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Efficient wine distillation method

A high-efficiency wine steaming and wine steaming machine technology, applied in the field of liquor distillation, can solve the problems of waste of raw materials and the quality of wine produced, and achieve the effect of avoiding the decline of the quality of steamed wine.

Inactive Publication Date: 2017-06-20
贵州省仁怀市茅台镇永泰酒业股份有限公司
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0013] In order to solve the problem that the uneven laying of wine grains will lead to the decline of wine quality and the waste of raw materials, the present invention aims to provide a high-efficiency device that can make full use of wine grains even if the laying of wine grains is uneven. Method of steaming wine

Method used

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Embodiment Construction

[0036] The present invention will be described in further detail below by means of specific embodiments:

[0037] The reference numerals in the accompanying drawings of the description include: transmission chain 100, transmission block 110, fixed frame 111, base block 112, elastic block 113, first ventilation through hole 1121, second ventilation through hole 1131, compression spring 1132, limiting Position column 1133, condenser 200, air pump 300, steam layer 400, wine gas layer 500.

[0038] High-efficiency wine steaming method, adopting automatic wine steaming machine to implement the method, such as figure 1 , figure 2 as well as image 3 The shown automatic wine steaming machine includes a wine steaming mechanism, a condenser 200 and an air pump 300. The wine steaming mechanism includes a housing and a steam layer 400, a transmission layer and a wine gas layer 500 arranged in the housing. The transmission layer includes a conveyor chain 100 , the thinning wheel and t...

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Abstract

The invention relates to a Baijiu distillation method and in particular provides an efficient wine distillation method. A conveying chain comprises a plurality of conveying blocks which are connected to form a ring; each conveying block comprises a fixed frame, a base block and an elastic block, wherein each base block is fixed at one end of an inner wall of the corresponding fixed frame and each elastic block is hinged to the other end of the inner wall of the corresponding fixed frame; each base block is located at the inner side of the corresponding fixed frame; each base block and the corresponding elastic block are correspondingly provided with inclined planes which are adaptive to each other; a first ventilation through hole is formed in the inclined plane of each base block and a second ventilation through hole is formed in the inclined plane of each elastic block; when the elastic blocks are at a retracted state, the first ventilation through holes are communicated with the second ventilation through holes; when the elastic blocks are at an extending state, the first ventilation through holes of the base blocks are plugged through the elastic blocks. The invention provides wine distillation equipment capable of distilling high-quality first-path wine even if fermenting grains are not uniformly spread, aiming at solving the problem that the fermenting grains are not uniformly spread to result in the not high quality of the produced wine.

Description

technical field [0001] The invention relates to a liquor distillation method, in particular to a high-efficiency liquor distillation method. Background technique [0002] Brewing is divided into the following steps: [0003] 1. Soaking: Put the sorghum into the soaking pool, add water and soak for 24 hours. [0004] 2. Steaming: The soaked sorghum is steamed in a boiler. [0005] 3. Cooling: After the fermented grains are steamed and cooked, they are sent to the rice cooler with a conveyor belt, and rice husks are added during the conveyance to make the fermented grains less viscous and accelerate cooling. [0006] 4. Mixing koji: Send the cooled sorghum rice mixed with chaff into the koji mixing machine, add granular koji powder, use the koji mixing machine to mix the wine grains and koji powder evenly, and then pour it into the fermentation tank. [0007] 5. Fermentation: After 10 days of fermentation, the wine is distilled. [0008] 6. Distillation: Pour the fermented...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/12C12H6/02
CPCC12H6/02
Inventor 陈岩
Owner 贵州省仁怀市茅台镇永泰酒业股份有限公司
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