Fermentation equipment for black garlic fermentation

Abstract

The invention discloses fermentation equipment for black garlic fermentation. The fermentation equipment comprises a frame body, outer plates and inner plates; the outer plates are arranged on the outer side of the frame body; the inner plates are arranged at the periphery of the inner side of the frame body; a box body opening is formed in the front-side outer plate and the front-side inner plate; a box door is arranged on the outer plate on one side of the box body opening through a box door rotating shaft; a bottom plate is arranged at the bottom of the inner part of the frame body, and a top plate is arranged at the upper part of the inner part of the frame body; a motor backing plate is arranged between a blower and the corresponding outer plate; a funnel-shaped air intake hood is arranged on the opening of the top plate below the blower; a heating pipe bracket is arranged below the top plate; an air heating pipe arranged in a winding manner is arranged on the heating pipe bracket; ventilation openings are respectively formed in the two sides of the top of the frame body; ventilation openings are formed in the inner plates on the two sides of a position above the bottom plate; each grid plate is supported on the bottom plate through a grid plate supporting column and a grid plate supporting block. Through adoption of the equipment, the consistency of a product is ensured, and the fermented black garlic is consistent in taste.

Description

technical field [0001] The invention relates to a fermentation equipment, in particular to a fermentation equipment for black garlic fermentation. Background technique [0002] Black garlic, also known as black garlic, fermented black garlic, black garlic head, is a food made from fresh raw garlic with skin fermented in a high-temperature and high-humidity fermentation box for 60-90 days, and allowed to ferment naturally. Black garlic has High nutritional value, the test report of the inspection agency shows that per 100g fresh garlic contains 63.8g of water, 7.2g of sugar, 5.2g of protein, 10.2g of fat, 10mg of calcium, 12.5mg of phosphorus, 1.3mg of iron, 10.29mg of vitamin B, vitamin B20, niacin 0.8mg, vitamin C 7mg, in addition to magnesium and other trace elements, these are indispensable nutrients for the human body. Black garlic contains 43.6g of water, 13mg of calcium, 52mg of magnesium, 2.1mg of iron, 36mg of sodium, 930mg of potassium, 1.4mg of zinc, 10.726mg of v...

AI Technical Summary

Problems solved by technology

Some equipment manufacturers in this field adopt the method of adding water to evaporate and atomize the exposed fermented black garlic. Because water control is difficult, it is easy to cause excessive evaporation of garlic water, thereby destroying the products in batches, and a lot of sulfur compounds are volatilized during the fermentation process of garlic. Corrosion to equipment is also very serious

At present, there is also a method of sealing and heating fermented black garlic. Although the problem of water evaporation is solved, the fermentation is not uniform enough. The temperature difference between the upper and lower sides of the fermentation equipment is about 7°C to 8°C, resulting in poor product consistency and taste First, it is not conducive to better control of the taste. In order to keep the taste consistent, continuous manual adjustments are required, such as adjusting and switching black garlic of different heights on the rack. Dissipates a lot of heat outside, which is not conducive to saving energy

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