Sweet fermented flour paste koji turning device

Abstract

The utility model discloses a sweet fermented flour paste leaven turning device which comprises a leaven pool, the interior of the leaven pool is divided into a plurality of leaven pool units with the same volume through partition plates, the partition plates are provided with communicating openings so that the adjacent leaven pool units can be communicated with one another, any leaven pool unit is reserved to be in a vacant state, the other leaven pool units bear leaven materials, and the leaven materials are lower than the communicating openings; and a material lifting mechanism is arranged in the koji material unit and is used for controlling the material lifting mechanisms of the koji pool units to act successively, so that the koji material is circularly transferred between the adjacent koji pool units. In the transferring process, the koji material is naturally turned over, so that the koji turning uniformity is ensured, a material turning blind area formed at the edge and the corner of a traditional koji turning machine is avoided, and the koji material can be continuously transferred from one unit to another unit through the circular transferring mode until the effect of fully turning the koji is achieved.

Description

TECHNICAL FIELD

[0001] The application belongs to the field of sweet sauce koji making, and particularly relates to a sweet sauce koji turning device. BACKGROUND

[0002] Sweet sauce is a condiment made from wheat flour as the main raw material through processes such as steaming, koji making and fermentation. In the koji making process of sweet sauce, turning is a key operation. The main purpose of turning is to adjust the temperature and humidity of the koji material to ensure uniform fermentation of the koji material. Through turning, the temperature and humidity inside the koji material can be balanced to avoid local overheating or excessive humidity, thereby affecting the growth of Aspergillus oryzae and the formation of spores. At the same time, turning can also promote oxygen exchange in the koji material, which is helpful for the respiration of Aspergillus oryzae.

[0003] For large-scale koji making operation, an electric lifting turning machine is usually used for turning. The machine uses multiple spiral mixers for turning. Although this method realizes mechanized turning to some extent, due to the rotation mode and structural characteristics of the spiral blades, turning blind spots are formed in some areas, especially the edges and corners of the koji pool and the bottom, which causes the koji material in these areas to be unable to be fully turned. Uneven turning will affect the growth and reproduction of mold, and further affect the quality of koji. Moreover, the spiral blades cause certain damage to the koji material during rotation. Especially when the koji material is fragile or contains fragile ingredients, the friction and extrusion of the spiral blades may cause the koji material to break or deform. The breaking of the koji material not only affects its fermentation effect, but also increases the difficulty and cost of subsequent processing. Therefore, the existing technology needs to be further improved and enhanced. CONTENT OF THE UTILITY MODEL

[0004] The utility model provides a sweet sauce koji turning device to at least solve or alleviate one or more technical problems in the prior art, or at least provide a beneficial alternative.

[0005] To achieve the above-mentioned purpose, the utility model provides the following technical scheme:

[0006] A sweet sauce koji turning device comprises a koji pool, the inside of the koji pool is divided into multiple koji pool units of equal volume by a partition, the partition is provided with a communication port to enable adjacent koji pool units to communicate with each other, any koji pool unit is reserved in an idle state, and the remaining koji pool units carry koji material with the height of the koji material being lower than the communication port;

[0007] A lifting mechanism is arranged in the koji material unit, the lifting mechanism can lift the koji material to a height exceeding the communication port, and during turning operation, the idle koji pool unit is taken as a receiving starting point, and the lifting mechanisms of the koji pool units are controlled to act in sequence to transfer the koji material in each koji pool unit to an adjacent koji pool unit through the communication port, so as to realize sufficient turning operation of the koji material.

[0008] The above structure divides the interior of the dough pool into multiple equal-volume dough pool units by the partition, realizes the transfer of the dough between adjacent units through the communication ports, realizes the cyclic transfer of the dough between adjacent dough pool units by reserving an empty dough pool unit as a receiving starting point and controlling the actions of the dough lifting mechanisms of the dough pool units in sequence. In the transfer process, the dough is naturally turned over, thereby ensuring the uniformity of the turning over and avoiding the turning over blind area formed at the edges and corners of the traditional turning over machine. This cyclic transfer mode enables the dough to be continuously transferred from one unit to another until the effect of sufficient turning over is achieved. The dough lifting mechanism is designed to lift the dough to a height exceeding that of the communication ports, thereby realizing the transfer of the dough. Compared with the traditional screw stirrer, the dough lifting mechanism has less damage to the dough. It mainly moves the dough by lifting rather than stirring, thereby reducing the risk of breaking and deformation of the dough during the turning over process.

[0009] In a preferred implementation, the dough lifting mechanism includes a deformation member that vertically divides the dough pool unit into a containing chamber and an inflation chamber. When the dough is contained, the deformation member is close to the inner wall and the bottom of the dough pool unit. When the dough is turned over, gas is injected into the inflation chamber to inflate the deformation member to lift the dough.

[0010] In a preferred implementation, the deformation member includes an elastic membrane that is embedded in the circumferential inner wall of the dough pool unit, dividing the space of the dough pool unit. When the dough is contained, the elastic membrane is attached to the circumferential inner wall and the bottom of the dough pool unit. When the turning over is started, the elastic membrane inflates under gas pressure to lift the dough.

[0011] During the turning over process, the elastic membrane inflates under the action of gas pressure by injecting gas into the inflation chamber. This inflation process lifts the elastic membrane that was originally attached to the inner wall and the bottom of the dough pool unit, and in turn lifts the dough in the containing chamber. This lifting mechanism is simple and efficient, and can quickly lift the dough from the original position to a height exceeding that of the communication ports, providing convenience for subsequent dough transfer and turning over.

[0012] In a preferred implementation, when the elastic membrane inflates to the limit state, its shape is adapted to the internal shape of the dough pool unit and the vertex position of the elastic membrane is flush with the height of the lower side of the communication.

[0013] When the elastic membrane inflates to this limit state, it can lift the dough in the containing chamber as a whole, and due to the height adaptability of the shape of the elastic membrane to the internal shape of the dough pool unit, the uniformity and stability of the dough during the lifting process are ensured.

[0014] In a preferred implementation, the dough pool unit is provided with a liquid level sensor that monitors the liquid level inside the dough pool unit to send a signal to the controller, which determines whether the dough pool is a receiving starting point to control the action of the dough lifting mechanism inside the adjacent dough pool unit.

[0015] In a preferred implementation, the communication port is provided with multiple.

[0016] The provision of multiple communication ports can effectively disperse the dough into different paths, and by distributing the dough, the transfer speed of the dough between the dough pool units can be significantly improved, thereby improving the turnover efficiency of the entire dough turnover operation. When the dough is dispersed and transferred through multiple communication ports, their distribution positions in different dough pool units will also change accordingly. This change in position relationship helps to break the original accumulation state of the dough and promotes uniform mixing between the dough.

[0017] In a preferred implementation, the multiple communication ports have different sizes.

[0018] In a preferred implementation, the communication port is provided with one and a partition plate to separate the communication port into multiple independent flow channels.

[0019] In a preferred implementation, the dough pool unit is provided with an air inlet, and the air inlet communicates with an air chamber. BRIEF DESCRIPTION OF DRAWINGS

[0020] The drawings described herein are used to provide a further understanding of the present application, and form a part of the present application. The illustrative embodiments of the present application and their descriptions serve to explain the present application, and do not constitute an improper limitation on the present application. In the drawings:

[0021] Figure 1 A schematic three-dimensional structure of one embodiment of the sweet paste dough turnover device is shown.

[0022] Figure 2 A schematic top view of one embodiment of the sweet paste dough turnover device is shown.

[0023] Figure 3 An internal structure diagram of the sweet paste dough turnover device in a first state is shown.

[0024] Figure 4 An internal structure diagram of the sweet paste dough turnover device in a second state is shown.

[0025] Figure 5 An internal structure diagram of the sweet paste dough turnover device in a third state is shown.

[0026] REFERENCE NUMERALS:

[0027] 1, dough pool; 10, air inlet; 11, partition plate; 110, communication port; 12, dough pool unit; 120, containing chamber; 121, air chamber; 20, deformation member; 3, liquid level sensor. DETAILED DESCRIPTION

[0028] In the following, certain example embodiments are simply described. As those skilled in the art will realize, the described embodiments can be modified in various different ways without departing from the spirit and scope of the application. The drawings and description are therefore to be regarded as illustrative in nature rather than restrictive.

[0029] In the description of the present application, it is to be understood that the terms "center", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships as shown by the drawings, and are merely for convenience of description and do not indicate or imply that a device or element referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore should not be construed as limiting the application. In the present application, unless specifically defined and limited otherwise, the first feature is "on" or "under" the second feature can be that the first and second features are in direct contact, or the first and second features are indirectly in contact through an intermediate medium.

[0030] In the present application, unless specifically defined and limited otherwise, the terms "mounting", "connecting", "connecting", "fixing" and the like should be broadly understood, for example, it can be fixedly connected, or it can be detachably connected, or it can be integrated; it can be directly connected, or it can be indirectly connected through an intermediate medium; it can be the internal communication of two elements or the interaction relationship of two elements. However, it is noted that direct connection means that the connection between the two main bodies does not form a connection relationship through an excessive structure, but is connected only through the connecting structure to form a whole. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0031] In the present application, the description of "first", "second" and the like is only for the purpose of description, and cannot be understood as indicating or implying the relative importance of the indicated technical features or implicitly indicating the number of the indicated technical features. Therefore, the features limited by "first", "second" can explicitly or implicitly include at least one of the features.

[0032] The present application will be described below with reference to the accompanying drawings.

[0033] The specific scheme adopted is:

[0034] As Figures 1-5The utility model provides a kind of sweet sauce turning device, including pool 1, pool 1 inside is separated into multiple equal-volume pool units 12 by baffle 11, baffle 11 is equipped with communicating port 110, to enable adjacent pool unit 12 to be interconnected, reserve any pool unit 12 as vacant state, and the rest pool unit 12 carries curve material and curve material height is lower than communicating port 110;

[0035] Lifting mechanism is equipped in curve material unit, lifting mechanism can lift curve material to exceed communicating port 110 height, and when turning curve, with vacant pool unit 12 as receiving starting point, the lifting mechanism of each pool unit 12 is controlled to act in turn, to transfer curve material in each pool unit 12 to adjacent pool unit 12 by communicating port 110, to realize the full turning curve operation of curve material.

[0036] By using the sweet sauce turning device of the present application, the inside of the pool 1 is divided into multiple equal-volume pool units 12 by the baffle 11, and the baffle 11 is provided with a communicating port 110, so that each pool unit 12 becomes a relatively independent turning curve space, and at the same time, the transfer of curve material between adjacent units can be realized through the communicating port 110. By reserving a vacant pool unit 12 as a receiving starting point and controlling the lifting mechanism of each pool unit 12 to act in turn, the cyclic transfer of curve material between adjacent pool units 12 is realized. During the transfer process, the curve material is naturally turned over, thereby ensuring the uniformity of turning curve and avoiding the formation of a turning curve blind area at the edge and corner of the traditional turning curve machine. This cyclic transfer method enables the curve material to be continuously transferred from one unit to another until the effect of full turning curve is achieved. The lifting mechanism is designed to lift the curve material to a height exceeding the communicating port 110, thereby realizing the transfer of curve material. Compared with the traditional spiral agitator, the lifting mechanism has less destructive effect on the curve material. It mainly moves the curve material by lifting rather than stirring, thereby reducing the risk of breakage and deformation of the curve material during turning curve.

[0037] The device of the present application can ensure that the curve material is fully turned over in the entire pool 1, which helps to improve the growth and reproduction efficiency of mold, thereby improving the quality of koji.

[0038] Referring to Figure 3 , Figure 4 and Figure 5 , the lifting mechanism includes a deformation member 20 that vertically divides the pool unit 12 into a containing chamber 120 and an inflation chamber 121. The pool unit 12 is provided with an inflation port 10 that communicates with the inflation chamber 121. When the curve material is stored, the deformation member 20 is close to the inner wall and bottom of the pool unit 12; and when turning curve, gas is injected into the inflation chamber 121 to make the deformation member 20 expand to lift the curve material.

[0039] Specifically, the deformation member 20 includes an elastic membrane that is embedded in the circumferential inner wall of the trough unit 12, dividing the space of the trough unit 12. When the dough is placed, the elastic membrane adheres to the circumferential inner wall and the bottom of the trough unit 12. When the dough is flipped, the elastic membrane expands under air pressure to lift the dough.

[0040] During the dough flipping process, by injecting gas into the inflation chamber 121, the elastic membrane will expand under the action of air pressure. This expansion process will lift the elastic membrane that was originally adhered to the inner wall and the bottom of the trough unit 12, and then lift the dough in the containing chamber 120. This lifting mechanism is simple and efficient, which can quickly lift the dough from the original position to a height above the communication port 110, providing convenience for subsequent dough transfer and flipping. When the dough is lifted, the expansion degree and lifting height of the elastic membrane can be controlled by adjusting the injection amount and injection speed of the gas. In this way, not only can the dough be lifted, but also the dough can be naturally flipped during the lifting process, thereby achieving a more uniform dough flipping effect. Compared with traditional mechanical stirring or spiral lifting methods, using the expansion of the elastic membrane to lift the dough is more gentle. This method avoids direct contact between mechanical parts and dough, thereby reducing the risk of breaking and deformation of the dough during the dough flipping process.

[0041] Further, when the elastic membrane expands to the limit state, its shape is adapted to the internal shape of the trough unit 12 and the vertex position of the elastic membrane is flush with the lower side of the communication port 110.

[0042] Specifically, when the elastic membrane expands to this limit state, it can lift the dough in the containing chamber 120 as a whole, and due to the height adaptability of the shape of the elastic membrane to the internal shape of the trough unit 12, the uniformity and stability of the dough during lifting are ensured. More importantly, when the vertex of the elastic membrane is flush with the lower side of the communication port 110, it means that the bottom layer of dough in the trough unit 12 is also successfully lifted to a sufficient height, so that it can be smoothly transferred to the adjacent trough unit 12 through the communication port 110. The dough originally located in the bottom layer comes to the uppermost layer of the new trough unit 12. This flipping and redistribution greatly promotes the uniform mixing and full flipping of the dough, ensuring that every layer of dough can be fully contacted with oxygen and microorganisms, thereby helping to improve the quality and fermentation efficiency of the dough.

[0043] In addition, the first koji pool unit 12 can also partially transfer the koji through the inflation of the elastic membrane to the adjacent koji pool unit 12. After the partial koji transfer, the inflation chamber 121 is deflated, and then the elastic membrane of the adjacent koji pool unit 12 begins to inflate, and part of the koji of the adjacent koji pool unit 12 is also transferred to the koji pool unit 12 that has just received the partial koji. This partial and alternating transfer method enables the koji to be more evenly distributed between different koji pool units 12. By repeating the above process, the koji in each koji pool unit 12 is gradually and evenly transferred to other koji pool units 12 until all the koji is sufficiently stirred. This working method ensures the uniformity and efficiency of the koji during the entire stirring process.

[0044] As a preferred embodiment of the present application, the koji pool unit 12 is provided with a liquid level sensor 3, which can monitor the liquid level inside the koji pool unit 12 in real time and accurately send relevant information to the controller. The controller is not drawn, which is a prior art, and the controller plays the role of intelligent judgment. According to the received liquid level signal, the controller judges whether each koji pool unit 12 has enough space to accommodate the koji transferred from the adjacent unit when it is used as the receiving starting point, i.e., the liquid level sensor 3 of the koji pool unit 12 transmits a signal indicating no liquid, and when the koji needs to be stirred, the empty koji pool unit 12 detected by the liquid level sensor 3 is used as the receiving starting point to start stirring. After a complete cycle, the originally empty koji pool unit 12 will receive koji from the adjacent unit and thus change position. When there are two adjacent units, one of them is selected to rotate clockwise or counterclockwise, while the unit previously containing the koji becomes empty and is ready to receive the next round of koji transfer. This cycle not only realizes the overall stirring of the koji, but also ensures the continuity and efficiency of the koji stirring operation. Through the cooperation of the liquid level sensor 3 and the controller, real-time monitoring and intelligent management of the liquid level of the koji pool unit 12 are realized, greatly improving the automation and intelligent level of the koji stirring operation.

[0045] As a preferred embodiment of the present application, the communication ports 110 are spaced apart.

[0046] The arrangement of multiple communication ports 110 can effectively disperse the koji into different paths. By dispersing the koji, the transfer speed of the koji between the koji pool units 12 can be significantly improved, thereby improving the stirring efficiency of the entire koji stirring operation. When the koji is dispersed and transferred through multiple communication ports 110, their distribution positions in different koji pool units 12 will also change accordingly. This change in position relationship helps to break the original accumulation state of the koji and promotes the uniform mixing of the koji. For the production of sweet soy sauce, the uniform mixing of the koji is crucial for improving the fermentation effect and product quality.

[0047] Further, the plurality of the communication ports 110 have different sizes.

[0048] Due to the different sizes of the communication ports 110, the flow speed and direction of the koji will also be different when passing through the communication ports 110 with different sizes. This differential flow helps to break the original accumulation state of the koji, making it form a more complex and diverse positional relationship between different koji pool units 12. This change in positional relationship not only helps to uniformly mix the koji, but also promotes the uniform distribution of microorganisms in the koji, thereby improving the fermentation effect of the sweet soy paste.

[0049] As a preferred embodiment of the present application, the communication port 110 is provided with one and a partition plate 11 to separate the communication port 110 into a plurality of independent flow channels.

[0050] Although there is only one communication port 110, it can be separated into a plurality of independent flow channels by the partition plate 11, which can achieve the shunting and uniform distribution of the koji. Each flow channel can serve as an independent turning path, so that the koji can be more evenly dispersed into different koji pool units 12 during the transfer process. This design helps to break the original accumulation state of the koji, promotes the mixing between the koji and the uniform distribution of microorganisms, thereby improving the fermentation effect of the sweet soy paste.

[0051] The parts not described in the present application can be realized by using or referring to the existing technology.

[0052] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of various changes or substitutions within the technical scope disclosed by the present application, which should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A sweet bean sauce turning device, characterized in that, The system includes a trough, which is divided into multiple trough units of equal volume by partitions. The partitions are provided with connecting openings to allow adjacent trough units to communicate with each other. Any trough unit is reserved as an empty unit, while the remaining trough units carry trough material with the height of the trough material lower than the connecting opening. The material unit is equipped with a lifting mechanism that can lift the material to a height above the connecting port. During the turning operation, the empty material pool unit is used as the receiving starting point. The lifting mechanisms of each material pool unit are controlled to move sequentially to transfer the material in each material pool unit to the adjacent material pool unit through the connecting port, so as to achieve full turning operation of the material.

2. The sweet bean sauce turning device according to claim 1, characterized in that, The lifting mechanism includes a deformable component that vertically divides the curving pool unit into a receiving chamber and an inflatable chamber. When the curd is being placed in the curving pool unit, the deformable component is close to the inner wall and bottom of the curving pool unit. When the curd is being turned over, gas is injected into the inflatable chamber to cause the deformable component to expand and lift the curd.

3. The sweet bean sauce turning device according to claim 2, characterized in that, The deformable component includes an elastic membrane, which is embedded in the circumferential inner wall of the curving pool unit to divide the space of the curving pool unit. When the curing material is placed, the elastic membrane adheres to the circumferential inner wall and bottom of the curving pool unit. When the curing is started, the elastic membrane expands under air pressure to lift the curing material.

4. The sweet bean sauce turning device according to claim 3, characterized in that, When the elastic membrane expands to its limit, its shape adapts to the internal shape of the curved pool unit, and the position of the apex of the elastic membrane is level with the height of the lower side of the connection.

5. The sweet bean sauce turning device according to claim 1, characterized in that, The vortex tank unit is equipped with a liquid level sensor to monitor the liquid level inside the vortex tank unit and send a signal to the controller. The controller determines whether the vortex tank is the receiving starting point and controls the lifting mechanism inside the adjacent vortex tank unit to operate.

6. The sweet bean sauce turning device according to claim 1, characterized in that, The connection ports are spaced out in multiples.

7. The sweet bean sauce turning device according to claim 6, characterized in that, The multiple connecting ports have different diameters.

8. The sweet bean sauce turning device according to claim 1, characterized in that, The connection port is provided with a partition plate to divide the connection port into multiple independent flow channels.

9. The sweet bean sauce turning device according to claim 2, characterized in that, The curved pool unit is equipped with an air inlet, which is connected to the air inlet chamber.

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