CN107296244A - A kind of pickles uniform fermentation method - Google Patents
A kind of pickles uniform fermentation method Download PDFInfo
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- CN107296244A CN107296244A CN201710742088.8A CN201710742088A CN107296244A CN 107296244 A CN107296244 A CN 107296244A CN 201710742088 A CN201710742088 A CN 201710742088A CN 107296244 A CN107296244 A CN 107296244A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 67
- 230000004151 fermentation Effects 0.000 title claims abstract description 67
- 235000021110 pickles Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 76
- 238000004140 cleaning Methods 0.000 claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 33
- 238000007599 discharging Methods 0.000 claims abstract description 21
- 238000012545 processing Methods 0.000 claims abstract description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 88
- 235000014655 lactic acid Nutrition 0.000 claims description 44
- 239000004310 lactic acid Substances 0.000 claims description 44
- 241000894006 Bacteria Species 0.000 claims description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000012266 salt solution Substances 0.000 claims description 22
- 238000001514 detection method Methods 0.000 claims description 14
- 238000005259 measurement Methods 0.000 claims description 14
- 239000012530 fluid Substances 0.000 claims description 12
- 239000000523 sample Substances 0.000 claims description 9
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 239000000463 material Substances 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 229940039696 lactobacillus Drugs 0.000 description 3
- 239000000725 suspension Substances 0.000 description 3
- 235000012976 tarts Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000005611 electricity Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 238000009434 installation Methods 0.000 description 2
- 238000009413 insulation Methods 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- RRHGJUQNOFWUDK-UHFFFAOYSA-N Isoprene Chemical compound CC(=C)C=C RRHGJUQNOFWUDK-UHFFFAOYSA-N 0.000 description 1
- 241000722195 Potamogeton Species 0.000 description 1
- 235000010726 Vigna sinensis Nutrition 0.000 description 1
- 244000042314 Vigna unguiculata Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 238000003780 insertion Methods 0.000 description 1
- 230000037431 insertion Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001195 polyisoprene Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000037351 starvation Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to food processing field, specially a kind of pickles uniform fermentation method；Fermented using pickle fermentation device, pickle fermentation device includes frame, fermenter, blower fan, fermenter and blower fan are each attached in frame, and the outlet air end of blower fan is connected with fermenter；Barrel side of fermenting wall is provided with discharging opening provided with charging aperture, bottom；The outlet air end of blower fan is fixed with adding thermal resistance；Rotated in fermenter and be fixed with stepper motor provided with screw mandrel, top；Cavity is provided with screw mandrel, cavity bottom is provided with opening, and screw mandrel top is provided with multiple blow vents connected with cavity；Screw mandrel is externally provided with the piston that can be slided along fermenter inwall, and piston is connected with wire rod thread, and piston side wall is fixed with sliding block, and fermenter inwall is provided with the chute being caught in for sliding block；Comprise the following steps：Comprise the following steps：1）Cleaning；2）It is pickled；3）Charging；4）Fermentation；5）Cleaning.This programme makes pickled vegetable liquid uniformly mix, so that pickles acidity everywhere is identical.
Description
Technical field
The present invention relates to food processing field, more particularly to pickle fermentation field.
Background technology
Pickles Gu Cheng Potamogeton, refer to that, in order to deposit for a long time and vegetables by fermentation, the species of pickles is various, have bubble ginger,
Cowpea, Chinese cabbage etc..Pickles are that vegetables generate a large amount of lactic acid to suppress putrefactive microorganisms through lactobacillus-fermented, and produce tart flavour；Only
Want lactic acid content to reach certain concentration, and product is completely cut off air, it is possible to reach the purpose store long.Lactic acid bacteria can only detest
Fermentation could produce lactic acid under oxygen environment, thus in production pickles needs use can be with the installation for fermenting of starvation.
Pickles are obtained to ferment, notification number discloses a kind of fermentation pickled vegetable dress for CN204032272U Chinese patent
Put, including fermentation tank, material inlet is provided with fermentation tank top, fermentation tank bottom is tapered, at fermentation tank bottom
Portion is provided with material outlet, and upper end is provided with least one CIP cleaning head in fermentation tank；It is provided with fermentation tank side
Temperature measuring probe, pH values detection probe and oxygen dissolved detection probe, lactobacillus suspension inoculation is provided with fermentation tank top
Mouthful.
When being fermented using this installation for fermenting, raw material are put into fermentation tank from material inlet, connect from lactobacillus suspension
Plant in mouth inoculating lactic acid bacterium, fermentation process, temperature measuring probe, pH values detection probe and oxygen dissolved detection probe are to fermentation tank
Internal attenuation degree is measured.After fermentation is finished, pickles are taken out from material outlet, then CIP cleaning heads are to fermentation tank
Cleaned in vivo.
During using this fermentation process fermentation pickled vegetable, lactobacillus suspension enters in fermentation tank from top, in the feelings not stirred
Under condition, lactic acid bacteria can not be evenly distributed in fermentation tank, and lactic acid bacteria is less higher than lactic acid bacteria compared with the attenuation degree of many places
Place, so the attenuation degree of fermentation tank everywhere differs, lactic acid bacteria is fast compared with the fermenting speed of many places, is produced more in same time
Many lactic acid, makes the pickles acidity at this bigger, therefore the mouthfeel of the pickles of fermentation tank everywhere differs.Secondly, pickle fermentation knot
Shu Hou, when being cleaned to fermentation tank, part residue is attached on fermentation tank inwall, is only also difficult to by water-filling completely clear
Wash clean.In addition, moisture can be remained in cleaning after fermentation tank body, and pickles touch unboiled water and can rotted rapidly, therefore after cleaning
The fermentation tank short time in can not carry out fermentation next time, the utilization rate of fermentation tank is low, pickles low production efficiencies.
The content of the invention
It is an object of the invention to provide a kind of pickles uniform fermentation method for mixing pickled vegetable liquid, so that pickles everywhere
Acidity is identical.
To reach above-mentioned purpose, the technical scheme is that：A kind of pickles uniform fermentation method, is filled using pickle fermentation
Put and fermented, pickle fermentation device includes frame, fermenter, blower fan, fermenter and blower fan are each attached in frame, blower fan
Outlet air end is connected with fermenter；Barrel side of fermenting wall is provided with closed discharging opening provided with closed charging aperture, bottom；Blower fan
Outlet air end is fixed with adding thermal resistance；Rotate that be fixed with provided with screw mandrel, top can the stepper motor that rotates of drive screw in fermenter；
Cavity is provided with screw mandrel, cavity bottom is provided with opening, and screw mandrel top is provided with multiple blow vents connected with cavity；Screw mandrel is externally provided with
The piston that can be slided along fermenter inwall, piston is connected with wire rod thread, and piston side wall is fixed with sliding block, and fermenter inwall is provided with
The chute being caught in for sliding block；Comprise the following steps：
1）Cleaning, vegetables are put into clear water and cleaned, shady place is placed on after cleaning and drains the water；
2）It is pickled, the vegetables drained the water are put into mass concentration pickled to be carried out in 25~35g/L salt solution, until vegetables become
It is soft；
3）Charging, opens charging aperture, opens stepper motor, until piston is higher than charging aperture；Step 2 will be passed through）Vegetable after processing
Dish drains the water, and is put into from charging aperture in fermenter, opens stepper motor, inverts stepper motor, piston is pressed downward vegetables, directly
Reduce to the space between vegetables；Stepper motor is rotated forward again, piston is higher than charging aperture；It is 5~12 g/L by mass concentration
Salt solution added from charging aperture in fermenter, until salt water submerged vegetables, form pickled vegetable liquid；
4）After fermentation, addition salt solution after 6~9h, lactic acid bacteria is put into fermenter from charging aperture, and opens stepper motor, makes work
Plug constantly moves up and down；
5）Cleaning, production takes out pickles and pickled vegetable liquid from discharging opening after terminating, and turns off discharging opening, from charging aperture by cleaning fluid
Add in fermenter, open stepper motor, piston is constantly moved up and down, cleaning releases cleaning fluid after terminating from discharging opening；It is many
It is secondary to be passed through clear water, repeat the above steps, until being free of cleaning fluid from the water that discharging opening is released；Blower fan and adding thermal resistance are opened,
Until no longer containing moisture in fermenter, start to ferment next time.
This programme principle：Step 2）After vegetables are put into salt solution, the concentration of salt solution is larger, and vegetables can dehydration softening.Step
3）Stepper motor is opened, stepper motor rotates forward screw mandrel, because piston is connected with wire rod thread, and sliding block is caught in chute, therefore
Piston upwards, when piston is higher than charging aperture, adds vegetables, vegetables fall directly on fermentation bottom of the barrel.Make stepper motor
Reversion, screw mandrel is inverted therewith, and piston slide downward, piston is pressed on vegetables, and continues vegetables being pressed downward, between reduction vegetables
Space.Then rotate forward stepper motor, piston upwards are simultaneously higher than charging aperture, and salt solution adds straight after fermenter from charging aperture
Connect and fall on vegetables.
Step 4）Open after stepper motor, invert screw mandrel, piston is along chute slide downward, the hair below piston
The volume of ferment bucket reduces, pressure increase, and pickled vegetable liquid enters in the cavity of screw mandrel from opening, and pickled vegetable liquid enters on piston from blow vent
In the fermentation barrel cavity of side；Rotate forward stepper motor again, screw mandrel is rotated forward therewith, piston is along chute upward sliding, below piston
The volume increase of fermenter, pressure reduce, the pickled vegetable liquid above piston is inhaled into cavity from blow vent.Pickled vegetable liquid
Moved downward after being inhaled into cavity, continue to flow downward in the presence of inertia after flowing out at opening, finally due to fermentation
The stop of bottom of the barrel, current are flowed up, so in work along the fermentation outside Zhou Liudong of bottom of the barrel then along fermentation barrel side wall
Current are formed in fermenter below plug, the lactic acid bacteria in pickled vegetable liquid and various nutriments is constantly mixed.
This programme has the beneficial effect that：（One）Screw mandrel is connected with piston thread, and piston side wall, which is fixed with, to be caught in chute
Sliding block, therefore motor is when rotating screw mandrel, piston can be made to be slided along screw mandrel, so that the volume of the fermenter below piston subtracts
Small or increase, so that pickled vegetable liquid is pressed into above piston or the pickled vegetable liquid above piston is sucked back into below piston
In fermenter, current are formed in fermenter, promote pickled vegetable liquid mixing, so that the lactic acid bacteria and nutriment in pickled vegetable liquid mix
Close, fermenter lactic acid bacteria everywhere and nutriment is evenly distributed.
（Two）The rotation of control screw mandrel can control the distance that piston is slided up or down, and piston can be avoided to damage bubble by pressure
Dish, keeps the integrality of pickles.During cleaning, screw mandrel slides up and down piston, cleaning fluid is constantly flowed, and promotes spot dissolving,
The speed of cleaning can be accelerated；Piston is contacted with fermentation barrel side wall, spot can be avoided to be attached on fermentation barrel side wall, so can
With faster cleaner cleaning fermenter.
（Three）Step 3）With step 4）First add and lactic acid bacteria is added after salt solution, 6~9h, be mixed into vegetables and fermenter
A large amount of bacteriums, some of bacteriums can not survive in salt solution, so when adding lactic acid bacteria, the bacterial number in fermenter subtracts
It is few, reduce influence of the bacterium to lactic acid bacteria.Secondly, the oxygen that bacteria live is generally required in oxygen, fermenter can be first thin
Bacterium consumes, and reduces the oxygen content in fermenter, makes the lactic acid bacteria existence preferably of the environment in fermenter.
（Four）After cleaning is finished, blower fan and adding thermal resistance can be passed through hot blast into fermenter, and hot blast makes to be attached to fermentation
The moisture rapid evaporation of bucket inwall, fermenter can start fermentation next time, can so reduce the fermenter idle time,
Improve its utilization rate and the production efficiency of pickles.
Preferred scheme one, based on scheme further improvement, fermentation barrel side wall is provided with closed detection mouth, detection
Mouth side wall is fixed with elastic ring；Step 4）Add after lactic acid bacteria 4~9 hours, per the pH value for measuring a pickled vegetable liquid every other hour
With the temperature in fermenter；Add after lactic acid bacteria 8h, one-shot measurement was carried out every 24 hours；By measuring probe from elasticity during measurement
Inserted between ring in fermenter；Recorded and according to measurement result, the pH value and temperature of fermenter are adjusted after measurement.
Add after lactic acid bacteria, lactic acid bacteria needs a period of time to adapt to environment, then amount reproduction again.Lactic acid bacteria produces lactic acid, and lactic acid makes
Pickles carry tart flavour, and now the living environment of the lactic acid bacteria in fermenter is adjusted according to measurement result, to control to produce
The speed of lactic acid and the concentration of lactic acid, to control the tart flavour of pickles.Secondly, elastic ring can reduce the size of detection mouth, survey
Sealing function can also be played during amount, it is to avoid extraneous oxygen enters in fermenter.
Preferred scheme two, is used as the further improvement to preferred scheme one, step 4）Pickled vegetable liquid is protected after adding lactic acid bacteria
Hold at 30~37 DEG C.Lactic acid bacteria non-refractory, the effect that lactic acid bacteria produces lactic acid can be improved by lactic acid bacteria is under preference temperature
Rate, improves fermentation efficiency.
Preferred scheme three, is used as the further improvement to preferred scheme two, step 3）Brine quality concentration be 12g/L,
Add and carry out step 4 after salt solution after 6h）Operation.Brine strength is higher can faster to make inactivation of bacteria, and lactic acid bacteria is added as early as possible,
Start fermentation faster.
Preferred scheme four, is used as the further improvement to preferred scheme three, step 3）The salt solution liquid level of addition exceedes vegetables 3
~5cm.Salt water submerged vegetables, lactic acid bacteria can have unnecessary pickled vegetable liquid to be inhaled into above piston after adding, so that lactic acid bacteria
It can be evenly distributed in fermenter.
Brief description of the drawings
The present invention is further detailed explanation with reference to the accompanying drawings and detailed description：
Fig. 1 is the structural representation of the embodiment of the present invention.
Embodiment
Reference is：Frame 1, blower fan 11, fermenter 2, charging aperture 21, lid 22, discharging opening 23, lower cover 24, detection
Mouth 25, elastic ring 26, closure 27, chute 28, stepper motor 3, screw mandrel 4, blow vent 41, cavity 42, piston 5, cavity 51, row
Water hole 52.
As shown in figure 1, a kind of pickles uniform fermentation method, is fermented using pickle fermentation device, pickle fermentation device
Including frame 1, fermenter 2, blower fan 11, fermenter 2 is welded in frame 1, and blower fan 11 is fixed by bolts in frame 1, blower fan
11 outlet air end, which is glued, warm-air pipe, and warm-air pipe right-hand member runs through the bottom sidewall of fermenter 2, and the outlet air end of blower fan 11, which is glued, heating
Resistance.The side wall of fermenter 2 is provided with charging aperture 21, and charging aperture 21 is externally provided with flange and lid 22, and lid 22 is threadedly coupled with flange.
The side wall of fermenter 2 is additionally provided with detection mouth 25, and detection mouth 25 is located at the upper end of fermenter 2, and detection mouth 25 is externally provided with closure 27, ferments
The side wall of bucket 2, which is rotated, is provided with rotating shaft, and rotating shaft is welded away from the one end of fermenter 2 with closure 27；It is glued flexible ring in detection mouth 25
26, the elastic ring 26 in the present embodiment is elastic caoutchouc.The periphery of fermenter 2, which is glued, insulation resistance, and the present embodiment is heating electricity
Hinder silk screen.The bottom of fermenter 2 is in funnel-form, and bottom funnel-shaped portion is provided with discharging opening 23, and discharging opening 23 is externally provided with fixed edge and lower cover
24, lower cover 24 and fixed edge are threadedly coupled.Screw mandrel 4 is provided with fermenter 2, the top of screw mandrel 4 is through the top of fermenter 2, fermenter 2
Top is fixed with stepper motor 3 with bolt, and output end and the top of screw mandrel 4 of stepper motor 3 are welded.Cavity 42 is provided with screw mandrel 4,
The bottom of cavity 42 is provided with opening, and circumference is provided with four blow vents 41 connected with cavity 42 to screw mandrel 4 at 1/3 from top to bottom.Silk
Bar 4 is externally provided with the piston 5 that can be slided along the inwall of fermenter 2, and piston 5 is threadedly coupled with screw mandrel 4.The left and right sidewall of piston 5 one into
Type has sliding block, and the inwall of fermenter 2 or so is provided with the chute 28 being caught in for sliding block, and chute 28 is vertically set.Set in piston 5
There is cavity 51, cavity 51 can be connected by blow vent 41 with cavity 42, the bottom of piston 5 is provided with some osculums 52, osculum 52
Through the side wall of cavity 51.
Comprise the following steps：
1）Cleaning, vegetables are put into clear water and cleaned, shady place is placed on after cleaning and drains the water；
2）It is pickled, the vegetables drained the water are put into mass concentration pickled to be carried out in 35g/L salt solution, until vegetables soften.Vegetable
After dish is put into salt solution, the concentration of salt solution is larger, and vegetables can dehydration softening.
3）Charging, opens charging aperture 21, opens stepper motor 3, until piston 5 is higher than charging aperture 21；Step 2 will be passed through）
Vegetables after processing drain the water, and are put into from charging aperture 21 in fermenter 2, open stepper motor 3, invert stepper motor, living
Plug 5 is moved downward, and vegetables are pressed downward, and until the space reduction between vegetables, then is rotated forward stepper motor 3, is made piston 5 high
In charging aperture 21；Mass concentration is added in fermenter 2 for 12 g/L salt solution from charging aperture 21, until salt water submerged vegetables,
And salt solution liquid level exceedes vegetables 5cm, pickled vegetable liquid is formed.
Stepper motor 3 is opened, stepper motor 3 rotates forward screw mandrel 4, because piston 5 is threadedly coupled with screw mandrel 4, and sliding block card
Enter in chute 28, piston 5 is moved upwards, when piston 5 is higher than charging aperture 21, adds vegetables, vegetables fall directly on fermenter 2
Bottom.Stepper motor 3 is inverted, screw mandrel 4 is inverted therewith, the slide downward of piston 5, piston 5 is pressed on vegetables, and continued vegetables
It is pressed downward, reduces the space between vegetables.Then rotate forward stepper motor 3, piston 5 is moved and higher than charging aperture 21, salt upwards
Water is fallen directly on vegetables after adding fermenter 2 from charging aperture 21.
4）After fermentation, addition salt solution after 6h, lactic acid bacteria is put into fermenter 2 from charging aperture 21, and open stepper motor
3, make the constantly up and down motion of piston 5；Add after lactic acid bacteria 4~9 hours, per the pH value and hair for measuring a pickled vegetable liquid every other hour
Temperature in ferment bucket；Add after lactic acid bacteria 8h, one-shot measurement was carried out every 24 hours, by measuring probe from elastic ring 26 during measurement
Between insertion fermenter 2 in；Recorded and according to measurement result, the pH value and temperature of fermenter are adjusted after measurement.
After measurement, such as temperature is relatively low, opens insulation resistance, the temperature in fermenter 2 is maintained at 37 DEG C, such as pH value is too small, then adds
Mass concentration is 12 g/L salt solution, pH value is maintained at more than 5.
Open after stepper motor 3, invert screw mandrel 4, piston 5 is along the slide downward of chute 28, the hair positioned at the lower section of piston 5
The volume of ferment bucket 2 reduces, pressure increase, and pickled vegetable liquid enters in the cavity 42 of screw mandrel 4 from opening, and pickled vegetable liquid enters from blow vent 41
Intracavitary in the fermenter 2 of the top of piston 5；Again rotate forward stepper motor 3, screw mandrel 4 is rotated forward therewith, piston 5 is upward along chute 28
Slide, the volume increase of the fermenter 2 of the lower section of piston 5, pressure reduce, the pickled vegetable liquid positioned at the top of piston 5 is from the quilt of blow vent 41
It is drawn into cavity 42, when cavity 51 aligns with blow vent 41, pickled vegetable liquid is flowed into cavity 51 from cavity 42, then from exhaust
Hole is flowed downward out, and pickled vegetable liquid is mixed.Pickled vegetable liquid is moved downward after being inhaled into cavity 42, used after being flowed out at opening
Continue to flow downward in the presence of property, finally due to the stop of the bottom of fermenter 2, current are outwards circulated along the bottom of fermenter 2
It is dynamic, flowed up then along the side wall of fermenter 2, current are formed in the fermenter 2 so below piston 5, are made in pickled vegetable liquid
Lactic acid bacteria and various nutriments constantly mixed.
5）Cleaning, production takes out pickles and pickled vegetable liquid from discharging opening 23 after terminating, and discharging opening 23 is turned off, from charging aperture
21 add cleaning fluid in fermenter 2, open stepper motor 3, make the constantly up and down motion of piston 5, clean after terminating from discharging opening
23 release cleaning fluid；Clear water repeatedly is passed through, is repeated the above steps, until being free of cleaning fluid in the water released from discharging opening 23；Beat
Blow in machine 11 and adding thermal resistance, until no longer containing moisture in fermenter 2, start to ferment next time.
After the completion of fermentation, lower cover 24 is removed, discharging opening 23 is opened, pickles flow out fermenter 2 from discharging opening 23.Then cover
Lower cover 24, removes lid 22, and cleaning fluid is passed through in fermenter 2 from charging aperture 21 and lid 22 is covered, then opens stepper motor
3, piston 5 is slided, cleaning fluid is constantly flowed, promotes spot dissolving.Secondly, piston 5 is contacted with the side wall of fermenter 2, will be sent out
Spot on ferment 2 side walls of bucket is scraped, it is to avoid spot is attached on the side wall of fermenter 2.Cleaning opens discharging opening 23 after finishing, will be clear
Washing lotion is released, and is passed through clear water at charging aperture 21 and is cleaned.Blower fan 11 and adding thermal resistance, heating electricity are opened in cleaning after finishing
Hinder and the wind being passed through in fermenter 2 is heated, hot blast makes the water rapid evaporation for being attached to the inwall of fermenter 2, and fermenter 2 can
Fermented next time.
Above-described is only the preferred embodiment of the present invention, it is noted that for those skilled in the art,
Without departing from the inventive concept of the premise, several modifications and improvements can also be made, these should also be considered as the guarantor of the present invention
Scope is protected, these effects and practical applicability for implementing all without the influence present invention.The present invention omits the technology of description, shape
Shape, construction part are known technology.
Claims (5)
1. a kind of pickles uniform fermentation method, it is characterised in that fermented using pickle fermentation device, pickle fermentation device bag
Including rack, fermenter, blower fan, the fermenter and blower fan are each attached in frame, and outlet air end and the fermenter of the blower fan connect
It is logical；The fermentation barrel side wall is provided with closed discharging opening provided with closed charging aperture, bottom；The outlet air end of the blower fan is consolidated
Surely there is adding thermal resistance；Rotate that be fixed with provided with screw mandrel, top can the stepper motor that rotates of drive screw in the fermenter；It is described
Cavity is provided with screw mandrel, the cavity bottom is provided with opening, and the screw mandrel top is provided with multiple blow vents connected with cavity；Institute
State screw mandrel and be externally provided with the piston that can be slided along fermenter inwall, the piston is connected with wire rod thread, and the piston side wall is fixed
There is sliding block, the fermenter inwall is provided with the chute being caught in for sliding block；Comprise the following steps：
1）Cleaning, vegetables are put into clear water and cleaned, shady place is placed on after cleaning and drains the water；
2）It is pickled, the vegetables drained the water are put into mass concentration pickled to be carried out in 25~35g/L salt solution, until vegetables become
It is soft；
3）Charging, opens charging aperture, opens stepper motor, until piston is higher than charging aperture；Step 2 will be passed through）Vegetable after processing
Dish drains the water, and is put into from charging aperture in fermenter, opens stepper motor, inverts stepper motor, piston is pressed downward vegetables, directly
Reduce to the space between vegetables；Stepper motor is rotated forward again, piston is higher than charging aperture；It is 5~12 g/L by mass concentration
Salt solution added from charging aperture in fermenter, until salt water submerged vegetables, form pickled vegetable liquid；
4）After fermentation, addition salt solution after 6~9h, lactic acid bacteria is put into fermenter from charging aperture, and opens stepper motor, makes work
Plug constantly moves up and down；
5）Cleaning, production takes out pickles and pickled vegetable liquid from discharging opening after terminating, and turns off discharging opening, from charging aperture by cleaning fluid
Add in fermenter, open stepper motor, piston is constantly moved up and down, cleaning releases cleaning fluid after terminating from discharging opening；It is many
It is secondary to be passed through clear water, repeat the above steps, until being free of cleaning fluid from the water that discharging opening is released；Blower fan and adding thermal resistance are opened,
Until no longer containing moisture in fermenter, start to ferment next time.
2. a kind of pickles uniform fermentation method according to claim 1, it is characterised in that the fermentation barrel side wall is provided with can
The detection mouth of closing, detection mouth side wall is fixed with elastic ring；The step 4）Add 4~9 hours, Mei Geyi after lactic acid bacteria
Temperature in the pH value and fermenter of pickled vegetable liquid of hour measurement；Add after lactic acid bacteria 8h, once surveyed every 24 hours
Amount；Measuring probe is inserted in fermenter between elastic ring during measurement；Recorded after measurement and according to measurement result, to hair
The pH value and temperature of ferment bucket are adjusted.
3. a kind of pickles uniform fermentation method according to claim 2, it is characterised in that the step 4）Add lactic acid bacteria
After pickled vegetable liquid is maintained at 30~37 DEG C.
4. a kind of pickles uniform fermentation method according to claim 3, it is characterised in that the step 3）Brine quality
Concentration is 12g/L, adds and step 4 is carried out after salt solution 6h）Operation.
5. a kind of pickles uniform fermentation method according to claim 4, it is characterised in that the step 3）The salt solution of addition
Liquid level exceedes 3~5cm of vegetables.
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| CN108685137A (en) * | 2018-05-25 | 2018-10-23 | 六安合益智能家居科技有限公司 | A kind of energy-efficient device for cure foods |
| CN110791421A (en) * | 2019-11-20 | 2020-02-14 | 罗云林 | Intelligent pickle machine |
| CN113214939A (en) * | 2021-06-29 | 2021-08-06 | 李天一 | Rice wine and brewing process thereof |
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