Rotary variable-frequency vibrating-compacting leaven making machine
A rotary and koji technology, which is applied in the preparation of alcoholic beverages, can solve the problems of poor production environment, low work efficiency, and high labor intensity of manual koji making, and achieves a flat shape, excellent molding quality, and easy popularization and use. Effect
Inactive Publication Date: 2014-06-18
JIANGSU FOOD & PHARMA SCI COLLEGE
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[0003] The purpose of the present invention is to provide a rotary frequency conversion vibrating and pressing koji machine with high degree of automation, good stability and strong practicability. At the same time, the alternating pressure is transmitted from the upper and lower directions, and the koji is flexibly and repeatedly squeezed, and the batter is lifted to the surface of the koji through frequency conversion vibration, and the traditional manual work is replaced by mechanized production, which solves the problem of high labor intensity and high labor intensity in manual koji making. Low work efficiency and poor production environment
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[0030] Such as Figure 1-13As shown, eight phases are evenly arranged on the circumference of the workbench, and the vibration feeding mechanism, the low-frequency vibration pressure mechanism, the beating pulp lifting mechanism, and the billet shaping mechanism are respectively installed in sequence on the adjacent five consecutive phases through the bracket 2. The control cabinet is connected with the billet discharging mechanism, the vibration feeding mechanism, the low-frequency vibration pressing mechanism, the beating pulp lifting mechanism, the billet shaping mechanism and the billet discharging mechanism to form a rotary frequency conversion vibrating and pressing koji machine; the workbench It includes a rotary disc 5, a rotary motor 6, a frame 7 and a sealing disc 8, a rotary motor 6 is installed longitudinally in the center of the frame 7, a transmission gear 4 is installed on the output shaft of the rotary motor 6, and the driving gear 4 and the rotary disc 5 are dr...
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The invention discloses a rotary type variable-frequency vibration-compaction leaven making machine. Five phases are balanced at the circumferential side of a workbench, wherein a leaven mould loading mechanism, a low-frequency vibrating-compacting mechanism, a beating-syrup purifying mechanism, a leaven blank forming mechanism and a leaven blank discharging mechanism which are connected with a control cabinet to integrally form the rotary variable-frequency vibrating-compacting leaven making machine are respectively and sequentially arranged on adjacent continuous five phases by virtue of brackets. The leaven making machine is used for simulating manual leaven making, the prepared leaven is formed by virtue of dual-direction variable-frequency vibrating-compacting, variable pressure is transmitted from upper and lower directions to flexibly and repeatedly squeeze and rub a leaven blank while the leaven blank is formed, flour syrup is lifted to the surface of the leaven blank by virtue of variable-frequency vibration, and the conventional manual operation is replaced by mechanical production, so that problems such as great labor intensity, low working efficiency and poor production environment of manual leaven preparation are solved.
Description
technical field [0001] The invention belongs to the technical field of solid-state fermentation and brewing equipment, and relates to a koji forming machine used in mechanical koji making, specifically a rotary vibratory pressure molding with bidirectional frequency conversion function for the koji forming process in the existing Daqu winemaking process Koji machine. Background technique [0002] Daqu is a mixed enzyme preparation of saccharifying agent, starter and various microorganisms in liquor production. The brewing process of Daqu is a traditional and unique solid-state fermentation brewing process in my country. an important technical indicator. The characteristics of traditional manual stepping on koji are "one billet with a hundred feet" and "lifting pulp on the surface". The made koji has a dense structure, good pulp extraction, and thin skin, which is convenient for microbial growth. As the development trend of modern brewing enterprises, mechanical koji product...
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IPC IPC(8): C12G3/02
Inventor 李宏赵刚花勇孙铁波王文乐张政拾以超李小霞
Owner JIANGSU FOOD & PHARMA SCI COLLEGE
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