Rapid vegetable fermentation device based on blasting bead segmented release bacterial strains and use method of rapid vegetable fermentation device

Abstract

The invention discloses a quick vegetable fermentation device based on blasting bead segmented release strains and a use method thereof. The device is composed of a packaging bag capable of making contact with food and two kinds of blasting beads fixed to the two corners in the bag. A specific strain is embedded in each blasting bead, and a user presses or pinches the blasting beads in the bag body at different fermentation stages, so that the shells of the blasting beads are cracked at proper time points, and the embedded strain liquid is released to optimize the fermentation process. In order to prevent fragments generated during cracking of the blasting beads from entering a fermentation system, the bag body is provided with a bacterial liquid channel and a blasting bead storage cavity structure, so that the fragments of shells of the blasting beads can be effectively blocked, and bacterial liquid is allowed to smoothly flow into a fermentation area. According to the device, the effect of staged and accurate fermentation is realized through the blast beads containing two embedded strains and by accurately controlling the release time of the blast beads at different stages of fermentation. The method is suitable for rapid fermentation requirements of household kitchens, catering industries and the like, and has a wide application prospect.

Description

Technical Field

[0001] This invention relates to the field of food fermentation technology, and in particular to a rapid vegetable fermentation device based on bursting beads and the method of using it. Background Technology

[0002] With increasing awareness of healthy eating among families, traditional fermented foods such as sauerkraut and kimchi are gaining popularity due to their unique taste and rich nutritional content. The fermentation process not only enhances the flavor of food but also improves its nutritional value, such as increasing vitamin content, promoting probiotic colonies, and boosting gut health. However, traditional fermentation methods suffer from problems such as long cycles, difficulty in temperature control, and complex strain management, making it particularly challenging to guarantee consistent fermentation results and efficiency in small-scale home production.

[0003] Currently, there are some devices and tools available on the market for home fermentation, such as fermentation tanks and fermentation buckets. These typically rely on manual adjustment of temperature, humidity, and fermentation time, which requires a certain amount of experience and skill. While these devices can effectively shorten fermentation time, they still have significant limitations in terms of strain management. Most devices only provide simple methods for adding strains, making it difficult to precisely control the timing of adding the required strains at different fermentation stages. This may lead to impaired strain activity or instability in the fermentation process.

[0004] Fermented vegetable products (such as sauerkraut, kimchi, and pickled vegetables) undergo multiple fermentation stages dominated by different bacterial strains during processing to achieve flavor development, texture improvement, and preservation. However, traditional fermentation methods often involve adding mixed strains all at once or relying on natural microbial communities. The optimal environment varies significantly between different stages, which can lead to the inactivation of later-added strains in the early stages. Furthermore, the proportion of microbial communities is difficult to control precisely, resulting in long fermentation cycles and large flavor fluctuations. Additionally, manual opening of the packaging for secondary fermentation can easily cause contamination.

[0005] While some existing household or small-scale fermentation equipment has temperature control and exhaust functions, it lacks precise control over the phased release of bacterial strains, making it difficult to balance efficiency, quality, and safety.

[0006] Therefore, there is an urgent need for a fermentation device that is simple in structure, low in cost, can accurately release the bacterial strain in stages, and prevent shell fragments from entering the fermentation system. Summary of the Invention

[0007] This invention provides a home-use rapid fermentation device based on bursting beads for segmented release of bacterial strains. This device utilizes bursting bead technology to precisely control the release time of the required bacterial strains at different fermentation stages, ensuring the stability and effectiveness of the fermentation process. Two different bacterial strains are embedded in two types of bursting beads inside the bag, released as needed during fermentation, avoiding the fermentation failure or inactivation problems caused by premature or delayed release of strains in traditional fermentation methods.

[0008] To achieve the above objectives, the technical solution of the present invention is as follows:

[0009] A rapid vegetable fermentation device based on burst beads for segmented release of bacterial strains includes a fermentation bag 1 and a bacterial liquid chamber; the fermentation bag 1 is used to hold vegetable raw materials 13, and two or more bacterial liquid chambers are provided to hold different types of bacterial liquids; the fermentation bag 1 and the bacterial liquid chambers are separated by a diaphragm, and the bacterial liquid can be released into the fermentation bag 1 by squeezing and crushing the bacterial liquid chambers.

[0010] Furthermore, the fermentation bag 1 is provided with a sealing strip 2, a maximum feeding line 4, and a one-way exhaust valve 3; the one-way exhaust valve 3 is located between the maximum feeding line 4 and the sealing strip 2; the interior of the fermentation bag 1 is divided into a fermentation chamber 10 and an upper chamber 9 from bottom to top by the maximum feeding line 4;

[0011] Furthermore, the bacterial culture chamber is replaced with a form including a popping bead storage chamber and a popping bead structure; the popping bead storage chamber includes a popping bead A storage chamber 6 and a popping bead B storage chamber 7, both of which are partially isolated from the fermentation chamber 10 by a membrane, with channels on the membrane connecting the popping bead storage chamber and the fermentation chamber 10; the size of the popping bead structure is larger than the diameter of the channels on the membrane, ensuring that the popping bead structure cannot enter the fermentation chamber 10 through the channels; the popping bead structure is filled with bacterial culture, and the popping bead structure is divided into popping bead A5 and popping bead B6 according to the different types of bacterial culture it contains, and popping bead A5 and popping bead B6 are respectively filled in popping bead A storage chamber 6 and popping bead B storage chamber 7.

[0012] Furthermore, the fermentation bag 1 is made of food-grade polyethylene (PE) with a thickness ranging from 0.2 to 0.5 mm. It has good chemical corrosion resistance and good flexibility, making it suitable for long-term contact with food. At the same time, the thickness range ensures that the bag has sufficient strength and toughness to avoid cracking or deformation. The external dimensions of the fermentation bag (1) are 30-40 cm in length and 20-25 cm in width.

[0013] Furthermore, the pore size of the channels on the membrane is 3-5 mm, and the porosity of the membrane is 40%~60%, ensuring sufficient outflow velocity and avoiding large flow overflow.

[0014] Furthermore, the one-way exhaust valve 3 has a diameter of 0.5 to 2 mm (preferably 1 mm), allowing only gas to be discharged and preventing outside air from entering.

[0015] Furthermore, the bacterial solutions in the popping beads A5 and B6 are lactic acid bacteria, yeast, or other flavor-modifying strains, respectively.

[0016] Furthermore, the aforementioned bursting bead structure is formed by a hydrophobic wall material encapsulating a water-containing core material.

[0017] Furthermore, the maximum feeding line 4 is 5-7cm away from the top of the fermentation bag 1.

[0018] Furthermore, the popping bead storage chamber and membrane are made of the same material as the fermentation bag, and can be molded as a single piece.

[0019] Furthermore, the preparation methods for the two bacterial solutions are as follows:

[0020] Bacterial solution A (lactic acid bacteria type):

[0021] Strains selected: Streptococcus thermophilus and Lactobacillus plantarum were mixed in a 1:1 ratio.

[0022] Bacterial solution B (yeast type):

[0023] Strain selection: Saccharomyces cerevisiae and Leuconostocmesenteroides were mixed in a 2:1 ratio.

[0024] The popping beads used for embedding bacterial suspension are prepared by a method comprising the following steps:

[0025] Step (1): Ethylene glycol diacrylate is added to an organic solvent as a hydrophobic wall material and the hydrophobic wall material is completely dissolved under stirring to obtain a transparent or emulsion hydrophobic wall material solution.

[0026] Polyvinyl alcohol is added to deionized water and heated and stirred to allow it to swell and dissolve fully, forming a homogeneous water-soluble film-forming solution.

[0027] Subsequently, the bacterial solution prepared from the target strain was added to the polyvinyl alcohol water-soluble film-forming solution, so that the bacterial solution and the film-forming substrate formed a uniform dispersion system, and an aqueous core material solution was obtained.

[0028] Step (2): Using a dropper, the aqueous core material solution is dropped into the hydrophobic wall material solution, so that the aqueous core material is coated by the outer wall material, forming a two-phase structure burst bead prototype; then the burst bead prototype is transferred to a curing solution for photocuring, which is a neutral divalent electrolyte aqueous solution. Photocuring is performed under ultraviolet or visible light source irradiation to complete the cross-linking and curing of the hydrophobic wall material, obtaining embedded bead A with a complete outer wall.

[0029] Step (3): Immerse embedded bead A in a solution system containing a water-retaining agent to allow the water-retaining agent to penetrate into the interior of the bead and form a stable water-retaining layer. After immersion, embedded bead B with better water retention is obtained.

[0030] Step (4): Place the embedded bead B into the molten sealing wax material for sealing wax coating. After cooling, a continuous sealing wax layer is formed, thereby obtaining the final bursting beads used for embedding bacterial solution.

[0031] Furthermore, the organic solvent used to prepare the hydrophobic wall material solution is composed of ethanol and propylene glycol methyl ether, with the mass ratio of ethanol to propylene glycol methyl ether controlled at 1:1 to 1:5.

[0032] Furthermore, the proportion of ethylene glycol diacrylate is 25% to 40% of the total mass of the hydrophobic wall material solution.

[0033] Furthermore, the heating temperature of polyvinyl alcohol in deionized water is controlled within the range of 60–90°C, and the stirring time is controlled within the range of 0.5–4 hours.

[0034] Furthermore, the bacterial solution accounts for 40% to 80% of the total volume of the core material solution.

[0035] Furthermore, calcium chloride is used as the curing agent in the production of popping beads.

[0036] Furthermore, the mass fraction of calcium chloride in the curing solution is 2% to 5%.

[0037] Furthermore, the mass ratio of the curing liquid used in the photocuring process to the liquid mass of the popping bead prototype is 10–30 mL / g, preferably 20 mL / g.

[0038] Furthermore, the wavelength range of the light used in the photocuring process is 264-420nm, and the intensity is 0.5-18w / cm². 2 .

[0039] Furthermore, the photocuring process should last no less than 30 seconds and no more than 10 minutes.

[0040] Furthermore, the mass fraction of polyvinyl alcohol in the aqueous core material solution is 8% to 25%, preferably 15%.

[0041] Furthermore, the droplet method uses coaxial dual needles. When pressure is applied, the aqueous core material solution is extruded through the inner hole, and the hydrophobic wall material solution is extruded through the outer hole simultaneously, thus achieving the encapsulation of the aqueous core material by the hydrophobic wall material.

[0042] Furthermore, the flow-volume ratio of the hydrophobic wall material solution to the aqueous core material solution in the bursting beads is 3:1 to 6:1, preferably 4:1 to 5:1.

[0043] Furthermore, the water-retaining components in the water-retaining agent solution are ethylene glycol and glycerol, with a mass ratio of 1:1 to 5:1.

[0044] Furthermore, the water-retaining component in the water-retaining agent solution has a mass content of 50% to 60%.

[0045] The main body of the device in this invention is a fermentation bag, including a transparent bag body with an opening. A sealing strip is provided on the inner side of the bag to seal the opening and prevent contact between the inside of the bag and external gases. A one-way exhaust valve is embedded on the surface of the bag body. Microporous membranes are provided on both sides of the bottom of the bag body, separating two separate popping bead storage chambers. The bacterial solution released after squeezing the popping beads is released into the fermentation chambers through the microporous membranes. The squeezed popping beads are blocked by the microporous membranes and will not enter the fermentation chambers to interfere with the fermentation process.

[0046] A method for using a rapid vegetable fermentation device based on segmented release of bacterial strains via popping beads is as follows: Vegetable raw material 13 is mixed evenly with distilled water and auxiliary materials and then added to fermentation bag 1. During the feeding process, the feeding amount should not exceed the maximum feeding line 4. The fermentation bag 1 is sealed with sealing strip 2. Popping beads A5 in storage chamber A 6 are crushed by squeezing, allowing the bacterial liquid A released by popping beads A5 to be fully mixed with the fermentation raw material. After the fermentation bag 1 is placed upright, the first stage of anaerobic fermentation is carried out under certain temperature and light conditions. When fermentation enters the second stage, popping beads B8 in storage chamber B7 are crushed, allowing the bacterial liquid B released by popping beads B to be fully mixed with the fermentation raw material. After the bag 1 is placed upright, the second stage of anaerobic fermentation is carried out under certain temperature and light conditions. The bag can be opened for consumption or sealed for further storage after the second stage of fermentation is completed. Throughout the fermentation process, a one-way exhaust valve 3 is used to vent the bag.

[0047] Compared with the prior art, the beneficial effects of the present invention are:

[0048] This invention employs a technology based on the segmented release of bacterial strains via popping beads, enabling precise control over the timing of strain release at different fermentation stages. This ensures the stability of the fermentation process and avoids fermentation failure or strain inactivation problems caused by premature or delayed release of strains in traditional fermentation methods. This precise control not only improves fermentation efficiency but also significantly enhances fermentation controllability. Furthermore, this invention simplifies operation, making it particularly suitable for home users. Traditional fermentation equipment typically requires manual adjustment of temperature, humidity, and fermentation time, making operation complex and requiring some experience. In contrast, the device of this invention only requires a simple popping bead release operation to release the bacterial strains, eliminating complex procedures and greatly facilitating use by ordinary households.

[0049] Furthermore, this invention can improve the activity of bacterial strains and reduce strain waste. The encapsulation design of the popping beads effectively prevents damage to the strains due to premature release, thereby ensuring that the strains maintain high activity and improving fermentation efficiency. Simultaneously, due to the microporous membrane design of this invention, the popping bead storage chamber and the fermentation chamber are effectively separated. When the bacterial solution is released, it enters the fermentation chamber through the microporous membrane, preventing popping bead shell fragments from entering the fermentation chamber, thus preventing cross-contamination of the strains and ensuring the purity of fermentation and food safety. In addition, the one-way exhaust valve on the fermentation bag can effectively release carbon dioxide gas produced during fermentation while preventing outside air from entering the fermentation bag, maintaining an anaerobic environment. This is crucial for the growth of anaerobic microorganisms such as lactic acid bacteria, further improving the fermentation effect.

[0050] This invention uses food-grade polyethylene (PE) as the main material for the fermentation bag, which has good air permeability and structural strength, while also being relatively low in cost, thus optimizing production costs. The microporous membrane is manufactured using a hot-pressing method, a simple production process that reduces costs, enabling the device to not only have high-efficiency fermentation performance but also adapt to a wider range of market applications. Finally, the device of this invention has a simple structure, strong scalability, and diverse application potential. It can be customized to meet different fermentation needs, making it suitable for small-batch home fermentation and other fermentation requirements. Attached Figure Description

[0051] Figure 1 This is a schematic diagram of the rapid vegetable fermentation device in one embodiment;

[0052] The reference numerals in the attached figures are explained as follows:

[0053] 1-Fermentation bag body; 2-Sealing strip; 3-One-way exhaust valve; 4-Maximum feeding line; 5-Break A; 6-Break A storage chamber; 7-Break B storage chamber; 8-Break B; 9-Upper chamber; 10-Fermentation chamber; 11-Microporous membrane of bacterial solution A; 12-Microporous membrane of bacterial solution B; 13-Vegetable raw material. Detailed Implementation

[0054] The present invention will be further described in detail below through embodiments, but the scope of protection of the present invention is not limited to the content described. The specific embodiments described are only used to illustrate and explain the present invention and are not intended to limit the present invention.

[0055] In the description of this invention, unless otherwise stated, terms such as “center,” “upper,” “lower,” “left,” “right,” “vertical,” “horizontal,” “inner,” and “outer” indicate orientation or positional relationships based on the orientation or positional relationships shown in the accompanying drawings, or the orientation or positional relationships commonly used when placing the product in use. They are used only for the convenience of describing this invention and simplifying operation, and are not intended to indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations of this invention.

[0056] Furthermore, if the present invention contains descriptions involving "first," "second," etc., such descriptions are for descriptive purposes only and should not be construed as indicating or implying their relative importance or implicitly specifying the number of technical features indicated. Thus, a feature defined with "first" or "second" may explicitly or implicitly include at least one of those features.

[0057] Reference Figure 1 One embodiment provides a household rapid vegetable fermentation device based on burst bead segmented release strains, including a fermentation bag 1 with an opening, a sealing strip 2 provided on the inner side of the fermentation bag 1, the sealing strip 2 can seal the fermentation bag 1 and form a sealed space inside the fermentation bag 1, a maximum feeding line 4 is arranged horizontally in the fermentation bag 1, and a one-way exhaust valve 3 is embedded on the maximum feeding line 4, which only allows gas to be discharged from inside the fermentation bag 1 to the outside of the fermentation bag 1, vegetable raw materials 13 are contained in the fermentation bag 1, and burst bead A storage cavity 6 and burst bead B storage cavity 7 are embedded in the lower part; burst bead A storage cavity 6 is filled with burst beads A5, and burst bead B storage cavity 7 is filled with burst beads B8.

[0058] This fermentation device retains the anaerobic fermentation function of traditional vegetable fermentation bags. During anaerobic fermentation, the sealing strip 3 maintains a sealed environment inside the bag 1, preventing external oxygen from entering the fermentation device. A one-way exhaust valve 3 expels the gas generated during anaerobic fermentation out of the bag 1, preventing bag bloating. The popping bead A storage chamber 6 and popping bead B storage chamber 7 contain sufficient popping beads of two different staged fermentation strains. When the popping beads in the chambers are squeezed and popped, the bacterial solution flows out unidirectionally from the chambers, making full contact with the fermented vegetable raw material system. The deformed popping beads are intercepted and fixed in the storage chamber by the microporous membrane, achieving precise release of the bacterial solution while preventing contact between the popping beads and the fermentation raw material. Therefore, when using this solid fermentation bag for fermentation, the bacterial solution at different stages can fully contact the fermentation raw material, ensuring continuous and stable anaerobic fermentation. This rapid fermentation device enables highly efficient anaerobic fermentation of vegetables without the need to switch fermentation equipment, reducing the risk of bacterial contamination.

[0059] The rapid fermentation device is used as follows: Mix the fermented vegetable raw material 13 with distilled water and auxiliary materials evenly, then add the mixture to the fermentation bag 1. During the feeding process, ensure the feeding amount does not exceed the maximum feeding line 4. Seal the fermentation bag 1 using the sealing strip 2. Squeeze and crush the popping bead A5 in the storage chamber 6 to ensure the released bacterial liquid from popping bead A5 is fully mixed with the fermentation raw material. Place the fermentation bag 1 upright and allow it to undergo the first stage of anaerobic fermentation under specific temperature and light conditions. When fermentation enters the second stage, squeeze and crush the popping bead B8 in the storage chamber B7 to ensure the released bacterial liquid from popping bead B is fully mixed with the fermentation raw material. Place the fermentation bag 1 upright and allow it to undergo the second stage of anaerobic fermentation under specific temperature and light conditions. Once the second stage of fermentation is complete, open the bag for consumption or seal it for further storage. Throughout the fermentation process, use the one-way exhaust valve 3 to vent the bag.

[0060] In a preferred embodiment, the fermentation bag 1 is made of food-grade polyethylene (PE). Furthermore, the microporous membrane and the bag 1 are an integral structure, and the microporous membrane is made of the same material as the fermentation bag 1.

[0061] In a preferred embodiment, the one-way exhaust valve 3 is a plastic one-way valve. The plastic one-way valve can be welded onto the fermentation bag 1 or pasted onto the fermentation bag 1 by hot pressing with a valve press, and its structure is simple and easy to install.

[0062] In a preferred embodiment, one or more one-way exhaust valves 3 can be provided as needed. Furthermore, the number and flow parameters of the one-way exhaust valves 3 can be selected so that the flow rate of all one-way exhaust valves 3 meets the requirements of the fermentation system, thereby maintaining stable gas pressure inside the fermentation bag 1.

[0063] In a preferred embodiment, a maximum feeding line 4 is provided on the fermentation bag 1. The space below the maximum feeding line 4 is used to fill the fermentation raw materials, and the space above the maximum feeding line 4 is used to collect the gas produced during the fermentation process. During filling, the maximum feeding line 4 indicates the amount of fermentation raw materials fed in, ensuring that the upper part of the upper cavity has reserved space for gathering and collecting the gas. The gas can form a gas phase zone, creating gas pressure. Driven by this gas pressure, the gas can smoothly pass through the one-way exhaust valve 3 and be discharged from the fermentation bag. Furthermore, the one-way exhaust valve 3 is located on the fermentation bag 1 above the maximum feeding line 4 to prevent obstruction and compression by the fermentation raw materials, which could affect the normal exhaust of the one-way exhaust valve 8, thus allowing the gas to smoothly pass through the one-way exhaust valve 8 and be discharged.

[0064] As the area where the fermentation reaction takes place, the fermentation chamber 10 should have a larger volume than the upper chamber 9 in order to improve the utilization rate of the fermentation bag 1. In one embodiment, the volume ratio of the fermentation chamber 10 to the upper chamber 9 exceeds 5:1.

[0065] Example 1

[0066] like Figure 1 As shown, the fermentation bag 1 is made of transparent polyethylene (PE) material. A sealing strip 2 is designed at the top of the bag to maintain a sealed interior during feeding and fermentation, preventing external air from entering. The lower sides of the bag are respectively equipped with a popping bead A storage chamber 6 and a popping bead B storage chamber 7, each containing a specific bacterial strain. The diaphragm fermentation chamber 10 and the two storage chambers have pores with a diameter of 3-5 mm, ensuring that only the bacterial solution can pass through when the popping beads are released.

[0067] When using the device, add the vegetable raw material 13 and necessary auxiliary materials (such as water and salt) into the bag, ensuring the amount does not exceed the maximum feeding line 4. Then, manually squeeze the bag to break the storage chamber 6 of the bursting beads A, releasing the bacterial solution containing lactic acid bacteria into the fermentation chamber 10, thus beginning the first stage of fermentation. At this time, the bag releases the gas generated during fermentation through the one-way exhaust valve 3, maintaining an anaerobic environment. After 8–12 hours of anaerobic fermentation, the bacterial solution A completes the first stage of fermentation.

[0068] In the second stage, the yeast liquid is released by squeezing the B-cell storage chamber 7, initiating the second stage of fermentation. The second stage of fermentation lasts 36-48 hours. During this process, gas is continuously discharged through a one-way exhaust valve to ensure stable gas pressure within the fermentation chamber.

[0069] After fermentation is complete, open the bag, take out the fermented vegetable ingredients, and they can be eaten directly or sealed for storage. The entire fermentation process requires no additional equipment and is simple and easy to operate.

[0070] Preparation of bacterial suspension A: *Lactobacillus plantarum* and *Streptococcus thermophilus* were mixed at a 1:1 mass ratio. The frozen strain was activated in MRS liquid medium at 25°C for 8 hours until its activity was restored. 2% of the strain was inoculated into fresh MRS medium (pH 6.2) and incubated statically at 37°C for 12 hours, maintaining a constant temperature and stirring to ensure uniform culture. The culture was transferred to centrifuge tubes and centrifuged at 2000g for 15 minutes at 4°C, removing the supernatant. The bacterial cells were resuspended in 0.85% sterile physiological saline to 1×10⁹ CFU / mL, and 5% glycerol was added as a protectant to ensure the strain maintained its activity at low temperatures. The prepared bacterial suspension was refrigerated at 4°C for no more than 7 days. Before use, it was filled with the popping bead core material solution.

[0071] Preparation of bacterial culture B: Saccharomyces cerevisiae and Pediococcus lactis were mixed at a mass ratio of 2:1. The frozen strain was activated in YPD liquid medium at 25°C for 12 hours. The culture was inoculated into fresh YPD medium (3% inoculum) and cultured on a shaker at 25°C for 10 hours, maintaining a constant temperature and shaking to ensure sufficient growth. The culture was transferred to centrifuge tubes and centrifuged at 2000g for 15 minutes at 4°C, removing the supernatant. The bacterial cells were resuspended in 0.85% sterile physiological saline to 1×10⁸ CFU / mL, and 3% trehalose was added as a protectant. The prepared bacterial culture was refrigerated at 4°C for no more than 7 days. Before use, it was filled with the popping bead core material solution.

[0072] The production process of the popping beads: Ethylene glycol diacrylate is selected as the hydrophobic wall material, and ethanol and propylene glycol methyl ether are used as organic solvents. Specifically: Ethanol and propylene glycol methyl ether are weighed at a mass ratio of 1:2 and added to a beaker equipped with a stirrer. The mixture is pre-mixed uniformly at approximately 300 r / min. While stirring, ethylene glycol diacrylate is slowly added until its mass fraction in the entire hydrophobic wall material solution is 30%. Stirring continues until the ethylene glycol diacrylate is completely dissolved, resulting in a transparent or uniformly emulsified hydrophobic wall material solution. This solution is then filtered through a 0.45 μm filter membrane to remove any possible mechanical impurities, yielding a homogeneous hydrophobic wall material solution free of visible particles, for later use. Polyvinyl alcohol (PVA) is used as the film-forming substrate, and lactic acid bacteria or yeast culture is used as the source of functional strains. Weigh out 15% polyvinyl alcohol by mass and slowly add it to deionized water. Stir at approximately 300 r / min for 2 hours in an 80℃ water bath until the polyvinyl alcohol is fully swollen and dissolved, resulting in a clear or semi-transparent water-soluble film-forming solution. Cool the solution to room temperature (approximately 20–25℃) for later use. Select a pre-fermented lactic acid bacteria or yeast culture, and make the culture occupy 60% of the total volume of the final aqueous core material solution, with the remainder being an aqueous polyvinyl alcohol solution. Slowly add the culture to the polyvinyl alcohol solution and stir under low shear conditions to ensure uniform dispersion of the culture in the film-forming substrate, resulting in an aqueous core material solution with moderate flowability and no significant sedimentation. Remove air bubbles and coarse particles by filtration or static defoaming to ensure flow stability during subsequent pelleting.

[0073] The aqueous core material solution and the hydrophobic wall material solution are connected to the inner and outer needles of the coaxial double needle, respectively. The aqueous core material solution is poured into the inner hole, and the hydrophobic wall material solution is poured into the outer hole. The flow rates of the two liquid delivery pumps are adjusted to control the flow-to-volume ratio of the hydrophobic wall material solution to the aqueous core material solution at 4:1, ensuring that the outer wall material forms a continuous coating layer on the core material. By adjusting the drip rate and pressure, the particle size of the formed popping beads is stabilized at about 6 mm, with a narrow particle size distribution and an approximately spherical shape. The prepared bursting bead prototypes were directly dropped into a calcium chloride curing solution, which was a neutral aqueous solution with a calcium chloride mass fraction of 3%. The liquid mass ratio of the curing solution to the bursting bead prototypes was controlled at 20 mL / g to ensure that the bursting bead prototypes were fully immersed and that the outer wall was in full contact with the electrolyte. After the bursting bead prototypes were left to stand in the curing solution for several minutes, they were transferred to a photocuring area and irradiated with an ultraviolet or visible light source with a wavelength of about 365 nm and a light intensity of about 5 W / cm². The photocuring time was controlled at 120 s. Under the combined action of light and electrolyte, the hydrophobic wall material underwent cross-linking and curing, forming a dense and continuous outer wall film structure on the surface of the bursting bead, resulting in an embedded bead A with a complete outer wall.

[0074] Prepare a water-retaining solution containing a mixture of ethylene glycol and glycerol, wherein the mass ratio of ethylene glycol to glycerol is 2:1, and the total mass fraction of both as water-retaining components in the solution is controlled at 55%, with the remainder being deionized water. Immerse embedded bead A in the above water-retaining agent solution, allowing the water-retaining agent to slowly penetrate into the interior of the bead from the outside to the inside, forming a stable water-retaining layer. After immersion, remove the bead and lightly drain the surface to obtain embedded bead B with better water-retaining performance.

[0075] Food-grade wax (such as beeswax and / or other plant-derived wax products) is heated and melted to form a highly fluid sealing wax melt system. Embedded beads B are quickly immersed in the molten wax for a short time, allowing the wax layer to evenly coat the bead surface. They are then removed and cooled and solidified at room temperature or under cold air conditions. After cooling, a continuous sealing wax layer forms on the surface of the bursting beads, resulting in the final bursting beads used for embedding bacterial culture. These bursting beads exhibit good structural stability and segmented release characteristics during room temperature storage and subsequent fermentation.

[0076] The popping beads prepared in this embodiment have the characteristics of dense outer wall, uniform core material dispersion, good water retention and intact sealing wax layer, and are suitable for the directional and segmented release of bacterial strains in rapid vegetable fermentation devices.

[0077] The preferred embodiments of this utility model have been described in detail above with reference to the accompanying drawings; however, the present invention is not limited thereto. Within the scope of the inventive concept, various simple modifications can be made to the technical solution of the present invention, including combinations of various specific technical features in any suitable manner. To avoid unnecessary repetition, the present invention will not describe the various possible combinations separately. However, these simple modifications and combinations should also be considered as the content disclosed in this invention and are all within the protection scope of this invention.

Claims

1. A rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains, characterized in that, It includes a fermentation bag (1) and a bacterial liquid chamber; the fermentation bag (1) is used to hold vegetable raw materials (13), and there are two or more bacterial liquid chambers for holding different kinds of bacterial liquid; the fermentation bag (1) and the bacterial liquid chamber are separated by a diaphragm, and the bacterial liquid can be released into the fermentation bag (1) by squeezing and breaking the bacterial liquid chamber.

2. The rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 1, characterized in that, The fermentation bag (1) is provided with a sealing strip (2), a maximum feeding line (4), and a one-way exhaust valve (3); the one-way exhaust valve (3) is located between the maximum feeding line (4) and the sealing strip (2); the inside of the fermentation bag (1) is divided into a fermentation chamber (10) and an upper chamber (9) from bottom to top through the maximum feeding line (4).

3. The rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 1, characterized in that, The bacterial culture chamber is replaced with a form that includes a popping bead storage chamber and a popping bead structure; the popping bead storage chamber includes a popping bead A storage chamber (6) and a popping bead B storage chamber (7), which are partially isolated from the fermentation chamber (10) by a membrane, and a channel is left on the membrane to connect the popping bead storage chamber and the fermentation chamber (10); the size of the popping bead structure is larger than the diameter of the channel on the membrane, ensuring that the popping bead structure cannot enter the fermentation chamber (10) through the channel; the popping bead structure is filled with bacterial culture, and the popping bead structure is divided into popping bead A (5) and popping bead B (6) according to the different types of bacterial culture it contains, and popping bead A (5) and popping bead B (6) are filled in the popping bead A storage chamber (6) and popping bead B storage chamber (7) respectively.

4. The rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 1, characterized in that, The fermentation bag (1) is made of food-grade polyethylene (PE) with a thickness of 0.2~0.5 mm.

5. A rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 3, characterized in that, The pore size of the channels on the membrane is 3-5 mm, and the porosity of the membrane is 40%~60%.

6. The rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 3, characterized in that, The one-way exhaust valve (3) has a diameter of 0.5 to 2 mm, allowing only gas to be discharged and preventing outside air from entering; the maximum feeding line (4) is 5-7 cm away from the top of the fermentation bag (1); the popping bead storage chamber and the membrane are made of the same material as the fermentation bag.

7. A rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 3, characterized in that, The bacterial solutions in the popping beads A (5) and popping beads B (6) are lactic acid bacteria, yeast or other flavor-regulating strains, respectively; the popping bead structure is formed by a hydrophobic wall material wrapping a water-containing core material.

8. A rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 3, characterized in that, Two methods for preparing bacterial solutions: Bacterial solution A: Lactic acid bacteria; Strain selection: Streptococcus thermophilus and Lactobacillus plantarum, mixed in a 1:1 ratio; Bacterial solution B: Yeast type; Strain selection: Saccharomyces cerevisiae and Pediococcus lactis, mixed in a 2:1 ratio; The popping beads used for embedding bacterial suspension are prepared by a method comprising the following steps: Step (1): Ethylene glycol diacrylate is added to an organic solvent as a hydrophobic wall material and the hydrophobic wall material is completely dissolved under stirring to obtain a transparent or emulsion hydrophobic wall material solution. Polyvinyl alcohol is added to deionized water and heated and stirred to allow it to swell and dissolve fully, forming a homogeneous water-soluble film-forming solution. Subsequently, the bacterial solution prepared by the target strain was added to the polyvinyl alcohol water-soluble film-forming solution to form a uniform dispersion system between the bacterial solution and the film-forming substrate, thereby obtaining an aqueous core material solution. Step (2): Using a dropper device, the aqueous core material solution is dropped into the hydrophobic wall material solution, so that the aqueous core material is covered by the outer wall material, forming a two-phase structure of popping beads. The burst bead prototype was then transferred to a curing solution for light curing, which is a neutral divalent electrolyte aqueous solution; it was then light-cured under ultraviolet or visible light to allow the hydrophobic wall material to complete cross-linking and curing, thus obtaining embedded bead A with a complete outer wall. Step (3): Immerse embedded bead A in a solution system containing a water-retaining agent to allow the water-retaining agent to penetrate into the interior of the bead and form a stable water-retaining layer. After immersion, embedded bead B with better water retention is obtained. Step (4): Place the embedded bead B into the molten sealing wax material for sealing wax coating. After cooling, a continuous sealing wax layer is formed, thereby obtaining the final bursting beads used for embedding bacterial solution.

9. A rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 8, characterized in that, The organic solvent for preparing the hydrophobic wall material solution is composed of ethanol and propylene glycol methyl ether, with the mass ratio of ethanol to propylene glycol methyl ether controlled at 1:1 to 1:5; ethylene glycol diacrylate accounts for 25% to 40% of the total mass of the hydrophobic wall material solution; the heating temperature of polyvinyl alcohol in deionized water is controlled within the range of 60 to 90°C, and the stirring time ranges from 0.5 to 4 hours; the bacterial solution accounts for 40% to 80% of the total core material solution volume; calcium chloride is used as the curing agent for making the burst beads; the mass fraction of calcium chloride in the curing solution is 2% to 5%; the mass ratio of the curing solution to the liquid of the burst bead prototype used in the photocuring process is 10–30 mL / g; the wavelength range of the light used in the photocuring process is 264-420 nm, and the intensity is 0.5-18 W / cm². 2 The photocuring process should last no less than 30 seconds and no more than 10 minutes; the mass fraction of polyvinyl alcohol in the aqueous core material solution should be 8%–25%; the flow-volume ratio of the hydrophobic wall material solution to the aqueous core material solution in the bursting beads should be 3:1–6:1; the water-retaining components in the water-retaining agent solution are ethylene glycol and glycerol, with a mass ratio of 1:1–5:1; the mass content of the water-retaining component in the water-retaining agent solution should be 50%–60%.

10. A rapid vegetable fermentation device based on bursting bead segmented release of bacterial strains according to claim 8, characterized in that, The droplet method uses coaxial double needles. When pressure is applied, the aqueous core material solution is extruded through the inner hole, and the hydrophobic wall material solution is extruded through the outer hole simultaneously, thus achieving the encapsulation of the aqueous core material by the hydrophobic wall material.

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