Baijiu brewing equipment

Abstract

The invention relates to the technical field of wine brewing, in particular to Baijiu brewing equipment. The Baijiu brewing equipment comprises a driving wheel, wherein a driven wheel is arranged at one side of the driving wheel; a conveying belt is tensioned on the driving wheel and the driven wheel; a first rotary shaft is arranged at the inner side of the conveying belt; a belt is connected between the first rotary shaft and the driving wheel; a plurality of first top rods are arranged at the periphery of the first rotary shaft; the lengths of the first top rods are gradually increased along the rotation direction of the first rotary shaft; a second rotary shaft is arranged between the first rotary shaft and the driven wheel; a plurality of second top rods are arranged at the peripheryof the second rotary shaft; each second top rod is engaged with the corresponding first top rod; the lengths of the second top rods are gradually increased along the rotation direction of the second rotary shaft; the first top rods and the second top rods are intermittently abutted against the conveying belt; a material paving mechanism is arranged above the driving wheel. The equipment has the advantage that the fermented grain can be automatically turned over, so that the workload of a worker in the spreading and airing process of the fermented grain is reduced, and the spreading and airingefficiency of the fermented grain is improved.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to equipment for brewing liquor. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji, and distiller's yeast as saccharification starters, after cooking, saccharifying, fermenting, and distilling. The wine is colorless (or yellowish) transparent, with a pure and pure aroma, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound aroma mainly composed of esters. [0003] During the brewing process of liquor, the fermented grains need to be cooled after being distilled out of the retort. After reaching a certain temperature, the koji is mixed. Currently, conveyor belts are used for cooling. In the process, it is also necessary to manually turn the wine grains from time to time to accelerate the heat dissipation of the wine grains. This method is labor-intensive for w...

AI Technical Summary

Problems solved by technology

[0003] During the brewing process of liquor, the fermented grains need to be cooled after being distilled out of the retort. After reaching a certain temperature, the koji is mixed. Currently, conveyor belts are used for cooling. During the process, it is also necessary to manually turn the wine grains from time to time to speed up the heat dissipation of the wine grains. This method is labor-intensive for workers and the cooling efficiency of the wine grains is low.

In addition, due to the stickiness of the wine grains, some of the wine grains will adhere to the conveyor belt during the cooling process, which not only causes waste of wine grains, but also increases the workload of cleaning the conveyor belt

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