Automated control system of brewing of soy sauce

A technology of automatic control and soy sauce, which is applied in the direction of food science, etc., can solve the problems of low degree of automation and high labor intensity, and achieve the effect of realizing automation, ensuring standardization, and saving manpower and material resources

Pending Publication Date: 2018-06-22
HUBEI JIANSHI TIANLONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing soy sauce brewing process requires

Method used

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  • Automated control system of brewing of soy sauce
  • Automated control system of brewing of soy sauce
  • Automated control system of brewing of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0047] Example one

[0048] An automatic control system 100 for soy sauce brewing, such as figure 1 As shown, it includes: a main controller 1, and a steamer 2, a koji maker 3, a koji component 4, a fermentation device 5, an oil spray device 6, a material transfer device 7 and at least one connected to the main controller 1 respectively Raw material feed assembly 8. Among them, the raw material feeding component, steamer, koji maker, and fermentation device are sequentially connected through the material transfer device and transport materials through the material transfer device, and the fermentation device is also connected to the oil shower.

[0049] This embodiment can realize the automation of soy sauce brewing. The main controller is provided with a soy sauce brewing process. The main controller controls each link of soy sauce brewing, ensuring the standardization of soy sauce brewing, realizing the automation of soy sauce brewing, and saving manpower and material resources. ...

Example Embodiment

[0050] Example two

[0051] On the basis of Example 1, such as figure 2 As shown, the material transfer device 7 includes: a first material transfer device 71, a second material transfer device 72, a third material transfer device 73, and a fourth material transfer device 74 respectively connected to the main controller.

[0052] The raw material feeding component is connected to the steamer through the first material transfer device, and the raw materials are put into the steamer via the first material transfer device; the steamer is connected to the koji maker via the second material transfer device, and passes through the second material transfer device. The material transfer equipment puts the steamed material into the koji maker; the koji maker is connected to the fermentation device through the third material transfer device, and the sauce koji is put into the fermentation device through the third material transfer device; the koji component passes through the fourth material...

Example Embodiment

[0055] Example three

[0056] On the basis of Embodiment 1 or Embodiment 2, the material transfer device 7 further includes a fifth material transfer device 75 connected to the main controller, such as image 3 As shown, both the raw material feeding assembly 8 and the bending assembly 4 include a metering table 81, a scraper 82, and a scraper driving device 83.

[0057] The silo 13 is connected to the metering table 81 through the fifth material transfer device 75, and the raw materials are put into the metering table 81 through the fifth material transfer device 75; the scraper and the table surface of the metering table are vertically movably connected with The scraper drive device is electrically connected, and the scraper drive device is also connected with the main controller. The scraper scrapes the raw materials on the metering table to the first material transfer device or the fourth material transfer device under the drive of the scraper drive device; It is also connected...

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PUM

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Abstract

The invention relates to an automated control system of brewing of a soy sauce. The automated control system comprises a main controller, a material steaming machine, a koji making machine, a koji feeding assembly, a fermenting device, an oil spraying device, a material transporting device and one or more raw material feeding assemblies, wherein the material steaming machine, the koji making machine, the koji feeding assembly, the fermenting device, the oil spraying device, the material transporting device and the raw material feeding assemblies are separately connected with the main controller; the raw material feeding assemblies, the material steaming machine, the koji making machine and the fermenting device are sequentially connected through the material transporting device; materialsare transported through the material transporting device; and the fermenting device is also connected with the oil spraying device. Through the adoption of the automated control system disclosed by the invention, the automation of the brewing of the soy sauce can be realized; the technological process of the brewing of the soy sauce is set in the main controller; and each link of the brewing of the soy sauce is controlled by the main controller, so that the standardization of the brewing of the soy sauce is guaranteed, the automation of the brewing of the soy sauce is realized, and human resources and material resources are saved.

Description

technical field [0001] The invention relates to the technical field of special equipment for soy sauce brewing technology, in particular to an automatic control system for soy sauce brewing. Background technique [0002] Soy sauce is a liquid condiment made by boiling beans, wheat, etc., fermenting them, and then adding salt. The raw materials used for soy sauce are vegetable protein and starch. The raw materials are steamed and cooled, and then purely cultivated Aspergillus oryzae strains are added to make sauce koji. The sauce koji is transferred to the fermentation tank and fermented with salt water. After the sauce grains are mature, the soy sauce is extracted by leaching. The purpose of making koji is to make Aspergillus oryzae fully grow and develop on the koji material, and to produce and accumulate a large amount of required enzymes, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulose prime enzyme etc. The formation of taste in t...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 李建芬龙燕向绪钊程群鹏闫俊涛秦振华
Owner HUBEI JIANSHI TIANLONG IND
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