Grain cooking and processing quick cooling device for white spirit production

Abstract

The invention discloses a grain cooking and processing quick cooling device for white spirit production, which comprises a stirring box, a fermentation mechanism, a radiating mechanism and a cooling mechanism, wherein a box cover is arranged on a mask at the upper end of the stirring box; a powder spreading mechanism is fixedly arranged on the upper end surface of the box cover; a discharging endat the lower end of the powder spreading mechanism is communicated with the stirring box; a base is arranged at the lower end of the stirring box; the lower end of the stirring box is inserted into anupper port of the base; a bottom plate is arranged at the lower end of the base; lifting rods are arranged at four corners close to the lower end surface of the bottom plate; and a fermentation mechanism is arranged at the lower end surface of the bottom plate. Through the structure of the simple device, the integration of ripening, cooling and stirring of grains in the production and processingof white spirit is realized, the input cost of equipment and the production and processing cost of white spirit are greatly reduced, the turntable in the cooling mechanism is driven by the motor to rotate to drive the plurality of cooling pipes to simultaneously stir the grains, and the cooling efficiency of ripened grains is greatly improved.

Description

technical field

[0001] The invention relates to the technical field of liquor production and processing, in particular to a rapid cooling device for grain cooking and processing used in liquor production. Background technique

[0002] Liquor (foreign name: Liquor and Spirits), distilled wine made from grains and grains, using Daqu, Xiaoqu or bran koji and wine mother as saccharification starter, cooking, saccharifying, fermenting and distilling. Also known as Shaojiu, Laobaigan, Burning Knife, etc. 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. All kinds of wines made by using koji and distiller's yeast as saccharification starter, using starchy (sugar) raw materials, cooking, saccharifying, fermenting, distilling, aging and blending. The grain is crushed and then cooked, and finally cooled and mixed w...

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