CN211771327U - Small starter propagation device for optimized fermentation test of soy sauce aspergillus - Google Patents
Small starter propagation device for optimized fermentation test of soy sauce aspergillus Download PDFInfo
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- CN211771327U CN211771327U CN202020103829.5U CN202020103829U CN211771327U CN 211771327 U CN211771327 U CN 211771327U CN 202020103829 U CN202020103829 U CN 202020103829U CN 211771327 U CN211771327 U CN 211771327U
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- starter propagation
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- fermentation test
- starter
- aspergillus
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- 239000007858 starting material Substances 0.000 title claims abstract description 51
- 238000000855 fermentation Methods 0.000 title claims abstract description 23
- 230000004151 fermentation Effects 0.000 title claims abstract description 23
- 241000228212 Aspergillus Species 0.000 title claims abstract description 18
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 16
- 238000005057 refrigeration Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 241000131386 Aspergillus sojae Species 0.000 claims description 11
- 238000009423 ventilation Methods 0.000 claims description 11
- 238000005452 bending Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 230000009286 beneficial effect Effects 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000009434 installation Methods 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052802 copper Inorganic materials 0.000 claims description 3
- 239000010949 copper Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 14
- 230000001580 bacterial effect Effects 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 230000003716 rejuvenation Effects 0.000 abstract description 3
- 238000004088 simulation Methods 0.000 abstract description 2
- 238000010563 solid-state fermentation Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 9
- 240000006439 Aspergillus oryzae Species 0.000 description 5
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 5
- 238000012258 culturing Methods 0.000 description 4
- 230000007613 environmental effect Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 229930195730 Aflatoxin Natural products 0.000 description 1
- XWIYFDMXXLINPU-UHFFFAOYSA-N Aflatoxin G Chemical compound O=C1OCCC2=C1C(=O)OC1=C2C(OC)=CC2=C1C1C=COC1O2 XWIYFDMXXLINPU-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000009127 Glutaminase Human genes 0.000 description 1
- 108010073324 Glutaminase Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000005409 aflatoxin Substances 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
Images
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- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The utility model discloses a small starter propagation device for optimized fermentation test of soy sauce aspergillus, a starter disc bracket and an air duct closing plate are arranged in a starter box, a circulating air door is arranged on an upper circulating pipeline of the starter box, a heater and a pipeline variable frequency fan are arranged on a lower circulating pipeline of the starter box, a fresh air door is arranged at the outlet end of an air filter, and the fresh air door is connected with the upper circulating pipeline and the lower circulating pipeline through pipelines; an air pipe is connected between an upper circulating pipeline and a lower circulating pipeline inside the curved box, a humidity sensor, a humidifier and a temperature sensor are installed at the top inside the curved box, a humidifying water tank is arranged outside the curved box, evaporators are arranged on the inner walls of two sides of the curved box, and a refrigeration compressor is installed at the bottom of the curved box; the utility model is used for the bacterial strain fermentation test after rejuvenation, and can carry out single bacterial strain, multifactor or multilevel solid state fermentation test; the method can realize the simulation of a koji-making environment with consistent large-scale production process conditions by using the aspergillus fermentation test conditions, and creates a reliable condition for optimizing aspergillus used for producing soy sauce with excellent performance.
Description
Technical Field
The utility model belongs to bioengineering machining field, concretely relates to experimental small-size starter propagation device of preferred fermentation of soy sauce aspergillus.
Background
The aspergillus oryzae or aspergillus sojae for producing soy sauce is a good aspergillus for producing soy sauce, and is characterized in that the strain can grow and metabolize rich protease, peptidase, glutaminase and amylase and other complex enzymes without producing aflatoxin; aspergillus strains such as Aspergillus oryzae are easy to degenerate in the production process, such as excessive passage frequency or improper preservation method. Therefore, soy sauce production enterprises need to periodically perform rejuvenation and performance test on production strains to achieve the purpose of preferably selecting strains with excellent performance, thereby ensuring the stable quality of the produced soy sauce products.
The existing performance test of aspergillus oryzae strains for producing soy sauce is to culture and prepare the koji in a triangular flask. In the yeast making process, a biochemical incubator is used as a yeast chamber, and the regulation and control of the environmental conditions are realized by an incubator temperature and humidity instrument. The yeast material filling amount, the ventilation effect and the temperature and humidity control conditions of the triangular flask are different from those of a yeast making process in large-scale production; the test results show that the performance of the strains can not be completely expressed, and the starter propagation mode and the culture fermentation device are not favorable for optimizing the strains such as aspergillus (aspergillus oryzae or aspergillus sojae) with excellent performance.
Disclosure of Invention
An object of the utility model is to provide a small-size starter propagation device of preferred fermentation test of soy sauce aspergillus.
In order to realize the purpose, the utility model discloses a technical scheme as follows:
a small starter propagation device for a soy sauce aspergillus optimized fermentation test comprises a PLC control cabinet, wherein the temperature and the humidity in the starter propagation device are controlled, the starter propagation device comprises a starter box, a starter disc bracket and an air duct closing plate are installed in the starter box, a circulating air door is installed on an upper circulating pipeline of the starter box, a heater and a pipeline variable frequency fan are installed on a lower circulating pipeline of the starter box, a fresh air door is installed at the outlet end of an air filter, and the fresh air door is connected with the upper circulating pipeline and the lower circulating pipeline through a pipeline; the upper circulating pipeline and the lower circulating pipeline in the curved box are connected with an air pipe, a humidity sensor, a humidifier and a temperature sensor are installed at the top of the curved box, a humidification water tank is arranged on the outer side of the curved box, evaporators are arranged on the inner walls of two sides of the curved box, and a refrigeration compressor is installed at the bottom of the curved box.
Preferably, a movable curved disc is arranged on the curved disc bracket, long holes which are 1.5 multiplied by 20mm and are beneficial to ventilation are uniformly drilled at the bottom of the curved disc and surrounding enclosing plates, an air duct sealing plate is arranged between the upper curved disc and the lower curved disc on the curved disc bracket, the sealing plate is arranged at the upper part of the curved disc and is 100 plus 150mm, and an air duct at the lower part of the curved disc is communicated and connected with an air duct.
Preferably, the koji making device is provided with an upper observation window and a lower observation window, the top inside the koji box is provided with an ultraviolet sterilization lamp, and the koji making device is provided with a self-closing door.
Preferably, the observation window is provided with two rectangular glass windows up and down between two self-closing doors of the double-door curved box.
Preferably, the humidifier is connected with the humidifying water tank through a conduit, and the evaporator is connected with the refrigeration compressor through a copper pipe.
Preferably, the bent disc bracket is fixed at the upward bending position of the air duct closing plate, and the horizontal height of the upward bending of the air duct closing plate is flush with the height of the bent disc.
Through the technical characteristics, the following beneficial effects are obtained:
1. the optimized fermentation test of the aspergillus sojae can prepare soy sauce koji with various formulas in the koji making device of the utility model; the temperature and humidity change conditions in the koji box are transmitted to the PLC through the temperature sensor and the humidity sensor at the top of the koji box in the koji making process, and the heater or the humidifier or the refrigeration compressor is regulated and controlled by the PLC to be opened and closed, so that the working temperature and the humidity of the koji making device are adjusted in real time.
2. The utility model discloses the system of two divisions of doors (can be airtight) system of being equipped with is incasement, is equipped with circulation ventilation pipe, wind channel and pipeline frequency conversion fan, still is equipped with new trend channel simultaneously, circulation air door, new trend air door, uses the utility model discloses the PLC control system who is equipped with can regulate and control circulation wind and new trend proportion, satisfies different aspergillus strains, to the requirement of environment and air volume in different fermentation stages.
3. The utility model discloses the closure plate that is equipped with communicates into a complete wind channel with central tuber pipe, is that the guarantee ventilates and does not walk the short circuit, pierces through the bent material in the bent dish smoothly, with the utility model discloses the bent dish in the bottom and the 1.5 x 20 mm's that the bounding wall evenly excavated all around rectangular shape hole that is equipped with combines, is favorable to the ventilation oxygen suppliment of bent material.
4. The utility model discloses the ultraviolet fluorescent tube that is equipped with can effectively disinfect to the koji making case.
5. The utility model discloses the observation window that is equipped with can observe the bent material condition of cultivateing in the bent dish under the condition of not opening bent chamber door, can effectively reduce the bent process moisture loss of system.
6. The utility model is used for the bacterial strain fermentation test after rejuvenation, can carry out single bacterial strain, multifactor or multilevel solid state fermentation (starter propagation) test. The method can realize the simulation of a koji making environment with consistent large-scale production process conditions by using aspergillus fermentation test conditions, and creates a reliable condition for optimizing aspergillus (aspergillus oryzae and aspergillus sojae) used for producing soy sauce with excellent performance.
Drawings
The present invention will be described in further detail with reference to the accompanying drawings.
FIG. 1 is a front view of a koji making apparatus.
FIG. 2 is a plan view of the koji making apparatus.
Fig. 3 is a structure view of a crank.
In the figure:
1. the air conditioner comprises a curved box, 2, a curved disc, 3, a curved disc bracket, 4, an air pipe, 5, an air channel closing plate, 6, a refrigeration compressor, 7, a heater, 8, a pipeline variable frequency fan, 9, a circulating air door, 10, a fresh air door, 11, an air filter, 12, a humidity sensor, 13, an ultraviolet sterilizing lamp, 14, a humidifier, 15, a temperature sensor, 16, a humidifying water tank, 17, a self-closing door, 18, a window, 19, an evaporator, 20, a PLC control cabinet, 21 and an emptying air door.
Detailed Description
The invention will be further explained with reference to the drawings:
as shown in fig. 1-3, a small starter propagation device for a preferred fermentation test of aspergillus sojae comprises a PLC control cabinet, which controls the temperature and humidity in the starter propagation device, the starter propagation device comprises a starter box 1, a starter disc bracket 3 and a duct closing plate 5 are arranged in the starter box 1, a circulation air door 9 is arranged on an upper circulation pipeline of the starter box 1, a heater 7 and a pipeline variable frequency fan 8 are arranged on a lower circulation pipeline of the starter box 1, a fresh air door 10 is arranged at the outlet end of an air filter 11, and the fresh air door 10 is connected with the upper circulation pipeline and the lower circulation pipeline through pipelines; connecting tuber pipe 4 between the inside last circulating line of case 1 of cranking and the lower circulating line, 1 inside top installation humidity transducer 12 of case, humidifier 14 and temperature sensor 15 of case, the case outside of cranking is equipped with humidification water tank 16, and the case both sides inner wall of cranking is equipped with evaporimeter 19, 1 bottom installation refrigeration compressor 6 of case of cranking.
The bent disc bracket 3 is provided with a movable bent disc 2, the bottom of the bent disc and surrounding enclosing plates are uniformly provided with long holes of 1.5 multiplied by 20mm which are beneficial to ventilation, an air duct sealing plate is arranged between an upper bent disc and a lower bent disc on the bent disc bracket, the sealing plate is arranged on the upper portion of the bent disc for 100 mm and 150mm, and an air duct on the lower portion of the bent disc is communicated with an air duct.
The starter propagation device is provided with an upper observation window and a lower observation window, the top inside the starter propagation box 1 is provided with an ultraviolet sterilizing lamp 13, and the starter propagation device is provided with a self-closing door.
The observation window 18 is provided with two rectangular glass windows up and down between the two self-closing doors 17 of the double-door curved box 1.
The humidifier 14 is connected to the humidifying water tank 16 by a conduit, and the evaporator 19 is connected to the refrigeration compressor 6 by a copper pipe.
The bent disc bracket 3 is fixed at the upward bending position of the air duct closing plate 5, and the horizontal height of the upward bending of the air duct closing plate 5 is flush with the height of the bent disc 2.
The specific embodiment is as follows:
when the small starter propagation device for the optimized fermentation test of the aspergillus sojae provided by the utility model is used for starter propagation, the starter disc 2 is firstly arranged on the starter disc bracket 3 in the double-door starter propagation box 1, the self-closing door 17 is closed, the ultraviolet lamp 13 is opened, and the irradiation sterilization is carried out for 60 minutes; then the ultraviolet lamp 13 is closed, the yeast tray is taken out, the yeast material which is cooked, cooled and inoculated is metered according to the process formula of the fermentation test, then the self-closing door 17 is closed, the PLC control cabinet is started, the process control parameters are set, and the operation culture is carried out; culturing Aspergillus at rest for 5-6 hr; the pipeline variable frequency fan 8 and the circulating air door 9 are automatically opened; culturing Aspergillus under ventilation for 8-9 hr; the pipeline variable frequency fan 8 is accelerated in operation speed, and the ventilation quantity is increased; the fresh air door 10 and the emptying air door 21 are automatically opened, and the humidifier 14 starts atomizing and humidifying; the heater 7 automatically heats when the operation process is that the environmental temperature of the koji box or the temperature of the koji material is low; if the environmental temperature of the koji box or the temperature of the koji material is too high and the temperature can not be reduced even by continuous ventilation, the refrigeration compressor 6 is automatically started, and the evaporator 7 is used for adjusting the environmental temperature of the koji box and the temperature of the koji material; the PLC control system in the koji making process adjusts and controls the temperature, the humidity and the ventilation quantity in the koji box 1, so that the koji making process conditions are optimized; culturing for 48-72hr, observing spore growth of yeast material from window 18, culturing yeast material to maturity, closing PLC control system, opening self-closing door 17, taking out yeast material, and detecting.
The ventilation system comprises a PLC control cabinet 20, an air filter 11, a fresh air door 10, a circulating air door 9, a pipeline variable frequency fan 8, an air pipe 4, an air channel closing plate 5, an emptying air door 21, an upper circulating pipeline and a lower circulating pipeline; the air pipe 4 is tightly connected with the air duct closing plate 5, and the horizontal height of the upward bending of the air duct closing plate 5 is flush with the height of the curved disc 2.
The temperature and humidity control system comprises a PLC control cabinet 20, a humidity sensor 12, a humidifier 14, a humidifying water tank 16, a temperature sensor 15, a heater 7, an evaporator 19 and a refrigeration compressor 6.
Two thirds of the lower part of the coaming of the curved disc 2 and the bottom plate are densely provided with strip-shaped sieve holes with the width of 1.5mm and the length of 20mm, and an observation window 18 is provided with two rectangular glass windows up and down between two self-closing doors 17 of the double-door curved box 1.
The utility model is simple in operation, convenient to use uses when the experimental starter propagation of the preferred aspergillus small-size fermentation of especially adapted soy sauce mill.
The principles and embodiments of the present invention have been explained herein using specific examples, and the above descriptions of the embodiments are only used to help understand the method and its core ideas of the present invention. For those skilled in the art, without departing from the principle of the present invention, the present invention can be further modified and modified, and such modifications and modifications also fall within the protection scope of the claims of the present invention.
Claims (6)
1. A small starter propagation device for a soy sauce aspergillus optimized fermentation test comprises a PLC control cabinet, and is characterized in that the starter propagation device comprises a starter propagation box (1), a starter propagation tray bracket (3) and a duct closing plate (5) are installed in the starter propagation box (1), a circulating air door (9) is installed on an upper circulating pipeline of the starter propagation box (1), a heater (7) and a pipeline variable frequency fan (8) are installed on a lower circulating pipeline of the starter propagation box (1), a fresh air door (10) is installed at the outlet end of an air filter (11), and the fresh air door (10) is connected with the upper circulating pipeline and the lower circulating pipeline through pipelines; connecting air pipe (4) between the last circulating line of bent case (1) inside and the lower circulating line, bent case (1) inside top installation humidity transducer (12), humidifier (14) and temperature sensor (15), bent case outside is equipped with humidification water tank (16), and bent case both sides inner wall is equipped with evaporimeter (19), and bent case (1) bottom installation refrigeration compressor (6).
2. The small starter propagation device for the preferable fermentation test of aspergillus sojae according to claim 1, wherein: the air duct sealing device is characterized in that a movable curved disc (2) is arranged on the curved disc bracket (3), long holes which are 1.5mm multiplied by 20mm and are beneficial to ventilation are uniformly drilled at the bottom of the curved disc and surrounding enclosing plates, an air duct sealing plate is arranged between an upper curved disc and a lower curved disc on the curved disc frame, the sealing plate is arranged on the upper portion of the curved disc by 100 mm plus 150mm, and an air duct at the lower portion of the curved disc is communicated with an air duct.
3. The small starter propagation device for the preferable fermentation test of aspergillus sojae according to claim 1, wherein: the starter propagation device is provided with an upper observation window and a lower observation window, the top inside the starter propagation box (1) is provided with an ultraviolet sterilization lamp (13), and the starter propagation device is provided with a self-closing door.
4. The small starter propagation device for the preferable fermentation test of aspergillus sojae according to claim 3, wherein: the observation window (18) is provided with two rectangular glass windows up and down between two self-closing doors (17) of the double-door curved box (1).
5. The small starter propagation device for the preferable fermentation test of aspergillus sojae according to claim 1, wherein: the humidifier (14) is connected with the humidifying water tank (16) through a conduit, and the evaporator (19) is connected with the refrigeration compressor (6) through a copper pipe.
6. The small starter propagation device for the preferable fermentation test of aspergillus sojae according to claim 1, wherein: the bent disc bracket (3) is fixed at the upward bending position of the air duct closing plate (5), and the horizontal height of the upward bending of the air duct closing plate (5) is flush with the height of the bent disc (2).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020103829.5U CN211771327U (en) | 2020-01-17 | 2020-01-17 | Small starter propagation device for optimized fermentation test of soy sauce aspergillus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202020103829.5U CN211771327U (en) | 2020-01-17 | 2020-01-17 | Small starter propagation device for optimized fermentation test of soy sauce aspergillus |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN211771327U true CN211771327U (en) | 2020-10-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202020103829.5U Active CN211771327U (en) | 2020-01-17 | 2020-01-17 | Small starter propagation device for optimized fermentation test of soy sauce aspergillus |
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| CN (1) | CN211771327U (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331395A (en) * | 2021-07-19 | 2021-09-03 | 金菜地食品股份有限公司 | Self-made fermented sauce production process and process for producing dried bean curd by using fermented sauce |
-
2020
- 2020-01-17 CN CN202020103829.5U patent/CN211771327U/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113331395A (en) * | 2021-07-19 | 2021-09-03 | 金菜地食品股份有限公司 | Self-made fermented sauce production process and process for producing dried bean curd by using fermented sauce |
| CN113331395B (en) * | 2021-07-19 | 2023-05-05 | 金菜地食品股份有限公司 | Self-made fermented sauce production process and process for producing dried bean curd by using same |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CB03 | Change of inventor or designer information | ||
| CB03 | Change of inventor or designer information |
Inventor after: Song Minghan Inventor after: Zhou Mingyin Inventor after: Ping Yan Inventor after: Song Mingwei Inventor after: Wang Gang Inventor before: Song Minghan Inventor before: Zhou Mingyin Inventor before: Ping Yu Inventor before: Song Mingwei Inventor before: Wang Gang |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20230328 Address after: 133000 Jincheng Village, Dongguang Town, Wangqing County, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee after: Haoji Jilin Seasoning Industrial Park Co.,Ltd. Address before: 133000 Industrial concentration area of Wangqing Town, Wangqing County, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee before: Good Memory Food Brewing Co.,Ltd. |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: 133000 Xiaowangqing Village, Dongguang Town, Wangqing County, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee after: Haoji Craftsmanship Brewing Food Co.,Ltd. Country or region after: China Address before: 133000 Jincheng Village, Dongguang Town, Wangqing County, Yanbian Korean Autonomous Prefecture, Jilin Province Patentee before: Haoji Jilin Seasoning Industrial Park Co.,Ltd. Country or region before: China |