Automatic production equipment for special yeast for sesame-flavor liquor

Abstract

The utility model relates to automatic production equipment for special distiller's yeast for sesame-flavor liquor, and belongs to the technical field of production of special distiller's yeast for sesame-flavor liquor. According to the automatic process equipment, the feeding group, the digester, the air cooler and the heat preservation room are sequentially connected through the plate chain machine to form the automatic process equipment special for producing the special distiller's yeast for the sesame-flavor white spirit, and the heat preservation room internally comprises three culture bed structures which are mutually independent and are used for intelligent temperature control culture; the culture beds are respectively a bacterial culture bed, a saccharomycetes culture bed and an aspergillus candidus culture bed, and can realize automatic raw material proportioning, automatic water adding, automatic cooking, automatic temperature control spreading and airing, automatic control inoculation, automatic temperature control ventilation fermentation, automatic yeast turning and air drying and automatic proportioning and packaging under the control of a PLC (Programmable Logic Controller), so that the investment and mixing time of multiple plants are saved.

Description

Technical Field

[0001] The utility model relates to automated production equipment for sesame-flavor liquor special koji, and belongs to the technical field of sesame-flavor liquor special koji production. Background Art

[0002] Sesame-flavored liquor is one of the 12 major flavors of Chinese liquor. The special koji for sesame-flavored liquor is one of the auxiliary materials in the brewing production process. It is made by cultivating Hanoi white koji, yeast koji, and bacterial koji separately and mixing them in proportion.

[0003] At present, the equipment used by manufacturers of sesame-flavored liquor koji is polarized. In one case, super-large enterprises invest a large amount of money to use more than three disc koji-making machines for mechanized koji-making. The disadvantages are large investment, large space occupation, difficulty in thorough sterilization, long conveying lines and easy contamination. The other case is the traditional original manual iron shovel mixing, manual loading and unloading of steamers, fixed cement fermentation beds, manual loading and unloading of pools and proportioning combined with sesame-flavored liquor koji production equipment for koji-making. The disadvantages are high labor intensity, low efficiency, difficulty in manual control, and easy substandard quality due to rapid temperature rise.

[0004] In the existing technology, most of them are a production process of Hanoi white koji and bran koji, such as CN107723180A, which produces in branch factories and production lines and then aggregates and mixes them. The transfer process consumes a lot of time and costs a lot, greatly reducing production efficiency. In addition, although there is also a special koji for sesame-flavored liquor and its preparation method, such as CN103013762B, it does not provide specific production equipment and process line layout, making it difficult to grasp its production quality and automation control. Utility Model Content

[0005] The automated production equipment for sesame-flavored baijiu koji requires only one-third the staff of traditional production, significantly reducing labor intensity. Operation is simple via a PLC controller and human-machine interactive screen, enabling automated raw material proportioning, water addition, steaming, temperature-controlled airing, inoculation, temperature-controlled ventilation and fermentation, koji turning and air-drying, and automatic proportioning and packaging. This equipment effectively addresses the labor-intensive, low-efficiency, and unstable quality control challenges faced by small and medium-sized sesame-flavored baijiu producers. Automatic machine-assisted production replaces manual labor for ingredient mixing, airing, inoculation, bed loading, koji turning, bed removal, and ingredient mixing, significantly reducing labor intensity. The traditional manual process, which required a team of eight, now requires only two, and the incubation process eliminates the need for manual supervision, increasing efficiency by over 400%. Automatic temperature and fan control on the incubation bed accurately controls the fermentation temperature, eliminating the "burned koji" problem, which occurs when manual fan activation fails to occur in a timely manner, leading to overheating and mass bacterial death. This ensures more stable production quality.

[0006] The utility model provides an automated production device for sesame-flavored liquor special koji, which is connected and controlled by a PLC controller. The small-scale automated production device for sesame-flavored liquor special koji includes:

[0007] A feeding group, comprising a water tank, a bran feeder, and a distiller's grains feeder;

[0008] The cooking pot is connected to the feeding group through a pipe chain conveyor and a water adding auger;

[0009] The air cooler is connected to the cooking pot through a buffer plate chain machine;

[0010] The heat preservation room is connected to the air cooling machine through the feeding group. The heat preservation room is divided into a first greenhouse, a second greenhouse, and a third greenhouse connected in sequence by a baffle. The first greenhouse, the second greenhouse, and the third greenhouse are respectively provided with a bacterial culture bed, a yeast culture bed, and a Hanoi white koji culture bed. The bacterial culture bed is provided with a temperature control module. The bacterial culture bed, the yeast culture bed, and the Hanoi white koji culture bed have the same structure. An exhaust pipe is provided on the top of the heat preservation room.

[0011] Discharging group, connected to the insulation room.

[0012] Furthermore, the feeding group is installed underground, and the maximum height of the feeding group is 10 cm above the ground. The bran feeder and the lees feeder are both equipped with weighing modules and frequency conversion modules, which can automatically control the ratio and quantity of ingredients. The water adding auger is arranged on the top of the cooking pot so that the water can be added and mixed before automatically entering the cooking pot. The buffer plate chain machine is arranged at the bottom of the cooking pot. Since the cooking pot discharges materials very quickly due to gravity and forms a large pile, the buffer plate chain machine can stack materials on the one hand, and on the other hand, the plate chain conveyor is speed-adjustable and is equipped with baffles to control the thickness of the discharged material, control the discharge speed, and discharge uniformly, so as to facilitate the subsequent air cooler to effectively control the temperature. The pipe chain conveyor is arranged at an angle, and the pipe chain machine conveying is not affected by the inclination, which can better save space and at the same time, the material is evenly transported.

[0013] Furthermore, the air cooler is a tubular structure with a trapezoidal cross-section. It completes the material transfer and cooling process while transporting materials from low to high locations. The air cooler is flanked by inclined chain plates, with three independent air chambers located below. Each independent air chamber is equipped with a variable-frequency fan. A temperature sensor is located above each independent air chamber, allowing for segmented setpoints. The variable-frequency fan automatically adjusts the frequency of the material to the desired value. The final segment, corresponding to the air cooler's discharge port, reaches the specified temperature after passing through the three independent air chambers. In extreme climates, such as summer or winter, the speed of the inclined chain plates (motor frequency) can also be adjusted to meet requirements.

[0014] Furthermore, the feeding group includes a lifting chain conveyor connected to the air cooler, and a feeding belt conveyor connecting the lifting chain conveyor and the insulation room. The feeding belt conveyor is installed on the top of the insulation room. The feeding belt conveyor is connected to the first greenhouse, the second greenhouse, and the third greenhouse through a bacterial inoculator, a yeast inoculator, and a Hanoi white koji inoculator. The bacterial inoculator, the yeast inoculator, and the Hanoi white koji inoculator are respectively located above the bacterial culture bed, above the yeast culture bed, and above the Hanoi white koji culture bed.

[0015] Furthermore, the bacterial culture bed includes a bed body, a conveyor belt arranged on the bed body, a bending machine and a flattening and spreading device respectively arranged on both sides of the bed body, and a temperature control module arranged on the bed body. The flattening and spreading device is connected to a feeding cabin, and the feeding cabin is located above the discharging group.

[0016] The material spreading and leveling device includes a spiral support, multiple vertical rods mounted on the spiral support, spiral blades mounted below the vertical rods, and multiple motors connected to the vertical rods. Rotating the vertical rods adjusts the distance between the spiral blades and the material, and allows the spiral blades to contact or press the material, thereby controlling the thickness of the material on the culture bed. The device can be used to spread piles or strips of material flat on the culture bed. During material distribution, as the piled material on the conveyor belt passes through the spreading and leveling device, the spiral blades push the excess material to the sides, thereby leveling the material.

[0017] Furthermore, the temperature control module includes a plurality of fans and a plurality of movable thermometers arranged at the edge of the bed. The movable thermometer includes a screw slide installed on one side of the bed and a thermometer installed on the screw slide. The thermometer is allowed to move linearly on the screw slide and the thermometer can extend into the small hole of the side plate of the culture bed to reach the inside of the material. When the fermentation machine needs to move, the material can be automatically withdrawn by the movement of the screw slide to prevent damage. Each fan can be linked to at least one movable thermometer nearby. For example, when the temperature of the material on the movable thermometer near a certain fan exceeds a given value, the fan starts and stops after the temperature reaches the given value. After the fermentation machine stops, the temperature sensor can be inserted into the material again.

[0018] Furthermore, the walls of the first greenhouse, the second greenhouse, and the third greenhouse are all provided with radiators, which can realize temperature control in the early stage of cultivation.

[0019] Furthermore, the discharging group includes a discharging belt conveyor connected to the bacteria culture bed, the yeast culture bed, and the Kawachi white koji culture bed, a mixer connected to the discharging belt conveyor, and a discharging auger connected to the mixer.

[0020] Beneficial effects of the utility model:

[0021] The utility model connects the feeding group, the cooking pot, the air cooling machine and the heat preservation room in sequence through a plate chain machine to form an automated process equipment specially used for producing sesame-flavored liquor special koji. The heat preservation room includes three culture bed structures that independently perform intelligent temperature-controlled cultivation, namely a bacterial culture bed, a yeast culture bed and a Hanoi white koji culture bed. Under the control of a PLC controller, the utility model can realize automatic raw material proportioning, automatic water addition, automatic cooking, automatic temperature-controlled airing, automatic inoculation, automatic temperature-controlled ventilation fermentation, automatic koji turning and air drying, and automatic proportioning and packaging, thus saving the investment and mixing time of multiple workshops and solving the problem of long transportation distance and complicated mixing control of proportion mixing in multiple workshops. Only the set of equipment of the utility model can meet the usage of medium or large sesame-flavored liquor brewing workshops, and the overall structure is compact, which can save most of the workshop layout space. In addition, the utility model has the following advantages:

[0022] First, the production cost of the utility model can be reduced by 70% and the labor intensity can be reduced by 90% compared with the labor cost used in the production of traditional sesame-flavor liquor special koji;

[0023] Second, compared with large-scale sesame-flavor liquor special koji production lines, the investment of this utility model is only 10% of that of large-scale production lines, but it can meet the production needs of small and medium-sized enterprises and solve the gap in the application of automation technology in large-scale production lines and traditional manual lines in the industry.

[0024] Third, the system has a high degree of automation. Through the extensive application of weighing modules, frequency conversion modules and PLC control, accurate material ratio, steam pressure, time of each production process, automatic turning over, automatic fan and other automation are achieved. It is easy for workers to operate, and it can achieve unmanned operation after feeding and automatic control operation.

[0025] Fourth, compared to large-scale sesame-flavor liquor production lines, this new system offers flexible feed rates, eliminating the need to overfeed at once to prevent spoilage. Furthermore, the three adjacent fermentation beds facilitate automated proportioning and mixing of the three types of koji, resolving the current drawbacks of large-scale production lines where all three types of koji are produced in separate factories, resulting in long transport distances, complex mixing control, and virtually no automation.

[0026] Fifth, compared with the large-scale sesame-flavor liquor special koji production line, the utility model is more convenient for sterilization and has less bacterial infection.

[0027] Sixth, compared with the large-scale sesame-flavor liquor special koji production line, the utility model is equipped with a radiator in the insulation room and a temperature control module on the culture bed. Compared with the large-scale disc koji making machine, the temperature control is more effective.

[0028] Seventh, compared with the traditional manual production line for sesame-flavored liquor, the utility model has more accurate process control in terms of material ratio, temperature control and koji turning, and can well solve the problems of "burned koji" caused by unstable quality, poor temperature control and untimely koji turning in traditional production.

[0029] Eighth, the present invention has other improvements compared to traditional turning machines on the market. Its overall walking track is raised by about 40 cm, so it can move back and forth to turn the rice. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a schematic diagram of the overall structure of an embodiment of the present invention;

[0031] Figure 2 This is a schematic structural diagram of a bacteria culture bed in one embodiment of the present invention;

[0032] In the figure: 1. water tank, 2. bran feeder, 3. distiller's grains feeder, 4. tube chain conveyor, 5. water adding auger, 6. cooking pot, 7. buffer plate chain conveyor, 8. air cooler, 9. PLC controller, 10. lifting chain conveyor, 11. feeding belt conveyor, 12. discharging auger, 13. mixer, 14. discharging belt conveyor, 15. exhaust duct, 16. bacterial culture bed, 17. yeast culture bed, 18. Hanoi white koji culture bed, 19. koji turning machine, 20. insulation room, 21. bacterial inoculation machine, 22. yeast inoculation machine, 23. Hanoi white koji inoculation machine; 161. bed, 162. conveyor belt, 163. koji turning machine, 164. spreading device, 165. fan, 166. movable thermometer. DETAILED DESCRIPTION

[0033] The following is a clear and complete description of the technical solution of the present invention in conjunction with the accompanying drawings. Obviously, the embodiments described are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0034] In the description of this utility model, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely to facilitate the description of this utility model and simplify the description. They do not indicate or imply that the devices or components referred to must have a specific orientation, be constructed, or operate in a specific orientation. Therefore, they should not be construed as limitations on this utility model. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance. The terms "first position" and "second position" refer to two different positions.

[0035] In the description of this utility model, it should be noted that, unless otherwise expressly specified or limited, the terms "mounted," "connected," and "connected" should be understood in a broad sense. For example, they can refer to fixed or detachable connections; mechanical or electrical connections; direct or indirect connections through an intermediate medium; and internal communication between two components. Those skilled in the art will understand the specific meanings of the above terms in this utility model based on the specific circumstances.

[0036] Example 1

[0037] The automated production equipment for sesame-flavored liquor koji requires only one-third the staff of traditional production, significantly reducing labor intensity. Operation is simple via a supporting PLC controller and human-machine interactive screen, enabling automated raw material proportioning, water addition, steaming, temperature-controlled airing, inoculation, temperature-controlled ventilation and fermentation, koji turning and air drying, and automated proportioning and packaging. This effectively addresses the labor-intensive, low-efficiency, and unstable quality control challenges faced by small and medium-sized sesame-flavored liquor producers.

[0038] The utility model provides an automated production device for sesame-flavored liquor special koji, which is connected and controlled by a PLC controller. The small-scale automated production device for sesame-flavored liquor special koji includes:

[0039] A feeding group, comprising a water tank 1, a bran feeder 2, and a distiller's grains feeder 3;

[0040] The cooking pot 6 is connected to the feeding group through the pipe chain conveyor 4 and the water adding auger 5;

[0041] The air cooler 8 is connected to the cooking pot 6 through the buffer plate chain machine 7;

[0042] The heat preservation room 20 is connected to the air cooler 8 through the feeding group. The heat preservation room 20 is divided into a first greenhouse, a second greenhouse, and a third greenhouse connected in sequence by a baffle. The first greenhouse, the second greenhouse, and the third greenhouse are respectively provided with a bacteria culture bed 16, a yeast culture bed 17, and a Hanoi white koji culture bed 18. The bacteria culture bed 21 is provided with a temperature control module. The bacteria culture bed 16, the yeast culture bed 17, and the Hanoi white koji culture bed 18 have the same structure. The top of the heat preservation room 20 is provided with an exhaust duct 15;

[0043] The discharging group is connected to the heat preservation room 20.

[0044] Furthermore, the feeding group is installed underground, and the maximum height of the feeding group is 10 cm above the ground. The bran feeder 2 and the lees feeder 3 are both equipped with a weighing module and a frequency conversion module, which can automatically control the ingredient ratio and ingredient quantity; the water adding auger 5 is arranged at the top of the cooking pot 6, the buffer plate chain machine 7 is arranged at the bottom of the cooking pot 6, and the tube chain conveyor 4 is arranged at an angle.

[0045] Furthermore, the air cooler 8 is a tubular structure with a trapezoidal cross-section. It completes the material transfer and cooling process while transporting the material from a low location to a high location. The air cooler 8 is flanked by inclined chain plates, each with three independent air chambers below. Each independent air chamber is equipped with a variable frequency fan. A temperature sensor is located above each independent air chamber, allowing for segmented setting of predetermined values. The variable frequency fan automatically adjusts the frequency of the material to the predetermined value. The final segment, corresponding to the air cooler's discharge port, reaches the specified temperature after passing through the three independent air chambers. In extreme climates, such as summer or winter, the speed of the inclined chain plates (motor frequency) can also be adjusted to meet requirements.

[0046] Furthermore, the feeding group includes a lifting chain conveyor 10 connected to the air cooling machine, and a feeding belt conveyor 11 connecting the lifting chain conveyor 10 and the insulation room 20. The feeding belt conveyor is arranged on the top of the insulation room. The feeding belt conveyor is connected to the first greenhouse, the second greenhouse, and the third greenhouse through a bacterial inoculator 21, a yeast inoculator 22, and a Hanoi white koji inoculator 23 respectively. The bacterial inoculator 21, the yeast inoculator 22, and the Hanoi white koji inoculator 23 are respectively located above the bacterial culture bed 16, above the yeast culture bed 17, and above the Hanoi white koji culture bed 18.

[0047] The bacterial culture bed 16 includes a bed body 161, a conveyor belt 162 arranged on the bed body 161, a bending machine 163 and a flattening and spreading device 164 respectively arranged on both sides of the bed body 161, and a temperature control module arranged on the bed body 161. The flattening and spreading device 164 is connected to the feeding cabin, and the feeding cabin is located above the discharging group.

[0048] The bacterial inoculator 21 is installed vertically to the feed belt 11. The bacterial inoculator 21 includes a material-dispensing baffle, an inoculator auger, and a rotary feeder connected in sequence. The material-dispensing baffle is located above the feed belt and is controlled by an electric telescopic rod. It is at a 45-degree angle to the feed belt. When the material-dispensing baffle is lowered, it can block the material on the feed belt and force the material to fall into the inoculator auger entrance below the belt, and the material enters the inoculation. When it is lifted, it does not block the material on the belt feeder, and the material does not enter the auger and goes to the next inoculator. The rotary feeder is installed above the inoculator auger. When the material passes through the inoculator auger, the rotary feeder controls the speed of adding the seed koji by frequency modulation. After the seed koji comes out of the rotary feeder, it falls into the inoculator auger. The inoculator auger mixes the material and the seed koji evenly and then sends them to the corresponding culture bed. The structures of the yeast inoculator 22 and the Kawachi white koji inoculator 23 are the same.

[0049] Furthermore, the bacterial culture bed 16 includes a bed body 161, a conveyor belt 162 arranged on the bed body 161, a bending machine 163 and a flattening and spreading device 164 respectively arranged on both sides of the bed body 161, and a temperature control module arranged on the bed body 161, and the flattening and spreading device 164 is connected to the feeding cabin, and the feeding cabin is located above the discharging group.

[0050] The material spreading device 164 comprises a spiral support, multiple vertical rods mounted on the support, spiral blades mounted below the vertical rods, and multiple motors connected to the vertical rods. Rotating the vertical rods adjusts the distance between the spiral blades and the material, and allows the spiral blades to contact or press the material, thereby controlling the thickness of the material on the culture bed. The material can be spread evenly on the culture bed, either in piles or strips. During material spreading, as the piled material on the conveyor belt passes through the spreading device, the spiral blades push the excess material to the sides, thereby flattening the material.

[0051] Furthermore, the temperature control module includes a plurality of fans 165 and a plurality of movable thermometers 166 arranged at the edge of the bed 161. The movable thermometer 166 includes a screw slide installed on one side of the bed and a thermometer installed on the screw slide. The thermometer is allowed to move linearly on the screw slide and the thermometer can be inserted into the small hole of the side plate of the culture bed to reach the inside of the material. When the fermentation machine 163 needs to move, the material can be automatically withdrawn by the movement of the screw slide to prevent damage. Each fan 165 can be linked to at least one movable thermometer 166 nearby. For example, when the material temperature of the movable thermometer 166 near a certain fan 165 exceeds a given value, the fan 165 is started and stops after the temperature reaches the given value. After the fermentation machine 163 stops, the temperature sensor can be inserted into the material again.

[0052] Furthermore, radiators are provided on the walls of the first greenhouse, the second greenhouse, and the third greenhouse.

[0053] Furthermore, the discharging group includes a discharging belt conveyor 14 connected to the bacteria culture bed 16 , the yeast culture bed 17 , and the Kawachi white koji culture bed 18 , a mixer 13 connected to the discharging belt conveyor 14 , and a discharging auger 12 connected to the mixer 13 .

[0054] The working principle of this utility model:

[0055] The production is divided into three stages. In the first stage, the materials are mixed in proportion according to the process requirements, water is added, the materials are steamed, spread out to dry, and inoculated. This cycle is repeated three times, and the materials enter the bacteria culture bed 16, yeast culture bed 17, and Hanoi white koji culture bed 18 for the material distribution process; in the second stage, the three culture beds are cultured and air-dried according to different process temperatures; in the third stage, the materials on the three culture beds are added to the mixer in proportion, mixed, and then bagged.

[0056] During the first stage of production, the raw bran is first added to the bran feeder 2, and the raw distiller's grains is added to the distiller's grains feeder acid 3. Both feeders are equipped with weighing modules and variable frequency speed regulation functions. During batching, the feeding speed of the two raw materials is controlled by the PLC controller 9, and they are mixed to obtain a mixed material; then, the mixed material is transported to the water adding auger 5 through the tube chain conveyor 4, and the water adding speed and water amount of the water adding auger 5 are automatically controlled by the PLC controller 9 to add water to the mixed material; then, the mixed material enters the cooking pot 6, and is set to be cooked at a constant pressure for 1 hour, and then discharged to the buffer chain conveyor 7, and then enters the air cooler 8 to control the temperature and air it to the specified temperature, and then is transported to the feeding belt conveyor 11 through the lifting chain conveyor 10;

[0057] In the first cycle, the material baffle of the bacterial inoculator 21 is lowered to dial the material into it and inoculate it, and the material enters the bacterial culture bed 16, and the material is automatically flattened by the flattening device 164; in the second cycle, the material baffle of the bacterial inoculator 21 is lifted to allow the material to move backward. When it reaches the top of the yeast culture bed 17, the material baffle of the yeast inoculator 22 is lowered to dial the material into it and inoculate it, and the material enters the yeast culture bed 17, and the material is automatically flattened by the flattening device 164; in the third cycle, the material baffles of the 21 bacterial inoculator and the 22 yeast inoculator are lifted to allow the material to move backward. When it reaches the top of the Hanoi white koji culture bed 18, the material baffle of the Hanoi white koji inoculator 23 dials the material into it and inoculates it, and the material enters the 18 Hanoi white koji culture bed, and the material is automatically flattened by the flattening device 164.

[0058] The second stage involves three separate culture beds, each incubated at different process temperatures and air-dried. Bacteria culture bed 16, yeast culture bed 17, and Kawachi white koji culture bed 18 are temperature-controlled and fermented in the first, second, and third greenhouses, respectively, for 36-48 hours, as required. During fermentation, PLC controller 9 controls the cooling of each bed with fans 165, which are monitored by a portable thermometer 166. The koji turning machine 19 also automatically turns the koji. After the incubation period is complete, the control system opens exhaust duct 15, cyclically activates the koji turning machine 19 and fan 165, air-drying the material. The koji turning machine 19 and fans 165 automatically stop at a time set by the PLC controller 9.

[0059] The third stage of batching: After the three types of koji are matured and air-dried, they are mixed in proportion to create the finished sesame-flavored liquor koji. The frequencies of the conveyor belts for the bacterial culture bed 16, yeast culture bed 17, and Hanoi white koji culture bed 18 are set according to the mixing ratio. The discharging group in the PLC controller 9 is activated. The system continuously activates the mixer 13, the discharging belt conveyor 14, and the conveyor belts for the bacterial culture bed 16, yeast culture bed 17, and Hanoi white koji culture bed 18, and controls their respective operating times. After the materials are evenly mixed in the mixer 13, they are weighed using the mixer's built-in weighing module. The discharging weight is set by the mixer 13, and the discharging auger 12 is activated to achieve quantitative dispensing.

[0060] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Anyone familiar with this technology may make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the scope of protection of the present invention should be based on the definition of the claims.

Claims

1. An automated production equipment for sesame-flavored liquor, connected and controlled by a PLC controller, characterized in that: The automated production equipment for sesame-flavor liquor special koji includes: A feeding group, comprising a water tank, a bran feeder, and a distiller's grains feeder; The cooking pot is connected to the feeding group through a pipe chain conveyor and a water adding auger; The air cooler is connected to the cooking pot through a buffer plate chain machine; The heat preservation room is connected to the air cooling machine through the feeding group. The heat preservation room is divided into a first greenhouse, a second greenhouse, and a third greenhouse connected in sequence by a baffle. The first greenhouse, the second greenhouse, and the third greenhouse are respectively provided with a bacterial culture bed, a yeast culture bed, and a Hanoi white koji culture bed. The bacterial culture bed is provided with a temperature control module. The bacterial culture bed, the yeast culture bed, and the Hanoi white koji culture bed have the same structure. An exhaust pipe is provided on the top of the heat preservation room. Discharging group, connected to the insulation room.

2. The automated production equipment for sesame-flavor liquor according to claim 1, characterized in that: The feeding group is installed underground, and the maximum height of the feeding group is higher than the ground. The bran feeder and the lees feeder are both equipped with a weighing module and a frequency conversion module; the water adding auger is arranged at the top of the cooking pot, the buffer plate chain machine is arranged at the bottom of the cooking pot, and the tube chain conveyor is arranged at an angle.

3. The automated production equipment for sesame-flavor liquor according to claim 2, characterized in that: The air cooler is a tubular structure with a trapezoidal cross-section; inclined chain plates are provided on both sides of the air cooler, three independent air chambers are provided below the inclined chain plates, each independent air chamber is equipped with a variable frequency fan, and a temperature sensor is provided above each independent air chamber.

4. The automated production equipment for sesame-flavor liquor according to claim 3, characterized in that: The feeding group includes a lifting chain plate machine connected to the air cooling machine, and a feeding belt machine connected to the lifting chain plate machine and the insulation room. The feeding belt machine is arranged on the top of the insulation room.

5. The automated production equipment for sesame-flavor liquor according to claim 4, characterized in that: The feeding belt conveyor is connected to the first greenhouse, the second greenhouse and the third greenhouse respectively through a bacteria inoculator, a yeast inoculator and a Hanoi white koji inoculator. The bacteria inoculator, the yeast inoculator and the Hanoi white koji inoculator are respectively located above the bacteria culture bed, above the yeast culture bed and above the Hanoi white koji culture bed.

6. The automated production equipment for sesame-flavor liquor according to claim 5, characterized in that: The bacterial culture bed includes a bed body, a conveyor belt arranged on the bed body, a bending machine and a flattening and spreading device respectively arranged on both sides of the bed body, and a temperature control module arranged on the bed body. The flattening and spreading device is connected to a feeding cabin, and the feeding cabin is located above the discharging group.

7. The automated production equipment for sesame-flavor liquor according to claim 6, characterized in that: The temperature control module includes a plurality of fans and a plurality of movable thermometers arranged at the edge of the bed. The movable thermometer includes a screw slide installed on one side of the bed and a thermometer installed on the screw slide.

8. The automated production equipment for sesame-flavor liquor according to claim 7, characterized in that: Radiators are provided on the walls of the first greenhouse, the second greenhouse and the third greenhouse.

9. The automated production equipment for sesame-flavor liquor according to claim 8, characterized in that: The material spreading device includes a spiral bracket, multiple vertical rods installed on the spiral bracket, spiral blades installed at the lower part of the vertical rods, and multiple motors connected to the vertical rods. The distance between the spiral blades and the material can be adjusted by rotating the vertical rods, and the spiral blades can be allowed to contact or squeeze the material by rotating the vertical rods, thereby controlling the thickness of the culture bed material and spreading the piled or strip-shaped material flat on the culture bed.

10. The automated production equipment for sesame-flavor liquor koji according to claim 9, characterized in that: The discharging group comprises a discharging belt conveyor connected to the bacteria culture bed, the yeast culture bed and the Hanoi white koji culture bed, a mixer connected to the discharging belt conveyor and a discharging auger connected to the mixer.

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