CN107090400A - The Zymolysis Equipment and fermentation process of a kind of pure natural yellow bent saccharomycete - Google Patents
The Zymolysis Equipment and fermentation process of a kind of pure natural yellow bent saccharomycete Download PDFInfo
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Abstract
The invention discloses a kind of Zymolysis Equipment of pure natural yellow bent saccharomycete and fermentation process, yeast juice configured slot is provided with fruit juice inlet pipe, honey inlet pipe, maltodextrin inlet pipe；Yeast paste configured slot is provided with naked barley powder charging aperture；Mixed once groove is provided with the yeast juice import being connected with yeast juice outlet on yeast juice configured slot, the yeast paste import being connected with yeast paste outlet on yeast paste configured slot；Saccharomycete propagation tank is provided with the wet cenobium import that wet cenobium outlet is connected；Secondary mixing channel is provided with drying protectant feed arrangement, glucose inlet pipe, αization dried rice powder feed arrangement, vitamin C feed arrangement, and cornstarch feed arrangement.Nutritional ingredient of the present invention containing accompanying vegetables and fruits etc., adds a large amount of viable yeasts, lactic acid bacteria for being produced in breeding etc., is a kind of pure natural, free of contamination health-nutrition source containing nutritional ingredient necessary to the human bodies such as abundant amino acid, vitamin, mineral matter.
Description
Technical Field
The invention relates to the technical field of fermentation equipment, in particular to fermentation equipment and a method for pure natural aspergillus flavus yeast.
Background
The mainstream of the yeast in the world is dry yeast, so that the yeast is not limited by time, space and temperature, and is very convenient to use. The dry yeast is single yeast cultured in a laboratory, has strong fermentation capacity, is easy to store, and is convenient to transport and use. However, dry yeast has an odor, needs to be covered by other raw materials, generally covers the taste of the dry yeast with beef tallow, eggs or essence, and bread made by the dry yeast becomes dry and hard and is not delicious after a long storage time, so that bread modifying agents are often added to make the bread soft and storable. In addition, bread made by using the dry yeast has a common taste, and the taste of wheat is not fully exerted.
Compared with dry yeast, the fresh yeast has higher requirement conditions for storage and transportation and shorter quality guarantee period because the fresh yeast is not subjected to drying and pelleting processes, and can be stored for 45 days under the refrigeration condition of 0-4 ℃. If the storage temperature is lower than 0 ℃, the yeast stops metabolism and gradually dies, so that the fresh yeast is gradually inactivated, and the dough rising speed gradually becomes slow. The fresh yeast becomes soft, inelastic, serious or even pasty after thawing, and the yeast dies completely and cannot leaven dough. If the storage temperature is higher than 5 ℃, the yeast starts to recover, the yeast is vigorous in metabolism, aging is accelerated, live yeast is reduced, dough fermenting speed is reduced or even dough fermenting is not performed, and the yeast becomes a nutrient medium after death, so that mold is easy to grow.
Currently, the yeast adopted by the baking industry in China is mainly active dry yeast produced in China in France, Germany and the like, and only Italy and Japan can industrially produce natural yeast powder suitable for the baking industry at present. The natural yeast culture needs special places and corresponding methods for preservation, so the transportation is inconvenient, the fermentation power is weaker than that of dry yeast, and the fermentation time is longer. Even if the natural yeast liquid is stored at 1-5 ℃ in a cold storage mode, the natural yeast liquid can not be used due to activity loss after being cultured for 3-5 days. The most suitable method for preserving natural yeast in the world is to treat it with "low temperature drying" using drum drying agent, but this method is not considered except for large yeast manufacturing enterprises due to the large investment in equipment.
Furthermore, panindonesia italica belongs to natural yeast containing many lactic acid bacteria, the produced bread is slightly sour, which is not adopted in China, the domestic yeast has unstable bacteria amount and is not used as raw material, and natural yeast powder is imported from Japan mainly. However, the imported natural yeast powder has the problems of high cost, untimely supply and low yeast content, and the use of 1g of the imported natural yeast powder in Japan has limitations because of dozens of natural yeast bacteria.
The thallus and culture of yeast are generally cultured in a culture medium rich in phosphorus, nitrogen, molasses and the like, so that the yeast powder generally has the problems of short shelf life, easy mildew and easy aging. In order to prolong the storage life, preservatives are usually added into yeast powder, so that in view of the demand of the existing food market on pure natural aflatoxin yeast powder, the national call on food safety is responded, and the international connection is carried out to achieve the advanced food technical standard, the natural yeast powder cultured by adopting pure natural plants needs to be developed, so that the purpose of producing pollution-free food is achieved, the preservatives are not added, and the quality and the safety of the food can be ensured.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides fermentation equipment and a method for pure natural aspergillus flavus yeast.
In order to overcome the defects in the prior art, the invention aims to provide the fermentation equipment and method for the pure natural aspergillus flavus yeast, so as to overcome the defects in the prior art.
In order to achieve the above object, according to a first aspect of the present invention, there is provided a fermentation apparatus for pure natural aspergillus flavus yeast comprising: a yeast liquid configuration tank, a yeast paste configuration tank, a first mixing tank, a yeast propagation tank, a second mixing tank and a drying device; wherein, a yeast solution configuration groove, a first purified water inlet pipe, a fruit juice inlet pipe and a honey inlet pipe are sequentially arranged at the left part above the yeast solution configuration groove; a maltodextrin inlet pipe, a first food grade acetic acid inlet pipe and a humidifying port are sequentially arranged at the right part above the yeast liquid configuration groove, the humidifying port is communicated with a humidifying device, a double-layer heating jacket is circularly arranged around the groove body of the yeast liquid configuration groove, a yeast liquid outlet is arranged at the right side of the lower part of the yeast liquid configuration groove, and the yeast liquid outlet is communicated with a filtering device; the left side of the upper part of the first mixing tank is provided with a yeast liquid inlet communicated with a yeast liquid outlet, the right side of the upper part of the first mixing tank is provided with a yeast mud inlet, the periphery of a tank body of the first mixing tank is annularly provided with a double-layer refrigeration jacket, the right side of the bottom of the first mixing tank is provided with a wet bacterial colony outlet, and the bottom in the first mixing tank is provided with a second stirring device; the device comprises a yeast paste configuration groove, wherein a naked wheat flour feeding hole, a second purified water inlet pipe and a second edible-grade acetic acid inlet pipe are sequentially arranged on the right side above the yeast paste configuration groove; the periphery of the tank body of the yeast paste configuration tank is annularly provided with a double-layer heating jacket, the left side of the bottom of the yeast paste configuration tank is provided with a yeast paste outlet communicated with a yeast paste inlet, and the bottom in the yeast paste configuration tank is provided with a first stirring device; the right side of the top of the yeast propagation tank is provided with a sterile air inlet, the left side of the upper part of the yeast propagation tank is provided with a wet bacterial colony inlet communicated with a wet bacterial colony outlet, the right side of the upper part of the yeast propagation tank is provided with an expanded culture medium feeding device, and the right side of the bottom of the yeast propagation tank is provided with a mixed yeast liquid outlet; the left side of the upper part of the second mixing tank is provided with a mixed yeast liquid inlet communicated with a mixed yeast liquid outlet, and the right side of the top of the second mixing tank is sequentially provided with a feeding device with a drying protective agent, a glucose inlet pipe, an alpha drying rice flour feeding device, a vitamin C feeding device and a corn starch feeding device; the periphery of the tank body of the secondary mixing tank is annularly provided with a double-layer heating jacket, the right side of the bottom of the secondary mixing tank is provided with a yeast powder dough outlet, and the bottom in the secondary mixing tank is provided with a third stirring device; the left side of the upper part of the drying device is provided with a yeast powder dough discharge inlet communicated with a yeast powder dough discharge port, the periphery of a groove body of the drying device is annularly provided with a double-layer heating jacket, and the bottom in the drying device is provided with a fourth stirring device.
As a further explanation of the fermentation apparatus of the present invention, it is preferable that the heating medium hot water is introduced into the heating jackets of the yeast solution preparation tank, the yeast paste preparation tank, the secondary mixing tank, and the drying device, respectively, and the cooling medium cold water is introduced into the cooling jacket of the primary mixing tank.
As a further explanation of the fermentation apparatus of the present invention, preferably, the first stirring device, the second stirring device, the third stirring device, and the fourth stirring device are respectively connected to a first motor, a second motor, a third motor, and a fourth motor through respective rotating shafts, and the motors are respectively disposed at the lower portion of the tank, wherein the rotating shafts respectively penetrate through the bottom of the tank and are connected to the bottom of the tank through mechanical seals.
According to a second aspect of the invention, there is provided a fermentation process comprising the steps of:
1) putting the yeast liquid raw material into a yeast liquid configuration tank for culturing, and adjusting the temperature, the humidity and the pH of the yeast liquid configuration tank to be 30-35 ℃, 30-50% and 4.5-5.5; wherein the yeast liquid raw materials comprise: 3.0-5.0% of fruit juice, 2.0-5.0% of honey, 1.5-3.0% of maltodextrin, 2.0-4.0% of acetic acid and the balance of purified water;
2) putting the yeast paste raw material into a yeast paste configuration tank for culturing, and adjusting the temperature of the yeast paste configuration tank to be 30-35 ℃ and the pH to be 4.5-5.5; wherein, the yeast paste raw materials comprise: 20-30% of rye flour, 2.0-4.0% of acetic acid and the balance of purified water;
3) putting the yeast solution obtained in the yeast solution preparation tank and the yeast paste obtained in the yeast paste preparation tank into a first mixing tank for mixing and stirring to obtain wet bacterial clusters, and adjusting the temperature of the first mixing tank to be 30-35 ℃ and the pH value to be 4.5-5.5;
4) putting the wet bacterial colony obtained in the first mixing tank into a yeast propagation tank, stirring, introducing sterile air into the yeast propagation tank to obtain mixed yeast liquid, adjusting the temperature of the yeast propagation tank to be 28-30 ℃ and the pH value to be 4.5-5.5, culturing for 48h, and then carrying out enlarged culture; (wherein the temperature is 28-30 ℃ which is the optimal growth temperature of the yeast, the pH is 4.5-5.5 which is the optimal growth pH of the yeast, and the optimal culture time is 48 h)
5) Putting the mixed yeast liquid obtained in the yeast propagation tank into a second mixing tank for stirring, putting a feeding device with a drying protective agent, a glucose feeding pipe, an alpha dry rice flour feeding device, a vitamin C feeding device and the drying protective agent in a corn starch feeding device, glucose, alpha dry rice flour, vitamin C and corn starch into the second mixing tank (5) in sequence to obtain yeast powder dough, and adjusting the temperature and the pH of the second mixing tank to be 30-35 ℃ and 4.5-5.5; and
6) and (3) putting the yeast dough obtained in the secondary mixing tank into a drying device for stirring, and drying the yeast dough by adjusting the drying temperature of the drying device to be 30-40 ℃ to finally obtain the pure natural aspergillus flavus yeast powder.
As a further explanation of the fermentation method of the present invention, it is preferable that the culture time of the yeast liquid raw material in the yeast liquid preparation tank is 48 to 72 hours.
As a further explanation of the fermentation method of the present invention, it is preferable that the culture time of the yeast paste raw material in the yeast paste arrangement tank is 48 to 72 hours, and the stirring speed of the yeast paste arrangement tank is adjusted to 50 to 60 rpm. (wherein, the stirring speed of 50-60 r/min is the best cultivation speed, if the speed is too fast, the increase of the dissolved oxygen in the yeast liquid is not beneficial to the growth of yeast).
As a further explanation of the fermentation method of the present invention, it is preferable that the stirring speed of the yeast liquid and the yeast paste in the first mixing tank is adjusted to 50 to 60 rpm.
As a further explanation of the fermentation method of the present invention, it is preferable that the stirring speed of the mixed yeast solution in the second mixing tank is adjusted to 50 to 60 rpm.
As a further explanation of the fermentation method of the present invention, it is preferable that the dry protectant is glycerol and physiological saline, skim milk and physiological saline, glycerol and skim milk and physiological saline to protect the activity of yeast.
As a further explanation of the fermentation method of the present invention, it is preferable that the concentration of glycerin is 4 to 8% by volume, and the concentration of skim milk is 10 to 20% by volume.
As a further explanation of the fermentation method of the present invention, it is preferable that the stirring speed of the yeast dough in the drying device is adjusted to 60 to 80 rpm.
The fermentation equipment for the pure natural aspergillus flavus yeast provided by the invention has a simple structure, fruit yeast liquid is filtered out from the yeast liquid configuration tank, and the fruit yeast liquid contains a saccharomyces cerevisiae group of the germinating yeast and a lactic acid bacteria group of the schizosaccharomyces; mixing the yeast liquid and the yeast paste to form a wet bacterial mass, generating the yeast liquid through a yeast breeding tank, drying the protective agent, glucose, alpha dried rice flour, vitamin C and corn starch in a secondary protection tank, mixing at normal temperature, and drying until the water content is less than or equal to 12%, thereby finally obtaining the pure natural aspergillus flavus yeast powder. The produced pure natural aflatoxin yeast powder is formed by natural propagation of a plurality of yeasts attached to fruits, grains, flowers of plants and the like, mainly contains nutritional ingredients of attached vegetables, fruits and the like, and contains a large amount of live yeasts, lactic acid bacteria and the like generated in the propagation process, and contains abundant nutritional ingredients necessary for human bodies such as amino acids, vitamins, mineral substances and the like. The pure natural aflatoxin yeast powder produced by the equipment provided by the invention has the living cell rate of about 95 percent and the quality guarantee period of 1 year.
Drawings
FIG. 1 is a schematic structural diagram of a fermentation apparatus for pure natural Aspergillus flavus yeast provided by the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
As shown in figure 1, the fermentation equipment for the pure natural aspergillus flavus yeast provided by the invention comprises: a yeast liquid configuration tank 1, a yeast paste configuration tank 2, a first mixing tank 3, a yeast breeding tank 4, a second mixing tank 5 and a drying device 6.
In the yeast solution configuration tank 1, a first purified water inlet pipe 11, a fruit juice inlet pipe 12 and a honey inlet pipe 13 are sequentially arranged at the left part above the yeast solution configuration tank 1; the right part above the yeast solution configuration groove 1 is sequentially provided with a maltodextrin inlet pipe 14, a first food grade acetic acid inlet pipe 15 and a humidifying port 18, the humidifying port 18 is communicated with a humidifying device 19, the periphery of the groove body of the yeast solution configuration groove 1 is annularly provided with a double-layer heating jacket, the right side of the lower part of the yeast solution configuration groove 1 is provided with a yeast solution outlet 16, and the yeast solution outlet 16 is communicated with a filtering device 17.
In the mixing tank 3 for the first time, 3 upper portions of the mixing tank for the first time left side is equipped with yeast liquid import 31 communicated with the yeast liquid discharge port 16, 3 upper portions of the mixing tank for the first time right side is equipped with yeast mud import 32, the cell body of the mixing tank 3 for the first time is surrounded and is equipped with double-deck refrigeration clamp cover, the bottom right side of the mixing tank 3 for the first time is equipped with wet fungus group discharge port 33, the bottom is equipped with second agitating unit 34 in the mixing tank 3 for the first time.
In the yeast paste configuration groove 2, a naked wheat flour feed inlet 21, a second purified water inlet pipe 22 and a second edible-grade acetic acid inlet pipe 23 are sequentially arranged on the right side above the yeast paste configuration groove 2; the periphery of the tank body of the yeast paste configuration tank 2 is annularly provided with a double-layer heating jacket, the left side of the bottom of the yeast paste configuration tank 2 is provided with a yeast paste outlet 24 communicated with a yeast paste inlet 32, and the bottom in the yeast paste configuration tank 2 is provided with a first stirring device 25.
In the yeast propagation tank 4, a sterile air inlet 44 is arranged on the right side of the top of the yeast propagation tank 4, a wet pellet inlet 41 communicated with the wet pellet outlet 33 is arranged on the left side of the upper part of the yeast propagation tank 4, an expanded culture medium feeding device 42 is arranged on the right side of the upper part of the yeast propagation tank 4, and a mixed yeast liquid outlet 43 is arranged on the right side of the bottom of the yeast propagation tank 4.
In the second mixing tank 5, a mixed yeast liquid inlet 51 communicated with the mixed yeast liquid outlet 43 is arranged on the left side of the upper part of the second mixing tank 5, and a feeding device 52 with a drying protective agent, a glucose inlet pipe 53, an alpha drying rice powder feeding device 54, a vitamin C feeding device 55 and a corn starch feeding device 56 are sequentially arranged on the right side of the top of the second mixing tank 5; the periphery of the tank body of the secondary mixing tank 5 is annularly provided with a double-layer heating jacket, the right side of the bottom of the secondary mixing tank 5 is provided with a yeast powder dough outlet 57, and the bottom in the secondary mixing tank 5 is provided with a third stirring device 58.
In the drying device 6, a yeast powder cluster discharging inlet 61 communicated with a yeast powder cluster discharging port 57 is arranged on the left side of the upper part of the drying device 6, a double-layer heating jacket is annularly arranged around a groove body of the drying device 6, and a fourth stirring device 62 is arranged at the bottom in the drying device 6.
According to the preferred scheme of the invention, heating medium hot water is respectively introduced into heating jackets of the yeast liquid configuration tank 1, the yeast paste configuration tank 2, the secondary mixing tank 5 and the drying device 6, and cooling medium cold water is introduced into a cooling jacket of the primary mixing tank 3.
According to a further preferable scheme of the invention, the first stirring device 25, the second stirring device 34, the third stirring device 58 and the fourth stirring device 62 are respectively connected with the first motor 26, the second motor 35, the third motor 59 and the fourth motor 63 through respective rotating shafts, the motors are respectively arranged at the lower part of the tank body, wherein the rotating shafts respectively penetrate through the bottom of the tank body and are connected with the bottom of the tank body through mechanical sealing.
Example 1
Putting the raw materials of the yeast liquid into a yeast liquid configuration tank 1 for culturing for 48h, and adjusting the temperature of the yeast liquid configuration tank 1 to be 30 ℃, the humidity to be 30 percent and the pH to be 4.5; wherein the yeast liquid raw materials comprise: 3.0% of fruit juice, 2.0% of honey, 1.5% of maltodextrin, 2.0% of acetic acid and the balance of purified water.
Then the yeast paste raw material is put into the yeast paste configuration tank 2 for culturing for 48 hours and stirred at 50 r/min. Adjusting the temperature of the yeast paste configuration tank 2 to 30 ℃ and the pH value to 4.5; wherein, the yeast paste raw materials comprise: 20% of rye powder, 2.0% of acetic acid and the balance of purified water.
Then, the yeast solution obtained in the yeast solution preparation tank 1 and the yeast paste obtained in the yeast paste preparation tank 2 are put into a first mixing tank 3 to be mixed and stirred (stirring speed is 50 rpm) to obtain wet bacterial clusters, wherein the temperature of the first mixing tank 3 is adjusted to 30 ℃ and the pH value is adjusted to 4.5.
Then putting the wet bacterial colony obtained in the first mixing tank 3 into a yeast breeding tank 4, and introducing sterile air into the yeast breeding tank 4 to obtain mixed yeast liquid; wherein the temperature of the yeast breeding tank 4 is adjusted to 28 ℃, the pH value is adjusted to 4.5, and the yeast breeding tank is cultured for 48h and then is subjected to enlarged culture.
Then the mixed yeast liquid obtained in the yeast breeding tank 4 is put into the second mixing tank 5 to be stirred (the stirring speed is 50 r/min), and the feeding device 52 with the dry protective agent, the glucose feeding pipe 53, the alpha dry rice flour feeding device 54, the vitamin C feeding device 55 and the dry protective agent (4% glycerol and 0.85% physiological saline) in the corn starch feeding device 56, the glucose, the alpha dry rice flour, the vitamin C and the corn starch are put into the second mixing tank 5 in sequence to obtain the yeast powder dough, and the temperature and the pH value of the second mixing tank 5 are adjusted to be 30 ℃ and 4.5.
And finally, putting the yeast powder dough obtained in the second mixing tank 5 into a drying device 6 for stirring (the stirring speed is 60 revolutions per minute), and drying the yeast powder dough by adjusting the drying temperature of the drying device 6 to 30 ℃ to finally obtain the pure natural aspergillus flavus yeast powder, wherein the living cell rate of the natural aspergillus flavus yeast powder is about 95 percent, and the quality guarantee period is 1 year.
Example 2
Putting the raw materials of the yeast liquid into a yeast liquid configuration tank 1 for culturing for 72 hours, and adjusting the temperature of the yeast liquid configuration tank 1 to 35 ℃, the humidity to 50 percent and the pH to 5.5; wherein the yeast liquid raw materials comprise: 5.0% of fruit juice, 5.0% of honey, 3.0% of maltodextrin, 4.0% of acetic acid and the balance of purified water.
Then the yeast paste raw material is put into the yeast paste configuration tank 2 to be cultured for 72 hours, and the stirring is carried out at 60 r/min. Adjusting the temperature of the yeast paste configuration tank 2 to 35 ℃ and the pH value to 5.5; wherein, the yeast paste raw materials comprise: 30% of rye flour, 4.0% of acetic acid and the balance of purified water;
then, the yeast solution obtained in the yeast solution preparation tank 1 and the yeast paste obtained in the yeast paste preparation tank 2 are put into a first mixing tank 3 to be mixed and stirred (stirring speed is 60 revolutions/min) to obtain wet bacterial clusters, wherein the temperature of the first mixing tank 3 is adjusted to 35 ℃ and the pH value is adjusted to 5.5.
Then putting the wet bacterial colony obtained in the first mixing tank 3 into a yeast breeding tank 4, and introducing sterile air into the yeast breeding tank 4 to obtain mixed yeast liquid; wherein the temperature of the yeast breeding tank 4 is adjusted to 30 ℃, the pH value is adjusted to 5.5, and the yeast breeding tank is cultured for 48h and then is subjected to enlarged culture.
Then the mixed yeast liquid obtained in the yeast breeding tank 4 is put into a second mixing tank 5 to be stirred (the stirring speed is 60 r/min), and the feeding device 52 with the dry protective agent, the glucose feeding pipe 53, the alpha dry rice flour feeding device 54, the vitamin C feeding device 55 and the dry protective agent (8% glycerol and 0.85% physiological saline) in the corn starch feeding device 56, the glucose, the alpha dry rice flour, the vitamin C and the corn starch are put into the second mixing tank 5 in sequence to obtain yeast powder balls, and the temperature and the pH value of the second mixing tank 5 are adjusted to 35 ℃ and 5.5.
And finally, putting the yeast dough obtained in the second mixing tank 5 into a drying device 6 for stirring (the stirring speed is 80 revolutions per minute), and drying the yeast dough by adjusting the drying temperature of the drying device 6 to 40 ℃ to finally obtain the pure natural aspergillus flavus yeast powder. The natural aflatoxin yeast powder has a living cell rate of about 92% and a shelf life of 1 year.
Example 3
Putting the raw materials of the yeast liquid into a yeast liquid configuration tank 1 for culturing for 60 hours, and adjusting the temperature of the yeast liquid configuration tank 1 to 32 ℃, the humidity to 40 percent and the pH to 5.0; wherein the yeast liquid raw materials comprise: 4.0% of fruit juice, 3.0% of honey, 2.0% of maltodextrin, 3.0% of acetic acid and the balance of purified water.
Then the yeast paste raw material is put into the yeast paste configuration tank 2 to be cultured for 60 hours, and is stirred at 55 r/min. Adjusting the temperature of the yeast paste configuration tank 2 to 32 ℃ and the pH value to 5.0; wherein, the yeast paste raw materials comprise: 25% of rye flour, 3.0% of acetic acid and the balance of purified water.
Then, the yeast solution obtained in the yeast solution preparation tank 1 and the yeast paste obtained in the yeast paste preparation tank 2 are put into a first mixing tank 3 to be mixed and stirred (stirring speed is 55 rpm) to obtain wet bacterial clusters, wherein the temperature of the first mixing tank 3 is adjusted to 32 ℃ and the pH value is adjusted to 5.0.
Then putting the wet bacterial colony obtained in the first mixing tank 3 into a yeast breeding tank 4, and introducing sterile air into the yeast breeding tank 4 to obtain mixed yeast liquid; wherein the temperature of the yeast breeding tank 4 is adjusted to 29 ℃, the pH value is adjusted to 5.0, and the yeast breeding tank is cultured for 48h and then is subjected to enlarged culture.
Then the mixed yeast liquid obtained in the yeast propagation tank 4 is put into a second mixing tank 5 to be stirred (the stirring speed is 55 r/min), and the feeding device 52 with the dry protective agent, the glucose inlet pipe 53, the alpha dry rice flour feeding device 54, the vitamin C feeding device 55 and the dry protective agent (10% of skim milk and 0.85% of normal saline) in the corn starch feeding device (56), the glucose, the alpha dry rice flour, the vitamin C and the corn starch are put into the second mixing tank 5 in sequence to obtain yeast powder balls, and the temperature of the second mixing tank 5 is adjusted to be 32 ℃ and the pH value is adjusted to be 5.0.
And finally, putting the yeast dough obtained in the second mixing tank 5 into a drying device 6 for stirring (the stirring speed is 70 r/min), and drying the yeast dough by adjusting the drying temperature of the drying device 6 to 35 ℃ to finally obtain the pure natural aspergillus flavus yeast powder. The natural aflatoxin yeast powder has a living cell rate of about 90% and a shelf life of 1 year.
Example 4
Putting the yeast liquid raw material into a yeast liquid configuration tank 1 for culturing for 65h, and adjusting the temperature of the yeast liquid configuration tank 1 to 35 ℃, the humidity to 50% and the pH to 5.5; wherein the yeast liquid raw materials comprise: 5.0% of fruit juice, 5.0% of honey, 3.0% of maltodextrin, 4.0% of acetic acid and the balance of purified water.
Then the yeast paste raw material is put into the yeast paste configuration tank 2 to be cultured for 72 hours, and the stirring is carried out at 60 r/min. Adjusting the temperature of the yeast paste configuration tank 2 to 35 ℃ and the pH value to 5.5; wherein, the yeast paste raw materials comprise: 30% of rye powder, 4.0% of acetic acid and the balance of purified water.
Then, the yeast solution obtained in the yeast solution preparation tank 1 and the yeast paste obtained in the yeast paste preparation tank 2 are put into a first mixing tank 3 to be mixed and stirred (stirring speed is 60 revolutions/min) to obtain wet bacterial clusters, wherein the temperature of the first mixing tank 3 is adjusted to 35 ℃ and the pH value is adjusted to 5.5.
Then putting the wet bacterial colony obtained in the first mixing tank 3 into a yeast breeding tank 4, and introducing sterile air into the yeast breeding tank 4 to obtain mixed yeast liquid; wherein the temperature of the yeast breeding tank 4 is adjusted to 30 ℃, the pH value is adjusted to 5.5, and the yeast breeding tank is cultured for 48h and then is subjected to enlarged culture.
Then the mixed yeast liquid obtained in the yeast breeding tank 4 is put into a second mixing tank 5 to be stirred (the stirring speed is 60 r/min), and the dry protective agent (20% of skim milk and 0.85% of normal saline), glucose, the alpha dry rice flour, vitamin C and corn starch in a feeding device 52 with the dry protective agent, a glucose feeding pipe 53, an alpha dry rice flour feeding device 54, a vitamin C feeding device 55 and a corn starch feeding device 56 are put into the second mixing tank 5 in sequence to obtain yeast powder balls, and the temperature and the pH value of the second mixing tank 5 are adjusted to 35 ℃ and 5.5.
And finally, putting the yeast dough obtained in the second mixing tank 5 into a drying device 6 for stirring (the stirring speed is 80 revolutions per minute), and drying the yeast dough by adjusting the drying temperature of the drying device 6 to 40 ℃ to finally obtain the pure natural aspergillus flavus yeast powder. The natural aflatoxin yeast powder has a living cell rate of about 94 percent and a shelf life of 1 year.
Example 5
Putting the yeast liquid raw material into a yeast liquid configuration tank 1 for culturing for 65h, and adjusting the temperature of the yeast liquid configuration tank 1 to 35 ℃, the humidity to 50% and the pH to 5.5; wherein the yeast liquid raw materials comprise: 5.0% of fruit juice, 5.0% of honey, 3.0% of maltodextrin, 4.0% of acetic acid and the balance of purified water.
Then the yeast paste raw material is put into the yeast paste configuration tank 2 to be cultured for 72 hours, and the stirring is carried out at 60 r/min. Adjusting the temperature of the yeast paste configuration tank 2 to 30 ℃ and the pH value to 4.5; wherein, the yeast paste raw materials comprise: 20% of rye powder, 2.0% of acetic acid and the balance of purified water.
Then, the yeast solution obtained in the yeast solution preparation tank 1 and the yeast paste obtained in the yeast paste preparation tank 2 are put into a first mixing tank 3 to be mixed and stirred (stirring speed is 50 rpm) to obtain wet bacterial clusters, wherein the temperature of the first mixing tank 3 is adjusted to 30 ℃ and the pH value is adjusted to 4.5.
Then putting the wet bacterial colony obtained in the first mixing tank 3 into a yeast breeding tank 4, and introducing sterile air into the yeast breeding tank 4 to obtain mixed yeast liquid; wherein the temperature of the yeast breeding tank 4 is adjusted to 28 ℃, the pH value is adjusted to 4.5, and the yeast breeding tank is cultured for 48h and then is subjected to enlarged culture.
Then the mixed yeast liquid obtained in the yeast propagation tank 4 is put into the second mixing tank 5 to be stirred (the stirring speed is 50 r/min), and the dry protective agent (6% glycerol, 15% skim milk and 0.85% physiological saline) in the feeding device 52 with the dry protective agent, the glucose inlet pipe 53, the alpha dry rice flour feeding device 54, the vitamin C feeding device 55 and the corn starch feeding device 56, the glucose, the alpha dry rice flour, the vitamin C and the corn starch are put into the second mixing tank 5 in sequence to obtain yeast powder balls, and the temperature of the second mixing tank 5 is adjusted to be 30 ℃ and the pH value is adjusted to be 4.5.
And finally, putting the yeast dough obtained in the secondary mixing tank 5 into a drying device 6 for stirring (the stirring speed is 60 revolutions per minute), and drying the yeast dough by adjusting the drying temperature of the drying device 6 to be 30-40 ℃ to finally obtain the pure natural aspergillus flavus yeast powder. The natural aflatoxin yeast powder has a living cell rate of about 93 percent and a shelf life of 1 year.
It should be noted that the above summary and the detailed description are intended to demonstrate the practical application of the technical solutions provided by the present invention, and should not be construed as limiting the scope of the present invention. Various modifications, equivalent substitutions, or improvements may be made by those skilled in the art within the spirit and principles of the invention. The scope of the invention is to be determined by the appended claims.
Claims (10)
1. The fermentation equipment of the pure natural aspergillus flavus yeast is characterized in that: the fermentation apparatus comprises: a yeast liquid configuration tank (1), a yeast paste configuration tank (2), a primary mixing tank (3), a yeast propagation tank (4), a secondary mixing tank (5) and a drying device (6); wherein,
a yeast solution configuration groove (1), wherein a first purified water inlet pipe (11), a fruit juice inlet pipe (12) and a honey inlet pipe (13) are sequentially arranged at the left part above the yeast solution configuration groove (1); a maltodextrin inlet pipe (14), a first food grade acetic acid inlet pipe (15) and a humidifying port (18) are sequentially arranged on the right part above the yeast solution configuration tank (1), the humidifying port (18) is communicated with a humidifying device (19), a double-layer heating jacket is circularly arranged on the periphery of the tank body of the yeast solution configuration tank (1), a yeast solution outlet (16) is arranged on the right side of the lower part of the yeast solution configuration tank (1), and the yeast solution outlet (16) is communicated with a filtering device (17);
the left side of the upper part of the first mixing tank (3) is provided with a yeast liquid inlet (31) communicated with a yeast liquid outlet (16), the right side of the upper part of the first mixing tank (3) is provided with a yeast mud inlet (32), the periphery of a tank body of the first mixing tank (3) is annularly provided with a double-layer refrigeration jacket, the right side of the bottom of the first mixing tank (3) is provided with a wet fungus mass outlet (33), and the bottom in the first mixing tank (3) is provided with a second stirring device (34);
a yeast paste configuration groove (2), wherein a naked wheat flour feeding hole (21), a second purified water inlet pipe (22) and a second food grade acetic acid inlet pipe (23) are sequentially arranged on the right side above the yeast paste configuration groove (2); a double-layer heating jacket is annularly arranged around the tank body of the yeast paste configuration tank (2), a yeast paste outlet (24) communicated with a yeast paste inlet (32) is arranged on the left side of the bottom of the yeast paste configuration tank (2), and a first stirring device (25) is arranged at the bottom in the yeast paste configuration tank (2);
the device comprises a yeast propagation tank (4), wherein a sterile air inlet (44) is formed in the right side of the top of the yeast propagation tank (4), a wet colony inlet (41) communicated with a wet colony outlet (33) is formed in the left side of the upper part of the yeast propagation tank (4), an expanded culture medium feeding device (42) is formed in the right side of the upper part of the yeast propagation tank (4), and a mixed yeast liquid outlet (43) is formed in the right side of the bottom of the yeast propagation tank (4);
the left side of the upper part of the second mixing tank (5) is provided with a mixed yeast liquid inlet (51) communicated with a mixed yeast liquid outlet (43), and the right side of the top of the second mixing tank (5) is sequentially provided with a feeding device (52) with a drying protective agent, a glucose inlet pipe (53), an alpha drying rice powder feeding device (54), a vitamin C feeding device (55) and a corn starch feeding device (56); a double-layer heating jacket is annularly arranged around the tank body of the secondary mixing tank (5), a yeast powder dough outlet (57) is arranged at the right side of the bottom of the secondary mixing tank (5), and a third stirring device (58) is arranged at the bottom in the secondary mixing tank (5);
the device comprises a drying device (6), wherein a yeast powder dough discharge inlet (61) communicated with a yeast powder dough discharge outlet (57) is formed in the left side of the upper portion of the drying device (6), double-layer heating jackets are annularly arranged on the periphery of a groove body of the drying device (6), and a fourth stirring device (62) is arranged at the bottom in the drying device (6).
2. The fermentation apparatus of claim 1, wherein: heating medium hot water is respectively introduced into heating jackets of the yeast liquid configuration tank (1), the yeast paste configuration tank (2), the secondary mixing tank (5) and the drying device (6), and cooling medium cold water is introduced into a cooling jacket of the primary mixing tank (3).
3. The fermentation apparatus of claim 1, wherein: first agitating unit (25), second agitating unit (34), third agitating unit (58), fourth agitating unit (62) all are connected with first motor (26), second motor (35), third motor (59), fourth motor (63) respectively through respective pivot, the motor is located respectively the cell body lower part, wherein the pivot runs through respectively the cell body bottom, through mechanical seal with the cell body bottom is connected.
4. A fermentation method using the fermentation apparatus of the pure natural aspergillus flavus yeast as claimed in any one of claims 1 to 3, which is characterized in that: the fermentation method comprises the following steps:
1) putting the yeast liquid raw material into a yeast liquid configuration tank (1) for culturing, and adjusting the temperature, the humidity and the pH of the yeast liquid configuration tank (1) to be 30-35 ℃, 30-50% and 4.5-5.5; wherein the yeast liquid raw materials comprise: 3.0-5.0% of fruit juice, 2.0-5.0% of honey, 1.5-3.0% of maltodextrin, 2.0-4.0% of acetic acid and the balance of purified water;
2) putting the yeast paste raw material into a yeast paste configuration tank (2) for culturing, and adjusting the temperature of the yeast paste configuration tank (2) to be 30-35 ℃ and the pH to be 4.5-5.5; wherein, the yeast paste raw materials comprise: 20-30% of rye flour, 2.0-4.0% of acetic acid and the balance of purified water;
3) putting the yeast solution obtained in the yeast solution configuration tank (1) and the yeast paste obtained in the yeast paste configuration tank (2) into a first mixing tank (3) for mixing and stirring to obtain wet bacterial clusters; adjusting the temperature of the first mixing tank (3) to be 30-35 ℃ and the pH value to be 4.5-5.5;
4) putting the wet bacterial colony obtained in the first mixing tank (3) into a yeast propagation tank (4) for stirring, introducing sterile air into the yeast propagation tank (4) to obtain a mixed yeast liquid, adjusting the temperature of the yeast propagation tank (4) to be 28-30 ℃ and the pH value to be 4.5-5.5, and culturing for 48h and then carrying out enlarged culture;
5) putting the mixed yeast liquid obtained in the yeast propagation tank (4) into a second mixing tank (5), putting a feeding device (52) with a dry protective agent, a glucose feeding pipe (53), an alpha dry rice flour feeding device (54), a vitamin C feeding device (55) and the dry protective agent in a corn starch feeding device (56), glucose, alpha dry rice flour, vitamin C and corn starch into the second mixing tank (5) in sequence to obtain yeast powder balls, and adjusting the temperature of the second mixing tank (5) to be 30-35 ℃ and the pH value to be 4.5-5.5; and
6) and (3) putting the yeast dough obtained in the secondary mixing tank (5) into a drying device (6) for stirring, and drying the yeast dough by adjusting the drying temperature of the drying device (6) to be 30-40 ℃ to finally obtain the pure natural aspergillus flavus yeast powder.
5. The fermentation method according to claim 4, wherein the culture time of the yeast liquid raw material in the yeast liquid preparation tank (1) is 48 to 72 hours.
6. The fermentation method according to claim 4, wherein the culture time of the yeast paste raw material in the yeast paste configuration tank (2) is 48 to 72 hours, and the stirring speed of the yeast paste configuration tank (2) is adjusted to 50 to 60 revolutions per minute.
7. The fermentation method according to claim 4, wherein the stirring speed of the yeast liquid and the yeast paste in the first mixing tank (3) is adjusted to 50-60 rpm; and adjusting the stirring speed of the mixed yeast liquid in the secondary mixing tank (5) to be 50-60 r/min.
8. The fermentation method according to claim 4, wherein the dry protectant is glycerol and physiological saline, skim milk and physiological saline, glycerol and skim milk and physiological saline to protect the activity of yeast.
9. The fermentation method according to claim 8, wherein the concentration of glycerin is 4 to 8% by volume, and the concentration of skim milk is 10 to 20% by volume.
10. The fermentation method according to claim 4, wherein the stirring speed of the yeast powder dough in the drying device (6) is adjusted to 60-80 rpm.
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