Vinasse residue-liquid rapid separation device for white spirit production

Abstract

The invention relates to the technical field of vinasse residue-liquid separation, and discloses a vinasse residue-liquid rapid separation device for white spirit production.The upper surface of a separation pool is connected with a separation assembly in a clamped manner, a liquid outlet pipe is arranged at the bottom of the separation pool, and a filtering assembly is slidably installed at the position, below a separation plate, of the upper surface of the separation pool; a flattening assembly is slidably mounted on the side, close to a first mounting groove, of the upper surface of the separation pool, by arranging the separation assembly, liquid in vinasse is separated from wine residues, the automation effect is good, and the labor intensity of workers can be effectively relieved; and the flattening assembly is arranged, so that stress is uniform, the extrusion effect is better, and a flattening plate can be limited through a limiting plate when not used; and by arranging the filtering assembly, liquid obtained after residue-liquid separation is filtered through a filtering net in a filtering frame, and the situation that impurities containing vinasse in the liquid influencethe liquid separation effect can be prevented.

Description

technical field [0001] The invention relates to the technical field of distiller's residue liquid separation, in particular to a rapid separation device for distiller's residue liquid used in liquor production. Background technique [0002] Liquor is also known as shochu, Laobaigan, etc. It has a compound aroma with lipids as the main body. It uses koji and distiller's yeast as saccharification starter, uses starchy (sugar) raw materials, and undergoes cooking, saccharification, fermentation, distillation, aging and blending. In the production of liquor, a large number of wine tanks will be produced, which are the residues left after brewing. In the production, the water in the distiller's grains needs to be squeezed, so that the residue liquid Separation. At present, when the slag liquid is separated from distiller's grains, many steps need to be carried out manually, which increases the labor intensity of the staff, and when the distiller's grains are placed on the separat...

AI Technical Summary

Problems solved by technology

[0002] Liquor is also known as shochu, Laobaigan, etc. It has a compound aroma with lipids as the main body. It uses koji and distiller's yeast as saccharification starter, uses starchy (sugar) raw materials, and undergoes cooking, saccharification, fermentation, distillation, aging and blending. In the production of liquor, a large number of wine tanks will be produced, which are the residues left after brewing. In the production, the water in the distiller's grains needs to be squeezed, so that the residue liquid Separation. At present, when the slag liquid is separated from distiller's grains, many steps need to be carried out manually, which increases the labor intensity of the staff, and when the distiller's grains are placed on the separation plate, accumulation will occur, which affects the extrusion process. Effect, finally, there may be some impurities in distiller's grains in the liquid after the separation of slag liquid, which affects the effect of its separation

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