CN110693006A - Carambola enzyme fermentation method and fermentation device - Google Patents
Carambola enzyme fermentation method and fermentation device Download PDFInfo
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- CN110693006A CN110693006A CN201910995159.4A CN201910995159A CN110693006A CN 110693006 A CN110693006 A CN 110693006A CN 201910995159 A CN201910995159 A CN 201910995159A CN 110693006 A CN110693006 A CN 110693006A
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Images
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
- C12M27/02—Stirrer or mobile mixing elements
- C12M27/04—Stirrer or mobile mixing elements with introduction of gas through the stirrer or mixing element
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12M—APPARATUS FOR ENZYMOLOGY OR MICROBIOLOGY; APPARATUS FOR CULTURING MICROORGANISMS FOR PRODUCING BIOMASS, FOR GROWING CELLS OR FOR OBTAINING FERMENTATION OR METABOLIC PRODUCTS, i.e. BIOREACTORS OR FERMENTERS
- C12M27/00—Means for mixing, agitating or circulating fluids in the vessel
- C12M27/18—Flow directing inserts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a carambola ferment fermentation method, which comprises the following steps: respectively adding the pretreated carambola and the white granulated sugar into a certain amount of distilled water according to the parts by weight, and uniformly mixing to obtain a mixture I; inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 4-5 days to obtain a fermented material; and filtering and sterilizing the fermented material to obtain the carambola ferment. According to the carambola enzyme fermentation method provided by the invention, the carambola enzyme with rich nutrition is prepared in a short time by preferably selecting the most appropriate fermentation conditions and material proportions. The invention also provides a special carambola ferment fermentation device, which is matched with the carambola ferment fermentation process, and is used for adequately stirring and inflating in due time, removing excessive alcohol generated in the fermentation process, eliminating the inhibition effect of the excessive alcohol on lactobacillus plantarum, promoting the maximization of the content of soluble solid matters, and assisting in effectively improving the free radical clearance rate of the carambola ferment.
Description
Technical Field
The invention relates to the technical field of enzyme fermentation, in particular to a carambola enzyme fermentation method and a carambola enzyme fermentation device.
Background
The ferment is a functional product which takes one or more fruits and vegetables as raw materials and is fermented for a long time by various probiotics. The plant enzyme contains the effective components of the plant, and after long-time fermentation of the microorganism, part of substances which are difficult to utilize or cannot be utilized are degraded into small molecular substances, and secondary metabolites and some small molecular components of the microorganism can be better absorbed and utilized by the organism.
Carambola, also known as Ficus Simplicissima, Averrhoa carambola, and Averrhoa carambola, belongs to the family Oxalidaceae and the genus Ficus. Is a plant which is abundant in tropical or subtropical regions. The carambola fruits are rich in nutrition and sugar content, comprise sucrose, fructose and glucose, are also rich in organic acids such as malic acid, citric acid, oxalic acid and the like, are rich in a large amount of VC, VB2 vitamins and mineral substances such as potassium, magnesium, phosphorus and the like, can promote the digestion of human bodies to food, and can reduce the absorption of human bodies to fat, so that the carambola fruits play a role in reducing blood fat and cholesterol, and have a prevention effect on hypertension and cardiovascular diseases.
Because different fruits and vegetables have certain difference in texture, the ferment prepared by mixing various fruits and vegetables cannot fully release the nutrition in various fruits and vegetables due to the limitation of single fermentation condition, or the nutrition loss of part of fruits and vegetables is aggravated due to overlong fermentation time, so that the waste of fruit and vegetable resources is caused. In the existing single fruit and vegetable enzyme fermentation, carambola is rarely used as a fermentation raw material for preparing the enzyme, a more appropriate enzyme fermentation method of the single carambola raw material is not provided, and the carambola is wasted.
In conclusion, a method for fermenting carambola enzymes is urgently needed to be provided, so that the nutritional ingredients in carambola are fully utilized, and the types of enzymes in the market are enriched.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The present invention also provides a method for fermenting carambola enzyme, wherein during the fermentation process of carambola enzyme, macromolecular substances such as protein, polysaccharide, etc. in carambola are gradually degraded into amino acids, peptides, oligosaccharides, monosaccharides, etc. which are easy to absorb, the content of soluble solids is maximized, and the free radical clearance rate of carambola enzyme is effectively improved.
The invention also aims to provide a carambola ferment fermentation device, which is matched with the carambola ferment fermentation process, and is used for adequately stirring and inflating in due time, so that excessive alcohol generated in the fermentation process is removed, and the inhibition effect of the excessive alcohol on lactobacillus plantarum is eliminated.
To achieve these objects and other advantages in accordance with the present invention, there is provided a method for fermenting carambola ferment, comprising the steps of:
step one, respectively adding 2-3 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I; wherein the pretreatment process specifically comprises the following steps: selecting ripe disease-free carambola, removing edges, removing cores, blanching with high-temperature water, and sterilizing;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 4-5 days to obtain a fermentation material, wherein the fermentation strains comprise the meishan yeast and the lactobacillus plantarum in a weight ratio of 1:2-1:3, the inoculation amount of the fermentation strains accounts for 2-3% of the mass of the mixture II, and the fermentation temperature is 28-30 ℃;
wherein, the sealed fermentation process also comprises the following intermittent inflation and deflation processes, in particular as follows:
1) first air bleeding: starting the self-fermentation, and opening a deflation valve to deflate for the first time after continuously fermenting for 24-26 h;
2) and (3) secondary air bleeding: after the first air release is finished, carrying out second air release after continuous fermentation for 22-24 h;
first inflation: 3-4min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.5-1r/s, the air-charging speed is 0.2-0.4L/s, and the total air-charging quantity C1Less than or equal to 5 percent of the volume of the fermentation tank; and the air release valve is closed again until the first inflation is finished and the second deflation is finished;
3) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 20-22h and then performing third air release;
and (3) second inflation: 2-3min after the third air release, starting an air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.5-1r/s, the air-charging speed is 0.4-0.6L/s, and the air-charging quantity is up to C1Less than or equal to 7 percent of the volume of the fermentation tank; and the air release valve is closed again until the second inflation is finished and the third deflation is finished;
4) fourth air bleeding: after the second air release is finished, continuously fermenting for 18-20h, and then carrying out third air release;
and (3) inflation for the third time: starting an aeration stirring device to continuously stir and aerate the fermentation tank 1-2min after the third air release, wherein the stirring speed is 0.5-1r/s, the aeration speed is 0.4-0.6L/s, and the aeration quantity is C1Less than or equal to 9 percent of the volume of the fermentation tank; and the air release valve is closed again until the third inflation is finished and the fourth deflation is finished;
wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 2:25-1:20 is filled in the processes of the first inflation, the second inflation and the third inflation;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Preferably, in the second step, the sealed fermentation time is 5 days, the fermentation strains comprise meishan yeast and lactobacillus plantarum in a weight ratio of 1:3, the inoculation amount of the fermentation strains accounts for 3% of the mass content of the mixture II, and the fermentation temperature is 30 ℃.
Preferably, the second step further comprises the steps of:
after the second time of air release is finished and before the valve is closed, adding 0.05-0.08 times of green tea water into the fermentation tank;
after the third time of air release is finished and before the valve is closed, adding 0.05-0.08 times of green tea water into the fermentation tank;
after the third time of air release is finished and before a valve is closed, adding 0.05-0.08 times of green tea water by volume into the fermentation tank;
wherein, the gas-filled stirring device is started to stir for at least 10min during the process of adding the green tea water, and the gas is not filled when only stirring.
Preferably, the green tea water is prepared by soaking 0.3-0.5 part by weight of green tea in 10 parts by weight of distilled water at 40-50 deg.C for at least 10 min.
Preferably, the sealed fermentation process further comprises the following intermittent inflation and deflation processes, in particular as follows:
1) first air bleeding: starting self-fermentation, and opening an air release valve to release air for the first time after continuously fermenting for 25 hours;
2) and (3) secondary air bleeding: after the first air release is finished, carrying out second air release after continuous fermentation for 23 hours;
first inflation: 3.5min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.7r/s, the air-charging speed is 0.3L/s, and the total air-charging quantity C1Equal to 5% of the volume of the fermenter;
3) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 21h, and then carrying out third air release;
and (3) second inflation: 2.5min after the third air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.8r/s, the air-charging speed is 0.5L/s, and the air-charging quantity is C1Equal to 7% of the volume of the fermenter;
4) fourth air bleeding: after the second air release is finished, continuously fermenting for 19h, and then carrying out third air release;
and (3) inflation for the third time: starting an aeration stirring device to continuously stir and aerate the fermentation tank at a stirring speed of 0.5-1r/s and an aeration speed of 0.4-0.6L for 1.5min after the air release for the third time is finisheds to inflation C1Equal to 9% of the volume of the fermenter;
wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 3:50 is filled in the processes of the first inflation, the second inflation and the third inflation.
The utility model provides a fermenting installation of carambola ferment, includes:
a fermentation tank;
the aeration stirring device is rotatably arranged in the fermentation tank through a shaft, the upper end of the shaft is rotatably arranged on a cover body of the fermentation tank, the shaft is driven by a motor, and a hollow channel is formed in the shaft; the aeration stirring device also comprises three stirring blades which are uniformly arranged on the stirring shaft at intervals in the circumferential direction, and the free ends of the three stirring blades extend outwards and are close to the inner side wall of the fermentation tank; the connection points of the three stirring blades and the stirring shaft are sequentially lowered along the stirring shaft, wherein any stirring blade comprises a groove body with a semi-arc-shaped cross section, and an arc-shaped cavity of the groove body is arranged towards the rotating direction of the stirring shaft; the arc-shaped flow guide openings are uniformly arranged on the side wall of the groove body at intervals in a penetrating manner; the arc-shaped guide vanes are sequentially arranged on the rear side wall of the tank body in an inclined manner and correspond to the arc-shaped guide openings, an inclined guide channel penetrating through the tank body is formed between any one of the arc-shaped guide openings and any one of the arc-shaped guide vanes arranged corresponding to the arc-shaped guide opening, and the guide direction of the guide channel faces the inner side wall of the fermentation tank; and
the air supply assembly comprises a sleeve, the sleeve is sleeved on the shaft, the shaft can rotate relative to the sleeve, and an annular air cavity is formed between the sleeve and the side wall of the shaft sleeved with the sleeve; the through holes are arranged on the side wall of the shaft opposite to the annular air cavity in a penetrating way, and the through holes are communicated to the hollow channel of the shaft; one end of the air duct extends outwards from the fermentation tank, the other end of the air duct is fixed on the sleeve, and the air duct is communicated with the annular air cavity in the sleeve; the multiple air injection balloons extend along the length direction of the arc-shaped cavity of the groove body, any air injection balloon is supported by the pair of connecting rods, multiple air injection holes are formed in the surface of any air injection balloon, the aperture of each air injection hole is smaller than 2mm, a silicon rubber coating and a telescopic hole corresponding to each air injection hole and having the diameter smaller than 1mm are formed in the surface of each air injection balloon, and therefore fermented materials can be effectively prevented from entering the air injection balloons when air is not injected; and the three branch catheters are respectively arranged on the three stirring blades, one ends of the three branch catheters are communicated to the hollow channel of the shaft, and the inner cavities of the three branch catheters are respectively communicated with the inner cavities of the plurality of balloon-spraying balls arranged on the three stirring blades.
Preferably, the shaft is an electric telescopic rod, and the maximum length of the electric telescopic rod is adapted to the height of the fermentation tank.
Preferably, the extending direction of the major diameters of the plurality of arc-shaped flow guide openings is perpendicular to the extending direction of the tank body, and the length of the long stems of the plurality of arc-shaped flow guide openings is less than or equal to 3/4 of the arc-shaped length of the cross section of the tank body.
Preferably, the nearest distance between any one of the plurality of air injection balloons and any one of the arc-shaped flow guide openings is 5 cm.
Preferably, the method further comprises the following steps:
the guide grooves are vertically arranged on the inner side wall of the fermentation tank, and the cross sections of the guide grooves are U-shaped; the opening width of any flow guide groove in the plurality of flow guide grooves is 1-3cm, and the depth of any flow guide groove is less than or equal to 1 cm.
The invention at least comprises the following beneficial effects:
according to the carambola enzyme fermentation method provided by the invention, the most appropriate fermentation conditions and material proportions are preferably selected, and the carambola enzyme with rich nutrition is prepared in a short time;
in the carambola enzyme fermentation process, macromolecular substances such as protein, polysaccharide and the like in carambola are gradually degraded into easily absorbed small molecular components such as amino acid, peptide, oligosaccharide, monosaccharide and the like, the maximization of the content of soluble solid is kept, and the free radical clearance rate of the carambola enzyme is effectively improved;
the invention also provides a special carambola ferment fermentation device, which is matched with the carambola ferment fermentation process, and is used for adequately stirring and inflating in due time, removing excessive alcohol generated in the fermentation process, eliminating the inhibition effect of the excessive alcohol on lactobacillus plantarum, promoting the maximization of the content of soluble solid matters, and assisting in effectively improving the free radical clearance rate of the carambola ferment.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Drawings
FIG. 1 is a flow chart of a method for fermenting carambola ferments according to an embodiment of the present disclosure;
FIG. 2 is a schematic perspective view of a fermentation apparatus according to the present invention;
FIG. 3 is a cross-sectional view of a cannula according to the present invention, further including an airway tube and shaft;
FIG. 4 is a schematic cross-sectional view of any of the stirring vanes according to an embodiment of the present invention;
FIG. 5 is a schematic cross-sectional view of any of the stirring vanes according to another embodiment of the present invention;
FIG. 6 is a schematic perspective view of the gas supply assembly according to one embodiment of the present invention;
FIG. 7 is a schematic cross-sectional view of a fermenter according to an embodiment of the present invention, in which a plurality of guide grooves are mainly shown.
Detailed Description
The present invention is further described in detail below with reference to the attached drawings so that those skilled in the art can implement the invention by referring to the description text.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
The yeast in Meishan mountain used in the present application is obtained from Hebei Mali food Co., Ltd, and the Lactobacillus plantarum is obtained from Jiayi bioengineering Co., Ltd, a family of Shandong, China.
As shown in fig. 1, the present invention provides a fermentation method of carambola ferment, comprising the following steps:
example 1
Step one, respectively adding 2 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 4 days to obtain a fermentation material, wherein the fermentation strains comprise the meishan yeast and the lactobacillus plantarum in a weight ratio of 1:2, the inoculation amount of the fermentation strains accounts for 2-3% of the mass of the mixture II, and the fermentation temperature is 28 ℃;
wherein, the sealed fermentation process also comprises the following intermittent inflation and deflation processes, in particular as follows:
5) first air bleeding: starting self-fermentation, and opening an air release valve to release air for the first time after fermenting for 24 hours continuously;
6) and (3) secondary air bleeding: after the first air release is finished, carrying out second air release after continuous fermentation for 22 h;
first inflation: 3min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.5r/s, the air-charging speed is 0.2L/s, and the total air-charging quantity C1Less than or equal to 5 percent of the volume of the fermentation tank; and the air release valve is closed again until the first inflation is finished and the second deflation is finished;
7) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 20h and then carrying out third air release;
and (3) second inflation: 2min after the third air release, starting an air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.5r/s, the air-charging speed is 0.4L/s, and the air-charging quantity is C1Less than or equal to 7 percent of the volume of the fermentation tank; and the air release valve is closed again until the second inflation is finished and the third deflation is finished;
8) fourth air bleeding: after the second air release is finished, continuously fermenting for 18h, and then carrying out third air release;
and (3) inflation for the third time: starting the aeration stirring device to continuously stir and aerate the fermentation tank within 1min after the third air release, wherein the stirring speed is 0.5r/sThe aeration rate is 0.4L/s, until the aeration quantity C1Less than or equal to 9 percent of the volume of the fermentation tank; and the air release valve is closed again until the third inflation is finished and the fourth deflation is finished;
wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 2:25 is filled in the processes of the first inflation, the second inflation and the third inflation;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Wherein, the gas-filled stirring device is an air inlet pipeline arranged in the fermentation tank, and the stirring device is the original stirring device of the fermentation tank.
Example 2
Step one, respectively adding 3 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 5 days to obtain a fermentation material, wherein the fermentation strains comprise 1:3 of meishan yeast and lactobacillus plantarum, the inoculation amount of the fermentation strains accounts for 3% of the mass of the mixture II, and the fermentation temperature is 29 ℃;
wherein, the sealed fermentation process also comprises the following intermittent inflation and deflation processes, in particular as follows:
1) first air bleeding: starting self-fermentation, and opening a deflation valve to deflate for the first time after fermenting for 26 hours continuously;
2) and (3) secondary air bleeding: after the first air release is finished, continuously fermenting for 24 hours and then carrying out second air release;
first inflation: 4min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 1r/s, the air-charging speed is 0.4L/s, and the total air-charging quantity C1Less than or equal to 5 percent of the volume of the fermentation tank; and the air release valve is closed again until the first inflation is finished and the second deflation is finished;
3) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 22h and then carrying out third air release;
and (3) second inflation: in that3min after the third air release, starting an air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 1r/s, the air-charging speed is 0.6L/s, and the air-charging quantity is up to C1Less than or equal to 7 percent of the volume of the fermentation tank; and the air release valve is closed again until the second inflation is finished and the third deflation is finished;
4) fourth air bleeding: after the second air release is finished, continuously fermenting for 20h and then carrying out third air release;
and (3) inflation for the third time: 2min after the third air release, starting an air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 1r/s, the air-charging speed is 0.6L/s, and the air-charging quantity is up to C1Less than or equal to 9 percent of the volume of the fermentation tank; and the air release valve is closed again until the third inflation is finished and the fourth deflation is finished;
wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 1:20 is filled in the processes of the first inflation, the second inflation and the third inflation;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Wherein, the gas-filled stirring device is an air inlet pipeline arranged in the fermentation tank, and the stirring device is the original stirring device of the fermentation tank.
Example 3
Step one, respectively adding 3 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 5 days to obtain a fermentation material, wherein the fermentation strains comprise meishan yeast and lactobacillus plantarum in a weight ratio of 1:3, the inoculation amount of the fermentation strains accounts for 3% of the mass of the mixture II, and the fermentation temperature is 30 ℃;
wherein, the sealed fermentation process also comprises the following intermittent inflation and deflation processes, in particular as follows:
1) first air bleeding: starting self-fermentation, and opening an air release valve to release air for the first time after continuously fermenting for 25 hours;
2) and (3) secondary air bleeding: after the first air release is finished, carrying out second air release after continuous fermentation for 23 hours;
first inflation: 3.5min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.7r/s, the air-charging speed is 0.3L/s, and the total air-charging quantity C1Equal to 5% of the volume of the fermenter;
3) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 21h, and then carrying out third air release;
and (3) second inflation: 2.5min after the third air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.8r/s, the air-charging speed is 0.5L/s, and the air-charging quantity is C1Equal to 7% of the volume of the fermenter;
4) fourth air bleeding: after the second air release is finished, continuously fermenting for 19h, and then carrying out third air release;
and (3) inflation for the third time: starting an aeration stirring device to continuously stir and aerate the fermentation tank within 1.5min after the third air release, wherein the stirring speed is 0.9r/s, the aeration speed is 0.6L/s, and the aeration quantity is C1Equal to 9 percent of the volume of the fermentation tank
Wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 3:50 is filled in the processes of the first inflation, the second inflation and the third inflation;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Wherein, the gas-filled stirring device is an air inlet pipeline arranged in the fermentation tank, and the stirring device is the original stirring device of the fermentation tank.
Comparative example 1
Step one, respectively adding 2 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 4 days to obtain a fermentation material, wherein the fermentation strains comprise meishan yeast and lactobacillus plantarum in a weight ratio of 1:2, the inoculation amount of the fermentation strains accounts for 2% of the mass of the mixture II, and the fermentation temperature is 28 ℃;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Comparative example 2
Step one, respectively adding 2 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 5 days to obtain a fermentation material, wherein the fermentation strains comprise 1:3 of meishan yeast and lactobacillus plantarum, the inoculation amount of the fermentation strains accounts for 3% of the mass of the mixture II, and the fermentation temperature is 29 ℃;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Comparative example 3
Step one, respectively adding 3 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 5 days to obtain a fermentation material, wherein the fermentation strains comprise the meishan yeast and the lactobacillus plantarum in a weight ratio of 1:3, the inoculation amount of the fermentation strains accounts for 5% of the mass of the mixture II, and the fermentation temperature is 30 ℃;
and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
Example 4
On the basis of the fermentation method in the embodiment 1, in the sealed fermentation process in the second step, the method further comprises the following steps:
after the second time of air release is finished and before a valve is closed, adding 0.05 time of volume of green tea water into the fermentation tank;
after the third air release is finished and before a valve is closed, adding 0.05 time of volume of green tea water into the fermentation tank;
after the third air release is finished and before a valve is closed, adding 0.05 time of volume of green tea water into the fermentation tank;
wherein, the gas-filled stirring device is started to stir for 10min during the process of adding the green tea water, and the gas is not filled when only stirring.
Wherein, the green tea water is prepared by soaking 0.3 part of green tea in 10 parts of distilled water with the temperature of 40-50 ℃ for 10min according to the parts by weight.
Example 5
On the basis of the fermentation method in the embodiment 2, in the sealed fermentation process in the second step, the method further comprises the following steps:
after the second time of air release is finished and before a valve is closed, adding 0.06 time of volume of green tea water into the fermentation tank;
after the third air release is finished and before a valve is closed, adding 0.06 time of volume of green tea water into the fermentation tank;
after the third air release is finished and before a valve is closed, adding 0.06 time of volume of green tea water into the fermentation tank;
wherein, the gas-filled stirring device is started to stir for 15min in the process of adding the green tea water, and the gas is not filled when only stirring.
Wherein, the green tea water is prepared by soaking 0.4 part of green tea in 10 parts of distilled water with the temperature of 40-50 ℃ for 15min according to the parts by weight.
Example 6
On the basis of the fermentation method in the embodiment 3, in the sealed fermentation process in the second step, the method further comprises the following steps:
after the second time of air release is finished and before a valve is closed, adding 0.08 times of volume of green tea water into the fermentation tank;
after the third air release is finished and before a valve is closed, adding 0.08 times of volume of green tea water into the fermentation tank;
after the third air release is finished and before a valve is closed, adding 0.08 times of volume of green tea water into the fermentation tank;
wherein, the gas-filled stirring device is started to stir for 20min in the process of adding the green tea water, and the gas is not filled when only stirring.
Wherein, the green tea water is prepared by soaking 0.5 part of green tea in 10 parts of distilled water with the temperature of 40-50 ℃ for 20min according to the parts by weight.
Example 7
As shown in fig. 2-6, the present invention provides a carambola ferment fermentation apparatus, comprising:
a fermenter 10;
the aeration stirring device 20 is rotatably arranged in the fermentation tank through a shaft 201, the upper end of the shaft is rotatably arranged on the cover body 101 of the fermentation tank, the shaft is driven by a motor 203, the motor can be arranged in the cover body, or the shaft is arranged on the upper part of the cover body, the fermentation process is not influenced, a sealing bearing and the like are arranged on the part of the shaft extending out of the cover body, the fermented materials are prevented from entering the cover body, and a hollow channel 2011 is formed in the shaft; the aeration stirring device also comprises three stirring blades 204 which are uniformly arranged on the stirring shaft at intervals in the circumferential direction, and the free ends of the three stirring blades extend outwards and are close to the inner side wall of the fermentation tank; the connecting points of the three stirring blades and the stirring shaft are sequentially reduced along the stirring shaft, and the three stirring blades are arranged in a dispersing way from top to bottom and can be used for fully stirring materials in the fermentation tank, wherein any stirring blade comprises a groove body with a semi-arc cross section, and an arc-shaped cavity of the groove body is arranged towards the rotating direction of the stirring shaft; the arc-shaped diversion ports 2041 are uniformly arranged on the side wall of the trough body at intervals in a penetrating manner; a plurality of arc-shaped flow deflectors 2042 which are sequentially arranged on the rear side wall of the tank body in an inclined manner, and the plurality of arc-shaped flow deflectors are arranged corresponding to the plurality of arc-shaped flow guiding openings, wherein an inclined flow guiding channel penetrating through the tank body is formed between any one of the arc-shaped flow guiding openings and any one of the arc-shaped flow guiding vanes arranged corresponding to the arc-shaped flow guiding opening, and the flow guiding direction of the flow guiding channel faces the inner side wall of the fermentation tank; and
the air supply assembly 30 comprises a sleeve 301 which is sleeved on the shaft, the shaft can rotate relative to the sleeve, and an annular air cavity is formed between the sleeve and the side wall of the sleeved shaft; a plurality of through holes 302 which are arranged on the side wall of the shaft opposite to the annular air cavity in a penetrating way and communicated to the hollow channel of the shaft; one end of the air duct 303 extends outwards from the fermentation tank, the other end of the air duct is fixed on the sleeve, and the air duct is communicated with the annular air cavity in the sleeve; a plurality of air injection balloons 304, which extend along the length direction of the arc-shaped cavity of the slot body, wherein any air injection balloon is supported by a pair of connecting rods 305, and a plurality of air injection holes 3041 are arranged on the surface of any air injection balloon; and the three branch guide pipes 306 are respectively arranged on the three stirring blades, one ends of the three branch guide pipes are communicated to the hollow channel of the shaft, and the inner cavities of the three branch guide pipes are respectively communicated with the inner cavities of the plurality of balloon arranged on the three stirring blades. When the shaft rotates, the three stirring blades are driven to rotate, and as the arc-shaped cavity of the tank body is arranged towards the rotating direction of the stirring shaft, most of the materials stirred by the stirring blades pass through a plurality of inclined guide channels formed between the plurality of arc-shaped guide openings and the plurality of arc-shaped guide vanes correspondingly arranged, so that the materials are fully stirred, cut and stirred in a shunting manner; when needs aerify the stirring, at first send into the annular air cavity of sheathed tube through the air duct with mist by external air pump in the air feed subassembly, get into hollow channel through a perforating hole, get into through three branch pipe again and spout the balloon, at last by a plurality of fumaroles blowout, because a plurality of balloon settings are in the arc intracavity of cell body, carry out abundant stirring to the material, cutting and shunting stirring are simultaneously, spun mist can fully contact and mix with the material in a plurality of gasspheres, simultaneously under the drive of strong air current, separate out partial alcohol in the material, make it derive the fermentation cylinder along with the gassing process.
The mixed gas contains oxygen with the content lower than the air level, so that normal aerobic respiration of the meishan yeast can be ensured to a certain extent, excessive propagation of the meishan yeast can be inhibited to a certain extent, the inhibition effect of the meishan yeast on plant lactobacillus is reduced, the utilization rate of the meishan yeast on lactate is reduced, and high content of soluble solids in the fermentation material is kept.
Wherein, the axle is electric telescopic handle, and electric telescopic handle's maximum length suits with the height of fermentation cylinder.
The extending direction of the major diameters of the arc-shaped flow guide openings is perpendicular to the extending direction of the groove body, and the length of the long stems of the arc-shaped flow guide openings is less than or equal to 3/4 of the arc-shaped length of the cross section of the groove body.
Wherein the nearest distance between any one of the plurality of air spraying balloons and any one of the arc-shaped flow guide openings is 5 cm;
the width of any stirring blade is less than or equal to 1/7 times of the height of the fermentation tank;
the distance between two adjacent stirring blades in the extension direction of the shaft is 1/6-1/5 times of the height of the fermentation tank.
Example 8
As shown in fig. 7, the present invention provides a fermentation apparatus for carambola ferment, which is based on the fermentation apparatus provided in embodiment 7, and further comprises:
the guide grooves 101 are vertically arranged on the inner side wall 102 of the fermentation tank, and the cross sections of the guide grooves are U-shaped; the opening width of any flow guide groove in the plurality of flow guide grooves is 1cm, the depth of any flow guide groove is less than or equal to 1cm, and the shortest distance between every two adjacent flow guide grooves is 3 cm. The material that the stirring leaf stirred passes the back through a plurality of water conservancy diversion passageways of slope, can form the inside wall direction flow towards the fermentation cylinder, makes the air current that has the alcohol flow to the inside wall of fermentation cylinder simultaneously, and a plurality of guiding gutters play better water conservancy diversion effect to the air current, makes its route of rising the shortest, still can improve 5% -10% for the alcohol area yield of the fermenting installation of the carambola ferment that embodiment 3 provided.
Example 9
Based on the fermentation method of example 4, in the sealed fermentation process of step two, the aeration stirring device provided in example 8 is used for aeration stirring.
The extending direction of the long diameter of the arc-shaped flow guide openings is perpendicular to the extending direction of the groove body, and the length of the long stems of the arc-shaped flow guide openings is equal to 3/4 of the arc length of the cross section of the groove body.
Wherein the distance between any one of the plurality of air spraying balloons and any one arc-shaped flow guide opening is 5 cm;
the width of any stirring blade is equal to 1/7 times of the height of the fermentation tank;
in the extending direction of the shaft, the distance between two adjacent stirring blades is 1/6 times of the height of the fermentation tank.
Example 10
Based on the fermentation method of example 5, in the sealed fermentation process of step two, the aeration stirring device provided in example 7 was used for aeration stirring.
Wherein, the extending direction of the major axis of a plurality of arc water conservancy diversion mouths with the extending direction of cell body is perpendicular, and the length of the long stem of a plurality of arc water conservancy diversion mouths is 1/2 of the arc length of the cross section of cell body.
Wherein the distance between any one of the plurality of air spraying balloons and any one arc-shaped flow guide opening is 7 cm;
the width of any stirring blade is 1/8 times of the height of the fermentation tank;
in the extending direction of the shaft, the distance between two adjacent stirring blades is 11/60 times of the height of the fermentation tank.
Example 11
Based on the fermentation method of example 6, in the sealed fermentation process of step two, the aeration stirring device provided in example 7 was used for aeration stirring.
Wherein, the extending direction of the major axis of a plurality of arc water conservancy diversion mouths with the extending direction of cell body is perpendicular, and the length of the long stem of a plurality of arc water conservancy diversion mouths is 1/4 of the arc length of the cross section of cell body.
Wherein the distance between any one of the plurality of air spraying balloons and any one arc-shaped flow guide opening is 10 cm;
the width of any stirring blade is equal to 1/9 times of the height of the fermentation tank;
in the extending direction of the shaft, the distance between two adjacent stirring blades is 1/5 times of the height of the fermentation tank.
Example 12
Based on the fermentation method of example 9, in the sealed fermentation process of step two, the aeration stirring device provided in example 8 was used for aeration stirring.
The opening width of any flow guide groove in the flow guide grooves is 1cm, the depth of any flow guide groove is equal to 1cm, and the distance between every two adjacent flow guide grooves is 3 cm.
Example 13
Based on the fermentation method of example 10, in the sealed fermentation process of step two, the aeration stirring device provided in example 8 was used for aeration stirring.
The width of an opening of any flow guide groove in the plurality of flow guide grooves is 1cm, the depth of any flow guide groove is equal to 0.8cm, and the distance between every two adjacent flow guide grooves is 5 cm.
Example 14
Based on the fermentation method of example 11, in the sealed fermentation process of step two, the aeration stirring device provided in example 8 was used for aeration stirring.
The width of an opening of any flow guide groove in the plurality of flow guide grooves is 1cm, the depth of any flow guide groove is equal to 0.6cm, and the distance between every two adjacent flow guide grooves is 7 cm.
The following table 1 shows the results of measuring the soluble solid content, DPPH radical scavenging rate, hydroxyl radical scavenging rate, total acid content and alcohol removal rate of the carambola ferments prepared in examples 1 to 3, comparative examples 1 to 3 and examples 6 to 14:
table 1:
in table 1, the detection method of each index is specifically as follows:
1) determination of the total acid number: titration method
Adding 2-3 drops of phenolphthalein solution into 10ml of sample solution (carambola ferment) each time, and then titrating with 0.1.mol/L NaOH solution. Titrating until the sample liquid (carambola ferment) is reddish and does not fade within 30s, and recording data. The respective concentrations of the respective strains were titrated three times. Using the formula:
2) determination of soluble solids: drying method
Sucking 10.00ml of sample liquid (carambola ferment) into a 100ml volumetric flask, adding water to dilute to the scale, and shaking up. Sucking 5.00ml of the diluent, placing the diluent in a weighing bottle which is dried to constant weight, moving the weighing bottle into an electrothermal constant-temperature drying oven at the temperature of (103 +/-2) DEG C, obliquely placing a bottle cap beside the bottle, covering the bottle cap after 4 hours, taking out the bottle, moving the bottle into the drying oven, cooling to room temperature (about 0.5 hour), weighing, drying for 0.5 hour, cooling, weighing until the difference of the two weighing is not more than 1mg, and obtaining the constant weight. Calculated using the formula:
3) and (3) measuring the oxidation resistance:
DPPH free radical scavenging experiment
0.08mg/ml DPPH solution was prepared, and 0.4ml, 0.8ml, 1.2ml, 1.6ml, 2.0ml of each strain concentration sample (carambola ferment) was added to 2ml in a test tube with 95% pure analytical alcohol. And 2ml of the prepared DPPH solution is added into each test tube. Standing for 30min in the dark, and measuring the absorbance A1 at the wavelength of 517 nm. 2ml of ethanol solution were added to 2ml of the prepared DPPH solution, and the absorbance A0 was measured at a wavelength of 517 nm. Calculating by using a formula:
hydroxy radical scavenging test
Taking 0.5ml of sample in a test tube, then adding 1.4ml of 6mmol/L hydrogen peroxide, 0.6ml of 20mmol/L sodium salicylate and 2ml of 1.5mmol/L ferrous sulfate in sequence, mixing fully, and carrying out thermostatic waterbath for 1h at 37 ℃. Deionized water was used as a reference solution. The absorbance was measured at 562nm with a spectrophotometer adjusted. Hydroxyl radical clearance was calculated as follows:
4) alcohol removal rate
Before and after each intermittent inflation and deflation, 10ml of sample solution (carambola ferment) is respectively taken to detect the ethanol (alcohol) by adopting a conventional colorimetric method
The contents are denoted as m1 and m2, respectively. The ethanol (alcohol) removal rate was calculated as follows:
and (3) analysis:
as can be seen from Table 1 above, each index of the carambola ferment obtained in examples 1-3 is better than that of comparative examples 1-3, and from the specific fermentation method of examples 1-3, examples 1-3 provide a proper proportion of materials, fermentation strains and fermentation conditions (fermentation temperature and fermentation days), and also increase the intermittent aeration and air release process, which directly acts on promoting the part of alcohol generated in the fermentation materials to be brought out along with the intermittent aeration and air release process, and further acts on maintaining the maximization of the soluble solid content, specifically, ① eliminates the inhibition effect of excessive alcohol on lactobacillus plantarum to promote lactobacillus to fully ferment carambola, so as to generate a large amount of lactate and metabolites, so as to maximize the soluble solid content, ②, compared with the oxygen content in the air, the oxygen content in the mixed gas introduced in the aeration process is lower, so that limited aerobic respiration of the carambola yeast can be controlled to a certain extent, the propagation amount of the carambola yeast can be controlled, and further, the consumption of the carambola yeast on lactate can be reduced.
The soluble solid content and the free radical clearance of the carambola enzyme obtained in the examples 4 to 6 are better than those of the examples 1 to 3, the taste of the carambola enzyme is enriched, and the tea fragrance is increased;
each index of the carambola ferment obtained in examples 9 to 11 is better than that of examples 1 to 3, and from the specific fermentation method of examples 1 to 3, the addition of the fermentation device provided by the application enables the mixed gas to be fully mixed with the fermentation material along with the stirring process in the intermittent aeration and deflation processes, so that the alcohol removal rate is effectively improved, and the consumption of lactate is further reduced; similarly, each index of the carambola ferment obtained in examples 12 to 14 is better than that of examples 9 to 11, and mainly benefits from the diversion effect of the structure of the diversion trenches, so that the ascending route is the shortest, and the alcohol carrying-out rate is increased by 5% to 10% compared with the fermentation method of the carambola ferment provided in examples 9 to 11.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable in various fields of endeavor to which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described herein without departing from the general concept defined by the appended claims and their equivalents.
Claims (10)
1. The carambola ferment fermentation method is characterized by comprising the following steps:
step one, respectively adding 2-3 parts of carambola and 1 part of white granulated sugar which are pretreated into 10 parts of distilled water according to parts by weight, and uniformly mixing to obtain a mixture I;
inoculating fermentation strains into the mixture I, uniformly mixing to obtain a mixture II, and then carrying out sealed fermentation for 4-5 days to obtain a fermentation material, wherein the fermentation strains comprise the meishan yeast and the lactobacillus plantarum in a weight ratio of 1:2-1:3, the inoculation amount of the fermentation strains accounts for 2-3% of the mass of the mixture II, and the fermentation temperature is 28-30 ℃;
wherein, the sealed fermentation process also comprises the following intermittent inflation and deflation processes, in particular as follows:
1) first air bleeding: starting the self-fermentation, and opening a deflation valve to deflate for the first time after continuously fermenting for 24-26 h;
2) and (3) secondary air bleeding: after the first air release is finished, carrying out second air release after continuous fermentation for 22-24 h;
first inflation: 3-4min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.5-1r/s, the air-charging speed is 0.2-0.4L/s, and the total air-charging quantity C1Less than or equal to 5 percent of the volume of the fermentation tank; and the air release valve is closed again until the first inflation is finished and the second deflation is finished;
3) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 20-22h and then performing third air release;
and (3) second inflation: in the first place2-3min after the third air release, starting an air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.5-1r/s, the air-charging speed is 0.4-0.6L/s, and the air-charging quantity is up to C1Less than or equal to 7 percent of the volume of the fermentation tank; and the air release valve is closed again until the second inflation is finished and the third deflation is finished;
4) fourth air bleeding: after the second air release is finished, continuously fermenting for 18-20h, and then carrying out third air release;
and (3) inflation for the third time: starting an aeration stirring device to continuously stir and aerate the fermentation tank 1-2min after the third air release, wherein the stirring speed is 0.5-1r/s, the aeration speed is 0.4-0.6L/s, and the aeration quantity is C1Less than or equal to 9 percent of the volume of the fermentation tank; and the air release valve is closed again until the third inflation is finished and the fourth deflation is finished;
wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 2:25-1:20 is filled in the processes of the first inflation, the second inflation and the third inflation; and step three, filtering and sterilizing the fermented material to obtain the carambola enzyme.
2. The carambola ferment fermentation method of claim 1, wherein in the second step, the sealed fermentation time is 5 days, the fermentation strain comprises 1:3 by weight of meishan yeast and lactobacillus plantarum, the mass percentage of the inoculation amount of the fermentation strain in the mixture II is 3%, and the fermentation temperature is 30 ℃.
3. The method for fermenting carambola ferment of claim 1, wherein the second step further comprises the steps of:
after the second time of air release is finished and before the valve is closed, adding 0.05-0.08 times of green tea water into the fermentation tank;
after the third time of air release is finished and before the valve is closed, adding 0.05-0.08 times of green tea water into the fermentation tank;
after the third time of air release is finished and before a valve is closed, adding 0.05-0.08 times of green tea water by volume into the fermentation tank;
wherein, the gas-filled stirring device is started to stir for at least 10min during the process of adding the green tea water, and the gas is not filled when only stirring.
4. The fermentation method of carambola enzyme according to claim 3, wherein the green tea water is prepared by soaking 0.3-0.5 parts by weight of green tea in 10 parts by weight of distilled water at 40-50 ℃ for at least 10 min.
5. The carambola ferment fermentation method of claim 1, further comprising the following intermittent aeration and deflation processes in the sealed fermentation process, in particular:
1) first air bleeding: starting self-fermentation, and opening an air release valve to release air for the first time after continuously fermenting for 25 hours;
2) and (3) secondary air bleeding: after the first air release is finished, carrying out second air release after continuous fermentation for 23 hours;
first inflation: 3.5min after the second air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.7r/s, the air-charging speed is 0.3L/s, and the total air-charging quantity C1Equal to 5% of the volume of the fermenter;
3) and (3) air bleeding for the third time: after the second air release is finished, continuously fermenting for 21h, and then carrying out third air release;
and (3) second inflation: 2.5min after the third air release, starting the air-charging stirring device to continuously stir and charge air into the fermentation tank, wherein the stirring speed is 0.8r/s, the air-charging speed is 0.5L/s, and the air-charging quantity is C1Equal to 7% of the volume of the fermenter;
4) fourth air bleeding: after the second air release is finished, continuously fermenting for 19h, and then carrying out third air release;
and (3) inflation for the third time: starting an aeration stirring device to continuously stir and aerate the fermentation tank within 1.5min after the third air release, wherein the stirring speed is 0.9r/s, the aeration speed is 0.6L/s, and the aeration quantity is C1Equal to 9% of the volume of the fermenter;
wherein, the mixed gas of oxygen and nitrogen which are fully mixed according to the volume ratio of 3:50 is filled in the processes of the first inflation, the second inflation and the third inflation.
6. The utility model provides a fermenting installation of carambola ferment which characterized in that includes:
a fermentation tank;
the aeration stirring device is rotatably arranged in the fermentation tank through a shaft, the upper end of the shaft is rotatably arranged on a cover body of the fermentation tank, the shaft is driven by a motor, and a hollow channel is formed in the shaft; the aeration stirring device also comprises three stirring blades which are uniformly arranged on the stirring shaft at intervals in the circumferential direction, and the free ends of the three stirring blades extend outwards and are close to the inner side wall of the fermentation tank; the connection points of the three stirring blades and the stirring shaft are sequentially lowered along the stirring shaft, wherein any stirring blade comprises a groove body with a semi-arc-shaped cross section, and an arc-shaped cavity of the groove body is arranged towards the rotating direction of the stirring shaft; the arc-shaped flow guide openings are uniformly arranged on the side wall of the groove body at intervals in a penetrating manner; the arc-shaped guide vanes are sequentially arranged on the rear side wall of the tank body in an inclined manner and correspond to the arc-shaped guide openings, an inclined guide channel penetrating through the tank body is formed between any one of the arc-shaped guide openings and any one of the arc-shaped guide vanes arranged corresponding to the arc-shaped guide opening, and the guide direction of the guide channel faces the inner side wall of the fermentation tank; and
the air supply assembly comprises a sleeve, the sleeve is sleeved on the shaft, the shaft can rotate relative to the sleeve, and an annular air cavity is formed between the sleeve and the side wall of the shaft sleeved with the sleeve; the through holes are arranged on the side wall of the shaft opposite to the annular air cavity in a penetrating way, and the through holes are communicated to the hollow channel of the shaft; one end of the air duct extends outwards from the fermentation tank, the other end of the air duct is fixed on the sleeve, and the air duct is communicated with the annular air cavity in the sleeve; the plurality of air spraying balloons extend along the length direction of the arc-shaped cavity of the groove body, any air spraying balloon is supported by a pair of connecting rods, and a plurality of air injection holes are formed in the surface of any air spraying balloon; and the three branch catheters are respectively arranged on the three stirring blades, one ends of the three branch catheters are communicated to the hollow channel of the shaft, and the inner cavities of the three branch catheters are respectively communicated with the inner cavities of the plurality of balloon-spraying balls arranged on the three stirring blades.
7. The carambola ferment fermentation apparatus of claim 6, wherein the shaft is an electric telescopic rod, and the maximum length of the electric telescopic rod is adapted to the height of the fermentation tank.
8. The carambola ferment fermentation apparatus of claim 6, wherein the extension direction of the major axis of the plurality of arc-shaped diversion openings is perpendicular to the extension direction of the tank body, and the length of the long stem of the plurality of arc-shaped diversion openings is less than or equal to 3/4 of the arc-shaped length of the cross section of the tank body.
9. The carambola ferment fermentation apparatus of claim 6, wherein the closest distance between any one of the plurality of air-blowing balloons and any one of the arc-shaped diversion openings is 5 cm;
the width of any stirring blade is less than or equal to 1/7 times of the height of the fermentation tank;
the distance between two adjacent stirring blades in the extension direction of the shaft is 1/6-1/5 times of the height of the fermentation tank.
10. The carambola ferment fermentation apparatus of claim 6, further comprising:
the guide grooves are vertically arranged on the inner side wall of the fermentation tank, and the cross sections of the guide grooves are U-shaped; the opening width of any flow guide groove in the plurality of flow guide grooves is 1-3cm, and the depth of any flow guide groove is less than or equal to 1 cm.
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Cited By (1)
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| CN113080438A (en) * | 2021-04-20 | 2021-07-09 | 山东科技职业学院 | Preparation method of hawthorn enzyme cake |
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