Continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization

Abstract

The present application belongs to the technical field of plant protein fermentation, and discloses a continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization, which comprises, in sequence, a raw material pretreatment unit, a synergistic sterilization unit, a continuous fermentation unit and a product separation unit, and further comprises a control system electrically connected to each unit and a sterile air supply unit for providing air sources for the synergistic sterilization unit and the continuous fermentation unit. The present application effectively overcomes many defects of traditional plant protein fermentation systems by organically combining synergistic sterilization with continuous fermentation and cooperating with an automatic control system, realizes efficient, residue-free and continuous plant protein fermentation production, significantly improves production efficiency and product quality, and has extremely high industrial application value. The present application is suitable for food, feed, pharmaceutical intermediates and other fields, and is used for deep processing of various plant proteins such as green bean protein fermentation production of active peptides, green bean protein fermentation for improving allergenicity, green bean protein fermentation for improving flavor, etc.

Description

Technical Field

[0001] This invention belongs to the field of plant protein fermentation technology and relates to a continuous production system that integrates sterilization and fermentation functions, specifically a continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization. Background Technology

[0002] Against the backdrop of continuously growing global demand for protein, plant protein has become a research hotspot in the food industry and related fields due to its abundant resources and environmental friendliness. Fermentation technology, as a key means to enhance the nutritional value, functional properties, and flavor quality of plant protein, is seeing its industrial application expand rapidly. During fermentation, microbial contamination is a core issue affecting product quality and safety. The proliferation of unwanted microorganisms not only competes with the target fermentation strain for nutrients but may also produce toxins and other harmful substances, leading to product spoilage or even food safety incidents. Therefore, the effectiveness of the sterilization process directly determines the success or failure of fermentation production.

[0003] In existing technologies, sterilization methods for plant protein fermentation are mainly divided into two categories: physical sterilization and chemical sterilization. Chemical sterilization achieves sterilization by adding chemical disinfectants such as formaldehyde and peracetic acid. While simple to operate, it easily leaves chemical residues in the fermentation raw materials and products. This not only affects the growth and metabolism of the target microorganisms but also poses a potential threat to human health. Furthermore, residual chemicals increase the difficulty of subsequent separation and purification, failing to meet the safety and environmental protection requirements of modern food industry. Among physical sterilization methods, high-temperature sterilization is the most widely used, including moist heat sterilization and dry heat sterilization. Moist heat sterilization is widely adopted due to its strong penetration and stable sterilization effect. However, this method requires heating the raw materials to above 121°C and maintaining a certain pressure, resulting in extremely high energy consumption. Moreover, high temperatures can cause denaturation and degradation of heat-sensitive nutrients such as bioactive peptides and vitamins in plant proteins, significantly reducing the nutritional value and functional activity of the product. In addition, the raw materials need to be cooled after high-temperature sterilization before inoculation for fermentation, further increasing energy consumption and production cycle.

[0004] With the development of continuous production technology, batch fermentation systems, due to their low production efficiency, insufficient equipment utilization, and large fluctuations in product quality, can no longer meet the needs of large-scale industrial production. Continuous fermentation systems, with their advantages of continuous raw material feeding, continuous product output, and stable and controllable production processes, are gradually becoming the development direction in the field of plant protein fermentation. However, continuous fermentation has more stringent requirements for a sterile environment, and traditional sterilization methods are difficult to adapt to its production characteristics. Some continuous fermentation systems have attempted to use single ultraviolet sterilization or single ozone sterilization technologies in order to reduce energy consumption while ensuring sterilization effectiveness, but both have obvious limitations. Ultraviolet (UV) sterilization relies on the damaging effect of UV light on microbial DNA to achieve sterilization. However, its penetration is weak, making it difficult to effectively kill microorganisms existing in the gaps of plant protein raw materials or those suspended in the deep layers of the raw material slurry. This can easily create sterilization dead zones, leading to an increased risk of contamination by other microorganisms. Ozone sterilization, on the other hand, utilizes the strong oxidizing properties of ozone to destroy microbial cell membranes. However, its sterilization effect is affected by various factors such as concentration, temperature, and pH value. Furthermore, ozone has limited solubility in water, making it difficult to distribute evenly in the raw material slurry, resulting in incomplete sterilization in certain areas. Especially under continuous feeding conditions, it is difficult to precisely control the ozone concentration. Too high a concentration can easily oxidize plant protein, while too low a concentration will fail to meet sterilization requirements.

[0005] Furthermore, existing continuous fermentation systems lack a coordinated control mechanism between their units, resulting in poor parameter matching between the sterilization and fermentation units. For example, parameters such as the temperature and humidity of the sterilized raw materials cannot be directly adapted to the fermentation process requirements, necessitating additional adjustment devices, which increases system complexity and equipment costs. Simultaneously, key parameters such as temperature, pH, and dissolved oxygen during fermentation are mostly monitored and controlled manually, leading to slow response times, low accuracy, and difficulty in ensuring the stability of the continuous fermentation process, resulting in significant fluctuations in product quality.

[0006] In summary, the current field of plant protein fermentation urgently needs an integrated system that can overcome the shortcomings of traditional sterilization methods, such as high energy consumption, residues, and poor effectiveness, and can be efficiently adapted to continuous fermentation processes to achieve synergistic control of sterilization and fermentation processes. This would improve production efficiency, ensure product quality and safety, and promote the industrial upgrading of the plant protein fermentation industry. Summary of the Invention

[0007] To address the shortcomings of existing technologies, this invention aims to provide a continuous plant protein fermentation system with synergistic ultraviolet and ozone sterilization. This system achieves efficient and residue-free sterilization by constructing synergistic sterilization units. By combining multiple tanks connected in series with an automated control system, it enables precise synergistic control of the sterilization and fermentation processes, ultimately improving sterilization efficiency, ensuring fermentation stability, and enhancing production efficiency and product quality.

[0008] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization includes a raw material pretreatment unit, a synergistic sterilization unit, a continuous fermentation unit, and a product separation unit connected in sequence. It also includes a control system electrically connected to each unit and a sterile air supply unit that provides air source for the synergistic sterilization unit and the continuous fermentation unit.

[0009] As a limitation of the present invention, the raw material pretreatment unit includes a raw material crushing device, a screening device, a mixing and stirring device, and a raw material conveying pump connected in sequence. The raw material crushing device is used to crush the plant protein raw material to a preset particle size. The screening device is used to remove impurities and substandard particles from the raw material. The mixing and stirring device is used to mix the crushed and screened plant protein raw material with water and auxiliary materials in a preset ratio to form a fermentation raw material slurry. The raw material conveying pump is used to convey the raw material slurry to the co-sterilization unit at a set flow rate, and the flow rate of the raw material conveying pump is controlled by the control system.

[0010] As a further limitation of the present invention, the co-sterilization unit includes a sterilization tank with an inlet at the top and an outlet at the bottom. The inlet is connected to the outlet of the raw material conveying pump, and the outlet is connected to the continuous fermentation unit via a pipe. A plurality of ultraviolet lamps are evenly distributed on the inner wall and top of the sterilization tank. A quartz glass protective sleeve is fitted over the ultraviolet lamps, and the quartz glass protective sleeve is sealed to the inner wall of the sterilization tank to prevent the raw material slurry from contaminating the lamps while ensuring the penetration of ultraviolet light. An ozone sterilization assembly is located at the bottom of the sterilization tank. This assembly includes an ozone generator, an ozone delivery pipe, and an ozone distributor. The ozone generator is connected to the ozone distributor via the ozone delivery pipe. The ozone distributor has a plurality of ozone release holes with a diameter of 0.3-0.8 mm evenly distributed on it, allowing the ozone to be evenly dispersed into the raw material slurry. The sterilization tank is also equipped with a stirring device, an ozone concentration sensor, and a temperature sensor. The stirring device can promote the full mixing of the raw material slurry and ozone. The ozone concentration sensor and the temperature sensor are electrically connected to the control system to provide real-time feedback on the ozone concentration and temperature data in the tank. The control system adjusts the operating power of the ozone generator and the opening and closing of the ultraviolet lamps according to preset parameters.

[0011] As a further limitation of the present invention, the continuous fermentation unit includes at least two fermenters connected in series, with adjacent fermenters connected by a connecting pipe. A flow control valve is installed on the connecting pipe and electrically connected to the control system to regulate the residence time of the raw material slurry in each fermenter. Each fermenter is equipped with a temperature sensor, a pH sensor, a dissolved oxygen sensor, and a stirrer. A jacketed heating / cooling device is installed on the outer wall of the fermenter. The temperature sensor, pH sensor, and dissolved oxygen sensor are used to monitor the fermentation temperature, pH value, and dissolved oxygen concentration inside the tank, respectively, and transmit the data to the control system. The control system adjusts the operation of the jacketed heating / cooling device according to preset process parameters to regulate the temperature and automatically adds acid-base regulators to regulate the pH value. The top of the fermenter is equipped with an inoculation port and an exhaust port. The inoculation port can be inoculated with different types of target bacteria according to fermentation requirements. The exhaust port is equipped with a sterile filter with a filtration accuracy of 0.22 μm to prevent external bacteria from entering the fermenter through the exhaust port and to discharge gases generated during fermentation.

[0012] As a further limitation of the present invention, the product separation unit includes a centrifugal separation device, a filtration device and a drying device connected in sequence. The inlet of the centrifugal separation device is connected to the outlet of the last fermentation tank and is used to separate solid impurities and bacteria in the fermentation product. The filtration device uses a ceramic membrane or an organic membrane to further remove fine impurities and macromolecular pollutants. The drying device uses spray drying or vacuum freeze drying to dry the purified fermentation broth into a solid product.

[0013] As another limitation of the present invention, the sterile air supply unit includes an air compressor, an air filter, and an air storage tank. The air compressed by the air compressor is filtered and sterilized by the air filter. The air filter adopts a three-stage filtration structure of primary, medium and high efficiency. The high efficiency filter layer has a filtration accuracy of 0.22μm. The sterilized air is stored in the air storage tank and then transported to the sterilization tank of the co-sterilization unit and each fermentation tank of the continuous fermentation unit through pipelines. The pipeline is equipped with a flow regulating valve, which is electrically connected to the control system and can adjust the air flow according to process requirements.

[0014] As a third limitation of this invention, the control system employs a PLC controller equipped with a touch-screen interface. It can preset fermentation process parameters for different plant protein raw materials, including the particle size, mixing ratio, and stirring speed of the raw material pretreatment; the ultraviolet power, ozone concentration, and sterilization time for co-sterilization; the temperature, pH value, dissolved oxygen concentration, and residence time for continuous fermentation; and parameters such as centrifugal speed, filtration pressure, and drying temperature for product separation. The control system receives data transmitted from sensors in each unit and uses a PID control algorithm to achieve precise control of each actuator. It also features data recording, fault alarm, and remote monitoring functions, capable of recording key parameters during production in real time and issuing alarm signals when parameters exceed preset ranges.

[0015] As a further limitation of the present invention, the mixing and stirring device of the raw material pretreatment unit is equipped with a liquid level sensor and a density sensor. The liquid level sensor is used to monitor the liquid level height during the raw material mixing process to prevent the raw material from overflowing. The density sensor is used to monitor the density of the raw material slurry to ensure that the mixing ratio of plant protein, water and auxiliary materials meets the preset requirements. Both are electrically connected to the control system. When the density does not meet the requirements, the control system can automatically adjust the feed amount of each raw material.

[0016] As another limitation of the present invention, the sterilization tank outlet of the co-sterilization unit is equipped with a sterile sampling port, which allows for periodic sampling and testing of the sterilized raw material slurry to monitor the sterilization effect. The sampling port is equipped with a sealing cap and a sterile filter to prevent the introduction of contaminants during the sampling process. Each fermentation tank in the continuous fermentation unit is equipped with a drain outlet at the bottom, and the drain outlet is equipped with a valve to periodically discharge impurities deposited at the bottom of the tank, ensuring a clean fermentation environment.

[0017] By adopting the above-described technical solution, the beneficial effects achieved by this invention compared to the prior art are as follows: (1) This invention adopts a UV-ozone synergistic sterilization method. UV light can directly destroy the DNA structure of microorganisms, achieving rapid preliminary sterilization. Ozone has strong oxidizing properties and strong penetrating power, which can penetrate into the gaps and deep areas of the raw material slurry to kill hidden microorganisms. The two form a complementary effect, effectively eliminating sterilization dead corners. The sterilization rate can reach more than 99.8% according to the test. There is no need to add chemical disinfectants, and there are no chemical residues. At the same time, it avoids the destruction of plant protein active ingredients by high temperature, ensuring the nutritional value and safety of the product.

[0018] (2) The present invention uses at least two fermenters connected in series to construct a continuous fermentation unit, and with the help of flow control valves and automated control systems, it realizes continuous feeding, segmented fermentation and continuous discharge of raw material slurry. Compared with the traditional intermittent fermentation system, the production efficiency is increased by more than 40% and the equipment utilization rate is increased by more than 30%, which can meet the needs of large-scale industrial production.

[0019] (3) The control system involved in this invention centrally monitors and precisely controls the key parameters of each unit, including raw material pretreatment, synergistic sterilization, continuous fermentation and product separation, so as to achieve synergistic matching of process parameters between each unit. For example, the temperature of the raw material slurry after sterilization can be directly adapted to the initial temperature of fermentation without additional adjustment, which reduces energy consumption and system complexity, while ensuring the stability of the fermentation process and controlling the fluctuation of product quality within 5%.

[0020] (4) The sterile air supply unit involved in this invention adopts a three-stage filtration structure to provide high-purity sterile air for the synergistic sterilization and fermentation process. On the one hand, it can promote the dissolution and dispersion of ozone in the raw material slurry and improve the sterilization effect. On the other hand, it can provide sufficient oxygen for aerobic fermentation bacteria to ensure their growth and metabolism needs and further improve fermentation efficiency.

[0021] (5) The raw material pretreatment unit of the present invention is equipped with a density sensor and a liquid level sensor to ensure accurate mixing ratio of raw materials, avoid the fermentation effect caused by imbalance of raw material ratio, and prevent raw material overflow from causing waste and pollution, thereby improving the controllability of the production process.

[0022] (6) The aseptic sampling port of the synergistic sterilization unit and the sewage outlet of the continuous fermentation unit of the present invention facilitate the operator to monitor the sterilization effect and fermentation environment in real time, remove impurities in a timely manner, reduce the risk of contamination by miscellaneous bacteria, and further ensure product quality.

[0023] (7) The product separation unit of the present invention adopts a purification method that combines centrifugal separation and membrane filtration. With the help of a high-efficiency drying device, it can effectively remove impurities and bacteria from the fermentation product, and improve the product purity to over 95%. At the same time, different drying methods can be selected according to needs to retain the active ingredients in the product and increase the added value of the product.

[0024] (8) Compared with traditional high-temperature sterilization systems, the present invention reduces energy consumption by more than 50% and has no chemical residue emissions, making it more energy-efficient and environmentally friendly, and in line with the development trend of green production.

[0025] (9) The control system of the present invention has data recording, fault alarm and remote monitoring functions, which facilitates the traceability and management of the production process, reduces the intensity of manual operation, and at the same time, the fault alarm function can detect and handle production abnormalities in a timely manner, reducing production losses.

[0026] In summary, this invention, through the organic combination of synergistic sterilization and continuous fermentation, coupled with an automated control system, effectively overcomes many shortcomings of traditional plant protein fermentation systems. It achieves efficient, residue-free, and continuous plant protein fermentation production, significantly improving production efficiency and product quality, and possesses extremely high industrial application value. This invention is applicable to the food, feed, and pharmaceutical intermediates industries, and can be used in various deep processing scenarios of plant proteins, such as the fermentation of mung bean protein to produce bioactive peptides, the fermentation of mung bean protein to improve allergenicity, and the fermentation of mung bean protein to enhance flavor. Detailed Implementation

[0027] The preferred embodiments of the present invention will be described below. It should be understood that the preferred embodiments described herein are for illustrative purposes only and are not intended to limit the scope of the invention.

[0028] Example 1: A continuous plant protein fermentation system with synergistic ultraviolet-ozone sterilization This embodiment includes a raw material pretreatment unit, a co-sterilization unit, a continuous fermentation unit, a product separation unit, a control system, and a sterile air supply unit. Each unit is connected and operates in coordination through pipes or circuits.

[0029] Raw material pretreatment unit: The raw material crushing device adopts a hammer mill to crush mung bean protein raw materials to 80-100 mesh; the screening device is a vibrating screen with a screen mesh size of 100 mesh; the mixing and stirring device is made of stainless steel with a volume of 200L and the stirring speed can be adjusted within the range of 100-500r / min. It is equipped with a liquid level sensor and a density sensor; the raw material conveying pump is a screw pump with a flow rate adjustment range of 5-20L / h.

[0030] Collaborative sterilization unit: The sterilization tank has a volume of 100L, with 12 30W ultraviolet lamps evenly arranged on the inner wall and top, and a quartz glass protective sleeve with a thickness of 2mm; the ozone distributor is a ring structure with 36 ozone release holes with a diameter of 0.5mm; the stirring device is a paddle stirrer with a speed of 50-200r / min; the ozone concentration sensor has a measurement range of 0-2mg / L and an accuracy of ±0.01mg / L.

[0031] Continuous fermentation unit: includes 3 fermenters connected in series, each with a volume of 200L, a connecting pipe diameter of 50mm, and a flow control valve with an adjustment range of 0-50L / h; the stirrer is a turbine type with a speed of 80-300r / min; the jacketed heating / cooling device has a temperature control range of 10-80℃ and an accuracy of ±0.5℃; the pH sensor has a measurement range of 2-12 and an accuracy of ±0.01; the dissolved oxygen sensor has a measurement range of 0-20mg / L and an accuracy of ±0.05mg / L.

[0032] Product separation unit: The centrifugal separation device is a horizontal screw centrifuge with a speed of 3000-6000 r / min; the filtration device uses a ceramic membrane with a pore size of 0.1μm and an operating pressure of 0.1-0.3MPa; the drying device is a spray dryer with an inlet air temperature of 150-220℃ and an outlet air temperature of 70-90℃.

[0033] Sterile air supply unit: air compressor with a discharge capacity of 0.5 m³ / min, air filter with a three-stage filtration structure, high-efficiency filter layer with a filtration accuracy of 0.22 μm; air tank with a volume of 500 L, and flow regulating valve with an adjustment range of 0-100 L / min.

[0034] Control system: It adopts Siemens S7-1200 series PLC controller, equipped with a 10-inch touch operation interface, which can preset and store process parameters of more than 10 raw materials, and has data recording and remote monitoring functions.

[0035] Usage process: Raw material pretreatment: The mung bean protein raw material is put into the raw material crushing device and crushed to 80-100 mesh, and then enters the screening device to remove impurities and substandard particles; the screened mung bean protein powder, water and glucose are added to the mixing and stirring device in a mass ratio of 1:5:0.2. The control system is set to a stirring speed of 300 r / min and a stirring time of 15 min. The density sensor monitors the density of the raw material slurry in real time to ensure accurate proportioning and form a uniform fermentation raw material slurry; the raw material delivery pump delivers the raw material slurry to the co-sterilization unit at a flow rate of 10 L / h.

[0036] Collaborative sterilization: The control system activates the ultraviolet lamps and ozone generator, sets the ozone concentration to 0.3-0.5 mg / L, the stirring device speed is 150 r / min, and the sterile air supply unit introduces sterile air into the sterilization tank at a rate of 0.5 L / (L・min). The ozone concentration sensor provides real-time feedback on the concentration data. When the concentration is below 0.3 mg / L, the control system increases the power of the ozone generator; when it is above 0.5 mg / L, the power is reduced. The raw material slurry stays in the sterilization tank for 20 minutes. After sterilization, it is transported to the continuous fermentation unit through the discharge port.

[0037] Continuous fermentation: A mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus is inoculated into the first fermenter through the inoculation port, with an inoculation amount of 2% of the raw material slurry mass. The control system sets the parameters for each fermenter: temperature 37℃, pH value 6.5-7.0, dissolved oxygen concentration 2-3 mg / L, and stirring speed 150 r / min. The flow control valve adjusts the residence time of the raw material slurry in each fermenter to 8 hours. Temperature, pH, and dissolved oxygen sensors transmit data in real time. The control system regulates the temperature through a jacketed heating / cooling device and adjusts the pH value by automatically adding citric acid or sodium hydroxide. The sterile air supply unit supplies sterile air at a ventilation rate of 0.3 L / (L・min). Gases generated during fermentation are discharged through the exhaust port and sterile filter.

[0038] Product separation: The fermentation product is fed into a centrifuge at a flow rate of 15 L / h, with a speed of 4000 r / min, and centrifuged for 15 min to remove solid impurities and bacterial cells; the supernatant is fed into a filtration device and filtered under a pressure of 0.2 MPa to remove fine impurities; the filtrate is fed into a drying device with an inlet air temperature of 180℃ and an outlet air temperature of 80℃, and spray-dried to obtain mung bean protein active peptide product.

[0039] System monitoring and maintenance: The control system records the parameters of each unit in real time and issues an alarm signal when an abnormality occurs; the sterilization effect is tested periodically through the sterile sampling port, and impurities at the bottom of the fermenter are discharged through the drain port.

[0040] Example 2: A continuous plant protein fermentation system with synergistic ultraviolet-ozone sterilization The core difference between this embodiment and Embodiment 1 lies in the precise adjustment of key equipment and process parameters for raw material pretreatment, co-sterilization, continuous fermentation, and product separation, specifically addressing the fermentation requirements for improving the allergenicity of mung bean protein. While the overall system structure remains the same, significant differences exist in the operating parameters and compatible components of the core functional modules, as detailed below: Raw material pretreatment unit: The raw material crushing device was replaced with a toothed claw crusher, which has a higher crushing precision than the hammer mill in Example 1. It can accurately crush mung bean protein raw materials to 100-120 mesh, reduce the phenomenon of allergenic protein encapsulation between raw material particles, and lay the foundation for subsequent fermentation and degradation. The mesh size of the screening device was adjusted from 100 mesh to 120 mesh to ensure the removal of finer impurity particles and substandard powders, and to avoid impurities interfering with the metabolism of allergenic protein-degrading bacteria. The mixing and stirring device is equipped with a heating jacket with a temperature control range of 20-60℃, which can maintain the temperature of the raw material slurry at 35℃ during the mixing process, promote the dissolution and mixing of mung bean protein and auxiliary materials, and improve the uniformity of the raw material slurry. The raw material conveying pump was replaced with a diaphragm pump, and the flow rate adjustment accuracy was improved from ±0.5L / h to ±0.1L / h, which is suitable for the precise feeding requirement of 12L / h.

[0041] Collaborative sterilization unit: The power of the ultraviolet lamp tube was increased from 30W to 40W, and the ultraviolet radiation intensity of a single lamp tube was increased from 100μW / cm² to 150μW / cm², which enhanced the killing effect on microorganisms on the surface of the raw material slurry and reduced the burden on subsequent ozone deep sterilization. The diameter of the ozone distributor's release orifice was reduced from 0.5 mm to 0.3 mm, and the number of release orifices was increased from 36 to 60, allowing ozone to be dispersed in the form of finer bubbles, thereby improving its solubility in the raw material slurry (from 85% in Example 1 to 92%). The stirring device was replaced with an anchor-type stirrer, which has a stronger stirring effect on the tank wall and bottom of the raw material slurry compared with the paddle stirrer. This can avoid the problem of uneven mixing caused by the slightly higher viscosity of the mung bean protein raw material slurry (15% higher than in Example 1). The stirring speed was adjusted to 180 r / min. A new ozone decomposer is installed on the discharge pipe of the sterilization tank. It can decompose residual ozone (concentration ≤0.05mg / L) that has not participated in sterilization into oxygen, thus avoiding inhibition of the activity of subsequent fermentation strains.

[0042] Continuous fermentation unit: The inner wall of the fermenter is coated with polytetrafluoroethylene, which reduces the surface roughness from Ra1.6μm to Ra0.8μm, thereby reducing the adsorption and deposition of allergenic proteins and bacteria on the tank wall and reducing the difficulty of cleaning. The response time of the pH sensor was shortened from 2 seconds to 1 second, adapting to the rapid fluctuations in pH during fermentation (when mung bean protein fermentation degrades sensitizing proteins, the pH decrease rate in the first 3 hours is 20% faster than in Example 1), ensuring timely regulation; The lower limit of dissolved oxygen sensor measurement has been reduced from 0.1 mg / L to 0.05 mg / L, accurately adapting to low dissolved oxygen requirements of 1-2 mg / L, and avoiding excessive oxygen concentration from inhibiting the activity of anaerobic allergenic protein-degrading bacteria; The heat exchange area of ​​the jacketed heating / cooling device has been increased from 1.5m² to 2.0m², and the temperature control response speed has been improved by 30%. It can quickly offset the metabolic heat generated during fermentation (10% higher than in Example 1) and maintain a stable fermentation temperature of 35°C.

[0043] Product separation unit: The centrifuge device features a new differential speed adjustment function with a differential speed range of 50-300 r / min. Based on the density difference between the bacterial cells and the degradation products of allergenic proteins in the fermentation product (the difference is reduced by 12% compared to Example 1), the centrifuge speed can be precisely adjusted to 4500 r / min, increasing the separation efficiency from 90% in Example 1 to 95%. The pore size of the ceramic membrane in the filtration device has been adjusted from 0.1μm to 0.05μm, which can retain smaller allergenic protein fragments (molecular weight ≥10kDa), further improving product safety; The inlet air temperature of the drying device was reduced from 180℃ to 170℃, the outlet air temperature was reduced from 80℃ to 75℃, and the drying time was extended by 5 minutes to avoid structural denaturation of the sensitized protein degradation products caused by high temperature (the products are prone to structural changes above 175℃).

[0044] Control system: A new "allergenic protein degradation monitoring module" has been added, which can receive data on the content of allergenic proteins in raw materials and products in real time through a preset near-infrared spectroscopy detection interface (detection frequency 1 time / 2h), and automatically fine-tune the fermentation temperature and pH parameters based on the detection results (adjustment range ±0.5℃, ±0.1pH). The process parameter repository has added a "Special Solution for Improving the Allergenicity of Mung Bean Protein", which includes three sets of parameter combinations corresponding to different initial contents of allergenic proteins (high, medium, and low), which can be directly called and adapted.

[0045] Usage process Raw material pretreatment: The mung bean protein raw material is fed into a toothed claw pulverizer and pulverized to 100-120 mesh. Then it enters a 120-mesh sieve to remove fine impurities and substandard particles. The sieved mung bean protein powder, water, and sucrose are added to a mixing and stirring device with a heating jacket in a mass ratio of 1:6:0.3. The control system is set to a heating temperature of 35℃, a stirring speed of 350 r / min, and a stirring time of 20 min. A density sensor monitors the density of the raw material slurry in real time (standard value 1.15±0.02 g / cm³). If the density is too low, the amount of mung bean protein powder fed is automatically increased; if it is too high, water is added to form a uniform fermentation raw material slurry. A diaphragm-type raw material conveying pump delivers the raw material slurry to the co-sterilization unit at a precise flow rate of 12 L / h.

[0046] Collaborative sterilization: The control system activates the 40W ultraviolet lamp and ozone generator, sets the ozone concentration to 0.4-0.6 mg / L, and the anchor-type stirring device operates at 180 r / min. The sterile air supply unit introduces sterile air into the sterilization tank at a rate of 0.6 L / (L・min) to promote ozone bubble dispersion. The ozone concentration sensor provides data every 2 seconds. When the concentration is below 0.4 mg / L, the ozone generator power is increased to 80W, and when it is above 0.6 mg / L, it is reduced to 40W. After the raw material slurry stays in the sterilization tank for 18 minutes, it is treated by the ozone decomposer on the discharge pipe (the residual ozone concentration is reduced to below 0.03 mg / L) before being transported to the continuous fermentation unit.

[0047] Continuous fermentation: A mixed culture of *Lactobacillus plantarum* and *Lactobacillus fermentum* (culture ratio 1:1, which emphasizes the degradation ability of *Lactobacillus fermentum* on allergenic proteins more than the mixing ratio in Example 1) is introduced into the first fermenter through the inoculation port. The inoculation amount is 3% of the raw material slurry mass. The control system calls the "Special Program for Improving the Allergenicity of Mung Bean Protein" and sets the parameters of each fermenter as follows: temperature 35℃, pH value 6.0-6.5, dissolved oxygen concentration 1-2 mg / L, stirring speed 120 r / min. The flow control valve adjusts the residence time of the raw material slurry in each fermenter to 10 h (2 h longer than in Example 1 to ensure sufficient degradation of allergenic proteins). The temperature sensor monitors the temperature inside the tank in real time. When it is higher than 35.5℃, the jacketed heating / cooling device starts the cooling water circulation; when it is lower than 34.5℃, the hot water circulation starts. The pH sensor responds quickly to changes in pH value. When it is lower than 6.0, 0.1 mol / L sodium hydroxide solution is automatically added; when it is higher than 6.5, 0.1 mol / L sodium hydroxide solution is added. Citric acid solution; the sterile air supply unit supplies sterile air at a low ventilation rate of 0.2L / (L・min), and the dissolved oxygen sensor accurately monitors and feeds back the data; the gas generated during fermentation is discharged through the exhaust port and sterile filter, and the content of allergenic proteins in the fermentation broth is detected every 4 hours through the near-infrared spectroscopy interface. If the degradation rate is lower than the preset value (5% degradation per hour), the control system automatically increases the fermentation temperature by 0.3℃.

[0048] Product separation: The fermentation product was fed into a centrifuge with differential speed control at a flow rate of 18 L / h. The centrifugation speed was set to 4500 r / min and the differential speed to 150 r / min. After centrifugation for 20 min, solid impurities and bacterial cells were removed, and the clarity of the supernatant reached over 98%. The supernatant was then filtered through a ceramic membrane filter with a pore size of 0.05 μm at a pressure of 0.25 MPa to retain allergenic protein fragments with a molecular weight ≥10 kDa. The filtered filtrate was then fed into a spray dryer with an inlet air temperature of 170℃ and an outlet air temperature of 75℃ for 25 min to obtain a mung bean protein fermentation product with reduced allergenicity (allergenic protein content ≤0.5 mg / g).

[0049] System monitoring and maintenance: The control system records the parameters of each unit and the degradation data of allergenic proteins in real time. When the parameters exceed the preset range (such as ozone concentration exceeding 0.7 mg / L for 1 minute), an audible and visual alarm is issued. The sterilization effect is tested 3 times a day through the sterile sampling port (the number of miscellaneous bacteria ≤10 CFU / mL is qualified). The sediment at the bottom of the fermenter is discharged through the drain port every week, and the tank wall with the sprayed coating is cleaned with 2% sodium hydroxide solution.

[0050] Example 3: A continuous plant protein fermentation system with synergistic ultraviolet-ozone sterilization This embodiment focuses on the generation characteristics of flavor substances (such as aldehydes, esters, and amino acids) during mung bean protein fermentation. Based on Example 1, it optimizes the auxiliary material ratio for raw material pretreatment, the ozone concentration control for synergistic sterilization, the strain combination and parameters for continuous fermentation, and the drying method for product separation. The system structure remains unchanged, but the adaptability and parameter settings of key functional modules differ significantly, as detailed below: Technical Solution Details Raw material pretreatment unit: The raw material crushing device adopts an airflow crusher. Compared with the hammer mill in Example 1, the crushing process does not generate heat due to mechanical friction (temperature ≤30℃), which can avoid the loss of flavor precursor substances caused by frictional heating of mung bean protein (the raw material temperature rose to 45℃ after crushing in Example 1). The crushing particle size is controlled at 60-80 mesh (the particle size is slightly larger to retain more flavor precursor structure). The mesh size of the screening device was adjusted from 100 mesh to 80 mesh to match the raw material particle size of 60-80 mesh, while retaining some small mung bean skin particles (containing rich flavor precursor substances) to enhance the flavor profile of the final product. The mixing device was replaced with a planetary mixer, which has a more complex mixing trajectory and can achieve three-dimensional mixing of mung bean protein powder, water and maltose. The mixing uniformity was increased from 92% in Example 1 to 98%, avoiding abnormal flavor caused by excessive local concentration of excipients. The addition of an auxiliary material preheating tank allows the maltose solution to be preheated to 50°C before being added to the mixing device, increasing the maltose solubility from 85% in Example 1 to 98%, thus preventing undissolved maltose from producing a burnt taste during subsequent fermentation.

[0051] Collaborative sterilization unit: The number of ultraviolet lamps was reduced from 12 to 8, the power was maintained at 30W, the ultraviolet radiation intensity was reduced to 70μW / cm², and the ultraviolet irradiation time was shortened (30% less than in Example 1) to avoid excessive irradiation leading to the oxidative decomposition of flavor precursors (such as sulfur-containing amino acids) in mung bean protein. The measurement accuracy of the ozone concentration sensor has been improved to ±0.005 mg / L, which is suitable for low-concentration ozone control requirements of 0.3-0.4 mg / L, and avoids the oxidation of flavor precursors by high-concentration ozone (when the ozone concentration exceeds 0.5 mg / L, the loss rate of aldehyde precursors in mung bean protein exceeds 20%). The stirring device was replaced with a propeller-type stirrer, and the speed was reduced to 120 r / min. The stirring shear force was reduced by 40% compared with Example 1, which reduced the damage to the structure of flavor precursors caused by vigorous stirring. A pressure balancing valve has been added to the top of the sterilization tank to control the pressure inside the tank at 0.01-0.02 MPa, preventing negative pressure from allowing outside air to enter and introducing contaminants, while also preventing excessive positive pressure from damaging the flavor precursors of mung bean protein.

[0052] Continuous fermentation unit: The fermentation tank volume was increased from 200L to 300L, and baffles (3 pieces, evenly distributed) were added inside the tank to form local circulation, which can promote the uniform distribution of flavor substances in the fermentation liquid and avoid the inhibitory effect caused by excessive local concentration of flavor substances. The measurement accuracy of the temperature sensor has been improved from ±0.5℃ to ±0.1℃, which is suitable for the precise temperature control requirement of 30℃ (the optimal temperature fluctuation range for fermentation of mung bean protein flavor is only ±1℃. Too high a temperature will easily produce sour substances, while too low a temperature will reduce the amount of flavor substances generated). A new ethanol concentration sensor has been added, with a measurement range of 0-5% vol, which can monitor the amount of ethanol produced during fermentation in real time (ethanol is an important flavor precursor, and the optimal concentration is controlled at 1.5-2.0% vol). The stirrer was replaced with a ribbon stirrer, and the speed was increased to 200 r / min, which can quickly diffuse the flavor substances produced by fermentation to the entire fermentation system, while avoiding mechanical damage to the yeast (the survival rate of the cells is increased by 25% compared with the turbine stirrer in Example 1).

[0053] Product separation unit: The speed of the centrifuge was reduced from 4000 r / min in Example 1 to 3500 r / min, the centrifugation time was maintained at 15 min, and the centrifugation intensity was reduced by 30% to avoid the loss of flavor substances (such as small molecule esters) due to excessive centrifugation (the centrifugation loss rate of such substances was 12% in Example 1, and was reduced to below 5% in this example). The filtration device uses an organic membrane (polyethersulfone material). Compared with the ceramic membrane in Example 1, the organic membrane has stronger hydrophilicity, and the adsorption loss rate of flavor substances is reduced from 8% to 2%. The membrane pore size is maintained at 0.1μm, ensuring that small molecule flavor substances are retained while removing impurities. The drying equipment was changed from a spray dryer to a vacuum freeze dryer, with a drying temperature of -50℃ and a vacuum degree of 0.01MPa, to avoid the volatilization of flavor substances caused by high-temperature drying (the loss rate of flavor substances in spray drying exceeds 30%, while vacuum freeze drying only loses 5%). The moisture content of the dried product is controlled below 5%.

[0054] Control system: A new "flavor substance monitoring module" has been added, which receives the content data of key flavor substances (such as ethyl acetate and phenylethanol) in the fermentation broth in real time through the gas chromatography interface (detection frequency 1 time / 4h), and establishes a correlation model between flavor substance content and fermentation parameters. A "batch flavor memory function" has been added, which can store the optimal flavor parameter combination of the previous 10 batches. When the flavor substance content of the current batch is lower than the preset value, the historical optimal parameters will be automatically recalled for adjustment.

[0055] Usage process Raw material pretreatment: The mung bean protein raw material is fed into an airflow pulverizer and pulverized to 60-80 mesh at a temperature ≤30℃. Then it is screened through an 80-mesh sieve to remove large particles and retain small mung bean skin particles. Maltose is added to the auxiliary material preheating tank, and an appropriate amount of water is added and heated to 50℃ to dissolve it, forming a 20% maltose solution. The screened mung bean protein powder, water, and preheated maltose solution are added to a planetary mixer in a mass ratio of 1:4:0.4. The control system is set to a stirring speed of 250 r / min and a stirring time of 15 min. The density sensor monitors the density of the raw material slurry in real time (standard value 1.20±0.02 g / cm³) to ensure uniform mixing. The raw material delivery pump delivers the raw material slurry to the co-sterilization unit at a flow rate of 8 L / h.

[0056] Collaborative sterilization: The control system activates eight 30W ultraviolet lamps and an ozone generator, setting the ozone concentration to 0.3-0.4 mg / L. The propeller-type stirring device operates at a speed of 120 r / min, and the sterile air supply unit introduces sterile air into the sterilization tank at a rate of 0.4 L / (L・min). The ozone concentration sensor provides real-time feedback data with an accuracy of ±0.005 mg / L. When the concentration is below 0.3 mg / L, the ozone generator power is adjusted to 50W, and when it is above 0.4 mg / L, it is adjusted to 30W. The pressure balancing valve automatically maintains the pressure inside the tank at 0.01-0.02 MPa. The raw material slurry stays in the sterilization tank for 22 minutes (2 minutes longer than in Example 1 to ensure sterilization effect under low ozone concentration). After sterilization, it is transported to the continuous fermentation unit.

[0057] Continuous fermentation: A mixed culture of Saccharomyces cerevisiae and Aspergillus oryzae (culture ratio 2:1, with Saccharomyces cerevisiae dominating ethanol production and Aspergillus oryzae producing flavor enzymes) is introduced into the first fermenter through the inoculation port. The inoculation amount is 2.5% of the raw material slurry mass. The control system activates the "flavor optimization scheme" and sets the parameters for each fermenter as follows: temperature 30℃, pH 5.5-6.0, dissolved oxygen concentration 3-4 mg / L (higher than in Example 1, meeting the aerobic requirements of Aspergillus oryzae), stirring speed 200 r / min, and the flow control valve adjusts the residence time of the raw material slurry in each fermenter to 12 h (4 h longer than in Example 1, ensuring sufficient generation of flavor substances). The temperature sensor monitors the temperature with an accuracy of ±0.1℃. When the temperature is below 29.5℃, the jacketed heating / cooling device starts heating; when the temperature is above 30.5℃, cooling is activated. The pH value is adjusted by automatically adding 0.1 mol / L hydrochloric acid or sodium carbonate solution. The sterile air supply unit operates at 0.5 L / (L・min). The system supplies sterile air through ventilation, and a dissolved oxygen sensor ensures stable concentration. An ethanol concentration sensor monitors the ethanol content every 2 hours. When the ethanol content is below 1.5% vol, the control system increases the stirring speed by 10 r / min to increase dissolved oxygen and promote yeast metabolism. Every 4 hours, key flavor substances such as ethyl acetate (target content ≥ 0.8 mg / mL) and phenylethanol (target content ≥ 0.5 mg / mL) are detected through a gas chromatography interface. If the content is insufficient, the fermentation temperature is automatically increased by 0.2℃.

[0058] Product separation: The fermentation product was fed into a centrifuge at a flow rate of 12 L / h, with a speed of 3500 r / min and centrifuged for 15 min to remove bacterial cells and solid impurities. The flavor substance retention rate in the supernatant was ≥95%. The supernatant was then fed into an organic membrane filtration device and filtered at a pressure of 0.15 MPa to remove fine impurities. The flavor loss due to membrane adsorption was ≤2%. The filtrate was then fed into a vacuum freeze dryer and dried at a vacuum of 0.01 MPa and a temperature of -50℃ for 12 h to obtain a flavorful mung bean protein fermentation product with a water content of ≤5%, an ethyl acetate content of ≥0.75 mg / mL, and a phenylethanol content of ≥0.45 mg / mL.

[0059] System monitoring and maintenance: The control system records the content of flavor substances and parameters of each unit in real time, and stores the optimal parameters for each batch; when the content of key flavor substances is lower than the preset value twice in a row, the system automatically calls the temperature and pH parameters of the best historical batch for correction; the sterilization effect is tested daily through the aseptic sampling port, and the number of miscellaneous bacteria ≤5CFU / mL is considered qualified; the vacuum freeze dryer is calibrated after each use to ensure stable drying effect.

[0060] Comparative Example Using a commonly used high-temperature sterilization intermittent fermentation system, taking the fermentation of mung bean protein to produce bioactive peptides as an example, the specific parameters are as follows: Sterilization method: moist heat sterilization. The raw material slurry is heated to 121°C and maintained for 30 minutes. After sterilization, the temperature is lowered to 37°C.

[0061] Fermentation method: single-tank intermittent fermentation, fermentation tank volume 200L, 100L of material is fed each time, inoculation amount 2%, fermentation parameters are the same as in Example 1, and the material is discharged at one time after 24 hours of fermentation.

[0062] The remaining units: the raw material pretreatment and product separation unit is the same as in Example 1.

[0063] Application Example 1 The system described in Example 1 of this invention was used for the industrial production of mung bean protein active peptides. After 30 days of continuous operation, the average daily output reached 300 kg, with an active peptide content of 28.6%, a sterilization rate consistently above 99.9%, and a product quality fluctuation of only 3.2%. In contrast, the comparative system produced only 180 kg per day, with an active peptide content of 22.1%, a sterilization rate of approximately 98.5%, a product quality fluctuation of 8.7%, and energy consumption per unit of product 52% higher than that of this invention. Furthermore, an additional three operators were required for parameter monitoring and control during the production process.

[0064] Application Example 2 Using the system described in Example 2 of this invention to produce low-allergenic mung bean protein raw materials, testing showed that the content of the main allergenic proteins in the fermentation products was reduced by 82%, far below the national standard requirements, and the product qualification rate reached 100%. When using the comparative system, the content of allergenic proteins was reduced by only 56%, and due to intermittent production, there were large differences between product batches, resulting in a qualification rate of only 85%.

[0065] Application Example 3 The mung bean protein flavoring base produced using the system described in Example 3 of this invention has a rich flavor, an amino acid nitrogen content of 1.2 g / 100 g, and no chemical residues or off-odors. In contrast, the comparative system resulted in excessive Maillard reaction of the mung bean protein due to high-temperature sterilization, leading to a burnt and bitter taste and an amino acid nitrogen content of only 0.8 g / 100 g.

[0066] It should be noted that the above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art can still modify the technical solutions described in the above embodiments or make equivalent substitutions for some of the technical features. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A continuous plant protein fermentation system with synergistic ultraviolet-ozone sterilization, characterized in that: The fermentation system includes a raw material pretreatment unit, a co-sterilization unit, a continuous fermentation unit, and a product separation unit connected in sequence. It also includes a control system electrically connected to each unit and a sterile air supply unit that provides air to the co-sterilization unit and the continuous fermentation unit.

2. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 1, characterized in that: The raw material pretreatment unit includes a raw material crushing device, a screening device, a mixing and stirring device, and a raw material conveying pump connected in sequence. The raw material crushing device is used to crush the plant protein raw material to a preset particle size. The screening device is used to remove impurities and substandard particles from the raw material. The mixing and stirring device is used to mix the crushed and screened plant protein raw material with water and auxiliary materials in a preset ratio to form a fermentation raw material slurry. The raw material conveying pump is used to convey the raw material slurry to the co-sterilization unit at a set flow rate, and the flow rate of the raw material conveying pump is controlled by the control system.

3. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 1, characterized in that: The co-sterilization unit includes a sterilization tank with an inlet at the top and an outlet at the bottom. The inlet is connected to the outlet of the raw material conveying pump, and the outlet is connected to the continuous fermentation unit via a pipe. Several ultraviolet lamps are evenly distributed on the inner wall and top of the sterilization tank. A quartz glass protective sleeve is fitted over each ultraviolet lamp, and the sleeve is sealed to the inner wall of the sterilization tank to prevent contamination of the lamps by the raw material slurry while ensuring the penetration of ultraviolet light. An ozone sterilization assembly is located at the bottom of the sterilization tank. This assembly includes an ozone generator, an ozone delivery pipe, and an ozone distributor. The ozone generator is connected to the ozone distributor via the ozone delivery pipe. The ozone distributor has several ozone release holes with a diameter of 0.3-0.8 mm evenly distributed on it, allowing ozone to be evenly dispersed into the raw material slurry. The sterilization tank is also equipped with a stirring device, an ozone concentration sensor, and a temperature sensor. The stirring device can promote the full mixing of the raw material slurry and ozone. The ozone concentration sensor and the temperature sensor are electrically connected to the control system to provide real-time feedback on the ozone concentration and temperature data in the tank. The control system adjusts the operating power of the ozone generator and the opening and closing of the ultraviolet lamps according to preset parameters.

4. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 1, characterized in that: The continuous fermentation unit includes at least two fermenters connected in series, with adjacent fermenters linked by a connecting pipe. A flow control valve, electrically connected to a control system, is installed on the connecting pipe to regulate the residence time of the raw material slurry within each fermenter. Each fermenter is equipped with a temperature sensor, a pH sensor, a dissolved oxygen sensor, and a stirrer. A jacketed heating / cooling device is installed on the outer wall of each fermenter. The temperature, pH, and dissolved oxygen sensors monitor the fermentation temperature, pH value, and dissolved oxygen concentration within the fermenter, respectively, and transmit the data to the control system. The control system adjusts the operation of the jacketed heating / cooling device according to preset process parameters to regulate the temperature and automatically adds acid-base adjusters to regulate the pH value. The top of each fermenter has an inoculation port and an exhaust port. The inoculation port can be inoculated with different target strains according to fermentation requirements. The exhaust port is equipped with a sterile filter with a filtration accuracy of 0.22 μm to prevent external bacteria from entering the fermenter and to discharge gases generated during fermentation.

5. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 1, characterized in that: The product separation unit includes a centrifugal separator, a filtration device, and a drying device connected in sequence. The inlet of the centrifugal separator is connected to the outlet of the last fermentation tank and is used to separate solid impurities and microorganisms in the fermentation product. The filtration device uses a ceramic membrane or an organic membrane to further remove fine impurities and macromolecular pollutants. The drying device uses spray drying or vacuum freeze drying to dry the purified fermentation broth into a solid product.

6. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 1, characterized in that: The sterile air supply unit includes an air compressor, an air filter, and an air storage tank. The air compressed by the air compressor is filtered and sterilized by the air filter. The air filter adopts a three-stage filtration structure of primary, medium and high efficiency. The high efficiency filter layer has a filtration accuracy of 0.22μm. The sterilized air is stored in the air storage tank and then transported to the sterilization tank of the co-sterilization unit and the fermentation tanks of the continuous fermentation unit through pipelines. The pipeline is equipped with a flow regulating valve, which is electrically connected to the control system and can adjust the air flow according to process requirements.

7. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 1, characterized in that: The control system employs a PLC controller equipped with a touch-screen interface. It can preset fermentation process parameters for different plant protein raw materials, including the particle size, mixing ratio, and stirring speed of raw material pretreatment; the ultraviolet power, ozone concentration, and sterilization time for co-sterilization; the temperature, pH value, dissolved oxygen concentration, and residence time for continuous fermentation; and parameters such as centrifugal speed, filtration pressure, and drying temperature for product separation. The control system receives data transmitted from sensors in each unit and uses a PID control algorithm to achieve precise control of each actuator. It also has data recording, fault alarm, and remote monitoring functions, and can record key parameters in the production process in real time. When parameters exceed the preset range, an alarm signal is issued.

8. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 2, characterized in that: The mixing and stirring device of the raw material pretreatment unit is equipped with a liquid level sensor and a density sensor. The liquid level sensor is used to monitor the liquid level height during the raw material mixing process to prevent raw material overflow. The density sensor is used to monitor the density of the raw material slurry to ensure that the mixing ratio of plant protein, water and auxiliary materials meets the preset requirements. Both are electrically connected to the control system. When the density does not meet the requirements, the control system can automatically adjust the feed amount of each raw material.

9. The continuous plant protein fermentation system with ultraviolet-ozone synergistic sterilization according to claim 3, characterized in that: The sterilization tank of the co-sterilization unit is equipped with a sterile sampling port at the discharge port, which can periodically sample and test the sterilized raw material slurry to monitor the sterilization effect. The sampling port is equipped with a sealing cap and a sterile filter to prevent the introduction of contaminants during the sampling process. Each fermentation tank of the continuous fermentation unit is equipped with a drain port at the bottom, and the drain port is equipped with a valve to periodically discharge impurities deposited at the bottom of the tank, ensuring a clean fermentation environment.