Yellow wine sterilization system and process thereof

Abstract

The invention discloses a yellow rice wine sterilization system and technology, and relates to the field of yellow rice wine production technologies, and the technical scheme is characterized in that the yellow rice wine sterilization system comprises a clear wine pool, the clear wine pool is communicated with a first heat exchange module, a material pump and a flowmeter are arranged between the clear wine pool and the first heat exchange module, and the first heat exchange module is communicated with a second heat exchange module. According to the device, cooling of the wine liquid flowing out of the heat preservation tank and heating of the wine liquid flowing out of the first heat exchange module are completed at the same time, heat recycling is achieved, energy consumption generated by original heating and cooling is reduced, and through long heat preservation time, on one hand, the sterilization effect is guaranteed, and on the other hand, energy is saved; and on the other hand, the stability of wine gas collection in the heat preservation tanks can be kept, then the stability of the heating effect in the first heat exchange module is guaranteed, and continuous heat supply to the first heat exchange module is guaranteed through the arrangement of the multiple heat preservation tanks.

Description

Technical Field

[0001] The present invention relates to the field of yellow rice wine production technology, and more particularly to a yellow rice wine sterilization system and technology thereof. Background Art

[0002] At present, high-temperature (80℃~90℃) sterilization method is adopted for rice wine. Specifically, steam heating is mainly used for sterilization of finished wine. There are four main purposes: first, it is beneficial to the biological stability of rice wine; second, it promotes the coagulation of proteins and other colloids in the wine and makes the color clear, thereby improving the non-biological stability of rice wine; third, it makes aldehydes and other undesirable components evaporate; fourth, it promotes the aging of rice wine, eliminates the off-flavor of raw wine and improves the quality of wine. The conventional process of high-temperature sterilization is preheating, high-temperature sterilization, heat preservation and cooling. However, external steam input is used to heat the wine, and refrigeration equipment is used for cooling. The energy consumption and cost are too high.

[0003] The patent with publication number CN203238241U discloses a wine frying device, which discloses the following content: it includes a clarification tank, a wine pump, a high-level tank, a wine preheater, a secondary preheater, a wine heater, a balancing insulation tank, a wine receiving tank, a wine pipe, a steam pipe, and a wine steam pipe; the clarification tank is connected to the wine pump through the wine pipe, the wine pump is connected to the high-level tank through the wine pipe, the lower part of the wine preheater is connected to the high-level tank through the wine pipe, its upper end is connected to one end of the secondary preheater through the wine pipe, the upper part of the other end of the secondary preheater is connected to the wine heater through the wine pipe, the upper part of its side end is connected to one side of the upper end of the wine heater through the steam pipe, the side of the wine heater is connected to the balancing insulation tank through the wine pipe, the upper end of the balancing insulation tank is connected to the upper part of the wine preheater through the wine steam pipe, and the wine receiving tank is installed on the lower side of the balancing insulation tank.

[0004] The above-disclosed content saves external heat input by recycling the waste heat generated by the heated wine. In order to achieve this goal, a more complex piping structure is formed compared to a simple heating system, which increases the cost of a whole set of equipment. However, the wine has different heating, insulation and cooling requirements according to different final product requirements. In order to produce wines with different flavors, it is often necessary to have multiple sets of equipment produce at the same time or to shut down a single set of equipment for adjustment before production, which incurs excessive costs from another perspective. Summary of the Invention

[0005] In view of the shortcomings of the prior art, the object of the present invention is to provide a rice wine sterilization system and process.

[0006] The above technical objectives of the present invention are achieved through the following technical solutions: a rice wine sterilization system, comprising a clear wine pool, the clear wine pool is connected to a first heat exchange module, a material pump and a flow meter are provided between the clear wine pool and the first heat exchange module, the first heat exchange module is connected to a second heat exchange module, the second heat exchange module is provided with a first input port, a second input port, a third input port, a first output port, a second output port and a third output port, the first input port is connected to the first heat exchange module, the first output port is connected to an insulation tank, the bottom end of the insulation tank is connected to the second input port, the second output port is connected to a wine outlet end, the third input port and the third output port are connected to an external steam module, the top end of the insulation tank is provided with a wine vapor recovery device, the wine vapor recovery device is connected to the first heat exchange module, the outflow end of the insulation tank is provided with a regulating valve, the diameter of the pipe between the clear wine pool and the insulation tank is larger than the diameter of the pipe between the wine outlet end and the insulation tank.

[0007] The present invention is further configured as follows: the number of the insulation tanks is greater than or equal to two, a first electric-controlled valve is provided at the inlet end of the insulation tank, a plurality of wine storage tanks are provided at the wine outlet end, the number of slots of the wine storage tanks is greater than or equal to the number of the insulation tanks, and a second electric-controlled valve is provided at the inlet end of the wine storage tank.

[0008] The present invention is further configured as follows: the second heat exchange module is also provided with a fourth output port. In the second heat exchange module, the path length from the second input port to the fourth output port is less than the path length from the second input port to the second output port. A three-way valve is provided on the second heat exchange module. The inlet end of the three-way valve is connected to the second input port through a flow channel in the second heat exchange module, one outflow end of the three-way valve is connected to the fourth output port, and the other outflow end of the three-way valve is connected to the second output port through the flow channel in the second heat exchange module.

[0009] The present invention is further configured as follows: the first heat exchange module and the second heat exchange module are both composed of plate heat exchangers; in the second heat exchange module, the three-way valve is located between two adjacent plate heat exchangers.

[0010] A rice wine sterilization process, which applies the above-mentioned rice wine sterilization system, comprises the following steps: S1: Wine is introduced from the wine pool to the first heat exchange module; S2, preheating the wine: when the wine passes through the first heat exchange module, the wine is initially heated; S3, high temperature sterilization, the wine flows through the second heat exchange module and is sterilized by high temperature; S4, insulation, the wine flows into the insulation tank to keep the wine at the sterilization temperature; S5, cooling, cooling the wine leaving the insulation tank; S6: Discharging the wine. The cooled wine is discharged from the wine discharging end. Among them, in S5 and S3, the wine in both links passes through the second heat exchange module. In S3, the heating process of the wine is divided into a first stage and a second stage located after the first stage. In the first stage, the heat released in S5 is used to heat the wine, so as to reduce the heat required in the second stage and cool the wine in S5 at the same time. In the second stage, the wine is heated by steam input from the outside. The first stage and the second stage are both completed in the same equipment to avoid heat loss during the conversion process between the two stages. The wine in S5 is naturally cooled after leaving the second heat exchange module to reduce cooling energy consumption. In S4, the reaction time of the wine is controlled by changing the insulation time. In S6, the wine after different insulation times is output to different containers. In S4 and S5, the liquid level in the insulation tank is controlled by controlling the flow difference between flowing into and out of the insulation tank.

[0011] The present invention is further configured as follows: in said S4, the wine is stored in an insulation tank, and a wine vapor recovery device for collecting wine vapor generated by natural volatilization is provided at the top of the insulation tank; in said S2, the heat of the wine vapor is used to preheat the wine in the first heat exchange module, and the condensate formed after the wine vapor is condensed is discharged to the recovery pool; in said S1, the flow rate of the wine output from the clear wine pool is detected by a flow meter, and the flow rate of the wine is changed by controlling the material pump, so as to control the temperature of the wine when it leaves the first heat exchange module, thereby ensuring that the temperature of the wine when it leaves the first heat exchange module can reach the expected temperature under the premise of relying entirely on the recovery of the residual heat of the wine vapor.

[0012] The present invention is further configured as follows: in said S4, the wine flows into different insulation tanks, and the insulation time of the wine in the insulation tank is controlled by opening and closing the first electrically controlled valve. Only the first electrically controlled valve at the outflow end of one insulation tank is opened to avoid mixing of wines with different insulation times and to ensure that there is one insulation tank to output wine to the second heat exchange module.

[0013] The present invention is further configured as follows: in said S5, the time for the wine flowing out of the insulation tank to participate in heat exchange in the second heat exchange module is controlled by a three-way valve, so as to control the temperature of the wine when it enters the wine storage tank after being discharged in said S6.

[0014] The present invention is further configured as follows: in said S1, the conductivity of the wine leaving the clear wine pool is tested, and the wine is allowed to flow to the first heat exchange module after passing through the conductivity detector. The temperature of the wine just leaving the clear wine pool is constant, reducing the influence of temperature on conductivity.

[0015] In summary, the present invention has the following beneficial effects: it simultaneously completes the cooling of the wine flowing out of the insulation tank and the heating of the wine flowing out of the first heat exchange module, realizes the recovery and utilization of heat, reduces the energy consumption originally generated by heating and cooling, and through a longer insulation time, on the one hand, ensures the sterilization effect, and on the other hand, maintains the stability of the wine vapor collection in the insulation tank, thereby ensuring the stability of the heating effect in the first heat exchange module, and through the setting of multiple insulation tanks, ensures the continuous heat supply to the first heat exchange module. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a structural schematic diagram of the present invention; Figure 2 This is a schematic structural diagram of the corresponding portion of the first stage of the second heat exchange module in the present invention; Figure 3 It is a structural schematic diagram of the wine dispensing end in the present invention.

[0017] In the figure: 1. Material pump; 2. Conductivity detector; 3. Flow meter; 4. First heat exchange module; 5. Second heat exchange module; 6. Insulation tank; 7. Wine vapor recovery device; 8. Wine clearing tank; 9. Wine outlet; 10. Plate heat exchanger; 11. Second electric control valve; 12. Wine storage tank; 13. Three-way valve. DETAILED DESCRIPTION

[0018] The present invention is described in detail below with reference to the accompanying drawings and embodiments.

[0019] Example 1: A rice wine sterilization system, such as Figure 1 、 Figure 2 As shown, it includes a clear wine pool 8, which is connected to a first heat exchange module 4. A material pump 1 and a flow meter 3 are provided between the clear wine pool 8 and the first heat exchange module 4. The first heat exchange module 4 is connected to a second heat exchange module 5. The second heat exchange module 5 is provided with a first input port, a second input port, a third input port, a first output port, a second output port and a third output port. The first input port is connected to the first heat exchange module 4, and the first output port is connected to the insulation tank 6. The bottom end of the insulation tank 6 is connected to the second input port, and the second output port is connected to the wine outlet end 9. The third input port and the third output port are connected to an external steam module. A wine vapor recovery device 7 is provided at the top of the insulation tank 6, and the wine vapor recovery device 7 is connected to the first heat exchange module 4. A regulating valve is provided at the outflow end of the insulation tank 6. The diameter of the pipeline between the clear wine pool 8 and the insulation tank 6 is larger than the diameter of the pipeline between the wine outlet end 9 and the insulation tank 6.

[0020] Specifically, what flows out of the clear wine pool 8 is the wine raw material. The material pump 1 is used to pump the wine into the first heat exchange module 4. The flow meter 3 is located on the side of the material pump 1 away from the clear wine pool 8. The flow meter 3 is used to detect the actual flow of the wine flowing out of the clear wine pool 8 and provide feedback of the flow information for subsequent flow control. Part of the second heat exchange module 5 and the first heat exchange module 4 respectively heat the wine through the residual heat of the wine after insulation and the residual heat of the wine steam during insulation to reduce heat energy loss. The other part of the second heat exchange module 5 is heated by the heat input from the outside to ensure that the wine enters the insulation tank 6 Before the expected sterilization temperature can be reached, the regulating valve is used to control the flow rate of wine flowing out of the insulation tank 6. When the flow rate pumped in by the material pump 1 is greater than the flow rate flowing through the regulating valve, the insulation time of the wine in the insulation tank 6 can be increased, thereby changing the maintenance time of the wine in the high temperature state, so that the flavor of the wine changes under the influence of Maillard reaction, esterification reaction, oxidation reaction, sugar degradation, etc., so that the same wine input from the clear wine pool 8 becomes wine with different flavors when it is finally output to the wine outlet 9. At the same time, there is no need for multiple production lines or shutdowns for adjustments, which reduces production costs.

[0021] like Figure 1 、 Figure 2 、 Figure 3 As shown, the number of insulation tanks 6 is greater than or equal to two, the inlet end of the insulation tank 6 is provided with a first electric-controlled valve, and a plurality of wine storage tanks 12 are provided at the wine outlet end 9. The number of slots of the wine storage tank 12 is greater than or equal to the number of insulation tanks 6, and the inlet end of the wine storage tank 12 is provided with a second electric-controlled valve 11. The second heat exchange module 5 is also provided with a fourth output port. In the second heat exchange module 5, the path length from the second input port to the fourth output port is less than the path length from the second input port to the second output port. A three-way valve 13 is provided on the second heat exchange module 5. The inlet end of the three-way valve 13 is connected to the second input port through the flow channel in the second heat exchange module 5, and one outflow end of the three-way valve 13 is connected to the fourth output port. The other outflow end of the three-way valve 13 is connected to the second output port through the flow channel in the second heat exchange module 5. The first heat exchange module 4 and the second heat exchange module 5 are both composed of a plate heat exchanger 10. In the second heat exchange module 5, the three-way valve 13 is located between two adjacent plate heat exchangers 10.

[0022] Specifically, in this embodiment, the number of the heat preservation tanks 6 and the number of slots of the wine storage tank 12 are both three. Three first electrically controlled valves are arranged in parallel in the flow channel from the second heat exchange module 5 to the heat preservation tank 6 to control which heat preservation tank 6 the heated wine will eventually flow into. The wine outlet 9 is provided with three second electrically controlled valves 11 to control which wine storage tank 12 the wine output from the wine outlet 9 will eventually enter. The multiple heat preservation tanks 6 ensure that sufficient wine can flow from the heat preservation tank 6 to the second heat exchange module 5 when switching between wines that have undergone different heat preservation times. The plurality of wine storage tanks 12 and the inherent liquid level fluctuation range during canning increase the margin of flow control and ensure the stability of the entire system operation. The first heat exchange module 4 and the second heat exchange module 5 are two independent plate heat exchanger 10 units. The plate heat exchanger 10 is an ideal equipment for liquid-liquid and liquid-vapor heat exchange. It has the characteristics of high heat exchange efficiency, low heat loss, compact and lightweight structure, small footprint, wide application, and long service life. The first heat exchange module 4 is mainly for liquid-vapor heat exchange, and the second heat exchange module 5 is composed of two plate heat exchangers 1 0 is a plate heat exchanger 10 unit connected by pipes. The two plate heat exchangers 10 respectively perform liquid-liquid heat exchange and liquid-vapor heat exchange. Among them, the liquid-vapor heat exchange is to heat the wine by the heat input from the outside, while the liquid-liquid heat exchange is to preheat the wine to be heated by the heat emitted by the wine that needs to be cooled after insulation. That is, this link cools and heats the wine in two states respectively, saving the cost of cooling and heating. In the liquid-liquid heat exchange, the plate heat exchanger 10 has two sections, which are connected by pipes. On one of the pipes, A three-way valve 13 is connected, and the rest of the pipeline is covered by an insulating cover to reduce the heat loss between the two sections. The three-way valve 13 is used to control the length of the heat exchange path between the wine and the wine, thereby changing the temperature of the wine after cooling and entering the wine outlet 9, that is, changing the canning temperature of the wine, so that the flavor changes produced by the wine in the subsequent storage tank 12 are different, further increasing the flavor differences between different final products. The impact of the change in the heat exchange path length on the preheating temperature can be adapted by changing the external input heat in the liquid-vapor heat exchange link.

[0023] Example 2: A rice wine sterilization process, using the above-mentioned rice wine sterilization system, includes the following steps: S1, wine is introduced, the wine starts from the wine pool 8 and moves to the first heat exchange module 4; S2, preheating the wine: when the wine passes through the first heat exchange module 4, the wine is initially heated; S3, high temperature sterilization, the wine flows through the second heat exchange module 5 and is sterilized by high temperature; S4, insulation, the wine flows into the insulation tank 6, so that the wine is kept at the sterilization temperature; S5, cooling, the wine leaving the insulation tank 6 is cooled; S6, discharging the wine, the cooled wine is discharged from the wine discharging end 9; Among them, in S5 and S3, the wine in the two links passes through the second heat exchange module. In S3, the heating process of the wine is divided into a first stage and a second stage located after the first stage. In the first stage, the heat released in S5 is used to heat the wine, so as to reduce the heat required in the second stage, and at the same time, the wine in S5 is cooled. In the second stage, the wine is heated by steam input from the outside. The first stage and the second stage are completed in the same equipment to avoid heat loss during the conversion process between the two stages. The wine in S5 is naturally cooled after leaving the second heat exchange module 5 to reduce cooling energy consumption. In S4, the reaction time of the wine is controlled by changing the insulation time. In S6, the wine after different insulation times is output to different containers. In S4 and S5, the flow into and out of the insulation tank 6 is controlled. The flow difference is used to control the liquid level in the insulation tank 6. In S4, the wine is stored in the insulation tank 6. A wine vapor recovery device 7 for collecting wine vapor generated by natural volatilization is provided at the top of the insulation tank 6. In S2, the heat of the wine vapor is used to preheat the wine in the first heat exchange module 4, and the condensate formed after the wine vapor is condensed is discharged to the recovery pool. In S1, the flow rate of the wine output from the clear wine pool 8 is detected by the flow meter 3, and the flow rate of the wine is changed by controlling the material pump 1, so as to control the temperature of the wine when it leaves the first heat exchange module 4, and ensure that the temperature of the wine when it leaves the first heat exchange module 4 can reach the expected temperature under the premise of relying entirely on the recovery of the waste heat of the wine vapor. In S1, the conductivity of the wine leaving the clear wine pool 8 is tested, and the wine is allowed to flow to the first heat exchange module 4 after passing through the conductivity detector 2. The temperature of the wine just leaving the clear wine pool 8 is constant, reducing the influence of temperature on conductivity.

[0024] Specifically, after the wine leaves the clear wine pool 8, the wine is pushed by the material pump 1 and first passes through the conductivity detector 2 and the flow meter 3 in sequence. Among them, the conductivity detector 2 is used to detect the turbidity of the wine and use it to judge the quality of the wine. Because the wine has just left the clear wine pool 8, the temperature of the wine at this time is stable at around 0°C, and the temperature fluctuation range is small, which reduces the impact of temperature changes on conductivity detection. The flow meter 3 is used to detect the amount of wine output from the clear wine pool 8. Because in S2, the preheating heat source depends entirely on the wine vapor collected in the insulation tank 6. The heat of wine vapor is generated, and there is a certain fluctuation range in the generation and collection of wine vapor. Therefore, the amount of wine entering the first heat exchange module 4 is controlled according to the actual collection amount of wine vapor, so that the temperature of the wine when leaving the first heat exchange module 4 can reach the expected preheating temperature under the premise of completely relying on the recovery of the waste heat of the wine vapor. The preheated wine flows to the second heat exchange module 5. In the second heat exchange module 5, the wine flowing out of the insulation tank 6 first passes through the liquid-liquid heat exchange part of the plate heat exchanger 10 unit to perform the first stage of heating on the wine flowing out of the first heat exchange module 4, and at the same time completes the The wine flowing out of the insulation tank 6 is cooled in pairs, and the wine flowing out of the first heat exchange module 4 is heated, so as to realize heat recovery and utilization, thereby reducing the energy consumption originally generated by heating and cooling. However, since the temperature of the wine leaving the insulation tank 6 is lower than the expected temperature at the end of S3, the first stage cannot directly meet the heating demand. After completing the heating in the first stage, the wine entering the second stage exchanges heat with the high-temperature steam input from the outside through the vapor-liquid heat exchange part of the plate heat exchanger 10 unit, so that the wine is further heated to reach the required temperature for high-temperature sterilization. Degrees, after reaching the required temperature for sterilization, the wine enters the insulation tank 6, and then the wine is maintained at the sterilization temperature. At the same time, the wine produces a series of reactions under high temperature, which causes the flavor substances in the wine to change. At this time, the wine vapor generated in the insulation tank 6 is collected and transported to the heat exchange module. After the heat exchange is completed, the wine vapor condenses into condensate, and the condensate is discharged into the wine recovery pool. The wine that has reached the expected insulation time flows out of the insulation tank 6 and is cooled by the second heat exchange module 5, so that the wine is kept within the expected suitable wine outlet temperature range when it is discharged.

[0025] In this embodiment, in S1, the temperature of the wine is 0°C when it leaves the clear wine pool 8, in S2, the temperature of the wine is 20°C-25°C when it leaves the first heat exchange module 4, in S3, the temperature of the wine is greater than 90°C when it leaves the second heat exchange module 5, and in S5, the temperature of the wine is 65°C-75°C when the wine completes natural cooling. The clear wine pool 8 is located underground, reducing the energy consumption required for low-temperature storage of the wine. In S2, the wine is preheated to 20°C-25°C, and its fluctuation range depends on the actual collection speed of the wine gas in the insulation tank 6. The temperature of the wine when preheating is completed can be controlled by controlling the flow rate of the material pump 1 to deliver the wine in S1. 90°C is a suitable sterilization temperature for conventional rice wine. In S6, the final wine outlet temperature fluctuation range depends on the temperature of the wine completed preheating in the first stage of S3 and the natural cooling process. The ambient temperature in the oven is controlled by controlling the flow rate of the wine to maintain the outlet temperature of the wine at 65℃-75℃. In S3, the wine passes through the second heat exchange module 5 within 20S. In S5, the wine passes through the second heat exchange module 5 within 10S. In S4, the wine is kept warm in the insulation tank 6 for 45min. The passage time of the wine in the first stage and the second stage is 10S. In the second heat exchange module 5, the passage time of the wine flowing out of the insulation tank 6 is half of the passage time of the wine flowing out of the first heat exchange module 4, so as to avoid excessive temperature drop of the wine flowing out of the insulation tank 6, so that the expected outlet temperature of the wine can be guaranteed when the wine is discharged. Through a longer insulation time, on the one hand, the sterilization effect is guaranteed, and on the other hand, the stability of the wine vapor collection in the insulation tank 6 can be maintained, thereby ensuring the stability of the heating effect in the first heat exchange module 4.

[0026] The above description is merely a preferred embodiment of the present invention. The scope of protection of the present invention is not limited to the above embodiment. All technical solutions based on the concept of the present invention are within the scope of protection of the present invention. It should be noted that for those skilled in the art, various improvements and modifications that do not depart from the principles of the present invention should also be considered within the scope of protection of the present invention.

Claims

1. A rice wine sterilization system, characterized by: The invention comprises a wine pool (8), wherein the wine pool (8) is connected to a first heat exchange module (4), a material pump (1) and a flow meter (3) are provided between the wine pool (8) and the first heat exchange module (4), the first heat exchange module (4) is connected to a second heat exchange module (5), the second heat exchange module (5) is provided with a first input port, a second input port, a third input port, a first output port, a second output port and a third output port, the first input port is connected to the first heat exchange module (4), the first output port is connected to a heat preservation device (5), and the heat preservation device (5) is provided with a heat preservation device (5). The heat preservation tank (6) is provided with a regulating valve at the outflow end of the heat preservation tank (6), and the diameter of the pipeline between the clear wine pool (8) and the heat preservation tank (6) is larger than the diameter of the pipeline between the wine outflow end (9) and the heat preservation tank (6).

2. The yellow wine sterilization system according to claim 1, characterized in that: The number of the heat preservation tanks (6) is greater than or equal to two, the inflow end of the heat preservation tank (6) is provided with a first electric control valve, the wine outlet end (9) is provided with a plurality of wine storage tanks (12), the number of slots of the wine storage tanks (12) is greater than or equal to the number of the heat preservation tanks (6), and the inflow end of the wine storage tank (12) is provided with a second electric control valve (11).

3. The yellow wine sterilization system according to claim 2, characterized in that: The second heat exchange module (5) is further provided with a fourth output port. In the second heat exchange module (5), the path length from the second input port to the fourth output port is shorter than the path length from the second input port to the second output port. The second heat exchange module (5) is provided with a three-way valve (13). The inflow end of the three-way valve (13) is connected to the second input port through a flow channel in the second heat exchange module (5). One outflow end of the three-way valve (13) is connected to the fourth output port, and the other outflow end of the three-way valve (13) is connected to the second output port through a flow channel in the second heat exchange module (5).

4. The yellow wine sterilization system according to claim 3, characterized in that: The first heat exchange module (4) and the second heat exchange module (5) are both composed of plate heat exchangers (10). In the second heat exchange module (5), the three-way valve (13) is located between two adjacent plate heat exchangers (10).

5. A rice wine sterilization process, using the rice wine sterilization system according to any one of claims 1 to 4, characterized in that: The following steps are involved: S1, wine is introduced, the wine starts from the wine pool (8) and moves to the first heat exchange module (4); S2, preheating the wine, in the process of the wine passing through the first heat exchange module (4), the wine is initially heated; S3, high temperature sterilization, the wine flows through the second heat exchange module (5) and is sterilized by high temperature; S4, heat preservation, the wine flows into the heat preservation tank (6) to keep the wine at the sterilization temperature; S5, cooling, the wine leaving the insulation tank (6) is cooled; S6, discharging the wine, the cooled wine is discharged from the wine discharging end (9); In the S5 and S3, the wine in both links passes through the second heat exchange module. In the S3, the heating process of the wine is divided into a first stage and a second stage located after the first stage. In the first stage, the heat released in the S5 is used to heat the wine, thereby reducing the heat required in the second stage and cooling the wine in the S5. In the second stage, the wine is heated by steam input from the outside. The first stage and the second stage are completed in the same device, thereby avoiding heat loss during the conversion process between the two stages. After leaving the second heat exchange module (5), the wine in the S5 is naturally cooled to reduce cooling energy consumption. In the S4, the reaction time of the wine is controlled by changing the insulation time. In the S6, the wine after different insulation times is output to different containers. In the S4 and S5, the liquid level in the insulation tank (6) is controlled by controlling the flow difference between the flow into the insulation tank (6) and the flow out of the insulation tank (6).

6. The rice wine sterilization process according to claim 5, characterized in that: In said S4, the wine is stored in an insulation tank (6), and a wine vapor recovery device (7) is provided at the top of the insulation tank (6) for collecting wine vapor generated by natural volatilization. In said S2, the heat of the wine vapor is used to preheat the wine in the first heat exchange module (4), and the condensate formed after the wine vapor condenses is discharged to the recovery pool. In said S1, the flow rate of the wine output from the clear wine pool (8) is detected by a flow meter (3), and the flow rate of the wine is changed by controlling the material pump (1), so as to control the temperature of the wine when it leaves the first heat exchange module (4), thereby ensuring that the temperature of the wine when it leaves the first heat exchange module (4) can reach the expected temperature under the premise of relying entirely on the recovery of the residual heat of the wine vapor.

7. The rice wine sterilization process according to claim 5, characterized in that: In said S4, the wine flows into different insulation tanks (6), and the insulation time of the wine in the insulation tank (6) is controlled by opening and closing the first electrically controlled valve. Only the first electrically controlled valve at the outflow end of one insulation tank (6) is opened, so as to avoid mixing of wines with different insulation times and ensure that there is one insulation tank (6) outputting wine to the second heat exchange module (5).

8. The rice wine sterilization process according to claim 7, characterized in that: In said S5, the time for the wine flowing out of the heat preservation tank (6) to participate in heat exchange in the second heat exchange module (5) is controlled by the three-way valve (13), thereby controlling the temperature of the wine when it enters the wine storage tank (12) after the wine is discharged in said S6.

9. The rice wine sterilization process according to claim 5, characterized in that: In said S1, the conductivity of the wine leaving the clear wine pool (8) is tested, and the wine is then made to flow to the first heat exchange module (4) after passing through the conductivity detector (2). The temperature of the wine just leaving the clear wine pool (8) is constant, thereby reducing the influence of temperature on conductivity.

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