Fermentation process and device for lotus root preparation and processing

Abstract

The invention relates to the technical field of food primary processing, and discloses a fermentation process for lotus root preparation and processing, which comprises the following steps: S1, peeling, cleaning and slicing fresh lotus roots, soaking in clear water to remove surface starch, and dripping off water after soaking; s2, soaking the lotus root slices treated in the step S1 in salt water with the concentration of 3%-6% for 10-30 minutes, and then fishing out and draining off the lotus root slices; s3, soaking the lotus root slices treated in the step S2 in a composite salt solution, and then fishing out and draining off the lotus root slices; s4, inoculating the treated lotus root slices with lactic acid bacteria, and transferring the lotus root slices into a sealed fermentation container after inoculation; and S5, fermenting for 12-24 hours to complete the fermentation. Through a staged treatment process, the lotus root slices are gradually permeated and conditioned by using saline water and compound liquid before inoculation, so that the raw materials have proper pH and osmotic pressure environments, and a stable basis is provided for forming dominant populations of lactic acid bacteria.

Description

Technical Field

[0001] The present invention relates to the technical field of primary food processing, in particular to a fermentation process and a device for preparing and processing lotus roots. Background Art

[0002] Lotus root, a common aquatic root vegetable, is rich in starch, polyphenols, dietary fiber, and various vitamins. It has a high nutritional value and enjoys a strong market and consumption habits. However, it is prone to oxidation and discoloration after slicing, and its high sugar and water content makes it susceptible to bacterial contamination at room temperature, leading to rot and deterioration. This results in a short shelf life and a limited distribution range.

[0003] In practice, attempts to extend the shelf life of lotus root have been made through methods such as low-temperature refrigeration and drying, but these methods often destroy the original flavor and texture of lotus root. In contrast, fermentation is considered a gentler and more effective method. Lactic acid bacteria fermentation can inhibit the growth of other bacteria through acid production, while also activating the metabolic conversion of certain phenolic and sugar precursors in lotus root, enhancing its taste, sour aroma, and functionality.

[0004] Existing fermentation equipment often relies on a single spray or immersion inoculation method, which is relatively straightforward but does not affect the structural state of the food. This results in easy slippage of the bacterial powder and a low adhesion rate. In particular, on smooth, high-water-content ingredients like lotus root slices, inoculation efficiency is unstable, and fermentation results often vary from batch to batch.

[0005] Some equipment incorporates mechanical stirring functions in an attempt to improve spreading uniformity by disturbing the raw materials. However, these devices often separate the stirring and spreading actions, making them out of sync and cluttering the operation. The misalignment between the spreading and stirring processes can easily lead to accumulation of bacterial powder or incomplete spreading. Summary of the Invention

[0006] In view of the shortcomings of the existing technology, the present invention provides a fermentation process and device for preparing and processing lotus roots, which solves the problems of uneven inoculation, low adhesion efficiency, and disconnected puncture, sprinkling, and discharge operations in the existing lotus root slice fermentation.

[0007] To achieve the above objectives, the present invention is implemented through the following technical solutions: A fermentation process for preparing and processing lotus root, comprising the following steps:

[0008] S1. Peel, wash, and slice fresh lotus roots, soak them in clean water to remove surface starch, and then drain the water;

[0009] S2. Soak the lotus root slices treated in S1 in 3% to 6% saline for 10 to 30 minutes, then remove and drain;

[0010] S3, soaking the lotus root slices treated in S2 in a composite salt solution, then removing and draining;

[0011] S4, inoculating the treated lotus root slices with lactic acid bacteria, and then transferring the lotus root slices into a sealed fermentation container;

[0012] S5. After 12 to 24 hours of fermentation, the fermentation is completed.

[0013] Preferably, the S3 composite salt solution includes table salt, ginger and garlic extract and lactic acid solution, wherein the concentration of table salt is 5% to 7%, the concentration of ginger and garlic extract is 0.2% to 1%, the concentration of lactic acid solution is 0.2% to 0.5%, and the soaking time is 30 to 90 minutes.

[0014] Preferably, the S4 lactic acid bacteria include one or more of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus delbrueckii, and the bacterial solution concentration is 10 6 ~10 9 CFU / mL, and the inoculation volume was 20-50 mL per kilogram of lotus root slices.

[0015] Preferably, the fermentation temperature in the sealed fermentation container is 25-35° C., the humidity is 50%-80%, and the fermentation time is 12-36 hours.

[0016] A fermentation device for preparing and processing lotus root, comprising:

[0017] The pre-treatment module is used to peel, wash and slice the fresh lotus roots, soak the sliced lotus roots in clean water to remove surface starch, and then drip water to remove excess water;

[0018] The salt water soaking module is used to soak the pre-treated lotus root slices in salt water and drain them after a set time;

[0019] A composite salt solution treatment module is used to soak the lotus root slices in a composite salt solution containing salt, ginger and garlic extract, and lactic acid solution, and drain the slices after treatment;

[0020] The lactic acid bacteria inoculation and fermentation device is used for inoculating lactic acid bacteria on the surface of lotus root slices and performing a sealed fermentation process on the inoculated lotus root slices.

[0021] Preferably, the lactic acid bacteria inoculation and fermentation device includes a fermentation barrel, which is installed at the discharge end of the composite salt solution treatment module, and one end of the fermentation barrel is respectively installed with a discharge cover and a feed cover for feeding and discharging, and a track frame is installed at the top end of the fermentation barrel, and the top of the track frame is slidably connected to a bacteria spreading box, and a track groove is provided at the bottom of the bacteria spreading box, and a puncture assembly is provided at one end of the bacteria spreading box.

[0022] Preferably, the puncture assembly includes a motor, which is fixedly connected to one side of the outer wall of the sterilization box, and the output end of the motor is fixedly connected to a discharge roller, the outer wall of the discharge roller is provided with a plurality of needles, and the inner wall of the sterilization box is provided with a scraper for squeezing out the material stuck outside the needles, and one side of the discharge roller is fixedly connected to a turntable, and the turntable is used to drive the discharge assembly and the inoculation assembly arranged at one end of the sterilization box.

[0023] Preferably, the inoculation assembly includes a positioning block, the positioning block is fixedly connected to one end of the sterilization box, and the top is slidably connected to a tooth plate, the tooth plate is meshed with the turntable, one end of which is fixedly connected to a push block, the inner wall of the sterilization box is fixedly connected to a first cross bar, the push block is slidably connected to the outer wall of the first cross bar, one end of the push block is installed with a spring, the spring is sleeved on the outer wall of the first cross bar, one end of the push block is fixedly connected to a shaking plate, the inner wall of the sterilization box is provided with a plurality of limiting grooves corresponding to the two ends of the shaking plate, and the shaking plate is slidably connected to the inner wall of the limiting groove.

[0024] Preferably, the discharge assembly includes a first gear, a bacteria powder box is installed on the top of the bacteria spreading box, the first gear is arranged at one end of the bacteria spreading box and rotates on the inner wall of the bacteria powder box, the bacteria spreading box is meshed with the turntable, one end of the first gear is fixedly connected to a worm, the inner wall of the bacteria powder box is rotatably connected to a worm wheel, the worm wheel and the worm are meshed, the bottom of the worm wheel is fixedly connected to a second gear, the bottom of the bacteria powder box is rotatably connected to a third gear, the outer wall of the third gear is provided with a plurality of through grooves, and the inner wall of the bacteria powder box is provided with a plurality of discharge grooves.

[0025] Preferably, the top of the third gear is fixedly connected to a transmission rod, the top of the transmission rod is rotatably connected to a second cross bar, both ends of the second cross bar are fixedly connected to the inner wall of the bacteria powder box, and the outer wall of the transmission rod is fixedly connected to a spiral blade.

[0026] Working Principle: Freshly harvested lotus roots undergo preliminary processing, including removing the skin, cleaning impurities, and slicing to achieve the desired geometry and surface condition. The sliced lotus roots are then soaked in clean water to remove residual starch from the surface. This helps prevent bacterial growth or the production of an abnormally viscous liquid due to excess sugar during fermentation. After rinsing, excess surface moisture is removed naturally by dripping or by allowing the roots to rest for a short period of time, thereby enhancing the efficiency of subsequent liquid adsorption and penetration.

[0027] After the initial treatment, the lotus root slices are immersed in salt water. By controlling the salt concentration and soaking time, a mild dehydration and ion permeation process begins within the lotus root slices, thereby improving tissue density and inhibiting bacterial growth. This pre-penetration of the salt water also provides more balanced conditions for the absorption of the compound solution in the next step. After soaking, the lotus root slices are removed and drained again to remove any surface liquid and maintain good fluidity and workability.

[0028] After the salt water treatment, the lotus root slices are immersed in a composite solution composed of salt, ginger and garlic extract, and lactic acid. This composite solution not only provides a flavoring function but also provides an initial acidic environment conducive to the growth of lactic acid bacteria. The active ingredients in ginger and garlic help enhance the flavor of the product and inhibit the growth of bacteria, while the lactic acid solution establishes the appropriate pH conditions for the inoculation stage. Through constant temperature immersion and auxiliary stirring, the active ingredients in the composite solution are more fully absorbed into the surface of the lotus root slices, while pre-adjusting the microecological state of the entire fermentation environment. After completion, the liquid is also filtered to ensure that there is no excess residual liquid on the surface of the lotus root slices that may affect the inoculation effect.

[0029] The inoculation of lactic acid bacteria is achieved by connecting one end of the bacteria box to the discharge port of the previous step. After the connection, the motor is turned on to drive the discharge roller to rotate and promote the passage of lotus root through the puncture of the needle. At the same time, the scraper is used to block the lotus root to leave multiple fine holes on the outer surface of the lotus root, thereby improving the fermentation efficiency and shortening the fermentation time.

[0030] During the puncture process, the turntable is driven by the rotation of the discharge roller, which will first drive the first gear to rotate, and then promote the meshing rotation between the second gear and the through-groove through the meshing connection of the worm and the worm wheel. By utilizing the external periodic meshing of the turntable, the through-groove and the discharge groove are aligned to discharge the bacterial powder into contact with the punctured lotus root. It is also applicable to semi-solid bacterial liquid.

[0031] In order to improve the inoculation effect, during the rotation drive of the turntable, it will be synchronously engaged with the tooth plate for periodic connection. When engaged, the shaking plate connected to the tooth plate is pushed to move and the spring is compressed. When not engaged, the tooth plate connected to the push block is pushed back to the initial position by the restorative force of the spring, and the effect of driving the shaking plate to swing back and forth is achieved in the repetitive process. The shaking plate is installed at an angle and has multiple protrusions on the top. The effect of the protrusions is to increase the distance between the lotus roots so that they can produce flipping and staggered effects during the shaking process. Through such a design, the material can be evenly planted, and the sterilization box can slide on the top of the track frame to align one end of the shaking plate with the feed port on the top of the fermentation barrel.

[0032] The present invention provides a fermentation process and apparatus for preparing and processing lotus roots, which has the following beneficial effects:

[0033] 1. This invention uses a phased treatment process to gradually osmotically condition the lotus root slices with salt water and a composite solution before inoculation, creating an appropriate pH and osmotic pressure environment for the raw material, thereby providing a stable foundation for the formation of a dominant lactic acid bacteria population. This technical solution solves the existing problems of poor lactic acid bacteria adaptability and high interference from other bacteria caused by direct inoculation of raw materials, effectively improving the fermentation success rate and product flavor consistency.

[0034] 2. The present invention adopts a scheme of linked control of the puncture structure and the bacterial powder spreading structure. The motor drives the discharge roller to rotate and drive the needling mechanism, so that multiple small through-holes are formed on the surface of the lotus root slice. At the same time, after puncture, the bacterial powder is discharged and contacts the surface of the lotus root slice. This technical feature strengthens the physical contact depth between the bacteria and the substrate, significantly improving the inoculation efficiency. Compared with the existing method in which the bacterial powder only acts on the surface of the lotus root slice, the present invention solves the problem of the difficulty of bacterial species to penetrate, shortens the fermentation time, and increases the yield per unit time.

[0035] 3. This invention incorporates a periodic meshing structure between the through-trough and the discharge trough. A turntable drives the first gear, worm gear, and second gear, enabling precise release of bacterial powder at set times and adapting to the varying physical properties of powdered and semi-solid bacterial solutions. This structure, independent of complex electronic control systems, allows for mechanically controlled feeding timing and location. Compared to traditional continuous spraying or manual feeding methods, this technology solves the problems of uneven feed application and clogging, improving strain utilization and operational stability.

[0036] 4. This invention incorporates an inclined shaking plate during the spreading process, equipped with raised points on its surface. This plate, in conjunction with a toothed plate, achieves periodic reciprocating oscillation, causing the lotus root slices to flip and stagger as the shaking plate slides, increasing the exposure of the bacterial powder contact surface. This structure prevents localized inoculation blind spots caused by stacked lotus root slices. Compared to existing vibrating tables or rotating drums, which are unable to effectively flip the material, this invention effectively solves the technical problem of uneven inoculation distribution, improving inoculation consistency and subsequent fermentation quality. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 It is a process step diagram of the present invention;

[0038] Figure 2 is a schematic diagram of the device architecture of the present invention;

[0039] Figure 3 This is a schematic diagram of the fermentation barrel structure of the present invention;

[0040] Figure 4 This is a structural diagram of the bacteria spreading box of the present invention;

[0041] Figure 5 For the present invention Figure 4 A magnified view of point A;

[0042] Figure 6 It is a schematic side view of the bacteria spreading box of the present invention;

[0043] Figure 7 This is a schematic diagram of the cross-sectional structure of the bacteria powder box of the present invention;

[0044] Figure 8 This is a schematic diagram of the internal structure of the bacteria powder box of the present invention from a top view.

[0045] Among them, 1. Fermentation barrel; 2. Discharge cover; 3. Feed cover; 4. Track frame; 5. Bacteria spreading box; 6. Track groove; 7. Motor; 8. Bacteria powder box; 9. Discharge roller; 10. Transmission rod; 11. Needle; 12. Scraper; 13. Turntable; 14. Positioning block; 15. Tooth plate; 16. Push block; 17. Cross bar; 18. Spring; 19. Shake plate; 20. First gear; 21. Worm; 22. Worm wheel; 23. Second gear; 24. Third gear; 25. Through groove; 26. Cross bar; 27. Spiral blade; 28. Discharge chute. DETAILED DESCRIPTION

[0046] The following will clearly and completely describe the technical solution of the present invention in conjunction with the accompanying drawings. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of the present invention.

[0047] Example 1:

[0048] Please see the attached Figure 1 The embodiment of the present invention provides a fermentation process for preparing and processing lotus root, comprising the following steps:

[0049] S1. Peel, wash, and slice fresh lotus roots, soak them in clean water to remove surface starch, and then drain the water;

[0050] S2. Soak the lotus root slices treated in S1 in 3% to 6% saline for 10 to 30 minutes, then remove and drain;

[0051] S3, soaking the lotus root slices treated in S2 in a composite salt solution, then removing and draining, wherein the S3 composite salt solution includes salt, ginger and garlic extract and lactic acid solution, wherein the salt concentration is 5% to 7%, the ginger and garlic extract concentration is 0.2% to 1%, and the lactic acid concentration is 0.2% to 0.5%, and the soaking time is 30 to 90 minutes;

[0052] S4, inoculating the treated lotus root slices with lactic acid bacteria, and transferring the lotus root slices into a sealed fermentation container after inoculation, wherein the lactic acid bacteria in S4 include one or more of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus delbrueckii, and the bacterial solution concentration is 10 6 ~10 9 CFU / mL, the inoculation amount is 20~50mL per kilogram of lotus root slices; the fermentation temperature of the sealed fermentation container is 25~35℃, the humidity is 50%~80%, and the fermentation time is 12~36 hours.

[0053] S5. After 12 to 24 hours of fermentation, the fermentation is completed.

[0054] Specifically, this embodiment provides a preparation method of lactic acid fermented lotus root slices, and fresh lotus roots are selected as raw materials, which are first subjected to preliminary processing. After peeling, rinse repeatedly with clean water to remove surface mud and impurities. Then cut the whole lotus root horizontally into round slices with a thickness of about 2 to 4 mm, not too thick, to facilitate subsequent penetration and fermentation. After slicing, soak the lotus root slices immediately in clean water at room temperature for not less than 15 minutes. The main purpose of this process is to remove the starch layer overflowing from the cut surface and reduce the stickiness, oily floating or bacterial growth of the lotus root slices in the early stage of fermentation. It is not recommended to wipe dry directly with a cloth after soaking, but to remove excess water on the surface of the lotus root slices by natural dripping, and maintain a certain degree of moisture for subsequent solution adsorption.

[0055] After the lotus root slices are dripped with water, they are immediately soaked in salt water. The concentration of the salt water is controlled between 3% and 6%, and the temperature is maintained at room temperature. The soaking time can be adjusted appropriately according to the thickness of the raw materials, and is generally controlled at 10 to 30 minutes. This step uses osmotic pressure to slightly dehydrate the lotus root slice tissue, reducing its internal free water activity, which is conducive to stable fermentation and can inhibit the reproduction of some hydrophilic bacteria. No spicy ingredients do need to be added at this stage, and the purpose is basic pretreatment. After soaking in salt water, the lotus root slices are removed and drained again to prevent salt residue from affecting the proportion of subsequent composite liquid components.

[0056] The compound salt solution treatment is to further control the flavor and environment on the basis of salt water. The salt concentration in the compound solution used is slightly higher than that in the previous step, and is controlled at 5% to 7%. In order to improve the taste and enhance the antibacterial ability, ginger and garlic extracts obtained by water extraction or alcohol extraction are added, and the concentration is controlled at 0.2% to 1%. This component is rich in volatile sulfides and has a natural antibacterial effect. The amount of lactic acid solution added is controlled at 0.2% to 0.5%, and the overall liquid pH is adjusted to the range of 4.0 to 5.0 to provide a suitable acidity basis for subsequent lactic acid bacteria inoculation. The soaking process is maintained in the range of 30 to 90 minutes, during which it can be slowly stirred 1 to 2 times to ensure uniform penetration. After soaking, remove the lotus root slices and drain the liquid to prepare for inoculation.

[0057] During the inoculation phase, commercial grade or self-amplified lactic acid bacteria powder or liquid can be used. The strain can be any one of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, or Lactobacillus delbrueckii. A composite bacterial flora can also be used to enhance the flavor level. The strain concentration is recommended to be controlled at 10 6 ~10 9 CFU / mL, with a suitable dosage of 20-50 mL of bacterial solution per kilogram of lotus root slices. Immediately after inoculation, the slices should be placed in fermentation barrel 1 to prevent contamination by other bacteria. The fermentation environment should be maintained at a temperature between 25 and 35°C, with a relative humidity between 50% and 80%. The static fermentation time should be controlled between 12 and 36 hours. During this stage, lactic acid bacteria gradually proliferate, inhibiting the growth of other bacteria. They begin to produce metabolic products such as lactic acid, gradually establishing a microbial system dominated by lactic acid bacteria.

[0058] Example 2:

[0059] Please see the attached Figure 2 The embodiment of the present invention provides a fermentation device for preparing and processing lotus root, comprising:

[0060] The pre-treatment module is used to peel, wash and slice the fresh lotus roots, soak the sliced lotus roots in clean water to remove surface starch, and then drip water to remove excess water;

[0061] The salt water soaking module is used to soak the pre-treated lotus root slices in salt water and drain them after a set time;

[0062] A composite salt solution treatment module is used to soak the lotus root slices in a composite salt solution containing salt, ginger and garlic extract, and lactic acid solution, and drain the slices after treatment;

[0063] The lactic acid bacteria inoculation and fermentation device is used for inoculating lactic acid bacteria on the surface of lotus root slices and performing a sealed fermentation process on the inoculated lotus root slices.

[0064] Specifically, the structure includes a pretreatment module, a salt water soaking module, a composite salt solution treatment module, a lactic acid bacteria inoculation and fermentation device, and a flavor adjustment module. The modules can be set up as a series connection structure, or modularly deployed according to the production scenario. It is suitable for batch or continuous lotus root slice lactic acid fermentation process.

[0065] The pretreatment module is used for the preliminary processing of fresh lotus roots. Specifically, it includes a peeling device, a cleaning tank and a slicing mechanism. After the lotus root enters, the skin is first removed, and the mud and impurities on the surface are thoroughly cleaned by flowing or spraying clean water. After cleaning, the whole lotus root is cut horizontally into round lotus root slices with a thickness of 2 to 4 mm by a slicing mechanism. The sliced lotus root slices are guided into a soaking container and soaked in clean water at room temperature for not less than 15 minutes. The starch seeping out of the cut surface is fully washed away by the water washing effect. This step is necessary to avoid the influence of starch residue on the microbial stability of the fermentation process. After the soaking is completed, a drip screen or a vibration dehydration device can be provided to perform a short-term drip drying treatment on the lotus root slices to remove excess water on the surface and improve the subsequent liquid adsorption efficiency.

[0066] The salt water immersion module performs pre-osmotic conditioning and comprises a temperature-controlled salt water tank, an automatic timing system, and a lifting and conveying mechanism. After being transferred from the pre-treatment module to this tank, the lotus root slices are immersed in a 3% to 6% salt water concentration for an adjustable immersion time of 10 to 30 minutes. Osmotic pressure causes some water to drain from the cells of the lotus root slices, reducing their internal water activity, improving the stability of subsequent bacterial attachment, and inhibiting the growth of other bacteria. After immersion, the conveying mechanism lifts the lotus root slices to a draining device, completing the initial removal of the surface salt solution.

[0067] The structure of the composite salt solution treatment module is similar to the aforementioned brine module, but ginger and garlic extract and lactic acid are further added to the solution used to form a composite salt solution. The concentration of ginger and garlic extract is controlled at 0.2% to 1%, the concentration of lactic acid is 0.2% to 0.5%, and the overall salt concentration is controlled at 5% to 7%. The liquid can be pre-prepared and stored in a dedicated liquid storage tank and delivered to the treatment tank through a pump. The lotus root slices are soaked in the composite solution for 30 to 90 minutes. An optional stirring component can be used to make the solution flow to avoid local uneven concentration. The ginger and garlic ingredients provide a natural antibacterial effect, and the lactic acid solution pre-adjusts the pH of the microenvironment to an acidic level suitable for the proliferation of lactic acid bacteria. A drainage mechanism is also provided after the treatment is completed to ensure that no excess liquid remains on the surface of the lotus root slices.

[0068] The lactic acid bacteria inoculation and fermentation device is one of the core structures of this device, which integrates a puncture mechanism, a bacterial powder delivery mechanism, a shaking plate 19 dispersion mechanism and a sealed fermentation container. Among them, the puncture mechanism adopts a discharge roller 9 and a multi-row fine needle 11 structure. When the lotus root slice passes through, micropores are punctured on the surface to enhance the permeability of the bacterial liquid. The bacterial powder is quantitatively released through the through groove driven by the turntable 13 and the discharge groove 28, and is in full contact with the lotus root slice. During the inoculation process, the lotus root slice is introduced into the loading area provided with an inclined shaking plate 19. The surface of the shaking plate 19 is provided with a convex point structure. During the reciprocating shaking process, the lotus root slice is staggered and turned over to further evenly spread the bacteria. The inoculated lotus root slice automatically falls into the sealed fermentation container. The internal temperature of the container is controlled at 25-35°C, the humidity is 50%-80%, and the fermentation time is controlled at 12-36 hours.

[0069] Please see the attached Figure 3 ~Attached Figure 5 The lactic acid bacteria inoculation and fermentation device includes a fermentation barrel 1, which is installed at the discharge end of the composite salt solution treatment module. A discharge cover 2 and a feed cover 3 are respectively installed at one end of the fermentation barrel 1 for feeding and discharging. A track frame 4 is installed at one end of the top of the fermentation barrel 1. The top of the track frame 4 is slidably connected to a bacteria spreading box 5. A track groove 6 is provided at the bottom of the bacteria spreading box 5, and a puncture component is provided at one end of the bacteria spreading box 5.

[0070] Specifically, the fermentation vat is mounted at the discharge end of the composite salt solution treatment module, receiving lotus root slices that have completed pretreatment and composite solution infiltration. To facilitate the subsequent loading and discharge of fermentation materials, the fermentation vat 1 is equipped with a discharge cap 2 and a feed cap 3, located at the top, bottom, or ends of the vat. These removable caps facilitate cleaning and sealing.

[0071] A track frame 4 is mounted at one end of the fermentation vat 1, which serves to mount and guide the components for the sterilization operation. A sliding structure is incorporated into the track frame 4, and a sterilization box 5 is slidably connected to its top, allowing the box 5 to move back and forth along the track frame. A track groove 6 is defined at the bottom of the sterilization box 5. This groove, in conjunction with the track frame 4, restricts the movement of the sterilization box 5, ensuring accurate alignment during the sterilization operation.

[0072] Please see the attached Figure 6 The puncture assembly includes a motor 7, which is fixedly connected to one side of the outer wall of the sterilization box 5. The output end of the motor 7 is fixedly connected to a discharge roller 9. The outer wall of the discharge roller 9 is provided with a plurality of needles 11. The inner wall of the sterilization box 5 is provided with a scraper 12 for squeezing out the material stuck outside the needles 11. A turntable 13 is fixedly connected to one side of the discharge roller 9. The turntable 13 is used to drive the discharge assembly and the inoculation assembly arranged at one end of the sterilization box 5.

[0073] Specifically, the puncture assembly includes a motor 7 mounted on one side of the outer wall of the spawning box 5. The motor 7 serves as a power source, and its output end is fixedly connected to a discharge roller 9. The discharge roller 9 is arranged horizontally along the spawning box 5, and its outer wall is evenly provided with multiple needles 11. The needles 11 can contact and puncture the lotus root slices below the spawning box 5 during the rotation of the discharge roller 9.

[0074] To prevent the material from getting stuck on the outer wall of the needle 11 during the puncture process, which would affect the puncture effect and the stability of the equipment operation, a scraper 12 is installed on the inner wall of the bacteria spreading box 5, close to the lower side of the needle 11. The scraper 12 can be in close contact with the outer surface of the discharge roller 9. Through static or elastic contact, it cleans the needle 11 as the roller rotates, scraping off residue or lotus root debris attached to the needle 11, ensuring smooth and consistent puncture depth every time.

[0075] A turntable 13 is axially fixedly connected to one end of the discharge roller 9, and its rotation is synchronized with that of the discharge roller 9. This turntable 13 not only transmits power for the puncture action but also drives the discharge and inoculation assemblies within the bacteria spreading chamber 5. A linkage mechanism or meshing structure positioned around the turntable 13 enables periodic control of the downstream bacterial powder discharge and distribution mechanisms, thereby achieving timing coordination between the puncture and inoculation processes.

[0076] Please see the attached Figure 4 ~Attached Figure 6 The inoculation assembly includes a positioning block 14, which is fixedly connected to one end of the sterilization box 5 and is slidably connected to a tooth plate 15 on the top. The tooth plate 15 is meshed with the turntable 13, and one end of the tooth plate 15 is fixedly connected to a push block 16. The inner wall of the sterilization box 5 is fixedly connected to a first cross bar 17, and the push block 16 is slidably connected to the outer wall of the first cross bar 17. A spring 18 is installed at one end of the push block 16, and the spring 18 is sleeved on the outer wall of the first cross bar 17. One end of the push block 16 is fixedly connected to a shaking plate 19. A plurality of limiting grooves are opened on the inner wall of the sterilization box 5 corresponding to the two ends of the shaking plate 19, and the shaking plate 19 is slidably connected to the inner wall of the limiting groove.

[0077] Specifically, the inoculation assembly includes a fixed positioning block 14 at one end of the inoculation chamber 5. The positioning block 14 is a fixed structure with a toothed plate 15 slidably connected to its top. The toothed plate 15 slides longitudinally along the inoculation chamber 5 and meshes with the aforementioned turntable 13. The periodic rotation of the turntable 13 drives the toothed plate 15 to reciprocate.

[0078] A push block 16 is fixedly connected to one end of the toothed plate 15. The push block 16 moves in unison with the toothed plate 15. The push block 16 is mounted on a first crossbar 17 fixed to the inner wall of the sterilization chamber 5, providing stable lateral guidance. The push block 16 is slidably connected to the outer wall of the first crossbar 17 and is mounted on a spring 18. This compression spring is mounted on the outer wall of the crossbar 17 and located at one end of the push block 16. When the toothed plate 15 is driven forward by the engagement of the turntable 13, the push block 16 compresses the spring 18, causing the connected shaking plate 19 to deflect to the side. When the toothed plate 15 disengages from the turntable 13, the spring 18 returns the push block 16 and shaking plate 19 to their initial positions.

[0079] The shaking plate 19 is used to stir and turn the lotus root slices before inoculation. Its tilted structure allows for sliding engagement of both ends of its length within multiple limit slots defined in corresponding locations on the inner wall of the inoculation chamber 5, defining its swing path. Driven by the periodic resetting of spring 18 and engagement with the turntable 13, the shaking plate 19 generates a stable reciprocating swinging motion. This structure continuously turns the lotus root slices during the inoculation process. The tilt of the shaking plate 19 and the effects of gravity ensure that the lotus root slices are continuously staggered within the inoculation chamber, preventing stacking and increasing the contact area between the inoculation chamber and the raw material.

[0080] Please see the attached Figure 7 ~Attached Figure 8 The discharge assembly includes a first gear 20. A bacteria powder box 8 is mounted on top of the bacteria spreading box 5. The first gear 20 is disposed at one end of the bacteria spreading box 5 and rotates on the inner wall of the bacteria powder box 8. The bacteria spreading box 5 is meshed with the turntable 13. One end of the first gear 20 is fixedly connected to a worm 21. A worm wheel 22 is rotatably connected to the inner wall of the bacteria powder box 8. The worm wheel 22 is meshed with the worm 21. The bottom of the worm wheel 22 is fixedly connected to a second gear 23. The bottom of the bacteria powder box 8 is rotatably connected to a third gear 24. The outer wall of the third gear 24 is provided with a plurality of through grooves 25. The inner wall of the bacteria powder box 8 is provided with a plurality of discharge grooves 28. The top of the third gear 24 is fixedly connected to the transmission rod 10. The top of the transmission rod 10 is rotatably connected to a second crossbar 26. The two ends of the second crossbar 26 are fixedly connected to the inner wall of the bacteria powder box 8. The outer wall of the transmission rod 10 is fixedly connected to a spiral blade 27.

[0081] Specifically, a first gear 20 is provided at one end of the bacteria spreading box 5. The first gear 20 is rotatably mounted on the inner wall of the bacteria powder box 8 and is meshed with the aforementioned turntable 13, so that the rotation of the turntable 13 drives the first gear 20 to rotate synchronously. A worm 21 is fixedly connected to one end of the first gear 20. The worm 21 extends axially and meshes with a worm wheel 22 disposed within the bacteria powder box 8. The worm wheel 22 meshes with the worm 21 in a vertical direction, forming a stable reduction transmission structure. The worm wheel 22 is mounted on the inner wall of the bacteria powder box 8 and can rotate about its axis. A second gear 23 is fixedly connected to its bottom to further extend the transmission chain.

[0082] The bottom of the bacterial powder box 8 is rotatably connected to a third gear 24. The outer wall of the third gear 24 is provided with multiple through-grooves 25, which periodically align with multiple discharge grooves 28 on the inner wall of the bacterial powder box 8 during rotation. When the through-grooves 25 align with the discharge grooves 28 during rotation, the bacterial powder falls from the storage space into the bacterial spreading box and is then transported to the surface of the lotus root slices for inoculation. This structure offers excellent rhythmicity and precise control, making it suitable for granular bacterial powder and semi-solid bacterial solutions within a certain viscosity range.

[0083] A transmission rod 10 is fixedly connected to the top of the third gear 24. This rod 10 extends upward and pivotally connects to a second crossbar 26. Both ends of the crossbar 26 are fixedly mounted to the inner wall of the powder box 8, providing lateral support. Spiral blades 27 are spirally mounted on the outer wall of the transmission rod 10. These blades stir the powder as it rotates, preventing it from accumulating, clumping, or causing poor discharge at the bottom of the box. This ensures that the through-channel 25 can smoothly complete the feeding and discharge process.

[0084] The design of a rotating disc 13, worm 21, worm wheel 22, multi-stage gear, and through-groove 25 linkage mechanism achieves precise mechanical control of the bacterial powder delivery rhythm, independent of electronic control systems and resulting in a relatively simple and reliable structure. Compared to traditional continuous powder spreading or uncontrolled inoculation methods, this assembly effectively improves bacterial strain utilization efficiency, enhances spreading uniformity, reduces the risk of raw material waste, and exhibits excellent adaptability and stability, making it suitable for continuous or semi-continuous inoculation operations.

[0085] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A fermentation process for preparing and processing lotus root, characterized in that: The following steps are involved: S1. Peel, wash, and slice the fresh lotus root, soak it in clean water to remove surface starch, and then drain the water; S2. Soak the lotus root slices treated in S1 in 3% to 6% saline for 10 to 30 minutes, then remove and drain; S3, soaking the lotus root slices treated in S2 in a composite salt solution, then removing and draining; S4, inoculating the treated lotus root slices with lactic acid bacteria, and then transferring the lotus root slices into a sealed fermentation container; S5. After 12 to 24 hours of fermentation, the fermentation is completed.

2. The fermentation process for preparing and processing lotus root according to claim 1, characterized in that: The S3 composite salt solution includes table salt, ginger and garlic extract and lactic acid solution, wherein the concentration of table salt is 5% to 7%, the concentration of ginger and garlic extract is 0.2% to 1%, the concentration of lactic acid solution is 0.2% to 0.5%, and the soaking time is 30 to 90 minutes.

3. The fermentation process for preparing and processing lotus root according to claim 1, characterized in that: The S4 lactic acid bacteria include one or more of Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus delbrueckii, and the bacterial solution concentration is 10 6 ~10 9 CFU / mL, and the inoculation volume was 20-50 mL per kilogram of lotus root slices.

4. The fermentation process for preparing and processing lotus root according to claim 3, characterized in that: The fermentation temperature of the sealed fermentation container is 25-35° C., the humidity is 50%-80%, and the fermentation time is 12-36 hours.

5. A fermentation device for preparing and processing lotus root, according to a fermentation process for preparing and processing lotus root according to any one of claims 1 to 4, characterized in that: include: The pre-treatment module is used to peel, wash and slice the fresh lotus roots, soak the sliced lotus roots in clean water to remove surface starch, and then drip water to remove excess water; The salt water soaking module is used to soak the pre-treated lotus root slices in salt water and drain them after a set time; A composite salt solution treatment module is used to soak the lotus root slices in a composite salt solution containing salt, ginger and garlic extract, and lactic acid solution, and drain the slices after treatment; The lactic acid bacteria inoculation and fermentation device is used for inoculating lactic acid bacteria on the surface of lotus root slices and performing a sealed fermentation process on the inoculated lotus root slices.

6. The fermentation device for preparing and processing lotus root according to claim 5, characterized in that: The lactic acid bacteria inoculation and fermentation device comprises a fermentation barrel (1), wherein the fermentation barrel (1) is installed at the discharge end of the composite salt solution treatment module, and a discharge cover (2) and a feed cover (3) are respectively installed at one end of the fermentation barrel (1) for feeding and discharging, and a track frame (4) is installed at one end of the top of the fermentation barrel (1), and a bacteria spreading box (5) is slidably connected to the top of the track frame (4), and a track groove (6) is provided at the bottom of the bacteria spreading box (5), and a puncture component is provided at one end of the bacteria spreading box (5).

7. The fermentation device for preparing and processing lotus root according to claim 6, characterized in that: The puncture assembly comprises a motor (7), the motor (7) is fixedly connected to one side of the outer wall of the sterilization box (5), the output end of the motor (7) is fixedly connected to a discharge roller (9), the outer wall of the discharge roller (9) is provided with a plurality of needles (11), the inner wall of the sterilization box (5) is provided with a scraper (12) for squeezing out the material stuck outside the needles (11), and one side of the discharge roller (9) is fixedly connected to a turntable (13), and the turntable (13) is used to drive the discharge assembly and the inoculation assembly provided at one end of the sterilization box (5).

8. The fermentation device for preparing and processing lotus root according to claim 7, characterized in that: The inoculation assembly includes a positioning block (14), the positioning block (14) is fixedly connected to one end of the sterilization box (5), and the top is slidably connected to a tooth plate (15), the tooth plate (15) is meshed with the turntable (13), and one end of the tooth plate is fixedly connected to a push block (16), the inner wall of the sterilization box (5) is fixedly connected to a first cross bar (17), the push block (16) is slidably connected to the outer wall of the first cross bar (17), one end of the push block (16) is installed with a spring (18), the spring (18) is sleeved on the outer wall of the first cross bar (17), one end of the push block (16) is fixedly connected to a shaking plate (19), the inner wall of the sterilization box (5) is provided with a plurality of limiting grooves corresponding to the two ends of the shaking plate (19), and the shaking plate (19) is slidably connected to the inner wall of the limiting groove.

9. The fermentation device for preparing and processing lotus root according to claim 6, characterized in that: The discharge assembly includes a first gear (20), a bacteria powder box (8) is installed on the top of the bacteria spreading box (5), the first gear (20) is arranged at one end of the bacteria spreading box (5) and rotates on the inner wall of the bacteria powder box (8), the bacteria spreading box (5) is meshed with the turntable (13), one end of the first gear (20) is fixedly connected to a worm (21), the inner wall of the bacteria powder box (8) is rotatably connected to a worm wheel (22), the worm wheel (22) is meshed with the worm wheel (21), the bottom of the worm wheel (22) is fixedly connected to a second gear (23), the bottom of the bacteria powder box (8) is rotatably connected to a third gear (24), the outer wall of the third gear (24) is provided with a plurality of through grooves (25), and the inner wall of the bacteria powder box (8) is provided with a plurality of discharge grooves (28).

10. The fermentation device for preparing and processing lotus root according to claim 9, characterized in that: The top of the third gear (24) is fixedly connected to a transmission rod (10), the top of the transmission rod (10) is rotatably connected to a second crossbar (26), both ends of the second crossbar (26) are fixedly connected to the inner wall of the bacteria powder box (8), and the outer wall of the transmission rod (10) is fixedly connected to a spiral leaf (27).

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