Cooling and water metering control system and method

Abstract

The invention relates to a cooling and water metering control system and a cooling and water metering control method. The cooling and water metering control system comprises a heat exchange device and a water metering device, wherein the heat exchange device is used for regulating the temperature of fermented grains in a heat exchange manner; the water measuring control device is used for controlling the water content of the fermented grains, the equipment controller is respectively in signal connection with the heat exchange device and the water measuring control device, the heat exchange device comprises a reaction container and a negative pressure source, the reaction container is used for accommodating the fermented grains and has a stirring function, and the negative pressure source is used for providing a negative pressure suction effect for the reaction container; the equipment controller is configured to control working parameters of the negative pressure source according to changes of the temperature and the moisture content of the fermented grains in the reaction container, and the working parameters of the negative pressure source comprise output power and starting time duration. The method can solve the problems that the moisture and temperature of the fermented grains entering the cellar cannot be accurately controlled and the yield and quality stability of the white spirit cannot be ensured in the prior art.

Description

Technical Field

[0001] The present invention relates to the technical field of winemaking, and in particular to a cooling and water-sweeping control system and method, and specifically to an integrated cooling and water-sweeping control system and method. Background Art

[0002] According to the basic principle of fermentation, the starch conversion process is an important step in liquor brewing. After gelatinization, the structure of starch granules changes, becoming loose and able to fully absorb water. Only after sufficient water absorption can starch be effectively acted upon by enzymes and converted into fermentable sugars. This process mainly relies on the catalytic action of enzymes, especially the activity of saccharifying enzymes. In actual production, after the grain lees are distilled, hot water above 85°C needs to be added immediately to promote the full dissolution and saccharification reaction of starch. The high temperature of hot water can not only effectively increase the humidity of the lees, but also activate the activity of enzymes and accelerate the saccharification process. The appropriate fermentation environment temperature can ensure that starch is converted into fermentable sugars in a relatively short time. Too low a temperature may lead to insufficient yeast activity and affect the fermentation efficiency; while too high a temperature may inhibit the activity of certain microorganisms.

[0003] After saccharification, the fermentable sugars produced will be further converted into alcohol by yeast. This series of conversion processes is the core of liquor production and an important link in determining the final base liquor output and quality. In the process of liquor brewing, it is particularly important to control the moisture and temperature of the fermented mash entering the cellar. In the traditional brewing process, water measurement and airing cooling are usually regarded as two independent processes. This separate operation method exposes a series of problems in the actual production process, affecting the quality and production efficiency of the final product. Since modern breweries usually use an open environment in the production process, such an environment not only makes it difficult to balance the temperature of the fermented mash entering the cellar, but also increases the influence of external air on temperature and humidity. In the sieve chain plate structure of the airing machine, uneven temperature and moisture may occur at different points, which will cause the fermented mash entering the cellar to be unable to maintain stable environmental conditions during the fermentation process, thereby affecting the activity and fermentation effect of the yeast. Studies have shown that fluctuations in temperature and moisture may cause stress responses in yeast, thereby affecting its metabolic pathway and leading to changes in the aroma components in the wine.

[0004] CN107325930A discloses a method for brewing Xiaoqu-fragrant liquor. The air-drying process of the prior art involves multiple transfers, which obviously affect the moisture and temperature uniformity of the mash. CN221234842U discloses a walking device for air-drying and water-replenishing. Although the device can cool down the lees and use a spraying device to replenish water at the same time, the airflow provided by the blower will cause the water to evaporate quickly in some areas, especially the high wind speed may blow away the water sprayed in some areas, thus resulting in uneven overall moisture distribution. The water temperature of the water used for spraying may be quite different from the initial temperature of the lees, thus resulting in different temperatures of the lees in different areas.

[0005] The separate operation of measuring water and spreading and cooling down leads to the complication of the production process. After measuring water, the moisture uniformity of the mash is seriously affected due to leakage and dripping during transportation. During the transportation operation, the excess water in the mash will drip due to gravity. Since the mash has a certain thickness, the moisture of the mash at the bottom is reduced, and the moisture of the mash at the top is more, resulting in uneven moisture distribution between the upper and lower layers. On the other hand, the mash may also be affected by external environmental factors during transportation, such as changes in temperature and humidity. If the external environment is dry, the moisture is easy to evaporate, resulting in local (surface or surface) drying of the mash. On the contrary, a humid environment may cause local moisture to increase in the mash. During transportation, if there is a strong airflow, it may accelerate the evaporation of moisture on the surface of the mash, further resulting in uneven moisture distribution. In addition, if there is a stationary situation during the operation, the moisture in the mash will be layered due to gravity. Further, the moisture in the lower layer is pressed out and the moisture content of the upper layer is higher.

[0006] As far as temperature uniformity is concerned, various factors may affect the temperature and uniformity of the mash during transportation. During transportation, the mash is exposed to the external environment, and changes in the external temperature will directly affect the temperature of the mash (heat transfer between the surface of the mash and the air causes temperature differences). For example, in a low-temperature environment in winter, the temperature of the mash may drop rapidly, while in a high-temperature environment in summer, the mash may be heated. Changes in air flow and humidity will also affect the surface temperature of the mash. Strong winds may accelerate the evaporation of water and take away heat, causing the temperature of the mash to drop. Secondly, when the mash is stratified due to gravity, the temperature difference between the upper and lower layers increases due to the inconsistent moisture content of the upper and lower layers, resulting in overall temperature unevenness.

[0007] In addition, water leakage and dripping problems during the transportation process will affect the hygiene of the production site, further increase the risk of bacterial growth, and ultimately affect the safety of winemaking and the quality of the product.

[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] Although the airing machine in the traditional process has a certain cooling function, its cooling efficiency and uniformity often cannot meet the requirements of modern wine production for high quality and high efficiency. During the airing process, since the fan only acts on the surface, the temperature and moisture of the internal mash may still remain uneven. Therefore, the traditional separate operation mode of measuring water and airing cooling not only reduces production efficiency, but also may lead to unnecessary waste of resources, such as increased water consumption and increased energy consumption. The existing technology cannot achieve the purpose of accurately controlling the moisture and temperature of the mash entering the cellar, and thus cannot guarantee the stability of the quality of liquor. Automated production is the goal pursued by the winery. To achieve this goal, it is necessary to find the optimal parameters of each equipment from the operation of each production equipment to ensure the efficiency, stability and consistency of the entire production line. However, in the pursuit of automated product consistency, finding the optimal control parameters is something that traditional equipment has not yet done.

[0010] In view of the shortcomings of the prior art, the first aspect of the present invention provides a cooling and water-spraying control system, comprising:

[0011] A heat exchange device for adjusting the temperature of the mash by heat exchange;

[0012] a water control device for controlling the moisture content of the mash, and

[0013] The device controller is respectively connected to the heat exchange device and the water metering control device by signal,

[0014] The heat exchange device includes a reaction container with a stirring function for containing mash and a negative pressure source for providing negative pressure suction into the reaction container.

[0015] The device controller is configured to control the working parameters of the negative pressure source according to the changes in the temperature and moisture content of the mash in the reaction container.

[0016] Among them, the working parameters of the negative pressure source include output power and opening time length.

[0017] In the present technical scheme, when the reaction vessel is turned over, the mash can be evenly stirred and mixed. The stirring process can not only promote the heat transfer between the mash, but also improve its uniformity and reaction effect. Specifically, the negative pressure output by the negative pressure source can effectively extract the steam and other volatile substances in the reaction vessel. After the mash is cooked at high temperature, it is put into the reaction vessel. In the initial stage, a large amount of steam and volatile substances will be generated in the reaction vessel. At this time, the air pressure in the reaction vessel will change. Furthermore, during the stirring process, the mash will continuously release steam and volatile substances. The suction effect of the negative pressure source can quickly and efficiently extract these gases to form a low-pressure environment in the reaction vessel, which not only promotes the cooling process of the mash (as the steam and volatile substances are extracted, the heat generated during the reaction process is effectively removed), but also prevents pressure fluctuations in the reaction vessel. Negative pressure helps to reduce the formation of bubbles in the mash, avoid unevenness during the stirring process, and thus ensure the consistency of product quality.

[0018] Uneven moisture content will lead to different fermentation rates during the fermentation process. In areas with sufficient moisture, yeast cells can fully absorb water and maintain vitality, and carry out normal metabolic activities (the fermentation process may be faster); while areas with insufficient moisture may cause yeast activity to decrease or even die (fermentation slows down). This rate difference will lead to an unbalanced composition of the final product, resulting in obvious differences in the flavor and aroma of the wine. Under different temperature conditions, the metabolic pathways and metabolites of yeast (such as alcohols, acids, etc.) are different. For example, higher temperatures may lead to the production of more esters and alcohols, while lower temperatures may promote the production of acids. These metabolites directly affect the flavor of the wine. Uneven temperature can cause local areas of fermentation to be too active or too slow, affecting the overall balance of fermentation. For example, if the temperature in a certain part is high, the fermentation speed will accelerate, resulting in an increase in the generation of gas and heat, which may cause the local temperature to rise further, forming a "hot zone", while other areas will inhibit yeast activity due to low temperatures. This imbalance may lead to instability in the fermentation process, thereby affecting the flavor and consistency of the wine. The unevenness of moisture and temperature are interrelated during the fermentation process, which will affect the stability of the fermentation process, especially the fermentation rate, the uniformity of the flavor and aroma of the wine.

[0019] Efficient cooling methods can reduce energy consumption and reduce the load on heat exchange devices, thereby reducing production costs and improving economic benefits.

[0020] On the other hand, the technical solution also provides a water measuring control device. During the negative pressure suction process, the moisture content of the mash will change. To ensure that the moisture content of the mash reaches the expected state, the water measuring control device controls the moisture content of the mash. In particular, during the cooling process, the technical solution combines the temperature of the mash, the change of the moisture content of the mash, the stirring function of the reaction container, and the suction effect of the negative pressure source to comprehensively improve the efficiency of cooling and moisture control, providing a strong guarantee for high-quality liquor brewing.

[0021] According to a preferred embodiment, the heat exchange device further comprises a temperature sensor, which is arranged in the reaction container to obtain real-time temperature information of the mash.

[0022] According to a preferred embodiment, the water measurement control device includes a moisture detection module for obtaining the moisture content of the mash and a water measurement output module for inputting measured water into the mash.

[0023] According to a preferred embodiment, the heat exchange device is connected to the water quantity control device through a steam pipe to achieve water recycling.

[0024] According to a preferred embodiment, the water measuring output module comprises a first water measuring tank for storing hot water and a second water measuring tank for storing steam condensed water from the heat exchange device.

[0025] According to a preferred embodiment, the equipment controller is configured to adjust the ratio of the water delivery of the first water measuring tank and the second water measuring tank according to the cooling stage of the mash, so that the temperature of the water added to the reaction container is close to the temperature of the mash. The cooling stage preferably includes the first stage of initial cooling, the second stage of stable cooling, and the third stage of final adjustment. Specifically, when the mash temperature is above 65°C, the mash is in the initial cooling stage, and the difference between the temperature in the tank and the set temperature of the ground temperature is large. At this time, the vacuum pump runs at a full load power of 11.5kW; in the intermediate cooling stage when the mash temperature is 65-38°C, the mash is in the stable cooling stage, and the amount of air in the tank is significantly reduced, so the vacuum pump power is reduced to 9kW; when the mash temperature is lower than 38°C, the mash is in the final cooling stage, a small amount of heat remains in the mash, and the state in the tank is close to vacuum. It is only necessary to reduce the vacuum pump power to 6kW to maintain the vacuum state in the tank to continue cooling.

[0026] According to a preferred embodiment, the device controller is configured to adjust the output power of the vacuum pump according to the difference between the real-time temperature of the mash and the target temperature.

[0027] According to a preferred embodiment, the equipment controller is configured to adjust the output power of the vacuum pump to full load power when the difference between the real-time temperature of the mash and the target temperature exceeds the first temperature difference threshold. Depending on the model of the vacuum pump, the full load power of the vacuum pump can be between 5 and 50 kW. For example, the full load power of the vacuum pump is 10 kW, 10.5 kW, 11 kW or 11.5 kW. The first temperature difference threshold refers to the required value of the difference between the real-time temperature of the mash and the target temperature, which is used as the basis for adjusting the output power of the vacuum pump. The setting of the first temperature difference threshold is of great significance for maintaining stability, uniformity, energy saving and equipment operation in the cooling stage. The first temperature difference threshold is set to 40°C, 45°C, 50°C or 55°C, for example.

[0028] According to a preferred embodiment, the device controller is configured to adjust the output power of the vacuum pump to 5-10 kW when the difference between the real-time temperature of the mash and the target temperature is lower than the first temperature difference threshold. Specifically, the output power of the vacuum pump can be set to 6 kW, 7 kW, 8 kW or 9 kW.

[0029] According to a preferred embodiment, the turning process of the reaction container and the process of spraying water into the mash are synchronized. The turning process of the reaction container and the synchronization of the water spraying process can effectively promote the contact between the mash and water, accelerate the penetration and absorption of water, and thus maximize the water absorption efficiency of the mash.

[0030] A second aspect of the present invention provides a cooling and water-sweeping control method, comprising the following steps:

[0031] Collect the temperature and moisture content of the mash.

[0032] According to the changes in the temperature and moisture content of the mash, the working parameters of the negative pressure source are controlled.

[0033] Among them, the working parameters of the negative pressure source include output power and opening time length. BRIEF DESCRIPTION OF THE DRAWINGS

[0034] Figure 1 It is a schematic diagram of module connection of the temperature reduction control system provided by the present invention;

[0035] Figure 2 It is a schematic structural diagram of the heat exchange device provided by the present invention;

[0036] Figure 3 It is a structural schematic diagram of the water measurement control device provided by the present invention;

[0037] Figure 4 It is a work flow chart of the temperature reduction control system provided by the present invention;

[0038] Figure 5 This is a scene diagram of cooling down the fermented grains in the reaction container provided by the present invention;

[0039] Figure 6 Another embodiment of the ribbon screw provided by the present invention.

[0040] Reference numerals list

[0041] 100: heat exchange device; 101: reaction container; 102: temperature sensor; 103: vacuum pump; 104: vacuum pump pipeline; 105: condenser; 106: steam pipeline; 107: agitator; 108: rotating shaft; 200: water measurement control device; 210: moisture detection module; 211: plug-in detection probe; 212: detection component telescopic arm; 213: near-infrared host; 220: water measurement output module; 221: first water measuring tank; 222: second water measuring tank; 223: temporary storage tank; 224: watering instrument; 225: ribbon screw; 226: nozzle; 227: first water pump; 228: second water pump; 229: water measurement calculation unit; 300: equipment controller; 400: operation interface. DETAILED DESCRIPTION

[0042] The following is a detailed description with reference to the accompanying drawings. In the description of the present invention, it should be noted that if the terms "inside", "upper", "lower" and the like indicate an orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of the application is usually placed when in use, it is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as a limitation on the present invention.

[0043] In the description of the present invention, it is also necessary to explain that, unless otherwise clearly specified and limited, the terms "set", "install", "connect" and "connect" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0044] It should be noted that the first temperature difference threshold value, the preset range of moisture content, etc. set in the present invention are example data, and these values ​​can be adjusted according to actual conditions.

[0045] Example 1

[0046] This embodiment provides a cooling and water measuring control system, in particular, a control system integrating cooling and water measuring. The cooling and water measuring control system includes a heat exchange device 100 and a water measuring control device 200, such as Figure 1 shown.

[0047] The heat exchange device 100 can accurately control the temperature of the mash to be processed. In particular, the heat exchange device 100 controls the temperature of the mash in the reaction vessel 101 by heat exchange. The heat exchange device 100 is configured to transfer heat through a fluid to achieve temperature regulation of the mash. The temperature and moisture of the mash after cooking need to be controlled to meet the subsequent fermentation conditions.

[0048] The heat exchange device 100 includes a reaction vessel 101, a temperature sensor 102, a vacuum pump 103 (negative pressure source), a vacuum pump pipeline 104 and a condenser 105. The reaction vessel 101 can be a closed mixing tank, which is used to contain mash, such as Figure 2 and Figure 5 As shown. The vacuum pump 103 provides negative pressure suction into the reaction vessel 101. The mash is placed in a closed mixing tank and mixed to cool down (uniformly cool down). A stirring assembly is provided in the closed mixing tank. The stirring process can not only promote the heat transfer between the mash, but also improve its uniformity and reaction effect. The vacuum pump pipeline 104 is connected to the reaction vessel 101 and the vacuum pump 103 respectively. The vacuum pump pipeline 104 allows the fluid to flow in the pipeline. The vacuum pump 103 is designed to provide negative pressure into the reaction vessel 101 through the vacuum pump pipeline 104, thereby promoting the cooling of the mash.

[0049] The cooling and water measuring control system of this embodiment also includes a device controller 300. The device controller 300 can be integrated into a computer. The device controller 300 is connected to the heat exchange device 100 and the water measuring control device 200 by signals respectively. The vacuum pump 103 is connected to the device controller 300 by signals (wired or wireless connection mode). The device controller 300 can control the start and stop of the vacuum pump 103. The device controller 300 can also control the working parameters of the vacuum pump 103.

[0050] The temperature sensor 102 is disposed in the closed mixing tank. The temperature sensor 102 can detect the temperature of the mash in the closed mixing tank in real time. The temperature sensor 102 is connected to the device controller 300 by signal (preferably wirelessly). The temperature sensor 102 can transmit the temperature information of the mash detected in real time to the device controller 300.

[0051] The device controller 300 adjusts the working parameters of the vacuum pump 103 according to the real-time temperature of the received mash. The working parameters of the vacuum pump 103 include at least the output power. According to a preferred embodiment, the device controller 300 is configured to control the working parameters of the vacuum pump 103 according to the changes in the temperature and moisture content of the mash in the reaction container 101, wherein the working parameters of the negative pressure source include the output power and the length of the opening time.

[0052] According to the present embodiment, the equipment controller 300 is configured to calculate the output power P and the opening time length t of the vacuum pump 103 .

[0053] In this embodiment, the calculation formula of the output power P of the vacuum pump 103 is as follows:

[0054]

[0055] Wherein, β is the influence coefficient of moisture content, which reflects the influence of moisture content on heat transfer efficiency; H is the current moisture content of the mash (percentage), which is measured by the moisture detection module 210; k is the efficiency coefficient of the vacuum pump 103; η is the stirring efficiency coefficient; m is the mass of the mash (kg), which is measured by a weighing device; C p is the specific heat capacity of the mash (J / kg·℃), which is a physical property and can be found in a materials science handbook or database, or by using a calorimeter to measure the heat absorption or heat release of a certain mass of mash under a specific temperature change; T i is the initial temperature of the mash (°C), which is measured by the temperature sensor 102; T f is the target temperature of the mash (°C), which is set according to the process requirements or production standards. For example, the target temperature is usually 18-22°C; ΔT is the target temperature change, i.e., ΔT = T i -T f ; t is the opening time length of the negative pressure source (seconds).

[0056] According to this embodiment, the efficiency coefficient k of the vacuum pump 103 is determined based on the performance parameters or experimental data of the device, for example, provided by the device manufacturer, or the efficiency coefficient k can also be calculated by the following formula:

[0057]

[0058] The vacuum pump 103 is operated under known conditions, and the actual output energy and the theoretical input energy are measured.

[0059] According to this embodiment, the influence coefficient β of the moisture content is determined by data in reference literature, or the influence coefficient β of the moisture content can also be calculated by the following formula:

[0060]

[0061] Among them, under the same conditions, the actual temperature change ΔT under different moisture contents is measured respectively. 实际 and theoretical temperature change ΔT 理论 .

[0062] According to this embodiment, the stirring efficiency coefficient η is determined by the performance parameters or experimental data of the stirring component, which can be provided by the equipment manufacturer, or the stirring efficiency coefficient η can also be calculated by the following formula:

[0063]

[0064] Here, the stirring assembly is operated under known conditions and the actual heat transfer rate and the theoretical heat transfer rate are measured.

[0065] In this embodiment, the calculation formula for the opening time length t of the vacuum pump 103 is as follows:

[0066]

[0067] The parameters in the calculation formula of the turn-on time length t that are the same as the parameters in the calculation formula of the output power P are not repeated here.

[0068] Since airing is a continuous process, according to this embodiment, the device controller 300 is configured to perform the following operations:

[0069] In the initial cooling process, the initial output power P of the vacuum pump 103 is set 0 Or initial opening time length t 0 ;

[0070] The initial output power P is set at the initial 0 Or initial opening time length t 0 Dry under the same conditions and calculate the actual temperature change ΔT actual ;

[0071] According to the actual temperature change ΔT actual By comparing with the target temperature change ΔT, the output power P or the on time length t is adjusted.

[0072] Specifically, if the initial output power P is set 0 If the initial output power P is known, 0 Calculate the initial opening time length t 0 , initial opening time length t 0 The calculation formula is as follows:

[0073]

[0074] Furthermore, the device controller 300 is configured to calculate the actual temperature change ΔT actual , the actual temperature change ΔT actual The calculation formula is as follows:

[0075]

[0076] Actual temperature change ΔT actual The meanings of the parameters in the calculation formula are the same as before and will not be repeated here.

[0077] According to this embodiment, the device controller 300 is configured to change the actual temperature according to ΔT actual By comparing with the target temperature change ΔT, the output power P or the on time length t is adjusted.

[0078] Preferably, if ΔT actual <ΔT, then increase the output power P, and get the adjusted output power P new , the adjusted output power P new The calculation formula is as follows:

[0079]

[0080] In this formula, P old The value is equal to the initial output power P 0 .

[0081] Preferably, if ΔT actual <ΔT, then reduce the opening time length t, and get the adjusted opening time length t new , the adjusted opening time length t new The calculation formula is as follows:

[0082]

[0083] In this formula, t old The value is equal to the initial opening time length t 0 .

[0084] Preferably, if ΔT actual >ΔT, then reduce the output power P, and get the adjusted output power P new , the adjusted output power P new The calculation formula is as follows:

[0085]

[0086] In this formula, P old The value is equal to the initial output power P 0 .

[0087] Preferably, if ΔT actual >ΔT, then increase the opening time length t, and get the adjusted opening time length t new , the adjusted opening time length t new The calculation formula is as follows:

[0088]

[0089] In this formula, t old The value is equal to the initial opening time length t 0 .

[0090] This embodiment calculates the actual temperature change through the preliminary setting of the initial output power and the initial opening time length, and then compares the actual temperature change with the target temperature change to feedback and adjust the subsequent output power and opening time length until the actual temperature change is close to the target temperature change. This embodiment comprehensively considers the influence of the stirring component on the cooling effect, temperature and moisture distribution during the stirring process. Using the system of this embodiment to cool the mash can not only ensure the cooling effect, but also improve the uniformity of the moisture and temperature of the mash. The uniform distribution of moisture and temperature helps to maintain the consistency and stability of the fermentation environment and ensure the flavor consistency of the wine. Furthermore, the precise distribution of temperature and moisture helps to balance the acidity, sweetness and alcohol content of the wine, thereby improving the overall taste of the wine and reducing the generation of unpleasant flavors.

[0091] According to a preferred embodiment, the device controller 300 is configured to adjust the working mode of the vacuum pump 103 according to the change of the difference between the real-time temperature of the mash and the target temperature. The working mode of the vacuum pump 103 preferably includes an intermittent working mode and a continuous working mode.

[0092] Preferably, the cooling stage of the fermented grains of this embodiment is determined according to the rate of change of the difference between the real-time temperature and the target temperature, preferably including a rapid cooling stage with a large rate of change of the difference between the real-time temperature and the target temperature, a stable cooling stage with a medium rate of change of the difference between the real-time temperature and the target temperature, and a fine adjustment stage with a small rate of change of the difference between the real-time temperature and the target temperature.

[0093] According to this embodiment, in the rapid cooling stage, the device controller 300 is configured to control the vacuum pump 103 to cool the mash in a continuous working mode. That is, the device controller 300 is configured to calculate the output power P and the opening time length t of the vacuum pump 103 in the rapid cooling stage. Specifically, this embodiment sets the initial output power P according to the device performance. 0 As known conditions, the initial opening time length t 0 The calculation formula is as follows:

[0094]

[0095] Where, ΔT 快速 The target temperature change in the rapid cooling stage, for example, from 98°C to 65°C, that is, ΔT 快速is 33°C; the other parameters in the formula have been explained in the previous part of this embodiment and will not be repeated here. The adjustment of the output power and the opening time length of the vacuum pump 103 at this stage is as calculated by the method given in the previous part of this embodiment and will not be repeated here. The rapid cooling stage requires the temperature of the mash to be quickly reduced to avoid the influence of long-term high temperature on the structure of the mash itself. The vacuum pump 103 at this stage is in a continuous working mode. The negative pressure output power in the continuous working mode is adjustable, for example, first increase and then decrease, to quickly take away the heat of the mash. The cooling time at this stage is relatively short, preferably 20% to 30% of the total cooling time.

[0096] According to this embodiment, during the stable cooling stage, the device controller 300 is configured to control the vacuum pump 103 to cool the mash in an intermittent working mode. That is, the device controller 300 is configured to calculate the output power P of the vacuum pump 103 during the stable cooling stage and the length of each opening time t 开 .

[0097] Specifically, the device controller 300 is configured to calculate the length of each opening time t of the stable cooling stage 开 The calculation formula for each opening time is as follows:

[0098]

[0099] Where, ΔT 稳定 The target temperature change in the cooling stage is determined according to the process requirements, for example, from 65°C to 38°C, that is, ΔT 稳定 27℃; P 稳定 The output power in the stable cooling stage can be calculated by the output power adjustment formula of this embodiment. Further, the device controller 300 is configured to calculate each shutdown time t 关 , each closing time t 关 The calculation formula is as follows:

[0100] t 关 =α·t 开

[0101] Among them, α is the intermittent working proportional factor in the stable cooling stage. The stable cooling stage needs to steadily reduce the temperature of the mash to the target temperature. The stable cooling stage accounts for 50% to 60% of the total cooling time to avoid excessive temperature fluctuations. After the rapid cooling stage, the temperature of the mash has been significantly reduced and enters the stable cooling stage. If the continuous working mode is continued, the temperature may drop too quickly. The intermittent working mode can slowly and evenly reduce the temperature by periodically opening and closing, such as in the form of opening, closing, opening, and closing, to avoid excessive temperature gradients. On the other hand, the moisture and temperature distribution inside the mash takes time to reach equilibrium. Too fast a temperature γ drop will cause a large temperature difference between the inside and the outside and affect the physical properties of the dregs. Therefore, this setting can avoid affecting the later fermentation quality and the flavor of the product.

[0102] According to this embodiment, during the fine adjustment stage, the device controller 300 is configured to control the vacuum pump 103 to cool down the mash in an intermittent working mode. That is, the device controller 300 is configured to calculate the output power P of the vacuum pump 103 during the fine adjustment stage and the length of each opening time t 开 .

[0103] Specifically, the device controller 300 is configured to calculate the start time length t of each fine adjustment phase. 开 The calculation formula for each opening time is as follows:

[0104]

[0105] Where, ΔT 精细 The target temperature change for the fine adjustment stage is determined according to the process requirements, for example, from 38°C to 22°C, i.e. ΔT 精细 16℃; P 精细 is the output power in the fine adjustment stage. The output power in the fine adjustment stage can be calculated by the output power adjustment formula of this embodiment. Further, the device controller 300 is configured to calculate each closing time t 关 , each closing time t 关 The calculation formula is as follows:

[0106] t 关 =γ·t 开

[0107] Among them, γ is the intermittent working proportional factor in the fine adjustment stage. The fine adjustment stage needs to ensure fine control to avoid excessive temperature fluctuations in the later stage. On the basis of ensuring the uniform distribution of temperature and moisture, the actual temperature of the mash should be maintained within the target temperature range as much as possible, so as to optimize the subsequent fermentation process with koji addition, and finally achieve the purpose of improving the flavor quality of the wine.

[0108] According to a preferred implementation, this embodiment determines the intermittent working proportional factors (α and γ) in the stable cooling stage and the fine adjustment stage by conducting experiments and collecting experimental data.

[0109] Table 1

[0110]

[0111] In Table 1, the experiment number refers to the unique identifier of each experiment; the opening time (seconds) refers to the time of opening the vacuum pump 103 each time; the closing time (seconds) refers to the time of closing the vacuum pump 103 each time; the temperature change (℃) refers to the temperature change after each cycle, specifically, the temperature change refers to the actual change in the temperature of the mash during a cycle of opening and closing the vacuum pump 103; the temperature fluctuation (℃) refers to the fluctuation range of the temperature during the cycle, specifically, the temperature fluctuation refers to the difference between the maximum and minimum values ​​of the mash temperature during a cycle of opening and closing the vacuum pump 103, which reflects the stability of the temperature. The experiment numbers 1 to 3 of the intermittent working proportional factor α in the stable cooling stage correspond to α=1, 1.5, and 2 respectively; the experiment numbers 1 to 3 of the intermittent working proportional factor γ in the fine adjustment stage correspond to γ=1, 1.2, and 1.5 respectively.

[0112] According to Table 1, the following results can be obtained:

[0113]

[0114] In addition, the intermittent working proportional factors (α and γ) in the stable cooling stage and the fine adjustment stage can also be calculated through the temperature response model using numerical simulation software (such as MATLAB, Simulink, etc.) to simulate the rate of change of temperature over time and temperature gradient under different α and γ values, and select the optimal α and γ values ​​after analyzing the results.

[0115] The target temperature of the mash is stored in the device controller 300. The device controller 300 is configured to adjust the output power of the vacuum pump 103 according to the change of the difference between the real-time temperature of the mash and the target temperature. Preferably, the device controller 300 is configured to: when the difference between the real-time temperature of the mash and the target temperature exceeds the first temperature difference threshold, adjust the output power of the vacuum pump 103 to full load power. Preferably, the device controller 300 is configured to: when the difference between the real-time temperature of the mash and the target temperature is lower than the first temperature difference threshold, adjust the output power of the vacuum pump 103 to 5-10 kW.

[0116] The high temperature and high humidity air sucked in the vacuum pump pipeline 104 is passed to the condenser 105. The condenser 105 is provided with a cooling medium channel, a steam pipe 106, a heat exchange tube, a condensation zone, an exhaust port and other additional components. The cooling medium channel is a channel for accommodating a flowing cooling medium (such as water or air) to help take away heat. Preferably, the air outlet of the vacuum pump 103 is connected to the air inlet of the condenser 105 through the steam pipe 106. The steam pipe 106 is connected to the tank body through the rotating shaft 108. Preferably, the steam pipe 106 is sleeved inside the rotating shaft 108, and the steam pipe 106 and the tank body are movable and sealed at the movable part. After the steam enters the condenser 105, it exchanges heat with the cooling medium through the tube wall through the heat exchange tube. The steam is cooled in the condensation zone and converted into liquid (usually on the outer surface of the heat exchange tube). The condensed liquid flows out of the condenser 105 through the exhaust port. The condensed liquid flows out through the discharge port of the condenser 105 and is collected in the second water measuring tank 222 in the water measuring control device 200 .

[0117] The water measurement control device 200 is used to control the moisture content of the fermented grains. The water measurement control device 200 includes a moisture detection module 210 and a water measurement output module 220. The moisture detection module 210 includes an insertable detection probe 211, a detection component telescopic arm 212, and a near infrared host 213. The insertable detection probe 211 directly contacts the measured medium (the fermented grains in this embodiment), such as Figure 5 As shown, the moisture content is detected by near-infrared spectroscopy technology. The plug-in detection probe 211 is preferably connected to the telescopic arm 212 of the detection component by a cable. The plug-in detection probe 211 transmits the measured data to the near-infrared host 213. The plug-in detection probe 211 adopts a split design, with an independently sealed and dried optical cavity structure, equipped with built-in automatic background correction and four-bit verification functions. The light source of the probe adopts a high-energy air-cooled near-infrared light source with a service life of up to 10,000 hours, and is equipped with a pre-collimation system to ensure plug-and-play, easy operation and self-replacement. The spectral range of the probe is 12,800 to 4,000cm -1 (corresponding to 780 to 2,500nm), with a resolution better than 4cm -1 , continuously adjustable, and the wave number precision and accuracy are both within 0.05cm -1 The repeatability of the absorption accuracy is better than 0.8%. TM Interferometer technology has the advantages of high vibration resistance and permanent alignment of the optical path, thus ensuring the long-term stability of the instrument. The insertion detection probe 211 beam splitter adopts a moisture-proof low-hydroxyl quartz coating beam splitter, which effectively improves the reliability of the probe. The moisture detection module 210 also includes a probe protection cover.

[0118] The telescopic arm 212 of the detection component is used to support the inserted detection probe 211, and allows it to be telescopic or moved within a certain range to obtain the detection values ​​of different measurement points. One end of the telescopic arm 212 of the detection component is connected to the inserted detection probe 211, and the other end can be connected to a fixed structure or a transmission system to achieve the purpose of automatically adjusting the position. The telescopic arm 212 of the detection component is designed as a three-link structure, which not only ensures stability and reliability, but also enables the inserted detection probe 211 to be smoothly inserted into the mash to detect its moisture content. The three-link structure allows the probe to be movable rather than fixed in the tank, which prevents the inserted detection probe 211 from being inserted into the tank all the time, nor does it rotate with the tank body. The timing of extending into and out of the tank can be determined by the state and environmental parameters of the mash monitored in real time by the system. The advantages of this setting are as follows: the telescopic arm of the three-link structure allows the probe to detect at different depths (multi-depth monitoring), ensuring that the moisture content of each layer is detected even if the structure of the mash changes during the flipping process; the telescopic arm can quickly adjust the probe position to avoid the influence of the movement of the mash on the probe position during the flipping process, thereby reducing interference with the detection readings; the three-link structure usually has a buffer mechanism to protect the probe from the impact caused by the flipping of the mash and reduce the damage to the probe caused by direct collision; after the detection is completed, the telescopic arm can quickly withdraw the probe from the tank to avoid the mash from squeezing or impacting the probe during the flipping process. The telescopic arm can be retracted when not in use to reduce the risk of damage. The telescopic arm of the three-link structure provides flexibility and protection for the inserted detection probe, ensuring the accuracy of the mash moisture content detection and the safety of the probe during the drying and flipping of the mash in the negative pressure sealed tank.

[0119] The near infrared host 213 receives the detection data from the plug-in detection probe 211, processes and analyzes it through an algorithm, and displays the real-time data of the moisture content. The near infrared host 213 is connected to the device controller 300 by signal (wired or wireless connection). The near infrared host 213 sends the processed real-time data of the moisture content to the device controller 300.

[0120] The water measurement output module 220 includes a first water measurement tank 221, a second water measurement tank 222, a temporary storage tank 223, a water measurement pipeline, a water meter 224, a water pump, a nozzle 226 and a water measurement calculation unit 229. The water measurement calculation unit 229 stores a water measurement control algorithm. The water measurement calculation unit 229 is preferably integrated into the device controller 300.

[0121] like Figure 3As shown, the first water measuring tank 221 is used for measuring water heating and storage, and high-temperature hot water is stored in the tank. The second water measuring tank 222 is used to pass and temporarily store steam condensed water from the heat exchange device 100. This design can realize the recycling of water and achieve the purpose of saving water resources. The first water measuring tank 221 and the second water measuring tank 222 are respectively provided with a first water pump 227 and a second water pump 228. The setting of the water pump can pump out the water in the tank. The first water pump 227 and the second water pump 228 are respectively connected to the device controller 300 by signal. The operating state of the first water pump 227 and the second water pump 228 can be regulated by the device controller 300. The device controller 300 is configured to: adjust the pumping amount of the first water pump 227 and the second water pump 228 according to the cooling stage of the fermented grains, so that the temperature of the water added to the reaction container 101 is close to the temperature of the fermented grains. The water temperature of the added water matches the temperature of the fermented grains to avoid the inhibition of the activity of yeast or other microorganisms due to drastic temperature changes. Adjusting the temperature of the added water according to the temperature change of the mash helps maintain the temperature stability of the mash. The temperature of the mash is relatively high at the beginning. As the cooling process continues, the temperature of the mash gradually decreases. The temperature of the added water changes dynamically with the temperature change of the mash. On the one hand, the temperature stability of the mash can promote the optimal activity of yeast and other microorganisms, thereby ensuring the quality of the final product; on the other hand, this setting can significantly improve the utilization rate of resources. During the cooling process of the mash, the amount of high-temperature hot water decreases and the amount of recovered condensed water gradually increases. The temperature of condensed water is usually low and stable, and can be used as an ideal source to replace high-temperature water. Especially in some processes that require temperature control, it can effectively maintain the temperature balance of the system. Secondly, the use of condensed water can reduce the demand for fresh high-temperature hot water, thereby reducing the energy consumption of water treatment and heating, and achieving the effect of energy conservation and emission reduction.

[0122] Figure 4 A workflow diagram of a cooling and water-spraying control system is provided for this embodiment.

[0123] According to a preferred embodiment, the device controller 300 is configured to adjust the ratio of the water delivery of the first water measuring tank 221 and the second water measuring tank 222 according to the cooling stage of the mash, so that the temperature of the water added to the reaction container 101 is close to the temperature of the mash. The cooling stage preferably includes the first stage of initial cooling, the second stage of stable cooling, and the third stage of final adjustment. In the first stage, the output power of the vacuum pump 103 can be set to 11.5kW, and the high power output is used to quickly suck hot air and accelerate the cooling. At the same time, the temperature sensor 102 feeds back the temperature change in real time, the moisture detection module 210 detects the moisture change of the mash, and the device controller 300 dynamically adjusts the power of the vacuum pump 103 according to the temperature change and the moisture content change. In the second stage, it is necessary to avoid liquid overheating or bubble formation caused by too fast cooling, and the amount of air in the tank at this stage is significantly reduced, and the output power of the vacuum pump 103 is reduced to 9kW to achieve stable cooling, and the temperature and moisture content are continuously monitored. The device controller 300 adjusts the output power according to the temperature and moisture content. The temperature in the third stage is lower than 38°C, ensuring that the moisture content is appropriate (53-56%). The mash is in the final cooling stage, with a small amount of heat remaining in the tank, and the tank state is close to vacuum. The output power of the vacuum pump 103 is further reduced to 6kW, and the purpose of continuous cooling can be achieved by maintaining weak suction, and it can prevent the water from evaporating too quickly. If the moisture content is not appropriate, the equipment controller 300 can temporarily increase the water output of the water output module 220 to help maintain the moisture in an appropriate range and evenly distributed.

[0124] According to a preferred embodiment, the device controller 300 is configured to adjust the output flow rate and working time of the first water pump 227 and the second water pump 228 according to the temperature change or cooling rate of the mash in the closed mixing tank. This setting can meet the requirements of different processes and different cooling stages. Specifically, the device controller 300 is configured to control the ratio of the amount of water pumped from the first water measuring tank 221 by the first water pump 227 and the amount of water pumped from the second water measuring tank 222 by the second water pump 228, so as to adjust the temperature of the water sprayed to the mash to a temperature close to that of the mash.

[0125] The first water measuring tank 221 is connected to the closed mixing tank through a high-temperature hot water pipe. The water temperature in the first water measuring tank 221 is maintained above 95°C. The second water measuring tank 222 is connected to the closed mixing tank through a condensate water pipe. Another temperature monitoring sensor is provided in the second water measuring tank 222, which is used to collect the water temperature in the second water measuring tank 222. The high-temperature hot water pipe and the condensate water pipe are interconnected with one end of the ribbon screw 225. The other end of the ribbon screw 225 extends into the closed mixing tank. Preferably, the device controller 300 controls the amount of water delivered to the closed mixing tank by controlling the watering instrument 224. The watering instrument 224 is connected to the high-temperature hot water pipe and the condensate water pipe, and is equipped with a flow sensor to monitor the water flow in real time and feed the data back to the device controller 300. Preferably, the water from the first water measuring tank 221 and the second water measuring tank 222 is added to the temporary storage tank 223, and the equipment controller 300 controls the ratio of water in the first water measuring tank 221 and the second water measuring tank 222 through heat conversion of the water measuring calculation unit 229 to control the measured water temperature to be consistent with the temperature of the mash in the reaction container 101, with an allowable error of ±3°C.

[0126] One end of the spiral screw 225 extending into the closed mixing tank is provided with a nozzle 226 for spraying water. Figure 6 As shown. The nozzle 226 is made of 304 stainless steel. One end of the ribbon screw 225 extending into the closed mixing tank is provided with a plurality of nozzles 226 in an equidistant manner, preferably twelve nozzles 226 are provided. The nozzle 226 is arranged toward the bottom of the closed mixing tank. That is, the nozzle 226 is arranged toward the mash in the closed mixing tank. Preferably, the ribbon screw 225 is controlled by a water-measuring rotating mechanism to change the direction of the nozzle 226. When the moisture detection module 210 detects that the moisture content of the mash is lower than 60%, the device controller 300 (water-measuring calculation unit 229) controls the water-measuring instrument 224 through a water-measuring control algorithm. During the turning process of the closed mixing tank, the device controller 300 controls the first water pump 227 and the second water pump 228 to add water to the tank. The water is introduced into the mash through the nozzle 226. Preferably, the nozzles 226 are evenly arranged on the top and sides of the closed mixing tank in a manner with adjustable flow and spray angle to ensure that the water can be evenly distributed on the entire surface of the mash. The setting of the nozzles 226 can be adjusted according to the characteristics and moisture requirements of different mash to achieve precise control. The design of the dispersion nozzles 226 allows the water to be evenly covered on the surface of the mash, preventing dry areas from occurring and ensuring that each part of the mash can get the right amount of water.

[0127] The introduction of the overturning mechanism of the closed mixing tank enables the mash to be fully stirred and overturned after water is added, thereby promoting the rapid penetration of water into the mash. The closed mixing tank is equipped with a high-efficiency agitator 107 (mixing device) that can provide a strong stirring effect during the overturning of the tank body. The combined effect of the overturning of the tank body and the stirring of the mixing device can effectively promote the contact between the mash and water, accelerate the penetration and absorption of water, and improve the overall water utilization efficiency. The speed and stirring mode of the agitator 107 can be adjusted as needed to maximize the water absorption efficiency of the mash. When the moisture detection module 210 detects that the moisture content of the mash reaches a preset range (such as 53-56%), the equipment controller 300 controls the water pump to stop adding water. When the moisture detection module 210 detects that the moisture content of the mash is lower than the lower limit of the preset range (such as 53%), the device controller 300 controls the water pump to mix the high-temperature hot water and the steam condensed water in proportion from the first water measuring tank 221 and the second water measuring tank 222, and the temperature of the mixed water is close to the temperature of the mash. The device controller 300 sprays the mixed water into the closed mixing tank through the watering instrument 224. The turning process of the closed mixing tank is synchronized with the water injection process.

[0128] The temperature reduction control system can further include an operation interface 400. The staff can set the operating parameters of the temperature reduction control system through the operation interface 400, such as the target temperature of the mash, the temperature reduction time, the output power of the vacuum pump 103, etc.

[0129] Example 2

[0130] The present embodiment provides a method for cooling and measuring water, in particular, a method for controlling the cooling of mash, which is implemented based on the cooling control system provided in Example 1. The method for cooling and measuring water provided in this embodiment includes the following steps: collecting the temperature and moisture content of the mash; controlling the working parameters of the negative pressure source according to the changes in the temperature and moisture content of the mash, wherein the working parameters of the negative pressure source include the output power and the length of the opening time.

[0131] The cooling in the water-adding stage can be divided into the initial cooling stage, the intermediate cooling stage and the final cooling stage according to the process requirements. In the initial cooling stage, that is, when the mash is just beginning to be spread out for cooling, the temperature of the mash is 98°C or above, and the inserted detection probe detects the moisture content of the mash. The preset target moisture content of the mash is 53-56%. Because the entire cooling process will lose 2.5-3.5% of moisture, the amount of water added is the difference between the target moisture content and the current moisture content + (2.5-3.5%). When the mash drops to the target temperature (18-22°C), the moisture detection module 210 detects the moisture content of the mash again, adds quantitative moisture when the moisture is insufficient, and turns on the mixing device.

[0132] An optional water-adding stage also includes an intermediate cooling stage, that is, when the temperature of the mash is reduced to 65-38°C, the moisture detection module 210 detects the moisture content of the mash and injects water based on the difference between the current moisture content and the target moisture content + (0.5-1.5%); when the mash is reduced to the target temperature (18-22°C), the moisture detection module 210 detects the moisture content of the mash again, adds quantitative water when the moisture is insufficient, and starts the mixing device.

[0133] The optional water addition stage also includes the final cooling stage, that is, when the mash drops to the target temperature of 18-22°C, the moisture detection module 210 detects the moisture content of the mash. When the moisture is insufficient, quantitative moisture is added based on the difference between the current moisture content and the target moisture content, and the mixing device is turned on.

[0134] The target temperature of the mash is set to 22°C, and the preset cooling time is set to 15 minutes. The vacuum pump 103 is turned on to suck the hot air in the closed mixing tank. Then the flipping function of the closed mixing tank is turned on. When the tank body flips, the gravity of the mash will cause it to flow downward, and it will also push the hot air in the tank to move upward, thereby forming an environment that is more conducive to the discharge of hot air. During the flipping process, the mash and gas in the tank will flow and stir violently. This movement not only makes the mash and water mix more evenly, but the combination of flipping and stirring causes convection to form in the tank, and hot air and cold air exchange with each other. The flow of airflow can speed up the discharge of hot air and reduce the temperature in the tank. In addition, the flipping function effectively breaks the accumulation of heat by moving and stirring the mash, so that the temperature in the mash is evenly distributed, avoiding the situation where the local temperature of the mash rises or falls. In particular, the temperature sensor 102 in the tank can correctly feedback the real-time temperature of the mash. In particular, the temperature uniformity of the mash in the tank can ensure that the detection result of the temperature sensor 102 is representative.

[0135] After the vacuum pump 103 has been pumping for a period of time, if the difference between the temperature of the mash in the tank and the target temperature exceeds the first temperature difference threshold, the output power of the vacuum pump 103 is increased, and the output power of the vacuum pump 103 can be adjusted to full load power, such as 11.5 kW. If the difference between the temperature of the mash in the tank and the target temperature is lower than the first temperature difference threshold, the output power of the vacuum pump 103 is reduced, and the output power of the vacuum pump 103 can be adjusted to 9 kW or even lower.

[0136] The sucked high-temperature and high-humidity air enters the condenser 105 through the steam pipe 106 and is condensed to form condensed water, which is temporarily stored in the second water measuring tank 222 .

[0137] The insertion detection probe 211 is inserted into the mash through the detection component telescopic arm 212 to detect its moisture content in real time. When the moisture content of the mash is lower than the lower limit of the preset range, the device controller 300 controls the water pump to mix high-temperature hot water and steam condensed water in proportion from the first water measuring tank 221 and the second water measuring tank 222. The temperature of the mixed water is close to the temperature of the mash. The device controller 300 sprays the mixed water into the closed mixing tank through the watering instrument 224. When the moisture content of the mash is within the preset range, the addition of water is stopped.

[0138] During the tank body turning process, the water is evenly sprayed on the mash through the nozzle 226, and at the same time, the agitator 107 in the tank body is started. In this process, the tank body turning and the stirring of the agitator 107 promote the uniform absorption of water by the mash. During the whole process, the near infrared host 213Q2000 continuously monitors and adjusts the water amount to ensure that the moisture content of the mash meets the process requirements.

[0139] The combination of the flipping of the closed mixing tank and the water addition process can not only promote the mixing of the mash and water, but also effectively discharge the hot air inside through the principles of gravity, air flow dynamics and convection, thereby improving the overall production efficiency and the mash treatment effect.

[0140] It should be noted that the above-mentioned specific embodiments are exemplary, and those skilled in the art can come up with various solutions inspired by the disclosure of the present invention. The equivalent replacement of the raw materials selected by the present invention, the addition of auxiliary components, the selection of specific methods, etc., also belong to the disclosure scope of the present invention and fall within the protection scope of the present invention. Those skilled in the art should understand that the description of the present invention and its drawings are illustrative and do not constitute limitations on the claims. The scope of protection of the present invention is defined by the claims and their equivalents. The description of the present invention contains multiple inventive concepts, such as "preferably" and "according to a preferred embodiment", which means that the corresponding paragraph discloses an independent concept, and the applicant reserves the right to file a divisional application based on each inventive concept.

Claims

1. A cooling and water-sweeping control system, the system comprising: A heat exchange device (100) for adjusting the temperature of mash by heat exchange; a water control device (200) for controlling the moisture content of mash, and an equipment controller (300) connected to the heat exchange device (100) and the water quantity control device (200) by signals, The heat exchange device (100) is characterized in that it comprises a reaction container (101) with a stirring function for containing mash and a negative pressure source for providing negative pressure suction into the reaction container (101). The device controller (300) is configured to control the working parameters of the negative pressure source according to the changes in the temperature and moisture content of the mash in the reaction container (101). Among them, the working parameters of the negative pressure source include output power and opening time length.

2. The cooling and water-sweeping control system according to claim 1 is characterized in that: The heat exchange device (100) further comprises a temperature sensor (102), which is arranged in the reaction container (101) to obtain real-time temperature information of the mash.

3. The cooling and water-sweeping control system according to claim 1 or 2, characterized in that: The water measurement control device (200) comprises a moisture detection module (210) for obtaining the moisture content of the mash and a water measurement output module (220) for inputting measured water into the mash.

4. The cooling and water-sweeping control system according to any one of claims 1 to 3, characterized in that: The heat exchange device (100) is connected to the water quantity control device (200) via a steam pipe (106) to achieve water recycling.

5. The cooling and water-sweeping control system according to any one of claims 1 to 4, characterized in that: The water measuring output module (220) includes a first water measuring tank (221) storing hot water and a second water measuring tank (222) storing steam condensed water from the heat exchange device (100).

6. The cooling and water-sweeping control system according to any one of claims 1 to 5, characterized in that: The device controller (300) is configured to adjust the ratio of the water delivery of the first water measuring tank (221) and the second water measuring tank (222) according to the cooling stage of the mash, so that the temperature of the water added to the reaction container (101) is close to the temperature of the mash.

7. The cooling and water-sweeping control system according to any one of claims 1 to 6, characterized in that: The device controller (300) is configured to adjust the output power of the vacuum pump (103) according to the difference between the real-time temperature of the mash and the target temperature.

8. The cooling and water-sweeping control system according to any one of claims 1 to 7, characterized in that: The device controller (300) is configured to adjust the output power of the vacuum pump (103) to full load power when the difference between the real-time temperature of the mash and the target temperature exceeds a first temperature difference threshold.

9. The cooling and water-sweeping control system according to any one of claims 1 to 8, characterized in that: The device controller (300) is configured to adjust the output power of the vacuum pump (103) to 5-10 kW when the difference between the real-time temperature of the mash and the target temperature is lower than a first temperature difference threshold.

10. A cooling and water-sweeping control method, characterized in that: The following steps are involved: Collect the temperature and moisture content of the mash; According to the changes in the temperature and moisture content of the mash, the working parameters of the negative pressure source are controlled. Among them, the working parameters of the negative pressure source include output power and opening time length.

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