CN218579934U

CN218579934U - Fermentation barrel

Info

Publication number: CN218579934U
Application number: CN202122365922.0U
Authority: CN
Inventors: 黄璜; 张印; 王忍; 龚向胜; 傅志强; 陈灿; 余政军; 孟祥杰; 吴丹; 黄尧; 廖晓兰
Original assignee: Hunan Agricultural University
Current assignee: Hunan Agricultural University
Priority date: 2021-09-28
Filing date: 2021-09-28
Publication date: 2023-03-07
Anticipated expiration: 2031-09-28

Abstract

The utility model relates to a fermentation barrel, which comprises a barrel body and a barrel cover hermetically connected with the barrel body, wherein the barrel cover is provided with a discharge hole and an air vent, and a central heat source is arranged in the fermentation barrel; and a heating medium is arranged in the central heat source. The utility model provides a fermenter, through providing central heat source, radial generating heat, solve the problem that the low temperature weather of various differences leads to material fermentation failure, simultaneously, compare in the fermenter of not heating source or at bottom or peripheral heating source, the fodder scent smell that the fermentation obtained is strong, and the palatability is good, and the probiotic count is high, and lactic acid, mycoprotein content are high, and coarse fiber content descends, and nutritive value improves.

Description

Fermentation barrel

Technical Field

The utility model relates to an animal feed fermentation field, concretely relates to fermenter.

Background

With the development and application of modern breeding technology, the comprehensive benefit of breeding is greatly improved, and higher requirements are put forward on feeds (baits). Energy and protein are basic requirements for normal growth and development of animals, and the concentration and proportion of protein and energy in feed (bait) influence the growth, feed intake, nutrient conversion efficiency and digestibility of poultry and fish. Energy and protein are the core factors of feed (bait). The energy and protein costs typically account for 75% to 85% of the total cost of the feed (bait).

The rice products consumed in China are 2 million tons each year, the bean products are 1 million tons, and the agricultural and sideline products such as chaff, bean dregs and the like correspondingly generated are 6000 million tons and 3000 million tons respectively. In the current industrial chain, agricultural and sideline products such as chaff, bean dregs and the like are not fully utilized, wherein the utilization rate of the chaff and the wine tank is low, and the bean dregs are not fully utilized, so that the agricultural requirement of climate toughness is not met. The main reasons for the low utilization rate and the insufficient utilization of the bean dregs and the wine lees are that the production, storage and utilization of the bean dregs and the wine lees are carried out all the year round, and the bean dregs and the wine lees go through the four seasons of spring, summer, autumn and winter, and can be subjected to periodic low-temperature high-humidity weather in spring, autumn and winter, so that the bean dregs and the wine lees are mildewed and rotted, can only be used as fertilizer, cannot be used as feed (bait), and the utilization value is not fully exerted.

The existing simple fermentation barrel has poor fermentation effect in low-temperature weather and cannot reach the required fermentation temperature.

SUMMERY OF THE UTILITY MODEL

The utility model aims at providing a fermenter to solve the fermentation failure's of distillers' grains, dregs of beans under low temperature weather problem.

For solving the deficiencies of the above technical problems, the technical scheme of the utility model is as follows:

a fermentation barrel comprises a barrel body and a barrel cover in sealing connection with the barrel body, wherein the barrel cover is provided with a discharge hole and a vent hole, and a central heat source is arranged in the fermentation barrel; and a heating medium is arranged in the central heat source.

Through set up central heat source in the fermenter, radial heating, solve autumn, winter, spring meet low temperature weather and lead to the problem of bean dregs, vinasse fermentation failure, realize the stable fermentation of anniversary, guarantee fermentation quality.

Further, the discharging hole is sealed in the fermentation process.

All closable means can be used for the discharge opening, for example, by a plug of suitable size or by a cover of suitable size, even a sealing membrane that can be closed is also within the scope of the invention.

Furthermore, the number of the vent holes is 2-9.

Enough ventilation holes can ensure the ventilation effect.

Furthermore, a hose which penetrates through the vent hole and can be communicated with the inner cavity of the fermentation barrel and the external atmosphere is arranged in the vent hole.

The hose can serve on the one hand to seal off the vent and on the other hand to monitor whether venting is required. If the hose is in a state of failing to collapse, the hose even retracts towards the fermentation barrel, which indicates that the barrel does not need to be exhausted. If the hose is in an inflated state, venting is required.

Further, the hose is kept open during aerobic fermentation or degassing and is kept closed during anaerobic fermentation and non-degassing.

All manner of containment can be applied to the hose, for example, by plugging it with a plug of suitable size, or by tying it closed, or even by a rope or tie that can tighten it.

Further, the central heat source is a sealed glass container or a metal container.

The glass or metal container has better heat dissipation effect. After the fermentation material is filled into the fermentation barrel, only a central heat source needs to be inserted into the material, and the operation is simple.

Further, the heating medium is hot water, a hot solvent, hot air or a heating sheet.

Further, the heat generating medium may be replaced as needed.

According to the requirements of fermentation, different temperatures and different kinds of heating media can be filled in the central heat source. If the required temperature is high or the environmental temperature is too low, a heating medium with higher temperature can be filled, and the heating medium with lower temperature can be replaced when the required temperature is lower or the environmental temperature is higher in the late stage of fermentation. Meanwhile, a proper heating medium is selected according to the requirement of the fermented material and the heat dissipation speed of the heating medium.

Furthermore, the barrel body is made of rigid materials, and the barrel cover is made of elastic materials, so that the barrel cover and the barrel body can be connected in a sealing mode when buckled with each other.

The present invention is further explained below:

through set up central heat source in the fermenter, set up different temperatures and different types of medium that generates heat in the central heat source, radial generate heat, solve the problem that various different low temperature weather lead to the material fermentation failure, realize the stable fermentation of anniversary, guarantee fermentation quality. Simultaneously, through set up the hose at the air vent, the exhaust demand in the timely monitoring fermenter.

The beneficial effects of the utility model reside in that:

(1) The utility model provides a fermenter, the setting of hose not only can guarantee that the unnecessary gas in the fermenter can discharge at any time, avoids external air or impurity to get into the fermenter at the in-process of gassing in, influences the edible material fermentation in the bucket, can also monitor the exhaust demand in the fermenter at any time.

(2) The utility model provides a fermenter, through providing central heat source, radial generating heat, solve the problem that the low temperature weather of various differences leads to material fermentation failure, simultaneously, compare in the fermenter of not heating source or at bottom or peripheral heating source, the fodder scent smell that the fermentation obtained is strong, and the palatability is good, and the probiotic count is high, and lactic acid, mycoprotein content are high, and coarse fiber content descends, and nutritive value improves.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the description below are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.

FIG. 1 is a schematic view of a three-dimensional structure of a fermenter according to the present invention;

FIG. 2 is a cross-sectional view of the middle fermentation vat of the present invention;

FIG. 3 is a detailed view of the hose of the present invention;

in the figure: 1. a barrel body; 2. a barrel cover; 3. a discharging port; 4. material preparation; 5. a central heat source; 6. a heat-generating medium; 7. a hose; 8. and (4) a vent hole.

Detailed Description

In order to make the objects, technical solutions and advantages of the present invention clearer, the technical solutions of the present invention will be described in detail below. It is to be understood that the embodiments described are only some embodiments of the invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative efforts belong to the protection scope of the present invention.

Example 1

As shown in fig. 1-3, wherein fig. 3 is an enlarged detail view of fig. 1 with a dashed line. A fermentation barrel comprises a barrel cover 2 and a barrel body 1, wherein the barrel cover 2 is provided with a discharge hole 3 and a vent hole 8, and a central heat source 5 is arranged in the fermentation barrel; the central heat source 5 is filled with a heating medium 6. The vent hole 8 is internally provided with a hose 7 which passes through the vent hole 8 and is communicated with the interior of the fermentation barrel. The central heat source 5 is a sealed glass bottle in which hot water at 90 ℃ is filled.

The discharge opening 3 is closed in the fermentation process in a manner of plugging by a plug with a proper size. The number of the vent holes 8 is 3. The flexible pipe is kept open during aerobic fermentation or air exhaust, and is kept knotted to be closed during anaerobic fermentation and air exhaust.

The material of ladle body 1 is rigid material, the material of bung 2 is elastic material, can sealing connection when making bung and ladle body buckle mutually.

As can be seen from figure 2, the sealed glass bottle is inserted into the material, the operation is simple, and the glass bottle can be replaced at any time.

As can be seen from FIG. 3, the lower door of the hose extends into the fermenter and communicates with the inside of the fermenter.

Through set up central heat source 5 in the fermenter, can set up different temperatures and different kinds of medium that generates heat in the central heat source 5, radial generates heat, solves the problem that the low temperature weather of various differences leads to the material fermentation failure, realizes the stable fermentation of anniversary, ensures fermentation quality. Simultaneously, through set up hose 7 at air vent 8, in time monitor the exhaust demand in the fermenter.

Example 2

The fermentation was carried out using the apparatus of the examples.

The large duck-breeding house Wen Jianhui family farm is located in rice field of Yangxun village of auspicious clouds of spring cross river in Heshan region of Yiyang city of Hunan province. In 1 month and 9 days of 2020, 480 jin of wine groove just taken out of the cellar and 820 jin of bean dregs just taken down for workshop are taken, 50 jin of wheat bran, 50 jin of rice bran, 10 jin of onion, 5 jin of garlic, 5 jin of tea dust, 3 jin of shell powder and 3 jin of salt are added, strain liquid of geotrichum candidum, lactobacillus, candida utilis and candida tropicalis is added, the amount of the strain liquid is 10% of the weight of the solid fermentation raw material, the mixture is fully stirred and then put into a fermentation barrel to form a fermentation body, the center of the fermentation barrel is hollowed, a glass container containing 40 jin of 90 ℃ hot water is sealed, the glass container is placed in the middle of the fermentation body, the whole fermentation body is compressed, the upper surface of the glass container is sealed by a plastic film, and a barrel cover is covered. The fermentation is carried out for 72h, and the product is used after being unsealed. The fermented feed has aromatic flavor, and is good in palatability when fed to young ducks and adult ducks. Has high nutritive value.

Example 3

The method comprises the steps of placing a Yuan Tiegang family farm of a Yijia group Fushun planting professional cooperative society in Gangshan city of Changsha city, huinan, 2021, 1 month and 20 days, taking 1280 jin of a wine tank just taken out of a cellar and 1800 jin of bean dregs of a workshop just under, adding 80 jin of wheat bran, 90 jin of rice bran, 15 jin of garlic, 15 jin of tea leaves, 13 jin of shell powder, 12 jin of salt, 10 jin of liquorice, 10 jin of radix isatidis and 7 jin of astragalus membranaceus, adding bacterial liquid of geotrichum candidum, lactobacillus, candida utilis and candida tropicalis, wherein the bacterial liquid amount is 10% of the weight of a solid fermentation raw material, fully stirring, placing the mixture into a fermentation barrel to form a fermentation body, hollowing the center, sealing a glass container filled with hot water of 40 jin and 90 ℃ in the middle of the fermentation body, compacting the whole fermentation body, sealing the upper surface by using a plastic film, and covering the plastic film. After 72h of fermentation, the taste is strong, and the young and adult procambarus clarkii are fed in 2021 year 2 and 23 days after one month, which shows good palatability. In the last ten days of 2021, the vitality of the procambarus clarkii is strong and the marketability is good.

The fermentation products of example 2 and example 3 were analyzed and the results were as follows:

TABLE 1 analysis of fermentation products

Wherein, the fermentation process of conventional fermentation product 1 is normal temperature fermentation, promptly with the utility model discloses the material of 2 keeps unanimous with other experimental conditions such as the duck of throwing something and feeding, does not set up the heat source in the middle of the fermenter, but adopts room temperature fermentation.

Similarly, the fermentation process of the conventional fermentation product 2 is normal temperature fermentation, namely, the fermentation process is consistent with other experimental conditions of the material and the fed duck of the embodiment 3 of the utility model, but no heat source is arranged in the middle of the fermentation vat, and room temperature fermentation is adopted.

To sum up, the utility model provides a fermenter compares in the fermenter that does not add the heat source or at bottom or peripheral heating source, and the fodder faint scent flavor that the fermentation obtained is strong, and the palatability is good, and the probiotic count height, lactic acid, mycoprotein content are high, and crude fiber content descends, and nutritive value improves day by day.

The above description is only for the specific embodiments of the present invention, but the protection scope of the present invention is not limited thereto, and any person skilled in the art can easily think of the changes or substitutions within the technical scope of the present invention, and all should be covered within the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A fermentation barrel comprises a barrel body and a barrel cover in sealing connection with the barrel body, and is characterized in that a discharge hole and a vent hole are formed in the barrel cover, and a central heat source is arranged in the fermentation barrel; a heating medium is arranged in the central heat source;

a hose which penetrates through the vent hole and can be communicated with the inner cavity of the fermentation barrel and the external atmosphere is arranged in the vent hole;

the central heat source is a sealed glass container or a metal container; the heating medium is hot water, hot solvent, hot gas or heating sheet.

2. The fermenter according to claim 1, wherein the drain is sealed during the fermentation process.

3. The fermenter of claim 1, wherein the flexible pipe is kept open during aerobic fermentation or degassing and is kept closed during anaerobic fermentation and non-degassing.

4. The fermenter according to any one of claims 1 to 3, wherein the body is made of a rigid material, and the lid is made of an elastic material, or an elastic sealing ring is arranged below the lid, so that the lid and the body can be connected in a sealing manner when being fastened.