A solid-liquid mixing device for soy sauce production line
By designing a solid-liquid mixing device that connects the cooking tank and the mixing machine in parallel on the soy sauce production line, the problems of low efficiency and high safety risks in traditional soy sauce production have been solved, and continuous mixing and efficient production of soy sauce and solid materials have been achieved.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- LEE KUM KEE XIN HUI FOOD
- Filing Date
- 2025-08-14
- Publication Date
- 2026-07-28
AI Technical Summary
Traditional soy sauce production methods involve adding solid materials, which are inefficient, result in poor mixing, and pose safety risks due to working at heights, leading to low production efficiency and high energy consumption.
Design a solid-liquid mixing device for a soy sauce production line, including multiple boiling tanks and mixers connected in parallel. The device achieves continuous mixing of soy sauce and solid materials through a circulation loop. It utilizes the preheating, stirring and heating functions of the boiling tanks, combined with a flow meter and a stirring paddle, to ensure the uniformity and safety of the mixing.
It enables continuous mixing of soy sauce and solid materials, improving production efficiency, reducing the risk of working at heights, saving energy, and improving mixing effect and production safety.
Smart Images
Figure CN224558618U_ABST
Abstract
Description
Technical Field
[0001] This utility model relates to the field of soy sauce manufacturing technology, and in particular to a solid-liquid mixing device for a soy sauce production line. Background Technology
[0002] In the soy sauce production process, solid materials such as sugar, salt, monosodium glutamate (MSG), yeast powder, and preservatives are typically added during brewing. Generally, different types of soy sauce use different solid materials, and the proportions of these solid materials also vary. Traditionally, these solid materials are added by transferring soy sauce from a storage tank to a boiling tank. The soy sauce is measured using markings on the storage tank, and then the appropriate proportions of materials (such as sugar, salt, MSG, yeast powder, and preservatives) are manually added to the boiling tank. The soy sauce and materials in the boiling tank are then heated and stirred to dissolve the solid materials and mix them with the soy sauce. However, in actual production, this traditional method, while simple, is inefficient and produces poor mixing. It cannot be used continuously, and the heating time during each boiling process is long. Furthermore, differences in particle size and dissolution temperature of the added solid materials can easily lead to poor mixing between the soy sauce and the solid materials. Additionally, there are significant safety risks associated with operators adding solid materials from the top of the boiling tank. However, problems such as long mixing time with solid materials, inaccurate mixing ratio, poor mixing effect, and high safety risks for operators lead to issues in the production process, including high-altitude operation safety, low production efficiency, and high consumption of energy such as steam, water, and electricity. Utility Model Content
[0003] The purpose of this invention is to overcome the shortcomings of the prior art and provide a solid-liquid mixing device for a soy sauce production line. This device can realize the continuous mixing of soy sauce and solid materials, effectively improve the mixing effect of soy sauce and solid materials, and also avoid operators working at heights, thus reducing risks.
[0004] The technical solution of this utility model is as follows: a solid-liquid mixing device for a soy sauce production line, comprising a mixer and multiple cooking tanks, each cooking tank being connected to the mixer and arranged in parallel, with each cooking tank forming a circulation loop with the mixer; the outlets of the multiple cooking tanks are connected in parallel to a unified discharge pipe, and along the soy sauce conveying direction, the discharge pipe is sequentially connected to a heater, a filter, and a filling machine. Each connecting pipe is equipped with a solenoid valve. The cooking tank has functions such as heating, heat preservation, cooking, and mixing, and includes an independent CIP cleaning pipe and cleaning ball (this structure is the same as that of existing commonly used cooking tanks); the mixer, heater, filter, and filling machine can all adopt corresponding devices with existing structures. By setting up multiple cooking tanks in parallel, each cooking tank and the mixer form an independent circulation loop, which can complete the processes of preheating soy sauce, mixing soy sauce with solid materials, and discharging. After the soy sauce is preheated in the cooking tank, it is sent to the mixer to add solid materials. Then the mixture is sent back to the cooking tank for stirring and further mixing until it reaches the set standard. Then it is sent out through the discharge pipe to the heating machine for the next process. At the same time, the multiple cooking tanks alternately perform preheating and mixing, which can better achieve the continuity of feeding and discharging.
[0005] The inlet of each cooking vat is connected to a feed pipe, which is equipped with a flow meter. The outer wall of the cooking vat is also marked with graduations. The weight of the soy sauce in each cooking vat is precisely controlled by real-time monitoring through the flow meter. At the same time, the staff can also roughly judge the weight of the soy sauce in the cooking vat by looking at the graduations on the outer wall of the cooking vat.
[0006] The cooking tank is equipped with a stirring paddle, and a power unit for the stirring paddle is located at the top of the cooking tank. The top of the stirring paddle is connected to the power unit. The power unit can be an existing power unit (such as an electric motor), and the specific structure of the stirring paddle can also adopt the stirring paddle commonly used in existing cooking tanks.
[0007] The outer wall of the cooking vat has a sandwich structure, and a steam coil is provided in the sandwich. The steam in the coil exchanges heat with the soy sauce, thereby raising the temperature of the soy sauce for preheating.
[0008] The top of the boiling tank is also equipped with a vent to ensure that the pressure inside the boiling tank is normal.
[0009] In the above structure, the preheating of the cooking tank involves steam transferring heat to the soy sauce inside the tank through a coil in the outer wall jacket, raising the temperature of the soy sauce. The cooking tank also has a stirring function; once the soy sauce is mixed with solid materials, the stirrer will be activated. A vent is required at the top of the cooking tank to maintain normal pressure inside the tank and prevent a large number of bubbles from escaping from the manhole after the soy sauce has been stirred and heated. Additionally, a cleaning ball is installed inside the cooking tank for cleaning the inner wall with cleaning or disinfecting solutions.
[0010] The preheating temperature of the cooking tanks is 40°C, and the preheating and mixing processes are carried out alternately between the various cooking tanks. That is, the cooking tanks can be used alternately to better achieve the continuity of feeding and discharging. When one cooking tank is feeding and preheating, another cooking tank is in the mixing or discharging stage, so that the cooking tanks can be in a continuous working state for a long time without stopping feeding due to preheating and mixing.
[0011] The mixer has two inlets: a liquid inlet and a solid inlet. Each inlet is connected by a T-junction. The liquid inlet is connected to the outlet of each cooking tank via a pipe. A pneumatic valve is also installed at the solid inlet. During operation, the electric pump must be started first to allow soy sauce to enter through the liquid inlet and circulate between the cooking tank and the mixer. Only then can the pneumatic valve at the solid inlet be opened, and an appropriate amount of solid material be added. As the soy sauce, along with the solid material, enters the mixer's mill, the high-speed rotation grinds the solid material into microparticles that circulate with the soy sauce. To determine if the solid material and soy sauce are well mixed, samples of the soy sauce from the cooking tank must be taken to test its various physicochemical properties. The results then reflect the actual composition of the added solid material.
[0012] The mixer is installed at a height lower than the boiling tank, and the solid material inlet is located at a height lower than the operator's height. Installing the mixer at a lower position or on a platform reduces operator risk, allowing specified solid materials to be added through the mixer's solid material inlet.
[0013] The heating temperature of the heating machine is 80-90℃. The heating machine performs instantaneous high-temperature sterilization on the soy sauce, heating the soy sauce to 80-90℃, effectively killing other harmful bacteria and ensuring that the flavor of the soy sauce is not affected.
[0014] The filter is a diatomaceous earth filter. Diatomaceous earth filters are fine filtration equipment; any commercially available diatomaceous earth filter can be used. During filtration, an appropriate amount of diatomaceous earth is added. Soy sauce and diatomaceous earth are stirred and then pumped into the filter. A diatomaceous earth coating is formed on the filter disc within the filter. Under the pressure of an electric pump, the soy sauce passes through the pre-coating and enters the collection chamber of the diatomaceous earth filter. Particles and polymers in the soy sauce are trapped in the pre-coating. After filtration, the soy sauce is transported to the bottling process. The residue is collected and processed after cleaning.
[0015] The solid-liquid mixing equipment used in this soy sauce production line has the following production process:
[0016] (1) Feeding: Soy sauce enters the boiling tank through the feed pipe. A liquid flow meter is installed on the feed pipe. The flow meter and the touch screen of the soy sauce production line control system can display the instantaneous flow rate and cumulative flow rate in real time, in m³. 3 / h;
[0017] Among them, the soy sauce is soy sauce that has been pressed, filtered and sterilized; the flow meter can accurately display the instantaneous flow of the pipeline, and the flow meter can also input signals to the PLC of the soy sauce production line control system through the set cumulative flow, thereby controlling the start and stop of the pneumatic valve and electric pump on the feed pipe of the boiling tank;
[0018] (2) Preheating: The soy sauce is preheated by boiling tanks so that it can dissolve better when it comes into contact with solid materials. The preheating temperature of the boiling tanks is about 40°C. The boiling tanks consist of two or more boiling tanks and can be used alternately to better achieve the continuity of feeding and discharging. When one boiling tank is feeding and preheating, the other boiling tank is in the mixing or discharging stage, so that the boiling tanks can be in a continuous working state for a long time and will not stop feeding due to preheating and mixing.
[0019] (3) Mixing: When the soy sauce reaches the preheating temperature, it is transported to the mixing machine through the pipeline. The soy sauce in the cooking tank is circulated back and forth between the cooking tank and the mixing machine through the pipeline and the electric pump. During this process, an appropriate amount of solid material can be added at the solid material inlet of the mixing machine. The solid material is ground into powder particles by the mixing machine and flows with the soy sauce circulation. It enters the cooking tank through the pipeline for stirring and mixing evenly.
[0020] The mixer has two inlets: one for liquids and one for solids. Both inlets are connected by a T-junction. The solids inlet is equipped with a pneumatic valve. The electric pump must be started first to allow soy sauce to enter through the liquids inlet and circulate between the cooking tank and the mixer. Only then can the pneumatic valve at the solids inlet be opened and an appropriate amount of solid material be added. When the soy sauce and solid material enter the mill of the mixer, the high-speed rotation of the mill grinds the solid material into particles that circulate with the soy sauce. To determine whether the solid material and soy sauce are well mixed, a sample of the soy sauce in the cooking tank must be taken to test its various physicochemical properties. The results will then show the composition of the added solid material.
[0021] (4) Heating: After the solid materials are mixed with soy sauce by the mixer and reach the preset standard, the mixed soy sauce is sent to the heating machine for heating. This process plays a role in the re-sterilization of the mixed soy sauce.
[0022] The heating machine performs instantaneous high-temperature sterilization on the soy sauce, heating the soy sauce to 80-90℃, effectively killing harmful bacteria and ensuring that the flavor of the soy sauce is not affected. Different types of soy sauce require different heating temperature standards. If the specified outlet temperature is not reached, the soy sauce will be returned to the heating machine and reheated until the temperature meets the requirements before being transported to the next process through the pipeline.
[0023] (5) Fine filtration: After the mixed soy sauce is heated by the heating machine, it is sent to the diatomaceous earth filter for filtration;
[0024] Diatomaceous earth filters are a type of fine filtration equipment. During filtration, an appropriate amount of diatomaceous earth is added. Soy sauce and diatomaceous earth are stirred and then pumped into the diatomaceous earth filter, forming a diatomaceous earth coating on the filter disc. Under the pressure of the electric pump, the soy sauce passes through the pre-coating and enters the collection chamber. Particles and polymers are trapped in the pre-coating. After filtration, the soy sauce is transported to the bottling process. The residue after filtration is collected and processed after cleaning equipment.
[0025] (6) Filling: Finally, the soy sauce is filled into the designated packaging containers by the filling machine.
[0026] Compared with the prior art, this utility model has the following advantages:
[0027] The solid-liquid mixing equipment used in this soy sauce production line can continuously process soy sauce through feeding, preheating, mixing, heating, fine filtration, and filling. Simultaneously, multiple parallel cooking tanks are connected to the mixer for alternating use, achieving continuous mixing of soy sauce and solid materials. This effectively improves the mixing effect, avoids operators working at heights, reduces risks, and allows for more rational use of process sequence and time, increasing production efficiency, saving energy, improving the safety of the production environment, and reducing the production cost of soy sauce. Attached Figure Description
[0028] Figure 1 This is a schematic diagram illustrating the connection between the cooking tank and the mixing machine in the solid-liquid mixing equipment used in this soy sauce production line.
[0029] Figure 2 This is a process flow diagram for the solid-liquid mixing equipment used in a soy sauce production line.
[0030] The components indicated by the reference numerals in the above figures are as follows: 1 is the mixer, 2 is the cooking tank, 3 is the discharge pipe, 4 is the feed inlet, 5 is the feed pipe, 6 is the agitator, 7 is the power unit, 8 is the vent, 9 is the liquid feed inlet, and 10 is the solid feed inlet. Detailed Implementation
[0031] The present invention will be further described in detail below with reference to the embodiments, but the implementation of the present invention is not limited thereto.
[0032] Example
[0033] This embodiment describes a solid-liquid mixing device for a soy sauce production line, such as... Figure 1 As shown, the system includes a mixer 1 and multiple cooking tanks 2, each connected to the mixer and arranged in parallel. A circulation loop is formed between each cooking tank and the mixer. The outlets of the multiple cooking tanks are connected in parallel to a unified discharge pipe 3. Along the direction of soy sauce transport, the discharge pipe is also sequentially connected to a heater, a filter, and a filling machine (such as...). Figure 2(As shown). Each connecting pipe is equipped with a solenoid valve. The cooking tank has functions such as heating, heat preservation, cooking, and mixing. The cooking tank has its own independent CIP cleaning pipe and cleaning ball (this structure is the same as the existing general cooking tank). The mixer, heater, filter and filling machine can all adopt the corresponding devices of the existing structure. By setting up multiple cooking tanks in parallel, each cooking tank and the mixer form an independent circulation loop, which can complete the preheating of soy sauce, mixing of soy sauce and solid materials, and discharge. After the soy sauce is preheated in the cooking tank, it is sent to the mixer to add solid materials. Then the mixture is sent back to the cooking tank for further mixing until the set standard is reached. Then it is sent out through the discharge pipe to the heater for the next subsequent process. At the same time, the multiple cooking tanks alternately perform preheating and mixing, which can better realize the continuity of feeding and discharging.
[0034] The inlet 4 of the cooking vat is connected to a feed pipe 5, which is equipped with a flow meter. The outer wall of the vat also has graduations. Each vat uses a flow meter to monitor and precisely control the weight of the soy sauce inside in real time. Simultaneously, staff can roughly estimate the weight of the soy sauce by observing the graduations on the outer wall. The vat contains a stirring paddle 6, and a power unit 7 for the stirring paddle is located at the top of the vat, connected to the top of the paddle. The power unit can be an existing power source (such as an electric motor), and the stirring paddle can also use a standard stirring paddle commonly used in existing cooking vats. The outer wall of the vat has a double-layered structure, with a steam coil inside. The steam flow in the coil exchanges heat with the soy sauce, thus preheating the soy sauce. A vent 8 is also located at the top of the vat to ensure normal pressure inside. In the above structure, the preheating of the cooking tank involves steam transferring heat to the soy sauce inside the tank through a coil in the outer wall jacket, raising the temperature of the soy sauce. The cooking tank also has a stirring function; once the soy sauce is mixed with solid materials, the stirrer will be activated. A vent is required at the top of the cooking tank to maintain normal pressure inside the tank and prevent a large number of bubbles from escaping from the manhole after the soy sauce has been stirred and heated. Additionally, a cleaning ball is installed inside the cooking tank for cleaning the inner wall with cleaning or disinfecting solutions.
[0035] The preheating temperature of the cooking tanks is 40℃, and the preheating and mixing processes are carried out alternately between the various cooking tanks. That is, the cooking tanks can be used alternately to better achieve continuity of feeding and discharging. When one cooking tank is feeding and preheating, another cooking tank is in the mixing or discharging stage, allowing the cooking tanks to operate continuously for extended periods without stopping feeding during preheating and mixing. The mixer has two feed inlets: a liquid feed inlet 9 and a solid feed inlet 10. Each feed inlet is connected by a T-junction. The liquid feed inlet is connected to the discharge outlet of each cooking tank via a pipe, and a pneumatic valve is also installed at the solid feed inlet. When using the product, the electric pump must be started first to allow the soy sauce to enter through the liquid inlet and circulate between the cooking tank and the mixer. Only then can the pneumatic valve of the solid inlet be opened and an appropriate amount of solid material be added. When the soy sauce enters the mill of the mixer along with the solid material, the high-speed rotation of the mill grinds the solid material into microparticles that circulate with the soy sauce. To determine whether the solid material and soy sauce are well mixed, a sample of the soy sauce in the cooking tank must be taken to test its various physicochemical indicators, and then the results must be used to test the actual composition of the added solid material.
[0036] The mixer is installed at a height lower than the boiling tank, and the solid material inlet is positioned below the operator's height. Installing the mixer at a lower position or on a platform reduces operator risk; in this case, specified solid materials can be added through the mixer's solid material inlet.
[0037] The heating temperature of the heating machine is 80-90℃. The heating machine performs instantaneous high-temperature sterilization on the soy sauce, heating the soy sauce to 80-90℃, effectively killing other harmful bacteria and ensuring that the flavor of the soy sauce is not affected.
[0038] The filter is a diatomaceous earth filter. Diatomaceous earth filters are a type of fine filtration equipment, and any commercially available diatomaceous earth filter can be used. During filtration, an appropriate amount of diatomaceous earth is added. After the soy sauce and diatomaceous earth are stirred, they are drawn into the diatomaceous earth filter. A diatomaceous earth coating is formed on the filter disc in the diatomaceous earth filter. Under the pressure of the electric pump, the soy sauce passes through the pre-coating and enters the collection chamber of the diatomaceous earth filter. The particles and polymers contained in the soy sauce are trapped in the pre-coating. After filtration, the soy sauce is transported to the bottling process. The residue after filtration is collected and processed after cleaning equipment.
[0039] The solid-liquid mixing equipment used in this soy sauce production line has the following production process:
[0040] (1) Feeding: Soy sauce enters the boiling tank through the feed pipe. A liquid flow meter is installed on the feed pipe. The flow meter and the touch screen of the soy sauce production line control system can display the instantaneous flow rate and cumulative flow rate in real time, in m³. 3 / h;
[0041] Among them, the soy sauce is soy sauce that has been pressed, filtered and sterilized; the flow meter can accurately display the instantaneous flow of the pipeline, and the flow meter can also input signals to the PLC of the soy sauce production line control system through the set cumulative flow, thereby controlling the start and stop of the pneumatic valve and electric pump on the feed pipe of the boiling tank;
[0042] (2) Preheating: The soy sauce is preheated in a boiling tank to improve its dissolution when in contact with solid materials. The preheating temperature of the boiling tank is approximately 40°C. The tank consists of two or more boiling tanks that can be used alternately to ensure continuous feeding and discharging. While one boiling tank is feeding and preheating, another is mixing or discharging, allowing the tanks to operate continuously for extended periods without interrupting feeding during preheating and mixing. Figure 1 In this embodiment, two cooking tanks are connected in parallel. One cooking tank is in the state of feeding and preheating, and the other cooking tank is in the state of circulating mixing (as shown by the arrow in the figure).
[0043] (3) Mixing: When the soy sauce reaches the preheating temperature, it is transported to the mixing machine through the pipeline. The soy sauce in the cooking tank is circulated back and forth between the cooking tank and the mixing machine through the pipeline and the electric pump. During this process, an appropriate amount of solid material can be added at the solid material inlet of the mixing machine. The solid material is ground into powder particles by the mixing machine and flows with the soy sauce circulation. It enters the cooking tank through the pipeline for stirring and mixing evenly.
[0044] The mixer has two inlets: one for liquids and one for solids. Both inlets are connected by a T-junction. The solids inlet is equipped with a pneumatic valve. The electric pump must be started first to allow soy sauce to enter through the liquids inlet and circulate between the cooking tank and the mixer. Only then can the pneumatic valve at the solids inlet be opened and an appropriate amount of solid material be added. When the soy sauce and solid material enter the mill of the mixer, the high-speed rotation of the mill grinds the solid material into particles that circulate with the soy sauce. To determine whether the solid material and soy sauce are well mixed, a sample of the soy sauce in the cooking tank must be taken to test its various physicochemical properties. The results will then show the composition of the added solid material.
[0045] (4) Heating: After the solid materials are mixed with soy sauce by the mixer and reach the preset standard, the mixed soy sauce is sent to the heating machine for heating. This process plays a role in the re-sterilization of the mixed soy sauce.
[0046] The heating machine performs instantaneous high-temperature sterilization on the soy sauce, heating the soy sauce to 80-90℃, effectively killing harmful bacteria and ensuring that the flavor of the soy sauce is not affected. Different types of soy sauce require different heating temperature standards. If the specified outlet temperature is not reached, the soy sauce will be returned to the heating machine and reheated until the temperature meets the requirements before being transported to the next process through the pipeline.
[0047] (5) Fine filtration: After the mixed soy sauce is heated by the heating machine, it is sent to the diatomaceous earth filter for filtration;
[0048] Diatomaceous earth filters are a type of fine filtration equipment. During filtration, an appropriate amount of diatomaceous earth is added. Soy sauce and diatomaceous earth are stirred and then pumped into the diatomaceous earth filter, forming a diatomaceous earth coating on the filter disc. Under the pressure of the electric pump, the soy sauce passes through the pre-coating and enters the collection chamber. Particles and polymers are trapped in the pre-coating. After filtration, the soy sauce is transported to the bottling process. The residue after filtration is collected and processed after cleaning equipment.
[0049] (6) Filling: Finally, the soy sauce is filled into the designated packaging containers by the filling machine.
[0050] As described above, the present invention can be well implemented. The above embodiments are only preferred embodiments of the present invention and are not intended to limit the scope of implementation of the present invention. That is, all equivalent changes and modifications made in accordance with the content of the present invention are covered by the scope of protection claimed by the claims of the present invention.
Claims
1. A solid-liquid mixing device for a soy sauce production line, characterized in that, It includes a mixer and multiple cooking tanks, each of which is connected to the mixer. The cooking tanks are arranged in parallel, and a circulation loop is formed between each cooking tank and the mixer. The outlets of the multiple cooking tanks are connected in parallel to a unified discharge pipe. Along the conveying direction of soy sauce, the discharge pipe is also connected in sequence to a heater, a filter and a filling machine.
2. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The inlet of the cooking tank is connected to a feed pipe, which is equipped with a flow meter. The outer wall of the cooking tank is also marked with graduations.
3. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The cooking tank is equipped with a stirring paddle, and a power unit for the stirring paddle is located on the top of the cooking tank. The top of the stirring paddle is connected to the power unit.
4. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The outer wall of the boiling tank has a sandwich structure, and a coil for steam circulation is installed in the sandwich.
5. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The top of the cooking vat is also equipped with a vent.
6. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The preheating temperature of the cooking tank is 40°C, and the preheating and mixing are carried out alternately between the various cooking tanks.
7. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The mixer has two feed inlets, one for liquids and one for solids. Each feed inlet is connected by a T-junction. The liquid feed inlet is connected to the outlet of each cooking tank through a pipe. The solid feed inlet is also equipped with a pneumatic valve.
8. The solid-liquid mixing equipment for a soy sauce production line according to claim 7, characterized in that, The installation height of the mixer is lower than the height of the boiling tank, and the height of the solid material inlet is lower than the height of the operator.
9. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The heating temperature of the heating machine is 80-90℃.
10. The solid-liquid mixing equipment for a soy sauce production line according to claim 1, characterized in that, The filter is a diatomaceous earth filter.