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Automated control system of brewing of soy sauce

A technology of automatic control and soy sauce, which is applied in the direction of food science, etc., can solve the problems of low degree of automation and high labor intensity, and achieve the effect of realizing automation, ensuring standardization, and saving manpower and material resources

Pending Publication Date: 2018-06-22
HUBEI JIANSHI TIANLONG IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the existing soy sauce brewing process requires manual operation, which is labor-intensive and low in automation.

Method used

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  • Automated control system of brewing of soy sauce
  • Automated control system of brewing of soy sauce
  • Automated control system of brewing of soy sauce

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A kind of automatic control system 100 of soy sauce brewing, such as figure 1 As shown, it includes: a main controller 1, and a steamer 2 connected to the main controller 1, a koji making device 3, an advanced koji assembly 4, a fermentation device 5, an oil pouring device 6, a material transmission device 7 and at least one Raw material feed assembly 8. Wherein, the raw material feeding assembly, the steamer, the koji making device and the fermenting device are connected successively through the material conveying device and the materials are transported by the material conveying device, and the fermenting device is also connected with the oil pouring device.

[0049] This embodiment can realize the automation of soy sauce brewing. The main controller is provided with the process of soy sauce brewing. The main controller controls each link of soy sauce brewing, which ensures the standardization of soy sauce brewing, realizes the automation of soy sauce brewing, and sav...

Embodiment 2

[0051] On the basis of Example 1, as figure 2 As shown, the material conveying device 7 includes: a first material conveying device 71, a second material conveying device 72, a third material conveying device 73 and a fourth material conveying device 74 respectively connected to the main controller.

[0052] The raw material feeding assembly is connected with the steamer through the first material transmission device, and the raw materials are put into the steamer through the first material transmission device; the steamer is connected with the koji maker through the second The material transmission equipment puts the steamed material into the koji maker; the koji maker connects with the fermentation device through the third material transmission equipment, and puts the koji into the fermentation device through the third material transmission equipment; the koji feeding component passes through the fourth material transmission equipment It is connected with the koji maker, an...

Embodiment 3

[0056] On the basis of Embodiment 1 or Embodiment 2, the material transfer device 7 also includes a fifth material transfer device 75 connected to the main controller, such as image 3 Shown, raw material feeding assembly 8 and song advancing assembly 4 all comprise: metering table 81, scraper 82, and scraper driving device 83.

[0057] The silo 13 is connected to the metering platform 81 through the fifth material transmission device 75, and the raw materials are put into the metering platform 81 through the fifth material transmission device 75; The scraper driving device is electrically connected, and the scraper driving device is also connected to the main controller. Driven by the scraper driving device, the scraper scrapes the raw materials on the metering platform to the first material conveying equipment or the fourth material conveying equipment; the metering platform Also connected to the main controller.

[0058] Because the main controller is connected with the ma...

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PUM

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Abstract

The invention relates to an automated control system of brewing of a soy sauce. The automated control system comprises a main controller, a material steaming machine, a koji making machine, a koji feeding assembly, a fermenting device, an oil spraying device, a material transporting device and one or more raw material feeding assemblies, wherein the material steaming machine, the koji making machine, the koji feeding assembly, the fermenting device, the oil spraying device, the material transporting device and the raw material feeding assemblies are separately connected with the main controller; the raw material feeding assemblies, the material steaming machine, the koji making machine and the fermenting device are sequentially connected through the material transporting device; materialsare transported through the material transporting device; and the fermenting device is also connected with the oil spraying device. Through the adoption of the automated control system disclosed by the invention, the automation of the brewing of the soy sauce can be realized; the technological process of the brewing of the soy sauce is set in the main controller; and each link of the brewing of the soy sauce is controlled by the main controller, so that the standardization of the brewing of the soy sauce is guaranteed, the automation of the brewing of the soy sauce is realized, and human resources and material resources are saved.

Description

technical field [0001] The invention relates to the technical field of special equipment for soy sauce brewing technology, in particular to an automatic control system for soy sauce brewing. Background technique [0002] Soy sauce is a liquid condiment made by boiling beans, wheat, etc., fermenting them, and then adding salt. The raw materials used for soy sauce are vegetable protein and starch. The raw materials are steamed and cooled, and then purely cultivated Aspergillus oryzae strains are added to make sauce koji. The sauce koji is transferred to the fermentation tank and fermented with salt water. After the sauce grains are mature, the soy sauce is extracted by leaching. The purpose of making koji is to make Aspergillus oryzae fully grow and develop on the koji material, and to produce and accumulate a large amount of required enzymes, such as protease, peptidase, amylase, glutaminase, pectinase, cellulase, hemicellulose prime enzyme etc. The formation of taste in t...

Claims

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Application Information

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IPC IPC(8): A23L27/50
CPCA23L27/50
Inventor 李建芬龙燕向绪钊程群鹏闫俊涛秦振华
Owner HUBEI JIANSHI TIANLONG IND
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