CN103960598A - Natto fermentation cabinet and production method of fermented natto - Google Patents
Natto fermentation cabinet and production method of fermented natto Download PDFInfo
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- CN103960598A CN103960598A CN201410122744.0A CN201410122744A CN103960598A CN 103960598 A CN103960598 A CN 103960598A CN 201410122744 A CN201410122744 A CN 201410122744A CN 103960598 A CN103960598 A CN 103960598A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
Abstract
The invention provides a natto fermentation cabinet based on a yogurt fermentation cabinet, and discloses a production method of fermented natto. The natto fermentation cabinet comprises a cabinet body and a cabinet door, wherein the interior of the cabinet body is divided into a refrigeration part, a heat preservation part, an oxygen supply and constant-temperature fermentation part and an automatic sterilization part; an electrical part is arranged at the upper part of the cabinet body; the cabinet body wall is made of two layers of metal or plastic sheets, and a heat preservation layer filled with a foam material is arranged between the inner layer of metal or plastic sheet and the outer layer of metal or plastic sheet; the cabinet door of the cabinet body is made of a hollow glass plastic plate, the outer layer is a tempered glass or plastic plate, and the inner layer is a reflective glass or plastic plate; container racks adopting layered grids are mounted in the overall cabinet body, and divide the cabinet body into different fermentation control regions; and containers which are sealed by covers, are semi-sealed by covers or are not provided with covers are placed on the container racks and adopt a plurality of barrel-shaped or cup-shaped split type containers; and a lock for controlling opening and closing of the cabinet door is mounted on the cabinet door of the cabinet body.
Description
Technical field
The present invention relates to natto fermentation technology, be specifically related to a kind of preparation method of natto fermentation cabinet and fermentation natto of commercial use.
Background technology
Tradition natto manufacturing process, sweat, preservation storage are in different places, to realize respectively:
1) manufacturing process Shi producer will stir by large-scale mixer after the soya bean of boiling and Bacillus natto proportioning; In manufacturing process, need to add the thing that some anticorrisive agents and various pigments etc. are unfavorable for human body,, object is in order to guarantee shelf-life and the mouthfeel texts of natto, and carries out oxygen supply by natural air flow, natto quality is easily subject to the impact of air quality.
2) sweat is storing and is still realizing in transit; Environment and the temperature of the full and uniform fermentation of Bacillus natto can not be guaranteed like this, so the content of Bacillus natto is very unstable, also very large breakthrough can not be realized.
3) preserving cold storage procedure is to realize in terminal.Transportation and storage are the real survival environment that impossible guarantee Bacillus natto, so the decay of the nutritive value of natto is very obvious.
4) traditional natto, through said process, generally needs could arrive in consumer's hand for a long time.
Natto is that soya bean and the Bacillus natto of boiling form through fermenting bacillus natto, is rich in the blue or green element of soap in natto, can improve constipation, reduces blood fat, and prevention colorectal cancer, reduction cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, suppress the functions such as AIDS virus; In natto, contain free isoflavone like substance and the multiple enzyme useful to human body, as superoxide dismutase, catalase, protease, amylase, lipase etc., they can remove carcinogen in body, improve memory, protect that liver is improved looks, delays senility etc. positive effect, and can improve the digestibility of food; Take in living Bacillus natto can regulating intestinal canal colony balance, prevention dysentery, enteritis and constipation, and its effect is better than conventional lactobacillus micro-ecological preparation now in some aspects; The stickum that natto fermentation produces, on the gastrointestinal tract mucous surface of coating, thereby can protect stomach and intestine, while drinking, can alleviate drunk effect, liked by the consumer of various age class, promotes the healthy of the people.But, at present because of the technology and equipment of industrial production natto and the imperfection on device, cause the quality of fermentation natto still not reach requirement, arrived consumer's hand back warp normal mouldy smelly, if improved, also have very large room for promotion.
Summary of the invention
The present invention is a kind of a kind of natto fermentation cabinet of inventing on the basis of Yoghourt fermentation cabinet (patent No. 200810098056.X), and a kind of method that the fermentation of fermentation cabinet thus natto is provided.Object of the present invention, by the preparation method of a kind of high-quality business natto fermentation cabinet and fermentation natto is provided, the sweat of assurance natto and storage and cold storage procedure are completed fully under optimum steady temperature, impel Bacillus natto can fully divide the survival of growth high quantity, thereby meet the demand of people to the real nutrition of natto.Also existing traditional industrial natto fermentation technology and the deficiency of Zymolysis Equipment have been made up simultaneously completely.
The object of the invention is to be achieved through the following technical solutions:
A natto fermentation cabinet, comprises casing and cabinet door, and the grid type receptacle stand of layering is installed in whole casing, and casing is divided into different fermentation control intervals; In every one deck receptacle stand, place and be loaded with the container of making natto material.The electrical heating elements that the present invention has, refrigeration plant, condenser, evaporimeter, air exhauster, pressure fan, fan and the electronic controller being connected thereof have formed oxygen supply, heated at constant temperature and refrigeration constant temperature system.
The ferment preparation method of natto of the present invention, concrete steps are as follows,
First natto starts sterilizing and locking device before making.Bactericidal unit carries out sterilizing to facility in casing and air, it is automatically that door lock is dead that smart electronics is controlled lock simultaneously, or with manually plug-in lock locked, to avoid the unexpected cabinet door of opening in sterilization process, by electronic controller and relay, effectively control the length of sterilization time, to reach the object of complete sterilization.After sterilizing completes, sterilamp braking is extinguished, and electronic controller produces warning the tinkle of bells automatically, and sterilizing completes.
Raw material mixes: after the soya bean of boiling is mixed with Bacillus natto, carry out oxygen supply ferment at constant temperature, do not adopt the additives such as any anticorrisive agent, thickener, stabilizing agent and various pigments, the ratio mixed material that is 5-10% according to mass ratio.
The startup of locking during ferment at constant temperature: in sweat, for avoiding cabinet door arbitrarily to be opened, control that lock is automatically locked door or plug-in locking manually with smart electronics;
Oxygen supply and ferment at constant temperature start to start: according to the breeding of bacterial classification, require temperature in casing to be controlled between 40 ℃-45 ℃ adjustable.According to the different available electron controllers of bacterial classification, the heat time is controlled, this equipment can also regulate time and the time to the cultivation of bacterium of fermentation voluntarily.Aerobic fermentation, natto needs fully to contact with oxygen, to the fermentation temperature of natto, should be controlled at 42 ℃ ± 1 ℃, controls different fermentation times: in low viscosity zone, fermentation time is 14 hours by different flora viscosity; In medium viscosity district, fermentation time is 22 hours; In high viscosity district, fermentation time is 36 hours; Be made into the Bacillus natto of various viscosity.Time and the incubation time to bacterium of fermentation can also be controlled and regulate to this equipment voluntarily as required.
Refrigeration system starts to start: start refrigeration compressor, air exhauster, in 5 minutes one 2 hours adjustable intervals, hot-air in casing is extracted out rapidly outside casing, make the temperature fast-descending in casing, thereby the temperature in casing is controlled between 2-18 ℃, guaranteed the dormancy survival temperature requirement of Bacillus natto, to improve the activity of Bacillus natto, and keep its stability.Better condition is, after refrigeration compressor, air exhauster start, in adjustable 5 minutes-30 minutes, hot-air in casing is extracted out rapidly outside casing, temperature in casing is declined rapidly, reach quenching, and the temperature in casing is controlled between 2-6 ℃, now whole manufacturing process all finishes.
Business natto cabinet of the present invention, while having realized making truly, ferment and automatically control to refrigeration overall process " one-touch ", realized sweat and preservation, cold storage procedure carries out in same machine, thereby guaranteed Bacillus natto fermentation temperature and and the environment of fermentation time and storage, making Bacillus natto can reach abundant division grows up, more guaranteed the survival condition of Bacillus natto, so after sweat completes, quantity and the time-to-live of Bacillus natto are also to maximize.When making, do not need to add any additive that is unfavorable for human body, stabilizing agent, thickener, essence, pigment, sweetener etc., and only after more than 12 hour, just can eat.Thereby health, nutrition, the health, fresh of natto have been guaranteed.
The present invention has also filled up the blank of bacillus natto food machine industry without fermented type business bacillus natto food machine, and sterilizing truly, fermentation have been realized to refrigeration overall process " one-touch " Automatic Control, realized the great change of fermented type bacillus natto food machine, the history of the whole world without large scale business fermented type bacillus natto food machine is through with.
Accompanying drawing explanation
Fig. 1 is the structural representation of natto fermentation cabinet of the present invention.
Fig. 2 is the circuit theory diagrams of natto fermentation cabinet of the present invention;
Fig. 3 is the guidance panel figure of natto fermentation cabinet of the present invention.
In figure: 1, outer sheet material, 2, internal layer sheet material, 3, heat-insulation layer, 4, condenser, 5, bactericidal unit, 6, electrical heating elements, 7, container, 8, grid type receptacle stand, 9, air exhauster, 10, refrigeration facility, 11, evaporimeter, 12, fan, 13, pressure fan.
The specific embodiment
Referring to Fig. 1, business natto fermentation cabinet, comprises casing and cabinet door.Box body wall is made by inside and outside double layer of metal or plastic plate: outer sheet material 1 and internal layer sheet material 2 are metal or plastic plate, and the metallic plate that forms box body wall is stainless steel materials or plastic plate, be through spraying paint, sheet metal or the PP material of plastic-blasting.It between inside and outside laminate material, is the heat-insulation layer 3 that is filled with expanded material.Adopt foaming technique to realize in casing and the outer temperature isolation of casing, reach effect energy-conservation and insulation.Cabinet door (not shown) also two-layerly consists of inside and outside, adopts double glazing or plastic plate to make, and the skin of cabinet door is safety glass or plastic plate, and internal layer is reflecting glass or plastic plate.Internal layer adopts reflecting glass or plastic plate, and reflect heat is returned in case, reaches effects of energy conservation and environmental protection, and glass outer or plastic plate adopt safety glass to play safety protection function to human body.
The receptacle stand 8 of graded mesh is installed in whole casing, casing is divided into different fermentation control intervals, realized the subregion of single or multiple lift and made rack.Placing container 7 in every one deck receptacle stand 8, container 7 is the separated type container of of all kinds, the sealing with cover of various shapes, semitight with cover or tubbiness arranged together not with cover or cup-shaped.The lockset of switch board door open and close is installed on the cabinet door of casing, and lockset comprises that smart electronics controls lock, or outer padlock manually, and the formation of lockset and mounting means are identical with prior art lockset, and this literary composition repeats no more.When sterilizing starts and when ferment at constant temperature starts, smart electronics is controlled lock by automatic locking or plug-in locking manually.
Casing top is provided with condenser 4, and it is communicated with on pipeline with evaporimeter 11.Bactericidal unit 5 is installed in the casing of condenser 4 belows, and this bactericidal unit 5 is ultraviolet sterilizing lamps, or ozone anion generator etc., to carrying out sterilizing in casing.In sterilization process, for preventing, surprisingly open cabinet door, cause ultraviolet radiation to human body skin or eyes, cause and burn.Thereby adopted smart electronics control lock or manually plug-in tapered end effectively prevent that cabinet door from arbitrarily not opening.Sterilization time is controlled the length of sterilization time by intelligent electronic controller, after sterilizing completes, sterilamp braking is extinguished, and electronic controller produces warning the tinkle of bells automatically, and smart electronics is controlled to lock and automatically opened simultaneously, or manually plug-in tapered end is opened, and sterilizing completes.In cabinet wall, embed or pre-buried electrical heating elements 6, the interior corrosion resistant plate of casing and metal species sheet material integral body are heated air in case, realize the air integral body of box house is heated.Simultaneously, box house is installed metal or plastic high-temperature resistant fan 12, and in casing, is also provided with pressure fan 13, blows in from outside to casing, form Rapid Circulation convection current with the heated air of box house, guarantee that in the casing of 0.1 cube to 500 cubes, air evenly generates heat.At casing top arrangement air exhauster 9, box house hot-air is drawn out of outside casing.Casing outside is provided with refrigeration plant 10 and evaporimeter 11; Refrigeration plant 10 is semiconductor chilling plate or refrigeration compressor.Described electrical heating elements 6, refrigeration plant 10, condenser 4, evaporimeter 11, pressure fan 13, air exhauster 9 and the electronic controller being connected thereof, formed oxygen supply and constant-temperature heating system and the refrigeration constant temperature system of business natto fermentation cabinet of the present invention.
During sterilizing, lock: adopt in 5 pairs of casings of bactericidal unit and carry out sterilizing, in sterilization process, for preventing, surprisingly open cabinet door, cause ultraviolet radiation to human body skin or eyes, cause and burn.Thereby adopted smart electronics control lock or manually plug-in tapered end effectively prevent that cabinet door from arbitrarily being opened.Sterilization time is controlled length by intelligent electronic controller, after sterilizing completes, sterilamp braking is extinguished, and electronic controller produces warning the tinkle of bells automatically, and smart electronics is controlled to lock and automatically opened simultaneously, or manually plug-in tapered end is opened, and sterilizing completes.
When oxygen supply and heated at constant temperature, lock: in heated at constant temperature process, adopted smart electronics to control lock or manual plug-in locking, when oxygen supply heated at constant temperature starts, it is automatically door lock is dead or manual plug-in tapered end is dead by door lock that smart electronics is controlled lock, effectively prevent that cabinet door from arbitrarily being opened, prevent that temperature from reducing rapidly, thereby guarantee that the fermentation quality of natto reaches optimum efficiency.
Referring to Fig. 2, Fig. 3, circuit theory of the present invention is:
When button is pressed, microcontroller $ 3C9454 obtains input command, sends corresponding command function:
1. press " high viscosity " button, 14 pin of microcontroller $ 3C9454 are output as high level, and the base voltage of oi is provided through resistance R 1, make oi conducting, make.4 pin of MOC3061 and 6 pin conductings, provide conducting voltage to IGCT BTA41 gate pole, thereby heating installation power supply is given in IGCT conducting.Simultaneously 9 pin of microcontroller $ 3C9404 also send high level provides Q3 base voltage through resistance R 8, makes the Q3 conducting relay K2 that clamors obtain electric closure, and lock is locked in heating, having realized fermentation and automatically having controlled to refrigeration overall process " one-touch ".
2. when running time or temperature reach, the 14 pin output low levels of microcontroller 3C9454, triode oi cut-off, 4 pin of MOC3061 and 6 pin disconnect, and thyristor gate pole tension is 0 shutoff, and heating stops.9 pin of while microcontroller $ 3C9454 are output low level also, makes Q3 cut-off, relay K 2 power-off, and heating lock disconnects.(press " medium viscosity " during " low viscosity " button principle with by " high viscosity " the same, having realized fermentation and automatically having controlled to the overall process " one-touch " of freezing).
3. press " refrigeration " button, 17 pin of microcontroller $ 3C9454 are output as high level, through resistance R 2, make Q2 conducting, K1 coil are obtained electric, the closing of contact, compressor operating.Temperature or running time are low level to 17 pin voltages, make Q2 cut-off, and K1 disconnects, and compressor quits work.
The signal of temperature sensor is input to 13 pin of microcontroller $ 3C9454, and microcontroller $ 3C9454 shows to charactron by 74HC164 serial output signal.24C02 is program storage, deposits program.
Referring to Fig. 3 fermentation cabinet panel figure, button wherein, operation instruction is as follows;
Setting key: be used for entering or exiting the setting of making the heat time by oneself.When not at set condition, press for a long time setting key, enter set condition, display screen flicker simultaneously; When set condition, by setting key, can exit the disrespectful state of determining, and preserve the time setting.
Make key by oneself: after energising, when not when set condition or other duty are not all moved, press make key by oneself can be according to the time operation heating setting in advance.
▲ key: when set condition, can upwards regulate the scheduled time, often press once ▲ key, the time setting adds 1 hour, and adjustable range is 0.0～100 hour.
V key: when set condition, can regulate the scheduled time downwards, often press V key one time, the time setting subtracts 1 hour, and adjustable range is 100～0.0 hours.
Refrigeration key: after energising, when not when set condition or other state do not move, start immediately compressor cooling after pressing this key.Low viscosity key: after energising, when not when set condition or other state do not move, press this key rear oxygen supply heater operation 14 hours.Medium viscosity key: after energising, when not when set condition or other state do not move, press this key rear oxygen supply heater operation 22 hours.High viscosity key: after energising, when not when set condition or other state do not move, press this key rear oxygen supply heater operation 36 hours.
Power knob: when pressing, switch on power, system obtains electric; When discharging this button, system deenergization stops all work.
Being described as follows of indicator lamp:
High: press after high viscosity button, fermentation is controlled automatically to refrigeration overall process " one-touch ".At this moment indicator lamp lights, and equipment oxygen supply heating operation starts refrigeration plant automatically after 36 hours, until artificially shutdown.
In: press after medium viscosity button, fermentation is controlled automatically to refrigeration overall process " one-touch ".At this moment indicator lamp lights, and equipment oxygen supply heating operation starts refrigeration plant automatically after 22 hours, until artificially shutdown.
Low: press after F low viscosity button, fermentation is controlled automatically to refrigeration overall process " one-touch ".At this moment indicator lamp lights, and equipment oxygen supply heating operation starts refrigeration plant automatically after 14 hours, until artificially shutdown.
Refrigeration: press after refrigeration button, this indicator lamp is bright, and press starts.Until artificially shutdown.
Make by oneself: press and make by oneself after button, this indicator lamp is bright, and equipment heats by setting-up time, oxygen supply automatically starts refrigeration plant after heating and finishing until artificially shutdown.
After the soya bean of boiling is mixed with natto fermentation bacterial classification with Bacillus natto, carry out oxygen supply ferment at constant temperature, do not adopt the additives such as any anticorrisive agent, thickener, stabilizing agent and various pigments, the ratio that is 5-10% according to mass ratio is carried out the mixing of raw material.
According to the breeding of different strain, require temperature in casing to be controlled between 40 ℃-45 ℃ adjustable.According to the different available electron controllers of bacterial classification, the heat time is controlled, this equipment can also regulate time and the incubation time to bacterium of fermentation voluntarily.To the fermentation temperature of natto, should be controlled at 42 ℃ ± 1., by different flora viscosity, control different fermentation times: in low viscosity zone, fermentation time is 14 hours; In medium viscosity district, fermentation time is 22 hours; In high viscosity district, fermentation time is 36 hours; Be made into different viscosities Bacillus natto.Time and the incubation time to bacterium of fermentation can also be controlled and regulate to this equipment voluntarily as required.
After natto has been manufactured, electronic controller freezes auto-steering, start refrigeration facility, and start air exhauster, between adjustable 5 minutes one 2 hours in, hot-air in casing is extracted out rapidly outside casing, make the temperature fast-descending in casing, thereby the temperature in casing is controlled between 2-18 ℃, guaranteed the dormancy survival temperature requirement of Bacillus natto, to improve the content of active and other beneficial bacterium of Bacillus natto, and keep its stability.Preferably, in 5 minutes-30 minutes, hot-air in casing is extracted out rapidly outside casing, temperature in casing is declined rapidly, reach quenching, and the temperature in casing is controlled between 2-6 ℃ adjustable.Guarantee dormancy and the survival temperature requirement of Bacillus natto, improved the content of active and other beneficial bacterium of Bacillus natto.
Details are as follows for beneficial effect of the present invention:
1, the mode that has adopted electronic controller to control heat time and temperature, reach the object of regularly oxygen supply and ferment at constant temperature, with assurance natto, in optimal temperature, grow, changed the sweat of traditional natto, thereby reached Bacillus natto growth and breeding effect to greatest extent.Also met the needs of people to different flora viscosity, can also meet the requirement to the needed temperature and time of cultivation of various bacterium, concrete condition is simultaneously:
According to the breeding of bacterial classification, require temperature in casing to be controlled between 25 ℃-55 ℃ adjustable.According to the different available electron controllers of bacterial classification, the heat time is controlled, this equipment can also regulate time and the time to the cultivation of bacterium of fermentation voluntarily.To the fermentation temperature of natto, should be controlled at 42 ℃ ± 1., by different acidity, control different fermentation times: in low viscosity zone, fermentation time is 14 hours; In medium viscosity district, fermentation time is 22 hours; In high viscosity district, fermentation time is 36 hours; Be made into the natto of various different viscosities.In natto, be rich in the blue or green element of soap, can improve constipation, reduce blood fat, prevention colorectal cancer, reduction cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, suppress the functions such as AIDS virus; In natto, contain free isoflavone like substance and the multiple enzyme useful to human body, as superoxide dismutase, catalase, protease, amylase, lipase etc., they can remove carcinogen in body, improve memory, protect that liver is improved looks, delays senility etc. positive effect, and can improve the digestibility of food; Take in living Bacillus natto can regulating intestinal canal colony balance, prevention dysentery, enteritis and constipation, and its effect is better than conventional lactobacillus micro-ecological preparation now in some aspects; The stickum that natto fermentation produces, on the gastrointestinal tract mucous surface of coating, thereby can protect stomach and intestine, while drinking, can alleviate drunk effect, liked by the consumer of various age class, promotes the healthy of the people.Time and the incubation time to bacterium of fermentation can also be controlled and regulate to this equipment voluntarily as required.
2, quick cryopreservation: this product is by the dual work of refrigeration compressor and air exhauster, make temperature in casing reach the object of fast reducing, thereby guaranteed natto dormancy survival temperature requirement, the links such as transportation, storage have been removed from, change traditional industry and produced natto because of reasons such as processing technology, transportation, storage, terminal refrigerations, do not reach the temperature requirement of Bacillus natto dormancy, and make the mouldy smelly situation of Bacillus natto.Concrete condition is:
Start refrigeration compressor, air exhauster, in 5 minutes one 2 hours adjustable intervals, hot-air in casing is extracted out rapidly outside casing, make the temperature fast-descending in casing, thereby the temperature in casing is controlled between 2-18 ℃, guaranteed the dormancy survival temperature requirement of Bacillus natto, to improve the content of active and other beneficial bacterium of Bacillus natto in natto, and keep the stability of viscosity.Better condition is, after refrigeration compressor, air exhauster start, in adjustable 5 minutes-30 minutes, hot-air in casing is extracted out rapidly outside casing, temperature in casing is declined rapidly, reach quenching, and the temperature in casing is controlled between 2-6 ℃.
3, sterilization: this product adopts ultraviolet sterilizing lamp, and the devices such as ozone anion generator are realized the object of disinfection, be natto at whole making storage all the time in aseptic, pollution-free state, thereby guaranteed the hygienic requirements of natto.Stopped traditional natto because of manufacturing process, transportation, the issuable secondary pollution of storage.
4, natto effect: the natto of making various different viscosities.In natto, be rich in the blue or green element of soap, can improve constipation, reduce blood fat, prevention colorectal cancer, reduction cholesterol, softening blood vessel, preventing hypertension and artery sclerosis, suppress the functions such as AIDS virus; In natto, contain free isoflavone like substance and the multiple enzyme useful to human body, as superoxide dismutase, catalase, protease, amylase, lipase etc., they can remove carcinogen in body, improve memory, protect that liver is improved looks, delays senility etc. positive effect, and can improve the digestibility of food; Take in living Bacillus natto can regulating intestinal canal colony balance, prevention dysentery, enteritis and constipation, and its effect is better than conventional lactobacillus micro-ecological preparation now in some aspects; The stickum that natto fermentation produces, on the gastrointestinal tract mucous surface of coating, thereby can protect stomach and intestine, while drinking, can alleviate drunk effect, liked by the consumer of various age class, promotes the healthy of the people.Its fresh, nutrition, health and mouthfeel are that traditional natto is beyond one's reach.In winter, can also eat warm natto, this point is waitd upon especially system natto and can not be accomplished, also changed natto can only be cold the traditional approach eaten.
Claims (10)
1. a natto fermentation cabinet, is characterized in that: in casing, place and be loaded with the container of making natto material; Electrical heating elements, refrigeration plant, condenser, evaporimeter, air exhauster, pressure fan, the fan that this natto fermentation cabinet has and the electronic controller being connected thereof have formed oxygen supply, heated at constant temperature and refrigeration constant temperature system.
2. natto fermentation cabinet according to claim 1, it is characterized in that: natto fermentation cabinet comprises casing and cabinet door, box body wall is by inside and outside two-layer board making, it between inside and outside laminate material, is the heat-insulation layer that is filled with expanded material, the grid type receptacle stand of layering is installed in casing, casing is divided into different fermentation control intervals; In every one deck receptacle stand, place and be loaded with the container of making natto material; Casing top is provided with condenser, and it is communicated with on pipeline with evaporimeter; In cabinet wall, embed or be embedded with electrical heating elements; On casing, install air exhauster; Box house is installed metal or plastic high-temperature resistant fan, and is provided with pressure fan and blows in from outside to casing; Casing outside is also provided with refrigeration plant; Described electrical heating elements, refrigeration plant, condenser, evaporimeter, air exhauster, pressure fan, fan and the electronic controller being connected thereof have formed oxygen supply, heated at constant temperature and refrigeration constant temperature system.
3. natto fermentation cabinet according to claim 1, is characterized in that: the inside and outside two-layer sheet material of box body wall is metal or plastic plate.
4. natto fermentation cabinet according to claim 1 and 2, is characterized in that: bactericidal unit is also installed in casing; Described bactericidal unit is ultraviolet sterilizing lamp, or ozone anion generator.
5. natto fermentation cabinet according to claim 2, is characterized in that: cabinet door two-layerly consists of inside and outside, and skin is safety glass or plastic plate, and internal layer is reflecting glass or plastic plate.
6. according to the natto fermentation cabinet described in claim 2 or 4, it is characterized in that: the lockset that switch board door opens and closes is installed on cabinet door; Described lockset is that smart electronics is controlled lock, or outer padlock manually.
7. natto fermentation cabinet according to claim 1 and 2, is characterized in that: described air exhauster is located at casing top.
8. natto fermentation cabinet according to claim 2, is characterized in that: described container is the separated type container of sealing with cover, semitight with cover or a plurality of tubbiness arranged together not with cover or cup-shaped.
9. natto fermentation cabinet according to claim 1 and 2, is characterized in that: described refrigeration plant is semiconductor chilling plate or refrigeration compressor.
10. right to use requires the method for the natto fermentation cabinet fermentation natto described in 1, and concrete steps are as follows:
(1) before natto is made, first start sterilizing and locking device: bactericidal unit (5) carries out sterilizing to facility in casing and air, after sterilizing starts, smart electronics is controlled lock door lock is dead or plug-in locking manually automatically, to avoid the unexpected cabinet door of opening in sterilization process, by electronic controller and relay, effectively control the length of sterilization time, to reach the object of complete sterilization; After sterilizing completes, sterilamp automatic distinguishing, electronic controller produces warning the tinkle of bells automatically, and sterilizing completes:
(2) raw material mixes: the soya bean of boiling is mixed with natto bacterial classification (granular solids), and the quality of described natto bacterial classification is to boil the 5-10% of front dry soya bean quality; After mixing, divide and install in the container in fermentation cabinet, prepare to carry out next step oxygen supply and ferment at constant temperature;
(3) cabinet door is locked: in sweat, for avoiding cabinet door arbitrarily to be opened, with smart electronics, control that lock is automatically locked door or plug-in locking manually;
(4) oxygen supply and ferment at constant temperature: start electrical heating elements, the interior corrosion resistant plate of casing and metal species sheet material integral body are heated air in case, realize the air integral body of box house is heated.Meanwhile, start the fan of box house, and start pressure fan and blow in from outside to casing, form Rapid Circulation convection current with the heated air of box house, guarantee that in casing, air evenly generates heat; During ferment at constant temperature, do not adopt the additives such as any anticorrisive agent and various pigments; During fermentation, the temperature of casing regulates between 40 ℃-45 ℃ according to not coexisting of bacterial classification, and this fermentation cabinet can regulate fermentation time and the incubation time to bacterial classification voluntarily; The optimum fermentation temp of natto is controlled to 42 ℃ ± 1 ℃, according to the difference of fermentation natto is required to be made as 3 viscosity districts: fermentation time is low viscosity zone in 14 hours, and fermentation time 22 hours is medium viscosity district, and fermentation time 36 hours is high viscosity district; Sweat finishes;
(5) refrigeration: start refrigeration facility (10) when starting air exhauster (9) discharge hot-air, hot-air in casing is extracted out rapidly outside casing, temperature in casing is dropped between 2-6 ℃, guaranteed the dormancy survival temperature requirement of Bacillus natto, to improve the activity of Bacillus natto, and keep the stability of flora; Now whole manufacturing process all finishes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104222874A (en) * | 2014-08-12 | 2014-12-24 | 丁德星 | Domestic natto fermentation equipment and fermentation method |
| CN105154328A (en) * | 2015-06-17 | 2015-12-16 | 中山市十度良品电器有限公司 | Heat preservation, constant temperature ferment machine |
| CN108342303A (en) * | 2018-02-12 | 2018-07-31 | 滕紫妤 | A kind of household natto-making machine |
| CN110367303A (en) * | 2019-08-27 | 2019-10-25 | 广州巨万机械有限公司 | A kind of intelligence fermentation cabinet and fermentation process |
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| CN104222874B (en) * | 2014-08-12 | 2017-04-19 | 丁德星 | Domestic natto fermentation equipment and fermentation method |
| CN105154328A (en) * | 2015-06-17 | 2015-12-16 | 中山市十度良品电器有限公司 | Heat preservation, constant temperature ferment machine |
| CN108342303A (en) * | 2018-02-12 | 2018-07-31 | 滕紫妤 | A kind of household natto-making machine |
| CN110367303A (en) * | 2019-08-27 | 2019-10-25 | 广州巨万机械有限公司 | A kind of intelligence fermentation cabinet and fermentation process |
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