Blending detection device for white spirit technology

Abstract

The invention discloses a blending detection device for a white spirit technology. The device comprises a workbench, wherein the blending detection device is arranged on the workbench; the blending detection device comprises a supporting shell, a handle, a supporting sleeve, a threaded rod, sliding rods, a limiting plate, an ethanol detector, a temperature sensor, a wine dispenser and a positioning and shaking device; the supporting shell is fixedly connected on the workbench; the handle is positioned at the top of the supporting shell; the supporting sleeve is fixedly penetrated through the top of the supporting shell; the supporting sleeve is connected on the outer side of the handle through a bearing in a rotary and sleeved manner; the handle is fixedly connected with the threaded rod;the other end of the thread rod is connected with the bottom end inside the supporting shell through another bearing in a rotary manner; and two sliding rods are arranged. According to the blending detection device for the white spirit, when a plurality of base wines are preformed blending detection, the alcohol concentration of the white spirit can be accurately measured, and the error of manualdetection is reduced, so that the production efficiency of the white spirit is improved.

Description

technical field [0001] The invention relates to the technical field of liquor technology, in particular to a blending detection device for liquor technology. Background technique [0002] Baijiu, also known as shochu, is a kind of distilled liquor unique to China. Together with brandy, whiskey, vodka, gin, rum, tequila, and Japanese sake, it is called the eight major distilled liquors in the world. Liquor is mainly made of starch or sugar. The raw material is made of fermented grains or fermented mash and is obtained by distillation. The wine is colorless (or slightly yellow) transparent, the smell is pure and pure, the mouth is sweet and refreshing, and the alcohol content is high. After storage and aging, it has the esters as The compound aroma of the main body, the liquor needs to be made through cooking, saccharification, fermentation, distillation, and aging. Due to the differences in the production conditions and actual production conditions of different workshops, the...

AI Technical Summary

Problems solved by technology

[0003] In the existing liquor production process, the blending of liquor has become the core part of the production process. Traditional blending is to judge the quality of liquor by sensory organs (mouth, nose, eyes), and to carry out different liquor body combinations based on experience. Due to sensitivity The difference between the two, the accuracy, varies from person to person, resulting in different batches of blended wine, resulting in fluctuations in quality. At the same time, in large-capacity storage tanks, blending is to calculate the amount of various base wines according to the formula determined by the sample, and then blend. Detection, due to the uneven mixing of various base wines during the detection process, it is easy to cause detection errors, thereby reducing production efficiency. Therefore, we propose a blending detection device for liquor technology

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