Fruit wine distillation equipment and method using secondary steam purification and packing fractionation

Abstract

The invention discloses a fruit wine distillation apparatus using secondary steam purification and filler fractionation, and a method thereof. The apparatus comprises a secondary steam generator with a steam dispersing disk, an intermittent distillation tank with a steam dispersing disk, an external cooling type umbrella fractionator, a water circulating cooling type filler tank, a bushing cooler and an overflow wine sampler which are sequentially connected. The steam dispersing disk makes steam uniformly distributed in a liquid, so the heating and distillation efficiency is effectively improved, the steam production and distillation time is shortened, and the work efficiency and the fruit wine distillation yield are improved; and the arrangement of the external cooling type umbrella fractionator and the water circulating cooling type filler tank increases the reflux amount and improves the reflux ratio, so the mist entrainment phenomenon in the distillation process is effectively prevented, and low boiling point methanol, acetaldehyde and other harmful fractions are effectively and completely fractionated, thereby a high-quality fruit distillation wine with high purity, excellent food safety degree and extremely low harmful fractions is obtained.

Description

technical field [0001] The invention relates to a technology of fruit distilled wine. Background technique [0002] Fruit distilled wine is a beverage made from fresh fruit through crushing, fermentation, distillation, and aging. Therefore, fruit distilled wine is also called "water of life" abroad. However, due to the large amount of pectin contained in the fruit, during the fermentation process of fruit wine, the methanol content of fruit distilled wine is higher than that of grain liquor and other raw material distilled wine due to the decomposition of pectin. For other distilled spirits, in order to solve such problems, many manufacturers have adopted various measures, some of which are similar to alcohol distillation, multiple distillations and multi-stage purifications, but what is obtained is fruit alcohol that has lost the fruit aroma. In order to maintain the original aroma of fruit distilled wine, some manufacturers use kettle still equipment for intermittent dist...

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Problems solved by technology

[0005] 1. Since the original equipment uses boiler steam directly supplied to the steam cycle heat exchanger inside the batch distillation tank for indirect heating, resulting in low heat transfer efficiency, long distillation time and low wine yield

In the implementation, it was also found that due to the high temperature of the boiler steam, the fruit fermented mash after heating and boiling is prone to mist entrainment, and the mist entrainment will directly enter the external cooling umbrella-shaped fractionator along with the alcohol vapor, thus affecting product quality.

[0006] 2. In order to improve the heat transfer efficiency, the original equipment was changed to direct steam heating for experiments. However, the consequences of direct steam heating are: the entrainment of mist is more serious, and the coking phenomenon of fruit fermented mash is serious. At the same time , and the phenomenon of methanol content exceeding the standard and iron ion pollution in boiler steam

[0007] 3. During the use of the original equipment, due to the high steam pressure of the boiler, the top of the intermittent distillation tank is easy to entrain mist, which brings burnt bitterness and turbid appearance to the fruit wine, which reduces the quality of the fruit distilled wine

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