Continuous distillation system of solid state process bran koji Fen-flavor liquor, and distillation method

Abstract

The invention discloses a continuous distillation system of solid state process bran koji Fen-flavor liquor, and a distillation method. The system comprises a continuous distillation retort apparatus and a steam cooler; the continuous distillation retort apparatus comprises a continuous distillation retort barrel, a solid fermented grain feeding device, a material distribution equalizer, a steam distribution equalizer, a discharging device, a steam outlet and a monitoring system; the steam equalizer is used for distilling a grain layer formed by solid fermented grains in the continuous distillation retort barrel through steam; the discharging device is used for enforcing discharging operation; the monitoring system is used for monitoring the feeding speed, the discharging speed, the thickness of the material layer, the material temperature, the pressure of the steam and the upper steam temperature in order to feedback and adjust the distillation operation; and a steam cooler is used for enforcing grading cooling on the steam. The continuous distillation system of solid state process bran koji Fen-flavor liquor, and the distillation method have the advantages of reasonably designed structure, complete functions, realization of the control of the distillation process through adopting fully-automatic continuous feedback, and improvement of the liquor quality.

Description

technical field [0001] The invention relates to the technical field of brewing equipment, in particular to a continuous distillation system and distillation method of solid-state bran koji fragrance type liquor. Background technique [0002] At present, the liquor industry generally adopts retort pots as distillation equipment for solid-state liquor (for the structure see figure 1 ), most of the current mechanization in the industry is improved on the basis of the original retort. The common practice is to use mechanical arms instead of manual retorts to reduce labor intensity and improve the stability of retorts. However, the current technology The technical bottleneck of the method is that it cannot be continuously loaded and unloaded, so that the whole distillation process is an intermittent operation, and the labor production efficiency has not been significantly improved compared with the original process. [0003] There are two types of continuous distillation equipme...

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Problems solved by technology

[0002] At present, the liquor industry generally adopts retort pots as distillation equipment for solid-state liquor (for the structure see figure 1 ), most of the current mechanization in the industry is improved on the basis of the original retort. The common practice is to use mechanical arms instead of manual retorts to reduce labor intensity and improve the stability of retorts. However, the current technology The technical bottleneck of the method lies in the inability to achieve continuous loading and unloading, which makes the entire distillation process an intermittent operation, and the labor production efficiency has not been significantly improved compared with the original process.

[0003] There are two types of continuous distillation equipment mentioned in the prior art or existing literature, one is horizontal continuous distillation equipment, but the traditional horizontal continuous distillation equipment has a complicated structure and a large footprint; the other is vertical distillation equipment. Continuous distillation equipment, the traditional vertical continuous distillation equipment has a small processing capacity per unit of wine grains, which cannot meet the requirements of modern large-scale base wine production

[0004] However, the production method of liquor retort has natural disadvantages. The batch distillation method needs to slowly and steadily distribute the materials in the retort after each distillation. , in the whole process, the time of filling is often longer than the time of flowing wine, and the production efficiency is very low. After the production is completed, it is necessary to use auxiliary tools such as driving or reversing equipment to unload the materials in the wine retort, which is laborious and time-consuming.

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