Biological fermentation all-in-one machine

Abstract

The invention discloses a biological fermentation all-in-one machine. The biological fermentation all-in-one machine comprises a drum. The drum is movably supported on an underframe by four supporting wheels at two ends of the underframe, a feeding port is formed in one end face of the drum, a discharging port is formed in the other end face of the drum, and a plurality of shovelling plates forming included angles with the axis of the drum are arranged on the inner wall of the middle of the drum. A feeding device corresponding to the feeding port is arranged at one end of the drum, two belt rings meshing with the supporting wheels arranged on the underframe are arranged at two outer ends of the drum circumferentially, and discharge outlets are formed in the edges of two ends of the drum respectively. A rolling shaft is arranged on the feeding port, communicated hoses are arranged inside and outside the rolling shaft, and the feeding port is provided with an observation window. A spiral guide-out device in tight fit with the drum is arranged inside the end of the discharging port, a serrated koji bed, spraying devices and sensors are arranged inside the drum, and a steel plate as heavy as the koji bed is welded inside the drum (1) and oppositely to the koji bed. The biological fermentation all-in-one machine is provided with an automatic spraying system and is simple to operate, convenient to run and capable of being stopped at a designated position at any time, monitoring interior conditions in real time and detecting the temperature, the humidity and pH values.

Description

Technical field [0001] The invention relates to a brewing equipment, in particular to a biological fermentation integrated machine. Background technique [0002] Sauce, soy sauce, and vinegar are indispensable condiments on people's daily table, and they have been listed among the "seven things" of the common people. However, the current production process of brewed condiments such as sauce, soy sauce, and vinegar is quite cumbersome. It requires multiple equipment from raw material processing, soaking, moisturizing, steaming, cooling to inoculation, koji making, and cultivation. In the process, many unfavorable factors such as multiple links, low production rate, difficult cleaning, high labor intensity, etc., and the large area of ​​equipment and workshops have caused problems such as large investment and difficult operation. [0003] Chinese patent CN203855566 U discloses a bio-fermentation all-in-one machine. The technical solution is: the drum is movably supported on the base...

AI Technical Summary

Problems solved by technology

However, the brewing machine disclosed in this patent has the following problems in the actual use process: (1) the drum is actually supported on the chassis by three-point contact between the support wheels at both ends and the power mechanism, but it is difficult for the three points to touch the drum at the same time. After a period of time, the rotation of the drum deviates or the two contact points are severely worn; (2) The ring gear is located in the middle of the outside of the drum in the circumferential direction. Due to the long circumference, it is difficult for each tooth of the actual product to be exactly the same. The process is not smooth, and instantaneous jamming often occurs, which will also cause excessive wear of the gears; (3) A single motor as a power mechanism cannot stop at the current position immediately after issuing a stop command, and there will be a reverse phenomenon; (4) The internal conditions of the drum cannot be monitored in real time during operation; (5) The spray equipment needs to open the end cover of the feed port and extend into the drum for inoculation, ventilation, heating, cleaning, etc., which is time-consuming and troublesome. Volatile gas is volatilized, which affects the flavor and yield of product brewing; (6) There is no supporting temperature control and other equipment

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