Food sauce fermentation device and process thereof

Abstract

The present invention relates to the technical field of sauce fermentation, and specifically to a food sauce fermentation device and a process thereof; the device comprises a chassis, in which a fermentation tank is arranged; the inner wall of the fermentation tank is inlaid with a heating resistance wire; 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, which not only prevents pollutants such as harmful microorganisms from being carried by external air into the fermentation tank, but also prevents the occurrence of unwanted 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 meets the expected proportion, thereby improving the quality and safety of the final product. In addition, the temperature and pressure in the tank will not change due to opening the fermentation 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.

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, fish, shrimp, etc. During the sauce production process, the sauce needs to be fermented. Aspergillus oryzae is the main fermentation bacteria required for sauce fermentation. Aspergillus oryzae is the main microorganism that ferments the raw materials for sauce production and brews them into traditional fermented foods rich in amino acids, peptides and meat-like flavor.

[0003] Sauce fermentation requires the use of specialized fermentation tanks. Existing fermentation tanks are mostly vertical, and sauces typically have a high viscosity, making effective vertical stirring difficult. High-viscosity sauces tend to settle at the bottom of the tank, leading to insufficient material exchange between the upper and lower layers during fermentation. This results in significant vertical variations in temperature, pH, oxygen concentration, and other conditions within the fermentation tank. This, in turn, affects enzyme activity in different areas of the tank, impacting substrate decomposition and flavor production, ultimately affecting the overall flavor and quality of the sauce.

[0004] The hopper has a plurality of support plates, each of which is fixed to a bottom surface of the hopper, and a plurality of support plates are connected to the hopper to form a plurality of support plates. The plurality of support plates are connected to the hopper and a plurality of support plates are connected to the hopper.

[0005] However, during the fermentation process of sauces, regular sampling and testing are often required to monitor samples at different time points in order to detect in real time the activity of enzymes and the content and proportion of internal microorganisms during the fermentation process of the sauces. The reason for monitoring the activity of enzymes is that highly active enzymes can quickly convert substrates and accelerate the rate of biochemical reactions. Therefore, the activity of enzymes can evaluate the fermentation process and efficiency of the sauces. The reason for detecting the content of microorganisms such as yeast, lactic acid bacteria and molds in the sauces is that different types of microorganisms can produce different metabolites. These metabolites together constitute the unique flavor and aroma of the sauces. Therefore, detecting the microorganisms in the sauces is to determine whether the fermentation of the sauces is proceeding 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 enzymes and the growth rate of microorganisms to prevent affecting the quality of the final product.

[0006] However, this solution requires the sauce to be sampled and tested only by opening the fermentation tank, which allows outside air and harmful microorganisms to enter. Since the fermentation process is very sensitive to environmental conditions, the entry of outside air will cause changes in the temperature and oxygen concentration inside the fermentation tank, interfering with the activity of the enzymes inside 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 existing technology, 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, 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 unwanted 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 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.

[0009] The technical solution adopted by the present invention to solve the technical problem is as follows: the food sauce fermentation device of the present invention comprises a chassis, a fermentation tank is arranged in the chassis; the inner wall of the fermentation tank is inlaid with a heating resistance wire; the fermentation tank is rotatably connected to the inner wall of the chassis; a drive motor is installed on one side of the chassis; the drive 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 provided below the gear ring; the output shaft of the drive 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 communicating with the outside is provided on the inner wall of the fermentation tank; a blocking block is slidably and sealingly connected to the sampling port; the cross-section 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 communicated with 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 provided 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 the end of the push block close to the blocking block.

[0015] Preferably, a stirring rod is provided in the fermentation tank; a spiral piece is fixedly connected to the surface of the stirring rod; the threads at both ends of the spiral piece 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 and sealedly 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 are rotatably connected to each other 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 support 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 spindle-shaped; and a pressure sensor is embedded in the upper end of the blocking block.

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

[0020] S1: Finished koji production: Soak and boil the bean raw materials needed for the sauce. Then, inoculate Aspergillus oryzae bran koji, lactic acid bacteria, and yeast strains into the cooked raw materials to obtain the finished koji for the sauce. Finally, add the finished koji to the fermentation tank for fermentation.

[0021] S2: Uniform fermentation: After the finished koji of the sauce 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 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 vertically, 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 horizontally;

[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 just above the push rod. The electric push rod pushes the push rod 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 under the pull of the connecting spring and blocks the sampling port. 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 de-energized, 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 recovery test of the sampler 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 fermented, open the lid of the fermentation tank and use the filling machine to extract the sauce from the fermentation tank. Then the sauce is transported to a high-temperature kettle for high-temperature sterilization and finally packed into jars for transportation.

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

[0027] 1. The present invention provides 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 pollutants such as harmful microorganisms from being carried into the fermentation tank by the outside air, but also prevents the occurrence of unwanted microbial competition and by-products 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, thereby ensuring that the activity of the enzyme in the fermentation tank can always be in a stable state, thereby ensuring the stability of the fermentation; and further improving the practical application effect of the present invention.

[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 height of the two ends of the fermentation tank is 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 will be further described below with reference to the accompanying drawings and embodiments.

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

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

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

[0033] Figure 4 yes Figure 2 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 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 resistor 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 slot; 15, sampler; 151, cylindrical slot; 152, slot; 153, clamping 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 easier to understand, the present invention is further described 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 provided 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.

[0040] The outer wall of the fermentation tank 11 is rotatably connected to 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 provided 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 to the sampling port 13; the cross-section 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 that cooperates with 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 sealedly connected in the connecting groove 16; and a card slot 162 is provided on the surface of the fermentation tank 11, which is opposite to the connecting groove 16.

[0044] As an embodiment of the present invention, a push block 17 is slidably and sealably connected in the mounting groove 14; a groove 156 is formed at the lower end of the blocking block 131; a fixing spring 157 is disposed 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 embedded in the bottom of the groove 156; and a magnet 171 is embedded in the end of the push block 17 near the blocking block 131;

[0045] During operation, when testing the sauce in the existing fermentation tank 11, the fermentation tank 11 needs to be opened before sampling the sauce. This 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, thereby interfering 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] To this end, the present invention provides a sampler 15 and a sampling port 13, so that the sampler 15 can sample the sauce in the fermentation tank 11 through the sampling port 13, and sampling can be performed without opening the fermentation tank 11. This not only prevents pollutants such as harmful microorganisms carried by the outside air from entering the fermentation tank 11, but also prevents the occurrence of unwanted microbial competition and by-products during the fermentation process, and ensures that the content of microorganisms such as yeast, lactic acid bacteria and molds 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; thus, 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 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 the Aspergillus oryzae bran koji, 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 koji; finally, the finished sauce koji is added to the fermentation tank 11 for fermentation; when fermentation is required, the rod needs to be pulled out from the latch first, and then the tank cover 113 needs to be 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 insertion rod is inserted into the tank cover 113 and the latch of the fermentation tank 11, so that the tank cover 113 is plugged into 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 between 40- 45 ℃; and when fermenting soybean paste, the fermentation temperature needs to be controlled at 25-35 ℃; in the process of 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 drive motor 12 is controlled to operate so that the drive motor 12 can drive the connecting gear 122 connected thereto to rotate, so that the connecting gear 122 can drive the gear ring 121 meshed with it 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, thereby preventing the high-viscosity sauce from precipitating at the bottom of the fermentation tank 11 and ensuring that the sauce is During the fermentation process, sufficient material exchange occurs between the upper and lower layers. Compared to vertical fermentation devices, the fermenter 11 used in the present invention is horizontal and capable of rolling stirring, preventing high-viscosity sauces from easily settling at the bottom of the tank. This reduces vertical variations in temperature, pH, oxygen concentration, and other conditions within the fermenter 11, ensuring that the enzyme activity and microbial content and ratio in the vertical regions of the fermenter 11 are uniformly distributed due to stirring. This ensures that the enzyme decomposition rate of the sauce substrate in different vertical regions is the same, and that the production rate of microbial metabolites in different vertical regions 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 controls the electromagnetic block 155 to be energized, so that the electromagnetic The block 155 can generate a magnetic attraction force on the card block 153, so that the card block 153 can be attracted 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 so that the sauce in the fermentation tank 11 is fully mixed; when the fermentation tank 11 drives the sampler 15 in the installation slot 14 to rotate and toward the bottom of the chassis 1, the cylindrical slot 151 of the sampler 15 is aligned with 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 attracted by the magnet 171, so that the stopper 131 can drive the push block 17 into the fermentation tank 11, so that the sampling port 13 is opened, and 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 along the inner wall of the sampling port 13 into the sampler 15 opposite to the sampling port 13, so that the sampler 15 collects the sauce in the fermentation tank 11.The push rod 212 is in sliding sealing contact with the inner wall of the cylindrical groove 151, so the sauce flowing 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 retract, 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 pull of the restoring force of the connecting spring 132, so that the blocking block 131 can seal 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, and prevent the sauce from corroding or filling the gap in the connecting spring 132, interfering 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 outside air from entering the fermentation tank 11 from the sampling port 13, and prevents the outside air from carrying pollutants such as harmful microorganisms into the fermentation tank 11. It also prevents microbial competition and additional microbial metabolic byproducts from occurring in the fermentation tank 11 during the fermentation process, and prevents the content of microorganisms such as yeast, lactic acid bacteria and molds in the fermentation tank 11 from being reduced due to competition with microorganisms entering from the outside. This ensures that only microbial metabolites required for fermentation are produced in the fermentation tank 11, and prevents additional metabolites from interfering with the unique flavor and aroma of the sauce. In addition, the temperature and pressure in the fermentation tank 11 will not change due to opening the fermentation tank 11, so as to ensure 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 repulsive 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, avoiding the sauce from sticking due to the excessive viscosity of the sauce The sauce is pushed by the pushing block 17 and cannot completely enter the sampler 15, so that the sauce pushed by the pushing block 17 can flow into the sampler 15, ensuring that the sampler 15 can effectively collect the sauce with higher viscosity. After the pushing block 17 pushes the sauce on the inner wall of the sampling port 13 into the sampler 15, the electromagnetic plate 158 is controlled to be de-energized, so that the fixed spring 157 in the groove 156 pulls the pushing block 17 closer to the blocking block 131 under the action of its own restoring force until the pushing block 17 contacts the blocking block 131, so that the pushing block 17 is tightly fitted with the blocking block 131 again through the adsorption action 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 pushing rod 212 to descend until the annular groove 213 on the surface of the pushing rod 212 is aligned with the slot 152, and controls the electromagnetic block 155 to be de-energized, 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 return 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, thereby making the sampler 15 no longer connected to the mounting groove 14 through the connecting rod 161, so that the sampler 15 is connected to the pushing rod 212 through the block 153 and the annular groove 213, so that when the electric push rod 211 pulls the pushing rod 212 to descend, the pushing rod 212 drives the sampler 15 connected thereto to extend out of the mounting groove 14 until the sampler 15 is completely extended out of the mounting groove 14. The user pulls the slide 21, so that the slide 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 its upper end to the notch of the chute 2, so that the user can take out the sampler 15 containing the sauce. After the sampling is completed, the user can control the drive 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, thereby preventing the sauce from remaining on the inner wall of the sampling port 13 and preventing the sauce remaining at the sampling port 13 from breeding bacteria in summer. In addition, in the next test, the sauce that breeds bacteria will not enter the sampler 15 along with the sauce sample taken, so as to prevent the type of bacteria breeding from appearing in the test result of the sauce, thereby preventing 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 test, and further enhancing the practicality of the present invention.

[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 in opposite directions; 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 and sealedly 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] A mounting cavity 231 is provided inside the mounting plate 23; 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 opened on the inner wall of the fermentation tank 11; a straight plate 251 is slidably and sealedly 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 as a spindle; the upper end of the blocking block 131 is embedded with a pressure sensor 26;

[0054] During operation, the fermentation tank 11 is configured to be spindle-shaped, and the cavity inside the fermentation tank 11 is also configured to be spindle-shaped. By arranging the spiral blades 221, the stirring rod 22 drives the spiral blades 221 to rotate, so that the spiral blades 221 can roll and contact with the inner wall of the fermentation tank 11, so that the spiral blades 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 spindle-shaped, 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 blades 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 horizontal mixing uniformity of the sauce in the fermentation tank 11; allowing 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 fermentation stability of the sauce 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 spindle-shaped, so the sauce in the fermentation tank 11 decreases in depth as it approaches the two ends of the fermentation tank 11; 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 fixed thereto to rotate, so that the transmission gear 232 can drive the spur gear 233 meshed with it in the installation cavity 231 to rotate, so that the spur gear 233 drives the stirring rod 22 fixed thereto 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, and the fermentation tank 11 is spindle-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 blades 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. The sauce in the fermentation tank 11 is ensured to be evenly mixed under the stirring of the spiral blades 221, thereby improving the sufficient material exchange between the enzymes and microorganisms in the sauce in the fermentation tank 11 in the horizontal direction, further reducing the differences in conditions such as temperature, pH value, and oxygen concentration in the fermentation tank 11, and ensuring that the enzyme activity and microorganism content and ratio in the horizontal direction of the fermentation tank 11 are evenly distributed due to stirring, so that the enzyme decomposition rate of the substrate in different horizontal areas of the fermentation tank 11 remains consistent, and the production rate of the metabolites of the microorganisms in different horizontal areas 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; low-viscosity sauces can be quickly and evenly distributed to various parts of the fermentation tank 11 compared to high-viscosity sauces, 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 purpose, 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 exerts pressure on 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 towards the liquid surface of the sauce, so that the straight plate 251 is under pressure. The gravity of the sauce decreases continuously 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 out of the straight groove 25 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 fermenter 11, the enzymes and microorganisms in the vertical regions are quickly and evenly distributed due to stirring, further improving the rate of enzyme decomposition of the sauce substrate in different vertical regions, and maintaining the stable and consistent rate of production of metabolic products of microorganisms in different vertical regions, thereby accelerating the fermentation efficiency of the high-viscosity sauce in the fermenter 11; improving the overall flavor and quality of the sauce, and further enhancing the practical application effect of the present invention;

[0057] When the blocking block 131 pulls the connecting spring 132 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 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 koji, lactic acid bacteria and yeast strains into the cooked raw materials to obtain the finished koji of the sauce; finally, add the finished koji of the sauce into the fermentation tank 11 for fermentation;

[0060] S2: Uniform fermentation: After the finished koji of the sauce is added to the fermentation tank 11, the heating resistor 111 is first started to maintain the fermentation temperature in the fermentation tank 11. Then, the drive motor 12 and the servo motor 24 are controlled to operate, so that the drive motor 12 drives the fermentation tank 11 to rotate, so that the fermentation tank 11 drives the sauce inside to mix vertically. 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 horizontally.

[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 just 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 retract, and the blocking block 131 is reset under the pull of the connecting spring 132 and blocks the sampling port 13. At this time, the sauce sampling is completed;

[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 de-energized, so that the block 153 is pushed by the return spring 154 into the annular groove 213. At this time, the push rod 212 pulls the sampler 15 out of the mounting slot 14 through the block 153, and then pulls the slide 21, so that the slide 21 pulls the sampler 15 connected to the push rod 212 out of the slide 2 through the electric push rod 211, completing the recovery and detection of the sampler 15 containing the sauce sample;

[0063] S5: Post-sampling processing: After the sampling is completed, the user controls the drive motor 12 to drive the fermenter 11 to rotate so that the sampling port 13 of the fermenter 11 faces the observation port of the chassis 1. At this time, 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 basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.

Claims

1. A food sauce fermentation device, comprising a chassis (1), wherein a fermentation tank (11) is provided 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, and is 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 provided 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-section 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 in communication with the sampling port (13); a sampler (15) is installed in the mounting groove (14); a cylindrical groove (151) is provided at 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 cooperates with the cylindrical groove (151) is fixedly connected to the upper end of the electric push rod (211); The 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); The outer surface of the sampler (15) is provided with a connecting groove (16); the connecting groove (16) is communicated with the slot (152); a connecting rod (161) is slidably and sealedly connected in the connecting groove (16); the surface of the fermentation tank (11) is provided with a card slot (162) facing the connecting groove (16); 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 embedded in the bottom of the groove (156); a magnet (171) is embedded at one end of the push block (17) close to the blocking block (131); A straight groove (25) is provided on the inner wall of the fermentation tank (11); a straight plate (251) is slidably and sealedly connected in the straight groove (25); and the straight plate (251) is fixedly connected to the bottom of the straight groove (25) via a support spring (252).

2. A food sauce fermentation device according to claim 1, characterized in that: 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 in opposite directions; 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); A mounting cavity (231) is provided inside the mounting plate (23); a transmission gear (232) and a spur gear (233) are rotatably connected in the mounting cavity (231) and mesh with each other; 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); and the transmission gear (232) is connected to the output shaft of the servo motor (24).

3. A food sauce fermentation device according to claim 2, 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 to be spindle-shaped; and a pressure sensor (26) is embedded at the upper end of the blocking block (131).

4. A food sauce fermentation process, which is applicable to the food sauce fermentation device according to claim 3, 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 obtain the finished koji of the sauce; finally, add the finished koji of the sauce into a fermentation tank (11) for fermentation treatment; S2: Uniform fermentation: After the finished koji of the sauce is added to the fermentation tank (11), the heating resistance wire (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 just 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 retract, and the blocking block (131) is reset under the pull of the connecting spring (132) and blocks the sampling port (13). At this time, the sauce sampling is completed; S4: sampler (15) recovery: in the process of the electric push rod (211) pulling the push rod (212) down, 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 clamping 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 clamping 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), 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 packed into jars for transportation.

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