CN113331351A - Automatic processing device and method for fermented soya beans - Google Patents
Automatic processing device and method for fermented soya beans Download PDFInfo
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses an automatic processing device and a processing method of fermented soya beans, which comprise a first-floor workshop, a second-floor warehouse and a third-floor sunning ground which are sequentially arranged from bottom to top; the first-floor workshop comprises a steaming room, an enzyme room, a mould washing room and a whitening room which are sequentially arranged; the three-building sunning ground comprises a material distributing machine connected with a screw elevator, a vibration material distributing machine located at the next station of the material distributing machine and a tedding conveyor located at the next station of the vibration material distributing machine. The processing method of the fermented soya beans comprises the steps of sequentially carrying out steaming in a steaming room, enzyme room fermentation, mould washing in a mould washing room, white pressing room fermentation and drying in the sun in a drying yard, and transferring to a second-floor warehouse for fermentation after drying in the sun is completed to obtain the fermented soya beans. Through the processing device which is energy-saving, environment-friendly and standardized and can be produced quantitatively, the fermented soya beans save a large amount of labor force on the basis of ensuring the product effect of the original traditional process, the production efficiency of the fermented soya beans is improved, the temperature and the humidity in the fermentation process are controlled in a data mode, and the quality of the fermented soya beans is ensured.
Description
Technical Field
The invention relates to the technical field of food production, in particular to an automatic processing device and a processing method of fermented soya beans.
Background
With the increasing social demands, most food production has completed the transition from traditional handmade production to modern fully automated production. In the traditional manual manufacturing, all aspects are lack of data monitoring, and the control is completely performed by the experience of a master, so that the product quality is different among different batches, the yield is low, and the social requirements cannot be met; the automatic production can save labor, and the quality of the product can be detected before the next step in the production process, so that the standardized production is achieved.
For example, the existing processing method for making fermented soybean is the traditional processing technology which is inherited for thousands of years, and has own advantages, but the disadvantages are increasingly revealed. The fermented soybean is processed by using an infection method, and the taste of the final fermented soybean is controlled completely by the experience of a master producer, while the processing method of the fermented soybean comprises the steps of cooking, soaking beans, cooking, fermenting, washing, pressing white, airing, finishing and the like, the processing method has various and complex steps, and the steps are manually operated, so that the labor intensity is high, and the control of the temperature and the humidity during the fermentation of the product is completely dependent on the weather, and the unified standard cannot be realized.
Accordingly, the prior art is yet to be improved and developed.
Disclosure of Invention
In view of the above-mentioned deficiencies of the prior art, the present invention provides an automatic processing device and method for fermented soybeans, which aims to solve the problems of pure manual process, random normalization, non-datamation of indexes of various links, high labor intensity and low production efficiency in the prior art for processing fermented soybeans.
The technical scheme of the invention is as follows:
an automatic processing device for fermented soya beans is characterized by comprising a first-floor workshop, a second-floor warehouse and a third-floor sunning ground which are sequentially arranged from bottom to top;
the first-floor workshop comprises a steaming room, an enzyme room, a mould washing room and a whitening room which are sequentially arranged;
a cooking machine, a spreading and drying machine, a first conveyor, a first cleaning machine, an air drying draining machine and a second conveyor which are sequentially and circularly connected are arranged in the steaming room, and the second conveyor is connected with the cooking machine;
the enzyme room comprises a third conveyor connected with the first conveyor, an enzyme bed positioned at the next station of the third conveyor, and an enzyme room discharging line positioned at the next station of the enzyme bed;
the mould washing room comprises an enzyme bean crusher connected with the enzyme room discharge line, a second cleaning machine connected with the enzyme bean crusher and a conveying air dryer connected with the second cleaning machine;
the whitening chamber comprises a whitening platform positioned at the next station of the conveying air dryer and a spiral elevator positioned at the next station of the whitening platform;
the spiral elevator is communicated with the first-floor workshop, the second-floor warehouse and the third-floor sunning ground;
the three-building sunning ground comprises a material distributing machine connected with the screw elevator, a vibration material distributing machine located at the next station of the material distributing machine and a tedding conveyor located at the next station of the vibration material distributing machine.
The automatic processing device of fermented soya beans, wherein, the automatic processing device of fermented soya beans still includes for the steam room provides the boiler room of steam and for the raw materials warehouse of the raw materials is provided in the first floor workshop, the raw materials pass through raw materials lifting conveyor and carry to the first floor workshop.
The automatic processing device of fermented soya beans, wherein, enzyme room still includes the temperature control system and the humidity control system who is used for controlling enzyme room temperature and humidity.
The automatic processing device of fermented soya bean, wherein, vibrations cloth machine includes two at least, and per two be equipped with the slip conveyer between the vibrations cloth machine, every vibrations cloth machine next station all is equipped with the tedding conveyer.
A fermented soybean processing method is characterized by comprising the following steps:
providing raw material black beans;
the black beans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks;
treating the enzyme block by the mould washing room to obtain a white product to be pressed;
conveying the blank to be pressed to the blank pressing chamber for secondary fermentation to obtain a blank pressing product;
and conveying the pressed white product to the third-floor drying yard for spreading and drying in the air by the screw elevator, and transferring to a second-floor warehouse for three-time fermentation after the spreading and drying in the air is finished to obtain the fermented soya beans.
The fermented soya bean processing method comprises the following steps of sequentially steaming and fermenting the black soya beans in the steaming room and the enzyme room to form enzyme blocks, and specifically comprises the following steps:
conveying the black beans to a cooking machine through the raw material lifting conveyor for primary cooking to obtain cooked beans, conveying the cooked beans to the spreading and airing machine for air cooling and airing, conveying the cooked beans to a first cleaning machine through the first conveyor for cleaning and soaking, performing dewatering treatment on the cleaned and soaked cooked beans through the air-drying draining machine, returning the dewatered cooked beans to the cooking machine through a second conveyor for secondary cooking, conveying the cooked beans after secondary cooking to the spreading and airing machine for air cooling and airing, and conveying the cooked beans to the enzyme room through the third conveyor for primary fermentation to form enzyme blocks.
The fermented soya bean processing method comprises the following steps of treating the enzyme block by the mould washing room to obtain a white product to be pressed, wherein the method comprises the following specific steps:
and pouring the enzyme blocks into the enzyme room discharging line, transferring the enzyme blocks to the enzyme bean crusher for crushing through the enzyme room discharging line, and then sequentially transferring the enzyme blocks into the second cleaning machine and the conveying air dryer for mold washing and air drying to obtain the white product to be pressed.
The fermented soya beans processing method is characterized in that the steam temperature for the first cooking is 80-150 ℃, and the cooking time is 2-4 h; the cleaning and soaking process of the first cleaning machine is 25 minutes; the steam temperature of the second cooking is 80-150 ℃, and the cooking time is 35-45 minutes; the fermentation time of the primary fermentation is 5-8 days, the room temperature of the enzyme room is 18-39 ℃, and the humidity is 30-70%.
The fermented soya beans processing method is characterized in that the mould washing time is 10-30 minutes.
The fermented soya beans processing method is characterized in that the secondary fermentation time is 2-8 days, and the temperature between the pressing and whitening is 10-38 ℃;
the spreading and airing step comprises the following steps: and distributing the pressed white products through the distributing machine, and then uniformly spreading the pressed white products on the tedding conveyor through the vibrating distributing machine.
Has the advantages that: the invention provides an automatic processing device and a processing method of fermented soya beans, which comprise a first-floor workshop, a second-floor warehouse and a third-floor sunning ground which are sequentially arranged from bottom to top; the first-floor workshop comprises a steaming room, an enzyme room, a mould washing room and a whitening room which are sequentially arranged; the intercommunication the spiral lifting machine in first floor workshop, second floor warehouse and third floor sunning ground, the third floor sunning ground includes the cloth machine of being connected with spiral lifting machine, is located the vibrations cloth machine of cloth machine next station and be located the tedding conveyer of vibrations cloth machine next station. The processing method comprises providing raw material semen Sojae Atricolor; the black beans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks; treating the enzyme block by the mould washing room to obtain a white product to be pressed; conveying the blank to be pressed to the blank pressing chamber for secondary fermentation to obtain a blank pressing product; and conveying the pressed white product to the third-floor drying yard for spreading and drying in the air by the screw elevator, and transferring to a second-floor warehouse for three-time fermentation after the spreading and drying in the air is finished to obtain the fermented soya beans. The processing device which is energy-saving, environment-friendly, standard and quantifiable is combined by utilizing modern equipment, so that a large amount of labor force is saved on the basis of ensuring the product effect of the original traditional process, the production efficiency of the fermented soya beans is improved, the temperature and the humidity in the fermentation process are controlled in a data mode, and the quality of the fermented soya beans is ensured.
Drawings
FIG. 1 is a schematic plan view of an automated fermented soybean processing apparatus according to the present invention;
fig. 2 is a schematic plan view of a steam room in the automated processing apparatus for fermented soybeans according to the present invention.
Detailed Description
The present invention provides an automatic processing device and method for fermented soybeans, and the invention is further described in detail below in order to make the purpose, technical scheme and effect of the invention clearer and clearer. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The existing technology for processing fermented soya beans is a traditional processing technology which is inherited for thousands of years, and generally comprises the following steps: cooking, bean soaking, bean steaming again, fermentation, mould washing, whitening, airing and finishing; although the traditional processing technology has own advantages, the defects of low yield and high labor intensity are increasingly exposed along with the rapid development of the society; in the traditional processing technology, the beans are generally steamed by adopting a steamer during steaming, and the bean steaming speed is low; the bean soaking is to put the cleaned black beans into water for soaking, manually dig the black beans out of the steamer and put the black beans into a water tank, and manually fish the black beans out after soaking, so that the labor intensity is high, and when the beans are shaken, the cooling of the beans is naturally uneven due to different strength of workers and different bean shaking speeds; during fermentation, the temperature cannot be controlled at constant temperature basically depending on weather, and the fermented soybeans are cleaned manually during mold washing, so that a large amount of labor force is consumed for manufacturing fermented soybeans by using the traditional processing technology, and product production standardization and large-batch large-scale production cannot be realized.
Accordingly, the present invention provides an automated processing apparatus and a processing method for fermented soybeans, wherein, as shown in fig. 1, the automated processing apparatus 100 for fermented soybeans includes: the first floor workshop 1, the second floor warehouse 2 and the third floor sunning ground 3 are arranged from bottom to top in sequence.
In some embodiments, the first-floor workshop comprises a steaming room 11, an enzyme room 12, a mould washing room 13 and a pressing room 14 which are arranged in sequence; in this embodiment, evaporate room 11, enzyme room 12, wash the room of moulding 13, press white room 14 and all adopt division board or cement wall etc. mutual isolation, make evaporate room, enzyme room, wash the room of moulding, press white room all mutual independence, nevertheless evaporate between every two rooms in room, enzyme room, the room of moulding, the white room of pressing and communicate through transfer means such as conveyer, make things convenient for the end of the last process to get into next process, save production time.
In some embodiments, a cooking machine 111, a spreading and drying machine 112, a first conveyor 113, a first cleaning machine 114, an air drying draining machine 115 and a second conveyor 116 are arranged in the steaming chamber 11, and are sequentially and circularly connected, the second conveyor 116 is connected with the cooking machine 111 to form a circular structure, the problem that the traditional steaming machine is low in bean steaming efficiency can be solved, the steaming material is uniform, steam heating is adopted, and the heating speed is high; the spreading and drying machine 112 can avoid the phenomenon that the heat dissipation of the beans is uneven and the local temperature is too high due to different working efficiency of different employees; and the circular connection in the steaming room can save a large amount of labor force, and the labor force is not needed to be dug out from the steamer, so that the labor intensity is reduced.
In this embodiment, the first cleaning machine 114 is a bubble type cleaning machine, and is used for cleaning and separating impurities by a high-pressure bubble water bath, and filtering foams and floating objects by using a filter screen; the bubble type cleaning machine also comprises a conveyer belt with a mesh belt type structure, sediment such as sand and stone can be removed by the mesh belt type structure, and materials are lifted and conveyed to the next procedure by the conveyer belt with the mesh belt type structure; and when the power supply is turned off, the water tank can be used as a soaking pool, so that the production cost is saved. In addition, the air-drying draining machine 115 can effectively remove water drops on the surface of the material, and the surface of the material is enabled to have no water on the surface through the continuous work of a plurality of fans, so that the air-drying draining machine is suitable for assembly line operation, and the production automation degree is improved; the air drying and draining machine blows air at normal temperature, so that the color and quality of the materials are effectively protected, and preparation is made for the next procedure.
In some embodiments, the enzyme house 12 comprises a third conveyor 121 connected to the first conveyor 113, an enzyme bed 122 located at a station next to the third conveyor 121, an enzyme house discharge line 123 located at a station next to the enzyme bed; the third conveyor 121 is used for directly conveying the cooked beans processed by the steaming chamber to the enzyme chamber 12, so that intermediate conveying time is saved; the enzyme beds are arranged and distributed at equal intervals and are used for fermenting cooked beans.
In this embodiment, the enzyme bed 122 is a movable enzyme bed, and the movable enzyme bed is convenient for directly moving the enzyme bed to a place where the next process starts after the cooked beans are fermented, for example, in this embodiment, the enzyme bed can be directly moved to the enzyme room discharging line one by one, the beans are poured onto the enzyme room discharging line, and the beans are not required to be collected by a container and then poured onto the enzyme room discharging line, so that unnecessary processes are saved.
In this embodiment, the enzyme room further comprises a temperature control system and a humidity control system for controlling the temperature and the humidity of the enzyme room, and the enzyme room can be ensured to keep a constant temperature and humidity condition in the cooked bean fermentation process through the temperature control system and the humidity control system, so that favorable conditions are provided for decomposing protein and starch of beans by aspergillus and fusarium. Wherein the temperature of the enzyme room is controlled between 18 ℃ and 39 ℃, the indoor humidity is 30 percent to 70 percent, and the production verification proves that the enzyme room is suitable for the growth of the mould at the temperature and the humidity.
In some embodiments, the mold wash chamber 13 comprises an enzyme bean crusher 131 connected to the enzyme chamber discharge line, a second washer 132 connected to the enzyme bean crusher 131, and a conveyor dryer 133 connected to the second washer 132; the second cleaning machine 132 is mainly used for cleaning the mold on the surface of the beans, so that the original color of the beans is recovered, and meanwhile, the enzyme beans absorb water to ensure that the water content is 30-50%. The conveying air dryer 133 can simultaneously carry out air drying treatment on the cleaned beans in the process of conveying the beans to the next procedure, so that the time for carrying out air drying treatment independently is saved, and the production efficiency is improved.
In this embodiment, before the beans after the air-drying treatment are conveyed to the next process, quality detection is required to detect whether the moisture content in the beans is 30 to 50% and whether the enzymes in the beans meet the established standards. After the quality detection reaches the standard of producing the fermented soya beans, the fermented soya beans can be conveyed to the next procedure.
In some embodiments, the whitening chamber 14 includes a whitening station 141 at a station next to the conveyor air dryer and a screw elevator 142 at a station next to the whitening station. The cleaned and air-dried beans are conveyed to a white pressing chamber mainly for pressurized fermentation on the white pressing table, the enzyme beans are deformed by heavy extrusion, yeast fermentation is easier, and various organic acids and ethanol are generated under the action of yeast and some symbiotic bacteria generated by primary fermentation, so that esters are synthesized, and the unique fragrance of the fermented soybeans is generated.
In some embodiments, the screw elevator 142 communicates between the first floor plant, the second floor warehouse, and the third floor yard; the spiral elevator can facilitate the transmission of the fermented soya beans between layers, saves labor and has high efficiency.
In some embodiments, the three-storied sunning ground 3 comprises a spreader 31 connected to the screw elevator 142, a vibratory spreader 32 located at a next station of the spreader, and a tedding conveyor 33 located at a next station of the vibratory spreader.
In this embodiment, the vibrating material distributor includes at least two vibrating material distributors, a sliding conveyor 34 is disposed between every two vibrating material distributors, and each next station of the vibrating material distributor is provided with a tedding conveyor 33. Distributing the products by the distributing machine, butting the products with the vibrating distributing machine by the distributing machine, and then uniformly spreading the products on a tedding conveyor; the tedding conveyor can be uniformly paved on the tedding conveyor for airing through the front vibration material distribution function. After being dried in the sun, the spreading and drying conveyor is driven by the motor to convey and collect the products, so that the labor is saved, and the cost is saved.
In this embodiment, the automated fermented soybean processing apparatus further includes a boiler room 4 for providing steam to the steam room 11 and a raw material warehouse 5 for providing raw materials to the first floor workshop, and the raw materials are conveyed to the first floor workshop by a raw material lifting conveyor 51. The boiler room is arranged outside the workshop and is connected with the cooking machine 111 through a pipeline 41 to provide steam for the cooking machine; in order to facilitate production and save labor, the raw material warehouse is arranged on one side of the steaming room close to the steaming machine, so that raw materials can be directly conveyed into the steaming machine from the warehouse through the raw material lifting conveyor. Wherein, raw materials warehouse and washing mould room all are equipped with ultraviolet lamp to do waterproof design, ultraviolet lamp can do disinfection treatment, prevents the beans pollution.
In order to verify the feasibility of the automated processing device for fermented soybeans, beans are processed by the automated processing device for fermented soybeans to obtain fermented soybeans.
In some embodiments, the processing method of fermented soybeans, as shown in fig. 2, includes the steps of:
providing raw material black beans;
the black beans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks;
treating the enzyme block by the mould washing room to obtain a white product to be pressed;
conveying the blank to be pressed to the blank pressing chamber for secondary fermentation to obtain a blank pressing product;
and conveying the pressed white product to the third-floor drying yard for spreading and drying in the air by the screw elevator, and transferring to a second-floor warehouse for three-time fermentation after the spreading and drying in the air is finished to obtain the fermented soya beans.
Specifically, the black beans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks, and the method specifically comprises the following steps:
conveying the black beans to a cooking machine through the raw material lifting conveyor for primary cooking to obtain cooked beans, conveying the cooked beans to the spreading and airing machine for air cooling and airing, conveying the cooked beans to a first cleaning machine through the first conveyor for cleaning and soaking, performing dewatering treatment on the cleaned and soaked cooked beans through the air-drying draining machine, returning the dewatered cooked beans to the cooking machine through a second conveyor for secondary cooking, conveying the cooked beans after secondary cooking to the spreading and airing machine for air cooling and airing, and conveying the cooked beans to the enzyme room through the third conveyor for primary fermentation to form enzyme blocks.
The primary fermentation in the enzyme room is mainly to decompose the protein and starch of the bean into various amino acids and sugars by using the enzyme secreted by aspergillus and fusarium.
The spreading and drying machine can quickly and uniformly cool the cooked beans to 38-50 ℃, and prevents moisture outside steam from being sucked back into the cooked beans.
In the embodiment, the steam temperature of the first cooking is 80-150 ℃, the cooking time is 2-4h, and the beans are mainly cooked; the cleaning and soaking process of the first cleaning machine is 25 minutes, the cooked beans are cleaned, and simultaneously, the cooked beans absorb enough water, so that the water content of the bean granules is 40% -70%, namely the bean granules are soaked until the bean granules expand and have no wrinkles; the steam temperature of the second cooking is 80-150 ℃, the cooking time is 35-45 minutes, the second cooking can soften the beans, so that the protein contained in the beans is properly modified, and the starch is fully gelatinized; the fermentation time of the primary fermentation is 5-8 days, the room temperature of the enzyme room is 18-39 ℃, the humidity is 30% -70%, and the temperature and humidity interval is suitable for the growth of mold.
Specifically, the enzyme block is treated by the mould washing room to obtain a white product to be pressed, and the method specifically comprises the following steps:
and pouring the enzyme blocks into the enzyme room discharging line, transferring the enzyme blocks to the enzyme bean crusher for crushing through the enzyme room discharging line, and then sequentially transferring the enzyme blocks into the second cleaning machine and the conveying air dryer for mold washing and air drying to obtain the white product to be pressed.
In the embodiment, the mould washing time is 10-30 minutes, the mould on the surface of the white product to be pressed is cleaned, the original color of the beans is recovered, and meanwhile, the enzyme beans absorb water until the water content of the enzyme beans is 30-50%.
Wherein, mould is washed to the enzyme beans to this implementation adoption cylinder mould washing machine, the inside triangle that is equipped with of cylinder mould washing machine is mixed the material chi, can break the material and mix to and through the rotational speed of variable frequency speed governing control cylinder, can the effectual degree of consistency of assurance material.
Conveying the white product to be pressed obtained by the mold washing room treatment to the white pressing room through a conveying air dryer, wherein a white pressing bed is arranged in the white pressing room, and placing the white product to be pressed on the white pressing bed for secondary fermentation for 2-8 days; specifically, the room temperature of the squeezing room is 10-38 ℃, the secondary fermentation is pressurized fermentation, 15Kg is pressurized from the first day, 30Kg is pressurized from the second day, the pressure is maintained after the third day, and the enzyme bean is deformed by heavy extrusion, so that the fermentation of yeast is easier. The secondary fermentation can make the enzyme bean generate a plurality of organic acids and ethanol under the action of yeast and some symbiotic bacteria generated in the primary fermentation, and further synthesize esters to generate the unique flavor of the fermented soya beans.
In some embodiments, the enzyme beans are conveyed to the third-floor drying yard for spreading and drying after secondary fermentation by the screw elevator. The spreading and airing step comprises the following steps: and distributing the pressed white products through the distributing machine, and then uniformly spreading the pressed white products on the tedding conveyor through the vibrating distributing machine.
Specifically, the vibrations cloth machine includes two at least, and per two be equipped with the slip conveyer between the vibrations cloth machine, every vibrations cloth machine next station all is equipped with the tedding conveyer. Distributing the products by the distributing machine, butting the products with the vibrating distributing machine by the distributing machine, and then uniformly spreading the products on a tedding conveyor; the tedding conveyor can be uniformly paved on the tedding conveyor for airing through the front vibration material distribution function. After being dried in the sun, the spreading and drying conveyor is driven by the motor to convey and collect the products, so that the labor is saved, and the cost is saved.
In addition, if the weather does not reach the standard of airing, the tedding conveyor can be transferred into the drying room 6 for drying.
In the embodiment, the aired enzyme beans are stored in the second-floor warehouse for three times of fermentation, and the fermented soya beans can be obtained after 30 days of aging; the third fermentation is to further ferment the fermented soya beans, improve the fragrance and make the boiled soup color more rich.
In summary, the present invention provides an automatic processing apparatus and method for fermented soya beans, which comprises a first floor workshop, a second floor warehouse and a third floor sunning ground, which are arranged from bottom to top in sequence; the first-floor workshop comprises a steaming room, an enzyme room, a mould washing room and a whitening room which are sequentially arranged; the three-building sunning ground comprises a material distributing machine connected with a screw elevator, a vibration material distributing machine located at the next station of the material distributing machine and a tedding conveyor located at the next station of the vibration material distributing machine. The processing method comprises providing raw material semen Sojae Atricolor; the black beans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks; treating the enzyme block by the mould washing room to obtain a white product to be pressed; conveying the blank to be pressed to the blank pressing chamber for secondary fermentation to obtain a blank pressing product; and conveying the pressed white product to the third-floor drying yard for spreading and drying in the air by the screw elevator, and transferring to a second-floor warehouse for three-time fermentation after the spreading and drying in the air is finished to obtain the fermented soya beans. The processing device which is energy-saving, environment-friendly, standard and quantifiable is combined by utilizing modern equipment, so that a large amount of labor force is saved on the basis of ensuring the product effect of the original traditional process, the production efficiency of the fermented soya beans is improved, the temperature and the humidity in the fermentation process are controlled in a data mode, and the quality of the fermented soya beans is ensured.
It is to be understood that the invention is not limited to the examples described above, but that modifications and variations may be effected thereto by those of ordinary skill in the art in light of the foregoing description, and that all such modifications and variations are intended to be within the scope of the invention as defined by the appended claims.
Claims (10)
1. An automatic processing device for fermented soya beans is characterized by comprising a first-floor workshop, a second-floor warehouse and a third-floor sunning ground which are sequentially arranged from bottom to top;
the first-floor workshop comprises a steaming room, an enzyme room, a mould washing room and a whitening room which are sequentially arranged;
a cooking machine, a spreading and drying machine, a first conveyor, a first cleaning machine, an air drying draining machine and a second conveyor which are sequentially and circularly connected are arranged in the steaming room, and the second conveyor is connected with the cooking machine;
the enzyme room comprises a third conveyor connected with the first conveyor, an enzyme bed positioned at the next station of the third conveyor, and an enzyme room discharging line positioned at the next station of the enzyme bed;
the mould washing room comprises an enzyme bean crusher connected with the enzyme room discharge line, a second cleaning machine connected with the enzyme bean crusher and a conveying air dryer connected with the second cleaning machine;
the whitening chamber comprises a whitening platform positioned at the next station of the conveying air dryer and a spiral elevator positioned at the next station of the whitening platform;
the spiral elevator is communicated with the first-floor workshop, the second-floor warehouse and the third-floor sunning ground;
the three-building sunning ground comprises a material distributing machine connected with the screw elevator, a vibration material distributing machine located at the next station of the material distributing machine and a tedding conveyor located at the next station of the vibration material distributing machine.
2. The automated fermented soybean processing apparatus according to claim 1, further comprising a boiler room for supplying steam to the steam room and a raw material warehouse for supplying raw material to the first floor workshop, the raw material being transferred to the first floor workshop by a raw material lifting conveyor.
3. The automated processing apparatus of fermented soybeans according to claim 1, wherein the enzyme room further comprises a temperature control system and a humidity control system for controlling the temperature and humidity of the enzyme room.
4. The automated fermented soybean processing apparatus according to claim 1, wherein the vibrating distributor comprises at least two vibrating distributors, and a slide conveyor is provided between every two vibrating distributors, and a tedding conveyor is provided at the next station of each vibrating distributor.
5. A fermented soybean processing method using the fermented soybean automatic processing apparatus according to any one of claims 1 to 4, comprising the steps of:
providing raw material black beans;
the black beans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks;
treating the enzyme block by the mould washing room to obtain a white product to be pressed;
conveying the blank to be pressed to the blank pressing chamber for secondary fermentation to obtain a blank pressing product;
and conveying the pressed white product to the third-floor drying yard for spreading and drying in the air by the screw elevator, and transferring to a second-floor warehouse for three-time fermentation after the spreading and drying in the air is finished to obtain the fermented soya beans.
6. The fermented soybean processing method according to claim 5, wherein the black soybeans are sequentially steamed and fermented in the steaming room and the enzyme room to form enzyme blocks, and the method specifically comprises the following steps:
conveying the black beans to a cooking machine through the raw material lifting conveyor for primary cooking to obtain cooked beans, conveying the cooked beans to the spreading and airing machine for air cooling and airing, conveying the cooked beans to a first cleaning machine through the first conveyor for cleaning and soaking, performing dewatering treatment on the cleaned and soaked cooked beans through the air-drying draining machine, returning the dewatered cooked beans to the cooking machine through a second conveyor for secondary cooking, conveying the cooked beans after secondary cooking to the spreading and airing machine for air cooling and airing, and conveying the cooked beans to the enzyme room through the third conveyor for primary fermentation to form enzyme blocks.
7. The fermented soybean processing method according to claim 5, wherein the enzyme block is processed by the mold washing room to obtain a white product to be pressed, which comprises:
and pouring the enzyme blocks into the enzyme room discharging line, transferring the enzyme blocks to the enzyme bean crusher for crushing through the enzyme room discharging line, and then sequentially transferring the enzyme blocks into the second cleaning machine and the conveying air dryer for mold washing and air drying to obtain the white product to be pressed.
8. The fermented soybean processing method according to claim 6, wherein the steam temperature of the first cooking is 80-150 ℃, and the cooking time is 2-4 h; the cleaning and soaking process of the first cleaning machine is 25 minutes; the steam temperature of the second cooking is 80-150 ℃, and the cooking time is 35-45 minutes; the fermentation time of the primary fermentation is 5-8 days, the room temperature of the enzyme room is 18-39 ℃, and the humidity is 30-70%.
9. The fermented soybean processing method according to claim 7, wherein the mold washing time is 10-30 minutes.
10. The fermented soybean processing method according to claim 5, wherein the secondary fermentation is performed for 2-8 days, and the temperature between the blanching is 10-38 ℃;
the spreading and airing step comprises the following steps: and distributing the pressed white products through the distributing machine, and then uniformly spreading the pressed white products on the tedding conveyor through the vibrating distributing machine.
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