Yellow wine sterilization system and process thereof

Abstract

The invention discloses a yellow rice wine sterilization system and technology, and relates to the field of yellow rice wine production technologies, and the technical scheme is characterized in that the yellow rice wine sterilization system comprises a clear wine pool, the clear wine pool is communicated with a first heat exchange module, a material pump, a conductivity detector and a flowmeter are arranged between the clear wine pool and the first heat exchange module, and the first heat exchange module is communicated with a second heat exchange module. According to the device, cooling of the wine liquid flowing out of the heat preservation tank and heating of the wine liquid flowing out of the first heat exchange module are completed at the same time, heat recycling is achieved, energy consumption generated by original heating and cooling is reduced, and through long heat preservation time, on one hand, the sterilization effect is guaranteed, and on the other hand, energy is saved; and on the other hand, the stability of wine gas collection in the heat preservation tanks can be kept, then the stability of the heating effect in the first heat exchange module is guaranteed, and continuous heat supply to the first heat exchange module is guaranteed through the arrangement of the multiple heat preservation tanks.

Description

Technical Field

[0001] The invention relates to the field of yellow wine production technology, and more specifically, to a yellow wine sterilization system and technology thereof. Background Art

[0002] At present, high temperature (80℃~90℃) sterilization method is adopted for bottled rice wine, which is low in cost, simple in operation and has guaranteed quality. Specifically, steam heating is mainly used for sterilization of finished wine. This sterilization method follows the "decoction" sterilization method, which is named because raw rice wine was put into tin pot and fried in the past. There are four main purposes of decoction: first, it is beneficial to the biological stability of rice wine; second, it promotes the coagulation of protein and other colloids in the wine and makes the color clear, thereby improving the non-biological stability of rice wine; third, it makes aldehydes and other undesirable components volatilize; fourth, it promotes the aging of rice wine, eliminates the impurities of raw wine and improves the quality of wine. The conventional process of high temperature sterilization is preheating, high temperature sterilization, heat preservation and cooling. However, external steam input is used to heat the wine, and compressor is used for cooling, which consumes too much energy and costs.

[0003] Therefore, a new solution needs to be proposed to solve this problem. Summary of the invention

[0004] In view of the deficiencies in the prior art, the present invention aims to provide a rice wine sterilization system and process thereof.

[0005] The above technical objectives of the present invention are achieved through the following technical solutions: a rice wine sterilization system, including a clear wine pool, the clear wine pool is connected to a first heat exchange module, a material pump, a conductivity detector, and a flow meter are arranged between the clear wine pool and the first heat exchange module, the first heat exchange module is connected to a second heat exchange module, the second heat exchange module is provided with a first input port, a second input port, a third input port, a first output port, a second output port and a third output port, the first input port is connected to the first heat exchange module, the first output port is connected to an insulation tank, the bottom end of the insulation tank is connected to the second input port, the second output port is connected to a wine outlet, the third input port and the third output port are connected to an external steam module, the top end of the insulation tank is provided with a wine vapor recovery device, and the wine vapor recovery device is connected to the first heat exchange module.

[0006] A rice wine sterilization process, using the above rice wine sterilization system, comprises the following steps: S1, wine is introduced, the wine starts from the wine pool and moves to the first heat exchange module; S2, preheating the wine, in the process of the wine passing through the first heat exchange module, the wine is initially heated; S3, high temperature sterilization, the wine flows through the second heat exchange module and is sterilized by high temperature; S4, insulation, the wine flows into the insulation tank to keep the wine at the sterilization temperature; S5, cooling down, cooling down the wine leaving the insulation tank; S6, discharging the wine, the cooled wine is discharged from the wine discharging end; Among them, in S5 and S3, the wine in both links passes through the second heat exchange module. In S3, the heating process of the wine is divided into a first stage and a second stage located after the first stage. In the first stage, the heat released in S5 is used to heat the wine, so as to reduce the heat required in the second stage, and the wine in S5 is cooled at the same time. In the second stage, the wine is heated by external steam input. The first stage and the second stage are completed in the same equipment to avoid heat loss during the conversion process between the two stages. The wine in S5 is naturally cooled after leaving the second heat exchange module to reduce cooling energy consumption.

[0007] The present invention is further configured as follows: in S4, the wine is stored in an insulation tank, and a wine vapor recovery device for collecting wine vapor generated by natural volatilization is provided at the top of the insulation tank; in S2, the heat of the wine vapor is used to preheat the wine in the first heat exchange module, and the condensate formed after the wine vapor is condensed is discharged to the recovery pool; in S1, the flow rate of the wine output from the clear wine pool is detected by a flow meter, and the flow rate of the wine is changed by controlling the material pump, so as to control the temperature of the wine when it leaves the first heat exchange module, thereby ensuring that the temperature of the wine when it leaves the first heat exchange module can reach the expected temperature under the premise of completely relying on the recovery of the residual heat of the wine vapor.

[0008] The present invention is further configured as follows: in S1, the temperature of the wine is 0°C when it leaves the clear wine pool; in S2, the temperature of the wine is 20°C-25°C when it leaves the first heat exchange module; in S3, the temperature of the wine is greater than 90°C when it leaves the second heat exchange module; and in S5, the temperature of the wine is 65°C-75°C when the wine completes natural cooling.

[0009] The present invention is further configured as follows: in S3, the wine passes through the second heat exchange module within 20 seconds, and in S5, the wine passes through the second heat exchange module within 10 seconds.

[0010] The present invention is further configured as follows: in said S4, the wine is kept warm in the insulation tank for 45 minutes.

[0011] The present invention is further configured as follows: the number of the insulation tanks is greater than or equal to 3, and in said S4, the plurality of insulation tanks sequentially input and output the wine, maintaining continuous heat input to the first heat exchange module.

[0012] The present invention is further configured as follows: in S1, the conductivity of the wine leaving the clear wine pool is tested, and the wine is allowed to flow to the first heat exchange module after passing through the conductivity detector. The temperature of the wine just leaving the clear wine pool is constant, reducing the influence of temperature on conductivity.

[0013] The present invention is further configured as follows: the first heat exchange module and the second heat exchange module both adopt plate heat exchanger units.

[0014] In summary, the present invention has the following beneficial effects: it can simultaneously cool down the wine flowing out of the insulation tank and heat the wine flowing out of the first heat exchange module, thereby realizing heat recovery and utilization, and reducing the energy consumption originally generated by heating and cooling. Through a longer insulation time, on the one hand, the sterilization effect is guaranteed, and on the other hand, the stability of the wine vapor collection in the insulation tank can be maintained, thereby ensuring the stability of the heating effect in the first heat exchange module, and through the arrangement of multiple insulation tanks, continuous heat supply to the first heat exchange module is guaranteed. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 It is a structural schematic diagram of the present invention.

[0016] In the figure: 1. Material pump; 2. Conductivity detector; 3. Flow meter; 4. First heat exchange module; 5. Second heat exchange module; 6. Insulation tank; 7. Wine vapor recovery device; 8. Wine clearing pool; 9. Wine outlet. DETAILED DESCRIPTION

[0017] The present invention is described in detail below in conjunction with the accompanying drawings and embodiments.

[0018] Embodiment 1: A rice wine sterilization system, such as Figure 1 As shown, it includes a sake pool 8, which is connected to a first heat exchange module 4. A material pump 1, a conductivity detector 2, and a flow meter 3 are provided between the sake pool 8 and the first heat exchange module 4. The first heat exchange module 4 is connected to a second heat exchange module 5. The second heat exchange module 5 is provided with a first input port, a second input port, a third input port, a first output port, a second output port, and a third output port. The first input port is connected to the first heat exchange module 4, the first output port is connected to an insulation tank 6, the bottom end of the insulation tank 6 is connected to the second input port, the second output port is connected to a wine outlet 9, the third input port and the third output port are connected to an external steam module, and a wine vapor recovery device 7 is provided at the top end of the insulation tank 6, and the wine vapor recovery device 7 is connected to the first heat exchange module 4.

[0019] Embodiment 2: A rice wine sterilization process, using the above-mentioned rice wine sterilization system, comprises the following steps: S1, wine is introduced, the wine starts from the wine pool 8 and moves to the first heat exchange module 4; S2, preheating the wine, in the process of the wine passing through the first heat exchange module 4, the wine is initially heated; S3, high temperature sterilization, the wine flows through the second heat exchange module 5 and is sterilized by high temperature; S4, insulation, the wine flows into the insulation tank 6 to keep the wine at the sterilization temperature; S5, cooling, the wine leaving the insulation tank 6 is cooled; S6, discharging the wine, the cooled wine is discharged from the wine discharging end 9; Among them, in S5 and S3, the wine in the two links passes through the second heat exchange module. In S3, the heating process of the wine is divided into a first stage and a second stage located after the first stage. In the first stage, the heat released in S5 is used to heat the wine, so as to reduce the heat required in the second stage, and the wine in S5 is cooled at the same time. In the second stage, the wine is heated by external steam input. The first stage and the second stage are completed in the same equipment to avoid heat loss during the conversion process between the two stages. The wine in S5 is naturally cooled after leaving the second heat exchange module 5 to reduce cooling energy consumption. In S4, the wine is stored in the insulation tank 6. A wine vapor recovery device for collecting wine vapor generated by natural evaporation is provided at the top of the insulation tank 6. Receiver 7, in S2, the heat of the wine vapor is used to preheat the wine in the first heat exchange module 4, and the condensate formed after the wine vapor condenses is discharged to the recovery pool. In S1, the flow rate of the wine output from the clear wine pool 8 is detected by the flow meter 3, and the flow rate of the wine is changed by controlling the material pump 1, so as to control the temperature of the wine when it leaves the first heat exchange module 4, ensuring that the temperature of the wine when it leaves the first heat exchange module 4 can reach the expected temperature under the premise of completely relying on the recovery of the residual heat of the wine vapor. In S1, the conductivity of the wine leaving the clear wine pool 8 is detected, and the wine is allowed to flow to the first heat exchange module 4 after passing through the conductivity detector 2. The temperature of the wine just leaving the clear wine pool 8 is constant, reducing the influence of temperature on conductivity. The first heat exchange module 4 and the second heat exchange module 5 both adopt plate heat exchanger units.

[0020] Specifically, the first heat exchange module 4 and the second heat exchange module 5 are two independent plate heat exchanger units. The plate heat exchanger is an ideal equipment for liquid-liquid and liquid-steam heat exchange. It has the characteristics of high heat exchange efficiency, small heat loss, compact and light structure, small footprint, wide application, long service life, etc. After the wine leaves the clear wine pool 8, the wine is pushed by the material pump 1 and first passes through the conductivity detector 2 and the flow meter 3 in turn. Among them, the conductivity detector 2 is used to detect the turbidity of the wine, and use it to judge the quality of the wine. Because the wine has just left the clear wine pool 8, the temperature of the wine is stable at about 0°C, and the temperature is The fluctuation range of temperature is small, which reduces the influence of temperature change on conductivity detection. Flow meter 3 is used to detect the amount of wine output from clear wine pool 8. Because in S2, the heat source of preheating depends entirely on the heat carried by the wine vapor collected in insulation tank 6, and the generation and collection of wine vapor have a certain fluctuation range. Therefore, the amount of wine entering the first heat exchange module 4 is controlled according to the actual collection amount of wine vapor, so that the temperature of the wine when leaving the first heat exchange module 4 can reach the expected preheating temperature under the premise of completely relying on the recovery of the residual heat of the wine vapor. The preheated wine flows to the second heat exchange module 5. In the second heat exchange module 5, the first The wine flowing out of the insulation tank 6 is heated by the liquid-liquid heat exchange part of the plate heat exchanger unit to heat the wine flowing out of the first heat exchange module 4 in the first stage, and at the same time, the wine flowing out of the insulation tank 6 is cooled and the wine flowing out of the first heat exchange module 4 is heated, so that the heat is recycled and the energy consumption originally generated by heating and cooling is reduced. Because the temperature of the wine leaving the insulation tank 6 is lower than the expected temperature at the end of S3, the first stage cannot directly meet the heating demand. After completing the heating in the first stage, the wine entering the second stage is heated by the high-temperature steam input from the outside through the plate heat exchanger. The steam-liquid heat exchange part in the heat exchanger unit is used for heat exchange, so that the wine is further heated up to reach the required temperature for high-temperature sterilization. After reaching the required temperature for sterilization, the wine enters the insulation tank 6, and then the wine is maintained at the sterilization temperature. At this time, the wine vapor generated in the insulation tank 6 is collected and transported to the heat exchange module. After the heat exchange is completed, the wine vapor is condensed into condensate, and the condensate is discharged into the wine recovery pool. The wine that has reached the expected insulation time flows out of the insulation tank 6, and after flowing through the second heat exchange module 5, it exchanges heat with the outside world along the transmission pipeline, so that the wine is kept within the expected suitable wine outlet temperature range when the wine is discharged.

[0021] In S1, the temperature of the wine is 0°C when it leaves the clear wine pool 8, in S2, the temperature of the wine is 20°C-25°C when it leaves the first heat exchange module 4, in S3, the temperature of the wine is greater than 90°C when it leaves the second heat exchange module 5, and in S5, the temperature of the wine is 65°C-75°C when the wine completes natural cooling. Specifically, the clear wine pool 8 is located underground, which reduces the energy consumption required for low-temperature storage of the wine. In S2, the wine is preheated to 20°C-25°C, and its fluctuation range depends on the actual collection speed of the wine gas in the insulation tank 6. The temperature of the wine when preheating is completed can be controlled by controlling the flow rate of the material pump 1 to transport the wine in S1. 90°C is a suitable sterilization temperature for conventional rice wine. In S6, the final wine outlet temperature fluctuation range depends on the wine temperature completed preheating in the first stage of S3 and the ambient temperature during the natural cooling process. By controlling the flow rate of the wine, the wine outlet temperature is maintained at 65°C-75°C.

[0022] In S3, the wine passes through the second heat exchange module 5 within 20S, in S5, the wine passes through the second heat exchange module 5 within 10S, and in S4, the wine is kept warm in the insulation tank 6 for 45min. Specifically, the passage time of the wine in the first stage and the second stage is 10S. In the second heat exchange module 5, the passage time of the wine flowing out of the insulation tank 6 is half of the passage time of the wine flowing out of the first heat exchange module 4, so as to avoid excessive temperature drop of the wine flowing out of the insulation tank 6, so as to ensure the expected wine outlet temperature when the wine is discharged. Through a longer insulation time, on the one hand, the sterilization effect is guaranteed, and on the other hand, the stability of the wine vapor collection in the insulation tank 6 can be maintained, thereby ensuring the stability of the heating effect in the first heat exchange module 4.

[0023] The number of insulation tanks 6 is greater than or equal to 3. In S4, multiple insulation tanks 6 input and output wine in turn, maintaining continuous heat input to the first heat exchange module 4. Specifically, in this embodiment, the number of insulation tanks 6 is three. When the wine enters, the three insulation tanks 6 are filled in turn. Because there is a sequence relationship when injecting, the wine in the three insulation tanks 6 reaches the expected insulation time in turn. When the wine in the first insulation tank 6 is output, the second and third insulation tanks 6 still contain wine. When the wine in the third insulation tank 6 is output, the first insulation tank 6 still contains wine, ensuring continuous heat supply to the first heat exchange module 4.

[0024] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, some improvements and modifications without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A rice wine sterilization system, characterized in that: The invention comprises a sake pool (8), wherein the sake pool (8) is connected to a first heat exchange module (4), a material pump (1), a conductivity detector (2), and a flow meter (3) are arranged between the sake pool (8) and the first heat exchange module (4), the first heat exchange module (4) is connected to a second heat exchange module (5), the second heat exchange module (5) is provided with a first input port, a second input port, a third input port, a first output port, a second output port, and a third output port, the first input port is connected to the first heat exchange module (4), the first output port is connected to a heat preservation tank (6), the bottom end of the heat preservation tank (6) is connected to the second input port, the second output port is connected to a wine outlet port (9), the third input port and the third output port are connected to an external steam module, the top end of the heat preservation tank (6) is provided with a wine vapor recovery device (7), and the wine vapor recovery device (7) is connected to the first heat exchange module (4).

2. A rice wine sterilization process, using the rice wine sterilization system as claimed in claim 1, characterized in that: The following steps are involved: S1, wine is introduced, the wine liquid starts from the wine pool (8) and moves to the first heat exchange module (4); S2, preheating the wine, during the process of the wine passing through the first heat exchange module (4), the wine is initially heated; S3, high temperature sterilization, the wine flows through the second heat exchange module (5) and is sterilized by high temperature; S4, heat preservation, the wine flows into the heat preservation tank (6) to keep the wine at the sterilization temperature; S5, cooling down, cooling down the wine leaving the heat preservation tank (6); S6, discharging the wine, the cooled wine is discharged from the wine discharging end (9); In S5 and S3, the wine in both links passes through the second heat exchange module. In S3, the heating process of the wine is divided into a first stage and a second stage located after the first stage. In the first stage, the heat released in S5 is used to heat the wine, thereby reducing the heat required in the second stage, and the wine in S5 is cooled. In the second stage, the wine is heated by steam input from the outside. The first stage and the second stage are completed in the same device, thereby avoiding heat loss during the conversion process between the two stages. The wine in S5 is naturally cooled after leaving the second heat exchange module (5), thereby reducing cooling energy consumption.

3. The rice wine sterilization process according to claim 2, characterized in that: In the S4, the wine is stored in a heat preservation tank (6), and a wine vapor recovery device (7) is provided at the top of the heat preservation tank (6) for collecting wine vapor generated by natural evaporation. In the S2, the heat of the wine vapor is used to preheat the wine in the first heat exchange module (4), and the condensate formed after the wine vapor condenses is discharged to the recovery pool. In the S1, the flow rate of the wine output from the clear wine pool (8) is detected by a flow meter (3), and the flow rate of the wine is changed by controlling the material pump (1), so as to control the temperature of the wine when it leaves the first heat exchange module (4), thereby ensuring that the temperature of the wine when it leaves the first heat exchange module (4) can reach the expected temperature under the premise of completely relying on the recovery of the residual heat of the wine vapor.

4. The rice wine sterilization process according to claim 3, characterized in that: In S1, the temperature of the wine is 0°C when it leaves the wine pool (8); in S2, the temperature of the wine is 20°C-25°C when it leaves the first heat exchange module (4); in S3, the temperature of the wine is greater than 90°C when it leaves the second heat exchange module (5); and in S5, the temperature of the wine is 65°C-75°C when the wine has completed natural cooling.

5. The rice wine sterilization process according to claim 2, characterized in that: In S3, the wine passes through the second heat exchange module (5) within 20 seconds, and in S5, the wine passes through the second heat exchange module (5) within 10 seconds.

6. The rice wine sterilization process according to claim 3, characterized in that: In S4, the wine is kept warm in the insulation tank (6) for 45 minutes.

7. The rice wine sterilization process according to claim 6, characterized in that: The number of the heat preservation tanks (6) is greater than or equal to 3. In S4, the plurality of heat preservation tanks (6) sequentially input and output wine, maintaining continuous heat input to the first heat exchange module (4).

8. The rice wine sterilization process according to claim 2, characterized in that: In S1, the conductivity of the wine leaving the clear wine pool (8) is detected, and the wine is allowed to flow to the first heat exchange module (4) after passing through the conductivity detector (2). The temperature of the wine just leaving the clear wine pool (8) is constant, thereby reducing the influence of temperature on conductivity.

9. The rice wine sterilization process according to claim 2, characterized in that: The first heat exchange module (4) and the second heat exchange module (5) both adopt plate heat exchanger units.

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