CN116671624A - Preparation method of mushroom soy sauce - Google Patents
Preparation method of mushroom soy sauce Download PDFInfo
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- CN116671624A CN116671624A CN202310893858.4A CN202310893858A CN116671624A CN 116671624 A CN116671624 A CN 116671624A CN 202310893858 A CN202310893858 A CN 202310893858A CN 116671624 A CN116671624 A CN 116671624A
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- soy sauce
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- clamping
- filling
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 149
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 238000011049 filling Methods 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 31
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000007858 starting material Substances 0.000 claims abstract description 19
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 12
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000009423 ventilation Methods 0.000 claims abstract description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims abstract description 5
- 241000209140 Triticum Species 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 239000004455 soybean meal Substances 0.000 claims abstract description 5
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 230000007246 mechanism Effects 0.000 claims description 152
- 238000007599 discharging Methods 0.000 claims description 12
- 238000005192 partition Methods 0.000 claims description 11
- 230000009471 action Effects 0.000 claims description 10
- 238000002347 injection Methods 0.000 claims description 10
- 239000007924 injection Substances 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 8
- 238000001514 detection method Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 210000001503 joint Anatomy 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 150000003863 ammonium salts Chemical class 0.000 claims description 3
- 229910052785 arsenic Inorganic materials 0.000 claims description 3
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 claims description 3
- 244000052616 bacterial pathogen Species 0.000 claims description 3
- 230000002708 enhancing effect Effects 0.000 claims description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 229940075582 sorbic acid Drugs 0.000 claims description 3
- 235000010199 sorbic acid Nutrition 0.000 claims description 3
- 239000004334 sorbic acid Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 230000000149 penetrating effect Effects 0.000 claims description 2
- 230000001953 sensory effect Effects 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 12
- 235000019198 oils Nutrition 0.000 description 12
- 238000005507 spraying Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001105 regulatory effect Effects 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000005429 filling process Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 238000005273 aeration Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003032 molecular docking Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 230000007723 transport mechanism Effects 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 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67B—APPLYING CLOSURE MEMBERS TO BOTTLES JARS, OR SIMILAR CONTAINERS; OPENING CLOSED CONTAINERS
- B67B3/00—Closing bottles, jars or similar containers by applying caps
- B67B3/20—Closing bottles, jars or similar containers by applying caps by applying and rotating preformed threaded caps
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
- B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
- B67C3/20—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus with provision for metering the liquids to be introduced, e.g. when adding syrups
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C3/00—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus; Filling casks or barrels with liquids or semiliquids
- B67C3/02—Bottling liquids or semiliquids; Filling jars or cans with liquids or semiliquids using bottling or like apparatus
- B67C3/22—Details
- B67C3/24—Devices for supporting or handling bottles
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
- B67C7/0006—Conveying; Synchronising
- B67C7/0026—Conveying; Synchronising the containers travelling along a linear path
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
- B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
- B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
- B67C7/0006—Conveying; Synchronising
- B67C7/004—Conveying; Synchronising the containers travelling along a circular path
- B67C7/0046—Infeed and outfeed devices
- B67C7/0053—Infeed and outfeed devices using grippers
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Mechanical Engineering (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The application discloses a preparation method of mushroom soy sauce, which relates to the technical field of soy sauce preparation and comprises the following steps: pretreatment of raw materials: pulverizing soybean meal, bran and wheat, and mixing; and (3) cooking: firstly, steaming, and then steaming with water; disc ventilation starter propagation: inoculating the yeast after cooling, and making the inoculated mixture into a full-automatic disc yeast making machine for 40-46 h; japanese high-salt dilute fermentation: transferring the fermented grains to a high-salt dilute tank for fermentation, and adding saccharomycetes; adding mushroom in the later period for fermentation; fermenting for more than 2 months; full-automatic squeezing: when the amino acid nitrogen of the soy sauce mash reaches 1.2g/100mL, the soy sauce mash is conveyed into a full-automatic squeezer through a pipeline to squeeze and extract oil; and (3) sterilization: high temperature instantaneous sterilization is adopted; and (3) filling: and (5) after the soy sauce is detected to reach the standard, filling soy sauce by using automatic filling equipment. The scheme utilizes the full-automatic disc starter propagation process, the Japanese type high-salt dilute state fermentation process and the full-automatic squeezing process to replace the traditional process, thereby improving the quality of soy sauce.
Description
Technical Field
The application relates to the technical field of soy sauce preparation, in particular to a preparation method of mushroom soy sauce.
Background
There are several aspects to be improved in the conventional soy sauce preparation process, one of which is: the adoption of a large flat bed for starter propagation can not automatically and accurately control the temperature, the humidity and the ventilation quantity, and the materials are easy to cause mixed bacteria pollution when exposed in the air; and two,: natural fermentation in a low salt environment generally requires a long time; and thirdly,: the soy sauce is obtained by adopting an oil spraying process, wherein the oil spraying process needs additional oil and equipment, the oil spraying time and amount can influence the quality and the yield of the soy sauce, for example, excessive oil spraying can cause the soy sauce to become too greasy, and the taste of the soy sauce is reduced; fourth, it is: when filling soy sauce, the soy sauce bottles are sequentially conveyed to an automatic filling position and an automatic sealing position along a straight line by utilizing a conveying mechanism, and clamping mechanisms for fixing the soy sauce bottles are arranged at the two positions, so that the soy sauce bottles are subjected to the processes of clamping, filling, conveying, clamping and sealing, and the scheme considers that one clamping step is reduced.
Disclosure of Invention
In order to solve the defects in the prior art, the application provides the preparation method of the mushroom soy sauce, which utilizes a full-automatic disc starter propagation process, a Japanese type high-salt dilute state fermentation process and a full-automatic squeezing process to replace the traditional process, thereby improving the quality of the soy sauce.
In order to achieve the object of the application, the following scheme is adopted:
a preparation method of mushroom soy sauce comprises the following steps:
pretreatment of raw materials: pulverizing soybean meal, bran and wheat in proportion, and mixing;
and (3) cooking: drying and steaming the treated raw materials by a steaming system, and then moistening and steaming at 125-140 ℃ for 5-10 min;
disc ventilation starter propagation: cooling the starter propagation, inoculating, and feeding the inoculated mixture into a full-automatic disc starter propagation machine to prepare starter for 40-46 h to obtain fermented grains;
japanese high-salt dilute fermentation: transferring the fermented grains into a high-salt dilute tank for fermentation, and adding saccharomycetes to increase the flavor substances of the soy sauce; adding mushroom in the later period for fermentation, and enhancing aroma and improving freshness; fermenting for more than 2 months to obtain soy sauce mash;
full-automatic squeezing: when the amino acid nitrogen of the soy sauce mash reaches 1.2g/100mL, the soy sauce mash is conveyed into a full-automatic squeezer through a pipeline to squeeze and extract oil;
and (3) sterilization: high temperature instantaneous sterilization is adopted;
and (3) filling: after the soy sauce is detected to reach the standard, filling soy sauce by using automatic filling equipment, wherein the automatic filling equipment is arranged on an operation table and comprises two turntables, at least four clamping mechanisms, at least four lifting mechanisms, a pushing mechanism, two conveying mechanisms, an automatic soy sauce injection mechanism and an automatic cap screwing mechanism, a driving assembly is arranged in the operation table and used for rotating a first turntable, a second turntable is coaxially arranged above the first turntable, the clamping mechanisms are uniformly distributed on the second turntable and used for clamping soy sauce bottles, the lifting mechanisms are used for lifting a carrying base, the carrying base is used for docking the conveying mechanisms when being positioned at the highest point, the carrying base is positioned in the clamping range of the clamping mechanisms when being positioned at the lowest point, and the pushing mechanism is used for pushing the capped soy sauce bottles to the conveying mechanisms;
the specific filling method comprises the following steps: rotating the turntable to enable one of the clamping mechanisms to be positioned at the first conveying mechanism; the carrying base is lifted under the action of the lifting mechanism and is in butt joint with the first conveying mechanism, and the first conveying mechanism conveys an empty soy sauce bottle to the carrying base; after the carrying base is reset, the clamping mechanism clamps the soy sauce bottle; rotating the turntable to enable the soy sauce bottle to move to the soy sauce automatic injection mechanism and filling; the turntable rotates to enable the soy sauce bottle to move to the automatic cap screwing mechanism and carry out cap sealing; the turntable rotates to enable the covered soy sauce bottle to move to the second conveying mechanism, the clamping mechanism loosens the soy sauce bottle, and the pushing mechanism pushes the soy sauce bottle to the second conveying mechanism after the carrying base is lifted; the pushing mechanism resets, and the carrying base resets.
Further, every fixture includes lifter, the roof, the deflector, two reverse U type slide, two splint, the spring, the lifter is located first carousel top, the roof is connected at its top, the roof both ends are first inclined plane, the deflector is located second carousel top, deflector major axis direction is perpendicular with second carousel radial direction, be equipped with the spout that runs through itself on the second carousel, two reverse U type slide symmetry sliding fit in the deflector, two reverse U type slide have the regulation and control board with one side downwardly extending, regulation and control board sliding fit in the spout, two regulation and control board opposite one side is equipped with the second inclined plane that matches with first inclined plane, through spring coupling between two regulation and control boards, two splint are located corresponding reverse U type slide top through the support, in the filling step, the method of fixture centre gripping soy sauce bottle is:
when the lifting rod lifts the top plate, under the cooperation of the first inclined plane and the second inclined plane, the top plate promotes the two inverted U-shaped sliding plates to enlarge the distance so as to enable the two clamping plates to be in an open state;
when the lifting rod descends the top plate, the distance between the two inverted U-shaped sliding plates is reduced under the action of the springs, so that the two clamping plates clamp the soy sauce bottle.
Further, be equipped with the baffle in the middle of the deflector, the baffle top surface is not less than the U type slide top surface of falling, when two splint centre gripping soy sauce bottles, the U type slide butt baffle of falling, carry the thing base and include the bottom plate and locate two curb plates at bottom plate top, the baffle, be used for bearing soy sauce bottles in the region that two curb plates, the baffle encloses, the baffle is higher than the curb plate, the curb plate is equipped with logical groove, the position and the size of logical groove are in order to allow splint to pass through as standard, elevating system locates the second carousel bottom, connect the bottom plate behind the expansion end at its top runs through the second carousel, in the filling step, carry the method that first conveying mechanism of thing base butt joint then resets is:
the lifting mechanism lifts the carrying base, when the carrying base is located at the highest point, the top surface of the bottom plate is flush with the conveying table surface of the first conveying mechanism, and the first conveying mechanism conveys the foremost soy sauce bottle to the bottom plate;
after the carrying base is reset, the bottom surface of the bottom plate is clung to the partition plate, and the two clamping plates respectively penetrate through the through grooves after the lifting rod descends the top plate, and then the soy sauce bottle is clamped.
Further, pushing mechanism includes telescopic link, push pedal and riser, and the riser passes through the support frame to be connected in second conveying mechanism, and the telescopic link expansion end runs through the riser and connects the push pedal afterwards, and the baffle is equipped with dodges the groove, and in the filling step, pushing mechanism pushes away the soy sauce bottle to conveying mechanism's method is:
the object carrying base is abutted to the second conveying mechanism under the action of the lifting mechanism, the telescopic rod stretches to enable the push plate to pass through the avoidance groove, and then the push plate contacts with the soy sauce bottle and pushes the soy sauce bottle to the second conveying mechanism.
Further, soy sauce quality detection is performed between the sterilization step and the filling step, wherein detection indexes comprise sense organs, arsenic, lead, salinity, pH value, alcohol content, amino acid nitrogen, total nitrogen, ammonium salt, sorbic acid, total bacterial colony count, coliform bacteria, pathogenic bacteria and total acid.
Further, a total of four clamping mechanisms and four lifting mechanisms are arranged, one lifting mechanism corresponds to one clamping mechanism, four directions of the operating platform are respectively set to be a discharging point position, a filling point position, a sealing point position and a discharging point position, and the first conveying mechanism, the automatic soy sauce injection mechanism, the automatic screwing mechanism and the second conveying mechanism are respectively correspondingly arranged at the four point positions.
The application has the beneficial effects that:
1. compared with the traditional large flat bed starter propagation process, the full-automatic disc starter propagation process comprises the following steps: the whole body is relatively airtight, air is filtered, the pollution of mixed bacteria is reduced, the automatic temperature control and moisture supplementing are realized in the whole process, and the quality of the finished yeast is greatly improved.
2. Compared with the traditional natural fermentation process, the Japanese type high-salt dilute state fermentation process comprises the following steps of: the whole fermentation temperature, aeration and stirring and fermentation time are accurately controlled, the production is standardized, the color and luster of the product are light, the ester fragrance is rich, and the quality of the product is better and more stable.
3. Compared with the traditional oil spraying process, the full-automatic squeezing process comprises the following steps of: the production is automated, the energy consumption is greatly reduced, the production efficiency is improved, and the yield is improved.
4. When filling soy sauce, an empty soy sauce bottle can undergo the processes of clamping, moving, filling, moving and capping, and compared with the prior art that the soy sauce bottle is clamped twice, the soy sauce bottle is clamped once in the filling process. That is, the soy sauce bottle is always in a clamping and fixing state after soy sauce is injected and before the cover is closed, and the application can effectively prevent the soy sauce bottle from toppling over in this stage.
Drawings
FIG. 1 is a first structural diagram of an automated filling apparatus according to embodiment 1;
FIG. 2 is an enlarged view of a portion of FIG. 1 at A;
FIG. 3 is a second construction diagram of the automated filling equipment of embodiment 1;
FIG. 4 is an enlarged view of a portion of FIG. 3 at B;
FIG. 5 is a top view of the automated filling apparatus of example 1;
FIG. 6 is a flow chart showing a method for preparing the mushroom soy sauce of example 2.
Detailed Description
Example 1
As shown in fig. 1, the embodiment provides an automatic filling device, which is arranged on an operation table 1 and comprises two turntables 2, four clamping mechanisms 3, four lifting mechanisms 4, a pushing mechanism 5, two conveying mechanisms 6, an automatic soy sauce injection mechanism and an automatic cap screwing mechanism.
The first turntable 2 is arranged at the top of the operation table 1, a driving component is arranged in the operation table 1, the driving component can be a motor, the motor is used for rotating the first turntable 2, and the second turntable 2 is coaxially arranged above the first turntable 2. As shown in fig. 5, four mutually perpendicular positions of the operation table 1 are respectively set as a discharging point 1-1, a filling point 1-2, a sealing point 1-3 and a discharging point 1-4, and the first conveying mechanism 6, the automatic soy sauce injection mechanism, the automatic screwing mechanism and the second conveying mechanism 6 are respectively correspondingly arranged at the four points to illustrate one point. The setting directions of the two conveying mechanisms 6 are mutually perpendicular, and the extension lines of the two conveying mechanisms 6 are converged at the center of the turntable 2.
The four clamping mechanisms 3 are uniformly distributed on the second rotary table 2 and are used for clamping the soy sauce bottles. The lifting mechanisms 4 are also uniformly distributed on the second turntable 2, one lifting mechanism 4 corresponds to one clamping mechanism 3, the lifting mechanism 4 can be driven by an air cylinder, an oil cylinder or hydraulic pressure, the top of the lifting mechanism is provided with a carrying base 41, the carrying base 41 is internally used for carrying the soy sauce bottle, and the transition of the soy sauce bottle between the conveying mechanism 6 and the clamping mechanism 3 is completed.
At the discharging point 1-1, when the carrying base 41 is lifted to the highest point under the action of the lifting mechanism 4, the carrying base 41 is in butt joint with the first conveying mechanism 6, the first conveying mechanism 6 conveys an empty soy sauce bottle into the carrying base 41, and the soy sauce bottle is called a first soy sauce bottle for the convenience of description and understanding of the moving track of the soy sauce bottle; when the carrying base 41 is reset to the lowest point, the first soy sauce bottle is just positioned in the clamping range of the clamping mechanism 3, so that the clamping mechanism 3 is used for fixing the first soy sauce bottle.
The rotary table 2 rotates anticlockwise by 90 degrees to enable the first soy sauce bottle to move to the filling position 1-2, and the soy sauce automatic injection mechanism fills quantitative soy sauce into the first soy sauce bottle.
The rotary table 2 rotates 90 degrees anticlockwise to enable the first soy sauce bottle to move to the position of the sealing point 1-3, and the automatic capping mechanism seals the first soy sauce bottle.
Rotating the rotary table 2 anticlockwise by 90 degrees to enable the first soy sauce bottle to move to the position of the discharging point 1-4, and loosening the first soy sauce bottle by the clamping mechanism 3; after the carrying base 41 is lifted and is abutted against the second conveying mechanism 6, the pushing mechanism 5 pushes the first soy sauce bottle to the second conveying mechanism 6, and attention is paid; in the pushing process of the pushing mechanism 5, the conveying speed of the second conveying mechanism 6 is matched with the pushing speed of the second conveying mechanism so that the soy sauce bottles stably move onto the second conveying mechanism 6; after the pushing mechanism 5 is reset, the carrier base 41 is reset.
The specific implementation mode of the clamping mechanism 3 is as follows: as shown in fig. 2, the lifting rod 31, the top plate 32, the guide plate 33, two inverted U-shaped sliding plates 34, two clamping plates 35 and a spring are included, the lifting rod 31 can be driven by an air cylinder, an oil cylinder or a hydraulic pressure, the lifting rod 31 is arranged at the top of the first rotary table 2, the top of the lifting rod 31 is connected with the top plate 32, two ends of the top plate 32 are provided with first inclined planes, the two first inclined planes are in an eight shape, the guide plate 33 is arranged at the top of the second rotary table 2, the long axis direction of the guide plate 33 is perpendicular to the radius direction of the second rotary table 2, a chute 21 penetrating the guide plate 33 is arranged on the second rotary table 2, the two inverted U-shaped sliding plates 34 are symmetrically and slidably matched with the guide plate 33, the regulating plates 341 extend downwards from the same side of the two inverted U-shaped sliding plates 34, a second inclined plane matched with the first inclined planes is arranged at one side opposite to the two regulating plates 341, the two regulating plates 341 are connected through the spring, and the two clamping plates 35 are arranged at the top of the corresponding inverted U-shaped sliding plates 34 through a bracket.
When in use, the lifting rod 31 lifts the top plate 32, and under the cooperation of the first inclined plane and the second inclined plane, the top plate 32 promotes the two inverted U-shaped sliding plates 34 to enlarge the distance so as to enable the two clamping plates 35 to be in an open state; when the lifting rod 31 descends the top plate 32, the two inverted U-shaped sliding plates 34 are separated by a reduced distance under the action of a spring, so that the two clamping plates 35 clamp the soy sauce bottle.
More specifically, a partition plate 331 is disposed in the middle of the guide plate 33, the top surface of the partition plate 331 is not lower than the top surface of the inverted-U-shaped slide plate 34, when the two clamping plates 35 clamp the soy sauce bottle, the inverted-U-shaped slide plate 34 abuts against the partition plate 331, and at this time, the partition plate 331 is used for stopping the inverted-U-shaped slide plate 34 to prevent the two clamping plates 35 from excessively clamping the soy sauce bottle.
The carrying base 41 is specifically implemented as follows: as shown in fig. 2 and 4, the carrying base 41 includes a bottom plate 411, two side plates 412 and a baffle 413 disposed on top of the bottom plate 411, the two side plates 412 and the baffle 413 are arranged in an area surrounded by the two side plates 412 and the baffle 413 for carrying soy sauce bottles, the baffle 413 is higher than the side plates 412, and the function of the baffle 413 is to prevent the soy sauce bottles from toppling when the first conveying mechanism 6 conveys empty soy sauce bottles to the carrying base 41. The side plates 412 are provided with through slots 414, the through slots 414 being positioned and sized to allow the clamp plate 35 to pass. The lifting mechanism 4 is arranged at the bottom of the second turntable 2, and the movable end at the top of the lifting mechanism 4 penetrates through the second turntable 2 and then is connected with the bottom plate 411.
At the discharging point 1-1, the lifting mechanism 4 lifts the carrying base 41, when the carrying base 41 is at the highest point, the top surface of the bottom plate 411 is flush with the conveying table surface of the first conveying mechanism 6, and the first conveying mechanism 6 conveys the foremost soy sauce bottle onto the bottom plate 411; after the carrying base 41 is reset, the bottom surface of the bottom plate 411 is tightly attached to the partition plate 331, and at this time, the partition plate 331 has the functions of firstly determining the reset position of the carrying base 41 and secondly improving the stability of the bottom plate 411; after the lifting rod 31 lowers the top plate 32, the two clamping plates 35 respectively pass through the through grooves 414, and finally the clamping plates 35 clamp the soy sauce bottle. The structural design of the carrying base 41 looks simple, and in fact, various factors need to be considered, namely, the carrying base is capable of carrying the soy sauce bottle; the side plate 412 is then required to prevent toppling of the bottle, and the side plate 412 cannot block opening and closing of the clamp plate 35; the side plates 412 and the baffle 413 are sized and positioned so as not to interfere with the transport mechanism 6 during rotation of the turntable 2.
The pushing mechanism 5 is specifically implemented as follows: as shown in fig. 3 and 4, the telescopic device comprises a telescopic rod 51, a push plate 52 and a vertical plate 53, wherein the vertical plate 53 is connected to the second conveying mechanism 6 through a supporting frame, the telescopic rod 51 can be provided with an air cylinder, an oil cylinder or hydraulic drive, the movable end of the telescopic rod 51 penetrates through the vertical plate 53 and then is connected with the push plate 52, a baffle 413 is provided with an avoidance groove 415, and the avoidance groove 415 has the function of avoiding the push plate 52. Note that the pushing mechanism 5, the support frame, and the dimensions and positions of the support frame do not prevent the carrier base 41 from rotating with the turntable 2.
At the discharging points 1-4, the carrying base 41 is abutted against the second conveying mechanism 6 under the action of the lifting mechanism 4, and at the moment, the push plate 52 faces the avoiding groove 415; extension of the telescopic rod 51 will cause the push plate 52 to pass through the avoidance slot 415, and then the push plate 52 contacts the sauce bottle and pushes the sauce bottle to the second delivery mechanism 6.
In summary, an empty soy sauce bottle will undergo the processes of clamping, moving, filling, moving and capping, and a clamping mechanism 3 will follow a moving track of the soy sauce bottle, so compared with the prior art in which the soy sauce bottle is clamped twice, the filling process of the soy sauce bottle of the application only needs to be clamped once. That is, the soy sauce bottle is always in a clamped and fixed state after soy sauce is injected and before the cover is closed, and the embodiment can effectively prevent the soy sauce bottle from toppling over during the period.
Example 2
As shown in fig. 6, this embodiment provides a preparation method of a mushroom soy sauce, comprising the following steps:
s1, pretreatment of raw materials: the soybean meal, the bran and the wheat are crushed in proportion and then mixed, wherein the soybean meal is a byproduct obtained after soybean oil is extracted from soybeans, and the bran is the outermost epidermis of the wheat.
S2, steaming: and (3) carrying out dry steaming on the treated raw materials by a steaming system, and then carrying out moist steaming at 125-140 ℃ for 5-10 min, wherein the preferable condition is 132 ℃ for 5min.
S3, disc ventilation starter propagation: and (3) cooling the starter propagation, inoculating, and feeding the inoculated mixture into a full-automatic disc starter propagation machine to prepare starter propagation for 40-46 h, wherein the optimal time is 42h, so that fermented grains are obtained.
The full-automatic disc starter propagation machine is a set of microorganism culture equipment and has the following advantages: the whole body is relatively airtight, air is filtered, the pollution of mixed bacteria is reduced, the automatic temperature control and moisture supplementing are realized in the whole process, and the quality of the finished yeast is greatly improved.
S4, japanese type high-salt dilute state fermentation: transferring the fermented grains into a high-salt dilute tank for fermentation, and adding saccharomycetes to increase the flavor substances of the soy sauce; adding mushroom in the later period for fermentation, and enhancing aroma and improving freshness; fermenting for more than 2 months, preferably about 3 months, to obtain soy sauce mash.
Compared with the traditional natural fermentation process, the Japanese type high-salt dilute state fermentation process has the following advantages: the whole fermentation temperature, ventilation, stirring and fermentation time are accurately controlled, the production is standardized, the color and luster of the product are light, the ester fragrance is rich, and the quality of the product is better and more stable.
S5, full-automatic squeezing: when the amino acid nitrogen of the soy sauce mash reaches 1.2g/100mL, the soy sauce mash is conveyed into a full-automatic squeezer through a pipeline to squeeze and extract oil. The amino acid nitrogen is a characteristic index for judging the fermentation degree of the fermentation product, and the higher the amino acid nitrogen content is, the better the quality of the soy sauce is, and the stronger the delicate flavor is. Generally, the amino acid nitrogen content of the special grade, primary grade, secondary grade and tertiary grade soy sauce is more than or equal to 0.8g/100mL, more than or equal to 0.7g/100mL, more than or equal to 0.55g/100mL and more than or equal to 0.4g/100mL respectively.
Compared with the traditional oil spraying process, the full-automatic squeezing process has the following advantages: the production is automatic, the energy consumption is greatly reduced, and the yield is improved.
S6, sterilizing: high temperature instant sterilization is adopted.
S7, detecting: the detection index comprises sense organ, arsenic, lead, salinity, pH value, alcohol content, amino acid nitrogen, total nitrogen, ammonium salt, sorbic acid, total bacterial colony count, coliform group bacteria, pathogenic bacteria and total acid.
S8, filling: after the soy sauce is detected to reach the standard, the soy sauce is filled by using the automatic filling equipment in the embodiment 1, and the specific filling method comprises the following steps:
at the discharging point 1-1, the carrying base 41 is lifted up and butted with the first conveying mechanism 6 under the action of the lifting mechanism 4, and the first conveying mechanism 6 conveys the forefront soy sauce bottle into the carrying base 41; after the carrying base 41 is reset, the lifting rod 31 lowers the top plate 32 so that the two clamping plates 35 respectively penetrate through the through grooves 414, and finally the clamping plates 35 clamp the soy sauce bottle;
the rotary table 2 rotates anticlockwise by 90 degrees to enable the soy sauce bottle to move to the filling position 1-2, and the soy sauce automatic injection mechanism fills quantitative soy sauce into the soy sauce bottle.
The turntable 2 rotates anticlockwise by 90 degrees to enable the soy sauce bottle to move to the position of the sealing point 1-3, and the automatic capping mechanism seals the soy sauce bottle.
Rotating the turntable 2 anticlockwise by 90 degrees to enable the soy sauce bottle to move to the position of the discharging point 1-4, and loosening the soy sauce bottle by the clamping mechanism 3; after the carrying base 41 is lifted and abutted against the second conveying mechanism 6, the telescopic rod 51 stretches to enable the push plate 52 to pass through the avoidance groove 415, and then the push plate 52 contacts the soy sauce bottle and pushes the soy sauce bottle to the second conveying mechanism 6; the telescopic link 51 is reset and the load base 41 is reset.
The above embodiments are merely for illustrating the technical ideas and features of the present application, and are not meant to be exclusive or limiting. It will be understood by those skilled in the art that various changes may be made and equivalents may be substituted for elements thereof without departing from the scope of the application.
Claims (6)
1. The preparation method of the mushroom soy sauce is characterized by comprising the following steps of:
pretreatment of raw materials: pulverizing soybean meal, bran and wheat in proportion, and mixing;
and (3) cooking: drying and steaming the treated raw materials by a steaming system, and then moistening and steaming at 125-140 ℃ for 5-10 min;
disc ventilation starter propagation: cooling the starter propagation, inoculating, and feeding the inoculated mixture into a full-automatic disc starter propagation machine to prepare starter for 40-46 h to obtain fermented grains;
japanese high-salt dilute fermentation: transferring the fermented grains into a high-salt dilute tank for fermentation, and adding saccharomycetes to increase the flavor substances of the soy sauce; adding mushroom in the later period for fermentation, and enhancing aroma and improving freshness; fermenting for more than 2 months to obtain soy sauce mash;
full-automatic squeezing: when the amino acid nitrogen of the soy sauce mash reaches 1.2g/100mL, the soy sauce mash is conveyed into a full-automatic squeezer through a pipeline to squeeze and extract oil;
and (3) sterilization: high temperature instantaneous sterilization is adopted;
and (3) filling: after the soy sauce is detected to reach the standard, the soy sauce is filled by utilizing automatic filling equipment, the automatic filling equipment is arranged on an operation table (1) and comprises two turntables (2), at least four clamping mechanisms (3), at least four lifting mechanisms (4), a pushing mechanism (5), two conveying mechanisms (6), an automatic soy sauce injection mechanism and an automatic screwing mechanism, a driving assembly is arranged in the operation table (1) and used for rotating the first turntables (2), the second turntables (2) are coaxially arranged above the first turntables (2), the clamping mechanisms (3) are uniformly distributed on the second turntables (2) and used for clamping the soy sauce bottles, the lifting mechanisms (4) are used for lifting a carrying base (41), when the carrying base (41) is located at the highest point, the carrying base (41) is located in the clamping range of the clamping mechanisms (3), and the pushing mechanism (5) is used for pushing the capped soy sauce bottles to the conveying mechanisms (6);
the specific filling method comprises the following steps: the turntable (2) rotates to enable one clamping mechanism (3) to be positioned at the first conveying mechanism (6); the carrying base (41) is lifted under the action of the lifting mechanism (4) and is in butt joint with the first conveying mechanism (6), and the first conveying mechanism (6) conveys an empty soy sauce bottle to the carrying base (41); after the carrying base (41) is reset, the clamping mechanism (3) clamps the soy sauce bottle; rotating the turntable (2) to enable the soy sauce bottle to move to the soy sauce automatic injection mechanism and filling; the turntable (2) rotates to enable the soy sauce bottle to move to the automatic cap screwing mechanism and carry out cap sealing; the turntable (2) rotates to enable the covered soy sauce bottle to move to the second conveying mechanism (6), the clamping mechanism (3) loosens the soy sauce bottle, and the pushing mechanism (5) pushes the soy sauce bottle to the second conveying mechanism (6) after the carrying base (41) is lifted; the pushing mechanism (5) is reset, and the carrying base (41) is reset.
2. The preparation method of mushroom soy sauce according to claim 1, wherein each clamping mechanism (3) comprises a lifting rod (31), a top plate (32), a guide plate (33), two inverted-U-shaped sliding plates (34), two clamping plates (35) and a spring, wherein the lifting rod (31) is arranged at the top of the first rotating disc (2), the top of the lifting rod is connected with the top plate (32), the two ends of the top plate (32) are first inclined surfaces, the guide plate (33) is arranged at the top of the second rotating disc (2), the long axis direction of the guide plate (33) is perpendicular to the radius direction of the second rotating disc (2), a sliding groove (21) penetrating through the guide plate (33) is arranged on the second rotating disc (2), the two inverted-U-shaped sliding plates (34) are symmetrically and slidingly matched with the guide plate (33), the two adjusting plates (341) are slidingly matched with the sliding groove (21), one side opposite to the two adjusting plates (341) is provided with a second inclined surface matched with the first inclined surface, the two adjusting plates (341) are connected through the spring, the two clamping plates (35) are arranged at the corresponding inverted-U-shaped sliding plates (34) through the support, and the clamping mechanism is used for filling the sauce in the filling step of the clamping mechanism (3:
when the lifting rod (31) lifts the top plate (32), under the cooperation of the first inclined plane and the second inclined plane, the top plate (32) promotes the two inverted U-shaped sliding plates (34) to enlarge the distance so as to enable the two clamping plates (35) to be in an open state;
when the lifting rod (31) descends the top plate (32), the two inverted U-shaped sliding plates (34) reduce the distance under the action of the springs, so that the two clamping plates (35) clamp the soy sauce bottle.
3. The preparation method of mushroom soy sauce according to claim 2, wherein a partition plate (331) is arranged in the middle of the guide plate (33), the top surface of the partition plate (331) is not lower than the top surface of the inverted U-shaped slide plate (34), when the two clamping plates (35) clamp the soy sauce bottle, the inverted U-shaped slide plate (34) is abutted against the partition plate (331), the carrier base (41) comprises a bottom plate (411) and two side plates (412) and a baffle plate (413) arranged at the top of the bottom plate (411), the two side plates (412) and the baffle plate (413) are arranged in an area surrounded by the two side plates (412) and the baffle plate (413), the baffle plate (413) is higher than the side plates (412), the side plates (412) are provided with through grooves (414), the through grooves (414) are positioned and sized to allow the clamping plates (35) to pass through, the lifting mechanism (4) is arranged at the bottom of the second turntable (2), the movable end at the top of the lifting mechanism penetrates the rear of the second turntable (2) to be connected with the bottom plate (411), and in the filling step, the carrier base (41) is abutted against the first conveying mechanism (6) is reset method:
the lifting mechanism (4) lifts the carrying base (41), when the carrying base (41) is located at the highest point, the top surface of the bottom plate (411) is flush with the conveying table surface of the first conveying mechanism (6), and the first conveying mechanism (6) conveys the foremost soy sauce bottle to the bottom plate (411);
after the carrying base (41) is reset, the bottom surface of the bottom plate (411) is tightly attached to the partition plate (331), and the two clamping plates (35) respectively penetrate through the through groove (414) after the lifting rod (31) descends the top plate (32), and then the soy sauce bottle is clamped.
4. A method for preparing soy sauce with mushroom according to claim 3, characterized in that the pushing mechanism (5) comprises a telescopic rod (51), a push plate (52) and a vertical plate (53), the vertical plate (53) is connected to the second conveying mechanism (6) through a supporting frame, the movable end of the telescopic rod (51) penetrates through the vertical plate (53) and then is connected with the push plate (52), the baffle plate (413) is provided with an avoiding groove (415), and in the filling step, the method for pushing the soy sauce bottle to the conveying mechanism (6) by the pushing mechanism (5) is as follows:
the carrying base (41) is abutted to the second conveying mechanism (6) under the action of the lifting mechanism (4), the telescopic rod (51) stretches to enable the push plate (52) to pass through the avoidance groove (415), and then the push plate (52) contacts with the soy sauce bottle and pushes the soy sauce bottle to the second conveying mechanism (6).
5. The method for preparing soy sauce according to claim 1, wherein soy sauce quality detection is performed between the sterilization step and the filling step, wherein the detection index comprises sensory, arsenic, lead, salinity, pH value, alcohol content, amino acid nitrogen, total nitrogen, ammonium salt, sorbic acid, total colony count, coliform group, pathogenic bacteria, total acid.
6. The preparation method of the mushroom soy sauce according to claim 1, characterized in that four clamping mechanisms (3) and four lifting mechanisms (4) are arranged in total, one lifting mechanism (4) corresponds to one clamping mechanism (3), four positions of an operating table (1) are respectively set to be a discharging point position (1-1), a filling point position (1-2), a capping point position (1-3) and a discharging point position (1-4), and a first conveying mechanism (6), an automatic soy sauce injection mechanism, an automatic capping mechanism and a second conveying mechanism (6) are respectively correspondingly arranged at the four point positions.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310893858.4A CN116671624A (en) | 2023-07-20 | 2023-07-20 | Preparation method of mushroom soy sauce |
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| CN202310893858.4A CN116671624A (en) | 2023-07-20 | 2023-07-20 | Preparation method of mushroom soy sauce |
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