Yellow wine processing preparation technology and processing equipment

Abstract

The invention relates to the technical field of yellow rice wine processing and preparation, in particular to a yellow rice wine processing and preparation process which comprises the following steps: S1, cooking, namely putting soaked glutinous rice into a wood mirror, covering a straw mat, cooking, and aerating for about 10 minutes after water is boiled; s2, spreading and airing: quickly showering the soaked glutinous rice with cold water until the temperature reaches the standard of direct mixing with yeast, and showering the glutinous rice until the glutinous rice is cold in summer; a first servo motor rotates to drive a rotating shaft to rotate, so that the rotating shaft drives material turning and stirring blades to rotate in the rotating process, yellow wine prepared grain grains in a material turning shell are turned for use, and after material turning is finished, the yellow wine prepared grain grains are conveyed into a stirring barrel through a discharging conveying barrel; a second servo motor rotates to drive a stirring frame on a stirring shaft to stir rice wine preparation grains, and full fermentation is carried out to prepare the rice wine.

Description

Technical Field

[0001] The invention relates to the technical field of yellow rice wine processing and preparation, in particular to a yellow rice wine processing and preparation process and processing equipment. Background Art

[0002] Huangjiu, a traditional Chinese wine, is often prepared manually, relying on experience to control key steps like fermentation and cooking. Prior art processing of Huangjiu suffers from the following common problems: First, traditional processes suffer from low production efficiency, making large-scale production difficult. Furthermore, manual operation can lead to unstable sanitary conditions, impacting product quality. Second, temperature control accuracy during fermentation is insufficient, making it difficult to maintain a constant fermentation temperature, particularly in environments with large seasonal temperature swings. This results in poor flavor consistency. Furthermore, existing equipment has a low degree of automation, resulting in poor integration between various processes. This can lead to issues such as uneven mixing, high energy consumption for drying, and insufficient stirring, further hindering the standardization and efficiency of Huangjiu production.

[0003] Existing equipment for the mixing and drying stages often uses a single-function design, performing mixing and drying in separate steps. This results in a lengthy process and low thermal energy utilization. Improperly designed mixing mechanisms can easily cause raw material agglomeration or uneven mixing, impacting subsequent fermentation. Furthermore, traditional sterilization processes often suffer from inaccurate temperature control, leading to flavor loss and incomplete sterilization.

[0004] Therefore, there is an urgent need to develop a rice wine processing and preparation process and equipment that is integrated, efficient, highly automated, and can precisely control key process parameters, so as to solve the problems of low production efficiency, unstable quality, and high energy consumption in the existing technology, while retaining the traditional flavor characteristics of rice wine and meeting the needs of modern production. Summary of the Invention

[0005] In view of the deficiencies in the prior art, the present invention provides a yellow rice wine processing and preparation process and processing equipment, which solve the problems raised in the background technology.

[0006] To achieve the above object, the present invention provides the following technical solution: a yellow rice wine processing and preparation process, the yellow rice wine processing and preparation process comprising the following steps: S1. Steaming: Put the soaked glutinous rice into a wooden mirror, cover with straw mat and steam until the water boils and steams for about ten minutes; S2. Spread out to dry, rinse the soaked glutinous rice quickly with cold water, and cool it to a temperature that can be directly mixed with koji. In summer, it can be rinsed to ice cold, and in winter, it can be left a little warm, about degrees, which is more conducive to the fermentation of yeast; S3. Saccharification: Pour the washed glutinous rice into the vat and sprinkle with Liangpo's koji, Polygonum hydropiper. Use pure plant-based koji to enhance the flavor. Sprinkle the koji into the vat and stir it four times, back and forth, left and right, to ensure that every grain of glutinous rice can fully contact and ferment with the koji. S4, fermentation, the glutinous rice is put into the fermentation room for temperature fermentation, which needs to be heated in winter and cooled in summer. The temperature of the bacteria fermentation is controlled at degrees, and deep fermentation is carried out. The fermentation time is about three days. After three days, the glutinous rice in the fermentation room will keep bubbling, and it is fully fermented. S5. Pour the fermented raw wine into the vat for dilution. Prepare boiled water and pour it into the raw wine. Dilute it with pulp according to a certain ratio. After adding, wait for the second fermentation. The fermentation time is half an hour in summer and one hour in winter. S6, after the wine is fermented, the pulp is added for the second time for dilution, and then filtered and pressed. The fermented wine is placed in a winnowing basket for filtration. After the lees are squeezed clean, the seasonal rice wine is left. S7. Sterilization: Place the raw rice wine in a pot, simmer to ~℃, and keep it for ~ minutes to sterilize; S8. Seal and store the sterilized rice wine in a ceramic jar. If it is to be stored for a long time, the mouth of the jar must be tightly covered and sealed with clay.

[0007] Preferably, it includes a first fixed frame, one side of the first fixed frame is fixedly connected to the second fixed frame, one side of the second fixed frame is fixedly installed with a third fixed frame, the top of the first fixed frame is installed with a loading mechanism, the top of the second fixed frame is provided with a mixing and drying mechanism, the bottom of the mixing and drying mechanism is provided with a feeding mechanism, and one side of the feeding mechanism is provided with a turning and stirring mechanism.

[0008] Preferably, the feeding mechanism includes a feeding rack fixedly connected to the top of the first fixed frame, the bottom end of the feeding rack is fixedly connected to a feeding hopper, the top side of the feeding rack is fixedly connected to a first driving motor, the bottom end of the feeding rack is installed with a driven roller, the transmission end of the first driving motor is fixedly connected to an active roller, and the outer sides of the active roller and the driven roller are transmission-connected to a feeding belt.

[0009] Preferably, the mixing and drying mechanism includes a mixing shell arranged at the bottom end of the discharging end of the loading rack, a plurality of rollers are movably installed inside the mixing shell, the outer side of each roller is fixedly connected to a roller, one end of the roller is fixedly connected to a gear, the outer side of the wheel is transmission-connected with a chain, one end of one of the rollers is fixedly connected to the transmission end of the second drive motor, a drying shell is installed on one side of the mixing shell, a plurality of drying heating tubes are installed on the inner top of the drying shell, and two blowers are fixedly installed on one side of the drying shell.

[0010] Preferably, the feeding mechanism includes a third driving motor installed on the top side of the third fixed frame, the transmission end of the third driving motor is fixedly connected to the active roller, and the bottom end of the third fixed frame is provided with a driven roller, one end of the active roller is fixedly connected to the transmission section of the third driving motor, and the outer sides of the active roller and the driven roller are transmission-connected with a conveyor belt.

[0011] Preferably, the turning and stirring mechanism includes a turning shell, a turning shell is installed on the top of the turning shell, the inside of the turning shell is movably connected with a rotating shaft, one end of the rotating shaft is fixedly connected to a first servo motor, the outer side of the rotating shaft is fixedly connected to a turning and stirring blade, the bottom end of the turning shell is provided with a discharge conveying cylinder, the bottom end of the discharge conveying cylinder is through-connected with a stirring drum, the bottom end of the stirring drum is fixedly connected to a second servo motor, the transmission end of the second servo motor is fixedly connected to a stirring shaft, and the outer side of the stirring shaft is fixedly connected to a stirring frame.

[0012] Compared with the prior art, the present invention has the following beneficial effects: The present invention provides a yellow rice wine processing and preparation process and processing equipment: 1. During the drying process of the mixed grains for preparing rice wine, the second drive motor drives one of the rollers to rotate, so that the roller and the gear at one end of the roller are rotating, which facilitates the rotation of the chain outside the gear. The rotation of the roller drives the outer roller to mix and turn the grains for preparing rice wine, so as to fully mix the raw materials for preparing rice wine. When drying the grains for preparing rice wine, the grains prepared inside the drying shell are fully dried by the drying heating tube, and at the same time, two blowers cooperate with the blowing conveyor to carry out air drying.

[0013] 2. The rotation of the first servo motor drives the rotating shaft to rotate, so that the rotating shaft drives the stirring blade to rotate during the rotation process, so that the rice wine preparation grains inside the turning shell are turned over and used. After the turning is completed, the rice wine preparation grains are transported to the inside of the stirring drum through the unloading conveying drum, and the stirring frame on the stirring shaft is driven by the rotation of the second servo motor to stir the rice wine preparation grains, so as to fully ferment and prepare the rice wine. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is a structural schematic diagram of the present invention; Figure 2 This is one of the structural diagrams of the mixing and drying mechanism of the present invention; Figure 3 It is a schematic structural diagram of the feeding mechanism of the present invention; Figure 4It is a structural schematic diagram of the feeding mechanism of the present invention; Figure 5 It is a schematic diagram of the chain structure of the present invention; Figure 6 This is a structural schematic diagram of the material turning and stirring mechanism of the present invention; Figure 7 It is a schematic diagram of the mixing drum structure of the present invention.

[0015] In the figure: 1, first fixed frame; 101, second fixed frame; 102, third fixed frame; 2, feeding mechanism; 201, feeding rack; 202, feeding hopper; 203, first driving motor; 204, driven small rotating roller; 205, active small rotating roller; 207, feeding belt; 3. Mixing and drying mechanism; 301. Mixing shell; 302. Roller; 303. Roller; 304. Chain; 305. Second drive motor; 306. Drying shell; 307. Drying heating tube; 308. Blower; 4. Feeding mechanism; 401. Third driving motor; 402. Active roller; 403. Driven roller; 404. Conveyor belt; 5. Turning and stirring mechanism; 501. Turning shell; 502. Turning shell; 503. Rotating shaft; 504. First servo motor; 505. Turning and stirring blade; 506. Unloading conveying cylinder; 507. Stirring cylinder; 508. Second servo motor; 509. Stirring shaft; 5010. Stirring frame. DETAILED DESCRIPTION

[0016] 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.

[0017] The terms "first," "second," and the like in the specification and claims of this application are used to distinguish similar objects, and are not used to describe a specific order or precedence. It should be understood that the terms used in this manner are interchangeable where appropriate, so that the embodiments of this application can be implemented in an order other than that illustrated or described herein, and that the objects distinguished by "first," "second," and the like are generally of the same type, and do not limit the number of objects; for example, the first object can be one or more. In addition, the term "and / or" in the specification and claims refers to at least one of the connected objects, and the character " / " generally indicates that the objects connected are in an "or" relationship.

[0018] In the description of the present invention, it should be understood that the terms "center", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", etc., indicating the orientation or position relationship, are based on the orientation or position relationship shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation, and therefore cannot be understood as limiting the present invention.

[0019] In the description of the present invention, it should be noted that, unless otherwise expressly specified or limited, the terms "installed," "connected," and "disposed" should be understood in a broad sense. For example, they may refer to fixed connection or disposition, detachable connection or disposition, or integral connection or disposition. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0020] like Figure 1-Figure 7 As shown, the present invention proposes a yellow wine processing and preparation process, which includes the following steps: S1. Steaming: Put the soaked glutinous rice into a wooden mirror, cover with straw mat and steam until the water boils and steams for about ten minutes; S2. Spread out and dry. Rinse the soaked glutinous rice quickly with cold water. Cool it to a temperature that can be directly mixed with koji. In summer, it can be rinsed to ice cold. In winter, it can be left a little warm. The temperature is about 25 degrees, which is more conducive to the fermentation of yeast. S3. Saccharification: Pour the washed glutinous rice into the vat and sprinkle with Liangpo's koji, Polygonum hydropiper. Use pure plant-based koji to enhance the flavor. Sprinkle the koji into the vat and stir it four times, back and forth, left and right, to ensure that every grain of glutinous rice can fully contact and ferment with the koji. S4, fermentation, the glutinous rice is put into the fermentation room for temperature fermentation, which needs to be heated in winter and cooled in summer. The temperature of the bacteria fermentation is controlled at 25 degrees, and deep fermentation is carried out. The fermentation time is about three days. After three days, the glutinous rice in the fermentation room will keep bubbling, and it is fully fermented. S5. Pour the fermented raw wine into the vat for dilution. Prepare boiled water and pour it into the raw wine. Dilute it with pulp according to a certain ratio. After adding, wait for the second fermentation. The fermentation time is half an hour in summer and one hour in winter. S6, after the wine is fermented, the pulp is added for the second time for dilution, and then filtered and pressed. The fermented wine is placed in a winnowing basket for filtration. After the lees are squeezed clean, the seasonal rice wine is left. S7. Sterilization: Place the raw rice wine in a pot, simmer to 80-85°C, and keep it for 20-30 minutes to sterilize. S8. Seal and store the sterilized rice wine in a ceramic jar. If it is to be stored for a long time, the mouth of the jar must be tightly covered and sealed with clay.

[0021] It includes a first fixed frame 1, one side of the first fixed frame 1 is fixedly connected to the second fixed frame 101, one side of the second fixed frame 101 is fixedly installed with a third fixed frame 102, the top of the first fixed frame 1 is installed with a loading mechanism 2, the top of the second fixed frame 101 is provided with a mixing and drying mechanism 3, the bottom of the mixing and drying mechanism 3 is provided with a feeding mechanism 4, and one side of the feeding mechanism 4 is provided with a turning and stirring mechanism 5.

[0022] The feeding mechanism 2 includes a feeding rack 201 fixedly connected to the top of the first fixed frame 1, a feeding hopper 202 fixedly connected to the bottom end of the feeding rack 201, a first drive motor 203 fixedly connected to the top side of the feeding rack 201, a driven small roller 204 is installed at the bottom end of the feeding rack 201, the transmission end of the first drive motor 203 is fixedly connected to the active small roller 205, and the outer sides of the active small roller 205 and the driven small roller 204 are transmission-connected to the feeding belt 207.

[0023] During specific use, when loading the grains for making rice wine, in order to increase the loading speed and facilitate the loading and transportation of the grains to the mixing and drying mechanism 3, the grain raw materials are first put into the feeding hopper 202, and the first drive motor 203 is turned on to rotate, so that the rotation of the first drive motor 203 drives the active small roller 205, and the rotation of the active small roller 205 drives the outer feeding belt 207 to rotate, and the driven small roller 204 rotates in coordination, so that the feeding belt 207 drives the grains for making rice wine inside the feeding hopper 202 to be transported to the mixing and drying mechanism 3 for mixing processing, so that the grains for making rice wine and the fermentation ingredients are fully mixed, thereby facilitating the subsequent full fermentation and preparation of rice wine.

[0024] The mixing and drying mechanism 3 includes a mixing shell 301 arranged at the bottom end of the discharge end of the loading rack 201, and a plurality of rollers 302 are movably installed inside the mixing shell 301. A roller 303 is fixedly connected to the outside of each roller 302, and one end of the roller 302 is fixedly connected to a gear. The outer side of the wheel is connected to a chain 304 for transmission. One end of one of the rollers 302 is fixedly connected to the transmission end of the second drive motor 305. A drying shell 306 is installed on one side of the mixing shell 301, and a plurality of drying heating tubes 307 are installed on the internal top of the drying shell 306. Two blowers 308 are fixedly installed on one side of the drying shell 306.

[0025] During specific use, when drying the mixed grains for preparing rice wine, the rotation of the second drive motor 305 drives one of the rollers 302 to rotate, so that the roller 302 is rotating, and at the same time, the gear at one end of the roller 302 is rotating, and the chain 304 on the outside of the gear is rotated, so that the roller 302 rotates, thereby driving the outer roller 303 to mix and turn the rice wine preparation grains, so as to fully mix the rice wine preparation raw materials. When drying the rice wine preparation grains, the drying heating tube 307 is used to fully dry the rice wine preparation grains inside the drying shell 306, and at the same time, two blowers 308 cooperate with the blowing conveying to perform air drying.

[0026] The feeding mechanism 4 includes a third driving motor 401 installed on the top side of the third fixed frame 102, the transmission end of the third driving motor 401 is fixedly connected to the active roller 402, and the bottom end of the third fixed frame 102 is provided with a driven roller 403, one end of the active roller 403 is fixedly connected to the transmission section of the third driving motor 401, and the outer sides of the active roller 402 and the driven roller 403 are transmission-connected to the conveyor belt 404.

[0027] During specific use, when conveying grains for preparing rice wine into the turning and stirring mechanism 5, the third drive motor 401 is provided to drive the active roller 402 to rotate, so that the active roller 402 can drive the conveyor belt 404 to rotate during the rotation process. At the same time, the driven roller 403 rotates in coordination, so that the conveyor belt 404 drives the grains for preparing rice wine to be conveyed into the turning and stirring mechanism 5 for turning, stirring and fermentation.

[0028] The turning and stirring mechanism 5 includes a turning shell 501, a turning shell 502 is installed on the top of the turning shell 501, and the inside of the turning shell 502 is movably connected to a rotating shaft 503, one end of the rotating shaft 503 is fixedly connected to a first servo motor 504, and the outer side of the rotating shaft 503 is fixedly connected to a turning and stirring blade 505, and the bottom end of the turning shell 501 is provided with a discharge conveying cylinder 506, and the bottom end of the discharge conveying cylinder 506 is through-connected with a stirring cylinder 507, and the bottom end of the stirring cylinder 507 is fixedly connected to a second servo motor 508, and the transmission end of the second servo motor 508 is fixedly connected to a stirring shaft 509, and the outer side of the stirring shaft 509 is fixedly connected to a stirring frame 5010.

[0029] During specific use, the rotation of the first servo motor 504 drives the rotating shaft 503 to rotate, so that the rotating shaft 503 drives the turning and stirring blades 505 to rotate during the rotation, so that the rice wine preparation grains inside the turning shell 501 are turned over and used. After the turning is completed, the rice wine preparation grains are transported to the inside of the stirring drum 507 through the unloading conveying drum 506, and the stirring rack 5010 on the stirring shaft 509 is driven by the rotation of the second servo motor 508 to stir the rice wine preparation grains, so as to fully ferment and prepare the rice wine.

[0030] It should be noted that, in this article, the terms "comprise", "include" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, an element defined by the statement "comprises a ..." does not exclude the presence of other identical elements in the process, method, article or device comprising the element. In addition, it should be noted that the scope of the methods and devices in the embodiments of the present application is not limited to performing functions in the order shown or discussed, and may also include performing functions in a substantially simultaneous manner or in the opposite order according to the functions involved. For example, the described method may be performed in an order different from that described, and various steps may also be added, omitted, or combined. In addition, the features described with reference to certain examples may be combined in other examples.

[0031] The embodiments of the present application are described above in conjunction with the accompanying drawings, but the present application is not limited to the above-mentioned specific implementation methods. The above-mentioned specific implementation methods are merely illustrative and not restrictive. Under the guidance of this application, ordinary technicians in this field can also make many forms without departing from the purpose of this application and the scope of protection of the claims, all of which are within the protection of this application.

Claims

1. A yellow rice wine processing and preparation process, characterized in that: The yellow rice wine processing and preparation process comprises the following steps: S1. Steaming: Put the soaked glutinous rice into a wooden mirror, cover with straw mat and steam until the water boils and steams for about ten minutes; S2. Spread out and dry. Rinse the soaked glutinous rice quickly with cold water. Cool it to a temperature that can be directly mixed with koji. In summer, it can be rinsed to ice cold. In winter, it can be left a little warm. The temperature is about 25 degrees, which is more conducive to the fermentation of yeast. S3. Saccharification: Pour the washed glutinous rice into the vat and sprinkle with Liangpo's koji, Polygonum hydropiper. Use pure plant-based koji to enhance the flavor. Sprinkle the koji into the vat and stir it four times, back and forth, left and right, to ensure that every grain of glutinous rice can fully contact and ferment with the koji. S4, fermentation, the glutinous rice is put into the fermentation room for temperature fermentation, which needs to be heated in winter and cooled in summer. The temperature of the bacteria fermentation is controlled at 25 degrees, and deep fermentation is carried out. The fermentation time is about three days. After three days, the glutinous rice in the fermentation room will keep bubbling, and it is fully fermented. S5. Pour the fermented raw wine into the vat for dilution. Prepare boiled water and pour it into the raw wine. Dilute it with pulp according to a certain ratio. After adding, wait for the second fermentation. The fermentation time is half an hour in summer and one hour in winter. S6, after the wine is fermented, the pulp is added for the second time for dilution, and then filtered and pressed. The fermented wine is placed in a winnowing basket for filtration. After the lees are squeezed clean, the seasonal rice wine is left. S7. Sterilization: Place the raw rice wine in a pot, simmer to 80-85°C, and keep it for 20-30 minutes to sterilize. S8. Seal and store the sterilized rice wine in a ceramic jar. If it is to be stored for a long time, the mouth of the jar must be tightly covered and sealed with clay.

2. The yellow rice wine processing equipment according to claim 1, characterized in that: The invention comprises a first fixed frame (1), a second fixed frame (101) is fixedly connected to one side of the first fixed frame (1), a third fixed frame (102) is fixedly installed to one side of the second fixed frame (101), a loading mechanism (2) is installed on the top of the first fixed frame (1), a mixing and drying mechanism (3) is provided on the top of the second fixed frame (101), a feeding mechanism (4) is provided at the bottom of the mixing and drying mechanism (3), and a turning and stirring mechanism (5) is provided on one side of the feeding mechanism (4).

3. The yellow rice wine processing equipment according to claim 1, characterized in that: The feeding mechanism (2) comprises a feeding frame (201) fixedly connected to the top of the first fixed frame (1); a feeding hopper (202) is fixedly connected to the bottom end of the feeding frame (201); a first driving motor (203) is fixedly connected to one side of the top of the feeding frame (201); a driven small rotating roller (204) is installed at the bottom end of the feeding frame (201); a driving small rotating roller (205) is fixedly connected to the driving end of the first driving motor (203); and a feeding belt (207) is drivingly connected to the outer sides of the driving small rotating roller (205) and the driven rotating roller (206).

4. The yellow rice wine processing equipment according to claim 1, characterized in that: The mixing and drying mechanism (3) comprises a mixing shell (301) arranged at the bottom end of the discharge end of the loading rack (201), a plurality of rollers (302) are movably installed inside the mixing shell (301), the outer side of each roller (302) is fixedly connected to a roller (303), one end of the roller (302) is fixedly connected to a gear, the outer side of the roller is connected to a chain (304), one end of one of the rollers (302) is fixedly connected to the transmission end of the second drive motor (305), a drying shell (306) is installed on one side of the mixing shell (301), a plurality of drying heating pipes (307) are installed on the inner top of the drying shell (306), and two blowers (308) are fixedly installed on one side of the drying shell (306).

5. The yellow rice wine processing equipment according to claim 1, characterized in that: The feeding mechanism (4) comprises a third driving motor (401) mounted on one side of the top of the third fixed frame (102), a driving roller (402) being fixedly connected to a driving end of the third driving motor (401), a driven roller (403) being provided at the bottom end of the third fixed frame (102), one end of the driving roller (402) being fixedly connected to a driving section of the third driving motor (401), and a conveyor belt (404) being drivingly connected to the outer sides of the driving roller (402) and the driven roller (403).

6. The yellow rice wine processing equipment according to claim 1, characterized in that: The material turning and stirring mechanism (5) comprises a material turning shell (501), a material turning shell (502) is installed on the top of the material turning shell (501), a rotating shaft (503) is movably connected inside the material turning shell (502), one end of the rotating shaft (503) is fixedly connected to a first servo motor (504), a material turning and stirring blade (505) is fixedly connected to the outside of the rotating shaft (503), and a material unloading conveying cylinder (506) is provided at the bottom end of the material turning shell (501).

7. The yellow rice wine processing equipment according to claim 6, characterized in that: The bottom end of the unloading conveying cylinder (506) is connected to a stirring cylinder (507), the bottom end of the stirring cylinder (507) is fixedly connected to a second servo motor (508), the driving end of the second servo motor (508) is fixedly connected to a stirring shaft (509), and the outer side of the stirring shaft (509) is fixedly connected to a stirring frame (5010).

Images