Multi-stage high-temperature sterilization device for soy sauce raw material processing

Abstract

The invention discloses a multi-stage high-temperature sterilization device for soy sauce raw material processing, and belongs to the technical field of soy sauce processing, the multi-stage high-temperature sterilization device comprises a supporting plate, the left side of the upper surface of the supporting plate is fixedly connected with a steam box, the upper surface of the steam box is fixedly connected with a heating box, and the right side of the upper surface of the supporting plate is fixedly connected with a cooling box; a multi-stage sterilization mode is adopted, a heater in the heating box can perform preliminary high-temperature heating sterilization on soy sauce raw materials, meanwhile, an ultraviolet disinfection lamp below a cover plate can perform ultraviolet disinfection and preliminarily reduce the number of microorganisms, a steam pipe and a spray head in the steam box can spray steam at multiple angles, and the steam pipe is driven by a double-shaft motor to rotate, so that the sterilization effect is improved. Compared with a single-direction jet head jet mode in the prior art, the soybean sauce raw material in the pipe can be heated more uniformly, and the problems of poor sterilization effect and microorganism residue caused by non-uniform heating are effectively avoided.

Description

Technical Field

[0001] The invention relates to the technical field of soy sauce processing, in particular to a multi-stage high-temperature sterilization device for soy sauce raw material processing. Background Art

[0002] Soy sauce is a traditional Chinese condiment. It is a liquid condiment brewed from soybeans or defatted soybeans or black beans, wheat or bran, water and salt. It is reddish-brown in color, has a unique aroma, tastes delicious and helps stimulate appetite. Soy sauce is commonly known as soy sauce. The raw materials of soy sauce are plant protein and starch. It is mainly brewed from soybeans or black beans, wheat or bran, and salt through oil production and fermentation. High temperature sterilization is required during the soy sauce processing; The prior art (Announcement No.: CN215124023U) discloses a high-temperature sterilization device for soy sauce processing, which includes an inlet pipe, a high-temperature sterilization mechanism is provided at the bottom of the inlet pipe, and the high-temperature sterilization mechanism includes a primary sterilization box, which is composed of a first insulation layer, a second insulation layer and a third insulation layer. The primary sterilization box is fixedly connected to the inlet pipe, and an ultraviolet lamp is fixedly provided on the top of the inner wall of the primary sterilization box. The technology is provided with a high-temperature sterilization mechanism, and multiple sterilizations make the soy sauce sterilization more thorough, and temperature monitoring prevents excessive temperature from affecting the taste of the soy sauce, and more comprehensively removes harmful bacteria in the soy sauce, thereby improving the product quality of the soy sauce, ensuring the purity of the soy sauce, and greatly improving the sterilization efficiency of the soy sauce; However, in the above technology, water vapor is sprayed to the bottom of the surface of the annular tube through the nozzle to perform secondary sterilization on the soy sauce in the tube, which makes it easy for the contact area and contact time between the water vapor and the tube wall to be different, resulting in inconsistent heating degrees in different parts of the soy sauce in the tube, thereby causing uneven sterilization effect. Some soy sauce may not reach the required sterilization temperature and time, and there is a risk of residual microorganisms. Summary of the invention

[0003] Purpose of the invention: The purpose of the present invention is to provide a solution to the problems raised in the background technology.

[0004] Technical solution: A multi-stage high-temperature sterilization device for soy sauce raw material processing, comprising a support plate, a steam box is fixedly connected to the left side of the upper surface of the support plate, a heating box is fixedly connected to the upper surface of the steam box, and a cooling box is fixedly connected to the right side of the upper surface of the support plate; A delivery pipe is fixedly connected to the upper left side of the heating box, an annular pipe is arranged inside the steam box, one end of the annular pipe is connected to the interior of the heating box, and the other end is connected to the upper surface of the cooling box, and a discharge pipe is fixedly connected to the lower right side of the cooling box.

[0005] Furthermore, a cover plate is fixedly connected to the upper surface of the heating box by bolts, a plurality of ultraviolet disinfection lamps are arranged on the lower surface of the cover plate, and a heater is arranged on the inner lower surface of the heating box.

[0006] Furthermore, a plurality of supporting legs are fixedly connected to the lower surface of the supporting plate.

[0007] Furthermore, a steam generator is fixedly connected to the left side of the steam box, and a plurality of steam pipes are rotatably connected to the left side of the interior of the steam box and located in front and rear of the annular tube through a rotating shaft, and a plurality of nozzles are provided on the outer walls of the plurality of steam pipes, and the plurality of steam pipes are connected to the output end of the steam generator.

[0008] Furthermore, a control box is fixedly connected to the upper surface of the cooling box, a dual-axis motor is fixedly connected to the inner lower surface of the control box, a stirring rod is fixedly connected to the bottom end of the output shaft of the dual-axis motor, the bottom end of the stirring rod extends to the interior of the cooling box, a plurality of stirring blades are fixedly connected to the outer side wall of the stirring rod, and a cooler is provided on the inner lower surface of the cooling box.

[0009] Furthermore, the front surface of the steam box and the front surface of the heating box are both integrally formed with observation windows.

[0010] Furthermore, a transmission box is symmetrically fixedly connected to the right side of the outer wall of the heating box, and piston plates 1 are slidably connected inside the two transmission boxes, and rack plates are fixedly connected to the lower surfaces of the two piston plates 1, and the right ends of the multiple steam pipes extend to the right side of the steam box and are fixedly connected to gears. The outer walls of the two rack plates are respectively meshed with the outer walls of the multiple gears, and a rotating disk is fixedly connected to the top of the output shaft of the dual-axis motor, and a movable rod is rotatably connected to the right side of the upper surface of the rotating disk through a rotating shaft, and piston plate 2 is slidably connected inside the control box and located on the left side of the dual-axis motor, and the right side of the piston plate 2 is rotatably connected to the left end of the movable rod through a rotating shaft, and the left side of the interior of the control box is fixedly connected to an air supply pipe with the upper right side of the two transmission boxes.

[0011] Furthermore, a circulation pipe is fixedly connected to the lower left side of the steam box.

[0012] Furthermore, the inner upper surface and the inner lower surface of the control box and the position between the second piston plate and the dual-axis motor are fixedly connected with limit strips.

[0013] Beneficial effects: The invention adopts a multi-stage sterilization method. The heater in the heating box can perform preliminary high-temperature heating and sterilization on the soy sauce raw materials. At the same time, the ultraviolet disinfection lamp under the cover plate can perform ultraviolet disinfection to preliminarily reduce the number of microorganisms. The steam pipe and the nozzle in the steam box can spray steam at multiple angles, and the steam pipe is driven to rotate by a double-axis motor, so that the annular tube is heated uniformly in all directions. Compared with the single-direction spray nozzle spray method in the prior art, the soy sauce raw materials in the tube can be heated more uniformly, effectively avoiding the problems of poor sterilization effect and residual microorganisms caused by uneven heating, and the sterilization effect is more uniform and more thorough. The cooler in the cooling box cooperates with the stirring rod and stirring blades driven by the double-shaft motor. The stirring blades can stir the soy sauce raw materials in all directions, so that the raw materials are fully in contact with the cooler, accelerate heat exchange, greatly improve cooling efficiency, shorten cooling time, ensure uniform cooling of the soy sauce raw materials, avoid local overheating or overcooling, and help ensure the quality stability of soy sauce products; The dual-axis motor is used as the power source. Through the linkage of the rotating disc, movable rod, piston plate 2, gas pipe, piston plate 1 and rack plate, the automatic control of the steam pipe rotation is realized. No additional complex power system is required, which improves the automation level of the equipment, reduces manual operation, and reduces operating errors and labor intensity. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a schematic diagram of the overall structure of the present invention; Figure 2 It is a front view structural schematic diagram of the cross section of the steam box and the heating box of the present invention; Figure 3 It is a front view structural schematic diagram of the cross section of the cooling box and the control box of the present invention; Figure 4 It is a schematic diagram of the front cross-section structure of the transmission box of the present invention; Figure 5 The present invention Figure 3 Schematic diagram of the enlarged structure at point A in the middle.

[0015] In the figure: 1. support plate; 2. steam box; 3. heating box; 4. delivery pipe; 5. annular pipe; 6. discharge pipe; 7. cover plate; 8. ultraviolet disinfection lamp; 9. heater; 10. support leg; 11. steam generator; 12. steam pipe; 13. nozzle; 14. control box; 15. double-axis motor; 16. stirring rod; 17. stirring blade; 18. cooler; 19. observation window; 20. transmission box; 21. piston plate one; 22. rack plate; 23. gear; 24. rotating disc; 25. movable rod; 26. piston plate two; 27. gas delivery pipe; 28. circulation pipe; 29. ​​limit strip; 30. cooling box. DETAILED DESCRIPTION

[0016] In order to make the technical solution of the present invention clearer, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments. Example

[0017] like Figure 1 As shown, a plurality of supporting legs 10 are fixedly connected to the lower surface of the supporting plate 1; The multiple supporting legs 10 can increase the friction with the ground, prevent the device from being displaced due to ground vibration or slight shaking caused by operation during operation, and ensure that the entire sterilization device is firmly fixed in the designated position during operation.

[0018] like Figure 1 and Figure 2 As shown, a multi-stage high-temperature sterilization device for processing soy sauce raw materials is provided, including a support plate 1, a steam box 2 is fixedly connected to the left side of the upper surface of the support plate 1, a heating box 3 is fixedly connected to the upper surface of the steam box 2, a cooling box 30 is fixedly connected to the right side of the upper surface of the support plate 1, a delivery pipe 4 is fixedly connected to the upper left side of the heating box 3, an annular pipe 5 is arranged inside the steam box 2, one end of the annular pipe 5 is connected to the inside of the heating box 3, and the other end is connected to the upper surface of the cooling box 30, and a discharge pipe 6 is fixedly connected to the lower right side of the cooling box 30; The support plate 1 is set as the bearing basis, the steam box 2 is closely connected with the heating box 3, and the cooling box 30 is placed on the right side. The soy sauce raw materials enter the heating box 3 through the conveying pipe 4 for preliminary heating, and then flow into the annular pipe 5 in the steam box 2. The steam generated by the steam box 2 is used for secondary high-temperature sterilization. The sterilized raw materials enter the cooling box 30 for cooling, and are finally discharged from the discharge pipe 6. Through the multi-stage sterilization process, not only the space is effectively utilized and a compact layout is achieved, but also the soy sauce raw materials can be accurately processed at different stages, which greatly improves the sterilization efficiency and quality and ensures product safety.

[0019] like Figure 1 As shown, the front surface of the steam box 2 and the front surface of the heating box 3 are both integrally formed with an observation window 19; The observation window 19 on the outside of the heating box 3 allows the staff to observe the state of the raw materials during the heating process in real time. At the same time, the staff can intuitively see whether there is dirt accumulation inside, so as to arrange a suitable cleaning plan to ensure the internal hygiene of the equipment and further ensure the processing quality of the soy sauce raw materials. Through the observation window 19 on the outside of the steam box 2, the steam generation state around the annular tube 5 can be checked to confirm whether the steam volume is sufficient and whether the steam flow is uniform.

[0020] like Figure 2 As shown, the upper surface of the heating box 3 is fixedly connected with a cover plate 7 by bolts, the lower surface of the cover plate 7 is provided with a plurality of ultraviolet disinfection lamps 8, and the inner lower surface of the heating box 3 is provided with a heater 9; The cover plate 7 fixed by multiple bolts is easy to install and disassemble, which is conducive to the maintenance and repair of the internal equipment. The multiple ultraviolet disinfection lamps 8 arranged on the lower surface of the cover plate 7 can use the bactericidal characteristics of ultraviolet rays to perform preliminary disinfection on the soy sauce raw materials after the raw materials enter the heating box 3, destroy the DNA structure of microorganisms, and reduce the number of microorganisms. At the same time, the temperature in the box can be quickly increased by the heater 9, so that the raw materials can be further sterilized in a high temperature environment. The high temperature can denature the protein of the microorganisms and inactivate the enzymes, thereby achieving the purpose of efficient sterilization. Therefore, not only can the soy sauce raw materials be sterilized from multiple angles, greatly improving the sterilization effect and ensuring product quality and safety, but also the overall sterilization time can be effectively shortened and production efficiency can be improved.

[0021] like Figure 2 As shown, a steam generator 11 is fixedly connected to the left side of the steam box 2, and a plurality of steam pipes 12 are rotatably connected to the left side of the steam box 2 and located in front and behind the annular pipe 5 through a rotating shaft, and a plurality of nozzles 13 are arranged on the outer side walls of the plurality of steam pipes 12, and the plurality of steam pipes 12 are connected to the output end of the steam generator 11; After the soy sauce raw materials are initially sterilized inside the heating box 3, the electromagnetic valve above the annular tube 5 is opened to allow the soy sauce to be transported to the inside of the annular tube 5. The steam generated by the steam generator 11 then flows into a plurality of steam pipes 12 through the output end and is then sprayed out from the nozzle 13 evenly and densely, thereby making the soy sauce raw materials in the annular tube 5 more evenly heated, greatly improving the secondary sterilization effect and effectively ensuring the quality of the soy sauce.

[0022] like Figure 1 and Figure 2 As shown, a circulation pipe 28 is fixedly connected to the lower left side of the steam box 2; Steam condensate will gather at the bottom of the steam box 2, and the condensate can be recycled through the circulation pipe 28, thereby improving energy utilization efficiency and reducing energy waste and production costs.

[0023] like Figure 3 and Figure 5 As shown, the upper surface of the cooling box 30 is fixedly connected to the control box 14, the inner lower surface of the control box 14 is fixedly connected to the dual-axis motor 15, the bottom end of the output shaft of the dual-axis motor 15 is fixedly connected to the stirring rod 16, the bottom end of the stirring rod 16 extends to the inside of the cooling box 30, the outer side wall of the stirring rod 16 is fixedly connected to a plurality of stirring blades 17, and the inner lower surface of the cooling box 30 is provided with a cooler 18; The dual-axis motor 15 drives the stirring rod 16 and the stirring blade 17 to operate, and can stir the high-temperature soy sauce raw materials that have completed sterilization in the cooling box 30 in all directions. On the one hand, this promotes full contact between the raw materials and the low-temperature environment generated by the cooler 18, accelerates heat exchange, greatly improves cooling efficiency, shortens cooling time, and improves production efficiency. On the other hand, uniform stirring makes the raw materials cool more evenly, avoids local overheating or overcooling, effectively ensures the stability and consistency of the quality of the soy sauce product, reduces the risk of deterioration caused by uneven cooling, and thus improves product quality.

[0024] like Figure 1-Figure 5 As shown, a transmission box 20 is symmetrically fixedly connected to the right side of the outer wall of the heating box 3, and a piston plate 21 is slidably connected inside the two transmission boxes 20. The lower surfaces of the two piston plates 21 are fixedly connected with rack plates 22. The right ends of the multiple steam pipes 12 extend to the right side of the steam box 2 and are fixedly connected with gears 23. The outer walls of the two rack plates 22 are respectively meshed with the outer walls of the multiple gears 23. A rotating disk 24 is fixedly connected to the top of the output shaft of the dual-axis motor 15, and a movable rod 25 is rotatably connected to the right side of the upper surface of the rotating disk 24 through a rotating shaft. A piston plate 26 is slidably connected inside the control box 14 and located on the left side of the dual-axis motor 15. The right side of the piston plate 26 is rotatably connected to the left end of the movable rod 25 through a rotating shaft. The left side of the interior of the control box 14 is respectively fixedly connected to the upper right sides of the two transmission boxes 20 with gas pipes 27. When the double-axis motor 15 rotates, it drives the rotating disc 24 to rotate, and the piston plate 26 slides in the control box 14 through the movable rod 25, thereby compressing or stretching the air, and the air is transported to the two transmission boxes 20 through the two air pipes 27, pushing the two piston plates 1 21 to move, driving the rack plate 22 to move, and rotating the gear 23, and finally rotating the steam pipe 12, so as to realize automatic control of the rotation of multiple steam pipes 12, without the need for an additional complex power system. The rotation of the steam pipe 12 can change the angle of the steam sprayed by the nozzle 13, so as to achieve more comprehensive and uniform heating of the annular pipe 5, and improve the secondary sterilization effect of the soy sauce raw materials. At the same time, the entire transmission system cleverly utilizes the power of the double-axis motor 15, realizes the linkage between multiple components, has a compact structure, saves space, improves the automation degree and operation efficiency of the equipment, and reduces the cost and error of manual operation.

[0025] like Figure 5 As shown, the inner upper surface and the inner lower surface of the control box 14 and the position between the second piston plate 26 and the dual-axis motor 15 are fixedly connected with the limit strip 29; When the dual-axis motor 15 drives the rotating disc 24 to move the piston plate 26 through the movable rod 25, the limit bar 29 can prevent the piston plate 26 from sliding inside the control box 14, thereby ensuring the normal operation of the device.

[0026] The above-mentioned embodiments only express several implementation methods of the present invention, and the description thereof is relatively specific and detailed, but it cannot be understood as limiting the scope of the patent of the present invention. It should be pointed out that, for ordinary technicians in this field, several variations and improvements can be made without departing from the concept of the present invention, which all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

Claims

1. A multi-stage high temperature sterilization device for soy sauce raw material processing, comprising a support plate (1), characterized in that: A steam box (2) is fixedly connected to the left side of the upper surface of the support plate (1), a heating box (3) is fixedly connected to the upper surface of the steam box (2), and a cooling box (30) is fixedly connected to the right side of the upper surface of the support plate (1); A delivery pipe (4) is fixedly connected to the upper left side of the heating box (3), an annular pipe (5) is arranged inside the steam box (2), one end of the annular pipe (5) is connected to the interior of the heating box (3), and the other end is connected to the upper surface of the cooling box (30), and a discharge pipe (6) is fixedly connected to the lower right side of the cooling box (30).

2. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 1, characterized in that: The upper surface of the heating box (3) is fixedly connected to a cover plate (7) by means of bolts, a plurality of ultraviolet disinfection lamps (8) are arranged on the lower surface of the cover plate (7), and a heater (9) is arranged on the inner lower surface of the heating box (3).

3. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 1, characterized in that: A plurality of support legs (10) are fixedly connected to the lower surface of the support plate (1).

4. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 1, characterized in that: The left side of the steam box (2) is fixedly connected to a steam generator (11); the left side of the interior of the steam box (2) and located in front of and behind the annular tube (5) are rotatably connected to a plurality of steam pipes (12) via a rotating shaft; the outer side walls of the plurality of steam pipes (12) are each provided with a plurality of nozzles (13); and the plurality of steam pipes (12) are each connected to an output end of the steam generator (11).

5. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 4, characterized in that: The upper surface of the cooling box (30) is fixedly connected to a control box (14), the inner lower surface of the control box (14) is fixedly connected to a dual-axis motor (15), the bottom end of the output shaft of the dual-axis motor (15) is fixedly connected to a stirring rod (16), the bottom end of the stirring rod (16) extends into the interior of the cooling box (30), the outer side wall of the stirring rod (16) is fixedly connected to a plurality of stirring blades (17), and the inner lower surface of the cooling box (30) is provided with a cooler (18).

6. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 1, characterized in that: The front surface of the steam box (2) and the front surface of the heating box (3) are both integrally formed with an observation window (19).

7. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 4, characterized in that: The right side of the outer wall of the heating box (3) is symmetrically fixedly connected to a transmission box (20), the interiors of the two transmission boxes (20) are slidably connected to a piston plate (21), the lower surfaces of the two piston plates (21) are fixedly connected to a rack plate (22), the right ends of the plurality of steam pipes (12) extend to the right side of the steam box (2) and are fixedly connected to a gear (23), the outer walls of the two rack plates (22) are respectively meshed with the outer walls of the plurality of gears (23), and the dual-axis motor (1 5) is fixedly connected to the top of the output shaft of the rotating disk (24), and the right side of the upper surface of the rotating disk (24) is rotatably connected to a movable rod (25) via a rotating shaft. A piston plate 2 (26) is slidably connected inside the control box (14) and located on the left side of the dual-axis motor (15), and the right side of the piston plate 2 (26) is rotatably connected to the left end of the movable rod (25) via a rotating shaft. The left side of the inside of the control box (14) is respectively fixedly connected to the upper right sides of the two transmission boxes (20) with air pipes (27).

8. The multi-stage high-temperature sterilization device for soy sauce raw material processing according to claim 1, characterized in that: A circulation pipe (28) is fixedly connected to the lower left side of the steam box (2).

9. The multi-stage high temperature sterilization device for soy sauce raw material processing according to claim 7, characterized in that: The inner upper surface and the inner lower surface of the control box (14) and located between the second piston plate (26) and the dual-axis motor (15) are fixedly connected to a limit strip (29).

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