Self-circulating water efficient air cooler for Baijiu

Abstract

The invention discloses a self-circulating water efficient air cooler for Baijiu. The air cooler comprises a device body; a self-circulating water system and a main cooling air-cooling pipe system connected with the self-circulating water system are arranged in the device body; the top part of the device body is provided with an air-cooling driving system; the self-circulating water system includes a water circulating system and an S-shaped cooling pipe; the S-shaped cooling pipe is arranged in the water circulating system; the S-shaped cooling pipe is a disk-shaped zigzag pipeline; the main cooling air-cooling pipe system includes an air cooling pipe and a plurality of cooling assemblies; and the air cooling pipe is a disk-shaped zigzag pipeline and is arranged in a stepped shape from topto bottom. Cooling treatment is performed on Baijiu steam by water cooling and air cooling simultaneously; meanwhile, the S-shaped cooling pipe is of a disk-shaped zigzag structure, and thus, the movement path of the Baijiu steam is extended and the heat exchange time between the Baijiu steam and cooling water is increased; since the air cooling pipe is the disk-shaped zigzag pipeline and is arranged in the stepped shape from top to bottom, overlapping of pipelines of each layer of the air cooling pipe is avoided, so that the pipelines of each layer of the air cooling pipe can be in full contact with cold air generated by the air-cooling driving system, and the Baijiu steam can be quickly cooled.

Description

technical field [0001] The invention relates to the field of liquor cooling, in particular to a self-circulating water high-efficiency liquor air cooler. Background technique [0002] Liquor is a distilled wine made from grains and grains, using Daqu, Xiaoqu, bran koji, and distiller's yeast as saccharification starter, cooking, saccharifying, fermenting, and distilling. It is colorless (or yellowish) transparent, with a pure and pure smell, sweet and refreshing in the mouth, and has a high alcohol content. After storage and aging, it has a compound fragrance mainly composed of esters. It uses koji and distiller's yeast as saccharification starter , using starchy (sugar) raw materials, various types of wine brewed through cooking, saccharification, fermentation, distillation, aging and blending, and strictly speaking, blended wine made from edible alcohol and edible spices It cannot be counted as liquor. [0003] The existing technology is to use cold water to cool the win...

AI Technical Summary

Problems solved by technology

[0003] The existing technology is to use cold water to cool the wine vapor. It is necessary to use the cooling water to cool the liquor vapor of the liquor by heat exchange to obtain the liquor. The temperature of the cooling water itself after liquor distillation is raised from normal temperature to 50 After that, the used cooling water with a temperature of 50-65°C is discarded and discharged. In this way, the distillation process of liquor continues continuously, and the used cooling water with a temperature of 50-65°C The cooling water is continuously discarded and discharged, resulting in a great waste of water resources

At the same time, the traditional water cooling method is not ideal, and cannot effectively cool the wine vapor, resulting in the temperature of the wine being too high, and the expected cooling effect cannot be achieved.

Secondly, the existing technology cannot control the temperature of the liquor, resulting in the temperature of the liquor being too high or too low, which will affect the taste and quality of the liquor

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