Production process and production equipment of natural flavor type white spirit

Abstract

The invention relates to the technical field of baijiu production, in particular to a natural flavor baijiu production process and production equipment, and the production process comprises the following steps: S1, raw material crushing: the raw material is sorghum, the sorghum is crushed into sorghum flour through a crusher, and the sorghum flour is 4-8 pieces in thickness; s2, material moistening: adding a proper amount of water into the raw materials, uniformly mixing and moistening the materials until the requirement of accumulated moisture is met on the basis of no dry surface; s3, preparing auxiliary materials for later use: steaming the rice husks in clear soup to remove impurities for more than 45 minutes until the rice husks have no foreign flavor and grain fragrance, and cooling for later use; s4, filling into a steamer: scattering thin-layer rice husks at the bottom of heating distillation equipment. The alcohol distillation device has the advantages of unique taste and fragrance combination, strong composite fragrance, full and comfortable taste, capability of meeting the requirements of various bouquets, accurate compaction function, no omission, uniform passing of steam through fermented grains or fermented grains, more thorough alcohol distillation, convenience in mounting and dismounting of the heating mechanism and the condenser, good air tightness and prevention of steam loss during distillation.

Description

Technical Field

[0001] The invention relates to the technical field of liquor production, and in particular to a natural fragrance liquor production process and production equipment. Background Art

[0002] Liquor is a distilled liquor made from grains as the main raw materials, with Daqu, Xiaoqu, Fuqu, enzyme preparations and yeast as saccharification and fermentation agents, through cooking, saccharification, fermentation, distillation, aging and blending. Tianxiang-style liquor is a unique liquor flavor, famous for its complex aroma and taste. The brewing process of Tianxiang-style liquor usually combines a variety of traditional brewing techniques, selects high-quality grains and water sources, and is made through a complex fermentation and distillation process. It has a rich aroma, but there is no Tianxiang-style liquor with a complex aroma on the market; The wine steamer plays the role of traditional Chinese medicine in the production of liquor. Both gelatinization and distillation require the wine steamer. The wine steamer is mainly composed of a steamer barrel, a steamer sieve and a steamer cover. When the mash is placed in the steamer barrel, water vapor is diffused through the mesh of the steamer sieve to heat the mash, so that there is no raw core in the mash. During distillation, the alcohol in the mash is taken away by steam, and the condenser liquefies the steam to obtain liquor. In order to allow the steam to pass through the mash evenly and not flow away from the edge of the inner wall of the steamer barrel, the mash or fermented mash on the edge of the steamer barrel is often compacted. However, the compaction strength is difficult to control. If the compaction strength is too large and the looseness is too low, it will still affect the diffusion of steam, and the mash or fermented mash will be unevenly heated, and the distillation will not be thorough enough. During distillation, the staff manually inserts the steam pipe between the wine retort and the condenser, which requires a sufficient gap when connecting to facilitate the staff's operation. Although a large gap facilitates operation, it will also cause steam loss. Therefore, it not only wastes manpower, but also causes a decrease in liquor production. Summary of the invention

[0003] In order to overcome the shortcomings of the prior art that a complex-flavor liquor cannot be produced, and that the wine retort is not heated uniformly during the processing of the complex-flavor liquor, the distillation is time-consuming and labor-intensive, and there will be loss of liquor, the present invention proposes a natural-flavor liquor production process and production equipment.

[0004] To achieve the above object, the present invention provides the following technical solution: a natural fragrance liquor production process, comprising the following steps: S1, raw material crushing: the raw material is sorghum, which is crushed into sorghum powder by a crusher, and the coarseness of the sorghum powder is 4-8 petals; S2, moistening: add appropriate amount of water to the raw materials and mix well to meet the requirements of bulk moisture based on dry surface; S3, spare parts: steam the rice husk for more than 45 minutes, remove impurities, smell no impurities, and have a grain aroma, then remove from the steamer and cool for later use; S4, loading the steamer: Sprinkle a thin layer of rice husk at the bottom of the heating distillation equipment, with the percentage of rice husk being 25%-35% of sorghum. The steam loading steamer should be accurately, lightly and evenly spread, and the steam should be evenly spread when the steam is seen, so that the steam is evenly loaded and the steam is loaded flat, without steam pressure or steam leakage, and the steam pressure is controlled by a valve; until the heating distillation equipment is loaded flat; S5, distillation: Slow distillation is carried out through heating distillation equipment, and the flow rate of wine is controlled at 2-4kg / min. When the wine flows, 1kg of the head of wine is collected and stored separately, and the wine is picked and graded for storage; When the wine is almost finished, increase the steam flow rate and remove the acid appropriately. S6, batching and gelatinization: mix the moistened sorghum and bran with the steamed rice husk and the fermented grains after distillation, with the ratio of 1:3.0-5.0, and adjust the amount of fermented grains according to the acidity and water content of the fermented grains. The remaining fermented grains are used as the returned grains to prepare the prepared raw materials for steaming; Put the prepared raw materials into the steamer for steaming. The requirements for steaming are: evenly pack when steaming, and it should be even, flat, light, uniform and accurate. The time is more than 45 minutes based on the roundness of the steam, until there is no raw core inside. S7, adding pulp after leaving the steamer: including ventilation and adding koji; Ventilation means cooling down the material with ventilation curtain after steaming. Adding koji means adding koji when the temperature is close to the stacking temperature and stirring evenly to obtain grain mash, wherein the usage percentages of sauce-flavored koji, sesame-flavored koji, light-flavored koji and strong-flavored koji are 20%-35%, 20%-35%, 5%-10% and 10%-15% of sorghum respectively; S8, stacking: stack the mixed mash in a trapezoidal shape with a height of 0.7m. The temperature of the mash is between 15-35℃ and adjusted appropriately according to the season. The moisture content of the mash is 40%-50%, the acidity of the mash is 1.8-3.0mmol / 10g, and the starch content of the mash is 15%-23%. S9, fermentation in the tank: the moisture content of the mash entering the cellar is required to be controlled at 50%-56%, the acidity of the mash entering the cellar is required to be 1.3-2.6mmol / 10g, the starch content of the mash entering the cellar is required to be 14%-18%, the reducing sugar content of the mash entering the cellar is required to be 0.8%-1.5%, and the temperature of the mash entering the cellar is required to be 20-36℃; S10, sealed cellar fermentation: Seal the cellar with plastic sheeting and cover it tightly with quilts to keep the heat in, isolating the mash from the outside air and forming anaerobic conditions. The yeast in the mash produces alcohol through anaerobic fermentation, which helps other microorganisms to further produce esters and aromas. S11, after leaving the cellar, use heated distillation equipment to distill and extract the wine, repeat steps S7, S8, S9 and S5 repeatedly, extract the wine multiple times, until the mash is used up, and obtain a natural fragrant liquor with a complex aroma.

[0005] Preferably, the stacking time of grain mash in S8 is: 24 hours in summer, 48 hours in spring, autumn and winter, the maximum stacking temperature does not exceed 55°C, the stacking is 12 hours in summer and the pile is turned over once, and the pile is turned over once every 24 hours in spring, autumn and winter, and water is supplemented by adding pulp.

[0006] Preferably, the solid-state fermentation time in S10 is more than 60 days.

[0007] Preferably, the heating distillation equipment comprises a condenser, a heating mechanism and a ventilation mechanism, the condenser is connected to the heating mechanism through the ventilation mechanism, and the steamer loading, gelatinization and grain mash distillation and wine extraction are all completed through the heating mechanism.

[0008] Preferably, the heating mechanism includes a retort barrel, a retort colander, a retort cover, a steam valve, an aeration pipe, a sleeve, a slide rail and a compaction assembly. The retort barrel is a double-layer structure, and the bottom of the inner cavity is an inclined surface; the retort colander is placed at the bottom of the inner cavity of the retort barrel; the retort cover is placed on the top of the retort barrel; the steam valve is installed at the bottom end of the left side wall of the retort barrel, and the steam valve is connected to the steam pipe; the aeration pipe is connected to the right end of the steam valve through a pipe; the sleeve is installed at the top of the retort cover; the slide rail is installed on the inner side of the top of the retort barrel, and the slide rail has an opening; the compaction assembly can be slidably installed on the outer wall of the slide rail.

[0009] Preferably, the compaction assembly includes a slide seat, a guide rod, a lifting plate, a limit bolt, a driving plate, a slideway, a plug rod, a sleeve, a first spring, a lifting rod, a pressure plate, a hollow column, a watch case, a dial, a rotating shaft, a pointer, a first spur gear, a second spur gear, a rack, a limit groove and a pin, and the slide seat is sleeved on the outer wall of the slide rail; the guide rod is vertically installed in the middle of the upper surface of the slide seat; the lifting plate can be slid up and down and sleeved on the outer wall of the guide rod; the limit bolt is screwed on the top of the outer wall of the guide rod, and the lifting plate is limited by the limit bolt; the driving plate is connected to the rear side of the upper surface of the slide seat through a pin shaft; the slideway is opened on the outer wall of the driving plate; the plug rod is installed on the right side wall of the lifting plate, and the plug rod is inserted in the inner cavity of the slideway; the sleeve is vertically installed on the left end of the lifting plate; the first spring and the lifting rod are from top to bottom Inserted in the inner cavity of the sleeve, the lifting rod is pushed downward under the action of the first spring force; the pressure plate is fixedly connected to the bottom end of the lifting rod, and the mash is pressed down by the pressure plate; the hollow column is vertically installed at the top of the sleeve; the case is installed at the top of the hollow column; the dial is installed on the front side of the inner cavity of the case; the rotating shaft is installed at the center of the dial through a bearing; the pointer and the first spur gear are respectively installed at the front and rear ends of the rotating shaft; the second spur gear is connected to the rear side of the inner cavity of the case through a pin shaft, the second spur gear is meshed with the first spur gear, and the transmission ratio is less than 1; the rack is vertically installed at the top of the lifting rod, and the rack is meshed with the second spur gear; the limiting groove is opened on the front side of the second spur gear; the pin is installed on the rear side of the inner cavity of the case, and the pin is inserted in the inner cavity of the limiting groove.

[0010] Preferably, the outer wall of the pressing plate is arc-shaped and matches the inner wall of the retort barrel.

[0011] Preferably, the ventilation mechanism includes a joint, a base, a second spring, a gear plate, teeth, a connecting pipe, a positioning groove, a sealing sleeve, a telescopic rod and a connecting rod, the joint being vertically installed at the air inlet of the condenser; the base being installed at the outer wall of the joint; the second spring and the gear plate being sleeved on the outer wall of the joint from bottom to top and hidden in the inner cavity of the base, the gear plate being inserted in the inner cavity of the base to prevent the gear plate from rotating; the number of teeth is several and being circumferentially installed on the upper edge of the gear plate; the connecting pipe is connected to the top end of the outer wall of the joint through a waterproof bearing; the number of positioning grooves is several and being circumferentially opened at the bottom of the connecting pipe, the gear plate is pushed upward under the action of the elastic force of the second spring, the teeth are inserted into the inner cavity of the positioning groove, and the connecting pipe is positioned; the sealing sleeve is sleeved on the left end of the outer wall of the connecting pipe so as to slide up and down, and the sealing sleeve can be sleeved on the top of the steamer cover; the telescopic rod is vertically installed at the left end of the lower surface of the connecting pipe; one end of the connecting rod is installed on the outer wall of the sealing sleeve, and the other end is connected to the outer wall of the telescopic rod, and the sealing sleeve is lowered under the action of gravity of the telescopic rod.

[0012] Preferably, the tooth shape and the inner cavity of the positioning groove are both triangular.

[0013] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention successfully achieves the fusion of multiple flavors by combining and using Maotai-flavor Daqu, sesame-flavor liquor koji, light-flavor Daqu and strong-flavor Daqu in specific proportions according to different seasons. This composite-flavor liquor not only retains the unique flavors of Maotai and sesame, but also forms a unique composite flavor through a sophisticated fermentation and distillation process, thereby improving the overall flavor and taste of the liquor. The diversity and complexity of this flavor meets the diversified demands of consumers for high-quality liquor.

[0014] 2. The present invention allows the driving plate to press down the lifting plate by inserting the rod to slide in the slideway, and the pressing plate moves downward to press down the mash (wine mash). During the pressing process, the lifting rod pushes the rack to move upward, and the rotation angular velocity of the first spur gear is increased through the transmission of the first spur gear and the second spur gear, so the pressure indicated by the pointer is amplified, and when compacting the mash (wine mash), the compaction strength is controlled, and the compaction function is precise and no omissions are made. The steam passes through the mash evenly, the heating is even, and the alcohol distillation is more thorough.

[0015] 3. The present invention drives the sealing sleeve to rise or fall through the telescopic rod. When the connecting pipe rotates, the inclined surface of the positioning groove squeezes the teeth, so that the gear plate can automatically descend. When the connecting pipe stops rotating, the elastic force of the second spring pushes the gear plate to rise, and the teeth enter the positioning groove to position the connecting pipe. Therefore, it is convenient to install and disassemble the heating mechanism and the condenser, and the airtightness is good, which prevents the loss of steam during distillation and increases the output of wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the structure of the present invention; Figure 2 This is a schematic diagram of the heating mechanism structure of the present invention; Figure 3 It is a front cross-sectional view of the steamer barrel of the present invention; Figure 4 It is a schematic diagram of the compaction assembly structure of the present invention; Figure 5 It is a front cross-sectional view of the compaction assembly of the present invention; Figure 6 For the present invention Figure 5 A in the enlarged view; Figure 7 It is a schematic diagram of the structure of the ventilation mechanism of the present invention; Figure 8 It is a front cross-sectional view of the ventilation mechanism of the present invention; Fig. 9 For the present invention Figure 8 The enlarged view of point B in the figure; Fig.10 It is a schematic diagram of the gear plate structure of the present invention.

[0017] In the figure: 1, condenser; 2, heating mechanism; 3, ventilation mechanism; 21, steamer barrel; 22, steamer colander; 23, steamer cover; 24, steam valve; 25, aeration pipe; 26, sleeve; 27, slide rail; 28, compaction assembly; 281, slide seat; 282, guide rod; 283, lifting plate; 284, limit bolt; 285, drive plate; 286, slideway; 287, plug rod; 288, sleeve; 289, first spring; 2810, lifting rod; 2811, Pressure plate; 2812, hollow column; 2813, watch case; 2814, watch dial; 2815, rotating shaft; 2816, pointer; 2817, first spur gear; 2818, second spur gear; 2819, rack; 2820, limiting groove; 2821, pin; 31, joint; 32, base; 33, second spring; 34, gear plate; 35, teeth; 36, connecting pipe; 37, positioning groove; 38, sealing sleeve; 39, telescopic rod; 310, connecting rod. DETAILED DESCRIPTION

[0018] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0019] The present invention provides a technical solution: a natural fragrance liquor production process, comprising the following steps: S1, raw material crushing: the raw material is sorghum, which is crushed into sorghum powder by a crusher, and the coarseness of the sorghum powder is 4-6 petals. After the sorghum is crushed, the starch structure is destroyed, which increases the contact area with water and distiller's yeast, which is beneficial to the hydrolysis in the fermentation process; it provides a rich source of starch for fermentation and lays the foundation for the formation of complex flavors; S2, moistening: add appropriate amount of water to the raw materials and mix well to meet the requirements of bulk moisture based on dry surface; S3, spare parts: steam the rice husk for more than 45 minutes, remove impurities, smell no impurities, and have a grain aroma, then remove from the steamer and cool for later use; S4, steamer loading: Sprinkle a thin layer of rice husk at the bottom of the heating distillation equipment, the percentage of rice husk is 25%-35% of sorghum, and the steamer loading should be accurately, lightly and evenly sprinkled, and the steam should be sprinkled when the steam is seen, so that the steam is even and the steam is loaded flat, without steam pressure or steam leakage, and the steam pressure is controlled by a valve; until the heating distillation equipment is loaded flat, the operator's steamer loading technology level directly affects the quality and output of the wine; S5, distillation: Slow distillation through heating distillation equipment, the flow of wine is controlled at 3kg / min, when the wine flows, 1kg of the head of wine is collected and stored separately; the wine is picked and graded for storage; When the wine is almost finished, increase the steam flow rate and remove the acid appropriately. S6, batching and gelatinization: mix the moistened sorghum and bran with the steamed rice husk and the fermented grains after distillation, the ratio of the mixed grains is 1:3.0-5.0, and the amount of mixed grains is adjusted according to the acidity and water content of the fermented grains. The remaining fermented grains are used as the returned grains to prepare the mixed raw materials for steaming; Put the prepared raw materials into the steamer for steaming. The requirements for steaming are: evenly pack when steaming, and it should be even, flat, light, uniform and accurate. The time is more than 45 minutes based on the roundness of the steam, until there is no raw core inside. S7, adding pulp after leaving the steamer: including ventilation and adding koji; Ventilation means cooling down the material with ventilation curtain after steaming. Adding koji means adding koji when the temperature is close to the stacking temperature and stirring evenly to obtain grain mash. The percentages of sauce-flavored koji, sesame-flavored wine koji, light-flavored koji and strong-flavored koji are 20%-35%, 20%-35%, 5%-10% and 10%-15% of sorghum respectively. Selecting different amounts of sauce-flavored koji, sesame-flavored wine koji, light-flavored koji and strong-flavored koji according to the season accounts for more than 60% of the percentage of sorghum, which can not only improve the quality of the wine, but also improve the flavor and taste of the wine; in the process of adding slurry after leaving the retort, four types of koji, namely sauce-flavored koji, sesame-flavored wine koji, light-flavored koji and strong-flavored koji, are used. This combined use strategy enables the microorganisms of different types of koji to work together during the fermentation process to produce multi-level flavor substances, giving the liquor a unique complex flavor; S8, stacking: stack the mixed mash in a trapezoidal shape with a height of 0.7m. The temperature of the mash is between 15-35℃ and adjusted appropriately according to the season. The moisture content of the mash is 40%-50%, the acidity of the mash is 1.8-3.0mmol / 10g, and the starch content of the mash is 15%-23%. The mash pile time is: 24 hours in summer, 48 hours in spring, autumn and winter, the maximum temperature of the pile shall not exceed 55℃, the pile shall be piled up once for 12 hours in summer, and once in 24 hours in spring, autumn and winter, and water shall be supplemented by adding pulp; S9, fermentation in the tank: the moisture content of the mash entering the cellar is required to be controlled at 50%-56%, the acidity of the mash entering the cellar is required to be 1.3-2.6mmol / 10g, the starch content of the mash entering the cellar is required to be 14%-18%, the reducing sugar content of the mash entering the cellar is required to be 0.8%-1.5%, and the temperature of the mash entering the cellar is required to be 20-36℃; S10, cellar sealing and fermentation: Seal the cellar with plastic sheet and cover it tightly with quilt to keep warm, isolate the mash from the outside air, and form anaerobic conditions. The yeast in the mash produces alcohol through anaerobic fermentation, which helps other microorganisms to further produce esters and aroma. The tightness of the cellar sealing is the key factor for the fermentation effect. Therefore, within 15 days of entering the cellar, check the cellar every day to see if there is ventilation and temperature changes. If found, deal with it in time, and do not allow mildew to occur. Solid-state fermentation lasts for more than 60 days, improving wine quality and taste; S11, after leaving the cellar, use heated distillation equipment to distill and extract the wine, repeat S7, S8, S9 and S5 repeatedly, extract the wine several times, until the mash is used up, and obtain the natural fragrance type liquor with complex aroma; in the distillation process, through slow distillation and graded storage, the collection and back distillation of the head and tail of the wine are accurately controlled to ensure the purity of the wine and the stability of the aroma. The design of multiple distillations and repeated process steps ensures the full extraction and integration of aroma substances, and finally forms a liquor with complex aroma.

[0020] As a preferred solution, further, a natural fragrance type liquor production equipment, such as Figure 1-10 As shown, the heating distillation equipment includes a condenser 1, a heating mechanism 2 and a ventilation mechanism 3. The condenser 1 is connected to the heating mechanism 2 through the ventilation mechanism 3. The heating mechanism 2 is used in steamer loading, gelatinization, and distillation operations that require heating. Cold water is introduced into the condenser 1, and the condenser tube in the condenser 1 cools the steam, and the steam is liquefied to form white wine.

[0021] As a preferred embodiment, further, the heating mechanism 2 includes a double-layer structure of a steamer barrel 21, which has excellent heat preservation performance. The bottom of the inner cavity of the steamer barrel 21 is an inclined surface, which is convenient for discharging accumulated water. A steamer colander 22 is placed at the bottom of the inner cavity of the steamer barrel 21. The steamer colander 22 is air-permeable and allows water vapor to pass through. A steamer cover 23 is placed on the top of the steamer barrel 21 to seal the steamer barrel 21. A steam valve 24 is installed on the left side wall of the steamer barrel 21. The right end of the steam valve 24 is connected to an aeration pipe 25 through a pipeline. The water vapor is dispersed through the aeration pipe 25 to expand the water vapor release area and improve uniformity. A sleeve 26 is installed on the top of the steamer cover 23. A slide rail 27 is installed on the upper edge of the steamer barrel 21, and the slide rail 27 has a notch. A slidable compaction component 28 is sleeved on the outer wall of the slide rail 27, and the notch allows the compaction component 28 to enter and exit the slide rail 27.

[0022] As a preferred solution, further, the compaction assembly 28 includes a slide seat 281 sleeved on the outer wall of the slide rail 27, and the slide seat 281 can enter and exit the notch of the slide rail 27 to realize the disassembly and installation of the slide seat 281. A guide rod 282 is vertically installed in the middle of the upper surface of the slide seat 281, and a lifting plate 283 that can slide up and down is sleeved on the outer wall of the guide rod 282. A limiting bolt 284 that limits the upward movement of the lifting plate 283 is screwed on the top of the outer wall of the guide rod 282. A driving plate 285 that can swing up and down is connected to the rear side of the upper surface of the slide seat 281 through a pin shaft. The outer wall of the driving plate 285 is provided with a slideway 286 in the front and rear directions, and the right side wall of the lifting plate 283 is provided with a guide rod 282 that is connected to the slideway 286. The plug rod 287 inserted in the slide 286 can make the lifting plate 283 rise or fall when the driving plate 285 swings upward or downward. The left end of the lifting plate 283 is vertically installed with a sleeve 288. The upper and lower ends of the inner cavity of the sleeve 288 are respectively inserted with a first spring 289 and a lifting rod 2810. The lifting rod 2810 is pushed downward by the elastic force of the first spring 289. A pressing plate 2811 is installed at the bottom end of the lifting rod 2810. The outer wall shape of the pressing plate 2811 is arc-shaped and consistent with the arc of the inner wall of the steamer barrel 21. The grain mash on the edge of the steamer barrel 21 is pressed down by the pressing plate 2811, and it will not be missed. The sleeve 288 A hollow column 2812 is vertically installed on the top, and a lifting rod 2810 passes through the inner cavity of the hollow column 2812. A case 2813 is installed on the top of the outer wall of the hollow column 2812. A dial 2814 is installed on the front side of the inner cavity of the case 2813. The dial 2814 is a pressure scale that displays the pressure of the pressed grain mash. A rotating shaft 2815 that can rotate around its own axis is installed at the center of the dial 2814 through a bearing. A pointer 2816 and a first spur gear 2817 are installed at the front and rear ends of the rotating shaft 2815 respectively. A second spur gear 2818 meshing with the first spur gear 2817 is connected to the rear side of the inner cavity of the case 2813 through a pin shaft. The second spur gear 2818 The transmission ratio with the first spur gear 2817 is less than 1. When the angular velocity of the first spur gear 2817 is increased, the pressure indicated by the pointer 2816 is amplified, and the accuracy of pressure measurement is improved. A rack 2819 meshing with the second spur gear 2818 is installed on the top of the lifting rod 2810. When the rack 2819 rises or falls, the second spur gear 2818 rotates counterclockwise or clockwise. A limiting groove 2820 is provided on the front side of the second spur gear 2818, and a pin 2821 connected with the limiting groove 2820 is installed on the rear side of the inner cavity of the watch case 2813. The rotation angle of the second spur gear 2818 is constrained by the cooperation between the pin 2821 and the limiting groove 2820.

[0023] As a preferred solution, further, the ventilation mechanism 3 includes a joint 31 vertically installed at the air inlet of the condenser 1, a base 32 is installed on the outer wall of the joint 31, and a second spring 33 and a gear plate 34 hidden in the inner cavity of the base 32 are respectively sleeved on the outer wall of the joint 31 from bottom to top, and the gear plate 34 is adapted to be plugged into the inner cavity of the base 32 to prevent the gear plate 34 from rotating, and a plurality of teeth 35 are installed along the circumferential direction on the upper edge of the gear plate 34, and a connecting pipe 36 is installed on the top of the outer wall of the joint 31 through a waterproof bearing, and a plurality of positioning grooves 37 are opened along the circumferential direction on the lower edge of the right side of the connecting pipe 36, and the gear plate 34 is pushed upward under the elastic force of the second spring 33, so that the gear plate 34 can be moved upward. The tooth 35 is inserted into the inner cavity of the positioning groove 37 to position the connecting tube 36. The outer wall of the tooth 35 and the inner cavity of the positioning groove 37 are both triangular in shape. As the connecting tube 36 rotates, the positioning groove 37 and the inclined surface of the tooth 35 can be squeezed against each other, allowing the gear plate 34 to move downward. A sealing sleeve 38 that can slide up and down is sleeved on the left side of the connecting tube 36, and the sealing sleeve 38 can be sleeved on the top of the steamer cover 23 to connect the steamer barrel 21 with the condenser 1. Pure water is filled in the sleeve 26 to seal the connection between the sealing sleeve 38 and the steamer cover 23. A telescopic rod 39 is vertically installed on the left side of the bottom of the connecting tube 36, and the telescopic rod 39 is connected to the sealing sleeve 38 through a connecting rod 310.

[0024] Working principle: Step 1: Sprinkle the mash into the steamer barrel 21, fill it, and level it after it is filled. The slide rail 27 cooperates with the slide seat 281 to allow the pressing plate 2811 to move around the inner edge of the steamer barrel 21, press down the driving plate 285, and the insertion rod 287 slides in the slideway 286, which can move the lifting plate 283 downward. When the pressing plate 2811 contacts the mash, the pressing plate 2811 presses the mash downward, and at the same time, the lifting rod 2810 moves into the sleeve 288 and squeezes The first spring 289 applies pressure to the mash, the lifting rod 2810 drives the rack 2819 to move upward, the second spur gear 2818 and the first spur gear 2817 transmit and amplify the pressure signal, the pointer 2816 rotates clockwise, the scale of the dial 2814 indicated by the pointer 2816 is the mash pressure reading, the pressure of the mash is controlled to prevent the pressure from being too high and reducing the looseness between the mash, and the mash in the steamer barrel 21 is compacted around; Step 2: Pure water is stored in the steamer barrel 21, and the steam valve 24 controls the water vapor flow. The small holes on the surface of the aeration pipe 25 allow the water vapor to diffuse and discharge. The water vapor is further cooled and diffused by the pure water. The water vapor evenly passes through the steamer sieve 22 and flows from bottom to top in the grain mash. Since the grain mash has been compacted around, the steam can rise evenly, and the grain mash is heated more evenly, so that the grain mash can be gelatinized and distilled to obtain wine. Step 3: By moving the telescopic rod 39 up and down, the sealing sleeve 38 can be separated from or sleeved on the steamer cover 23, which is convenient for disassembly and installation between the steamer cover 23 and the condenser 1. The connecting pipe 36 is driven to rotate by the telescopic rod 39. The power provided by the connecting pipe 36 can make the inner wall of the positioning groove 37 and the outer wall inclined surface of the tooth 35 squeeze each other, so that the gear plate 34 automatically descends and presses the second spring 33 until the connecting pipe 36 is placed at a suitable angle. Under the elastic force of the second spring 33, the tooth 35 is pushed upward to enter the positioning groove 37 to position the connecting pipe 36. Therefore, the installation and disassembly between the steamer cover 23 and the condenser 1 is convenient, and the airtightness during installation is improved; Step 4, when distilling wine, the steam containing alcohol enters the condenser 1 through the connecting pipe 36, the condenser 1 cools the steam, the steam liquefies to form wine, and the wine is discharged from the drain port of the condenser 1 to achieve distillation of wine.

[0025] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A natural fragrance liquor production process, characterized in that: The following steps are involved: S1, raw material crushing: the raw material is sorghum, which is crushed into sorghum powder by a crusher, and the coarseness of the sorghum powder is 4-8 petals; S2, moistening: add appropriate amount of water to the raw materials and mix well to meet the requirements of bulk moisture based on dry surface; S3, spare parts: steam the rice husk for more than 45 minutes, remove impurities, smell no impurities, and have a grain aroma, then remove from the steamer and cool for later use; S4, loading the steamer: Sprinkle a thin layer of rice husk at the bottom of the heating distillation equipment, with the percentage of rice husk being 25%-35% of sorghum. The steam loading steamer should be accurately, lightly and evenly spread, and the steam should be evenly spread when the steam is seen, so that the steam is evenly loaded and the steam is loaded flat, without steam pressure or steam leakage, and the steam pressure is controlled by a valve; until the heating distillation equipment is loaded flat; S5, distillation: Slow distillation is carried out through heating distillation equipment, and the flow rate of wine is controlled at 2-4kg / min. When the wine flows, 1kg of the head of wine is collected and stored separately, and the wine is picked and graded for storage; When the wine is almost finished, increase the steam flow rate and remove the acid appropriately. S6, batching and gelatinization: mix the moistened sorghum and bran with the steamed rice husk and the fermented grains after distillation, with the ratio of 1:3.0-5.0, and adjust the amount of fermented grains according to the acidity and water content of the fermented grains. The remaining fermented grains are used as the returned grains to prepare the prepared raw materials for steaming; Put the prepared raw materials into the steamer for steaming. The requirements for steaming are: evenly pack when steaming, and it should be even, flat, light, uniform and accurate. The time is more than 45 minutes based on the roundness of the steam, until there is no raw core inside. S7, adding pulp after leaving the steamer: including ventilation and adding koji; Ventilation means cooling down the material with ventilation curtain after steaming. Adding koji means adding koji when the temperature is close to the stacking temperature and stirring evenly to obtain grain mash, wherein the usage percentages of sauce-flavored koji, sesame-flavored koji, light-flavored koji and strong-flavored koji are 20%-35%, 20%-35%, 5%-10% and 10%-15% of sorghum respectively; S8, stacking: stack the mixed mash in a trapezoidal shape with a height of 0.7m. The temperature of the mash is between 15-35℃ and adjusted appropriately according to the season. The moisture content of the mash is 40%-50%, the acidity of the mash is 1.8-3.0mmol / 10g, and the starch content of the mash is 15%-23%. S9, fermentation in the tank: the moisture content of the mash entering the cellar is required to be controlled at 50%-56%, the acidity of the mash entering the cellar is required to be 1.3-2.6mmol / 10g, the starch content of the mash entering the cellar is required to be 14%-18%, the reducing sugar content of the mash entering the cellar is required to be 0.8%-1.5%, and the temperature of the mash entering the cellar is required to be 20-36℃; S10, sealed cellar fermentation: Seal the cellar with plastic sheeting and cover it tightly with quilts to keep the heat in, isolating the mash from the outside air and forming anaerobic conditions. The yeast in the mash produces alcohol through anaerobic fermentation, which helps other microorganisms to further produce esters and aromas. S11, after leaving the cellar, use heated distillation equipment to distill and extract the wine, repeat steps S7, S8, S9 and S5 repeatedly, extract the wine multiple times, until the mash is used up, and obtain a natural fragrant liquor with a complex aroma.

2. A natural fragrance liquor production process according to claim 1, characterized in that: The stacking time of grain mash in S8 is: 24 hours in summer, 48 hours in spring, autumn and winter. The maximum temperature of the stacking shall not exceed 55℃. The stacking shall be turned over once after 12 hours in summer, and turned over once every 24 hours in spring, autumn and winter, and moisture shall be supplemented by adding pulp.

3. A natural fragrance liquor production process according to claim 2, characterized in that: The solid-state fermentation time in S10 is more than 60 days.

4. A natural fragrance type liquor production equipment, which is used in a natural fragrance type liquor production process as claimed in claim 3, characterized in that: The heating distillation equipment comprises a condenser (1), a heating mechanism (2) and a ventilation mechanism (3); the condenser (1) and the heating mechanism (2) are connected via the ventilation mechanism (3); and steamer loading, gelatinization and grain mash distillation are all completed via the heating mechanism (2).

5. A natural fragrant liquor production equipment according to claim 4, characterized in that: The heating mechanism (2) comprises: The steamer barrel (21) is a double-layer structure, and the bottom of the inner cavity is an inclined surface; A retort basket (22) is placed at the bottom of the inner cavity of the retort barrel (21); A retort cover (23) is placed on the top of the retort barrel (21); A steam valve (24) is installed at the bottom end of the left side wall of the steamer barrel (21), and the steam valve (24) is connected to the steam pipeline; an aeration pipe (25), connected to the right end of the steam valve (24) through a pipeline; A sleeve (26) mounted on the top of the retort cover (23); A slide rail (27) is installed on the inner side of the top end of the retort barrel (21), and the slide rail (27) has an opening; The compacting assembly (28) is slidably mounted on the outer wall of the slide rail (27).

6. A natural fragrance liquor production equipment according to claim 5, characterized in that: The compacting assembly (28) comprises: A sliding seat (281) sleeved on the outer wall of the sliding rail (27); A guide rod (282) vertically mounted on the middle portion of the upper surface of the slide seat (281); A lifting plate (283) is sleeved on the outer wall of the guide rod (282) so as to be able to slide up and down; A limiting bolt (284) is screwed onto the top of the outer wall of the guide rod (282), and the lifting plate (283) is limited by the limiting bolt (284); A driving plate (285) connected to the rear side of the upper surface of the slide seat (281) via a pin shaft; A slideway (286) is provided on the outer wall of the driving plate (285); An insertion rod (287) is installed on the right side wall of the lifting plate (283), and the insertion rod (287) is inserted into the inner cavity of the slideway (286); A sleeve (288) is vertically mounted on the left end of the lifting plate (283); The first spring (289) and the lifting rod (2810) are inserted into the inner cavity of the sleeve (288) from top to bottom, and the lifting rod (2810) is pushed downward by the elastic force of the first spring (289); A pressing plate (2811) is fixedly connected to the bottom end of the lifting rod (2810) and presses the mash downwards via the pressing plate (2811); A hollow column (2812) vertically mounted on the top of the sleeve (288); A watch case (2813) mounted on the top of the hollow column (2812); A dial (2814) mounted on the front side of the inner cavity of the watch case (2813); A rotating shaft (2815) is mounted at the center of the dial (2814) via a bearing; The pointer (2816) and the first spur gear (2817) are respectively mounted on the front and rear ends of the rotating shaft (2815); A second spur gear (2818) is connected to the rear side of the inner cavity of the watch case (2813) via a pin shaft, the second spur gear (2818) is meshedly connected with the first spur gear (2817), and the transmission ratio is less than 1; A rack (2819) is vertically mounted on the top of the lifting rod (2810), and the rack (2819) is meshingly connected with the second spur gear (2818); A limiting groove (2820) is provided on the front side of the second spur gear (2818); The pin (2821) is installed on the rear side of the inner cavity of the watch case (2813), and the pin (2821) is inserted into the inner cavity of the limiting groove (2820).

7. A natural fragrant liquor production equipment according to claim 6, characterized in that: The outer wall of the pressing plate (2811) is in an arc shape and is adapted to fit the inner wall of the retort barrel (21).

8. The natural fragrance liquor production equipment according to claim 7, characterized in that: The ventilation mechanism (3) comprises: A connector (31) vertically mounted on the air inlet of the condenser (1); A base (32) mounted on the outer wall of the joint (31); The second spring (33) and the gear plate (34) are sleeved on the outer wall of the joint (31) from bottom to top and are hidden in the inner cavity of the base (32); the gear plate (34) is inserted into the inner cavity of the base (32) to prevent the gear plate (34) from rotating; A plurality of teeth (35) are mounted on the upper edge of the gear plate (34) along the circumferential direction; A connecting pipe (36) connected to the top of the outer wall of the joint (31) via a waterproof bearing; A plurality of positioning grooves (37) are provided at the bottom of the connecting tube (36) along the circumferential direction. The gear plate (34) is pushed upward by the elastic force of the second spring (33), so that the teeth (35) are inserted into the inner cavity of the positioning grooves (37) to position the connecting tube (36); A sealing sleeve (38) is slidably sleeved on the left end of the outer wall of the connecting pipe (36), and the sealing sleeve (38) is sleeved on the top of the steamer cover (23); A telescopic rod (39) vertically mounted on the left end of the lower surface of the connecting pipe (36); A connecting rod (310) has one end mounted on the outer wall of the sealing sleeve (38) and the other end connected to the outer wall of the telescopic rod (39), so that the sealing sleeve (38) is lowered under the action of gravity of the telescopic rod (39).

9. A natural fragrance liquor production equipment according to claim 8, characterized in that: The outer shape of the tooth (35) and the inner cavity of the positioning groove (37) are both triangular.

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