Material conveying device of soy sauce koji making machine

Abstract

The utility model discloses a material conveying device of soy sauce starter making machine belongs to food transportation processing technical field, including first support, be provided with the shell on first support, the inside assembly of shell has first conveyer belt, and first conveyer belt adopts permeable structure, and first conveyer belt is continuously high and is arranged in the inclination, and the shell is installed with air cooler, and the shell is set up with the discharge gate at the bottom. When using the device, the upper material first falls into the feeding slide, and the driving motor of first conveyer belt is started, and the material moves to the discharge end along with first conveyer belt, and in the process, the redundant juice in the material drops to the bottom of shell through the penetration hole of first conveyer belt, and at the same time, the air cooler of the ventilation duct and the outer wall of shell drives the air circulation in the inside of shell, and the air cooler blows the cold air to the discharge end direction, and the material in movement is dehumidified and cooled, and the material after conveying, dehumidification and cooling reaches the discharge end of first conveyer belt, and is discharged from the discharge gate at the bottom of shell, and enters the next soy sauce starter making process.

Description

Technical Field

[0001] This utility model belongs to the field of food transportation and processing technology, specifically a material conveying device for a soy sauce koji-making machine. Background Technology

[0002] In the early stages of soy sauce brewing, the initial processing of materials is a crucial step. Generally, the main raw materials for brewing soy sauce are grains such as soybeans and wheat. Before entering the initial processing stage, these raw materials need to undergo strict screening to remove impurities, moldy particles, and other contaminants, ensuring the purity of the raw materials. After screening, the raw materials enter a soaking stage. Through appropriate water temperature and soaking time, the raw materials fully absorb water, making their texture soft and ready for the subsequent steaming and cooking stage. Next comes the steaming and cooking process. High-temperature steaming not only kills harmful microorganisms in the raw materials, preventing spoilage during subsequent processing, but also causes moderate denaturation of components such as proteins and starches, making them easier for subsequent microbial decomposition and utilization, creating favorable conditions for the growth and reproduction of beneficial bacteria during the koji-making process.

[0003] However, the pre-processed materials exhibit two significant characteristics during transport, which become key factors affecting subsequent koji-making. Firstly, the materials absorb a large amount of water during soaking and cooking, significantly increasing their moisture content. Some materials may even have a noticeable layer of moisture on their surface, resulting in an overall damp state. Secondly, the temperature of the materials immediately after cooking is extremely high, making rapid cooling difficult. Even with some heat dissipation from contact with air during transport, the internal temperature remains high. Ignoring these two characteristics during transport and directly piling them up for koji-making will inevitably lead to failure. Utility Model Content

[0004] To address the problem of excessive moisture and high temperatures in materials after initial processing leading to koji-making failure, this invention provides a material conveying device for a soy sauce koji-making machine.

[0005] This utility model is achieved through the following technical solution: A material conveying device for a soy sauce koji-making machine includes a first support, on which a housing is fixedly mounted; a first conveyor belt is assembled inside the housing, and the surface of the first conveyor belt has a permeable structure with through-holes; the first conveyor belt is arranged in a continuously rising and inclined manner from its inlet end to its outlet end; a cold air blower capable of blowing cold air into the housing is installed on the outer wall of the housing, and the cold air blower is positioned in the direction of the outlet end of the first conveyor belt; an outlet is opened at the bottom of the housing on the side near the outlet end of the first conveyor belt, and a notch for feeding is opened on the side of the housing near the inlet end of the first conveyor belt.

[0006] Further improvements to this utility model include: the outer shell is parallel to the conveyor belt, and a water outlet is provided at the bottom and lowest point of the outer shell; a ventilation duct is provided at the top of the outer shell at one-third of the distance from the feed end; and several observation windows are provided on the outer shell along the direction from the feed end to the discharge end of the conveyor belt.

[0007] A further improvement of this utility model is that the outer shell is fixedly connected to a feed slide plate that is inclined relative to the conveyor belt conveying surface on one side of the feed end of the conveyor belt.

[0008] A further improvement of this utility model is that the feed slide plate has several evenly distributed strip-shaped rectangular holes.

[0009] A further improvement of this utility model is that it also includes a collection pool, in which the first support is placed.

[0010] A further improvement of this utility model is that the collection pool is provided with a drain outlet, and the drain outlet is provided with a valve.

[0011] A further improvement of this utility model is that a second conveyor belt is provided, with the feed end of the second conveyor belt located below the discharge port.

[0012] A further improvement of this utility model is that an exhaust fan is installed inside the ventilation duct.

[0013] As can be seen from the above technical solutions, the beneficial effects of this utility model are: When this device is in use, the material output from the upstream soy sauce koji-making equipment (such as a raw material mixer or a pre-koji-making machine) first falls onto the feeding slide plate. The drive motor of the first conveyor belt is started, and the material moves towards the discharge end with the inclined first conveyor belt. During the process, excess juice in the material (such as moisture in the koji-making raw materials and a small amount of initial soy sauce juice produced during fermentation) drips through the permeation holes of the first conveyor belt to the bottom of the outer shell. At the same time, the air cooler inside the ventilation duct and on the outer wall of the outer shell is started, which drives the air circulation inside the outer shell. The air cooler blows cold air towards the discharge end to dehumidify and cool the moving material. After being conveyed, dehumidified, and cooled, the material reaches the discharge end of the first conveyor belt and is discharged from the discharge port at the bottom of the outer shell, entering the next soy sauce koji-making process (such as a koji fermentation tank or subsequent transfer equipment). Attached Figure Description

[0014] To more clearly illustrate the technical solution of this utility model, the drawings used in the description will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0015] Figure 1 This is a first-view structural diagram of a specific embodiment of the present invention.

[0016] Figure 2 This is a schematic diagram of the conveyor belt structure according to a specific embodiment of the present invention.

[0017] Figure 3 This is a schematic diagram of the outer shell structure of a specific embodiment of the present utility model.

[0018] Figure 4 This is a schematic diagram of the induced draft fan and ventilation duct structure of a specific embodiment of the present utility model.

[0019] Figure 5 This is a schematic diagram of the feeding slide structure according to a specific embodiment of the present invention.

[0020] In the attached diagram: 1. First support frame; 11. First conveyor belt; 12. Outer casing; 13. Cooling fan; 14. Feed slide plate; 15. Ventilation duct; 16. Discharge port; 17. Observation window; 18. Exhaust fan; 19. Water outlet; 2. Collection tank; 21. Drain outlet; 22. Valve; 3. Second conveyor belt Detailed Implementation

[0021] To make the objectives, features, and advantages of this utility model more apparent and understandable, the technical solutions of this utility model will be clearly and completely described below with reference to the accompanying drawings of the specific embodiments. Obviously, the embodiments described below are only some embodiments of this utility model, and not all embodiments. Based on the embodiments of this patent, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this patent.

[0022] like Figure 1 , Figure 2 , Figure 3 As shown, this utility model discloses a material conveying device for a soy sauce koji-making machine, including a first support 1, on which a housing 12 is fixedly mounted; a first conveyor belt 11 is assembled inside the housing 12, and the surface of the first conveyor belt 11 is distributed with a permeable structure of through-permeable holes; the first conveyor belt 11 is arranged in a continuously rising and inclined manner from its inlet end to its outlet end; a cold air blower 13 capable of blowing cold air into the housing is installed on the outer wall of the housing 12, and the cold air blower 13 is positioned in the direction of the outlet end of the first conveyor belt 11; an outlet 16 is opened at the bottom of the housing 12 near the outlet end of the first conveyor belt 11, and a notch for feeding is opened on the side of the housing 12 near the inlet end of the first conveyor belt 11.

[0023] When this device is in use, the material output from the upstream soy sauce koji-making equipment (such as a raw material mixer or a pre-koji-making machine) first falls onto the feeding slide plate 14. The drive motor of the first conveyor belt 11 is then started, and the material moves towards the discharge end along the inclined first conveyor belt 11. During this process, excess liquid in the material (such as moisture in the koji-making raw materials and a small amount of initial soy sauce juice produced during fermentation) drips from the upper layer to the lower layer through the permeation holes of the first conveyor belt 11, and then drips from the lower layer to the bottom of the outer shell 12 (formed by stacked polymer fibers, with the gaps between the fibers being "through-holes" with a pore size of 500nm-5μm, forming a "three-dimensional mesh" with a very high specific surface area (50-500nm). 2 / g). ), and simultaneously start the ventilation duct 15 and the cooler 13 on the outer wall of the outer shell 12, driving the air circulation inside the outer shell 12. The cooler 13 blows cold air into the inner shell (the specific installation position of the cooler 13 can be flexibly adjusted according to the actual application scenario, but it must be strictly fixed at the end of the discharge end to ensure that the material can be cooled; side cooling: by arranging the cooler 13 on the side of the discharge end, the airflow or coolant is used to indirectly act on the surface of the material to achieve uniform cooling, while avoiding direct impact that damages the material shape; direct material cooling: the cooler 13 is aimed at the area where the material falls or accumulates at the discharge end, and the cooling medium acts directly on the core of the material to quickly reduce the overall temperature.), dehumidify and cool the moving material. After being conveyed, dehumidified, and cooled, the material reaches the discharge end of the first conveyor belt 11 and is discharged from the discharge port 16 at the bottom of the outer shell 12, entering the next soy sauce koji-making process (such as koji fermentation tank, subsequent transfer equipment).

[0024] The outer casing 12 is parallel to the first conveyor belt 11, and the inner wall of the outer casing 12 is polished to reduce material residue and cleaning dead corners. Since the first conveyor belt 11 has a permeable structure, liquid in the material will seep and drip to the bottom of the outer casing 12. Therefore, a rectangular water outlet 19 is provided at the lowest point of the bottom of the outer casing 12 (i.e., the side near the feed end of the first conveyor belt 11, as the first conveyor belt 11 is inclined, the corresponding position at the bottom of the outer casing 12 is the lowest point). A ventilation duct 15 is welded to one-third of the top feed end of the outer casing 12. The ventilation duct 15 has a rectangular structure, which can realize the internal ventilation of the outer casing 12. The air circulation (on the one hand, it can remove the moisture generated during the material conveying process, and on the other hand, it can prevent the growth of odors inside the outer shell 12; located at one-third of the feed end, it can divide the cooling into two stages, and through staged cooling, it can prevent the material from directly contacting the cold air, which would lead to the loss of nutrients or the deterioration of the taste and flavor of the food); in order to facilitate the operator to observe the conveying status of the material inside the outer shell 12 in real time, the outer shell 12 has several observation windows 17 along the direction from the feed end to the discharge end of the first conveyor belt 11, and the edges of the windows are fitted with detachable dustproof covers (covered during daily use and opened for observation).

[0025] Among them, a feed slide plate 14 is fixedly connected to the feed end side of the outer shell 12 by bolts. The feed slide plate 14 is made of food-grade stainless steel plate and has a 30° inclination angle relative to the conveying surface of the first conveyor belt 11 (to facilitate the smooth sliding of materials from the upstream equipment into the first conveyor belt 11).

[0026] Among them, such as Figure 5 As shown, the feed slide plate 14 has several evenly distributed strip-shaped rectangular holes, which can filter out impurities mixed in the material (such as clumps of foreign matter and excessively large particles) during feeding, and at the same time achieve preliminary water filtration.

[0027] An additional collection pool 2 is provided to collect the water flowing out of the outlet 19 of the outer shell 12, so as to avoid pollution of the processing environment and protect the safety of the staff. The first support 1 is placed in the collection pool 2 as a whole, and the bottom of the first support 1 can be fixed to the bottom of the collection pool 2 through the pre-embedded parts to prevent the device from shifting.

[0028] The collection pool 2 has a drain outlet 21 at the bottom of the side wall (near the outlet 19 of the outer shell 12). The drain outlet 21 is connected to a drain pipe with a valve 22. The liquid discharged from the outlet 19 of the outer shell 12 falls directly into the collection pool 2. The valve 22 can be opened periodically to discharge the collected liquid (such as the initial juice of soy sauce), which simplifies the cleaning process and facilitates unified management and cleaning.

[0029] A second conveyor belt 3 is added below the discharge port 16 of the outer casing 12. The support of the second conveyor belt 3 is fixed to the ground or the edge of the collection tank 2 by bolts. The feed end of the second conveyor belt 3 is directly below the discharge port 16 to prevent material spillage. The conveying direction of the second conveyor belt 3 is perpendicular to the conveying direction of the first conveyor belt 11 (to adapt to the production line layout). The structure of the second conveyor belt 3 is the same as that of the first conveyor belt 11 (also using polymer materials and a permeable structure). After the material discharged from the discharge port 16 of the first conveyor belt 11 falls into the second conveyor belt 3, it can be transferred by the second conveyor belt 3 to subsequent equipment at a greater distance (such as a large fermentation workshop), reducing manual transfer links and improving production efficiency.

[0030] Among them, such as Figure 4 As shown, an exhaust fan 18 is fixedly installed inside the ventilation duct 15 by a bracket. Activating the exhaust fan 18 can guide the airflow inside the outer casing 12 and can also work with the air cooler 13 to improve the cooling effect and achieve auxiliary functions.

[0031] When this device is in use, the material output from the upstream soy sauce koji-making equipment (such as a raw material mixer or a pre-koji-making machine) falls into the first conveyor belt 11. The drive motor of the first conveyor belt 11 is started, and the material moves towards the discharge end with the inclined first conveyor belt 11. During the process, excess juice in the material (such as moisture in the koji-making raw materials and a small amount of initial soy sauce juice produced by fermentation) drips from the upper layer to the lower layer through the permeation holes of the first conveyor belt 11, and then drips from the lower layer to the bottom of the outer shell 12. At the same time, the ventilation duct 15 and the air cooler 13 on the outer wall of the outer shell 12 are started, which drives the air circulation inside the outer shell 12. The air cooler 13 blows cold air into the inner shell, and the cold air dehumidifies and cools the moving material. After being conveyed, dehumidified, and cooled, the material reaches the discharge end of the first conveyor belt 11 and is discharged from the discharge port 16 at the bottom of the outer shell 12, and enters the next soy sauce koji-making process (such as a koji fermentation tank or subsequent transfer equipment).

[0032] The above description of the disclosed embodiments enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A material conveying device for a soy sauce koji-making machine, comprising a first support (1), characterized in that: A housing (12) is fixedly installed on the first bracket (1); a first conveyor belt (11) is assembled inside the housing (12), and the first conveyor belt (11) has a permeable structure with through-holes distributed on its surface; the first conveyor belt (11) is arranged in a continuously rising and inclined manner from its feed end to its discharge end; a cold air blower (13) capable of blowing cold air into the housing is installed on the outer wall of the housing (12), and the cold air blower (13) is located in the direction of the discharge end of the first conveyor belt (11); a discharge port (16) is opened at the bottom of the housing (12) near the discharge end of the first conveyor belt (11), and a notch for feeding is opened on the side of the housing (12) near the feed end of the first conveyor belt (11).

2. The material conveying device for a soy sauce koji-making machine according to claim 1, characterized in that, The outer shell (12) is parallel to the first conveyor belt (11), and an outlet (19) is opened at the bottom and lowest point of the outer shell (12); a ventilation duct (15) is provided at the top of the outer shell (12) at one-third of the distance from the feed end, and several observation windows (17) are provided on the outer shell (12) along the direction from the feed end to the discharge end of the first conveyor belt (11).

3. The material conveying device for a soy sauce koji-making machine according to claim 1, characterized in that, The outer casing (12) has a feed slide (14) that is inclined relative to the conveying surface of the first conveyor belt (11) fixedly connected to the feed end side of the first conveyor belt (11), and the feed slide (14) matches the notch of the outer casing (12).

4. The material conveying device for a soy sauce koji-making machine according to claim 3, characterized in that, The feed slide (14) has several evenly distributed rectangular holes.

5. The material conveying device for a soy sauce koji-making machine according to claim 1, characterized in that, A collection pool (2) is also provided, in which the first support (1) is placed.

6. The material conveying device for a soy sauce koji-making machine according to claim 5, characterized in that, The collection pool (2) is equipped with a drain outlet (21), and the drain outlet (21) is equipped with a valve (22).

7. The material conveying device for a soy sauce koji-making machine according to claim 1, characterized in that, A second conveyor belt (3) is also provided, with the feed end of the second conveyor belt (3) located below the discharge port (16).

8. The material conveying device for a soy sauce koji-making machine according to claim 2, characterized in that, A draft fan (18) is installed inside the ventilation duct (15).

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