Multifunctional equipment and method integrating grain stirring, cooling and yeast adding

Abstract

The invention relates to multifunctional equipment and method integrating grain stirring, cooling and yeast adding. The equipment comprises a vacuum tank for accommodating fermented grains and providing negative pressure, so that the fermented grains can be cooled in a negative pressure environment in the vacuum tank; the temperature detection unit is configured to detect the temperature of the fermented grains in the vacuum tank; the humidity detection unit is configured to detect the humidity of the fermented grains in the vacuum tank, the first gas input unit is configured to input first gas into the vacuum tank when the temperature of the fermented grains in the vacuum tank is higher than a switching temperature threshold value, and the first gas is chemically inert gas; the second gas input unit is configured to input second gas into the vacuum tank when the temperature of the fermented grains in the vacuum tank is lower than the switching temperature threshold value, and the second gas contains oxygen; and the control module is configured to control the switching temperature threshold value, the flow of the first gas and the flow of the second gas according to the temperature change information and the humidity change information in the vacuum tank.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and in particular to a multifunctional integrated lees mixing, cooling and koji adding equipment and method. Background Art

[0002] The upgrading of equipment technology in the liquor industry has become an important driving force for the development of the industry. This upgrading process involves the entire production chain from raw material processing to finished product packaging, aiming to comprehensively improve production efficiency, product quality and market competitiveness. Among the many upgrading areas, the intelligent transformation of production equipment is particularly critical, which directly affects the quality of products and the operational efficiency of enterprises.

[0003] As the core link in liquor production, the airing process undertakes multiple functions such as grain dregs mixing, temperature control and koji addition. Under the traditional production model, most liquor factories adopt decentralized equipment configuration, that is, different devices are used to complete various functions. For example, grain dregs mixing mainly relies on mixing tanks or online conveyors equipped with dregs turning teeth; while airing cooling and koji mixing are mainly achieved through a comprehensive equipment consisting of a sieve hole straight chain plate, a fan, a koji adding machine and dregs turning teeth.

[0004] However, this traditional production method has many shortcomings, including low cooling efficiency, which affects the quality of subsequent fermentation; uneven distribution of koji powder, which may lead to insufficient or unbalanced fermentation; incomplete material mixing, which affects product consistency; large steam exhaust volume, resulting in energy waste and environmental pollution; independent equipment is used for different processes, which increases material transportation time and reduces overall production efficiency; materials are prone to leakage during transfer between equipment, resulting in raw material loss; and multiple equipment take up a lot of space, affecting the optimization of factory layout.

[0005] In addition, the existing drying equipment faces a key challenge during the processing process, that is, the temperature reduction of the mash mainly depends on the evaporation of water to remove heat. Since material transportation and koji mixing are carried out at the end of the drying chain, if the moisture distribution of the mash is uneven before drying, it is difficult to ensure the consistency of moisture and temperature after drying, which is inconsistent with the uniformity required by the process.

[0006] For example, CN211734319U discloses a grain dregs koji adding device and a grain dregs spreading and drying koji adding system, the grain dregs koji adding device comprises a hopper, a mounting seat, a roller and an air supply unit; the hopper is a hollow structure with openings at both ends, the outlet end of the hopper is connected to the inlet end of the mounting seat, the roller is rotatably arranged in the mounting seat, and the mounting seat is provided with at least one air supply unit for supplying air to the outlet end of the mounting seat. The grain dregs koji adding device is provided with a mounting seat at the outlet end of the hopper, and a roller and an air supply unit are provided in the mounting seat, so that the device can automatically and evenly spread the koji powder, and at the same time can prevent hot steam from entering the hopper and wetting the koji powder.

[0007] CN210736716U discloses an all-in-one machine for spreading and drying brewing grain dregs and adding koji, the main structure of which is: comprising a frame and a feeding mechanism, wherein the frame is provided with a scattering roller and a spreading bed in sequence below the discharge end of the feeding mechanism, the spreading bed comprises a plurality of bed plates which are arranged in sequence and partially overlapped, and fans for blowing air toward the spreading bed are provided above and below the spreading bed; a koji powder box is also provided on the frame, and a spiral feeding device is connected to the discharge end of the koji powder box; a feeding belt, a mixing hopper and a transfer box are provided in sequence below the discharge ends of the spreading bed and the spiral feeding device.

[0008] CN219363578U provides a spreading and adding koji system. The spreading and adding koji system is provided with a spreading mechanism for spreading and drying grain dregs. The high-temperature grain dregs are placed in the spreading mechanism for spreading and drying. During the spreading and drying process, the temperature of the grain dregs decreases, and the hot air separates from the grain dregs and flows upward to form steam. A steam processing mechanism connected to the spreading mechanism is provided. The first fan is connected to the spreading mechanism and the water-cooled condenser respectively. The first fan can drive the steam of the grain dregs into the water-cooled condenser. The water-cooled condenser cools and processes the steam and outputs it, thereby reducing the pollution of the steam to the air and the adverse effects on the production environment. In addition, a koji adding mechanism connected to the spreading mechanism is also provided. The koji adding mechanism can add koji powder to the grain dregs spread in the spreading mechanism for subsequent stirring. The spreading mechanism is also provided with a koji mixing mechanism. The koji mixing mechanism can be used to stir the grain dregs after the koji powder is added and output it, thereby obtaining the grain dregs after the koji powder is added that meets the needs.

[0009] CN114480048A discloses a system for spreading and drying wine lees and adding koji, which comprises a feeding device, a spreading device, a turning device, a koji powder adding device and a mixing and discharging device; the spreading device comprises a chain plate conveyor belt, an air chamber and a fan; the air chamber is arranged below the chain plate conveyor belt, the air chamber is provided with an air inlet and an air outlet, the fan is connected to the air inlet of the air chamber, and the chain plate conveyor belt is provided with ventilation holes; the feeding device is arranged at the feeding end of the chain plate conveyor belt, and is used for adding wine lees to the chain plate conveyor belt; the turning device is arranged above the chain plate conveyor belt, and is used for turning over the wine lees on the chain plate conveyor belt; the koji powder adding device is arranged above the chain plate conveyor belt, and is used for adding koji powder to the wine lees on the chain plate conveyor belt; the mixing and discharging device is arranged at the discharging end of the chain plate conveyor belt, and is used for stirring the wine lees and koji powder, and sending the stirred wine lees and koji powder to the target position.

[0010] The above prior art still has the problem that the airing process usually uses air at room temperature to cool the fermented grains, and the cooling time usually takes 45 to 60 minutes. The steamed fermented grains are usually above 90°C. In the process of airing the high-temperature fermented grains with air at room temperature, the fermented grains contain organic components such as carbohydrates, proteins, and lipids. When they are in contact with oxygen in the air for a long time, various oxidation reactions will inevitably occur. For example, the oxidation of proteins and lipids may produce odorous substances, and the oxidation of carbohydrates will produce a variety of alcohols, aldehydes, and acids. On the one hand, these components will affect the fermentation activity of the koji powder microorganisms during fermentation with koji, and on the other hand, they may also produce odorous substances or impurities in the finished wine, such as fusel oil. On the third hand, in the batch production of liquor, the oxidation reaction during this airing process is difficult to finely control or detect, which may cause different batches of products to have different flavors due to different airing conditions, affecting the consistency of product quality. Therefore, minimizing the oxidation reaction during airing is of great significance to the flavor and quality consistency of the finished wine. On the one hand, it is necessary to maximize the airing efficiency and reduce the airing time, and on the other hand, it is necessary to avoid the influence of oxygen.

[0011] 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

[0012] In view of the shortcomings of the prior art, the first aspect of the present invention provides a multifunctional integrated dregs mixing, cooling and koji adding equipment, which is particularly used in the field of liquor brewing. It can replace the functions of multiple equipment in the existing brewing automation system, and complete the processes of grain dregs mixing, spreading and cooling, adding koji and mixing, etc. It solves the problems of low cooling efficiency, large steam dispersion, uneven cooling, uneven mixing of koji powder, dregs and mash materials, and uneven water addition in the existing automated brewing production, and helps to innovate and upgrade brewing equipment.

[0013] The present application discloses a multifunctional integrated mash mixing, cooling and koji adding equipment, comprising: an equipment platform; a vacuum tank, which is installed on the equipment platform through left and right support shafts; a driving device, which is used to drive the vacuum tank to rotate 360 ​​degrees; an opening and closing cover device, which is arranged on the upper part of the vacuum tank; unpowered breaking teeth, which are arranged in the vacuum tank; a negative pressure suction system, including a vacuum pump and a condenser; and a koji powder spraying system, including a plurality of koji powder spraying heads arranged on the breaking gear shaft in the vacuum tank.

[0014] According to a preferred embodiment, the equipment also includes: a first exhaust pipe and a second exhaust pipe, which are connected to the vacuum tank and extend into the vacuum tank through the middle hollow area of ​​the support shaft; a filter screen is arranged at the pipe openings of the first exhaust pipe and the second exhaust pipe.

[0015] According to a preferred embodiment, the equipment also includes: a temporary storage bin for koji powder; and a fan for blowing the koji powder in the temporary storage bin into the vacuum tank.

[0016] According to a preferred embodiment, the device further comprises: a breaking shaft, which is arranged below the vacuum tank and is used to break up and mix the poured mash.

[0017] According to a preferred embodiment, the vacuum tank is a pressure-resistant container tank.

[0018] The second aspect of the present invention provides a method for producing liquor using the aforementioned equipment, comprising the following steps: a) conveying high-temperature mash and grain into a vacuum tank; b) starting a driving device to rotate the vacuum tank 360 degrees to mix the materials; c) starting a vacuum pump and a condenser to cool the sealed vacuum tank under negative pressure; d) after cooling to a predetermined temperature, spraying koji powder onto the surface of the mash through a koji powder spraying system, and mixing the materials at the same time.

[0019] According to a preferred embodiment, in step c), the breaking teeth in the vacuum tank are used to break up the mixed mash and materials during the cooling process.

[0020] According to a preferred embodiment, after step d), the method further comprises: e) pouring out the stirred mash and stirring it again by a stirring shaft.

[0021] According to a preferred embodiment, the negative pressure cooling process lasts for 10 to 12 minutes.

[0022] In this technical solution, a more efficient cooling process is achieved by combining the dispersing operation with the negative pressure suction system. The dispersing operation evenly distributes the mash through the dispersing teeth, increases the surface area of ​​the mash in contact with the air, and thus accelerates the heat transfer rate. At the same time, the negative pressure suction system forms a micro-negative pressure environment in the sealed vacuum tank, promotes the low-temperature evaporation of water on the surface of the mash, further accelerates the heat loss, and achieves rapid cooling. Since the dispersing operation increases the surface area for heat transfer, combined with the low-pressure environment created by the negative pressure suction system, the synergistic effect of the two significantly improves the cooling efficiency. Experimental data show that compared with the traditional airing method, the airing time of the method of the present invention is shortened from an average of 45 minutes to about 10 to 12 minutes, and the cooling time is shortened by about 71%. According to a preferred embodiment, the method also includes: transporting the steam in the vacuum tank to the condenser through the first exhaust pipe and the second exhaust pipe for condensation treatment.

[0023] The new type of equipment proposed in this application organically integrates the processes of grain dregs mixing, spreading and cooling, and adding koji and mixing, and innovatively combines closed tanks, automatic koji adding equipment and negative pressure cooling technology to develop a multifunctional integrated dregs mixing, cooling and koji adding equipment.

[0024] The advantages of this integrated equipment include: improving production efficiency: the integrated design reduces the material transfer time between processes; improving mixing uniformity, the mixing process in a closed environment is more thorough; precise temperature control, negative pressure cooling technology can adjust the temperature of the mash more quickly and evenly; saving space, the integrated design greatly reduces the equipment footprint; reducing energy consumption, the closed system reduces heat loss and improves energy efficiency; improving sanitary conditions, the closed environment reduces the risk of external contamination; intelligent control, the integrated system facilitates full automation and data monitoring.

[0025] The application of this innovative equipment can not only solve many problems in traditional production, but also lay the foundation for the digital and intelligent transformation of the liquor industry. It represents the trend of liquor production equipment towards more efficient, more precise and more environmentally friendly development, and is expected to become a new driving force for technological progress in the entire industry.

[0026] With the promotion and application of such intelligent and integrated equipment, the liquor industry is expected to make significant progress in production efficiency, product quality and sustainable development, providing consumers with better quality and safer products, while also injecting new vitality into the long-term development of the industry.

[0027] The multifunctional integrated cooling equipment is a method of forming a micro-negative pressure by pumping negative pressure on the high-temperature mash, so that the moisture on the surface of the high-temperature mash evaporates at low temperature, the heat of the material is taken away, and the temperature of the mash is quickly reduced. In addition, a spiral stirring mechanism is designed in the tank to achieve uniform mixing of the materials.

[0028] The third aspect of the present invention provides another multifunctional integrated device for mixing dregs, cooling and adding koji. The device includes: a vacuum tank for accommodating dregs and providing negative pressure, so that the dregs can be cooled in the negative pressure environment of the vacuum tank; a plurality of koji powder spraying heads, which are arranged on the vacuum tank to spray koji powder on the dregs in the vacuum tank; a temperature detection unit, which is configured to detect the temperature of the dregs in the vacuum tank; a first gas input unit, which is configured to input a first gas into the vacuum tank when the temperature of the dregs in the vacuum tank is higher than a preset first temperature threshold, and the first gas is a chemically inert gas; a second gas input unit, which is configured to input a second gas into the vacuum tank when the temperature of the dregs in the vacuum tank is lower than the preset first temperature threshold, and the second gas contains oxygen; when the temperature of the dregs in the vacuum tank is lower than the preset second temperature threshold, the vacuum tank stops providing negative pressure, and the koji powder spraying head sprays koji powder into the dregs in the vacuum tank.

[0029] According to a preferred embodiment, the first gas is one or more of nitrogen, carbon dioxide and argon.

[0030] According to a preferred embodiment, the second gas is air, or an oxygen / carbon dioxide mixture containing a preset amount of oxygen, or an oxygen / nitrogen mixture containing a preset amount of oxygen.

[0031] According to a preferred embodiment, the first temperature threshold range is 50-60°C.

[0032] According to a preferred embodiment, the second temperature threshold range is 25-35°C.

[0033] According to a preferred embodiment, the temperature of the first gas input into the vacuum tank by the first gas input unit is 5 to 10 degrees Celsius lower than the temperature of the mash detected by the temperature detection unit.

[0034] According to a preferred embodiment, the device further comprises unpowered breaking teeth arranged in the vacuum tank to stir the mash in the vacuum tank.

[0035] The fourth aspect of the present invention provides a multifunctional method for mixing dregs, cooling and adding koji. The method comprises: placing dregs in a vacuum tank so that the dregs can be cooled in a negative pressure environment in the vacuum tank; detecting the temperature of the dregs in the vacuum tank; when the temperature of the dregs in the vacuum tank is higher than a preset first temperature threshold, inputting a first gas into the vacuum tank, the first gas being a chemically inert gas; when the temperature of the dregs in the vacuum tank is lower than the preset first temperature threshold, inputting a second gas into the vacuum tank, the second gas containing oxygen; when the temperature of the dregs in the vacuum tank is lower than the preset second temperature threshold, stopping providing negative pressure and spraying koji powder onto the dregs in the vacuum tank.

[0036] According to a preferred embodiment, the first gas is one or more of nitrogen, carbon dioxide, and argon; the second gas is air, or an oxygen / carbon dioxide mixture containing a preset amount of oxygen, or an oxygen / nitrogen mixture containing a preset amount of oxygen.

[0037] According to a preferred embodiment, the first temperature threshold range is 50-60°C; the second temperature threshold range is 25-35°C.

[0038] The fifth aspect of the present application provides a multifunctional integrated device for mixing mash, cooling and adding koji, including: a vacuum tank for containing mash and providing negative pressure, so that the mash can be cooled in the negative pressure environment of the vacuum tank; a temperature detection unit configured to detect the temperature of the mash in the vacuum tank; a humidity detection unit configured to detect the humidity of the mash in the vacuum tank. The device also includes: a first gas input unit configured to input a first gas into the vacuum tank when the temperature of the mash in the vacuum tank is higher than the switching temperature threshold, the first gas is a chemically inert gas; a second gas input unit configured to input a second gas into the vacuum tank when the temperature of the mash in the vacuum tank is lower than the switching temperature threshold, the second gas contains oxygen; a control module configured to control the switching temperature threshold, the flow rate of the first gas and the flow rate of the second gas according to the temperature change information and humidity change information in the vacuum tank.

[0039] According to a preferred embodiment, the switching temperature threshold is dynamically adjusted according to the current temperature and humidity, wherein the switching temperature threshold is calculated by subtracting the product of the humidity deviation and the humidity influence coefficient from the maximum allowable temperature.

[0040] According to a preferred embodiment, the flow rate of the first gas is dynamically adjusted based on the temperature difference and humidity deviation between the mash temperature and the switching temperature threshold, wherein when the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference, and is corrected based on the humidity deviation and the heat transfer efficiency between the first gas and the mash.

[0041] According to a preferred embodiment, the flow rate of the second gas is dynamically adjusted based on the temperature difference and humidity deviation between the mash temperature and the switching temperature threshold, wherein when the temperature of the mash is lower than the switching temperature threshold, the flow rate of the second gas is proportional to the temperature difference, and is corrected based on the humidity deviation and the heat transfer efficiency between the second gas and the mash.

[0042] According to a preferred embodiment, the control module can also adjust the flow rate of the first gas and the second gas according to the humidity deviation. In the stage of inputting the first gas, when the humidity deviates from the optimal humidity, the control module is configured to reduce the flow rate of the first gas, and in the stage of inputting the second gas, when the humidity deviates from the optimal humidity, the control module is configured to increase the flow rate of the second gas.

[0043] According to a preferred embodiment, the heat capacity and heat transfer efficiency of the first gas are used to calculate the cooling rate, which is calculated based on the flow rate, heat capacity, density and heat transfer efficiency of the first gas, and the mass and specific heat capacity of the mash.

[0044] According to a preferred embodiment, the control module can also calculate the expected liquor quality score according to the fermentation condition optimization index, the cooling rate and the humidity change rate. The liquor quality score is calculated according to the weighted sum of the fermentation condition optimization index, the cooling rate and the humidity change rate.

[0045] The sixth aspect of the present application also provides a multifunctional integrated method for mixing dregs, cooling and adding koji. The method includes: providing negative pressure and placing the dregs in negative pressure, so that the dregs can be cooled in a negative pressure environment; detecting the temperature of the dregs in the vacuum tank; detecting the humidity of the dregs in the vacuum tank. The method also includes: when the temperature of the dregs is higher than the switching temperature threshold, inputting a first gas into the dregs, the first gas is a chemically inert gas; when the temperature of the dregs is lower than the switching temperature threshold, inputting a second gas into the dregs, the second gas contains oxygen; and controlling the switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas according to the temperature change information and humidity change information of the dregs.

[0046] According to a preferred embodiment, the method further comprises dynamically adjusting the switching temperature threshold according to current temperature and humidity, wherein the switching temperature threshold is calculated by subtracting the product of humidity deviation and humidity influence coefficient from the maximum allowable temperature.

[0047] According to a preferred embodiment, the method also includes dynamically adjusting the flow rate of the first gas based on the temperature difference and humidity deviation between the mash temperature and the switching temperature threshold, wherein when the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference, and is corrected based on the humidity deviation and the heat transfer efficiency between the first gas and the mash. BRIEF DESCRIPTION OF THE DRAWINGS

[0048] Figure 1 It is a structural schematic diagram of the integrated dregs mixing, cooling and koji adding equipment provided by the present invention;

[0049] Figure 2 It is a cross-sectional view of a vacuum tank of the integrated mash mixing, cooling and koji adding equipment provided by the present invention;

[0050] Figure 3 It is a structural schematic diagram of a vacuum tank of an integrated dregs mixing, cooling and koji adding equipment provided by the present invention;

[0051] Figure 4 It is a schematic diagram of the module structure of the integrated mash mixing, cooling and koji adding equipment provided by the present invention.

[0052] Reference numerals list

[0053] 1: Equipment platform; 2: Vacuum tank; 3: Adding port; 4: First exhaust pipe; 5: Vacuum pump; 6: Condenser; 7: Second exhaust pipe; 8: Driving device; 9: Opening and closing cover device; 10: Breaking shaft; 11: Opening and closing cover power connection; 12: Locking edge on the opening and closing cover; 13: Unpowered breaking teeth; 14: Vacuum suction port; 15: Working water tank; 16: Buffer tank; 17: Qu powder temporary storage bin; 18: Fan. DETAILED DESCRIPTION

[0054] The following is combined with Figures 1 to 4 Provide detailed explanation.

[0055] Example 1

[0056] The present embodiment provides a multifunctional integrated dregs mixing, cooling and koji adding equipment for liquor brewing, which can replace the functions of multiple equipment in the existing brewing automation system, complete the processes of grain dregs mixing, spreading and cooling, adding koji and mixing, etc., and solve the problems of low cooling efficiency, large steam dispersion, uneven cooling, uneven mixing of koji powder, dregs and mash materials, and uneven water addition in the existing automated brewing production, thereby helping to innovate and upgrade brewing equipment.

[0057] like Figure 1 As shown, the integrated mash mixing, cooling and koji adding equipment described in this embodiment includes: an equipment platform 1; a vacuum tank 2, which is installed on the equipment platform 1 through left and right support shafts; a driving device 8, used to drive the vacuum tank 2 to rotate 360°; an opening and closing cover device 9, which is arranged on the upper part of the vacuum tank 2; unpowered breaking teeth 13, which are arranged in the vacuum tank 2; a negative pressure suction system, including a vacuum pump 5 and a condenser 6; a koji powder spraying system, including a plurality of koji powder spraying heads arranged on the internal breaking gear shaft of the vacuum tank 2.

[0058] Preferably, the equipment also includes: a first exhaust pipe 4 and a second exhaust pipe 7, which are connected to the vacuum tank 2 and extend into the vacuum tank 2 through the middle hollow area of ​​the support shaft; a filter screen is arranged at the pipe openings of the first exhaust pipe 4 and the second exhaust pipe 7.

[0059] Preferably, the equipment further comprises: a koji powder temporary storage bin 17; and a fan 18, for blowing the koji powder in the koji powder temporary storage bin 17 into the vacuum tank 2.

[0060] Preferably, the device further comprises: a breaking shaft 10, which is arranged below the vacuum tank 2 and is used for breaking and mixing the poured mash.

[0061] Preferably, the vacuum tank 2 is a pressure-resistant container tank. The vacuum tank 2 is installed on the equipment platform 1 through left and right support shafts. The first exhaust pipe 4 and the second exhaust pipe 7 extend into the vacuum tank 2 from the hollow area in the middle of the support shafts supporting the vacuum tank 2 on both sides, and the first exhaust pipe 4 and the second exhaust pipe 7 do not flip with the vacuum tank 2. A filter is provided at the pipe mouth to prevent the mash from blocking the pipe. The first exhaust pipe 4 and the second exhaust pipe 7 connect the vacuum tank 2 with the condenser 6. Steam enters the condenser 6 through the first exhaust pipe 4 and the second exhaust pipe 7 to form condensed water.

[0062] The vacuum tank 2 is used to hold materials such as grains, mash or grain dregs. The vacuum exhaust mechanism including the first exhaust pipe 4, the second exhaust pipe 7, the vacuum pump 5 and the condenser 6 is used to provide negative pressure (micro-negative pressure) inside the vacuum tank 2. Specifically, the vacuum exhaust mechanism promotes the low-temperature evaporation of water on the surface of the high-temperature grain dregs by evacuating the high-temperature grain dregs to form a micro-negative pressure. Evaporation under lower temperature conditions can avoid undesirable chemical reactions during the mixing and drying of the grain dregs, which may affect the quality of the mixed materials, and can also reduce energy consumption. Under the action of the micro-negative pressure, the heat of the mixed material is taken away and the temperature of the grain dregs is rapidly reduced.

[0063] Preferably, the vacuum tank 2 is mounted on the equipment platform 1 through relative support shafts. Specifically, an opening is provided in the middle of the equipment platform 1, and the opening can accommodate the tank body of the vacuum tank 2. The pressure-resistant container tank is positioned on the equipment platform 1 through this opening. The vacuum tank 2 is connected to the equipment platform 1 through left and right support shafts. The vacuum tank 2 is configured as a container for three processes: spreading, mixing, and adding koji. The vacuum tank 2 is provided with unpowered breaking teeth 13, such as Figure 2 and Figure 3 The unpowered breaking teeth 13 are used to break up the materials (such as grains, mash, grain-mash mixture, etc.) in the vacuum tank 2 during the turning process.

[0064] The driving device 8 is installed on the equipment platform 1. According to a preferred embodiment, the driving device 8 includes a motor and a transmission gear set. The transmission gear set includes a driving gear and a driven gear. Preferably, the driven gear is connected to the vacuum tank 2 to achieve a 360-degree flip of the vacuum tank 2. After the vacuum tank 2 is flipped, the output shaft of the motor is connected to the gear shaft, the driving gear in the transmission gear set is connected to the output shaft of the motor, and the driven gear in the transmission gear set is fixedly connected to the vacuum tank 2. The driving gear transmits the power output by the motor to the driven gear, thereby achieving the purpose of the driven gear movement driving the vacuum tank 2 to flip 360 degrees.

[0065] A koji adding module is arranged inside the vacuum tank 2. The koji adding module includes a koji powder temporary storage bin 17 and a plurality of koji powder spraying heads. When the temperature of the grain residue inside the vacuum tank 2 is reduced to a preset value, the koji powder spraying head on the breaking gear shaft can evenly spread the koji powder in the koji powder temporary storage bin 17 on the surface of the grain residue, and, in the process of continuous turning of the vacuum tank 2, the koji powder and the grain residue inside the vacuum tank 2 are mixed. According to a preferred embodiment, the vacuum tank 2, the cover and the driving device 8 are combined to form a three-dimensional mixer for the slag mixing process, and the formed three-dimensional mixer can be used for evenly mixing the grain residue and raw materials and auxiliary materials to meet the requirements of multiple production processes. Preferably, a control panel is provided on the outside of the vacuum tank 2. Preferably, indicator lights, buttons and a display screen are provided on the control panel for displaying the container status, operation prompts and alarm information. Preferably, the control panel also includes functions such as pressure regulation, temperature monitoring, and gas flow control.

[0066] According to a preferred embodiment, Figure 4 As shown, the vacuum pump 5 is used to suck the inside of the sealed vacuum tank 2 so that a negative pressure environment is formed in the vacuum tank 2. Preferably, the condenser 6 is connected to the vacuum tank 2 through the first exhaust pipe 4 and the second exhaust pipe 7. Specifically, the first exhaust pipe 4 and the second exhaust pipe 7 extend into the vacuum tank 2 through the middle hollow area of ​​the support shaft supporting the vacuum tank 2 on both sides. The first exhaust pipe 4 and the second exhaust pipe 7 do not flip with the vacuum tank 2. Preferably, the ports of the first exhaust pipe 4 and the second exhaust pipe 7 extending into the vacuum tank 2 are provided with filters to prevent grain residue from entering the pipe and causing blockage. The steam that is centrally sucked from the vacuum tank 2 enters the condenser 6 through the first exhaust pipe 4 and the second exhaust pipe 7 to form condensed water, thereby realizing centralized treatment of steam during the drying process.

[0067] According to a preferred embodiment, the transfer and conveying equipment is installed below the vacuum tank 2. Preferably, the transfer and conveying equipment is installed directly below the vacuum tank 2. The transfer and conveying equipment is used to temporarily store and transfer the grain residue that is turned over after cooling and mixing in the vacuum tank 2. Preferably, the transfer and conveying equipment includes a temporary storage hopper and a conveyor. The temporary storage hopper is used to store the grain residue that is turned over by the vacuum tank 2. The conveyor is used to transfer and convey the grain residue that has been spread, dried, added with koji and mixed to the next process.

[0068] The equipment platform 1 includes a plane with an opening and a support column supporting the plane. The support column is installed below the plane to form a space for accommodating the transfer conveying device and the tank body of the vacuum tank 2 extending toward the transfer conveying device. Preferably, a temporary storage hopper is arranged below the vacuum tank 2 to receive the grain residue that is overturned from the vacuum tank 2. Preferably, the temporary storage hopper is arranged at the end of the conveyor below the vacuum tank 2.

[0069] The integrated mash mixing, cooling and koji adding equipment provided in this embodiment is suitable for the following three complete processes or any single process in the liquor production process: material mixing, negative pressure suction cooling, and koji adding and mixing.

[0070] Function one is material mixing, which is mainly performed by a mixing system, which consists of a vacuum tank 2, a driving device 8, an opening and closing cover device 9, and unpowered breaking teeth 13. The vacuum tank 2 is a pressure-resistant container tank, which is installed on the equipment platform 1 through left and right support shafts. The high-temperature mash and grain are transported into the vacuum tank 2 with negative pressure, and the lid of the vacuum tank 2 is closed through the opening and closing cover device 9. Then the driving device 8 is started, so that the vacuum tank 2 can rotate 360°, and the mash and grain in the vacuum tank 2 will also be turned over. At the same time, the unpowered breaking teeth 13 in the tank body will also speed up the turning of the mash and grain, making the turning effect more uniform. After the mixing is completed, the driving device 8 stops, and the vacuum tank 2 returns to its original position.

[0071] Function two is negative pressure suction cooling, which is mainly performed by a negative pressure suction system. The negative pressure suction system consists of a vacuum tank 2, a vacuum pump 5, a condenser 6, a driving device 8, etc. The vacuum tank 2 is a pressure-resistant container tank, which is installed on the equipment platform 1 through left and right support shafts. When this step is working, the high-temperature mash and / or grain is poured into the vacuum tank 2 through conveying and flipping, and then the lid of the vacuum tank 2 is closed through the opening and closing cover device 9, and then the vacuum pump 5, condenser 6, working water tank 15, and buffer tank 16 are started, and negative pressure cooling is performed within the specified time by setting the time. In addition, unpowered breaking teeth 13 are provided in the vacuum tank 2. The unpowered breaking teeth 13 are used to break up the mixed mash and materials during the flipping process to achieve a rapid cooling process. The negative pressure suction system is composed of a vacuum pump 5, a condenser 6, etc. The vacuum pump 5 is used to form a negative pressure environment for the sealed vacuum tank 2. The condenser 6 is connected to the vacuum tank 2 through the first exhaust pipe 4 and the second exhaust pipe 7. The first exhaust pipe 4 and the second exhaust pipe 7 extend into the vacuum tank 2 from the hollow area in the middle of the support shaft supporting the vacuum tank 2 on both sides. The first exhaust pipe 4 and the second exhaust pipe 7 do not flip with the vacuum tank 2. A filter is provided at the pipe mouth to prevent the mash from blocking the pipe. The concentratedly sucked steam enters the condenser 6 through the first exhaust pipe 4 and the second exhaust pipe 7 to form condensed water, thereby realizing the centralized treatment of steam during the drying process.

[0072] Function three is to add koji and mix. Multiple koji powder spraying heads are set in the vacuum tank 2. When the material is cooled to a certain temperature, the koji powder in the temporary storage bin 17 is blown into the tank from the koji adding port 3 through the fan 18, and the koji powder is evenly spread on the surface of the mash through multiple spraying heads. During the spraying process, the material mixing of function one is continuously performed to achieve uniform mixing of the koji powder. After uniform mixing, the mash in the vacuum tank 2 is poured into the conveyor below through the driving device 8, and the mash is again dispersed and mixed uniformly through the dispersing shaft 10, and then loaded into the fermentation box to enter the next process.

[0073] In addition, in the scheme of the present invention, a more efficient cooling process is achieved by combining the breaking operation with the negative pressure suction system. The breaking operation by the breaking teeth evenly distributes the mash, increasing the surface area of ​​the mash in contact with the air, thereby accelerating the heat transfer rate. At the same time, the negative pressure suction system forms a micro-negative pressure environment in the sealed vacuum tank, promoting the low-temperature evaporation of water on the surface of the mash, further accelerating the loss of heat, and achieving rapid cooling.

[0074] Since the breaking up operation increases the surface area for heat transfer, combined with the low pressure environment created by the negative pressure suction system, the synergistic effect of the two significantly improves the cooling efficiency. Experimental data shows that compared with the traditional airing method, the airing time of the method of the present invention is shortened from an average of 45 minutes to 12 minutes, and the cooling time is shortened by about 71%.

[0075] The formula for cooling efficiency can be expressed as follows:

[0076]

[0077] Among them, ΔT is the temperature change, t is the cooling time, A 接触 is the surface area of ​​the mash in contact with air, V 抽气 is the vacuum pump's pumping rate. This formula takes into account the efficiency of heat transfer and the pumping rate, and can better describe the combined effects of the degassing operation and the negative pressure suction system on the cooling efficiency.

[0078] The airing time measured by the conventional airing method and the airing method provided in this embodiment is shown in Table 1. The lower bend temperature uniformity measured by the conventional airing method and the airing method provided in this embodiment is shown in Table 2. The steam dissipation conditions of the conventional airing method and the airing method provided in this embodiment are shown in Table 3.

[0079] Table 1 Drying time analysis

[0080] category Drying time (min) Traditional drying method 45 This embodiment 1 2

[0081] As shown in Table 1, the airing time measured by the traditional airing method is 45 minutes, and the airing time of the method provided in this embodiment is 12 minutes, which is 33 minutes shorter than the airing time of the traditional airing method.

[0082] Table 2 Analysis of temperature uniformity of lower curve

[0083] category Lower bend temperature (℃) Average temperature(℃) Change (%) Traditional drying method 24.5，25.8，26.0，24.9，25.3 25.3 -3.2～2.7 Example 23.7，23.8，24.5，24.8，24.2 24.2 -2.1～2.5

[0084] The method for measuring the temperature of the lower koji 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.

[0085] The uniformity of the koji temperature is 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, uniform koji temperature allows the microorganisms in the entire grain layer to grow at a suitable temperature, thereby promoting the stability of the entire fermentation process; uniform koji temperature can reduce the decrease in microbial activity caused by local overheating or overcooling, which helps to improve fermentation efficiency and increase wine yield. Secondly, uniform temperature distribution helps to form consistent flavor characteristics and avoid local flavor differences caused by temperature fluctuations, thereby ensuring the stability of the flavor of each batch of liquor. In addition, uniform temperature can reduce frequent adjustments due to temperature fluctuations, improve production efficiency and convenience of operation.

[0086] As shown in Table 2, the lower koji temperatures of different samples of the traditional airing method are 24.5°C, 25.8°C, 26.0°C, 24.9°C, and 25.3°C, respectively, and the average lower koji temperature is 25.3°C; the lower koji temperature of the traditional airing method varies by -3.2% to 2.7%. The lower koji temperatures of different samples of the airing method provided in this embodiment are 23.7°C, 23.8°C, 24.5°C, 24.8°C, and 24.2°C, respectively, and the average lower koji temperature is 24.2. The lower koji temperature of the airing method provided in this embodiment varies by -2.1% to 2.5%.

[0087] According to the results in Table 2, the temperature of the lower koji in the airing method provided in this embodiment varies by -2.1% to 2.5%, which is less than the temperature of the lower koji in the traditional airing method. Therefore, the temperature of the lower koji in the airing method provided in this embodiment is more uniform and stable, and this method is more conducive to the subsequent fermentation process.

[0088] Table 3 Analysis of steam exhaust

[0089] category <![CDATA[Scattered steam output [kg / vat (2.4m 3 )]]]> Steam emission Traditional methods 80～100 Steam exhaust This embodiment 0 No steam exhaust

[0090] As shown in Table 3, in this embodiment, the steam is sucked into the condenser through the exhaust pipe for treatment instead of being discharged, which can improve the spatial environment. The cooling time and progress are adjusted by the flow rate of steam treatment. Steam management helps to improve the aroma, taste and overall quality of the finished wine.

[0091] The advantages of this integrated equipment include: improving production efficiency: the integrated design reduces the material transfer time between processes; improving mixing uniformity, the mixing process in a closed environment is more thorough; precise temperature control, negative pressure cooling technology can adjust the temperature of the mash more quickly and evenly; saving space, the integrated design greatly reduces the equipment footprint; reducing energy consumption, the closed system reduces heat loss and improves energy efficiency; improving sanitary conditions, the closed environment reduces the risk of external contamination; intelligent control, the integrated system facilitates full automation and data monitoring.

[0092] The application of this innovative equipment can not only solve many problems in traditional production, but also lay the foundation for the digital and intelligent transformation of the liquor industry. It represents the trend of liquor production equipment towards more efficient, more precise and more environmentally friendly development, and is expected to become a new driving force for technological progress in the entire industry.

[0093] With the promotion and application of such intelligent and integrated equipment, the liquor industry is expected to make significant progress in production efficiency, product quality and sustainable development, providing consumers with better quality and safer products, while also injecting new vitality into the long-term development of the industry.

[0094] The multifunctional integrated cooling equipment is a method of forming a micro-negative pressure by pumping negative pressure on the high-temperature mash, so that the moisture on the surface of the high-temperature mash evaporates at low temperature, the heat of the material is taken away, and the temperature of the mash is quickly reduced. In addition, a spiral stirring mechanism is designed in the tank to achieve uniform mixing of the materials.

[0095] The present invention organically integrates the grain dregs mixing, spreading and cooling, and koji adding and mixing processes, simplifies multiple processes into one process, and uses one system to replace multiple devices in traditional production, which not only simplifies the entire brewing process and saves the transportation time between different processes; it also reduces the process of transporting grain dregs between different equipment, thereby reducing the risk of contamination by miscellaneous bacteria; at the same time, the present invention reduces the termination waiting time of the equipment, reduces the equipment cost, greatly improves the space utilization rate, and correspondingly reduces the later equipment maintenance cost.

[0096] The present invention uses a vacuum system to suck the air in a sealed negative pressure container to form a micro-negative pressure environment. In a vacuum environment, the boiling point of water decreases, increasing the rate of water evaporation, thereby accelerating the cooling speed of the material. Negative pressure suction combined with the stirring of the negative pressure container can ensure that the grain is evenly exposed to the vacuum environment, avoiding local overheating or overcooling, and ensuring uniform temperature distribution. The moisture on the surface of the high-temperature material can be efficiently cooled in a short time in a vacuum environment, greatly shortening the drying time compared to the existing chain plate drying machine. The present invention requires a drying time of 5min to 15min according to the temperature in different seasons, which greatly improves the work efficiency. Furthermore, negative pressure suction can avoid gas dispersion during the cooling process, improve the air quality of the workshop, and the vacuum tank used to hold and mix the high-temperature grain can be combined with a steam heat energy suction system and a steam condensation system to effectively collect the steam discharged during the discharge of the mash and the drying process, thereby realizing the recovery of heat energy, effectively solving the problem of steam dispersion at the production site, helping energy conservation and emission reduction, and promoting green production.

[0097] The present invention integrates the processes of grain-dregs mixing, dregs cooling, steam recovery, and koji mixing in the brewing production process into one process, which can not only control the mixing process, but also significantly reduce the labor intensity of workers, greatly improving production efficiency. Moreover, the integrated process can realize the centralized collection and analysis of data, provide support for process optimization, and further improve the intelligent production mode that is more suitable for liquor brewing.

[0098] In the process of liquor brewing, the present invention combines grain dregs mixing with the airing and cooling process, and adopts a method combining negative pressure suction technology with a rotary stirring function to achieve a more efficient cooling treatment of high-temperature grain dregs and raw materials. In this innovative process, the combination of a vacuum environment and rotary stirring allows the grain dregs to remain loose during the cooling process, significantly increasing the contact area between the grain dregs and the air. This improvement not only makes the cooling of the grain dregs more uniform, but also makes the volatilization of water more consistent, effectively solving the problem of large differences in moisture and temperature between the upper and lower layers of the mash in the traditional airing method. Therefore, this fusion technology significantly improves the moisture uniformity and temperature uniformity of the mash entering the cellar, providing a more stable and high-quality basic condition for the subsequent fermentation process.

[0099] Example 2

[0100] This embodiment is a further improvement on Embodiment 1, and the repeated contents will not be repeated here.

[0101] The present embodiment provides a method for producing liquor, comprising the following steps: a) conveying high-temperature mash and grain into a vacuum tank 2; b) starting a driving device to rotate the vacuum tank 2 360 degrees to mix the materials; c) starting a vacuum pump 5 and a condenser 6 to cool the sealed vacuum tank 2 under negative pressure; d) after cooling to a predetermined temperature, spraying koji powder onto the surface of the mash through a koji powder spraying system, and mixing the materials at the same time.

[0102] According to a preferred embodiment, in step c), the unpowered breaking teeth 13 in the vacuum tank 2 are used to break up the mixed mash and materials during the cooling process.

[0103] According to a preferred embodiment, after step d), the method further comprises: e) pouring out the stirred mash and dispersing and mixing it again through a dispersing shaft 10.

[0104] According to a preferred embodiment, the negative pressure cooling process lasts for 10 to 12 minutes.

[0105] According to a preferred embodiment, the method further comprises: transporting the steam in the vacuum tank 2 to the condenser 6 through the first exhaust pipe 4 and the second exhaust pipe 7 for condensation treatment.

[0106] Example 3

[0107] This embodiment is a further improvement of Embodiment 1 or 2, and the repeated contents will not be repeated here.

[0108] The present embodiment provides a multifunctional integrated device for mixing dregs, cooling and adding koji. The device includes: a vacuum tank 2, which is used to contain dregs and provide negative pressure, so that the dregs can be cooled in the negative pressure environment of the vacuum tank 2; a temperature detection unit, which is configured to detect the temperature of the dregs in the vacuum tank 2; a humidity detection unit, which is configured to detect the humidity of the dregs in the vacuum tank 2; a first gas input unit, which is configured to input a first gas into the vacuum tank 2 when the temperature of the dregs in the vacuum tank 2 is higher than the switching temperature threshold, and the first gas is a chemically inert gas; a second gas input unit, which is configured to input a second gas into the vacuum tank 2 when the temperature of the dregs in the vacuum tank 2 is lower than the switching temperature threshold, and the second gas contains oxygen; a control module, which is configured to control the switching temperature threshold, the flow rate of the first gas and the flow rate of the second gas according to the temperature change information and humidity change information in the vacuum tank 2.

[0109] Preferably, the following physical parameters are measured, calculated or regulated: T(t): change of temperature of mash with time, in degrees Celsius (°C). H(t): change of humidity / water content of mash with time, in percentage (%RH). in (t): The change in the pressure of the input gas over time, in Pascals (Pa). switch: Switching temperature threshold, in degrees Celsius (℃). Q1(t): Change in the flow rate of the first gas over time, in cubic meters per hour (m 3 / h). Q2(t): The flow rate of the second gas changes with time, in cubic meters per hour (m 3 / h). V: the volume of the vacuum tank, in cubic meters (m 3 ).

[0110] Preferably, according to a specific implementation, the changes in temperature and humidity are approximated as a linear relationship, then: t(t) = m T t+b T ; H(t) = m H t+b H Among them, m T and m H Represent the slopes of temperature and humidity changing with time, b T and b H are the initial temperature and humidity.

[0111] The control module is configured to determine the switching temperature T(t) relative to the switching temperature threshold T switch The level of determines the switching of input gas and the flow rate of corresponding gas. In the initial cooling stage, that is, when T(t)>T switch When the first gas is input, the first gas is preferably a gas without oxygen, especially a gas that does not undergo oxidation reaction with the mash. At this stage, the temperature of the mash is relatively high and the water content is also relatively high. The water in the mash is easy to evaporate, and it can also be cooled and the water content can be reduced relatively quickly at a larger flow rate. Preferably, the flow rate Q1(t) is a function that changes with temperature and / or humidity, for example: Q1(t)=k1(T(t)-T switch ).

[0112] In the subsequent cooling stage, that is, when T(t)<T switeh When the temperature of the fermented grains is relatively low, it will not undergo much oxidation reaction with oxygen. At this time, contact with oxygen can create a relatively suitable environment for the subsequent addition of koji powder microorganisms. At this time, after the cooling in the previous stage, the water content in the fermented grains is relatively reduced, and the temperature can be reduced at a smaller flow rate, and excessive water loss of the fermented grains can be prevented. Preferably, the flow rate Q2(t) is a function that changes with temperature and / or humidity, for example: Q2(t) = k2(T switch -T(t)).

[0113] In the above example, k1 and k2 are proportional coefficients representing the degree of influence of temperature change on gas flow rate. The proportional coefficients of the degree of influence of humidity change on gas flow rate can also be formulated similarly.

[0114] Preferably, the control module adjusts T according to the real-time data of temperature T(t) and humidity H(t). switch , Q1(t) and Q2(t). The control module uses the following algorithm to optimize these parameters to achieve the ideal cooling effect and bending conditions.

[0115] Preferably, the switching temperature and the two gas flow rates are dynamically controlled according to the temperature and humidity of the mash. The control process is implemented in the following manner, wherein k1 is the first gas flow rate (m 3 / h) and the temperature difference (°C). k2 is the flow rate of the second gas (m 3 k3 is the influence coefficient of humidity (%) on the switching temperature threshold (℃). max It is the maximum allowable temperature of the mash, in degrees Celsius (℃). min It is the minimum allowable temperature of the mash, in degrees Celsius (℃). cpt It is the optimal humidity of the mash, expressed in percentage (%RH). tol l is the humidity tolerance of the mash, expressed in percentage (%RH).

[0116] Preferably, the switching temperature threshold T switch (t) is dynamically adjusted according to the current temperature T(t) and humidity H(t):

[0117] T switch (t) = T max -k3·(H(t)-H opt )

[0118] Here, k3 is a positive coefficient, which indicates the influence of humidity deviation on switching temperature. opt When the switch temperature is lowered, the oxygen-containing gas is introduced more quickly to help regulate humidity.

[0119] Preferably, for the first gas flow rate Q1(t), when the temperature T(t) is higher than the switching temperature threshold T switch (t), the first gas is input, and its flow rate Q1(t) is adjusted as follows:

[0120]

[0121] Here, k1 is a positive coefficient, which indicates the influence of the temperature difference on the flow rate of the first gas.

[0122] Preferably, for the second gas flow rate Q2(t), when the temperature T(t) is lower than the switching temperature threshold T switch At (t), input gas containing oxygen:

[0123]

[0124] Here, k2 is a positive coefficient, which indicates the effect of temperature difference on the flow rate of oxygen-containing gas.

[0125] Preferably, in order to keep the humidity within the optimal range, this can be achieved by adjusting the flow rates of the two gases. Assume that the goal of humidity regulation is to make the humidity H(t) as close as possible to the optimal humidity H opt :

[0126]

[0127]

[0128] Here, H tol is the humidity tolerance, which indicates the maximum humidity deviation allowed. When the humidity deviates from the optimal humidity, the flow rate of the inert gas is reduced and the flow rate of the oxygen-containing gas is increased to help regulate the humidity.

[0129] Combining the above control logic, the complete control strategy can be expressed as: Temperature and humidity monitoring: T(t) = temperature sensor reading; H(t) = humidity sensor reading. Dynamic switching temperature threshold:

[0130] T switch (t) = T max -k3·(H(t)-H opt )

[0131] The first gas flow rate is:

[0132]

[0133] The second gas flow rate is:

[0134]

[0135] Preferably, the parameters in the above formula can be set as follows: max It is determined according to the heat resistance of the mash and the critical temperature of the oxidation reaction, for example, 50°C. min Determined according to the optimal growth temperature of the fermentation bacteria, for example, 25°C. opt Determined according to the optimum humidity of the mash, for example, 60%. tol Determined according to the accuracy requirements of humidity control, for example, 5%. k1 and k2 are determined by experiments to ensure that the gas flow rate can effectively adjust the temperature. k3 is determined by experiments to ensure that the effect of humidity on the switching temperature is reasonable. Through the above control strategy, the temperature and humidity of the fermented grains can be accurately controlled during the drying process, thereby improving the quality and taste of the liquor.

[0136] This technical solution aims to dynamically control the temperature and humidity of the fermented mash during its drying process to prevent the oxidation reaction between oxygen and organic matter in the fermented mash at high temperature, thereby generating oxidized impurities and affecting the activity of microorganisms during the fermentation process, which further affects the taste and quality of the liquor. The solution uses temperature and humidity sensors to monitor the state of the fermented mash in real time, and dynamically adjusts the input of two gases of different properties based on these data to achieve the optimal drying effect.

[0137] First, the system uses temperature sensors and humidity sensors to monitor the temperature T(t) and humidity H(t) of the mash in the vacuum tank in real time. Then, the control unit dynamically adjusts the switching temperature threshold T according to the current temperature and humidity. switch (t). Switching temperature threshold T switch The calculation method of (t) is: from the maximum allowable temperature T max Subtract the humidity deviation (H(t)-H opt ) multiplied by the humidity influence coefficient k3. Here T max It is usually set below the critical temperature at which the mash begins to undergo significant oxidation reaction, such as 50°C; opt is the optimum humidity of the mash, for example 60%; k3 is the coefficient of influence of humidity on the switching temperature determined by experiments. When the humidity deviates from the optimum humidity, the switching temperature will be reduced accordingly, so that the oxygen-containing gas can be introduced later to help adjust the humidity.

[0138] Next, the system switches according to the temperature T(t) and the switching temperature threshold T switch (t) determines which gas to input and its flow rate. When the temperature T(t) is higher than the switching temperature threshold T switch (t), the system inputs inert gas (such as nitrogen) to reduce the temperature and avoid oxidation. The flow rate of inert gas Q1(t) and the temperature difference T(t)-T switch (t) and will change according to the humidity deviation (H(t)-H opt ) to make adjustments. Specifically, if the humidity deviates from the optimal humidity, the flow of inert gas is reduced to help regulate the humidity.

[0139] When the temperature T(t) drops to the switching temperature threshold T switch (t) or less, the system starts to input oxygen-containing gas to promote the growth of beneficial microorganisms. The flow rate of oxygen-containing gas Q2(t) and the temperature difference T switch (t)-T(t) and will also be proportional to the humidity deviation (H(t)-H opt ) to make adjustments. If the humidity deviates from the optimum, the flow of oxygen-containing gas is increased to help regulate the humidity.

[0140] Through this dynamic control strategy, the system can accurately manage the temperature and humidity of the mash, prevent oxidation reactions at high temperatures, and introduce oxygen at the right time to promote the growth of microorganisms, thereby improving the efficiency of the fermentation process and the quality of the final product. This method not only protects the quality of the mash, but also ensures the optimization of fermentation conditions, ultimately improving the taste and quality of the liquor.

[0141] According to a preferred embodiment, k1, k2 and k3 are empirical parameters, and relevant data are collected through experiments, and the optimal value range is obtained through artificial intelligence training. The training set of artificial intelligence includes the comprehensive scores of liquor tasters on the taste and aroma of liquor.

[0142] The specific training process includes the following steps:

[0143] Data collection: Collect temperature, humidity, gas flow rate and switching temperature threshold data at different time periods during the drying process of multiple batches of mash. Scoring record: After each test, the prepared liquor is scored by liquor tasters on a scale of 1 to 10, with 1 being the worst and 10 being the best. Feature extraction: Extract key features from the collected data, such as temperature change rate, humidity change rate, etc. Model training: Use machine learning algorithms (such as regression analysis, neural networks, etc.) to train the model, with the goal of maximizing the liquor score. The input of the model includes temperature, humidity, gas flow rate and switching temperature threshold, and the output is the liquor score.

[0144] The data of the training set is shown in the following table:

[0145] Serial number 1 2 3 4 5 6 7 8 9 10 <![CDATA[k1]]> 0.5 0.6 0.4 0.7 0.55 0.65 0.45 0.75 0.52 0.62 <![CDATA[k2]]> 0.3 0.4 0.2 0.5 0.35 0.45 0.25 0.55 0.32 0.42 <![CDATA[k3]]> 0.1 0.15 0.12 0.18 0.13 0.16 0.11 0.2 0.14 0.17 score 7 8 6 9 7.5 8.5 6.5 9.5 7.2 8.2

[0146] By training the model and optimizing the empirical parameters k1, k2, and k3, the error between the liquor score predicted by the model and the actual score is minimized and improved through the optimization of the empirical parameters k1, k2, and k3. Through the above dynamic control strategy and the empirical parameters obtained by artificial intelligence training, the system can accurately manage the temperature and humidity of the mash to prevent oxidation reactions at high temperatures, while introducing oxygen at the right time to promote the growth of microorganisms, thereby improving the efficiency of the fermentation process and the quality of the final product. This method not only protects the quality of the mash, but also ensures the optimization of fermentation conditions, ultimately improving the taste and quality of the liquor.

[0147] The technical solution aims to prevent the oxidation reaction between oxygen and organic matter in the mash at high temperature, generate oxidized impurities, affect the activity of microorganisms in the fermentation process, and further affect the taste and quality of the liquor by dynamically controlling the temperature and humidity during the mash airing process. The solution uses temperature and humidity sensors to monitor the state of the mash in real time, and dynamically adjusts the input of two gases of different properties according to these data to achieve the optimal airing effect. Further preferably, considering the heat capacity of the first gas and the second gas and the heat transfer efficiency between the mash and the mash, the following technical solution is provided to improve the cooling efficiency and avoid excessive water loss of the mash. By considering the heat capacity and heat transfer efficiency of the first gas, the system can more effectively use inert gas for cooling and avoid oxidation reactions caused by excessive temperature. By dynamically adjusting the flow rate of the oxygen-containing gas and considering the heat capacity and heat transfer efficiency of the second gas, the system can maintain appropriate humidity while cooling to avoid excessive water loss of the mash. By precisely controlling the temperature and humidity, the system provides the most suitable conditions for the growth of microorganisms, thereby optimizing the fermentation process and improving the quality of the liquor. Through the above control strategy, adverse reactions can be effectively avoided, the fermentation process can be ensured to proceed smoothly, and the taste and quality of liquor can be improved. In summary, this technical solution achieves precise management of fermentation conditions by dynamically controlling the temperature and humidity during the drying process of the mash and taking into account the heat transfer efficiency, thereby improving the production quality and efficiency of liquor.

[0148] Preferably, by dynamically controlling the temperature and humidity during the drying of the mash, it is possible to prevent the oxidation reaction between oxygen and organic matter in the mash at high temperature to generate oxidative impurities, which will affect the activity of microorganisms during the fermentation process and further affect the taste and quality of the liquor. The scheme uses temperature and humidity sensors to monitor the state of the mash in real time, and dynamically adjusts the input of two gases with different properties based on these data to achieve the optimal drying effect. In addition, the scheme further considers the heat capacity of the first gas and the second gas and the heat transfer efficiency between the mash and the mash to improve the cooling efficiency and avoid excessive water loss of the mash. Specifically, the temperature and humidity during the drying of the mash are dynamically controlled in the following manner, wherein C p1 is the specific heat capacity of the first gas, expressed in joules per kilogram degrees Celsius (J / (kg·℃)). p2 is the specific heat capacity of the second gas, in joules per kilogram degrees Celsius (J / (kg·℃)). ρ1 is the density of the first gas, in kilograms per cubic meter (kg / m 3 ρ2 is the density of the second gas in kilograms per cubic meter (kg / m 3 ). η1 is the heat transfer efficiency coefficient between the first gas and the mash, and its dimension is °C. η2 is the heat transfer efficiency coefficient between the second gas and the mash, and its dimension is °C.

[0149] By considering the heat capacity C of the first gas p1and heat transfer efficiency coefficient η1, the system can use the first gas more effectively for cooling. The cooling rate ΔT1(t) can be expressed as:

[0150]

[0151] Where m is the mass of the mash in kilograms (kg). p It is the specific heat capacity of the mash, measured in joules per kilogram degrees Celsius (J / (kg·℃)).

[0152] By dynamically adjusting the flow rate of the second gas and considering the heat capacity C of the second gas p2 and heat transfer efficiency coefficient η2, the system can maintain appropriate humidity while cooling. The humidity change rate ΔH2(t) can be expressed as:

[0153]

[0154] Among them, C h It is the humidity sensitivity coefficient of the mash, expressed in joules per kilogram percentage (J / (kg·%)).

[0155] By precisely controlling temperature and humidity, the system provides optimal conditions for the growth of microorganisms. Fermentation Condition Optimization Index I f It can be expressed as:

[0156]

[0157] Among them, T opt is the optimum temperature, for example 30°C. opt The humidity is optimal, for example 60%.

[0158] Through the above control strategy, adverse reactions can be effectively avoided, the fermentation process can be ensured to proceed smoothly, and the taste and quality of liquor can be improved. The liquor quality score S can be expressed as:

[0159] S=w1·I f +w2·ΔT1(t)+w3·ΔH2(t).

[0160] Among them, w1, w2 and w3 are weight coefficients, which respectively represent the influence of fermentation condition optimization index, cooling rate and humidity change rate on the quality of liquor.

[0161] In order to obtain the weight coefficients w1, w2 and w3 through artificial intelligence training, it is necessary to design a training set, which includes the following elements: f : Fermentation condition optimization index. ΔT1(t): Cooling rate. ΔH2(t): Humidity change rate. S: Liquor quality score.

[0162] The following is a training set table containing 10 sets of data:

[0163] Serial number <![CDATA[I f ]]> <![CDATA[ΔT1(t)(℃ / h)]]> <![CDATA[ΔH2(t)(%RH / h)]]> S(1-10) 1 0.9 0.5 0.1 8 2 0.85 0.4 0.12 7.5 3 0.92 0.6 0.08 8.2 4 0.8 0.3 0.15 7 5 0.88 0.55 0.11 8.1 6 0.95 0.7 0.07 8.8 7 0.82 0.45 0.13 7.7 8 0.91 0.65 0.09 8.4 9 0.87 0.52 0.12 8.0 10 0.93 0.62 0.1 8.5

[0164] The training process includes: Data collection: Collect the fermentation condition optimization index I of different time periods during the drying process of multiple batches of mash f , cooling rate ΔT1(t) and humidity change rate ΔH2(t) data. Rating record: After each test, the liquor taster will score the prepared liquor on a scale of 1 to 10, with 1 representing the worst and 10 representing the best. Feature extraction: Extract key features from the collected data, such as I f , ΔT1(t) and ΔH2(t). Model training: Use machine learning algorithms (such as regression analysis, neural networks, etc.) to train the model, with the goal of maximizing the liquor score S. The model input includes I f , ΔT1(t) and ΔH2(t), and the output is the liquor score S. Parameter optimization: By training the model, the weight coefficients w1, w2 and w3 are optimized to minimize the error between the liquor score S predicted by the model and the actual score.

[0165] This technical solution achieves precise management of fermentation conditions by dynamically controlling the temperature and humidity during the drying process of the mash and taking into account the heat transfer efficiency, thereby improving the production quality and efficiency of liquor. Through the above mathematical models and formulas, the entire process can be described and controlled more accurately to ensure the optimization of fermentation conditions, and ultimately improve the taste and quality of liquor. The weight coefficients w1, w2 and w3 are obtained through artificial intelligence training, which further optimizes the control strategy. Through the above mathematical models and formulas, the entire process can be described and controlled more accurately to ensure the optimization of fermentation conditions, and ultimately improve the taste and quality of liquor.

[0166] Example 4

[0167] This embodiment is a further improvement of Embodiments 1 to 3, and the repeated contents will not be repeated here.

[0168] The present embodiment provides a method for mixing dregs, cooling and adding koji. The method comprises: placing dregs in a vacuum tank so that the dregs can be cooled in a negative pressure environment in the vacuum tank; detecting the temperature of the dregs in the vacuum tank; inputting a first gas into the vacuum tank when the temperature of the dregs in the vacuum tank is higher than a preset first temperature threshold, the first gas being a chemically inert gas; inputting a second gas into the vacuum tank when the temperature of the dregs in the vacuum tank is lower than a preset first temperature threshold, the second gas containing oxygen; when the temperature of the dregs in the vacuum tank is lower than a preset second temperature threshold, stopping providing negative pressure and spraying koji powder onto the dregs in the vacuum tank. A chemically inert gas refers to a gas that does not chemically react with the dregs, especially with high-temperature dregs, and more especially with dregs above 50 degrees Celsius, or above 60 degrees Celsius, or above 70 degrees Celsius, especially an oxidation reaction. Preferably, the first gas is one or more of nitrogen, carbon dioxide, and argon; the second gas is air, or an oxygen / carbon dioxide mixture containing a preset amount of oxygen, or an oxygen / nitrogen mixture containing a preset amount of oxygen. Preferably, the first temperature threshold range is 50-60°C; the second temperature threshold range is 25-35°C.

[0169] The advantages of the present application over the prior art will be described below by comparing the liquor comparison samples prepared by the prior art airing and koji adding methods and equipment and the liquor experimental samples prepared by the methods of Example 2 and Example 4 of the present application. The preparation process of the comparison sample and the experimental sample differs only in the airing process, and the other method steps, such as raw materials, mash preparation, fermentation process and distillation process, are the same.

[0170] The general sample preparation process is: select high-quality red sorghum as the main ingredient, and match it with a certain proportion of wheat and rice. After the sorghum is washed and soaked, it is steamed in a retort to ensure full gelatinization. After the steamed sorghum is cooled to a suitable temperature, koji powder is added in a certain proportion. The mixed raw materials are placed in a natural mud pool for solid-state fermentation for 60 days, during which the fermentation temperature is kept at around 25°C. After fermentation, traditional retort barrels are used for distillation. During distillation, steam passes through the retort barrel to heat the mash, and the alcohol vapor condenses into liquid through the cooler to obtain the sample wine.

[0171] The comparison sample used the traditional drying method, spreading the steamed mash in a room temperature air environment for about 45 minutes.

[0172] Experimental sample 1 adopts the drying method provided in Example 2, using negative pressure drying in an air environment, and the drying time is about 12 minutes.

[0173] Experimental sample 2 adopts the spreading and airing method provided in this embodiment, but is spread and aired at a negative pressure in a pure nitrogen atmosphere to 25°C, and then koji powder is added.

[0174] Experimental sample 3 adopts the drying method provided in this embodiment, and is dried under negative pressure to 70°C in a pure nitrogen atmosphere, and is dried under negative pressure to 35°C in normal temperature air, and then koji powder is added.

[0175] Experimental sample 4 adopts the drying method provided in this embodiment, and is dried under negative pressure to 60°C in a pure nitrogen atmosphere, and is dried under negative pressure to 35°C in normal temperature air, and then koji powder is added.

[0176] Experimental sample 5 adopts the drying method provided in this embodiment, and is dried under negative pressure to 60°C in a pure carbon dioxide atmosphere, and is dried under negative pressure to 25°C in normal temperature air, and then koji powder is added.

[0177] Experimental sample 6 adopts the drying method provided in this embodiment, and is dried under negative pressure to 40°C in a pure nitrogen atmosphere, and is dried under negative pressure to 30°C in normal temperature air, and then koji powder is added.

[0178] Experimental sample 7 adopts the drying method provided in this embodiment, and is dried under negative pressure to 60°C in a pure nitrogen atmosphere, and is dried under negative pressure to 25°C in normal temperature air, and then koji powder is added.

[0179] The preparation method of experimental sample 8 is the same as that of experimental sample 7, except that the nitrogen temperature used in the pure nitrogen airing stage is maintained at 10°C lower than the temperature of the mash in the vacuum tank, rather than normal temperature nitrogen airing.

[0180] After preparing the samples, the aroma and taste questionnaire test of the samples was conducted. 60 subjects were counted to taste the aroma and taste of the comparison samples and experimental samples 1 to 8. Among the 60 subjects, 30 were male and 30 were female, aged 35 to 45 years old, had no smoking habits, had roughly equivalent drinking experience (over 10 times a year on average in the past 3 to 5 years), and had no diseases that affected the sense of smell and taste. The subjects were arranged to taste the above samples in a random order, and the tasting volume of each sample was 5 to 10 ml. Rinse your mouth with water 3 times and rest for 8 minutes between tasting different samples. Complete the aroma and taste questionnaire immediately after tasting each sample. The scoring items include: aroma, odor, odor, sourness, mellowness, smoothness in the mouth, and taste layering. The scoring standard is 1 to 10 points, 1 point indicates the lowest level of the item, and 10 points indicates the highest level of the item. The final results are compared with the average value.

[0181] The questionnaire results of 60 subjects after tasting the comparison samples and experimental samples are as follows:

[0182]

[0183] Through the above questionnaire statistics, it can be known that the method of Example 2 is used to air the liquor, shortening the airing time. Compared with the airing method of the prior art, the aroma, mellowness, smoothness in the mouth, and taste layering are all improved to a certain extent, and the odor, taste and sourness are all reduced, indicating that the shortened airing time has a certain positive effect on the flavor presentation and taste of the final liquor. Airing by the method of Example 4 can further improve the quality of liquor. When nitrogen or carbon dioxide is used for the first stage of cooling, it is preferably cooled to 50 to 60 degrees Celsius, and then the second stage of cooling using air is performed. The quality of liquor is relatively good. The quality of liquor can also be improved by using nitrogen with a small temperature difference with the temperature of the mash for the first stage of cooling.

[0184] Example 5

[0185] This embodiment is a further improvement of Embodiments 1 to 4, and the repeated contents will not be repeated here.

[0186] The present embodiment provides an integrated mash mixing, cooling and koji adding device. The device comprises: a vacuum tank 2, which is used to contain mash and provide negative pressure, so that the mash can be cooled in the negative pressure environment of the vacuum tank 2; a plurality of koji powder spraying heads, which are arranged on the vacuum tank 2 to spray koji powder on the mash in the vacuum tank 2; a temperature detection unit, which is configured to detect the temperature of the mash in the vacuum tank 2; a first gas input unit, which is configured to input a first gas into the vacuum tank 2 when the temperature of the mash in the vacuum tank 2 is higher than a preset first temperature threshold, and the first gas is a chemically inert gas; a second gas input unit, which is configured to input a second gas into the vacuum tank 2 when the temperature of the mash in the vacuum tank 2 is lower than the preset first temperature threshold, and the second gas contains oxygen; when the temperature of the mash in the vacuum tank 2 is lower than the preset second temperature threshold, the vacuum tank 2 stops providing negative pressure, and the koji powder spraying heads spray koji powder into the mash in the vacuum tank 2. A chemically inert gas refers to a gas that does not chemically react with the mash, especially with high-temperature mash, and more especially does not react with mash at a temperature of more than 50 degrees Celsius, or more than 60 degrees Celsius, or more than 70 degrees Celsius, especially an oxidation reaction. Preferably, the first gas is one or more of nitrogen, carbon dioxide, and argon. Preferably, the second gas is air, or an oxygen / carbon dioxide mixture containing a preset amount of oxygen, or an oxygen / nitrogen mixture containing a preset amount of oxygen. Preferably, the first temperature threshold range is 50 to 60°C. Preferably, the second temperature threshold range is 25 to 35°C.

[0187] Preferably, the temperature of the first gas input into the vacuum tank 2 by the first gas input unit is 5 to 10 degrees Celsius lower than the temperature of the mash detected by the temperature detection unit.

[0188] Preferably, the device further comprises unpowered breaking teeth 13 , which are arranged in the vacuum tank 2 to stir the mash in the vacuum tank 2 .

[0189] According to a preferred embodiment, the device is configured to adjust the gas flow and temperature of the first gas input unit so that the temperature of the mash is preferably reduced to below the first temperature threshold within 10 minutes, more preferably within 8 minutes, and more preferably within 6 minutes.

[0190] According to a preferred embodiment, the device is configured to adjust the gas flow rate of the second gas input unit so that the temperature of the mash is preferably reduced to below the second temperature threshold within 10 minutes, more preferably within 8 minutes, and more preferably within 6 minutes.

[0191] Preferably, the core component of the device is a vacuum tank 2, which is a closed container whose main function is to contain and process the mash. The material of the tank is high-strength, corrosion-resistant stainless steel, and the inner wall is treated with a special coating to prevent the mash from adhering to the tank wall and affecting cleaning and subsequent operations. The tank is designed to be cylindrical or elliptical to maximize space utilization, and is provided with multiple interfaces on the top for connecting different functional components, such as a gas input unit, a temperature detection unit, and a koji powder spraying head. An advanced negative pressure system is installed on the top of the tank. The system mainly consists of a high-efficiency vacuum pump and a sealed pipe connected to it. Through the operation of the vacuum pump, the air in the tank is extracted, thereby forming a negative pressure environment in the tank. The application of negative pressure allows the moisture in the mash to evaporate at a lower temperature, thereby quickly taking away heat and achieving efficient cooling. In order to ensure that the mash is always at the optimal temperature during the processing process, the device is provided with multiple temperature detection units. These units are composed of high-precision temperature sensors, which are evenly distributed at different heights and positions of the tank to ensure the comprehensiveness and accuracy of temperature detection. The sensor is connected to the central control system via a data bus to transmit temperature data in real time. Based on these data, the central control system automatically adjusts the operating status of the equipment to ensure that the temperature is always within the preset range during the entire process. The gas input system is another important component of the equipment, which includes a first gas input unit and a second gas input unit. The first gas input unit is connected to an inert gas storage tank, and commonly used inert gases include nitrogen, carbon dioxide or argon. When the temperature of the mash is higher than the first set threshold (such as 50-60°C), the central control system will instruct to open the valve of the first gas input unit and input inert gas into the tank. These gases are chemically stable and will not react with high-temperature mash, especially oxidation reactions. Their main function is to protect the integrity of the mash components, prevent high-temperature oxidation from damaging the quality of the mash, and prevent the generation of oxidized impurities that may affect the fermentation or the quality of the finished wine. When the temperature in the tank drops below the first temperature threshold, the system will start the second gas input unit. This unit is connected to a mixed gas storage tank containing oxygen, which may be air or an oxygen / nitrogen mixed gas. The moderate introduction of oxygen helps the growth and metabolism of microorganisms during the fermentation process and promotes the fermentation effect. The working state of the second gas input unit is also determined by the central control system based on the data provided by the temperature detection unit, thereby realizing the automated management of the gas environment of the mash.

[0192] When the temperature of the mash continues to drop and reaches the second temperature threshold (such as 25-35°C), the equipment will stop the operation of the negative pressure system and start the koji powder spraying head. The koji powder spraying heads are evenly distributed on the top of the vacuum tank and connected to an automated koji powder storage and conveying device through a pipeline. The design of the spraying head ensures that the koji powder can be evenly sprinkled on the surface of the mash, so that every grain can fully contact the koji powder, ensuring the uniformity and stability of the subsequent fermentation process.

[0193] The central control system integrates PLC (programmable logic controller), sensor interface module and actuator control module. PLC realizes coordinated control of various parts of the equipment through set program logic. First, the system judges the temperature state of the current mash according to the feedback of the temperature detection unit and decides whether to perform negative pressure cooling or switch the gas type. When the temperature is within the preset range, the system instructs the koji powder spraying head to start adding koji. The whole process does not require manual intervention and is fully automated. This intelligent and automated design not only improves production efficiency and reduces dependence on manual operation, but also ensures the high quality of liquor production by precisely controlling each step of the operation. By integrating modern mechanical design and automated control technology, the integrated mash mixing, cooling and koji adding equipment provided in this embodiment has brought significant technological progress to the liquor brewing industry. It not only improves the consistency and quality of the product, but also significantly reduces production costs and energy consumption, and meets the needs of modern large-scale production. The wide application of the equipment will help liquor companies improve their market competitiveness and meet consumers' demand for high-quality liquor.

[0194] More preferably, the first gas input unit is optimized in this embodiment so that the temperature and flow rate of the input gas can be precisely regulated. This unit is composed of a gas storage tank, a temperature control device, a flow control valve, a connecting pipe and a distributor, which together realize the meticulous control of the gas temperature and flow rate, so as to effectively reduce the temperature of the mash in a short time. First, the gas storage tank is used to store inert gases, such as nitrogen, carbon dioxide or argon. In order to regulate the gas temperature, a temperature control device is connected to the outlet of the storage tank, which is composed of a heat exchanger and an intelligent temperature control system. The heat exchanger adjusts the gas to the required temperature, and the intelligent temperature control system monitors the gas temperature in real time through a sensor to ensure that the temperature of the output gas is always 5 to 10 degrees Celsius lower than the mash temperature. This temperature difference design improves the heat transfer efficiency, accelerates the cooling of the mash, and prevents the adverse effects caused by the excessive temperature difference between the mash and the cooling gas, such as uneven cooling. At the same time, the flow control valve is installed after the temperature control device to accurately adjust the flow rate of the gas. The valve is driven by an electric actuator and connected to the central control system to achieve precise flow regulation through closed-loop feedback control. The distributor is located downstream of the flow control valve and is responsible for evenly distributing the cooling gas to different areas of the vacuum tank to ensure that all parts of the mash are evenly cooled. When the temperature of the mash in the vacuum tank is high and needs to be cooled, the central control system will calculate the target temperature and flow rate of the gas based on the current temperature of the mash fed back by the temperature detection unit. The temperature control system adjusts the cooling capacity of the heat exchanger to reduce the gas temperature to the required range. At the same time, the central control system calculates the required gas flow rate based on the preset cooling time (the target is 6 to 10 minutes), and the flow control valve automatically adjusts the opening degree to ensure that the input gas reduces the mash temperature to below the first temperature threshold within the set time. Through this joint regulation of flow and temperature, the equipment can achieve rapid cooling efficiently and accurately. The entire cooling process is monitored in real time by the central control system, which continuously receives data from the temperature detection unit and compares it with the expected cooling curve. If the temperature drops too slowly, the system will instruct to increase the gas flow rate or further reduce the gas temperature until the expected effect is achieved. This dynamic adjustment mechanism ensures that the equipment can consistently achieve the target cooling rate even when the initial conditions of different batches of mash are different. During such efficient operation, the equipment takes into account both safety and energy management. The temperature control and flow control equipment are equipped with overload protection and fault alarm devices to ensure immediate response in abnormal situations to avoid damage to the equipment or affect production. At the same time, by optimizing the cooling efficiency of the heat exchanger and the accuracy of the flow control valve, the energy consumption of the entire system is minimized, improving the economy and environmental protection of the equipment.

[0195] 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, and these solutions 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 present invention specification and its drawings are illustrative and do not constitute a limitation on the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The present invention specification contains multiple inventive concepts, such as "preferably", "according to a preferred embodiment" or "optionally", 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 multifunctional integrated dregs mixing, cooling and koji adding equipment, comprising: A vacuum tank (2) is used to contain the mash and provide negative pressure, so that the mash can be cooled in the negative pressure environment of the vacuum tank (2); a temperature detection unit configured to detect the temperature of the mash in the vacuum tank (2); a humidity detection unit configured to detect the humidity of the mash in the vacuum tank (2); It is characterized in that The device also includes: a first gas input unit, configured to input a first gas into the vacuum tank (2) when the temperature of the mash in the vacuum tank (2) is higher than a switching temperature threshold, wherein the first gas is a chemically inert gas; a second gas input unit, configured to input a second gas into the vacuum tank (2) when the temperature of the mash in the vacuum tank (2) is lower than the switching temperature threshold, wherein the second gas contains oxygen; The control module is configured to control the switching temperature threshold, the flow rate of the first gas and the flow rate of the second gas according to the temperature change information and the humidity change information in the vacuum tank (2).

2. The multifunctional integrated lees mixing, cooling and koji adding equipment for liquor brewing according to claim 1 is characterized in that: The switching temperature threshold is dynamically adjusted according to the current temperature and humidity. The switching temperature threshold is calculated by subtracting the product of the humidity deviation and the humidity influence coefficient from the maximum allowable temperature.

3. The multifunctional integrated lees mixing, cooling and koji adding equipment for liquor brewing according to claim 1 or 2, characterized in that: The flow rate of the first gas is dynamically adjusted according to the temperature difference between the temperature of the mash and the switching temperature threshold and the humidity deviation. When the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference and is corrected according to the humidity deviation and the heat transfer efficiency between the first gas and the mash.

4. The multifunctional integrated lees mixing, cooling and koji adding equipment for liquor brewing according to any one of claims 1 to 3, characterized in that: The flow rate of the second gas is dynamically adjusted according to the temperature difference between the temperature of the mash and the switching temperature threshold and the humidity deviation. When the temperature of the mash is lower than the switching temperature threshold, the flow rate of the second gas is proportional to the temperature difference and is corrected according to the humidity deviation and the heat transfer efficiency between the second gas and the mash.

5. The multifunctional integrated lees mixing, cooling and koji adding equipment for liquor brewing according to any one of claims 1 to 4, characterized in that: The control module is also capable of adjusting the flow rates of the first gas and the second gas according to the humidity deviation; During the stage of inputting the first gas, when the humidity deviates from the optimal humidity, the control module is configured to reduce the flow rate of the first gas. During the stage of inputting the second gas, when the humidity deviates from the optimal humidity, the control module is configured to increase the flow rate of the second gas.

6. The multifunctional integrated lees mixing, cooling and koji adding equipment for liquor brewing according to any one of claims 1 to 5, characterized in that: The heat capacity and heat transfer efficiency of the first gas are used to calculate the cooling rate, which is calculated based on the flow rate, heat capacity, density and heat transfer efficiency of the first gas, and the mass and specific heat capacity of the mash.

7. The multifunctional integrated lees mixing, cooling and koji adding equipment for liquor brewing according to any one of claims 1 to 6, characterized in that: The control module can also calculate the expected liquor quality score based on the fermentation condition optimization index, the cooling rate and the humidity change rate; The liquor quality score is calculated based on the weighted sum of the fermentation condition optimization index, the cooling rate and the humidity change rate.

8. A multifunctional integrated method for mixing dregs, cooling and adding koji, the method comprising: Providing negative pressure and placing the mash in the negative pressure so that the mash can be cooled in the negative pressure environment; detecting the temperature of the mash in the vacuum tank (2); Detecting the humidity of the mash in the vacuum tank (2); It is characterized in that The method further comprises: When the temperature of the mash is higher than the switching temperature threshold, a first gas is input into the mash, wherein the first gas is a chemically inert gas; When the temperature of the mash is lower than the switching temperature threshold, a second gas is input into the mash, wherein the second gas contains oxygen; The switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas are controlled according to the temperature change information and the humidity change information of the mash.

9. The method according to claim 8, characterized in that Dynamically adjust the switching temperature threshold according to the current temperature and humidity, The switching temperature threshold is calculated by subtracting the product of the humidity deviation and the humidity influence coefficient from the maximum allowable temperature.

10. The method according to claim 8 or 9, characterized in that: The flow rate of the first gas is dynamically adjusted according to the temperature difference between the temperature of the mash and the switching temperature threshold and the humidity deviation, When the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference and is corrected according to the humidity deviation and the heat transfer efficiency between the first gas and the mash.

Images