Airing and yeast adding system and method

Abstract

The invention relates to an airing and yeast adding system and method. The airing and yeast adding system comprises a fermented grain storage tank for containing fermented grains; the vacuum suction equipment is communicated with the vinasse storage tank so as to provide negative pressure for the vinasse storage tank; the temperature detection part is used for collecting temperature change information of the fermented grains in the fermented grain storage tank, and the control module is configured to control the magnitude of the negative pressure applied to the tank body by the vacuum suction equipment and the acting time of the negative pressure based on the temperature change information of the fermented grains in the spreading and airing process collected by the temperature detection part. According to the invention, spreading and airing and yeast adding processes are organically integrated, an innovative closed spreading and airing yeast adding system and method are provided, the integration level of equipment is improved, and efficient spreading and airing lay a foundation for accurate yeast adding. Meanwhile, by utilizing a vacuum mixing, airing and koji adding system, steam discharged in the airing process of the fermented grains can be effectively collected, and the problems of steam emission and koji powder dust raising on a production site are solved.

Description

Technical Field

[0001] The present invention relates to the technical field of wine making, and in particular to a system and method for drying and adding koji, and specifically to a green and environment-friendly drying and adding koji device, system and method. Background Art

[0002] The brewing process of liquor is a complex and delicate process involving multiple links. The liquor brewing process includes: grain crushing, raw material processing (grain moistening, steaming, adding water, etc.), grain dregs mixing, adding koji, entering the cellar, sealing the cellar, cellar management, opening the cellar, piling dregs, mixing dregs, distilling and picking wine, mixing dregs and discarding dregs, etc. The process control of each link has an important impact on the final wine quality. In the traditional liquor brewing process, spreading and cooling and adding koji and mixing are two key and interrelated processes. Spreading and cooling is an important process in the liquor brewing process, which directly affects the conditions for entering the cellar. Spreading and cooling refers to the process of cooling the dregs that are discharged from the retort after distillation to a suitable temperature through a spreading and drying equipment. This step is crucial for the subsequent fermentation process because the suitable temperature is conducive to the growth and metabolic activities of microorganisms. Adding koji and mixing is to evenly add koji powder to the dregs after spreading and cooling. The microorganisms and enzymes contained in the koji powder are the core of the fermentation process.

[0003] However, in the traditional airing and cooling and cloth-type koji adding process, there are some technical and operational problems, including (1) uneven cooling: the airing equipment often adopts a sieve hole straight chain plate combined with a fan, but this method may cause uneven cooling of the mash, affecting the subsequent fermentation effect; (2) uneven koji adding: the cloth-type koji adding method may cause uneven distribution of koji powder, thereby affecting the uniformity and efficiency of fermentation; (3) steam dispersion: the open airing equipment may cause steam dispersion during the cooling process, which not only reduces energy efficiency, but also may affect the workshop environment; (4) koji powder dust: the open koji adding device may generate koji powder dust during the koji adding process, which not only reduces the koji adding efficiency, but also may affect the health of the operator and the workshop environment; (5) equipment land occupation: the traditional airing and koji adding equipment occupies a large area, which limits the utilization efficiency of the production space. CN219363578U discloses a airing and koji adding system. Although the system can use a water-cooled condenser to cool steam, the airing and koji adding procedures are independent of each other, and the steam treatment is only for the airing process, and the steam generated when adding koji and stirring is still ignored. CN117467508A discloses a sauce-flavored wine lees airing machine. Although the airing machine can improve the cooling effect of wine lees, during the cooling process, the koji adding and breaking up processes are staggered, that is, the koji adding process is not broken up, and the koji adding process is not done. Although this setting avoids the koji powder from being blown out, it significantly prolongs the cooling cycle, and the koji powder is added before the wine lees drops to a specific temperature, which affects the subsequent fermentation efficiency.

[0004] At present, the two processes of drying and adding koji are often carried out independently, lacking effective equipment integration, resulting in inefficient production processes. At the same time, the existing technology of drying grain and distiller's grains together will cause a burden on the environment during the production process, such as steam emission and koji powder dust.

[0005] 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

[0006] The existing liquor brewing production process usually divides the grain dregs mixing, spreading and adding koji into multiple separate processes, and each process is completed by different equipment at different times. After the grain dregs are mixed, they are spread to dry. Most of the existing spreading equipment consists of sieve hole straight chain plates, fans, dregs turning teeth, etc., which have problems such as low cooling efficiency, uneven temperature collection, and long time consumption; at the same time, during the spreading process, steam will be discharged into the air, which not only wastes heat energy, but also the volatile organic compounds (VOCs) in the scattered steam have potential safety and environmental hazards. The process of adding koji may cause koji powder to raise dust, affecting the workshop environment and the health of workers. The traditional spreading and adding koji processes are carried out independently, lacking effective equipment integration, and thus the production process is not efficient enough. Spreading provides suitable temperature and humidity conditions for the subsequent addition of koji. This process directly affects the activity of yeast and koji, and thus affects the quality of fermentation. The process of adding koji is a key link in converting sugar into alcohol, which affects the final alcohol concentration and yield. These two processes jointly affect the microbial ecology in the brewing process, which is directly related to the quality and safety of the wine. Therefore, it is necessary to optimize the drying and koji adding processes to reduce the time and labor costs of the process, thereby improving overall production efficiency. As consumers pay more attention to green and environmentally friendly products, traditional brewing processes urgently need to be transformed to achieve higher sustainability.

[0007] In view of the shortcomings of the prior art, the first aspect of the present invention provides a drying and curd adding system, comprising:

[0008] A storage tank for storing fermented grains;

[0009] A vacuum suction device connected to the slag storage tank to provide negative pressure to the slag storage tank;

[0010] A temperature detection component for collecting temperature change information of the mash in the mash storage tank, and a control module,

[0011] The control module is configured to control the magnitude of the negative pressure applied by the vacuum suction device to the tank body and the duration of the negative pressure action based on the temperature change information of the mash during the drying process collected by the temperature detection element.

[0012] According to a preferred embodiment, the cooling process of the mash during the airing process includes an initial cooling stage when the mash is in a high moisture state, a stable cooling stage when the mash is in a medium moisture state, and a final cooling stage when the mash is in an appropriate moisture state.

[0013] High moisture state refers to the initial stage of spreading and airing the mash, when the water content is high and the mash is usually moist. At this stage, the water content in the mash is usually 58% or above, which is saturated or close to saturation. The mash is loose and has good fluidity.

[0014] The medium moisture state means that the moisture content of the mash is moderate. This stage is the key stage for the cooling of the mash and the evaporation of water. The moisture content is generally between 56% and 58%. The temperature of the mash gradually decreases and the fluidity of the mash tends to be stable.

[0015] The suitable moisture state refers to the moisture content of the mash being 52-56% during the drying process. At this point, most of the moisture in the mash has evaporated. At this stage, the viscosity of the mash increases and the fluidity becomes worse. This stage is suitable for the subsequent addition of koji and fermentation process, which helps to improve the fermentation effect and quality of the product.

[0016] According to a preferred embodiment, the control module is configured to: in the initial cooling stage, control the vacuum suction device to apply negative pressure to the tank with a first negative pressure and a first suction duration.

[0017] According to a preferred embodiment, the control module is configured to: in the stable cooling stage, control the vacuum suction equipment to apply negative pressure to the tank with a second negative pressure and a second suction duration, wherein the second negative pressure is greater than the first negative pressure, and the second suction duration is less than the first suction duration.

[0018] According to a preferred embodiment, the control module is configured to: in the final cooling stage, control the vacuum suction equipment to apply negative pressure to the tank with a third negative pressure and a third suction duration, wherein the third negative pressure is less than the first negative pressure, and the third suction duration is less than the second suction duration.

[0019] In the initial cooling stage, due to the relatively high temperature and high moisture content of the mash, it is less difficult for the liquid molecules to overcome the surrounding pressure at this stage. The liquid molecules at this stage can evaporate more easily from the surface of the mash. At the same time, the movement of the mixing components in the tank also plays an important role, which can further promote the evaporation of water on the surface of the mash. Therefore, in the initial cooling stage, only a weak negative pressure is needed to achieve rapid evaporation of surface water, thereby effectively reducing the temperature of the mash.

[0020] As the cooling process enters the stable cooling stage, the internal attraction faced by the liquid molecules increases, and the difficulty of overcoming the internal attraction increases relatively. In order to continue to achieve effective water evaporation, a greater negative pressure needs to be applied. Specifically, the intensity of the second negative pressure must be greater than the first negative pressure. This enhanced negative pressure can appropriately reduce the ambient pressure, so that the gas pressure that the liquid molecules need to overcome is reduced, thereby reducing the energy demand of the evaporation process. Under this slightly negative pressure state, the fluidity of the gas is significantly enhanced, and water vapor can escape from the liquid surface more quickly, further promoting the continuous evaporation of water. This fluidity not only helps to maintain a high evaporation rate, but also makes the entire cooling system more efficient in operation.

[0021] Since the second negative pressure is greater than the first negative pressure, the evaporation rate increases accordingly, so the preset target temperature can be quickly reached when the time is less than the first suction time. When the cooling process enters the final cooling stage, the temperature of the mash is close to the set value. At this stage, only a weak negative pressure and a relatively short negative pressure action time are required to effectively reach the required temperature. The technical solution of the present invention flexibly responds to changes in the temperature of the mash by dynamically adjusting the negative pressure level, ultimately ensuring efficient evaporation of water and stable operation of the system.

[0022] According to a preferred embodiment, the negative pressure applied by the vacuum suction device to the tank body is a slight negative pressure.

[0023] According to a preferred embodiment, a mixing component is installed in the lees storage tank to generate a strong flow in the tank body to promote the contact between the lees. The mixing component can effectively promote the uniform distribution and mixing of the lees, improve the uniformity of water evaporation, and thus improve the airing effect. On the other hand, the mixing component can also prevent the lees from agglomerating in the tank, ensuring that the temperature and humidity of the lees are uniform.

[0024] According to a preferred embodiment, the vacuum suction device includes a vacuum pump for sucking the inside of a sealed slag tank to form a negative pressure environment inside the slag tank and a steam condensation system connected to the slag tank through a suction pipe.

[0025] According to a preferred embodiment, support shafts are respectively provided on opposite sides of the slag storage tank, and the curved pipe and the air extraction pipe are respectively connected to the slag storage tank from the middle hollow areas of the opposite support shafts.

[0026] Another aspect of the present invention provides a method for spreading and adding koji, comprising the following steps:

[0027] Transfer the mash to a mash storage tank;

[0028] Based on the temperature change information of the mash during the drying process collected by the temperature detection component, the size of the negative pressure applied by the vacuum suction equipment to the tank body and the duration of the negative pressure action are controlled.

[0029] Technical effect:

[0030] In the traditional brewing process, airing and adding koji are usually two relatively independent links, and each link requires a large amount of equipment and operations. This independent operation not only increases production costs, but also reduces production efficiency. The closed airing and adding koji system provided by the present invention organically combines these two processes, making the entire production process more compact and efficient. The mash after airing can be quickly added with koji in the same environment, thereby reducing the mash transfer time, reducing the mash contact time with air, and reducing the risk of oxidation, thereby better maintaining the flavor and quality of the raw materials.

[0031] In the system provided by the present invention, the airing process is not just a simple spreading of the mash, but is combined with vacuum mixing technology to ensure the uniformity and appropriate temperature of the mash. This efficient airing technology can quickly reduce the temperature of the mash, creating an ideal environment for the subsequent addition of koji. Accurate addition of koji depends on stable airing quality, ensuring full contact and uniform mixing of koji powder and mash, thereby improving the fermentation effect and ensuring the quality of the final product.

[0032] Another outstanding feature of the present invention is that the vacuum mixing, spreading and adding koji system is used to effectively collect the steam discharged during the spreading and drying of the mash. This design can not only reduce the emission of steam and reduce energy waste, but also effectively prevent the problem of koji powder dust caused by the emission of steam at the production site. The airtightness of the system and the recycling of steam promote the implementation of green production, meet the requirements of modern environmental protection, and lay the foundation for the sustainable development of the enterprise.

[0033] In addition, in the traditional drying process, leakage is prone to occur, resulting in waste of mash and a dirty production environment. The closed tank design of the present invention greatly reduces the possibility of leakage and ensures the complete utilization of mash. At the same time, the operation mode in a closed environment also improves the cleanliness of the site and reduces environmental pollution caused by dust and leakage. This not only improves the safety and sanitary conditions of the production site, but also reduces the occupational health risks of employees to a certain extent. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic diagram of the overall structure of the airing and koji adding system provided by the present invention;

[0035] Figure 2 This is a work flow chart of the airing and adding koji system provided by the present invention;

[0036] Figure 3It is a flow chart of the implementation steps of the spreading and adding koji method provided by the present invention.

[0037] Reference numerals list

[0038] 100: storage tank; 110: tank cover; 120: locking assembly; 130: mixing component; 140: support shaft; 200: vacuum suction equipment; 210: vacuum pump; 220: steam condensation system; 230: exhaust pipe; 240: temporary storage tank; 300: temperature detection component; 400: koji adding equipment; 410: koji powder storage part; 420: blower; 430: koji adding pipe; 500: control module; 600: driving equipment; 610: motor; 620: transmission gear set; 700: control panel. DETAILED DESCRIPTION

[0039] The following is a detailed description with reference to the accompanying drawings.

[0040] In the process of liquor brewing, different processing equipment is usually used in the existing technology to carry out the drying cooling and koji mixing processes step by step. The mixing equipment used in the common liquor brewing production line is a mixing tank, and the drying equipment is a chain plate drying machine. The mixing equipment and the drying equipment are connected by a conveying device. The operation method of the drying equipment is: spread the mixed grain dregs on the drying chain plate with a certain thickness, set a fan to blow air on the chain plate to accelerate the cooling of the dregs, wait for the temperature of the dregs to drop to a certain temperature range, then add koji to the dregs, manually turn the dregs, and put them into the cellar for fermentation after the mixing is completed. The defects of the existing technology are: ① Steam will be discharged into the air, which not only wastes heat energy, but also the volatile organic compounds (VOCs) in the discharged steam have potential safety and environmental hazards. At the same time, the koji adding process may cause koji powder to dust, and volatile substances from the mash (such as volatile acids) will be discharged in the factory space, causing adverse effects on the lees or grain lees, workers and equipment, such as the negative impact of volatile acids on the flavor and quality of subsequent products, the impact of the irritating odor on the health of workers, and the corrosion of volatile substances on factory equipment and pipelines; ② Multiple processes require multiple equipment, and temporary storage equipment, transfer equipment, etc. need to be set up or installed between different equipment, which increases the equipment cost and equipment floor space, and at the same time prolongs the production cycle; ③ The transportation of mash between different equipment increases its contact time with the external environment, thereby increasing the risk of contamination by bacteria, mold, etc.

[0041] Based on the defects of the prior art, the present invention has innovatively developed a green and environmentally friendly airing and koji adding system for liquor brewing by deeply studying the traditional brewing process and airing technology, combined with modern technology. The distilled mash is transferred to the mash storage tank 100, and the mash storage tank 100 and the tank cover 110 form a sealed space through the locking assembly 120. The vacuum suction device 200 is turned on to extract the air in the tank, and the evaporation characteristics of water under different pressures and the principle of phase change mutation are used to evaporate the water on the surface of the mash. The concentratedly sucked steam forms condensed water through the steam condensation device, thereby realizing the rapid cooling of the mash (lees or mash) in the tank. When the mash in the tank drops to the preset temperature, the automatic koji adding device starts working, and the koji powder is transported to the mash storage tank 100 by air delivery. The koji powder contacts the mash, and the tank body rotates to drive the mash and koji powder in the tank to roll. The mixing component 130 in the tank forms a relative motion with the rolling mash and koji powder, so as to achieve uniform mixing of the mash and koji powder.

[0042] The present invention organically integrates the airing and koji adding processes, provides an innovative closed airing and koji adding system and method, improves the integration of the equipment, and the efficient airing lays the foundation for accurate koji adding. At the same time, the present invention utilizes a vacuum mixing airing and koji adding system, which can effectively collect the steam discharged during the airing of the mash, and solves the problems of steam dispersion and koji powder dust at the production site, promoting green production. It effectively solves the problem of material leakage in the traditional airing link, improves the cleanliness of the on-site production environment, and reduces the waste of mash.

[0043] In the present invention, micro-negative pressure refers to a slight negative pressure state relative to atmospheric pressure. In the micro-negative pressure state, the absolute pressure of the gas is lower than the atmospheric pressure, but does not reach a higher vacuum level.

[0044] In the description of the present invention, it should be noted that if the terms "inside", "upper", "lower", "left" or "right" appear to indicate directions or positional relationships, they are based on the directions or positional relationships shown in the accompanying drawings, or are the directions or positional relationships in which the product of the application is usually placed when in use. These are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific direction, be constructed and operated in a specific direction. Therefore, they cannot be understood as limitations on the present invention.

[0045] 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.

[0046] Example 1

[0047] The main purpose of airing is to create ideal conditions for fermentation with koji through reasonable temperature and humidity control. The temperature of the mash, the ambient humidity, and the uniformity of the temperature and humidity of the mash are key during the airing process. The temperature of the mash is extremely high after cooking (usually over 90°C), and it needs to be quickly cooled to a temperature suitable for fermentation (about 30°C). Too slow a cooling rate will affect the activity of microorganisms in the mash, thereby affecting the fermentation process. Long-term exposure to air will cause the organic components in the mash (such as carbohydrates, proteins, and lipids) to undergo oxidation reactions, producing odorous substances and impurities such as aldehydes, ketones, and fusel oils. The traditional airing method faces the dilemma of how to efficiently cool down in a short time while avoiding oxidation reactions caused by long-term exposure to air. In addition, the temperature of the mash needs to be uniform and stable to ensure the consistency of the fermentation process. The balance between the temperature uniformity of the mash and the airing time will affect the uniformity of fermentation and the flavor of the final wine.

[0048] In view of the defects of the prior art, this embodiment provides a drying and adding koji system, such as Figure 1 As shown, it includes a storage tank 100, a vacuum suction device 200, a temperature detection component 300, a temperature adding device 400 and a control module 500.

[0049] The dregs storage tank 100 is used to hold fermented grains (grain, distiller's grains or grain dregs). The dregs storage tank 100 is preferably a pressure-resistant container tank. A closable tank cover 110 is installed on the top of the dregs storage tank 100. The dregs storage tank 100 and the tank cover 110 are locked by a locking assembly 120 to form a closed space. The dregs storage tank 100 is installed on the steel platform through relative support shafts 140. Specifically, an opening is provided in the middle of the steel platform, and the opening can accommodate the tank body of the dregs storage tank 100. The dregs storage tank 100 is positioned on the steel platform through this opening. The dregs storage tank 100 is connected to the steel platform through relative left and right support shafts 140 arranged on the steel platform. The dregs storage tank 100 is configured as a container integrating the three processes of spreading, stirring and adding koji. Preferably, a mixing component 130 is installed in the dregs storage tank 100, and the mixing component 130 is, for example, a spiral stirrer, a blade stirrer, a stirring tooth or other types of mechanical stirring devices. A spiral agitator is preferably installed in the grain storage tank 100, which generates a strong flow by rotating in the tank body, thereby breaking up the grains in the tank body, while promoting mutual contact between the grains and improving mixing efficiency.

[0050] The vacuum suction device 200 is connected to the storage tank 100. The vacuum suction device 200 is used to provide negative pressure to the interior of the storage tank 100. The vacuum suction device 200 is connected to the control module 500 by signal to adjust the operating parameters of the vacuum pump 210 (such as suction speed / flow rate, suction time). The vacuum suction device 200 promotes the evaporation of water on the surface of the mash by vacuuming the high-temperature mash to form a negative pressure. Preferably, the vacuum suction device 200 promotes the low-temperature evaporation of water on the surface of the mash in the storage tank 100 by forming a slight negative pressure. Evaporation under lower temperature conditions can avoid undesirable chemical reactions during the drying process that affect the quality of the mash, while also reducing energy consumption. Under the action of the slight negative pressure, the heat of the mash is taken away to achieve a rapid drop in the temperature of the mash. The range of the micro-negative pressure applied by the vacuum suction device 200 to the storage tank 100 is preferably between -0.1 and -0.5 bar (i.e., -10 to -50 kPa). This setting can effectively promote the evaporation of water on the surface of the mash, while maintaining the stability of the internal liquid and avoiding instantaneous boiling and bubbling. A driving device 600 is also installed on the steel platform. The control module 500 is connected to the driving device 600 signal to adjust the working parameters of the driving device 600. The driving device 600 includes a motor 610 and a transmission gear set 620. The transmission gear set 620 includes a driving gear and a driven gear. Preferably, the driven gear is connected to the storage tank 100 to realize the flipping of the tank body. Specifically, the driven gear is fixedly connected to the storage tank 100. After the storage tank 100 is turned over, the output shaft of the motor 610 of the system is connected to the gear shaft, the driving gear in the transmission gear set 620 is connected to the output shaft of the motor 610, and the driven gear in the transmission gear set 620 is fixedly connected to the storage tank 100. The driving gear transmits the power output by the motor 610 to the driven gear, thereby achieving the purpose of the movement of the driven gear to drive the storage tank 100 to turn over. The support shaft 140 is preferably designed as a cylindrical stainless steel support shaft, which is located on opposite sides of the tank body to ensure the stability and balance of the tank body during rotation. The support shaft 140 can also effectively disperse the load of the tank body and reduce the stress concentration caused by rotation. High-performance bearings are set at both ends of the support shaft 140 to reduce the friction coefficient and provide smooth rotation support. The bearings can withstand axial and radial loads to ensure the stability of the tank body during high-speed rotation. The driving device 600 (such as the motor 610, hydraulic motor or pneumatic motor, etc.) is integrated on one side or both sides of the support shaft 140. The driving device 600 is preferably connected to the support shaft 140 through a coupling to ensure effective transmission of power. The driving device 600 is preferably provided with a speed regulating module, and the control module 500 can control the driving device 600 to adjust the rotation speed of the storage tank 100 according to different process requirements. The speed of the motor 610 is controlled by a frequency converter to achieve precise stirring and mixing effects. The rotation of the tank body can also be set to continuous rotation or intermittent rotation.

[0051] The vacuum suction device 200 includes a vacuum pump 210 and a steam condensation system 220. Specifically, the vacuum suction device 200 preferably includes a vacuum pump of model Alcatel 2010, with a suction rate of 10 m / s. 3 / h, the maximum negative pressure can reach -0.5bar (-500mbar). The vacuum suction equipment 200 preferably includes a condenser of the SPX FLOW APV series, and its condensing capacity is usually between 1000kg / h and 15000kg / h. The vacuum pump 210 is used to suck the inside of the sealed storage tank 100 so that a negative pressure environment is formed inside the storage tank 100. The steam condensation system 220 is connected to the storage tank 100 through an exhaust pipe 230. The middle part of the support shaft 140 is a hollow structure. The exhaust pipe 230 is coaxially sleeved on the inner wall of the support shaft 140 in a non-contact manner, the support shaft 140 is fixedly connected to the storage tank 100, and the part of the support shaft 140 that contacts the storage tank 100 is in movable sealing contact with the exhaust pipe 230, and a number of sealing rings coated with lubricating oil are provided at the movable connection. Specifically, the exhaust pipe 230 extends into the lees tank 100 through the central hollow area of ​​the support shaft 140 supporting the lees tank 100 on both sides. The exhaust pipe 230 does not turn over with the lees tank 100. Preferably, a filter is provided at the port where the exhaust pipe 230 extends into the lees tank 100 to prevent the lees from entering the pipe and causing the exhaust pipe 230 to be blocked. The steam centrally sucked from the lees tank 100 enters the steam condensation system 220 through the exhaust pipe 230 to form condensed water, thereby realizing the centralized treatment of steam during the airing process. Specifically, the steam from the storage tank 100 is centrally sucked through the exhaust pipe 230, and the sucked steam is transported to the steam condensation system 220 through the exhaust pipe 230. After the steam enters the steam condensation system 220, it will first pass through a series of cooling devices (such as condensers). In the cooling device, a cooling medium (usually water) with a temperature lower than the steam temperature flows on the other side of the condenser and contacts the steam. In this process, the steam loses heat and its temperature gradually decreases to reach its dew point. At this time, the steam begins to condense and turns into liquid water (condensed water). After proper treatment, the condensed water can be reused in the steam system to form a closed loop cycle to improve the energy efficiency of the system. Preferably, a temporary storage tank 240 is also provided between the steam condensation system 220 and the vacuum pump 210. The temporary storage tank 240 can be used as a storage and cooling area for condensed water, further improving the condensation effect, reducing the temperature of the condensed water to a suitable level, thereby improving the efficiency of subsequent processing. The temporary storage tank 240 can provide a buffer between the steam condensation system 220 and the vacuum pump 210 to help balance the flow difference between the two. During peak hours, excess condensate can be stored in the tank to avoid system overload. The temporary storage tank 240 can regulate the pressure in the tank by maintaining a certain liquid level. Without the temporary storage tank 240, fluid fluctuations between the steam condensation system 220 and the vacuum pump 210 may cause unstable operation of the system, while the temporary storage tank 240 can effectively absorb these fluctuations and provide a smoother flow.

[0052] The temperature detection element 300 can be a temperature sensor, which is preferably disposed in the lees storage tank 100 to detect the temperature of the lees in the tank in real time during the suction cooling process. The temperature detection element 300 is connected to the control module 500 by signal to realize information transmission.

[0053] The koji adding device 400 includes a koji powder storage unit 410 and a plurality of koji powder spraying heads (not shown in the figure). The koji powder storage unit 410 is a koji adding warehouse, and a blower 420 is provided in the koji adding warehouse. The blower 420 delivers the koji powder to the koji adding pipeline 430 in the form of air delivery, and the koji powder reaches the koji powder spraying head through the koji adding pipeline 430, and is finally sprayed into the storage tank 100. The koji powder spraying head is arranged on the tank cover 110. The koji adding device 400 is connected with the control module 500 by signal to realize data transmission. The control module 500 can send instructions through a serial interface to control the spraying process of the koji adding device 400. The control module 500 can also communicate with the koji adding device 400 through wireless technology (Bluetooth, Wi-Fi, Zigbee, etc.) and a programmable logic controller (PLC) to realize the automatic control of the koji adding.

[0054] According to a preferred embodiment, the air extraction pipeline 230 and the koji adding pipeline 430 are arranged opposite to each other. That is, the air extraction pipeline 230 and the koji adding pipeline 430 are located on opposite sides of the tank body. According to a preferred embodiment, the koji adding pipeline 430 is non-contactly coaxially sleeved on the inner wall of the support shaft 140, the support shaft 140 is fixedly connected to the storage tank 100, and the part of the support shaft 140 contacting the storage tank 100 is in movable sealing contact with the koji adding pipeline 430, and a plurality of sealing rings coated with lubricating oil are provided at the movable connection. Specifically, the air extraction pipeline 230 extends into the storage tank 100 through the middle hollow area of ​​the support shaft 140 supporting the storage tank 100 on both sides. The air delivery method can evenly disperse the koji powder into the mash in the form of airflow, avoid the agglomeration of the koji powder, and ensure that the koji powder can be fully distributed in the whole mash. Negative pressure suction is performed on the end opposite to the koji adding pipeline 430, which can effectively promote the airflow and make the mixing process more efficient. The flow of air helps to promote the full contact between the koji powder and the mash and improve the uniformity of mixing. Negative pressure suction helps to reduce the generation of bubbles during the mixing process, prevent the influence of bubbles on the mixing effect, and ensure the full contact between the koji powder and the mash. The airflow and negative pressure suction provided by the koji adding pipeline 430 can form a good airflow circulation, ensure that the koji powder can be evenly dispersed in the mash, and avoid the phenomenon of excessive or low local concentration. The koji adding pipeline 430 and the exhaust pipeline 230 are respectively connected to the storage tank 100 from the middle hollow area of ​​the support shaft 140. The diameter of the koji adding pipeline 430 is, for example, 200 to 300 mm. The diameter of the exhaust pipeline 230 is, for example, 100 to 300 mm. The koji adding pipeline 430 and the exhaust pipeline 230 are preferably cylindrical stainless steel pipelines. The relatively arranged koji adding pipeline 430 and the exhaust pipeline 230 can effectively control the pressure difference in the tank body and optimize the airflow dynamics. In addition, negative pressure suction helps prevent the backflow of koji powder and mash, thereby ensuring the continuous flow of mash during the mixing process and improving the stability of the operation.

[0055] When the temperature of the fermented grains inside the fermented grains storage tank 100 drops to a preset value, the control module 500 controls the blower 420 to send the koji powder out of the koji adding bin. The koji powder spraying head can evenly spread the koji powder on the surface of the fermented grains in the tank. At the same time, the control module 500 controls the driving device 600 to work to achieve the flipping of the fermented grains storage tank 100. The fermented grains storage tank 100, the tank cover 110 and the driving device 600 are combined to form a three-dimensional mixer for the fermented grain mixing process. The three-dimensional mixer formed can be used for uniform mixing of fermented grains and koji powder to meet the needs of different production processes. The rotation of the tank body and the design of the mixing component 130 are combined to effectively achieve uniform mixing of fermented grains and koji powder. When the mixing component 130 is a spiral mixer, the spiral-shaped blades can push, break up and flip the fermented grains and koji powder during the rotation process, thereby generating a high-speed flow. When the tank body starts to rotate, the fermented grains and koji powder inside are affected by the centrifugal force and roll upward along the inner wall of the tank body. The rotation of the tank body causes the mash to form eddies and circulations in the tank, and at the same time, the mixing component 130 also rotates accordingly. This mode causes the mash and the koji powder to continuously intersect and collide, thereby increasing the contact area. On the other hand, during the rotation of the tank body, relative motion is also formed between the mash at different levels, thereby enhancing the interaction between the mash at each level and ensuring that the mash at each level can fully contact the koji powder. The relative motion between the mixing component 130 and the mash and koji powder causes the mash to form a complex flow pattern in the tank. During the rotation process, the mixing component 130 applies shear force to the mash, causing the mash and the koji powder to move relative to each other, thereby breaking the adhesion between the mash and promoting uniform mixing.

[0056] Preferably, a control panel 700 is provided on the outside of the storage tank 100. The control panel 700 is provided with indicator lights, buttons and a display screen for displaying the status, operation prompts and alarm information of the storage tank 100. Preferably, the control module 500 is integrated in the control panel 700, and the operator can adjust the pressure in the tank, monitor the temperature, control the gas flow rate, etc. through the control panel 700.

[0057] According to a preferred embodiment, the control module 500 is configured to: control the negative pressure applied by the vacuum suction device 200 to the tank body and the negative pressure action time (i.e., the negative pressure suction duration) based on the temperature change information of the mash during the drying process collected by the temperature detection element 300. Figure 2As shown, the temperature detection component 300 monitors the temperature change of the mash during the drying process in real time, and records the temperature change curve so that the control module 500 can obtain accurate temperature information. Based on the temperature change information collected in real time, the control module 500 calculates the required negative pressure through a set algorithm. The control module 500 dynamically adjusts the negative pressure size according to the temperature state of the mash, environmental conditions and preset operating parameters to ensure that a suitable negative pressure is formed in the tank. Furthermore, the control module 500 will also intelligently analyze and set the negative pressure action time according to the temperature change of the mash and its impact on the suction process. Preferably, the control module 500 also establishes a feedback mechanism between temperature change and negative pressure control. When the temperature is detected to reach the preset value, the control module 500 automatically adjusts the negative pressure size and action time.

[0058] According to a preferred embodiment, the cooling process of the fermented grains during the airing process includes an initial cooling stage when the fermented grains are in a high moisture state, a stable cooling stage when the fermented grains are in a medium moisture state, and a final cooling stage when the fermented grains are in an appropriate moisture state. Preferably, the temperature sensor can provide real-time feedback of the temperature change information of the fermented grains in the tank. Preferably, the temperature sensor can also collect temperature information at specific time intervals.

[0059] After the mash is taken out of the steamer, it is sent to the initial cooling stage in the mash storage tank 100. In this stage, the temperature of the mash is relatively high and the moisture content is high. The temperature of the mash drops significantly in the initial cooling stage, and because it is in a high moisture state, the moisture will evaporate rapidly under the action of a slight negative pressure, and the moisture content will drop significantly. After the initial cooling stage, although the temperature of the mash will continue to drop, the temperature drop rate in this stage is slower than that in the initial cooling stage based on the fact that the moisture content has already dropped. In the final cooling stage, the changes in temperature and moisture content are nearing the end, and the temperature drop is relatively small.

[0060] The first temperature range of the initial cooling stage can be 66-98° C. The second temperature range of the stable cooling stage can be 38-65° C. The third temperature range of the final cooling stage is 18-22° C.

[0061] According to a preferred embodiment, the control module 500 is configured to: in the initial cooling stage, control the vacuum suction device 200 to apply negative pressure to the tank with a first negative pressure and a first suction duration.

[0062] According to a preferred embodiment, the control module 500 is configured to: in the stable cooling stage, control the vacuum suction device 200 to apply negative pressure to the tank with a second negative pressure and a second suction duration, wherein the second negative pressure is greater than the first negative pressure, and the second suction duration is less than the first suction duration.

[0063] According to a preferred embodiment, the control module 500 is configured to: in the final cooling stage, control the vacuum suction device 200 to apply negative pressure to the tank at a third negative pressure and a third suction time, wherein the third negative pressure is less than the first negative pressure, and the third suction time is less than the second suction time. Figure 3 shown.

[0064] As the cooling stage changes, the temperature and moisture content of the mash continue to decrease. Water evaporation is a physical process. When the molecules on the surface of the liquid obtain enough energy to overcome the attraction inside the liquid, they will change into a gas state. This process requires energy, which usually comes from the heat of the surrounding environment or the liquid itself. In the initial cooling stage, the temperature of the mash is high and the moisture content is high. It is relatively easy for the liquid molecules to overcome the surrounding pressure, and the movement of the mixing component 130 in the tank can further help the evaporation of the moisture on the surface of the mash. Therefore, only a weak negative pressure needs to be applied to achieve rapid evaporation of the surface moisture.

[0065] When entering the stable cooling stage, it is relatively difficult for liquid molecules to overcome the attraction inside the liquid, so a slightly larger negative pressure needs to be applied, that is, the second negative pressure is greater than the first negative pressure, in order to appropriately reduce the ambient pressure. Therefore, the gas pressure that the liquid molecules need to overcome is reduced, and the energy demand for evaporation is reduced, that is, under the second negative pressure condition, the liquid can evaporate at a lower temperature. Under this slightly negative pressure state, the fluidity of the gas is enhanced, and water vapor can escape from the liquid surface faster, promoting the continuous evaporation of water. This fluidity helps to maintain the evaporation rate, making the system more efficient in operation. Since the second negative pressure is greater than the first negative pressure, the evaporation rate is relatively increased, so the target temperature can be reached under the condition that the first suction time is less than the first suction time.

[0066] When entering the final cooling stage, the temperature of the mash is close to the preset temperature, so the requirement can be met with a slight negative pressure and a shorter suction time.

[0067] This embodiment takes into account the characteristics of the mash at different temperature reduction stages and the effects of negative pressure and suction time on the evaporation rate, and designs the following control logic to dynamically adjust the negative pressure function f(T(t)).

[0068] Specifically, the control logic of the control module 500 is:

[0069] In the initial cooling stage: T(t)≥T1, the temperature of the mash is relatively high, the water content is relatively high, and the liquid molecules are easy to evaporate, so the set first negative pressure P1 is relatively small, and the set first suction time Δt1 is relatively long.

[0070] In the stable cooling stage: T1 > T(t) ≥ T2. In this stage, the temperature of the fermented grains is moderate, the moisture content is moderate, and the evaporation difficulty increases. Therefore, the second negative pressure P2 set is greater than the first negative pressure P1, and the second suction duration Δt2 set is less than the first suction duration Δt1.

[0071] In the final cooling stage: T(t) < T2. In this stage, the temperature of the fermented grains is close to the set value, the moisture content is low, and the evaporation rate slows down. Therefore, the third negative pressure P3 set is less than the first negative pressure P1, and the third suction duration Δt3 set is less than the second suction duration Δt2.

[0072] According to the above control logic, the control module 500 is configured to calculate the negative pressure, and the calculation formula of the negative pressure is as follows:

[0073]

[0074] Wherein, P1 is the first negative pressure in the initial cooling stage; P2 is the second negative pressure in the stable cooling stage; P3 is the third negative pressure in the final cooling stage; Δt1 is the first suction duration in the initial cooling stage; Δt2 is the second suction duration in the stable cooling stage; Δt3 is the third suction duration in the final cooling stage; T(t) is the temperature of the fermented grains at time t; T1 and T2 are temperature thresholds, which respectively represent the transition points from the initial cooling stage to the stable cooling stage and from the stable cooling stage to the final cooling stage.

[0075] According to this embodiment, the control module 500 is further configured to fine-tune the negative pressure in combination with the temperature change rate, and the calculation formula for fine-tuning the negative pressure is as follows:

[0076]

[0077] Wherein, k is a proportionality coefficient, which is used to control the sensitivity of the negative pressure change; is the temperature change rate, which represents the change of the temperature of the fermented grains with time; P min and P max are the negative pressure ranges set for the system of this embodiment, where P min ≤ P(t) ≤ P max .

[0078] According to this embodiment, the control module 500 is further configured to obtain the fine-tuned suction duration in combination with the temperature change rate, and the calculation formula for the fine-tuned suction duration is as follows:

[0079]

[0080] Wherein, h is a time adjustment coefficient, which is used to control the sensitivity of the suction duration change; Δt is the duration of each vacuum action.

[0081] In this embodiment, the control module 500 is configured to control the negative pressure size and negative pressure action time formed by the vacuum suction device 200 in the tank body based on the temperature change information of the mash during the airing process collected by the temperature detection element 300. In combination with the above content, the control module 500 forms a complete control logic to output the negative pressure size and negative pressure suction time of the vacuum suction device 200.

[0082] The control module 500 is configured to calculate the negative pressure magnitude and negative pressure suction duration applied by the vacuum suction device 200 to the storage tank 100 according to different cooling stages. The calculation formulas for the negative pressure magnitude and negative pressure suction duration are as follows:

[0083]

[0084] Wherein, P(t) is the negative pressure (vacuum) level of the storage tank 100 at time t; Δt is the duration of each vacuum action.

[0085] The present embodiment provides a function T(T(t)) for dynamically adjusting the negative pressure that is more in line with common sense in the winemaking field. On the one hand, the system effectively controls the temperature of the mash by monitoring temperature changes and adjusting the negative pressure accordingly to ensure that it is within the ideal fermentation temperature range. On the other hand, the system adjusts the negative pressure according to the temperature change rate to quickly respond to temperature changes and avoid temperatures that are too high or too low. This setting improves the response speed and stability of the system. In addition, the system can also adjust the negative pressure action time according to the temperature change rate to ensure sufficient cooling time when the temperature changes quickly, and to avoid overcooling when the temperature changes slowly. This setting helps to maintain the stability of the mash temperature. Therefore, the system provided in this embodiment takes into account the characteristics of different cooling stages of the mash, and combines the temperature change rate. To fine-tune the negative pressure and the duration of negative pressure suction, thus ensuring that the temperature of the mash is always close to the ideal temperature T opt Specifically, when the temperature of the mash dregs T(t) exceeds the ideal temperature T opt When the temperature of the mash T(t) is lower than the ideal temperature T opt When the temperature rises, the system reduces or stops the negative pressure, allowing the mash to naturally rise to the ideal fermentation temperature. The system's complete control logic takes into account three key factors: temperature control, negative pressure adjustment, and negative pressure action time, forming a closed-loop control system that not only optimizes the mash drying process, but also improves the production efficiency and product quality of liquor.

[0086] According to this embodiment, k (negative pressure adjustment proportionality coefficient) and h (vacuum action time adjustment coefficient) are determined according to the characteristics and behaviors of the mash at different moisture states during the airing process. The control module 500 of the system is configured to determine corresponding k and h values ​​based on different cooling stages to better control temperature and moisture evaporation, thereby achieving an ideal airing effect.

[0087] According to a preferred embodiment, the control module 500 is configured to perform the following operations:

[0088] In the initial cooling stage (high moisture state, moisture content ≥ 58%), a smaller k value is controlled to maintain a smaller negative pressure P(t); a larger h value is controlled to extend the negative pressure suction time Δt. The water content of the mash in the initial cooling stage is very high, the heat is high, and the water is easy to evaporate, so a smaller k value is used to maintain a smaller negative pressure level; the mash at this stage has a high moisture content and good fluidity, and a larger h value is set to make full use of the good fluidity of the mash at this stage, thereby accelerating the evaporation of water in the mash at this stage, and finally achieving the purpose of rapid cooling.

[0089] In the stable cooling stage (medium moisture state, moisture content of 57% to 59%), control the k value to increase appropriately; control the h value to be smaller than the h value in the initial cooling stage. In the stable cooling stage, the temperature of the mash decreases, and the moisture gradually evaporates. The k value is appropriately increased to increase the negative pressure P(t) appropriately, and at the same time, the adjustment of the negative pressure P(t) becomes smoother; in this stage, the fluidity of the mash tends to be stable, but a certain moisture evaporation rate still needs to be maintained. Appropriately reducing the h value can maintain a sufficiently long negative pressure suction time Δt, thereby maintaining a stable moisture evaporation rate.

[0090] In the final cooling stage (suitable moisture state, moisture content of 52% to 56%), the k value is further reduced to make the temperature stable and close to T opt ; Control and reduce the h value to shorten the negative pressure suction time Δt. The mash in the stable cooling stage is close to the ideal moisture content, so the temperature needs to be controlled more carefully to prevent the mash from being overcooled; the viscosity of the mash in this stage increases and the fluidity becomes worse. The negative pressure suction time Δt is shortened to avoid excessive suction that may cause the structure of the mash to be destroyed or too dry, and at the same time ensure that the mash reaches an appropriate moisture content and is ready to enter the koji addition stage.

[0091] The control module 500 of the system is also configured to: set initial k and h values ​​for each stage, and record the effects of different k and h value settings, such as cooling rate, water evaporation rate, etc., through temperature monitoring and moisture measurement during the actual drying process; compare the quality indicators of the mash under different settings of k and h values, such as final moisture content, uniformity, flavor retention, etc., to determine the most appropriate k and h values: continuously adjust the k and h values ​​according to the experimental results until the best combination that meets the production requirements is found.

[0092] The system provided in this embodiment gradually optimizes the settings of k and h values ​​through preliminary settings, experimental adjustments, data analysis, and iterative optimization steps to ensure that the airing and koji adding system can operate efficiently at all stages while ensuring the quality of the mash. This embodiment provides multiple experimental group data to obtain k and h values, wherein each experimental group contains different k and h value settings and corresponding experimental results, such as final temperature, final moisture content, etc. The obtained data can be analyzed to determine several combinations of k and h values ​​to achieve the ideal airing effect in a targeted manner. The specific experimental data are shown in Table 1.

[0093] Table 1

[0094]

[0095] In Table 1, the results of Experiments 1 and 2 show that: in high moisture state, a larger k value (such as 0.6) will cause the temperature to drop too quickly, while a smaller k value (such as 0.25) can better approach the target temperature. However, the h value has little effect on the moisture content. The results of Experiments 3 and 4 show that: in medium moisture state, an appropriate k value (such as 0.2) and a slightly reduced negative pressure suction time (such as 18 minutes) can better control the temperature and moisture content. The results of Experiments 5 and 6 show that: in suitable moisture state, a smaller k value (such as 0.08) and a shorter negative pressure suction time (such as 8 minutes) help to accurately control the temperature and moisture and avoid excessive cooling and drying.

[0096] According to the experimental data in Table 1 of this embodiment, the control module 500 of the system is configured to perform the following operations:

[0097] In high moisture conditions, a lower k value and a larger h value are used, such as a k value of 0.25 to 0.3 and an h value of 0.05;

[0098] In the medium moisture state, use a moderate k value and a lower h value, such as 0.2-0.3 and 0.03 for the k value;

[0099] Under suitable moisture conditions, a lower k value and a very low h value are used, such as a k value of 0.08-0.1 and an h value of 0.01.

[0100] Furthermore, the system can continue to refine the values ​​of k and h to achieve the best drying effect.

[0101] According to a preferred embodiment, the negative pressure applied to the tank body by the vacuum suction device 200 is a micro-negative pressure. The tiny pressure difference can effectively reduce the pressure on the surface of the liquid, making it easier for the water to evaporate, while avoiding excessive vacuuming in the system. At the same time, the setting of the micro-negative pressure can prevent the liquid from boiling rapidly and generating a large number of bubbles, thereby avoiding affecting the uniformity of the water content and mash during the evaporation process. The process of micro-negative pressure evaporation requires less energy than conventional evaporation because it reduces the energy required for water molecules to overcome the surrounding gas pressure, thereby reducing overall energy consumption. In addition, the micro-negative pressure can ensure the uniform change of the surface temperature of the mash, which is beneficial to the accuracy of the information collected by the temperature detection element 300.

[0102] According to a preferred embodiment, a plurality of temperature detection components 300 are provided in the storage tank 100 to obtain temperature information of each area in the tank, and then capture a representative temperature. The temperature detection component 300 is, for example, a thermocouple or a PT100 sensor. The mixing component 130 in the tank can break up and stir the mash, so that the temperature and moisture content of the mash in different areas are consistent (reducing the difference in temperature drop and moisture content gradient), so the temperature detection component 300 can more accurately reflect the overall temperature.

[0103] Example 2

[0104] This embodiment is further improved on the basis of Embodiment 1, and the repeated contents are not repeated here.

[0105] This embodiment provides a drying and koji adding system, which includes a storage tank 100, a vacuum suction device 200, a temperature detection component 300, a koji adding device 400 and a control module 500. The system of this embodiment can particularly adopt three negative pressure feedback strategies for different cooling stages.

[0106] The control module 500 of the system is configured to fine-tune the negative pressure according to the temperature change rate. The calculation formula for fine-tuning the negative pressure is as follows:

[0107]

[0108] According to this embodiment, the formula takes into account the temperature change rate To dynamically adjust the negative pressure. In this formula, T(T(t)) is the basic negative pressure determined according to the current temperature T(t); k is the proportional coefficient, which is used to control the sensitivity of negative pressure changes; is the rate of temperature change. If the temperature rises faster Increase negative pressure to accelerate cooling; if the temperature drops quickly Then reduce the negative pressure to avoid overcooling.

[0109] Preferably, the control module 500 of the system is further configured to linearly fine-tune the negative pressure based on the temperature deviation, and the calculation formula for fine-tuning the negative pressure is as follows:

[0110] P(t)=P max -k·(T(t)-T opt )

[0111] According to this embodiment, the formula takes into account the temperature T(t) and the ideal temperature T opt Here, P max is the maximum permissible negative pressure; k is the proportional coefficient, which is used to control the sensitivity of negative pressure changes; T(t)-T opt is the deviation between the current temperature and the ideal temperature. If the current temperature is higher than the ideal temperature (T(t)>T opt ), then increase the negative pressure; if the current temperature is lower than the ideal temperature (T(t) <T opt ), then reduce the negative pressure.

[0112] Preferably, the control module 500 of the system is further configured to fine-tune the negative pressure based on the comprehensive feedback of the temperature change rate and the temperature deviation. The negative pressure fine-tuning formula is as follows:

[0113]

[0114] According to this embodiment, the formula takes into account both the influence of the temperature change rate and the influence of the temperature deviation. Here, k1 and k2 are different proportional coefficients, which respectively control the influence of the temperature deviation and the temperature change rate on the negative pressure. The coefficient k1 is set in a way that the reaction to the temperature is neither too slow nor too aggressive, and the coefficient k2 is set in a way that allows a rapid response to temperature changes but does not over-adjust. max is the maximum permissible negative pressure; T(t)-T opt is the deviation between the current temperature and the ideal temperature; is the rate of temperature change.

[0115] The system provided by the present embodiment can select different negative pressure regulation strategies according to the different cooling stages of the mash. Specifically, in the initial cooling stage of negative pressure spreading, due to the high temperature and high moisture content, the slight negative pressure is sufficient to promote water evaporation; at the same time, the mixing component 130 may also be used to promote the evaporation of water on the surface of the mash. At this time, the present embodiment preferably adopts fine-tuning negative pressure feedback based on the temperature change rate to quickly respond to temperature changes and maintain a stable cooling rate. In the stable cooling stage of negative pressure spreading, due to the moderate temperature and moderate moisture content, a larger negative pressure is required to promote water evaporation. At this time, appropriate negative pressure and suction time to ensure a stable temperature drop become the core control goals. At this time, the present embodiment preferably adopts a comprehensive feedback of both the temperature change rate and the deviation to quickly respond to temperature changes and stably pull the temperature back to the ideal value. In the final cooling stage of negative pressure drying, since the temperature is close to the set value and the moisture content is low, a smaller negative pressure and a shorter suction time are required. At this time, overcooling needs to be avoided to ensure that the temperature of the mash is stable near the ideal value. At this time, this embodiment preferably adopts linear adjustment feedback based on temperature deviation to stably maintain the temperature near the ideal value and avoid overcooling.

[0116] This embodiment uses the above three feedback strategies related to temperature deviation and temperature change rate to achieve selective negative pressure adjustment under different production conditions, thereby ensuring that the temperature of the mash is always kept within the ideal range. Winemaking staff can selectively enable it during on-site production work, or can further combine historical experimental data (such as collecting the effects of negative pressure values ​​and negative pressure suction time on mash temperature and moisture under different strategies, and then conduct data analysis, and then establish a mathematical model based on the data analysis results) to further adjust the proportional coefficients k1 and k2, and conduct experimental verification on the adjusted proportional coefficients to achieve the control effect that best meets the on-site conditions.

[0117] Example 3

[0118] This embodiment is further improved on the basis of Embodiments 1 and 2, and the repeated contents are not repeated here.

[0119] The present embodiment provides a drying and koji adding system, which includes a storage tank 100, a vacuum suction device 200, a temperature detection component 300, a koji adding device 400, and a control module 500. The system provided by the present embodiment can adjust the negative pressure and the negative pressure suction duration in response to extreme situations such as seasonal fluctuations, such as seasonal temperature changes and environmental humidity changes.

[0120] In this embodiment, considering that the mash is affected by seasonal fluctuations, the following control logic is designed to adjust the negative pressure P(t) and the negative pressure suction duration Δt.

[0121] Specifically, the control logic of the control module 500 is:

[0122] In the initial cooling stage: T(t) ≥ T1. In this stage, the temperature of the fermented grains is relatively high, the moisture content is relatively high, and the liquid molecules are easy to evaporate. Therefore, the set first negative pressure P1 is relatively small, and the set first suction duration Δt1 is relatively long.

[0123] In the stable cooling stage: T1 > T(t) ≥ T2. In this stage, the temperature of the fermented grains is moderate, the moisture content is moderate, and the evaporation difficulty increases. Therefore, the set second negative pressure P2 is greater than the first negative pressure P1, and the set second suction duration Δt2 is less than the first suction duration Δt1.

[0124] In the final cooling stage: T(t) < T2. In this stage, the temperature of the fermented grains is close to the set value, the moisture content is low, and the evaporation rate slows down. Therefore, the set third negative pressure P3 is less than the first negative pressure P1, and the set third suction duration Δt3 is less than the second suction duration Δt2.

[0125] According to the above control logic, that is The control module 500 of the system is configured to adjust the negative pressure according to seasonal fluctuations. The calculation formula for adjusting the negative pressure is as follows:

[0126]

[0127] where T(t) is the temperature of the fermented grains at time t; T opt is the ideal temperature during the spreading process; P(t) is the negative pressure (vacuum) level of the storage tank 100 at time t; P min and P max are the set negative pressure ranges of the system, P min ≤ P(t) ≤ P max ; Δt is the duration of each negative pressure action (negative pressure suction duration); is the temperature change rate, which represents the change of the temperature of the fermented grains over time; T1 and T2 are temperature thresholds, representing the transition points from the initial cooling stage to the stable cooling stage, and from the stable cooling stage to the final cooling stage, respectively; H(t) is the environmental humidity; S is the season factor (positive in summer and negative in winter); C is the initial condition of the fermented grains (such as initial water content, initial temperature); k is the proportionality coefficient, which is used to control the sensitivity of the negative pressure change; α is the humidity correction coefficient, which is used to adjust the negative pressure to cope with the change of environmental humidity; β is the season correction coefficient, which is used to adjust the negative pressure to cope with seasonal temperature changes; γ is the initial condition correction coefficient, which is used to adjust the negative pressure to cope with the initial condition of the fermented grains.

[0128] According to the above control logic, the control module 500 of the system is configured to adjust the negative pressure suction duration according to seasonal fluctuations. The calculation formula for the negative pressure suction duration is as follows:

[0129]

[0130] Among them, h is the time adjustment coefficient, which is used to control the sensitivity of the change of the suction time; δ is the humidity correction coefficient, which is used to adjust the negative pressure suction time to cope with the change of ambient humidity; ∈ is the season correction coefficient, which is used to adjust the suction time to cope with seasonal temperature changes; ζ is the initial condition correction coefficient, which is used to adjust the suction time to cope with the change of the initial conditions of the mash; s is the seasonal factor, s=1 represents summer (high temperature and high humidity), S=-1 represents winter (low temperature and low humidity); S=0 represents spring and autumn (transition period).

[0131] According to this embodiment, the correction coefficient of the formula is optimized based on historical data and experimental results. Specifically, α is determined by the system by analyzing the evaporation rate of the mash under different humidity conditions. β is determined by the system by analyzing the temperature change of the mash under different seasonal conditions. γ is determined by the system by analyzing the temperature change of the mash under different initial conditions.

[0132] The system of this embodiment comprehensively considers factors such as seasonal fluctuations, environmental humidity, and initial conditions of the mash, and dynamically adjusts P(t) and the negative pressure suction duration Δt. This comprehensive control strategy can not only cope with extreme situations, but also ensure that the temperature of the mash is always close to the ideal temperature T opt , thereby optimizing the drying process and improving production efficiency and product quality.

[0133] Example 4

[0134] This embodiment provides a method for spreading and adding koji, which is implemented based on the systems provided in Embodiments 1 to 3, and includes: transferring the mash to a mash storage tank 100;

[0135] Based on the temperature change information of the mash during the drying process collected by the temperature detection element 300, the magnitude of the negative pressure applied to the tank by the vacuum suction device 200 and the duration of the negative pressure action are controlled.

[0136] The method of this embodiment specifically includes the following steps:

[0137] 1. Transfer of mash: After the mash is taken out of the steamer, the intelligent driving machine pours the high-temperature mash into the mash storage tank 100 and closes the tank cover 110.

[0138] 2. Airing: Turn on the motor 610 and the vacuum pump 210 of the driving device 600, and the storage tank 100 begins to flip. The flipping of the storage tank 100 and the spiral stirrer in the tank can achieve the mixing and breaking of the mash. During the flipping process, the mash becomes relatively loose and is more fully in contact with the air. The temperature detection component 300 collects the temperature change information of the mash during the airing process and sends it to the control module 500. The control module 500 controls the vacuum pump 210 to start working. The vacuum pump 210 provides negative pressure to the inside of the storage tank 100 through the exhaust pipe 230 to promote the evaporation of water on the surface of the mash and take away the heat of the mash. Since the mash is relatively loose during the flipping process and is fully in contact with the air, the negative pressure suction device can greatly improve the evaporation efficiency of the water on the surface of the mash, thereby achieving rapid airing and cooling of the mash. On the other hand, in the prior art, the mash has a certain thickness during the airing process and is in direct contact with the outside air, which easily leads to large differences in the temperature and moisture content of different layers of mash; in this embodiment, since the airing and koji adding steps are both performed in the mash storage tank 100, the mash is continuously stirred in the mash storage tank 100, so the influence of the external environment on the mash can be almost ignored, and the mash will not be stratified, which will make the evaporation process of different layers of the mash unstable (the temperature and moisture content of different layers of the mash are uneven). Therefore, the airing and koji adding method provided in this embodiment can improve the uniformity of the temperature of the mash after airing and the uniformity of the moisture content of the mash after airing.

[0139] The steam extracted by the vacuum pump 210 enters the steam condensation system 220 through the exhaust pipe 230. The steam condensation system 220 includes a condenser and a cooling water circulation device.

[0140] 3. Mixing the koji: After the mash is cooled to a preset temperature, the koji adding device 400 is turned on, and the koji powder is blown into the mash storage tank 100 under negative pressure. At the same time, the flipping function of the mash storage tank 100 is turned on, and the mash and koji powder are mixed by the rotation of the mash storage tank 100.

[0141] After the grain mash is spread out and added with koji, it enters the temporary storage hopper and is automatically poured onto the conveyor, which then completes the process of storing the mash into the cellar.

[0142] Comparative tests were conducted using the traditional airing method and the airing and koji adding method provided in this embodiment, and specifically the temperature uniformity, moisture uniformity, airing time and steam emission of the mash after airing were compared.

[0143] The same mass of mash is spread out to dry, and the specific plan is: the spreading temperature (preset temperature) is 22°C.

[0144] The steps of the traditional airing method are: transferring the mash to the traditional airing machine, spreading the mash on the chain plate and cooling it by the fan under the chain plate, adding koji and mixing it after airing and cooling it, and recording the airing time of the traditional airing method when the temperature of the mash drops to 22°C. The specific operation of measuring the airing time using the method provided in this embodiment is: after the mash is transferred to the mash storage tank 100, the time taken for the mash to drop to 22°C is recorded.

[0145] The airing time measured by the traditional airing method and the airing and drying method provided in this embodiment is shown in Table 2.

[0146] Table 2 Drying time analysis

[0147] category Drying time (min) Traditional drying method 45 The method provided in Example 4 12

[0148] As shown in Table 2, the airing time measured by the traditional airing method is 45 minutes, and the airing time of the method provided in Example 2 is 12 minutes, which is 33 minutes shorter than the airing time of the traditional airing method.

[0149] Table 3 Analysis of moisture uniformity in the cellar

[0150]

[0151] The method for measuring the moisture entering the cellar includes the following steps.

[0152] 1. Sampling: Randomly sample from the mash (4 samples are selected in this embodiment, ie, n=4) to ensure that the samples are representative.

[0153] 2. Weighing: Place the sampled mash into a container of known weight, weigh it, and record the initial weight.

[0154] 3. Drying: Place the sample in an oven and dry it at a certain temperature (such as 105°C) until the weight of the sample no longer changes.

[0155] 4. Re-weigh: After drying is complete, weigh the sample again and record the weight after drying.

[0156] 5. Calculate the moisture content: Calculate the moisture content of the grain dregs based on the initial weight and the weight after drying. The calculation formula is: moisture content (%) = [(initial weight - weight after drying) / initial weight] × 100%.

[0157] As shown in Table 3, the water content of different samples in the traditional air-drying method is 57.1%, 54.3%, 55.7%, 55.2%, and the average water content is 55.6%; the variation range of the water content in the traditional air-drying method is -2.3 to 2.7%. The water content of different samples in the air-drying and koji-adding method provided in Example 2 is 56.5%, 56.2%, 55.0%, 56.0%, and the average water content is 55.9%. The variation range of the water content in the air-drying method provided in Example 4 is -1.6 to 1.1%.

[0158] The moisture content of the wine entering the cellar is closely related to the metabolic process of microorganisms. Different moisture contents will affect the choice of microbial metabolic pathways, thereby affecting the production of flavor substances such as alcohol, esters, and acids. Appropriate moisture content of the wine entering the cellar can provide a sufficient growth environment for microorganisms, promote the reproduction and metabolism of fermentation flora, and thus improve fermentation efficiency and alcohol yield. Excessive moisture may lead to the reproduction of miscellaneous bacteria, produce unpleasant tastes and harmful substances, and affect the quality of liquor. On the other hand, the moisture content of the mash affects its physical structure and texture. Appropriate moisture can make the mash have a suitable softness and firmness, which is conducive to the exchange of gas and liquid during the fermentation process.

[0159] The uniformity of moisture entering the cellar is related to the stability of the fermentation process, and the uniformity of moisture directly affects the quality of the final product. Uniform moisture entering the cellar helps uniform fermentation, and uniform moisture distribution can ensure the consistency of the quality of each batch of liquor. In the case of uneven moisture distribution in the grain dregs, areas with excessively high moisture are prone to mold growth, resulting in fermentation failure or unpleasant flavors. Uniform moisture distribution is conducive to the stability of the fermentation environment, promotes the uniform distribution and activity of microorganisms, and makes the entire fermentation process smoother and more controllable, thereby improving production efficiency and economic benefits.

[0160] According to the results in Table 3, the variation range of the moisture entering the cellar of the spreading and drying method provided by this embodiment is -1.6% to 1.1% (2.7%), which is smaller than the variation range of the moisture entering the cellar of the traditional spreading and drying method. Therefore, the moisture entering the cellar of the spreading and drying method provided by this embodiment is more uniform, and this method is more conducive to the subsequent fermentation process.

[0161] Table 4 Analysis of temperature uniformity in pit

[0162]

[0163] The method for measuring the temperature entering the cellar is to measure the temperature multiple times at different positions of the cellar and calculate the average value. The measurement positions include the central area of ​​the cellar (to obtain the temperature of the core fermentation area), the edge area of ​​the cellar (to obtain the temperature of the edge area to ensure that the temperature difference between the edge and the central area is not large), and the areas of different depths of the cellar (to ensure the temperature uniformity of the entire mash layer). Preferably, in order to ensure the reliability of the data, at least one measurement should be made at the center, edge, and different depths of the cellar, that is, at least three locations. The measurement position n in this embodiment is 5.

[0164] As shown in Table 4, the entry temperatures of the traditional airing method are 21°C, 23.8°C, 25.0°C, 24.5°C, and 21.5°C, respectively, with an average temperature of 23.2°C, and a range of -9.4 to 7.8%. The entry temperatures of the airing method provided in this embodiment are 21.7°C, 22.8°C, 23.5°C, 24°C, and 21.5°C, respectively, with an average temperature of 22.7°C, and a range of -5.3 to 5.7%.

[0165] Controlling the temperature in the cellar within an appropriate range can not only promote the activity of yeast and other beneficial microorganisms, ensuring their efficient fermentation and metabolic activities, but also inhibit the growth of harmful microorganisms and reduce the interference of miscellaneous bacteria in the fermentation process.

[0166] The uniformity of the temperature entering the cellar is very critical to the winemaking process and the quality of the final product. Temperature is a key factor affecting the growth and metabolic activity of microorganisms. First, the uniform temperature entering the cellar allows the microorganisms in the entire mash layer to grow at a suitable temperature, thereby promoting the stability of the entire fermentation process; the uniform temperature entering the cellar can reduce the decrease in microbial activity caused by local overheating or overcooling, which helps to improve the fermentation efficiency and increase the wine yield. Second, uniform temperature distribution helps to form a consistent flavor profile and avoid local flavor differences caused by temperature fluctuations (such as undesirable flavor substances or harmful substances produced by adverse chemical reactions caused by overheating in certain areas), thereby ensuring the stability of the flavor of each batch of liquor. Third, uniform temperature helps to inhibit the growth of bacteria and prevent mildew. Fourth, uniform temperature helps to maintain a good exchange of gas and liquid in the grain dregs, promotes the discharge of carbon dioxide and the supply of oxygen during the fermentation process, and optimizes the fermentation environment to achieve the purpose of improving the efficiency of energy utilization during the fermentation process. In addition, uniform temperature can reduce frequent adjustments due to temperature fluctuations, improve production efficiency and convenience of operation.

[0167] According to the results in Table 4, the temperature entering the cellar of the spreading and drying method with koji provided in this embodiment varies less than that of the traditional spreading and drying method, that is, the temperature entering the cellar of the spreading and drying method with koji provided in this embodiment is more uniform.

[0168] Table 5 Analysis of steam exhaust

[0169] category Discharge steam volume [kg / steamer] Steam emission Traditional methods 80～100 Steam exhaust The method provided in Example 4 0 No steam exhaust

[0170] In Table 5, the use of traditional methods for airing faces the problem of steam emission, and the amount of steam emitted is 80 to 100 kg / steamer. The emitted steam contains a certain amount of volatile organic compounds (VOCs), alcohols and other ester substances, which are released into the environment and may cause air pollution. Secondly, a large amount of steam emission means a waste of heat energy. The generation of steam requires energy consumption, and the energy carried by the emitted steam cannot be effectively recovered, resulting in an increase in production costs. In addition, the emission of steam will also have an adverse effect on the equipment. For example, if the steam is not discharged properly, it may cause overheating of the equipment, increase wear and even damage to the equipment, and thus affect production efficiency and safety. The airing and koji method of this embodiment has no steam emission, which can protect the environment while ensuring product quality and reduce waste of resources.

[0171] According to the above indicators, the method of spreading and adding koji provided in this embodiment can greatly improve the spreading efficiency and improve the uniformity of the temperature entering the cellar and the uniformity of the moisture entering the cellar, while solving the problems of steam dispersion and koji powder overflow in the spreading and adding koji process.

[0172] 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 system for spreading and adding koji, comprising: A lees storage tank (100) for storing lees; A vacuum suction device (200) connected to the slag storage tank (100) to provide negative pressure to the slag storage tank (100); a temperature detection element (300) for collecting temperature change information of the mash in the mash storage tank (100), and a control module (500), It is characterized in that The control module (500) is configured to control the magnitude of the negative pressure applied by the vacuum suction device (200) to the tank body and the negative pressure action time based on the temperature change information of the mash during the drying process collected by the temperature detection element (300).

2. The drying and bending system according to claim 1, characterized in that: The cooling process of the mash during the airing process includes an initial cooling stage when the mash is in a high moisture state, a stable cooling stage when the mash is in a medium moisture state, and a final cooling stage when the mash is in an appropriate moisture state.

3. The drying and bending system according to claim 1 or 2, characterized in that: The control module (500) is configured to: during the initial cooling stage, control the vacuum suction device (200) to apply negative pressure to the tank at a first negative pressure and a first suction duration.

4. The drying and bending system according to any one of claims 1 to 3, characterized in that: The control module (500) is configured to: during a stable cooling stage, control the vacuum suction device (200) to apply negative pressure to the tank at a second negative pressure and a second suction duration, wherein the second negative pressure is greater than the first negative pressure and the second suction duration is less than the first suction duration.

5. The drying and bending system according to any one of claims 1 to 4, characterized in that: The control module (500) is configured to: in the final cooling stage, control the vacuum suction device (200) to apply negative pressure to the tank at a third negative pressure and a third suction time, wherein the third negative pressure is less than the first negative pressure, and the third suction time is less than the second suction time.

6. The drying and bending system according to any one of claims 1 to 5, characterized in that: The negative pressure applied by the vacuum suction device (200) to the tank body is a slight negative pressure.

7. The drying and bending system according to any one of claims 1 to 6, characterized in that: The grain storage tank (100) is provided with a mixing component (130) to generate a strong flow in the tank body and promote mutual contact between grains.

8. The drying and bending system according to any one of claims 1 to 7, characterized in that: The vacuum suction device (200) comprises a vacuum pump (210) for sucking the inside of a sealed slag tank (100) so as to form a negative pressure environment inside the slag tank (100), and a steam condensation system (220) connected to the slag tank (100) via a suction pipe (230).

9. The drying and bending system according to any one of claims 1 to 8, characterized in that: The storage tank (100) is provided with support shafts (140) on opposite sides, respectively, and the curved pipe (430) and the air extraction pipe (230) are connected to the storage tank (100) from the central hollow areas of the opposite support shafts (140).

10. A method for spreading and adding koji, characterized in that: The following steps are involved: Transferring the mash to a mash storage tank (100); Based on the temperature change information of the mash during the drying process collected by the temperature detection element (300), the magnitude of the negative pressure applied by the vacuum suction device (200) to the tank body and the negative pressure action time are controlled.

Images