Soybean sauce fermentation process, sauce extraction process and device

Abstract

The invention discloses a soybean sauce fermentation process, a sauce extraction process and a device. Northeast soybeans are sequentially subjected to high-pressure cooking, surface starch gelatinization is completed by using bean temperature preheating, Monascus and Aspergillus oryzae are inoculated to make koji, and the koji is fermented to obtain soybean sauce. By adopting high-pressure cooking in combination with surface starch gelatinization treatment before inoculation, the residual heat of soybean cooking can be used to sterilize flour and gelatinize the starch therein, thereby avoiding the disadvantages caused by the high-temperature cooking process. At the same time, it is achieved under the condition that the raw materials remain unchanged, the steps are simple, and no special changes are required to the raw materials, thereby improving the quality of the sauce.

Description

Technical Field

[0001] The invention relates to the field of soybean product production and processing, and in particular to a soybean paste fermentation process, a sauce extraction process and a device. Background Art

[0002] Soybean paste, also known as bean paste, yellow paste, and paste, is a semi-fluid food made from soybeans and flour as the main raw materials, salt and water as auxiliary materials, and Aspergillus oryzae as the main microorganism. It is a traditional fermented bean food in northern my country and is widely loved by consumers for its unique flavor characteristics.

[0003] After searching CN109170601A, a method for making red yeast rice soybean paste by using bean dregs and sauce residues is disclosed. The bean dregs and sauce residues are used to partially replace part of soybean and flour raw materials, and the composite koji making and fermentation technology of Aspergillus oryzae and Monascus is combined to prepare new red yeast rice soybean paste, so that the residual protein and carbohydrates, salt and a certain amount of fermentation intermediates in the soybean processing by-products are returned to the production as secondary raw materials, turning waste into treasure, reducing resource waste and environmental pollution, improving the utilization rate of raw materials, and reducing costs. It provides a new way to solve the problem of high-value reuse of sauce residues and bean dregs resources, fully utilizes food resources and enriches the flavor of the finished sauce, and makes up for the defects of artificially fermented soybean paste, and solves the current waste of bean dregs and sauce residues resources and the existing soybean paste product structure is single, the nutrition is monotonous, and the flavor is not as good as traditional fermented soybean paste.

[0004] The soybean cooking process in the existing soybean paste fermentation process includes the general use of normal pressure cooking to cook soybeans, such as CN113331395A, CN110584009A, etc., and a small part of the use of high-pressure cooking, such as CN112655890A. The moisture mass fraction of the normal pressure cooking clinker is higher than that of the high pressure cooking clinker, but the protein, starch, crude fiber, crude fat and ash mass fractions are lower than those of the high pressure cooking process. Therefore, the high pressure cooking process has a better development prospect for industrial production. However, the starch gelatinization degree of the high pressure cooking clinker is low, which is not suitable for microbial growth, the total number of bacterial colonies in the sauce mash is small, and the low activity of the koji enzyme leads to a lower ammonia nitrogen mass fraction of the sauce mash in the later stage than that of the sauce made by normal pressure cooking, making the quality of the sauce lower. Summary of the invention

[0005] The purpose of the present invention is to solve the deficiencies in the prior art, and therefore a soybean paste fermentation process, a sauce extraction process and a device are proposed. By adopting high-pressure cooking in combination with surface starch gelatinization treatment before inoculation, the residual heat of soybean cooking can be used to sterilize the flour and gelatinize the starch therein, thereby avoiding the disadvantages caused by the high-temperature cooking process. At the same time, it is achieved under the condition that the raw materials remain unchanged, the steps are simple and no special changes are required to the raw materials, thereby improving the quality of the sauce.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions:

[0007] In the soybean paste fermentation process, the Northeast soybeans are processed by high-pressure steaming, the surface starch is gelatinized by preheating the bean temperature, Monascus and Aspergillus oryzae are inoculated to make koji, and the koji is fermented to produce soybean sauce.

[0008] A further preferred solution is as follows: the high-pressure cooking treatment: the screened Northeast soybeans are washed, the water content is 70%, the water temperature is 70-85°C, the water is moistened for 40 minutes, the water is evenly absorbed into the bean meat, and the bean meat is cooked at 110-125°C under high pressure for 30 minutes, and the exhaust is removed from the pot. The cooking time and temperature need to be controlled at about 30 minutes. When the cooking time and temperature are lower than or higher than the above range, the degree of protein denaturation is not up to standard or over-denatured, the protease activity will be significantly reduced, and the inability to decompose will lead to low yield and poor sauce quality. Although the high-pressure cooking leads to a low proportion of gelatinized starch due to the low water mass fraction, which leads to the problem of a small number of colonies in the koji making process, it can ensure the non-gelatinized starch content required for the utilization of salt-tolerant bacteria and yeast and other microorganisms in the late fermentation period, thereby producing a high content of reducing sugars and organic acids. At the same time, it can also ensure that sufficient amino acids (protein hydrolysis amount) required for reducing sugar reaction in the late fermentation stage are required.

[0009] A further preferred solution is as follows: the step of gelatinizing the surface starch is as follows: add sterile water of 0.08 to 0.11 times the mass of the Northeast soybeans into the pot, and after the temperature of the Northeast soybeans in the pot drops to 60 to 80°C, gelatinize the surface starch of the Northeast soybeans mixed with flour, with a bean-to-flour ratio of (5 to 6): (4 to 5). The sterile water can be selected from boiling water, warm water or room temperature water. After high-pressure cooking, the surface of the soybeans is actively gelatinized to offset the defects of small colonies and low enzyme activity during the koji formation caused by the small proportion of gelatinized starch caused by the high-pressure cooking process before inoculating the koji. Through surface gelatinization, the subsequent inoculated strains can be fully and evenly adsorbed on the outer surface of the gelatinized layer. The strains first use the gelatinized starch on the outside and the gelatinized starch inside the soybeans to grow and reproduce rapidly, thereby improving enzyme activity, so that the protein inside the soybeans is hydrolyzed into polymorphisms and amino acids to the maximum extent, and the amino nitrogen content of the sauce is guaranteed. These are the effects that the steamed and cooled dough cannot achieve in the past. The flour in the dough is used to inoculate bacterial colonies on the surface of soybeans, but the starch in the flour will not be gelatinized. Since flour is easy to bring miscellaneous bacteria when added, it will affect the quality of the sauce in the later stage to a certain extent. The above process can use the residual heat of soybean cooking to sterilize the flour and gelatinize the starch in it, thereby avoiding the disadvantages caused by high-temperature cooking. At the same time, it can be achieved under the condition that the raw materials remain unchanged, the steps are simple and no special changes to the raw materials are required.

[0010] A further preferred scheme is as follows: the koji-making step: after the surface gelatinized Northeast soybeans are cooled to 30-40° C., they are poured into a mixer and mixed evenly with koji powder, wherein the koji powder is a mixed inoculation of Monascus and Aspergillus oryzae, with the Aspergillus oryzae inoculation amount of 0.05% and the Monascus inoculation amount of 1.5%. The mixed material is then plated and sent to a temperature-adjusting koji room for cultivation by the mixer, and the temperature, ventilation and oxygen supply are adjusted according to the test treatment. The koji is turned once after 10-12 hours of stacking and cultivation at 30-45° C., and the stacking and cultivation is continued for 6-8 hours before the koji is turned for the second time, and the koji is spread out for cultivation for 40-48 hours.

[0011] The additional introduction of Monascus will help Aspergillus oryzae grow and increase the protease content. The enzyme activity is guaranteed and can even be further increased by high-pressure cooking, while the production of amino acid nitrogen is accelerated. The saccharifying enzyme produced by Monascus enzyme will hydrolyze starch to produce reducing sugars under the action of saccharifying enzymes during the fermentation process. The reducing sugars react with amino acids to produce Maillard reaction, which improves the antioxidant properties of the sauce. It also has anti-allergic, blood pressure-lowering, and intestinal function regulating effects. Monascus enzyme will also increase the activity of Daqu enzyme, causing the protein and fat in the matrix to further decompose into free amino acids, small molecule peptides and free fatty acids. The decrease in molecular volume and the increase in concentration strengthen the interaction between molecules and between molecules and solvents, making the sauce viscous. The esterification power of Monascus promotes the accumulation of ester compounds. The oil inside Northeast soybeans is hydrolyzed into glycerol and fatty acids under the action of the lipase system. Fatty acids are degraded or oxidized to produce various monounsaturated fatty acids, polyunsaturated acids, short-chain fatty acids, alkanes and alkenes. Such compounds can also be further oxidized and cyclized to produce various aldehydes, ketones, lactones, heterocyclic compounds and alkyl furans and other aroma substances. The ester compounds in soybean paste are highly volatile and can be easily perceived by the human sense of smell. They are not only an important component of the aroma of soybean paste, but also have an inhibitory effect on some irritating flavors.

[0012] A further preferred solution is as follows: the fermentation step of the koji is to mix the koji with salt water (90% salt content) in a ratio of 1.0:0.9 to prepare a fermented mash, and ferment at a constant temperature of 30-45°C for 20-30 days. In the first 14 days of fermentation, a large amount of reducing sugar will be dissolved during the fermentation process. When a certain content is reached, the microorganisms begin to consume reducing sugar to promote their own growth. The increase in salt concentration will to a certain extent increase the activity of amylase, thereby reducing the amount of reducing sugar generated. At the same time, part of the reducing sugar will combine with amino acids to form pigments, thereby improving the color of the sauce (reddish).

[0013] After the fermentation of the existing sauce fermentation device is completed, the sauce still needs to be taken out of the device, and the substances in the sauce are filtered and extracted through a purification process. The operation is complicated and the residue after filtering cannot be reused, resulting in the sauce cannot be maximized. For example, CN215975763U discloses a fermentation tank for sauce production with automatic turning. Although this technology allows the fermented sauce to be directly filtered by installing a filter screen, in order to ensure the successful fermentation of the sauce, an additional stirring structure is required, which makes the structure of the fermentation equipment relatively complicated and has room for further improvement. This is another invention point of the present invention. Therefore, a fermentation device is proposed. The filter grate moves up and down inside the tank body, and at the same time, the sauce layer crushing structure thereon is used to filter the sauce while ensuring the mixing of the feed liquid during the fermentation process, and prevent the sauce layer from forming a sealing layer on the top of the feed liquid during the fermentation process to isolate the air and cause the sauce fermentation failure.

[0014] The fermentation device scheme is as follows: it includes a fermentation tank body with a liquid material outlet, characterized in that it also includes a filter grate located inside the fermentation tank body and moving up and down relative to the fermentation tank body, a driving rod is fixedly installed on the filter grate, a driving device is installed on the top of the fermentation tank body, and a slag discharge port is provided on the side of the fermentation tank body. The driving device drives the driving rod to move upward to the sauce residue on the filter grate and is discharged from the slag discharge port. The driving device is used to drive the driving rod and the filter grate to move up and down, so that the sauce layer formed on the top during the sauce fermentation process is broken and re-enters the liquid material for full fermentation, and the solid inside the sauce can be lifted and filtered. The filtered residue passes through the upward movement of the driving rod, and then the residue is discharged from the slag discharge port. The driving rod includes a fixed part and a movable part, and the movable part is arranged to rotate relative to the fixed part. A driving motor is fixedly installed on the top of the fermentation tank body, and the output end of the driving motor drives the movable part to rotate through a transmission mechanism. The driving rod adopts a structure of two sections rotating relatively, and the driving motor drives the movable part and the filter grate to rotate together through the transmission mechanism, so that the residue during or after filtering can be effectively filtered by centrifugal force, and the filtered residue can be reused to make flavored sauce with a lighter flavor.

[0015] Based on the above embodiment, the following improvements are made: the transmission mechanism includes a transmission wheel rotatably arranged on the top of the fermentation tank body, the transmission wheel forms a transmission cooperation with the driving wheel installed on the output end of the driving motor through a belt or a chain, and the transmission wheel slides up and down relative to the movable part and does not rotate relative to it.

[0016] Based on the above embodiment, the following improvement is made: the filter grate is provided with a plurality of push plates which are equally spaced and have the same inclination direction, and the push plates are sauce layer crushing structures. The push plates can crush the sauce layer on the surface, and can move the residue near the driving rod after filtering to the outside, and discharge them uniformly from the residue discharge port.

[0017] On the basis of the above embodiment, the following improvements are made: the filter grate is a structure with a high middle and a low periphery, the filter grate includes a fixed ring 1 and a fixed ring 2, a fixed filter structure 1 and a filter structure 2 which moves up and down relative to the filter structure 1 are installed between the fixed ring 1 and the fixed ring 2, the filter structure 2 is located at the bottom of the filter structure 1, and in a natural state, the mesh of the filter structure 1 is inserted into the mesh of the filter structure 2, and the mesh of the filter structure 2 is inserted into the mesh of the filter structure 1, an airbag is arranged between the filter structure 1 and the filter structure 2, a bearing ring disk which is movably arranged up and down is arranged on the top of the fixed ring 1 and the fixed ring 2, and a sub-bag connected to the airbag is installed on the bottom of the bearing ring disk, two groups of the airbag and the sub-bag are respectively arranged inside the fixed ring 1 and the fixed ring 2, and two groups of the bearing ring disk are also arranged and slide vertically relative to the fixed ring 1 and the fixed ring 2 respectively. When filtering the sauce, the bearing ring disk and the filter structure 2 are subjected to force together. The two will compress the sub-bag and expand the air bag at the same time, so that the filter structure 2 moves downward. The compression of the sub-bag and the expansion and deformation of the air bag drive the filter structure 2 to move relative to the filter structure 1, so that the mesh opening becomes larger and the filtering efficiency is improved. At the same time, after the bearing force of the bearing ring disk is released, the sub-bag expands again and the air bag shrinks, and the mesh of the filter structure 2 will enter the mesh of the filter structure 1 to clear the material residue inside the mesh.

[0018] Based on the above embodiment, the following improvements are made: the fermentation tank body includes inner and outer tank walls and a cooling chamber and a heating chamber arranged between the inner and outer tank walls, and the cooling chamber and the heating chamber are arranged in a double helix structure. Cooling water and water vapor / electric heating wire are added to the cooling chamber and the heating chamber arranged in a double helix to cool or keep warm the sauce inside the fermentation tank body to ensure successful fermentation. A temperature sensor is installed on the top of the fermentation tank body, and a dissolved oxygen sensor is installed near the bottom of the fermentation tank body. The values ​​monitored by the temperature sensor and the dissolved oxygen sensor can monitor the progress of the internal sauce fermentation process in real time and ensure the success of the fermentation process.

[0019] Fermentation process of the fermentation device: During the fermentation process: the driving device drives the driving rod and the filter grate upward, the pushing plate on the filter grate breaks through the sauce layer, and cooperates with the driving motor to drive the movable part of the driving rod to rotate relative to the fixed part through the driving wheel and the transmission wheel of the transmission mechanism, and the filter grate and the pushing plate rotate together with the movable part. After the sauce layer is broken, the driving device is reset, and the broken sauce layer on the top will be fully fermented in the sauce liquid again.

[0020] A sauce extraction process, using the fermentation device as described above, the sauce extraction steps are as follows:

[0021] The driving device drives the driving rod and the filter grate to move upward to a suitable height and then filters for a period of time. During the filtering process, the driving device moves upward through the driving rod and the filter grate. As the upward height increases, the material residue on the filter grate increases. Since the gravity of the material residue is mainly concentrated on the bearing ring disk and the filter structure one, and the filter structure one is fixed, the bearing force of the bearing ring disk forces the two to move downward and compress the auxiliary bag and the expansion air bag. The deformation of the air bag drives the filter structure two to move downward relative to the filter structure, and the mesh opening becomes roughly larger, thereby improving the filtering efficiency, and the bearing force is concentrated on the bearing ring disk;

[0022] Then the driving motor starts, and the driving motor drives the movable part of the driving rod and the filter grate to rotate together through the driving motor via the driving wheel and the transmission wheel of the transmission mechanism, and the filtered slag is further deliquidized by centrifugal force. After the driving motor stops, the driving rod and the filter grate are driven by the driving equipment to move upward to the slag discharge port again, and the driving motor drives the movable part of the driving rod and the filter grate to rotate together through the driving wheel and the transmission wheel of the transmission mechanism again, and the slag is discharged from the slag discharge port by the pushing plate. As the slag is gradually discharged, after the bearing capacity of the bearing ring is released, the air bag and the auxiliary bag restore their shape, and the mesh of the second filtering structure will enter the mesh of the first filtering structure to clear the slag inside the mesh. Similarly, the slag in the mesh of the second filtering structure can also be cleared. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 is a process flow chart of the present invention;

[0024] Figure 2 is a cross-sectional view of an embodiment of a fermentation device of the present invention;

[0025] Figure 3 is a cross-sectional view of another embodiment of the fermentation device of the present invention;

[0026] Figure 4 It is a partial enlarged view of the connection node between the fixed part and the movable part of the driving rod of the present invention;

[0027] Figure 5 A top view of a filter grate in one embodiment of a fermentation device of the present invention;

[0028] Figure 6 A top view of a filter grate in one embodiment of a fermentation device of the present invention;

[0029] Figure 7 It is a schematic diagram of the structure of the filtering structure 1 and the filtering structure 2 of the filter grate in the fermentation device of the present invention;

[0030] Figure 8 It is a schematic diagram of the structure of the fixing ring 2 and the filtering structure 1 and the filtering structure 2 in the fermentation device of the present invention in a natural state;

[0031] Fig. 9 It is a schematic diagram of the structure of the fixing ring 2 and the filtering structure 1 and the filtering structure 2 in the fermentation device of the present invention under the working state;

[0032] Fig.10 It is a schematic diagram of the structure of the fixing ring 1 and the filtering structure 1 and the filtering structure 2 in the fermentation device of the present invention in a natural state;

[0033] Fig.11 It is a cross-sectional view of another embodiment of the fermentation device of the present invention.

[0034] In the figure: 10, fermentation tank body; 11, cooling chamber; 12, heating chamber; 13, temperature sensor; 14, dissolved oxygen sensor; 20, filter grate; 21, driving rod; 211, fixed part; 212, movable part; 213, driving motor; 214, transmission wheel; 215, driving wheel; 216, pushing plate; 22, driving device; 23, slag discharge port; 24, fixing ring 2; 25, filter structure 1; 26, filter structure 2; 27, air bag; 28, auxiliary bag; 29, bearing ring disc; 210, fixing ring 1. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present invention will be described clearly and completely below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all the embodiments.

[0036] In the description of the present invention, it is necessary to understand that the terms "upper", "lower", "front", "back", "left", "right", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship are based on the orientation or position relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0037] Example 1, soybean paste fermentation process, Northeast soybeans are successively subjected to high-pressure cooking treatment, surface starch gelatinization is completed by using bean temperature preheating, Monascus and Aspergillus oryzae are inoculated to make koji, and the koji is fermented to obtain soybean sauce.

[0038] High-pressure cooking treatment: Wash the screened Northeast soybeans, moisten them with 70% water, 80°C water temperature, and moisten them for 40 minutes, so that the water is evenly absorbed into the bean meat, and cook them at 120°C under high pressure for 30 minutes, and exhaust them out of the pot. The cooking time and temperature need to be controlled at about 30 minutes. When the cooking time and temperature are lower than or higher than the above range, the degree of protein denaturation does not meet the standard or is over-denatured, the activity of the protease will be significantly reduced, and it will not be able to decompose, resulting in low yield and poor sauce quality. Although high-pressure cooking leads to a low proportion of gelatinized starch due to the low water mass fraction, which in turn leads to a low number of colonies in the koji making process, it can ensure the non-gelatinized starch content required for the utilization of microorganisms such as salt-tolerant bacteria and yeast in the later stage of fermentation, thereby producing a high content of reducing sugars and organic acids. At the same time, it can also ensure sufficient amino acids (protein hydrolysis) required for reducing sugar reaction in the later fermentation stage.

[0039] The steps of surface starch gelatinization are as follows: add sterile water 0.09 times the mass of Northeast soybeans into the pot, and after the temperature of Northeast soybeans in the pot drops to 70°C, gelatinize the surface starch of Northeast soybeans mixed with flour, with a bean-to-flour ratio of 6:4. Sterile water can be selected from boiling water, warm water or room temperature water. After high-pressure cooking, the surface of soybeans is actively gelatinized to offset the defects of small colonies and low enzyme activity caused by the small proportion of gelatinized starch caused by the high-pressure cooking process before inoculating the koji. Through surface gelatinization, the subsequent inoculated strains can be fully and evenly adsorbed on the outer surface of the gelatinized layer. The strains first use the gelatinized starch on the outside and the gelatinized starch inside the soybeans to grow and reproduce rapidly, improve enzyme activity, and hydrolyze the internal protein of the soybeans into polymorphisms and amino acids to the maximum extent, ensuring the amino nitrogen content of the sauce. These are the effects that the steamed and cooled dough cannot achieve in the past. The flour in the dough is used to inoculate bacterial colonies on the surface of soybeans, but the starch in the flour will not be gelatinized. Since flour is easy to bring miscellaneous bacteria when added, it will affect the quality of the sauce in the later stage to a certain extent. The above process can use the residual heat of soybean cooking to sterilize the flour and gelatinize the starch in it, thereby avoiding the disadvantages caused by high-temperature cooking. At the same time, it can be achieved under the condition that the raw materials remain unchanged, the steps are simple and no special changes to the raw materials are required.

[0040] Koji making steps: after the surface gelatinized Northeast soybeans are cooled to 40°C, they are poured into a mixer and mixed evenly with koji powder, wherein the koji powder is a mixture of Monascus and Aspergillus oryzae, with an inoculation amount of 0.05% for Aspergillus oryzae and 1.5% for Monascus purpureus. After the mixture is mixed by the mixer, it is plated and sent to the temperature-adjusting koji room for cultivation. The temperature, ventilation and oxygen supply are adjusted according to the test treatment. The koji is turned once after 10 hours of stacking and cultivation at 40°C. After 6 hours of stacking and cultivation, the second turn is carried out, and the koji is laid flat for 40 hours. The additional introduction of Monascus purpureus will coordinate the growth of Aspergillus oryzae to increase the protease content, and the enzyme activity can be guaranteed or even further increased by high-pressure cooking, while accelerating the production of amino acid nitrogen. The saccharifying enzyme produced by Monascus purpureus will hydrolyze starch to produce reducing sugar under the action of saccharifying enzyme during the fermentation process. The reducing sugar reacts with amino acids to undergo Maillard reaction, which improves the antioxidant property of the sauce. It also has the effects of anti-allergy, lowering blood pressure and regulating intestinal function. Red yeast rice enzymes also increase the activity of daqu enzymes, further decomposing proteins and fats in the matrix into free amino acids, small peptides and free fatty acids. The decrease in molecular size and the increase in concentration strengthen the interaction between molecules and between molecules and solvents, making the sauce thicker. The esterification power of red yeast rice promotes the accumulation of ester compounds. The oil inside Northeast soybeans is hydrolyzed into glycerol and fatty acids under the action of the lipase system. Fatty acids are degraded or oxidized to produce various monounsaturated fatty acids, polyunsaturated acids, short-chain fatty acids, alkanes and alkenes. Such compounds can also be further oxidized and cyclized to produce various aldehydes, ketones, lactones, heterocyclic compounds and alkyl furans and other aroma substances. The ester compounds in soybean paste are highly volatile and can be easily perceived by the human sense of smell. They are not only an important component of the aroma of soybean paste, but also have an inhibitory effect on some irritating flavors.

[0041] The fermentation step of koji is to mix the koji with salt water (90% salt content) in a ratio of 1.0:0.9 to make fermented mash, and ferment at a constant temperature of 35°C for 25 days. In the first 14 days of fermentation, a large amount of reducing sugar will be dissolved during the fermentation process. When a certain content is reached, the microorganisms begin to consume reducing sugar to promote their own growth. The increase in salt concentration will reduce the activity of amylase to a certain extent, reducing the amount of reducing sugar generated. At the same time, some reducing sugar will combine with amino acids to form pigments, improving the color of the sauce (reddish).

[0042] In Example 2, the fermentation device includes a fermentation tank body 10 with a liquid outlet and an active air supply port, and also includes a filter grate 20 located inside the fermentation tank body 10 and moving up and down relative to the fermentation tank body 10, and a sauce layer crushing structure is provided on the filter grate 20. The filter grate 20 moves up and down inside the fermentation tank body 10, and the power comes from an external telescopic structure, such as a cylinder or an electric telescopic rod. At the same time, the sauce layer crushing structure on the filter grate 20 is used to break through the sauce layer that accumulates on the top of the sauce during the fermentation process and forms a closed layer. The use of the filter grate 20 and the sauce layer crushing structure can filter the sauce while ensuring the mixing of the liquid during the fermentation process, and prevent the sauce layer from forming a sealed layer on the top of the liquid during the fermentation process to isolate the air, resulting in the failure of the sauce fermentation. A driving rod 21 is fixedly mounted on the filter grate 20, a driving device 22 (cylinder) is mounted on the top of the fermentation tank body 10, and a slag discharge port 23 is provided on the side of the fermentation tank body 10. The driving device 22 drives the driving rod 21 upward to the filter grate 20, and the sauce residue on the filter grate 20 is discharged from the slag discharge port 23. The filter grate 20 is driven upward by the cylinder to separate the fermented sauce into solid and liquid, and the separated solid residue can be moved upward to the slag discharge port 23 under the action of the cylinder to be discharged.

[0043] Embodiment 3, based on one of the above embodiments, the following improvements are made, the driving rod 21 includes a fixed part 211 and a movable part 212, the movable part 212 is rotatably arranged relative to the fixed part 211, a driving motor 213 is fixedly installed on the top of the fermentation tank body 10, the output end of the driving motor 213 drives the movable part 212 to rotate through a transmission mechanism, the transmission mechanism includes a transmission wheel 214 rotatably arranged on the top of the fermentation tank body 10, the transmission wheel 214 forms a transmission match with a driving wheel 215 installed at the output end of the driving motor 213 through a belt or chain, the transmission wheel 214 slides up and down relative to the movable part 212 and does not rotate relative to each other. The movable part 212 is fixedly installed with the filter grate 20, and the movable part 212 and the transmission wheel 214 complete up and down movement through a cross-shaped structure without relative rotation. The driving rod 21 and the filter grate 20 are driven by the cylinder to move upward to a suitable height and then filtered for a period of time. The driving motor 213 then drives the driving rod 21 and the filter grate 20 to rotate together, and the filtered residue is further deliquidated by centrifugal force. Then, the driving rod 21 and the filter grate 20 are driven by the cylinder to move upward again to discharge the residue from the residue discharge port 23. The discharged residue can be used as a flavor sauce raw material.

[0044] Embodiment 4, based on one of the above embodiments, the following improvements are made: the filter grate 20 is provided with a plurality of push plates 22 with the same inclination direction and equidistantly distributed in the circumferential direction, and the push plates 22 are sauce layer crushing structures. The push plates 22 cooperate with the rotation of the driving motor 213 to make the slag in the middle of the filter grate 20 deviate to the periphery and finally be discharged from the slag discharge port 23. During the fermentation process, the filter grate 20 is lifted by the cylinder to make the sauce layer crushing structure break through the sauce layer, and the sauce layer can be destroyed when used in conjunction with the driving motor 213, and re-enter the sauce to ensure that it is fully fermented and processed, and also ensure the successful fermentation of the sauce.

[0045] Embodiment 5, based on one of the above embodiments, the following improvements are made: the filter grate 20 is a structure with a high center and a low periphery, or a horizontal structure. The structure with a high center and a low periphery is selected to increase the filtering area. The filter grate 20 includes a fixing ring 1 210 and a fixing ring 24. A fixed filtering structure 1 25 and a filtering structure 26 that moves up and down relative to the filtering structure 1 25 are installed between the fixing ring 1 210 and the fixing ring 24. The filtering structure 26 is located at the bottom of the filtering structure 1 25. In a natural state, the mesh of the filtering structure 1 25 is inserted into the mesh of the filtering structure 2 26, and the mesh of the filtering structure 26 is inserted into the mesh of the filtering structure 1 25. An air bag 27 is arranged between the filtering structure 1 25 and the filtering structure 2 26. The top of the airbag 27 is fixed to the bottom of the filter structure 25, and the bottom is fixed to the top of the filter structure 26. The tops of the fixing ring 1 210 and the fixing ring 24 are provided with a bearing ring disk 29 which is movably arranged up and down, and the bottom of the bearing ring disk 29 is installed with a secondary bag 28 which is connected to the airbag 27. Both the airbag 27 and the secondary bag 28 are provided with two groups which are respectively located inside the fixing ring 1 210 and the fixing ring 24. The bearing ring disk 29 is also provided with two groups which slide vertically relative to the fixing ring 1 210 and the fixing ring 24.

[0046] Under the action of the cylinder, the filter grate 20 moves upward, and as the upward height increases, the amount of slag on the filter grate 20 increases. Since the gravity of the slag is mainly concentrated on the bearing ring disk 29 and the filter structure 25, and the filter structure 25 is fixed, the bearing capacity of the bearing ring disk 29 and the bearing capacity of the filter structure 26 force the two to move downward to compress the auxiliary bag 28 and the expansion air bag 27, thereby causing the air bag 27 to deform and drive the filter structure 2 26 to move downward relative to the filter structure 25, so that the mesh opening becomes larger and the filtering efficiency is improved. At the same time, after the bearing capacity of the bearing ring disk 29 is released, the air bag 27 shrinks and the auxiliary bag 28 changes from compression to a natural state, and the mesh of the filter structure 26 enters the mesh of the filter structure 25 to clear the slag inside the mesh. Similarly, the slag in the mesh of the filter structure 26 can also be cleared, which is convenient for the reuse of the device.

[0047] Embodiment 6, based on one of the above embodiments, the following improvements are made: the fermentation tank body 10 includes inner and outer tank walls and a cooling chamber 11 and a heating chamber 12 arranged between the inner and outer tank walls, the cooling chamber 11 and the heating chamber 12 are arranged in a double helix structure, a temperature sensor 13 is installed on the top of the fermentation tank body 10, and a dissolved oxygen sensor 14 is installed near the bottom of the fermentation tank body 10. Cooling water and water vapor / electric heating wire are added to the cooling chamber 11 and the heating chamber 12 arranged in a double helix to cool or keep warm the sauce inside the fermentation tank body 10 to ensure successful fermentation. The values ​​monitored by the temperature sensor 13 and the dissolved oxygen sensor 14 can monitor the progress of the internal sauce fermentation process in real time and ensure the success of the fermentation process.

[0048] Fermentation process of the fermentation device: During the fermentation process: the driving device 22 drives the driving rod 21 and the filter grate 20 upward, the pushing plate 216 on the filter grate 20 breaks through the sauce layer, and cooperates with the driving motor 213 to drive the movable part 212 of the driving rod 21 to rotate relative to the fixed part 211 through the driving wheel 215 and the transmission wheel 214 of the transmission mechanism, the filter grate 20 and the pushing plate 216 rotate together with the movable part 212, and the driving device 22 is reset after the sauce layer is broken, and the broken sauce layer on the top will be fully fermented in the sauce liquid again.

[0049] A sauce extraction process, using the fermentation device as described above, the sauce extraction steps are as follows:

[0050] The driving device 22 drives the driving rod 21 and the filter grate 20 to move upward to a suitable height and then filter for a period of time. During the filtering process, the driving device 22 drives the driving rod 21 and the filter grate 20 upward. As the upward height increases, the material residue on the filter grate 20 increases. Since the gravity of the material residue is mainly concentrated on the bearing ring disk 29 and the filter structure 1 25, and the filter structure 1 25 is fixed, the bearing force of the bearing ring disk 29 forces the two to move downward and compress the auxiliary bag 28 and the expansion air bag 27. The air bag 27 drives the filter structure 2 26 to move downward relative to the filter structure 1 25 due to deformation, and the mesh opening becomes roughly larger, thereby improving the filtering efficiency, and the bearing force is concentrated on the bearing ring disk 29.

[0051] Then the driving motor 213 is started, and the driving motor 213 drives the movable part 212 of the driving rod 21 and the filter grate 20 to rotate together through the driving motor 213 via the driving wheel 215 and the transmission wheel 214 of the transmission mechanism, and the filtered slag is further deliquidized by centrifugal force. After the driving motor 213 is stopped, the driving motor 211 and the filter grate 20 are driven to move upward to the slag discharge port 23 again through the driving device 22, and the movable part 212 of the driving rod 21 and the filter grate 20 are driven to rotate together through the driving motor 213 via the driving wheel 215 and the transmission wheel 214 of the transmission mechanism again, and the slag is discharged from the slag discharge port 23 by the pushing plate 216. As the slag is gradually discharged, after the bearing capacity of the bearing ring disk 29 is released, the air bag 27 and the auxiliary bag 28 restore their shapes, and the mesh of the filtering structure 26 will enter the mesh of the filtering structure 1 25 to clear the slag inside the mesh. Similarly, the slag in the mesh of the filtering structure 26 can also be cleared.

[0052] The above is only a preferred specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. The replacement may be a replacement of a part of the structure, device, method step, or a complete technical solution. Any equivalent replacement or change according to the technical solution and the inventive concept of the present invention shall be covered within the protection scope of the present invention.

Claims

1. A fermentation device, comprising a fermentation tank body (10) with a liquid material outlet, and also comprising a filter grate (20) located inside the fermentation tank body (10) and movable up and down relative to the fermentation tank body (10), a driving rod (21) being fixedly mounted on the filter grate (20), a driving device (22) being mounted on the top of the fermentation tank body (10), a slag discharge port (23) being arranged on the side of the fermentation tank body (10), and the driving device (22) driving the driving rod (21) to move upward to move the filter grate (20) ) is discharged from the residue discharge port (23), the driving rod (21) comprises a fixed portion (211) and a movable portion (212), the movable portion (212) is rotatably arranged relative to the fixed portion (211), a driving motor (213) is fixedly mounted on the top of the fermentation tank body (10), the output end of the driving motor (213) drives the movable portion (212) to rotate through a transmission mechanism, and a plurality of pushing plates (216) with the same inclination direction and distributed at equal intervals in the circumferential direction are provided on the filter grate (20); The filter grate (20) is a structure with a high middle and low periphery. The filter grate (20) comprises a fixing ring 1 (210) and a fixing ring 2 (24). A fixed filter structure 1 (25) and a filter structure 2 (26) that moves up and down relative to the filter structure 1 (25) are installed between the fixing ring 1 (210) and the fixing ring 2 (24). In a natural state, the mesh of the filter structure 1 (25) is inserted into the mesh of the filter structure 2 (26), and the mesh of the filter structure 2 (26) is inserted into the mesh of the filter structure 1 (25). An air bag (27) is arranged between the filter structure 1 (25) and the filter structure 2 (26). The top of the bag (27) is fixed to the bottom of the filtering structure 1 (25), and the bottom is fixed to the top of the filtering structure 2 (26). The tops of the fixing ring 1 (210) and the fixing ring 2 (24) are provided with a bearing ring disk (29) which is movably arranged up and down, and the bottom of the bearing ring disk (29) is installed with a secondary bag (28) which is connected to the air bag (27). The air bag (27) and the secondary bag (28) are both provided with two groups which are respectively located inside the fixing ring 1 (210) and the fixing ring 2 (24). The bearing ring disk (29) is also provided with two groups which are respectively slidable vertically relative to the fixing ring 1 (210) and the fixing ring 2 (24).

2. The fermentation device according to claim 1, characterized in that: The fermentation tank body (10) comprises an inner and outer tank wall layer, and a cooling chamber (11) and a heating chamber (12) arranged between the inner and outer tank walls; the cooling chamber (11) and the heating chamber (12) are arranged in a double helical structure; a temperature sensor (13) is installed on the top of the fermentation tank body (10); and a dissolved oxygen sensor (14) is installed near the bottom of the fermentation tank body (10).

3. The fermentation device according to claim 2, characterized in that: During the fermentation process: the driving device (22) drives the driving rod (21) and the filter grate (20) upward, the pushing plate (216) on the filter grate (20) breaks through the sauce layer, and cooperates with the driving motor (213) to drive the movable part (212) of the driving rod (21) to rotate relative to the fixed part (211) via the driving wheel (215) and the transmission wheel (214) of the transmission mechanism, and the filter grate (20), the pushing plate (216) and the movable part (212) rotate together. After the sauce layer is broken, the driving device (22) is reset, and the broken sauce layer on the top will be fully fermented again in the sauce liquid.

Images