Distilling, spreading and airing integrated system for fermented grains and control method

Abstract

The invention relates to a distilled grain distillation and airing integrated system, which comprises a tank body part, a distillation part and an airing part, and is characterized in that two branch openings are formed at the tail end of a main pipe extending out of the tank body part, so as to be respectively connected with a wine steam branch pipe of the distillation part and a negative pressure branch pipe of the airing part; a control unit of the integrated system controls the operation condition of a tank body part and changes the opening and closing states of valves assembled on a wine steam branch pipe and a negative pressure branch pipe so as to realize the switching of the integrated system between a distillation mode and a vacuum spreading and airing mode in a manner of communicating or isolating a pipeline passage of a distillation part and a spreading and airing part, the switching opportunity of the two modes is determined by the control unit which judges that the distillation process enters the end point on the basis of numerical values measured by a thermometer arranged in the header pipe and / or an alcohol meter arranged in the distillation part. According to the invention, the distilled grain distillation device and the spreading and airing device are integrally designed, so that the integration of distillation, spreading and airing wine-making production equipment is realized, the occupied area of the equipment is saved, and the utilization rate of the equipment is improved.

Description

Technical Field

[0001] The invention relates to the technical field of liquor brewing, and in particular to an integrated system for distilling and airing mash and a control method. Background Art

[0002] In the process of liquor brewing, distillation and airing are important process links. The distillation system distills the mash to extract liquor; the distillation and liquor extraction system consists of a steamer barrel and a matching bottom pot, a condenser and other equipment, which can extract ethanol and aroma components from the mash. After the distillation is completed, the mash that has been cooked at high temperature needs to be aired, the main purpose of which is to quickly cool the mash to the specified cellar temperature. During the airing process, the mash will be evenly spread on the airing hall or airing bed, and ventilation and cooling will be carried out using fans and other equipment.

[0003] With the advancement of technology, liquor brewing is rapidly transforming from traditional manual operation to mechanization, automation and intelligence. For each process in the liquor production process, intelligent equipment is gradually used to replace manual operation.

[0004] In the process of distillation and drying of mash, the control of steam flow and vacuum is widely considered to be a key technical issue in the field to ensure product quality and drying efficiency. However, the current technical implementation mostly relies on experience and manual adjustment, resulting in significant deficiencies in the operation process.

[0005] First, during the distillation process, the relationship between steam flow, alcohol concentration and temperature is very complex. Traditional methods usually fail to fully consider the dynamic relationship between the three, and lack real-time monitoring and adjustment of steam flow. As a result, operators often lag in judging the suitability of steam flow and fail to respond to changes in alcohol concentration and temperature in a timely manner. This may not only lead to a decrease in alcohol extraction efficiency, but also cause excessive evaporation of alcohol, thereby affecting the flavor and quality of the final product. In addition, the management of temperature fluctuations is also a challenge that needs to be solved urgently. During the operation of the equipment, it is difficult for the temperature control system to always remain within the set optimal range, resulting in unstable steam generation, which significantly affects the separation efficiency of alcohol. This instability not only increases the difficulty of operation, but also may cause fluctuations in product quality.

[0006] During the drying process of the mash, the changes in the surface temperature and core temperature of the mash have a particularly important impact on the vacuum degree. Traditional control methods have failed to effectively achieve precise coordination between temperature and vacuum degree, resulting in frequent lags in vacuum degree adjustment in actual operations. This lag affects the uniform evaporation of water, reduces drying efficiency, and may damage the appearance and taste of the product. Especially in the face of changes in the external environment and continuous operation of the equipment, slight fluctuations in temperature may cause significant changes in the vacuum degree, thereby increasing the instability of the system and further increasing the technical requirements for operators.

[0007] CN105623966A discloses a liquor brewing automation system and a liquor brewing process thereof. Different process links in the patented liquor brewing automation system need to be completed with specific equipment systems, and there are problems such as low degree of device system integration, large equipment footprint, low equipment utilization, and long waiting time between processes. At the same time, the current open chain plate airing machine directly discharges hot steam into the air during the airing process, causing the workshop to be hot and humid, steam permeates, and equipment corrosion occurs, resulting in a poor production site environment and increased equipment maintenance costs. Therefore, it is urgent to invent an integrated system and control method for mash distillation and airing to solve the above problems.

[0008] 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

[0009] In view of the deficiencies of the prior art, the present invention provides an integrated system and control method for distilling and airing mash to solve at least some of the above-mentioned technical problems.

[0010] On the one hand, the present invention relates to an integrated system for distilling and airing mash, comprising a tank body, a distillation section and a airing section. A main pipe extending from the tank body forms two forked openings at its end, which are respectively connected to a wine vapor branch pipe of the distillation section and a negative pressure branch pipe of the airing section. A control unit of the integrated system controls the operation of the tank body and changes the opening and closing states of a first valve assembled on the wine vapor branch pipe and a second valve assembled on the negative pressure branch pipe, so as to connect or isolate the pipeline passages of the distillation section and the airing section, thereby realizing switching of the integrated system between a distillation mode and a vacuum airing mode. The switching timing between the two modes is determined by the control unit judging that the distillation process has reached an end point based on the values ​​measured by a temperature sensor arranged in the main pipe and / or an alcohol meter arranged in the distillation section.

[0011] By integrating the design of the mash distillation and airing device, the same device system can perform both mash distillation and airing processes. This integrated design significantly saves equipment space and improves equipment utilization. The system uses a control unit to accurately control the operation of the tank body, as well as the opening and closing states of the valves on the wine vapor branch and the negative pressure branch, to achieve rapid switching between the distillation mode and the vacuum airing mode. This switching mechanism ensures the efficiency and continuity of the distillation and airing processes. The switching timing of the two modes is determined by the control unit based on the values ​​measured by the temperature sensor installed in the main pipe and / or the alcohol meter installed in the distillation section. This design can accurately determine the end point of the distillation process, thereby ensuring that the distillation and airing processes are switched at the best time, avoiding waste of resources and reduced efficiency.

[0012] According to a preferred embodiment, in the distillation mode, the control unit calculates the steam flow rate required for distillation based on the fluid temperature in the main pipe and the alcohol concentration in the distillation section, and controls the valve opening degree of the flow valve on the steam pipe connected to the tank body so that the steam flow rate input to the tank body meets the calculated value; in the vacuum drying mode, the control unit calculates the vacuum degree required for drying based on the surface temperature and core temperature of the mash in the tank body, and controls the vacuum pump of the drying section to operate under the working parameters corresponding to the vacuum degree.

[0013] According to a preferred embodiment, the retort barrel of the tank body is configured as a container with an opening at the top, and a retort cover is connected to the top in an openable and closable manner. The shape of the retort cover corresponds to the opening size at the top of the retort barrel, and is sealed with the aid of a sealing gasket, wherein the main pipe is connected to the top opening of the retort cover.

[0014] According to a preferred embodiment, the tank body includes a bottom pot arranged at the bottom of the steamer barrel, and the bottom pot is provided with a water inlet pipe and a drain pipe, wherein the water inlet pipe for introducing an external water source into the bottom pot is arranged on the side wall of the bottom pot; the drain pipe for discharging residual liquid in the bottom pot is arranged at the bottom of the bottom pot; a steam pipe is also installed inside the bottom pot, and the steam pipe constitutes a heat transfer channel, allowing steam to circulate therein and heat the clean water in the bottom pot.

[0015] According to a preferred embodiment, the distillation section includes a first condenser, the top of the first condenser is provided with an opening corresponding to the wine vapor branch pipe, the wine vapor branch pipe is connected to the opening at the top of the first condenser by a sealed connection to introduce the wine vapor into the first condenser; an alcohol meter is installed at the bottom of the first condenser to monitor the alcohol content converted into liquid alcohol inside.

[0016] According to a preferred embodiment, the drying section includes a vacuum pump, which is connected to the negative pressure branch pipe through a vacuum pipe equipped therewith, so that a negative pressure environment can be formed in the steamer barrel after the vacuum pump is started, so as to promote the evaporation of water in the mash and thereby achieve a temperature drop.

[0017] According to a preferred embodiment, the drying section includes a second condenser, which is connected to the negative pressure branch pipe through a plurality of air inlets distributed along the extension direction of the negative pressure branch pipe to recover moisture in the negative pressure branch pipe during the drying process of the mash and condense it into liquid.

[0018] According to a preferred embodiment, the drying section includes a buffer tank, and a water inlet opened on the side wall of the buffer tank is connected to the water outlet of the second condenser, so that the liquid water recovered and cooled in the second condenser can flow into the buffer tank through the guidance of a pipe arranged between the water outlet and the water inlet; an air outlet pipe is provided on the top of the buffer tank, one end of the air outlet pipe is connected to the interior of the buffer tank, and the other end is connected to the vacuum pump through a vacuum pipe.

[0019] According to a preferred embodiment, the system also includes a first temperature sensor arranged in the main pipe and a second temperature sensor arranged in the retort barrel, the first temperature sensor is used to measure the fluid temperature inside the main pipe, and the second temperature sensor is used to monitor the temperature of the surface and core of the mash, wherein the first temperature sensor and the second temperature sensor can both send the measured temperature information to the control unit.

[0020] According to a preferred embodiment, the control unit includes a data processing module and a control instruction module, wherein, in the distillation mode, the data processing module is used to receive and parse the alcohol concentration information and temperature information provided by the alcohol meter and the first temperature sensor, and perform calculations to determine the steam flow rate of the steam pipe, and the control instruction module is used to send control instructions to the flow valve on the steam pipe according to the calculation results of the data processing module; in the vacuum drying mode, the control unit analyzes the temperature data of the mash in the retort barrel, calculates the vacuum degree that the vacuum pump needs to maintain in the current stage, and sends it to the vacuum pump in the form of instructions through the control instruction module.

[0021] Another aspect of the present invention also relates to an integrated control method for distillation and airing of fermented grains, the method comprising the following steps:

[0022] In the distillation mode, the control unit sets the valve on the wine vapor branch pipe connecting the distillation part and the tank part to an open state, and sets the valve on the negative pressure branch pipe of the airing part to a closed state;

[0023] In the vacuum airing mode, the control unit sets the valve on the wine vapor branch pipe connecting the distillation part and the tank part to a closed state, and sets the valve on the negative pressure branch pipe of the airing part to an open state;

[0024] According to the real-time feedback data from the alcohol meter and temperature sensor, the steam flow rate and the working mode of the vacuum pump are dynamically adjusted.

[0025] The beneficial technical effects of the present invention are at least as follows:

[0026] 1. Technological innovation and functional integration: The core of the present invention is to integrate the design of the mash distillation and airing device, so that the same set of device system can realize the mash distillation and airing process functions, realize the integration of distillation and airing winemaking production equipment, save equipment space and improve equipment utilization.

[0027] 2. Environmental protection, energy saving and environmental optimization: The negative pressure drying design quickly cools the mash in a closed negative pressure environment, effectively solving the problem of large amounts of steam being discharged during the traditional drying process and improving the humid and hot working environment in the workshop.

[0028] 3. Quality control and efficiency improvement: The intelligent system can precisely control the distillation and cooling operations, which not only strengthens the quality control of distillation and wine extraction, but also reduces the transfer and waiting time between distillation and drying processes, thereby improving production efficiency.

[0029] 4. Improved intelligence: By integrating alcohol meters, temperature sensors and PLC programming algorithms, the distillation process and the drying process can be linked and controlled, thus improving the intelligence level of the industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] Figure 1 This is a schematic diagram of the structural connection relationship of a preferred embodiment provided by the present invention;

[0031] Figure 2 It is an example block diagram of a control unit of a preferred embodiment provided by the present invention.

[0032] Reference numerals list

[0033] 100: tank body; 110: steamer barrel; 120: steamer cover; 130: first temperature sensor; 140: main pipe; 150: second temperature sensor; 160: bottom pot; 170: steam pipe; 180: drain pipe; 190: water inlet pipe; 200: distillation section; 210: wine steam branch pipe; 220: first valve; 230: first condenser; 240: alcohol meter; 300: airing section; 301: negative pressure branch pipe; 302: second valve; 303: vacuum pipe; 304: vacuum pump; 305: air outlet pipe; 306: buffer tank; 307: waste water pipe; 308: third valve; 309: water inlet; 310: water outlet; 311: second condenser; 312: air inlet. DETAILED DESCRIPTION

[0034] The following is a detailed description with reference to the accompanying drawings.

[0035] Example 1

[0036] This embodiment relates to an integrated system for distilling and airing mash, which is intended to optimize the distillation and airing process to improve production efficiency and product quality. Figure 1 As shown, the system integrates a tank body 100, a distillation section 200 and a drying section 300. The tank body 100 is designed to be connected to the distillation section 200 and the drying section 300 respectively, so that the system can quickly switch between the distillation mode and the vacuum drying mode under the command of the control unit.

[0037] Preferably, if Figure 1 As shown, the tank body 100 includes a steamer barrel 110 filled with fermented grains. The steamer barrel 110 is configured as a cylindrical container with an opening at the top, and a steamer cover 120 is connected to the top of the steamer barrel 110 in an openable and closable manner. The shape of the steamer cover 120 is designed to be circular or elliptical, so as to seamlessly connect the opening size of the top of the steamer barrel 110 and ensure a tight fit in the structure. The steamer cover 120 can achieve the sealing of the top opening of the steamer barrel 110 with the help of a sealing gasket, which is made of a high-temperature resistant and corrosion-resistant elastic material and is embedded in a special sealing groove on the inner edge of the steamer cover 120. When the steamer cover 120 is connected to the tank body by mechanical means such as bolts or quick-locking buckles, the sealing gasket is subjected to uniform pressure throughout the entirety, forming a reliable sealing layer, which effectively prevents the penetration of external air and moisture, and ensures that the distillation and airing process proceeds normally. An opening is provided at the top of the steamer cover 120, which is connected to other external equipment through a main pipe 140. The design requirement of the main pipe 140 is to remain parallel to the ground and extend in a direction away from the steamer barrel 110 so as to facilitate the connection with the distillation section 200 and the airing section 300. A first temperature sensor 130 is arranged near the starting end of the main pipe 140, which is used to measure the temperature of the fluid inside the main pipe 140. The end of the main pipe 140 is divided into two forks, each of which matches the corresponding connection ports of the distillation section 200 and the airing section 300, and the first valve 220 is arranged at the port of the distillation section 200, and the second valve 302 is arranged at the port of the airing section 300. The opening and closing of the first valve 220 and the second valve 302 ensure the smooth flow of the fluid inside the integrated system and the convenience of mode switching.

[0038] Preferably, if Figure 1As shown, the bottom of the retort barrel 110 is equipped with a bottom pot 160, which has two functions: one is to provide a stable support structure for the retort barrel 110, and the other is to transfer heat energy to the mash in the retort barrel 110 for the distillation process. The bottom pot 160 can be designed in a cylindrical shape, and its diameter is adapted to the size of the bottom of the retort barrel 110 to ensure that the retort barrel 110 can be stably placed thereon. In order to enhance the load-bearing capacity and overall stability of the bottom pot 160, a frame structure is adopted in the design, and reinforcing ribs are built into key parts. This structural design allows the bottom pot 160 to bear the weight of the retort barrel 110 and the mash inside it, while relying on the support of the frame structure to maintain the stability of shape and position. The position of the bottom pot 160 is fixed, and it is suspended through an external support frame, and is kept at a certain distance from the workshop floor for easy operation, cleaning and maintenance. The design of the support frame ensures the stability of the bottom pot 160, while allowing a firm connection between the bottom pot 160 and the steamer barrel 110 through the top connecting component, which is designed to be detachable for easy installation and disassembly to meet different production needs.

[0039] Preferably, if Figure 1 As shown, a water inlet pipe 190 is arranged on the side wall of the bottom pot 160 in the tank body 100, and the pipe is responsible for introducing an external water source into the bottom pot 160 for heating. A steam pipe 170 is installed inside the bottom pot 160, and these pipes constitute an internal heat transfer channel, allowing steam to circulate therein and heat the clean water in the bottom pot 160. In order to maximize the heat transfer efficiency, the steam pipe 170 is designed to be coiled into a spiral shape. This layout increases the heat transfer area, ensures that heat can be quickly and evenly transferred to the entire bottom pot 160, and provides efficient heat energy for the mash. The bottom of the bottom pot 160 is designed to be inclined toward the center position to facilitate the concentration and emptying of the liquid. A drain pipe 180 is arranged at the lowest point of the bottom, and the pipe is used to discharge the residual liquid in the bottom pot 160 after the distillation is completed. The design of the drain pipe 180 ensures the thoroughness of the drainage, so that the bottom pot 160 can be quickly restored to a clean state after each use, ready for the next round of distillation operation. The water inlet pipe 190, the steam pipe 170 and the drain pipe 180 are all tightly connected to the bottom pot 160 structure, ensuring the sealing of the connection to avoid leakage of water or steam from the bottom of the pot during the distillation process, thereby ensuring the continuity and efficiency of the distillation process.

[0040] Preferably, if Figure 1As shown, the distillation section 200 is specially designed to condense and collect the alcohol vapor evaporated from the retort 110 of the tank body 100. The main component of the distillation section 200 is the first condenser 230, which has a can-shaped structure and a special opening on the top to guide the wine vapor into the condenser. The top opening of the first condenser 230 is connected to a fork at the end of the main pipe 140 of the tank body 100 through the wine vapor branch pipe 210. The wine vapor branch pipe 210 is equipped with a first valve 220 to control the flow of wine vapor and realize the start and stop control of the distillation process. At the bottom of the first condenser 230, an alcohol meter 240 is installed. The device monitors the alcohol content converted into liquid alcohol in the condenser in real time through a non-contact measurement method. The alcohol meter 240 can be an ultrasonic alcohol meter 240 to achieve non-contact measurement. The real-time data feedback of the alcohol meter 240 is extremely important for the precise control of the distillation process, and its measurement results will be used for the precise control of the distillation process. The design and configuration of the first condenser 230 ensures effective condensation of alcohol vapor and accurate measurement of alcohol content. The structure and position layout of the condenser are designed to achieve efficient heat exchange and rapid condensation of alcohol vapor, while ensuring the accuracy and reliability of the measuring equipment, thereby ensuring the continuity and efficiency of the entire distillation process.

[0041] Preferably, if Figure 2 As shown, the operation flow of the distillation process using an integrated system is as follows:

[0042] First, before starting the distillation process, the control unit of the integrated system sets the first valve 220 on the wine vapor branch pipe 210 connected to the tank body 100 in the distillation section 200 to an open state to allow the wine vapor to flow smoothly. At the same time, the second valve 302 configured at another fork of the main pipe 140 in the tank body 100 is set to a closed state to isolate the connection between the tank body 100 and the drying section 300. In this way, the integrated system is switched to the distillation mode. In the tank body 100, the top of the steamer barrel 110 is opened, and the mash filled inside is lightly spread and evenly spread to ensure that the mash can evenly generate steam during the heating process. Subsequently, the steamer cover 120 is placed and fixed to seal the top of the steamer barrel 110.

[0043] Next, the water inlet pipe 190 of the tank body 100 begins to transport the water of the bottom pot 160 into the bottom pot 160, while the steam pipe 170 inputs steam into the bottom pot 160 to heat the water of the bottom pot 160. At this time, the drain pipe 180 remains closed to prevent the leakage of liquid during the distillation process. Under the action of the heating of the bottom pot 160, the mash in the steamer barrel 110 gradually releases wine vapor. The wine vapor rises in the steamer barrel 110, enters the main pipe 140 through the opening at the top of the steamer cover 120, and flows through the wine vapor branch pipe 210 connected to the end of the main pipe 140, and is finally guided to the first condenser 230 by the wine vapor branch pipe 210.

[0044] Inside the first condenser 230, the wine vapor is converted into liquid alcohol through the condensation process, and the liquid alcohol is collected and further processed to complete the distillation of wine. The integrated system achieves efficient distillation of mash into alcohol by precisely controlling the opening and closing of two valves at the end of the main pipe 140 and the input of water and steam in the bottom pot 160.

[0045] Preferably, in the distillation operation of the integrated system, the control unit of the system can intelligently regulate the specific process of wine flow segmentation based on the alcohol concentration information fed back by the alcohol meter 240 in real time, and simultaneously adjust the steam flow in the steam pipe 170 to maximize the distillation efficiency and product quality.

[0046] The flow segmentation is a key link in the distillation process. It is usually divided into multiple stages according to the change of alcohol concentration, such as the head, middle and tail. The head usually contains more impurities and volatile components, the middle is the part with the most stable alcohol concentration and the best quality, and the tail may contain lower concentrations of alcohol and other residues. This segmentation method is mainly based on the continuous monitoring data of alcohol concentration and is divided by setting specific concentration thresholds to ensure that the alcohol at each stage can be properly handled.

[0047] The control unit of the integrated system can make the distillation effect controllable and maximized by reasonably setting the corresponding relationship between the steam flow rate and the wine flow segmentation. In the first stage, in order to remove impurities, the steam flow rate can be set relatively high to promote rapid distillation; in the middle stage, in order to maintain the stability of the alcohol concentration, the steam flow rate will be reduced accordingly to achieve fine distillation; in the end stage, in order to completely evaporate the remaining alcohol in the mash, the steam flow rate can be adjusted again according to the actual situation. This dynamic adjustment ensures that each stage of distillation can be carried out at the most suitable steam flow rate, thereby improving distillation efficiency and product quality.

[0048] In order to achieve accurate regulation of steam flow, the control unit of the system analyzes the alcohol concentration data monitored in real time and calculates the steam flow value required in the current stage. The control unit includes a data processing module and a control instruction module. The function of the data processing module is to receive the alcohol concentration data provided by the sensor, analyze and calculate it in real time to determine the steam flow value required to achieve the best distillation effect in the current stage. This module can accurately calculate the required steam flow by analyzing the sensor data to ensure the accuracy of the regulation process. The control instruction module is responsible for converting the calculated steam flow value into the corresponding valve opening information. This module converts the flow value obtained by the data processing module into specific operating instructions, and adjusts the opening degree of the valve by sending these instructions to the flow valve on the steam pipeline 170 to ensure that the steam flow meets the required flow value. The design of the flow valve includes an electric or pneumatic actuator, and its internal mechanism can quickly adjust the flow section according to the received instructions. The flow valve is connected to the steam pipeline 170, and the adjusted flow section directly affects the steam flow through the pipeline, thereby achieving accurate control of the steam flow.

[0049] Preferably, a calculation model for describing the corresponding relationship between steam flow, alcohol concentration and temperature can be pre-stored in the data processing module.

[0050] In distillation mode, the relationship between steam flow, alcohol concentration and temperature can be described by the following function:

[0051] Q S (t) = f(T1(t), A(t), t)

[0052] The function f represents the calculation formula of the data processing module, which is based on the temperature T1(t) measured by the first temperature sensor 130 at time t and the alcohol concentration A(t) measured by the alcohol meter 240 at time t to the steam flow Q of the steam pipe 170 at time t. s (t) is calculated.

[0053] The data processing module can dynamically adjust the calculated value of the steam flow rate according to the real-time or intermittent feedback of the temperature T1(t) and the alcohol concentration A(t):

[0054]

[0055] In this process, in order to ensure accurate control of steam flow, the data processing module will combine the proportional integral differential (PID) control mechanism to optimize the calculation of steam flow. The PID controller can continuously adjust the steam flow through three methods, proportional, integral and differential, based on real-time or intermittent feedback information to achieve effective response to the dynamic characteristics of the system.

[0056] Considering the dynamic characteristics, control objectives and feedback mechanism of the system, the function f can be described by the PID control model:

[0057]

[0058] in,

[0059] K p ·(T1(t)-T 1,set ) is a proportional term, which is used to directly reflect the difference between the temperature T1(t) measured at the current time t and the set target temperature T(1,set). The function of this term is to make the steam flow rate Qs(t) change proportionally with the temperature error to quickly reduce the error.

[0060] In this item, K p is the proportional gain, which can be determined by the gain tuning method: First, gradually increase K p , observe the response characteristics of the system until the system begins to oscillate slightly. At this time, record the gain value, which is called the critical gain K pcrit In general, choose K p The value is 50% to 70% of the critical gain, that is: K p =0.5×K pcrit to 0.7×K pcrit This option can quickly reduce the error between the temperature and the set point while maintaining system stability.

[0061] is the integral term, which calculates the temperature error T1(τ)-T from the initial time to the current time t 1,set The system accumulates the error information to eliminate the steady-state error of the system. It can correct even small errors over a long period of time by accumulating error information, ensuring that the temperature eventually reaches the target temperature T 1,set .

[0062] In this item, K i is the integral gain, which can be determined by observing the response of the system near the set point using the time constant method. Specifically, a target steady-state error (e.g., allowable temperature deviation) is first set, and then K is gradually increased. i until the system can operate stably within the error range. Where T i It is the integral time constant of the system, obtained by analyzing the historical data of the system, and is usually the time required for the system to reach a steady state.

[0063] The differential term is used to calculate the rate of change of temperature error over time. The differential term is used to predict the temperature change trend and respond to temperature changes in advance. It helps to slow down the rapid change of temperature error, making the control system respond more smoothly and reducing overshoot and oscillation.

[0064] In this item, K d is the differential gain, which can be determined by observing the response curve of the system using the response prediction method. Specifically, increasing K d , and observe the system's response to sudden changes until the overshoot and oscillation of the system are effectively suppressed. d The value of K is adjusted until the system's response to transient changes becomes stable. d =K p ×T d , where T d is the derivative time constant and can be initially estimated based on experience or system response data.

[0065] K a A(t) is the alcohol concentration term, which reflects the effect of alcohol concentration on the steam flow rate. Since alcohol concentration directly affects the efficiency and quality of the distillation process, this term is used to adjust the steam flow rate Q s (t) to provide more steam at high alcohol concentrations and optimize distillation results.

[0066] In this item, K a is the gain factor of the alcohol concentration, and A(t) is the alcohol concentration measured at the current time t. Through experiments, the best steam flow response under different concentrations is recorded, and in this way the value of Ka can be adjusted. In actual operation, a series of experiments with known alcohol concentrations A(t) can be set, and then the corresponding steam flow Q can be recorded. s (t), and use these data to infer K a Values: Through multiple experiments within a specific concentration range, a suitable gain value is found so that the system can effectively adjust the steam flow rate under different alcohol concentrations.

[0067] By combining the real-time calculation and PID control mechanism of the data processing module, the system can automatically adjust the steam flow rate in response to changes in temperature and alcohol concentration under different operating conditions, thereby ensuring the efficiency and stability of the distillation process. This collaborative relationship enables the control system to have good dynamic response capabilities and maintain its performance in complex operating environments.

[0068] Preferably, when the first temperature sensor 130 detects that the wine vapor temperature T is not less than a first threshold indicating that the distillation process has reached the end point, and the alcohol content q detected by the alcohol meter 240 is not greater than a second threshold indicating that the distillation process has reached the end point, the control unit of the integrated system determines that the distillation process has ended. Preferably, the first threshold can be set to 98°C, and the second threshold can be set to 1%vol.

[0069] Preferably, if Figure 1 As shown, the airing section 300 is designed to vacuum air the fermented grains that have completed the distillation process in the retort barrel 110 of the tank body 100. The purpose of airing is to quickly reduce the temperature of the fermented grains to an appropriate range.

[0070] Preferably, if Figure 1 As shown, the airing section 300 is connected to a bifurcation on the main pipe 140 of the tank body 100 through a negative pressure branch pipe 301. The extension direction of the negative pressure branch pipe 301 is away from the tank body 100, ensuring that the fluid can effectively maintain a negative pressure state during transportation. A second valve 302 is configured on the negative pressure branch pipe 301, and the function of the valve is to adjust the opening and closing state of the pipeline according to the instructions of the control unit of the integrated system to achieve precise control of the flow of the fluid. The end of the negative pressure branch pipe 301 is closed, and the fluid inside it has two flow directions by opening a through hole in the side wall. First, the through hole is connected to the vacuum pump 304 through a vacuum pipe 303 to form a negative pressure environment to promote the rapid volatilization of the water in the mash and the temperature drop. The structure of the vacuum pipe 303 is designed as a straight pipe to reduce the resistance of the fluid and ensure smooth flow. Second, the through hole is connected to the second condenser 311 through the air inlet 312, aiming to recover the water generated during the evaporation process and condense it into a liquid state for subsequent processing. Preferably, the air inlet 312 is designed as a valve structure to ensure that the air flow rate can be accurately adjusted when needed.

[0071] Preferably, if Figure 1As shown, the airing section 300 is equipped with a buffer tank 306 arranged in parallel with the first condenser 230. The buffer tank 306 adopts a cylindrical structure, has a large capacity and stable support, and ensures that sufficient liquid water can be stored. It is preferably located on one side of the second condenser 311, which is convenient for connecting with the second condenser 311 and does not interfere with the operation of other equipment. The connection between the buffer tank 306 and the second condenser 311 is achieved by docking the water outlet 310 and the water inlet 309. Specifically, the water outlet 310 is arranged on the side wall of the second condenser 311, and the water inlet 309 is arranged on the side wall of the buffer tank 306. In addition, the height of the water outlet 310 relative to the ground is higher than the water inlet 309, so that the pipe connecting the two is inclined, which can use gravity to automatically and smoothly guide the liquid water recovered and cooled in the second condenser 311 to the buffer tank 306 for storage.

[0072] Preferably, if Figure 1 As shown, the second condenser 311 adopts a multi-tube layout, which is connected to the side wall of the negative pressure branch pipe 301 through multiple vertically distributed air inlets 312. These air inlets 312 are evenly distributed along the extension direction of the negative pressure branch pipe 301, ensuring that the vaporized water vapor in the negative pressure branch pipe 301 can enter the interior of the second condenser 311 in a large area and multi-point manner, thereby maximizing the cooling efficiency. Each air inlet 312 is sealed by welding to ensure a close connection with the negative pressure branch pipe 301 to avoid gas leakage.

[0073] Preferably, if Figure 1 As shown, the top of the buffer tank 306 is also equipped with an air outlet pipe 305, which adopts a straight tube structure, which is used to ensure that the buffer tank 306 is connected to the vacuum pump 304. Compared with the main pipe 140 and the negative pressure branch pipe 301, the air outlet pipe 305 has a smaller diameter and a shorter length. One end of the air outlet pipe 305 is connected to the inside of the buffer tank 306, and the other end is connected to the vacuum pipe 303. This design allows the drying section 300, the vacuum pipe 303, the air outlet, the air inlet 312 and the entire integrated system to form an enclosed space. In this enclosed space, the vacuum pump 304 can effectively reduce the air pressure at various locations inside the system by sucking air, thereby realizing the negative pressure suction function. In addition, the second condenser 311 of the drying section 300 and the first condenser 230 of the distillation section 200 are arranged in parallel, and the buffer tank 306 is located between the two. Such a configuration can make full use of the space and at the same time facilitate the layout of the connecting pipes between the various devices, ensuring the smooth flow of gas and liquid.

[0074] Preferably, if Figure 1As shown, at the bottom of the cylindrical buffer tank 306, there is a waste water pipe 307. The waste water pipe 307 adopts a straight pipe design and is located at the lowest point of the buffer tank 306 to utilize gravity to ensure that after the vacuum drying process of the integrated system is completed, all liquid water stored in the buffer tank 306 can be completely discharged, which provides convenience for subsequent process steps. The connection between the waste water pipe 307 and the buffer tank 306 is sealed. On the one hand, when the vacuum pump 304 performs negative pressure suction, there will be no gas leakage at the connection to affect the negative pressure level of the overall integrated system. On the other hand, it can also ensure that there will be no liquid leakage at the connection during the drainage process. In addition, the waste water pipe 307 is also equipped with a third valve 308. The third valve 308 is made of corrosion-resistant material, has good sealing and durability, and can accurately control the discharge flow and time of the waste water to meet the needs of different process stages.

[0075] Preferably, if Figure 2 As shown, the operation flow of using the integrated system to realize the vacuum drying process is as follows:

[0076] First, the system control unit closes the first valve 220 on the wine vapor branch pipe 210 connecting the distillation unit 200 and the tank unit 100 to cut off the connection between the distillation unit 200 and the tank unit 100. At the same time, the control unit opens the second valve 302 on the negative pressure branch pipe 301 of the airing unit 300 to ensure that the fluid channel between the tank unit 100 and the airing unit 300 is unobstructed. This series of operations switches the integrated system from the distillation mode to the vacuum airing mode.

[0077] Next, the vacuum pump 304 of the airing section 300 is started to evacuate the entire system. The vacuum pump 304 causes the pressure in the steamer drum 110 to drop, thereby promoting the evaporation of water inside the mash. The water vaporizes into water vapor after absorbing heat and is discharged through the main pipe 140.

[0078] Afterwards, the water vapor is transmitted through the main pipe 140, flows through the negative pressure branch pipe 301 and the air inlet 312 in sequence, and finally enters the second condenser 311. In the second condenser 311, the water vapor is condensed into liquid water through the heat exchange process. The condensed water is discharged through the water outlet 310 at the bottom of the second condenser 311 and is temporarily stored in the buffer tank 306 connected thereto.

[0079] Finally, when the second temperature sensor 150 installed in the steamer barrel 110 detects that the core temperature of the mash drops to a preset temperature (e.g., 20° C.), it indicates that the airing process is finished. At this time, the system control unit sends a stop signal to the vacuum pump 304 and sends an opening signal to the control valve of the waste water pipe 307 of the buffer tank 306 to discharge the condensed water stored in the buffer tank 306.

[0080] Preferably, in the integrated system of the present invention, the control unit automatically adjusts the working mode of the vacuum pump 304 by cooperating with the PLC (programmable logic controller) algorithm to adapt to the change of ambient temperature and ensure that the temperature of the mash can be reduced to the range required by the process. The temperature sensor in the system, especially the second temperature sensor 150 installed in the retort barrel 110, is responsible for monitoring the temperature of the surface and core of the mash. The data collected by these sensors are transmitted to the PLC, and the PLC adjusts the operating parameters of the vacuum pump 304 according to the real-time data to meet the specific needs of mash cooling. The working parameters of the vacuum pump 304 are dynamically adjusted by the system model, which is calculated based on the real-time steam pressure and mash cooling requirements. This dynamic adjustment mechanism effectively avoids unnecessary waste of energy and improves the energy efficiency of the system. The cooling process of mash involves multiple physical parameters, including cooling rate, temperature, pressure, etc. These parameters are directly related to the heat of vaporization, gas constant, saturated vapor pressure and saturated vapor temperature. Under different pressure conditions, the saturated vapor pressure and the corresponding saturated vapor temperature will change, and these changes will affect the cooling rate of the mash. The design of the entire control system ensures that the mash can be spread out under optimal temperature and pressure conditions, thereby ensuring the quality of the mash and the smooth progress of subsequent process flows.

[0081] Preferably, in order to achieve precise control of the working parameters of the vacuum pump 304, the control unit of the system calculates the saturated vapor pressure required for airing at the current stage by real-time analysis of the temperature data of the mash in the steamer barrel 110. Based on this, the system sets the vacuum degree of the vacuum pump 304 to be slightly lower than the saturated vapor pressure at this temperature to ensure that the liquid moisture in the mash can be effectively vaporized. The control unit includes a data processing module and a control instruction module. The main function of the data processing module is to receive the data provided by the temperature sensor, and to perform analysis and real-time calculation to determine the required saturated vapor pressure value. The control instruction module is responsible for sending the calculated vacuum degree to the vacuum pump 304 in the form of an instruction to ensure that it operates efficiently under the corresponding working parameters. In this way, the system can achieve precise adjustment of the working state of the vacuum pump and ensure the effectiveness of the mash processing process.

[0082] Preferably, the data processing module can pre-store a calculation model for describing the corresponding relationship between the vacuum degree and the surface temperature and core temperature of the mash. In the vacuum airing mode, the corresponding relationship between the vacuum degree and the surface temperature and core temperature of the mash can be described by the following function:

[0083] O v (t) = h(T2(t), T3(t), t)

[0084] The function h represents the calculation formula of the data processing module, which is based on the surface temperature T2(t) and the core temperature T3(t) of the mash measured by the second temperature sensor 150 at time t and the vacuum degree P of the vacuum pump 304 at time t. v (t) is calculated.

[0085] The data processing module can dynamically adjust the calculated value of the vacuum degree according to the real-time or intermittent feedback of the surface temperature T2(t) and the core temperature T3(t) of the mash:

[0086]

[0087] The function h can be described by a nonlinear control model:

[0088]

[0089] During vacuum drying, T2(t) refers to the surface temperature of the mash, and T3(t) refers to the core temperature of the mash. These two temperatures are key factors affecting water evaporation and material transfer. The higher the surface temperature, the faster the evaporation rate is generally, while the core temperature reflects the thermal state inside the material. Changes in these two temperatures directly affect the evaporation rate of water. When the surface temperature is high, water is more likely to escape from the mash, while the core temperature determines whether the heat of the material can be effectively transferred to the surface to promote evaporation. Therefore, precise control of these two temperatures is crucial to improving drying efficiency.

[0090] Target temperature T set It is the ideal temperature set for the vacuum drying process. This temperature can ensure that the moisture of the mash material can be effectively evaporated under vacuum conditions, while avoiding damage to the quality of the mash material due to excessively high temperatures. set It can help the system determine when to increase or decrease the vacuum degree to optimize the drying efficiency. Technicians can systematically review literature similar to mash materials to obtain relevant target temperatures T set Based on the guidance of literature, technicians designed small-scale experiments to study the drying rate, final moisture content and product quality under different temperature conditions. By comparing the experimental data, the target temperature T set The impact on drying efficiency and product quality, thus optimizing the final target temperature T set , ensuring the best drying effect while maintaining material quality.

[0091] γ is a nonlinear control parameter that indicates the intensity of the effect of temperature changes on vacuum changes. It can be regarded as an amplification factor of temperature changes on vacuum, reflecting the sensitivity of the system to temperature changes. A larger γ value means that temperature changes have a more significant effect on vacuum, so that the vacuum can be adjusted quickly when the temperature changes slightly to optimize the drying process. For example, when the surface temperature rises rapidly, the system may need to quickly reduce the vacuum to avoid local overheating and material damage. Technicians consult literature and research reports in related fields to find existing values ​​of γ parameters under similar conditions of mash materials and airing processes. Similar studies provide empirical formulas and typical γ parameters to help technicians determine a reasonable range of γ parameters. After obtaining preliminary empirical values, small-scale experiments can be conducted to verify the validity of these values. By conducting experiments under similar operating conditions, the effects of γ parameters on drying rate and final product quality can be observed, so as to further adjust and optimize the parameters.

[0092] It reflects the nonlinear effect of temperature on vacuum and the thermodynamic relationship between heat conduction and evaporation. According to the principles of gas dynamics and thermodynamics, the vapor pressure changes exponentially with temperature, and the vapor pressure increases rapidly when the temperature rises. Through this nonlinear response, the system can quickly adjust the vacuum level when the temperature changes slightly, thereby maintaining the stability of the drying process. For example, when the temperature is close to the target value, small temperature fluctuations may cause rapid changes in steam generation, and the system needs to respond quickly to maintain an effective vacuum level.

[0093] δ is used to indicate the system's sensitivity to periodic temperature fluctuations (such as changes in environmental conditions and disturbances during equipment operation). By adjusting δ, the system can better cope with periodic changes and ensure that a stable vacuum can be maintained under interference conditions. For example, during seasonal changes or equipment operation cycles, periodic fluctuations in ambient temperature may cause changes in mash temperature, and the system needs to be adjusted in time to maintain an ideal drying environment. The δ parameter can be set and optimized in the following ways:

[0094] First, clarify the experimental objectives, decide the type of temperature fluctuation to be simulated and its frequency and amplitude, such as daily, weekly or seasonal fluctuations, and set a specific temperature variation range (such as ±5℃ or ±10℃). Next, prepare the necessary experimental equipment, including temperature control equipment and data acquisition system, to ensure that temperature fluctuations can be accurately controlled and measured. In the experiment, the predetermined disturbances are gradually applied according to the designed temperature fluctuation scheme, and the response data of the system, including the changes in vacuum degree and mash temperature, are recorded. After the data collection is completed, analyze the system's response to temperature fluctuations, evaluate its stability and recovery ability, and determine the optimal δ value by drawing an influence relationship diagram to ensure that the system can quickly recover to the target vacuum degree after the disturbance. Finally, optimize the δ parameter based on the experimental results, conduct multiple experiments to verify its effectiveness, and regularly monitor the system performance in actual operation. If necessary, fine-tune the δ parameter to adapt to environmental changes and equipment operating conditions.

[0095] sin(ωt) represents the periodicity of temperature changes over time, reflecting the periodic characteristics of equipment operation or the periodic impact of temperature fluctuations in the external environment on the system. ω represents frequency, which is determined by the equipment operation cycle or external environmental conditions and can be set and optimized by monitoring ambient temperature changes and the operating frequency of the equipment.

[0096] The vacuum cooling technology adopted by the integrated system of the present invention is to quickly, evenly and efficiently cool down the high-temperature mash in the steamer drum 110 by designing a negative pressure environment system. The key component of the system is the airing section 300 equipped with a vacuum pump 304, which continuously draws out air to form a low-oxygen, low-pressure environment inside the steamer drum 110. In this specific environment, the boiling point of water on the surface of the material is reduced, which accelerates the evaporation of water and improves work efficiency. The airing section 300 can also operate with the control unit system of the system to ensure that the mash can reduce energy consumption by adjusting the operating parameters of the vacuum pump 304 while meeting the normal cooling rate, thereby improving the practicality and economy of the system.

[0097] Example 2

[0098] This embodiment is a further improvement of the embodiment 1, and the repeated contents will not be repeated. In order to measure the temperature of the fluid in the main pipe 140, the first temperature sensor 130 should be installed inside the main pipe 140, and its ideal position is on the central axis of the main pipe 140 to ensure that the temperature of the wine vapor or other medium flowing through the main pipe can be accurately measured. In order to prevent the temperature reading from fluctuating due to the flow of the fluid, the first temperature sensor 130 should be installed as close as possible to the middle area of ​​the main pipe 140, so as to minimize the influence of the temperature gradient caused by factors such as heat dissipation of the pipe wall.

[0099] Preferably, the probe of the first temperature sensor 130 is inserted perpendicular to the fluid flow direction. Such a setting can reduce the interference with the fluid flow on the one hand, and also facilitate the uniform temperature around the probe of the first temperature sensor 130 on the other hand. The probe part should be completely immersed in the fluid to avoid air contact to avoid reading errors. In addition, considering the durability of long-term use, it is preferred to use a protective sleeve made of stainless steel or other corrosion-resistant materials to wrap the sensor probe to prevent physical damage or chemical erosion under the high temperature and high pressure environment required for distillation.

[0100] Preferably, the core component of the first temperature sensor 130 is a temperature sensing element, and common types include thermocouples (such as K-type or J-type), resistance temperature detectors (RTD, such as Pt100), etc. Taking into account the high temperature environment that may occur during the distillation process, it is preferred to use a thermocouple with good high temperature performance. The output signal of the thermocouple is a millivolt voltage, which reflects the actual temperature of the measuring point. The first temperature sensor 130 can be equipped with a transmitter to convert the temperature signal into an electrical signal that can be recognized by electronic equipment. The function of the transmitter is to amplify the weak signal output by the temperature sensing element and convert it into a standard industrial signal, such as a 4-20mA current signal or a 0-10V DC voltage signal. The converted electrical signal is transmitted to the data processing module of the control unit of this system via a shielded cable. The laying path of the cable avoids the area where the temperature rises faster during the distillation process in the system of the present invention to ensure the stability of signal transmission.

[0101] Preferably, in the distillation mode, the first temperature sensor 130 works in conjunction with the alcohol meter 240 in the distillation section 200 to provide key data support for the control unit. The alcohol meter 240 is used to monitor the alcohol concentration, while the first temperature sensor 130 is responsible for real-time monitoring of the temperature of the wine vapor in the main pipe 140. Combining the information provided by the two, a comprehensive perspective on the progress of the distillation can be provided to the control unit. It is worth noting that as the distillation process progresses, the required steam flow may change, so the first temperature sensor 130 should have the performance of maintaining high sensitivity and response speed to ensure that the control unit can make timely adjustments. In particular, in addition to participating in the steam flow calculation, the first temperature sensor 130 of the present invention can also serve as one of the safety protection measures of the system. When an abnormally high temperature is detected, the control unit can take immediate action, such as reducing the steam supply or suspending the distillation process, thereby avoiding potential safety accidents.

[0102] Preferably, the second temperature sensor 150 is installed inside the retort 110 to accurately measure the surface temperature and core temperature of the fermented grains. In order to obtain reliable temperature data, the second temperature sensor 150 may include a surface temperature sensor and a core temperature sensor, which are respectively placed at representative positions in the fermented grains pile inside the retort 110. The surface temperature sensor should be placed on the surface of the fermented grains, while the core temperature sensor needs to be placed in the center of the fermented grains pile, so as to ensure that the temperature data truly reflects the overall thermal condition of the fermented grains. For the surface temperature sensor, its preferred setting position is near the inner wall of the retort 110, but it should avoid direct contact with the metal wall surface to prevent temperature deviation caused by heat conduction. In order to facilitate position debugging, this embodiment is particularly designed with a special bracket for the second temperature sensor 150 inside the retort 110, which can be suspended on the surface of the fermented grains while maintaining a certain distance to avoid direct contact with the wall surface of the retort 110. The bracket can be designed to be height-adjustable to accommodate fermented grains of different heights. The bracket material should be corrosion-resistant and not easily affected by the mash environment, such as stainless steel or plastic. The bracket can be fixed by clamping or magnetic suction to ensure that the temperature sensor is stable and easy to disassemble and maintain.

[0103] Preferably, the core temperature sensor can penetrate into the center of the mash pile through its temperature probe. The probe has sufficient length to ensure that it can penetrate the mash pile to reach the central area. The tip of the probe is preferably designed to be blunt to reduce physical interference with the mash while ensuring sufficient contact area to accurately measure the temperature. The probe should be fixed inside the retort 110 by a sturdy support rod. The support rod should be designed to be adjustable in length so that the position of the probe can be adjusted when the height of the mash changes. A stable foundation is provided at the bottom of the support rod, which can be a base fixed to the bottom of the retort 110 or a bracket connected to the wall of the retort 110 (i.e., the aforementioned bracket for mounting the surface temperature sensor). The insertion angle of the probe should be kept vertical to ensure that it can reach the center of the mash. A protective sleeve can be wrapped around the probe to prevent mash particles from clogging the probe pores and reduce mechanical wear.

[0104] Preferably, in order to ensure that the two temperatures measured by the second temperature sensor 150 do not interfere with each other, the surface temperature sensor and the core temperature sensor should be wired separately to avoid signal interference. Each group of sensors should have independent signal lines and power lines to ensure the independence and reliability of signal transmission. In the control unit, a signal isolator or signal converter should be used to isolate the signals of the surface temperature and the core temperature to prevent mutual interference between the signals. The isolator can effectively eliminate common mode interference and improve the purity of the signal. Select a temperature sensor with high sensitivity and high precision, such as PT100 or PT1000RTD, which has good linearity and repeatability and can provide accurate temperature readings. At the same time, the response time of the sensor should be fast enough to ensure that temperature changes can be captured in time.

[0105] Preferably, in the case where the height of the mash filled in the steamer barrel 110 changes, in order to ensure that the measured value of the second temperature sensor 150 can still reflect the temperature of the surface layer of the mash and the center of the mash pile, the bracket of the surface temperature sensor should be designed to be height-adjustable so that the position of the sensor can be adjusted when the height of the mash changes. The bracket can be equipped with a sliding mechanism or a telescopic rod to adjust the height manually or automatically. For the core temperature sensor, an automatic adjustment system can be designed that can automatically adjust the depth of the probe according to the change in the height of the mash. For example, the height of the mash is detected by a pressure sensor or an ultrasonic sensor installed on the top of the steamer barrel 110, and the probe is driven up and down by a servo motor or a stepper motor. Multiple temperature sensors are arranged on the surface and center of the mash to form a temperature monitoring network. Even if a sensor deviates from the ideal position due to the change in the height of the mash, other sensors can still provide accurate temperature data. Through data fusion technology, the most reliable temperature information can be extracted from multiple sensors.

[0106] Preferably, in order to ensure the accuracy of the measured temperature, the second temperature sensor 150 should be calibrated regularly. The calibration method can be to use a standard source of known temperature (such as an ice point tank or a constant temperature tank), compare the sensor reading with the standard temperature, and adjust the output signal of the sensor to achieve consistency. In some cases, an online calibration method can be used. For example, during the fermentation of mash, when the temperature of the mash reaches a known stable state (such as the initial fermentation stage), the sensor reading can be compared with the known temperature for online calibration. Cross-calibration is performed between multiple sensors to ensure the consistency of the readings of all sensors. By comparing the readings of different sensors at the same position, the deviations between the sensors can be found and corrected. Through the above measures, the second temperature sensor 150 can achieve accurate measurement of the surface temperature and core temperature of the mash, and ensure the authenticity and reliability of the temperature data even when the mash is highly variable. At the same time, regular temperature calibration can further improve the accuracy of the measurement and ensure the stable operation of the system.

[0107] The present embodiment also relates to an integrated control method for distilling and airing fermented grains, the method comprising the following steps:

[0108] S1: In the distillation mode, the control unit sets the valve on the wine vapor branch pipe 210 connecting the distillation part 200 and the tank part 100 to an open state, and sets the valve on the negative pressure branch pipe 301 of the airing part 300 to a closed state;

[0109] S2: In the vacuum airing mode, the control unit sets the valve on the wine vapor branch pipe 210 connecting the distillation section 200 and the tank section 100 to a closed state, and sets the valve on the negative pressure branch pipe 301 of the airing section 300 to an open state;

[0110] S3: Dynamically adjust the steam flow rate and the working mode of the vacuum pump 304 according to the real-time feedback data from the alcohol meter 240 and the temperature sensor.

[0111] 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 of 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" or "according to a preferred embodiment", which means that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept. Throughout the text, the features guided by "preferably" are only an optional method and should not be understood as a must-have setting. Therefore, the applicant reserves the right to abandon or delete the relevant preferred features at any time.

Claims

1. An integrated system for distilling and airing mash, characterized in that: It comprises a tank body part (100), a distillation part (200) and a drying part (300), The main pipe (140) extending from the tank body (100) forms two forked openings at its end to be respectively connected to the wine vapor branch pipe (210) of the distillation section (200) and the negative pressure branch pipe (301) of the drying section (300). The control unit of the integrated system controls the operation of the tank body (100) and changes the opening and closing states of the first valve (220) installed on the wine vapor branch pipe (210) and the second valve (302) installed on the negative pressure branch pipe (301), so as to connect or isolate the pipeline passage between the distillation section (200) and the airing section (300), thereby realizing the switching of the integrated system between the distillation mode and the vacuum airing mode. Wherein, in the distillation mode, the control unit calculates the steam flow rate required for distillation in combination with the fluid temperature in the main pipe (140) and the alcohol concentration in the distillation part (200), and controls the valve opening degree of the flow valve on the steam pipe (170) connected to the tank part (100) so that the steam flow rate input into the tank part (100) satisfies the calculated value; In the vacuum airing mode, the control unit calculates the vacuum degree required for airing based on the surface temperature and core temperature of the mash in the tank body (100), and controls the vacuum pump (304) of the airing section (300) to operate under working parameters corresponding to the vacuum degree.

2. The integrated system according to claim 1, characterized in that: The retort barrel (110) of the tank body (100) is configured as a container with an opening at the top, and a retort cover (120) is connected to the top thereof in an openable and closable manner. The shape of the retort cover (120) corresponds to the opening size of the top of the retort barrel (110), and is sealed with the aid of a sealing gasket, wherein the main pipe (140) is connected to the top opening of the retort cover (120).

3. The integrated system according to claim 1 or 2, characterized in that: The tank body (100) comprises a bottom pot (160) arranged at the bottom of the retort barrel (110), and the bottom pot (160) is provided with a water inlet pipe (190) and a drain pipe (180), wherein: The water inlet pipe (190) for introducing an external water source into the bottom pot (160) is arranged on the side wall of the bottom pot (160); The drain pipe (180) for draining the residual liquid in the bottom pot (160) is arranged at the bottom of the bottom pot (160); A steam pipe (170) is also installed inside the bottom pot (160), and the steam pipe (170) constitutes a heat transfer channel, allowing steam to flow therein and heat the clean water in the bottom pot (160).

4. The integrated system according to any one of claims 1 to 3, characterized in that: The distillation section (200) comprises a first condenser (230), the top of the first condenser (230) is provided with an opening corresponding to the wine vapor branch pipe (210), and the wine vapor branch pipe (210) is connected to the opening at the top of the first condenser (230) by a sealed connection so as to introduce the wine vapor into the first condenser (230); An alcohol meter (240) is installed at the bottom of the first condenser (230) to monitor the alcohol content of the liquid alcohol converted therein.

5. The integrated system according to any one of claims 1 to 4, characterized in that: The vacuum pump (304) is connected to the negative pressure branch pipe (301) via the vacuum pipe (303) provided thereto, so that after the vacuum pump (304) is started, a negative pressure environment can be formed in the steamer barrel (110), thereby promoting evaporation of water in the mash, thereby achieving a temperature drop.

6. The integrated system according to any one of claims 1 to 5, characterized in that: The airing section (300) includes a second condenser (311), which is connected to the negative pressure branch pipe (301) via a plurality of air inlets (312) distributed along the extension direction of the negative pressure branch pipe (301) to recover moisture in the negative pressure branch pipe (301) during the mash airing process and condense it into liquid.

7. The integrated system according to any one of claims 1 to 6, characterized in that: The drying section (300) comprises a buffer tank (306), and a water inlet (309) provided on a side wall of the buffer tank (306) is connected to a water outlet (310) of the second condenser (311), so that liquid water recovered and cooled in the second condenser (311) can flow into the buffer tank (306) through the guidance of a pipeline arranged between the water outlet (310) and the water inlet (309); An air outlet pipe (305) is provided at the top of the buffer tank (306), one end of the air outlet pipe (305) is connected to the inside of the buffer tank (306), and the other end is connected to the vacuum pump (304) through the vacuum pipe (303).

8. The integrated system according to any one of claims 1 to 7, characterized in that: The system further comprises a first temperature sensor (130) arranged in the main pipe (140) and a second temperature sensor (150) arranged in the retort barrel (110), wherein the first temperature sensor (130) is used to measure the temperature of the fluid inside the main pipe (140), and the second temperature sensor (150) is used to monitor the temperature of the surface and the core of the mash. Wherein, the first temperature sensor (130) and the second temperature sensor (150) can both send measured temperature information to the control unit.

9. The integrated system according to any one of claims 1 to 8, characterized in that: The control unit includes a data processing module and a control instruction module, wherein: In the distillation mode, the data processing module is used to receive and analyze the alcohol concentration information and temperature information provided by the alcohol meter (240) and the first temperature sensor (130), and perform calculations to determine the steam flow rate of the steam pipeline (170); the control instruction module is used to send a control instruction to the flow valve on the steam pipeline (170) according to the calculation result of the data processing module; In the vacuum drying mode, the control unit analyzes the temperature data of the mash in the steamer barrel (110), calculates the vacuum degree that the vacuum pump (304) needs to maintain in the current stage, and sends it to the vacuum pump (304) in the form of an instruction through the control instruction module.

10. An integrated control method for distillation and airing of mash, characterized in that: The method comprises the following steps: In the distillation mode, the control unit sets the valve on the wine vapor branch pipe (210) connecting the distillation section (200) and the tank section (100) to an open state, and sets the valve on the negative pressure branch pipe (301) of the airing section (300) to a closed state; In the vacuum airing mode, the control unit sets the valve on the wine vapor branch pipe (210) connecting the distillation section (200) and the tank section (100) to a closed state, and sets the valve on the negative pressure branch pipe (301) of the airing section (300) to an open state; The steam flow rate and the working mode of the vacuum pump (304) are dynamically adjusted according to the real-time feedback data from the alcohol meter (240) and the temperature sensor.

Images