Distillation device for producing white spirit by distilling solid fermented grains

Abstract

The invention relates to the technical field of white spirit production equipment, and particularly discloses a distillation device for producing white spirit by distilling solid fermented grains, which comprises a wine retort, a gap bridge, a condenser, a wine flowing pipe, an electric three-way valve, a temperature sensor, an infrared gas sensor and a flow speed monitoring mechanism, an inner cavity of the gap bridge is communicated with an inner cavity of the wine retort, the other end of the gap bridge is arranged at the top end of the condenser, the wine flowing pipe is arranged in the inner cavity of the condenser, the bottom end of the wine flowing pipe extends out of the bottom end of the condenser, and an inner cavity of the wine flowing pipe is communicated with the inner cavity of the gap bridge. According to the device, the automation level, the product quality and the production efficiency of liquor production are remarkably improved by monitoring the liquor flowing speed in real time and precisely collecting the liquor in a segmented mode, particularly, precise switching of liquor receiving stages is achieved through combined application of an infrared gas sensor and a temperature sensor, subjectivity and errors caused by manual experience judgment are avoided, and the production efficiency is improved. Powerful support is provided for standardization and large-scale production of the white spirit.

Description

Technical Field

[0001] The invention relates to the technical field of equipment for producing liquor, and in particular to a distillation device for producing liquor by distilling solid fermentation mash. Background Art

[0002] In the traditional process of baijiu production, distillation of solid-state fermented mash is a widely used and time-honored method. This process mainly involves loading the solid-state fermented mash into a specific distillation device, a retort, and heating it to evaporate the alcohol and aroma components in the mash. These vapors are then cooled and condensed into liquid, which we call baijiu. The liquid baijiu that flows out of the retort during this process is called "flowing wine". The working principle of distilling solid-state fermented mash to produce baijiu is based on the difference in boiling points of different components. By controlling the distillation temperature, the alcohol and low-boiling-point components with specific aroma are preferentially evaporated and collected, while the high-boiling-point undesirable components remain in the mash, thereby achieving the purification of the baijiu and optimizing the flavor. However, in the existing process of distilling solid fermentation mash to produce liquor, there are several technical problems that need to be solved urgently. First, the control of liquor flow rate is one of the key links, but the existing technology lacks an effective means to monitor the liquor flow rate in real time. If the liquor flow rate is too fast, the impurity content in the liquor will increase, the flavor substances will not be fully extracted, and the quality and taste of the liquor will be affected, and there will be strange and off-flavors. In addition, rapid distillation will disrupt the orderly distillation of flavor substances such as esters and alcohols, making the aroma of the liquor monotonous or chaotic. Secondly, during the baijiu distillation process, segmented collection is typically required to distinguish different grades of baijiu products, such as head liquor, mid-range liquor, and tail liquor, based on differences in liquor composition and quality. This step is crucial for ensuring the quality and consistency of the final product. However, current segmented collection methods rely primarily on manual judgment or indirect parameters such as the solid mass of raw materials (such as the starch content of grain) or the volume of fermented mash to estimate liquor yield and implement segmentation. This method is affected by various factors, such as raw material differences and fluctuations in fermentation conditions, resulting in inaccurate predictions of head liquor weight and difficulty in achieving accurate segmented collection, which in turn affects the stability and market competitiveness of baijiu products. Summary of the Invention

[0003] The purpose of the present invention is to provide a distillation device for producing liquor by distilling solid fermentation mash, so as to solve the problems in the prior art that the flow rate of liquor cannot be monitored in real time and the segmented collection is inaccurate.

[0004] To achieve the above-mentioned object, the present invention provides the following technical solution: A distillation device for producing liquor by distilling solid fermentation mash, comprising: a liquor retort, a bridge, a condenser, a liquor flow pipe, an electric three-way valve, a temperature sensor, an infrared gas sensor and a flow rate monitoring mechanism, wherein one end of the bridge is arranged at the top of the liquor retort, the inner cavity of the bridge is connected to the inner cavity of the liquor retort, the other end of the bridge is arranged at the top of the condenser, the liquor flow pipe is arranged in the inner cavity of the condenser, the bottom end of the liquor flow pipe extends out of the bottom end of the condenser, the inner cavity of the liquor flow pipe is connected to the inner cavity of the bridge, the electric three-way valve is arranged at the bottom end of the liquor flow pipe, the temperature sensor is arranged on the left side of the inner cavity top of the bridge, the temperature sensor and the electric three-way valve are electrically connected, the infrared gas sensor is arranged on the right side of the inner cavity top of the bridge, the infrared gas sensor and the electric three-way valve are electrically connected, and the flow rate monitoring mechanism is arranged at the bottom end of the inner cavity of the liquor flow pipe, and the flow rate monitoring mechanism is used to monitor the flow rate of liquor in the inner cavity of the liquor flow pipe.

[0005] Preferably, the flow rate monitoring mechanism includes: a rotating rod, blades and a first connecting rod, the left and right ends of the rotating rod are rotatably arranged on the bottom ends of the left and right sides of the inner cavity of the wine flow tube through bearings, and the right end of the rotating rod is rotatably extended out of the right side of the wine flow tube. The number of the blades is several, and the several blades are respectively arranged at equal intervals along the circumferential direction on the left side of the outer wall of the rotating rod, and the blades are located in the inner cavity of the wine flow tube. The number of the first connecting rods is two, and one end of the two first connecting rods is rotatably arranged on the front and rear sides of the right end of the rotating rod through pin shafts.

[0006] Preferably, the flow rate monitoring mechanism also includes: a positioning plate, a slide groove, a movable groove, a guide rod, a spring, a ruler, a first pointer, a first lever contact, a connecting seat and a second connecting rod. The positioning plate is arranged at the bottom end of the condenser, and a slide groove connected to its inner cavity is opened on the front side of the top of the positioning plate in the left and right directions. A movable groove is opened on the front side of the positioning plate in the left and right reverse directions. The left and right ends of the guide rod are respectively arranged on the left and right sides of the inner cavity of the slide groove. The spring is sleeved on the outer wall of the guide rod, and the left end of the spring is clamped on the left side of the inner cavity of the slide groove. The ruler can be slidably adapted and inserted into the inner cavity of the positioning plate, and the left end of the ruler can be slidably extended out of the positioning plate. The inner cavity of the plate, the first pointer is arranged on the right side of the top of the ruler, the outer wall of the first pointer can be slidably adapted and inserted into the inner cavity of the slide, the top of the first pointer can be slidably extended out of the top of the slide, the first pointer can be slidably sleeved on the outer wall of the guide rod, the first lever contact is arranged on the top of the first pointer, the connecting seat is rotatably arranged on the left end of the ruler through a bearing, the number of the second connecting rods is two, one end of the two second connecting rods is rotatably arranged at the front and rear ends of the left side of the connecting seat through pins, and the other end of the two second connecting rods is rotatably arranged on the other end of the two first connecting rods through pins.

[0007] Preferably, a counterweight ball is provided at the right end of the first connecting rod.

[0008] Preferably, the flow rate monitoring mechanism also includes: a screw, a movable frame, a second pointer and a second lever contact, the left end of the screw is rotatably arranged on the left side of the inner cavity of the movable groove through a bearing, the right end of the screw is rotatably extended to the right side of the positioning plate, the movable frame is slidably adapted to be inserted into the left side of the inner cavity of the movable groove, the movable frame is screwed to the outer wall of the screw, the second pointer is arranged in the middle of the movable frame, the second lever contact is arranged at the top of the movable frame, and the position of the second lever contact corresponds to the position of the first lever contact.

[0009] Preferably, the top of the positioning plate is further provided with scale lines, and the scale lines are located at the front and rear sides of the slide groove.

[0010] Preferably, a buzzer is further provided on the top of the positioning plate, and the second lever contact is electrically connected to the buzzer.

[0011] Preferably, the position of the movable frame in the movable groove is adjusted by rotating the screw, and the second pointer cooperates with the scale line to indicate the preset flow rate threshold position. At this time, the position of the second rod contact is the alarm trigger point.

[0012] The present invention proposes a distillation device for producing liquor by distilling solid fermentation mash, which has the following beneficial effects: 1. The present invention utilizes a wine retort to heat the solid fermented mash, causing the alcohol and flavor components in the mash to evaporate and form steam. This step ensures that components with different boiling points evaporate on demand by precisely controlling the heating temperature, laying the foundation for subsequent purification and flavor optimization. The steam enters the condenser through a bridge, where it is cooled and condensed into liquid liquor.

[0013] 2. The present invention monitors the flow rate of liquor in real time through a flow rate monitoring mechanism. When the liquor flows through the flow rate monitoring mechanism, the impact blade drives the rotating rod to rotate, and the counterweight ball moves due to the centrifugal force, and drives the pointer to display the flow rate through the connecting rod system, and triggers an alarm when the flow rate is abnormal. This step ensures the real-time controllable flow rate of liquor, prevents the increase of impurities in the wine body or the blockage of the condensation system due to excessive flow rate, and ensures the continuity of production and the stability of liquor quality.

[0014] 3. The present invention utilizes an infrared gas sensor to detect the absorption intensity of specific infrared wavelengths by ethanol molecules in liquor vapor to quantitatively analyze the alcohol concentration. Combined with the alcohol vapor temperature monitored by the temperature sensor, the device can accurately switch the liquor collection stage according to the temperature and alcohol content combination characteristics of different fractions (head, middle and tail). Specifically, the triggering conditions for the head stage are temperature <78°C and alcohol content >75%. At this time, the collected liquor has a strong aroma but contains more impurities; the triggering conditions for the middle stage are temperature 78~85°C and alcohol content 50%~70%. At this stage, the liquor has the best quality and is the main component of liquor; the triggering conditions for the tail stage are temperature >85°C or alcohol content <50%. At this time, the flavor of the liquor gradually fades and contains more undesirable ingredients. This step realizes the precise segmented collection of liquor, greatly improving the stability and market competitiveness of the product.

[0015] 4. This device significantly improves the automation level, product quality and production efficiency of liquor production by real-time monitoring of liquor flow speed and precise segmented collection. In particular, the combined application of infrared gas sensors and temperature sensors enables precise switching of the liquor receiving stage, avoiding the subjectivity and errors of manual experience judgment, and providing strong support for the standardization and scale of liquor production. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 It is a schematic diagram of the structure of the present invention; Figure 2 This is a left side cross-sectional view of the wine flow pipe; Figure 3 This is an exploded diagram of the flow rate monitoring mechanism; Figure 4 This is a partial display diagram of the flow rate monitoring mechanism; Figure 5 This is a diagram showing the positioning plate of the flow rate monitoring mechanism; Figure 6 for Figure 1 A magnified view of point A; Figure 7 for Figure 3 Enlarged view of point B.

[0017] In the figure: 1. Wine steamer; 2. Bridge; 3. Condenser; 4. Wine flow pipe; 5. Electric three-way valve; 6. Temperature sensor; 7. Infrared gas sensor; 8. Flow rate monitoring mechanism; 81. Rotating rod; 82. Blade; 83. First connecting rod; 84. Counterweight ball; 85. Connecting seat; 86. Second connecting rod; 87. Ruler; 88. First pointer; 89. First lever contact; 810. Positioning plate; 811. Slide groove; 812. Moving groove; 813. Guide rod; 814. Spring; 815. Screw; 816. Moving frame; 817. Second pointer; 818. Second lever contact; 819. Buzzer. DETAILED DESCRIPTION

[0018] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the accompanying drawings. 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 making creative efforts are within the scope of protection of the present invention.

[0019] See also Figure 1-Figure 7 The present invention provides a technical solution for a distillation device for producing liquor by distilling solid fermented mash, comprising: a wine retort 1, a bridge 2, a condenser 3, a wine flow pipe 4, an electric three-way valve 5, a temperature sensor 6, an infrared gas sensor 7 and a flow rate monitoring mechanism 8. The wine retort 1 is a prior art and will not be described in detail herein. The wine retort 1 serves as a core container for distillation and is used to hold solid fermented mash. By heating, the alcohol, water and flavor components in the mash are volatilized to form alcohol-containing vapor. One end of the bridge 2 is arranged at the top of the wine retort 1, and the inner cavity of the bridge 2 is connected to the inner cavity of the wine retort 1. 2 is used to guide the steam generated in the wine steamer 1 to smoothly enter the condenser 3. The other end of the bridge 2 is set at the top of the condenser 3. The condenser 3 is a prior art and will not be described in detail here. The condenser 3 receives the steam transmitted by the bridge 2, and the steam is quickly cooled and condensed into liquid liquor through the internal cooling medium. The wine flow pipe 4 is set in the inner cavity of the condenser 3. The bottom end of the wine flow pipe 4 extends out of the bottom end of the condenser 3. The inner cavity of the wine flow pipe 4 is connected to the inner cavity of the bridge 2. The wine flow pipe 4 is used to transport the condensed liquid liquor to the collection container. The electric three-way valve 5 is set at the bottom end of the wine flow pipe 4. The electric three-way valve 5 is a prior art and will not be described in detail here. The electric three-way valve 5 is used to automatically switch the wine flow path according to preset parameters to realize the segmented collection of the head, middle and tail of the wine, and avoid manual operation errors. The temperature sensor 6 is arranged on the left side of the top of the inner cavity of the bridge 2. The temperature sensor 6 and the electric three-way valve 5 are electrically connected. The temperature sensor 6 is a prior art and will not be described in detail here. The temperature sensor 6 is used to monitor the steam temperature in real time and feed it back to the electric three-way valve 5. Combined with the alcohol content data, the temperature sensor 6 assists in judging the distillation stage to ensure the accuracy of the segmented collection. Accuracy, the infrared gas sensor 7 is arranged on the right side of the top end of the inner cavity of the bridge 2, and the infrared gas sensor 7 is electrically connected to the electric three-way valve 5. The infrared gas sensor 7 is a prior art and will not be described in detail here. The infrared gas sensor 7 quantitatively analyzes the alcohol concentration in the steam by detecting the absorption intensity of ethanol molecules to specific infrared wavelengths. The data is linked with the temperature sensor 6 to trigger the electric three-way valve 5 to switch to the wine receiving stage, thereby improving product consistency. The flow rate monitoring mechanism 8 is arranged at the bottom end of the inner cavity of the wine flow tube 4, and the flow rate monitoring mechanism 8 is used to monitor the flow rate of the white wine in the inner cavity of the wine flow tube 4.

[0020] More specifically, in the mash distillation stage: the solid fermented mash is loaded into the inner cavity of the retort 1, and the mash is heated by the heating device of the retort 1. After the mash is heated, the alcohol, water and aroma components therein evaporate to form alcohol-containing vapor, which enters the inner cavity of the bridge 2 under pressure.

[0021] More specifically, in the steam condensation stage: the alcohol-containing steam in the bridge 2 enters the condenser 3 through the connection end thereof with the condenser 3, and the cooling medium in the condenser 3 exchanges heat with the steam through a circulating flow, so that the steam is cooled and condensed into liquid liquor, and the liquid liquor flows into the inner cavity of the wine flow pipe 4 under the action of gravity.

[0022] More specifically, in the flow rate monitoring stage: during the flow of the liquid liquor in the liquor flow tube 4, the flow rate monitoring mechanism 8 monitors its flow rate in real time so that the operator can understand the flow status of the liquor in time and make timely adjustments if the flow rate is abnormal.

[0023] More specifically, in the segmented collection stage: the temperature sensor 6 monitors the temperature of the steam in the bridge 2 in real time, and the infrared gas sensor 7 monitors the alcohol concentration in the steam in real time. The two will synchronously transmit the monitored signals to the electric three-way valve 5. The electric three-way valve 5 automatically switches the wine flow path according to the preset temperature-concentration correspondence (such as the temperature of the head of the wine is <78℃ and the alcohol content is >75%, the temperature of the middle wine is 78~85℃ and the alcohol content is 50%~70%, and the temperature of the tail wine is >85℃ or the alcohol content is <50%), so as to realize the precise collection of the head of the wine, the middle wine and the tail of the wine respectively.

[0024] As a preferred solution, further, the flow rate monitoring mechanism 8 includes: a rotating rod 81, a blade 82, a first connecting rod 83, a counterweight ball 84, a connecting seat 85, a second connecting rod 86, a ruler 87, a first pointer 88, a first lever contact 89, a positioning plate 810, a slide groove 811, a movable groove 812, a guide rod 813, a spring 814, a screw 815, a movable frame 816, a second pointer 817, a second lever contact 818 and a buzzer 819. The left and right ends of the rotating rod 81 are rotatably arranged at the bottom ends of the left and right sides of the inner cavity of the wine flow tube 4 through bearings, and the right end of the rotating rod 81 is rotatably extended out of the right side of the wine flow tube 4. The number of blades 82 is several, and the several blades 82 are respectively arranged on the rotating rod 8 at equal intervals along the circumference. 1, the blade 82 is located in the inner cavity of the wine flow tube 4. When the wine flows through, the blade 82 is driven by the impact force to rotate the rotating rod 81. The faster the flow rate, the higher the speed of the blade 82, providing the original power for flow rate monitoring. There are two first connecting rods 83. One end of the two first connecting rods 83 is rotatably set on the front and rear sides of the right end of the rotating rod 81 through a pin. The length and angle design of the two first connecting rods 83 affect the centrifugal force of the counterweight ball 84, thereby adjusting the movement amplitude of the ruler 87 to achieve linear conversion between flow rate and mechanical displacement. The counterweight ball 84 is set at the right end of the first connecting rod 83. When the speed of the blade 82 increases, the counterweight ball 84 moves outward due to the centrifugal force, pulling the ruler 87 through the first connecting rod 83, and converting the flow rate signal into horizontal displacement. The positioning plate 810 is arranged at the bottom end of the condenser 3. The front side of the top of the positioning plate 810 is provided with a slide groove 811 connected to its inner cavity along the left and right directions. The front side of the positioning plate 810 is provided with a movable groove 812 in the left and right reverse directions. The top of the positioning plate 810 is also provided with a scale line, and the scale line is located on the front and back sides of the slide groove 811. The positioning plate 810 provides an installation reference for components such as the ruler 87 and the guide rod 813. The left and right ends of the guide rod 813 are respectively provided on the left and right sides of the inner cavity of the slide groove 811. The guide rod 813 can provide guidance and support for the first pointer 88. The spring 814 is sleeved on the outer wall of the guide rod 813. The left end of the spring 814 is clamped on the left side of the inner cavity of the slide groove 811. The spring 814 is a rotating spring and is squeezed or stretched by external force After that, elastic deformation occurs, and it returns to its initial state after the external force is removed. The spring 814 is used to pull the ruler 87 back to its initial position. The ruler 87 is slidably adapted to be inserted into the inner cavity of the positioning plate 810, and the left end of the ruler 87 is slidably extended out of the inner cavity of the positioning plate 810. The ruler 87 is used to drive the first pointer 88 to move. The first pointer 88 is set on the right side of the top of the ruler 87. The outer wall of the first pointer 88 is slidably adapted to be inserted into the inner cavity of the slide groove 811, and the top of the first pointer 88 is slidably extended out of the top of the slide groove 811. The first pointer 88 is slidably sleeved on the outer wall of the guide rod 813. The first pointer 88 and the scale line can cooperate to mark the flow rate of the white wine. The first lever contact 89 is set at the top of the first pointer 88.The first lever contact 89 and the second lever contact 818 form a switch structure. When the first pointer 88 moves to the preset position, the two contacts touch the conduction circuit, and the buzzer 819 is started to sound an alarm. The connecting seat 85 is rotatably set on the left end of the ruler 87 through a bearing. There are two second connecting rods 86. One end of the two second connecting rods 86 is rotatably set on the front and rear ends of the left side of the connecting seat 85 through a pin shaft, and the other ends of the two second connecting rods 86 are rotatably set on the other ends of the two first connecting rods 83 through a pin shaft. The left end of the screw 815 is rotatably set on the left side of the inner cavity of the movable groove 812 through a bearing, and the right end of the screw 815 is rotatable to extend out of the right side of the positioning plate 810. Rotating the screw 815 can drive the movable frame 816 to slide along the movable groove 812, thereby adjusting the position of the second lever contact 818. The flow rate alarm threshold is now flexibly set. The movable frame 816 can be slidably adapted and inserted into the left side of the inner cavity of the movable groove 812. The movable frame 816 is screwed to the outer wall of the screw 815. The second pointer 817 is set in the middle of the movable frame 816. The second lever contact 818 is set at the top of the movable frame 816. The position of the second lever contact 818 corresponds to the position of the first lever contact 89. When the first pointer 88 moves to this position due to excessive flow rate, the two contacts contact and trigger the buzzer 819, which promptly warns the operator to adjust the distillation parameters. The buzzer 819 is set at the top of the positioning plate 810. The second lever contact 818 and the buzzer 819 are electrically connected. The buzzer 819 is a prior art and will not be described in detail here. When the flow rate exceeds the preset threshold, the buzzer 819 issues an audible alarm to prevent turbidity of the wine due to abnormal flow rate.

[0025] More specifically, the flow rate monitoring process: when the white wine flows in the wine flow tube 4, the wine impacts the blade 82 and drives the rotating rod 81 to rotate. The faster the flow rate, the higher the rotation speed of the rotating rod 81; when the rotating rod 81 rotates, the first connecting rod 83 at its right end rotates with it. Under the action of centrifugal force, the counterweight ball 84 expands outward, pulling the second connecting rod 86 through the first connecting rod 83, and then driving the connecting seat 85 and the ruler 87 to move to the left; when the ruler 87 moves, the first pointer 88 slides along the guide rod 813 in the slide groove 811, and combined with the scale line on the positioning plate 810, the current wine flow rate can be read intuitively; when the flow rate decreases, the elastic force of the spring 814 pulls the ruler 87 and the first pointer 88 to reset.

[0026] More specifically, the alarm threshold is set: the position of the movable frame 816 in the movable groove 812 can be adjusted by rotating the screw 815, and the second pointer 817 cooperates with the scale line to indicate the preset flow rate threshold position. At this time, the position of the second rod contact 818 is the alarm trigger point.

[0027] More specifically, the abnormal alarm mechanism is: when the wine flow speed exceeds the preset threshold, the rotation speed of the rotating rod 81 increases, the centrifugal force increases, and the ruler 87 drives the first pointer 88 to continue to move left until the first rod contact 89 contacts the second rod contact 818. At this time, the circuit is connected, and the buzzer 819 sounds an alarm, prompting the operator to adjust the distillation parameters.

[0028] The working process is as follows: Step 1: When in use, connect the first lever contact 89 to the external power supply, calculate the maximum speed of the wine flow according to the specifications of the equipment, and rotate the screw 815 according to the calculated maximum speed of the wine flow. The rotational force generated by the rotation of the screw 815 can cause the movable frame 816 to slide to the right along the inner cavity of the movable groove 812, and observe the moving position of the movable frame 816 through the cooperation between the second pointer 817 and the scale line on the top of the positioning plate 810 until the movable frame 816 is moved to a suitable position, so as to detect whether the maximum speed of the wine flow through the wine flow pipe 4 exceeds the standard maximum speed, take two collection buckets and place them under the two outlets at the bottom of the electric three-way valve 5, and pour the fermented mash into The wine steamer 1 is used to heat and distill the fermented grains in the inner cavity of the wine steamer 1. The alcohol vapor evaporated by the heating of the fermented grains flows into the inner cavity of the wine flow pipe 4 through the bridge 2. The temperature of the alcohol vapor flowing in the bridge 2 is monitored in real time by the temperature sensor 6. The alcohol content of the alcohol vapor flowing in the bridge 2 is monitored in real time by the infrared gas sensor 7. Therefore, according to the temperature and alcohol content of the detected alcohol vapor, it is judged whether the alcohol vapor in this section belongs to the head, middle or tail of the wine. The condenser 3 can be used to condense the alcohol vapor in the inner cavity of the wine flow pipe 4. The condensed liquor will flow through the wine flow pipe 4 to the electric three-way valve 5, and then flow out through the electric three-way valve 5 to the collection bucket below it, so that the head of the liquor can be collected. Step 2: Since the volume of alcohol vapor shrinks sharply after being liquefied by the condenser 3, the flow rate of the condensed liquid liquor in the wine flow tube 4 is small, and it will flow in the wine flow tube 4 in the form of "partial filling" (so the flow sensor in the prior art cannot detect it). At the same time, the density of the liquid liquor is greater than that of the air, and the condensed liquid liquor will naturally settle at the bottom of the wine flow tube 4. When the condensed liquor flows through the wine flow tube 4, the liquid liquor deposited at the bottom of the wine flow tube 4 will push the blades 82 in its inner cavity to drive the rotating rod 81 to rotate, so that the rotating rod 81 can be used to drive the two first connecting rods 83 at its right end to rotate, and the first connecting rod 83 can be used to drive the second connecting rod 83 to rotate. The rod 86 drives the connecting seat 85 to rotate. Since one end of the first connecting rod 83 is rotatably arranged on the right end of the rotating rod 81 through a pin, when the rotating rod 81 rotates, the centrifugal force generated by the rotation will cause the right ends of the two first connecting rods 83 to expand outwards. The outward expansion of the right ends of the two first connecting rods 83 will drive the left ends of the two second connecting rods 86 to expand outwards. Therefore, by utilizing the cooperation between the two first connecting rods 83 and the two second connecting rods 86, the ruler 87 can be pulled to the left through the connecting seat 85. The leftward movement of the ruler 87 can drive the first pointer 88 to move to the left. Therefore, by utilizing the cooperation between the first pointer 88 and the scale line, the speed of the wine flowing in the wine flow tube 4 can be read. Step 3. When the temperature of the alcohol vapor monitored by the temperature sensor 6 and the alcohol content of the alcohol vapor monitored by the infrared gas sensor 7 reach the standard of the middle wine, and according to the flow rate of the liquor in the wine flow pipe 4, after the head wine flows out of the wine flow pipe 4 for a period of time, the electric three-way valve 5 is started to close the pipeline of the current wine flow, and the outlet corresponding to the other collecting barrel is opened. At this time, the middle wine flows through the outlet into the inner cavity of the other collecting barrel to collect the middle wine, the collecting barrel with the head wine collected is taken away for processing, and a new collecting barrel is taken out and placed under the outlet. Similarly to the above, when the temperature of the alcohol vapor monitored by the temperature sensor 6 and the alcohol content of the alcohol vapor monitored by the infrared gas sensor 7 reach the standard of the tail wine, the electric three-way valve 5 is started to close the pipeline of the current wine flow, and the outlet corresponding to the other collecting barrel is opened. At this time, the tail wine flows through the outlet into the inner cavity of the other collecting barrel to collect the tail wine. Step 4. During the wine flow process, if the speed of the wine flowing in the wine flow pipe is too fast, the high-speed flowing liquor will push the blade 82 to increase the rotation speed of the rotating rod 81, thereby increasing the centrifugal force and increasing the amplitude of the first connecting rod 83 and the second connecting rod 86 to expand outward, so that the connecting seat 85 will be used to pull the ruler 87 to drive the first lever contact 89 to continue to move to the left until the first lever contact 89 and the second lever contact 818 are in contact. At this time, the circuit is connected and the buzzer 819 sounds an alarm to remind the staff to deal with it as soon as possible to prevent the wine from flowing too fast in the wine flow pipe 4. Because if the flow rate is too fast, it means that the air pressure is too strong. If the air pressure is too strong, it will cause the high-boiling point substances in the mash, that is, the high-boiling point substances with off-flavors, bitterness, sourness, and astringency, to be brought into the wine body in advance, making the wine body unclean and having strange flavors. In addition, rapid distillation will disrupt the orderly distillation of flavor substances such as esters and alcohols, making the aroma of the wine body single or messy.

[0029] In summary, this device significantly improves the automation level, product quality and production efficiency of liquor production by real-time monitoring of liquor flow speed and precise segmented collection. In particular, the combined application of infrared gas sensors and temperature sensors realizes precise switching in the liquor receiving stage, avoids the subjectivity and errors of manual experience judgment, and provides strong support for the standardization and scale of liquor production.

[0030] While embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions, and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is defined by the appended claims and their equivalents.

Claims

1. A distillation apparatus for producing liquor by distilling solid fermented mash, characterized in that: include: Wine steamer (1); A bridge (2), one end of the bridge (2) is arranged at the top of the wine retort (1), and the inner cavity of the bridge (2) is connected to the inner cavity of the wine retort (1); Condenser (3), the other end of the bridge (2) is arranged at the top of the condenser (3); a wine flow pipe (4), the wine flow pipe (4) being arranged in the inner cavity of the condenser (3), the bottom end of the wine flow pipe (4) extending out of the bottom end of the condenser (3), and the inner cavity of the wine flow pipe (4) being in communication with the inner cavity of the bridge (2); An electric three-way valve (5), the electric three-way valve (5) being arranged at the bottom end of the wine flow pipe (4); A temperature sensor (6), the temperature sensor (6) is arranged on the left side of the top end of the inner cavity of the bridge (2), and the temperature sensor (6) is electrically connected to the electric three-way valve (5); An infrared gas sensor (7), the infrared gas sensor (7) being arranged on the right side of the top end of the inner cavity of the bridge (2), and the infrared gas sensor (7) being electrically connected to the electric three-way valve (5); A flow rate monitoring mechanism (8) is provided at the bottom end of the inner cavity of the wine flow tube (4), and the flow rate monitoring mechanism (8) is used to monitor the flow rate of the liquor in the inner cavity of the wine flow tube (4).

2. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 1, characterized in that: The flow rate monitoring mechanism (8) comprises: A rotating rod (81), wherein the left and right ends of the rotating rod (81) are rotatably disposed at the left and right bottom ends of the inner cavity of the wine flow tube (4) through bearings, and the right end of the rotating rod (81) is rotatably extended out of the right side of the wine flow tube (4); Blades (82), the number of the blades (82) is several, and the blades (82) are respectively arranged on the left side of the outer wall of the rotating rod (81) at equal intervals along the circumferential direction, and the blades (82) are located in the inner cavity of the wine flow tube (4); The first connecting rod (83) is provided in two pieces, and one end of each of the two first connecting rods (83) is rotatably arranged at the front and rear sides of the right end of the rotating rod (81) via a pin shaft.

3. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 2, characterized in that: The flow rate monitoring mechanism (8) further comprises: A positioning plate (810), the positioning plate (810) being arranged at the bottom end of the condenser (3), a sliding groove (811) communicating with the inner cavity of the positioning plate (810) being provided on the front side of the top end thereof in the left-right direction, and a movable groove (812) being provided on the front side of the positioning plate (810) in the left-right reverse direction; A guide rod (813), wherein the left and right ends of the guide rod (813) are respectively arranged on the left and right sides of the inner cavity of the chute (811); A spring (814), wherein the spring (814) is sleeved on the outer wall of the guide rod (813), and the left end of the spring (814) is clamped on the left side of the inner cavity of the slide groove (811); A ruler (87), the ruler (87) can be slidably adapted to be inserted into the inner cavity of the positioning plate (810), and the left end of the ruler (87) can be slidably extended out of the inner cavity of the positioning plate (810); A first pointer (88), the first pointer (88) is arranged on the right side of the top end of the ruler (87), the outer wall of the first pointer (88) is slidably adapted to be inserted into the inner cavity of the slide groove (811), the top end of the first pointer (88) is slidably extended out of the top end of the slide groove (811), and the first pointer (88) is slidably sleeved on the outer wall of the guide rod (813); A first lever contact (89), the first lever contact (89) being arranged at the top of the first pointer (88); A connecting seat (85), the connecting seat (85) being rotatably arranged on the left end of the ruler (87) via a bearing; The second connecting rod (86) is provided in two pieces. One end of each of the two second connecting rods (86) is rotatably arranged at the front and rear ends of the left side of the connecting seat (85) through a pin shaft, and the other end of each of the two second connecting rods (86) is rotatably arranged at the other end of each of the two first connecting rods (83) through a pin shaft.

4. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 3, characterized in that: A counterweight ball (84) is provided at the right end of the first connecting rod (83).

5. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 4, characterized in that: The flow rate monitoring mechanism (8) further comprises: a screw rod (815), wherein the left end of the screw rod (815) is rotatably disposed on the left side of the inner cavity of the movable groove (812) via a bearing, and the right end of the screw rod (815) is rotatably extended out of the right side of the positioning plate (810); A movable frame (816), wherein the movable frame (816) is slidably adapted to be inserted into the left side of the inner cavity of the movable groove (812), and the movable frame (816) is screwed to the outer wall of the screw rod (815); a second pointer (817), the second pointer (817) being arranged in the middle of the movable frame (816); A second lever contact (818), the second lever contact (818) is arranged at the top of the movable frame (816), and the position of the second lever contact (818) corresponds to the position of the first lever contact (89).

6. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 5, characterized in that: The top of the positioning plate (810) is also provided with scale lines, and the scale lines are located at the front and rear sides of the sliding groove (811).

7. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 6, characterized in that: A buzzer (819) is also provided at the top of the positioning plate (810), and the second lever contact (818) and the buzzer (819) are electrically connected.

8. The distillation apparatus for producing liquor by distilling solid fermentation mash according to claim 7, characterized in that: By rotating the screw (815) to adjust the position of the movable frame (816) in the movable groove (812), the second pointer (817) cooperates with the scale line to indicate the preset flow rate threshold position, and the position of the second lever contact (818) is the alarm trigger point.

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