Food sauce fermentation device and process thereof

Abstract

The invention relates to the technical field of sauce fermentation, in particular to a food sauce fermentation device and process. Comprising a case, and a fermentation tank is arranged in the case; a heating resistance wire is embedded in the inner wall of the fermentation tank; by arranging the sampler and the sampling port, the sampler can sample sauce in the fermentation tank through the sampling port, sampling can be carried out without opening the fermentation tank, and the situation that outside air carries pollutants such as bad microorganisms and the like to enter the fermentation tank is avoided; unexpected microorganism competition and by-products are prevented in the fermentation process, the content of microorganisms such as saccharomycetes, lactic acid bacteria and molds in the fermentation tank is ensured to conform to an expected proportion, so that the quality and the safety of a final product are improved, and in addition, the temperature and the pressure in the tank cannot be changed due to opening of the fermentation tank; the activity of enzyme in the fermentation tank can be always in a stable state, so that the fermentation stability is ensured; and the practical application effect of the method is further improved.

Description

Technical Field

[0001] The invention relates to the technical field of sauce fermentation, in particular to a food sauce fermentation device and a process thereof. Background Art

[0002] Sauce is a paste-like condiment made from beans, wheat flour, fruit, meat or fish and shrimp as the main raw materials. During the production process of sauce, the sauce needs to be fermented. Aspergillus oryzae is the main fermentation bacteria required for sauce fermentation. Aspergillus oryzae is used as the main microorganism to ferment the raw materials for sauce production and brew them into traditional fermented foods rich in amino acids, peptides and meat-like flavors.

[0003] The sauce needs to be fermented in a special fermentation tank during the fermentation process. Most existing fermentation tanks are vertical structures, and the sauce usually has a high viscosity, which makes it difficult to effectively stir it in the vertical direction. High-viscosity sauces are easy to settle at the bottom of the tank, resulting in insufficient material exchange between the upper and lower layers during the fermentation process, which makes the temperature, pH value, oxygen concentration and other conditions in the fermentation tank have significant differences in the vertical direction, which in turn affects the activity of enzymes in different areas of the fermentation tank, resulting in the decomposition of substrates and the generation of flavor substances in different areas. , Ultimately affecting the overall flavor and quality of the sauce;

[0004] Some technical solutions for horizontal sauce fermentation devices have also appeared in the prior art. For example, a Chinese patent with publication number CN215209458U discloses a braised duck sauce fermentation device, comprising a fermentation tank body installed between two parallel support plates, the support plates being fixed on a plane by support columns with locking casters at the bottom, the fermentation tank body being in a hexahedral shape, and a feed cover that can be sealed and connected is provided on any one of the six sides of the fermentation tank body, and any one of the remaining five sides of the fermentation tank body is in a detachable connection form, the two side surfaces of the fermentation tank body are detachably connected to the two support plates, and a transmission device for driving the fermentation tank body to rotate is also provided on any one of the support plates, and a discharging plate installed on a connecting rod connected to the support columns at both ends and arranged obliquely is also provided at the lower end of the fermentation tank body; the fermentation device is used for fermentation of sauces, which is not only convenient for heating the fermentation tank to increase the fermentation speed, but also can flip the fermentation tank to achieve stirring, and is also convenient for taking out the sauce inside;

[0005] However, during the fermentation process of the sauce, it is often necessary to conduct regular sampling and testing, so as to monitor samples at different time points, so as to facilitate real-time detection of enzyme activity and the content and proportion of internal microorganisms during the fermentation process of the sauce. The reason for monitoring enzyme activity is that highly active enzymes can quickly convert substrates and accelerate the rate of biochemical reactions. Therefore, enzyme activity can evaluate the fermentation process and efficiency of the sauce. The reason for detecting the content of microorganisms such as yeast, lactic acid bacteria and molds in the sauce is that different types of microorganisms can produce different metabolites, which together constitute the unique flavor and aroma of the sauce. Therefore, detecting microorganisms in the sauce is to determine whether the fermentation of the sauce proceeds in the predetermined direction; and according to the fermentation requirements, corresponding measures (such as heating, cooling or adding inhibitors, catalysts, etc.) can be taken to control the activity of the enzyme and the growth rate of the microorganisms to prevent affecting the quality of the final product;

[0006] However, this solution can only sample and test the sauce by opening the fermentation tank, which will cause the outside air and harmful microorganisms to enter. Since the fermentation process is very sensitive to environmental conditions, the entry of outside air will cause the temperature and oxygen concentration inside the fermentation tank to change, which will interfere with the activity of the enzymes in the fermentation tank. The entry of harmful microorganisms will produce harmful metabolites, which will interfere with the unique flavor and aroma of the sauce, thereby affecting the quality of the final sauce product.

[0007] In view of this, in order to overcome the above technical problems, the present invention proposes a food sauce fermentation device and a process thereof, which solves the above technical problems. Summary of the invention

[0008] In order to make up for the shortcomings of the prior art, the present invention proposes a food sauce fermentation device and a process thereof. The present invention arranges a sampler and a sampling port so that the sampler can sample the sauce in the fermentation tank through the sampling port. Sampling can be performed without opening the fermentation tank, which not only prevents the outside air from carrying pollutants such as harmful microorganisms into the fermentation tank, but also prevents unexpected microbial competition and by-products from occurring during the fermentation process, and ensures that the content of microorganisms such as yeast, lactic acid bacteria and mold in the fermentation tank meets the expected proportion, thereby improving the quality and safety of the final product. In addition, the opening of the fermentation tank will not cause changes in the temperature and pressure in the tank, so as to ensure that the activity of the enzyme in the fermentation tank can always be in a stable state, thereby ensuring the stability of the fermentation; so that the practical application effect of the present invention is further improved.

[0009] The technical solution adopted by the present invention to solve the technical problem is as follows: the food sauce fermentation device described in the present invention comprises a chassis, a fermentation tank is arranged in the chassis; a heating resistance wire is embedded in the inner wall of the fermentation tank; the fermentation tank is rotatably connected to the inner wall of the chassis; a driving motor is installed on one side of the chassis; the driving motor is used to drive the fermentation tank to rotate,

[0010] The outer wall of the fermentation tank is rotatably connected to a gear ring; the gear ring is fixedly connected to the fermentation tank; a connecting gear meshing with the gear ring is arranged below the gear ring; the output shaft of the driving motor is fixedly connected to the connecting gear; a feed port is provided on the outer wall of the fermentation tank; a tank cover is rotatably connected to the inner wall of the feed port; a sampling port connected to the outside is provided on the inner wall of the fermentation tank; a blocking block is slidably and sealably connected to the sampling port; the cross-sectional shape of the blocking block is set to be T-shaped; the blocking block is fixedly connected to the inner wall of the fermentation tank via a connecting spring;

[0011] The outer wall of the fermentation tank is provided with a mounting groove connected to the sampling port; a sampler is installed in the mounting groove; a cylindrical groove is provided in the center of the sampler; a slide groove is provided at the bottom of the chassis; a slide plate is slidably connected in the slide groove; an electric push rod is fixedly connected to the upper end of the slide plate; and a push rod matching the cylindrical groove is fixedly connected to the upper end of the electric push rod.

[0012] Preferably, a slot is provided on the slot wall of the cylindrical slot; a clamping block is connected in a sliding seal in the slot; the clamping block is fixed to the bottom of the slot via a reset spring; an electromagnetic block is embedded in the bottom of the slot; and an annular groove is provided on the surface of the push rod.

[0013] Preferably, a connecting groove is provided on the outer surface of the sampler; the connecting groove is connected to the slot; a connecting rod is slidingly and sealingly connected in the connecting groove; and a card groove facing the connecting groove is provided on the surface of the fermentation tank.

[0014] Preferably, a push block is connected to the sliding seal in the installation groove; a groove is provided at the lower end of the blocking block; a fixing spring is arranged in the groove; one end of the fixing spring is fixedly connected to the bottom of the groove, and the other end is fixedly connected to the push block; an electromagnetic sheet is inlaid at the bottom of the groove; and a magnet is inlaid at one end of the push block close to the blocking block.

[0015] Preferably, a stirring rod is provided in the fermentation tank; a spiral sheet is fixedly connected to the surface of the stirring rod; the threads at both ends of the spiral sheet are arranged oppositely; a mounting plate is provided in the fermentation tank; the mounting plate is fixedly connected to the chassis; two mounting plates are provided; the two mounting plates are rotatably sealed and connected to the fermentation tank; the stirring rod is located between the two mounting plates; the stirring rod is rotatably connected to the mounting plate;

[0016] An installation cavity is provided inside the installation plate; a transmission gear and a spur gear meshing with each other are rotatably connected in the installation cavity; the spur gear is fixedly connected to the stirring rod; a servo motor is installed on one side of the chassis; and the transmission gear is connected to the output shaft of the servo motor.

[0017] Preferably, a straight groove is provided on the inner wall of the fermentation tank; a straight plate is slidably and sealingly connected in the straight groove; and the straight plate is fixedly connected to the bottom of the straight groove via a supporting spring.

[0018] Preferably, the diameter of the spiral sheet decreases as it approaches the two ends of the stirring rod; the fermentation tank is configured to be shuttle-shaped; and a pressure sensor is embedded at the upper end of the blocking block.

[0019] A food sauce fermentation process, which is applicable to the above-mentioned food sauce fermentation device, and the steps of the process are as follows:

[0020] S1: Finished koji production: first soak and boil the bean raw materials required for the sauce, then inoculate Aspergillus oryzae bran koji, lactic acid bacteria and yeast strains into the steamed raw materials to cultivate the finished koji for the sauce; finally, add the finished koji for the sauce into a fermentation tank for fermentation;

[0021] S2: Uniform fermentation: After the finished sauce koji is added to the fermentation tank, the heating resistor is first started to maintain the fermentation temperature in the fermentation tank, and then the drive motor and the servo motor are controlled to operate, so that the drive motor drives the fermentation tank to rotate, so that the fermentation tank drives the sauce inside to mix in the vertical direction, and the servo motor drives the stirring rod to drive the spiral blade to push the sauce in the fermentation tank to stir and mix in the horizontal direction;

[0022] S3: Sauce sampling: During regular sampling and testing, the sampler is inserted into the installation slot, and the driving motor drives the fermentation tank to rotate, so that the cylindrical slot of the sampler rotates to the top of the push rod. The electric push rod pushes the push rod to insert into the cylindrical slot and pushes the blocking block to stretch the connecting spring into the fermentation tank. The sampling port is opened, and the sauce in the fermentation tank flows into the sampler through the sampling port. The electric push rod is controlled to retract, and the blocking block is reset and blocked by the connection spring. At this time, the sauce sampling is completed;

[0023] S4: Sampler recovery: When the electric push rod pulls the push rod down, the annular groove on the surface of the push rod is aligned with the slot in the cylindrical slot. At this time, the electromagnetic block is powered off, so that the card block is pushed into the annular groove by the reset spring. At this time, the push rod pulls the sampler out of the installation slot through the card block, and then pulls the slide plate, so that the slide plate pulls the sampler connected to the push rod out of the slide slot through the electric push rod, completing the sampler recovery test containing the sauce sample;

[0024] S5: post-sampling processing: after the sampling is completed, the user controls the driving motor to drive the fermenter to rotate so that the sampling port of the fermenter faces the observation port of the chassis. At this time, the user uses a water gun to flush the installation slot and the sampling port through the observation port of the chassis;

[0025] S6: Post-fermentation processing: When the sauce is detected to have completed fermentation, open the lid of the fermentation tank and use the filling machine to extract the sauce in the fermentation tank. Then the sauce is transported to the high-temperature kettle for high-temperature sterilization and finally loaded into jars for transportation.

[0026] The beneficial effects of the present invention are as follows:

[0027] 1. The present invention arranges a sampler and a sampling port so that the sampler can sample the sauce in the fermentation tank through the sampling port, and sampling can be performed without opening the fermentation tank. This not only prevents the outside air from carrying pollutants such as harmful microorganisms into the fermentation tank, but also prevents unexpected microbial competition and by-products from occurring during the fermentation process, and ensures that the content of microorganisms such as yeast, lactic acid bacteria and molds in the fermentation tank meets the expected proportion, thereby improving the quality and safety of the final product. In addition, the opening of the fermentation tank will not cause changes in the temperature and pressure in the tank, so as to ensure that the activity of the enzyme in the fermentation tank can always be in a stable state, thereby ensuring the stability of the fermentation; the practical application effect of the present invention is further improved.

[0028] 2. The present invention provides a spiral blade so that when the stirring rod drives the spiral blade to rotate, the spiral blade can roll in contact with the inner wall of the fermentation tank, so that the spiral blade can push the sauce in the fermentation tank to move to the two ends of the fermentation tank. Since the fermentation tank is spindle-shaped, the heights of the two ends of the fermentation tank are higher than the middle position, so that the sauce pushed by the spiral blade can flow to the center of the fermentation tank under the action of gravity, so that the sauce can flow back and forth in the horizontal direction and be mixed, thereby improving the mixing uniformity in the horizontal direction in the fermentation tank. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] The present invention is further described below in conjunction with the accompanying drawings and implementation modes.

[0030] Figure 1 is a perspective view of a fermentation tank used in the present invention;

[0031] Figure 2 It is a schematic diagram of the structure of the fermentation tank used in the present invention;

[0032] Figure 3 yes Figure 2 The enlarged view of point A in the middle;

[0033] Figure 4 yes Figure 2 The enlarged view of point B in the middle;

[0034] Figure 5 yes Figure 2 Enlarged view of point C in the middle;

[0035] Figure 6 yes Figure 2 The enlarged view of point D in the middle;

[0036] Figure 7 It is a process flow chart of the present invention;

[0037] In the figure: 1, chassis; 11, fermentation tank; 111, heating resistance wire; 112, feed port; 113, tank cover; 12, drive motor; 121, gear ring; 122, connecting gear; 13, sampling port; 131, blocking block; 132, connecting spring; 14, mounting groove; 15, sampler; 151, cylindrical groove; 152, slot; 153, card block; 154, reset spring; 155, electromagnetic block; 156, groove; 157, fixing spring; 158 , electromagnetic sheet; 16, connecting groove; 161, connecting rod; 162, slot; 17, push block; 171, magnet; 2, slide groove; 21, slide plate; 211, electric push rod; 212, push rod; 213, annular groove; 22, stirring rod; 221, spiral sheet; 23, mounting plate; 231, mounting cavity; 232, transmission gear; 233, spur gear; 24, servo motor; 25, straight groove; 251, straight plate; 252, support spring; 26, pressure sensor. DETAILED DESCRIPTION

[0038] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0039] like Figures 1 to 7 As shown, a food sauce fermentation device according to the present invention comprises a chassis 1, wherein a fermentation tank 11 is arranged in the chassis 1; a heating resistance wire 111 is embedded in the inner wall of the fermentation tank 11; the fermentation tank 11 is rotatably connected to the inner wall of the chassis 1; a driving motor 12 is installed on one side of the chassis 1; the driving motor 12 is used to drive the fermentation tank 11 to rotate.

[0040] The outer wall of the fermentation tank 11 is rotatably connected with a gear ring 121; the gear ring 121Z is fixedly connected to the fermentation tank 11; a connecting gear 122 meshing with the gear ring 121 is arranged below the gear ring 121; the output shaft of the driving motor 12 is fixedly connected to the connecting gear 122; a feed port 112 is provided on the outer wall of the fermentation tank 11; a tank cover 113 is rotatably connected to the inner wall of the feed port 112; a sampling port 13 communicating with the outside is provided on the inner wall of the fermentation tank 11; a blocking block 131 is slidably and sealingly connected inside the sampling port 13; the cross-sectional shape of the blocking block 131 is set to be T-shaped; the blocking block 131 is fixedly connected to the inner wall of the fermentation tank 11 by a connecting spring 132;

[0041] The outer wall of the fermentation tank 11 is provided with a mounting groove 14 connected to the sampling port 13; a sampler 15 is installed in the mounting groove 14; a cylindrical groove 151 is provided in the center of the sampler 15; a slide groove 2 is provided at the bottom of the chassis 1; a slide plate 21 is slidably connected in the slide groove 2; an electric push rod 211 is fixedly connected to the upper end of the slide plate 21; a push rod 212 matching the cylindrical groove 151 is fixedly connected to the upper end of the electric push rod 211.

[0042] As an embodiment of the present invention, a slot 152 is provided on the slot wall of the cylindrical slot 151; a clamping block 153 is slidingly sealed in the slot 152; the clamping block 153 is fixedly connected to the bottom of the slot 152 by a reset spring 154; an electromagnetic block 155 is embedded in the bottom of the slot 152; and an annular groove 213 is provided on the surface of the push rod 212.

[0043] As an embodiment of the present invention, a connecting groove 16 is provided on the outer surface of the sampler 15; the connecting groove 16 is connected to the slot 152; a connecting rod 161 is slidingly and sealingly connected inside the connecting groove 16; and a card slot 162 is provided on the surface of the fermentation tank 11 and is opposite to the connecting groove 16.

[0044] As an embodiment of the present invention, a push block 17 is connected in a sliding seal in the mounting groove 14; a groove 156 is provided at the lower end of the blocking block 131; a fixing spring 157 is provided in the groove 156; one end of the fixing spring 157 is fixedly connected to the bottom of the groove 156, and the other end is fixedly connected to the push block 17; an electromagnetic sheet 158 ​​is inlaid at the bottom of the groove 156; a magnet 171 is inlaid at one end of the push block 17 close to the blocking block 131;

[0045] During operation, when the existing fermentation tank 11 is used for sauce testing, the fermentation tank 11 needs to be opened before the sauce can be sampled and tested, which will cause the outside air and harmful microorganisms to enter. Since the fermentation process is very sensitive to environmental conditions, the entry of outside air will cause the temperature and oxygen concentration inside the fermentation tank 11 to change, which will interfere with the activity of the enzymes in the fermentation tank 11. The entry of harmful microorganisms will produce harmful metabolites, which will interfere with the unique flavor and aroma of the sauce, thereby affecting the quality of the final sauce product.

[0046] In this regard, the present invention arranges the sampler 15 and the sampling port 13 so that the sampler 15 can sample the sauce in the fermentation tank 11 through the sampling port 13, and the sampling can be performed without opening the fermentation tank 11, which not only prevents the outside air from carrying pollutants such as bad microorganisms into the fermentation tank 11, but also prevents the occurrence of unexpected microbial competition and by-products during the fermentation process, and ensures that the content of microorganisms such as yeast, lactic acid bacteria and mold in the fermentation tank 11 meets the expected proportion, thereby improving the quality and safety of the final product. In addition, the opening of the fermentation tank 11 will not cause changes in the temperature and pressure in the tank, so as to ensure that the activity of the enzyme in the fermentation tank 11 can always be in a stable state, thereby ensuring the stability of the fermentation; so that the practical application effect of the present invention is further improved;

[0047] In the initial state, the tank cover 113 and the surface of the fermentation tank 11 are fixedly connected with a latch, and the tank cover 113 and the latch on the surface of the fermentation tank 11 are connected by a plug rod; a temperature sensor is installed on the inner wall of the fermentation tank 11; before fermenting the sauce, the bean raw materials of the sauce need to be soaked and boiled, and then Aspergillus oryzae bran, lactic acid bacteria and yeast strains are inoculated into the cooked raw materials, and cultured at 30-35°C for 5-7 days to obtain the finished sauce; finally, the finished sauce is added to the fermentation tank 11 for fermentation; when fermentation is required, the plug rod needs to be pulled out of the latch first, and then the tank cover 113 is pulled to rotate it away from the fermentation tank 11, so that the fermentation The feed port 112 of the fermentation tank 11 is opened, and then the user adds the finished sauce into the fermentation tank 11 through the feed port 112. When the sauce is added, the tank cover 113 of the fermentation tank 11 is closed, and the plug rod is inserted into the tank cover 113 and the latch of the fermentation tank 11, so that the tank cover 113 is plugged and connected with the fermentation tank 11; then the heating resistance wire 111 on the inner wall of the fermentation tank 11 is controlled to operate, so that the heating resistance wire 111 heats the sauce in the fermentation tank 11, and the temperature sensor detects the temperature in the fermentation tank 11, so that the fermentation temperature in the fermentation tank 11 can be controlled within the required range. For example, when fermenting broad bean paste, the fermentation temperature needs to be controlled within 40- 45℃; when fermenting soybean paste, the fermentation temperature needs to be controlled at 25-35℃; during the fermentation process in the fermentation tank 11, the sauce in the fermentation tank 11 is stirred and mixed for 0.5-1h every 3-5h; that is, the driving motor 12 is controlled to operate so that the driving motor 12 can drive the connecting gear 122 connected thereto to rotate, so that the connecting gear 122 can drive the gear ring 121 meshing therewith to rotate, so that the gear ring 121 drives the fermentation tank 11 fixedly connected thereto to rotate in the chassis 1, so that the sauce in the fermentation tank 11 is fully mixed in the fermentation tank 11 as the fermentation tank 11 rolls, so as to avoid the high-viscosity sauce from settling at the bottom of the fermentation tank 11, and ensure that the sauce is During the fermentation process, the material exchange between the upper layer and the lower layer is sufficient. Compared with the vertical fermentation device, the fermentation tank 11 used in the present invention is horizontal and can be rolled and stirred to prevent the high-viscosity sauce from easily settling at the bottom of the tank, thereby reducing the vertical differences in the temperature, pH value, oxygen concentration and other conditions in the fermentation tank 11, ensuring that the enzyme activity and microbial content and proportion in the vertical region of the fermentation tank 11 are evenly distributed due to stirring, so as to ensure that the enzyme decomposition rate of the sauce substrate in different regions in the vertical direction is the same, and the generation rate of the metabolites of the microorganisms in different regions in the vertical direction remains stable and consistent, thereby ensuring the overall flavor and quality of the sauce;

[0048] Since the sauce needs to be sampled and tested regularly during the fermentation process, before the sampling and testing, the user needs to control the driving motor 12 to drive the fermentation tank 11 to rotate, so that the fermentation tank 11 drives the sampling port 13 on the surface to the observation port on the side of the chassis 1, and controls the driving motor 12 to stop; at this time, the user inserts the sampler 15 into the installation slot 14 until the sampler 15 contacts the blocking block 131; at this time, the connecting slot 16 on the surface of the sampler 15 is aligned with the card slot 162, so that the connecting port of the sampler 15 connected in the installation slot 14 is aligned with the sampling port 13, and then the electromagnetic block 155 is controlled to be energized so that the electromagnetic The block 155 can generate a magnetic adsorption force on the card block 153, so that the card block 153 can be adsorbed by the electromagnetic block 155 and squeeze the return spring 154 into the slot 152; because the slot 152 is filled with hydraulic oil, the hydraulic oil in the slot 152 is squeezed by the card block 153 and enters the connecting groove 16 connected to the slot 152, so that the connecting rod 161 in the connecting groove 16 is pushed by the hydraulic oil to extend out of the connecting groove 16 and insert into the card slot 162, so that the connecting rod 161 inserted into the card slot 162 fixes the sampler 15 in the installation groove 14; then the user controls the drive motor 12 to continue to drive the fermentation tank 11 The fermentation tank 11 rotates to fully mix the sauce in the fermentation tank 11; when the fermentation tank 11 drives the sampler 15 in the installation slot 14 to rotate and face the bottom of the chassis 1, the cylindrical slot 151 of the sampler 15 is directly opposite to the push rod 212; the driving motor 12 is controlled to stop, and the electric push rod 211 is controlled to run, so that the electric push rod 211 pushes the push rod 212 to rise, so that the push rod 212 is inserted into the cylindrical slot 151 of the sampler 15; until the push rod 212 contacts the blocking block 131, as the electric push rod 211 continues to extend, the electric push rod 211 pushes the blocking block 131 to rise through the push rod 212, so that the blocking block 131 is The stopper 131 pulls the connecting spring 132 out of the sampling port 13 and into the fermentation tank 11; since the end of the push block 17 close to the stopper 131 is inlaid with a magnet 171, the stopper 131 and the push block 17 are tightly adsorbed by the magnet 171, so that the stopper 131 can drive the push block 17 to enter the fermentation tank 11, so that the sampling port 13 is opened, so that the sauce in the fermentation tank 11 flows into the sampling port 13 through the gap between the lower end of the push block 17 and the sampling port 13, and flows into the sampler 15 facing the sampling port 13 along the inner wall of the sampling port 13, so that the sampler 15 collects the sauce in the fermentation tank 11;Since the push rod 212 is in sliding sealing contact with the inner wall of the cylindrical groove 151, the sauce that flows through the inner wall of the sampling port 13 to the mouth of the sampler 15 will not flow out through the gap between the push rod 212 and the cylindrical groove 151. Then, the electric push rod 211 is controlled to contract, so that the electric push rod 211 can pull the push rod 212 to reset, so that the push rod 212 no longer generates a pushing force on the blocking block 131, so that the blocking block 131 can enter the sampling port 13 under the pulling of the restoring force of the connecting spring 132, so that the blocking block 131 seals the sampling port 13, and the surface of the connecting spring 132 is covered with a bellows, so that the bellows can protect the connecting spring 132, avoid the sauce from corroding or filling the gap in the connecting spring 132, and interfere with the reset of the connecting spring 132, thereby ensuring that the connecting spring 132 can stably pull the blocking block 131 to seal the sampling port 13, on the one hand, avoiding The sauce in the fermentation tank 11 is prevented from flowing out from the sampling port 13 during the fermentation process, thereby reducing the loss and waste of the sauce. On the other hand, it prevents the outside air from entering the fermentation tank 11 from the sampling port 13, and prevents the outside air from carrying pollutants such as bad microorganisms into the fermentation tank 11, thereby preventing microbial competition and additional microbial metabolic byproducts from occurring in the fermentation tank 11 during the fermentation process, and preventing the content of microorganisms such as yeast, lactic acid bacteria and mold in the fermentation tank 11 from being reduced due to competition with microorganisms entering from the outside, thereby ensuring that only microbial metabolites required for fermentation are produced in the fermentation tank 11, thereby preventing additional metabolites from interfering with the unique flavor and aroma of the sauce, and in addition, the temperature and pressure in the tank will not change due to opening the fermentation tank 11, thereby ensuring that the activity of the enzyme in the fermentation tank 11 can always be in a stable state, thereby ensuring that the sauce in the fermentation tank 11 can be stably fermented;

[0049] When the blocking block 131 blocks the sampling port 13, the push rod 212 and the blocking block 131 are still in contact. The user first controls the electromagnetic sheet 158 ​​to be energized, so that the electromagnetic sheet 158 ​​can generate the same magnetic pole as the magnet 171, so that the magnet 171 drives the push block 17 to stretch the fixed spring 157 and move away from the blocking block 131 under the push of the magnetic repulsion force; because the push block 17 is in sliding and sealing contact with the inner wall of the sampling port 13, the push block 17 can push the sauce on the inner wall of the sampling port 13 to flow downward quickly into the sampler 15, so as to avoid the sauce sticking due to the excessive viscosity of the sauce The sauce is pushed by the push block 17 and cannot completely enter the sampler 15, so that the sauce pushed by the push block 17 can flow into the sampler 15, ensuring that the sampler 15 can effectively collect the sauce with higher viscosity; after the push block 17 pushes the sauce on the inner wall of the sampling port 13 into the sampler 15, the electromagnetic sheet 158 ​​is controlled to be powered off, so that the fixed spring 157 in the groove 156 pulls the push block 17 close to the blocking block 131 under the action of its own restoring force, until the push block 17 contacts the blocking block 131, so that the push block 17 is closely attached to the blocking block 131 again through the adsorption effect of the magnet 171;Then the user controls the electric push rod 211 to continue to retract, so that the electric push rod 211 drives the push rod 212 to descend, until the annular groove 213 on the surface of the push rod 212 is aligned with the slot 152, and controls the electromagnetic block 155 to cut off the power, so that the block 153 in the slot 152 extends out of the slot 152 and inserts into the annular groove 213 under the push of the restoring force of the reset spring 154. At this time, the space in the slot 152 increases, so that the hydraulic oil in the connecting groove 16 flows back into the slot 152 under the action of the pressure difference, so that the connecting rod 161 is sucked into the connecting groove 16 under the action of the pressure difference, and then the sampler 15 is no longer connected to the installation groove 14 through the connecting rod 161, so that the sampler 15 is connected to the push rod 212 through the block 153 and the annular groove 213, so that when the electric push rod 211 pulls the push rod 212 to descend, the push rod 212 drives the sampler 15 connected thereto to extend out of the installation groove 14 until the sampler 15 is completely extended out of the installation groove 14. , the user pulls the slide plate 21, so that the slide plate 21 drives the electric push rod 211 at the upper end to move toward the notch of the chute 2, so that the electric push rod 211 drives the sampler 15 at the upper end thereof to the notch of the chute 2, so that the user can take out the sampler 15 filled with sauce. After sampling, the user can control the driving motor 12 to drive the fermentation tank 11 to rotate, so that the sampling port 13 of the fermentation tank 11 faces the observation port of the chassis 1, so that the user can use a water gun to clean the installation groove 14 and the sampling port 13, so as to avoid the sauce remaining on the inner wall of the sampling port 13, and to avoid the sauce remaining at the sampling port 13 in summer to breed bacteria, so as to prevent the sauce breeding bacteria from entering the sampler 15 with the sauce sample taken in the next detection, so as to avoid the type of breeding bacteria appearing in the detection result of the sauce, so as to prevent interference with the detection of the type and proportion of the fermentation microorganisms in the fermentation tank 11, thereby improving the accuracy of the next sauce detection, so that the practicality of the present invention is further improved. ;

[0050] As an embodiment of the present invention, a stirring rod 22 is provided in the fermentation tank 11; a spiral piece 221 is fixedly connected to the surface of the stirring rod 22; the threads at both ends of the spiral piece 221 are arranged oppositely; a mounting plate 23 is provided in the fermentation tank 11; the mounting plate 23 is fixedly connected to the chassis 1; two mounting plates 23 are provided; the two mounting plates 23 are rotatably sealed and connected to the fermentation tank 11; the stirring rod 22 is located between the two mounting plates 23; the stirring rod 22 is rotatably connected to the mounting plate 23;

[0051] The mounting plate 23 has a mounting cavity 231 therein; a transmission gear 232 and a spur gear 233 are rotatably connected to each other in the mounting cavity 231; the spur gear 233 is fixedly connected to the stirring rod 22; a servo motor 24 is installed on one side of the chassis 1; the transmission gear 232 is connected to the output shaft of the servo motor 24.

[0052] As an embodiment of the present invention, a straight groove 25 is formed on the inner wall of the fermentation tank 11 ; a straight plate 251 is slidably and sealingly connected in the straight groove 25 ; the straight plate 251 is fixedly connected to the bottom of the straight groove 25 via a support spring 252 .

[0053] As an embodiment of the present invention, the diameter of the spiral blade 221 decreases as it approaches the two ends of the stirring rod 22; the fermentation tank 11 is configured to be shuttle-shaped; the upper end of the blocking block 131 is inlaid with a pressure sensor 26;

[0054] During operation, the fermentation tank 11 is configured to be in a shuttle shape, and the cavity inside the fermentation tank 11 is also configured to be in a shuttle shape. By configuring the spiral blade 221, the spiral blade 221 can roll and contact with the inner wall of the fermentation tank 11 during the process of the spiral blade 221 driven by the stirring rod 22 to rotate, so that the spiral blade 221 can push the sauce in the fermentation tank 11 to move to the two ends of the fermentation tank 11. Since the fermentation tank 11 is in a shuttle shape, the heights of the two ends of the fermentation tank 11 are higher than the middle position, so that the sauce pushed by the spiral blade 221 can flow to the center of the fermentation tank 11 under the action of gravity, so that the sauce can flow back and forth in the horizontal direction, achieving a mixing and stirring effect, thereby improving the mixing uniformity of the sauce in the fermentation tank 11 in the horizontal direction; enabling the enzymes and microorganisms in the sauce to be evenly mixed and distributed with the sauce in the horizontal direction, so that the enzymes and microorganisms in the sauce are evenly distributed in the horizontal direction, ensuring the stability of the sauce fermentation in the fermentation tank 11; thereby improving the overall flavor and quality of the sauce;

[0055] In the initial state, the added sauce liquid level is lower than the height of the two ends of the spiral piece 221, and the fermentation tank 11 is shuttle-shaped, so the sauce in the fermentation tank 11 is closer to the two ends of the fermentation tank 11. The depth of the sauce continues to decrease; when the fermentation tank 11 rotates, the user controls the servo motor 24 to operate, so that the servo motor 24 can drive the transmission gear 232 connected to it to rotate, so that the transmission gear 232 can drive the spur gear 233 meshing with it in the installation cavity 231 to rotate, so that the spur gear 233 drives the stirring rod 22 connected to it to rotate, so that during the rotation of the stirring rod 22, the stirring rod 22 can push the sauce in the fermentation tank 11 to move to the two ends of the fermentation tank 11 through the spiral pieces 221 with opposite threads at both ends. The fermentation tank 11 is shuttle-shaped, so the height of the two ends of the fermentation tank 11 from the lower end surface of the chassis 1 is higher than the middle position. The sauce pushed to the two ends of the fermentation tank 11 by the spiral blade 221 can flow back to the center of the fermentation tank 11 under the action of gravity, so that the sauce in the fermentation tank 11 can be evenly mixed by flowing back and forth in the horizontal direction, ensuring that the sauce in the fermentation tank 11 is evenly mixed under the stirring of the spiral blade 221, so as to improve the enzyme and microorganisms in the sauce in the fermentation tank 11. The material exchange is sufficient horizontally, and the differences in the temperature, pH value, oxygen concentration and other conditions in the fermentation tank 11 are further reduced to ensure that the enzyme activity and microorganism content and proportion in the horizontal area of ​​the fermentation tank 11 are evenly distributed due to stirring, so that the enzyme decomposition rate of the substrate in different areas in the horizontal direction of the fermentation tank 11 remains consistent, and the generation rate of the metabolites of the microorganisms in different areas in the horizontal direction remains consistent; thereby improving the overall flavor and quality of the sauce;

[0056] Since low-viscosity sauces have better fluidity, they are easier to disperse and flow in the drum, thereby accelerating the mixing process; compared with high-viscosity sauces, low-viscosity sauces can be quickly and evenly distributed to various parts of the fermentation tank 11, thereby shortening the mixing time; and high-viscosity sauces have poor fluidity, which causes them to take longer to achieve uniform distribution during mixing; for this, a straight groove 25 is provided, so that when the fermentation tank 11 drives the straight plate 251 in the straight groove 25 to rotate below the spiral piece 221, the straight plate 251 is located below the liquid surface of the sauce, so that the sauce applies pressure to the straight plate 251, so that the straight plate 251 squeezes the support spring 252 and enters the straight groove 25, so that the sauce at the bottom layer flows into the straight groove 25, until the fermentation tank 11 drives the sauce in the straight groove 25 to continue to rotate and pass over the spiral piece 221, so that the sauce in the straight groove 25 continues to move toward the direction close to the liquid surface of the sauce, so that the straight plate 251 is affected The gravity of the sauce is continuously reduced until the gravity of the sauce on the straight plate 251 is less than the restoring force of the support spring 252. The support spring 252 pushes the sauce in the straight groove 25 out through the straight plate 251, so that the high-viscosity sauce in the lower layer is quickly lifted to the upper layer of the sauce, thereby accelerating the material exchange rate between the upper and lower layers of the high-viscosity sauce; thereby improving the efficiency of uniform mixing of the high-viscosity sauce and shortening the mixing time of the high-viscosity sauce; ensuring that during the fermentation of the high-viscosity sauce in the fermentation tank 11, the enzymes and microorganisms in the vertical region are quickly and evenly distributed due to stirring, further improving the same decomposition rate of the sauce substrate by the enzyme in different regions in the vertical direction, and the stable and consistent generation rate of the metabolites of the microorganisms in different regions in the vertical direction, accelerating the fermentation efficiency of the high-viscosity sauce in the fermentation tank 11; improving the overall flavor and quality of the sauce, so that the practical application effect of the present invention is further improved;

[0057] When the blocking block 131 pulls the connecting spring 132 to extend out of the sampling port 13 and into the fermentation tank 11, the blocking block 131 drives the upper pressure sensor 26 to move synchronously. If the spiral piece 221 contacts the pressure sensor 26, the rising pressure sensor 26 will be blocked by the spiral piece 221, so that the pressure sensor 26 senses the pressure generated by the spiral piece 221 on it, so that the pressure sensor 26 transmits an electrical signal to the servo motor 24, so that the servo motor 24 drives the stirring rod 22 to drive the spiral piece 221 to rotate, so that the spiral piece 221 passes over the blocking block 131, so that the blocking block 131 is not blocked by the spiral piece 221 and extends into the fermentation tank 11.

[0058] A food sauce fermentation process, which is applicable to the above-mentioned food sauce fermentation device, and the steps of the process are as follows:

[0059] S1: Finished koji production: first soak and boil the bean raw materials required for the sauce, then inoculate Aspergillus oryzae bran, lactic acid bacteria and yeast into the cooked raw materials to cultivate the finished koji for the sauce; finally, add the finished koji for the sauce into the fermentation tank 11 for fermentation treatment;

[0060] S2: Uniform fermentation: After the finished sauce koji is added to the fermentation tank 11, the heating resistor 111 is first started to maintain the fermentation temperature in the fermentation tank 11, and then the driving motor 12 and the servo motor 24 are controlled to operate, so that the driving motor 12 drives the fermentation tank 11 to rotate, so that the fermentation tank 11 drives the sauce inside to mix in the vertical direction, and the servo motor 24 drives the stirring rod 22 to drive the spiral blade 221 to push the sauce in the fermentation tank 11 to stir and mix in the horizontal direction;

[0061] S3: Sauce sampling: During regular sampling and testing, the sampler 15 is inserted into the mounting slot 14, and the driving motor 12 drives the fermentation tank 11 to rotate, so that the cylindrical slot 151 of the sampler 15 rotates to the top of the push rod 212, and the electric push rod 211 pushes the push rod 212 to insert into the cylindrical slot 151 and pushes the blocking block 131 to stretch the connecting spring 132 to enter the fermentation tank 11, and the sampling port 13 is opened, and the sauce in the fermentation tank 11 flows into the sampler 15 through the sampling port 13, and the electric push rod 211 is controlled to contract, and the blocking block 131 is reset and blocked by the connecting spring 132 to block the sampling port 13, and the sauce sampling is completed at this time;

[0062] S4: Sampler 15 recovery: When the electric push rod 211 pulls the push rod 212 downward, the annular groove 213 on the surface of the push rod 212 is aligned with the slot 152 in the cylindrical slot 151. At this time, the electromagnetic block 155 is controlled to be de-energized, so that the block 153 is pushed by the reset spring 154 and enters the annular groove 213. At this time, the push rod 212 pulls the sampler 15 out of the installation slot 14 through the block 153, and then pulls the slide plate 21, so that the slide plate 21 pulls the sampler 15 connected to the push rod 212 out of the slide slot 2 through the electric push rod 211, and the sampler 15 containing the sauce sample is recovered and tested;

[0063] S5: post-sampling processing: after the sampling is completed, the user controls the driving motor 12 to drive the fermentation tank 11 to rotate, so that the sampling port 13 of the fermentation tank 11 faces the observation port of the chassis 1, and the user uses a water gun to flush the installation slot 14 and the sampling port 13 through the observation port of the chassis 1;

[0064] S6: Post-fermentation processing: When the fermentation of the sauce is completed, the lid 113 of the fermentation tank 11 is opened, and the sauce in the fermentation tank 11 is extracted using a filling machine, and then the sauce is transported to a high-temperature kettle for high-temperature sterilization, and finally loaded into jars for transportation.

[0065] In the description of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate directions or positional relationships based on the attached Figure 1 The orientation or positional relationship shown is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation. Therefore, it cannot be understood as limiting the scope of protection of the present invention. In addition, the terms "first", "second", "third", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0066] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A food sauce fermentation device, comprising a chassis (1), wherein a fermentation tank (11) is arranged in the chassis (1); a heating resistance wire (111) is embedded in the inner wall of the fermentation tank (11); the fermentation tank (11) is rotatably connected to the inner wall of the chassis (1); a drive motor (12) is installed on one side of the chassis (1); the drive motor (12) is used to drive the fermentation tank (11) to rotate, characterized in that: The outer wall of the fermentation tank (11) is rotatably connected to a gear ring (121); the gear ring (121) is fixedly connected to the fermentation tank (11); a connecting gear (122) meshing with the gear ring (121) is arranged below the gear ring (121); the output shaft of the drive motor (12) is fixedly connected to the connecting gear (122); a feed port (112) is provided on the outer wall of the fermentation tank (11); a tank cover (113) is rotatably connected to the inner wall of the feed port (112); a sampling port (13) communicating with the outside is provided on the inner wall of the fermentation tank (11); a blocking block (131) is slidably and sealingly connected inside the sampling port (13); the cross-sectional shape of the blocking block (131) is set to be T-shaped; the blocking block (131) is fixedly connected to the inner wall of the fermentation tank (11) via a connecting spring (132); The outer wall of the fermentation tank (11) is provided with a mounting groove (14) which is connected to the sampling port (13); a sampler (15) is installed in the mounting groove (14); a cylindrical groove (151) is provided in the center of the sampler (15); a slide groove (2) is provided at the bottom of the chassis (1); a slide plate (21) is slidably connected in the slide groove (2); an electric push rod (211) is fixedly connected to the upper end of the slide plate (21); a push rod (212) which matches the cylindrical groove (151) is fixedly connected to the upper end of the electric push rod (211).

2. A food sauce fermentation device according to claim 1, characterized in that: The groove wall of the cylindrical groove (151) is provided with a slot (152); a clamping block (153) is slidably sealed in the slot (152); the clamping block (153) is fixedly connected to the bottom of the slot (152) via a return spring (154); an electromagnetic block (155) is embedded in the bottom of the slot (152); and an annular groove (213) is provided on the surface of the push rod (212).

3. A food sauce fermentation device according to claim 2, characterized in that: The sampler (15) is provided with a connection groove (16) on its outer surface; the connection groove (16) is in communication with the slot (152); a connection rod (161) is slidably and sealably connected inside the connection groove (16); and a card slot (162) facing the connection groove (16) is provided on the surface of the fermentation tank (11).

4. A food sauce fermentation device according to claim 3, characterized in that: A push block (17) is slidably sealed in the installation groove (14); a groove (156) is provided at the lower end of the blocking block (131); a fixing spring (157) is provided in the groove (156); one end of the fixing spring (157) is fixedly connected to the bottom of the groove (156), and the other end is fixedly connected to the push block (17); an electromagnetic sheet (158) is inlaid in the bottom of the groove (156); and a magnet (171) is inlaid at one end of the push block (17) close to the blocking block (131).

5. A food sauce fermentation device according to claim 4, characterized in that: The fermentation tank (11) is provided with a stirring rod (22); a spiral sheet (221) is fixedly connected to the surface of the stirring rod (22); the threads at both ends of the spiral sheet (221) are arranged opposite to each other; a mounting plate (23) is provided in the fermentation tank (11); the mounting plate (23) is fixedly connected to the chassis (1); two mounting plates (23) are provided; the two mounting plates (23) are rotatably sealed and connected to the fermentation tank (11); the stirring rod (22) is located between the two mounting plates (23); the stirring rod (22) is rotatably connected to the mounting plate (23); The mounting plate (23) has a mounting cavity (231) formed therein; a transmission gear (232) and a spur gear (233) meshing with each other are rotatably connected in the mounting cavity (231); the spur gear (233) is fixedly connected to the stirring rod (22); a servo motor (24) is mounted on one side of the chassis (1); and the transmission gear (232) is connected to an output shaft of the servo motor (24).

6. A food sauce fermentation device according to claim 5, characterized in that: The inner wall of the fermentation tank (11) is provided with a straight groove (25); a straight plate (251) is slidably and sealingly connected inside the straight groove (25); the straight plate (251) is fixedly connected to the bottom of the straight groove (25) via a supporting spring (252).

7. A food sauce fermentation device according to claim 6, characterized in that: The diameter of the spiral blade (221) decreases as it approaches the two ends of the stirring rod (22); the fermentation tank (11) is configured in a shuttle shape; and a pressure sensor (26) is embedded at the upper end of the blocking block (131).

8. A food sauce fermentation process, which is applicable to a food sauce fermentation device as claimed in claim 7, characterized in that: The steps of the process are as follows: S1: Finished koji production: first soak and boil the bean raw materials required for the sauce, then inoculate Aspergillus oryzae bran koji, lactic acid bacteria and yeast strains into the boiled raw materials to culture and obtain the finished koji for the sauce; finally, add the finished koji for the sauce into a fermentation tank (11) for fermentation treatment; S2: Uniform fermentation: After the finished sauce koji is added to the fermentation tank (11), the heating resistor (111) is first started to maintain the fermentation temperature in the fermentation tank (11), and then the driving motor (12) and the servo motor (24) are controlled to operate so that the driving motor (12) drives the fermentation tank (11) to rotate, so that the fermentation tank (11) drives the sauce inside to mix in the vertical direction, and the servo motor (24) drives the stirring rod (22) to drive the spiral blade (221) to push the sauce in the fermentation tank (11) to stir and mix in the horizontal direction; S3: Sauce sampling: During regular sampling and testing, the sampler (15) is inserted into the mounting slot (14), and the driving motor (12) drives the fermentation tank (11) to rotate, so that the cylindrical slot (151) of the sampler (15) rotates to the position directly above the push rod (212). The electric push rod (211) pushes the push rod (212) to insert into the cylindrical slot (151) and pushes the blocking block (131) to stretch the connecting spring (132) to enter the fermentation tank (11). The sampling port (13) is opened, and the sauce in the fermentation tank (11) flows into the sampler (15) through the sampling port (13). The electric push rod (211) is controlled to contract, and the blocking block (131) is reset and blocks the sampling port (13) under the pull of the connecting spring (132). At this time, the sauce sampling is completed; S4: sampler (15) recovery: during the process of the electric push rod (211) pulling the push rod (212) downward, the annular groove (213) on the surface of the push rod (212) is aligned with the slot (152) in the cylindrical slot (151). At this time, the electromagnetic block (155) is controlled to be powered off, so that the block (153) is pushed by the return spring (154) to enter the annular groove (213). At this time, the push rod (212) pulls the sampler (15) out of the installation slot (14) through the block (153), and then pulls the slide plate (21), so that the slide plate (21) pulls the sampler (15) connected to the push rod (212) out of the slide slot (2) through the electric push rod (211), thereby completing the recovery test of the sampler (15) containing the sauce sample; S5: post-sampling processing: after the sampling is completed, the user controls the driving motor (12) to drive the fermentation tank (11) to rotate so that the sampling port (13) of the fermentation tank (11) faces the observation port of the chassis (1). At this time, the user uses a water gun to flush the installation groove (14) and the sampling port (13) through the observation port of the chassis (1); S6: Post-fermentation processing: When the fermentation of the sauce is completed, the lid (113) of the fermentation tank (11) is opened, and the sauce in the fermentation tank (11) is extracted using a filling machine, and then the sauce is transported to a high-temperature kettle for high-temperature sterilization, and finally loaded into jars for transportation.

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