Koji making tank capable of adjusting temperature and humidity

Abstract

The utility model relates to the technical field of soy sauce koji-making, and discloses a koji-making tank capable of adjusting temperature and humidity, which comprises a tank body, a motor and a connecting pipe are respectively fixed on two sides of the tank body, a stirring component is arranged at the output end, penetrating through the tank body, of the motor, and a temperature and humidity adjusting mechanism is arranged on the side wall of the tank body. The temperature and humidity adjusting mechanism comprises a temperature and humidity control assembly and a steam and water inlet assembly, by arranging the stirring assembly and the temperature and humidity adjusting mechanism, the temperature of the yeast materials of all the parts is proper, nutritional ingredients in the yeast materials can be fully dissolved, and the problem that in the prior art, proper temperature cannot be provided for growth and reproduction of aspergillus oryzae, and the quality of the yeast materials is affected is solved. And nutritional ingredients in the koji cannot be in a dissolved state, so that the growth and reproduction of the aspergillus oryzae cannot be influenced.

Description

Technical Field

[0001] This utility model relates to the field of soy sauce koji-making technology, specifically to a koji-making tank with adjustable temperature and humidity. Background Technology

[0002] In the production of edible soy sauce, the purpose of koji making is to inoculate Aspergillus oryzae into the koji material. The koji material is rich in protein and starch, which provides the material basis for the germination, growth, reproduction and enzyme production of Aspergillus oryzae. However, Aspergillus oryzae is an aerobic microorganism, and the essential elements for its growth are nutrients, water, temperature and oxygen. Suitable temperature is conducive to the growth and reproduction of Aspergillus oryzae, and appropriate amount of water can keep the nutrients in the koji material in a dissolved state, which makes it easier for Aspergillus oryzae to absorb and utilize them.

[0003] Currently, the koji material is usually placed in a koji-making room for fermentation. Existing koji-making rooms generally have exhaust vents at the top and air inlets at the bottom, supplying fresh air to the koji-making room through a fan.

[0004] In the above scheme, this method can only provide sufficient oxygen for the growth of Aspergillus oryzae, but cannot provide a suitable temperature for its growth, and cannot keep the nutrients in the koji in a dissolved state, thus affecting the growth and reproduction of Aspergillus oryzae. Utility Model Content

[0005] The purpose of this invention is to overcome the shortcomings of the prior art and provide a koji-making tank with adjustable temperature and humidity. By providing a stirring component and a temperature and humidity regulating mechanism, the temperature of the koji material in each part is made to a suitable temperature, and the nutrients in the koji material can be fully dissolved. This solves the problem that the prior art cannot provide a suitable temperature for the growth and reproduction of Aspergillus oryzae and cannot make the nutrients in the koji material in a dissolved state, thus not affecting the growth and reproduction of Aspergillus oryzae.

[0006] The solution of this utility model to the aforementioned technical problem is:

[0007] An adjustable temperature and humidity koji-making jar includes a jar body, with a motor and a connecting pipe fixed on both sides of the jar body respectively. A stirring component is provided on the output end of the motor passing through the jar body. A temperature and humidity regulating mechanism is provided on the side wall of the jar body, which includes a temperature and humidity control component and a steam and water inlet component.

[0008] During the koji-making process, if the temperature and humidity control component senses that the temperature or humidity inside the tank is too low, the steam and water inlet components are activated to allow steam or water to enter the temperature and humidity control component. At the same time, the temperature and humidity control component is activated to allow steam or water to enter the tank, thereby increasing the temperature or humidity inside the tank. Simultaneously, the motor is activated to drive the stirring component to rotate, thereby stirring the koji material, ensuring that the temperature of the koji material in each part is consistent, and that the nutrients in the koji material can be fully dissolved. This provides a suitable environment for the growth and reproduction of Aspergillus oryzae, ensuring that the growth and reproduction of Aspergillus oryzae are not affected.

[0009] By incorporating a stirring assembly and a temperature and humidity control mechanism, the temperature of each part of the koji material is kept at a suitable level, and the nutrients in the koji material can be fully dissolved. This solves the problem that existing technologies cannot provide a suitable temperature for the growth and reproduction of Aspergillus oryzae, and cannot keep the nutrients in the koji material in a dissolved state, thus not affecting the growth and reproduction of Aspergillus oryzae.

[0010] The utility model is further configured such that: the stirring assembly includes a stirring shaft fixed on the output end of the motor, and multiple first stirring plates and multiple second stirring plates are fixed on the side wall of the stirring shaft in the circumferential direction.

[0011] With the above technical solution, when it is necessary to stir the koji material, the motor is started, which drives the stirring shaft to rotate. The rotation of the stirring shaft simultaneously drives multiple first stirring plates and multiple second stirring plates to rotate, thereby stirring the koji material.

[0012] The utility model is further configured such that: the temperature and humidity control component includes multiple temperature and humidity sensors installed on the side wall of the stirring shaft, multiple solenoid valves are fixed on the side wall of the tank, the ends of the solenoid valves are equipped with delivery hoses, the lower ends of the connecting pipes are equipped with pipe joints, the ends of the multiple delivery hoses are installed on the joints of the pipe joints, and the steam and water inlet components are installed on the joints of the pipe joints.

[0013] With the above technical solution, when the temperature and humidity sensor detects that the temperature or humidity inside the tank is too low, the steam or water inlet assembly is activated to supply steam or water into the pipe joint, so that the steam or water flows into multiple delivery hoses and multiple solenoid valves are opened, thereby allowing steam or water to enter the tank. By having multiple solenoid valves, the steam or water can be quickly and evenly distributed inside the tank.

[0014] The utility model is further configured such that: the steam and water inlet assembly includes a transport hose installed on the pipe joint, and a steam supply valve and a water supply valve are installed on the side wall of the transport hose.

[0015] With the above technical solution, when it is necessary to supply steam or water into the pipe joint, the steam supply valve or water supply valve is opened, so that steam or water enters the pipe joint through the transport hose, thereby supplying steam or water into the pipe joint.

[0016] The utility model is further configured such that multiple first stirring plates and multiple second stirring plates are staggered.

[0017] The above technical solution can improve the mixing effect of the koji material, so that all parts of the koji material can be fully mixed.

[0018] The beneficial effects of this utility model are:

[0019] Compared with existing technologies, by incorporating a stirring component and a temperature and humidity control mechanism, the temperature of each part of the koji material is kept at a suitable temperature, and the nutrients in the koji material can be fully dissolved. This solves the problem that existing technologies cannot provide a suitable temperature for the growth and reproduction of Aspergillus oryzae, and cannot keep the nutrients in the koji material in a dissolved state, thus not affecting the growth and reproduction of Aspergillus oryzae. Attached Figure Description

[0020] Figure 1 This is a three-dimensional structural schematic diagram of the present invention;

[0021] Figure 2 This is a three-dimensional structural diagram of the motor and stirring assembly.

[0022] Reference numerals: 1. Tank body; 2. Motor; 3. Connecting pipe; 4. Stirring shaft; 5. First stirring plate; 6. Second stirring plate; 7. Temperature and humidity sensor; 8. Solenoid valve; 9. Delivery hose; 10. Pipe joint; 11. Transport hose; 12. Steam supply valve; 13. Water supply valve. Detailed Implementation

[0023] The specific embodiments of this utility model will be described in further detail below with reference to the accompanying drawings and examples. The following examples are used to illustrate this utility model, but are not intended to limit its scope.

[0024] The following is for reference Figures 1 to 2 This utility model will now be described.

[0025] An adjustable temperature and humidity koji-making jar includes a jar body 1. A motor 2 and a connecting pipe 3 are fixed on both sides of the jar body 1, respectively. A stirring assembly is provided on the output end of the motor 2 passing through the jar body 1. A temperature and humidity regulating mechanism is provided on the side wall of the jar body 1. The temperature and humidity regulating mechanism includes a temperature and humidity control assembly and a steam and water inlet assembly.

[0026] During the koji-making process, if the temperature and humidity control component senses that the temperature or humidity inside tank 1 is too low, the steam and water inlet component is activated to allow steam or water to enter the temperature and humidity control component. At the same time, the temperature and humidity control component is activated to allow steam or water to enter tank 1, thereby increasing the temperature or humidity inside tank 1. Simultaneously, the motor 2 is activated to drive the stirring component to rotate, thereby stirring the koji material, ensuring that the temperature of the koji material in each part is consistent, and that the nutrients in the koji material can be fully dissolved, thus providing a suitable environment for the growth and reproduction of Aspergillus oryzae, ensuring that the growth and reproduction of Aspergillus oryzae are not affected.

[0027] By incorporating a stirring assembly and a temperature and humidity control mechanism, the temperature of each part of the koji material is kept at a suitable level, and the nutrients in the koji material can be fully dissolved. This solves the problem that existing technologies cannot provide a suitable temperature for the growth and reproduction of Aspergillus oryzae, and cannot keep the nutrients in the koji material in a dissolved state, thus not affecting the growth and reproduction of Aspergillus oryzae.

[0028] The stirring assembly includes a stirring shaft 4 fixed to the output end of the motor 2, and multiple first stirring plates 5 and multiple second stirring plates 6 fixed along the circumferential direction on the side wall of the stirring shaft 4.

[0029] When it is necessary to stir the koji material, start motor 2 to drive stirring shaft 4 to rotate. The rotation of stirring shaft 4 simultaneously drives multiple first stirring plates 5 and multiple second stirring plates 6 to rotate, thereby stirring the koji material.

[0030] The temperature and humidity control assembly includes multiple temperature and humidity sensors 7 mounted on the side wall of the stirring shaft 4, multiple solenoid valves 8 fixed on the side wall of the tank 1, delivery hoses 9 installed at the ends of the solenoid valves 8, pipe joints 10 installed at the lower end of the connecting pipe 3, the ends of the multiple delivery hoses 9 installed on the joints of the pipe joints 10, and steam and water inlet assemblies installed on the joints of the pipe joints 10.

[0031] When the temperature and humidity sensor 7 detects that the temperature or humidity inside the tank is too low, it activates the steam and water inlet assembly to supply steam or water into the pipe joint 10, causing the steam or water to flow into multiple delivery hoses 9 and opening multiple solenoid valves 8, thereby allowing steam or water to enter the tank 1. Through the multiple solenoid valves 8, the steam or water can be quickly and evenly distributed inside the tank 1.

[0032] The steam and water inlet assembly includes a transport hose 11 installed on the pipe joint 10, and a steam supply valve 12 and a water supply valve 13 are installed on the side wall of the transport hose 11.

[0033] When it is necessary to supply steam or water into the pipe joint 10, open the steam supply valve 12 or the water supply valve 13 to allow steam or water to enter the pipe joint 10 through the transport hose 11, thereby supplying steam or water into the pipe joint 10.

[0034] Multiple first stirring plates 5 and multiple second stirring plates 6 are staggered.

[0035] It can improve the mixing effect of the starter culture, so that all parts of the starter culture can be fully mixed.

[0036] Working principle:

[0037] During the koji-making process, if the temperature and humidity sensor 7 detects that the temperature or humidity inside the tank is too low, the steam supply valve 12 or the water supply valve 13 is opened, allowing steam or water to enter the pipe joint 10 through the transport hose 11. This allows steam or water to be supplied to the pipe joint 10, causing the steam or water to flow into multiple transport hoses 9. At the same time, multiple solenoid valves 8 are opened, allowing steam or water to enter the tank 1, thereby increasing the temperature or humidity inside the tank 1. Simultaneously, the motor 2 is started, driving the stirring shaft 4 to rotate. The rotation of the stirring shaft 4 also drives multiple first stirring plates 5 and multiple second stirring plates 6 to rotate, thereby stirring the koji material, ensuring that the temperature of the koji material in each part is consistent, and that the nutrients in the koji material can be fully dissolved. This provides a suitable environment for the growth and reproduction of Aspergillus oryzae, ensuring that the growth and reproduction of Aspergillus oryzae are not affected.

[0038] The above description is only a preferred embodiment of the present utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the technical principles of the present utility model. These improvements and modifications assumed above should also be considered within the protection scope of the present utility model.

Claims

1. A temperature and humidity adjustable koji making tank comprising a tank body (1), characterized in that: A motor (2) and a connecting pipe (3) are fixed on both sides of the tank (1). The output end of the motor (2) passing through the tank (1) is equipped with a stirring assembly. A temperature and humidity regulating mechanism is provided on the side wall of the tank (1). The temperature and humidity regulating mechanism includes a temperature and humidity control assembly and a steam and water inlet assembly.

2. The temperature and humidity adjustable koji making tank according to claim 1, characterized in that: The stirring assembly includes a stirring shaft (4) fixed on the output end of the motor (2), and multiple first stirring plates (5) and multiple second stirring plates (6) are fixed on the side wall of the stirring shaft (4) in the circumferential direction.

3. The temperature and humidity adjustable koji making tank according to claim 1, characterized in that: The temperature and humidity control assembly includes multiple temperature and humidity sensors (7) installed on the side wall of the stirring shaft (4), multiple solenoid valves (8) fixed on the side wall of the tank (1), a delivery hose (9) installed at the end of the solenoid valve (8), a pipe joint (10) installed at the lower end of the connecting pipe (3), the ends of the multiple delivery hoses (9) installed on the joint of the pipe joint (10), and the steam and water inlet assembly installed on the joint of the pipe joint (10).

4. The temperature and humidity-controllable koji making tank according to claim 3, characterized in that: The steam and water inlet assembly includes a transport hose (11) installed on the pipe joint (10), and a steam supply valve (12) and a water supply valve (13) are installed on the side wall of the transport hose (11).

5. The temperature and humidity-controllable koji making tank according to claim 2, characterized in that: Multiple first stirring plates (5) and multiple second stirring plates (6) are staggered.

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