Liquor making device and application method thereof

Abstract

The invention relates to the technical field of liquor making,in particular to a liquor making device and an application method thereof. The device comprises a fermented grain container and a cover,the fermented grain container is covered with the cover to form a sealed liquor making chamber,and a guide pipe communicated with the liquor making chamber is arranged on the outer surface of the liquormaking chamber; a filter layer is arranged on the junction of the guide pipe and the liquor making chamber,and an electromagnetic valve is arranged on the guide pipe; a refrigeration system and a separation system are further connected to the liquor making chamber,the liquor making chamber is controlled by the refrigeration system to be refrigerated,and liquid-state fermented grains in the liquormaking chamber are converted into solid-state fermented grains; the relative pressure in the space of the solid-state fermented grains is controlled by the separation system,and liquid liquor is separated from the guide pipe. According to the liquor making device and the application method,the components of made liquor can be reserved,the alcohol concentration of the made liquor is also increased,the separated made liquor can also be distilled by lowering the heating temperature of distillation,and the liquor which is better in taste and high in quality and does not need to be blended is produced.

Description

technical field [0001] The invention relates to the technical field of brewing, in particular to a brewer and an application method thereof. Background technique [0002] At present, wine can be classified into three categories: brewed wine, distilled wine and configured wine. Brewed wine, also known as fermented wine and original juice wine, mainly includes beer, yellow rice wine, wine, etc. Fermented wine refers to the wine made from raw materials containing sugar and starch without distillation after saccharification and fermentation; distilled wine is Various alcoholic beverages with ethanol concentration higher than that of the original fermentation product; prepared wine, made with distilled wine and fermented wine as the wine base, and added edible auxiliary materials, that is, the wine product formed by hooking; labels sold on the market Most of the wine products sold by manufacturers are mixed wine. The alcohol content of the brewed wine generally maintains the or...

AI Technical Summary

Problems solved by technology

The alcohol content of the brewed wine generally maintains the original alcohol concentration during fermentation. In addition, the traditional distilled wine brewing process is to obtain the wine by heating the fermented grains to boil. The heating temperature of the distillation is close to 100 degrees. Although the traditional distilled wine achieves concentrated Distiller's lees separation production process, but according to the pasteurization theory invented by Pasteur, distilling wine damages food quality, which is a qualitative change process from brewing wine to spirits. Alignment and cellaring of base wine

[0003] In the case of beer concentration, the research and development work of using evaporation technology to achieve high concentration of wine has been carried out for many years. Although beer can achieve the purpose of product concentration through evaporation technology, due to the need to use heat sources for evaporation and concentration when implementing this process , which will inevitably cause the loss of volatile components in beer, which will affect the quality of beer

A variety of remedial processes and measures have been developed internationally to reduce the loss of volatile components in beer, such as adding high-efficiency concentrated steam recovery devices to recover volatile components lost due to evaporation, but these remedial processes and Measures Due to existing technical reasons and other factors, it is difficult to fully or selectively recover the volatile components that have an important impact on the quality of beer, so it is difficult to meet the needs of flavor, mouthfeel, thermal stability, etc. of beer, thereby limiting Further Development and Application of Evaporation Technology in Beer Concentration

[0004] With the large-scale production and fierce market competition in the brewing industry, in order to reduce production costs and develop high-quality, high-value-added products, the reform and research and development of brewing technology have increasingly become the focus of the brewing industry. It has not successfully realized the industrial production effect of winemaking that can be compared with the distillation method, and there is no related winemaking equipment

At present, there are studies using equipment including: refrigeration compressors, scraper heat exchangers (centrifuges), recrystallizers, ice filters and ice paddle scrubbers, etc. to realize the refrigeration compression process, but the use of centrifuges in this study only utilizes the separation of ice crystals, In the follow-up, yeast and related mixtures need to be separated, and the centrifugal separation effect is not good, precise control of moisture is required, and multiple separations are required, so this process remains in the research stage

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