Integrated system for fermenting, stirring, distilling and airing fermented grains

Abstract

The invention relates to a fermented grain fermentation, blending, distillation and airing integrated system which comprises an integrated container used for containing fermented grains, a first production unit used for achieving fermented grain fermentation, a second production unit used for achieving fermented grain blending and airing and a third production unit used for achieving fermented grain distillation. The integrated container can be operated among the three production units by utilizing the hoisting function of the travelling crane, and in each production unit, the integrated container is specially assembled at the top and the bottom of the integrated container so as to realize different production processes, and the integrated container is designed to allow the integrated container to be conveniently assembled and disassembled under the condition that the structure of the integrated container does not need to be replaced. And multiple rounds of white spirit brewing among different production units are realized only by replacing internal fermented grains. The equipment can simultaneously meet the technological operation requirements of four procedures of fermentation, mixing, distillation and airing, the number of equipment in the production link is reduced, the equipment management and maintenance are more centralized, and the production efficiency is higher.

Description

Technical Field

[0001] The invention relates to the technical field of automated equipment manufacturing for liquor brewing, and in particular to an integrated system for fermentation, mixing, distillation and airing of mash. Background Art

[0002] Liquor brewing is a skill that combines complex processes and fine operations. It covers a series of closely linked key steps, such as fermentation, mixing, distillation and airing, which together shape the unique quality and flavor of liquor. At present, the liquor brewing industry is widely promoting the "customized automation" strategy, that is, for each key process link, specially designing and applying advanced automation device systems to replace the traditional manual operation mode, significantly improving brewing efficiency and product quality. In the fermentation stage, in order to optimize the fermentation environment and improve control accuracy, square stainless steel fermentation boxes have become the mainstream choice. They replace traditional brick cellars, ground tanks and other containers. They are not only easy to clean and maintain, but also can effectively reduce the contamination of miscellaneous bacteria, ensuring the stability and efficiency of the fermentation process. The mixing link makes full use of modern equipment such as two-dimensional mixers and online mixers. These devices can accurately control the mixing time and intensity, ensure that the fermented grains and raw materials such as rice husks are evenly mixed, and lay a good foundation for subsequent processes. Upper-steam distillation is one of the core techniques in liquor brewing. By introducing the upper-steam machine, the mash can be spread accurately in the steamer barrel, that is, "lightly spread and evenly spread", which effectively improves the distillation efficiency and the stability of the liquor quality. During the distillation process, the high-temperature steam is in full contact with the mash, extracting rich flavor substances and forming the unique aroma and taste of the liquor. As a bridge connecting distillation and the next round of fermentation, the plate chain airing machine is used to quickly lower the temperature of the mash by air cooling, and then koji powder is added for boxing to prepare for the next round of fermentation. This process is crucial to maintaining the activity of microorganisms and promoting subsequent fermentation.

[0003] However, it is worth noting that although the widespread use of automated equipment in liquor brewing has greatly improved production efficiency and product quality, it has also inevitably introduced new problems, such as complex maintenance and management due to the wide variety of equipment, material leakage and waste in the packaging and transportation links, and a significant increase in floor space. In order to solve this series of technical problems and promote industry progress, it is urgent to develop an innovative integrated production device. The device should be designed to integrate key production processes, simplify the brewing production line through optimized design, use advanced sealing and transportation technology to effectively reduce material leakage, and at the same time improve the intelligence level of equipment to achieve precise control and automated optimization of the production process.

[0004] CN105623966A discloses an automated system for liquor brewing, comprising a mash drying unit, a mash transport device, a bran transport device, a mixing and stirring unit, a steaming device, and a drying and conveying device. The mash drying unit comprises a plurality of cellars and a mash taking device which moves relative to the cellars. The mash taking device comprises a base and a plurality of mash barrels arranged on the base. The tops of the cellars and the mash barrels are both provided with barrel covers which can be opened or closed. A mash barrel storage area is provided between the steaming device and the mixing and stirring unit.

[0005] The patent application for the automated liquor brewing system realizes multiple key steps in the liquor brewing process through automated system control, including the spreading and transportation of the fermented mash, the quantitative output of bran grains, and the mixing and stirring, thereby improving production efficiency and reducing manual labor intensity. The system helps to improve the quality stability of liquor by controlling the processing of the fermented mash. At the same time, through the operation of closed containers and automated manipulators, it reduces the waste of raw materials and environmental pollution in the production process.

[0006] However, in the automated liquor brewing system, the mash needs to be transferred between different containers multiple times during the production process, and this process has some obvious defects. Each container change may cause the mash to come into contact with the air, increasing the risk of alcohol volatilization and quality degradation. In addition, frequent transfer operations not only increase the complexity of the process, but may also introduce contamination. Leakage during container replacement will also reduce the utilization rate of raw materials and increase production costs.

[0007] In addition, on the one hand, there are differences in understanding among those skilled in the art; on the other hand, the applicant studied a large number of documents and patents when making the present invention, but due to space limitations, not all details and contents are listed in detail. However, this does not mean that the present invention does not have the characteristics of these prior arts. On the contrary, the present invention already has all the characteristics of the prior art, and the applicant reserves the right to add relevant prior art to the background technology. Summary of the invention

[0008] In view of the deficiencies of the prior art, the present invention provides an integrated system for fermentation, mixing, distillation and airing of mash to solve at least some of the above-mentioned technical problems.

[0009] The present invention relates to an integrated system for fermentation, mixing, distillation and airing of mash, comprising: an integrated container for accommodating mash, a first production unit for realizing fermentation of mash, a second production unit for realizing mixing and airing of mash, and a third production unit for realizing distillation of mash. The integrated container can be operated between the three production units by utilizing the hoisting function of a crane. The integrated container is specifically assembled with each production unit through universal interfaces arranged at the top and bottom of the integrated container to realize different production processes. The integrated container is designed to allow multiple rounds of liquor brewing between different production units to be realized by replacing the internal mash without changing its own structure.

[0010] The present invention integrates the four key production processes of fermentation, mixing, distillation and airing of fermented mash into one system by designing an integrated system, reducing the number of material transfers between equipment, thereby significantly improving production efficiency. The integrated container inside the system can operate flexibly between different production units, avoiding the time loss caused by frequent replacement of containers and transfer of materials in the traditional production mode. The system adopts a set of universal integrated containers, and realizes multiple rounds of liquor brewing by replacing the internal fermented mash between different production units without replacing the container itself. This design greatly reduces the number of equipment required for production, simplifies the production process, and reduces production costs and maintenance difficulties. At the same time, it also reduces the time and labor costs caused by equipment replacement and cleaning. In addition, the system can ensure the accurate docking and sealing of the integrated container in different production links with the help of automated equipment such as cranes and stackers, which not only improves the automation and intelligence level of the production process, but also reduces the complexity and labor intensity of manual operation by the use of automated equipment, and improves the safety and stability of production.

[0011] According to a preferred embodiment, the first production unit includes a stacker for automatic installation and removal of the yellow water collection box. The stacker can automatically install the yellow water collection box and the cellar cover to the bottom of the integrated container with the cooperation of the crane to collect the yellow water during the fermentation process. The stacker can automatically complete the installation and removal of the yellow water collection box and the cellar cover with the cooperation of the crane, which greatly reduces manual participation and improves the automation level of the production line. This helps to reduce labor costs and reduce errors and safety hazards caused by human factors.

[0012] According to a preferred embodiment, the integrated container is equipped with a plurality of hooks, and the hook structure is designed to match the hoisting hook of the crane to ensure the stability and safety of the hoisting operation. The hooks are distributed on the circumference of the integrated container in a manner that remains parallel to each other. The shape and size of the hooks are designed to match the hoisting hook of the crane, so that during the hoisting operation, the hoisting hook can be accurately embedded in the upper hooked part of the hook to form a firm connection point. This precise matching reduces the risk of shaking and falling off during the hoisting process. The hooks are distributed on the circumference of the integrated container in a manner that remains parallel to each other. This design ensures uniform force distribution during the hoisting process and avoids tilting or falling of the container due to excessive force on a single point. At the same time, it also reduces the damage to the crane and the hook itself caused by uneven force distribution.

[0013] According to a preferred embodiment, the top of the integrated container is designed with a mounting interface that fits tightly with the cellar cover, and the size of the cellar cover corresponds to the opening at the top of the container, wherein the cellar cover is built with a sealing gasket, and the sealing gasket forms a barrier by fitting the shape of the cellar cover edge and the edge of the top opening of the container. By designing a mounting interface that fits tightly with the cellar cover at the top of the integrated container, the close connection between the top opening of the container and the cellar cover is ensured. This design can effectively reduce the possibility of air and external impurities entering the container, and maintain the specific environmental conditions required during the fermentation process, such as temperature, humidity and gas composition. The cellar cover is built with a sealing gasket, and the sealing gasket fits tightly with the edge of the cellar cover and the edge of the top opening of the container by its shape, forming an effective barrier. This design further enhances the sealing inside the container, avoids external interference in the fermentation process due to lax sealing, and ensures the stability and effect of the fermentation.

[0014] According to a preferred embodiment, when the crane docks the integrated container to the stacker's working area, the stacker controls the coordinated movement of the mechanical arm and the fork so that the collection holes on the yellow water collection box pre-placed thereon are aligned with the holes at the bottom of the integrated container, thereby establishing a channel for the discharge of the yellow water. In the process of the crane docking the integrated container to the stacker's working area, the stacker can automatically complete the docking between the yellow water collection box and the integrated container through the coordinated movement of its precise mechanical arm and the fork. This highly automated operation method greatly reduces manual intervention and improves the degree of automation of the production line. Through the automated docking mechanism, a channel for the discharge of yellow water can be quickly established without the need for manual operation and adjustment, thereby saving time and improving overall production efficiency. It is particularly suitable for industries such as liquor brewing that have high requirements for time control.

[0015] According to a preferred embodiment, the second production unit includes a flip frame and a mobile elevator. The flip frame can be flipped 360 degrees under the drive of a motor, so as to evenly stir the mash in the integrated container. The mobile elevator is used to install and remove the top cover to ensure the closure during the stirring process. The flip frame can be flipped 360 degrees under the drive of a motor. This design allows the mash in the integrated container to be evenly stirred, which helps to distribute the microorganisms in the mash more evenly, thereby improving the fermentation efficiency and product quality. Through the rotation and stirring of the flip frame, the stirring time can be reduced and the stirring efficiency can be improved. Compared with traditional manual stirring or intermittent stirring, mechanized flip stirring can greatly improve production efficiency. In addition, the closed stirring environment reduces the loss of materials during the stirring process, ensuring the utilization rate and production efficiency of raw materials.

[0016] According to a preferred embodiment, the top cover includes a locking assembly, and the locking assembly includes a first locking member and a second locking member, the first locking member is engaged with the hook structure of the integrated container, and the second locking member is engaged with the corresponding structure of the flip frame. The design of the locking assembly makes the connection between the top cover and the integrated container and the flip frame more stable. The first locking member is engaged with the hook structure of the integrated container, ensuring that the top cover will not be easily loosened or fall off due to vibration or external force during the closing process, effectively preventing the leakage of mash during the stirring process. The second locking member is engaged with the corresponding structure of the flip frame, further enhancing the stability between the top cover and the flip frame, and ensuring the integrity of the entire system structure during the flipping or stirring process.

[0017] According to a preferred embodiment, the third production unit includes a bottom pot and a steamer cover. A steam coil is provided inside the bottom pot to heat the mash to generate steam. The steamer cover is designed as a dome-shaped structure, and the raised part on the top forms a steam collecting hood. The steam collecting hood is connected to the condenser through a pipe to realize steam collection and condensation during the distillation process. A steam coil is provided inside the bottom pot to generate secondary steam by heating the clean water in the bottom pot, thereby quickly and evenly heating the mash in the integrated container. This design ensures the effective transfer of heat and stable control of temperature during the distillation process, helps to extract more alcohol and aroma substances, and improves the distillation efficiency and product quality. The design of the steam collecting hood enables the steam to be effectively collected and concentrated during the rising process, reducing the escape of steam and heat loss.

[0018] According to a preferred embodiment, the bottom pot is configured to achieve loading and unloading and sealing with the integrated container by using the cooperation of the mounting seat and the universal interface. The bottom pot achieves rapid loading and unloading with the integrated container through the cooperation of the mounting seat and the universal interface. This design greatly shortens the changeover time in the production process and improves the overall operating efficiency of the production line. Through the standardized interface design, the complexity and error rate of manual operation are reduced, the automation level is improved, and the labor cost is reduced.

[0019] According to a preferred embodiment, the system also includes a negative pressure cooling device, which is mounted on the surface of the top cover and is used to create a negative pressure environment in the integrated container during the distillation or airing process to accelerate the evaporation rate of water and increase the cooling rate of the material. During the distillation or airing process, the negative pressure cooling device creates a negative pressure environment in the integrated container, which can significantly reduce the air pressure in the container, thereby increasing the air pressure difference between the inside and outside of the container. This air pressure difference will cause the water in the container to evaporate outward faster and increase the evaporation rate. The negative pressure environment not only helps to accelerate the evaporation of water, but also accelerates the cooling of the material by promoting air flow and heat exchange. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 This is a schematic diagram of the connection relationship of the first production unit of a preferred embodiment provided by the present invention;

[0021] Figure 2 is a front view of a second production unit of a preferred embodiment provided by the present invention;

[0022] Figure 3 is a side view of a second production unit of a preferred embodiment provided by the present invention;

[0023] Figure 4 It is a partial schematic diagram of a turning frame of a second production unit of a preferred embodiment provided by the present invention;

[0024] Figure 5 This is a schematic diagram of a second production unit in a flipping state in a preferred embodiment provided by the present invention;

[0025] Figure 6 It is a schematic diagram of the connection relationship of the third production unit of a preferred embodiment provided by the present invention;

[0026] Figure 7 It is a schematic diagram of the connection relationship of the third production unit of a preferred embodiment provided by the present invention from another perspective.

[0027] Reference numerals list

[0028] 100: integrated container; 110: hook; 200: first production unit; 210: shelf; 220: yellow water collection box; 230: cellar cover; 240: stacker; 300: second production unit; 310: fixed frame; 320: flip frame; 330: bottom cover; 340: top cover; 350: mobile lift; 400: third production unit; 410: bottom pot; 420: steamer cover; 430: steam coil; 440: transmission rod; 500: crane. DETAILED DESCRIPTION

[0029] The following is a detailed description with reference to the accompanying drawings.

[0030] In the liquor brewing process, the mash needs to go through four key steps: fermentation, mixing, distillation and airing. Fermentation is the first and most critical step in liquor brewing. At this stage, after the mash with koji is aired and put into the fermentation tank, the microorganisms in the koji begin to become active under suitable temperature and moisture conditions. They decompose carbohydrates such as starch in the mash, convert it into sugar, and further ferment it into alcohol and carbon dioxide. At the same time, these microorganisms will also produce various aroma substances, laying the foundation for the unique flavor of liquor.

[0031] After fermentation is completed, the mash needs to be mixed with other ingredients. This step is mainly to make the mash evenly mixed with the newly added grains and rice husks to prepare for subsequent operations.

[0032] The purpose of distillation is to extract the alcohol and aroma substances from the mash. At this stage, the mixed mash is put into the distillation pot and heated by steam to volatilize the alcohol and aroma substances to produce wine vapor. The wine vapor is cooled by the condenser and condensed into liquid, which is what we call liquor. During the distillation process, parameters such as temperature, pressure and wine flow rate will be adjusted as needed to ensure that the resulting wine is clean and has a harmonious taste.

[0033] After distillation, the mash needs to be spread out to dry. The purpose of spreading out is to quickly reduce the temperature of the mash to an appropriate range. During the spreading out process, the mash will be evenly spread out in a drying hall or on a drying bed, and fans and other equipment will be used for ventilation and cooling.

[0034] In the key processes of fermentation, mixing, distillation and airing of the above-mentioned mash, various equipment such as stainless steel fermentation boxes, mixers, transfer buckets, steaming machines, wine steamers and airing machines are involved. There are many types of equipment in existing production lines, but they are prone to leakage during packaging and transportation, resulting in material waste and affecting the cleanliness of the site. In addition, the equipment investment is large and occupies a large area, and the many production links increase the difficulty of cost control in the production process. In order to solve these problems, the present invention proposes an integrated equipment that can integrate the fermentation, mixing, distillation and airing processes of mash. This solution not only simplifies the winemaking production line, reduces material leakage, improves the intelligence level of equipment, but also significantly improves production efficiency.

[0035] This embodiment provides an integrated system that integrates the functions of fermentation, mixing, distillation and airing of mash. Figure 1 to Figure 7As shown, the system includes a first production unit 200, a second production unit 300 and a third production unit 400, which work together to cover the entire production process of mash handling. The system is equipped with a dedicated integrated container 100 for filling mash, which serves as an important carrier in the entire production process. Preferably, this container adopts a square or round stainless steel box design with an open top, and its top and bottom are provided with universal installation interfaces, which can be firmly connected to different components of each production unit. Through such a universal interface design, the integrated container 100 can achieve fast, stable and detachable connection with different production units, and smoothly transfer between different production units. This feature allows the mash to continuously and seamlessly transition from the fermentation stage to mixing, distillation, and finally to airing without changing the container, thereby improving the automation and efficient integration of the production process.

[0036] Preferably, if Figure 1 to Figure 6 As shown, the main function of the first production unit 200 is to achieve the fermentation of mash, and its core component is a shelf 210 for placing the integrated container 100. The main structure of the shelf 210 can be made of metal materials, such as stainless steel, to ensure its durability and corrosion resistance. Its frame structure consists of longitudinal and transverse parts, and the longitudinal frame is composed of a plurality of vertical columns, which are fixed to the bottom support frame by welding or bolts, thereby enhancing the stability and bearing capacity of the shelf 210. The transverse part is composed of a plurality of beams, which span between the columns to form a platform with multiple levels, and a plurality of integrated containers 100 can be stored at different heights, thereby reducing the footprint of the first production unit 200. The height and spacing of each beam can be adjusted according to specific storage requirements to adapt to integrated containers 100 of different sizes and ensure their stable placement.

[0037] Preferably, if Figure 1As shown, the first production unit 200 also includes a crane 500 and a stacker 240 for assisting the integrated container 100 to be placed on or taken from the shelf 210. The crane 500 is a lifting device running on a track, and its main function is to lift and transport heavy objects. The crane 500 is installed on the top track of the workshop, located above the shelf 210, and can move along the preset horizontal track and vertical track. The crane 500 is responsible for lifting the integrated container 100 from the location of other production units and placing it on the shelf 210, or retrieving the integrated container 100 from the shelf 210 and transporting it to other production units. The stacker 240 is a mechanical device dedicated to transporting and stacking goods, and its working area is located on the ground near the shelf 210. The stacker 240 is equipped with a height-adjustable fork that can carry a certain weight. The fork is designed to dock with the crossbeam of the shelf 210 so that the goods can be stored on the platform of the shelf 210. The stacker 240 can move flexibly on the ground and cooperate with the crane 500, respond to the instructions of the crane 500, and automatically adjust its position, thereby assisting the crane 500 to accurately place the integrated container 100 on the fork into a predetermined storage position, or to take out the integrated container 100 from the position.

[0038] Preferably, the crane 500 system is designed to have the ability to lift the integrated container 100 only in the vertical direction. This feature limits its direct operation of the space below the upper integrated container 100 in the shelf 210 system. When a platform of a certain layer of the shelf 210 is occupied by other integrated containers 100 in the vertical direction, the crane 500 cannot lift or remove the container below or above the layer. To solve this limitation, the first production unit 200 introduces a stacker 240 as an auxiliary equipment, which works in conjunction with the crane 500 to achieve the precise placement and removal of the integrated container 100 between the layers of the shelf 210 through a handover mechanism. When the integrated container 100 needs to be placed on the lower platform of the shelf 210 and there are other containers above the layer, the crane 500 first performs a vertical lifting operation to lift the target container to a height that matches the predetermined storage position. However, from a horizontal perspective, the container is still outside the boundary of the shelf 210 platform at this time, and is restricted by the upper container and the shelf 210 structure, and the crane 500 cannot be further advanced. At this time, the stacker 240 will play its role. It moves to a position that precisely corresponds to the trolley 500 in the vertical direction, and dynamically adjusts the height of the fork so as to accurately dock and support the integrated container 100 suspended by the trolley 500. Once the fork of the stacker 240 fully bears the weight of the container, the trolley 500 can safely release the connection with the container, completing the handover from the trolley 500 to the stacker 240. Subsequently, the stacker 240 uses its flexible movement ability in space, including horizontal and small-range vertical adjustment, to accurately deliver the integrated container 100 to the predetermined position of the lower platform of the shelf 210. This process gives full play to the efficient operation ability of the stacker 240 in a small space, making up for the shortcomings of the trolley 500 in direct access. The process of taking out the integrated container 100 from the lower platform of the shelf 210 follows a similar handover process, but in the opposite direction, ensuring the efficiency and accuracy of the storage and retrieval process. Such a design enables the cooperation between the crane 500 and the stacker 240 to effectively overcome space limitations, and optimizes the operational efficiency of storing or removing the integrated container 100 on the shelf 210 while efficiently utilizing the vertical space of the shelf 210 to store quantity advantages.

[0039] Preferably, if Figure 1 and Figure 6As shown, the outer side wall of the integrated container 100 is designed with a series of hook 110 structures. These hooks 110 are spaced apart in the circumferential direction of the container side wall and maintained at the same horizontal height to ensure that when the integrated container 100 is cut along a diameter, the hooks 110 on both sides of the cut surface have a mirror-symmetrical relationship to ensure the balance of the structure. Each hook 110 is in an upwardly curved shape, and its shape and size match the lifting hook equipped with the crane 500 to ensure that the two can be stably connected. During the lifting operation, the lifting hook of the crane 500 can accurately fit into the upper hooked part of the hook 110 to form a firm connection point, so that the crane 500 can stably control the position of the lifted integrated container 100 to meet production needs.

[0040] Preferably, if Figure 1 As shown, the bottom of the integrated container 100 is designed with a structure directly connected to the yellow water collection box 220, which is used to collect the yellow water byproducts generated during the fermentation process. In the first production unit 200, the mash loaded inside the integrated container 100 precipitates yellow water rich in dissolved substances under the metabolism of microorganisms. Due to the effect of gravity, these yellow waters naturally converge downward to the bottom of the container. A number of holes are arranged at the bottom of the integrated container 100, and the shapes and positions of these holes can be aligned with the collection holes of the yellow water collection box 220 below. When the yellow water collection box 220 is installed below the integrated container 100, these holes form a channel for the circulation of yellow water, so that the yellow water can flow smoothly from the inside of the container through the holes into the yellow water collection box 220, and achieve effective collection. In order to improve the convenience of operation, the yellow water collection box 220 is equipped with a special drain port, which is convenient for the accumulated yellow water to be completely discharged after the fermentation cycle is completed for subsequent treatment or reuse. Preferably, considering the need to achieve a stable and easily automated connection and separation between the integrated container 100 and the yellow water collection box 220, several groups of universal interfaces for docking are evenly distributed on the bottom of the integrated container 100, and a mounting seat matching the universal interface at the bottom of the integrated container 100 is preset on the top of the yellow water collection box 220. The mounting seat can guide and position the universal interface to ensure that the two can be quickly and accurately docked during the lifting process.

[0041] Preferably, if Figure 1As shown, the top of the integrated container 100 is designed with a universal interface that fits tightly with the cellar cover 230. The size of the cellar cover 230 matches the opening at the top of the container to ensure seamless docking between the two. In order to improve the sealing performance of the integrated container 100 and prevent the intrusion of external air, thereby affecting the internal anaerobic fermentation environment, the cellar cover 230 is built with a sealing gasket. The gasket is made of corrosion-resistant elastic material, and its shape fits tightly with the edge of the cellar cover 230 and the edge of the top opening of the container to form a preliminary physical barrier. When the cellar cover 230 is placed on the top of the container and pressed tightly, the sealing gasket is evenly compressed to effectively prevent air penetration. In addition, in order to further enhance the sealing effect, a water seal structure can be added at the connection between the cellar cover 230 and the top opening of the integrated container 100. The water seal is usually composed of a circle of water tanks, and an appropriate amount of clean water is injected into the water tank. When the cellar cover 230 and the top of the integrated container 100 are tightly closed, the clean water in the water tank surrounds the inside of the universal interface, further blocking the possibility of air entering, thereby maintaining strict anaerobic fermentation conditions inside the container.

[0042] Preferably, if Figure 1 As shown, during the fermentation stage of fermented mash, the stacker 240 is responsible for automatically completing the installation and disassembly of the yellow water collection box 220 and the integrated container 100. The stacker 240 first securely places the yellow water collection box 220 on its fork. When the crane 500 docks the integrated container 100 loaded with fermented mash to the working area of ​​the stacker 240, the stacker 240 ensures that the holes at the bottom of the integrated container 100 are aligned with the collection holes on the yellow water collection box 220 by controlling the coordinated movement of the mechanical arm and the fork, thereby establishing a channel for the discharge of yellow water. Then, the crane 500 carries the cellar cover 230 and slowly lifts the cellar cover 230 to the top of the integrated container 100 and aligns it with the top opening of the container. While applying appropriate pressure, the built-in sealing gasket of the cellar cover 230 is evenly compressed to form a reliable sealing interface to maintain the anaerobic fermentation environment inside the container. After the installation of the yellow water collection box 220 is completed, the stacker 240 adjusts the position of the fork and places the integrated container 100 at the predetermined position of the shelf 210. When the mash in the integrated container 100 completes the predetermined fermentation cycle and needs to be transferred to the next production stage, the stacker 240 and the crane 500 perform reverse operations to separate the cellar cover 230 and the yellow water collection box 220 from the integrated container 100. Subsequently, the crane 500 can transport the prepared integrated container 100 to the next production unit for subsequent processing, while the stacker 240 continues to stay in place, ready for the next round of installation or disassembly tasks.

[0043] Preferably, if Figures 2 to 5As shown, after the integrated container 100 has completed the full fermentation of the mash inside, it is transported by the crane 500 to the working area of ​​the second production unit 300. The main purpose of the second production unit 300 is to perform the mixing operation of the mash, and the main equipment for realizing the mixing function of the mash is the fixed frame 310. The fixed frame 310 is configured as a combined frame structure, which is divided into a fixed part and a movable part in the vertical direction. The fixed part can be divided into two areas in the horizontal direction according to the different functions it undertakes, namely the standby area and the working area. The movable part is installed on the top of the fixed part, and a mobile lift 350 is configured in its frame structure. The mobile lift 350 is an electric or pneumatic drive device, which can slide horizontally smoothly along the fixed part through a slide rail mechanism, so that it can selectively stay above the standby area or the working area according to needs. A flip frame 320 is arranged in the working area of ​​the fixed part in a suspended form. The flip frame 320 has a square or circular structure that fits the outline of the integrated container 100, and its top is open so that the integrated container 100 can be hoisted from the top by the crane 500. A bottom cover 330 with a flat disc-shaped structure is installed at the bottom of the flip frame 320. The bottom cover 330 can be designed with reference to the yellow water collection box 220 in the first production unit 200, so that the number, shape and layout of its mounting seats are consistent with those of the yellow water collection box 220, ensuring that the bottom cover 330 can seamlessly dock with the universal interface at the bottom of the integrated container 100, thereby achieving a stable and detachable connection between the two. When the integrated container 100 is connected to the flip frame 320 through the bottom cover 330, the two form a stable whole, and the container can be firmly held in the flip frame 320, providing a basis for subsequent process steps such as flipping and mixing.

[0044] Preferably, if Figures 2 to 5 As shown, the flip frame 320 is connected to the frame structure of the fixed frame 310 through a pair of rotating shafts. The rotating shaft is placed in a position parallel to the ground where the fixed frame 310 is located. The flip frame 320 is suspended in a suspended posture, and its bottom is not in contact with any supporting surface, so that under the drive of the motor, the flip frame 320 can achieve a 360° full-scale flip around the rotating shaft, and achieve an upside-down effect in the process. When flipping, since the integrated container 100 and the flip frame 320 have formed a close fit, the rotation of the flip frame 320 will drive the internal integrated container 100 to perform a flipping movement synchronously. During the flipping process, the mash inside the container is subjected to a full-scale stirring action, thereby promoting uniform mixing and full fermentation of the mash. Preferably, a number of dispersing teeth are arranged on the circumferential side wall inside the integrated container 100. During the flipping process, the mash in the integrated container 100 improves the mixing effect of the second production unit 300 by hitting the dispersing teeth.

[0045] Preferably, if Figures 2 to 5 As shown, before stirring the fermented mash, an appropriate amount of rice husk auxiliary material needs to be placed inside the integrated container 100. These auxiliary materials are usually granular substances, which are placed on the fermented mash inside the container to improve the aeration of the fermented mash and promote the uniform distribution of yeast. After the auxiliary materials are placed, in order to form a closed stirring environment, a top cover 340 needs to be installed on the top of the integrated container 100. The shape of the top cover 340 matches the shape of the top opening of the container, and is connected to the top edge of the container through a sealing device such as a silicone gasket or a sealing strip to ensure that the fermented mash will not leak out during the flipping and stirring process. The top cover 340 is configured on the movable part of the fixed frame 310, and the mobile lift 350 configured in the movable part is designed to be able to translate and lift along the guide rail of the fixed frame 310, which is detachably connected to the top cover 340, so that the position and height of the top cover 340 can be accurately controlled. Driven by the mobile lift 350, the top cover 340 can move from the standby area to the working area above the flip frame 320. The standby area is a position set on the fixed frame 310 for storing the top cover 340 and the movable part so that the driving crane 500 can smoothly lift the integrated container 100 to the top of the turning frame 320. After the integrated container 100 is placed in the turning frame 320, the mobile lift 350 moves the movable part and the top cover 340 to the working area, and the top cover 340 is adjusted to the top of the top of the integrated container 100 by the vertical movement of the mobile lift 350. The movable component moves along the preset guide rail to ensure the alignment of the top cover 340 with the top of the integrated container 100. Once the movable component is accurately positioned, the top cover 340 moves downward under the control of the mobile lift 350, aligns with the opening at the top of the integrated container 100, and is tightly closed using the lock assembly configured on the top cover 340. This process ensures the sealing of the mixing space and prevents the overflow or scattering of the mash during the turning and mixing process.

[0046] Preferably, if Figures 2 to 5As shown, the top cover 340 is a device designed to close the top of the integrated container 100, and its structure is similar to an inverted bowl. The diameter of the top cover 340 matches the top opening of the integrated container 100. The periphery of the top cover 340 is designed with locking components, which extend outward along the radial sides of the top cover 340 to exceed the height of the integrated container 100 to achieve connection with the container. The locking component consists of two main parts: a first locking member and a second locking member. The first locking member is designed to be engaged with the hook 110 structure on the side of the integrated container 100. This structure usually has a groove or protrusion that is easy to engage with the hook 110 to ensure a stable connection between the top cover 340 and the integrated container 100. The second locking member is equipped with a gripper structure, which extends from the rear end of the locking member and is designed to be engaged with the corresponding structure of the flip frame 320. The rear end of the gripper is connected to a telescopic cylinder, and through the telescopic action of the cylinder, the gripper can buckle or release the flip frame 320, thereby ensuring a stable connection between the top cover 340 and the flip frame 320. The synergistic effect of the top cover 340, the first locking member, and the second locking member ensures uniform mixing of the mash during the flipping and stirring process, while maintaining the closedness of the stirring environment, which is conducive to maintaining the stability of the fermentation process and improving production efficiency.

[0047] Preferably, if Figures 2 to 5 As shown, after the stirring of the mash in the integrated container 100 is completed, the components of the second production unit 300 will enter a standby or transfer state to prepare for the next production link. Specifically, after the flip frame 320 completes the flipping and stirring of the mash, the rotating shaft connected to it will remain stationary and disconnect the driving connection with the motor to ensure that the flip frame 320 is stably parked. At this time, the flip frame 320 will keep the opening of the integrated container 100 facing upward. After the top cover 340 completes the function of closing the stirring space, it will release the lock of the first locking member and the second locking member of the integrated container 100, and then be driven by the mobile elevator 350 to the standby area of ​​the fixed frame 310. After the stirring of the mash is completed, the bottom cover 330 will also release the sealed connection state with the bottom of the integrated container 100 and maintain the connection relationship with the flip frame 320.

[0048] Preferably, if Figure 6 and Figure 7 As shown, after the integrated container 100 has fully mixed the fermented grains, it is transported by the crane 500 to the working area of ​​the third production unit 400. The third production unit 400 is mainly used to distill the fermented grains, and includes a bottom pot 410 and a retort cover 420. The crane 500 lifts the integrated container 100 to the distillation area, where the bottom of the integrated container 100 is connected to the bottom pot 410 and the top is connected to the retort cover 420.

[0049] Preferably, if Figure 6 and Figure 7 As shown, the bottom pot 410 is designed as a large cylindrical or rectangular container, which is specially used to accommodate the integrated container 100 and provide heating for it. A steam coil 430 is arranged inside it, which is used to generate heat to heat the mash in the integrated container 100. The bottom pot 410 is fixed in the working area of ​​the third production unit 400 and is connected to the ground or the supporting structure by welding or bolts to ensure its stability and safety. The top opening design of the bottom pot 410 refers to the yellow water collection box 220 in the first production unit 200, and the number, shape and layout of its mounting seats are consistent with the yellow water collection box 220. This design ensures that the bottom cover 330 can smoothly dock with the universal interface at the bottom of the integrated container 100, thereby achieving a stable and detachable connection. The main function of the bottom pot 410 is to provide the necessary heat source to generate steam by heating the mash, thereby supporting the effective implementation of the distillation process.

[0050] Preferably, if Figure 6 and Figure 7 As shown, the dome-shaped structural design of the steamer cover 420 helps to collect steam in a centralized manner and reduce the loss of steam during the rising process. The raised portion on the top of the steamer cover 420 forms a steam collecting hood, which can be set to a conical or hemispherical shape, and its size and shape are designed to effectively capture steam without affecting the sealing performance of the steamer cover 420. The steam collecting hood is connected to the condenser through a pipeline, and the connection method of the pipeline adopts a quick loading and unloading design for easy cleaning and maintenance. The sealing gasket on the edge of the steamer cover 420 adopts a compression molding process to ensure that good elasticity and sealing performance can be maintained at different temperatures. The fixing of the sealing gasket to the steamer cover 420 adopts an embedded or slot-type design, which is convenient for replacement and maintenance, while ensuring the sealing reliability during the distillation process. The design of the locking device or the slot structure takes into account the simplicity and rapidity of operation, and preferably adopts a rotary or lever-type locking mechanism to ensure that the steamer cover 420 can be quickly and stably connected to the top of the integrated container 100. The design of the locking device also takes into account heat resistance and chemical resistance to meet the environmental requirements of the distillation process. The material selection of the retort cover 420 takes into account the requirements of high temperature resistance, corrosion resistance and wear resistance. Commonly used materials include stainless steel, aluminum alloy or special alloys, which can withstand long-term high temperature operation and chemical corrosion. In addition, the surface treatment of the retort cover 420 adopts an anti-oxidation coating or special surface treatment technology to improve its durability and anti-pollution ability.

[0051] Preferably, if Figure 6 and Figure 7As shown, in the third production unit 400, the crane 500 accurately lifts the integrated container 100 to the top of the bottom pot 410, and aligns and connects it with the mounting seat structure on the top of the bottom pot 410 through a universal interface, wherein the universal interface is located at the bottom of the integrated container 100 and is designed to match the mounting seat on the top of the bottom pot 410 to ensure that the two can be accurately docked and form a stable connection. The steam coil 430 inside the bottom pot 410 adjusts the steam size and pressure through the control system, and begins to heat the liquid in the bottom pot 410 to generate secondary steam, thereby heating the mash in the integrated container 100 to generate wine vapor. As the mash is heated, wine vapor is gradually generated and rises, and is collected by the steam collecting hood on the top of the steamer cover 420. The steam collecting hood guides the steam to the central conduit through the guide groove, and smoothly transports the wine vapor to the condenser through the conduit. The connection between the steamer cover 420 and the top of the integrated container 100 adopts a sealing system, such as bolts and gaskets, to ensure the airtightness of the connection and prevent steam from escaping. The conduit connected to the steamer cover 420 can also realize flipping movement under the drive of the transmission rod 440 equipped in the third production unit 400, thereby realizing the opening and closing operation of the steamer cover 420. The condenser is designed with a channel for the circulation of cooling medium, and the steam is cooled and condensed into liquid, i.e., liquor, through heat exchange. The condensed liquor flows to the collector through the conduit for further processing and storage. When the alcohol and required components in the mash are fully distilled, the control system closes the steam inlet valve equipped at the inlet of the steam coil 430, controls the transmission rod 440 to open the steamer cover 420, unties the connection between the integrated container 100 and the bottom pot 410, and safely removes the integrated container 100 from above the bottom pot 410 to complete the distillation process.

[0052] Preferably, if Figure 1 , Figure 2 and Figure 4As shown, after the distillation process is completed, the integrated container 100 is transferred to the working area of ​​the second production unit 300 by the crane 500. This area is not only used for mixing the mash, but also suitable for airing operations. The flip frame 320 is the core structure of this area, which is designed to carry and flip the integrated container 100 to achieve effective operation. The crane 500 accurately places the integrated container 100 at the center of the flip frame 320, and then the bottom cover 330 of the flip frame 320 is sealed with the bottom of the integrated container 100 through a series of locking components and sealing gaskets. This connection ensures that the mash will not leak during the airing and mixing process, thereby maintaining the safety and efficiency of the operation. In the airing stage, the fixed installation steps of the integrated container 100 are the same as those in the mixing stage, and will not be described in detail here. The difference is that in the airing and cooling stage, the second production unit 300 introduces a negative pressure cooling device to provide an excellent airing environment. The negative pressure cooling device is connected through a pipe connected to the top cover 340 or the bottom cover 330 of the flip frame 320. Its working principle is to use negative pressure ventilation to reduce the temperature of the fermented grains while keeping the fermented grains dry and hygienic. When the fermented grains are spread to a suitable temperature, the automatic feeding system adds the koji into the integrated container 100 and starts the flip frame 320 for mixing. The design of the flip frame 320 allows the integrated container 100 to flip within a fixed angle, thereby ensuring that the fermented grains and the koji are fully mixed.

[0053] According to a preferred embodiment, the integrated system for fermentation, mixing, distillation and airing of mash provided in this embodiment is implemented by an automated control program. The automated control program is preferably implemented by a controller (such as a PID controller). A temperature sensor is also provided in the integrated container 100 to monitor the temperature change data of the mash in the container in real time. The integrated system of this embodiment preferably also includes an instrument for measuring the rotation angle of the flip frame 320, such as an encoder, a rotary potentiometer, a tilt sensor, etc. The instrument for measuring the rotation angle of the flip frame 320 is installed on the rotating shaft of the flip frame 320, and the output signal of the instrument is collected in real time to obtain the rotation angle. The collected temperature change data of the mash in the container and the rotation angle data of the flip frame 320 are transmitted to the controller for processing.

[0054] When the koji is added to the mash, the mixing effect of the two in the integrated container 100 is affected by the rotation angle of the flip frame 320 and the temperature in the container. The formation of wine flavor is a complex process, which depends not only on the uniformity of the mixing of the mash, but also on other factors such as fermentation conditions. As the mixing progresses, maintaining a large rotation angle will cause excessive mixing and affect the formation of flavor substances. During the mixing process, a suitable rotation angle is conducive to maintaining the temperature in the container and promoting the formation of flavor substances. That is, a suitable rotation angle helps to achieve the required temperature and improve the mixing efficiency. The activity of the koji is affected by temperature. During the mixing process, the appropriate rotation angle of the flip frame 320 helps to evenly distribute the microorganisms throughout the material. On the other hand, the mixing process will cause temperature changes in the container, and violent mechanical movement may lead to the formation of a temperature gradient, resulting in large temperature differences in different areas, which is not conducive to the survival and activity of microorganisms. Suitable temperature can improve the activity of the koji and accelerate the fermentation process; while unsuitable temperature will affect the metabolic process of the microorganisms in the koji, and even cause some microorganisms to be inactivated and affect the subsequent fermentation efficiency. Temperature changes may also affect the physical properties of the material, such as viscosity, density, etc., thereby affecting the mixing effect. Secondly, the change in temperature in the container caused by the change in the rotation angle of the flip frame 320 will also affect the generation and decomposition of flavor substances. Some flavor substances are more likely to be generated at a certain temperature, but are more likely to be decomposed at other temperatures. In addition, an excessively large rotation angle will cause strong shear forces to be generated in the container for the fermented grains. These shear forces can destroy the cell walls and cell membranes of microorganisms, causing the cell contents to flow out, thereby inactivating the microorganisms.

[0055] In order to ensure that the rotation angle makes the temperature of the mash at an optimal state and to ensure that the rotation angle has the least effect on the microorganisms in the koji, the controller of this embodiment is configured to perform the following operations:

[0056] 1. Calculate the mixing effect E(t). The specific calculation formula is as follows:

[0057]

[0058] Among them, θ(t) is the rotation angle of the flip frame 320 that changes with time t; θ0 is the initial rotation angle of the flip frame 320; T(t) is the temperature in the integrated container 100 that changes with time t; T0 is the initial temperature in the integrated container 100; k1 is a model parameter that controls the steepness of the influence of the rotation angle θ(t) on the mixing effect E(t); k3 is a model parameter that controls the steepness of the influence of the temperature T(t) on the mixing effect E(t); e is a natural constant used to represent the base of the natural logarithm operation.

[0059] k1 and k3 determine the degree of influence of rotation angle and temperature on mixing effect. Larger k1 and k3 values ​​mean that the influence of rotation angle or temperature on mixing effect is more significant.

[0060] According to this embodiment, the mixing effect is affected by the nonlinearity of the rotation angle and the temperature. The mixing effect E(t) of this embodiment refers to the mixing effect score, and the value range is [0, 1], where "1" represents the best mixing effect.

[0061] Preferably, k1 and k3 can be obtained by fitting experimental data. The specific steps are as follows:

[0062] Design experiments to record the mixing effect at different rotation angles and temperatures; record the score of the mixing effect under each experimental condition. The mixing effect can be evaluated in a variety of ways, such as by visual inspection, laboratory analysis (such as particle size distribution, uniformity, etc.) or using specific sensors; organize the collected data into a table form, such as shown in Table 1.

[0063] Table 1

[0064]

[0065] The model parameters k1 and k3 are fitted using a nonlinear regression method. For example, a scientific computing library in Python (such as SciPy) can be used for fitting. The fitted k1 value indicates the steepness of the effect of the rotation angle on the mixing effect. A larger k1 value means that the effect of the rotation angle on the mixing effect is more significant. The fitted k3 value indicates the steepness of the effect of the temperature on the mixing effect. A larger k3 value means that the effect of the temperature on the mixing effect is more significant. Further, the mixing effect is recalculated using the fitted parameters k1 and k3, and compared with the experimental data to verify the accuracy of the model; the residual between the predicted value and the actual value is calculated to analyze the fitting effect of the model; when the model fitting effect is not good, the initial guess value is adjusted or more experimental data is added to effectively fit the values ​​of k1 and k3, and the accuracy of the model is verified, thereby optimizing the mixing effect and the final wine flavor.

[0066] 2. Calculate the temperature change T(t). The specific calculation formula is as follows:

[0067]

[0068] Among them, T env is the ambient temperature (°C), which is measured, for example, by a digital thermometer or temperature sensor installed near the integrated container 100; k4 is a model parameter for controlling the influence of the rotation angle on the temperature change rate; k5 is a model parameter for controlling the influence of the ambient temperature on the temperature inside the container.

[0069] Preferably, k4 and k5 can be obtained by fitting experimental data. The specific steps are the same as the fitting process of k1 and k3 provided in this embodiment, and will not be repeated here.

[0070] 3. Perform wine flavor scoring F(t), the specific calculation formula is as follows:

[0071]

[0072] Among them, the value range of wine flavor score F(t) is [0, 1], and "1" represents the best flavor; E(t) is the mixing effect score, and the value range is [0, 1], and "1" represents the best mixing effect; k5 is the model parameter that controls the degree of influence of ambient temperature on the temperature in the container; E max is the maximum value of the mixing effect; α is the contribution rate of the mixing effect to the wine flavor score; β is the contribution rate of temperature to the wine flavor score; T1 represents the time when the initial mixing stage ends.

[0073] According to this embodiment, the wine flavor score F(t) is determined by the combination of the mixing effect and the temperature effect, where α+β=1, and the two parameters α and β determine the relative importance of the mixing effect and the temperature to the wine flavor score. α and β are preferably obtained by fitting experimental data, and the specific steps are as follows:

[0074] Design an experiment to record the flavor scores of wines under different mixing effects and temperatures; record the flavor scores of wines under each experimental condition. The flavor scores of wines can be obtained through sensory evaluation, chemical analysis and other methods; organize the collected data into a table, such as shown in Table 2.

[0075] Table 2

[0076]

[0077] Use the linear regression method to fit the model α and β parameters. You can use scientific computing libraries in Python (such as SciPy or StatSModels) for fitting. A larger α value means that the mixing effect has a greater impact on the flavor score. A larger β value means that temperature has a greater impact on the flavor score. Further, use the fitted parameters α and β to recalculate the wine flavor score and compare it with the experimental data to verify the accuracy of the model; calculate the residual between the predicted value and the actual value and analyze the fitting effect of the model; when the model does not fit well, adjust the initial guess value or add more experimental data to effectively fit the outlet and β values, and verify the accuracy of the model, so as to optimize the mixing effect and the final wine flavor.

[0078] According to a preferred embodiment, the controller of this embodiment is further configured to control the rotation angle according to different mixing stages. Specifically, the controller is configured to perform the following operations:

[0079] Calculate the rotation angle θ1(t) in the initial mixing stage, and the calculation formula is as follows:

[0080]

[0081] where θ max is the maximum rotation angle in the initial mixing stage, which determines the maximum stirring intensity in the initial mixing stage; k6 is a model parameter that controls the speed of the increase in the rotation angle in the initial mixing stage. The process of obtaining this parameter is the same as the fitting process of k1 and k3 provided in this embodiment, and will not be elaborated here. In the initial mixing stage, in order to ensure the rapid mixing of the koji and the fermented grains, it is necessary to increase the rotation angle relatively quickly. The selection of k6 should ensure that the materials are evenly mixed within a short time, but not so fast as to cause overmixing.

[0082] According to this embodiment, the maximum rotation angle θ max is designed based on experimental data, and the examples are as follows:

[0083] θ max = 30°, the mixing effect and the liquor flavor score are better;

[0084] θ max = 45°, the mixing effect and the liquor flavor score are better;

[0085] θ max = 60°, the mixing effect and the liquor flavor score start to decline.

[0086] According to the experimental results, select θ max = 45° as the maximum rotation angle in the initial mixing stage.

[0087] According to this embodiment, in the initial mixing stage, the time t starts from 0 and gradually increases, with the unit of seconds. The determination of t is by recording the rotation angle θ(t), the mixing effect E(t), the temperature T(t), and the liquor flavor score F(t) at different time points; recording the data at each time point; analyzing the data to determine the time range of the initial mixing stage 0 ≤ t < t1, where t1 is the end time of the initial mixing stage. The example data is as follows:

[0088] When t = 0 second, the rotation angle θ(0) = 0°;

[0089] When t = 10 seconds, the rotation angle θ(0) ≈ 15°;

[0090] When t = 20 seconds, the rotation angle θ(0) ≈ 30°;

[0091] When t = 30 seconds, the rotation angle θ(0) ≈ 45°.

[0092] According to the experimental data, the time of the initial mixing stage can be determined as 0 ≤ t < 30 seconds.

[0093] Calculate the rotation angle θ2(t) in the middle mixing stage, and the calculation formula is as follows:

[0094]

[0095] where θ opt is the ideal rotation angle in the middle mixing stage, which determines the appropriate stirring intensity in the middle mixing stage. Its selection ensures the uniform distribution of microorganisms and the generation of flavor substances, while avoiding damage to microorganisms or destruction of flavor substances caused by excessive stirring; k7 is a model parameter that controls the speed of change of the rotation angle in the middle mixing stage. The process of obtaining this parameter is the same as the fitting process of k1 and k3 provided in this embodiment, which will not be elaborated here; t1 is the end time of the initial mixing stage, which determines the duration of the initial mixing stage. The process of obtaining t1 is the same as the process of the above time t, which will not be elaborated here. In the middle mixing stage, in order to maintain an appropriate stirring intensity and promote the uniform distribution of microorganisms and the generation of flavor substances, it is necessary to appropriately adjust the rotation angle. The selection of k7 should ensure that the change rate of the rotation angle is moderate, neither too fast nor too slow.

[0096] According to this embodiment, the ideal rotation angle θ opt in the middle mixing stage is designed based on experimental data. The specific steps include: recording the mixing effect, the temperature in the container, and the liquor flavor score at different rotation angles; recording the changes in the mixing effect, temperature, and flavor score under each experimental condition; selecting the time range t1 ≤ t < t2 in the middle mixing stage and recording the data at different time points; selecting multiple different rotation angles, such as 30°, 45°, 60°, etc.; analyzing the mixing effect at different rotation angles to find the best mixing effect; analyzing the temperature change in the container at different rotation angles to ensure that the temperature is within an appropriate range; analyzing the liquor flavor score at different rotation angles to find the best flavor score; combining the mixing effect, temperature change, and flavor score to comprehensively evaluate the overall performance at different rotation angles; selecting the rotation angle with the best comprehensive performance as the ideal rotation angle θ opt .

[0097] Calculate the rotation angle in the later mixing stage, and the calculation formula is as follows:

[0098]

[0099] where θ minis the minimum rotation angle in the late mixing stage, which determines the minimum stirring intensity in the late mixing stage. Its selection ensures that the material will not settle, and avoids damage to microorganisms or flavor substances caused by excessive stirring; k8 is a model parameter that controls the speed of reducing the rotation angle in the late mixing stage. The process of obtaining this parameter is the same as the fitting process of k1 and k3 provided in this embodiment, and will not be repeated here; t2 is the time when the mid-term mixing stage ends, which determines the duration of the mid-term mixing stage. The process of obtaining t2 is the same as the process of the above-mentioned time t, and will not be repeated here. In the late mixing stage, in order to prevent excessive mixing and the formation of temperature gradients, the rotation angle needs to be gradually reduced. The selection of k8 should ensure that the rotation angle is gradually reduced to avoid sudden cessation of stirring.

[0100] According to this embodiment, in the later mixing stage, in order to maintain a certain stirring intensity and prevent material sedimentation and local overheating, it is necessary to maintain a minimum rotation angle, θ min The selection of ensures that the stirring intensity in the later stage is moderate, neither too low nor too high. min The process of obtaining the ideal rotation angle θ in the mid-mixing stage is the same as opt The process of obtaining is not described here.

[0101] According to this embodiment, the control strategy of the controller is:

[0102] Set the initial rotation angle and the temperature in the container, calculate the initial mixing effect and wine flavor score; use the temperature sensor to monitor the temperature in the container in real time; use the rotation angle sensor to monitor the rotation angle in real time; adjust the rotation angle in real time to keep the temperature within the set range. The specific formula is as follows:

[0103]

[0104] In this formula, the meaning of each parameter has been explained in the previous part of this embodiment and will not be repeated here.

[0105] More preferably, the controller is configured to regularly calculate the current mixing effect and the wine flavor score; adjust the rotation angle according to the values ​​of the mixing effect and the wine flavor score, and the adjustment formula of the rotation angle is θ new (t) are as follows:

[0106] θ new (t) = θ old (t)+γ(F target -F current ),

[0107] Among them, θ new (t) is the adjusted rotation angle; θ old(t) is the current rotation angle; γ is the adjustment step size, which determines the amplitude of each adjustment of the rotation angle. A larger γ value will result in a larger change in the rotation angle, while a smaller γ value will result in a smoother change in the rotation angle; F target The target wine flavor score is the wine flavor score that you want to achieve; F current The current wine flavor score is the wine flavor score actually measured during the current brewing process.

[0108] According to this embodiment, γ is determined based on experience and experiments. The specific steps include: setting an initial γ value, which can start from a small value, such as γ=0.1; verifying the effects of different γ values ​​through experiments, and dynamically adjusting the γ value according to actual conditions in this embodiment, such as reducing γ to fine-tune when approaching the target.

[0109] According to this embodiment, F target It is determined through historical data, expert evaluation or market research.

[0110] According to this embodiment, F current It is determined by regular testing using methods such as sensory evaluation and chemical analysis.

[0111] Further, the controller repeats the above steps until a predetermined number of iterations is reached or the change in the flavor score is less than a certain threshold; and outputs the optimal θ(t) combination and the corresponding highest flavor score F(t).

[0112] The above content provided in this embodiment can realize the precise control of temperature changes in the wine production process, while optimizing the mixing effect and the final wine flavor, and ensuring that the rotation angle has the least effect on the microorganisms in the koji.

[0113] After the mixing is completed, the flip frame 320 is reset, and the crane 500 transfers the integrated container 100 to the fermentation area for the next fermentation process, forming a reciprocating production process.

[0114] The present invention adopts negative pressure cooling technology, and by designing a negative pressure environment system, the high-temperature grain dregs in the integrated container 100 are cooled quickly, evenly and efficiently. The key component of the system is the negative pressure cooling equipment, which is equipped with a suction device inside. The device continuously extracts air to form a low-oxygen, low-pressure environment inside the integrated container 100. In this specific environment, the boiling point of water on the surface of the material is reduced, which accelerates the evaporation of water and improves work efficiency. The negative pressure cooling equipment can also work in conjunction with the stirring frame to ensure that the grain dregs are evenly exposed to the negative pressure environment during the cooling process, avoiding the problem of local overheating or overcooling, making the temperature distribution inside the grain dregs more balanced, and improving the cooling effect and the consistency of product quality.

[0115] It should be noted that the above-mentioned specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention, and these solutions also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the present invention specification and its drawings are illustrative and do not constitute a limitation of the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The present invention specification contains multiple inventive concepts, such as "preferably" or "according to a preferred embodiment", which means that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept. Throughout the text, the features guided by "preferably" are only an optional method and should not be understood as a must-have setting. Therefore, the applicant reserves the right to abandon or delete the relevant preferred features at any time.

Claims

1. An integrated system for fermentation, mixing, distillation and airing of mash, characterized in that: include: An integrated container (100) for containing fermented grains, A first production unit (200) for achieving fermentation of mash, A second production unit (300) for mixing and airing the fermented grains, A third production unit (400) for achieving distillation of mash, The integrated container (100) can be operated between the three production units by utilizing the hoisting function of the crane (500). The integrated container (100) is configured with each production unit through universal interfaces provided at the top and bottom thereof to realize different production processes, wherein: The integrated container (100) is designed to allow multiple rounds of liquor brewing between different production units to be achieved simply by replacing the internal mash without having to change its own structure.

2. The integrated system according to claim 1, characterized in that: The first production unit (200) includes a stacker (240) for automatically installing and disassembling the yellow water collection box (220). The stacker (240) can automatically install the yellow water collection box (220) to the bottom of the integrated container (100) with the cooperation of the crane (500) to realize the collection of yellow water during the fermentation process.

3. The integrated system according to claim 1 or 2, characterized in that: The integrated container (100) is equipped with a plurality of hooks (110), the structural design of the hooks (110) being matched with the lifting hooks of the crane (500) to ensure the stability and safety of the lifting operation, and the hooks (110) being distributed on the circumference of the integrated container (100) in a manner of maintaining parallelism with each other.

4. The integrated system according to any one of claims 1 to 3, characterized in that: The top of the integrated container (100) is designed with a mounting interface that fits tightly with the cellar cover (230), and the size of the cellar cover (230) corresponds to the opening at the top of the container, wherein the cellar cover (230) is built with a sealing gasket, and the sealing gasket forms a barrier by fitting the edge of the cellar cover (230) and the edge of the opening at the top of the container through its shape.

5. The integrated system according to any one of claims 1 to 4, characterized in that: When the crane (500) docks the integrated container (100) to the working area of ​​the stacker (240), the stacker (240) controls the coordinated movement of the mechanical arm and the fork so that the collection hole on the yellow water collection box (220) pre-placed thereon is aligned with the hole at the bottom of the integrated container (100), thereby establishing a channel for discharging the yellow water.

6. The integrated system according to any one of claims 1 to 5, characterized in that: The second production unit (300) includes a flip frame (320) and a mobile lift (350). The flip frame (320) can be flipped 360 degrees under the drive of a motor, so as to evenly stir the mash in the integrated container (100). The mobile lift (350) is used to install and remove the top cover (340) to ensure the sealing during the stirring process.

7. The integrated system according to any one of claims 1 to 6, characterized in that: The top cover (340) includes a locking assembly, which includes a first locking member and a second locking member, wherein the first locking member is engaged with the hook (110) structure of the integrated container (100), and the second locking member is engaged with the corresponding structure of the flip frame (320).

8. The integrated system according to any one of claims 1 to 7, characterized in that: The third production unit (400) includes a bottom pot (410) and a steamer cover (420). A steam coil (430) is provided inside the bottom pot (410) to heat the mash to generate steam. The steamer cover (420) is designed as a dome-shaped structure, and the raised part on the top forms a steam collecting hood. The steam collecting hood is connected to the condenser through a pipeline to realize steam collection and condensation during the distillation process.

9. The integrated system according to any one of claims 1 to 8, characterized in that: The bottom pot (410) is configured to achieve loading, unloading and sealing with the integrated container (100) by utilizing the cooperation between a mounting seat and a universal interface.

10. The integrated system according to any one of claims 1 to 9, characterized in that: The system also includes a negative pressure cooling device, which is mounted on the surface of the top cover (340) and is used to create a negative pressure environment in the integrated container (100) during the distillation or airing process to accelerate the evaporation rate of water and increase the cooling speed of the material.

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