Production process of black coat red koji wine and automatic steaming system

Abstract

The invention discloses a making process of black coat red koji wine and an automatic steaming system. The making process comprises the following steps of S1, main material pretreatment, S2, auxiliary material pretreatment, S3, raking, S4, fermentation, S5, squeezing, S6, filtration and S7, sterilization and filling. The invention relates to the technical field of wine brewing processes and equipment, and in the making process of the black-skin red koji wine and the automatic steaming system, the steaming system is modified through modular equipment and automatic control design, the steaming and fermentation process of the black-skin red koji wine is optimized, and through the cooperation of a split type steaming machine shell, a stirring assembly and a high-pressure steam boiler, the production efficiency of the black-skin red koji wine is improved. Homogeneous steaming and stable fermentation are realized; energy consumption is reduced through steam circulation and a high-temperature short-time process, and the raw material utilization rate is increased; the retention rate of functional components is increased through auxiliary material enzymolysis and a staged fermentation technology, and the modern healthy consumption requirement is met.

Description

Technical Field

[0001] The present invention relates to the technical field of brewing processes and equipment, and specifically to a production process for Wuyi red koji wine and an automatic steaming system. Background Art

[0002] Wuyi red koji wine is a type of traditional Chinese liquor, and the brewing process of Wuyi red koji wine has even become an intangible cultural heritage. In the current brewing process of Wuyi red koji wine, in order to be more beneficial to the health of drinkers, the brewing raw materials of current Wuyi red koji wine are not limited to red koji rice and glutinous rice, and other raw materials are commonly used, such as ginseng, small yellow ginger and other various ingredients, which can effectively improve the nutritional components and health care effects of red koji wine.

[0003] At present, the brewing of Wuyi red koji wine mainly involves adding red koji rice during the fermentation process, using red koji rice to produce red pigment and saccharify starch to obtain red koji wine with a unique flavor. The preparation of traditional Wuyi red koji wine mainly relies on manual brewing, and the process goes through procedures such as soaking rice, washing rice, steaming, adding koji, and stirring the mash. However, due to insufficient control accuracy and environmental limitations of the traditional manual brewing process, the yield and stability of the brewed products are insufficient.

[0004] At present, thanks to the development of industrial equipment, the conditions during the brewing process of red koji wine can be controlled more precisely. Compared with manual brewing of red koji wine, the brewing efficiency is improved and the stability of the finished products is also improved.

[0005] However, in the current brewing process of red koji wine, most of the steaming processes still use old-fashioned furnace-type equipment for steaming. The maturity of this furnace-type equipment often depends on manual experience control. Sometimes the thickness of the glutinous rice laying is uneven, and it is very easy to have uneven local heating, resulting in unstable product quality. At the same time, the heat utilization efficiency of the current steamer structure is low. Although the heat utilization efficiency can be improved by increasing the number of layers of the steamer, during the steaming process, it is necessary to control the steamer to enter and exit the furnace at the same time, and it is not possible to immediately put in glutinous rice, the operation is not flexible, and the steam distribution is uneven, which easily causes inconsistent maturity of the glutinous rice at different levels. In view of this, in-depth research on the above problems has led to the generation of this case. Summary of the Invention

[0006] Aiming at the deficiencies of the prior art, the present invention provides a production process for Wuyi red koji wine and an automatic steaming system, which solves the problems in the existing background art.

[0007] To achieve the above objectives, the present invention is realized through the following technical solutions: A production process for Wuyi red koji wine includes the following steps: Step S1 Main material pretreatment, Step S2 Auxiliary material pretreatment, Step S3 Stirring the mash, Step S4 Fermentation, Step S5 Pressing, Step S6 Filtration, and Step S7 Sterilization and filling;

[0008] Step S1: The main ingredient is glutinous rice, which undergoes several processes including Step S1.1, soaking the rice; Step S1.2, rinsing; Step S1.3, steaming the rice; Step S1.4, adding rhizopus species; and Step S1.5, pre-fermentation.

[0009] Step S1.1: Select high-quality round-grain glutinous rice and soak it in pure water for 20 - 24 hours to allow the glutinous rice to fully absorb water.

[0010] Step S1.2: Rinse the soaked glutinous rice with pure water and drain the surface water of the rinsed glutinous rice.

[0011] Step S1.3: Add the rinsed glutinous rice into an automatic steaming system, control the steaming temperature of the automatic steaming system to be set at 105 - 115°C, the stirring frequency to be set at 12 r / min, and the steaming time to be set at 15 - 20 min.

[0012] Step S1.4: Add rhizopus species to the steamed glutinous rice. The rhizopus species selected are Rhizopus oryzae or Rhizopus oligosporus.

[0013] Step S1.5: Use the rhizopus species to pre-ferment the glutinous rice to make fermented mash, and the fermentation time is 3 days.

[0014] Step S2: The auxiliary materials include ginseng and small yellow ginger. Weigh the auxiliary materials, and the mass ratio of the auxiliary materials to the main ingredient is 5 - 8%. After freezing and crushing the auxiliary materials, they are pulped and enzymatically hydrolyzed.

[0015] Step S3: Add the fermented mash of the main ingredient into a fermentation container, then add the crushed auxiliary materials, Wu Yi Hong Qu, and yeast. Perform stirring and opening the mash within 24 hours after adding the main ingredient and the auxiliary materials into the fermentation container. When the temperature of the fermented mash rises rapidly, use clean utensils to stir and open the mash. Stir and open the mash four times a day, and then stir twice every morning and evening.

[0016] Step S4: The fermentation is divided into pre-fermentation and post-fermentation. The pre-fermentation time is 5 days. Stir the fermented mash twice every morning and evening within the 5 days of pre-fermentation. The post-fermentation is 25 days. During post-fermentation, the wine liquid is separated out, and there is no need to stir. Just let it stand and wait for saccharification.

[0017] Step S5: Add the fermented fermented mash and the wine liquid into a press, and use the press to press out the wine liquid.

[0018] Step S6: Filter the pressed wine liquid. The filtration is divided into rough filtration and fine filtration. Mix the wine during the process between rough filtration and fine filtration. According to the flavor of the finished wine, add some supplementary ingredients. For rough filtration, use a filter screen with 100 - 200 meshes. For fine filtration, use a 0.5 - 1 micron membrane filter or an equivalent filter screen with 300 - 600 meshes.

[0019] Step S7: Perform pasteurization on the finely filtered wine liquid. The temperature for pasteurization is set at 65 - 70 °C, and the finished wine after sterilization is cooled to room temperature for bottling.

[0020] The finished yellow rice wine with an alcohol content of 14% vol and total acid ≤ 5.0 g / L has a retention rate of ginsenosides ≥ 90%.

[0021] An automatic steaming system for making Wuyi red yeast rice wine includes a steaming frame. A number of steaming casings are arranged on the steaming frame in a linear array. A number of independent temperature control components are provided on the number of steaming casings. A steam generating boiler is arranged on one side of the steaming frame. The steam generating boiler is provided with a steam outlet, and a gas supply pipeline is connected to one side of the steam outlet;

[0022] A number of the steaming casings are separately connected to the steaming frame. A number of the steaming casings are all cavity casings with a volute shape structure. A number of stirring components are arranged in a number of the steaming casings;

[0023] The gas supply pipeline is connected to a number of independent temperature control components. A number of the independent temperature control components control the steam temperature inside a number of the steaming casings. A number of the stirring components stir the glutinous rice inside a number of the steaming casings. A number of the stirring components do not affect the steam passability and a number of the stirring components are driven by the same power component. A number of the stirring components are adjusted and linked with the power component through a number of adjusting follower components;

[0024] The top of the steaming casing is provided with a feed inlet, and a feed hopper is connected to the feed inlet. The feed hopper is a tipping structure with automatic control. The bottom of the steaming casing is provided with a discharge outlet. An annular switching door is arranged inside the steaming casing. The annular switching door is used to open and close the feed inlet and the discharge outlet. The number of the annular switching doors is 2. The annular switching doors are respectively arranged corresponding to the feed inlet and the discharge outlet. One side of the annular switching door extends out a control rod through the side of the steaming casing. A control push rod is arranged on the steaming casing. The telescopic end of the control push rod is movably connected with the control push rod.

[0025] The steam generating boiler is an electric heating boiler. A pressure gauge and a thermometer are arranged on the steam generating boiler. A water replenisher is connected to one side of the steam generating boiler. The water replenisher is connected to the exhaust outlets of a number of the steaming casings.

[0026] One side of the steaming casing is provided with a steam inlet. The steam inlet is connected to a shunt pipe extended from the gas supply pipeline. One side of the top of the steaming casing is provided with an exhaust outlet.

[0027] The gas supply pipeline is installed on the steaming machine frame through a pipe rack, one end of the gas supply pipeline is connected to the steam generating boiler through a flange, a plurality of shunt pipes are evenly distributed on the gas supply pipeline, and the other end of the gas supply pipeline is connected to a pressure relief pipe through a pressure relief valve.

[0028] The independent temperature control component includes a temperature detector, a temperature detector is arranged in the steaming casing, a pair of control valves are respectively arranged on the steam inlet and the exhaust port, and a pressure detector is also arranged on the steaming casing. The temperature sensor, the pressure detector and the pair of control valves are respectively connected to a controller, and the controller is arranged on one side of the steaming casing.

[0029] A rotating shaft is arranged at one side of the feed port, the feed hopper is movably mounted on the rotating shaft, a control cylinder is movably connected to the bottom of the feed hopper, and an end of the control cylinder is movably mounted on the steaming machine casing.

[0030] The stirring assembly includes a rotating groove, a rotating groove is arranged on one side of the steaming casing, a rotating disk is installed in the rotating groove, a central ring sleeve is arranged on the rotating disk, a plurality of toggle plates are arranged in a ring array on the outer side of the central ring sleeve, a plurality of air holes are evenly arranged on the toggle plates and the central ring sleeve, and a stirring shaft extends from the rear end of the rotating disk and penetrates the steaming casing.

[0031] The power assembly includes a power motor, which is installed on the steaming frame. The driving end of the power motor is connected to a reduction box, and the reduction box is connected to a diversion power rod. A plurality of driving gear sets are evenly distributed on the diversion power rod, and the plurality of driving gear sets are connected to the stirring shaft through the adjusting follower assembly.

[0032] The adjustment follower assembly includes a driving wheel, which is sleeved on the output end of the reduction box. The end of the stirring shaft is sleeved with a driven wheel, and the driven wheel is connected to the driving wheel through a belt drive. An adjustment shaft key is provided on the output end of the reduction box, and the adjustment shaft key is intermittently linked to the output end of the gear box and the driving wheel through a spline.

[0033] Beneficial Effects

[0034] The present invention provides a production process and automatic steaming system for Wuyihongkoji wine. The production process and automatic steaming system for Wuyihongkoji wine have the following beneficial effects: the steaming system is transformed by modular equipment and automatic control design, the steaming and fermentation process of Wuyihongkoji wine is optimized, and homogeneous steaming and stable fermentation are achieved by the cooperation of a split steaming machine casing, a stirring component and a high-pressure steam boiler; energy consumption is reduced and raw material utilization is improved by steam circulation and high-temperature short-time process; the retention rate of functional components is improved by enzymatic hydrolysis of auxiliary materials and staged fermentation technology, so as to meet the needs of modern healthy consumption;

[0035] 1. Split-type steaming machine housing: Multiple volute-shaped steaming machine housings can work independently or synchronously, supporting simultaneous processing of multiple batches and flexibly meeting different production capacity requirements; Quick disassembly and assembly design: Through bolt fixation and split structure, it is convenient for the maintenance, cleaning and replacement of individual housings, reducing downtime.

[0036] 2. Independent temperature control component: Each housing is equipped with an independent temperature sensor, control valve and pressure detector to achieve precise temperature control (105 - 115 °C), avoiding the problem of uneven temperature in traditional steaming; Steam circulation system: The exhaust port is connected to a water replenisher to condense and recycle the steam, reducing energy consumption and water resource waste.

[0037] 3. Volute-shaped structure + stirring component: The inner cavity of the volute cooperates with a stirring plate with ventilation holes, and slow stirring (12 r / min) ensures uniform heating of glutinous rice, shortening the steaming time (15 - 20 minutes), avoiding undercooking or sticking; Power follow-up adjustment: Control the start and stop of stirring by adjusting the follow-up component to flexibly adapt to different process requirements.

[0038] 4. Automatic feeding / discharging system: The tipping feeding hopper is linked with the annular switching door to achieve fully enclosed feeding and discharging, reducing manual intervention and pollution risk; Pressure relief protection: A pressure relief valve is installed at the end of the gas supply pipeline to prevent excessive steam pressure and ensure the safety of the equipment.

[0039] 5. There is a core breakthrough in the process design. Through high-temperature short-time steaming, high-temperature cooking at 105 - 115 °C (traditional atmospheric pressure is 100 °C) is adopted, and the time is shortened to 15 - 20 minutes, significantly improving efficiency. At the same time, the glutinous rice structure is kept loose through uniform stirring, which is beneficial to subsequent saccharification; Added auxiliary material treatment technology, freezing and crushing and enzymatic hydrolysis: Auxiliary materials such as ginseng and small yellow ginger are frozen and crushed and then enzymatically hydrolyzed to improve the extraction rate of active ingredients (such as ginsenosides), ensuring that the finished product retention rate ≥ 90%. Description of the Drawings

[0040] Figure 1 It is the first three-dimensional structure schematic diagram of the production process of a kind of Wuyi red koji wine and the automatic steaming system described in the present invention.

[0041] Figure 2 It is the front view structure schematic diagram of the production process of a kind of Wuyi red koji wine and the automatic steaming system described in the present invention.

[0042] Figure 3 It is the top view structure schematic diagram of the production process of a kind of Wuyi red koji wine and the automatic steaming system described in the present invention.

[0043] Figure 4 It is the second three-dimensional structure schematic diagram of the production process of a kind of Wuyi red koji wine and the automatic steaming system described in the present invention.

[0044] Figure 5 It is a third stereoscopic structural schematic diagram of the production process of black-clothed red koji wine and the automatic steaming system described in the present invention.

[0045] Figure 6 It is a fourth stereoscopic structural schematic diagram of a production process of black-clothed red koji wine and an automatic steaming system according to the present invention.

[0046] Figure 7 It is a fifth stereoscopic structural schematic diagram of a production process of black-clothed red koji wine and an automatic steaming system according to the present invention.

[0047] Figure 8 It is a sixth stereoscopic structural schematic diagram of a production process of black-clothed red koji wine and an automatic steaming system according to the present invention.

[0048] Figure 9 It is the seventh stereoscopic structural schematic diagram of the production process of the black-clothed red koji wine and the automatic steaming system described in the present invention.

[0049] Figure 10 It is a partially enlarged structural schematic diagram of the production process of the black-clothed red koji wine and the automatic steaming system described in the present invention.

[0050] In the figure: 1. Steaming rack; 2. Steaming housing; 3. Independent temperature control component; 4. Steam generating boiler; 5. Stirring component; 6. Adjustment follower component; 7. Power component; 21. Feed inlet; 22. Feed hopper; 23. Discharge port; 24. Annular switching door; 25. Control cylinder; 26. Steam inlet; 27. Exhaust port; 31. Temperature detector; 32. Control valve; 33. Controller; 34. Pressure detector; 41. Steam outlet; 42. Air supply pipeline; 43. Pressure gauge; 44. Thermometer; 45. Water make-up device; 46. Diverter pipe; 47. Pressure relief valve; 51. Rotating trough; 52. Rotating plate; 53. Center ring sleeve; 54. Toggle plate; 55. Air vent; 56. Stirring shaft; 61. Driving wheel; 62. Driven wheel; 63. Adjusting shaft key; 71. Power motor; 72. Reducer box; 73. Diverter power rod; 74. Driving gear set; 241. Control rod; 242. Control push rod. DETAILED DESCRIPTION

[0051] The following will be combined with the drawings in 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.

[0052] See also Figures 1-10, the present invention provides an implementation: in the brewing process of modern Wuyi red yeast rice wine, during the processing steps of red yeast rice wine, glutinous rice needs to be steamed. Common steaming processes and equipment mainly use steamers or high-pressure steaming. On the one hand, all steaming methods are prone to use a stacking method, resulting in low heat utilization efficiency during the steaming process and inconsistent maturity levels between different layers. Secondly, it is not convenient to operate. All the steamers need to be loaded and unloaded together, with low flexibility.

[0053] Embodiment 1; In view of the above problems, the present application discloses an automatic steaming system for making Wuyi red yeast rice wine, including a steaming frame 1. A number of steaming casings 2 are arranged on the steaming frame 1. Taking the steaming frame 1 as the main support of the equipment, a number of steaming casings 2 are arranged on the steaming frame 1. The number of steaming casings 2 can work independently or synchronously, and the casings can be configured according to requirements. The number of steaming casings 2 are arranged in a linear array on the steaming frame 1 and fixed by bolts, enabling quick disassembly and assembly of the steaming casings 2. Furthermore, a number of independent temperature control components 3 are arranged on the number of steaming casings 2. Through the independent temperature control components 3, the steam temperature inside a single steaming casing 2 can be regulated. On one side of the steaming frame 1, there is a steam generating boiler 4. The steam generating boiler 4 is provided with a steam outlet 41. One side of the steam outlet 41 is connected with a gas supply pipeline 42. The heating steam generated by the steam generating boiler 4 is introduced into the gas supply pipeline 42 from the steam outlet 41, and the gas supply pipeline 42 is used to connect with different steaming casings 2 respectively to supply steam to different steaming casings 2;

[0054] Furthermore, the above-mentioned number of steaming casings 2 are all separately connected to the steaming frame 1, facilitating disassembly and maintenance of a single steaming casing 2. The above-mentioned number of steaming casings 2 are all cavity casings with a volute-shaped structure. A number of stirring components 5 are arranged inside the number of steaming casings 2. The inner cavity of the volute-shaped steaming casing 2 is smooth, which can cooperate well with the stirring components 5. During the steaming process, the glutinous rice is continuously and slowly stirred, enabling the glutinous rice to come into contact with the steam evenly and quickly. On the one hand, it speeds up the steaming process of the glutinous rice, and on the other hand, it improves the uniformity of the glutinous rice steaming;

[0055] According to the specification appendix Figures 1-5 It can be seen that the above-mentioned gas supply pipeline is connected to a number of independent temperature control components 3. The number of independent temperature control components 3 control the steam temperature inside the number of steaming casings 2. The number of stirring components 5 stir the glutinous rice inside the number of steaming casings 2. The number of stirring components 5 do not affect the steam passability and the number of stirring components 5 are driven by the same power component 7. The number of stirring components 5 are adjusted and linked with the power component 7 through a number of adjusting follower components 6. By controlling the adjusting follower components 6, it is possible to control whether the stirring components 5 inside any one steaming casing 2 move. Cooperating with the independent temperature control components 3, a single steaming casing 2 can be made not to participate in the steaming, thus flexibly realizing maintenance and cleaning;

[0056] According to the attached instructions Figures 1-5 It can be seen that a feed inlet 21 is provided at the top of the above-mentioned steaming machine housing 2, a feed hopper 22 is connected to the feed inlet 21, the feed hopper 22 is an automatically controlled tipping structure, a discharge outlet 23 is provided at the bottom of the steaming machine housing 2, and an annular switching door 24 is provided inside the steaming machine housing 2. The annular switching door 24 is used to open and close the feed inlet 21 and the discharge outlet 23. The number of annular switching doors 24 is 2, and the annular switching doors 24 are respectively arranged corresponding to the feed inlet 21 and the discharge outlet 23. One side of the annular switching door 24 extends out a control rod 241 which penetrates the side surface of the steaming machine housing 2, and a control push rod 242 is provided on the steaming machine housing 2. The telescopic end of the control push rod 242 is movably connected to the control push rod 242;

[0057] In the specific implementation process, a rotating shaft is provided on one side of the feed inlet 21, the feed hopper 22 is movably installed on the rotating shaft, the bottom of the feed hopper 22 is movably connected to a control cylinder 25, and the end of the control cylinder 25 is movably installed on the steaming machine housing 2. By controlling the control cylinder 25, the feed hopper 22 can be controlled to rotate around the rotating shaft, and thus the inclination angle and posture of the feed hopper 22 can be controlled. The feed hopper 22 on one side of the feed inlet 21 serves as a space for temporarily storing glutinous rice. After the glutinous rice is weighed, it is poured into the feed hopper 22. Furthermore, the feed hopper 22 is an automatically controlled tipping structure. When feeding is required, the annular switching door 24 is controlled to open the feed inlet 21, and then the tipping action of the feed hopper 22 is used to pour the material into the steaming machine housing 2, which is convenient for operation. Furthermore, the annular switching door 24 can be controlled to slide through the control push rod 242, so as to open or close the feed inlet 21 and the discharge outlet 23. After steaming is completed, the control push rod 242 pushes the control rod 241 to drive the annular switching door 24 to open the discharge outlet 23 at the bottom. Under the action of the slope and gravity, the material is discharged from the discharge outlet 23.

[0058] According to the attached instructions Figures 1-5 It can be seen that a steam inlet 26 is provided on one side of the above-mentioned steaming machine housing 2. The steam inlet 26 is connected to a shunt pipe 46 extending from the gas supply pipeline 42. An exhaust port 27 is provided on one side of the top of the steaming machine housing 2. Steam is discharged from the shunt pipe 46 of the gas supply pipeline 42 into the steaming machine housing 2. After releasing heat during the steaming of glutinous rice, the cooled water vapor is discharged from the exhaust port 27.

[0059] Furthermore, according to the attached instructions Figures 1-5It can be seen that the above steam generating boiler 4 is an electric heating boiler. A pressure gauge 43 and a thermometer 44 are provided on the steam generating boiler 4. One side of the steam generating boiler 4 is connected to a water replenisher 45, and the water replenisher 45 is connected to the exhaust ports 27 of a number of steaming machine casings 2. The working conditions inside the steam generating boiler 4 can be effectively monitored through the pressure gauge 43 and the thermometer 44. At the same time, the water replenisher 45 sucks the cooled water vapor in the steaming machine casing 2 through negative pressure and circulates it into the boiler through the condensation effect of the water replenisher 45.

[0060] Furthermore, according to the appended drawings of the specification Figures 1-5 It can be seen that the above gas supply pipeline 42 is installed on the steaming machine frame 1 through a pipe rack. One end of the gas supply pipeline 42 is connected to the steam generating boiler 4 through a flange. A number of shunt pipes 46 are evenly distributed on the gas supply pipeline 42. The other end of the gas supply pipeline 42 is connected to a pressure discharge pipe through a pressure relief valve 47. In order to avoid excessive steam pressure, a pressure relief valve 47 is provided at the end of the gas supply pipeline 42 to ensure safety.

[0061] According to the appended drawings of the specification Figures 1-7 It can be seen that the above independent temperature control component 3 includes a temperature detector 31. A temperature detector 31 is provided inside the steaming machine casing 2. A pair of control valves 32 are respectively provided on the steam inlet 26 and the exhaust port 27. A pressure detector 34 is also provided on the steaming machine casing 2. The temperature sensor, the pressure detector 34, and a pair of control valves 32 are respectively connected to a controller 33. The controller 33 is provided on one side of the steaming machine casing 2. In the specific implementation process, the pressure and temperature inside the steaming machine casing 2 can be detected through the pressure sensor and the temperature sensor. Taking the pressure and temperature inside the steaming machine casing 2 as control conditions, a pair of control valves 32 at the steam inlet 26 and the exhaust port 27 can be controlled separately, so as to realize the control of the pressure and temperature inside the steaming machine casing 2.

[0062] According to the appended drawings of the specification Figures 1-8It can be seen that the above-mentioned stirring assembly 5 includes a rotating groove 51. One side of the steaming machine housing 2 is provided with the rotating groove 51. A rotating disk 52 is assembled in the rotating groove 51. A central ring sleeve 53 is arranged on the rotating disk 52. A number of stirring plates 54 are arranged in a circular array on the outer side of the central ring sleeve 53. A number of ventilation holes 55 are evenly opened on the number of stirring plates 54 and the central ring sleeve 53. The tail end of the rotating disk 52 extends out of the stirring shaft 56 and penetrates through the steaming machine housing 2. In the specific implementation process, the rotating groove 51 provided on one side of the steaming machine housing 2 plays a role in limiting the rotating disk 52. The rotating disk 52 can only rotate within the rotating groove 51. The stirring shaft 56 is linked by the power assembly 7, so that the stirring shaft 56 drives the rotating disk 52 to rotate. The central ring sleeve 53 and the number of stirring plates 54 on the rotating disk 52 play a role in stirring the glutinous rice, making the glutinous rice in a stirred state, increasing the contact area between the glutinous rice and the steam. Furthermore, a number of ventilation holes 55 are provided on the stirring plates 54 and the central ring sleeve 53, and the air permeability of the steam is improved through the number of ventilation holes 55.

[0063] According to the attached instructions Figures 1-9 It can be seen that the above-mentioned power assembly 7 includes a power motor 71. The power motor 71 is installed on the steaming machine frame 1. The driving end of the power motor 71 is connected with a speed reducer 72. A shunt power rod 73 is connected to the speed reducer 72. A number of drive gear sets 74 are evenly distributed on the shunt power rod 73. The number of drive gear sets 74 is connected with the stirring shaft 56 through the adjustment follow-up assembly 6;

[0064] In the specific implementation process, the power motor 71 is used as the power output, so that the power motor 71 drives the speed reducer 72 to move. A multi-stage reduction gear is arranged in the speed reducer 72 to increase the output torque of the shunt power rod 73 under the deceleration effect, and at the same time reduce the rotation speed of the shunt power rod 73. Furthermore, a number of drive gear sets 74 are arranged on the shunt power rod 73 for power shunting, and at the same time it is convenient to cooperate with the adjustment follow-up assembly 6 to drive the stirring shaft 56 of the steaming machine housing 2. The movement of the stirring assembly 5 in the corresponding steaming machine housing 2 can be conveniently controlled through the adjustment follow-up assembly 6.

[0065] According to the attached instructions Figures 1-10 It can be seen that the above-mentioned adjustment follow-up assembly 6 includes a driving wheel 61. The driving wheel 61 is sleeved on the output end of the speed reducer 72. A driven wheel 62 is sleeved on the end of the stirring shaft 56. The driven wheel 62 is connected with the driving wheel 61 through belt drive. An adjustment shaft key 63 is arranged on the output end of the speed reducer 72. The adjustment shaft key 63 intermittently links the output end of the gearbox and the driving wheel 61 through splines;

[0066] In the specific implementation process, the driving wheel 61 and the driven wheel 62 of the stirring shaft 56 are linked through belt drive. When the corresponding steaming machine shell 2 needs to work, the adjusting shaft key 63 is inserted, so that the splines on the adjusting shaft key 63 are respectively engaged with the spline grooves on the inner ring of the driving wheel 61 and the spline grooves at the output end of the speed reducer 72. Under the action of the synchronizer of the adjusting shaft key 63, the driving wheel 61 will move synchronously with the output end of the speed reducer 72. Then, the driving wheel 61 is used to transmit power to the stirring assembly 5. When the steaming machine shell 2 does not participate in the work, the adjusting shaft key 63 is pulled outwards to make the splines of the adjusting shaft key 63 disengage from the contact with the spline grooves, and the power transmission is released, which is convenient to operate and simple to control.

[0067] Embodiment 2: In order to match the above-mentioned steaming equipment, the present application discloses a production process of Wuyi red Qu wine as follows, including the following steps: Step S1 main material pretreatment, Step S2 auxiliary material pretreatment, Step S3 rake opening, Step S4 fermentation, Step S5 pressing, Step S6 filtering, and Step S7 sterilization and filling;

[0068] Step S1: The main material is glutinous rice. The main material undergoes several processes of Step S1.1, rice soaking, Step S1.2, rinsing, Step S1.3, steaming, Step S1.4, adding Rhizopus species, and Step S1.5, pre-fermentation;

[0069] Step S1.1: Select high-quality round-grained glutinous rice and soak it in pure water for 20 - 24 hours to make the glutinous rice fully absorb water;

[0070] Step S1.2: Use pure water to rinse the soaked glutinous rice, and drain the surface water of the rinsed glutinous rice;

[0071] Step S1.3: Add the rinsed glutinous rice into the automatic steaming system, control the steaming temperature of the automatic steaming system to be set at 105 - 115 °C, the stirring frequency to be set at 12 r / min, and the steaming time to be set at 15 - 20 min;

[0072] Step S1.4: Add Rhizopus species to the steamed glutinous rice. The Rhizopus species is selected from Rhizopus oryzae or Rhizopus oligosporus;

[0073] Step S1.5: Use the Rhizopus species to pre-ferment the glutinous rice to make fermented mash, and the fermentation time is 3 days;

[0074] Step S2: The auxiliary materials include ginseng and small yellow ginger. Weigh the auxiliary materials, and the mass ratio of the auxiliary materials to the main material is 5 - 8%. After freezing and crushing the auxiliary materials, they are pulped and enzymatically hydrolyzed;

[0075] Step S3: Add the fermented mash of the main raw materials into the fermentation container, then add the crushed auxiliary materials, Wu Yi Hong Qu, and yeast. Perform rake stirring within 24 hours after adding the main and auxiliary materials into the fermentation container. When the temperature of the fermented mash rises rapidly, use clean utensils to stir and rake. Conduct rake stirring four times a day, and then stir twice every morning and evening;

[0076] Step S4: The fermentation is divided into pre-fermentation and post-fermentation. The pre-fermentation time is 5 days. Stir the fermented mash twice every morning and evening within the 5 days of pre-fermentation. The post-fermentation is 25 days. During post-fermentation, the liquor is separated out and no stirring is required. Just let it stand for saccharification;

[0077] Step S5: Add the fermented fermented mash and liquor into a press, and use the press to press out the liquor;

[0078] Step S6: Filter the pressed liquor. The filtration is divided into coarse filtration and fine filtration. Blending is carried out between coarse filtration and fine filtration. Supplement part according to the flavor of the finished wine. Coarse filtration is carried out using a filter screen with 100 - 200 meshes, and fine filtration is carried out using a 0.5 - 1 μm membrane filter or an equivalent filter screen with 300 - 600 meshes;

[0079] Step S7: Perform pasteurization treatment on the finely filtered liquor. The temperature for pasteurization is set at 65 - 70 °C. Cool the finished wine after sterilization to room temperature and then fill it.

[0080] The yellow rice wine with a finished alcohol content of 14% vol and total acid ≤ 5.0 g / L has a retention rate of ginsenosides ≥ 90%.

[0081] Although the embodiments of the present invention have been shown and described, for those of ordinary skill in the art, it can be understood that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principle and spirit of the present invention. The scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for producing black-clothed red koji wine, characterized in that: The method comprises the following steps: step S1 pretreatment of main materials, step S2 pretreatment of auxiliary materials, step S3 raking, step S4 fermentation, step S5 pressing, step S6 filtering and step S7 sterilization and filling; Step S1: the main material is glutinous rice, which is processed through the following steps: step S1.1, soaking rice; step S1.2, rinsing; step S1.3, steaming rice; step S1.4, adding Rhizopus species; and step S1.5, pre-fermentation; Step S1.1: Select high-quality round glutinous rice and soak it in pure water for 20-24 hours to allow the glutinous rice to fully absorb water; Step S1.2: Rinse the soaked glutinous rice with purified water, and drain the surface moisture of the rinsed glutinous rice; Step S1.3: adding the washed glutinous rice to the automatic steaming system, controlling the steaming temperature of the automatic steaming system to be set at 105-115° C., the stirring frequency to be set at 12 r / min, and the steaming time to be set to 15-20 min; Step S1.4: adding Rhizopus species to the steamed glutinous rice, wherein the Rhizopus species is selected from Rhizopus oryzae or Rhizopus oligosporus; Step S1.5: pre-fermenting glutinous rice with Rhizopus species to prepare fermented mash, and the fermentation time is 3 days; Step S2: auxiliary materials include ginseng and turmeric, the auxiliary materials are weighed, the weight of the auxiliary materials accounts for 5-8% of the weight of the main materials, the auxiliary materials are frozen and crushed, and then pulped and enzymatically hydrolyzed; Step S3: adding the fermented mash of the main ingredient into a fermentation container, and then adding the crushed auxiliary materials, black-clothed red koji and yeast, raking the mash within 24 hours after the main ingredients and auxiliary materials are added into the fermentation container, stirring and raking the mash with a clean utensil when the temperature of the fermented mash rises rapidly, raking the mash four times a day, and stirring twice a day in the morning and evening thereafter; Step S4: Fermentation is divided into pre-fermentation and post-fermentation. The pre-fermentation lasts for 5 days. During the 5 days of pre-fermentation, the fermented mash is stirred twice every morning and evening. The post-fermentation lasts for 25 days. During the post-fermentation, the wine is precipitated and does not need to be stirred. It can be left to stand and wait for saccharification. Step S5: adding the fermented mash and wine into a press, and using the press to squeeze out the wine; Step S6: filtering the squeezed wine, the filtering is divided into coarse filtering and fine filtering, and the wine is adjusted between the coarse filtering and the fine filtering. The coarse filtering is performed by using a 100-200 mesh filter according to the flavor of the finished wine, and the fine filtering is performed by using a 0.5-1 micron membrane filter or an equivalent 300-600 mesh filter; Step S7: pasteurize the filtered wine, the pasteurization temperature is set at 65-70°C, and the sterilized finished wine is cooled to room temperature for bottling.

2. The process for making black-clothed red koji wine according to claim 1, characterized in that: The finished product has an alcohol content of 14% vol, a total acidity of ≤5.0 g / L, and a ginsenoside retention rate of ≥90%.

3. An automatic steaming system for making Wuyihongkoji wine, applied to the production process of Wuyihongkoji wine according to any one of claims 1-2, characterized in that: The invention comprises a steaming frame (1), wherein a plurality of steaming casings (2) are arranged on the steaming frame (1), wherein the plurality of steaming casings (2) are arranged on the steaming frame (1) in a linear array, wherein a plurality of independent temperature control components (3) are arranged on the plurality of steaming casings (2), wherein a steam generating boiler (4) is arranged on one side of the steaming frame (1), wherein the steam generating boiler (4) is provided with a steam outlet (41), and wherein one side of the steam outlet (41) is connected to a gas supply pipeline (42); The plurality of steaming machine casings (2) are separately connected to the steaming machine frame (1); the plurality of steaming machine casings (2) are hollow casings of a volute-shaped structure; and a plurality of stirring components (5) are arranged inside the plurality of steaming machine casings (2); The air supply pipeline is connected to a plurality of independent temperature control components (3), the plurality of independent temperature control components (3) control the steam temperature in the plurality of steaming casings (2), the plurality of stirring components (5) stir the glutinous rice in the plurality of steaming casings (2), the plurality of stirring components (5) do not affect the permeability of the steam and the plurality of stirring components (5) are driven by the same power component (7), and the plurality of stirring components (5) are linked to the power component (7) through a plurality of adjustment follower components (6); The top of the steaming machine casing (2) is provided with a feed port (21), the feed port (21) is connected to a feed hopper (22), the feed hopper (22) is an automatically controlled tipping hopper structure, the bottom of the steaming machine casing (2) is provided with a discharge port (23), and an annular switching door (24) is provided inside the steaming machine casing (2), the annular switching door (24) is used to open and close the feed port (21) and the discharge port (23).

4. The automatic steaming system for making Wuyihongkoji wine according to claim 3 is characterized in that: The steam generating boiler (4) is an electric heating boiler. A pressure gauge (43) and a thermometer (44) are provided on the steam generating boiler (4). A water replenisher (45) is connected to one side of the steam generating boiler (4). The water replenisher (45) is connected to the exhaust ports (27) of a plurality of steaming machine casings (2).

5. The automatic steaming system for making Wuyihongkoji wine according to claim 4 is characterized in that: A steam inlet (26) is provided on one side of the steaming machine casing (2), and the steam inlet (26) is connected to a shunt pipe (46) extending from an air supply pipeline (42). An exhaust port (27) is provided on one side of the top of the steaming machine casing (2).

6. The automatic steaming system for making Wuyihongkoji wine according to claim 5, characterized in that: The gas supply pipeline (42) is installed on the steaming machine frame (1) through a pipe rack, one end of the gas supply pipeline (42) is connected to the steam generating boiler (4) through a flange, a plurality of branch pipes (46) are evenly distributed on the gas supply pipeline (42), and the other end of the gas supply pipeline (42) is connected to a pressure relief pipe through a pressure relief valve (47).

7. The automatic steaming system for making Wuyihongkoji wine according to claim 6 is characterized in that: The independent temperature control component (3) comprises a temperature detector (31), the temperature detector (31) is arranged in the steaming casing (2), a pair of control valves (32) are respectively arranged on the steam inlet (26) and the exhaust port (27), and a pressure detector (34) is also arranged on the steaming casing (2), the temperature sensor, the pressure detector (34) and the pair of control valves (32) are respectively connected to a controller (33), and the controller (33) is arranged on one side of the steaming casing (2).

8. The automatic steaming system for making Wuyihongkoji wine according to claim 7, characterized in that: A rotating shaft is provided on one side of the feed port (21), the feed hopper (22) is movably mounted on the rotating shaft, the bottom of the feed hopper (22) is movably connected to a control cylinder (25), and the end of the control cylinder (25) is movably mounted on the steaming machine casing (2).

9. The automatic steaming system for making Wuyihongkoji wine according to claim 8, characterized in that: The stirring assembly (5) comprises a rotating groove (51), one side of the steaming casing (2) is provided with the rotating groove (51), a rotating disc (52) is arranged in the rotating groove (51), a central ring sleeve (53) is arranged on the rotating disc (52), a plurality of shifting plates (54) are arranged in a ring array on the outer side of the central ring sleeve (53), a plurality of air holes (55) are evenly arranged on the plurality of shifting plates (54) and the central ring sleeve (53), and a stirring shaft (56) extends from the rear end of the rotating disc (52) and penetrates the steaming casing (2).

10. The automatic steaming system for making Wuyihongkoji wine according to claim 9, characterized in that: The power assembly (7) comprises a power motor (71), the power motor (71) is mounted on the steaming frame (1), the driving end of the power motor (71) is connected to a reduction box (72), the reduction box (72) is connected to a diversion power rod (73), a plurality of drive gear sets (74) are evenly distributed on the diversion power rod (73), and the plurality of drive gear sets (74) are connected to the stirring shaft (56) through the adjustment follower assembly (6).

Images