Fermenter for temperature detection

Abstract

The invention discloses a fermenter for temperature detection. The fermenter comprises a cylinder body and a temperature detecting module, wherein the temperature detecting module comprises a data station, two temperature sensors and a displayer; the temperature sensors are a middle temperature sensor arranged on the inner surface of the middle part of the cylinder body and a bottom temperature sensor arranged on the bottom surface of the cylinder body; the middle temperature sensor and the bottom temperature sensor are separately and electrically connected with the data station; the displayeris arranged on the data station, and is used for displaying data transmitted by the data station; the middle temperature sensor is used for acquiring the temperature of the middle part of the cylinder body, and the bottom temperature sensor is used for acquiring the temperature of the bottom of the cylinder body, and the temperature data is transmitted to a data processor in the data station; andthrough the calculating processing of the data processor, the temperature data which can be recognized by an operator is displayed by the displayer, so that the environmental temperature is manuallyadjusted, and accurate soy sauce making temperature is guaranteed.

Description

technical field [0001] The invention relates to a fermenter, in particular to a fermenter for temperature detection. Background technique [0002] The raw materials used for soy sauce are vegetable protein and starch. Vegetable protein is obtained from bean cake after soybean oil extraction, or soybean meal after solvent leaching oil, and peanut cake and broad bean are also used as substitutes. In traditional production, soybean is mainly used; Rice and corn are used as substitutes, and flour is the main ingredient in traditional production. The raw materials are steamed and cooled, and the purely cultivated Aspergillus oryzae strains are added to make sauce koji. The sauce koji is moved into the fermentation tank, and salt and water are added for fermentation. 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 ...

AI Technical Summary

Problems solved by technology

[0003] When making soy sauce, whether it is making koji or fermenting, it needs a suitable temperature and humidity. Temperature control is especially important. To detect the temperature of the fermentation tank or koji maker, usually rely on external thermometers and other means. This method is simple and imprecise, and may be caused by some human subjective factors leading to inaccurate temperature control, which eventually leads to unqualified soy sauce, so it is urgent to solve this problem

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