Mold starter cultivating machine

Abstract

The invention discloses a mold starter cultivating machine, comprising a tank body, wherein a cultivation chamber is arranged inside the tank body, a plurality of mold discs are arranged in the cultivation chamber, a sandwiching layer is formed between an inner wall of the tank body and an outer wall of the cultivation chamber, a water inlet and a water outlet are respectively arranged on the tank body, and are communicated with the sandwiching layer, an air inlet, an air outlet and an inoculating device are also arranged on the tank body, a fan is arranged inside the cultivation chamber, and a steam inlet and a spraying device are also arranged on the tank body, and are communicated with the cultivation chamber. The mold starter cultivating machine has the advantages of better sealing performance, relatively uniform temperature/humidity distribution, higher operating efficiency and better mold starter quality, and can sufficiently implement drying treatment on a mold starter in time.

Description

technical field [0001] The invention relates to the technical field of koji cultivating equipment, in particular to a koji cultivating machine. Background technique [0002] During the brewing process of condiments such as soy sauce and vinegar, koji is needed to decompose raw materials such as soybean meal, bran, and wheat flour. [0003] In the prior art, the cultivation of koji is usually carried out in a koji room. Although the way of cultivating koji in the koji room can meet the basic technological needs, but limited by its own technical conditions, in practical applications, the overall sealing is poor, and it is easy to be infected with miscellaneous bacteria; the environmental control effect is poor, and the koji cultivation environment The uneven distribution of temperature and humidity in the koji room; the inability to dry the koji inside the koji room makes the preservation of the koji more difficult and many other defects, which seriously restrict the effect o...

AI Technical Summary

Problems solved by technology

Although the way of cultivating koji in the koji room can meet the basic technological needs, but limited by its own technical conditions, in practical applications, the overall sealing is poor, and it is easy to be infected with miscellaneous bacteria; the environmental control effect is poor, and the koji cultivation environment The uneven distribution of temperature and humidity in the koji room; the inability to dry the koji inside the koji room makes the preservation of the koji more difficult and many other defects, which seriously restrict the effect of the whole koji cultivation process, resulting in poor quality of the koji produced in the end. The implementation of the relevant brewing process has adverse effects, and the workload of the koji room cultivation is relatively large, the operation process is cumbersome, and the operation efficiency is low, which has a negative impact on the overall implementation efficiency of the relevant processes

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