Preparation method of fermented feed bacterial agent additive

Abstract

This invention relates to the field of fermented feed microbial additives for livestock farming, and particularly to a method for preparing a fermented feed microbial additive, comprising: steam sterilizing a fermenter containing a culture medium; determining the degree of temperature transfer and reducing the cooling water inlet rate based on the proportion of the length of the segments with the same temperature change trend in a first time segment and a second time segment; adjusting the forward rotation time of the stirring according to the area proportion of the planar region of the bacterial liquid in the surface image of the bacterial liquid to be fermented, which conforms to the swirling characteristics; determining the nutrient addition angle and nutrient addition rate based on the relative relationship between the inoculation port and the planar region; and sequentially subjecting the bacterial liquid to be fermented to continuous fermentation, microbial agent stabilization treatment, molding processing, and finished product quality testing to form the finished fermented feed microbial additive. This invention achieves an increase in the number of live bacteria and their metabolites in the fermented feed microbial additive.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of fermented feed microbial agent additives, and particularly relates to a preparation method of a fermented feed microbial agent additive. BACKGROUND

[0002] As a key supporting product for the green development of modern animal husbandry, the core value of the fermented feed microbial agent additive lies in improving the nutritional structure of feed, enhancing the intestinal microecological balance of animals, and reducing the dependence on antibiotics, so as to realize the dual improvement of breeding efficiency and animal product safety. In the industrialized preparation process of the fermented feed microbial agent additive, the environmental control of the fermentation tank, the optimization of the process parameters and the uniformity of the material mixing are the core links to determine the activity of the microbial agent, the density of the microbial cells and the stability of the product. However, the existing technology only focuses on the monitoring and regulation of the overall temperature inside the fermentation tank, ignores the temperature transfer correlation between the joint of the exhaust pipe and the disc sleeve, and the reduction of the stirring efficiency caused by the increase of the bubbles at the top of the fermentation tank due to the temperature transfer correlation, so that the supplemented nutrients cannot be immediately dispersed and uniformly mixed, and a dead zone is formed at the bottom of the tank. Therefore, it is urgent to develop a fermented feed microbial agent additive preparation method which can realize the quantitative monitoring and accurate regulation of the whole process, so as to improve the product quality stability and production efficiency.

[0003] Chinese Patent Publication No. CN114766597A discloses a method for preparing an antibacterial peptide feed additive by double-mixed fermentation, which comprises the steps of preparing Bacillus licheniformis and Pediococcus acidilactici seed liquid, preparing Bacillus licheniformis and Pediococcus acidilactici fermentation liquid, high-pressure homogenization, separation and ultrafiltration purification, and spray drying. The present application selects specific Bacillus licheniformis (CGMCC No. 24209) and Pediococcus acidilactici for double-mixed fermentation, so that the antibacterial peptide crude product obtained after double-mixed fermentation has high antibacterial titer and good inhibition effect on wheat scab fungus. The physiological characteristics of aerobic bacteria and anaerobic bacteria are complementary during the fermentation of Bacillus licheniformis and Pediococcus acidilactici, so that the activity of the antibacterial peptide crude product obtained after fermentation is stronger. It can be seen that the method for preparing an antibacterial peptide feed additive by double-mixed fermentation has the problems that the heat transfer of the joint of the exhaust pipe and the cooling process of the disc sleeve affect the temperature of the joint of the exhaust pipe, which intensifies the foam layer phenomenon above the bacterial liquid, so that the nutrients pass through the foam layer above the bacterial liquid during the feeding process of the fermentation process, which causes the insufficient supply of nutrients above and the formation of un-mixed area at the bottom of the fermentation tank, and further causes the excessive nutrients of the bacterial species at the bottom of the fermentation tank. SUMMARY

[0004] To this end, the present application provides a preparation method of a fermented feed probiotic additive, which is used to overcome the problem that the existing technology causes the foam layer above the bacterial solution to intensify during the steam sterilization process of the exhaust pipe, and the temperature of the joint of the exhaust pipe is affected by the cooling process of the disc sleeve, so that the nutrients of the fermentation process pass through the foam layer above the bacterial solution, which causes the nutrients to be insufficiently supplied above and forms an unmixed area at the bottom of the fermentation tank, and further causes the nutrients of the bacterial species at the bottom of the fermentation tank to be excessive.

[0005] To achieve the above-mentioned purpose, the present application provides a preparation method of a fermented feed probiotic additive, comprising:

[0006] steam sterilizing the fermentation tank with the culture medium;

[0007] respectively acquiring a first time section of temperature change of the joint of the top of the fermentation tank and the exhaust pipe and a second time section of temperature change of the corresponding position of the disc sleeve of the side wall of the fermentation tank, wherein,

[0008] the corresponding position of the disc sleeve of the side wall of the fermentation tank is the projection area of the exhaust pipe on the disc sleeve;

[0009] determining the degree of temperature transfer of the disc sleeve to the joint of the exhaust pipe according to the length ratio of the same section of the temperature change trend of the first time section and the second time section;

[0010] adjusting the input speed of the cooling water of the disc sleeve according to the length ratio of the same section of the temperature change trend which does not meet the requirement of the degree of temperature transfer;

[0011] cooling the fermentation tank according to the adjusted input speed of the cooling water, and feeding the bacterial solution to be fermented into the inoculation port at the top of the fermentation tank;

[0012] stirring and mixing the bacterial solution to be fermented in the fermentation tank and acquiring the surface image of the bacterial solution to be fermented;

[0013] adjusting the forward rotation time length of stirring according to the area ratio of the planar area of the bacterial solution to be fermented which meets the cyclone characteristics in the surface image;

[0014] adjusting the nutrient feeding angle and the nutrient feeding speed according to the relative relationship between the inoculation port and the planar area;

[0015] continuing to sequentially perform the sustained fermentation, the probiotic stabilization treatment, the molding processing and the finished product quality detection on the bacterial solution to be fermented according to the adjusted nutrient feeding angle and the nutrient feeding speed, so as to form the fermented feed probiotic additive.

[0016] Further, the temperature transfer degree of the disc cover to the joint of the exhaust pipe is determined according to the same temperature trend segment length ratio of the first time segment and the second time segment, including:

[0017] The same temperature trend segment length ratio is compared with a preset ratio;

[0018] If the same temperature trend segment length ratio is greater than the preset ratio, it is determined that the temperature transfer degree does not meet the requirements, and the cooling water inlet speed of the disc cover is reduced.

[0019] Further, the same temperature trend segment length ratio is a ratio of the length of the same temperature trend time segment and the length of the first time segment, wherein,

[0020] The same temperature trend includes:

[0021] The temperature of the joint of the exhaust pipe in the first time segment is in an increasing trend, and the temperature of the corresponding position of the disc cover in the second time segment is in an increasing trend;

[0022] The temperature of the joint of the exhaust pipe in the first time segment is in a decreasing trend, and the temperature of the corresponding position of the disc cover in the second time segment is in a decreasing trend.

[0023] Further, the cooling water inlet speed of the disc cover and the same temperature trend segment length ratio are in a negative correlation.

[0024] Further, the positive rotation time length of stirring is adjusted according to the area ratio of the planar area of the surface image of the fermentation bacteria liquid meeting the rotational flow characteristics, including:

[0025] The largest area surrounded by the sampling points meeting the rotational flow characteristics on the surface image is determined as the surface stirring area;

[0026] The area of the surface stirring area is compared with a preset area;

[0027] If the area of the surface stirring area is greater than the preset area, it is determined that the gas exhaust effect of the exhaust pipe does not meet the requirements, and the positive rotation time length of stirring is shortened, wherein,

[0028] The sampling points meeting the rotational flow characteristics are all sampling points in which the rotational linear velocity of the surface sampling points of the fermentation bacteria liquid in a unit time is greater than a first preset rotational linear velocity.

[0029] Further, the positive rotation time length and the area of the surface stirring area are in a negative correlation.

[0030] Further, determining the nutrient delivery angle and adjusting the nutrient delivery speed based on the relative relationship between the inoculation port and the planar area includes:

[0031] If the vertically downward projection area of ​​the inoculation port is located outside the surface stirring area, it is determined that the nutrient short-circuit flow of the bacterial culture to be fermented is abnormal. The nutrient delivery angle is adjusted from the first angle to the second angle, and the nutrient delivery speed is increased.

[0032] The first angle is the angle formed by the extension of the geometric center of the nozzle of the nutrient delivery device along the spray direction and the upper surface of the bacterial liquid to be fermented.

[0033] Furthermore, the second angle is the angle formed by the line connecting the sampling point with the maximum rotational linear velocity on the surface of the bacterial liquid to be fermented and the geometric center of the nozzle of the nutrient delivery device, and the upper surface of the bacterial liquid to be fermented.

[0034] Furthermore, increasing the rate of nutrient delivery includes:

[0035] The rotational linear velocity is compared with the second preset rotational linear velocity;

[0036] If the rotational linear velocity is less than the second preset rotational linear velocity, then the nutrient delivery speed is increased.

[0037] Furthermore, the rate at which the nutrients are delivered is negatively correlated with the rate value.

[0038] Compared with the prior art, the beneficial effect of the present invention is that it determines the asynchronous thermal expansion and contraction problem caused by material or thickness differences between the joint of the exhaust pipe and the tank body during the cooling process after sterilization of the fermenter by comparing the length ratio of the first time segment of temperature change at the joint of the exhaust pipe with the corresponding second time segment of temperature change at the corresponding position of the sidewall sleeve of the fermenter. By comparing the synchronicity of temperature change between the first time segment of temperature change at the joint of the exhaust pipe and the second time segment of temperature change at the corresponding position of the sidewall sleeve of the fermenter, the risk of excessive thermal stress is judged. Microscopic deformation or decreased sealing at the joint of the exhaust pipe caused by thermal stress will directly affect the exhaust flow of the exhaust pipe of the fermenter. Since the air above the fermentation liquid cannot be discharged in time, it accumulates in the top space of the fermenter, creating a high back pressure. In the above process, the gases that cannot be discharged in time are more easily forced into the upper layer of the fermentation liquid by the high-speed rotating agitator during the stirring process. The gases are dispersed in the upper layer of the fermentation liquid in the form of tiny bubbles. The surface-active substances such as proteins in the liquid quickly wrap around the bubbles to form a foam layer. When the vertical projection area of ​​the inoculation port is located outside the surface stirring area, the high concentration of nutrients will experience a short-circuiting abnormality because the vertical projection area of ​​the inoculation port coincides with the stirring area covered by the foam layer. Therefore, by adjusting the nutrient delivery angle from the first angle to the second angle and increasing the nutrient delivery speed, the added nutrients enter the interior of the surface stirring area. This reduces the phenomenon of nutrients directly passing through the foam layer formed by the rapid wrapping of bubbles by surface-active substances such as proteins in the liquid through the radial shear force of the surface stirring area.

[0039] Furthermore, by reducing the rate at which cooling water flows into the sleeve when the proportion of sections with the same temperature change trend is larger, the present invention can reduce the rate of temperature change of the sleeve, weaken the temperature transfer intensity of the sleeve to the joint of the exhaust pipe, thereby reducing the problem of asynchronous thermal expansion and contraction between the joint of the exhaust pipe and the fermenter, avoiding the impact of thermal stress on the material of the joint of the exhaust pipe, thus protecting the sealing performance and structural integrity of the exhaust pipe joint, and preventing microscopic deformation or decreased sealing performance caused by thermal stress.

[0040] Furthermore, by comparing the area of ​​the surface stirring area with the area of ​​the present invention, it is found that when the area is larger than the preset area, it indicates that the air at the top of the fermenter cannot be discharged in time and accumulates in the top space of the fermenter, causing the internal back pressure of the fermenter to increase. Under normal exhaust conditions, the vortex generated by the stirring paddle will form a relatively concentrated surface stirring area. However, when the back pressure increases, the back pressure will resist the force of the stirring paddle pulling the liquid downward, causing the vortex in the surface stirring area to be flattened. The central area of ​​the vortex, i.e., the surface stirring area, expands horizontally, and the area of ​​the surface stirring area increases. By shortening the forward rotation time of the stirring, the swirling inertia of the unidirectional bacterial liquid to be fermented is broken, and the swirling caused by the large disturbance intensity of the surface of the bacterial liquid when the stirring paddle rotates forward is reduced. This reduces the air that cannot be discharged in time above the bacterial liquid to be fermented and is carried to the upper layer of the bacterial liquid, thereby further hindering the path of the gas to rise vertically to the exhaust pipe and causing the foam layer problem. This promotes the release and accumulation of the carried gas from the bacterial liquid to be fermented and ultimately improves the gas discharge effect of the exhaust pipe.

[0041] Furthermore, this invention adjusts the nutrient delivery angle and speed based on the agitation range of the stirring paddle. One reason why nutrients can directly pass through the foam layer formed by the rapid encapsulation of bubbles by surface-active substances such as proteins in the liquid is the misalignment between the nutrient delivery location and the sampling point with the highest rotational speed on the stirring surface of the stirring paddle. If the nutrients fall at a point with a low rotational speed on the stirring surface, they cannot be dispersed in time by the agitation of the stirring paddle and can only sink to the lower layer due to their density advantage. Consequently, the amount of nutrients in the upper layer of the fermentation solution is less than the amount of nutrients in the lower layer. By adjusting the nutrient delivery angle to the second angle formed by the line connecting the sampling point with the maximum rotational linear velocity of the surface of the bacterial culture to be fermented and the geometric center of the nozzle of the nutrient delivery device with the upper surface of the bacterial culture to be fermented, the nutrients are positioned on the surface stirring area with the maximum speed after delivery. When the high-concentration nutrient solution falls into the surface stirring area with the maximum rotational linear velocity, it will be quickly cut and dispersed into fine droplets by the strong stirring vortex. After the droplet size is reduced, the density advantage is weakened, and it will diffuse within the disturbance range of the stirring paddle with the vortex, avoiding the problem of the nutrient solution directly penetrating the foam layer and sinking. Attached Figure Description

[0042] Figure 1 This is an overall flow chart of the preparation method of fermented feed microbial agent additive according to an embodiment of the present invention;

[0043] Figure 2 This is a schematic diagram of the structure of a fermenter used in the preparation method of fermented feed microbial agent additives according to an embodiment of the present invention;

[0044] Figure 3This is a flowchart illustrating the adjustment of the preparation method of the fermented feed microbial agent additive in an embodiment of the present invention, specifically the forward rotation time of the stirring process of the microbial liquid to be fermented.

[0045] Figure 4 This is a flowchart illustrating the method for increasing the nutrient delivery rate in the preparation of fermented feed microbial agent additives according to an embodiment of the present invention.

[0046] Figure 5 This is a horizontal cross-sectional view of the disc sleeve and exhaust pipe in the preparation method of fermented feed microbial agent additive according to an embodiment of the present invention;

[0047] Explanation of reference numerals in the attached drawings: 1-Fermentation tank, 2-Exhaust pipe, 3-Panel sleeve, 4-Steam pipe, 5-Cooling water inlet pipe, 6-Cooling water valve, 7-Cooling water outlet pipe, 8-Agitator, 9-Inoculation port, 10-Industrial camera, 11-Motor, 12-Sampling tube, 13-Discharge pipe, 14-Discharge valve, 15-Observation hole, 16-First temperature sensor, 17-Second temperature sensor, 18-Projection area. Detailed Implementation

[0048] To make the objectives and advantages of the present invention clearer, the present invention will be further described below with reference to embodiments; it should be understood that the specific embodiments described herein are merely for explaining the present invention and are not intended to limit the present invention.

[0049] Preferred embodiments of the present invention will now be described with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely illustrative of the technical principles of the present invention and are not intended to limit the scope of protection of the present invention.

[0050] It should be noted that in the description of this invention, the terms "upper", "lower", "left", "right", "inner", "outer", etc., which indicate directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. This is only for the convenience of description and is not intended to indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, it should not be construed as a limitation of this invention.

[0051] Furthermore, it should be noted that, in the description of this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0052] Please see Figure 1 as well as Figure 5The diagram shows the overall flow chart of the preparation method of the fermented feed microbial agent additive according to an embodiment of the present invention, and the horizontal cross-sectional view of the disc sleeve and exhaust pipe of the preparation method of the fermented feed microbial agent additive. The preparation method of the fermented feed microbial agent additive according to an embodiment of the present invention includes:

[0053] Step S1: Steam sterilize the fermenter 1 containing the culture medium;

[0054] Step S2: Obtain the first time segment of temperature change at the joint between the top of the fermenter 1 and the exhaust pipe 2, and the second time segment of temperature change at the corresponding position of the sleeve 3 on the side wall of the fermenter 1, wherein,

[0055] The corresponding position of the disc sleeve 3 on the side wall of the fermentation tank 1 is the projection area 18 of the exhaust pipe 2 on the disc sleeve 3;

[0056] Step S3: Based on the proportion of the length of the segments with the same temperature change trend in the first time segment and the second time segment, determine the degree of temperature transfer from the disc sleeve 3 to the joint of the exhaust pipe 2.

[0057] Step S4: Adjust the cooling water flow rate of the disc sleeve 3 according to the proportion of the length of the section with the same temperature change trend that does not meet the requirements of the temperature transfer degree.

[0058] Step S5: Cool the fermenter 1 according to the adjusted cooling water flow rate, and add the fermentation liquid to be fermented into the inoculation port 9 at the top of the fermenter 1.

[0059] Step S6: Stir and mix the bacterial liquid to be fermented inside fermenter 1 and obtain a surface image of the bacterial liquid to be fermented;

[0060] Step S7: Adjust the forward rotation time of the stirring according to the area ratio of the planar region of the bacterial liquid to be fermented that conforms to the swirling characteristics in the surface image;

[0061] Step S8: Adjust the nutrient delivery angle and the nutrient delivery speed according to the relative relationship between the inoculation port 9 and the planar area;

[0062] Step S9: Continue to ferment the bacterial solution in sequence according to the adjusted nutrient addition angle and nutrient addition speed, followed by bacterial agent stabilization treatment, molding processing and finished product quality testing, in order to form a fermented feed bacterial agent additive.

[0063] Specifically, the volume of fermenter 1 is 15m³. 3 The working volume is 11m³. 3 Fermentation tank 1 is made of SUS 316L stainless steel and is used for culture medium sterilization and fermentation processes.

[0064] Specifically, the bacterial broth that has undergone the above-mentioned handling method for abnormal feeding is continued to ferment in fermenter 1 for 12 to 48 hours.

[0065] Specifically, the microbial agent stabilization process employs a twin-screw mixer, a vacuum concentration tank to remove some moisture in a low-temperature vacuum environment, a low-temperature refrigerator for pre-cooling the mixed microbial agent, and a moisture meter for real-time monitoring of the moisture content of the microbial agent.

[0066] Specifically, the molding and processing process employs a swing granulator, a fluidized bed dryer, and a granule cooler to form granules of bacterial agent.

[0067] Specifically, the finished product quality testing process uses testing equipment such as biosafety cabinets and colony counters.

[0068] Those skilled in the art will understand that the operating principles and processes of the equipment used in the process of continuous fermentation, stabilization treatment with microbial agents, molding processing, and quality testing of the finished product are conventional technical means well known to those skilled in the art. Therefore, the operating principles and processes of the equipment used in the process of continuous fermentation, stabilization treatment with microbial agents, molding processing, and quality testing of the finished product will not be described in detail here.

[0069] Please see Figure 2 As shown, this is a schematic diagram of the fermentation tank used in the preparation method of fermented feed microbial agent additive according to an embodiment of the present invention. The fermentation tank 1 further includes:

[0070] The stirring paddle 8 is installed inside the fermentation tank 1. The stirring paddle 8 is a three-layer six-straight-blade disc turbine with a diameter of 0.5m and a rotation speed of 50-300rpm. The stirring paddle 8 is powered by an electric motor 11. The electric motor 11 is an explosion-proof variable frequency motor with a rated power of 22kW. The frequency converter inside the electric motor 11 is used to control the rotation speed and realize automatic forward and reverse rotation control.

[0071] The exhaust pipe 2 is located at the top of the fermentation tank 1 and is used to discharge steam. A first temperature sensor 16 is also installed at the joint of the exhaust pipe 2.

[0072] The sleeve 3, which is semi-circularly arranged around the outer wall of the fermenter 1, is used to introduce cooling water or steam. The coverage area of ​​the sleeve 3 on the fermenter 1 is 8m². 3 A second temperature sensor 17 is provided at the corresponding position of the disc sleeve 3;

[0073] Steam pipe 4, which is connected to the sleeve 3, is used to introduce high-pressure steam for sterilization. The material of steam pipe 4 is 304 stainless steel.

[0074] Cooling water enters pipe 5, which is connected to the sleeve 3 for passing cooling water in. The material of cooling water enters pipe 5 is 304 stainless steel.

[0075] Cooling water valve 6 is installed on cooling water inlet pipe 5. Cooling water valve 6 is an electric regulating valve, which can adjust the opening degree according to the control signal to control the cooling water flow.

[0076] Cooling water discharge pipe 7 is connected to the sleeve 3 and is used to discharge cooling water from the sleeve 3. The material of cooling water discharge pipe 7 is the same as that of cooling water inlet pipe 5.

[0077] An industrial camera 10 is installed at the observation hole 15 on the top of the fermenter 1. The shooting direction of the industrial camera 10 is facing the surface of the bacterial liquid, so as to continuously collect images of the surface of the bacterial liquid.

[0078] Inoculation port 9 is located at the top of fermenter 1 and is used to put in the bacterial liquid to be fermented and the nutrients to provide nutrition to the bacterial liquid to be fermented. After the bacterial liquid to be fermented is put in, a nutrient delivery device is connected during the stirring of the bacterial liquid to be fermented. The nutrient delivery device includes an adjustable nozzle and a liquid tank (not shown in the figure) whose nutrient delivery speed is controlled by a metering pump.

[0079] Sampling tube 12 is connected to the side wall of the fermenter 1 and is used to sample and monitor cell density during fermentation. The diameter of sampling tube 12 is 4-8 mm and the material is the same as that of steam tube 4.

[0080] The discharge pipe 13 and the discharge valve 14 are both located at the bottom of the fermentation tank 1, and are used to release the finished product of the fermented feed microbial agent additive after the fermentation process is completed.

[0081] Specifically, the culture medium in fermenter 1 is a Bacillus-specific culture medium, and the volume of the culture medium is 11m³. 3 .

[0082] In practice, this invention determines the asynchronous thermal expansion and contraction problem between the joint of the exhaust pipe 2 and the tank body of the fermenter 1 due to material or thickness differences during the cooling process after sterilization by comparing the length ratio of the first time segment of temperature change at the joint of the exhaust pipe 2 and the second time segment of temperature change at the corresponding position of the disc sleeve 3 on the side wall of the fermenter 1, based on the proportion of the same temperature change trend. By comparing the synchronicity of temperature change at the first time segment of temperature change at the joint of the exhaust pipe 2 and the second time segment of temperature change at the corresponding position of the disc sleeve 3 on the side wall of the fermenter 1, the risk of excessive thermal stress is assessed. Microscopic deformation or decreased sealing at the joint of the exhaust pipe 2 caused by thermal stress will directly affect the exhaust flow of the exhaust pipe 2 of the fermenter 1. Since the air above the fermentation liquid cannot be discharged in time, it accumulates in the top space of the fermenter 1, and under high back pressure, These gases that cannot be discharged in time are more easily forced into the upper layer of the fermentation liquid by the high-speed rotating agitator 8 during the stirring process. The gases are dispersed in the upper layer of the fermentation liquid in the form of tiny bubbles. The surface-active substances such as proteins in the liquid quickly wrap around the bubbles to form a foam layer. When the vertically downward projection area of ​​the inoculation port 9 is located outside the surface stirring area, the high concentration of nutrients will experience a short-circuiting phenomenon because the vertically downward projection area of ​​the inoculation port 9 coincides with the stirring area covered by the foam layer. Therefore, by adjusting the nutrient delivery angle from the first angle to the second angle and increasing the nutrient delivery speed, the added nutrients enter the interior of the surface stirring area. This reduces the phenomenon of nutrients directly passing through the foam layer formed by the rapid wrapping of bubbles by surface-active substances such as proteins in the liquid through the radial shear force of the surface stirring area.

[0083] Specifically, determining the degree of temperature transfer from the disc sleeve 3 to the joint of the exhaust pipe 2 based on the proportion of lengths of segments with the same temperature change trend in the first time segment and the second time segment includes:

[0084] Compare the percentage of lengths of segments with the same temperature change trend with a preset percentage;

[0085] If the proportion of the length of the section with the same temperature change trend is greater than the preset proportion, it is determined that the degree of temperature transmission does not meet the requirements, and the cooling water flow rate of the sleeve 3 is reduced.

[0086] Specifically, the first time segment and the second time segment have the same duration.

[0087] Specifically, the proportion of the length of the segments with the same temperature change trend is the ratio of the length of the time segments with the same temperature change trend to the length of the first time segment, wherein,

[0088] The same temperature change trend includes:

[0089] The temperature at the joint of the exhaust pipe 2 in the first time period shows an increasing trend, and the temperature at the corresponding position of the disc sleeve 3 in the second time period also shows an increasing trend.

[0090] In the first time period, the temperature at the joint of the exhaust pipe 2 shows a decreasing trend, and in the second time period, the temperature at the corresponding position of the disc sleeve 3 also shows a decreasing trend.

[0091] Specifically, if the temperature at the joint of exhaust pipe 2 increases / decreases continuously within the first time period, then the temperature at the joint of exhaust pipe 2 is determined to be increasing / decreasing.

[0092] If the temperature at the corresponding position of disk sleeve 3 increases / decreases continuously within the second time interval, then the temperature at the corresponding position of disk sleeve 3 is determined to be in an increasing / decreasing trend.

[0093] Optionally, the preset percentage range is [50%, 70%].

[0094] Preferably, the preset percentage in the preferred embodiment is 60%.

[0095] Specifically, the rate at which cooling water is introduced into the sleeve 3 is negatively correlated with the proportion of the section length that has the same temperature change trend.

[0096] In implementation, when the proportion of sections with the same temperature change trend exceeds the preset proportion by less than 10%, the cooling water flow rate of the sleeve 3 is adjusted to 90% of the current flow rate. When the proportion of sections with the same temperature change trend exceeds the preset proportion by more than 10%, the flow rate is reduced by 0.05% for every 5% exceeding the preset proportion. In a specific embodiment, the proportion of sections with the same temperature change trend is 75%, the current flow rate is 20L / min, and the reduced flow rate is 20L / min × 90% × (1 - 0.05%) = 17.991L / min. When the calculated cooling water flow rate of the sleeve 3 has more than one decimal place, it is rounded to the first decimal place, i.e., 18.0L / min.

[0097] In practice, this invention reduces the rate at which cooling water flows into the sleeve 3 when the proportion of sections with the same temperature change trend is larger. This reduces the rate of temperature change in the sleeve 3, weakens the temperature transfer intensity of the sleeve 3 to the joint of the exhaust pipe 2, and thus reduces the problem of asynchronous thermal expansion and contraction between the joint of the exhaust pipe 2 and the fermenter 1. This avoids the impact of thermal stress on the material of the joint of the exhaust pipe 2, thereby protecting the sealing performance and structural integrity of the joint of the exhaust pipe 2 and preventing problems such as microscopic deformation or decreased sealing performance caused by thermal stress.

[0098] Please see Figure 3 The flowchart shown is a process for adjusting the forward rotation time of the stirring process in the fermented feed microbial agent additive preparation method according to an embodiment of the present invention. The step of adjusting the forward rotation time of the stirring process based on the area ratio of the planar region of the fermented microbial agent containing the swirling characteristics in the surface image includes:

[0099] The largest region enclosed by the sampling points that conform to the swirling characteristics on the surface image is defined as the surface stirring region;

[0100] Compare the area of ​​the surface stirring region with the preset area;

[0101] If the area of ​​the surface stirring zone is greater than the preset area, it is determined that the gas discharge effect of the exhaust pipe 2 does not meet the requirements, and the forward rotation time of the stirring is shortened.

[0102] The sampling points that meet the swirling flow characteristics are all sampling points whose rotational linear velocity on the surface of the bacterial liquid to be fermented is greater than the first preset rotational linear velocity per unit time.

[0103] Optionally, the preset area range is [0.85m]. 2 1.38m 2 The first preset rotational linear velocity ranges from [0.1 m / s to 0.3 m / s].

[0104] Preferably, the preferred embodiment of the preset area is 1.04m². 2 The preferred embodiment of the first preset rotational linear velocity is 0.2 m / s.

[0105] Specifically, the forward rotation time is negatively correlated with the area of ​​the surface stirring region.

[0106] In implementation, when the area of ​​the surface stirring zone exceeds the preset area by 0.2m... 2 If the area is within the specified range, adjust the forward rotation time to 90% of the current forward rotation time. If the area of ​​the surface stirring zone exceeds the preset area by more than 0.2m... 2 For every 0.1m exceeding 2 This reduces the forward rotation time by 0.05%. In one specific embodiment, the area of ​​the surface stirring region is 1.5m². 2 The current forward rotation duration is 80 seconds. The reduced forward rotation duration is 80 seconds × 90% × (1 - 0.13%) = 71.9 seconds. When the calculated forward rotation duration has a decimal, it is rounded to the nearest integer, which is 72 seconds.

[0107] In practice, this invention compares the area of ​​the surface stirring area to a preset area, indicating that the air at the top of the fermenter 1 cannot be discharged in time and accumulates in the top space of the fermenter 1, causing the internal back pressure of the fermenter 1 to increase. Under normal exhaust conditions, the vortex generated by the stirring paddle 8 will form a relatively concentrated surface stirring area. However, when the back pressure increases, the back pressure will resist the force of the stirring paddle 8 pulling the liquid downward, causing the vortex in the surface stirring area to be flattened. The central area of ​​the vortex, i.e., the surface stirring area, expands horizontally, and the area of ​​the surface stirring area increases. By shortening the forward rotation time of the stirring, the swirling inertia of the unidirectional bacterial liquid to be fermented is broken, and the swirling caused by the large disturbance intensity of the surface of the bacterial liquid when the stirring paddle 8 rotates forward is reduced. This reduces the air that cannot be discharged in time above the bacterial liquid to be fermented and is carried to the upper layer of the bacterial liquid, thereby further hindering the path of the gas to rise vertically to the exhaust pipe 2 and causing the foam layer problem. This promotes the release and accumulation of the carried gas from the bacterial liquid to be fermented and ultimately improves the gas discharge effect of the exhaust pipe 2.

[0108] Specifically, determining the nutrient delivery angle and adjusting the nutrient delivery speed based on the relative relationship between the inoculation port 9 and the planar area includes:

[0109] If the vertically downward projection area of ​​the inoculation port 9 is located outside the surface stirring area, it is determined that the nutrient short-circuit flow of the bacterial culture to be fermented is abnormal. The nutrient delivery angle is adjusted from the first angle to the second angle, and the nutrient delivery speed is increased.

[0110] The first angle is the angle formed by the extension of the geometric center of the nozzle of the nutrient delivery device along the spray direction and the upper surface of the bacterial liquid to be fermented.

[0111] Specifically, the second angle is the angle formed by the line connecting the sampling point with the maximum rotational linear velocity on the surface of the bacterial liquid to be fermented and the geometric center of the nozzle of the nutrient delivery device, and the upper surface of the bacterial liquid to be fermented.

[0112] Specifically, the nutrient delivery angle is adjusted by a rotatable hinge structure on the adjustable nozzle of the nutrient delivery device. By adjusting the direction of the fixing bolt, the nutrient delivery angle is rotated to the target angle.

[0113] Please see Figure 4 The diagram shows a flowchart of the method for increasing the nutrient delivery rate in the preparation of fermented feed microbial agent additives according to an embodiment of the present invention. The method for increasing the nutrient delivery rate includes:

[0114] The rotational linear velocity is compared with the second preset rotational linear velocity;

[0115] If the rotational linear velocity is less than the second preset rotational linear velocity, then the nutrient delivery speed is increased.

[0116] Optionally, the range of the second preset rotational linear velocity is [0.25m / s, 0.4m / s].

[0117] Preferably, the second preset rotational linear velocity is 0.3 m / s.

[0118] Those skilled in the art will understand that the selectable range and preferred embodiment of the second preset rotational linear speed are based on the viscosity characteristics of the bacterial liquid to be fermented, and those skilled in the art can make adaptive adjustments to the second preset rotational linear speed according to specific application scenarios.

[0119] Specifically, the rate at which the nutrients are delivered is negatively correlated with the rotational linear velocity.

[0120] In implementation, when the rotational linear velocity is less than or equal to the second preset rotational linear velocity by less than 0.1 m / s, the nutrient delivery speed is adjusted to 1.1 times the current nutrient delivery speed. When the rotational linear velocity is greater than or equal to the second preset rotational linear velocity by more than 0.1 m / s, the nutrient delivery speed is increased by 0.05% for every 0.05 m / s difference. In a specific embodiment, the rotational linear velocity is 0.15 m / s, and the current nutrient delivery speed is 3.0 m / s. The increased nutrient delivery speed is 3.0 m / s × 1.1 × (1 + 0.05%) = 3.30165 m / s. When the calculated nutrient delivery speed has more than two decimal places, it is rounded to two decimal places, i.e., 3.30 m / s.

[0121] In practice, this invention adjusts the nutrient delivery angle and speed based on the disturbance range of the stirring paddle 8. One reason why nutrients can pass directly through the foam layer formed by the rapid encapsulation of bubbles by surface-active substances such as proteins in the liquid is the misalignment between the nutrient delivery location and the sampling point with the highest rotational speed on the surface stirring area of ​​the stirring paddle 8. If the nutrients fall at a point with a low rotational speed on the surface stirring area, the nutrients cannot be dispersed in time by the disturbance of the stirring paddle 8 and can only sink directly to the lower layer due to their density advantage. Consequently, the amount of nutrients in the upper layer of the fermentation liquid is less than that in the lower layer. The amount is determined by adjusting the nutrient delivery angle to the second angle formed by the line connecting the sampling point with the maximum rotational linear velocity of the surface of the bacterial liquid to be fermented and the geometric center of the nozzle of the nutrient delivery device with the upper surface of the bacterial liquid to be fermented. This ensures that the nutrient enters the surface stirring area with the maximum speed after delivery. When the high-concentration nutrient solution falls into the surface stirring area with the maximum rotational linear velocity, it will be quickly cut and dispersed into fine droplets by the strong stirring vortex. After the droplet size decreases, the density advantage is weakened, and it will diffuse within the disturbance range of the stirring paddle 8 with the vortex, avoiding the problem of the nutrient solution directly penetrating the foam layer and sinking.

[0122] Working process: The fermenter 1 containing the culture medium is steam-sterilized to create a sterile fermentation environment. After sterilization, the temperature changes at the joint of the exhaust pipe 2 at the top of the fermenter 1 and at the corresponding position of the side wall sleeve 3 are monitored simultaneously. The time intervals of temperature changes for both are recorded. By analyzing the proportion of the length of the intervals with the same temperature change trend, the degree of temperature transfer from the sleeve 3 to the joint of the exhaust pipe 2 is determined. If the transfer degree does not meet the requirements, the cooling water flow rate is reduced. After cooling the fermenter 1 according to the adjusted cooling water flow rate, the culture medium to be fermented is added through the inoculation port 9 at the top of the fermenter 1. The culture medium to be fermented is stirred and mixed in the tank, and surface images of the culture medium are collected. Based on the surface images, sampling points that meet the characteristics of swirling flow are selected, that is, all sampling points whose rotational linear velocity per unit time is greater than the first preset rotational linear velocity. The largest area enclosed by these sampling points is determined as the surface stirring area. The area of ​​the surface stirring area is compared with the preset area. If the area of ​​the surface stirring zone is larger than the preset area, it is determined that the gas discharge effect of the exhaust pipe 2 does not meet the requirements, and the forward rotation time of the stirring needs to be shortened. Then, according to the relative relationship between the vertical downward projection area of ​​the inoculation port 9 and the surface stirring zone, the nutrient delivery angle and the nutrient delivery speed are adjusted: if the vertical downward projection area of ​​the inoculation port 9 is located outside the surface stirring zone, it is determined that the nutrient short-circuit flow of the bacterial liquid to be fermented is abnormal, and the nutrient delivery angle needs to be adjusted from the first angle to the second angle. At the same time, the nutrient delivery speed is increased. When increasing the nutrient delivery speed, the rotational linear velocity of the sampling point with the largest rotational linear velocity needs to be compared with the second preset rotational linear velocity. If the rotational linear velocity is less than the second preset rotational linear velocity, the delivery speed is increased. Finally, according to the adjusted nutrient delivery angle and nutrient delivery speed, the bacterial liquid to be fermented is subjected to continuous fermentation, bacterial agent stabilization treatment, molding processing and finished product quality testing in sequence, and finally a fermented feed bacterial agent additive is formed.

[0123] The technical solution of the present invention has been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of the present invention is obviously not limited to these specific embodiments. Without departing from the principles of the present invention, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of the present invention.

Claims

1. A method for preparing a fermented feed microbial agent additive, characterized in that, include: The fermenter containing the culture medium was steam sterilized; The temperature change at the joint between the top of the fermenter and the exhaust pipe is acquired in a first time period, and the temperature change at the corresponding position on the sidewall of the fermenter is acquired in a second time period. The corresponding position of the disc sleeve on the side wall of the fermenter is the projection area of ​​the exhaust pipe on the disc sleeve; The degree of temperature transfer from the disc sleeve to the joint of the exhaust pipe is determined based on the proportion of the length of the section with the same temperature change trend in the first time segment and the second time segment. The cooling water flow rate of the disc sleeve is adjusted according to the proportion of the length of the section with the same temperature change trend where the temperature transfer degree does not meet the requirements. The fermenter is cooled according to the adjusted cooling water flow rate, and the fermentation liquid is added to the inoculation port at the top of the fermenter. The fermentation liquid inside the fermenter is stirred and mixed, and a surface image of the fermentation liquid is obtained. Adjust the forward rotation time of the stirring according to the area ratio of the planar region of the bacterial liquid to be fermented that conforms to the swirling characteristics in the surface image; Adjust the nutrient delivery angle and nutrient delivery speed according to the relative relationship between the inoculation port and the planar area; Following the adjusted nutrient addition angle and rate, the fermentation broth was continuously fermented, stabilized with microbial agents, shaped, and the finished product was tested to form a fermented feed microbial agent additive. Based on the proportion of lengths in the first and second time periods where the temperature change trends are the same, the degree of temperature transfer from the disc sleeve to the joint of the exhaust pipe is determined, including: Compare the percentage of lengths of segments with the same temperature change trend with a preset percentage; If the proportion of segments with the same temperature change trend is greater than the preset proportion, then the temperature transfer level is determined to be unsatisfactory, and the cooling water flow rate to the sleeve is reduced. The proportion of the length of the time interval with the same temperature change trend is the ratio of the length of the time interval with the same temperature change trend to the length of the first time interval, where, The same temperature change trend includes: The temperature at the joint of the exhaust pipe in the first time period shows an increasing trend, and the temperature at the corresponding position of the disc sleeve in the second time period also shows an increasing trend. In the first time period, the temperature at the joint of the exhaust pipe shows a decreasing trend, and in the second time period, the temperature at the corresponding position of the disc sleeve also shows a decreasing trend. The rate at which cooling water is introduced into the sleeve is negatively correlated with the proportion of the section length that follows the same temperature change trend.

2. The method for preparing the fermented feed microbial agent additive according to claim 1, characterized in that, The step of adjusting the forward rotation time of the stirring according to the area ratio of the planar region of the bacterial broth to be fermented that conforms to the swirling characteristics in the surface image includes: The largest region enclosed by the sampling points that conform to the swirling characteristics on the surface image is defined as the surface stirring region; Compare the area of ​​the surface stirring region with the preset area; If the area of ​​the surface stirring zone is larger than the preset area, it is determined that the gas discharge effect of the exhaust pipe does not meet the requirements, and the forward rotation time of the stirring is shortened. The sampling points that meet the swirling flow characteristics are all sampling points whose rotational linear velocity on the surface of the bacterial liquid to be fermented is greater than the first preset rotational linear velocity per unit time.

3. The method for preparing the fermented feed microbial agent additive according to claim 2, characterized in that, The forward rotation time is negatively correlated with the area of ​​the surface stirring region.

4. The method for preparing the fermented feed microbial agent additive according to claim 3, characterized in that, The step of determining the nutrient delivery angle and adjusting the nutrient delivery speed based on the relative relationship between the inoculation port and the planar area includes: If the vertically downward projection area of ​​the inoculation port is located outside the surface stirring area, it is determined that the nutrient short-circuit flow of the bacterial culture to be fermented is abnormal. The nutrient delivery angle is adjusted from the first angle to the second angle, and the nutrient delivery speed is increased. The first angle is the angle formed by the extension of the geometric center of the nozzle of the nutrient delivery device along the spray direction and the upper surface of the bacterial liquid to be fermented.

5. The method for preparing the fermented feed microbial agent additive according to claim 4, characterized in that, The second angle is the angle formed by the line connecting the sampling point with the maximum rotational linear velocity on the surface of the bacterial liquid to be fermented and the geometric center of the nozzle of the nutrient delivery device, and the upper surface of the bacterial liquid to be fermented.

6. The method for preparing the fermented feed microbial agent additive according to claim 5, characterized in that, Increasing the rate of nutrient delivery includes: The rotational linear velocity is compared with the second preset rotational linear velocity; If the rotational linear velocity is less than the second preset rotational linear velocity, then the nutrient delivery speed is increased.

7. The method for preparing the fermented feed microbial agent additive according to claim 6, characterized in that, The rate at which nutrients are delivered is negatively correlated with the rotational linear velocity.

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