Low-temperature liquor preparation equipment and preparation process

Abstract

The present invention belongs to the technical field of liquor preparation, and specifically relates to low-temperature liquor preparation equipment and a preparation process, comprising a temperature control module, wherein the temperature control module comprises a spiral tube, the spiral tube is fixedly connected to a rotating shaft, the spiral tube comprises an inner spiral section and an outer spiral section, the inner spiral section of the spiral tube is fixedly connected to the rotating shaft, the outer spiral section of the spiral tube is close to a tank body, and the inner spiral section and the outer spiral section of the spiral tube have opposite rotation directions; in the prior art, temperature control is particularly important in the process of low-temperature liquor preparation, there are differences in grain temperatures at various locations in the liquor preparation equipment, and temperature control and liquor preparation rely on personnel's liquor preparation experience, and insufficient experience often affects the quality and yield of the liquor; in the present invention, a temperature control module is provided, and the material inside the tank body is heated evenly, thereby facilitating the control of the material temperature, thereby improving the quality and yield of the prepared liquor, and no manual stirring is required, thereby reducing the workload of personnel.

Description

Technical Field

[0001] The invention belongs to the technical field of liquor preparation, in particular to low-temperature liquor preparation equipment and a preparation process. Background Art

[0002] Liquor is a traditional liquor unique to my country and a treasure of the Chinese nation. Among the six major distilled liquors in the world, it has a large scale of production, diverse flavors, special craftsmanship, and unique color, aroma, taste and style. Liquor has a fragrance, so there is a classification of fragrances, and the fragrance of wine has appeared. The flavors of Chinese liquor are divided into strong aroma, light aroma, sauce aroma, rice aroma, phoenix aroma, sesame aroma, rich aroma, and mixed aroma. Liquor of various flavors has its own characteristics. Low-temperature liquor is easy to promote the generation of rich small molecule nutrients during the brewing process, thereby improving the smoothness of the taste and the health of drinking.

[0003] For example, a Chinese patent with application number CN201410006594.7 discloses a production process of a fragrant and light-flavored liquor, including a production process of a fragrant and light-flavored liquor, which relates to the technical field of liquor brewing, and is used to provide a production process of a composite-flavored liquor with the characteristics of strong-flavored, sauce-flavored, light-flavored and sesame-flavored liquors, and is used to brew a fragrant and light-flavored liquor with a rich aroma, delicate and elegant, strong palatability, mellow and sweet taste, soft and comfortable, harmonious fragrance, clean and natural, clean and refreshing aftertaste, and comfortable after drinking. The production process adopts multiple grains, multiple cellars, multiple processes, early low-temperature wine production, late high-temperature aroma enhancement and cave storage. First, the grains are steamed and put into a ground jar for low-temperature fermentation to produce wine, and then divided into two parts and put into a medical stone cellar and a mud-bottom brick cellar for high-temperature fermentation and aroma enhancement; after distillation, different levels of raw liquor are obtained, and after the raw liquors of different levels are stored in caves for a period of time, they are taken out and blended according to a certain proportion to obtain a fragrant and light-flavored liquor.

[0004] This solution improves the quality of the wine to a certain extent, but does not take into account the temperature control method during winemaking. Temperature control is particularly important in the process of low-temperature winemaking. It is not easy to monitor the temperature during the winemaking process in home-based workshop-style winemaking equipment. There are differences in the grain temperature at different locations in the winemaking equipment. Relying on the winemaking experience of the personnel to control the temperature and make wine, lack of experience often affects the quality and yield of the wine.

[0005] In view of this, the present invention proposes a low-temperature liquor production device and a production process to solve the above technical problems. Summary of the invention

[0006] In order to overcome the deficiencies in the prior art, the present invention proposes a low-temperature liquor production device and a production process; by setting a temperature control module, when the temperature needs to be controlled, the spiral tube is driven to stir so that the heat transfer efficiency is higher, and the material inside the tank is heated evenly, thereby facilitating the control of the material temperature, thereby improving the quality of the produced liquor and the yield.

[0007] The technical solution adopted by the present invention to solve the technical problem is: a low-temperature liquor preparation device according to the present invention comprises:

[0008] A tank body, wherein a rotating shaft is rotatably connected to the center of the tank body, and the rotating shaft passes through the bottom of the tank body and is fixedly connected to a driving motor;

[0009] A tank cover, which is arranged on the top of the tank body and is slidably and hermetically connected to the tank body;

[0010] A temperature control module, wherein the temperature control module comprises a spiral tube, wherein the spiral tube comprises an inner spiral section and an outer spiral section, wherein the inner spiral section of the spiral tube is fixedly connected to the rotating shaft, and the outer spiral section of the spiral tube is close to the inner wall of the tank body, and the inner spiral section and the outer spiral section of the spiral tube have opposite rotation directions;

[0011] A controller is used to adjust the operation of low-temperature liquor production equipment.

[0012] Preferably, the inner spiral section of the spiral tube is fixedly connected to a spiral plate on a side away from the rotating shaft, and the outer spiral section of the spiral tube is also fixedly connected to a spiral plate on a side close to the rotating shaft.

[0013] Preferably, micropores are provided on the surface of the spiral plate, and a pipe communicating with the micropores is provided inside the spiral plate, and the pipe inside the spiral plate is communicated with a water supply pipe outside the tank body.

[0014] Preferably, a fixing plate is fixedly connected to the outer spiral section of the spiral tube, the fixing plate is in contact with the tank body, and the fixing plate is arranged along the outer spiral section at an angle to the vertical direction.

[0015] Preferably, an air nozzle is fixedly connected to the top of the spiral tube, the air nozzles are evenly arranged, and an electromagnetic valve is provided on the air nozzle.

[0016] The low-temperature liquor production process of the present invention is applicable to the low-temperature liquor production equipment mentioned above, and the process flow is as follows:

[0017] S1. First, pour the cleaned grain into the tank, then pour in an appropriate amount of water, the water covers the grain, and then cover the tank. Then, pass the steam from the boiler to the spiral tube, the steam flows in the spiral tube, and the heat of the steam is transferred to the water in the tank through the spiral tube. At the same time, the controller drives the motor to start, the motor drives the shaft to rotate, and the shaft drives the spiral tube to rotate. On the one hand, the contact area between the spiral tube and the water is large, which increases the heating rate. On the other hand, the spiral tube rotates, and the inner and outer spiral sections of the spiral tube rotate in opposite directions, so that the material in the tank rolls in the vertical direction, so that the water and grain in the tank flow, so that the water in the tank is heated evenly, and the water temperature is raised to 80-90℃, and the motor is turned off, and the grain is soaked for 8-14 hours;

[0018] S2. After the grains are soaked in S1, add water to cover the grains by 15-20 cm after the initial steaming for 20 minutes, start the motor to drive the spiral tube to rotate, so as to stir the grains evenly, turn off the motor, then raise the water temperature to 90°C and simmer the grains for 20 minutes, then steam the grains again for 15-30 minutes, then open the lid and steam for 10 minutes, and then turn off the steam to collect sweat for 10 minutes;

[0019] S3, after the sweating is collected in S2, the grain is scooped out to cool, and then poured into the tank to add koji, and the motor is started to drive the spiral tube to stir, so that the grain and the koji are evenly mixed, and then the motor is turned off, and the grain is taken out and spread out. When the temperature of the grain drops to 25°C, it is piled up for 8-24 hours for saccharification;

[0020] S4. After saccharification is completed in S3, the grain is poured into the tank, an appropriate amount of water is added to moisten the grain, the tank cover is closed, cold air is introduced into the spiral tube, and the motor is started to drive the spiral tube to slowly stir the grain so that the temperature of the grain in each part of the tank is appropriate, and the temperature in the tank is kept constant at 18-20°C, and low-temperature fermentation is carried out for 15-20 days;

[0021] S5. After the fermentation in S4 is completed, distillation is then carried out. The tank cover is connected to the condensation tank, and hot steam is introduced into the spiral tube. The steam temperature is 80-85°C, so that the wine inside the tank body is heated and evaporated, and condensed in the condensation tank. After condensation, it is filtered, bottled and stored.

[0022] The beneficial effects of the present invention are as follows:

[0023] 1. The low-temperature liquor production equipment and production process described in the present invention, by setting a temperature control module, drives the spiral tube to stir when the temperature needs to be controlled so that the heat transfer efficiency is higher, and the material inside the tank is heated evenly, thereby facilitating the control of the material temperature, thereby improving the quality and yield of the produced liquor, and does not require manual stirring, thereby reducing the workload of personnel.

[0024] 2. The low-temperature liquor production equipment and production process described in the present invention increases the contact area between the spiral tube and the material when heat exchange is performed on the material inside the tank body by setting a spiral plate, thereby accelerating the efficiency of heat exchange. When the spiral tube rotates, the contact area between the spiral tube and the material is increased, thereby improving the efficiency of material turning, and further making the heat transfer between the spiral tube inside the tank body and the material in each area more uniform, thereby facilitating the control of the temperature of the liquor production process and ensuring the liquor production quality and yield. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] The present invention will be further described below in conjunction with the accompanying drawings.

[0026] Figure 1 It is the internal structure diagram of the present invention;

[0027] Figure 2 It is a process flow chart of the present invention;

[0028] In the figure: 1. tank body; 11. rotating shaft; 12. motor; 13. tank cover; 2. spiral tube; 21. air nozzle; 3. spiral plate; 31. micropore; 4. fixing plate. DETAILED DESCRIPTION

[0029] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0030] like Figure 1 to Figure 2 As shown, the low-temperature liquor preparation equipment of the present invention comprises:

[0031] A tank body 1, wherein a rotating shaft 11 is rotatably connected to the center of the tank body 1, and the rotating shaft 11 passes through the bottom of the tank body 1 and is fixedly connected to a driving motor 12;

[0032] A tank cover 13, wherein the tank cover 13 is disposed on the top of the tank body 1, and the tank cover 13 is slidably and hermetically connected to the tank body 1;

[0033] A temperature control module, wherein the temperature control module comprises a spiral tube 2, wherein the spiral tube 2 comprises an inner spiral section and an outer spiral section, wherein the inner spiral section of the spiral tube 2 is fixedly connected to the rotating shaft 11, and the outer spiral section of the spiral tube 2 is close to the inner wall of the tank body 1, and the inner spiral section and the outer spiral section of the spiral tube 2 have opposite rotation directions;

[0034] A controller, the controller being used to adjust the operation of the low-temperature liquor production equipment;

[0035] In the prior art, temperature control is particularly important in the process of making liquor at low temperature. It is not easy to monitor the temperature during the liquor making process in a family workshop-style liquor making equipment. There are differences in the grain temperature at various locations in the liquor making equipment. The temperature control and liquor making process rely on the liquor making experience of the personnel. Insufficient experience often affects the quality and yield of the liquor.

[0036] In the present invention, by setting a temperature control module, when making wine, first pour the cleaned grain into the tank body 1, then pour in a proper amount of water, the water covers the grain, cover the tank cover 13, then let the steam of the boiler pass to the spiral tube 2, the steam flows in the spiral tube 2, the heat of the steam is transferred to the water in the tank body 1 through the spiral tube 2, and at the same time, the controller drives the motor 12 to start, the motor 12 drives the shaft 11 to rotate, and the shaft 11 drives the spiral tube 2 to rotate. On the one hand, the contact area between the spiral tube 2 and the water is large, which improves the heating rate. On the other hand, when the spiral tube 2 rotates, the inner spiral section and the outer spiral section of the spiral tube 2 rotate. In the opposite direction, the material in the tank body 1 rolls in the vertical direction, and the water and grain in the tank body 1 flow, so that the water in the tank body 1 is heated evenly, the water temperature is raised to 80-90°C, the motor 12 is turned off, and the grain is soaked for 8-14 hours. After the soaking is completed, the grain is initially steamed. After 20 minutes of initial steaming, water is added to cover the grain by 15-20 cm, and the motor 12 is started to drive the spiral tube 2 to rotate, so that the grain is evenly stirred, and the motor 12 is turned off. Then the water temperature is raised to 90°C and the grain is simmered for 20 minutes, and the grain is re-steamed for 15-30 minutes. After that, the tank cover 13 is opened and steamed for 10 minutes, and the steam is disconnected. After 10 minutes of sweating, remove excess water vapor, then scoop out the grain to cool, and then pour the grain into the tank body 1 to add koji, start the motor 12 to drive the spiral tube 2 to stir, so that the grain and koji are evenly mixed, then turn off the motor 12, take out the grain and spread it out, when the grain temperature drops to 25°C, collect it for 8-24 hours for saccharification, then pour the grain into the tank body 1 again, add appropriate amount of water to make the grain moist, cover the tank cover 13, pass cold air into the spiral tube 2, and start the motor 12 to drive the spiral tube 2 to stir slowly, so that the temperature of the grain inside the tank body 1 is appropriate, and the tank is kept The internal temperature is kept constant at 18-20°C, and low-temperature fermentation is carried out for 15-20 days. Then, the tank cover 13 is connected to the condensation tank, and hot steam is introduced into the spiral tube 2. The steam temperature is 80-85°C, so that the wine inside the tank body 1 is heated and evaporated, and condensed in the condensation tank. After condensation, it is filtered, bottled and stored. In the present invention, a temperature control module is provided. When the temperature needs to be controlled, the spiral tube 2 is driven to stir so that the heat transfer efficiency is higher, and the material inside the tank body 1 is heated evenly, thereby facilitating the control of the material temperature, thereby improving the quality and yield of the produced wine, and no manual stirring is required, thereby reducing the work intensity of the personnel.

[0037] As an embodiment of the present invention, the inner spiral section of the spiral tube 2 is fixedly connected with a spiral plate 3 on the side away from the rotating shaft 11, and the outer spiral section of the spiral tube 2 is also fixedly connected with a spiral plate 3 on the side close to the rotating shaft 11; during operation, by setting the spiral plate 3, when heat exchange is performed on the material inside the tank body 1, the contact area between the spiral tube 2 and the material is increased, thereby accelerating the efficiency of heat exchange, and when the spiral tube 2 rotates, the contact area between the spiral tube 2 and the material is increased, thereby improving the efficiency of material turning, and further making the heat transfer between the spiral tube 2 inside the tank body 1 and the material in each area more uniform, thereby facilitating the control of the temperature of the wine-making process and ensuring the wine-making quality and the wine yield.

[0038] As an embodiment of the present invention, micropores 31 are provided on the surface of the spiral plate 3, and a pipe connecting the micropores 31 is provided inside the spiral plate 3, and the pipe inside the spiral plate 3 is connected to the water supply pipe outside the tank body 1; during operation, by setting the micropores 31, when water is added before fermentation, the controller opens the water supply pipe valve, and water flows from the spiral plate 3 to each micropore 31. The spiral plate 3 is spirally arranged inside the tank body 1, and has a large contact area with the material inside the tank body 1. Water flows from the micropores 31 to the material inside the tank body 1. The water output at the micropores 31 is small, and only the surrounding materials are infiltrated, which saves water, is convenient for controlling the humidity of the materials, and is convenient for wetting the materials at various locations, avoiding excessive water penetration into the bottom of the tank body 1, making the humidity at the bottom higher, thereby making the humidity of the materials at various locations inside the tank body 1 vary greatly, affecting the fermentation effect, thereby ensuring the quality of wine making and the wine yield.

[0039] As an embodiment of the present invention, a fixing plate 4 is fixedly connected to the outer spiral section of the spiral tube 2, and the fixing plate 4 is in contact with the tank body 1, and the fixing plate 4 is arranged along the outer spiral section inclined to the vertical direction; when working, by setting the fixing plate 4, the fixing plate 4 fixes the outer spiral section of the spiral tube 2, so that the structure of the outer spiral section of the spiral tube 2 is more stable, and the gap between the outer spiral sections of the spiral tube 2 is ensured, so that the spiral tube 2 is evenly distributed, ensuring uniform heat transfer throughout the tank body 1, so that the material inside the tank body 1 is evenly heated, and the quality and yield of wine making are guaranteed. The fixing plate 4 is in contact with the tank body 1, which is convenient for scraping the material on the inner wall of the tank body 1, and the fixing plate 4 is spirally inclined, so that the material at the inner edge of the tank body 1 is flipped in the vertical direction, further making the material evenly heated, ensuring the quality and yield of wine making.

[0040] As an embodiment of the present invention, an air nozzle 21 is fixedly connected to the top of the spiral tube 2, and the air nozzles 21 are evenly arranged. A solenoid valve is provided on the air nozzle 21. During operation, by providing the air nozzle 21, it is necessary to remove excess water vapor when absorbing sweat, and a high-speed airflow is introduced into the spiral tube 2. The controller opens the solenoid valve of the air nozzle 21, and the air flow rate in the spiral tube 2 is greater than the air flow rate at the air nozzle 21, so that a negative pressure is formed at the air nozzle 21, and water vapor is sucked into the spiral tube 2, thereby accelerating the absorption of water vapor and the efficiency of absorbing sweat. During fermentation, a high-speed airflow is introduced into the spiral tube 2 to discharge the carbon dioxide gas produced by the fermentation, and the internal air pressure and the concentration of carbon dioxide in the tank body 1 are controlled to ensure the fermentation effect, thereby ensuring the quality and yield of the wine.

[0041] The low-temperature liquor production process of the present invention is applicable to the low-temperature liquor production equipment mentioned above, and the process flow is as follows:

[0042] S1. First, pour the cleaned grain into the tank body 1, then pour in a proper amount of water, the water covers the grain, cover the tank cover 13, then pass the steam of the boiler to the spiral tube 2, the steam flows in the spiral tube 2, and the heat of the steam is transferred to the water in the tank body 1 through the spiral tube 2. At the same time, the controller drives the motor 12 to start, the motor 12 drives the shaft 11 to rotate, and the shaft 11 drives the spiral tube 2 to rotate. On the one hand, the contact area between the spiral tube 2 and the water is large, which improves the heating rate. On the other hand, the spiral tube 2 rotates, and the inner spiral section and the outer spiral section of the spiral tube 2 rotate in opposite directions, so that the material in the tank body 1 rolls in the vertical direction, so that the water and grain in the tank body 1 flow, so that the water in the tank body 1 is heated evenly, and the water temperature is raised to 80-90°C, and the motor 12 is turned off, and it is kept for 8-14 hours to soak the grain;

[0043] S2, after the grains are soaked in S1, water is added to cover the grains by 15-20 cm after the initial steaming for 20 minutes, the motor 12 is started to drive the spiral tube 2 to rotate, so as to stir the grains evenly, the motor 12 is turned off, and then the water temperature is raised to 90°C to simmer the grains for 20 minutes, and then the grains are re-steamed for 15-30 minutes, and then the tank cover 13 is opened to steam for 10 minutes, and the steam is turned off to collect sweat for 10 minutes;

[0044] S3, after the sweating is collected in S2, the grain is scooped out for cooling, and then poured into the tank 1 for koji, and the motor 12 is started to drive the spiral tube 2 for stirring, so that the grain and the koji are evenly mixed, and then the motor 12 is turned off, and the grain is taken out and spread out. When the temperature of the grain drops to 25°C, it is piled up for 8-24 hours for saccharification;

[0045] S4, after saccharification is completed in S3, the grain is poured into the tank body 1, an appropriate amount of water is added to make the grain moist, the tank cover 13 is covered, cold air is introduced into the spiral tube 2, and the motor 12 is started to drive the spiral tube 2 to stir slowly, so that the temperature of the grain at various places inside the tank body 1 is appropriate, and the temperature inside the tank is kept constant at 18-20°C, and low-temperature fermentation is carried out for 15-20 days;

[0046] S5. After the fermentation in S4 is completed, distillation is then carried out. The tank cover 13 is connected to the condensation tank, and hot steam is introduced into the spiral tube 2. The steam temperature is 80-85°C, so that the wine inside the tank body 1 is evaporated by heat and condensed in the condensation tank. After condensation, it is filtered, bottled and stored.

[0047] The specific workflow is as follows:

[0048] During operation, firstly, cleaned grains are poured into the tank body 1, and then a proper amount of water is poured in, the water covering the grains, and the tank cover 13 is closed, and then the steam of the boiler is passed to the spiral tube 2, and the steam flows in the spiral tube 2, and the heat of the steam is transferred to the water in the tank body 1 through the spiral tube 2. At the same time, the controller drives the motor 12 to start, and the motor 12 drives the shaft 11 to rotate, and the shaft 11 drives the spiral tube 2 to rotate. On the one hand, the contact area between the spiral tube 2 and the water is large, which improves the heating rate. On the other hand, when the spiral tube 2 rotates, the inner spiral section and the outer spiral section of the spiral tube 2 rotate in opposite directions, so that the material in the tank body 1 rolls in the vertical direction, so that the water and grain in the tank body 1 flow. , so that the water in the tank body 1 is heated evenly, the water temperature is raised to 80-90℃, the motor 12 is turned off, and the grain is soaked for 8-14 hours. After the soaking is completed, the grain is initially steamed. After 20 minutes of initial steaming, water is added to cover the grain by 15-20 cm, and the motor 12 is started to drive the spiral tube 2 to rotate, so that the grain is evenly stirred, and the motor 12 is turned off. Then the water temperature is raised to 90℃ and the grain is simmered for 20 minutes, and then the grain is re-steamed for 15-30 minutes. After that, the tank cover 13 is opened and steamed for 10 minutes, the steam is turned off for 10 minutes, and the excess water vapor is removed. Then the grain is scooped out for cooling, and the grain is poured into the tank body 1 for cooling, and the motor 12 is started to drive the spiral tube 2 to rotate. 2 to stir so that the grain and the wine yeast are evenly mixed, then turn off the motor 12, take out the grain and spread it out. When the grain temperature drops to 25°C, collect it for 8-24 hours for saccharification, then pour the grain into the tank body 1, add an appropriate amount of water to make the grain moist, cover the tank cover 13, pass cold air into the spiral tube 2, and start the motor 12 to drive the spiral tube 2 to stir slowly, so that the grain temperature at various places inside the tank body 1 is appropriate, keep the temperature inside the tank constant at 18-20°C, and ferment at low temperature for 15-20 days, then connect the tank cover 13 with the condensation tank, pass hot steam into the spiral tube 2, the steam temperature is 80-85°C, so that the wine inside the tank body 1 It evaporates under heat and condenses in a condensation tank. After condensation, it is filtered, bottled and stored. By setting a spiral plate 3, when heat exchange is performed on the material inside the tank body 1, the contact area between the spiral tube 2 and the material is increased, thereby accelerating the efficiency of heat exchange. When the spiral tube 2 rotates, the contact area between the spiral tube 2 and the material is increased. By setting micropores 31, when water is added before fermentation, the controller opens the water supply pipe valve, and water flows from the spiral plate 3 to each micropore 31. The spiral plate 3 is spirally arranged inside the tank body 1, and has a larger contact area with the material inside the tank body 1. Water flows from the micropores 31 to the material inside the tank body 1. The water output at the micropores 31 is small, and only the surrounding materials are infiltrated.

[0049] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A low-temperature liquor production device, characterized in that: include: A tank body (1), wherein the center of the tank body (1) is rotatably connected to a rotating shaft (11), wherein the rotating shaft (11) passes through the bottom of the tank body (1) and is fixedly connected to a driving motor (12); a tank cover (13), wherein the tank cover (13) is arranged on the top of the tank body (1), and wherein the tank cover (13) is slidably and hermetically connected to the tank body (1); a temperature control module, wherein the temperature control module comprises a spiral tube (2), wherein the spiral tube (2) comprises an inner spiral section and an outer spiral section, wherein the inner spiral section of the spiral tube (2) is fixedly connected to the rotating shaft (11), wherein the outer spiral section of the spiral tube (2) is close to the inner wall of the tank body (1), and wherein the inner spiral section and the outer spiral section of the spiral tube (2) have opposite rotation directions; and a controller, wherein the controller is used to adjust the operation of the low-temperature liquor preparation device; The inner spiral section of the spiral tube (2) is fixedly connected to a spiral plate (3) on a side away from the rotating shaft (11), and the outer spiral section of the spiral tube (2) is also fixedly connected to a spiral plate (3) on a side close to the rotating shaft (11); The spiral plate (3) has micropores (31) on its surface, a pipe communicating with the micropores (31) is provided inside the spiral plate (3), and the pipe inside the spiral plate (3) is communicated with a water supply pipe outside the tank body (1); A fixing plate (4) is fixedly connected to the outer spiral section of the spiral tube (2), the fixing plate (4) is in contact with the tank body (1), and the fixing plate (4) is arranged along the outer spiral section at an angle to the vertical direction; The top of the spiral tube (2) is fixedly connected with an air nozzle (21), the air nozzles (21) are evenly arranged, and an electromagnetic valve is provided on the air nozzle (21); During operation, the cleaned grain is first poured into the tank body (1), and then a proper amount of water is poured into the tank body (1) so that the water covers the grain. The tank cover (13) is then closed, and then the steam from the boiler is passed to the spiral tube (2). The steam flows in the spiral tube (2), and the heat of the steam is transferred to the water in the tank body (1) through the spiral tube (2). At the same time, the controller drives the motor (12) to start, and the motor (12) drives the rotating shaft (11) to rotate, and the rotating shaft (11) drives the spiral tube (2) to rotate. On the one hand, the contact area between the spiral tube (2) and the water is large, which increases the heating rate. On the other hand, when the spiral tube (2) rotates, the inner spiral section and the outer spiral section of the spiral tube (2) rotate in opposite directions, so that the material in the tank body (1) rolls in the vertical direction, so that the tank body (1) The water and grain flow in the tank body (1), so that the water in the tank body (1) is heated evenly. The water temperature is raised to 80-90°C, the motor (12) is turned off, and the temperature is kept for 8-14 hours to soak the grain. After the soaking is completed, the grain is initially steamed. After 20 minutes of initial steaming, water is added to cover the grain by 15-20 cm. The motor (12) is started to drive the spiral tube (2) to rotate, so that the grain is evenly stirred. The motor (12) is turned off, and the water temperature is then raised to 90°C to simmer the grain for 20 minutes. The grain is then re-steamed for 15-30 minutes. The tank cover (13) is then opened to steam for 10 minutes. The steam is turned off for 10 minutes to remove excess water vapor. The grain is then scooped out to cool. After cooling, the grain is poured into the tank body (1) and the motor (12) is started to drive the spiral tube (2). 2) Stirring to make the grain and the koji evenly mixed, then turning off the motor (12), taking out the grain and spreading it out, when the grain temperature drops to 25°C, collecting and stacking for 8-24 hours for saccharification, then pouring the grain into the tank body (1), adding a proper amount of water to make the grain moist, covering the tank cover (13), passing cold air into the spiral tube (2), and at the same time starting the motor (12) to drive the spiral tube (2) to stir slowly, so that the temperature of the grain at various places inside the tank body (1) is appropriate, and the temperature inside the tank is kept constant at 18-20°C, and low-temperature fermentation is carried out for 15-20 days, then connecting the tank cover (13) with the condensation tank, passing hot steam into the spiral tube (2), the steam temperature of which is 80-85°C, so that the wine inside the tank body (1) is heated and evaporated , condensed in a condensation tank, filtered and bottled for storage after condensation, by providing a spiral plate (3), when heat exchange is performed on the material inside the tank body (1), the contact area between the spiral tube (2) and the material is increased, thereby accelerating the efficiency of heat exchange, and when the spiral tube (2) rotates, the contact area between the spiral tube (2) and the material is increased, and by providing micropores (31), when water is added before fermentation, the controller opens the water supply pipe valve, and water flows from the spiral plate (3) to each micropore (31). The spiral plate (3) is arranged in a spiral shape inside the tank body (1), and has a large contact area with the material inside the tank body (1). Water flows from the micropores (31) to the material inside the tank body (1), and the water output at the micropores (31) is small, and only the surrounding materials are infiltrated; During operation, by setting a fixing plate (4), the fixing plate (4) fixes the outer spiral section of the spiral tube (2), making the structure of the outer spiral section of the spiral tube (2) more stable, ensuring the gap between the outer spiral sections of the spiral tube (2), so that the spiral tube (2) is evenly distributed, ensuring uniform heat transfer at various locations inside the tank body (1), and making the material inside the tank body (1) evenly heated, thereby ensuring the quality and yield of wine. The fixing plate (4) is in contact with the tank body (1), making it easy to scrape the material on the inner wall of the tank body (1), and the fixing plate (4) is spirally inclined, so that the material at the inner edge of the tank body (1) flips in the vertical direction, further making the material evenly heated.

2. A low-temperature liquor production process, characterized in that: The process is applicable to the low-temperature liquor production equipment described in claim 1, and the process flow is as follows: S1. First, pour the cleaned grain into the tank body (1), then pour in an appropriate amount of water, the water covers the grain, and the tank cover (13) is covered. Then, the steam from the boiler is passed to the spiral tube (2), the steam flows in the spiral tube (2), and the heat of the steam is transferred to the water in the tank body (1) through the spiral tube (2). At the same time, the controller drives the motor (12) to start, and the motor (12) drives the rotating shaft (11) to rotate. The rotating shaft (11) drives the spiral tube (2) to rotate. On the one hand, the contact area between the spiral tube (2) and the water is large, which improves the heating rate. On the other hand, when the spiral tube (2) rotates, the inner spiral section and the outer spiral section of the spiral tube (2) rotate in opposite directions, so that the material in the tank body (1) rolls in the vertical direction, and the water and grain in the tank body (1) flow, so that the water in the tank body (1) is heated evenly, and the water temperature is raised to 80-90° C., and the motor (12) is turned off, and the grain is soaked for 8-14 hours; S2, after the grains are soaked in S1, water is added to cover the grains by 15-20 cm after the initial steaming for 20 minutes, the motor (12) is started to drive the spiral tube (2) to rotate, so as to stir the grains evenly, the motor (12) is turned off, and then the water temperature is raised to 90° C. to simmer the grains for 20 minutes, and then the grains are re-steamed for 15-30 minutes, and then the tank cover (13) is opened to steam for 10 minutes, and the steam is turned off to collect sweat for 10 minutes; S3, after the sweating is collected in S2, the grain is scooped out and spread to cool, and then poured into the tank (1) to add koji, and the motor (12) is started to drive the spiral tube (2) to stir, so that the grain and the koji are evenly mixed, and then the motor (12) is turned off, and the grain is taken out and spread out. When the temperature of the grain drops to 25° C., it is piled up for 8-24 hours for saccharification; S4, after saccharification is completed in S3, the grain is poured into the tank body (1), and a proper amount of water is added to make the grain moist. The tank cover (13) is covered, and cold air is introduced into the spiral tube (2). At the same time, the motor (12) is started to drive the spiral tube (2) to slowly stir, so that the temperature of the grain in various places inside the tank body (1) is appropriate, and the temperature inside the tank is kept constant at 18-20° C., and low-temperature fermentation is carried out for 15-20 days; S5, after fermentation is completed in S4, distillation is then carried out, the tank cover (13) is connected to the condensation tank, and hot steam is introduced into the spiral tube (2). The steam temperature is 80-85° C., so that the wine inside the tank body (1) is evaporated by heat and condensed in the condensation tank. After condensation, it is filtered, bottled and stored.

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