CN210409733U - Soy sauce filtering and sterilizing system - Google Patents
Soy sauce filtering and sterilizing system Download PDFInfo
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- CN210409733U CN210409733U CN201920934271.2U CN201920934271U CN210409733U CN 210409733 U CN210409733 U CN 210409733U CN 201920934271 U CN201920934271 U CN 201920934271U CN 210409733 U CN210409733 U CN 210409733U
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Abstract
The utility model relates to a soy sauce filtering and sterilizing system, in particular to a soy sauce filtering and sterilizing system, which comprises a filter press, the filter press is communicated with the first sterilizing device, the first filtering device, the second filtering device, the temporary storage tank, the second sterilizing device and the cooling tank in sequence through pipelines, the shell pass of the first sterilization device is communicated with the steam heater and the shell pass of the preheating tank in turn through pipelines, the second sterilization device is provided with a steam heating layer, a soy sauce flowing layer and a hot air layer from outside to inside, the hot air layer and the outer side of the second sterilization device are provided with hot air circulating pipes, the hot air circulating pipe is positioned at the outer part of the second sterilization device and passes through the shell pass of the heat exchanger, the steam heater is also respectively communicated with the steam heating layer and the tube pass of the heat exchanger through pipelines, and a tube pass discharge pipe of the heat exchanger and a discharge pipe of the steam heating layer are communicated with the tube pass of the preheating tank through a pipeline. The utility model discloses guarantee the quality clarification of soy sauce, no microorganism remains, reduction production energy consumption.
Description
Technical Field
The utility model belongs to the technical field of seasoning factory sewage, a soy sauce filtration sterilization system is related to.
Background
The brewing process of the soy sauce adopting the medium-salt dilute soy sauce comprises the following steps: 1) raw material treatment: soaking soybean meal in 65-80 deg.C water, mixing with testa Tritici, bagasse and corn stalk residue, sterilizing, and cooling to 30-36 deg.C to obtain material 1; 2) multi-strain starter propagation 1: inoculating Aspergillus oryzae 3.042 to the material 1, and performing primary starter propagation for 9-13h after inoculation to obtain a material 2; 3) multi-strain starter propagation 2: performing primary koji loosening on the material 2, and simultaneously uniformly spraying a liquid-cultured aspergillus niger 3.350 spore liquid into the material 2 to obtain a material 3; 4) multi-strain starter propagation 3: performing secondary yeast making on the material 3 for 18-20h, then performing secondary yeast loosening, performing tertiary yeast making for 24-26h, then performing tertiary yeast loosening for 36-48h, and finishing the tertiary yeast making at the temperature of 27-31 ℃ to obtain a material 4; 5) adding saline water: uniformly mixing 19-22 DEG Be' saline water with the weight ratio of 1-4 times into the material 4, wherein the temperature of the saline water is 30-40 ℃, and obtaining a material 5; 6) medium-salt dilute fermentation: fermenting the material 5 for 10-30 days, inoculating lactobacillus, continuously fermenting for 20-30 days, inoculating yeast, fermenting at 40-44 deg.C, and simultaneously pouring saline water at a weight ratio of 1:1-2.5 to obtain material 6 with a salt content of 9% -17%; 7) and (3) later-stage fermentation: fermenting the material at 635-40 deg.C for 30-40 days, filtering and extracting to obtain soy sauce, and ventilating and stirring once every 5-10 days during fermentation; completing the brewing process of the medium-salt dilute soy sauce. After the soy sauce is made, the formed colloid needs to be filtered to obtain clear soy sauce. The traditional soy sauce is usually clarified by a natural precipitation method, but the natural precipitation can only settle large granular substances, and the colloid turbidity of the soy sauce cannot be solved, so that the soy sauce still has the phenomena of scaling on the bottle wall and precipitation at the bottle bottom after being bottled. Meanwhile, the salt content of the soy sauce is high, the corrosion degree of equipment is particularly serious, and the equipment in production needs to be washed by high-temperature water vapor to delay corrosion.
Disclosure of Invention
In order to solve the technical problem, the utility model provides a soy sauce filtration sterilization system fully carries out good oxygen decomposition, solves the easy sedimentary problem of good oxygen mud.
The scheme of the utility model is that:
a soy sauce filtering and sterilizing system comprises a filter press, wherein the filter press is sequentially communicated with a first sterilizing device, a first filtering device, a second filtering device, a temporary storage tank, a second sterilizing device and a cooling tank through pipelines, the shell pass of the first sterilizing device is sequentially communicated with a steam heater and the shell pass of a preheating tank through pipelines, the second sterilizing device is provided with a steam heating layer, a soy sauce flowing layer and a hot air layer from outside to inside, the hot air layer and the outer side of the second sterilizing device are provided with hot air circulating pipes, the hot air circulating pipes are positioned on the outer side part of the second sterilizing device and are connected with a fan and an air supplementing pipe, the hot air circulating pipes are positioned on the outer side part of the second sterilizing device and pass through the shell pass of a heat exchanger, the steam heater is also respectively communicated with the steam heating layer and the tube pass of the heat exchanger through pipelines, and a tube pass discharging pipe of the tube pass of the heat exchanger and a discharging pipe of the steam, and the shell pass of the preheating tank is communicated with a water tank through a pipeline.
Preferably, the discharge port of the soy sauce flowing layer is communicated with the tube side of the cooling tank through a pipeline, the tube side of the cooling tank is positioned inside the cooling tank and is in a serpentine shape, and the shell side of the cooling tank is communicated with the tube side of the preheating tank through a pipeline.
Preferably, the first sterilizing device and the first filtering device communicating pipeline extend into the bottom of the first filtering device, the first filtering device is provided with a sauce layer, an adsorption layer and a clear liquid layer from bottom to top on the right, and the adsorption layer is activated carbon.
Preferably, second filter equipment is inside to be equipped with filter layer and liquid purification layer from top to bottom, the filter layer is equipped with the hollow fiber of a plurality of door style of calligraphy, the filter layer below is equipped with the clear liquid layer intercommunication that the inlet passes through pipeline and first filter equipment, the filter layer top is equipped with the liquid outlet and passes through pipeline and inlet intercommunication.
The utility model discloses beneficial effect:
1. the utility model provides a soy sauce to pressure filter press at first carries out the pasteurization and handles, carries out twice filtration again, puts into and keeps in the jar of keeping in, packs again after carrying out the bacterial treatment during packing, guarantees the quality clarification of soy sauce, does not have the microorganism to remain, carries out recycle to the heat in the system simultaneously, reduction production energy consumption.
2. The second sterilizing device is provided with a steam heating layer, a soy sauce flowing layer and a hot air layer from outside to inside, and the heated area is increased through the sterilizing environment arranged inside and outside, so that the soy sauce is fully sterilized. The hot air circulating pipe is connected with a fan and an air supplementing pipe on the part, located on the outer side of the second sterilization device, so that hot air circulation is guaranteed, and air is supplemented when air is insufficient.
3. The tube pass discharge pipe of the heat exchanger and the discharge pipe of the steam heating layer are communicated with the tube pass of the preheating tank through a pipeline, so that heat is recovered, and the energy consumption of the steam heater is reduced. The shell pass of the preheating tank is communicated with a water tank through a pipeline.
4. The discharge port of soy sauce mobile layer passes through the pipe side intercommunication of pipeline and cooling tank, cools off back the filling again to the soy sauce, and the pipe side of cooling tank is located cooling tank inside and is snakelike, improves the cooling area, and the shell side of cooling tank passes through the pipe side intercommunication of pipeline and preheating tank, retrieves the heat of soy sauce cooling release to the preheating tank in to water heating, fully retrieves the heat.
5. Through the combination filtration of first filter equipment, second filter equipment, guarantee that the soy sauce is limpid and transparent, place for a long time and also can not deposit, first sterilizing equipment is by supreme adsorption filtration down, the mobile time of increase soy sauce.
6. The top of the filter layer is provided with a liquid outlet which is communicated with the liquid inlet through a pipeline, the product loss in the filtering process is reduced to the maximum extent through circulating filtration, the soy sauce is fully filtered, and the product loss is ensured to be less than 0.5%.
Drawings
FIG. 1 is a schematic view of the system of the present invention;
wherein: the device comprises a filter press 1, a first sterilizing device 2, a first filtering device 3, a soy sauce layer 301, an adsorption layer 302, a clear liquid layer 303, a second filtering device 4, a filtering layer 41, a clear liquid layer 42, a liquid inlet 43, a liquid outlet 44, a temporary storage tank 5, a second sterilizing device 6, a steam heating layer 601, a soy sauce flowing layer 602, a hot air layer 603, a hot air circulating pipe 604, a fan 605, an air supplementing pipe 606, a heat exchanger 607, a cooling tank 7, a steam heater 8 and a preheating tank 9.
Detailed Description
The invention is further described with reference to the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.
Example 1
Referring to fig. 1, a soy sauce filtering and sterilizing system comprises a filter press 1, wherein the filter press 1 is sequentially communicated with a first sterilizing device 2, a first filtering device 3, a second filtering device 4, a temporary storage tank 5, a second sterilizing device 6 and a cooling tank 7 through pipelines, the shell pass of the first sterilizing device 1 is sequentially communicated with a steam heater 8 and the shell pass of a preheating tank 9 through pipelines, the second sterilizing device 6 is internally provided with a steam heating layer 601, a soy sauce flowing layer 602 and a hot air layer 603 from outside, the hot air layer 603 and the second sterilizing device 6 are externally provided with a hot air circulating pipe 604, the hot air circulating pipe 604 is positioned at the part outside the second sterilizing device 6 and is connected with a fan 605 and an air supplementing pipe 606, the hot air 604 is positioned at the part outside the second sterilizing device 6 and passes through the shell pass of a heat exchanger 607, the steam heater 8 is further respectively communicated with the steam heating layer 601 and the pipe pass of the heat exchanger 607 through pipelines, the tube pass discharge pipe of the heat exchanger 607 and the discharge pipe of the steam heating layer 601 are communicated with the tube pass of the preheating tank 9 through a pipeline, and the shell pass of the preheating tank 9 is communicated with the water tank through a pipeline.
Preferably, the discharge port of the soy sauce flowing layer 602 is communicated with the tube side of the cooling tank 7 through a pipeline, the tube side of the cooling tank 7 is positioned inside the cooling tank 7 and is in a serpentine shape, and the shell side of the cooling tank 7 is communicated with the tube side of the preheating tank 9 through a pipeline.
Preferably, the communication pipeline between the first sterilization device 2 and the first filtering device 3 extends into the bottom of the first filtering device 3, the catsup layer 301, the adsorption layer 302 and the clear liquid layer 303 are sequentially arranged from the bottom right to the top of the first filtering device 3, and the adsorption layer 302 is activated carbon.
Preferably, inside filter layer 41 and the clean liquid layer 42 of being equipped with from top to bottom of second filter equipment 4, filter layer 41 is equipped with the hollow fiber of a plurality of door style of calligraphy, filter layer 41 below is equipped with inlet 43 and passes through the clear liquid layer 303 intercommunication of pipeline with first filter equipment 3, filter layer 41 top is equipped with liquid outlet 44 and passes through pipeline and inlet 43 intercommunication.
The utility model discloses during the use: after the soy sauce comes out from the pressure filter 1, the soy sauce enters the first sterilizing device 2 for high-temperature sterilization, then enters the first filtering device 3 and the second filtering device 4 for combined filtration, is put into the temporary storage tank 5 for temporary storage, and is packaged after the second sterilizing device 6 is sterilized during packaging, so that the soy sauce is clear in quality, free of microbial residue, and meanwhile, the heat in the system is recycled, and the production energy consumption is reduced. The second sterilization device 6 is provided with a steam heating layer 601, a soy sauce flowing layer 602 and a hot air layer 603 from outside to inside, and the heated area is increased through the sterilization environment arranged inside and outside, so that the soy sauce is fully sterilized. The tube side discharge pipe of the heat exchanger 607 and the discharge pipe of the steam heating layer 601 are communicated with the tube side of the preheating tank 9 through pipelines, and heat is recovered. The discharge port of soy sauce mobile layer 602 passes through the pipe side intercommunication of pipeline and cooling tank 7, and the refilling after cooling the soy sauce, the pipe side of cooling tank 7 is located cooling tank 7 inside and is snakelike, improves the cooling area, and the shell side of cooling tank 7 passes through the pipe side intercommunication of pipeline and preheating tank 9, retrieves the heat of soy sauce cooling release to heating water in the preheating tank, fully retrieves the heat.
Claims (4)
1. A soy sauce filtering and sterilizing system comprises a filter press (1), and is characterized in that: the filter press (1) is sequentially communicated with a first sterilizing device (2), a first filtering device (3), a second filtering device (4), a temporary storage tank (5), a second sterilizing device (6) and a cooling tank (7) through pipelines, the shell pass of the first sterilizing device (2) is sequentially communicated with a steam heater (8) and the shell pass of a preheating tank (9) through pipelines, the second sterilizing device (6) is internally provided with a steam heating layer (601), a soy sauce flowing layer (602) and a hot air layer (603) from outside to inside, the hot air layer (603) and the second sterilizing device (6) are externally provided with a hot air circulating pipe (604), the hot air circulating pipe (604) is positioned on the part outside the second sterilizing device (6) and is connected with a fan (605) and an air supplementing pipe (606), and the hot air circulating pipe (604) is positioned on the part outside the second sterilizing device (6) and passes through the shell pass through a heat exchanger (607), the steam heater (8) is further communicated with the tube pass of the steam heating layer (601) and the tube pass of the heat exchanger (607) through pipelines respectively, a tube pass discharge pipe of the heat exchanger (607) and a discharge pipe of the steam heating layer (601) are communicated with the tube pass of the preheating tank (9) through pipelines, and the shell pass of the preheating tank (9) is communicated with the water pool through pipelines.
2. The soy sauce filter sterilization system of claim 1, wherein: the discharge port of the soy sauce flowing layer (602) is communicated with the tube side of the cooling tank (7) through a pipeline, the tube side of the cooling tank (7) is positioned in the cooling tank (7) and is in a snake shape, and the shell side of the cooling tank (7) is communicated with the tube side of the preheating tank (9) through a pipeline.
3. The soy sauce filter sterilization system of claim 1, wherein: first sterilizing equipment (2) and first filter equipment (3) intercommunication pipeline stretch into the bottom of first filter equipment (3), supreme sauce layer (301), adsorbed layer (302), clear solution layer (303) set gradually under first filter equipment (3) the right side, adsorbed layer (302) are active carbon.
4. The soy sauce filter sterilization system of claim 1, wherein: second filter equipment (4) is inside from top to bottom to be equipped with filter layer (41) and clean liquid layer (42), filter layer (41) are equipped with the hollow fiber of a plurality of door style of calligraphy, filter layer (41) below is equipped with clear liquid layer (303) intercommunication that inlet (43) pass through pipeline and first filter equipment (3), filter layer (41) top is equipped with liquid outlet (44) and passes through pipeline and inlet (43) intercommunication.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920934271.2U CN210409733U (en) | 2019-06-20 | 2019-06-20 | Soy sauce filtering and sterilizing system |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201920934271.2U CN210409733U (en) | 2019-06-20 | 2019-06-20 | Soy sauce filtering and sterilizing system |
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| CN210409733U true CN210409733U (en) | 2020-04-28 |
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| CN201920934271.2U Active CN210409733U (en) | 2019-06-20 | 2019-06-20 | Soy sauce filtering and sterilizing system |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669901A (en) * | 2022-11-07 | 2023-02-03 | 贵州乡下妹食品有限公司 | Pipeline system for preparing sauce |
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2019
- 2019-06-20 CN CN201920934271.2U patent/CN210409733U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669901A (en) * | 2022-11-07 | 2023-02-03 | 贵州乡下妹食品有限公司 | Pipeline system for preparing sauce |
| CN115669901B (en) * | 2022-11-07 | 2024-04-26 | 贵州乡下妹食品有限公司 | Pipe system for preparing sauce |
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Denomination of utility model: Soy sauce filtration and sterilization system Effective date of registration: 20230613 Granted publication date: 20200428 Pledgee: Bank of China Limited by Share Ltd. Three Gorges Branch Pledgor: HUBEI TULAOHAN FLAVOURING FOOD CO.,LTD. Registration number: Y2023420000230 |