An automatic feeding reflux wine steamer

Abstract

The invention discloses an automatic feeding and reflux wine steamer. The automatic feeding and reflux wine steamer includes an automatic feeding mechanical structure, a steaming barrel structure, and a condensation cover structure. The automatic feeding mechanical structure includes a frame base, a support plate, a belt, and a rack , feeding sheet, the structure of the steaming barrel includes the outer wall of the steaming barrel, the inner wall of the steaming barrel, the rubber plug, the top plate of the screen, the middle plate of the screen and the bottom plate of the screen. The functions of mixture of fermented grains, layered condensation and wine liquid reflux not only overcome the problems of difficult operation, cumbersome feeding, dry pot and low yield of wine in the existing wine steaming equipment, but also provide a new way for the distillation link in the wine steaming process. Provides a guarantee of stability.

Description

technical field [0001] The invention belongs to the technical field of automatic wine steaming equipment, and in particular relates to an automatic feeding and reflux wine steaming machine. Background technique [0002] Baijiu is the essence of the world's five grains and is the catalyst in the Chinese food market. Since ancient times, traditional handcraft winemaking has mostly used cellar storage and pure human labor to make wine, which is cumbersome, time-consuming and inefficient. [0003] With the development of automation technology, many brewing equipment have been derived. These traditional equipments pollute the environment and consume a lot of coal; although some brewing equipment produces wine quickly, the taste of the brewed wine is lacking, irritable and spicy. [0004] Secondly, in order to improve the mouthfeel of wine, traditional equipment usually abandons most of the head and tail of the wine in the process of making wine, which causes waste of wine liqui...

AI Technical Summary

Problems solved by technology

These traditional equipments pollute the environment and consume a lot of coal; although some brewing equipment produces wine quickly, the taste of the brewed wine is lacking, irritable and spicy

[0004] Secondly, in order to improve the taste of wine, traditional equipment usually abandons most of the head and tail of the wine in the process of making wine, which causes waste of wine liquid

Moreover, the design of traditional equipment did not take into account the distiller's lees, distiller's koji, and pine in the steamer, which caused the problem of unstable distillation quality.

[0005] Finally, the condensing part of traditional equipment mostly adopts water cooling and natural cooling methods. The wine steam has already sprayed out of the condenser tube before it can condense into wine liquid, and the wine output efficiency is naturally not high.

These factors have greatly restricted the overall level of traditional equipment

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