Pob kws thiab soybean hull fermented pub ntau lawm kab: Ib qho kev ua lag luam los ntawm 'roughage sufficiency' mus rau 'precision khoom noj'

Ntau tus neeg muas zaub, thaum thawj zaug ntsib fermented pub, teb los ntawm kev hais tias, "Kuv mam li yuav ib lub tank fermentation sim nws."

Qhov tshwm sim feem ntau yog tib yam: lub tank tuaj txog, tab sis lawv tsis paub yuav ua li cas sib tov cov inoculum; lub inoculum yog tov, tab sis qhov kub thiab txias yuav tswj tsis tau; qhov ntsuas kub yog tswj, tab sis cov dej noo ntawm cov zis tsis raug; cov dej noo yog kho kom raug, tab sis cov tsiaj yuav tsis noj nws. Qhov no tsis yog teeb meem nrog cov khoom siv; nws yog ib tug tsis muaj ib tug ua tiav cov kab ntau lawm mindset.

Kev pub fermentation system ntau lawm kab tsis yog tsuas yog piecing ua ke ob peb daim ntawm cov khoom, tab sis theej txuas rau rau theem - raw khoom pretreatment, txias, inoculation, fermentation, ziab, thiab ntim khoom - nrog ib tug unified txheej txheem logic thiab tswj system. Nws tus nqi tseem ceeb tsis yog "muaj peev xwm ferment," tab sis "muaj peev xwm ferment tsis tu ncua siab- zoo pub hauv txhua pawg."

Cov fermentation raw cov ntaub ntawv yogtag nrho cov pob kws, tag nrho cov nplej kernels los yog tawg nplej, soybean hulls los yog tawv nqaij, taum mog, tawg soybeans, soybean hmoov, thiab nplej-tag nrho hauv "tag nrho" lossis "coarse" daim ntawv, tsis yog hmoov.

Vim li cas ho tsis siv hmoov?

Qhov no yog ib qho pitfall rau ntau novices. Thaum hmoov muaj kev sib xyaw ua haujlwm siab, nws ntsib ob qhov teeb meem tuag taus hauv cov khoom- xeev fermentation:

1. Tsis zoo cua permeability:Hmoov yooj yim clumps thiab hardens thaum nws los rau hauv kev sib cuag nrog dej, tiv thaiv oxygen los ntawm kev nkag mus rau cov khoom thiab cuam tshuam cov kab mob aerobic (xws li Bacillus subtilis thiab Aspergillus oryzae) los ntawm kev pib tsim cov enzyme.

2. Localized overheating:Hmoov muaj peev xwm khaws cia cua sov tab sis tsis zoo cua sov dissipation. Nyob rau theem tom ntej ntawm fermentation, qhov kub thiab txias sab hauv tuaj yeem nce siab tshaj 55 degree, tshaj qhov kam rau ua ntawm feem ntau probiotics.

Qhov kom zoo dua ntawm tag nrho lossis ntxhib-cov ntaub ntawv nyoosyog tias lawv khaws cia ntau qhov sib txawv ntawm cov khoom, ua kom cov pa oxygen pib pib thiab muab lub cev rau kev xa mus tom ntej thiab kub dissipation. patented thev naus laus zis qhia meej meej ua ke "cov pob kws crushed" nrog "tag nrho cov pob kws" kom sib npaug fermentation efficiency thiab cov zaub mov tso tawm.

Cov lus qhia txog kev siv cov kab ntau lawm: Yog hais tias cov pob kws muab los ntawm cov khoom siv raw khoom yog crushed heev (piv txwv li, tag nrho cov hla dhau 20-mesh sieve), nws raug nquahu kom ntxiv ib kauj ruam ntawm rov sib xyaw cov ntaub ntawv ntxhib los tswj qhov feem ntawm cov hmoov zoo hauv qab 30%. Txwv tsis pub, teeb meem yuav tshwm sim tom qab sib tov auger thiab fermentation uniformity.

Ribbon mixers yog qhov kev xaiv zoo tshaj plaws, nrog lub sijhawm sib xyaw ntawm 3-6 feeb.

Vim li cas ho xaiv ib lub ribbon tov khoom es tsis txhob siv paddle lossis plow tov khoom?

Lub ntsiab kom zoo dua ntawm ribbon mixers nyob rau hauv"tsis tuag-angle tig"- cov ribbon sab nrauv thawb cov khoom los ntawm ob qho kawg mus rau qhov chaw, thaum lub ribbon sab hauv thawb nws los ntawm qhov chaw mus rau ob qho kawg, ua kom muaj kev sib hloov. Qhov no yog qhov tseem ceeb rau cov khoom siv raw nrogtsis zoo flowability thiab qhov sib txawv loj ntawm lub ntiajteb txawj nqus, xws li pob kws kernels thiab soybean hulls:

- Tag nrho cov pob kws pob kws (qhov tshwj xeeb lub ntiajteb txawj nqus kwv yees li 0.7-0.8) thiab taum hulls (qhov tshwj xeeb lub ntiajteb txawj nqus kwv yees li 0.2-0.3) yuav muaj teeb meem ua kom tiav qhov kev xav tau ntawm CV tsawg dua lossis sib npaug li 10% yog tias tsis ua kom tiav.

- Tom qab ntxiv cov tshuaj tua kab mob, tsuas yog kev sib xyaw ua ke tuaj yeem ua kom muaj kev sib haum xeeb ntawm cov inoculum, zam cov xwm txheej uas "qee yam khoom dhau los-fermented thaum lwm tus tseem tsis tau pib."

Cov Lus Qhia Txog Kev Siv Kab Ntau Lawm: Covpoob tsimnruab nrab ntawm qhov sib tov lub qhov hluav taws xob thiab lub buffer hopper tsim nyog mloog. Tus tsim siv txoj hauv kev ntawm "sib tov → buffer silo → auger tawm". Qhov poob yuav tsum tsis txhob loj dhau (tsawg dua lossis sib npaug li 1.5m pom zoo). Txwv tsis pub, qhov cuam tshuam quab yuam ntawm cov khoom poob yuav ua rau cov khoom tawg thiab cov plua plav tau tsa, uas yuav ua rau ob qho tib si pov tseg cov ntaub ntawv nyoos thiab ua paug rau ib puag ncig.

Tom qab cov khoom raw khoom sib tov, cov tshuaj tua kab mob ntxiv. Tus nqi ntxiv yog ntsuas los ntawm lub ntsuas dej ntws thiab tso rau hauv lub tov khoom.

Cov ntsiab lus tseem ceeb ntawm no yog ob lub ntsiab lus:

1. Vim li cas "ntxiv tom qab sib tov" es tsis yog "sib xyaw tom qab ntxiv"?

Yog tias cov tshuaj tua kab mob thiab cov khoom siv raw khoom tau ntxiv ib txhij thiab tom qab ntawd sib xyaw, cov tshuaj tua kab mob yuav tau nqus los ntawm cov hmoov qhuav hauv thawj theem sib xyaw, tsim cov cheeb tsam siab -concentration, thaum lwm qhov chaw yuav "tsis muaj kab mob."Qhuav sib tov rau 3-4 feeb ua ntej tshuaj tsuagcov tshuaj tua kab mob tso cai rau cov khoom siv raw khoom sib npaug sib npaug ua ntej, ua kom yooj yim dua kom ua tiav "micron-theem kev pab" thaum txau cov tshuaj tua kab mob.

2. Qhov tseeb thiab kev ntseeg siab ntawm cov ntsuas dej ntws.

Tus nqi ntawm cov kua fermentation kab mob ntxiv yog feem ntau30%-50%ntawm raw khoom hnyav (nyob ntawm seb lub hom phiaj noo noo cov ntsiab lus). Rau cov kab ntau lawm nrog cov zis txhua hnub ntawm 10 tons, kwv yees li 1.25-2.1 tons ntawm cov tshuaj tua kab mob yuav tsum tau muab tso rau ib teev. Yog tias qhov ntsuas ntsuas qhov sib txawv tshaj ± 2%, nws yuav cuam tshuam ncaj qha raunoo noo cov ntsiab lusthiabkev ua fermentationntawm cov khoom kawg. Txoj kev npaj tsim qauv kom meej tias "ib lub twj tso kua mis yuav tsum tau muab rau txhua yam khoom tseem ceeb" thiab "tag nrho cov pneumatic li qub tau nruab nrog ceev- txuas txuas"- cov no yog cov hauv paus ntsiab lus engineering los xyuas kom meej tias cov kab ntau lawm tsis nres, tab sis lawv feem ntau raug saib xyuas hauv kev yuav khoom tiag tiag.

Configure ob lub tank fermentation: ib qho rau activating inoculum thiab lwm yam rau ib ntus khaws cia cov tshuaj tua kab mob.

Dab tsi yog engineering logic tom qab qhov teeb tsa no?

- Ua kom lub tank:Lub khov -qhuav inoculum hmoov los yog kua inoculum yuav tsum yogqhib rau 2-12 teevntawm qhov ntsuas kub (feem ntau yog 30-37 degree) nrog cov pa roj carbon (molasses lossis qabzib) kom tso cai rau cov zej zog microbial nkag mus rau theem kev loj hlob ntawm logarithmic los ntawm dormancy. Tom qab ua kom tiav, tag nrho cov khoom siv tsis tuaj yeem siv tam sim ntawd; txwv tsis pub, reactivation yuav tsim nyog rau lub tom ntej no ntau lawm batch, uas ua rau lub sij hawm ntau tus nqi.

- Lub Tank Cia ib ntus:Cov tshuaj activated bacterial yogkhaws cia ib ntusthiabtsis tu ncuathiab stably pumped rau lub tov khoom thaum lub sij hawm tsim khoom. Hloov siv ob lub tso tsheb hlau luam -ib qho rau kev ua kom muaj zog thiab ib qho rau kev khaws cia thiab pub mis ib ntus - xyuas kom tsis muaj kev cuam tshuam ntau lawm.

Cov Lus Qhia Txog Kev Siv Kab Ntau Lawm:Xaiv304 stainless hlaurau lub tank lub cev yog qhov kev xaiv kom raug, tab sis kev saib xyuas yuav tsum tau them rauob - txheej rwb thaiv tsev tsim. Yog tias qhov ntsuas kub nyob hauv qhov chaw ua haujlwm qis dua 15 degree, qhov tsis muaj rwb thaiv tsev nyob hauv lub tank yuav ua rau qhov kub thiab txias tsis ua haujlwm thiab txo cov kab mob ua haujlwm. Txawm hais tias tsis tau hais meej meej hauv txoj kev npaj tsim, nws raug nquahu kom ntxiv lub tsho dej kub los yog hluav taws xob cua sov hauv qhov tseeb engineering kom ntseeg tau tias qhov kub ntawm cov tshuaj tua kab mob tseem nyob tas li hauv cov txheej txheem yuav tsum tau ua.

Cov kauj ruam kawg ntawm tus txheej txheem tsim: Tom qab cov khoom ntim tau ntim, lawv nkag mus rau qhov tsis tu ncua -kub fermentation chamber rau sib sib zog nqus fermentation.

Vim li cas "qhov kub thiab txias" yog qhov tseem ceeb?

Khoom -state fermentation yog ib qhoexothermic tshuaj tiv thaiv-cov cua kub ntau yog tsim thaum lub sij hawm microbial metabolism. Yog hais tias qhov kub thiab txias ambient fluctuates heev (tshwj xeeb tshaj yog nyob rau sab qaum teb lub caij ntuj no), cov ntaub ntawv yuav "hlawv" los yog "freeze," ua rau fermentation tsis ua hauj lwm.

Cov ntsiab lus tseem ceeb ntawm qhov tsis tu ncua - chav fermentation kub:

- Kev tswj qhov kub thiab txias:25-35℃yog qhov zoo tshaj plaws rau feem ntau cov kab mob microbial.

- Humidity tswj:Lub ambient humidity yuav tsum tsis txhob siab dhau (pom zoo tsawg dua los yog sib npaug li 70%), txwv tsis pub, nce condensation nyob rau hauv lub hnab yuav yooj yim ua rau paug los ntawm lwm yam kab mob.

- Qhov cua:CO₂ generated thaum lub sij hawm fermentation yuav tsum tau muab tshem tawm sai li sai tau, txwv tsis pub nws yuav cuam tshuam cov kev ua ntawm aerobic kab mob.

Cov lus qhia txog kev siv cov kab ntau lawm:Tsis tas yuav mus nrhiav "siab-tech" tas mus li -kub chambers- ua ke ntawm cov vaj huam sib luag vaj huam sib luag zoo tib yam + qhov kub thiab txias- tswj cov kiv cua + circulating cua ducts tuaj yeem ua tau raws li qhov xav tau ntau lawm. Qhov tseem ceeb yog qhov kev tswj qhov kub thiab txias yuav tsum muaj kev tsim kho dua tshiab, uas yog, ob qho tib si cua sov thiab cua txias yuav tsum muaj cov npoo ntawm ntau tshaj 20%. Txwv tsis pub, kev tswj qhov kub thiab txias yuav ua tsis tau rau huab cua huab cua, thiab qhov poob ntawm tag nrho cov khoom siv yuav dhau qhov sib txawv ntawm cov khoom siv peev.

Moisture Control: Tus qauv tsim kom muaj cov dej noo ntawm cov khoom ntub dej fermented kom tsawg dua lossis sib npaug li 42% (35% -38% pom zoo). Qhov ntsuas no ncaj qha txiav txim peb qhov txiaj ntsig:

1. Fermentation Activity:Tsawg noo noo cov ntsiab lus (<30%) prevents microbial growth; too high a content (>50%) ua rau cov khoom nplaum thiab tsis txaus oxygen.

2. Lub neej txee:Cov ntaub ntawv fermented nrog cov dej noo ntau tshaj 42% yuav txuas ntxiv nrog cov poov xab thiab pwm nyob rau hauv chav tsev kub, ua rau tsam plab thiab lwj.

3. Tus nqi thauj mus los:Rau tib lub hnab ntim khoom, cov dej noo ntau dua txhais tau tias cov khoom qhuav qhuav, ua rau tus nqi tiag tiag rau cov neeg ua liaj ua teb.

Microbial Control:"Cov dej kais dej xav tau kom tsis muaj menyuam thiab dechlorination, compressed cua xav tau kev pom tseeb thiab tshem tawm cov roj / kom tsis muaj menyuam"-cov no yogob qho tib si siab - qhov kev pheej hmoo uas yooj yim saib tsis tau. Residual chlorine nyob rau hauv kais dej inhibits microbial kev ua si; roj nyob rau hauv compressed cua contaminates cov kab mob tov, ua rau fermentation tsis ua hauj lwm.Nws raug nquahu kom ntxiv ultraviolet lossis ozone sterilizationcov khoom siv ua ntej- kho cov dej siv los npaj cov tshuaj tua kab mob.

Mycotoxins:Pob kws yog ib qho kev pheej hmoo siab ntawm mycotoxins. Hauv kev ua haujlwm ntawm cov kab ntau lawm, nws raug pom zoo komsim txhua batch ntawm cov khoom tuaj rau aflatoxin B1, zearalenone, thiab vomitoxin- qhov no tsis yog tsuas yog lub luag haujlwm rau cov neeg ua liaj ua teb xwb, tab sis kuj yog rau lub tuam txhab kev tswj hwm kev pheej hmoo.

1. Tsis ruaj khov Fermentation Quality

Keeb kwm:Kev tuav tswj kev ua haujlwm, cov kab mob tsis sib haum xeeb ntxiv rau ib pawg, thiab qhov ntsuas kub tsis sib haum.

Kev daws:Kev ntsuas qhov tseeb ntawm cov kab mob kev daws teeb meem + kev tswj qhov kub thiab txias hauv qhov tsis tu ncua -kub fermentation chamber → Consistent fermentation results for each batch.

2. Muaj peev xwm ua tsis tau raws li qhov xav tau

Keeb kwm:Tsawg tus naj npawb ntawm fermentation tso tsheb hlau luam, lub voj voog ntev fermentation, lub peev xwm ntau lawm raug kaw los ntawm cov tso tsheb hlau luam.

Kev daws:Kev sib xyaw ua ke thiab fermentation → Nruam ntau lawm nrog lub tov khoom, fermentation chamber tuaj yeem ua rau cov khoom loj → Ntau lawm tsuas yog txwv los ntawm kev sib tov ceev thiab fermentation chamber cheeb tsam.

3. Cov cuab yeej siv siab tsis ua haujlwm

Keeb kwm:Cov khoom siv tshwj xeeb tuaj yeem tsim tau ib yam khoom, tawm hauv cov khoom siv thaum lub lag luam hloov pauv.

Kev daws:Plexible khoom raw formulation (pob kws, mov, soybean hulls, soybeans, nplej tuaj yeem ua ke dawb), hloov tau cov kab mob → Ib kab ntau lawm tuaj yeem tsim ntau yam khoom fermentation.

FAQ

 

 

 

01.Tshem tawm - ntxhiab (ammonia, butyric acid) thaum fermentation

Ua rau:

- Cov pa roj carbon tsis zoo- rau - nitrogen piv, nitrogen ntau dhau

- Kev sib khi tsis txaus, tso cua rau hauv thiab ua rau muaj kab mob los ntawm lwm yam kab mob

- Kub siab heev, ua rau Clostridium loj hlob

Kev daws:

- Kho cov mis, ua kom cov pa roj carbon ntau ntxiv xws li pob kws

- Tshawb xyuas cov ntim ntim kom ntseeg tau tias qhov chaw muaj anaerobic

- Tswj fermentation chamber kub kom tsis pub tshaj 40 degree

02.qeeb fermentation pib-nce, pH tsis poob qis dua 5.0 hauv 24 teev

Ua rau:

- Cov kab mob tsis txaus

- Tshuaj tua kab mob lossis tshuaj tua kab mob hauv cov ntaub ntawv raw

- Tsis tshua muaj kub

Kev daws:

- Tshawb xyuas cov kab mob ua haujlwm thiab ntau npaum li cas

- Xyuas kom tsis muaj tshuaj nyob hauv cov ntaub ntawv raw

- Ua kom fermentation chamber kub rau 35-38 degree

03.Cov khoom tiav lawm cov ntsiab lus noo noo siab dhau los yog tsawg dhau

Ua rau:

- Kev hloov pauv ntawm cov khoom siv raw cov dej noo

- Kev tswj cov kab mob tsis raug

- Evaporation los yog condensation ntawm noo noo thaum lub sij hawm fermentation

Kev daws:

- Ntsuas cov dej noo ntawm txhua pawg ntawm cov khoom siv raw thiab kho cov qauv

- Calibrate lub flow meter kom paub meej cov kab mob kom raug

- Tswj cov av noo hauv chav fermentation

04.Kev sib xyaw tsis sib xws, qee cov ntaub ntawv tsis inoculated rau hauv cov tshuaj tua kab mob

Ua rau:

- Lub sijhawm sib tov tsis txaus

- Clogged los yog tsis tsim nyog positioned kab mob tshuaj nozzle

- Cov ntaub ntawv clumping

Kev daws:

- Xyuas kom meej tias lub sijhawm sib xyaw yog tsawg kawg 3 feeb

- Tsis tu ncua xyuas thiab ntxuav lub nozzles

- Sieve cov ntaub ntawv raw kom tshem tawm clumping

Koj tsis yog xav txog "txawm los tsis yuav lub tshuab fermentation."

Koj tab tom txiav txim siab zoo txogKev hloov cov khoom siv raw, kev tswj tus nqi, thiab kev sib txawv ntawm cov khoom.

Ib qhov dej zoo -tsim pub fermentation system cov kab ntau lawm tuaj yeem hloov qhov uas lwm tus pom raws li kev ua liaj ua teb pov tseg rau hauv "cov khoom noj muaj zog" hauv koj cov mis; nws muaj peev xwm hloov uncontrollable ntuj fermentation rau hauv standardized ntau lawm nrog zoo ib yam batches; nws tuaj yeem hloov tau ib lub tshuab pub rau hauv ib qho chaw tsim khoom bioconversion hloov tau yooj yim.

Yog tias koj tseem tos tsis tau, vim li cas ho tsis xa 5 kilograms ntawm raw cov ntaub ntawv rau peb ua ntej -peb yuav pab koj ua cov qauv, xam cov nqi, thiab kos cov txheej txheem kos duab. Nws tsis lig dhau los txiav txim siab tom qab tshuaj xyuas peb yam no.

Anyang Gaokang Technology Co., Ltd., ua haujlwm raws li hom GAOK, sawv ua ib lub tuam txhab tseem ceeb thiab kev lag luam hauv lub nroog keeb kwm ntawm Anyang, Henan, Suav. Lub tuam txhab tau tsim nws tus kheej ua tus thawj coj hauv kev tsim, kev tsim kho, kev tsim khoom, kev teeb tsa engineering, thiab tom qab- kev muag khoom ntawm cov khoom siv tshuaj lom neeg thiab cov chaw kuaj mob siab heev Rooted nyob rau hauv ib cheeb tsam renowned rau nws cov cuab yeej cuab tam kev coj noj coj ua thiab txhawb nqa los ntawm kev tshawb fawb muaj zog ecosystem nrog ntau pua lub tsev kawm ntawv qib siab thiab kev tshawb fawb lub koom haum, GAOK leverages lub ntiaj teb no kev lag luam tseem ceeb ntawm kev lag luam. Cov kev daws teeb meem sib xyaw ua ke, txhawb nqa cov kws tshawb fawb thiab kev lag luam hauv chemistry, biology, kev txheeb xyuas ib puag ncig, kev tshawb fawb txog zaub mov, thiab kev tshawb fawb kev kawm kom ua tiav qhov raug thiab ua tau zoo dua.

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