CN114747754A - Sugar-free asparagus soy sauce and preparation process thereof - Google Patents
Sugar-free asparagus soy sauce and preparation process thereof Download PDFInfo
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- CN114747754A CN114747754A CN202210633096.XA CN202210633096A CN114747754A CN 114747754 A CN114747754 A CN 114747754A CN 202210633096 A CN202210633096 A CN 202210633096A CN 114747754 A CN114747754 A CN 114747754A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
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- 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
Abstract
The invention discloses a sugar-free asparagus soy sauce and a preparation process thereof, relating to the technical field of soy sauce production, and comprising the following steps: step a, preparing a soy sauce stock solution; b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine; step c, mixing the soy sauce stock solution and the fermented bamboo shoot juice according to the ratio of 1: 0.5-0.8, and preparing a mixed solution; and d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to prepare a sugar-free asparagus soy sauce finished product, and then inspecting and packaging. According to the sugar-free asparagus soy sauce and the preparation process thereof, asparagus is fermented, squeezed to obtain juice and added into the soy sauce, so that the flavor of the soy sauce is effectively improved, nutrients are easy to absorb by a human body, the product is cool in texture, and few impurities exist.
Description
Technical Field
The invention relates to the technical field of soy sauce production, in particular to sugar-free asparagus soy sauce and a preparation process thereof.
Background
The soy sauce is a common seasoning on a dining table, and the asparagus soy sauce is developed by adding innovation on the traditional seasoning process for enriching the flavor of the soy sauce and improving the nutritional ingredients of the soy sauce. When the traditional asparagus soy sauce is produced, the asparagus soy sauce is simply crushed and seasoned to be added into the soy sauce, and the nutritional ingredients of the asparagus are not fully fermented and converted and are not easily absorbed by human bodies; in addition, sediment is easily generated after the smashed bamboo shoot pulp is added into the soy sauce, so that the prepared soy sauce has the problems of more impurity sediment and insufficient clear texture, and the misjudgment of poor quality of the product is easily generated by consumers during sale.
In view of this, the applicant has developed a sugar-free asparagus soy sauce, which can solve the above technical problems.
Disclosure of Invention
The invention aims to provide a preparation process of sugar-free asparagus soy sauce, wherein asparagus is fermented, squeezed to obtain juice and added into soy sauce, so that the flavor of the soy sauce is effectively improved, nutrient substances are easier to absorb by a human body, the texture of the product is cool, and impurities are few.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation process of sugar-free asparagus soy sauce comprises the following steps:
step a, preparing a soy sauce stock solution;
b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine;
step c, mixing the soy sauce stock solution and the fermented bamboo shoot juice according to the ratio of 1: 0.5-0.8, and preparing a mixed solution;
and d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to prepare a sugar-free asparagus soy sauce finished product, and then inspecting and packaging.
Preferably, the process of step a is as follows:
a1. preparing yeast: selecting bean cakes, bran and fried wheat, and mixing the materials according to the weight ratio of 1: 0.5: weighing and mixing according to the proportion of 0.5, then crushing, adding water for wetting, steaming, decompressing and cooling after steaming, and inoculating and making yeast;
a2. preparing fermented grains and fermenting: adding the cooked yeast into the salt solution, uniformly stirring, and fermenting for 480-720 hours at 40-50 ℃.
Preferably, the process of step b is as follows:
b1. cutting asparagus into bamboo shoot shreds with diameter of 0.2-0.5cm along fiber direction, soaking the bamboo shoot shreds in 2-5% salt solution for 12-24 hr, taking out, and spin-drying excessive water attached to the surface;
b2. inoculating the shredded bamboo shoots soaked in salt solution and lactobacillus acidophilus according to the ratio of 0.5-1.0% of fermentation inoculation amount, and completely putting the salt solution and the inoculated shredded bamboo shoots into a bamboo shoot juice preparation machine according to the ratio of 0.5-1 of liquid-solid ratio to prepare the fermented bamboo shoot juice.
Preferably, the bamboo shoot juice preparation machine comprises a feeding conveyer belt, a fermentation container and an air hammer squeezing device, wherein the upper end of the fermentation container is open, a plurality of fermentation liquid outlets are formed in the bottom of the fermentation container, and a liquid outlet valve is arranged on each fermentation liquid outlet; the feeding conveyer belt is arranged above the fermentation container; a plug-in column is arranged in the middle of the fermentation container, and a material fermentation space is formed between the plug-in column and the fermentation container; an insertion hole with an opening at the upper end is formed in the insertion column, an insertion rod is arranged in the insertion hole, and an air hammer squeezing device is installed at the upper end of the insertion rod; a liquid material suction circulating device and a material stirring device are arranged in the fermentation container.
Preferably, the air hammer squeezing device comprises an air hammer lifting cylinder, an air hammer mounting plate, an air hammer guide rail plate and a plurality of air hammers, wherein the air hammer lifting cylinder is mounted at the upper end of the inserted rod, a telescopic shaft of the air hammer lifting cylinder is arranged upwards, and the air hammer mounting plate is horizontally mounted at the upper end of the telescopic shaft; the air hammer comprises a hammer rod and a hammer head, the hammer rod is a hollow rigid tubular body, the upper end of the hammer rod is fixedly inserted on the air hammer mounting plate, and the upper end of the hammer rod is connected with an air pump capable of inflating and deflating through an air pipe; the lower end of the hammer rod is communicated with a hammer head which is a hollow air bag body made of high-resistance rubber; the periphery of the air hammer lifting cylinder is provided with a fixed air hammer guide rail plate, a plurality of guide through holes are longitudinally formed in the air hammer guide rail plate, and the middle part of the hammer rod is arranged in the guide through holes.
Preferably, the liquid material suction circulating device comprises a plurality of suction circulating functional bodies; the pumping circulation functional body is arranged on the inner wall of the fermentation container in a surrounding way, or is arranged on the periphery of the insertion column in an annular array way;
the suction circulation function body comprises a suction liquid storage bin, a suction pump is arranged in the suction liquid storage bin, a liquid inlet of the suction pump is connected with the upper end of a liquid inlet pipe, the lower end of the liquid inlet pipe is inserted into the bottom of the fermentation container, a liquid outlet of the suction pump is connected with the upper end of a liquid outlet pipe, a spray head is installed at the lower end of the liquid outlet pipe, and the spray head is arranged at an upper opening part of the fermentation container.
Preferably, the lower end of the liquid inlet pipe is provided with a spherical filter screen.
Preferably, the material stirring device comprises a fixed main shaft, and two ends of the fixed main shaft are respectively arranged on the front side wall and the rear side wall of the fermentation container; a main shaft sleeve is sleeved outside the fixed main shaft through a bearing, the near ends of four telescopic supporting arms are uniformly arranged on the main shaft sleeve in an array mode, the far ends of the four telescopic supporting arms are provided with guide rail sleeves, and the four guide rail sleeves are respectively sleeved on the annular sliding rail; the annular slide rail is sleeved with a traveling chain plate group, the traveling chain plate group comprises a plurality of chain plates which are hinged end to end, each chain plate is provided with a chain plate sleeve, the chain plate sleeves are sleeved on the annular slide rail, and the chain plates are provided with more than two spine-shaped ratchets; a first clamping arm and a second clamping arm are arranged on a chain plate at the end part, a first electric roller and a second electric roller are respectively arranged on the first clamping arm and the second clamping arm, and the first electric roller and the second electric roller are clamped and arranged on two sides of the annular slide rail; first electronic gyro wheel and the electronic gyro wheel of second can pull and drive each link joint and rotate around annular slide rail to stir the bamboo shoot silk material in the fermentation vessel simultaneously.
Preferably, the number of the material stirring devices is two, and the two material stirring devices are symmetrically arranged on two sides of the fermentation container along the plug-in column; each main shaft sleeve is provided with a plurality of groups of four telescopic supporting arms from front to back, and each group of telescopic supporting arms fixes an annular sliding rail.
Compared with the prior art, the invention has the beneficial effects that: the invention has reasonable structure and strong functionality, and has the following advantages:
1. according to the sugar-free asparagus soy sauce, the fermented asparagus juice is added, compared with the traditional asparagus soy sauce which is prepared by simply crushing and seasoning and then adding the fermented asparagus juice into soy sauce, the novel asparagus soy sauce prepared by the method adopts the fermented asparagus juice, the asparagus flavor is stronger, and the nutritional ingredients in the asparagus are easier to absorb by a human body; the bamboo shoot juice that directly adds the soy sauce after smashing often has impurity to deposit more, and the soy sauce texture that makes is not clear enough, lets the consumer produce the misunderstanding of bad quality easily, and this patent utilizes the long fiber speciality of asparagus, can not smash it excessively, but utilizes the pneumatic hammer extrusion wherein bamboo shoot juice essence liquid ingeniously, and the soy sauce color and luster and the clarity that make are high, have effectively promoted the quality of soy sauce.
2. The invention develops a bamboo shoot juice preparation machine specially aiming at the fermentation and the extraction of the shredded bamboo shoots, which can ensure that the shredded bamboo shoots are fully stirred at regular time in the fermentation process of the shredded bamboo shoots, and the fermentation of all the shredded bamboo shoots in a fermentation container is more uniform. During the use, the juice in the shredded bamboo shoots can be squeezed out by utilizing the air hammer, and the juice is uniformly sprayed to the upper layer of the material after being extracted from the bottom by the liquid material suction circulating device, so that the uniformity of fermentation is further promoted. The preparation equipment of the bamboo shoot juice is different from the traditional crushing type pulping or juice taking mode, the characteristics of asparagus long fibers are utilized, the air hammer is utilized to inflate and squeeze the bamboo shoot shreds, the juice in the asparagus long fibers is squeezed out, the obtained bamboo shoot juice is clear in texture and rich in flavor, and when the flavor of the soy sauce is increased, the excellent impression degree is guaranteed.
3. The process design of this patent is reasonable, especially the pertinent fermentation equipment who has researched and developed the asparagus, effectively promotes production efficiency and product quality.
Drawings
Fig. 1 is a schematic structural view of the bamboo shoot juice preparation machine of the present invention;
FIG. 2 is a schematic structural diagram of a material stirring device;
fig. 3 is a schematic structural diagram of the fixed spindle, the spindle sleeve, the annular slide rail and the telescopic support arm.
In the figure: 1. an air pump; 2. an air tube; 3. a telescopic shaft; 4. an air hammer lifting cylinder; 5. inserting a rod; 6. an air hammer mounting plate; 7. a hammer lever; 8. a guide through hole; 9. an air hammer guide rail plate; 10. a feeding conveyer belt; 11. a hammer head; 12. a fermentation vessel; 13. a material stirring device; 14. a fermentation liquor outlet; 15. a spherical filter screen; 16. a liquid inlet pipe; 17. a shower head; 18. a liquid outlet pipe; 19. a suction pump; 20. an annular slide rail; 21. a main shaft sleeve; 22. fixing the main shaft; 23. a guide rail sleeve; 24. a telescopic support arm; 25. a ratchet; 26. a chain plate; 27. a first clamp arm; 28. a second clamp arm; 29. a second motorized roller; 30. a first motorized roller; 31. and (5) inserting holes.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
The first embodiment is as follows:
the invention provides a technical scheme that: the preparation process comprises the following steps:
step a, preparing a soy sauce stock solution;
a1. preparing yeast: selecting bean cakes, bran and fried wheat, and mixing the materials according to the weight ratio of 1: 0.5: weighing and mixing according to the proportion of 0.5, then crushing, adding water for wetting, steaming, decompressing and cooling after steaming, and inoculating and making yeast;
a2. preparing fermented grains and fermenting: adding the cooked yeast into the salt solution, uniformly stirring, and fermenting for 480-720 hours at the temperature of 40-50 ℃.
B, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine;
b1. cutting asparagus into bamboo shoot shreds with diameter of 0.2-0.5cm along fiber direction, soaking the bamboo shoot shreds in 2-5% salt solution for 12-24 hr, taking out, and spin-drying excessive water attached to the surface;
b2. inoculating the shredded bamboo shoots soaked in salt solution and lactobacillus acidophilus according to the ratio of 0.5-1.0% of fermentation inoculation amount, and completely putting the salt solution and the inoculated shredded bamboo shoots into a bamboo shoot juice preparation machine according to the ratio of 0.5-1 of liquid-solid ratio to prepare the fermented bamboo shoot juice.
Step c, mixing the soy sauce stock solution and the fermented bamboo shoot juice according to the ratio of 1: 0.5-0.8, and mixing uniformly to obtain the mixed liquor.
And d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to prepare a finished sugar-free asparagus soy sauce product, and then inspecting and packaging the finished sugar-free asparagus soy sauce product.
Example two:
as shown in fig. 1-3, the bamboo shoot juice preparation machine comprises a feeding conveyer belt, a fermentation container and an air hammer squeezing device, wherein the upper end of the fermentation container is open, a plurality of fermentation liquid outlets are arranged at the bottom of the fermentation container, and a liquid outlet valve is arranged on each fermentation liquid outlet; the feeding conveyer belt is arranged above the fermentation container; a plug-in column is arranged in the middle of the fermentation container, and a material fermentation space is formed between the plug-in column and the fermentation container; an inserting hole with an open upper end is formed in the inserting column, an inserting rod is arranged in the inserting hole, and an air hammer squeezing device is installed at the upper end of the inserting rod; a liquid material suction circulating device and a material stirring device are arranged in the fermentation container.
The air hammer squeezing device comprises an air hammer lifting cylinder, an air hammer mounting plate, an air hammer guide rail plate and a plurality of air hammers, wherein the air hammer lifting cylinder is mounted at the upper end of the inserted rod, a telescopic shaft of the air hammer lifting cylinder is arranged upwards, and the air hammer mounting plate is horizontally mounted at the upper end of the telescopic shaft; the air hammer comprises a hammer rod and a hammer head, the hammer rod is a hollow rigid tubular body, the upper end of the hammer rod is fixedly inserted on the air hammer mounting plate, and the upper end of the hammer rod is connected with an air pump capable of inflating and deflating through an air pipe; the lower end of the hammer rod is communicated with a hammer head which is a hollow air bag body made of high-resistance rubber; the periphery of the air hammer lifting cylinder is provided with a fixed air hammer guide rail plate, a plurality of guide through holes are longitudinally formed in the air hammer guide rail plate, and the middle part of the hammer rod is arranged in the guide through holes.
The liquid material suction circulating device comprises a plurality of suction circulating functional bodies; the pumping circulation functional body is arranged on the inner wall of the fermentation container in a surrounding mode, or is arranged on the periphery of the insertion column in an annular array mode.
The suction circulation functional body comprises a suction liquid storage bin, a suction pump is arranged in the suction liquid storage bin, a liquid inlet of the suction pump is connected with the upper end of a liquid inlet pipe, the lower end of the liquid inlet pipe is inserted into the bottom of the fermentation container, and a spherical filter screen is arranged at the lower end of the liquid inlet pipe. The liquid outlet of the suction pump is connected with the upper end of the liquid outlet pipe, the lower end of the liquid outlet pipe is provided with a spray head, and the spray head is arranged at the upper end opening part of the fermentation container.
The material stirring device comprises a fixed main shaft, and two ends of the fixed main shaft are respectively arranged on the front side wall and the rear side wall of the fermentation container; a main shaft sleeve is sleeved outside the fixed main shaft through a bearing, the near ends of four telescopic supporting arms are uniformly arranged on the main shaft sleeve in an array mode, the far ends of the four telescopic supporting arms are provided with guide rail sleeves, and the four guide rail sleeves are respectively sleeved on the annular slide rail; the annular slide rail is sleeved with a traveling chain plate group, the traveling chain plate group comprises a plurality of chain plates which are hinged end to end, each chain plate is provided with a chain plate sleeve, the chain plate sleeves are sleeved on the annular slide rail, and the chain plates are provided with more than two spine-shaped ratchets; a first clamping arm and a second clamping arm are arranged on a chain plate at the end part, a first electric roller and a second electric roller are respectively arranged on the first clamping arm and the second clamping arm, and the first electric roller and the second electric roller are clamped and arranged at two sides of the annular slide rail; first electronic gyro wheel and the electronic gyro wheel of second can pull and drive each link joint and rotate around annular slide rail to stir the bamboo shoot silk material in the fermentation vessel simultaneously.
The number of the material stirring devices is two, and the two sets of material stirring devices are symmetrically arranged on two sides of the fermentation container along the insertion column; each main shaft sleeve is provided with a plurality of groups of four telescopic supporting arms from front to back, and each group of telescopic supporting arms fixes an annular sliding rail.
When the device is used, firstly, the inoculated bamboo shoots are thrown into the fermentation container through the feeding conveyer belt, and then the salt solution is thrown into the fermentation container according to the proportion. Starting the material stirring device, enabling the first electric roller and the second electric roller to be capable of driving each chain plate to rotate around the annular sliding rail, and meanwhile enabling the ratchets to drive the bamboo shoot to move, so that the purpose of fully stirring the materials is achieved. After fermenting for a period of time, utilize air hammer lift cylinder to drive the air hammer and descend to towards the interior gas of dashing into of tup and make the tup inflation extrude the material in the fermentation vessel, can collect the bamboo shoot juice in the bottom of fermentation vessel this moment. Because the spherical filter screen is arranged at the lower end of the liquid inlet pipe, the extruded bamboo shoot juice is collected into the spherical filter screen, is sucked into the suction pump through the liquid inlet pipe, is conveyed into the liquid outlet pipe again through the suction pump, and is sprayed on the upper part of the fermentation container through the spray header, so that the fermentation uniformity is improved; in the fermentation process, the circulating stirring and squeezing liquid-taking spraying procedures can be started at regular time. Accomplish fermentation process after, open the zymotic fluid export and restart air hammer lift cylinder again, aerify the operation to the tup when the air hammer descends, fully extrude the juice in the bamboo shoot silk and flow in the same direction as the zymotic fluid export, can install the bamboo shoot juice honeycomb duct in the below of zymotic fluid export, concentrate the collection with the fermented bamboo shoot juice of output.
The other operation modes of this embodiment are the same as those of the first embodiment, and are not described again.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A preparation process of sugar-free asparagus soy sauce is characterized by comprising the following steps:
step a, preparing a soy sauce stock solution;
b, preparing fermented bamboo shoot juice by using a bamboo shoot juice preparation machine;
step c, mixing the soy sauce stock solution and the fermented bamboo shoot juice according to the ratio of 1: 0.5-0.8, and preparing a mixed solution;
and d, sterilizing the mixed solution at high temperature, concentrating, further precipitating and filtering to prepare a sugar-free asparagus soy sauce finished product, and then inspecting and packaging.
2. The preparation process of sugar-free asparagus soy sauce according to claim 1, characterized in that: the process of the step a is as follows:
a1. preparing yeast: selecting bean cakes, bran and fried wheat, and mixing the materials according to the weight ratio of 1: 0.5: weighing and mixing according to the proportion of 0.5, then crushing, adding water for wetting, steaming, decompressing and cooling after steaming, and inoculating and making yeast;
a2. preparing fermented grains and fermenting: adding the cooked yeast into the salt solution, uniformly stirring, and fermenting for 480-720 hours at the temperature of 40-50 ℃.
3. The preparation process of sugar-free asparagus soy sauce according to claim 1, which is characterized in that: the process of the step b is as follows:
b1. cutting asparagus into bamboo shoot shreds with diameter of 0.2-0.5cm along fiber direction, soaking the bamboo shoot shreds in 2-5% salt solution for 12-24 hr, taking out, and spin-drying excessive water attached to the surface;
b2. inoculating the shredded bamboo shoot soaked in salt solution and lactobacillus acidophilus at a ratio of 0.5-1.0% of fermentation inoculum size, and adding the salt solution and the inoculated shredded bamboo shoot into a bamboo shoot juice preparation machine at a ratio of 0.5-1 to prepare fermented bamboo shoot juice.
4. The preparation process of sugar-free asparagus soy sauce according to claim 3, characterized in that: the bamboo shoot juice preparation machine comprises a feeding conveyer belt, a fermentation container and an air hammer squeezing device, wherein the upper end of the fermentation container is open, a plurality of fermentation liquor outlets are formed in the bottom of the fermentation container, and a liquid outlet valve is arranged on each fermentation liquor outlet; the feeding conveyer belt is arranged above the fermentation container; a plug-in column is arranged in the middle of the fermentation container, and a material fermentation space is formed between the plug-in column and the fermentation container; an insertion hole with an opening at the upper end is formed in the insertion column, an insertion rod is arranged in the insertion hole, and an air hammer squeezing device is installed at the upper end of the insertion rod; a liquid material suction circulating device and a material stirring device are arranged in the fermentation container.
5. The preparation process of sugar-free asparagus soy sauce according to claim 3, characterized in that: the air hammer squeezing device comprises an air hammer lifting cylinder, an air hammer mounting plate, an air hammer guide rail plate and a plurality of air hammers, wherein the air hammer lifting cylinder is mounted at the upper end of the inserted rod, a telescopic shaft of the air hammer lifting cylinder is arranged upwards, and the air hammer mounting plate is horizontally mounted at the upper end of the telescopic shaft; the pneumatic hammer comprises a hammer rod and a hammer head, the hammer rod is a hollow rigid tubular body, the upper end of the hammer rod is fixedly inserted on the pneumatic hammer mounting plate in a plugging manner, and the upper end of the hammer rod is connected with an air pump capable of inflating and deflating through an air pipe; the lower end of the hammer rod is communicated with a hammer head which is a hollow air bag body made of high-resistance rubber; the periphery of the air hammer lifting cylinder is provided with a fixed air hammer guide rail plate, a plurality of guide through holes are longitudinally formed in the air hammer guide rail plate, and the middle part of the hammer rod is arranged in the guide through holes.
6. The preparation process of sugar-free asparagus soy sauce according to claim 3, characterized in that: the liquid material suction circulating device comprises a plurality of suction circulating functional bodies; the pumping circulation functional body is arranged on the inner wall of the fermentation container in a surrounding way, or is arranged on the periphery of the insertion column in an annular array way;
the suction circulation function body comprises a suction liquid storage bin, a suction pump is arranged in the suction liquid storage bin, a liquid inlet of the suction pump is connected with the upper end of a liquid inlet pipe, the lower end of the liquid inlet pipe is inserted into the bottom of the fermentation container, a liquid outlet of the suction pump is connected with the upper end of a liquid outlet pipe, a spray head is installed at the lower end of the liquid outlet pipe, and the spray head is arranged at an upper opening part of the fermentation container.
7. The preparation process of sugar-free asparagus soy sauce according to claim 3, characterized in that: the lower end of the liquid inlet pipe is provided with a spherical filter screen.
8. The preparation process of sugar-free asparagus soy sauce according to claim 7, characterized in that: the material stirring device comprises a fixed main shaft, and two ends of the fixed main shaft are respectively arranged on the front side wall and the rear side wall of the fermentation container; a main shaft sleeve is sleeved outside the fixed main shaft through a bearing, the near ends of four telescopic supporting arms are uniformly arranged on the main shaft sleeve in an array mode, the far ends of the four telescopic supporting arms are provided with guide rail sleeves, and the four guide rail sleeves are respectively sleeved on the annular slide rail; the annular slide rail is sleeved with a traveling chain plate group, the traveling chain plate group comprises a plurality of chain plates which are hinged end to end, each chain plate is provided with a chain plate sleeve, the chain plate sleeves are sleeved on the annular slide rail, and the chain plates are provided with more than two spine-shaped ratchets; a first clamping arm and a second clamping arm are arranged on a chain plate at the end part, a first electric roller and a second electric roller are respectively arranged on the first clamping arm and the second clamping arm, and the first electric roller and the second electric roller are clamped and arranged at two sides of the annular slide rail; first electronic gyro wheel and the electronic gyro wheel of second can pull and drive each link joint and rotate around annular slide rail to stir the bamboo shoot silk material in the fermentation vessel simultaneously.
9. The preparation process of sugar-free asparagus soy sauce according to claim 8, characterized in that: the number of the material stirring devices is two, and the two sets of material stirring devices are symmetrically arranged on two sides of the fermentation container along the insertion column; each main shaft sleeve is provided with a plurality of groups of four telescopic supporting arms from front to back, and each group of telescopic supporting arms fixes an annular sliding rail.
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| CN106690333A (en) * | 2015-11-17 | 2017-05-24 | 天津市美冠科技有限公司 | Raw material juice extracting device for manufacturing of persimmon paint |
| CN208055286U (en) * | 2017-09-21 | 2018-11-06 | 德化县祥山大果油茶有限公司 | A kind of tea oil pressing device |
| CN112450344A (en) * | 2020-12-10 | 2021-03-09 | 重庆伍六奇农业科技开发有限公司 | Asparagus fermented beverage with nutrition and health care effects and preparation method thereof |
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2022
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| CN1087237A (en) * | 1992-11-24 | 1994-06-01 | 山东淄博川鹰酿造公司 | Asparagus sauce and method for making thereof |
| CN104694380A (en) * | 2015-03-26 | 2015-06-10 | 尹燕运 | Solid state fermentation seed dressing tank |
| CN106690333A (en) * | 2015-11-17 | 2017-05-24 | 天津市美冠科技有限公司 | Raw material juice extracting device for manufacturing of persimmon paint |
| CN106085789A (en) * | 2016-08-11 | 2016-11-09 | 山西双锦生物科技有限公司 | A kind of Stigma Croci Asparagus officinalis vinegar and preparation technology thereof and preparation method and application |
| CN208055286U (en) * | 2017-09-21 | 2018-11-06 | 德化县祥山大果油茶有限公司 | A kind of tea oil pressing device |
| CN112450344A (en) * | 2020-12-10 | 2021-03-09 | 重庆伍六奇农业科技开发有限公司 | Asparagus fermented beverage with nutrition and health care effects and preparation method thereof |
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