Automated yellow wine production process

Abstract

The invention relates to a yellow wine production process, which comprises the steps of: (1) rice soaking; (2) rice steaming, cooling and charging; (3) primary fermentation: conveying the rice, raw wheat koji and water evenly mixed in step (2) into a primary fermentation cylinder together; (4) after fermentation: conveying the material subjected to primary fermentation in step (3) into an after fermentation cylinder through a pipeline to undergo after fermentation; (5) squeezing: conveying material subjected to after fermentation in step (4) into a squeezing workshop to undergo squeezing, conveying squeezed wine into a wine decoction workshop by a pipeline, and conveying the squeezed distillers' grains into a distillers' grain treatment pool through a yellow wine groove discharge conveying device to undergo treatment; (6) wine decoction and blending; and (7) jug filling: filling jugs with the well blended yellow wine. The whole production process involved in the invention realizes pipelining and automation, greatly reduces manual labor, improves the production efficiency, and also greatly improves the yellow wine production quality under the precondition of beautifying the workshop environment.

Description

Technical field

[0001] The invention involves a production process of rice wine, which is specifically involved in the automated production process of rice wine. Background technique

[0002] Rice wine is the oldest wine in the world. Its unique fermentation process is unique in the world's winemaking. With a long historical heritage, it is known as "the world's must."The production of rice wine needs to be soaked in rice -steamed rice -falling — front fermentation -rear fermentation -blending — fried wine (baitan mouth) -mid altar and other processes. Finally, it is stored in storageThe production process is not automated enough, and a large amount of labor is required, and the workload is large. The fermentation tank of front fermentation and post -fermentation is a small capacity tank. The output is low, the production efficiency is low, and it is open in rice, steamed rice, fermentation, pressing, etc.During the process of making, the contact with the outside world is easily ...

Examples

Embodiment 1

[0054] like Figure 1-Figure 9 Shown, the technique of automatic production yellow rice wine of the present invention may further comprise the steps:

[0055] (1) Rice soaking: rice soaking is carried out in a rice soaking tank, which is connected with a control system (not marked in the drawings of the present invention), and the rice soaking tank includes a cylindrical part 11 connected sequentially from top to bottom, an inverted cone Part 12 and rice outlet 13, the wall of inverted tapered portion 12 is connected with water outlet pipe 14, outlet pipe 14 is connected with water outlet pump 15, and the junction of inverted tapered portion 12 and rice outlet 13 is installed with rice outlet. The convex plate that the entrance of 13 matches, convex plate comprises central axis 16, and left convex plate 17 and right convex plate 18 are installed on central axis 16, and convex plate is connected with rice pump 19, and rice pump 19 and water outlet pump 15 all Connect with the ...

Embodiment 2

[0085] In Example 2, after steaming the rice in step (2), it is cooled to 55°C in the rice cooler;

[0086] In step (7), the rice wine after filtering in step (6) is heat-exchanged according to the automatically set parameters, and the temperature rises to 93°C;

[0087] In step e, the wheat in step d is dragged and transported to the fermentation room for fermentation; fermentation includes the following 6 processes:

[0088] e1. Static period: the temperature of the stationary period is 38°C, the humidity is 95, and the time is 12 hours;

[0089] e2. Breeding period: the temperature of the breeding period is 50°C, the humidity is 95, and the time is 9 hours;

[0090] e3. Exuberant period: the temperature in the exuberant period is 56°C, the humidity is 85, and the time is 18 hours, and the temperature shows an upward trend; or the temperature in the exuberant period is 52°C, the humidity is 85, and the time is 18 hours, and the temperature shows a downward trend;

[0091] ...

Embodiment 3

[0096] In Example 3, after steaming in step (2), the rice is cooled to 50°C in a rice cooler;

[0097] In step (7), the rice wine after filtering in step (6) is heat-exchanged according to the automatically set parameters, and the temperature rises to 92°C;

[0098] In step e, the wheat in step d is dragged and transported to the fermentation room for fermentation; fermentation includes the following 6 processes:

[0099] e1. Static period: the temperature of the stationary period is 32.5°C, the humidity is 95, and the time is 12 hours;

[0100] e2. Breeding period: the temperature of the breeding period is 45°C, the humidity is 95, and the time is 9 hours;

[0101] e3. Exuberant period: the temperature in the exuberant period is 54°C, the humidity is 85, and the time is 18 hours, and the temperature is on the rise; or the temperature in the exuberant period is 53.5°C, the humidity is 85, and the time is 18 hours, the temperature is on the decline;

[0102] e4. Enzyme produc...

Technical field

[0001] The invention involves a production process of rice wine, which is specifically involved in the automated production process of rice wine. Background technique

[0002] Rice wine is the oldest wine in the world. Its unique fermentation process is unique in the world's winemaking. With a long historical heritage, it is known as "the world's must."The production of rice wine needs to be soaked in rice -steamed rice -falling — front fermentation -rear fermentation -blending — fried wine (baitan mouth) -mid altar and other processes. Finally, it is stored in storageThe production process is not automated enough, and a large amount of labor is required, and the workload is large. The fermentation tank of front fermentation and post -fermentation is a small capacity tank. The output is low, the production efficiency is low, and it is open in rice, steamed rice, fermentation, pressing, etc.During the process of making, the contact with the outside world is easily ...

Examples

Embodiment 1

[0054] like Figure 1-Figure 9 Shown, the technique of automatic production yellow rice wine of the present invention may further comprise the steps:

[0055] (1) Rice soaking: rice soaking is carried out in a rice soaking tank, which is connected with a control system (not marked in the drawings of the present invention), and the rice soaking tank includes a cylindrical part 11 connected sequentially from top to bottom, an inverted cone Part 12 and rice outlet 13, the wall of inverted tapered portion 12 is connected with water outlet pipe 14, outlet pipe 14 is connected with water outlet pump 15, and the junction of inverted tapered portion 12 and rice outlet 13 is installed with rice outlet. The convex plate that the entrance of 13 matches, convex plate comprises central axis 16, and left convex plate 17 and right convex plate 18 are installed on central axis 16, and convex plate is connected with rice pump 19, and rice pump 19 and water outlet pump 15 all Connect with the ...

Embodiment 2

[0085] In Example 2, after steaming the rice in step (2), it is cooled to 55°C in the rice cooler;

[0086] In step (7), the rice wine after filtering in step (6) is heat-exchanged according to the automatically set parameters, and the temperature rises to 93°C;

[0087] In step e, the wheat in step d is dragged and transported to the fermentation room for fermentation; fermentation includes the following 6 processes:

[0088] e1. Static period: the temperature of the stationary period is 38°C, the humidity is 95, and the time is 12 hours;

[0089] e2. Breeding period: the temperature of the breeding period is 50°C, the humidity is 95, and the time is 9 hours;

[0090] e3. Exuberant period: the temperature in the exuberant period is 56°C, the humidity is 85, and the time is 18 hours, and the temperature shows an upward trend; or the temperature in the exuberant period is 52°C, the humidity is 85, and the time is 18 hours, and the temperature shows a downward trend;

[0091] ...

Embodiment 3

[0096] In Example 3, after steaming in step (2), the rice is cooled to 50°C in a rice cooler;

[0097] In step (7), the rice wine after filtering in step (6) is heat-exchanged according to the automatically set parameters, and the temperature rises to 92°C;

[0098] In step e, the wheat in step d is dragged and transported to the fermentation room for fermentation; fermentation includes the following 6 processes:

[0099] e1. Static period: the temperature of the stationary period is 32.5°C, the humidity is 95, and the time is 12 hours;

[0100] e2. Breeding period: the temperature of the breeding period is 45°C, the humidity is 95, and the time is 9 hours;

[0101] e3. Exuberant period: the temperature in the exuberant period is 54°C, the humidity is 85, and the time is 18 hours, and the temperature is on the rise; or the temperature in the exuberant period is 53.5°C, the humidity is 85, and the time is 18 hours, the temperature is on the decline;

[0102] e4. Enzyme produc...

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