A method of detecting a device for a fermentation application of oxidation reduction potential (ORP) and applications thereof

Abstract

The present application relates to the technical field of biological fermentation, and discloses a method for detecting a device for fermentation application of oxidation-reduction potential (ORP) and application of the method in production of effective phytochemicals such as polyphenols, comprising: measuring the influence of temperature, oxygen, PH and alcohol of a malus robusta merill fermentation liquid on oxidation-reduction potential (ORP) through a detection device designed to be installed in the malus robusta merill fermentation liquid, and controlling the activity of a strain according to the change of the measured oxidation-reduction potential (ORP) to reasonably match the above-mentioned physicochemical parameters, so as to obtain a malus robusta merill fermentation liquid, realize control of the total concentration of organic acids in the malus robusta merill fermentation liquid at 50-190 mg / L, and produce effective polyphenols and phytochemicals, including total concentration of fulvic acid of 5.96 mg / kg, total concentration of zonata of 1.58 mg / kg and total concentration of alpha-ketoglutaric acid of 75 mg / kg.

Description

Technical Field

[0001] This invention relates to the field of bio-fermentation technology, and more specifically to a method and application of a device for detecting oxidation-reduction potential (ORP) in fermentation. Background Technology

[0002] Prickly pear fermented liquid is an essential liquid obtained by pressing prickly pear fruit, which is unique to Guizhou Province. Prickly pear fruit can be used as medicine and has the effects of strengthening the stomach, aiding digestion, nourishing, and stopping diarrhea. In particular, prickly pear is rich in superoxide dismutase (SOD), which has anti-aging, anti-cancer, antiviral, and anti-radiation effects. It is widely used in the prevention and treatment of cardiovascular, digestive system, and various tumor diseases.

[0003] Therefore, our company's prickly pear fermented liquid has a huge sales volume. The prickly pear fruit grows quickly and steadily, resulting in a large production volume. Our company extracts and ferments the collected prickly pear fruit to produce the prickly pear fermented liquid. When testing the prickly pear fermented liquid, it was found that our company's prickly pear fermented liquid not only contains organic acids, vitamin C, polysaccharides, polyphenols, carotenoids, flavonoids, total phenols, prickly pear glycosides, high VC, high VP, and high SOD, but also contains fulvic acid, abscisic acid, and α-ketoglutarate.

[0004] This is because our company employs a unique fermentation method after extracting prickly pear fruit. We use a specialized redox potential detection device to regulate the dissolved oxygen level in the fermentation broth, optimizing the anaerobic or microaerobic fermentation process. This results in our prickly pear fermentation broth containing the fulvic acid, abscisic acid, and α-ketoglutaric acid products we need to develop, thus expanding our business scope and meeting the demands of both domestic and international markets for these products. Summary of the Invention

[0005] This invention aims to provide a method and application of a redox potential (ORP) detection device for fermentation. The unique ORP detection device regulates the dissolved oxygen state in the prickly pear fermentation broth, optimizing the anaerobic or microaerobic fermentation process. This results in the prickly pear fermentation broth produced by our company containing the fulvic acid, abscisic acid, and α-ketoglutaric acid products we need to develop, thereby expanding our business scope and meeting the domestic and international market demands for these products.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: 1) A method for detecting oxidation-reduction potential (ORP) in fermentation, comprising: The effects of temperature, oxygen, pH, and alcohol on the oxidation-reduction potential (ORP) of the prickly pear fermentation liquid were measured by a detection device installed in the fermentation liquid. Based on the measured changes in the ORP, the activity of the microbial strain was controlled by properly matching the above physicochemical parameters. The fermentation yielded a prickly pear fermentation broth, achieving a total organic acid concentration of 50-190 mg / L, including fulvic acid at 5.96 mg / kg, abscisic acid at 1.58 mg / kg, and α-ketoglutarate at 75 mg / kg.

[0007] In this technical solution, the detection device uses oxidation-reduction potential (ORP) to detect the content of prickly pear fermentation liquid. During the fermentation process of the prickly pear fermentation liquid, the detection device detects the temperature, oxygen, and alcohol information of the environment during fermentation. At the same time, the influence of the temperature, oxygen, pH, and alcohol information of the environment on the oxidation-reduction potential (ORP) is obtained, and the change of oxidation-reduction potential (ORP) is calculated. The change of oxidation-reduction potential (ORP) is used to control the fermentation data of the prickly pear fermentation liquid to obtain the prickly pear fermentation liquid, so as to control the total concentration of organic acids in the prickly pear fermentation liquid at 50-190 mg / L, and control the total concentration of fulvic acid at 5.96 mg / kg, the total concentration of abscisic acid at 1.58 mg / kg, and the total concentration of α-ketoglutarate at 75 mg / kg.

[0008] Therefore, our company uses a unique redox potential detection device to regulate the dissolved oxygen state in the prickly pear fermentation broth. By regulating the dissolved oxygen level parameters in the prickly pear fermentation broth, we can optimize the anaerobic or microaerobic fermentation process. This results in the prickly pear fermentation broth produced by our company containing the fulvic acid, abscisic acid, and α-ketoglutaric acid products that we need to develop and produce. This expands the company's business scope and meets the demand for fulvic acid, abscisic acid, and α-ketoglutaric acid products in both domestic and international markets.

[0009] 2) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 1), wherein: The detection device includes a long strip-shaped detection column with a test chamber for the flow of prickly pear fermentation liquid. Several water level measuring holes are evenly distributed along the height of the detection column to allow the prickly pear fermentation liquid to enter the test chamber. A detection integrated module is suspended at the bottom of the test chamber. The detection integrated module is used to detect temperature, oxygen, pH, alcohol, and oxidative properties of the prickly pear fermentation liquid during fermentation within the test chamber. The oxidation-reduction potential value is calculated using the oxidative potential value, and the detected temperature, oxygen, pH, and alcohol information are adjusted to control the redox substances in the prickly pear fermentation liquid.

[0010] In the above technical solution, the elongated detection column is placed in the fermentation tank of prickly pear fermentation liquid. Since the fermentation tank is full of prickly pear fermentation liquid, when the detection column is placed in the fermentation tank, the prickly pear fermentation liquid in the fermentation tank enters the test chamber of the detection column through the water level measuring hole on the detection column, so that the test chamber is filled with prickly pear fermentation liquid. During the fermentation of prickly pear fermentation liquid in the fermentation tank, the temperature, oxygen, pH, alcohol and oxidative information are obtained.

[0011] The integrated detection module in the test chamber detects temperature, pH, oxygen, alcohol, and oxidizing properties during the fermentation process of prickly pear fermentation liquid. The oxidation-reduction potential (ORP) value is calculated using the ORP value, and the detected temperature, pH, oxygen, and alcohol values ​​are then used to control the redox substances in the prickly pear fermentation liquid. Therefore, the successful application of ORP regulation to the prickly pear fermentation liquid optimizes and amplifies the fermentation organic acids, such as fulvic acid, abscisic acid, and α-ketoglutaric acid.

[0012] 3) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 2), wherein: The detection integration module includes a substrate, on which multiple sensors are fixed at intervals. A redox electrode is fixed on the substrate and at the bottom of all sensors. The redox electrode is used to detect oxidative information during the fermentation process of prickly pear fermentation liquid. The redox electrode and all sensors are connected to a data line to transmit the information detected by all sensors and the oxidative information to the outside via the data line.

[0013] In this technical solution, the monitoring integration module uses a substrate as the integrated carrier for multiple sensors and redox electrodes, so that multiple sensors and redox electrodes are integrated on the substrate. This ensures that multiple sensors and redox electrodes can simultaneously detect the fermentation position of the prickly pear fermentation liquid at the same location, and ensures the accuracy of the detection data of all sensors and redox electrodes.

[0014] In addition, the data line connecting the redox electrode and all sensors transmits the information detected by all sensors and the oxidative information to the outside, which allows the staff to know the data in real time during the fermentation process of the prickly pear fermentation liquid, and makes it convenient for the staff to adjust the type and quantity of fermentation bacteria in the fermentation tank in real time.

[0015] 4) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 3), wherein: The plurality of sensors include a temperature sensor, a pH sensor, an oxygen sensor, and an alcohol sensor. The temperature sensor is used to detect temperature information during the fermentation process of the prickly pear fermentation liquid, the pH sensor is used to detect pH information during the fermentation process of the prickly pear fermentation liquid, the oxygen sensor is used to detect oxygen information during the fermentation process of the prickly pear fermentation liquid, and the alcohol sensor is used to detect alcohol information during the fermentation process of the prickly pear fermentation liquid.

[0016] The aforementioned sensors are arranged at intervals, and these sensors include a temperature sensor, a pH sensor, an oxygen sensor, and an alcohol sensor. Therefore, in this technical solution, the temperature sensor, pH sensor, oxygen sensor, and alcohol sensor are arranged at intervals. This design reduces the influence of signal transmission when the sensors detect data. At the same time, the temperature sensor detects the temperature content information in real time during the fermentation of the prickly pear fermentation liquid, the pH sensor detects the pH value information in real time during the fermentation of the prickly pear fermentation liquid, the oxygen sensor detects the oxygen content information in real time during the fermentation of the prickly pear fermentation liquid, and the alcohol sensor detects the alcohol content information in real time during the fermentation of the biological liquid.

[0017] 5) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 3), wherein: The data cable extends toward the top of the detection column and passes through the detection column, so that the data cable is electrically connected to the Bluetooth transmitter set at the top of the detection column. The Bluetooth transmitter wirelessly sends the information transmitted on the data cable to the cloud terminal. The cloud terminal includes a Bluetooth system and a cloud control center. The Bluetooth transmitter transmits the information to the Bluetooth system with Bluetooth signals, and the Bluetooth system transmits the information to the cloud control center with electrical signals.

[0018] In the above technical solution, the data line serves as a signal transmission connection, transmitting the detection information from all sensors and redox electrodes within the detection integration module to a Bluetooth transmitter located at the top of the detection column. The Bluetooth transmitter then transmits the information via Bluetooth signals to the Bluetooth system, which in turn transmits it via electrical signals to the cloud control center. After acquiring the detection information from all sensors and redox electrodes, the cloud control center adjusts the temperature, oxygen, pH, and cell types and quantities during the prickly pear fermentation liquid in real time. This ensures that the total concentration of organic acids in the prickly pear fermentation liquid generated during fermentation is controlled between 50-190 mg / L, including a total concentration of fulvic acid of 5.96 mg / kg, abscisic acid of 1.58 mg / kg, and α-ketoglutarate of 75 mg / kg.

[0019] In addition, in this technical solution, the Bluetooth transmitter is set on the top of the detection column. This design ensures that when the detection column is hung in the fermentation tank, the top of the detection column is exposed outside the fermentation tank, reducing the impact of the acidity of the prickly pear fermentation liquid on the components of the Bluetooth transmitter.

[0020] 6) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 5), wherein: Several fixing blocks are staggered along the height direction on both sides of the inner wall of the detection column. Each fixing block is long and narrow. One end of the fixing block is fixed to the inner wall of the detection column, and the other end extends towards the data line and is arc-shaped. The outer surface of the data line is covered with a protective sleeve, and the side of the protective sleeve abuts against the arc-shaped end of the fixing block.

[0021] In the above technical solution, several fixing blocks are arranged alternately along the height direction inside the detection column, and there is a gap between the fixing blocks on both sides of the inner wall of the detection column for the data cable to pass through. At the same time, the protective sleeve covering the outer surface of the data cable protects the data cable and extends its service life.

[0022] The protective sleeve on the outer surface of the data cable abuts against the arc-shaped ends of several fixing blocks, thereby limiting the position of the protective sleeve by the arc-shaped ends of the fixing blocks. This improves the stability of the data cable in the test chamber of the detection column, and facilitates the transmission of detection signals from all sensors and redox electrodes to the outside.

[0023] 7) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 2), wherein: The detection column is made of stainless steel. A hanging rod for hanging on the fermentation tank is welded to one side of the top of the detection column. The longitudinal section of the hanging rod is "┌". A connecting rod for supporting the Bluetooth transmitter is welded to the other side of the top of the detection column. The longitudinal section of the connecting rod is "┘". The connecting rod includes a support rod welded to the top of the detection column. A vertically arranged telescopic rod is welded to the end of the support rod away from the connecting rod. The telescopic rod is connected to the Bluetooth transmitter.

[0024] In this technical solution, the detection column is made of stainless steel, which gives it advantages such as corrosion resistance, high strength, and high temperature resistance, thus greatly extending its service life. To facilitate hanging the detection column on the fermentation tank, a hanging rod with a longitudinal section of "┌" is used to hang it directly on the side wall of the fermentation tank, or on a hook installed on the fermentation tank. This not only limits the position of the detection column, but also makes it easy to pick up and install, making the operation convenient and simple.

[0025] Furthermore, in this technical solution, the Bluetooth transmitter is connected to the detection column by a connecting rod with a longitudinal cross-section in the shape of a "┘". One end of the support rod in the connecting rod is welded to the detection column, and the other end of the support rod is welded to the telescopic rod. The central axis of the telescopic rod is perpendicular to the central axis of the support rod. The telescopic rod is connected to the Bluetooth transmitter, thereby providing support for the Bluetooth transmitter.

[0026] Furthermore, the telescopic rod in the connecting rod has a certain telescopic function. When it is necessary to inspect the Bluetooth transmitter, it is not necessary to remove the entire test column from the fermentation tank. Instead, the telescopic rod can be extended to allow the Bluetooth transmitter to gradually move away from the fermentation tank, making it easier for staff to inspect the Bluetooth transmitter.

[0027] 8) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 1), wherein the effects of temperature, oxygen, pH, and alcohol on the oxidation-reduction potential (ORP) of the prickly pear fermentation liquid are measured by a detection device designed and installed in the prickly pear fermentation liquid, and the method comprises the following steps based on the measured changes in the oxidation-reduction potential (ORP): Step 1: Use the temperature sensor, oxygen sensor, pH sensor and alcohol sensor of the detection device to measure the initial fermentation temperature, oxygen value, pH value and alcohol content of the prickly pear fermentation liquid, and record the initial fermentation temperature, oxygen value, pH value and alcohol content of the prickly pear fermentation liquid. Step 2: During the fermentation of the prickly pear liquid, continuously record the temperature, oxygen, pH and alcohol content of the fermentation liquid until the total concentration of organic acids in the fermentation liquid is controlled at 50-190 mg / L. Record the temperature, oxygen, pH and alcohol content in the fermentation liquid and measure the redox potential in the fermentation liquid using an oxygen reduction electrode. Step 3: Using the oxygen reduction potential value measured in Step 2 as a preset value, when the prickly pear fermentation liquid is continuously fermented into prickly pear fermentation broth in large batches on the production line, if the oxygen reduction potential value of the continuously fermented prickly pear fermentation broth is lower than the preset value, the temperature, oxygen, pH, and alcohol content values ​​measured by the detection device in the continuously fermented prickly pear fermentation broth are compared with the temperature, oxygen, pH, and alcohol content values ​​of the prickly pear fermentation broth in Step 2 where the total organic acid concentration is controlled at 50-190 mg / L. If any of the temperature, oxygen, pH, and alcohol content values ​​are different, the activity of the microorganisms in the prickly pear fermentation broth produced in large batches on the production line is controlled, so that the total concentration of organic acids in the large batch of prickly pear fermentation broth includes fulvic acid at 5.96 mg / kg, abscisic acid at 1.58 mg / kg, and α-ketoglutaric acid at 75 mg / kg.

[0028] Our company uses a unique redox potential detection device to regulate the dissolved oxygen state in the prickly pear fermentation broth. By adjusting the dissolved oxygen level parameters in the prickly pear fermentation broth, we optimize the anaerobic or microaerobic fermentation process. This allows our prickly pear fermentation broth to contain the fulvic acid, abscisic acid, and α-ketoglutaric acid products that we need to produce, thereby expanding our business scope and meeting the demand for fulvic acid, abscisic acid, and α-ketoglutaric acid products in both domestic and international markets.

[0029] 9) A method for detecting oxidation-reduction potential (ORP) in fermentation according to the device described in 1), wherein: The detection device also includes a target component spectral sensor, which is integrated into the detection integration module. In use, the target component spectral sensor is set to a spectral range of 280-540 nanometers. The spectral range is used as the detection range of the detection device. By combining the spectral intensity absorbed by the target component spectral sensor in the prickly pear fermentation broth, the generation of organic acid substances in the prickly pear fermentation broth can be obtained.

[0030] 10) A method for using a detection device for oxidation-reduction potential (ORP) in fermentation, wherein the method for using a detection device for oxidation-reduction potential (ORP) in fermentation described in 1)-9) above is applied to the production of polyphenols and effective phytochemicals, wherein prickly pear fermentation broth is obtained by fermentation of prickly pear, and effective polyphenols and phytochemicals are produced during the production of prickly pear fermentation broth, such that the total concentration of organic acids in the prickly pear fermentation broth is controlled at 50-190 mg / L, and the organic acids include fulvic acid with a total concentration of 5.96 mg / kg, abscisic acid with a total concentration of 1.58 mg / kg and α-ketoglutarate with a total concentration of 75 mg / kg. Attached Figure Description

[0031] Figure 1 This is a flowchart of a method for detecting oxidation-reduction potential (ORP) in fermentation according to the present invention; Figure 2 This is a schematic diagram of the detection device in the method of detecting oxidation-reduction potential (ORP) in fermentation according to the present invention; Figure 3 for Figure 2 A magnified view of a portion of A1. Detailed Implementation

[0032] The following detailed description illustrates the specific implementation method: The reference numerals in the accompanying drawings include: 1. Detection column; 2. Protective sleeve; 3. Data cable; 4. Fixing block; 5. Detection integrated module; 6. Water level measuring hole; 7. Hanging rod; 8. Support rod; 9. Telescopic rod; 10. Bluetooth transmitter.

[0033] See the example. Figure 1 As shown in this embodiment, a method for using a detection device for oxidation-reduction potential (ORP) in fermentation includes: measuring the effects of temperature, oxygen, pH, and alcohol on the oxidation-reduction potential (ORP) of the prickly pear fermentation liquid by designing and installing a detection device in the fermentation liquid; controlling the activity of the strain by controlling the reasonable matching of the above-mentioned physicochemical parameters based on the measured changes in oxidation-reduction potential (ORP); fermenting to obtain a prickly pear fermentation broth; and controlling the total concentration of organic acids in the prickly pear fermentation broth to be controlled at 50-190 mg / L, including a total concentration of fulvic acid of 5.96 mg / kg, abscisic acid of 1.58 mg / kg, and α-ketoglutarate of 75 mg / kg.

[0034] In this embodiment, the detection device uses oxidation-reduction potential (ORP) to detect the content of prickly pear fermentation liquid. During the fermentation process of the prickly pear fermentation liquid, the detection device detects the temperature, oxygen, and alcohol information of the environment during fermentation. At the same time, the influence of the temperature, oxygen, pH, and alcohol information of the environment on the oxidation-reduction potential (ORP) is obtained, and the change of oxidation-reduction potential (ORP) is calculated. The change of oxidation-reduction potential (ORP) is used to regulate the fermentation data of the prickly pear fermentation liquid to obtain the prickly pear fermentation liquid, so as to control the total concentration of organic acids in the prickly pear fermentation liquid at 50-190 mg / L, and control the total concentration of fulvic acid at 5.96 mg / kg, the total concentration of abscisic acid at 1.58 mg / kg, and the total concentration of α-ketoglutarate at 75 mg / kg.

[0035] In addition, the detection device also includes a target component spectral sensor, which is integrated into the detection integrated module. When in use, the target component spectral sensor is set to a spectral range of 280-540 nanometers. The spectral range is used as the detection range of the detection device. Combined with the absorption of the spectral intensity in the prickly pear fermentation broth by the target component spectral sensor, the generation of organic acid substances in the prickly pear fermentation broth is obtained.

[0036] Therefore, our company uses a unique redox potential detection device to regulate the dissolved oxygen state in the prickly pear fermentation broth. By regulating the dissolved oxygen level parameters in the prickly pear fermentation broth, we can optimize the anaerobic or microaerobic fermentation process. This results in the prickly pear fermentation broth produced by our company containing the fulvic acid, abscisic acid, and α-ketoglutaric acid products that we need to develop and produce. This expands the company's business scope and meets the demand for fulvic acid, abscisic acid, and α-ketoglutaric acid products in both domestic and international markets.

[0037] The process involves measuring the effects of temperature, oxygen, pH, and alcohol on the oxidation-reduction potential (ORP) of the prickly pear fermentation liquid using a detection device installed within the liquid. Based on the measured changes in ORP, the following steps are performed: Step 1: Use the temperature sensor, oxygen sensor, pH sensor and alcohol sensor of the detection device to measure the initial fermentation temperature, oxygen value, pH value and alcohol content of the prickly pear fermentation liquid, and record the initial fermentation temperature, oxygen value, pH value and alcohol content of the prickly pear fermentation liquid. Step 2: During the fermentation of the prickly pear liquid, continuously record the temperature, oxygen, pH and alcohol content of the fermentation liquid until the total concentration of organic acids in the fermentation liquid is controlled at 50-190 mg / L. Record the temperature, oxygen, pH and alcohol content in the fermentation liquid and measure the redox potential in the fermentation liquid using an oxygen reduction electrode. Step 3: Using the oxygen reduction potential value measured in Step 2 as a preset value, when the prickly pear fermentation liquid is continuously fermented into prickly pear fermentation broth in large batches on the production line, if the oxygen reduction potential value of the continuously fermented prickly pear fermentation broth is lower than the preset value, the temperature, oxygen, pH, and alcohol content values ​​measured by the detection device in the continuously fermented prickly pear fermentation broth are compared with the temperature, oxygen, pH, and alcohol content values ​​of the prickly pear fermentation broth in Step 2 where the total organic acid concentration is controlled at 50-190 mg / L. If any of the temperature, oxygen, pH, and alcohol content values ​​are different, the activity of the microorganisms in the prickly pear fermentation broth produced in large batches on the production line is controlled, so that the total concentration of organic acids in the large batch of prickly pear fermentation broth includes fulvic acid at 5.96 mg / kg, abscisic acid at 1.58 mg / kg, and α-ketoglutaric acid at 75 mg / kg.

[0038] Our company uses a unique redox potential detection device to regulate the dissolved oxygen state in the prickly pear fermentation broth. By adjusting the dissolved oxygen level parameters in the prickly pear fermentation broth, we optimize the anaerobic or microaerobic fermentation process. This allows our prickly pear fermentation broth to contain the fulvic acid, abscisic acid, and α-ketoglutaric acid products that we need to produce, thereby expanding our business scope and meeting the demand for fulvic acid, abscisic acid, and α-ketoglutaric acid products in both domestic and international markets.

[0039] Also see Figure 2 As shown, the detection device in this embodiment includes a long strip-shaped detection column with a test chamber for the flow of prickly pear fermentation liquid. Several water level measuring holes are evenly opened along the height of the detection column to allow the prickly pear fermentation liquid to enter the test chamber. A detection integrated module is suspended at the bottom of the test chamber. The detection integrated module is used to detect the temperature, oxygen, pH, alcohol and oxidative properties of the prickly pear fermentation liquid during the fermentation process in the test chamber. The oxidation-reduction potential value is calculated using the oxidative property value, and the detected temperature, oxygen, pH and alcohol information is controlled to regulate the redox substances in the prickly pear fermentation liquid.

[0040] In this embodiment, the elongated detection column is placed in the fermentation tank of prickly pear fermentation liquid. Since the fermentation tank is filled with prickly pear fermentation liquid, when the detection column is placed in the fermentation tank, the prickly pear fermentation liquid in the fermentation tank enters the test chamber of the detection column through the water level measuring hole on the detection column, so that the test chamber is filled with prickly pear fermentation liquid. During the fermentation of prickly pear fermentation liquid in the fermentation tank, the temperature, oxygen, pH, alcohol and oxidative information are obtained.

[0041] The integrated detection module in the test chamber detects temperature, pH, oxygen, alcohol, and oxidizing properties during the fermentation process of prickly pear fermentation liquid. The oxidation-reduction potential (ORP) value is calculated using the ORP value, and the detected temperature, pH, oxygen, and alcohol values ​​are then used to control the redox substances in the prickly pear fermentation liquid. Therefore, the successful application of ORP regulation to the prickly pear fermentation liquid optimizes and amplifies the fermentation organic acids, such as fulvic acid, abscisic acid, and α-ketoglutaric acid.

[0042] Meanwhile, in this embodiment, the detection column 1 is made of stainless steel. A hanging rod 7 for hanging on the fermentation tank is welded to one side of the top of the detection column 1. The longitudinal section of the hanging rod 7 is “┌” shaped. A connecting rod for supporting the Bluetooth transmitter 10 is welded to the other side of the top of the detection column 1. The longitudinal section of the connecting rod is “┘” shaped. The connecting rod includes a support rod 8 welded to the top of the detection column 1. A vertically arranged telescopic rod 9 is welded to the end of the support rod 8 away from the connecting rod. The telescopic rod 9 is connected to the Bluetooth transmitter 10.

[0043] In this embodiment, the detection column 1 is made of stainless steel, which gives it the advantages of corrosion resistance, high strength, and high temperature resistance, thus greatly extending its service life. To facilitate hanging the detection column 1 on the fermentation tank, a hanging rod 7 with a longitudinal section of "┌" is used to hang it directly on the side wall of the fermentation tank, or on a hook installed on the fermentation tank. This not only limits the position of the detection column 1, but also makes it easy to pick up and install, making the operation convenient and simple.

[0044] Furthermore, in this embodiment, the Bluetooth transmitter 10 is connected to the detection column 1 by a connecting rod with a longitudinal section shaped like a "┘". One end of the support rod 8 in the connecting rod is welded to the detection column 1, and the other end of the support rod 8 is welded to the telescopic rod 9. The central axis of the telescopic rod 9 is perpendicular to the central axis of the support rod 8. The telescopic rod 9 is connected to the Bluetooth transmitter 10, thereby providing support for the Bluetooth transmitter 10.

[0045] Furthermore, the telescopic rod 9 in the connecting rod has a certain telescopic function. When it is necessary to inspect the Bluetooth transmitter 10, it is not necessary to remove the entire detection column 1 from the fermentation tank. Instead, the telescopic rod 9 can be stretched directly to allow the Bluetooth transmitter 10 to gradually move away from the fermentation tank, making it easier for staff to inspect the Bluetooth transmitter 10.

[0046] The specific structure of the detection integration module 5 is as follows: In this embodiment, the detection integration module 5 includes a substrate, on which multiple sensors are fixed at intervals. On the substrate and at the bottom of all sensors, an oxidation-reduction electrode is fixed. The oxidation-reduction electrode is used to detect the oxidative information during the fermentation process of prickly pear fermentation liquid. The oxidation-reduction electrode and all sensors are connected to a data line 3, through which the information detected by all sensors and the oxidative information are transmitted to the outside.

[0047] In this embodiment, the monitoring integration module uses a substrate as the integrated carrier for multiple sensors and redox electrodes, so that multiple sensors and redox electrodes are integrated on the substrate. This ensures that multiple sensors and redox electrodes can simultaneously detect the fermentation position of the prickly pear fermentation liquid at the same location, thus ensuring the accuracy of the detection data from all sensors and redox electrodes.

[0048] In addition, data line 3, which connects the redox electrode and all sensors, transmits all sensor-detected information and oxidative information to the outside, allowing staff to obtain real-time data on the fermentation process of prickly pear fermentation liquid, and making it easier for staff to adjust the type and quantity of fermentation bacteria in the fermentation tank in real time.

[0049] Furthermore, in this embodiment, multiple sensors include a temperature sensor, a pH sensor, an oxygen sensor, and an alcohol sensor. The temperature sensor is used to detect temperature information during the fermentation process of the prickly pear fermentation liquid, the pH sensor is used to detect pH information during the fermentation process of the prickly pear fermentation liquid, the oxygen sensor is used to detect oxygen information during the fermentation process of the prickly pear fermentation liquid, and the alcohol sensor is used to detect alcohol information during the fermentation process of the prickly pear fermentation liquid.

[0050] The aforementioned sensors are arranged at intervals, and these sensors include a temperature sensor, a pH sensor, an oxygen sensor, and an alcohol sensor. Therefore, in this embodiment, the temperature sensor, pH sensor, oxygen sensor, and alcohol sensor are arranged at intervals to reduce the influence of signal transmission when the sensors detect data. At the same time, the temperature sensor detects the temperature content information in real time during the fermentation of the prickly pear fermentation liquid, the pH sensor detects the pH value information in real time during the fermentation of the prickly pear fermentation liquid, the oxygen sensor detects the oxygen content information in real time during the fermentation of the prickly pear fermentation liquid, and the alcohol sensor detects the alcohol content information in real time during the fermentation of the biological liquid.

[0051] Also see Figure 3 As shown, in this embodiment, the data line 3 extends toward the top of the detection column 1 and passes through the detection column 1, so that the data line 3 is electrically connected to the Bluetooth transmitter 10 set at the top of the detection column 1. The Bluetooth transmitter 10 wirelessly sends the information transmitted on the data line 3 to the cloud terminal. The cloud terminal includes a Bluetooth system and a cloud control center. The Bluetooth transmitter 10 transmits the information to the Bluetooth system with Bluetooth signals, and the Bluetooth system transmits the information to the cloud control center with electrical signals.

[0052] In this embodiment, data line 3 serves as a signal transmission connection line, transmitting the detection information from all sensors and redox electrodes within the detection integration module 5 to the Bluetooth transmitter 10 located at the top of the detection column 1. The Bluetooth transmitter 10 then transmits the information via Bluetooth signals to the Bluetooth system, which in turn transmits it via electrical signals to the cloud control center. After acquiring the detection information from all sensors and redox electrodes, the cloud control center adjusts the temperature, oxygen, pH, and cell types and quantities during the prickly pear fermentation liquid fermentation process in real time. This ensures that the total concentration of organic acids in the prickly pear fermentation liquid generated during fermentation is controlled between 50-190 mg / L, including a total concentration of fulvic acid of 5.96 mg / kg, abscisic acid of 1.58 mg / kg, and α-ketoglutarate of 75 mg / kg.

[0053] In addition, in this embodiment, the Bluetooth transmitter 10 is set on the top of the detection column 1. This design ensures that when the detection column 1 is hung in the fermentation tank, the top of the detection column 1 is exposed outside the fermentation tank, reducing the impact of the acidity of the prickly pear fermentation liquid on the components of the Bluetooth transmitter 10.

[0054] To better protect the data cable 3, several fixing blocks 4 are arranged alternately along the height direction on both sides of the inner wall of the detection column 1. Each fixing block 4 is long and narrow. One end of the fixing block 4 is fixed to the inner wall of the detection column 1, and the other end extends towards the data cable 3 and is arc-shaped. The outer surface of the data cable 3 is covered with a protective sleeve 2, and the side of the protective sleeve 2 abuts against the arc-shaped end of the fixing block 4.

[0055] In the above embodiment, several fixing blocks 4 are arranged alternately along their height direction inside the detection column 1, and there is a gap between the fixing blocks 4 on both sides of the inner wall of the detection column 1 for the data cable 3 to pass through. At the same time, the protective sleeve 2 covering the outer surface of the data cable 3 protects the data cable 3 and extends the service life of the data cable 3.

[0056] The protective sleeve 2 on the outer surface of the data cable 3 abuts against the arc-shaped ends of several fixing blocks 4, thereby limiting the position of the protective sleeve 2 by using the arc-shaped ends of the fixing blocks 4, thereby improving the stability of the data cable 3 in the test chamber of the detection column 1, and facilitating the transmission of detection signals from all sensors and redox electrodes to the outside by the data cable 3.

[0057] A method for using a fermentation application oxidation-reduction potential (ORP) detection device is described above. This method is applied to the production of polyphenols and effective phytochemicals in prickly pear fermentation broth. During the production of prickly pear fermentation broth, effective polyphenols and phytochemicals are generated, ensuring that the total concentration of organic acids in the prickly pear fermentation broth is controlled between 50-190 mg / L. The organic acids include fulvic acid at a total concentration of 5.96 mg / kg, abscisic acid at a total concentration of 1.58 mg / kg, and α-ketoglutarate at a total concentration of 75 mg / kg.

[0058] The above are merely embodiments of this solution. Commonly known technical solutions and / or characteristics are not described in detail here. It should be noted that those skilled in the art can make various modifications and improvements without departing from the technical solution of this solution. These modifications and improvements should also be considered within the scope of protection of this solution, and will not affect the effectiveness of the implementation of this solution or the practicality of the patent. The scope of protection claimed in this application shall be determined by the content of its claims, and the specific embodiments described in the specification can be used to interpret the content of the claims.

Claims

1. A method for detecting oxidation-reduction potential (ORP) in fermentation, characterized in that, include: The effects of temperature, oxygen, pH, and alcohol on the oxidation-reduction potential (ORP) of the prickly pear fermentation liquid were measured by a detection device installed in the fermentation liquid. Based on the measured changes in the ORP, the activity of the microbial strain was controlled by properly matching the above physicochemical parameters. The fermentation yielded a prickly pear fermentation broth, achieving a total organic acid concentration of 50-190 mg / L, including fulvic acid at 5.96 mg / kg, abscisic acid at 1.58 mg / kg, and α-ketoglutarate at 75 mg / kg.

2. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 1, characterized in that: The detection device includes a long strip-shaped detection column with a test chamber for the flow of prickly pear fermentation liquid. Several water level measuring holes are evenly distributed along the height of the detection column to allow the prickly pear fermentation liquid to enter the test chamber. A detection integrated module is suspended at the bottom of the test chamber. The detection integrated module is used to detect temperature, oxygen, pH, alcohol, and oxidative properties of the prickly pear fermentation liquid during fermentation within the test chamber. The oxidation-reduction potential value is calculated using the oxidative potential value, and the detected temperature, oxygen, pH, and alcohol information are adjusted to control the redox substances in the prickly pear fermentation liquid.

3. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 2, characterized in that: The detection integration module includes a substrate, on which multiple sensors are fixed at intervals. A redox electrode is fixed on the substrate and at the bottom of all sensors. The redox electrode is used to detect oxidative information during the fermentation process of prickly pear fermentation liquid. The redox electrode and all sensors are connected to a data line to transmit the information detected by all sensors and the oxidative information to the outside via the data line.

4. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 3, characterized in that: The plurality of sensors include a temperature sensor, a pH sensor, an oxygen sensor, and an alcohol sensor. The temperature sensor is used to detect temperature information during the fermentation process of the prickly pear fermentation liquid, the pH sensor is used to detect pH information during the fermentation process of the prickly pear fermentation liquid, the oxygen sensor is used to detect oxygen information during the fermentation process of the prickly pear fermentation liquid, and the alcohol sensor is used to detect alcohol information during the fermentation process of the prickly pear fermentation liquid.

5. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 3, characterized in that: The data cable extends toward the top of the detection column and passes through the detection column, so that the data cable is electrically connected to the Bluetooth transmitter set at the top of the detection column. The Bluetooth transmitter wirelessly sends the information transmitted on the data cable to the cloud terminal. The cloud terminal includes a Bluetooth system and a cloud control center. The Bluetooth transmitter transmits the information to the Bluetooth system with Bluetooth signals, and the Bluetooth system transmits the information to the cloud control center with electrical signals.

6. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 5, characterized in that: Several fixing blocks are staggered along the height direction on both sides of the inner wall of the detection column. Each fixing block is long and narrow. One end of the fixing block is fixed to the inner wall of the detection column, and the other end extends towards the data line and is arc-shaped. The outer surface of the data line is covered with a protective sleeve, and the side of the protective sleeve abuts against the arc-shaped end of the fixing block.

7. A method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 2, characterized in that: The detection column is made of stainless steel. A hanging rod for hanging on the fermentation tank is welded to one side of the top of the detection column. The longitudinal section of the hanging rod is "┌". A connecting rod for supporting the Bluetooth transmitter is welded to the other side of the top of the detection column. The longitudinal section of the connecting rod is "┘". The connecting rod includes a support rod welded to the top of the detection column. A vertically arranged telescopic rod is welded to the end of the support rod away from the connecting rod. The telescopic rod is connected to the Bluetooth transmitter.

8. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 1, characterized in that: The process involves measuring the effects of temperature, oxygen, pH, and alcohol content on the oxidation-reduction potential (ORP) of the prickly pear fermentation liquid using a detection device installed within the liquid. Based on the measured changes in the ORP, the process includes the following steps: Step 1: Use the temperature sensor, oxygen sensor, pH sensor and alcohol sensor of the detection device to measure the initial fermentation temperature, oxygen value, pH value and alcohol content of the prickly pear fermentation liquid, and record the initial fermentation temperature, oxygen value, pH value and alcohol content of the prickly pear fermentation liquid. Step 2: During the fermentation of the prickly pear liquid, continuously record the temperature, oxygen, pH and alcohol content of the fermentation liquid until the total concentration of organic acids in the fermentation liquid is controlled at 50-190 mg / L. Record the temperature, oxygen, pH and alcohol content in the fermentation liquid and measure the redox potential in the fermentation liquid using an oxygen reduction electrode. Step 3: Using the oxygen reduction potential value measured in Step 2 as a preset value, when the prickly pear fermentation liquid is continuously fermented into prickly pear fermentation broth in large batches on the production line, if the oxygen reduction potential value of the continuously fermented prickly pear fermentation broth is lower than the preset value, the temperature, oxygen, pH, and alcohol content values ​​measured by the detection device in the continuously fermented prickly pear fermentation broth are compared with the temperature, oxygen, pH, and alcohol content values ​​of the prickly pear fermentation broth in Step 2 where the total organic acid concentration is controlled at 50-190 mg / L. If any of the temperature, oxygen, pH, and alcohol content values ​​are different, the activity of the microorganisms in the prickly pear fermentation broth produced in large batches on the production line is controlled, so that the total concentration of organic acids in the large batch of prickly pear fermentation broth includes fulvic acid at 5.96 mg / kg, abscisic acid at 1.58 mg / kg, and α-ketoglutaric acid at 75 mg / kg.

9. The method for detecting oxidation-reduction potential (ORP) in fermentation according to claim 1, characterized in that: The detection device also includes a target component spectral sensor, which is integrated into the detection integration module. In use, the target component spectral sensor is set to a spectral range of 280-540 nanometers. The spectral range is used as the detection range of the detection device. By combining the spectral intensity absorbed by the target component spectral sensor in the prickly pear fermentation broth, the generation of organic acid substances in the prickly pear fermentation broth can be obtained.

10. A method for applying a detection device for oxidation-reduction potential (ORP) in fermentation, characterized in that: According to any one of claims 1-9, a method for detecting oxidation-reduction potential (ORP) in fermentation is applied to the production of polyphenols and effective phytochemicals. Prickly pear fermentation broth is obtained from prickly pear fermentation. Effective polyphenols and phytochemicals are produced during the production of prickly pear fermentation broth, ensuring that the total concentration of organic acids in the prickly pear fermentation broth is controlled at 50-190 mg / L. Specifically, the organic acids include fulvic acid at a total concentration of 5.96 mg / kg, abscisic acid at a total concentration of 1.58 mg / kg, and α-ketoglutarate at a total concentration of 75 mg / kg.

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