors, gas concentration sensors and pH sensors, and the data related to the fermentation status in the corresponding monitoring area includes the temperature, oxygen concentration, carbon dioxide concentration and pH data of the monitoring area.

Images