CN114507579A - Constant-temperature horizontal solid-state fermentation system - Google Patents

Abstract

The utility model provides a horizontal solid state fermentation system of constant temperature, including the fermentation accommodation portion, fill solid-state lees in it in order to ferment, be provided with (mixing) shaft and blade in the fermentation accommodation portion, still be provided with the atmospheric pressure detector in the fermentation accommodation portion, it is used for the interior atmospheric pressure change of jar that the carbon dioxide that produces when the fermentation in the detection jar brought, still include the controller, its electricity is connected to the atmospheric pressure detector and can be based on the rotational speed of atmospheric pressure detector's testing result control (mixing) shaft, wherein, the controller is based on the atmospheric pressure interval that present jar internal pressure located and control (mixing) shaft rotational speed, controlled rotational speed is positive correlation with measured atmospheric pressure.

Description

Constant-temperature horizontal solid-state fermentation system

Technical Field

The invention relates to the field of wine fermentation and brewing, in particular to a constant-temperature horizontal solid-state fermentation system.

Background

The white spirit fermentation process belongs to one of the traditional wine brewing processes, and gradually enters into automatic modification along with the development trend of informatization and automation in recent years. In the traditional white spirit fermentation, vinasse is filled into a cellar, and after cellar mud is covered above the vinasse, static natural fermentation is carried out. However, according to the research in recent years, the fermentation degree of the vinasse at each position in space is different by adopting the static fermentation method, for example, the fermentation degree of the bottom layer is relatively better. Consequently, for obtaining more even fermentation process, have the technique to break away from in traditional jiao chi with the fermentation to it goes on in putting into the fermentation containing part to it, simultaneously, at a jar internal some agitating unit that set up, in order to obtain more even fermentation effect when lees fermentation.

CN108977322A discloses a fermentation cylinder for liquor brewing, including the fermentation containing part, the fermentation containing part lower fixed surface is connected with the rubber pad, the lateral surface lower part both sides of the fermentation containing part are all fixed and are provided with the rubber pad fixed plate, one side that the rubber pad fixed plate kept away from the fermentation containing part passes the rubber pad lateral surface inner wall, the fermentation containing part left and right sides inner wall upper portion is all fixed and is provided with the limiting plate, the upper surface sliding connection of limiting plate has the auxiliary cover board, the auxiliary cover board lateral surface and the fermentation containing part inner wall sliding connection, the auxiliary cover board upper surface central authorities have seted up and have dodged the mouth, the auxiliary cover board upper surface lies in the both sides of dodging the mouth and all fixedly is provided with the slide rail, dodge mouthful top fixed light wood apron that is provided with, the light wood apron upper surface fixed connection has the location slide, the invention relates to liquor brewing technical field.

CN109181940B discloses a fermentation cylinder for strong aromatic white spirit is made, including open-top's fermentation cylinder main part, the inside vertical lateral wall of fermentation cylinder main part coats and is stamped the solid-state mud of cellar for storing things of one deck, one side fixedly connected with backup pad of fermentation cylinder main part bottom, the first motor of first bolt fixedly connected with is passed through at the top of backup pad, the first bull stick of shaft coupling fixedly connected with is passed through to the output shaft of first motor, the one end that first motor was kept away from to first bull stick runs through fermentation cylinder main part and solid-state mud in proper order and extends to the inside of fermentation cylinder main part, the fixed concatenation has helical blade on the lateral wall of first bull stick, the fixed intercommunication in one side of fermentation cylinder main part has the discharging pipe corresponding with first bull stick. The fermentation tank for brewing the strong aromatic Chinese spirits can facilitate the entering and the leaving of the cellar, has low labor intensity and high efficiency, and is convenient for collecting yellow water when brewing the Chinese spirits.

The above prior art, although considering the addition of stirring structures in the tank, does not give further improvements based on the different conditions of the various stages of fermentation. Based on the existing fermentation experience, a large amount of heat and carbon dioxide are released while alcohol is generated due to the decomposition effect of microorganisms in the fermentation, the time and the degree of the released heat and carbon dioxide are changed along with the difference of the fermentation degree, meanwhile, the heat has negative influence on the microorganisms in the vinasse, when the temperature exceeds the bearing range of the microorganisms, a large amount of irreversible microorganism activity reduction and even death can be caused, and once the problem occurs, the immeasurable cost loss can be caused. In the prior art, when the accident occurs, emergency shutdown is generally selected, and forced heat dissipation is performed by opening an opening of a tank body, but the production progress is undoubtedly seriously slowed down, and in fact, the emergency shutdown is also a basically useless remedy, and the cost required to be invested for subsequent production recovery is also difficult to bear by a considerable batch of wineries.

Furthermore, there are differences in one aspect due to the understanding of those skilled in the art; on the other hand, since the applicant has studied a great deal of literature and patents when making the present invention, but the disclosure is not limited thereto and the details and contents thereof are not listed in detail, it is by no means the present invention has these prior art features, but the present invention has all the features of the prior art, and the applicant reserves the right to increase the related prior art in the background.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides a constant-temperature horizontal solid-state fermentation system which comprises a fermentation accommodating part, wherein solid-state vinasse is filled in the fermentation accommodating part for fermentation, a stirring shaft and blades are arranged in the fermentation accommodating part, an air pressure detector is also arranged in the fermentation accommodating part and used for detecting the change of the air pressure in a tank caused by carbon dioxide generated during fermentation in the tank, the constant-temperature horizontal solid-state fermentation system also comprises a controller, the controller is electrically connected to the air pressure detector and can control the rotating speed of the stirring shaft based on the detection result of the air pressure detector, wherein the controller controls the rotating speed of the stirring shaft based on the air pressure interval where the current air pressure in the tank is located, and the controlled rotating speed is positively correlated with the actually measured air pressure. The method has the advantages that the pressure of carbon dioxide in the tank is used as a criterion of fermentation intensity, and then stirring rotating speeds and cooling water flows of different modes are adopted according to heat generation intensity under different fermentation intensities, wherein when the pressure is low, namely the fermentation intensity is low, the rotating speed and the cooling water flows are controlled, so that cooling water and stirring electric power are reduced in unnecessary low heat generation time periods to reduce energy loss; when the normal air pressure is normal, namely the normal fermentation intensity, the middle rotating speed and the middle cooling water flow are controlled, so that the phenomenon that the microorganisms in the vinasse on the upper layer are inactivated due to the fact that the vinasse on the upper layer stays on the upper layer for a long time can be avoided, meanwhile, the cooling water with the normal flow rate provides guarantee for guaranteeing the heat dissipation in the tank, and the fermentation in the tank can be maintained at the normal fermentation speed under the condition; when high-pressure fermentation is carried out, namely high-intensity fermentation, the method is different from the conventional fermentation scheme, stopping treatment is not selected, but a mode of rotating at the highest rotating speed is selected to avoid unrecoverable inactivation of a large amount of microorganisms due to temperature rise, and the rotation speed is increased to facilitate the vinasse on the upper layer to be quickly rotated to the lower layer, so that the vinasse in a single area cannot be excessively heated due to the space of the upper layer occupied by a large amount of hot gas; meanwhile, the accelerated stirring can quickly dissipate the heat in the vinasse in a manner of bringing out carbon dioxide, so that the internal temperature rise of the vinasse is effectively avoided; in addition, the rotating speed is increased, the microorganisms in the vinasse are influenced by the shearing force to be increased, part of the microorganisms close to the edge of the vortex formed by the rotation of the blades are inactivated or killed by the larger shearing force, thereby creating a forced reduction in microbial activity, but this reduction is not equivalent to a reduction in activity caused by an increase in temperature, the activity of the microorganism is reduced only in the vicinity of partial vortex, after the rotating speed is reduced, the rest part of microorganism can continue to grow to fill the negative effect at the last moment, the activity reduction caused by high temperature is large-area and irreparable or extremely difficult to repair, therefore, the scheme realizes the forced control of fermentation reaction to reduce the activity on the premise of not causing the irreversible termination of fermentation so as to ensure the continuity of the whole fermentation, providing a possibility for manual control of overheating situations without introducing the remaining components.

Preferably, the fermentation container is surrounded by circulating water for controlling the temperature in the tank in a heat exchange manner, and the flow rate of the circulating water is configured to be controllable by the controller, wherein the flow rate of the circulating water is positively correlated with the measured air pressure.

Preferably, when the air pressure is in a first air pressure interval, the controller controls the rotating speed of the stirring shaft to be in a first rotating speed interval, and controls the circulating water to be in a first flow speed interval, so that the microorganisms in the vinasse are propagated at a first growth speed.

Preferably, when the air pressure is in a second air pressure interval, the controller controls the rotating speed of the stirring shaft to be in the second rotating speed interval and controls the circulating water to be in a second flow speed interval, and in this case, the temperature rise caused by the heat generated along with the decomposition of the fermentation of the vinasse into the carbon dioxide can be controlled to be below the local hot point value.

Preferably, when the air pressure is in a third air pressure interval, the controller controls the rotation speed of the stirring shaft to be in the third rotation speed interval and controls the circulating water to be in a third flow speed interval, in this case, the reduction of the growth speed caused by inactivation of the microorganisms in the part of the vinasse under the rotary shearing force can enable the air pressure to quickly fall back to the first or second air pressure interval.

Preferably, the fermentation containing part comprises containing part inner wall and containing part outer wall, constitutes the intermediate layer space between two walls, and the intermediate layer space is used for filling the cellar for storing things mud of supplementary fermentation.

Preferably, the inner wall of the containing part is provided with a plurality of hole structures which are used for contacting the wine lees in the tank by the pit mud so as to complete the inoculation of the microorganisms.

Preferably, the top of the fermentation accommodating part far away from the ground is provided with a feeding port for feeding.

Preferably, the bottom of the fermentation accommodating part close to the ground is provided with a discharge hole for discharging.

Preferably, the stirring device further comprises a driving motor which is in transmission connection with the stirring shaft to drive the stirring shaft to rotate, and the driving motor is also electrically connected with the controller to change at least the rotating speed of the driving motor under the condition of being controlled so that the rotating speed of the stirring shaft can be changed.

The invention has the advantages that:

according to the invention, the circumferential circulating water heat dissipation structure is arranged on the periphery of the tank body, stirring control is introduced to control the temperature in the tank, and meanwhile, the problem of continuous heating caused by the fact that carbon dioxide generated by fermentation is agglomerated above the tank body is considered, and the prevention of fermentation over-temperature is realized in a mode of forcibly inactivating part of microorganisms by using tangential force generated by stirring without adding additional equipment, so that the fermentation production process is not forced to be interrupted due to the inactivation of a large amount of microorganisms under the over-temperature, and the advantages of continuous production, high efficiency and the like are achieved.

Drawings

FIG. 1 is a control loop schematic diagram of a preferred embodiment of the present invention;

FIG. 2 is a schematic structural view of a preferred embodiment of the present invention;

in the figure: 100. a fermentation housing part; 110. an outer wall of the accommodating portion; 111. an interlayer space; 120. an inner wall of the accommodating portion; 130. a feeding port; 140. a discharge port; 150. a circulating water inlet; 160. a circulating water outlet; 170. a baffle plate; 200. a stirring shaft; 300. a blade; 400. a drive motor; 500. a sealing sleeve; 600. a thermometer; 700. an air pressure detector; 800. a controller; 900. circulating water adjusting device.

Detailed Description

This is described in detail below with reference to figures 1 and 2.

The invention provides a constant-temperature horizontal solid-state fermentation system for solving the difference of a plurality of fermentation attributes among different position levels encountered during solid-state fermentation of vinasse, which is used for the fermentation process of the vinasse. The core of vinasse fermentation is a process of microbial growth and propagation, uniform microbial settlement can be generated at each part of vinasse through good fermentation, a large amount of microbial enzymes generated by the microbes hydrolyze starch, protein and other substances in the vinasse, so that a large amount of ethanol, organic acid and lipid are generated, a large amount of low boiling point substances such as carbon dioxide and the like are discharged, and part of the ethanol, the organic acid and the lipid are necessary substances for brewing white spirit and are one of the keys for finally obtaining the finished white spirit. The environment of the fermentation, in turn, affects the effectiveness of the growth of the microorganisms, where the environmental impact may have a variety of factors, one of which is a factor in spatial location. According to the research, the physicochemical indexes of the fermented grains in the fermentation pit are different at least on the vertical level, specifically, on the acidity: lower layer > middle layer > upper layer; at the moisture content: lower layer > middle layer > upper layer; in terms of starch content: the upper layer > the middle layer > the lower layer. This indicates that in the same fermentation space, the closer to the vertically lower part of the space, the better the fermentation. Meanwhile, in the horizontal dimension, the part closer to the wall of the pit is better in fermentation than the part closer to the middle. The main reason is that the wall of the pit is usually coated with pit mud containing a plurality of fermentation strains, the vinasse close to the wall can be in better contact with caproic acid bacteria and other functional bacteria, and the propagation condition of various functional bacteria at the part is relatively better, so that the fermentation condition of the part is better than that of the vinasse part relatively closer to the middle; the fermentation distribution in the vertical direction has a similar reason, and the vinasse on the upper layer can only contact the pit mud and the functional bacteria in the pit mud less based on the gravity and the overall linear growth direction of the fungi, so the fermentation effect is poorer than that of the middle layer and the lower layer. Based on the above fermentation principle, it can be known that different fermentation effects can cause great differences in the relevant attributes of the fermented products, for example, the concentrations of key output substrates such as ethanol, organic acids, lipids, dissolved oxygen, etc. are different, and the fermentation conditions of each vinasse part are different due to different microorganism growth conditions caused by different positions, so that the physical and chemical properties of distilled liquors obtained through a subsequent distillation process are different, and the problems of yield reduction or yield quality reduction, etc. are caused.

The horizontal solid state fermentation system adopted by the scheme can solve at least part of problems. The system includes at least a fermentation container 100, a stirring shaft 200, and blades 300.

The fermentation container 100 is a container capable of containing lees, and in this embodiment, it has a hollow cylindrical tank shape, and when it is put into use, it is installed so that its axis is substantially parallel to the ground, thereby forming a horizontal fermentation structure. The fermentation container 100 is constructed as a hollow structure, and can be filled with distiller's grains therein, and at least one feeding port 130 communicating with the inside of the fermentation container 100 is opened on the circumferential side of the fermentation container 100 for feeding distiller's grain raw material therein. Meanwhile, a discharge port 140 is formed at another position of the peripheral side of the fermentation container 100, which is different from the position where the feed port 130 is formed, and is used for discharging distiller's grains which have been fermented or discharging fermentation products (such as a mixture of ethanol, organic acid, lipids, etc.). Also, based on the effect of gravity, in a preferred embodiment, the material inlet 130 is provided at a position on the peripheral side of the fermentation container 100 away from the ground, and the material outlet 140 is provided at a position on the peripheral side of the fermentation container 100 close to the ground. When the fermentation process is performed, the materials can be fed from the feeding port 130 located above the fermentation accommodating part 100, the vinasse fed into the feeding port 130 is stacked in the fermentation accommodating part 100 layer by layer under the action of gravity, the whole tank body is filled from bottom to top, and the products generated by fermentation or the fermented vinasse fall out from the discharge port 140 by utilizing the gravity.

According to a preferred embodiment, the fermentation container 100 has at least two layers, namely an inner container wall 120 and an outer container wall 110, which are nested, and the inner container wall 120 is nested in the outer container wall 110. And a certain gap is left in the middle of the jacket layer structure. The outer wall 110 of the container is formed as a solid sealed wall, and the inner wall 120 of the container is formed as a wall having a certain material permeability. Preferably, the inner wall 120 of the container is provided with a penetrating hole structure, and a plurality of hole structures are arranged on the inner wall 120 of the container in a regular or irregular manner to achieve the above-mentioned object permeability providing part. Preferably, the hole structure is arranged on the inner wall 120 of the receiving portion in a matrix form with a predetermined distance, and the inner wall 120 of the receiving portion is configured as a mesh or a screen structure as a whole. When using, fill into cellar for storing things mud in the clearance between accommodation portion inner wall 120 and the accommodation portion outer wall 110, fill volume can satisfy at least that the cellar for storing things mud in the clearance can with the hole structure parallel and level on the accommodation portion inner wall 120 or can partially pass the hole structure and contact the lees to accommodation portion inner wall 120. Through the pore structure of even setting, can make cellar for storing things mud and jar each position of internal lees produce comparatively even and abundant contact.

The stirring shaft 200 is formed in a substantially bar-shaped or rod-shaped structure, and is basically disposed at an axial position of the fermentation container 100, i.e., at a position where both ends thereof are respectively connected to substantially centers of both top surfaces of the fermentation container 100. The stirring shaft 200 can be driven to perform self-rotation along the axial center thereof or along the axial center of the fermentation container 100 when it is disposed on the axis of the fermentation container 100, and the driving manner may be a motor-driven manner by a driving motor 400 disposed at least one end of the stirring shaft 200. Specifically, the driving motor 400 may be disposed outside the fermenter 100, and in this case, at least one end of the stirring shaft 200 drivingly connected to the driving motor 400 is configured to pass through one top surface of the fermenter 100 to the outside, and the passing-out portion is sealed from the fermenter 100 by the sealing kit 500 to prevent the contents of the tank from leaking therefrom. The end of the stirring shaft 200, which penetrates out, is in transmission connection with the driving motor 400 so as to be capable of rotating along the axis of the stirring shaft under the transmission of the driving motor 400. In this embodiment, both ends of the stirring shaft 200 penetrate through the fermentation container 100, and both ends are provided with the above-mentioned sealing kit 500.

At least one blade 300 is arranged on the axial path of the stirring shaft 200, in this embodiment, the blade 300 at least protrudes along the radial direction of the stirring shaft 200, and preferably, the protruding length of the blade 300 at least ensures that all the vinasse in the same plane can be rotated by the rotation of the stirring shaft 200, for this reason, the blade 300 may protrude to be close to the inner wall 120 of the accommodating part; preferably, the plurality of blades 300 are arranged along the axial path of the stirring shaft 200, so that all the vinasse in the tank can be driven by the rotation of the blades 300; alternatively, the blade 300 may be provided as a continuous helical blade 300, similar to a mixing blade in a concrete mixer. Under the rotation of the stirring shaft 200, the blades 300 can stir the vinasse existing in the tank body, so that each small unit part in the tank body can deviate from the original position and can appear at any position in the tank body in the subsequent continuous stirring time. The fine unit refers to a hypothetical minimum substance capable of composing the whole body of the pot ale, and can be expressed, for example, in a molecule.

Before the fermentation system is used, edible alcohol is sprayed into the fermentation containing part 100 for sterilization, the fermentation environment is controlled to be an aseptic or approximately aseptic environment, and then pit mud is filled between the containing part outer wall 110 and the containing part inner wall 120. In some embodiments, the pit mud is repeatedly used in the gaps. Then, the driving motor 400 is started to rotate the stirring shaft 200 and the blades 300. Then, the material inlet 130 is filled with vinasse, the vinasse is uniformly conveyed to each position inside the tank body under the driving of the rotating blades 300, the filling amount of the vinasse is increased, finally, the tank body is filled, and finally, the material inlet 130 is sealed.

During the fermentation stage, the driving motor 400 is continuously turned on, so that the vinasse in the fermentation can be driven by the blades 300 to continuously move, and the unit vinasse at any position in the fermentation can be moved to any other position different from the position at the last time in the subsequent time.

After the fermentation is finished, still opening driving motor 400, opening discharge gate 140, through the rotation of blade 300, all sending out the lees that the internal fermentation of jar was accomplished by discharge gate 140, closing driving motor 400 at last.

Preferably, a preferred embodiment is given in consideration of the fact that temperatures at various places in the fermentation container 100 may be different under different fermentation conditions, which in turn leads to different activities of the yeast produced under these environments with different temperatures. In this embodiment, the outer wall 110 of the accommodating portion is a cavity structure, that is, a hollow interlayer with a certain thickness is formed in the middle of the outer wall 110 of the accommodating portion, and the outer wall 110 of the accommodating portion is provided with a circulating water inlet 150 and a circulating water outlet 160. In one embodiment, the circulating water inlet 150 and the circulating water outlet 160 are disposed at diagonal positions of the receptacle outer wall 110 so that cooling water poured into the cavity structure can cover substantially all areas of the cavity structure. In view of the problem of shielding of the side wall and the lower part of the fermentation container 100 during practical use, in another embodiment, the circulating water inlet 150 and the circulating water outlet 160 are both disposed on the same side of the outer wall 110 of the container away from the ground, and the relative distance therebetween can be set relatively close, in order to prevent the circulating water introduced from the circulating water inlet 150 from directly flowing out or being sucked out from the circulating water outlet 160, a baffle 170 can be disposed in the cavity structure between the circulating water inlet 150 and the circulating water outlet 160, and the baffle 170 can be configured into an arc-shaped sheet shape in accordance with the shape of the outer wall 110 of the container, but cannot be configured into an annular sheet shape, because it completely blocks the path of the circulating water to the circulating water outlet 160.

Through the circulating water inlet 150 and the circulating water outlet 160, circulating water can be introduced into the outer wall 110 of the accommodating part, the circulating water can be substantially filled after entering the cavity structure, and the circulating water in the cavity structure of the outer wall 110 of the accommodating part is always kept in a flowing state to bring out the absorbed partial heat to the outside of the tank body.

The temperature is a key factor influencing the fermentation speed and quality of the fermented grains in the solid-state fermentation process of the white spirit. The most common solid-state method white spirit brewing process is natural fermentation, namely after grain fermented grains are put into a fermentation container, the fermentation process is very dependent on the external environment temperature. In summer or in a time period with higher temperature, the temperature in a fermentation place may exceed a proper fermentation temperature range, so that the activity of fermentation-related fungi is reduced, the fermentation effect is poor, the wine yield is reduced, and abnormal and foreign flavor substances are increased; in winter or at lower temperature, the temperature in the fermentation place may be lower than the proper fermentation temperature range, the activity of fermentation-related fungi is also reduced, the fermentation process is retarded, the fermentation period is prolonged, and the wine yield is also reduced.

In the scheme, the heat exchange circulating water surrounding the wall is arranged on the peripheral side of the fermentation accommodating part 100, the circulating water according with the fermentation temperature is arranged, and the stirring assembly consisting of the stirring shaft 200 and the blades 300 is combined, so that the redundant generated heat can be brought out or supplemented heat can be brought into fermented grains in the fermentation process, the temperature of the fermented grains can be kept in the optimal fermentation temperature range, and the problem that different fermentation conditions at different positions in the fermented grains are different, so that the temperature rise is different, or the fermentation degree of each part is different due to different external environment temperatures in the fermentation process is solved. Is beneficial to shortening the fermentation time and improving the wine yield and the wine quality. Can ensure the consistency of the fermented grains, no matter the temperature or the fermentation condition. The contact between the pit mud and the fermented grains can be enhanced by rotary stirring, so that the functional microorganisms introduced from the pit mud in the fermented grains are uniformly dispersed, and the synchronization and the stability of the fermentation process are facilitated.

Preferably, considering the layered structure of the outer wall 110 and the inner wall 120 of the container provided in the present embodiment and the pit mud filled in the layered structure for supporting the fermentation process, it may be insufficient to add circulating water only in the double-layered structure provided in the outer wall 110 of the container to maintain the temperature inside the tank, because firstly the outer wall 110 of the container is far from the pot grains inside the tank, especially the pot grains near the central layer of the stirring shaft 200, the heat transfer effect is almost remained after the multiple gradient decrease, and secondly the cooling effect of the pot grains by the circulating water is poor due to the blocking of the pit mud layer sandwiched between the circulating water and the pot grains and the heat absorption effect of the circulating water itself. Therefore, in the preferred embodiment provided by the present invention, one of the circulating water pipelines is disposed in the stirring shaft 200 and the blade 300 attached to the stirring shaft 200, so as to realize the effect of directly matching the inside of the distiller's grains for heat dissipation, and realize the temperature control of the central position of the distiller's grains. Specifically, the stirring shaft 200 and the blades 300 may be each provided with a hollow channel structure having at least a certain thickness for providing a circulating path for circulating water, and a rotary connector for connecting the hollow channel inside the stirring shaft 200 and the interlayer space 111 inside the container outer wall 110 is provided at one end position where the stirring shaft 200 passes through the fermentation container 100. The rotary connecting piece is used for introducing circulating water into a hollow channel in the stirring shaft 200, and meanwhile, the rotation of the stirring shaft 200 can not be influenced, and the rotary connecting piece can be realized by utilizing a relatively common rotary water pipe connector in the market. Alternatively, at least one opening penetrating the interlayer space 111 to the hollow passage inside the mixer shaft 200 may be provided at any position directly at the intersection of the mixer shaft 200 and the interlayer space 111 of the outer wall 110 of the receptacle. On the basis that the interlayer space 111 is filled with the circulating water, the circulating water can be fed into the opening by the water pressure through the opening to fill the whole stirring shaft 200. Preferably, in order to increase the flow rate of the circulating water entering the stirring shaft 200, the above-mentioned openings may be provided in plural, provided that the rigidity of the stirring shaft 200 is not affected by the plural openings, such as breaking, bending and the like of the stirring shaft 200. Correspondingly, the other side of the stirring shaft 200 is also communicated with the interlayer space 111. In this scheme, the both ends of (mixing) shaft 200 are worn out by the both sides of fermentation containing part 100 respectively, and at the position of wearing out, the both ends of (mixing) shaft 200 communicate with the intermediate layer space 111 in the containing part outer wall 110 of relevant position respectively for the circulating water in intermediate layer space 111 can get into (mixing) shaft 200 or the circulating water in (mixing) shaft 200 can discharge to intermediate layer space 111. The flow direction of the circulating water in the stirring shaft 200 can be defined by the pressure difference between the circulating water inlet 150 and the circulating water outlet 160.

Preferably, a hollow channel structure is also arranged in the blade 300, and the hollow channel structure at least has an inlet and an outlet, and basically, for the spiral blade 300 arranged in the present embodiment, the inlet is arranged at the spiral starting position, the outlet is arranged at the spiral ending position, and both the inlet and the outlet are communicated with the hollow channel in the stirring shaft 200. Through the scheme, circulating water in the stirring shaft 200 can flow into the blades 300, and the heat exchange between the circulating water and the vinasse is realized through the contact between the blades 300 and the vinasse, so that the temperature control with a larger range is realized. Considering the problem of reduced heat exchange efficiency caused by reduced temperature difference between the circulating water flowing in one direction in the whole section of the blade 300 and the outside distiller's grains due to the fact that a large amount of heat exchange has been performed in the early stage when the circulating water is close to the end position of the outlet, preferably, the whole path of the blade 300 is divided into a plurality of sections, each section comprises at least one section of hollow channel structure, each hollow channel section is provided with at least one inlet and one outlet, and each inlet and each outlet are communicated to the hollow channel in the stirring shaft 200. This kind of arrangement scheme makes no matter be in the paragraph of 300 sections of the paragraph anterior segment of blade or back end, all can get into the circulating water of the temperature relatively unanimity for every paragraph of blade 300 is unanimous basically with the temperature difference of its lees environment that corresponds, makes the heat transfer accuse temperature effect on blade 300 tend to unanimously on the axial space of fermentation containing part 100, has prevented that the anterior segment accuse temperature is good, the problem of back end accuse temperature difference.

Preferably, the hollow channel in the blade 300 may be set as large as possible to achieve utilization of the heat dissipation area of the entire blade 300, and on the basis of ensuring the strength of the blade 300, the volume of the hollow channel may preferably account for about 80% -90% of the volume of the blade 300, and at this time, the heat dissipation effect of the blade 300 can reach the best or better degree.

Preferably, a thermometer 600 is further provided, which is disposed inside the fermentation container 100 and can be fixed at a position where the probe position thereof is in contact with at least the lees in the fermentation container 100. The temperature of the pot ale in the fermentation container 100 can be obtained, and based on the temperature, a person can know whether the current temperature is within a reasonable range, and adjust the temperature of the output circulating water accordingly. Adjusting the temperature of the circulating water inputted from the circulating water inlet 150 may be performed by a circulating water adjusting means 900 provided outside the fermenting apparatus. In one embodiment, the adjusting device at least includes a water storage container for storing a large amount of circulating water, a refrigerator for cooling the hotter circulating water, and a heater for heating the cooler circulating water, so that the circulating water controlled to a suitable temperature can enter the fermentation container 100 and exchange heat with the distiller's grains to stabilize the temperature of the distiller's grains within a set range.

The method is characterized in that the vinasse is fermented by the action of microorganisms in a fermentation tank, and generally passes through a plurality of stages, wherein the first stage is a preparation stage at the early stage of fermentation, the vinasse is just in contact with pit mud on the side wall of a tank body, the microorganisms in the pit mud begin to migrate into the vinasse, the inoculation process of the vinasse is an inoculation process of the vinasse, and the process needs a certain weak content of oxygen to participate, so that the internal environment of the tank is maintained in an anoxic state at the stage. The middle fermentation period is also the most important period of whole vinasse fermentation, the duration of the middle fermentation period is long, generally from several months to about one year, during which microorganisms continuously breed in the vinasse and continuously decompose starch and other materials in the vinasse to form important components in white spirit bodies such as alcohol, flavor substances and the like, and the process needs to ensure that the inside of a fermentation tank is in an anaerobic state and the microorganisms can perform anaerobic metabolism to generate target products. Decomposition of the lees material is accompanied by precipitation of carbon dioxide, and roughly, the amount of carbon dioxide precipitated or the precipitation rate is in a substantially positive correlation with the fermentation rate. Meanwhile, the fermentation rate or the severity of the fermentation reaction has a great relationship with the reaction heat release and the temperature rise in the tank. Based on the relation chain, the carbon dioxide precipitation amount and the temperature rise in the tank have a certain positive correlation. Meanwhile, since the carbon dioxide generated by the reaction is accompanied by a large amount of heat, as is known from gas phase thermodynamics, the hot gas has a tendency of actively gathering to the upper part of the space, so that the problem that a large amount of heat is gathered to the upper half part of the tank along with the gas has to be considered while the carbon dioxide exhaust port is arranged at the upper part of the tank, because even if a stirring assembly is arranged in the tank to approximately balance the heat generation conditions of the vinasse at each position and a uniform heat exchange and radiation device is arranged at the periphery of the tank, the heat gathered at the upper layer is more than that at the lower layer, so that the heat control at the upper and lower parts is unbalanced, so that the fermentation efficiency at the upper and lower layers is not uniform, and so that local hot spots (generally, the temperature is more than 35 ℃) cause inactivation and death of microorganisms contained in the part. In the conventional fermentation scheme, after the temperature exceeds 35 ℃, the fermentation is generally directly stopped, pit mud in a pit is dug for heat dissipation, the fermentation process is forcibly interrupted at the moment, and the production process of the current pit is seriously hindered.

According to the above, when the microorganism is fermented in the middle stage of fermentation, the fermentation is not always performed at the same fermentation rate, and the temperature, the stirring rate, the humidity, the air pressure, and even the condition of the microorganism itself affect the fermentation, so that the amount of heat generated by the fermentation is not the same for every time and every place. For example, in the first period, the fermentation condition is good and the amount of heat generated is large, and in the second period, the fermentation condition is mild and the amount of heat generated is small.

The carbon dioxide content in the fermentation container 100 may be obtained by a gas pressure gauge or other gas pressure detecting device provided on the pipe wall, and the rotation speed of the stirring assembly formed by the combination of the stirring shaft 200 and the blades 300 may be detected by the rotation speed detecting assembly.

At least two air pressure reference values, namely a first air pressure and a second air pressure, are set by taking the air pressure as a reference, wherein the second air pressure is higher than the first air pressure, and the second air pressure is a related warning numerical value of the local hotspot early warning value. The second atmospheric pressure is the digit of artifical settlement, and when current atmospheric pressure reached in jar even surpassed the second atmospheric pressure, think that the temperature in jar has great risk and can break through local hot spot, causes serious loss. The first air pressure and the second air pressure are used as a demarcation point, and three sections are divided and are respectively called as a first air pressure section, a second air pressure section and a third air pressure section. When the air pressure in the tank is in a first air pressure interval, the fermentation degree in the tank is lower, and the temperature rise in the tank is lower; when the air pressure in the tank is in a second air pressure interval, the fermentation degree in the tank is moderate, and the heat generated by fermentation can be balanced by cooling water surrounding the periphery of the tank; when the air pressure in the tank is in the third air pressure interval, the fact that fermentation in the tank is violent at the moment and deviates from normal temperature is changed to the temperature exceeding the local hot point, and at the moment, in order to prevent emergency shutdown, a plurality of parameters in the tank are required to be regulated and controlled so as to regulate the air pressure in the tank back to the second air pressure interval or the first air pressure interval. The first air pressure and the second air pressure are set based on manual experience, and the two numerical values can be obtained by combining limited times of experiments on the characteristics of vinasse which are participated in brewing by a user, the local environmental condition, the environmental condition in a winery and the like.

Simultaneously, based on the stirring subassembly that gives in this scheme, its rotational speed also is one of the key factor that influences jar interior temperature equilibrium. At a slower rotation speed, the agitated stillage moves at a slower speed, and accordingly, there is a greater possibility that a portion of the stillage in the upper layer will remain in the region of the large amount of hot carbon dioxide for a long time, causing the portion to continue to heat up to exceed the maximum temperature. When the rotating speed is higher, the moving speed of the stirred vinasse is correspondingly higher, which is beneficial to quickly changing the vinasse on the upper layer, so that the vinasse on the upper layer is not heated up quickly, but the excessively fast stirring is unfavorable for the growth of microorganisms in the vinasse because the tangential force generated by the stirring has a shearing effect on the microorganisms, and the faster the stirring speed is, the more the influence on the microorganisms is.

Based on the above, two rotation speed values, a first rotation speed and a second rotation speed, are set during the fermentation process, and the first rotation speed is lower than the second rotation speed. Both rotational speeds are determination values, and it is not specified that the rotational speed of the stirring assembly can be selected only from the two rotational speeds. The first rotation speed and the second rotation speed divide the rotation speed into three sections, which are respectively called a first rotation speed section, a second rotation speed section and a third rotation speed section. The first rotation speed interval is a low rotation speed interval in which the moving speed of the distiller's grains is quite low, and the distiller's grains still belong to a substance with certain viscosity, so that the part of the distiller's grains can be agglomerated in the case, but the influence of the rotation speed interval on the microbial activity in the distiller's grains is the lowest, namely the interval is beneficial to the propagation and growth of microorganisms. The second rotation speed interval belongs to a normal rotation speed interval, in which the negative effect of the rotation speed on the microorganisms in the vinasse is at least within the expectation of acceptance by the user. The third section belongs to a high rotating speed section, the rotating speed in the section has great influence on the activity of microorganisms in the vinasse, but the microorganisms in the upper layer of the vinasse existing in a hotter environment for a long time can be relatively prevented from being inactivated in a large area, and the accelerated stirring can accelerate the release of carbon dioxide existing in the vinasse. As with the air pressure values described above, the rotational speed may also be set by manual experience.

Based on the above setting, the present embodiment also provides a control scheme. When the air pressure in the tank is in the first air pressure interval, the rotating speed is controlled to be in the first rotating speed interval, and meanwhile, the flow of the cooling water is reduced to enable the cooling water to be in the first flow rate interval, so that microorganisms in the tank can grow at the first growth speed.

When the air pressure in the tank is in the second air pressure interval, the rotating speed is controlled to be in the second rotating speed interval, and meanwhile, the flow of the cooling water is controlled to maintain a normal level, namely, the flow is maintained in the second flow interval, so that the microorganisms in the tank grow at the second growth speed.

And when the air pressure in the tank is in a third air pressure interval, controlling the rotating speed to be in a third rotating speed interval, and simultaneously increasing the flow rate of the cooling water to maintain the flow rate in a third flow rate interval so that the microorganisms in the tank grow at a third growth speed, wherein the first growth speed is greater than the second growth speed and is greater than the third growth speed.

When the air pressure in the tank is in the first air pressure interval, the microbial stock in the vinasse is small or the activity is small at the moment, a growth period or a recovery period of the microbes needs to be carried out, in the period, the fermentation strength is low, the control rotating speed is reduced to be relatively lowest in the scheme, so that the microbes can grow and reproduce in an almost static vinasse environment, and meanwhile, the shearing influence of the rotation of the blade 300 on the microbes is also lowest, so that the rapid growth of the microbes is facilitated. Meanwhile, the fermentation intensity is low, the temperature rise in the tank is slow, and a large amount of heat is not released, so that the heat dissipation cannot be greatly influenced even if the stirring rotating speed is reduced, and meanwhile, the cooling water flow speed is controlled to be reduced so as to reduce the energy loss caused by the use of the cooling water in an unnecessary time period.

When the air pressure in the tank is in a second air pressure interval, the microorganisms in the vinasse are in a normal fermentation state at the moment, the fermentation speed and the fermentation temperature both belong to a normal range (in the embodiment, the temperature is at least less than 35 ℃), the stirring rotating speed is controlled to be maintained in the second rotating speed interval at the moment, and the cooling water flow is adjusted to be controlled at a normal flow speed. In this district section, the temperature that the fermentation produced is normal, and in controllable within range, the whole temperature distance is still a section distance apart from the highest temperature in jar to based on the stirring of normal rotational speed, can avoid being located the lees on upper strata and treat for a long time and lead to the microorganism inactivation in it on the upper strata, the cooling water of normal velocity of flow provides the guarantee for guaranteeing the jar internal heat dissipation simultaneously. Ideally, it is relatively best to maintain the fermentation process under such conditions. The normal flow rate and the normal rotation speed may be manually set range values that at least should satisfy a larger relative first rotation speed and first flow speed and a smaller relative second rotation speed and second flow speed.

When the air pressure in the tank is in a third air pressure interval, the microorganisms in the vinasse are in a vigorous fermentation state, and although the fermentation production efficiency is beneficial, the rapid temperature rise in the tank caused by excessive fermentation can cause the reduction of the activity of the microorganisms and even irreversible inactivation. Therefore, the scheme is different from the conventional fermentation scheme, the shutdown treatment is not selected, but the mode of rotating at the highest rotating speed is selected to avoid unrecoverable inactivation of a large amount of microorganisms due to temperature rise, and the rotation speed increase is beneficial to quickly rotating the vinasse positioned on the upper layer to the lower layer, so that the upper layer space occupied by a large amount of hot gas cannot cause excessive heating on the vinasse in a single area; meanwhile, the accelerated stirring can quickly dissipate the heat in the vinasse in a manner of bringing out carbon dioxide, so that the internal temperature rise of the vinasse is effectively avoided; in addition, the rotation speed is increased, and the microorganisms in the distiller's grains are influenced by the shearing force to be increased, so that the microorganisms at the part close to the edge of the vortex formed by the rotation of the blade 300 are inactivated or killed by the larger shearing force, thereby creating a forced reduction in microbial activity, but this reduction is not equivalent to a reduction in activity caused by an increase in temperature, the activity of the microorganism is reduced only in the vicinity of partial vortex, after the rotating speed is reduced, the rest part of microorganism can continue to grow to fill the negative effect at the last moment, the activity reduction caused by high temperature is large-area and can not be repaired or is extremely difficult to repair, therefore, the scheme realizes that the fermentation reaction is forcibly controlled to reduce the activity on the premise of not causing irreversible termination of fermentation so as to ensure the continuity of the whole fermentation, providing a possibility for manual control of overheating situations without introducing the remaining components.

According to a preferred embodiment, the stirring is not turned on for a long time, and it is found by the present invention that the stirring is not always required in the fermentation process, and in a period of time when the fermentation condition in the tank is stable or the fermentation stage is smooth, the skilled person usually chooses to turn off the stirring shaft 200 at this time for the purpose of saving power and preventing the environment in the tank from being damaged due to excessive stirring. Although the stirring rate may be maintained at a low level to save power when stirring is not required, there are still some wineries that wish to shut down the stirrer shaft 200. Therefore, in this embodiment, the above control of the rotation speed is changed into the control of the rotation speed, that is, the whole rotation speed in a certain mode or the time-sharing rotation speed in the process is regulated and controlled. The number of revolutions is the number of revolutions of the stirring shaft 200, and a number of revolutions of 1 is one revolution of the stirring shaft 200.

In the first mode, the mixer shaft 200 needs to complete a specified number of rotations within a certain time limit. Therefore, when the controller 800 is switched to the first operation mode based on the external input, it performs the accumulated statistics of the number of rotations of the stirring shaft 200 within a preset time period, determines that the first operation mode is achieved this time when the accumulated number reaches a preset prescribed number, and may control the stirring shaft 200 to stop. The first operation mode is to control the number of times of stirring that needs to be performed in one stage, and generally, the stirring in one stage can be utilized, and from a single stirring, a small part of the distiller's grains in a small area only moves, especially, in the case of using the helical ribbon type stirring blade 300, a small part of the distiller's grains moves in the axial direction in the tank, if it is desired to uniformly stir the distiller's grains in the tank in the radial direction and the axial direction (i.e., a small part of the distiller's grains can go through each space in the tank in a certain period of time), more than one stirring needs to be performed, and the number of times of uniformly stirring the distiller's grains in the tank in the radial direction and the axial direction at least once can be used as a basic stirring group. The first operation mode may be referred to as one-time uniform stirring for the purpose of ensuring that the lees can be uniformly stirred at least a predetermined number of times in the radial and axial directions, and the predetermined number of times may be set to a single basic stirring group or a number of times of the basic stirring group. First mode possesses under the prerequisite that stops the stirring state during the stirring, can realize the stirring of at least complete primary stirring group, can guarantee the abundant circulation of lees in jar, realizes jar interior fermentation environment's redistribution for states such as the fermentation condition, material distribution and the microorganism distribution of each position in the jar reach the equilibrium. The first working mode is suitable for the middle stage of fermentation, which is the main stage of fermentation, the fermentation period in the middle stage is relatively regular and has clear rhythm, generally, one stage of high fermentation efficiency time and one stage of low fermentation efficiency time are performed alternately, so the time of the stirring stop state is often regular, and the process personnel usually can stop stirring in the low fermentation efficiency time stage to recover the fermentation productivity of the microorganisms.

In the second mode, the mixer shaft 200 is required to complete at least one consecutive more than the prescribed number of rotations within a certain time period. Specifically, when the controller 800 is switched to the second operation mode based on the external input, it performs the counting of the reset count for the number of rotations of the stirring shaft 200 within a preset time, and determines that the second operation mode is achieved when the number of continuous rotations of a certain time reaches or exceeds a preset prescribed number. The prescribed number of times in the second operation mode may be set to a value of a single basic agitation group or several times the basic agitation group. Based on the above arrangement, the second mode can ensure that the stillage undergoes at least one continuous and thoroughly mixed agitation within the tank during the period. Different from the first mode, the second mode adopts a statistical mode of resetting counting, each counting takes the interval from the start of stirring to the stop of stirring of the stirring shaft 200 as the counting, the revolution during the counting is recorded, when the stirring shaft 200 is started next time, the counting is repeated after the last recorded revolution is reset and cleared, and the counting is repeated within the preset time until the numerical value reaches or exceeds the preset numerical value in a certain counting. The second mode is suitable for the early stage of fermentation, and the early stage of fermentation is because the microorganism breeds more and the fermentation process is slower, so in order to protect the microorganism to grow, often choose to stop stirring, so in the time quantum of earlier stage, the idle cycle and frequency are higher than later stage, on the basis of the prerequisite of above-mentioned condition, in order to guarantee that the lees can carry out at least once complete even circulation in the early stage of fermentation in order to mix each item state in the lees, set up the second mode of operation and monitored the revolution of (mixing) shaft 200.

Preferably, the controller 800 may switch the operation mode based on the external input, or may switch the operation mode based on the current fermentation stage determined by the controller 800. The autonomous determination means that the controller 800 has a sensing function or is provided with a sensor, and is capable of acquiring at least one determination parameter of the fermentation tank by sensing and switching the operation mode according to the determination parameter. The determination parameters can be various and can be manually selected and set, such as microorganism content, carbon dioxide content, moisture content and the like, for example, the carbon dioxide content is small in the early stage of fermentation, and the carbon dioxide content is obviously increased due to the fact that the carbon dioxide content is shifted to the main fermentation stage in the middle stage of fermentation, so that the determination parameters can be used as criteria of a switching stage and a working mode.

Preferably, the two modes can be carried out in a passive monitoring mode, namely, the actions of controlling the stirring shaft 200 to start, stop, stir duration, rotate speed and the like are all carried out by a craftsman, and a system or a program-based automatic control system does not participate in the control of the stirring shaft 200. The passive monitoring means that only the revolution condition of the stirring shaft 200 is monitored, and when the current mode is achieved, prompt information for achieving the goal can be sent to the outside so as to facilitate a craftsman to know whether the vinasse in the tank is uniformly stirred at least once; when the target is not achieved within the preset time, the prompt message of not achieving the target can be sent to the outside so as to facilitate the process personnel to carry out at least one time of uniform stirring in a remedial way after knowing. According to the scheme, under the condition that manual participation in wine brewing is reduced as much as possible, all parameters or state uniformity in the vinasse is monitored, so that the fermentation of the wine is close to the traditional process, the non-uniformity of partial vinasse fermentation is prevented, and the quality and uniformity of the wine are guaranteed.

Preferably, the above two modes can also be developed in an active control manner, that is, the controller 800 has at least partial control of the stirring shaft 200. According to this aspect, the controller 800 can automatically control the stirring shaft 200 to perform at least one rotation of the number of revolutions of the basic stirring set so that the distiller's grains undergo at least one uniform stirring in a case where the target is not achieved at the end of the preset time in the current operation mode. Alternatively, in the case of obtaining at least one set of shutdown record tables for the full fermentation process mixer shaft 200, the controller 800 automatically plans the number of times the mixer shaft 200 is started each time based on the currently selected mode and the number of shutdowns and single duration. The stirring shaft 200 stop record table can be obtained by recording in a single or several complete fermentation processes, based on the premise that the fermentation conditions and environment tend to be relatively stable at least in a period of time, stirring shaft 200 stop data recorded in the past period can be used for predicting or controlling the stirring mode of the next fermentation, so that the prediction of the stop time, frequency and duration of the stirring can be realized by adopting the records, and the stirring shaft 200 stop record table can be more suitable for the stirring control of the fermentation at this time along with the increase of the recorded data and the improvement of the degree of manual participation optimization. Based on the obtained stirring record, the controller 800 can automatically plan the number of revolutions per stirring, for example, based on a time period of being turned on for a longer time in the record, the controller 800 plans that the stirring should perform at least one rotation of the basic stirring group for the time period, and when the controller 800 does not detect the number of revolutions corresponding to the basic stirring group in the currently selected time period of "should perform at least one rotation of the basic stirring group", directly sends a prompt message to the outside. At this time, the controller 800 does not find that the revolution of the primary basic stirring group is actually achieved in the time period in which the primary basic stirring group is most likely to be generated, and reasonably presumes that the probability of generating the next up-to-standard revolution is very low by summarizing the current stirring stop rule, so that the controller directly sends a prompt to the outside or directly takes over the rotation of the stirring shaft 200 to realize at least one uniform stirring in the time period. Above-mentioned scheme has realized dividing the revolution detection opportunity of "best adaptation" according to stirring shut down historical record to realize active control or adjustment, but not passive control or the adjustment of remedy formula, and then realize the basic guarantee to the lees homogeneity on the basis that produces stirring shut down several times, be favorable to the promotion of lees fermentation degree of consistency, be favorable to going out the homogeneity of wine quality.

It should be noted that the above-mentioned embodiments are exemplary, and that those skilled in the art, having benefit of the present disclosure, may devise various arrangements that are within the scope of the present disclosure and that fall within the scope of the invention. It should be understood by those skilled in the art that the present specification and figures are illustrative only and are not limiting upon the claims. The scope of the invention is defined by the claims and their equivalents. The present description contains several inventive concepts, such as "preferably", "according to a preferred embodiment" or "optionally", each indicating that the respective paragraph discloses a separate concept, the applicant reserves the right to submit divisional applications according to each inventive concept.

Claims (10)

1. A constant-temperature horizontal solid-state fermentation system comprises a fermentation container (100) filled with distiller's grains for fermentation,

it is characterized in that the preparation method is characterized in that,

a stirring shaft (200) and blades (300) are arranged in the fermentation accommodating part (100), an air pressure detector (700) is arranged in the fermentation accommodating part (100) and is used for detecting the change of the air pressure in the tank caused by carbon dioxide generated in the fermentation in the tank, a controller (800) is electrically connected to the air pressure detector (700) and can control the rotating speed of the stirring shaft (200) based on the detection result of the air pressure detector (700),

the controller (800) controls the rotating speed of the stirring shaft (200) based on the air pressure interval where the current air pressure in the tank is located, and the controlled rotating speed is positively correlated with the actually measured air pressure.

2. The system according to claim 1, wherein the fermentation container (100) is surrounded by circulating water for controlling the temperature in the tank in a heat exchange manner, and the flow rate of the circulating water is configured to be controllable by the controller (800), wherein the flow rate of the circulating water has a positive correlation with the measured air pressure.

3. The system of any of the preceding claims, wherein the controller (800) controls the rotation speed of the agitator shaft (200) to be in a first rotation speed interval and the circulating water to be in a first flow speed interval when the air pressure is in a first air pressure interval, such that the microorganisms in the spent grain are propagated at a first growth rate.

4. The system of any of the preceding claims, wherein when the air pressure is in a second air pressure interval, the controller (800) controls the rotation speed of the stirring shaft (200) to be in a second rotation speed interval and controls the circulating water to be in a second flow speed interval, so that the temperature rise caused by the heat generated along with the decomposition of the fermented lees into carbon dioxide can be controlled to be below a local hot spot value.

5. The system of any one of the preceding claims, wherein when the air pressure is in a third air pressure interval, the controller (800) controls the rotation speed of the stirring shaft (200) to be in a third rotation speed interval and controls the circulating water to be in a third flow speed interval, in such a case, the growth speed reduction caused by inactivation of the microorganisms in the distiller's grains due to the rotational shear force enables the air pressure to quickly fall back to the first or second air pressure interval.

6. The system according to one of the preceding claims, characterized in that the fermentation container (100) consists of a container inner wall (120) and a container outer wall (110), between which a sandwich space (111) is formed, which sandwich space (111) is used for filling fermentation-assisting pit mud.

7. The system of any one of the preceding claims, wherein the inner wall (120) of the container has a plurality of holes for contacting the lees in the tank with the pit mud to complete the inoculation of the microorganisms.

8. System according to one of the preceding claims, characterized in that the top of the fermentation container (100) remote from the ground is provided with a feed opening (130) for feeding.

9. System according to one of the preceding claims, characterized in that the bottom of the fermentation container (100) close to the ground is provided with a discharge opening (140) for discharge.

10. The system according to one of the preceding claims, further comprising a drive motor (400) drivingly connected to the agitator shaft (200) for driving rotation thereof, the drive motor (400) further being electrically connected to the controller (800) for, if controlled, changing at least the rotational speed thereof such that the rotational speed of the agitator shaft (200) can be changed.

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