A kind of sauce fermentation process and fermentation system for marinated tender dried tofu

Abstract

The present invention discloses a sauce fermentation process and fermentation system for marinated tender dried tofu. By adopting high-pressure cooking in combination with gelatinization treatment of surface starch 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. After adding acid protease, the added acid protease promotes the hydrolysis of protein in the raw materials, and the amino acid substances of the hydrolysis product can provide nitrogen source and energy for the growth of microorganisms such as lactic acid bacteria to promote their growth, thereby promoting the generation of acid substances in the sauce. During the fermentation process of the sauce, substances such as acids, alcohols and esters are mutually converted through a series of complex reactions, so that the content of flavor substances such as acids, alcohols and esters in the sauce is significantly increased at the end of fermentation, thereby effectively improving the flavor and quality of the sauce.

Description

Technical Field

[0001] The invention relates to the technical field of sauce fermentation, and in particular to a sauce fermentation process and a fermentation system for marinated tender dried tofu. Background Art

[0002] The sauce for tender tofu with soy sauce is generally made by traditional technology, which is natural fermentation, has a long production cycle, low production efficiency, and high energy consumption, but it maintains the unique flavor and aroma of soybean sauce. At present, the industrial production of sauce for tender tofu with soy sauce uses a single strain of bacteria to make koji, which shortens the production cycle and improves product quality. However, the use of a single strain of bacteria to make koji reduces the utilization rate of raw materials, making the flavor and taste of the produced sauce inferior to the traditional fermented sauce, and the color of the sauce is darker.

[0003] A search of CN111053195A disclosed a soybean paste and a production method based on pre-fermentation Monascus purpureus as the dominant symbiotic bacteria system. The soybeans are steamed at 120°C and fermented in three stages using a composite strain of Monascus purpureus TYQ017, Aspergillus oryzae 3.042, Actinobacillus elegans, Aspergillus niger, Penicillium, Bacillus subtilis, and Kluyveromyces marxianus. The production of free amino acids is promoted, and the content of aspartic acid, glutamic acid, and threonine is increased. Combined with Bacillus subtilis, the growth of dominant bacteria is promoted while the production of pathogens is inhibited. Finally, the introduction of Kluyveromyces marxianus enhances the mellow flavor of the soybean paste. Since this technology uses high-temperature steaming, the soybean cooked material steamed at 120℃ has low water content and starch gelatinization degree, which is not suitable for microbial growth 14 days before fermentation. The total colony count of the sauce mash is small, and the activity of the koji enzyme is relatively low, especially the acid protease activity. It needs to be inoculated with multiple composite bacteria for multiple times to make up for the defect of low enzyme activity caused by high-temperature steaming, which makes the whole process complicated and requires strict control of the fermentation process and a long production period. Therefore, there is an urgent need for a sauce fermentation process for braised tender tofu with a relatively simple process, a short production period and the ability to overcome the low water content and starch gelatinization degree of soybean cooked material. Summary of the invention

[0004] The purpose of the present invention is to solve the deficiencies in the prior art, and therefore a sauce fermentation process and fermentation system for marinated tender tofu is proposed. By adopting high-pressure cooking in combination with gelatinization of the surface starch 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. After the acid protease is added during the fermentation process of Chengqu, the added acid protease promotes the hydrolysis of the protein in the raw material, and the amino acid substances of the hydrolysis product can provide nitrogen source and energy for the growth of microorganisms such as lactic acid bacteria to promote their growth, thereby promoting the generation of acid substances in the sauce. During the fermentation process of the sauce, substances such as acids, alcohols and esters are mutually converted through a series of complex reactions, so that the content of flavor substances such as acids, alcohols and esters in the sauce is significantly increased at the end of fermentation, thereby effectively improving the flavor and quality of the sauce.

[0005] In order to achieve the above object, the present invention adopts the following technical solutions:

[0006] The invention discloses a sauce fermentation process for marinated tender dried bean curd. The process comprises the following steps: the soybeans from Northeast China 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, the koji is mixed with acidic protease and fermented to obtain the soybean sauce.

[0007] The following improvements are made in the above scheme: The high-pressure cooking treatment: the screened Northeast soybeans are washed, the water content is 70%, the water temperature is 70~85℃, the water is moistened for 40min, the water is evenly absorbed into the bean meat, and the water is cooked at 110~125℃ under high pressure conditions for 30min, and the exhaust is removed from the pot. The cooking time and temperature need to be controlled at about 30min. 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 it cannot be decomposed, resulting in 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 in turn 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 later fermentation period, 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.

[0008] The following improvements are made in the above scheme: the step of gelatinizing the surface starch is as follows: add sterile water of 0.08 to 0.11 times the mass of 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 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.

[0009] The following improvements are made in the above scheme: the koji 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 an inoculation amount of Aspergillus oryzae of 0.05% and a Monascus inoculation amount of 1.5%. After the mixture is mixed by the mixer, it is plated and sent to the temperature-adjusting koji room for cultivation, and the temperature, ventilation and oxygen supply are adjusted according to the test treatment. The koji is turned once every 10-12 hours after the heap culture at 30-45°C, and the heap culture is continued for 6-8 hours before the second turn, and the flat culture is carried out for 40-48 hours. The additional introduction of Monascus will coordinate the growth of Aspergillus oryzae to increase the protease content, and the enzyme activity can be guaranteed or even further increased with the high-pressure cooking, while the accelerated production of amino acid nitrogen is achieved. Red yeast rice enzymes will produce saccharifying enzymes. During the fermentation process, starch is hydrolyzed under the action of saccharifying enzymes to produce reducing sugars. Reducing sugars react with amino acids to produce Maillard reactions, which improve the antioxidant properties of the sauce. It also has anti-allergic, blood pressure-lowering, and intestinal function regulating effects. Red yeast rice enzymes will also increase the activity of Daqu enzymes, 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 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, 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.

[0010] The following improvements are made in the above scheme: the fermentation step of the finished koji: the finished koji is mixed with salt water (90% salt content) in a ratio of 1.0:0.9 to prepare a fermented mash, and 0.05-0.15% of the weight of the finished koji is added with an acid protease, and fermented 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 reduce the activity of amylase to a certain extent, so that the amount of reducing sugar generated is reduced. At the same time, some reducing sugars will combine with amino acids to form pigments, improving the color of the sauce (reddish). After adding acidic protease during the fermentation process of koji, the added acidic protease can destroy the cell wall structure, promote the increase of available carbon source in the raw material due to the action of saccharifying enzyme produced by the addition of Monascus, and promote the hydrolysis of protein in the raw material. The amino acid substances of its hydrolysis product can provide nitrogen source and energy for the growth of microorganisms such as lactic acid bacteria to promote their growth, thereby promoting the formation of acid substances in the sauce. During the fermentation process of the sauce, substances such as acid alcohol esters are transformed into each other through a series of complex reactions, so that the content of flavor substances such as acid alcohol esters in the sauce is significantly increased at the end of fermentation, and finally a variety of ester substances such as hexadecanoic acid ethyl ester, isopentyl nitrite, linoleic acid ethyl ester, oleic acid ethyl ester, octadecanoic acid ethyl ester, 2-hydroxy-1-(hydroxymethyl) 9,12-octadecadienoic acid ethyl ester, which are not detected in traditional process sauces, are detected, thereby effectively improving the flavor and quality of the sauce.

[0011] A fermentation system for fermenting sauce for tender tofu with marinade, comprising a fermentation tank body with a liquid outlet and an active air supply port, and also comprising 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 mounted on the filter grate, a driving device is mounted on the top of the fermentation tank body, a slag discharge port is arranged on the side of the fermentation tank body, the driving device drives the driving rod upward to discharge the sauce residue on the filter grate from the slag discharge port, the driving rod comprises a fixed part and a movable part, the movable part is rotatably arranged relative to the fixed part, a driving motor is fixedly mounted on the top of the fermentation tank body, the output end of the driving motor drives the movable part to rotate through a transmission mechanism, and a plurality of pushing plates with the same inclination direction and circumferentially evenly distributed are arranged on the filter grate.

[0012] The following improvements are made in the above scheme: the filter grate is a structure with a high middle and a low periphery, and the filter grate includes a fixed ring 1 and a fixed ring 2, and a fixed filter structure 1 and a filter structure 2 that moves up and down relative to the filter structure 1 are installed between the fixed ring 1 and the fixed ring 2, and in a natural state, the mesh ridges of the filter structure 1 are inserted into the mesh holes of the filter structure 2, and the mesh ridges of the filter structure 2 are inserted into the mesh holes of the filter structure 1, and an airbag is arranged between the filter structure 1 and the filter structure 2, and the top of the airbag is fixed to the bottom surface of the filter structure 1, and the bottom is fixed to the top of the filter structure 2, and the top of the fixed ring 1 and the fixed ring 2 are provided with a bearing ring disk that is movably arranged up and down, and the bottom of the bearing ring disk is provided with a sub-bag connected to the airbag, and the airbag and the sub-bag are each provided with two groups that are respectively located inside the fixed ring 1 and the fixed ring 2, and the bearing ring disk is also provided with two groups that slide vertically relative to the fixed ring 1 and the fixed ring 2.

[0013] The following improvements are made in the above scheme: 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, the cooling chamber and the heating chamber are arranged in a double helix structure, 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.

[0014] The following improvements are made in the above scheme: a filter is installed at the liquid outlet of the fermentation tank body, a coarse filter cartridge and a cleaning scraper for cleaning the surface of the coarse filter cartridge are installed inside the filter, a fine filter structure is installed inside the coarse filter cartridge, the fine filter structure cooperates with the coarse filter cartridge in transmission, and during the coarse and fine filtration process, the fine filter structure will drive the coarse filter cartridge to rotate differentially, and at the same time the cleaning scraper cleans the surface of the coarse filter cartridge.

[0015] The following improvements are made in the above scheme: the fine-grade filtration structure includes a filter frame, a plurality of rotating blades are arranged at equal intervals on the outer circumference of the filter frame, a fine-grade filter cloth is arranged between two adjacent rotating blades, one end of the filter frame is provided with a rotating shaft rotatably mounted on the filter, the other end is provided with a liquid outlet pipe and the air outlet pipe is rotatably mounted on the filter, a driving gear is installed on the rotating shaft, a transmission gear is installed on the filter, a driven gear ring is rotatably mounted on one end of the coarse-grade filter cartridge, and the driving gear and the driven gear ring form a planetary gear transmission pair through the transmission gear. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 is a process flow chart of the present invention;

[0017] Figure 2 is a cross-sectional view of an embodiment of a fermentation device of the present invention;

[0018] Figure 3 A top view of a filter grate in one embodiment of a fermentation system of the present invention;

[0019] Figure 4 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 system of the present invention;

[0020] Figure 5 It is a partial enlarged view of the connection node between the fixed part and the movable part of the driving rod in the fermentation system of the present invention;

[0021] Figure 6 A diagram showing the connection relationship between the active part and the driving wheel in the fermentation system of the present invention;

[0022] Figure 7 It is a schematic diagram of the structure of the fixing circle 2 and the filtering structure 1 and the filtering structure 2 in the fermentation system of the present invention in a natural state;

[0023] Figure 8 It is a schematic diagram of the structure of the fixing circle 2 and the filtering structure 1 and the filtering structure 2 in the fermentation system of the present invention under the working state;

[0024] Fig. 9 It is a schematic diagram of the structure of the fixing circle 1, the filtering structure 1 and the filtering structure 2 in the fermentation system of the present invention in a natural state;

[0025] Fig.10 It is a cross-sectional view of the overall structure schematic diagram of the filter in the fermentation system of the present invention;

[0026] Fig.11 It is a differential speed relationship diagram of the coarse-grade filter cartridge and the fine-grade filter structure in the fermentation system of the present invention;

[0027] Fig.12 A diagram showing the positional relationship between the coarse filter cartridge and the cleaning scraper in the fermentation system of the present invention;

[0028] Fig.13 It is a cross-sectional view of the coarse-grade filter cartridge and the fine-grade filter structure in the fermentation system of the present invention;

[0029] Fig.14 It is a schematic diagram of the overall structure of the fine filtration structure in the fermentation system of the present invention. DETAILED DESCRIPTION

[0030] 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.

[0031] 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.

[0032] Embodiment 1, as Figure 1 As shown, a sauce fermentation process for marinated tender dried tofu is disclosed, wherein northeastern soybeans are sequentially subjected to high-pressure steaming, surface starch gelatinization is completed by preheating the soybean temperature, Monascus and Aspergillus oryzae are inoculated to make koji, and the koji is mixed with acidic protease for fermentation to obtain soybean sauce.

[0033] 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.

[0034] 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.

[0035] Koji making steps: After the surface gelatinized Northeast soybeans are cooled to 40℃, they are poured into a mixer and mixed evenly with koji powder. The koji powder is a mixture of Monascus and Aspergillus oryzae, with an inoculation rate of 0.05% for Aspergillus oryzae and 1.5% for Monascus purpureus. The mixed material is then put into a plate 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 over once after 10 hours of stacking and cultivation at 40℃. After 6 hours of stacking and cultivation, the koji is turned over for the second time and the koji is laid flat for 40 hours. The additional introduction of Monascus purpureus will help the growth of Aspergillus oryzae to 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 purpureus 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 reactions, which improve the antioxidant properties of the sauce. It also has anti-allergic, blood pressure-lowering and intestinal function regulating effects. 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.

[0036] The koji fermentation step comprises mixing the koji with salt water (90% salt content) at a ratio of 1.0:0.9 to prepare a fermented mash, doping it with 0.05% acid protease based on the weight of the koji, and fermenting it at a constant temperature of 35°C for 20 days.

[0037] During 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 the reducing sugar to promote their own growth. The increase in salt concentration will reduce the activity of amylase to a certain extent, thereby reducing the amount of reducing sugar produced. At the same time, some reducing sugar will combine with amino acids to form pigments, improving the color of the sauce (reddish). After adding acidic protease during the fermentation process of koji, the added acidic protease can destroy the cell wall structure, promote the increase of available carbon source in the raw material due to the action of saccharifying enzyme produced by the addition of Monascus, and promote the hydrolysis of protein in the raw material. The amino acid substances of its hydrolysis product can provide nitrogen source and energy for the growth of microorganisms such as lactic acid bacteria to promote their growth, thereby promoting the formation of acid substances in the sauce. During the fermentation process of the sauce, substances such as acid alcohol esters are transformed into each other through a series of complex reactions, so that the content of flavor substances such as acid alcohol esters in the sauce is significantly increased at the end of fermentation, and finally a variety of ester substances such as hexadecanoic acid ethyl ester, isopentyl nitrite, linoleic acid ethyl ester, oleic acid ethyl ester, octadecanoic acid ethyl ester, 2-hydroxy-1-(hydroxymethyl) 9,12-octadecadienoic acid ethyl ester, which are not detected in traditional process sauces, are detected, thereby effectively improving the flavor and quality of the sauce.

[0038] Table 1 Comparison of flavor substances in sauces (Note: “-” means not detected)

[0039]

[0040]

[0041]

[0042] Embodiment 2, as Figure 2As shown, a fermentation system for fermenting sauce for tender tofu with marinade is used in the fermentation process of Example 1. The fermentation system 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 accumulated on the top of the sauce during the fermentation process and forming 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 and cause the sauce fermentation failure. 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 discharge the sauce residue on the filter grate 20 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 discharged from the slag discharge port 23 under the action of the cylinder.

[0043] Embodiment 3, based on the above embodiment, the following improvements are made: Figure 5 As shown, the driving rod 21 includes 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 installed on the top of the fermentation tank body 10, and the output end of the driving motor 213 drives the movable portion 212 to rotate through a transmission mechanism, and the transmission mechanism includes a transmission wheel 214 rotatably arranged on the top of the fermentation tank body 10, and 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, and the transmission wheel 214 slides up and down relative to the movable portion 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 the above embodiment, the following improvements are made: Figure 3As shown, the filter grate 20 is provided with a plurality of push plates 216 with the same inclination direction and distributed at equal intervals in the circumferential direction, and the push plates 216 are sauce layer crushing structures. The push plates 216 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 the above embodiment, the following improvements are made: Figure 2 As shown, the filter grate 20 is a structure with a high center and low periphery, or a horizontal structure. The structure with a high center and low periphery is selected to increase the filtering area. Figure 7 , Figure 8 and Fig. 9 As shown, the filter grate 20 includes a fixing ring 1 210 and a fixing ring 24, between which a fixed filter structure 1 25 and a filter structure 26 that moves up and down relative to the filter structure 1 25 are installed, and the filter structure 26 is located at the bottom of the filter structure 1 25. In a natural state, the mesh of the filter structure 1 25 is inserted into the mesh of the filter structure 26, and the mesh of the filter structure 26 is inserted into the mesh of the filter structure 1 25. An air bag is arranged between the filter structure 1 25 and the filter structure 2 26. 27, the top of the airbag 27 is fixed to the bottom of the filter structure 1 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 sub-bag 28 which is connected with the airbag 27. Both the airbag 27 and the sub-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 the above embodiment, the following improvements are made: Figure 1 As shown, the fermentation tank body 10 includes an inner and outer tank wall 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] During the fermentation process of the fermentation system: the finished koji and acid protease are matched according to Example 1, and a suitable fermentation atmosphere is provided for the finished koji through the cooling chamber 11 and the heating chamber 12 in conjunction with the temperature sensor 13 and the dissolved oxygen sensor 14. As the fermentation continues, a sauce layer with poor air permeability will form on the top of the sauce, and the driving device 22 drives the driving rod 21 and the filter grate 20 upward, and the pushing plate 216 on the filter grate 20 breaks through the sauce layer, and cooperates with the driving motor 213 to drive the driving wheel 215 and the transmission wheel 214 of the transmission mechanism to drive the movable part 212 of the driving rod 21 to rotate relative to the fixed part 211, and the filter grate 20 and the pushing plate 216 will rotate together with the movable part 212. 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.

[0049] The steps for sauce extraction 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] Embodiment 7: Based on the above embodiment, the following improvements are made: Fig.10 system Fig.14 As shown, since there will still be some granular soft and sticky sauce residues after the sauce is filtered through the filter grate 20, a filter 30 is installed at the liquid outlet, and the liquid outlet of the fermentation tank body 10 is installed with a filter 30, and a coarse filter cartridge 31 and a cleaning scraper 32 for cleaning the surface of the coarse filter cartridge 31 are installed inside the filter 30, and a fine filter structure 33 is installed inside the coarse filter cartridge 31, and the fine filter structure 33 is coordinated with the coarse filter cartridge 31 in transmission. During the coarse and fine filtering process, the fine filter structure 33 will drive the coarse filter cartridge 31 to rotate differentially, and at the same time, the cleaning scraper 32 cleans the surface of the coarse filter cartridge 31.

[0053] The fine filter structure 33 includes a filter frame 331, and a plurality of rotating blades 332 are arranged at equal intervals on the outer periphery of the filter frame 331, and a fine filter cloth 333 is arranged between two adjacent rotating blades 332. A rotating shaft rotatably mounted on the filter 30 is arranged at one end of the filter frame 331, and a liquid outlet pipe 335 is arranged at the other end, and the liquid outlet pipe 335 is rotatably mounted on the filter 30. A driving gear 334 is installed on the rotating shaft, and a transmission gear 34 is installed on the filter 30. A driven gear ring 311 is rotatably mounted on one end of the coarse filter cartridge 31, and the driving gear 334 and the driven gear ring 311 form a planetary gear transmission pair through the transmission gear 34. A dust collecting box 35 located at the bottom of the cleaning scraper 32 is installed on the filter 30, and a one-way channel (a traditional one-way horn structure) is arranged inside the dust collecting box 35.

[0054] When the filtered sauce enters the filter 30, it first passes through the coarse filter cartridge 31 and then the fine filter structure 33, and is filtered inside the filter 30. Since the driving gear 334 and the driven gear ring 311 form a planetary gear transmission pair, the coarse filter cartridge 31 forms a differential motion under the action of the filter frame 331. At this time, the cleaning scraper 32 cleans the surface of the coarse filter cartridge 31. After the soft and sticky particles passing through the coarse filter cartridge 31 enter the internal area, the filter frame 331 rotates and drives the rotating blades 332 to make the soft and sticky particles pass through the fine filter part 33 in batches in a dispersed manner and efficiently. At the same time, the rotating blades 332 can crush the soft and sticky particles again, thereby improving the filtration quality, reducing the content of sauce particles, and avoiding the sourness and stickiness of the tofu due to the high content of particles in the later stage of the sauce-marinated tender tofu.

[0055] 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 system for fermenting sauce for tender tofu, characterized in that: The fermentation tank body (10) comprises a fermentation tank body (10) with a liquid material outlet and an active air supply port, and also comprises a filter grate (20) located inside the fermentation tank body (10) and moving up and down relative to the fermentation tank body (10), a driving rod (21) is fixedly mounted on the filter grate (20), a driving device (22) is mounted on the top of the fermentation tank body (10), a slag discharge port (23) is arranged on the side of the fermentation tank body (10), and the driving device (22) drives the driving rod (21) upward to move the filter grate (20) upward. The sauce residue 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 arranged to rotate 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 arranged 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 airbag (27) is fixed to the bottom of the first filter structure (25), and the bottom is fixed to the top of the second filter structure (26). The tops of the first fixing ring (210) and the second fixing ring (24) are provided with a bearing ring disk (29) that is movably arranged up and down, and the bottom of the bearing ring disk (29) is provided with a secondary bag (28) that is connected to the airbag (27). The airbag (27) and the secondary bag (28) are both provided with two groups that are respectively located inside the first fixing ring (210) and the second fixing ring (24). The bearing ring disk (29) is also provided with two groups that are respectively slidable vertically relative to the first fixing ring (210) and the second fixing ring (24). The liquid outlet of the fermentation tank body (10) is provided with a filter (30), a coarse filter cartridge (31) and a cleaning scraper (32) for cleaning the surface of the coarse filter cartridge (31) are installed inside the filter (30), a fine filter structure (33) is installed inside the coarse filter cartridge (31), and the fine filter structure (33) is in transmission cooperation with the coarse filter cartridge (31). During the coarse and fine filtering process, the fine filter structure (33) drives the coarse filter cartridge (31) to rotate at a differential speed, and at the same time, the cleaning scraper (32) cleans the surface of the coarse filter cartridge (31).

2. The fermentation system according to claim 1, characterized in that: The fermentation tank body (10) comprises 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).

3. The fermentation system according to claim 1, characterized in that: The fine filter structure (33) comprises a filter frame (331), a plurality of rotating blades (332) are arranged at equal intervals in the circumferential direction of the outer periphery of the filter frame (331), a fine filter cloth (333) is arranged between two adjacent rotating blades (332), a rotating shaft rotatably mounted on the filter (30) is arranged at one end of the filter frame (331), a liquid outlet pipe (335) is arranged at the other end, and the liquid outlet pipe (335) is rotatably mounted on the filter (30), a driving gear (334) is mounted on the rotating shaft, a transmission gear (34) is mounted on the filter (30), a driven gear ring (311) is rotatably mounted on one end of the coarse filter cartridge (31), and the driving gear (334) forms a planetary gear transmission pair with the driven gear ring (311) via the transmission gear (34).

Images