A temperature and humidity control system for bran koji solid state fermentation
By introducing honeycomb ceramic plates and a precise temperature and humidity control device into the bran koji solid-state fermentation system, the problems of slow temperature and humidity regulation and uneven airflow distribution in bran koji solid-state fermentation have been solved, achieving efficient saccharification and stable fermentation of bran koji, which is suitable for the production of high value-added wines.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- CHENGDU ALCOHOL IN ALCOHOL DISTILLERS YEAST CO LTD
- Filing Date
- 2025-08-14
- Publication Date
- 2026-07-14
AI Technical Summary
The existing temperature and humidity control system for solid-state fermentation of wheat bran has a slow response speed and is difficult to adapt to the stage-specific needs of microorganisms. Uneven airflow distribution leads to localized areas of oxygen deficiency or moisture accumulation, affecting mycelial growth. Conventional spraying devices are unable to penetrate the dense material layer, resulting in excessive moisture on the surface and dryness inside.
It employs a honeycomb ceramic plate, temperature control box, PID controller, spacer plate, water tank, piezoelectric ceramic transducer, airflow guide fan, capacitive humidity sensor and PT100 temperature sensor, and achieves precise temperature and humidity control through a variable parameter PID algorithm. Combined with the honeycomb structure and stirring device, it achieves deep penetration and uniform distribution of airflow.
It significantly improves the saccharification power and fermentation stability of bran koji, making it suitable for upgrading the process of high-value-added specialty liquors and solving the problems of slow temperature and humidity regulation and uneven airflow distribution in traditional systems.
Smart Images
Figure CN224494206U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of solid-state fermentation of bran koji, specifically to a temperature and humidity control system for solid-state fermentation of bran koji. Background Technology
[0002] Solid-state fermentation of wheat bran is a biotechnology that uses wheat bran and other grain by-products as raw materials for microbial fermentation under solid conditions. Its key characteristic is the solid state of the raw materials, a stark contrast to liquid fermentation. During solid-state fermentation, microorganisms grow and reproduce on a solid substrate, producing necessary enzymes or flavorings through metabolic activities. A temperature and humidity control system for solid-state fermentation of wheat bran is specifically designed to precisely control temperature and humidity during the fermentation process. Temperature and humidity are crucial factors affecting microbial growth, metabolic activity, and product quality. Therefore, the temperature and humidity control device monitors and adjusts the temperature and humidity within the fermenter in real time to ensure that microorganisms grow and reproduce under optimal conditions, thereby improving fermentation efficiency, product quality, and stability.
[0003] In the use of an existing temperature and humidity control system for solid-state fermentation of bran koji, traditional fermentation relies on environmental temperature and humidity regulation, which has a slow response speed and is difficult to adapt to the stage-specific needs of microorganisms such as Aspergillus. Moreover, ordinary ventilation plates are prone to uneven airflow distribution, resulting in local areas of oxygen deficiency or moisture accumulation, which affects mycelial growth. Under such long-term use, the droplets generated by conventional spraying devices are also difficult to penetrate the dense material layer, resulting in excessive moisture on the surface and dryness inside.
[0004] Therefore, it is necessary to invent a temperature and humidity control system for solid-state fermentation of bran koji to solve the above problems. Utility Model Content
[0005] The purpose of this invention is to provide a temperature and humidity control system for solid-state fermentation of bran koji. Through a honeycomb ceramic plate, honeycomb holes, a temperature control chamber, a PID controller, a partition plate, a water tank, a piezoelectric ceramic transducer, a guide fan, a capacitive humidity sensor, and a PT100 temperature sensor, this system overcomes the particle size limitations of traditional centrifugal spraying, enabling deep penetration of micro-mist carried by airflow. Furthermore, based on a variable-parameter PID algorithm for the fermentation stage, the capacitive humidity sensor and PT100 temperature sensor connected to the PID controller can monitor the temperature and humidity inside the temperature control chamber in detail, solving the problem of static control. The over-adjustment problem caused by this device has been verified in actual production. It can significantly improve the saccharification power and fermentation stability of bran koji, and is especially suitable for the process upgrade of high value-added specialty wines. This solves the problem that in the use of a temperature and humidity control system for solid-state fermentation of bran koji, traditional fermentation relies on environmental temperature and humidity regulation, which has a slow response speed and is difficult to adapt to the stage-specific needs of microorganisms such as Aspergillus. Moreover, ordinary ventilation plates are prone to uneven airflow distribution, local areas of oxygen deficiency or moisture accumulation, which affects mycelial growth. Under such long-term use, the droplets generated by conventional spraying devices are also difficult to penetrate the dense material layer, resulting in the problem of excessive moisture on the surface and dryness inside.
[0006] To achieve the above objectives, this utility model provides the following technical solution: a temperature and humidity control system for solid-state fermentation of bran koji, including a fixed base for supporting the main body of the temperature and humidity control system for solid-state fermentation of bran koji;
[0007] A fermentation tank is fixedly installed on top of a fixed base to support material fermentation. A tank cover is fixedly installed on the top of the fermentation tank. A material loading filter frame is fixedly installed inside the fermentation tank. An installation ring is fixedly installed inside the fermentation tank. A fixing slot is opened on the top of each installation ring. A fixing block is embedded inside the fixing slot. A honeycomb ceramic plate is fixedly installed on the top of each fixing block. The surface of the honeycomb ceramic plate is provided with honeycomb holes.
[0008] A temperature control box is fixedly installed on top of a fixed base to provide atomized and heated gas. A PID controller is fixedly installed on the outside of the temperature control box, a partition plate is fixedly installed inside the temperature control box, a mixing chamber is fixedly installed on the outside of the temperature control box, a water tank is fixedly installed below the partition plate, piezoelectric ceramic transducers are fixedly installed on the outside of the water tank, a guide fan is fixedly installed inside the temperature control box, and capacitive humidity sensors are fixedly installed on both sides inside the temperature control box.
[0009] Electric heating tubes are all fixedly installed above the partition plate to heat the incoming gas. PT100 temperature sensors are fixedly installed on both sides of the inside of the temperature control box, and an axial flow fan is fixedly installed on the inner side wall of the temperature control box.
[0010] Preferably, the fixing block fixedly installed at the bottom of the honeycomb ceramic plate engages with the fixing slot opened above the mounting ring, and the fixing block and the fixing slot are used in conjunction.
[0011] Preferably, the number of honeycomb holes is set to multiple, and the multiple honeycomb holes are distributed in a ring array on the honeycomb ceramic plate.
[0012] Preferably, an air supply chamber is fixedly installed on the outside of the fermentation tank, and multiple air outlet pipes are fixedly installed inside the air supply chamber. An air inlet pipe is fixedly installed on the outside of the air supply chamber, and a mixing pipe is connected to the external flange of the air inlet pipe.
[0013] Preferably, a servo motor is fixedly installed at the bottom of the fermentation tank, a stirring plate is fixedly installed at the output end of the servo motor, and a mixing blade is fixedly installed above the stirring plate.
[0014] Preferably, the outside of the mixing chamber is fixedly connected to the tail end of the mixing pipe, and the electric heating tubes are evenly distributed above the partition plate.
[0015] The technical effects and advantages provided by this utility model in the above technical solution are as follows:
[0016] This utility model includes a honeycomb ceramic plate, honeycomb holes, a temperature control box, a PID controller, a partition plate, a water tank, a piezoelectric ceramic transducer, a flow guide fan, a capacitive humidity sensor, and a PT100 temperature sensor. When using this temperature and humidity control system for solid-state fermentation of bran koji, a honeycomb ceramic plate is placed below the material, with multiple honeycomb holes on its upper surface. The honeycomb ceramic plate has a pore size of 50-200μm, a porosity ≥70%, and is resistant to high temperature and pressure. This allows for uniform airflow dispersion and serves to filter impurities and buffer pressure. The partition plate divides the temperature control box into upper and lower spaces. The piezoelectric ceramic transducer in the lower space is located outside the water tank, atomizing the internal water resources using ultrasonic waves. The upper part of the partition plate... The gas in the space is heated by electric heating tubes, and the atomized and heated gas is mixed together and sent into the interior of the fermentation tank. The material above is fermented through honeycomb ceramic plates. This combination allows a temperature and humidity control system for solid-state fermentation of bran koji to break through the particle size limitations of traditional centrifugal spraying, achieving deep penetration of micro-mist carried by airflow. Moreover, based on the variable parameter PID algorithm of the fermentation stage, the temperature and humidity inside the temperature control box can be monitored in detail through capacitive humidity sensors and PT100 temperature sensors connected to the PID controller, solving the over-adjustment problem caused by static control. This device has been verified in actual production and can significantly improve the saccharification power and fermentation stability of bran koji, and is especially suitable for the process upgrade of high value-added specialty wines. Attached Figure Description
[0017] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in this invention. For those skilled in the art, other drawings can be obtained based on these drawings.
[0018] Figure 1 This is a schematic diagram of the overall structure of this utility model;
[0019] Figure 2 This is a schematic diagram of the honeycomb ceramic plate structure of this utility model;
[0020] Figure 3 This is a schematic diagram of the mixing blade structure of this utility model;
[0021] Figure 4 This is a schematic diagram of the partition plate structure of this utility model;
[0022] Figure 5 This is a schematic diagram of the flow guide fan structure of this utility model.
[0023] In the diagram: 1. Fixed base; 2. Fermentation tank; 3. Tank lid; 4. Material loading filter frame; 5. Mounting ring; 6. Fixing slot; 7. Fixing block; 8. Honeycomb ceramic plate; 9. Honeycomb holes; 10. Air supply chamber; 11. Multiple air outlet pipes; 12. Air inlet pipe; 13. Mixing pipe; 14. Servo motor; 15. Stirring plate; 16. Stirring and mixing blades; 17. Temperature control box; 18. PID controller; 19. Partition plate; 20. Mixing chamber; 21. Water tank; 22. Piezoelectric ceramic transducer; 23. Guide fan; 24. Capacitive humidity sensor; 25. Electric heating element; 26. PT100 temperature sensor; 27. Axial flow fan. Detailed Implementation
[0024] To enable those skilled in the art to better understand the technical solution of this utility model, the present utility model will be further described in detail below with reference to the accompanying drawings.
[0025] like Figures 1 to 5 As shown, a temperature and humidity control system for solid-state fermentation of bran koji includes a fixed base 1 for supporting the main body of the temperature and humidity control system for solid-state fermentation of bran koji.
[0026] Fermentation tank 2 is fixedly installed above the fixed base 1 to support material fermentation. A tank cover 3 is fixedly installed on the top of fermentation tank 2. A material loading filter frame 4 is fixedly installed inside fermentation tank 2. An installation ring 5 is fixedly installed inside fermentation tank 2. A fixing slot 6 is opened above the installation ring 5. A fixing block 7 is embedded inside the fixing slot 6. A honeycomb ceramic plate 8 is fixedly installed above the fixing block 7. A honeycomb hole 9 is opened on the surface of the honeycomb ceramic plate 8.
[0027] Temperature control box 17 is fixedly installed above fixed base 1 to provide atomized and heated gas. A PID controller 18 is fixedly installed on the outside of temperature control box 17. A partition plate 19 is fixedly installed inside temperature control box 17. A mixing chamber 20 is fixedly installed on the outside of temperature control box 17. A water tank 21 is fixedly installed below the partition plate 19. Piezoelectric ceramic transducers 22 are fixedly installed on the outside of water tank 21. A guide fan 23 is fixedly installed inside temperature control box 17. Capacitive humidity sensors 24 are fixedly installed on both sides inside temperature control box 17.
[0028] Electric heating tubes 25 are all fixedly installed above the partition plate 19 to heat the incoming gas. PT100 temperature sensors 26 are fixedly installed on both sides of the inside of the temperature control box 17. An axial flow fan 27 is fixedly installed on the inner side wall of the temperature control box 17. The partition plate 19 divides the temperature control box 17 into upper and lower spaces. The piezoelectric ceramic transducer 22 in the lower space is outside the water tank 21, which atomizes the water inside using ultrasonic waves. Then, the gas in the upper space of the partition plate 19 is heated by the electric heating tubes 25. In this way, the atomized and heated gas are mixed together and sent into the interior of the fermentation tank 2. The honeycomb ceramic plate 8 completes the fermentation of the material above.
[0029] like Figure 1 , Figure 2 and Figure 3As shown, the fixing block 7 fixedly installed at the bottom of the honeycomb ceramic plate 8 engages with the fixing slot 6 opened above the mounting ring 5. The fixing block 7 and the fixing slot 6 work together to realize the quick-release interface of the honeycomb ceramic plate 8, which is convenient for sterilization and maintenance. The number of honeycomb holes 9 is set to multiple, and the multiple honeycomb holes 9 are distributed in a ring array on the honeycomb ceramic plate 8. Multiple honeycomb holes 9 are opened on the top of the honeycomb ceramic plate 8. The honeycomb ceramic plate 8 has a pore diameter of 50-200μm and a porosity ≥ 70% high temperature and high pressure resistance, which can evenly disperse the airflow and also filter impurities and buffer pressure. An air supply chamber 10 is fixedly installed on the outside of the fermentation tank 2. Multiple air outlet pipes 11 are fixedly installed inside the air supply chamber 10. An air inlet pipe 12 is fixedly installed on the outside of the air supply chamber 10. A mixing pipe 13 is connected to the external flange of the air inlet pipe 12. If a single pipe supplies air, it will cause uneven gas orientation into the fermentation tank 2. The multiple air outlet pipes 11 of the air supply chamber 10 further enhance the uniformity of air intake.
[0030] like Figure 1 , Figure 3 , Figure 4 and Figure 5 As shown, a servo motor 14 is fixedly installed at the bottom of the fermentation tank 2, and a stirring plate 15 is fixedly installed at the output end of the servo motor 14. A stirring and mixing blade 16 is fixedly installed above the stirring plate 15. The stirring plate 15 and the stirring and mixing blade 16 drive the heated gas and atomized gas entering the fermentation tank 2 to stir and mix together, so that the gas is mixed more evenly. This makes the material above better penetrate after passing through the honeycomb ceramic plate 8. The outside of the mixing chamber 20 is fixedly connected to the tail end of the mixing pipe 13. The electric heating tubes 25 are evenly distributed above the partition plate 19. The mixing chamber 20 is used to extend the mixing time of the heated gas and atomized gas coming out of the temperature control box 17, so that the gas is mixed more evenly.
[0031] The working principle of this practical system is as follows: First, connect the external power supply and open the lid 3 of the fermentation tank 2. Place an appropriate amount of material for solid fermentation of bran koji in the material loading filter frame 4. Then, the partition plate 19 divides the temperature control box 17 into upper and lower spaces. First, the air inlet temperature is raised to 32±1℃ through the electric heating tube 25 in the upper space. Next, the piezoelectric ceramic transducer 22 outside the water tank 21 in the lower space is opened, allowing the piezoelectric ceramic transducer 22 to be outside the water tank 21. The internal water resources are then atomized by ultrasonic waves. Ultrasonic atomization can maintain a humidity of 90% RH, promoting spore germination. Subsequently, based on the variable parameter PID algorithm of the fermentation stage, and through PID control... The capacitive humidity sensor 24 and PT100 temperature sensor 26 connected to the device 18 can monitor the temperature and humidity inside the temperature control box 17 in detail, solving the over-adjustment problem caused by static control. Then, the guide fan 23 inside the temperature control box 17 is turned on, allowing the guide fan 23 to blow the internal atomized and heated gas. The gas flows through the mixing chamber 20 and then through the mixing pipe 13. The mixing chamber 20 is used to extend the mixing time of the heated gas and atomized gas coming out of the temperature control box 17, thereby making the gas mixture more uniform. Then, the heated gas and atomized gas enter the air delivery chamber 10 through the air inlet pipe 12, and flow out evenly inside the fermentation tank 2 through the multi-outlet air pipe 11. Subsequently, it can... Turn on the switch of the bottom multi-outlet air pipe 11, causing the multi-outlet air pipe 11 to drive the stirring plate 15 and the mixing blade 16 to rotate, stirring the internal heating gas and atomization, making the gas mixture more uniform. A honeycomb ceramic plate 8 is placed below the material, and multiple honeycomb holes 9 are opened on the top of the honeycomb ceramic plate 8. The honeycomb ceramic plate 8 has a pore size of 50-200μm, a porosity ≥70%, and is resistant to high temperature and pressure. The mixed heating gas and atomization can be evenly dispersed by the honeycomb ceramic plate 8, dividing the airflow into micro-flows. These micro-flows, along with the atomized particles with an average particle size of 5μm, form an aerosol in the material layer, achieving deep humidification. This allows a solid bran koji to... The temperature and humidity control system for fermentation breaks through the particle size limitations of traditional centrifugal spraying, enabling deep penetration of micro-mist carried by airflow and solving the over-adjustment problem caused by static control. Moreover, this device has been verified in actual production and can significantly improve the saccharification power and fermentation stability of bran koji, making it particularly suitable for the process upgrade of high-value-added specialty wines. Finally, after completing the installation and use of the temperature and humidity control system for solid-state fermentation of bran koji according to the above operations, turn off the switch of servo motor 14 and the switch of electric heating tube 25. If it is not used for a long time, simply disconnect the external power supply. In this way, the use process of the temperature and humidity control system for solid-state fermentation of bran koji is completed.
[0032] The foregoing description only illustrates certain exemplary embodiments of the present invention. Undoubtedly, those skilled in the art can modify the described embodiments in various ways without departing from the spirit and scope of the present invention. Therefore, the above drawings and descriptions are illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.
Claims
1. A temperature and humidity control system for solid-state fermentation of wheat bran koji, characterized in that: include Fixed base (1), used to support the main body of temperature and humidity control for solid fermentation of bran koji; Fermentation tank (2) is fixedly installed above the fixed base (1) for carrying material fermentation. A tank cover (3) is fixedly installed on the top of the fermentation tank (2). A material loading filter frame (4) is fixedly installed inside the fermentation tank (2). An installation ring (5) is fixedly installed inside the fermentation tank (2). A fixing slot (6) is opened above the installation ring (5). A fixing block (7) is embedded inside the fixing slot (6). A honeycomb ceramic plate (8) is fixedly installed above the fixing block (7). A honeycomb hole (9) is opened on the surface of the honeycomb ceramic plate (8). A temperature control box (17) is fixedly installed above a fixed base (1) to provide atomized and heated gas. A PID controller (18) is fixedly installed on the outside of the temperature control box (17). A partition plate (19) is fixedly installed inside the temperature control box (17). A mixing chamber (20) is fixedly installed on the outside of the temperature control box (17). A water tank (21) is fixedly installed below the partition plate (19). Piezoelectric ceramic transducers (22) are fixedly installed on the outside of the water tank (21). A guide fan (23) is fixedly installed inside the temperature control box (17). Capacitive humidity sensors (24) are fixedly installed on both sides inside the temperature control box (17). Electric heating tubes (25) are fixedly installed above the partition plate (19) to heat the incoming gas. PT100 temperature sensors (26) are fixedly installed on both sides of the inside of the temperature control box (17). An axial flow fan (27) is fixedly installed on the inner side wall of the temperature control box (17).
2. The temperature and humidity control system for solid-state fermentation of bran koji according to claim 1, characterized in that: The fixing block (7) fixedly installed at the bottom of the honeycomb ceramic plate (8) engages with the fixing slot (6) opened above the mounting ring (5), and the fixing block (7) and the fixing slot (6) are used together.
3. The temperature and humidity control system for solid-state fermentation of bran koji according to claim 1, characterized in that: The number of the honeycomb holes (9) is set to multiple, and the multiple honeycomb holes (9) are distributed in a ring array on the honeycomb ceramic plate (8).
4. The temperature and humidity control system for solid-state fermentation of bran koji according to claim 1, characterized in that: The fermentation tank (2) is fixedly equipped with an air supply chamber (10) on the outside. Multiple air outlet pipes (11) are fixedly installed inside the air supply chamber (10). An air inlet pipe (12) is fixedly installed on the outside of the air supply chamber (10). A mixing pipe (13) is connected to the external flange of the air inlet pipe (12).
5. The temperature and humidity control system for solid-state fermentation of bran koji according to claim 1, characterized in that: A servo motor (14) is fixedly installed at the bottom of the fermentation tank (2), and a stirring plate (15) is fixedly installed at the output end of the servo motor (14). A stirring and mixing blade (16) is fixedly installed above the stirring plate (15).
6. The temperature and humidity control system for solid-state fermentation of bran koji according to claim 4, characterized in that: The outside of the mixing chamber (20) is fixedly connected to the tail end of the mixing pipe (13), and the electric heating tubes (25) are evenly distributed above the partition plate (19).