White spirit distillation device

Abstract

The invention discloses a white spirit distillation device in the technical field of wine brewing equipment. The white spirit distillation device comprises a retort barrel and a first condenser, the retort barrel and the first condenser are connected through a first steam guide pipe, a backflow pipeline is arranged in the middle of the first steam guide pipe, and the area between the backflow pipeline and the retort barrel in the first steam guide pipe serves as a first steam pipe section. The area between the backflow pipeline and the first condenser in the first steam guide pipe serves as a second steam pipe section, the two ends of the backflow pipeline are connected with the first steam pipe section and the second steam pipe section respectively, and the included angle of the backflow pipeline relative to the horizontal plane is adjustable. The first steam guide pipe fixedly arranged in a traditional distillation device is arranged in a segmented mode, so that the included angle between the middle backflow pipe section and the horizontal plane can be adjusted to adjust the backflow ratio, the backflow ratio can be adjusted according to the needed wine flavor substance in the distillation process, and the effect of improving the wine quality is achieved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of liquor making equipment, and particularly relates to a liquor distillation device. BACKGROUND

[0002] The existing liquor distillation device includes a retort and a condenser. The liquor vapor in the retort enters the condenser through a vapor conduit to be condensed to form liquor. In this process, methanol, higher fatty acid esters, higher alcohols, acetaldehyde and other substances generated by distillation are brought into the liquor body together with the liquor. The existing liquor distillation device lacks effective control means, which limits the quality improvement of the liquor.

[0003] Specifically, the existing technology has the following technical problems. 1. The liquor vapor generated by distillation contains rich acids, esters, alcohols and other substances. The existing rectification equipment cannot control the reflux ratio of the distillation process, which loses the possibility of improving the liquor body through the distillation link. 2. A small amount of sulfur-containing substances in the liquor can bring about foreign flavors, thereby affecting the sensory quality of the liquor. The traditional liquor distillation device lacks control of foreign flavors. 3. In the later stage of liquor distillation, the alcohol degree of the distilled base liquor gradually decreases. The base liquor after the flower is broken is the tail liquor. Because the proportion of various flavor components in the tail liquor is not coordinated, the content of ethyl lactate, acetic acid and lactic acid is relatively high, which causes the tail liquor to have a heavy astringent taste, and it is difficult to use directly. The traditional tail liquor utilization includes seasoning liquor and secondary distillation. For secondary distillation of the tail liquor, the liquor vapor undergoes the process of liquor vapor-condensation-secondary distillation, which consumes a lot of energy. SUMMARY

[0004] In order to overcome the problem that the existing liquor distillation device is difficult to improve the liquor body in the distillation link, the present application provides a liquor distillation device.

[0005] The technical scheme adopted by the present application to solve its technical problems is as follows: The liquor distillation device comprises a retort and a first condenser. The retort and the first condenser are connected by a first vapor conduit. The middle part of the first vapor conduit is configured as a reflux pipe. The area between the reflux pipe in the first vapor conduit and the retort is a first vapor pipe section. The area between the reflux pipe in the first vapor conduit and the first condenser is a second vapor pipe section. The two ends of the reflux pipe are connected to the first vapor pipe section and the second vapor pipe section, respectively. The included angle of the reflux pipe with respect to the horizontal plane is adjustable.

[0006] In the present application, the first vapor conduit fixedly arranged in the traditional distillation device is arranged in sections, so that the included angle of the middle reflux pipe section with respect to the horizontal plane is adjustable. The reflux ratio is adjusted to adjust the angle according to the required flavor substances of the liquor body in the distillation process, so as to improve the quality of the liquor body.

[0007] In some embodiments, the first steam pipe section extends vertically, and the return pipe and the upper end of the first steam pipe section are connected by a rotary joint, so that the end of the return pipe near the first steam pipe section is a fixed end, and the end of the return pipe far from the first steam pipe section is a rotating end, and the movement of the return pipe can realize the angle adjustment relative to the horizontal plane.

[0008] In some embodiments, the second steam pipe section extends vertically and includes sleeves that are nested together, the relative movement between the sleeves being adapted to adjust the angle of the return pipe relative to the horizontal plane.

[0009] In some embodiments, a driving member is provided outside the sleeves that are nested together, and the operation of the driving member can drive relative movement between the sleeves.

[0010] In some embodiments, the second steam pipe section and the return pipe are connected by a flexible bend in the joint.

[0011] In some embodiments, the return conduit is configured as a conduit with an overall length that is expandable.

[0012] In some embodiments, the rotary joint includes a first connector and a second connector, which are respectively connected to a first steam pipe section and a return pipe. The first connector and the second connector have the same internal orifice size for steam passage. The outer side of the first connector is fixedly connected to the rotary connector housing, and the outer side of the second connector and the rotary connector housing are connected by a bearing.

[0013] In some embodiments, the first condenser is connected to the first wine storage tank and the second wine storage tank respectively through the first wine outlet pipe, and the first wine outlet pipe is equipped with a valve so that the first wine storage tank and the second wine storage tank are respectively used to collect the first and second wines.

[0014] In some embodiments, the steamer includes a removable lid with removably connected copper wires.

[0015] In some embodiments, a second steam conduit is provided at the lower part of the first steam pipe section as a branch, and a valve is provided in the device to control the steam in the still to pass through the reflux pipe or through the second steam conduit. The second steam conduit is connected to the concentration and distillation tower, and the concentration and distillation tower is connected to the second condenser through the second alcohol outlet pipe.

[0016] The beneficial effects of this invention are: The first steam pipe, which is fixed in a traditional distillation apparatus, is divided into sections, so that the angle between the middle reflux section and the horizontal plane can be adjusted to adjust the reflux ratio. This allows the angle of the reflux ratio to be adjusted according to the desired flavor compounds in the spirit during the distillation process, thereby improving the quality of the spirit. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the structure of the liquor distillation apparatus provided by the present invention; Figure 2 for Figure 1 Schematic diagram of the rotary joint; Figure 3 for Figure 1 A schematic diagram of the structure of the electric push rod sleeve.

[0018] The diagram is marked as follows: 0, First steam conduit; 1, Steamer; 2, Steamer cover; 3, Copper wire; 4, Sealing gasket. 5. First valve; 6. Second valve; 7. Rotary joint; 71. First connector; 72. Rotary connector housing; 73. Bearing; 74. Sealing ring; 75. Second connector; 8. Return pipe; 9. Electric push rod sleeve; 91. First-stage sleeve; 92. Second-stage sleeve; 93. Third-stage sleeve; 94. Electric push rod; 10. First condenser; 11. First outlet; 12. First inlet; 13. First wine outlet pipe; 14. Third valve; 15. Fourth valve; 16. First wine storage tank; 17. Second wine storage tank; 18. Second steam conduit; 19. Connector flexible bend; 20. Concentration and distillation tower; 21. Second wine outlet pipe; 22. Third wine storage tank; 23. Second condenser; 24. Second outlet; 25. Second inlet; 26. Third wine outlet pipe. Detailed Implementation

[0019] The invention will be further described below with reference to the accompanying drawings.

[0020] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0021] like Figures 1-3 As shown, the present invention provides a distillation apparatus for baijiu (Chinese liquor).

[0022] The baijiu distillation apparatus includes a still 1 and a first condenser 10. The still 1 and the first condenser 10 are connected by a first steam conduit 0. The middle part of the first steam conduit 0 is configured as a return pipe 8. The area between the return pipe 8 and the still 1 in the first steam conduit 0 is the first steam pipe segment. The area between the return pipe 8 and the first condenser 10 in the first steam conduit 0 is the second steam pipe segment. The two ends of the return pipe 8 are respectively connected to the first steam pipe segment and the second steam pipe segment. The angle between the return pipe 8 and the horizontal plane is adjustable.

[0023] In this application, the first steam conduit 0, which is fixed in a traditional distillation apparatus, is segmented so that the angle between the middle reflux section and the horizontal plane can be adjusted to adjust the reflux ratio. This allows the angle of the reflux ratio to be adjusted according to the desired flavor compounds in the spirit during the distillation process, thereby improving the quality of the spirit.

[0024] The applicant points out that existing technologies lack effective means to actively shape and optimize the distribution of flavor components in baijiu by real-time control of the reflux ratio during distillation. During distillation, the volatility and distillation time of different components vary significantly, and this process is typically divided into three stages: heads, middle (also known as body), and tails. Each stage has different goals and required components, thus the demand for the reflux ratio is dynamic. Using a fixed reflux ratio is equivalent to applying a "one-size-fits-all" approach to the entire complex and variable distillation process. In the heads stage: if the reflux ratio is too low, low-boiling-point off-flavor substances (such as aldehydes and sulfides) cannot be adequately removed. In the body stage: if the reflux ratio is inappropriate, the target flavor substances (such as ethyl hexanoate and ethyl acetate) cannot be optimally concentrated, potentially leading to ester loss or excessive impurities. In the tails stage: if the reflux ratio is too high, it will excessively slow down the distillation rate, resulting in high energy consumption, and may introduce excessive high-boiling-point impurities (such as lactic acid and higher fatty acid esters) into the liquor.

[0025] In practice, to achieve the goal of adjusting the angle between the return pipe 8 and the horizontal plane, it is only necessary to make the return pipe 8 rotate relative to the horizontal plane to change the angle. This can be achieved by the rotation of the return pipe 8 itself, or by the movement of the first steam pipe section or the second steam pipe section, which drives the return pipe 8 to rotate. There are multiple ways to achieve the rotation of the return pipe 8 itself, or by being driven by related components. Given that the first steam conduit 0 is used to transmit alcohol vapor, the applicant has further optimized the angle adjustment of the return pipe 8 relative to the horizontal plane.

[0026] In this embodiment, the first steam pipe section extends vertically, and the return pipe 8 and the upper end of the first steam pipe section are connected by a rotary joint 7, so that the end of the return pipe 8 near the first steam pipe section is a fixed end, and the end of the return pipe 8 far from the first steam pipe section is a rotating end, and the movement of the return pipe 8 can realize the angle adjustment relative to the horizontal plane.

[0027] The above settings allow for an adjustable angle between the return pipe 8 and the horizontal plane, prioritizing the delivery of alcohol vapor in the pipe directly above the still 1.

[0028] Furthermore, the second steam pipe section extends vertically and includes interlocking sleeves, the relative movement between the sleeves being adapted to adjust the angle of the return pipe 8 relative to the horizontal plane.

[0029] The interlocking sleeves allow for adaptive adjustment of the length of the second steam pipe section, making it compatible with the rotation of the return pipe 8.

[0030] In this embodiment, a driving component is provided outside the interlocking sleeves. The operation of the driving component can drive the relative movement between the sleeves. That is, it drives the relative movement between the interlocking sleeves, realizing the extension and retraction of the second steam pipe section, thereby enabling precise control of the reflux ratio. The reflux angle can be adjusted according to the component requirements of different wines, thereby shaping a wine with a specific flavor.

[0031] Combination Figure 1 and Figure 3 In this embodiment, the interlocking sleeves are driven by an electric push rod 94 to form an electric push rod sleeve 9. This includes a primary sleeve 91, a secondary sleeve 92, and a tertiary sleeve 93. The electric push rod 94 is connected to the outer side of the primary sleeve 91 and the outer side of the tertiary sleeve 93, respectively, so that the movement of the electric push rod 94 can drive the relative movement between the sleeves.

[0032] Since the first steam conduit 0 is used to transmit alcohol vapor, it is preferable to place the drive unit on the outside; since the rotation of the aforementioned return pipe 8 requires an adaptive adjustment of the length of the second steam pipe section, here, by placing the drive unit on the outside of the interlocking sleeves, the relative movement between the sleeves is driven, thereby changing the length of the second steam pipe section and driving the return pipe 8 to rotate, which can simultaneously meet the aforementioned two requirements.

[0033] Furthermore, the second steam pipe section and the return pipe 8 are connected by a flexible bend in the joint 19.

[0034] The flexible bend in the connector 19 allows for adaptive deformation of the components in the first steam conduit 0 to accommodate their movement.

[0035] In some embodiments, the return pipe 8 is configured as a pipe with an overall length that is telescopic. This telescopic configuration of the return pipe 8 also allows for further optimization and adjustments, reducing the need for the flexible bend in the connector 19.

[0036] Reference Figure 2 In this embodiment, the rotary joint 7 includes a first connector 71 and a second connector 75. The first connector 71 and the second connector 75 are respectively connected to the first steam pipe section and the return pipe 8. The internal aperture specifications for steam passage of the first connector 71 and the second connector 75 are the same. The outer side of the first connector 71 is fixedly connected to the rotary connector housing 72. The outer side of the second connector 75 and the rotary connector housing 72 are connected by a bearing 73.

[0037] A sealing ring 74 is also provided between the outer side of the second connector 75 and the rotary connector housing 72 to ensure a sealing effect.

[0038] Obviously, Figure 2 The direction shown in the schematic diagram of the rotary joint 7 should be understood as follows: Figure 1 Side view of the rotary joint 7.

[0039] In this embodiment, the first condenser 10 is connected to the first wine storage tank 16 and the second wine storage tank 17 through the first wine outlet pipe 13, and the first wine outlet pipe 13 is equipped with a valve so that the first wine storage tank 16 and the second wine storage tank 17 are respectively used to collect the first and second parts of the wine.

[0040] Reference Figure 1 A fourth valve 15 is provided on the branch leading to the first wine storage tank 16, and a third valve 14 is provided on the branch leading to the second wine storage tank 17.

[0041] When the third valve 14 is closed and the fourth valve 15 is open, the first storage tank 16 is used to collect the first part of the liquor; when the third valve 14 is open and the fourth valve 15 is closed, the second storage tank 17 is used to collect the middle part of the liquor.

[0042] In this embodiment, the still 1 includes a detachable lid 2, on which a detachable copper wire 3 is disposed. Different weights of copper wire 3 can be configured, and in practice, the weight of the copper wire 3 can be selected according to the desired flavor of the liquor.

[0043] like Figure 1 As shown, the steamer 1 includes a steamer cover 2 that is detachably mounted on the steamer 1 to form a sealing fit. A first steam conduit 0 is connected above the steamer cover 2, and a sealing gasket 4 is provided at the connection between the steamer cover 2 and the first steam conduit 0.

[0044] In practice, a thermometer is also added to the first steam pipe section above the steamer cover 2, and its temperature can be controlled by adjusting the cooling water regulating valve, which can reduce energy consumption.

[0045] In this embodiment, a second steam conduit 18 is provided at the lower part of the first steam pipe section as a branch. The device is equipped with a valve to control the steam in the still 1 to pass through the return pipe 8 or through the second steam conduit 18. The second steam conduit 18 is connected to the concentration and distillation tower 20. The concentration and distillation tower 20 is connected to the second condenser 23 through the second liquor outlet pipe 21.

[0046] Reference Figure 1 The first steam pipe section is equipped with a second valve 6 at its lower part, and the second steam conduit 18 is equipped with a first valve 5. The opening and closing of the first valve 5 and the second valve 6 control whether the wine vapor passes through the return pipe 8 or the second steam conduit 18. Specifically, in this application, the second steam conduit 18 is used for wine tailings processing.

[0047] This application integrates the concentration and enhancement functions online into the main distillation unit through a systematic structural design. This is fundamentally different from the traditional offline secondary distillation mode of collecting and then processing. It overcomes the technical bottleneck of excessive energy consumption caused by the "steam-condensation-revaporization" process in traditional tails processing, while simplifying the process, avoiding the storage and transportation of tails as intermediate products, reducing tails production at the source, and achieving a balance between quality improvement, efficiency enhancement, and energy saving. It has at least the following three beneficial effects.

[0048] (1) The sensible and latent heat carried by the tail vapor of the wine (>70°C) is directly introduced into the concentration and distillation column 20. This means that no energy is required (or only a small amount of supplemental energy is needed) to carry out the distillation separation in the column. The most energy-consuming "liquid vaporization" step is eliminated, and the energy consumption is greatly reduced.

[0049] (2) High integration solves the problems of cumbersome process flow and resource occupation. The concentration and distillation tower 20, as a component of the main equipment, shares the steam source, cooling source and control system. The process is compact, eliminating the need for intermediate storage and transfer, simplifying the process and saving equipment and space resources.

[0050] (3) It solves the potential problem of flavor degradation in the tails. During storage, the tails may undergo further quality degradation such as oxidation and rancidity, which may affect the flavor of the recovered wine even if it is subsequently increased in alcohol content. This invention, however, processes the tails in real time and increases the alcohol content fresh. The tails vapor is processed directly the moment it is generated, avoiding the quality risks that may be caused by intermediate storage, and better preserving and recovering aroma components.

[0051] Existing equipment cannot directly concentrate low-alcohol vapors in the later stages of distillation. Instead, the tails are collected and redistilled in a separate, specialized distillation column or still to increase the alcohol content and recover some aroma components. This is a very common and traditional method for handling tails in the baijiu industry, essentially a "batch processing" model. "Simple storage" merely provides temporary storage for the tails and does not alter their composition; characteristics such as acidity and astringency remain. "Double distillation," through additional energy consumption and equipment, alters the composition of the tails, separating higher-alcohol spirits and wastewater, solving the problem of unusable tails directly. However, it does not address the fundamental issues of "tail generation" and "high energy consumption."

[0052] The first condenser 10 is provided with a first water inlet 12 and a first water outlet 11, and the second condenser 23 is provided with a second water inlet 25 and a second water outlet 24. Cooling water regulating valves are connected to the first water inlet 12 and the second water inlet 25. The flow rate of cooling water entering the condenser is controlled by the cooling water regulating valves, thereby achieving effective control of the flow temperature.

[0053] like Figure 1 As shown, the angle between the reflux pipe 8 and the horizontal plane can be adjusted according to the different component requirements of the desired liquor and different distillation stages (heads and mid-bottle). Here, the electric push rod 94 drives the multi-stage sleeve to extend and retract, thereby controlling the rotation of the rotary joint 7. Opening the second valve 6 and the fourth valve 15, and closing the first valve 5 and the third valve 14, allows steam to pass through the reflux pipe 8, enter the first condenser 10, and then enter the first storage tank 16 via the first outlet pipe 13 for collecting the heads. When the heads reach a certain liquid level, the fourth valve 15 is closed, and the third valve 14 is opened, allowing liquid to exit from the first condenser 10 into the second storage tank 17 for collecting the mid-bottle. During the collection of the heads and mid-bottle, the angle between the reflux pipe 8 and the horizontal plane needs to be adjusted as needed. After the middle section of the liquor reaches a certain liquid level, the first valve 5 is opened and the second valve 6 is closed for the tail liquor treatment. At this time, the tail liquor enters the concentration gradient distillation tower through the second steam pipe 18. After the alcohol content is concentrated and increased, it enters the second condenser 23 through the second liquor outlet pipe 21. The liquor in the second condenser 23 enters the third storage tank 22 through the third liquor outlet pipe 26.

[0054] Experimental comparisons were conducted using the baijiu distillation apparatus in this embodiment, as shown in Table 1 below. This table illustrates the content of flavor compounds in the same strong-aroma baijiu when the angle between the reflux pipe 8 and the horizontal plane is different in the middle section of the liquor.

[0055] Based on the comprehensive analysis of the data in Table 1, according to different distillation angles, the concentrations of acids increase with increasing angle; esters decrease with increasing angle, except for ethyl lactate, which increases while the others decrease; alcohols decrease with increasing angle, except for β-phenylethanol, which increases while the others decrease; and aldehydes decrease with increasing angle, with acetaldehyde and acetal decreasing while furfural increases. Overall, the trend is "acids increase, esters decrease, alcohols decrease" as the distillation angle increases. This fully demonstrates that increasing distillation angle can alter the flavor of baijiu, and the principle of "acids increase, esters decrease, alcohols decrease" under reasonable control is a hallmark of high-quality distillation technology.

[0056] The baijiu distillation apparatus in this embodiment was used for experimental comparison. Table 2 below shows the content of flavor substances for the same type of baijiu under two conditions: with and without copper wire 3 on the still lid 2.

[0057] Based on the comprehensive analysis of the data in Table 2, at the same distillation angle, adding copper wire 3 resulted in a "decreasing" trend for acidic substances; an "increasing" trend for esters, except for ethyl lactate which decreased, while the others showed an increasing trend; for alcohols, adding copper wire 3 did not significantly change the trend, except for β-phenylethanol which decreased, while the others showed little change; for aldehydes, adding copper wire 3 resulted in an "increasing" trend for acetaldehyde and acetal, and a "decreasing" trend for furfural. Overall, the larger the distillation angle, the more pronounced the "acid decreases, ester increase" trend appeared. This fully demonstrates that at the same distillation angle, adding or not adding copper wire 3 can alter the flavor of baijiu, and the "acid decreases, ester increase" under reasonable control is a manifestation of high-quality distillation technology.

[0058] The baijiu distillation apparatus in this embodiment was used for experimental comparison. Table 3 below shows the sulfur content of soy sauce-flavored baijiu and strong-flavored baijiu under two conditions: with and without copper wire 3 on the still lid 2.

[0059] Based on the comprehensive analysis of the data in Table 3, by comparing the samples with and without copper wire 3, the content of five sulfides (hydrogen sulfide, methanethiol, dimethyl disulfide, methyl ethyl disulfide, and dimethyl trisulfide) in the sauce-flavored liquor with copper wire 3 was lower than that in the sample without copper wire 3. The content of two sulfides (methyl ethyl disulfide and dimethyl trisulfide) in the strong-flavored liquor with copper wire 3 was lower than that in the sample without copper wire 3, and the total amount of sulfides with copper wire 3 was lower than that without copper wire 3. Overall, adding copper wire 3 effectively reduces the content of sulfur compounds in sauce-flavored and strong-flavored liquors, and improves the quality and taste of the liquors.

[0060] In summary, this application has at least the following technical effects compared to the prior art.

[0061] 1. Precise Extraction and Removal of "Heads": At the start of distillation, the reflux ratio is increased. This means more steam is condensed and refluxed into still 1, allowing for more thorough heat and mass exchange with the rising steam. Low-boiling-point impurities, due to their high volatility, are preferentially "washed" to the end of the condenser and separated. Through the "rectification" effect of the high reflux ratio, harmful heads can be separated more purely and thoroughly, laying a solid foundation for obtaining pure mid-fin spirits later.

[0062] 2. Highly Efficient Enrichment of the Core "Mid-Stage Spirit": After entering the mid-stage spirit, the reflux ratio is dynamically adjusted to an optimal level based on the desired flavor profile. For example, to achieve a spirit with a richer ester aroma, the reflux ratio can be appropriately increased, allowing ethanol and flavor compounds to undergo multiple evaporations and condensations between the gas and liquid phases. This results in more efficient distillation and enrichment, leading to a purer aroma and a fuller taste in the mid-stage spirit. This invention achieves this real-time control through a rotatable vapor conduit angle, a core method for shaping spirits with specific flavor profiles.

[0063] 3. Effective Suppression and Online Processing of "Tails": In the later stages of distillation, when the remaining residue in still 1 is mainly composed of high-boiling-point substances, the second valve 6 can be closed. At this point, the remaining residue in still 1 does not need to be discharged; it can continue to be heated and vaporized in the existing sealed environment. The resulting low-proof alcohol vapor is introduced into the concentration and distillation tower 20 via the second steam pipe 18 for online distillation. Closing the valve increases the pressure inside still 1. The main purpose is not to directly lower the boiling point of the residue for distillation, but to create a slightly positive pressure environment to suppress the distillation of high-boiling-point impurities, resulting in a purer "low-proof alcohol vapor." Then, through the high reflux ratio and multiple vaporization-condensation processes inside the concentration and distillation tower 20, the alcohol content is ultimately increased and the components are concentrated. This process eliminates the traditional steps of collecting, transferring, and separately distilling the residue, achieving efficient and energy-saving integrated processing of the residue.

[0064] 4. Copper wire 3 can be used as a flavor modifier, mainly for optimizing flavor and removing sulfur-containing substances (improving mouthfeel). As shown in Tables 2 and 3, adding copper wire 3 not only reduces sulfides but also significantly alters the composition ratio of flavor compounds such as acids and esters (achieving "acid reduction and ester increase"). This indicates that copper wire 3 not only purifies sulfides but also influences the chemical processes of flavor formation. The detachable connection of copper wire 3 allows the operator to adaptively adjust the amount of copper wire 3 added and the distillation angle according to the desired spirit body composition for each distillation, achieving precise control over the degree of desulfurization and its impact on flavor.

[0065] The above description is merely a preferred embodiment of the present invention and is not intended to limit the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A distillation apparatus for white spirit, comprising a retort barrel (1) and a first condenser (10), the retort barrel (1) and the first condenser (10) being connected by a first steam conduit (0), characterized in that: The first steam conduit (0) is provided with a reflux pipe (8) in the middle, the area between the reflux pipe (8) and the retort barrel (1) in the first steam conduit (0) is a first steam pipe section, the area between the reflux pipe (8) and the first condenser (10) in the first steam conduit (0) is a second steam pipe section, the two ends of the reflux pipe (8) are connected with the first steam pipe section and the second steam pipe section respectively, and the included angle of the reflux pipe (8) with respect to the horizontal plane is adjustable.

2. The apparatus for distilling white liquor according to claim 1, wherein: The first steam pipe section extends vertically, the reflux pipe (8) and the upper end of the first steam pipe section are connected through a rotary joint (7), so that the end of the reflux pipe (8) close to the first steam pipe section serves as a fixed end, and the end of the reflux pipe (8) far from the first steam pipe section serves as a rotating end, and the action of the reflux pipe (8) can realize the angle adjustment with respect to the horizontal plane.

3. The apparatus for distilling white liquor according to claim 2, wherein: The second steam pipe section extends vertically and comprises sleeves that are sleeved with each other, and the relative movement between the sleeves can adapt to the angle adjustment of the reflux pipe (8) with respect to the horizontal plane.

4. The apparatus for distilling white liquor according to claim 3, wherein: A driving member is arranged outside the sleeves that are sleeved with each other, and the action of the driving member can drive the relative movement between the sleeves.

5. The liquor distillation apparatus as described in claim 2, characterized in that: The second steam pipe section and the reflux pipe (8) are connected through a joint flexible elbow (19).

6. The apparatus for distilling white liquor according to claim 2, wherein: The reflux pipe (8) is configured as a pipe with an overall length that can be extended or retracted.

7. The apparatus for distilling white liquor according to claim 2, wherein: The rotary joint (7) comprises a first connecting piece (71) and a second connecting piece (75), the first connecting piece (71) and the second connecting piece (75) are connected with the first steam pipe section and the reflux pipe (8) respectively, the aperture specifications of the inner parts of the first connecting piece (71) and the second connecting piece (75) are consistent for steam passing, the outer side of the first connecting piece (71) is fixedly connected with a rotary connector shell (72), and the outer side of the second connecting piece (75) and the rotary connector shell (72) are connected through a bearing (73).

8. The apparatus of claim 1, wherein: The first condenser (10) is connected with a first wine storage tank (16) and a second wine storage tank (17) through a first wine outlet pipe (13), and a valve is arranged on the first wine outlet pipe (13), so that the first wine storage tank (16) and the second wine storage tank (17) can collect wine heads and middle sections respectively.

9. The apparatus for distilling white liquor according to claim 1, wherein: The retort barrel (1) comprises a detachable retort cover (2), and the retort cover (2) is provided with a detachable copper wire (3).

10. The apparatus for distilling white liquor according to any one of claims 1 to 9, wherein A second steam conduit (18) is arranged in the lower part of the first steam pipe section as a branch, a valve is arranged in the device to control the steam in the retort barrel (1) to pass through the reflux pipe (8) or the second steam conduit (18), the second steam conduit (18) is connected to a concentrated degree distillation column (20), and the concentrated degree distillation column (20) is connected to a second condenser (23) through a second wine outlet pipe (21).

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