Soy sauce fermentation device with convenience in sampling and detection

Abstract

The invention discloses a soy sauce fermentation device with convenience in sampling and detection. The soy sauce fermentation device comprises an outer chamber, an inner chamber, a motor, an antifoaming rod, a collection cavity, a piston, a water tank and a water pump. The inner chamber is positioned inside the outer chamber, the top of the outer chamber and the inner chamber is provided with anairtight end cover, the motor is arranged in the middle of the end cover, and a rotating shaft of the motor penetrates the end cover and extends into the inner chamber. A plurality of downward brushesare arranged on the antifoaming rod which is arranged above stirring blades. The right side of the motor is provided with the collection cavity, the piston is arranged in the collection cavity, a suction pipe is connected to the bottom of the collection cavity, a first check valve is arranged at the joint of the suction pipe and the collection cavity, a sampling pipe is arranged on the right sideof the collection cavity, and a second check valve is arranged at the joint of the sampling pipe and the collection cavity. A heat preservation plate is internally provided with a helical circulatingpipeline, and the helical circulating pipeline below the inner chamber is connected with a water outlet of the water tank.

Description

technical field [0001] The invention relates to the technical field of soy sauce production, in particular to a soy sauce fermentation device which is convenient for sampling and detection. Background technique [0002] Soy sauce is a kind of seasoning commonly used by people. Its unique taste is produced by the fermentation of different strains, and different strains have different requirements for oxygen, which makes each fermentation process of soy sauce have different oxygen requirements. If the supply of oxygen is not well controlled, the flavor of soy sauce will be greatly affected; moreover, during the process of gas supply, the fermented solid raw materials will float to the top layer of the fermentation liquid along with the gas, and even be held up by the air bubbles. It is separated from the fermentation liquid, which changes the proportion of various components in the fermentation mixture, affects the final product of fermentation, and then affects the quality of...

AI Technical Summary

Problems solved by technology

[0002] Soy sauce is a kind of seasoning commonly used by people. Its unique taste is produced by the fermentation of different strains, and different strains have different requirements for oxygen, which makes each fermentation process of soy sauce have different oxygen requirements. If the supply of oxygen is not well controlled, it will have a great impact on the flavor of soy sauce; moreover, during the process of gas supply, the fermented solid raw materials will float to the top layer of the fermentation liquid with the gas, and even be held up by the air bubbles. It is separated from the fermentation liquid, which changes the proportion of various components in the fermentation mixture, affects the final product of fermentation, and then affects the quality of soy sauce

At the same time, in order to maintain a uniform fermentation state, it is necessary to stir the soy sauce frequently. In addition, in order to check the quality of fermented soy sauce, it is necessary to frequently open the fermenter for sampling and testing. Frequent opening and closing cannot ensure the normal fermentation of the fermenter and affect the quality of soy sauce. Production quality and production time

Images