Steamer bottom structure of wine steamer for steaming Maotai-flavor wine

Abstract

The invention provides a steamer bottom structure of a wine steamer for steaming a Maotai-flavor wine, and belongs to the technical field of wine brewing. The structure comprises a round steamer bottom, wherein the steamer bottom is formed by butt joint of a first steamer bottom and a second steamer bottom which are semicircular and symmetrically arranged, the first steamer bottom and the second steamer bottom are mutually hinged through a hinge shaft arranged along a symmetrical center line, cone frustums and round holes are distributed in the upper surfaces of the first steamer bottom and the second steamer bottom, the cone frustums are of hollow structures, air inlet holes penetrating the first steamer bottom and the second steamer bottom are formed in the bottoms of the cone frustums,and air outlet holes are distributed in the upper inclined surfaces of the cone frustums. The defects of material leakage, channeling, dead corners and the like of an existing steamer bottom are avoided.

Description

technical field [0001] The invention relates to a liquor brewing device, in particular to a retort bottom structure for steaming Maotai-flavored liquor, and belongs to the technical field of liquor brewing. Background technique [0002] In the production of many sauce-flavored liquors in Guizhou Province represented by Moutai, retort-barrel-type retort equipment is mostly used to steam the wine. composition. The bottom of the currently widely used wine retort is a stainless steel perforated sieve plate structure, but it mainly has the following defects: (1) material leakage. Medium steam can be smoothly passed into the retort, and the pore diameter of the porous sieve plate is slightly larger than that of sorghum and other materials. Therefore, in the process of loading and cooking, material leakage often occurs, resulting in food waste and reduced wine output. In addition, if there is fermented grains falling into the steam pot during the distillation process, the materia...

AI Technical Summary

Problems solved by technology

The bottom of the currently widely used wine retort is a stainless steel perforated sieve plate structure, but it mainly has the following defects: (1) material leakage. Medium steam can be smoothly passed into the retort, and the hole diameter of the porous sieve plate will be slightly larger than the particle size of sorghum and other materials, so in the process of loading and cooking, material leakage often occurs, resulting in food waste and reduced wine output

In addition, if there is fermented grains falling into the steam pot during the distillation process, the material will be boiled and gelatinized after cooking. In severe cases, "silting pot" accidents will occur. Stop; (2) channel flow, if there is a slight uneven distribution when the material is placed in the upper retort, or due to the "bridging" in some sieve holes due to the leaked material, when the steam passes through the material layer, it will produce unilateral or The phenomenon of "channeling", whereby steam rushes out of areas of low resistance, while other areas experience little or no steam passage

"Culturing" can lead to uneven heat transfer and distillation along the cross-section of the retort barrel, affecting the yield of wine, and in severe cases, it may also lead to "falling retort" or "blasting" accidents of the fermented grains, destroying the distillation; (3 ) dead material (dead angle), the sieve hole distribution of the sieve-type retort is mostly arranged in an equilateral triangle, and since the steam is blown out in a straight line upward, there will be dead material accumulation in the equilateral triangle area between the three openings ( There is a dead zone), this dead zone cannot be directly heated by steam, which affects the yield of wine

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