Environment-friendly intelligent brewing system and process

Abstract

The environment-friendly intelligent brewing system comprises a cloud control module, and a raw material mixing module, an anaerobic puffing module, a constant-temperature saccharification module, a constant-temperature fermentation module, a waste gas collection and treatment module, a waste treatment module and a wine outlet module which are connected with the cloud control module at the same time, the cloud control module is used for controlling the whole process of the brewing system from feeding to wine discharging, and remote control is achieved. The raw material mixing module is connected with a feed port of the anaerobic puffing module, the constant-temperature saccharification module is connected to a discharge end of the anaerobic puffing module, and the constant-temperature fermentation module is connected to a discharge end of the constant-temperature saccharification module; the waste gas collection and treatment module is mounted above the constant-temperature fermentation module. According to the system, a modern process control technology and a traditional brewing process are combined, and automation and unmanned operation of the brewing process are realized by applying a cloud control technology; by collecting the CO2 gas, the emission amount of the CO2 gas can be reduced to zero, and other odorous gas is discharged after being subjected to environment-friendly treatment.

Description

technical field [0001] The invention relates to the technical field of brewing production, in particular to an environment-friendly intelligent brewing system and process. Background technique [0002] China has a long history of brewing wine. The main raw material of high-grade traditional liquor is sorghum, followed by corn, rice and barley. Solid-state fermentation is adopted, and a certain amount of rice husk, sorghum husk, rice bran, etc. are added as loosening agents. After the raw materials and bulking agent are cooked and cooled, they are mixed with koji or yeast for saccharification, placed in cellars or vats for fermentation, and then mixed with raw materials and bulking agent for distillation. The wine is distilled and the new material is cooked. A part of the distiller's grains is discarded for further ingredients, fermented, distilled and cooked, and the cycle repeats. The distilled wine is aged in the wine cellar and blended before bottling. [0003] The con...

AI Technical Summary

Problems solved by technology

[0003] The conversion rate of grain in the above-mentioned brewing process is low, and a large amount of CO will be produced 2 and other gases, which have a greater impact on the environment

At the same time, the traditional brewing process has a long cycle and high labor intensity, which further increases the production cost

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