White spirit solid-liquid distillation process and key equipment

Abstract

The invention relates to the technical field of wine brewing, and particularly provides a white spirit solid-liquid distillation process and key equipment. The process comprises the following steps: mixing fermented grains to be distilled with after-run, infiltrating, steaming the liquor in a retort, and taking the liquor in sections. The fermented grains are distilled under the condition of capillary water-holding capacity, so that the distillation rate of high-boiling-point substances is increased, the contents of acetic acid, ethyl palmitate, ethyl lactate and the like in raw wine can be effectively increased, the raw wine is better in sensory performance, and the stability is better than that of directly adding after-run into a bottom pot for distillation; the solid-liquid distillation has certain advantages in the aspects of maintaining the stability of a distillation system, reducing the difference in the product distillation process, reducing the product sense and the like.

Description

Technical Field

[0001] The invention relates to the technical field of liquor distillation, and in particular to a liquor solid-liquid distillation process and key equipment. Background Art

[0002] The distillation process of traditional Chinese liquor mainly includes liquid distillation and solid distillation. Among them, rice-flavored and soy sauce-flavored liquors both use liquid distillation, which is basically similar to the distillation process of foreign whiskey. In addition, other types of liquor all use solid distillation.

[0003] Liquid distillation is the direct or indirect heating of fermented mash by steam. After the wine vapor escapes from the mash, it directly enters the condenser. Due to the lack of tower plate effect, the alcohol concentration efficiency is low. It usually takes 2-3 times to increase the alcohol content to about 70%. The separation effect between substances is low, and the taste of the original wine is relatively thin.

[0004] During the distillation of solid liquor, steam heats the solid mash at the bottom layer, and the wine vapor escaping from the bottom mash conducts mass and heat transfer with the mash on the upper layer. The tower plate formed by the mash increases the mass and heat transfer effect between the steam and the mash, and the alcohol concentration efficiency is greatly improved. However, there are still shortcomings such as short contact time and insufficient contact between the extraction medium (steam) and the medium to be separated (mash), which results in some high-boiling point flavor substances or effective ingredients in the mash not being separated and extracted more, and remaining in the lees or tail. For this reason, many wineries will add the tail of the previous steamer to the bottom pot of the next steamer for serial steaming, and bring the alcohol and some flavor substances in it into the next steamer of wine, but the stability is poor, and the content of high-boiling point substances does not change significantly. Summary of the invention

[0005] In view of this, the present invention proposes a liquor solid-liquid distillation process and its key equipment, aiming to improve the extraction efficiency of high-boiling point flavor substances in the liquor distillation process through process optimization.

[0006] The technical solution of the present invention is implemented as follows: the present invention provides a solid-liquid distillation process for liquor, the distillation process comprising: mixing the mash to be distilled with the liquor tail and then soaking them, then steaming the liquor in a steamer, and picking the liquor in sections.

[0007] In some embodiments, the soaking time of the mash to be distilled and the tail is 0.5-2h.

[0008] In some embodiments, the amount of wine tail added is the difference between the capillary water holding capacity of the mash and the existing water content.

[0009] In some embodiments, the method of steaming the steamer includes first spreading a layer of mash in the steamer, opening the steam valve of the steamer, spreading a layer of mash on the sieve plate of the steamer, testing the air and steaming the steamer, and after the mash is evenly steamed, spreading the next layer of mash, and repeating this process until the steamer is filled with the mash.

[0010] In some embodiments, after the steamer is placed on the steamer, when the wine is steamed, steam and hot air are used together to heat and distill the mash.

[0011] In some embodiments, the hot air temperature is 90° C., and the flow ratio of hot air to steam is 30:1.

[0012] In some embodiments, the main body of wine picked in segments is 63-68°, and the head and tail of the wine are stored separately.

[0013] In the second aspect, the present invention also provides a key equipment for the above-mentioned distillation process, including: a wine retort, an air pump, a heat blower and a condenser. A steam inlet and a hot air inlet are provided at the bottom of the wine retort. The steam inlet is connected to an external steam source, and the hot air inlet is connected to the outlet of the air pump through the heat blower. The outlet at the top of the wine retort is connected to the condenser.

[0014] The existing solid-state distillation process mainly includes the following steps:

[0015] (1) Returning the wine tail to the retort: ​​After the distillation of the previous retort is completed, the wine tail from the previous retort is emptied and cleaned, and the wine tail from the previous retort is added under the sieve plate of the retort;

[0016] (2) Putting the steamer on: Open the steam valve of the steamer, spread a layer of fermented grains on the sieve plate of the steamer, and then spread the steamer. After the fermented grains are evenly steamed, spread the next layer of fermented grains. Repeat this process until the steamer is full of fermented grains.

[0017] (3) Round steam cover: After the steamer is filled with mash, the thickness of the material layer in different areas of the steamer is fine-tuned by using the air probe to make the steam rising speed in different areas basically the same. When the steam is about to penetrate the mash, the steamer cover is closed.

[0018] (4) Open the condenser: After connecting the wine retort to the steam pipe of the condenser, open the water valve of the condenser to prevent the water temperature of the condenser from being too high;

[0019] (5) Picking wine in sections: After the wine retort starts to produce wine, the first 5 kg of wine produced is taken as the head of wine and stored separately; the main body of wine in the middle section is taken according to the comprehensive alcohol content of 63-68 degrees; the remaining wine connected to the pipeline distillation outlet is taken until the alcohol content is less than 6 degrees, which is the tail of wine;

[0020] (6) Storage: The head and main liquor are weighed and measured separately, and after tasting and grading, they are stored separately for aging; the tail liquor returns to the bottom of the next steamer to participate in distillation.

[0021] Based on the above-mentioned existing technology, the present application adds wine tails to the mash in advance and conducts an infiltration treatment for a certain period of time, and then performs upper steamer distillation after the infiltration treatment, which improves the distillation rate of acidic flavor substances with higher boiling points in the mash.

[0022] The calculation method of the capillary water holding rate includes: taking a certain amount of fermented grains, saturating it with water for 12 hours, draining it for 2 hours, weighing it and recording it as C, drying the fermented grains and weighing it and recording it as M. The capillary water holding rate of the fermented grains = (CM) / M×100%.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The solid-liquid distillation of the present invention adopts two heat sources, steam and hot air, for distillation. At the same time, in terms of process, the mash is distilled under the condition of capillary water holding capacity, so that the distillation rate of high-boiling point substances can be improved, and the contents of acetic acid, ethyl palmitate, ethyl lactate and the like in the original wine can be effectively improved. The original wine has better sensory performance, and has better stability than the distillation process of directly adding the tail of the wine to the bottom pot. This also shows that solid-liquid distillation has certain advantages in maintaining the stability of the distillation system, reducing the differences caused by the product distillation process and the product sensory perception. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0026] Figure 1 This is a schematic diagram of the structure of the key equipment for solid-liquid distillation of liquor.

[0027] In the figure: 1-wine steamer, 2-air pump, 3-air heater, 4-condenser, 5-circulating water chiller, 11-steam inlet, 12-hot air inlet. DETAILED DESCRIPTION

[0028] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0029] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by those of ordinary skill in the art to which the embodiments of the present invention belong. If the definitions set forth in this section are contrary to or otherwise inconsistent with the definitions set forth in the patents, patent applications, published patent applications, and other publications incorporated herein by reference, the definitions listed in this section take precedence over the definitions incorporated herein by reference.

[0030] Unless otherwise specified, the methods used in the following examples are all conventional methods. Unless otherwise specified, the materials, reagents and instruments used are all conventional materials, reagents and instruments in the art, and can be obtained by those skilled in the art through commercial channels.

[0031] When an amount, concentration or other value or parameter is expressed as a range, a preferred range or a range defined by a series of upper preferred values ​​and lower preferred values, this should be understood as specifically disclosing all ranges formed by any pairing of any range upper limit or preferred value with any range lower limit or preferred value, regardless of whether the range is disclosed separately. For example, when a range of "1 to 5" is disclosed, the described range should be interpreted as including the range "1 to 4", "1 to 3", "1 to 2", "1 to 2 and 4 to 5", "1 to 3 and 5", etc. When a numerical range is described herein, unless otherwise stated, the range is intended to include its end values ​​and all integers and fractions within the range. In the present specification and claims, range definitions can be combined and / or interchanged, and if not otherwise stated, these ranges include all subranges contained therein.

[0032] The present invention provides a liquor solid-liquid distillation process and key equipment that can be used for the process. The equipment structure is as follows: Figure 1 As shown, it includes: a wine retort 1, an air pump 2, a heat blower 3 and a condenser 4. A steam inlet 11 and a hot air inlet 12 are provided at the bottom of the wine retort 1. The steam inlet 11 is connected to an external steam source, and the hot air inlet 12 is connected to the air outlet of the air pump 2 through the heat blower 3. The air outlet at the top of the wine retort 1 is connected to the condenser 4.

[0033] The solid-liquid distillation process of the present invention comprises the following steps:

[0034] 1. Detect the moisture content and capillary water holding rate of the mash: ① Use the drying and weighing method to detect the moisture content of the mash; ② Take a certain amount of mash, saturate it with water for 12 hours, drain it for 2 hours, weigh it and record it as C, and weigh it after drying it and record it as M. The capillary water holding rate of the mash = (CM) / M×100%.

[0035] 2. Soak the mash: According to the difference between the capillary water holding rate of the mash and the existing water content, weigh the wine tail and sprinkle it into the mash in advance, mix well and soak it.

[0036] 3. Put the steamer on: first put a layer of mash in the steamer, open the steam valve of the steamer, put a layer of mash on the sieve plate of the steamer, test the air and put it on the steamer. After the mash is evenly steamed, spread the next layer of mash, and repeat this process until the steamer is full of mash.

[0037] 4. Round steam-covered steamer: After the steamer is filled with mash, use the air probe to fine-tune the thickness of the material layer in different areas of the steamer to make the rising speed of steam in different areas basically the same. When the steam is about to penetrate the mash, cover the steamer with a lid.

[0038] 5. Open the circulating water refrigerator and condenser water valve: start the refrigerator to prepare low-temperature water; after connecting the wine steamer to the steam pipe of the condenser, open the water valve of the condenser and use low-temperature water to condense the wine vapor; adjust the steam valve to reduce the steam flow, turn on the variable frequency air pump and the heat blower, and use steam and hot air to heat and distill the mash.

[0039] 6. Pick the wine in sections: After the wine retort starts to discharge wine, the first 5 kg of wine that comes out is taken as the head of wine and stored separately; the main body of the middle section of wine is taken according to the comprehensive alcohol content of 63-68 degrees; the rest of the wine that is connected to the pipe distillation outlet is taken until the alcohol content is lower than 6 degrees, which is the tail of the wine.

[0040] 7. The head and main wine are weighed and measured separately, and after tasting and grading, they are stored separately for aging; the tail wine is added to the next batch of mash to participate in distillation again.

[0041] Example 1

[0042] In this embodiment, the wine mash is added with wine tail according to the capillary water holding capacity and then put into the retort, and the distillation is carried out with steam and hot air as the heat source.

[0043] 1. Detect the moisture content and capillary water holding rate of the mash: ① Use the drying and weighing method to detect the moisture content of the mash; ② Take a certain amount of mash, saturate it with water for 12 hours, drain it for 2 hours, weigh it and record it as C, and weigh it after drying it and record it as M. The capillary water holding rate of the mash = (CM) / M×100%.

[0044] 2. Soak the mash: According to the difference between the capillary water holding rate of the mash and the existing water content, weigh the wine tail, and sprinkle it into the mash 1 hour in advance, mix well and soak it.

[0045] 3. Put the steamer on: first spread a layer of soaked mash in the steamer, open the steam valve of the steamer, spread a layer of mash on the sieve plate of the steamer, test the air and put it on the steamer. After the mash is evenly steamed, spread the next layer of mash, and repeat this process until the steamer is full of mash.

[0046] 4. Round steam-covered steamer: After the steamer is filled with mash, use the air probe to fine-tune the thickness of the material layer in different areas of the steamer to make the rising speed of steam in different areas basically the same. When the steam is about to penetrate the mash, cover the steamer with a lid.

[0047] 5. Open the circulating water chiller and condenser water valve: start the chiller to prepare low-temperature water; after connecting the wine retort to the steam pipe of the condenser, open the condenser water valve and use low-temperature water to condense the wine vapor; adjust the steam valve to reduce the steam flow, turn on the variable frequency air pump and the hot air heater, and use steam and hot air to heat and distill the wine mash. The hot air temperature is 90℃, and the flow ratio of hot air to steam is 30:1.

[0048] 6. Pick the wine in sections: After the wine retort starts to discharge wine, the first 5 kg of wine that comes out is taken as the head of wine and stored separately; the main body of the middle section of wine is taken according to the comprehensive alcohol content of 63-68 degrees; the rest of the wine that is connected to the pipe distillation outlet is taken until the alcohol content is lower than 6 degrees, which is the tail of the wine.

[0049] 7. The head and main wine are weighed and measured separately, and after tasting and grading, they are stored separately for aging; the tail wine is added to the next batch of mash to participate in distillation again.

[0050] Example 2

[0051] In this embodiment, the fermented grains are added with tailings according to the capillary water holding capacity and then put into the retort, and distilled with a single steam as the heat source.

[0052] 1. Detect the moisture content and capillary water holding rate of the mash: ① Use the drying and weighing method to detect the moisture content of the mash; ② Take a certain amount of mash, saturate it with water for 12 hours, drain it for 2 hours, weigh it and record it as C, and weigh it after drying it and record it as M. The capillary water holding rate of the mash = (CM) / M×100%.

[0053] 2. Soak the mash: According to the difference between the capillary water holding rate of the mash and the existing water content, weigh the wine tail, and sprinkle it into the mash 1 hour in advance, mix well and soak it.

[0054] 3. Put the steamer on: first put a layer of mash in the steamer, open the steam valve of the steamer, put a layer of mash on the sieve plate of the steamer, test the air and put it on the steamer. After the mash is evenly steamed, spread the next layer of mash, and repeat this process until the steamer is full of mash.

[0055] 4. Round steam-covered steamer: After the steamer is filled with mash, use the air probe to fine-tune the thickness of the material layer in different areas of the steamer to make the rising speed of steam in different areas basically the same. When the steam is about to penetrate the mash, cover the steamer with a lid.

[0056] 5. Open the condenser water valve: After connecting the wine steamer to the steam pipe of the condenser, open the water valve of the condenser and use cold water to condense the wine vapor.

[0057] 6. Pick the wine in sections: After the wine retort starts to discharge wine, the first 5 kg of wine that comes out is taken as the head of wine and stored separately; the main body of the middle section of wine is taken according to the comprehensive alcohol content of 63-68 degrees; the rest of the wine that is connected to the pipe distillation outlet is taken until the alcohol content is lower than 6 degrees, which is the tail of the wine.

[0058] 7. The head and main wine are weighed and measured separately, and after tasting and grading, they are stored separately for aging; after the tail wine is added, it will participate in the distillation again in the next batch of mash.

[0059] Comparative Example 1

[0060] In this comparative example, the fermented grains were not added with wine tails, and distillation was performed with steam as the heat source.

[0061] 1. Prepare the mash: transfer the mash at the end of the fermentation period to the feeding place of the wine steamer.

[0062] 2. Put the steamer on: first put a layer of mash in the steamer, open the steam valve of the steamer, put a layer of mash on the sieve plate of the steamer, test the air and put it on the steamer. After the mash is evenly steamed, spread the next layer of mash, and repeat this process until the steamer is full of mash.

[0063] 3. Round steam-covered steamer: After the steamer is filled with mash, use the air probe to fine-tune the thickness of the material layer in different areas of the steamer to make the rising speed of steam in different areas basically the same. When the steam is about to penetrate the mash, cover the steamer with a lid.

[0064] 4. Open the circulating condenser water valve: After connecting the wine steamer to the steam pipe of the condenser, open the water valve of the condenser and use cold water to condense the wine vapor.

[0065] 5. Pick the wine in sections: After the wine retort starts to discharge wine, the first 5 kg of wine that comes out is taken as the head of wine and stored separately; the main body of the middle section of wine is taken according to the comprehensive alcohol content of 63-68 degrees; the rest of the wine that is connected to the pipe distillation outlet is taken until the alcohol content is lower than 6 degrees, which is the tail of the wine.

[0066] 6. The head and main wine are weighed and measured separately, and after tasting and grading, they are stored separately for aging.

[0067] Comparative Example 2

[0068] In this comparative example, the tail of the wine is directly returned to the bottom of the steamer for continuous distillation, and the distillation is carried out with a single steam as the heat source.

[0069] 1. Prepare the mash: transfer the mash at the end of the fermentation period to the feeding place of the wine steamer.

[0070] 2. Return the wine tail to the bottom of the steamer: According to the difference between the capillary water holding rate of the mash and the existing water content, weigh the wine tail and pour it into the bottom of the steamer.

[0071] 3. Put the steamer on: first put a layer of mash in the steamer, open the steam valve of the steamer, put a layer of mash on the sieve plate of the steamer, test the air and put it on the steamer. After the mash is evenly steamed, spread the next layer of mash, and repeat this process until the steamer is full of mash.

[0072] 4. Round steam-covered steamer: After the steamer is filled with mash, use the air probe to fine-tune the thickness of the material layer in different areas of the steamer to make the rising speed of steam in different areas basically the same. When the steam is about to penetrate the mash, cover the steamer with a lid.

[0073] 5. Open the condenser water valve: After connecting the wine steamer to the steam pipe of the condenser, open the water valve of the condenser and use cold water to condense the wine vapor.

[0074] 6. Pick the wine in sections: After the wine retort starts to discharge wine, the first 5 kg of wine that comes out is taken as the head of wine and stored separately; the main body of the middle section of wine is taken according to the comprehensive alcohol content of 63-68 degrees; the rest of the wine that is connected to the pipe distillation outlet is taken until the alcohol content is lower than 6 degrees, which is the tail of the wine.

[0075] 7. The head and main wine are weighed and measured separately, and after tasting and grading, they are stored separately for aging; the tail wine is added to the bottom of the next steamer for distillation again.

[0076] Comparative Example 3

[0077] In this comparative example, the wine mash is added with wine tail according to the saturated water holding capacity and then put into the retort, and distilled with single steam as the heat source

[0078] 1. Detect the moisture content and saturated water holding rate of the mash: ① Use the drying and weighing method to detect the moisture content of the mash; ② Take a certain amount of mash, after saturated water absorption for 12 hours, weigh it and record it as G, and weigh it after drying the mash and record it as M. The capillary water holding rate of the mash = (GM) / M×100%.

[0079] 2. Soak the mash: According to the difference between the saturated water holding capacity of the mash and the existing water content, weigh the wine tail, and sprinkle it into the mash 1 hour in advance, mix well and soak it.

[0080] 3. Put the steamer on: first put a layer of mash in the steamer, open the steam valve of the steamer, put a layer of mash on the sieve plate of the steamer, test the air and put it on the steamer. After the mash is evenly steamed, spread the next layer of mash, and repeat this process until the steamer is full of mash.

[0081] 4. Round steam-covered steamer: After the steamer is filled with mash, use the air probe to fine-tune the thickness of the material layer in different areas of the steamer to make the rising speed of steam in different areas basically the same. When the steam is about to penetrate the mash, cover the steamer with a lid.

[0082] 5. Open the condenser water valve: After connecting the wine steamer to the steam pipe of the condenser, open the water valve of the condenser and use cold water to condense the wine vapor.

[0083] 6. Pick the wine in sections: After the wine retort starts to discharge wine, the first 5 kg of wine that comes out is taken as the head of wine and stored separately; the main body of the middle section of wine is taken according to the comprehensive alcohol content of 63-68 degrees; the rest of the wine that is connected to the pipe distillation outlet is taken until the alcohol content is lower than 6 degrees, which is the tail of the wine.

[0084] 7. The head and main wine are weighed and measured separately, and after tasting and grading, they are stored separately for aging; the tail wine is added to the next batch of mash to participate in distillation again.

[0085] The sensory evaluation of the main liquors finally obtained in the above-mentioned embodiments and comparative examples was conducted respectively, and after being evaluated and tasted by more than 5 national-level liquor judges, the following results were obtained:

[0086]

[0087] It can be seen from the sensory evaluation results of the above embodiments and comparative examples that the sensory quality of the original wine can be improved by adding the wine tail to the mash in advance using the capillary water holding capacity and distilling simultaneously using steam and hot air as dual heat sources.

[0088] The main wines of the above examples and comparative examples were tested for physical and chemical indicators, and the results were shown in the following table:

[0089]

[0090]

[0091] From the comparison data of the physical and chemical indicators of the main wine of the embodiment and the comparative example in the above table, it can be seen that the content of high-boiling-point substances such as acetic acid, ethyl lactate and ethyl palmitate in the original wine can be increased by adding the wine tail to the mash in advance using capillary water holding capacity and using steam and hot air as dual heat sources for simultaneous distillation.

[0092] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A liquor solid-liquid distillation process, characterized in that: The distillation process includes: mixing the mash to be distilled with the tailings and soaking them, then steaming the wine in a steamer and picking the wine in sections.

2. The solid-liquid distillation process of liquor according to claim 1, characterized in that: The soaking time of the mash and tail to be distilled is 0.5-2h.

3. The solid-liquid distillation process of liquor according to claim 1, characterized in that: The amount of wine tail added is the difference between the capillary water holding capacity of the mash and the existing water content.

4. The solid-liquid distillation process of liquor according to claim 1, characterized in that: The method of steaming the steamer includes first spreading a layer of mash in the steamer, opening the steam valve of the steamer, spreading a layer of mash on the sieve plate of the steamer, testing the air before steaming, and after the mash is evenly steamed, spreading the next layer of mash, and repeating this process until the steamer is full of mash.

5. The solid-liquid distillation process of liquor according to claim 1, characterized in that: After the steamer is put on, when the wine is steamed, steam and hot air are used together to heat and distill the mash.

6. The solid-liquid distillation process of liquor according to claim 5, characterized in that: The hot air temperature is 90°C.

7. The solid-liquid distillation process of liquor according to claim 5, characterized in that: The flow ratio of hot air to steam is 30:

1.

8. The solid-liquid distillation process of liquor according to claim 1, characterized in that: The main body of wine picked in sections is 63-68°, and the head and tail of the wine are stored separately.

9. A key device for the solid-liquid distillation process of liquor according to any one of claims 1 to 8, characterized in that: It includes a wine retort, an air pump, a heat blower and a condenser. A steam inlet and a hot air inlet are provided at the bottom of the wine retort. The steam inlet is connected to an external steam source, the hot air inlet is connected to an air outlet of the air pump through the heat blower, and the air outlet at the top of the wine retort is connected to the condenser.

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