Energy-saving yellow wine high-temperature instantaneous sterilization and storage system

Abstract

The invention discloses an energy-saving yellow wine high-temperature instantaneous sterilization and storage system. The system comprises a balance cylinder, a material pump, an aging tank, a cleaning system and a timing high-temperature sterilization system, the balance cylinder is used for receiving sake raw materials and inputting the sake raw materials into the timing high-temperature sterilization system under the power of the material pump; the cleaning system is used for cleaning the balance cylinder, the aging tank and the pipeline; the timed high-temperature sterilization system is used for carrying out timed high-temperature sterilization on the sake raw material conveyed from the balance cylinder in a 120 DEG C stabilizing pipe after the sake raw material sequentially passes through the material heat exchange system and the material heating system; the sterilized sake raw material is cooled by the heat energy recovery system and the material heat exchange system in sequence and then is conveyed into the aging tank to be aged and aged. According to the device, normal-temperature conveying of sake raw materials is achieved, then preheating and heating are conducted to 120 DEG C, then high-temperature timing sterilization is conducted, then heat exchange cooling conveying is conducted, preheating and hot water heating of a heating system are achieved, heat energy is greatly saved, and energy consumption is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of yellow wine production, in particular to an energy-saving yellow wine high-temperature instantaneous sterilization and storage system. Background Art

[0002] During rice wine production, the fermented liquor, filtered and clarified, is typically heated to a high temperature before being piped to a sterilizer for sterilization. After cooling, the liquor is then transferred to an aging tank for aging and maturation to enhance its flavor and quality. Piping high-temperature-heated sake consumes high energy costs, and prolonged piping of hot sake significantly impacts its quality after maturation. Therefore, improvements to high-temperature sterilization and storage technology are needed to achieve both energy savings and quality assurance. Summary of the Invention

[0003] In view of the deficiencies of the prior art, the present invention provides an energy-saving rice wine high-temperature instantaneous sterilization and storage system, which solves the problems in the above background.

[0004] To achieve the above objectives, the present invention is implemented through the following technical solutions: an energy-saving rice wine high-temperature instantaneous sterilization storage system includes a balance cylinder, a material pump, an aging tank, a cleaning system and a timed high-temperature sterilization system; The balance cylinder is used to receive the sake raw materials and input the sake raw materials into the timing high temperature sterilization system under the power of the material pump; The cleaning system is used to clean the balancing tank, aging tank and pipelines; The timed high-temperature sterilization system includes a material heat exchange system, a material heating system, a heat energy recovery system, and a stabilizing tube for timed high-temperature sterilization. The stabilizing tube is bridged according to the sterilization time to achieve timing, so as to meet the optimal sterilization time for the various rice wines currently involved in our company, thereby achieving good sterilization while ensuring the flavor and quality of the rice wine. The timed high-temperature sterilization system will sequentially pass the sake raw materials transported from the balancing tank through the material heat exchange system and the material heating system, and then perform timed high-temperature sterilization in a stabilization tube at 120 degrees Celsius. The sterilized sake raw materials will sequentially pass through the heat energy recovery system and the material heat exchange system for cooling, and then be transported to the aging tank for aging and maturation.

[0005] Furthermore, the material heat exchange system includes a third plate heat exchanger and a fourth plate heat exchanger; the sake raw material conveying pipeline connects the balance cylinder, the fourth plate heat exchanger and the third plate heat exchanger in sequence, and the sake raw materials after high-temperature timed sterilization are then connected to the aging tank through the sake raw material conveying return pipeline.

[0006] Furthermore, the material heating system includes a first plate heat exchanger, a second plate heat exchanger and a heating system; one end of the return pipe for conveying sake raw materials is connected to the output pipe after heat exchange of the third plate heat exchanger, and the other end connects the first plate heat exchanger and the second plate heat exchanger in sequence; the heating system heats the sake raw materials passing between the first plate heat exchanger and the second plate heat exchanger to 120 degrees Celsius, and after timed high-temperature sterilization through a stabilizing tube arranged at the outlet of one side of the second plate heat exchanger, it is connected to the return pipe for conveying sake raw materials.

[0007] Furthermore, the heating system includes a hot water cylinder and a heater; the hot water cylinder transports water in the hot water pipes connected to the third plate heat exchanger, the second plate heat exchanger, and the first plate heat exchanger in sequence through a circulating hot water pump, and the water in the hot water pipes is circulated back to the hot water cylinder after heat exchange with the sake raw materials between the first plate heat exchanger and the second plate heat exchanger; heaters are provided on the connecting pipes on the left and right sides of one side of the second plate heat exchanger; a control valve connected to the heating steam pipe is provided on the heater; a switch valve for water replenishment is provided on the hot water cylinder; a right-angle stop valve and a flow regulating butterfly valve are provided on the return circuit of the hot water pipe.

[0008] Furthermore, the heat energy recovery system connects the sake return pipe connected to the outlet of the stabilizing pipe to the second plate heat exchanger and the third plate heat exchanger in sequence, so that the hot water pipe of the heating system exchanges heat with the return pipe for conveying sake raw materials connected to the outlet of the stabilizing pipe, thereby heating the hot water pipe; the return pipe for conveying sake raw materials connected to the third plate heat exchanger is connected to the fourth plate heat exchanger, thereby realizing heat exchange and preheating of the pipe for inputting sake raw materials located between the fourth plate heat exchanger and the third plate heat exchanger.

[0009] Furthermore, the material heat exchange system is also connected to a material temperature regulation backup system; the material temperature regulation backup system connects one end of the fifth plate heat exchanger to the fourth plate heat exchanger through a pipe connected to the cooling water pipe, and then leads it out from the outlet of the fourth plate heat exchanger; the return pipe for conveying the sake raw material after heat exchange with the material heat exchange system is connected to the aging tank; a reversing valve is provided on the pipe connected to the cooling water pipe.

[0010] Furthermore, a pneumatic pressure maintaining valve, a sampling valve and a reversing valve are sequentially arranged along the return direction on the return pipe for conveying sake raw materials connected to the aging tank; the sampling valve is used to determine whether the sterilized sake raw materials meet the requirements of the rice wine production index. If they meet the requirements of the rice wine production index, they are input into the aging tank through the reversing valve and the return pipe for conveying sake raw materials; if they do not meet the requirements of the rice wine production index, they are input into the balance cylinder through the reversing valve, pneumatic stop valve, reversing valve and sake raw material reflux pipe to carry out the sterilization cycle again.

[0011] Furthermore, the cleaning system includes pure water cleaning, acid and alkali cleaning and aging tank CIP cleaning; the pure water cleaning is to pump pure water into the balance cylinder to clean the balance cylinder and pipelines; the acid and alkali cleaning is to use a pneumatic diaphragm pump to pump the concentrated acid cleaning solution or concentrated alkali cleaning solution in the acid and alkali cleaning solution tank into the cleaning ball provided on the balance cylinder to clean the balance cylinder and pipelines; the pure water cleaning and acid and alkali cleaning solution cleaning share a pipeline, and the type of cleaning solution is controlled by the reversing valve provided on the access pipeline; the aging tank CIP cleaning includes a tank top assembly and a washing tank CIP water inlet pipe provided on the top of the aging tank, and the tank top assembly is connected to the washing tank CIP by the tank top assembly. The pneumatic butterfly valve provided on the water inlet pipe introduces the CIP water for washing the tank for cleaning the aging tank. The water after washing the aging tank is driven by the product discharge pump and returns from the material outlet of the aging tank to form the CIP circuit for washing the aging tank; a pneumatic butterfly valve is provided on the material outlet of the aging tank; the washing liquid after washing with pure water and washing with acid and alkali solution is input into the aging tank through the return pipe for conveying sake raw materials for washing respectively, or the washing liquid after washing with pure water and washing with acid and alkali solution is returned to the CIP circuit for washing the tank through the return pipe for conveying sake raw materials under the control of the pneumatic butterfly valve; a pneumatic butterfly valve is provided on the inlet of the return pipe for conveying sake raw materials to the aging tank.

[0012] Furthermore, the pipeline provided on the balancing cylinder is connected to the reversing valve to introduce sake raw materials; the reversing valve is connected to the reversing valve through the pneumatic stop valve provided on the pipeline for pipeline cleaning; the pipeline for introducing sake raw materials into the balancing cylinder is also provided with a pneumatic stop valve and a reversing valve for introducing pure water.

[0013] Furthermore, the material pump includes a first material pump and a second material pump; the first material pump is arranged on the pipeline for conveying sake raw materials at the outlet of the balancing cylinder; the second material pump is arranged on the return pipeline for conveying sake raw materials close to the first plate heat exchanger; a liquid level meter is provided on the balancing cylinder; a conductivity meter is provided on the pipeline for conveying sake raw materials on the feed side of the first material pump, and an electromagnetic flowmeter is provided on the pipeline for conveying sake raw materials on the discharge side. Beneficial effects

[0014] The present invention provides an energy-saving high-temperature instantaneous sterilization and storage system for yellow wine, which has the following beneficial effects compared with the existing technology: the system realizes the normal-temperature transportation of sake raw materials, and then preheats and heats them to 120 degrees Celsius before performing high-temperature timed sterilization, and then performs heat exchange and cooling transportation, so that the sake raw materials achieve the purpose of timed sterilization, ensuring the flavor and quality of yellow wine production. At the same time, the heat exchange system can not only preheat the incoming sake raw materials to be sterilized and heat the hot water of the heating system, but also cool the sake raw materials after timed sterilization, thereby greatly saving heat energy and reducing energy consumption. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 This is a schematic diagram of the overall principle structure of the present invention for timed sterilization for 5 seconds.

[0016] Figure 2 This is a schematic diagram of the overall principle structure of the present invention for timed sterilization at different times.

[0017] In the figure: balancing cylinder 1; conductivity meter 2; first material pump 3; electromagnetic flowmeter 4; liquid level meter 5; cleaning ball 6; acid and alkali cleaning liquid tank 7; pneumatic diaphragm pump 8; aging tank 9; product discharge pump 10; stabilizing tube 11; heater 12; circulating hot water pump 13; hot water tank 14; second material pump 15; material heat exchange system 16; material heating system 17; heat energy recovery system 18; material temperature regulation backup system 19; first plate heat exchanger G; second plate heat exchanger Z1; third plate heat exchanger Z2; fourth plate heat exchanger Z3; fifth plate heat exchanger F; reversing valves (V2, V3, V8, V9, V10, V11, V13); pneumatic stop valves (V1, V4, V5, V6, V7); pneumatic pressure maintaining valve V12; control valve V14; right-angle stop valve V15; flow regulating butterfly valve V16; pneumatic butterfly valve (V17, V18, V19, V20). DETAILED DESCRIPTION

[0018] The present disclosure will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only intended to explain the relevant content and are not intended to limit the present disclosure. It should also be noted that, for ease of description, only the portions relevant to the present disclosure are shown in the accompanying drawings.

[0019] Example 1: Figure 1 and Figure 2 As shown, an energy-saving rice wine high-temperature instantaneous sterilization storage system includes a balance cylinder 1, a material pump, an aging tank 9, a cleaning system and a timed high-temperature sterilization system; The balance cylinder 1 is used to receive the sake raw materials and input the sake raw materials into the timing high temperature sterilization system under the power of the material pump; The cleaning system is used to clean the balancing cylinder 1, the aging tank 9 and the pipeline; The timed high-temperature sterilization system includes a material heat exchange system 16, a material heating system 17, a heat recovery system 18, and a stabilizing tube 11 for timed high-temperature sterilization. The stabilizing tube 11 is connected across the sterilization time to achieve timing. The length of the stabilizing tube 11 determines the duration of the sterilization. By combining stabilizing tubes of different lengths, different durations can be achieved. Based on our accumulated experience, the sterilization time can be set to four relatively reasonable types: 5 seconds, 10 seconds, 15 seconds, and 20 seconds. These types meet the optimal sterilization time requirements for the various rice wines currently produced by our company, effectively completing sterilization while ensuring the flavor and quality of the rice wine. The timed high-temperature sterilization system sequentially passes the sake raw materials delivered from the balancing tank 1 through the material heat exchange system 16 and the material heating system 17, and then undergoes timed high-temperature sterilization in the stabilization tube 11 at 120 degrees Celsius. The sterilized sake raw materials then pass through the heat recovery system 18 and the material heat exchange system 16 for cooling, and are then delivered to the aging tank 9 for aging and maturation. The present invention utilizes an energy-saving, high-temperature instantaneous sterilization and storage system for rice wine, achieving room-temperature sake storage, high-temperature instantaneous sterilization, and heat exchange between hot and cold wine. This reduces energy consumption while ensuring microbial indicators, thereby improving the flavor and quality of the rice wine.

[0020] As a preferred embodiment, the material heat exchange system 16 includes a third plate heat exchanger Z2 and a fourth plate heat exchanger Z3; the sake raw material conveying pipeline connects the balance cylinder 1, the fourth plate heat exchanger Z3 and the third plate heat exchanger Z2 in sequence, and the sake raw materials after high-temperature timed sterilization are then connected to the aging tank 9 through the sake raw material conveying return pipeline.

[0021] As a preferred embodiment, the material heating system 17 includes a first plate heat exchanger G, a second plate heat exchanger Z1 and a heating system; one end of the return pipe for conveying sake raw materials is connected to the output pipe after heat exchange in the third plate heat exchanger Z2, and the other end connects the first plate heat exchanger G and the second plate heat exchanger Z1 in sequence; the heating system heats the sake raw materials passing between the first plate heat exchanger G and the second plate heat exchanger Z1 to 120 degrees Celsius, and after timed high-temperature sterilization through the stabilizing tube 11 arranged at the outlet of one side of the second plate heat exchanger Z1, it is connected to the return pipe for conveying sake raw materials.

[0022] As a preferred embodiment, the heating system includes a hot water cylinder 14 and a heater 12; the hot water cylinder 14 transports water in the hot water pipes connected to the third plate heat exchanger Z2, the second plate heat exchanger Z1, and the first plate heat exchanger G in sequence through a circulating hot water pump 13, and the water in the hot water pipes is circulated back to the hot water cylinder 14 after heat exchange with the sake raw materials between the first plate heat exchanger G and the second plate heat exchanger Z1; heaters 12 are provided on the connecting pipes on the left and right sides of one side of the second plate heat exchanger Z1; a control valve V14 connected to a heating steam pipe is provided on the heater 12; an on-off valve for water replenishment is provided on the hot water cylinder 14; a right-angle stop valve V15 and a flow regulating butterfly valve V16 are provided on the return circuit of the hot water pipe.

[0023] As a preferred embodiment, the heat energy recovery system 18 connects the sake return pipe connected to the outlet of the stabilizing pipe 11 to the second plate heat exchanger Z1 and the third plate heat exchanger Z2 in sequence, so that the hot water pipe of the heating system exchanges heat with the return pipe for conveying sake raw materials connected to the outlet of the stabilizing pipe 11, thereby heating the hot water pipe; the return pipe for conveying sake raw materials connected to the third plate heat exchanger Z2 is connected to the fourth plate heat exchanger Z3, thereby realizing heat exchange and preheating of the pipe for inputting sake raw materials located between the fourth plate heat exchanger Z3 and the third plate heat exchanger Z2.

[0024] As a preferred embodiment, the material heat exchange system 16 is also connected to a material temperature regulation backup system 19; the material temperature regulation backup system 19 connects one end of the fifth plate heat exchanger F to the fourth plate heat exchanger Z3 through a pipe connected to the cooling water pipe, and then leads it out from the outlet of the fourth plate heat exchanger Z3; the return pipe for conveying the sake raw material after heat exchange with the material heat exchange system 16 is connected to the aging tank 9; a reversing valve V13 is provided on the pipe connected to the cooling water pipe.

[0025] As a preferred embodiment, a pneumatic pressure-maintaining valve V12, a sampling valve and a reversing valve V8 are sequentially arranged along the return direction on the return pipe for conveying sake raw materials connected to the aging tank 9; the pneumatic pressure-maintaining valve V12 is used to ensure the pressure of the material system. The maximum temperature that the material can reach is proportional to the pressure. The pneumatic pressure-maintaining valve V12 ensures the stability of the system operation. The sampling valve is used to determine whether the sterilized sake raw materials meet the requirements of the yellow wine production index. If they meet the requirements of the yellow wine production index, they are input into the aging tank 9 through the reversing valve V8 and the return pipe for conveying sake raw materials. If they do not meet the requirements of the yellow wine production index, they are input into the balancing cylinder 1 through the reversing valve V8, the pneumatic stop valve V6, the reversing valve V2 and the sake raw material reflux pipe, and the sterilization cycle is carried out again.

[0026] As a preferred embodiment, the cleaning system includes pure water cleaning, acid and alkali cleaning solution cleaning and aging tank CIP cleaning; the pure water cleaning is to pump pure water into the balancing cylinder 1 to clean the balancing cylinder 1 and the pipeline; the acid and alkali cleaning solution is to use a pneumatic diaphragm pump 8 to pump the concentrated acid cleaning solution or concentrated alkali cleaning solution in the acid and alkali cleaning solution tank 7 into the cleaning ball 6 provided on the balancing cylinder 1 to clean the balancing cylinder 1 and the pipeline; the pure water cleaning and acid and alkali cleaning solution cleaning share a pipeline, and the type of cleaning solution is controlled by the reversing valve (V11, V10, V9) provided on the access pipeline; the aging tank CIP cleaning includes a tank top assembly and a washing tank CIP water inlet pipe provided on the top of the aging tank 9, and the tank top assembly is connected to the washing tank through the pneumatic butterfly valve V20 provided on the washing tank CIP water inlet pipe. CIP water is introduced to clean the aging tank. The water after cleaning the aging tank is driven by the product discharge pump 10 and returns from the material outlet of the aging tank 9 to form the CIP washing circuit of the aging tank 9; a pneumatic butterfly valve V19 is provided on the material outlet of the aging tank 9; the washing liquid after the pure water cleaning and the acid and alkali washing liquid cleaning is input into the aging tank 9 through the return pipeline for conveying sake raw materials for cleaning respectively, or the washing liquid after the pure water cleaning and the acid and alkali washing liquid cleaning is returned to the washing tank CIP circuit through the return pipeline for conveying sake raw materials under the control of the pneumatic butterfly valve V18; the return pipeline for conveying sake raw materials is input to the inlet of the aging tank 9 and a pneumatic butterfly valve V17 is provided; effective cleaning is achieved through the cleaning system, providing a clean environment for sake conveying and sterilization, and avoiding microbial contamination of the product.

[0027] As a preferred embodiment, the pipeline provided on the balancing cylinder 1 is connected to the reversing valve V3 to introduce the sake raw materials; the reversing valve V3 is connected to the reversing valve V8 through the pneumatic stop valves (V4, V5, V7) provided on the pipeline for cleaning the pipeline; the pipeline for introducing the sake raw materials into the balancing cylinder 1 is also provided with a pneumatic stop valve V1 and a reversing valve V2 for introducing purified water.

[0028] As a preferred embodiment, the material pump includes a first material pump 3 and a second material pump 15; the first material pump 3 is arranged on the pipeline for conveying sake raw materials at the outlet of the balancing cylinder 1; the second material pump 15 is arranged on the return pipeline for conveying sake raw materials close to the first plate heat exchanger G; a liquid level meter 5 is provided on the balancing cylinder 1; a conductivity meter 2 is provided on the pipeline for conveying sake raw materials on the feed side of the first material pump 3, and an electromagnetic flowmeter 4 is provided on the pipeline for conveying sake raw materials on the discharge side; the liquid level meter 5, the conductivity meter 2 and the electromagnetic flowmeter 4 feed back data to the controller to control the stability of the liquid level and flow, to ensure that there will be no shortage of material or overflow of the tank during the production process, thereby ensuring production stability and high efficiency of sterilization.

[0029] Example 2: An energy-saving rice wine high-temperature instantaneous sterilization and storage system uses the following method: Step 1: Pump the concentrated acid wash liquid or concentrated alkaline wash liquid in the acid and alkali wash tank 7 into the cleaning ball 6 provided on the balance cylinder 1 through the pneumatic diaphragm pump 8 to clean the balance cylinder 1 and the pipeline. Step 2: The tank top assembly on the top of the aging tank 9 introduces the wash tank CIP water through the pneumatic butterfly valve V20 provided on the wash tank CIP water inlet pipe to clean the aging tank. The water after the aging tank is cleaned is returned from the material outlet of the aging tank 9 under the drive of the product discharge pump 10. Step 3: Pump pure water into the balance cylinder 1 to clean the balance cylinder 1 and the pipeline. The washing liquid after cleaning is returned to the wash tank CIP circuit under the control of the pneumatic butterfly valve V18, completing all cleaning processes. Step 4: The sake raw material is introduced into the balancing cylinder 1. Under the power of the first material pump 3 and the second material pump 15, the sake raw material passes through the material heat exchange system 16 and the material heating system 17 in sequence. The heating system heats the sake raw material through the hot water cylinder 14 and the heater 12, so that the temperature of the heated sake raw material reaches 120 degrees. It is then sterilized in the stabilizing tube 11 at a fixed time to reduce energy consumption and the deterioration of the flavor and taste of the sake raw material caused by staying at a high temperature for too long or too short a time. The sterilized sake raw material passes through the heat recovery system 18. At this time, the temperature of the sake raw material is 120 degrees Celsius. The high temperature exchanges heat with the hot water in the pipes of the heating system entering the second plate heat exchanger Z1 and the third plate heat exchanger Z2 (the temperature of the hot water before heat exchange is about 105 degrees Celsius), thereby increasing the temperature of the hot water in the pipes of the heating system and lowering the temperature of the sterilized sake raw material, thereby realizing heat energy recovery. After passing through the heat recovery system 18, the temperature of the sake raw material is reduced to about 110 degrees Celsius. The wine raw material exchanges heat with the sake raw material to be sterilized in the material heat exchange system 16 (at this time, the temperature of the sake raw material to be sterilized is about 20 degrees Celsius), and the sake raw material to be sterilized can be heated to about 100 degrees Celsius, while the sake raw material after sterilization is cooled to about 30 degrees Celsius, which meets the temperature requirement of entering the aging tank 9 during rice wine production. If the temperature of the sake raw material after sterilization is still higher than 40 degrees Celsius after cooling, the material temperature adjustment backup system 19 is used for heat exchange and cooling to reach the temperature requirement of entering the aging tank 9, and then the temperature is adjusted to 40 degrees Celsius. The sterilized sake raw materials are sampled and analyzed through the sampling valve (this part drawing is not drawn in this application, and the sampling valve is a commonly used sampling component in this industry). If it meets the sterilization index, it is input into the aging tank 9 through the reversing valve V8 and the return pipeline for conveying the sake raw materials for aging and maturation, and then the qualified rice wine is output and filled through the product discharge pump 10; if the sterilization index is not reached, it is input into the balance cylinder 1 through the reversing valve V8, the pneumatic stop valve V6, the reversing valve V2 and the sake raw material return pipeline, and the sterilization cycle is carried out again.Through this energy-saving rice wine high-temperature instantaneous sterilization and storage system, the sake raw materials are transported at room temperature, then preheated and heated to 120 degrees Celsius for high-temperature timed sterilization, and then heat exchange and cooling are carried out for transportation. The sake raw materials achieve the purpose of timed sterilization, ensuring the flavor and quality of rice wine production. At the same time, the heat exchange system can not only preheat the incoming sake raw materials to be sterilized and heat the hot water of the heating system, but also cool the sake raw materials after timed sterilization, greatly saving heat energy and reducing energy consumption.

[0030] Those skilled in the art will appreciate that the above embodiments are merely intended to clearly illustrate the present disclosure and are not intended to limit the scope of the present disclosure. Other changes or modifications may be made based on the above disclosure, and such changes or modifications are still within the scope of the present disclosure.

Claims

1. An energy-saving rice wine high-temperature instantaneous sterilization storage system comprises a balancing cylinder (1), a material pump, an aging tank (9), a cleaning system and a timed high-temperature sterilization system; The balance cylinder (1) is used to receive sake raw materials and input the sake raw materials into the timing high temperature sterilization system under the power of the material pump; The cleaning system is used to clean the balancing cylinder (1), the aging tank (9) and the pipelines; The timed high-temperature sterilization system comprises a material heat exchange system (16), a material heating system (17), a heat recovery system (18), and a stabilizing tube (11) for timed high-temperature sterilization; the stabilizing tube (11) is bridged according to the sterilization time to achieve timing, and the length of the stabilizing tube (11) determines the maintenance time. By combining stabilizing tubes of different lengths, the purpose of maintaining different times is achieved; The timed high temperature sterilization system sequentially passes the sake raw materials transported from the balancing cylinder (1) through the material heat exchange system (16) and the material heating system (17) and then performs timed high temperature sterilization in a stabilization tube (11) at 120 degrees Celsius. The sterilized sake raw materials sequentially pass through the heat energy recovery system (18) and the material heat exchange system (16) for cooling and then are transported to the aging tank (9) for aging and maturation.

2. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 1 is characterized in that: The material heat exchange system (16) comprises a third plate heat exchanger (Z2) and a fourth plate heat exchanger (Z3); a pipeline for conveying sake raw materials connects the balance cylinder (1), the fourth plate heat exchanger (Z3) and the third plate heat exchanger (Z2) in sequence, and the sake raw materials after high-temperature timed sterilization are then connected to the aging tank (9) through a return pipeline for conveying sake raw materials.

3. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 1 is characterized in that: The material temperature raising system (17) comprises a first plate heat exchanger (G), a second plate heat exchanger (Z1) and a heating system; one end of a return pipe for conveying sake raw materials is connected to an output pipe after heat exchange of the third plate heat exchanger (Z2), and the other end sequentially connects the first plate heat exchanger (G) and the second plate heat exchanger (Z1); the heating system heats the sake raw materials passing through the first plate heat exchanger (G) and the second plate heat exchanger (Z1) to 120 degrees Celsius, and after timed high-temperature sterilization through a stabilizing pipe (11) arranged at an outlet on one side of the second plate heat exchanger (Z1), the materials are connected to the return pipe for conveying sake raw materials.

4. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 3 is characterized in that: The heating system comprises a hot water cylinder (14) and a heater (12); the hot water cylinder (14) transports water in hot water pipes connected to a third plate heat exchanger (Z2), a second plate heat exchanger (Z1), and a first plate heat exchanger (G) in sequence through a circulating hot water pump (13); and the water in the hot water pipe is circulated and transported back to the hot water cylinder (14) after heat exchange with sake raw materials between the first plate heat exchanger (G) and the second plate heat exchanger (Z1); heaters (12) are provided on the connecting pipes on the left and right sides of one side of the second plate heat exchanger (Z1); a control valve (V14) connected to a heating steam pipe is provided on the heater (12); an on-off valve for water replenishment is provided on the hot water cylinder (14); and a right-angle stop valve (V15) and a flow regulating butterfly valve (V16) are provided on the return loop of the hot water pipe.

5. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 4 is characterized in that: The heat energy recovery system (18) is a system in which the sake return pipe connected to the outlet of the stabilizing pipe (11) is connected to the second plate heat exchanger (Z1) and the third plate heat exchanger (Z2) in sequence, so that the hot water pipe of the heating system exchanges heat with the return pipe for conveying sake raw materials connected to the outlet of the stabilizing pipe (11), thereby heating the hot water pipe; the return pipe for conveying sake raw materials connected to the third plate heat exchanger (Z2) is connected to the fourth plate heat exchanger (Z3), thereby preheating the pipe for conveying sake raw materials between the fourth plate heat exchanger (Z3) and the third plate heat exchanger (Z2).

6. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 2 is characterized in that: The material heat exchange system (16) is also connected to a material temperature regulation backup system (19); the material temperature regulation backup system (19) connects one end of the fifth plate heat exchanger (F) to the fourth plate heat exchanger (Z3) through a pipeline connected to the cooling water pipe, and then leads out from the outlet of the fourth plate heat exchanger (Z3); the return pipeline for conveying the sake raw material after heat exchange with the material heat exchange system (16) is connected to the aging tank (9); and a reversing valve (V13) is provided on the pipeline connected to the cooling water pipe.

7. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 2 is characterized in that: A pneumatic pressure-maintaining valve (V12), a sampling valve and a reversing valve (V8) are sequentially arranged along the return direction of the return pipe for conveying the sake raw material connected to the aging tank (9); the sampling valve is used to determine whether the sterilized sake raw material meets the requirements of the yellow wine production index; if it meets the requirements of the yellow wine production index, it is input into the aging tank (9) through the reversing valve (V8) and the return pipe for conveying the sake raw material; if it does not meet the requirements of the yellow wine production index, it is input into the balance cylinder (1) through the reversing valve (V8), the pneumatic stop valve V6, the reversing valve (V2) and the sake raw material return pipe to perform the sterilization cycle again.

8. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 1 is characterized in that: The cleaning system comprises pure water cleaning, acid and alkali cleaning solution cleaning and aging tank CIP cleaning; the pure water cleaning comprises pumping pure water into the balancing cylinder (1) to clean the balancing cylinder (1) and the pipeline; the acid and alkali cleaning solution comprises pumping concentrated acid cleaning solution or concentrated alkali cleaning solution in the acid and alkali cleaning solution tank (7) into the cleaning ball (6) arranged on the balancing cylinder (1) through a pneumatic diaphragm pump (8) to clean the balancing cylinder (1) and the pipeline; the pure water cleaning and the acid and alkali cleaning solution cleaning share a pipeline, and the type of cleaning solution is controlled by a reversing valve (V11, V10, V9) arranged on the access pipeline; the aging tank CIP cleaning comprises a tank top assembly and a tank washing CIP water inlet pipe arranged on the top of the aging tank (9); the tank top assembly is connected to the tank washing CIP water inlet pipe through a valve on the tank washing CIP water inlet pipe. The pneumatic butterfly valve (V20) is provided to introduce tank washing CIP water into the aging tank for washing. The water after washing the aging tank is driven by the product discharge pump (10) and returns from the material outlet of the aging tank (9) to form the tank washing CIP loop of the aging tank (9). The material outlet of the aging tank (9) is provided with a pneumatic butterfly valve (V19). The washing liquid after washing with pure water and washing with acid and alkali washing liquid is input into the aging tank (9) through the return pipeline for conveying sake raw materials for washing respectively, or the washing liquid after washing with pure water and washing with acid and alkali washing liquid is returned to the tank washing CIP loop through the return pipeline for conveying sake raw materials under the control of the pneumatic butterfly valve (V18). The return pipeline for conveying sake raw materials is input into the inlet of the aging tank (9) and a pneumatic butterfly valve (V17) is provided.

9. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 7 is characterized in that: The pipeline provided on the balancing cylinder (1) is connected to the reversing valve (V3) to introduce sake raw materials; the reversing valve (V3) is connected to the reversing valve (V8) through the pneumatic stop valves (V4, V5, V7) provided on the pipeline to clean the pipeline; the pipeline for introducing sake raw materials into the balancing cylinder (1) is also provided with a pneumatic stop valve (V1) and a reversing valve (V2) for introducing pure water.

10. The energy-saving rice wine high-temperature instantaneous sterilization storage system according to claim 3 is characterized in that: The material pump comprises a first material pump (3) and a second material pump (15); the first material pump (3) is arranged on a pipeline for conveying sake raw materials at the outlet of the balancing cylinder (1); the second material pump (15) is arranged on a return pipeline for conveying sake raw materials close to the first plate heat exchanger (G); a liquid level meter (5) is arranged on the balancing cylinder (1); a conductivity meter (2) is arranged on the pipeline for conveying sake raw materials on the feed side of the first material pump (3), and an electromagnetic flow meter (4) is arranged on the pipeline for conveying sake raw materials on the discharge side.

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