CN215103295U - Constant temperature control device for soy sauce koji making pool - Google Patents

Abstract

The utility model relates to a temperature control equipment technical field just discloses a bent pond thermostatic control device of soy sauce system, including thermostatic control ware and control box, the through-hole has been seted up to the lateral wall of control box, and the pore wall fixedly connected with square tube of through-hole, and the inner wall fixedly connected with of square tube filters except that damp mechanism, and the fixed intercommunication of lateral wall of square tube has the pipe, and the last fixed surface of square tube is connected with the aspiration pump, and the suction end of aspiration pump and the fixed intercommunication of the output of pipe, the fixed intercommunication of outer wall of control box have the blast pipe. The utility model discloses can effectively improve soy sauce koji making pond constant temperature control device's protective capacities, make constant temperature control device have filtration, remove damp and radiating function, avoid constant temperature control device to be damaged, not only improve the effect and the reliability of constant temperature control device's work, still improve constant temperature control device's life to and improve high protein conversion system camber, also promote soy sauce protein content and soy sauce flavor.

Description

Constant temperature control device for soy sauce koji making pool

Technical Field

The utility model relates to a control by temperature change equipment technical field especially relates to a bent pond constant temperature control device of soy sauce system.

Background

The soy sauce is a traditional Chinese seasoning, and is a liquid seasoning brewed by beans, wheat and bran. The soy sauce is reddish brown in color, unique in sauce fragrance and delicious in taste, is beneficial to promoting appetite, and yeasts and bacteria falling from the air are also propagated and secrete various enzymes in the processes of starter propagation and fermentation of the soy sauce. Pure cultured lactobacillus and yeast can also be added. The soy sauce with unique color, smell and taste is prepared by producing proper amount of lactic acid by lactic acid bacteria, producing ethanol by fermenting yeast, and producing various components such as alcohol, acid, aldehyde, ester, phenol, acetal and furanone by raw material components, metabolites of aspergillus and the like, wherein the various components are trace but can form complex fragrance of the soy sauce, and the delicate flavor, sweet flavor, sour flavor, wine flavor and ester flavor generated by a series of extremely complex biochemical changes during fermentation are mixed with the salty flavor of saline water.

At present, a constant temperature and humidity state needs to be kept when a soy sauce koji making pool is processed, a constant temperature control device of the soy sauce koji making pool is generally installed beside the soy sauce koji making pool, but the surrounding environment of the soy sauce koji making pool is complex, the water content in air is high, the protection capability of the existing constant temperature control device is poor, a large amount of water in the air enters the constant temperature control device, the constant temperature control device is easy to damage, the service life of the constant temperature control device is influenced, the working reliability of the constant temperature control device is easy to influence, and the high protein conversion curvature in the soy sauce koji making pool is influenced.

SUMMERY OF THE UTILITY MODEL

The utility model aims at solving among the prior art soy sauce koji making pool constant temperature control device's protective capacities is relatively poor, is damaged by a large amount of moisture erosion in the air easily, not only influences thermostatic control device life, still influences the reliability of thermostatic control device work easily to and influence the problem of high protein conversion system camber in the soy sauce koji making pool, and the soy sauce koji making pool constant temperature control device who provides.

In order to achieve the above purpose, the utility model adopts the following technical scheme:

the utility model provides a bent pond thermostatic control device of soy sauce system, includes thermostatic control ware and control box, the through-hole has been seted up to the lateral wall of control box, and the pore wall fixedly connected with square tube of through-hole, the inner wall fixedly connected with of square tube filters except that damp mechanism, the fixed intercommunication of lateral wall of square tube has the pipe, the last fixed surface of square tube is connected with the aspiration pump, the suction end of aspiration pump and the fixed intercommunication of the output of pipe, the fixed intercommunication of outer wall of control box has the blast pipe, a plurality of through-holes have all been seted up to the upper surface and the lower surface of control box, and the pore wall fixedly connected with threading pipe of through-hole.

Preferably, the filtering and dehumidifying mechanism comprises a filtering screen plate fixedly connected with the inner wall of the square barrel and two supporting screen plates, wherein the two supporting screen plates are fixedly connected with a waterproof and breathable membrane together on the opposite side, the outer wall of the filtering screen plate is fixedly connected with a filtering cloth piece, and the inner wall of the square barrel is fixedly connected with an absorption sponge block.

Preferably, a plurality of the threading pipe is kept away from the equal fixedly connected with toper rubber sleeve of one end of control box.

Preferably, the outer wall of the control box is fixedly connected with a water tank, and the bottom end of the exhaust pipe extends into the water tank.

Preferably, the inner wall of the box door of the control box is fixedly connected with a sealing ring.

Preferably, the inner wall of the control box is fixedly connected with a stepless speed regulating switch.

Compared with the prior art, the utility model provides a bent pond constant temperature control device of soy sauce system possesses following beneficial effect:

the constant temperature control device of the soy sauce koji making pool is provided with a filtering and dehumidifying mechanism, an air pump and an exhaust pipe, wherein after a box door of the control box is closed by a sealing ring and a conical rubber sleeve, the interior of the box is in a closed space to isolate the moisture in the outside air from entering, when a thermostatic controller works to generate heat, the air pump is started by a stepless speed regulating switch, the air pump pumps the air in a square tube through a guide pipe, then a negative pressure environment is formed in the square tube and air is sucked from the outside for supplement, when the outside air enters the square tube, the moisture in the air is prevented from entering the control box by the filtering and dehumidifying mechanism, finally the air enters the control box to accelerate the air flow in the control box, the thermostatic controller and the air pump are prevented from being damaged by high temperature, the temperature in the soy sauce koji making pool is constant, the high protein conversion rate is improved, and the protein content and the flavor of soy sauce are also improved, the mechanism can effectively improve the protective capability of the constant temperature control device of the soy sauce koji making pool, so that the constant temperature control device has the functions of filtering, removing moisture and dissipating heat, the constant temperature control device is prevented from being damaged, the working effect and reliability of the constant temperature control device are improved, and the service life of the constant temperature control device is also prolonged.

The part that does not relate to in the device all is the same with prior art or can adopt prior art to realize, the utility model discloses can effectively improve soy sauce koji making pond constant temperature control device's protective capacities, make constant temperature control device have filtration, remove damp and radiating function, avoid constant temperature control device to be damaged, not only improve the effect and the reliability of constant temperature control device's work, still improve constant temperature control device's life to and improve high protein conversion system camber, also promote soy sauce protein content and soy sauce flavor.

Drawings

Fig. 1 is a schematic structural view of a constant temperature control device for a soy sauce koji making pool provided by the present invention;

fig. 2 is a schematic structural diagram of a part a of the constant temperature control device for the soy sauce koji making pool.

In the figure: 1 thermostatic control ware, 2 control box, 3 filtration dehumidification mechanisms, 31 filter screen boards, 32 support otter boards, 33 waterproof ventilative diaphragm, 34 filter cloth pieces, 35 absorption sponge piece, 4 square barrels, 5 pipes, 6 aspiration pumps, 7 blast pipes, 8 threading pipes, 9 toper rubber sleeve, 10 basins, 11 sealing rings, 12 stepless speed control switch.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments.

In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, and are only for convenience of description and simplicity of description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be construed as limiting the present invention.

Referring to fig. 1-2, a soy sauce koji making pond thermostatic control device, including thermostatic control ware 1 and control box 2, the through-hole has been seted up to the lateral wall of control box 2, and the pore wall fixedly connected with square tube 4 of through-hole, the inner wall fixedly connected with of square tube 4 filters except that damp mechanism 3, the fixed intercommunication of lateral wall of square tube 4 has pipe 5, the last fixed surface of square tube 4 is connected with aspiration pump 6, the suction end of aspiration pump 6 and the fixed intercommunication of pipe 5's output, the fixed intercommunication of outer wall of control box 2 has blast pipe 7, a plurality of through-holes have all been seted up to the upper surface and the lower surface of control box 2, and the pore wall fixedly connected with threading pipe 8 of through-hole.

The filtering and dehumidifying mechanism 3 comprises a filter screen plate 31 and two support screen plates 32 which are fixedly connected with the inner wall of the square barrel 4, a waterproof and breathable membrane 33 is fixedly connected with one side of each of the two support screen plates 32 opposite to each other, a filter cloth piece 34 is fixedly connected with the outer wall of the filter screen plate 31, and an absorption sponge block 35 is fixedly connected with the inner wall of the square barrel 4.

The equal fixedly connected with toper rubber sleeve 9 of one end that control box 2 was kept away from to a plurality of threading pipes 8, and toper rubber sleeve 9 overlaps on the wire, can ensure the leakproofness of wire entering control box 2 internal connection.

The outer wall fixedly connected with basin 10 of control box 2, the bottom of blast pipe 7 stretches into the inside of basin 10, pours the pure water into in the basin 10 and seals 7 gas outlets of blast pipe, avoids in the foreign matter gets into control box 2, and the moisture is promoted by the air current in the basin 10 simultaneously and is easy outdiffusion down, can not influence inside control box 2.

The inner wall of the box door of the control box 2 is fixedly connected with a sealing ring 11, and after the box door is closed by the control box 2 through the sealing ring 11 and the conical rubber sleeve 9, the inner part of the box door is in a closed space to isolate the moisture in the outside air from entering.

The stepless speed regulating switch 12 is fixedly connected to the inner wall of the control box 2, and the air pump 6 is electrically connected to an external power supply through the stepless speed regulating switch 12, which is a conventional technique and belongs to a technical means used by persons in the art, and therefore, the details are not described.

In the utility model, firstly, pure water is poured into the water tank 10 to seal the air outlet of the exhaust pipe 7, and after the control box 2 is closed by the sealing ring 11 and the conical rubber sleeve 9, the interior of the control box is in a closed space to isolate the moisture in the outside air from entering, when the thermostatic controller works to generate heat, the air pump 6 is started by the stepless speed regulating switch 12, the air pump 6 pumps the air in the square tube 4 through the conduit 5, then a negative pressure environment is formed in the square tube 4, the air is sucked from the outside for supplement, when the outside air enters the square tube 4, the filtration treatment is carried out through the filter screen plate 31 and the filter cloth piece 34 to avoid the impurities in the air from entering, then the air is preliminarily dehumidified through the water-absorbing sponge block 35, then the air is further dehumidified through the waterproof breathable membrane 33, the moisture in the air is prevented from entering the control box 2, and finally the air enters the control box 2 to accelerate the air flow in the control box 2, make the heat that aspiration pump 6 and thermostatic control ware 1 gived off along with the air from blast pipe 7 discharges, avoid thermostatic control ware 61 and aspiration pump 6 to be damaged by high temperature, make the constancy of temperature in the soy sauce koji making pond, and improve high protein conversion system camber, also promote soy sauce protein content and soy sauce flavor, this mechanism can effectively improve the protective capacities of soy sauce koji making pond thermostatic control device, make thermostatic control device have filtration, remove damp and radiating function, avoid thermostatic control device to be damaged, the effect and the reliability of thermostatic control device's work have not only been improved, thermostatic control device's life has still been improved.

The above, only be the concrete implementation of the preferred embodiment of the present invention, but the protection scope of the present invention is not limited thereto, and any person skilled in the art is in the technical scope of the present invention, according to the technical solution of the present invention and the utility model, the concept of which is equivalent to replace or change, should be covered within the protection scope of the present invention.

Claims (6)

1. The utility model provides a bent pond thermostatic control device of soy sauce system, includes thermostatic control ware (1) and control box (2), its characterized in that, the through-hole has been seted up to the lateral wall of control box (2), and the pore wall fixedly connected with square tube (4) of through-hole, the inner wall fixedly connected with of square tube (4) filters except that damp mechanism (3), the fixed intercommunication of lateral wall of square tube (4) has pipe (5), the last fixed surface of square tube (4) is connected with aspiration pump (6), the suction end of aspiration pump (6) and the fixed intercommunication of the output of pipe (5), the fixed intercommunication of outer wall of control box (2) has blast pipe (7), a plurality of through-holes have all been seted up to the upper surface and the lower surface of control box (2), and the pore wall fixedly connected with threading pipe (8) of through-hole.

2. The soy sauce koji making pool constant temperature control device according to claim 1, wherein the filtering and dehumidifying mechanism (3) comprises a filter screen plate (31) fixedly connected with the inner wall of the square barrel (4) and two support screen plates (32), one sides of the two support screen plates (32) opposite to each other are fixedly connected with a waterproof and breathable membrane (33) together, the outer wall of the filter screen plate (31) is fixedly connected with a filter cloth piece (34), and the inner wall of the square barrel (4) is fixedly connected with an absorption sponge block (35).

3. The constant temperature control device for the soy sauce koji making pool as claimed in claim 1, wherein a conical rubber sleeve (9) is fixedly connected to one end of each of the threading pipes (8) far away from the control box (2).

4. The constant temperature control device for the soy sauce koji making pool according to claim 1, wherein a water tank (10) is fixedly connected to the outer wall of the control box (2), and the bottom end of the exhaust pipe (7) extends into the water tank (10).

5. The constant temperature control device for the soy sauce koji making pool according to claim 1, wherein a sealing ring (11) is fixedly connected to the inner wall of the box door of the control box (2).

6. The constant temperature control device for the soy sauce koji making pool according to claim 1, wherein a stepless speed regulating switch (12) is fixedly connected to the inner wall of the control box (2).

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