CN205040612U - Vegetables fermentation system based on PLC - Google Patents
Vegetables fermentation system based on PLC Download PDFInfo
- Publication number
- CN205040612U CN205040612U CN201520794039.5U CN201520794039U CN205040612U CN 205040612 U CN205040612 U CN 205040612U CN 201520794039 U CN201520794039 U CN 201520794039U CN 205040612 U CN205040612 U CN 205040612U
- Authority
- CN
- China
- Prior art keywords
- plc
- sensor
- system based
- fermentation
- analog input
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Abstract
The utility model discloses a vegetables fermentation system based on PLC, its characterized in that: include PLC controller and the EM235 analog input module who is connected with the PLC controller, the PLC controller still is connected with valve, configuration host computer, touch -sensitive screen, agitator motor, magnetic drive pump and diaphragm pump, and the EM235 analog input module input is connected with temperature sensor, pressure sensor, PH sensor, dissolved oxygen level sensor, level sensor. The utility model discloses it utilizes PLC control to combine the touch -sensitive screen to modify on -the -spot manufacturing parameter by real time monitoring, and control is nimble, with the mechanical automation application to in the half solid -state vegetables fermentation, not only shortened time of vegetables fermentations, effectively guaranteed the flavor quality of finished product fermentation dish moreover.
Description
Technical field
The utility model relates to fermented vegetable device technique field, particularly relates to a kind of fermented vegetable system based on PLC.
Background technology
Traditional at present fermented vegetable is produced and is mostly adopted handicraft workshop formula, microorganism be raw material itself with wild lactic acid bacteria, yeast and mould.Owing to adopting open spontaneous fermentation, pickled, beneficial microorganism vigor and quantity all can not become the advantage of fermentation system in a short time, and fermentation period is long, unstable product quality.For preventing harmful microbe from breeding, a large amount of salt must be added, and high salt diet one of main inducement being proved to be the cardiovascular and cerebrovascular diseases such as hypertension, therefore, the product of high content of salt is not very inconsistent with the diet theory advocating health now.Meanwhile, spontaneous fermentation process is extensive, even if use high salt concentration also cannot ensure not introduce harmful bacteria, makes fermented product quality and security not high.
Use bacteria fermentation, effectively can solve the problem of growth of microorganism advantage in traditional zymotic process, fermentation period is shortened.On the other hand, adopt semi-solid ferment to accelerate mass transfer, product yeast phase is shortened.Be separated from spontaneous fermentation process, prepare several advantage pure culture, utilize High Density Cultivation technology to obtain highly active purebred solid-state throw type leaven, and multiple purebred solid state fermentation agent is carried out composite.Simultaneously, experiment proves that the composite throw type leaven using dominant strain to combine into output with High Density Cultivation technology ferments, the original taste of traditional zymotic preserved vegetable can be kept, greatly shorten the production cycle simultaneously, the fermentation period of original 4 to 5 months be shortened to average less than 2 weeks.The foundation of this pattern can while the original traditional properties of maintenance, and greatly reduce salt consumption, shorten the fermenting and producing cycle, the stability of improving the quality of products, the application of technology in agricultural product fermenting and producing lays the foundation for this reason simultaneously.But do not have a kind of comparatively ripe Zymolysis Equipment to realize above effect at present.
Utility model content
Because the above-mentioned defect of prior art, technical problem to be solved in the utility model is to provide a kind of fermented vegetable system based on PLC, it utilizes PLC to control to monitor the on-the-spot manufacturing parameter of amendment in real time in conjunction with touch-screen, control flexibly, mechanical automation is applied in semisolid fermented vegetable and has gone, not only shorten the time of fermented vegetable, and effectively ensure that the flavor quality of finished product fermentation dish.
For achieving the above object, the utility model provides a kind of fermented vegetable system based on PLC, it is characterized in that: the EM235 Analog input mModule comprising PLC and be connected with PLC, described PLC is also connected with valve, configuration host computer, touch-screen, stirring motor, magnetic drive pump and membrane pump, and described EM235 Analog input mModule input is connected with temperature sensor, pressure sensor, PH sensor, dissolved oxygen amount sensor, liquid level sensor.
Above-mentioned a kind of fermented vegetable system based on PLC, is characterized in that: described PLC selects the S7-226 type PLC of Siemens's series.
Above-mentioned a kind of fermented vegetable system based on PLC, is characterized in that: described configuration host computer adopts and grinds magnificent IPC-610 type industrial control computer.
The beneficial effects of the utility model are:
The utility model its utilize PLC to control to monitor the on-the-spot manufacturing parameter of amendment in real time in conjunction with touch-screen, control flexibly, mechanical automation is applied in semisolid fermented vegetable and has gone, not only shortened the time of fermented vegetable, and effectively ensure that the flavor quality of finished product fermentation dish.
Be described further below with reference to the technique effect of accompanying drawing to design of the present utility model, concrete structure and generation, to understand the purpose of this utility model, characteristic sum effect fully.
Accompanying drawing explanation
Fig. 1 is general structure block diagram of the present utility model.
Detailed description of the invention
As shown in Figure 1, a kind of fermented vegetable system based on PLC, it is characterized in that: the EM235 Analog input mModule 2 comprising PLC 1 and be connected with PLC 1, described PLC 1 is also connected with valve 3, configuration host computer 4, touch-screen 5, stirring motor 6, magnetic drive pump 7 and membrane pump 8, and described EM235 Analog input mModule 2 input is connected with temperature sensor 9, pressure sensor 10, PH sensor 11, dissolved oxygen amount sensor 12, liquid level sensor 13.
In the present embodiment, described PLC 1 selects the S7-226 type PLC of Siemens's series.
In the present embodiment, described configuration host computer 4 adopts and grinds magnificent IPC-610 type industrial control computer.
The technological process of native system mainly puts into fermented vegetable, zymotic fluid is filtered out impurity through filtration and recoiling device, imports conveyance conduit into, utilize magnetic drive pump 7 to be injected into fermentation tank, then start stirring motor 6 and stir, PLC 1 monitor fermentation temperature, fermentation pressure, pH value, dissolved oxygen amount, after fermentation ends, membrane pump 8 is utilized zymotic fluid and fermented vegetable to be discharged, realize thing liquid by measures such as filter screens to be separated, waste liquid is discharged to waste liquid pool and processes, fermented vegetable is packed.The control panel of slave computer adopts touch-screen 5 to realize, communication is carried out by serial ports with PLC 1, PLC 1 gathers the temperature of fermentation by EM235 Analog input mModule 2, pressure, pH value, the parameters such as dissolved oxygen amount, realize monitoring in real time, control stirring motor 6 and carry out stirring and the duty of magnetic drive pump 7 and membrane pump 8
More than describe preferred embodiment of the present utility model in detail.Should be appreciated that those of ordinary skill in the art just can make many modifications and variations according to design of the present utility model without the need to creative work.Therefore, all technical staff in the art according to design of the present utility model on the basis of existing technology by the available technical scheme of logical analysis, reasoning, or a limited experiment, all should by the determined protection domain of claims.
Claims (3)
1. the fermented vegetable system based on PLC, it is characterized in that: the EM235 Analog input mModule (2) comprising PLC (1) and be connected with PLC (1), described PLC (1) also with valve (3), configuration host computer (4), touch-screen (5), stirring motor (6), magnetic drive pump (7) is connected with membrane pump (8), described EM235 Analog input mModule (2) input and temperature sensor (9), pressure sensor (10), PH sensor (11), dissolved oxygen amount sensor (12), liquid level sensor (13) connects.
2. a kind of fermented vegetable system based on PLC as claimed in claim 1, is characterized in that: described PLC (1) selects the S7-226 type PLC of Siemens's series.
3. a kind of fermented vegetable system based on PLC as claimed in claim 1, is characterized in that: the employing of described configuration host computer (4) grinds magnificent IPC-610 type industrial control computer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520794039.5U CN205040612U (en) | 2015-10-15 | 2015-10-15 | Vegetables fermentation system based on PLC |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201520794039.5U CN205040612U (en) | 2015-10-15 | 2015-10-15 | Vegetables fermentation system based on PLC |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN205040612U true CN205040612U (en) | 2016-02-24 |
Family
ID=55334244
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201520794039.5U Expired - Fee Related CN205040612U (en) | 2015-10-15 | 2015-10-15 | Vegetables fermentation system based on PLC |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN205040612U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115141741A (en) * | 2022-09-01 | 2022-10-04 | 江苏丰泽生物工程设备制造有限公司 | Feeding device and method capable of freely combining linear, exponential and logarithmic operations |
-
2015
- 2015-10-15 CN CN201520794039.5U patent/CN205040612U/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115141741A (en) * | 2022-09-01 | 2022-10-04 | 江苏丰泽生物工程设备制造有限公司 | Feeding device and method capable of freely combining linear, exponential and logarithmic operations |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104312834B (en) | A kind of preparation method of Sugarcane fruit wine | |
| CN103881887A (en) | Fruit vinegar and immobilized production method thereof | |
| CN102318724B (en) | Production method of acid soybean peptide protein | |
| CN104694339B (en) | A kind of based on brewageing the preparation method who brewages red rice yellow wine by the full liquid phase process of liquid red colouring agent for food, also used as a Chinese medicine | |
| CN103343104B (en) | Process for preparing novel plant-source probiotics solution | |
| CN106350432A (en) | Production method of high-concentration and high-quality rice vinegar | |
| CN201850276U (en) | Micro-filtration membrane coupling high-density culture device for lactic acid bacteria | |
| CN103305396A (en) | Method for producing cordyceps vinegar by use of cordyceps taishanensis fermentation liquor | |
| CN102940062A (en) | Processing technology of microorganism fermented tea | |
| CN104207106A (en) | Preparation method for capsicum thick broad-bean sauce | |
| CN105441295A (en) | Method for producing table vinegar by taking yellow wine lees as main raw material in solid state fermentation manner | |
| CN105199972A (en) | Preparation process of raisin-based natural yeast | |
| CN103074401B (en) | Method for producing neomycin sulfate | |
| CN102277313A (en) | Lactobacillus paracasei subsp. paracasei L1 and method for preparing sweet potato acid slurry fermentation agent by using same and application of Lactobacillus paracasei subsp. paracasei L1 to production of sweet potato acid slurry | |
| Singhania et al. | Solid‐State Fermentation | |
| CN205040612U (en) | Vegetables fermentation system based on PLC | |
| CN105586295A (en) | Bacillus coagulans, culture method thereof and application of Bacillus coagulans in preparation of bio-organic fertilizer | |
| CN102559431A (en) | Method for producing edible wine by saccharification and fermentation of waxy wheat | |
| CN102533570A (en) | Aspergillus niger, application of Aspergillus niger and method for preparing citric acid by fermentation | |
| CN102994359A (en) | Process method for fermenting fruit vinegar by adsorbing immobilized bacillus aceticus | |
| CN106755179A (en) | A kind of culture medium for being suitable to bacteria cellulose fermentation | |
| CN103131588A (en) | Preparation method of burdock distillate spirit | |
| CN107904130A (en) | More wheel acetic fermentations and the method for improving mature vinegar quality based on more wheel acetic fermentations | |
| CN203625373U (en) | Batch culture tank | |
| CN203247263U (en) | Straw synchronized enzymolysis and fermentation fuel alcohol circulation reactor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160224 Termination date: 20161015 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |