Baijiu raw material continuous cooking system and method

Abstract

The invention relates to a Baijiu raw material continuous cooking system and method.The Baijiu raw material continuous cooking system comprises a first conveying device, a second conveying device and a control device, the first conveying device is used for conducting water supplementing, stirring and transporting on internal grains at the same time so as to achieve continuous feeding and continuous discharging in the grain moistening process; the second conveying device is connected with a raw material output port of the first conveying device and used for receiving the moistened grains, the second conveying device is used for cooking, turning, stirring and transporting the moistened grains at the same time so as to improve the penetration efficiency of steam to the grains, and the second conveying device comprises a turning unit, the material turning unit comprises an in-cavity material turning shaft and a discharging port material turning shaft, wherein the in-cavity material turning shaft is arranged in the cavity of the second conveying device and enables grains on different layers in the cavity to be turned and exchanged, and the discharging port material turning shaft prevents the grains from being discharged in a whole piece mode. The problems that in the grain moistening process, water absorption is not uniform, in the grain cooking process, the cooking gelatinization degree of upper and lower layers of grains is not uniform, water absorption is not uniform, and the overall production efficiency is reduced can be solved.

Description

Technical Field

[0001] The invention relates to the technical field of wine making, and in particular to a continuous steaming system and method for liquor raw materials. Background Art

[0002] As one of the "six major distilled spirits in the world", Chinese Baijiu is internationally renowned for its unique brewing techniques and profound cultural heritage. Baijiu uses grains (mainly sorghum, corn, rice, wheat, and glutinous rice) as raw materials, and Daqu and yeast as saccharification and fermentation agents. Baijiu raw material processing is an important process in Baijiu production, including grain moistening, grain steaming, water addition, etc. Each link affects the degree of grain gelatinization and ultimately affects the quality of fermentation.

[0003] The raw material processing methods are mainly divided into two types: mixed steaming and clear steaming. Clear steaming is to use the sorghum after moistening to be distilled separately in a steamer barrel. The process is to separate the raw material processing from the mash processing. Under this raw material processing method, the grain steaming efficiency is low and the labor intensity is high. In addition, due to the high height of the steamer barrel, the upper and lower layers of the grain powder in the steamer barrel are also unevenly gelatinized, and the grain moisture is uneven. Mixed steaming means that the raw materials are first moistened and piled up to collect sweat, and then a certain amount of raw materials are added to the fermented mash, mixed evenly, and then distilled in the steamer, and the slow fire steaming and high fire steaming stages are carried out in turn. Most of the strong-flavor liquors adopt the mixed steaming and mixed burning production process, which has complex production procedures, small single steamer production capacity, high equipment investment, and low production efficiency.

[0004] There are many liquor companies at present, but most of them are small and medium-sized enterprises. They are at a relatively backward level in terms of production scale and technical equipment, with high labor intensity and low production efficiency. With the continuous advancement of modern science and technology and intelligent technology, the upgrading of brewing production to automation, dataization and intelligence has become an inevitable trend in the development of the entire industry.

[0005] CN114133997A discloses a production process for a soft and elegant sauce-flavored liquor, comprising the following steps: grain moistening, continuous steaming, first cooling, first continuous stacking saccharification and aerobic fermentation, first anaerobic fermentation in a cellar, first cellar opening to take out mash, first distillation to take out liquor, second cooling, second continuous stacking saccharification and aerobic fermentation, etc. In this process, grain moistening and steaming are carried out separately, the grain moistening time is long (about 5 hours), more equipment investment is required, and the raw material transportation step between the processes is increased. In the process of the moistened grain entering the intelligent continuous steaming equipment from the grain moistening machine for continuous steaming, the position factor of the upper and lower layers of grain powder leads to the problem of uneven grain moisture, and thus uneven gelatinization occurs.

[0006] CN116083196A discloses a sorghum liquor production process, which uses whole sorghum, pre-wets the material for 2 to 4 hours, and then cooks it at normal pressure to improve the quality of the liquor. This production process separates the wetting and cooking. Although it can shorten the cooking time, during the cooking process, the moisture content of different layers of grain is uneven and the degree of gelatinization is inconsistent due to the certain thickness / height of the grain layer, which affects the production efficiency of subsequent links.

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

[0008] At present, in the liquor brewing industry, most of the grains are moistened by traditional manual methods after being crushed. The traditional moistening method has problems such as poor temperature and water control and poor gelatinization. At the same time, the traditional raw material processing method usually adopts the method of separate processing of moistening and cooking. The production process is complicated, the conversion and waiting time between processes are long, and during the cooking process, the cooking gelatinization degree of the upper and lower layers of grain is uneven, and the water absorption is uneven, which affects the overall production efficiency of the brewing process.

[0009] In view of the shortcomings of the prior art, the first aspect of the present invention provides a continuous steaming system for liquor raw materials, the continuous steaming system for liquor raw materials comprising:

[0010] The first conveying device is used to simultaneously replenish water, stir and transport the grain inside, so as to achieve continuous feeding and continuous discharging of the grain during the grain moistening process;

[0011] A second conveying device connected to the raw material output port of the first conveying device for receiving the grain after the grain is moistened is used to simultaneously steam, stir and transport the grain after the grain is moistened, so as to improve the penetration efficiency of steam into the grain.

[0012] Wherein, the second conveying device includes a material turning unit,

[0013] The turning unit includes an in-chamber turning shaft arranged in the chamber of the second conveying device for turning and exchanging grains in different layers in the chamber and a discharge port turning shaft for preventing grains from being discharged in whole pieces.

[0014] According to a preferred embodiment, the second conveying device also includes a heating and water replenishing unit, wherein the heating and water replenishing unit includes a water measuring pipe respectively arranged in the chamber of the second conveying device and a water replenishing pipe arranged at the discharge port. The heating and water replenishing unit performs high-temperature water replenishment on the grain, thereby improving the moisture content, water absorption effect and gelatinization effect of the grain.

[0015] According to a preferred embodiment, the continuous cooking system for liquor raw materials also includes a waste heat recovery device, wherein the waste heat recovery device includes a first waste heat recovery device arranged at the feed port of the second conveying device and a second waste heat recovery device arranged at the discharge port of the second conveying device.

[0016] According to a preferred embodiment, the raw material continuous cooking system further includes an image monitoring device, which is arranged at the raw material output port of the first conveying device and is used to monitor the lumps and ash bags of the grain after the grain is moistened.

[0017] According to a preferred embodiment, the grain can be sorghum, corn, rice, wheat, or glutinous rice.

[0018] According to a preferred embodiment, the water temperature of the water used for moistening the grain in the first conveying device is ≥ 85° C. Preferably, the water temperature of the water used for moistening the grain in the first conveying device is 88° C.

[0019] In the process of liquor brewing, the water temperature setting in the grain moistening stage is crucial, which directly affects the subsequent fermentation efficiency and wine production. Water temperature exceeding 85℃ is conducive to the gelatinization of starch, that is, the starch granules absorb water, swell and rupture to form a paste-like substance. The gelatinized starch is more easily decomposed by enzymes into fermentable sugars. Specifically, the activity and reaction rate of the enzyme depend to a certain extent on the gelatinization degree of starch. A good gelatinization effect can greatly improve the efficiency of the enzyme. When the starch is fully gelatinized, its structure is destroyed and the starch molecular chain is better exposed, thereby providing more reaction sites for subsequent enzymatic hydrolysis and further accelerating the rate of sugar production. The increase in sugar directly affects the subsequent fermentation process. The fully gelatinized starch can be converted into more fermentable sugars, increase the available substrate for yeast, and promote yeast fermentation to produce more alcohol, thereby increasing the wine yield. In addition, the raw materials after moistening are easier to operate and control in the subsequent cooking and saccharification process because they have been partially gelatinized, which helps to improve the stability and predictability of the entire brewing process. High temperature can accelerate the subsequent cooking and saccharification process and further improve production efficiency.

[0020] According to a preferred embodiment, the grain moistening time in the first conveying device is 5 to 15 minutes. Preferably, the grain moistening time in the first conveying device is 12 minutes.

[0021] The grain moistening time is the time it takes for the grain to fully absorb water and swell. If the grain moistening time is insufficient, the starch granules cannot fully swell and gelatinize, and the internal structure of the grain cannot fully absorb water and swell, making it difficult for the starch and protein inside the raw material to be decomposed by enzymes, thus affecting the fermentation efficiency, wine yield and wine quality. At the same time, insufficient grain moistening time may cause uneven distribution of water in the grain, causing some grains to be too wet while other parts are still dry, thus affecting the overall fermentation effect. Too long a grain moistening time will also lead to the loss of beneficial ingredients in the raw materials (such as starch, vitamins, amino acids, etc.) and reduce the utilization value of the raw materials. The setting of the grain moistening time and temperature in the present technical solution helps to improve the fermentation efficiency and the quality of the wine.

[0022] According to a preferred embodiment, the amount of water used to moisten the grain in the first conveying device is 45-65% of the amount of grain put in. Preferably, the amount of water used to moisten the grain in the first conveying device is 53% of the amount of grain put in.

[0023] The ratio of water to grain input is a key parameter, which has a significant impact on subsequent fermentation, saccharification, distillation and other processes. During the grain-moistening process, the appropriate ratio of water to grain input can prevent the raw materials from agglomerating during cooking and fermentation, ensure the uniformity of the raw materials, and facilitate uniform fermentation. The proper water ratio can adjust the fermentation speed. Too much water may cause the fermentation speed to be too fast, produce too much acid and other by-products, and affect the flavor of the wine; too little water may inhibit the growth and reproduction of microorganisms, affecting the fermentation process.

[0024] According to a preferred embodiment, the steam pressure in the second conveying device is 800-1500 kg / h. Preferably, the steam pressure in the second conveying device is 980 kg / h.

[0025] Steam pressure is closely related to penetration efficiency. Appropriate steam pressure can not only allow steam to penetrate deeper and more evenly into grain particles, reduce the breakage of grain particles during the cooking process, and protect the nutrients from being destroyed; at the same time, the steam temperature corresponding to the steam pressure helps to increase the temperature inside the grain and promote the gelatinization of starch. The effective improvement of penetration efficiency allows the grain to achieve the cooking effect in a short time and reduce energy consumption.

[0026] According to a preferred embodiment, the steaming time of the grain in the second conveying device is 28 to 40 minutes. Preferably, the steaming time of the grain in the second conveying device is 35 minutes.

[0027] According to a preferred embodiment, the grain height / thickness defined by the feed baffle provided by the second conveyor device is 25 to 40 cm. Preferably, the grain height / thickness defined by the feed baffle provided by the second conveyor device is 20 to 35 cm. Particularly preferably, the grain height / thickness defined by the feed baffle provided by the second conveyor device is 35 cm.

[0028] During the cooking process, the thickness of the grain has a significant impact on the cooking effect. When the grain layer is too thin, heat is more easily dissipated into the surrounding environment, resulting in reduced cooking efficiency. A grain layer that is too thin may cause the grain particles to be easily dispersed by steam during the cooking process, affecting the structural integrity. A grain layer that is too thick will hinder the penetration of steam, making it difficult for the internal grain to reach the required temperature, resulting in uneven gelatinization. In order to ensure that the internal grain reaches the appropriate temperature, a longer cooking time may be required, which will reduce production efficiency. In thick-layered grains, the central area may not be fully gelatinized because heat and steam are difficult to reach, affecting the subsequent saccharification and fermentation processes. Appropriate grain thickness helps to achieve uniform heating of the entire grain layer, ensuring that all starches can be properly gelatinized, thereby laying a good foundation for subsequent saccharification and fermentation.

[0029] According to a preferred embodiment, the measuring water is added in batches from the middle and rear ends of the second conveying device and the position of the discharge port. Preferably, the measuring water is added 2 to 3 times. More preferably, the measuring water is added 2 times.

[0030] Adding water in batches helps the grain absorb water more evenly. Adding a large amount of water at one time may cause a wet film to form quickly on the surface of the grain, causing the grain particles to stick together and clump together. The outer layer of the grain quickly absorbs water and expands, while the inside remains dry. Adding water in batches ensures that the water gradually penetrates into the grain. Adding water in batches can better control the temperature of the grain. During the process of adding water, hot water with a higher temperature is usually used. Adding water in batches helps maintain a suitable temperature and avoid the temperature being too high or too low. Adding water in batches provides more room for adjustment. This setting flexibly adjusts the amount and rhythm of water addition according to the actual water absorption of the grain and environmental conditions, thereby improving the utilization rate of raw materials and the effect of moistening the grain, which is beneficial to improving the quality and yield of liquor.

[0031] According to a preferred embodiment, the total amount of water added to the second conveying device is 30-60% of the amount of feed. Preferably, the amount of water in the middle and rear ends of the second conveying device is controlled to be 20-30% of the amount of feed. Particularly preferably, the amount of water in the middle and rear ends of the second conveying device is controlled to be 20% of the amount of feed.

[0032] Preferably, the amount of water controlled at the discharge port of the second conveying device is 10-30% of the amount of feed, and particularly preferably, the amount of water controlled at the discharge port of the second conveying device is 20% of the amount of feed.

[0033] Adding water at two locations can prevent the grains from over-expanding and affecting their structural integrity. At the same time, the moisture content of the grain can be controlled more accurately, thereby improving the utilization rate of the raw materials. On the other hand, the stepwise addition of water can ensure that the heat of the steam is effectively transferred to the grain. The stepwise addition of water helps to form a more uniform steam distribution in the grain layer, reduce the local accumulation of steam in the grain layer, and improve the penetration efficiency. This setting helps to ensure the cooking effect and make the grain fully gelatinized.

[0034] According to a preferred embodiment, the water temperature of the water added to the second conveying device is ≥ 90° C. Preferably, the water temperature of the water added to the second conveying device is 92° C.

[0035] The second aspect of the present invention provides a method for processing liquor raw materials, which is implemented based on the liquor raw material continuous cooking system provided by the first aspect of the present invention, and comprises the following steps:

[0036] Grain moistening: Add hot water to the crushed grain to make the grain absorb water and mix, thereby achieving the purpose of grain moistening;

[0037] Steaming: Use steam to steam the grain after it has been moistened to promote gelatinization;

[0038] Adding water: Add water to the steamed grains and stir them to ensure that the added water is evenly distributed in the grains, so that the grains can fully absorb the water;

[0039] Steam recovery: Collect the waste heat and exhaust gas and pressurize it. The treated waste heat and exhaust gas enters the steamer chamber for recycling.

[0040] During the grain moistening process, the grain is simultaneously transported toward the second conveying device to achieve continuous feeding and discharging of the grain during the grain moistening process.

[0041] While the grain is being steamed, the grain is transported toward the discharge port of the second conveying device to improve the penetration efficiency of the steam into the grain.

[0042] Beneficial effects of the technical solution: The present invention organically combines the grain moistening and cooking steps, which significantly improves the efficiency and quality of the winemaking process. Specifically, in the grain moistening step, the crushed raw material (grain) is mixed with water, and the grain absorbs water and swells. The sufficiency of the grain absorbing water will significantly affect the subsequent gelatinization effect. The grain fully absorbs water to help activate the enzymes in the grain (especially amylase). At the same time, after the grain fully absorbs water and swells, the surface area of ​​the enzyme in contact with starch is increased, thereby making the enzymatic hydrolysis process more efficient and maximizing the utilization rate of the raw materials.

[0043] In the prior art, grain moistening and grain steaming are independent processes. First, the grain needs to be moistened for several hours (2 to 4 hours). Moistening the grain usually requires adding water in steps. After adding water, the grain needs to be left to stand, and then the grain is transferred to the steaming equipment. The process flow is very complicated, the production cycle is long, and it consumes a lot of manpower. In this technical solution, the grain absorbs water and mixes, and is transported forward (towards the grain steaming device) at the same time, which can be continuously fed and discharged, reducing the time for interruption and / or conversion in the process of moistening and steaming the grain. On the other hand, while steaming the grain, the grain is transported toward the discharge port of the grain steaming device, avoiding the accumulation of steamed grain and causing a decrease in steam penetration efficiency. The improvement of steam penetration efficiency of grain is beneficial to subsequent enzymatic hydrolysis and fermentation.

[0044] The present invention organically combines grain moistening and steaming, greatly shortening the process time, simplifying the process flow, and achieving the purpose of saving energy consumption. Secondly, the combination of grain moistening and steaming can make fuller use of the starch in the grains, making the enzymatic hydrolysis process more efficient. In addition, the organic combination of grain moistening and steaming can reduce the contamination of miscellaneous bacteria while improving production efficiency, creating better conditions for the subsequent fermentation process, and improving the fermentation effect.

[0045] According to a preferred embodiment, the percentage of the crushed grain passing through a 20-mesh sieve is less than 20%. Preferably, the percentage of the crushed grain passing through a 20-mesh sieve is 15%.

[0046] The third aspect of the present invention provides a liquor brewing process, comprising the following steps: sorghum crushing; raw material processing; grain dregs mixing; adding koji; putting into cellar; sealing cellar; cellar management; opening cellar and dripping; taking out of cellar and piling up dregs; mixing dregs; distilling and picking liquor; mixing dregs and discarding dregs, wherein the raw material processing comprises:

[0047] Grain moistening: Add high-temperature water to the crushed grain to make the grain absorb water and mix, thereby achieving the purpose of grain moistening;

[0048] Steaming: Use steam to steam the grain after it has been moistened to promote gelatinization;

[0049] Adding water: Add water to the steamed grains and stir them to ensure that the added water is evenly distributed in the grains, so that the grains can fully absorb the water;

[0050] Steam recovery: Collect the waste heat and exhaust gas and pressurize it. The treated waste heat and exhaust gas enters the steamer chamber for recycling.

[0051] During the grain moistening process, the grain is simultaneously transported toward the second conveying device to achieve continuous feeding and discharging of the grain during the grain moistening process.

[0052] While the grain is being steamed, the grain is transported toward the discharge port of the second conveying device to improve the penetration efficiency of the steam into the grain.

[0053] Technical effect: Based on the research on the processing method and production process of liquor raw materials, the present invention uses the innovatively developed continuous raw material steaming system to develop a liquor raw material processing method, and organically integrates the processing method with the new liquor brewing process. Through the production method of steaming and mixing, the continuous automatic feeding and discharging of grains in the process of moistening and steaming grains is realized, and modular continuous moistening, steaming and distilling of grains are further realized. Compared with the traditional processing method, the present invention greatly improves the efficiency of grain steaming, reduces the transportation of raw materials between processes, greatly reduces the labor intensity, and greatly improves the intelligence level of the raw material processing process.

[0054] There are many links in the process of brewing liquor, which affect each other and have a complex coupling relationship with each other. The present invention organically combines the steps of moistening grain and steaming, significantly improving the efficiency and quality of the brewing process, including shortening the process time, improving the utilization rate of raw materials, saving energy consumption, improving the fermentation effect and simplifying the process flow. Specifically, the present invention adopts the method of adding a certain amount of water multiple times and turning it over multiple times, which solves the problem of uneven gelatinization degree and uneven moisture content of the upper and lower layers of grain in the traditional raw material processing method, and improves the gelatinization degree of grain and the uniformity of moisture content. Secondly, the present invention divides the grain steaming process from the wine steaming process to realize the modular production of grain steaming and wine steaming, and steams and takes wine separately, and then enters the cellar for fermentation at the same time, which greatly improves the efficiency and production efficiency of steaming wine in the steamer barrel. Thirdly, the present invention adopts a production mode of steaming and mixing, in which grains are steamed, and the mash is steamed separately to take wine. The grains after steaming and gelatinization and the mash after taking wine are mixed evenly and then fermented in the cellar. This operation optimizes the process flow, and the wine body is more mellow and pure compared with the production mode of mixed steaming and mixed burning. In addition, the present invention adopts a centralized and continuous grain steaming method, which greatly improves the energy utilization efficiency. The waste heat recovery device configured in the continuous raw material steaming system can efficiently realize the effective recovery and recycling of steam thermal energy, solve the steam emission and environmental protection problems, and at the same time, the steam condensate and the hot water after heat energy exchange are circulated into the grain moistening link, which promotes the recycling of waste water, effectively realizes energy saving and consumption reduction, green emission reduction and circular production, and promotes the transformation and development of green and intelligent liquor brewing.

[0055] This optimized process can not only improve production efficiency and product quality, but also reduce production costs and energy consumption, bringing significant economic and environmental benefits to the brewing industry. The present invention efficiently and high-quality produces a new solid-state liquor with harmonious fragrance and pure taste, providing a new, highly automated and integrated equipment and a highly intelligent production model for solid-state liquor production, further promoting the intelligent production of Chinese liquor.

[0056] The continuous and automated grain steaming system provided by the present invention can carry out large-scale and continuous grain steaming production to ensure stable and standardized grain steaming quality. At the same time, the system has the characteristics of visualizing moisture content and steaming effect, and can perform operations such as parameter regulation at any time. BRIEF DESCRIPTION OF THE DRAWINGS

[0057] Figure 1 This is a flow chart of the liquor brewing process provided by the present invention:

[0058] Figure 2 This is a schematic diagram of the structure of the raw material continuous cooking system provided by the present invention:

[0059] Figure 3 is a schematic diagram of the overall structure of the second conveying device provided by the present invention;

[0060] Figure 4 This is a partial structural schematic diagram of one end of the feed port of the second conveying device provided by the present invention:

[0061] Figure 5 This is a partial structural schematic diagram of one end of the discharge port of the second conveying device provided by the present invention:

[0062] Figure 6 It is a schematic diagram of the partial structure inside the chamber of the second conveying device provided by the present invention.

[0063] Reference numerals list

[0064] 100: first conveying device; 101: grain moistening chamber; 102: first conveying unit; 103: raw material outlet; 200: second conveying device; 201: feed inlet; 202: feed baffle; 203: main roller; 204: grain steamer base; 205: conveying steel belt; 206: main drive motor; 207: roller; 208: auxiliary motor; 209: turning unit; 209.1: turning shaft; 2 09.2: material turning motor; 210: roller; 213: material discharge port; 214: chamber cover; 215: water pipe; 216: drainage pipe; 217: steam pipe; 218: grain steamer chamber; 300: image monitoring device; 400: waste heat recovery device; 401: wind hood; 402: air suction pipe; 403: axial flow fan; 410: first waste heat recovery device; 420: second waste heat recovery device. DETAILED DESCRIPTION

[0065] At present, in the liquor brewing process, grain moistening and grain steaming in raw material processing are independent processes. The operation of moistening and adding water to the grain pile is to flatten the top of the grain pile, pour water into the center of the grain pile once at a certain interval, and immediately cover the grain from the bottom of the grain pile to the center layer by layer after pouring water, and repeat this until the water is added, and then quickly turn the grain over and pile it up. The grain and water are evenly and thoroughly turned over. This step is one grain moistening process. Some processes require multiple grain moistening processes. Each grain moistening process needs to be separated by about 2 to 4 hours. The standing time after moistening is not less than 8 hours to ensure that the grain fully absorbs water. After the standing time is over, the grain is steamed in a retort for 2 to 7 hours. In other brewing production lines, grain moistening is carried out by manually or by conveyor to send grain powder into a grain moistening pool or a specific container to add water. However, the aforementioned grain moistening operation is static grain moistening, and the defect of this operation is that the water absorption of grain in the form of a pile or in a container is not uniform. For example, when the grain is piled or loaded into a container for moistening, there may be gaps or uneven compaction, which affects the uniformity of water absorption; under the action of gravity, when the grain is moistened in the form of a pile, the distribution of water will show the characteristics of less water at the top and more water at the bottom, thus causing uneven water absorption. Correspondingly, the uneven water absorption causes part of the grain to absorb too much water and become too soft, while the other part does not absorb enough water and remains hard. In the subsequent cooking process, the degree of gelatinization of starch will be different, which will affect the action of saccharifying enzymes, the fermentation efficiency of yeast, the flavor of the product and the quality of wine production. On the other hand, the grain moistening time of the static grain moistening process is relatively long (even if the time is shortened, it still takes about 50 minutes). With the changes in temperature and humidity, this step may provide more reproduction opportunities for microorganisms (especially under suitable temperature and humidity conditions), which may cause abnormal fermentation process, such as fermentation stagnation, excessive acid production, etc.

[0066] When grains are stacked or loaded into containers for moistening, in order to increase the uniformity of water absorption, the existing technology also increases the stirring operation by manually stirring intermittently or setting a stirring element in the container. However, manual stirring is labor-intensive and prone to uneven stirring. Even if the stirring is qualified, the soaking time of the grains in the container is still relatively long when stirring by machine, and the grains after moistening need to be transported or temporarily stored in a specific area. This process requires more equipment to support the transportation and storage of grains, thereby increasing space costs and equipment costs. At the same time, the transportation between moistening and steaming prolongs the production cycle, and the transportation path from moistening to steaming is prone to increase the risk of contamination due to the increased contact time between the grains and the outside world.

[0067] In addition, the conventional method of evenly spreading the grain in a steamer or steamer and steaming it by steam heating or using a ground pot for steaming (digging a pit on the ground to hold the grain, with a built-in heating device to generate steam to achieve the purpose of steaming) has low cooking efficiency and poor gelatinization, which affects subsequent fermentation.

[0068] Therefore, the present invention provides a continuous steaming system for liquor raw materials, comprising a first conveying device 100 and a second conveying device 200, wherein the first conveying device 100 is directly connected to the second conveying device 200. The first conveying device 100 is an immersion conveying device. The second conveying device 200 is a steaming conveying device. The crushed raw materials enter the first conveying device 100, and the raw materials are absorbed, stirred and transported to the second conveying device 200 through the continuous operation of the stirring components in the first conveying device 100 and the continuous replenishment of water in the water supply pipeline. This design significantly shortens the grain moistening time (5 to 15 minutes) and the water absorption is uniform; the moistened raw materials directly enter the second conveying device 200 without the need for additional transfer equipment or storage equipment. The second conveying device 200 is provided with a feed baffle 202 to limit the height / thickness of the grain. In particular, the second conveying device 200 of the present invention can realize the steaming of grain while driving the grain to be transported forward, and during the steaming and conveying process, the turning unit 209 in the second conveying device 200 turns and exchanges the upper grain, the middle grain and the lower grain during the steaming process to ensure that the water from the upper grain layer is more evenly beaten and the heating effect of the grain is consistent. The continuous steaming system for liquor raw materials provided by the present invention simultaneously improves the liquor yield, the single steamer capacity and the daily liquor output.

[0069] In the present invention, penetration efficiency refers to the ability of steam to effectively penetrate into the grain during high-temperature cooking. The penetration efficiency measures the extent to which steam can enter the grain particles and affect their internal structure and chemical composition. Specifically, the penetration efficiency affects the expansion, gelatinization and effectiveness of the subsequent saccharification process of starch granules. As an indicator for measuring cooking, the penetration efficiency can reflect the effect of starch conversion, the uniformity of grain cooking and the time efficiency. High penetration efficiency means that steam can better enter the grain, thereby promoting the expansion and gelatinization of starch granules. This is crucial for the subsequent saccharification process, because the gelatinized starch granules are more easily degraded into sugars by enzymes, which in turn affects the fermentation and flavor of the wine. The penetration efficiency can reflect the uniform heating and treatment of the grain during the cooking process. High penetration efficiency means that steam can evenly penetrate each granule, which can ensure that all starches can obtain sufficient heat and moisture for conversion. When the penetration efficiency is high, the required cooking time can be shortened accordingly, because steam can penetrate faster and affect the conversion of starch. This will improve production efficiency and save energy costs.

[0070] The degree of gelatinization focuses on the changes in the physical state of starch granules, while the penetration efficiency focuses on the effectiveness of the entire cooking process, including the combined effects of heat, moisture, and chemical reactions. Therefore, the penetration efficiency can reflect the cooking effect more comprehensively. The penetration efficiency can reflect the effect of cooking at an earlier stage, while gelatinization usually only appears after cooking has been going on for a period of time. Therefore, the penetration efficiency can serve as an earlier indicator to help production personnel adjust the cooking conditions in a timely manner. The penetration efficiency directly affects the subsequent saccharification and fermentation processes, while changes in the degree of gelatinization may not directly reflect this. By monitoring and improving the penetration efficiency, the smooth progress of subsequent processes can be better guaranteed.

[0071] The following is a detailed description with reference to the accompanying drawings. In the description of the present invention, it should be noted that if the terms "inside", "upper", "lower" and the like indicate an orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of the application is usually placed when in use, it is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0072] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect" and "connect" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0073] Example 1

[0074] This embodiment provides a continuous steaming system for liquor raw materials, which is mainly used for processing liquor raw materials.

[0075] The continuous steaming system for liquor raw materials comprises a first conveying device 100 and a second conveying device 200. Figure 2 As shown. The first conveying device 100 is connected to the second conveying device 200. The grain from the first conveying device 100 directly enters the second conveying device 200. The first conveying device 100 is a soaking conveying device. The second conveying device 200 is a steaming grain conveying device.

[0076] According to a preferred embodiment, the first conveying device 100 includes a grain moistening chamber 101, a water supply pipe arranged in the grain moistening chamber 101, a first conveying unit 102 arranged in the grain moistening chamber 101, and a raw material output port 103. Preferably, the first conveying unit 102 can be set as an auger, which is used to stir, mix and transport the raw materials. The grain after moistening leaves the first conveying device 100 from the raw material output port 103 and enters the second conveying device 200 at the same time. Preferably, the raw material output port 103 of the first conveying device 100 is connected with the feed port 201 of the second conveying device 200. Preferably, the raw material output port 103 of the first conveying device 100 is arranged above the feed port 201 of the second conveying device 200. Under the action of gravity, the raw materials in the first conveying device 100 are output from the raw material output port 103 and fall to the feed port 201 of the second conveying device 200.

[0077] According to a preferred embodiment, the second conveying device 200 can be configured as a grain steamer or a continuous grain steamer. Figure 2 As shown, from the direction of grain movement, the grain steamer has a feed inlet 201, a grain steamer base 204, a grain steamer chamber 218, a chamber cover 214 and a discharge port 213. Figure 2 and Figure 3 As shown, a feed baffle 202 is provided on the feed inlet 201, which is configured to control the thickness of the grain layer / material layer entering the grain steamer. According to a preferred embodiment, the adjustable range of the feed baffle 202 is 200-400 mm, that is, the thickness of the grain layer / material layer entering the grain steamer can be adjusted between 200-400 mm. More preferably, the thickness of the grain layer / material layer entering the grain steamer is set to 200-350 mm to ensure that the grain is evenly distributed and is conducive to steam penetration.

[0078] According to a preferred embodiment, the feed baffle 202 is designed in a trapezoidal shape, which is easy to adjust and ensures uniform distribution of grains; a high-temperature resistant silicone pad is installed at the bottom to prevent grain particles from sliding during transportation and reduce wear on the equipment. Figure 2 to Figure 4As shown, the feed baffle 202 is fixed to the brackets on both sides by high-strength stainless steel bolts, which not only ensures the stability of the structure and the flexibility of adjustment, but also improves the corrosion resistance and service life of the equipment. In addition, a fine-tuning device can be added between the feed baffle 202 and the brackets on both sides. The device can be composed of a screw and a handwheel, for example, allowing the operator to make fine adjustments to adapt to the characteristics of different types of grains. The handwheel surface of the fine-tuning device is anti-slip treated to provide a good grip even in a wet environment, ensuring the safety and accuracy of the operation. Further preferably, a scale ruler is provided on the side of the feed baffle 202, so that the operator can intuitively read the currently set grain layer thickness, thereby achieving more accurate height control. At the same time, the top edge of the feed baffle 202 is rounded to avoid the problem of grain jamming caused by sharp edges, and further optimize the smoothness of material flow.

[0079] During the liquor brewing process, according to the characteristics (such as grain size, hardness, water absorption, etc.) of different grains (such as sorghum, corn, rice, wheat, glutinous rice, etc.), the operator needs to adjust the height of the feed baffle 202 through the fine adjustment device to optimize the cooking effect. For example, sorghum grains are large and hard, and the operator can set a lower height (such as 250mm) to ensure uniform heating and sufficient gelatinization; corn grains are also large, and the height can be appropriately increased (such as 300mm) to promote steam penetration; rice grains are small and soft, and a moderate height (such as 280mm) is set to prevent excessive adhesion; wheat grains are slightly larger than rice, and a slightly higher height (such as 310mm) is set to ensure uniform water absorption and heating; glutinous rice has strong viscosity, and a minimum height (such as 220mm) is required to avoid the formation of lumps.

[0080] The chamber cover 214 is arranged on the top of the grain steamer chamber 218 in a flippable manner through a hinge structure. A downwardly bent side fold is arranged on the side of the chamber cover 214 away from the hinge structure, and the side fold and the upwardly folded edge at the corresponding position of the grain steamer are buckled to form a meshing structure that can be water-sealed. This design not only ensures the sealing performance, but also facilitates daily maintenance and cleaning. Preferably, the hinge of the chamber cover 214 is made of high-temperature resistant material and is provided with anti-rust treatment to ensure that it can still be opened and closed smoothly after long-term use. In addition, a layer of thermal insulation material is arranged on the inner side of the chamber cover 214, which helps to maintain the internal temperature of the grain steamer stable and reduce heat loss. At the same time, reinforcing ribs are provided on the edge of the cover 214 to enhance the overall structural strength and prevent deformation due to long-term high-temperature operation.

[0081] The grain steamer is provided with a grain steamer chamber 218 in the direction of grain transportation, and a plurality of chamber covers 214 are evenly arranged on the top of the grain steamer chamber 218, so as to be opened at different positions of grain transportation to check the grain status. The interior of the grain steamer chamber 218 is made of stainless steel, which is smooth and flat to prevent grain adhesion and is easy to clean and disinfect. The grain steamer base 204 is arranged at both ends of the grain steamer, and it adopts a reinforced design to support the entire device and ensure its smooth operation. A shock-absorbing pad is installed at the bottom of the grain steamer base 204 to effectively absorb the vibration generated during the operation of the equipment, further improving the stability of the equipment.

[0082] According to a preferred embodiment, the grain steamer is provided with a turning unit 209, a conveying unit and a heating and water supply unit.

[0083] like Figure 2 to Figure 6 As shown, the turning unit 209 includes a turning motor 209.2 and a turning shaft 209.1. The turning shaft 209.1 includes two parts: an in-cavity turning shaft and a discharge port turning shaft. The turning motor 209.2 is connected to the turning shaft 209.1 through a coupling to drive it to rotate. The rotation direction of the turning shaft 209.1 is consistent with the conveying direction of the grain in the grain steamer, ensuring that the grain can be turned evenly during the movement. According to a preferred embodiment, the height range of the grain layer in the grain steamer chamber 218 turned by the turning shaft 209.1 is 150 to 200 mm to ensure that the grain is heated evenly during the steaming process.

[0084] Preferably, the turning shaft in the cavity is designed as a spiral structure with a plurality of stirring blades on the surface. These blades are inclined at a certain angle, which can effectively turn over the grains at different levels and promote the uniform penetration of steam. The inclination direction of the blades is consistent with the rotation direction of the turning shaft 209.1, that is, when the turning shaft 209.1 rotates clockwise, the blades also incline from the root to the tip: and vice versa. This design ensures that during the rotation process, the blades can effectively push the grains up or down, thereby achieving turning. The inclination angle of the blades is set between 30° and 45°, which can ensure sufficient thrust to turn over the grains, and will not cause the grains to pile up or get stuck due to excessive angles. The spacing between adjacent blades is determined according to the grain size and density of the grains. For grains with larger grains such as sorghum and corn, the blade spacing can be set slightly larger (for example, 100 to 150 mm) to avoid clogging; while for grains with smaller grains such as rice and wheat, a smaller spacing (for example, 75 to 125 mm) is required to ensure sufficient turning. The blades are evenly distributed along the axial direction of the turning shaft 209.1 to form a continuous spiral line, and are arranged in a staggered manner, that is, the starting positions of two adjacent groups of blades are staggered by a certain angle (such as 60° or 90°) to further improve the turning effect and avoid local accumulation.

[0085] The turning shaft in the cavity can be uniquely designed according to the type of grain, and can be detachably connected to the turning shaft 209.1 through a coupling. This means that when processing different types of grains, different turning shafts 209.1 can be replaced according to actual conditions to adapt to the characteristics of different grains, thereby optimizing the turning effect and improving the cooking efficiency and quality.

[0086] Preferably, the discharge port turning shaft is located at the discharge port 213 of the grain steamer. Its main function is to actively break up the grain before discharging to prevent the grain from being discharged in whole pieces, thereby avoiding affecting the subsequent fermentation effect. The discharge port turning shaft also adopts a spiral design, but the blade spacing is smaller to better disperse the grain particles. In addition, the discharge port turning shaft and the cavity turning shaft are connected by a gear transmission device to ensure that the two operate synchronously, thereby improving the coordination and stability of the entire turning system.

[0087] The conveying unit includes a main roller 203, a secondary roller 210, a conveying steel belt 205, a main drive motor 206, an auxiliary motor 208 and a roller 207. Figure 2 , Figure 3 As shown, the main roller 203 and the slave roller 210 are mounted on the grain steamer base 204 and fixed by high-strength bearings to ensure stable operation under high load. The conveying steel belt 205 is made of high-temperature resistant and corrosion-resistant stainless steel and wrapped around the main roller 203 and the slave roller 210. When the main driving motor 206 drives the main roller 203 to rotate, the main roller 203 drives the slave roller 210 through the conveying steel belt 205, thereby realizing continuous conveying of grain.

[0088] In order to prevent the conveyor belt 205 from slipping due to excessive load during operation, a plurality of auxiliary motors 208 are installed in the middle of the grain steamer. These auxiliary motors 208 are connected to the conveyor belt 205 through a gear transmission device to provide additional power, increase the tension between the conveyor belt 205 and the main roller 203 and the secondary roller 210, thereby forming a greater friction force to ensure the stability of the conveying process. Preferably, the auxiliary motor 208 is also equipped with an overload protection device, which will automatically stop to protect the equipment once an abnormal load is detected.

[0089] Several rollers 207 are installed under the conveyor steel belt 205. These rollers 207 are evenly distributed on the conveying path to support the conveyor steel belt 205, reduce its sagging and wear, and make the conveyor steel belt 205 run more smoothly. The rollers 207 are made of wear-resistant materials and are precisely processed to ensure that their surfaces are smooth and reduce friction on the conveyor steel belt 205. Preferably, a guide rail is provided on the inner side of the conveyor steel belt 205, and the guide rail cooperates with the grooves on the main roller 203 and the secondary roller 210 to ensure that the conveyor steel belt 205 will not deviate during operation. In addition, the outer surface of the conveyor steel belt 205 is designed with anti-slip textures to further improve its grip and prevent grain from slipping during transportation. Both the main drive motor 206 and the auxiliary motor 208 use variable frequency speed regulation technology, and the conveying speed can be adjusted according to actual needs to ensure that the grain is evenly heated and fully gelatinized during the cooking process.

[0090] According to a preferred embodiment, the continuous cooking system for liquor raw materials of this embodiment receives monitoring data from sensors or other devices through a programmable logic controller (PLC), executes preset control logic, and sends instructions to the corresponding execution device. The PLC is equipped with a variety of input / output (I / O) modules, which can connect various sensors and actuators, such as temperature sensors, humidity sensors, motor drivers, etc. The PLC is equipped with communication interfaces such as Ethernet, Modbus, and Profibus, which can exchange data with other devices or host computers to achieve remote monitoring and management. During the operation of the continuous cooking system for liquor raw materials, the first conveying device 100 and the second conveying device 200 operate in coordination, wherein the system comprehensively considers the relationship between factors such as the auger operation speed, grain layer thickness, and steam pressure, and achieves the best brewing effect by optimizing the control strategy. According to this embodiment, the programmable logic controller is configured to calculate the mass flow rate of grain, the mass flow rate Q m The calculation formula is as follows:

[0091] Q m =ρ·W·h·v screw

[0092] In this formula, mass flow rate refers to the mass of grain passing through the auger per unit time, and the unit is kg / s; h is the thickness of the grain layer formed in the chamber, and the unit is m; ρ is the bulk density of grain, which indicates the mass of grain per unit volume, and the unit is kg / m 3 ; W is the effective width of the first conveyor, in m; v screw It is the running speed of the auger in m / s, which is obtained by direct measurement, such as using measurement tools such as tachometers and magnetic sensors.

[0093] Here, the running speed of the auger affects the grain layer thickness. Specifically, the running speed of the auger affects the residence time and stirring effect of the grain in the grain moistening chamber 101, and further affects the grain layer thickness. In order to keep the grain layer thickness within a reasonable range, the programmed logic controller is configured to calculate the grain layer thickness h, and the calculation formula is as follows:

[0094]

[0095] Among them, h0 is the grain layer thickness when the auger is stationary, and the unit is m; α is the proportional coefficient, which indicates the influence of the auger speed on the grain layer thickness.

[0096] According to this embodiment, α is obtained based on empirical data or experimental verification. For example, by referring to the empirical data of similar equipment or processes, the relationship between the auger speed and the grain layer thickness in similar systems is found, or by considering factors such as the particle size, bulk density, and friction coefficient of grain particles, a simple physical model is constructed to predict the approximate range of α. Further, multiple different auger speeds are selected (covering a range from low speed to high speed), and at each auger speed, a sensor (such as an ultrasonic rangefinder, a laser rangefinder, etc.) is used to measure the grain layer thickness h in real time. Multiple measurements can be made at different locations, and the average value can be taken to reduce the error; other relevant parameters such as the moisture content, steam pressure, and temperature of the grain can be recorded at the same time; the experimental data can be sorted, and curve fitting can be performed (such as tools such as MATLAB and Python's SciPy library) to find the α value that minimizes the error between the experimental data and the theoretical formula. This embodiment can also establish the relationship between the auger speed and the grain layer thickness through regression analysis methods, such as linear regression, polynomial regression, support vector machine (SVM), neural network, etc., and automatically fit the optimal proportional coefficient by training the regression model.

[0097] According to this embodiment, the water absorption behavior of grain is described by a first-order kinetic model, that is, the programmable logic controller is also configured to calculate the moisture content (kg / kg) of the grain at time t, and the calculation formula of the moisture content m(t) is as follows:

[0098] m(t)=m eq -(m eq -m0)e -kt

[0099] Where m0 is the initial water content (i.e. the water content at t=0), m eq is the equilibrium moisture content (i.e. the final moisture content), and k is the water absorption rate constant.

[0100] The water absorption rate constant k is a key step in optimizing the grain moistening process, which directly affects the subsequent process links such as steaming and fermentation. In the present embodiment, the water absorption rate constant k is preferably determined based on multiple batches of experimental data, and the specific steps include: conducting multiple batches of experiments, changing experimental conditions (such as temperature, humidity, grain type, particle size, etc.), and recording the water absorption rate constant of each batch; analyzing the influence of different conditions on the water absorption rate constant, establishing an empirical formula or regression model, and predicting the water absorption rate constant under different conditions. The water absorption rate constant k can also be found by consulting relevant literature to find an empirical formula suitable for a specific type of grain. The water absorption rate constant k can also be determined by machine learning and data analysis, and the specific steps include: using a deep learning model (such as a convolutional neural network, a recurrent neural network, etc.) to learn the changing law of the water absorption rate constant from a large amount of experimental data; by training a deep learning model, predicting the water absorption rate constant under different conditions; suitable for processing complex nonlinear relationships, with high prediction accuracy.

[0101] The thickness of the grain layer will affect the penetration rate of water. A thinner grain layer is conducive to more uniform penetration of water into each grain, while a thicker grain layer may cause uneven water penetration. Therefore, the programmable logic controller is further configured to calculate a correction factor for the effect of grain layer thickness on water absorption rate. The calculation formula of the correction factor f(h) is as follows:

[0102]

[0103] Wherein, β is an empirical coefficient, which indicates the influence of grain layer thickness on water absorption rate. The determination method of β is similar to that of α in this embodiment, and will not be repeated here.

[0104] According to this embodiment, the PLC is further configured to calculate a corrected water absorption rate constant, and the calculation formula of the corrected water absorption rate constant k′ is as follows:

[0105]

[0106] Since the thickness of the grain layer affects the degree to which steam can effectively penetrate the grain layer and heat the grain, the programmed logic controller is further configured to calculate the steam penetration efficiency function E of the effect of the grain layer thickness on the steam penetration efficiency. steam (h), E steam The calculation formula of (h) is as follows:

[0107]

[0108] Wherein, γ is an empirical coefficient, which indicates the influence of grain layer thickness on steam penetration efficiency. The determination method of γ is similar to that of α in this embodiment, and will not be repeated here.

[0109] Furthermore, in this embodiment, the water absorption effect, steam penetration efficiency, energy consumption and production efficiency are comprehensively considered to set a comprehensive objective function F(v screw ), by weighing multiple key performance indicators, the optimal auger speed is found, thereby ensuring that the entire system achieves the best brewing effect while running efficiently.

[0110] Comprehensive objective function F(v screw ) is calculated as follows:

[0111] F(v screw )=w1·E(m(t stay ), m target )+w2·E steam (h)-w3·P-w4·Q

[0112] Among them, w1, w2, w3, w4 are weight coefficients, which are used to balance the importance of different goals; m(t stay ) To maximize the moisture content of grain, m target is the target value; E steam (h) is to maximize the steam penetration efficiency; P is to minimize the power consumption of the auger, P∝n 3 ; Q is the maximum processing volume per unit time, Q∝v screw , which is the parameter of the grain mass flow rate Q m Obtained by calculation.

[0113] In this embodiment, w1, w2, w3, and w4 are adjusted according to the scores of experts in the field, specific production needs, or process requirements. For example, experts or experienced operators in the field of liquor brewing are organized to participate in the determination of weight coefficients; experts score each target (water absorption effect, steam penetration efficiency, energy consumption, production efficiency) according to the requirements of the production process and actual operating experience, usually using a scoring standard of 1 to 10; the score of each target is normalized to obtain the weight coefficient of each target. Preferably, w1, w2, w3, and w4 can also be determined based on methods such as hierarchical analysis, multi-objective optimization algorithms, data analysis, and machine learning.

[0114] According to a preferred embodiment, the PLC is further configured to adjust the weights according to the different priorities of the various objectives. For example, if the production focus is to improve the quality of the wine, a greater weight may be given to the water absorption effect and the steam penetration efficiency; if the production focus is to increase the output, a greater weight may be given to the production efficiency. This embodiment is not listed here one by one.

[0115] Preferably, the heating water supply unit comprises an inlet water main pipe, a water supply pipe 215 in the cavity, a water supply pipe at the outlet 213 and a drain pipe 216. Figure 2 , Figure 3As shown, the main inlet water pipe is installed at the bottom side of the grain steamer chamber 218 and is made of high temperature resistant stainless steel to ensure long-term use without deformation or corrosion in a high temperature environment. High temperature water is drawn from the entire main inlet water pipe to several branch pipes connected to the grain steamer chamber 218 and the discharge port 213. These branch pipes are connected by flanges for easy disassembly and maintenance. Figure 2 and Figure 3 As shown, the measuring water pipe 215 in the cavity is installed above the interior of the grain steamer chamber 218. The measuring water pipe 215 is designed as a multi-hole injection structure, and the water outlets are all facing the turning shaft 209.1 to measure water at high temperature to replenish water, thereby improving the water absorption effect of grain. The diameter of the water outlet is preferably 2 to 3 mm, and a U-shaped tube and a guide groove are provided below it. After the measuring water flows into the U-shaped tube, a certain amount of water is stored and then evenly sprayed onto the grain through the guide groove to avoid local over-wetting or drying. The measuring water pipe 215 is connected to the main water inlet pipe through a high-pressure hose to ensure the stability and reliability of the water supply.

[0116] Preferably, the water supply pipe of the discharge port 213 is equipped with a spray head, which is used to spray water again at high temperature to the scattered and steamed grains to improve the moisture content, water absorption effect and gelatinization effect of the grains. The spray head adopts an adjustable design, and the spray angle and flow rate can be adjusted according to actual needs to ensure that the water is evenly covered on the surface of the grains. The spray head is also equipped with an anti-clogging device to prevent the nozzle from being blocked by impurities and affecting the water supply effect.

[0117] Preferably, if Figure 2 to Figure 4 As shown, the drain pipe 216 is installed at the lower part of the interior of the grain steamer, and is used to discharge the water leaked from the grain and the water formed by the condensation of steam. The drain pipe 216 adopts an inclined design to ensure that the condensed water can be discharged smoothly to avoid water accumulation. A filter screen is provided at the outlet of the drain pipe 216, which can effectively intercept grain debris and other impurities to prevent clogging of the drainage system. In addition, the drain pipe 216 is also connected to a water collection tank, which is equipped with a liquid level sensor. When the water level reaches a certain height, the water pump is automatically started to drain the water, ensuring that the interior of the grain steamer is dry and reducing the risk of bacterial growth.

[0118] Preferably, if Figure 2 As shown, the continuous steaming system for liquor raw materials further includes a waste heat recovery device 400, which is respectively arranged at the feed inlet 201 and the discharge port 213 of the grain steamer. Specifically, the waste heat recovery device 400 includes a first waste heat recovery device 410 arranged at the feed inlet 201 of the second conveying device 200 and a second waste heat recovery device 420 arranged at the discharge port 213 of the second conveying device 200. The waste heat recovery device 400 includes a hood 401, a suction pipe 402 and an axial flow fan 403.

[0119] The hood 401 is designed as a semi-enclosed structure and is installed above the feed port 201 and the discharge port 213, which can effectively capture the scattered waste heat and exhaust gas. The edge of the hood 401 is provided with a sealing strip to ensure that it fits tightly with the connection of the grain steamer to prevent heat leakage. The suction pipe 402 is made of high-temperature resistant stainless steel, and the hood 401 and the axial flow fan 403 are connected by a flange to ensure smooth gas flow and no leakage. Preferably, a guide blade is provided inside the suction pipe 402 to guide the air flow to enter the axial flow fan 403 evenly and improve the recovery efficiency. The axial flow fan 403 is installed at the end of the suction pipe 402 to pressurize the collected waste heat and exhaust gas. The axial flow fan 403 is driven by an efficient and energy-saving motor, and has the characteristics of low noise and high air volume, ensuring that the waste heat and exhaust gas can be quickly extracted and centrally processed. The axial flow fan 403 is also equipped with a filter to remove impurities and particulate matter in the exhaust gas, ensure that the recovered waste heat and exhaust gas is clean, and reduce pollution to the equipment.

[0120] The waste heat recovery device 400 is configured to collect and recycle the scattered waste heat waste gas. After the collected waste heat waste gas is pressurized by the axial flow fan 403, it is transported to the heat exchanger through a pipeline. The heat exchanger transfers the heat in the waste heat waste gas to cold water to generate hot water or steam for subsequent processes, such as water replenishment heating during grain moistening. In addition, the waste heat recovery device 400 is also equipped with a temperature sensor and a pressure sensor to monitor the temperature and pressure of the waste gas in real time to ensure the stable operation of the system. According to a preferred embodiment, the continuous steaming system of liquor raw materials also includes an image monitoring device 300. The image monitoring device 300 is arranged at the raw material output port 103 of the first conveying device 100, and is used to monitor the lumps and ash bags of the grain after the grain is moistened. Preferably, the image monitoring device 300 can be an industrial camera or a smart camera. The image monitoring device 300 provides real-time feedback on the raw material status of the raw material output port 103, and the specific steps include: data acquisition, data transmission, data processing, real-time display, alarm and feedback.

[0121] Preferably, the materials used in the continuous cooking system for liquor raw materials provided in this embodiment are all 304 stainless steel.

[0122] The specific operation steps of the continuous steaming system for liquor raw materials provided in this embodiment are as follows: First, the chamber cover plate 214 of the steaming machine chamber 218 is completely covered, such as Figure 4As shown. Above the first conveying unit 102 in the grain moistening chamber 101, 10 cm from the left side of the grain moistening chamber 101 is the starting point, and a nozzle is set every 5 cm, with a total of 6 nozzles. The water nozzle preferably adopts a spraying method to ensure that the water is evenly covered on the grain. The diameter of the spiral shaft of the auger in the grain moistening chamber 101 is 140 mm, the diameter of the blade is 360 mm, and the pitch is 250 mm. The auger is driven by a reducer with an operating frequency of 47 Hz and an output speed of 40 r / min. The crushed grain enters the first conveying device 100, and the water supply pipeline is replenished with water. At the same time, the auger is driven by the reducer to drive the grain entering the first conveying device 100 toward the raw material output port 103. At the same time, the grain is stirred and absorbed water inside the grain moistening chamber 101. The setting of the first conveying device 100 is conducive to uniform water absorption of grain, while omitting separate grain transfer equipment and temporary storage equipment. After being output from the raw material output port 103, the grain directly enters the feed port 201 of the second conveyor 200. A feed baffle 202 is provided between the feed port 201 and the conveyor belt 205. The feed baffle 202 limits the feed grain layer height / thickness. After the crushed grain is input from the feed port 201, it enters the conveyor belt 205 at the set grain layer height.

[0123] The steam pipe 217 is opened, and the outlet of the steam pipe 217 faces the grain steamer chamber 218, and the steam discharged from the steam pipe 217 heats and disinfects the grain steamer chamber 218. After a period of heating and disinfection, the main drive motor 206 and the auxiliary motor 208 are started. After the main drive motor 206 and the auxiliary motor 208 are started, the conveyor steel belt 205 is driven to operate, and the grain on the conveyor steel belt 205 moves with the conveyor steel belt 205. Preferably, the continuous steaming system for liquor raw materials can adjust the operating frequency of the main drive motor 206 (the frequency range is between 22Hz and 25Hz) to control the conveyor steel belt 205 to move at a moving speed of 210 to 245mm / min, thereby achieving the purpose of adjusting the steaming time. Such adjustment can control the steaming time between 25min and 35min, ensuring that the grain reaches the ideal steaming effect of being cooked but not sticky, thoroughly gelatinized, and having no raw core inside. When the grain enters the grain steamer chamber 218, the valve on the steam pipe 217 corresponding to the steam chamber under the grain chain plate is opened, and the first waste heat recovery device 410 provided at the feed port 201 is opened at the same time to achieve efficient use of steam and energy conservation. The steam penetrates the grain layer and enters the waste heat recovery device 400. This setting can increase the steam pressure in the chamber, thereby increasing the steam penetration rate of the grain layer.

[0124] During the grain steaming process, a certain proportion of high-temperature water is added to the grain. When the grain is transported to the position of the water pipe 215, the opening and closing degree of the valve on the water pipe 215 can increase the gelatinization degree and moisture content of the grain before entering the cellar. The water pipe 215 is installed above the grain layer. The high-temperature water from the water pipe 215 enters the grain from above the grain layer.

[0125] According to a preferred embodiment, a turning unit 209 is provided at the middle end of the grain steamer. After the turning motor 209.2 is started, the turning motor 209.2 drives the turning shaft 209.1 to rotate so that the upper grain, the middle grain and the lower grain in the grain steaming process are turned over and exchanged. Since the grain layer has a certain thickness, the water quantity of grains in different layers is uneven and the steam is heated unevenly. Through the turning and exchange, the water quantity can be more even, and the heating effect of grains is uniform. The grains in different layers are turned over, and the water quantity and steam are easier to penetrate the grain layer. Grains at different steaming heights are taken for testing. The gelatinization degree after steaming is between 70 and 80. The continuous steaming system provided in this embodiment makes the gelatinization more uniform, and all grains meet the standard of "cooked but not mushy, and no raw core inside".

[0126] When the grain covers the entire chain plate, the waste heat recovery device 400 arranged at the discharge port 213 is turned on. When there is no grain input into the feed port 201, the steam entry pipe valves of each chamber are gradually closed according to the grain position, and the cooked grain directly enters the next brewing link from the discharge port 213.

[0127] Example 2

[0128] This embodiment provides a method for processing liquor raw materials. The method is implemented based on the liquor raw material continuous cooking system provided in Example 1. The processing method includes the following steps:

[0129] (1) Moistening the grain: Adding hot water to the crushed grain to make the grain absorb water and mix, thereby achieving the purpose of moistening the grain;

[0130] (2) Steaming: Steaming the grain after it has been moistened to promote gelatinization;

[0131] Adding water: Add water to the steamed grains and stir them to ensure that the added water is evenly distributed in the grains, so that the grains can fully absorb the water;

[0132] (3) Steam recovery: The waste heat exhaust gas is collected and pressurized, and the treated waste heat exhaust gas enters the grain steaming machine chamber 218 for recycling.

[0133] During the grain moistening process, the grain is simultaneously transported toward the grain steaming device to achieve continuous feeding and discharging of the grain moistening process.

[0134] While the grains are being steamed, the grains are transported toward the discharge port 213 of the grain steaming device to improve the penetration efficiency of the steam into the grains.

[0135] Example 3

[0136] This embodiment provides a liquor brewing process, wherein the raw material processing is implemented based on the liquor raw material continuous boiling system provided in Example 1, and the process flow is as follows: Figure 1 As shown, the process includes the following steps:

[0137] (1) Sorghum crushing

[0138] The crushed sorghum is used as raw material, the crushed sorghum particles are uniform, the particle sizes are close, there is no whole sorghum, and the proportion passing through a 20-mesh sieve is less than 20%.

[0139] (2) Raw material processing

[0140] A. Continuous grain moistening: The crushed raw materials enter the grain moistening chamber 101 of the first conveying device 100 of the continuous steaming system for white wine raw materials. Through the continuous operation of the auger and the continuous water replenishment of the water supply pipeline, the grain absorbs water and is mixed, and is transported forward at the same time, thereby realizing continuous feeding and continuous discharging during the grain moistening process. The grain moistening efficiency is 2.5-4t / h. Compared with the grain moistening efficiency of the existing automatic grain moistening equipment (1.8-2.7t / h), the grain moistening efficiency of this embodiment is greatly improved. The water temperature of the grain moistening water is controlled to be ≥85℃, the grain moistening time is 5-15min, and the amount of grain moistening water is 45-65% of the amount of grain input. The sorghum flour after moistening is required to absorb water evenly and well, without lumps or ash bags.

[0141] B. Continuous grain steaming: In the continuous steaming system of liquor raw materials in this embodiment, the first conveyor 100 is connected to the second conveyor 200. The grain after moistening in step A is directly input into the second conveyor 200, and the bearing drives the chain plate of the second conveyor 200 forward. The steam is continuously input into the steaming chamber through the steam chamber below, and the grain is driven forward while the grain is steamed. In this step, the production capacity is 2.2-3.5 t / h. Compared with the production capacity of the traditional steaming barrel method (0.9-1.4 t / h), the production capacity of this embodiment has been greatly increased. The grain height is 25-40 cm, the steaming time is controlled to be 28-40 min, and the steam pressure is 800-1500 kg / h. The steamed grain powder is required to be cooked but not sticky, and the gelatinization is thorough and there is no raw core inside. The gelatinization degree can be controlled between 70 and 80.

[0142] C. Water measurement: Multiple water measurement devices are provided inside the continuous cooking system of liquor raw materials, and multiple turning shafts 209.1 are provided in the cooking chamber of the grain steamer. Water is measured in batches in small quantities at the middle and rear ends of the second conveyor 200 and the discharge port 213. The number of times of adding water is 2 to 3 times, and the total amount of water is 30 to 60% of the amount of grain. When the amount of water reaches more than 60%, the grain is sticky after cooking, and the grain agglomeration phenomenon is prominent; when the amount of water is less than 30%, the grain is dry and hard after cooking, and occasionally has a raw core. The water measurement at the middle and rear ends is controlled to be 20 to 30% of the amount of grain, and the water measurement at the discharge port 213 is controlled to be 10 to 30% of the amount of grain. When the water is concentrated in one place and added at one time, it is easy to have uneven and incomplete absorption of water, overflow of water, etc., which leads to large differences in the gelatinization effect of sorghum at different levels. At the same time, considering the simplicity of the equipment structure and the ease of maintenance, the number and position of watering are set to 2 to 3 times to meet the process requirements, and no more settings are required. The water temperature is controlled to be ≥90℃, and the water is required to be added evenly and cleanly. The amount of water can be adjusted according to the environment and the moisture entering the cellar. The uniformity and full absorption of water replenishment are guaranteed by adding water multiple times combined with timely stirring of the materials. This process realizes the functions of uniform and orderly moistening of grain, automatic temperature control and quantity control of water addition, and there is no agglomeration or adhesion during transportation. This setting can solve the problem of insufficient moistening of grain and failure of water to fully enter the grain in the prior art.

[0143] D. Steam recovery: A waste heat recovery device 400 is provided at the feed inlet 201 and the discharge outlet 213 of the grain steamer to collect the scattered waste heat exhaust gas and perform pressurization treatment. After treatment, it is circulated into the grain steamer chamber 218 for use, and the recovery efficiency is 30-40%. In this process, the continuous grain steaming method increases the amount of steam used, and the steam discharge is correspondingly more concentrated, which is convenient for steam collection and efficient treatment.

[0144] (3) Grain and dregs mixing

[0145] The sorghum powder and the lees after distillation and wine extraction prepared in proportion (the weight of the lees is 4 to 5 times the weight of the sorghum dry powder, and the flour lees adopts a low grain lees ratio) are placed in a grain lees mixing and drying machine for cooling and mixing. It is required that the lees after mixing have no obvious grain lumps and the mixing effect is good.

[0146] (4) Adding music

[0147] Add koji to the evenly mixed mash in step (3), the koji powder is medium-high temperature koji, and the amount of koji powder is 15-20% of the amount of feed. It is required that the koji is added evenly, the mash and koji powder are mixed evenly, the mash is cooked but not sticky, and the meat is firm.

[0148] (5) Entering the cellar

[0149] The evenly mixed mash is transferred into the cellar and the cellar treading work is carried out according to different seasons. When the local temperature is <20℃, the temperature entering the cellar is controlled at 18-22℃. When the local temperature is ≥20℃, the temperature entering the cellar is controlled to be 1-2℃ lower than the ground temperature. The acidity of the mash entering the cellar is required to be 1.5-2.5mmol / 10g in summer and 1.5-2.3mmol / 10g in winter. The starch content is 16-22% and the moisture content is 52-56%.

[0150] (6) Sealing the cellar

[0151] After the slag is put into the cellar, it should be leveled, stepped on tightly and polished. Then it should be covered with plastic sheeting immediately and sealed with cellar mud. Then it should be scraped and smoothed with mud palm. The thickness of the cellar mud should be 10 to 15 cm. The cellar should be sealed tightly without cracks.

[0152] (7) Cellar management

[0153] After the cellar is sealed, the cellar is cleaned and protected once a day, and the temperature rise and blowing of the mash are tracked at the same time. The temperature data must be recorded accurately and there must be no blowing holes or cracks on the cellar wall mud.

[0154] (8) Opening the cellar and dripping the cellar

[0155] When the fermentation period is reached, the cellar is opened and dripped. The fermentation period is set to more than 60 days. The yellow water is required to drip away, and cellar mud and foreign matter must not be mixed into the mother mash.

[0156] (9) Taking out the dregs from the cellar and piling them up

[0157] After the cellar is opened and dripped, the dregs are piled up. The flour dregs are required to be piled separately, and the rest of the dregs are piled up in layers. After being pressed tightly and patted clean, a layer of rice husks are sprinkled on top.

[0158] (10) Mix the dregs

[0159] After the mash is piled, the required mash and the measured cooked rice husk are dug out and mixed. The mash and rice husk are required to be mixed evenly and loosely. The amount of rice husk is 20-30% of the amount of grain, and the specific amount is adjusted according to the moisture content of the mash out of the cellar. The acidity of the mash out of the cellar in summer is required to be ≥3.0mmol / 10g, the acidity of the mash out of the cellar in winter is required to be ≥2.5mmol / 10g, the starch content is 8-12%, and the moisture content is 60-64%.

[0160] (11) Distilled wine

[0161] After the dregs are mixed, the wine is picked from the steamer. The requirements for putting the wine into the steamer are to detect the steam, to have even air flow, and to spread the wine lightly and evenly. Picking the wine requires slow fire distillation, picking the wine according to the flowers, and picking the wine according to quantity and quality. 2 to 3 kg of the head wine is picked from each steamer, the wine flow rate is 3 to 4 kg / min, the wine flow temperature is 25 to 35 ° C, the ethanol concentration (alcohol content) after the flowers are cut off must be above 63% vol, and the tail wine is stored separately after it is picked.

[0162] (12) Pairing with the bad

[0163] After the distillation is completed, the flour dregs with low grain-dregs ratio are used as discarded dregs, and the mash with high grain-dregs ratio are used as the next row of dregs.

[0164] Example 4

[0165] This embodiment provides a specific method for brewing liquor, wherein the raw material processing is implemented based on the liquor raw material continuous cooking system provided in Example 1, and the method specifically includes the following steps:

[0166] (1) Sorghum crushing

[0167] The whole grain sorghum is crushed, and the crushed sorghum particles are uniform and have similar particle sizes. There is no whole grain sorghum, and 15% passes through a 20-mesh sieve.

[0168] (2) Raw material processing

[0169] A. Continuous grain moistening: The crushed raw materials are input into the grain moistening chamber 101 of the first conveying device 100 of the continuous steaming system for white wine raw materials. The production capacity is 3t / h, the water temperature of the moistening water is 88°C, the moistening time is 12min, and the amount of moistening water is 53% of the amount of grain input. After the moistening, the sorghum flour absorbs water evenly and has good lumps and ash bags.

[0170] B. Continuous grain steaming: The grain after moistening is directly input into the grain steaming device, with a production capacity of 3t / h, a grain height of 35cm, a steaming time of 35min, and a steam pressure of 980kg / h. The steamed grain powder is cooked but not sticky, and is thoroughly gelatinized without any raw core.

[0171] C. Water measurement: Water is measured at the middle and rear ends of the continuous grain steaming device and at the discharge port 213 for 2 to 3 times. Preferably, the water measurement is 2 times, the water measured at the middle and rear ends is 20% of the amount of grain, the water measured at the tail end (discharge port 213) is 20% of the amount of grain, and the water temperature is 92°C.

[0172] D. Steam recovery: waste heat recovery devices 400 are respectively set at the feed port 201 and the discharge port 213 of the grain steamer. The waste heat recovery device 400 collects and pressurizes the scattered waste heat exhaust gas, and then enters the grain steamer chamber 218 for utilization together with the steam transported from the energy center. The recovery efficiency is 30-40%.

[0173] (3) Grain and dregs mixing

[0174] The measured sorghum flour and distiller's grains with a grain-dregs ratio of 1:4 and a flour-dregs ratio of 1:5 are placed in a grain-dregs mixing and airing machine for cooling and mixing.

[0175] (4) Adding music

[0176] Add koji to the evenly mixed mash. The koji powder should be medium-high temperature koji. The amount of koji powder is 18% of the amount of feed, and mix evenly.

[0177] (5) Entering the cellar

[0178] The evenly mixed mash is transferred into the cellar, and the cellar treading is carried out according to the process requirements of different seasons. The temperature entering the cellar is 21.3℃, the acidity of the mash entering the cellar is 1.62mmol / 10g, the starch content is 19.74%, and the moisture content is 54.7%.

[0179] (6) Sealing the cellar

[0180] After the slag is put into the cellar, it is leveled, stepped on tightly and polished. Then it is immediately covered with plastic cloth and sealed with cellar mud. Then it is scraped and smoothed with mud palm. The thickness of the cellar mud is 12cm. The cellar is tightly sealed without any cracks.

[0181] (7) Cellar management

[0182] After the cellar is sealed, the cellar is cleaned and protected once a day, and the temperature rise and blowing of the mash are tracked, and the temperature data is recorded.

[0183] (8) Opening the cellar and dripping the cellar

[0184] After reaching the fermentation period, the cellar is opened and dripped. The fermentation period is 73 days. The yellow water must be dripped away and cellar mud and foreign matter must not be mixed into the mother mash.

[0185] (9) Taking out the dregs from the cellar and piling them up

[0186] After the cellar is opened and dripped, the dregs are piled up. The flour dregs are required to be piled separately, and the rest of the dregs are piled up in layers. After being pressed tightly and patted clean, a layer of rice husks are sprinkled on top.

[0187] (10) Mix the dregs

[0188] After the mash is piled up, the required mash and the measured cooked rice husk are dug out and mixed. The mash and rice husk are required to be mixed evenly and loosely. The amount of rice husk is 25% of the feed amount. The acidity of the mash out of the cellar is 2.79mmol / 10g, the starch content is 9.86%, and the moisture content is 62.6%.

[0189] (11) Distilled wine

[0190] After the dregs are mixed, the wine is picked from the steamer. The requirements for putting the wine into the steamer are to detect the steam, to have even air flow, and to spread the wine lightly and evenly. The requirements for picking the wine are to distill it over a slow fire, to pick the wine according to the flowers, and to pick the wine according to quantity and quality. 3kg of the head of the wine is picked from each steamer, the flow rate is 3.5kg / min, the flow temperature is 30℃, the ethanol concentration (alcohol content) after the flowers are cut off is 69%vol, and the tail wine is stored separately after it is picked.

[0191] (12) Pairing with the bad

[0192] After distillation, the flour lees are used as discarded lees, and the remaining lees are used as the next row of supporting lees.

[0193] Comparative Example 1

[0194] In this comparative example, except step (3), the remaining steps are the same as those in Example 4.

[0195] Specifically, in the grain-dregs mixing step, a mixed steaming and mixed burning production mode is adopted. The moistened grain powder is evenly mixed with the cellar dregs according to a grain-dregs ratio of 1:4 and a flour-dregs ratio of 1:5, and then the wine is steamed in a steamer. After spreading and cooling, 18% Daqu is added, mixed evenly, and fermented in a cellar for 73 days.

[0196] The following indicators were obtained during the processing of the liquor raw materials in Example 4 and Comparative Example 1 (shown in Table 1 and Table 2).

[0197] Table 1 Wine yield under different process treatments

[0198] test Process Differences Wine yield (%) Example 4 Steaming and mixing, raw material continuous distillation system steaming grain 43.23％ Comparative Example 1 Mixed steaming and roasting, steaming wine and grain in steamer barrels 40.53％

[0199] As can be seen from Table 1, the liquor raw material processing method provided in Example 4 adopts the process of steaming and mixing, and steaming grains in a continuous distillation system for raw materials, and its liquor yield is 43.23%. Comparative Example 1 adopts the process of mixed steaming and burning, and steaming liquor and grains in a steamer barrel, and its liquor yield is 40.53%. Compared with the method of Example 4, the liquor yield is reduced by 2.7%, indicating that the steaming and mixing, and steaming grains in a continuous distillation system for raw materials provided in Example 4 can improve the liquor yield.

[0200] In the prior art, such as the brewing method of Daqu light-flavor liquor by mixed steaming and burning of lees disclosed in CN112522045A, the yield of liquor is 35.8% to 38.8%. In the efficient grain moistening method of Luzhou-flavor liquor disclosed in CN116875412A, the yield of liquor is 37% to 41%. Based on this, the liquor raw material processing method provided in Example 4 can significantly improve the yield of liquor.

[0201] The value brought by the increase in wine yield can at least be reflected in: ① The cost of raw materials is reduced. The increase in wine yield means that more wine can be produced per unit of raw materials, which directly reduces the raw material cost of each unit product; ② The production efficiency is improved, that is, more finished products can be obtained in the same production cycle, the efficiency of the production line is improved, the idle time of equipment is reduced, and the overall production capacity of the factory is increased; ③ Energy and water resources are saved. The increase in wine yield means that the energy and water resources required in the production process of each unit of wine will also be relatively reduced, that is, the consumption cost is reduced and the environmental load in the production process is reduced; ④ The waste treatment cost is reduced. After the wine yield is increased, the amount of waste (such as mash, by-products, etc.) generated in the production process is relatively reduced, and the cost of waste treatment and disposal is reduced (the pressure and cost of environmental protection are reduced); ⑤ In most cases, the increase in wine yield is also accompanied by the improvement of product quality. Further, higher product quality can enhance market competitiveness. In large-scale brewing processes, the economic value brought by the increase in wine yield is particularly obvious.

[0202] Table 2 Single retort capacity and daily wine production of single retort barrel under different process treatments

[0203]

[0204]

[0205] As can be seen from Table 2, the liquor raw material processing method provided in Example 4 adopts the process of steaming and mixing, and steaming wine in a steamer barrel, and its single steamer capacity is 98.45kg, and the daily wine production of a single steamer barrel is 1575.2kg; Comparative Example 1 adopts the process of mixed steaming and mixing, steaming wine and grain in a steamer barrel, and its single steamer capacity is 73.74kg, and the daily wine production of a single steamer barrel is 884.88kg. Specifically, compared with Comparative Example 1, the liquor raw material processing method provided in Example 4 has an increase of 24.71kg in single steamer capacity and 690.32kg in daily wine production of a single steamer barrel.

[0206] In summary, the liquor raw material processing method provided in Example 4 can not only improve the wine yield, but also improve the single steamer capacity and daily wine production. The increase in the single steamer capacity and the daily wine production of the single steamer barrel directly means that more liquor can be produced per unit time (improving workshop production efficiency). For the winery, this can significantly improve the overall production efficiency and shorten the production cycle. In periods of high demand, market demand can be met more quickly to avoid market shortages caused by insufficient production capacity. On the other hand, the increase in the single steamer capacity and the daily wine production of the single steamer barrel can effectively reduce the production cost of the unit product. First, the fixed cost is diluted. For example, the fixed expenses such as equipment depreciation, plant rent, and labor costs will be reduced in the case of increased production. Secondly, increasing production capacity can also reduce the number of frequent shutdowns, cleaning and maintenance, thereby reducing the maintenance cost and shutdown loss of equipment. The amount of steam consumed during the distillation process is a relatively fixed value, and increasing production capacity means that the same steam can produce more liquor, thereby improving the utilization efficiency of steam. In addition, increasing the single-steamer production capacity and the daily wine output of a single-mouth steamer barrel can reduce the variables between production batches and ensure the quality consistency of each batch of products.

[0207] It should be noted that the above-mentioned specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention. The equivalent replacement of the raw materials selected by the present invention, the addition of auxiliary components, the selection of specific methods, etc., also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the description of the present invention and its drawings are illustrative and do not constitute limitations on the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The description of the present invention contains multiple inventive concepts, such as "preferably" and "according to a preferred embodiment", which means that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept.

Claims

1. A continuous cooking system for liquor raw materials, characterized in that: The continuous steaming system for liquor raw materials comprises: A first conveying device (100) is used to simultaneously replenish water, stir and transport the grain inside, so as to achieve continuous feeding and continuous discharging during the grain moistening process; A second conveying device (200) connected to the raw material output port (103) of the first conveying device (100) for receiving the grain after being moistened, wherein the second conveying device (200) is used to simultaneously steam, stir and transport the grain after being moistened, so as to improve the penetration efficiency of steam into the grain. Wherein, the second conveying device (200) comprises a material turning unit (209), The turning unit (209) comprises an in-chamber turning shaft arranged in the chamber of the second conveying device (200) for turning and exchanging grains in different layers in the chamber and a discharge port turning shaft for preventing grains from being discharged in whole pieces.

2. The continuous cooking system for liquor raw materials according to claim 1 is characterized in that: The second conveying device (200) also includes a heating and water replenishing unit, wherein the heating and water replenishing unit includes a measuring water pipe (215) respectively arranged in the chamber of the second conveying device (200) and a water replenishing pipeline arranged at the discharge port (213). The heating and water replenishing unit measures and replenishes water for the grain, thereby improving the moisture content, water absorption effect and gelatinization effect of the grain.

3. The continuous cooking system for liquor raw materials according to claim 1 or 2, characterized in that: The continuous steaming system for liquor raw materials also includes a waste heat recovery device (400), wherein the waste heat recovery device (400) includes a first waste heat recovery device (410) arranged at the feed port (201) of the second conveying device (200) and a second waste heat recovery device (420) arranged at the discharge port (213) of the second conveying device (200).

4. The continuous cooking system for liquor raw materials according to any one of claims 1 to 3, characterized in that: The continuous steaming system for liquor raw materials also includes an image monitoring device (300), which is arranged at the raw material output port (103) of the first conveying device (100) and is used to monitor the lumps and ash bags of the grain after the grain is moistened.

5. The continuous steaming system for liquor raw materials according to any one of claims 1 to 4, characterized in that: The grain lubrication time in the first conveying device (100) is 5 to 15 mmin.

6. The continuous steaming system for liquor raw materials according to any one of claims 1 to 5, characterized in that: The amount of water used to moisten the grain in the first conveying device (100) is 45-65% of the amount of grain fed.

7. The continuous cooking system for liquor raw materials according to any one of claims 1 to 6, characterized in that: The steam pressure in the second conveying device (200) is 800-1500 kg / h.

8. The continuous steaming system for liquor raw materials according to any one of claims 1 to 7, characterized in that: The total amount of water added to the second conveying device (200) is 30-60% of the amount of feed.

9. A method for processing liquor raw materials, characterized in that: The method is implemented based on the continuous cooking system for liquor raw materials according to any one of claims 1 to 8, and comprises the following steps: Grain moistening: Add high-temperature water to the crushed grain to make the grain absorb water and mix, thereby achieving the purpose of grain moistening; Steaming: Use steam to steam the grain after it has been moistened to promote gelatinization; Adding water: Add water to the steamed grains and stir them to ensure that the added water is evenly distributed in the grains, so that the grains can fully absorb the water. Steam recovery: Collect the scattered waste heat and exhaust gas and pressurize it. The treated waste heat and exhaust gas enters the grain steaming machine chamber (218) for recycling. During the grain moistening process, the grain is simultaneously transported toward the second conveying device (200) to achieve continuous feeding and continuous discharging of the grain during the grain moistening process. While the grain is being steamed, the grain is transported toward the discharge port (213) of the second conveying device (200) to improve the penetration efficiency of the steam into the grain.

10. A liquor brewing process, characterized in that: The following steps are involved: Sorghum crushing; raw material processing; grain dregs mixing; adding koji; putting into cellar; sealing the cellar; Cellar management; Open the cellar and drip the cellar; Take the dregs out of the cellar and pile them up; mix the dregs; distill and pick the wine; It's a mess, Among them, raw material processing includes: Grain moistening: Add high-temperature water to the crushed grain to make the grain absorb water and mix, thereby achieving the purpose of grain moistening; Steaming: Use steam to steam the grain after it has been moistened to promote gelatinization; Adding water: Add water to the steamed grains and stir them to ensure that the added water is evenly distributed in the grains, so that the grains can fully absorb the water. Steam recovery: Collect the scattered waste heat and exhaust gas and pressurize it. The treated waste heat and exhaust gas enters the grain steaming machine chamber (218) for recycling. During the grain moistening process, the grain is simultaneously transported toward the second conveying device (200) to achieve continuous feeding and continuous discharging of the grain during the grain moistening process. While the grain is being steamed, the grain is transported toward the discharge port (213) of the second conveying device (200) to improve the penetration efficiency of the steam into the grain.

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