Baijiu brewing device

Abstract

The invention belongs to the technical field of preparation of alcoholic beverages in a distillation method, and particularly discloses a Baijiu brewing device. The Baijiu brewing device comprises a distillation retort, a gas introduction pipeline and a condensation apparatus, wherein one end of the gas introduction pipeline is communicated with the upper portion of the distillation retort, and the other end is communicated with the condensation apparatus; a partition plate is installed in the distillation retort, and a heating apparatus is arranged at a portion positioned below the partition plate in the distillation retort; and the Baijiu brewing device also comprises a steam pipeline with a bent middle portion, and a pressure valve is arranged in the steam pipeline; two free ends of the steam pipeline are positioned on a same straight line, one end of the steam pipeline is connected to the center of the upper portion of the distillation retort in a sliding manner, and the other end is connected to the center of the partition plate in a sliding manner; a spiral groove is formed on the inner wall of the distillation retort above the partition plate, and the steam pipeline is provided with a rolling ball; and the lower end of the steam pipeline is connected with a pushing plate, and the steam pipeline penetrates through the pushing plate. The technical scheme is adopted to distill Baijiu, and the original fermented liquid can be stirred when Baijiu is distilled, so that the original fermented liquid is uniformly heated, and the distillation effect can be ensured.

Description

technical field [0001] The invention belongs to the technical field of preparing alcoholic beverages by distillation, and in particular relates to liquor brewing equipment. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and wine mother as saccharification starter, cooking, saccharifying, fermenting and distilling. Distillation is an essential process in the production of liquor. Taking advantage of the difference between the boiling point of alcohol (78.5°C) and the boiling point of water (100°C), the original fermentation liquid (also called mash) is heated to between the boiling points of the two. Alcoholic components and aroma substances can be distilled and collected therefrom. [0003] At present, existing brewing equipment generally distills and brews wine by directly heating the wine tank, so water vapor and the wine tank inevitably come into contact, which affects the taste of the brewed wine. A...

AI Technical Summary

Problems solved by technology

[0005] But this invention also has some defects: 1, the former fermented liquid is located in the tank body, when using steam to heat the former fermented liquid, the former fermented liquid stands still, and the steam can not evenly and effectively heat all the former fermented liquid, can produce uneven heating problem, making the distillation less effective

2. Heating the original fermentation liquid, the wine steam volatilizes, and when the wine steam enters the ventilation pipe, it is easy to condense and reflux, which affects the effect of distillation

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