Device for accelerating discharge of white spirit
By optimizing the baijiu distillation equipment and utilizing fine filtration with filter media and tail water re-distillation technology, the problems of aroma substance loss and resource waste in traditional baijiu distillation have been solved, thus achieving baijiu quality improvement and optimized resource utilization.
Patent Information
- Application Number
- CN202422931176.0
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-11-29
- Publication Date
- 2025-11-07
- Estimated Expiration
- 2034-11-29
AI Technical Summary
In the traditional baijiu distillation process, the interaction between steam and mash is not ideal, resulting in some aroma compounds not being fully distilled out, leading to low alcohol yield, insufficient resource utilization, waste, and environmental burden.
Design a device to accelerate the distillation of baijiu (Chinese liquor), including a fermentation tank, a still, a condenser, and a filtration unit. The device uses a filter medium to finely filter the liquor vapor, and sets up temporary storage tanks for the heads, raw liquor, and tails of the liquor. It also recovers the tail water and tails for redistillation, thus optimizing the distillation process.
It improves the distillation and aroma extraction rate and the alcohol yield, enhances the quality of the liquor and the utilization rate of resources, reduces production costs, and ensures the quality stability and production continuity of the liquor.
Smart Images
Figure CN223522489U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to liquor out of wine field, specifically come to relate to a device for accelerating liquor out of wine. BACKGROUND
[0002] As a traditional Chinese beverage, the brewing process of baijiu has a long history and is constantly developing and innovating. In the baijiu brewing process, the distillation step has a crucial impact on the quality of the wine, the extraction of aroma components, and the liquor yield. The traditional baijiu distillation process has certain limitations in terms of distillation aroma extraction and liquor yield. During the distillation process, the interaction between steam and fermented grains and the efficiency of steam carrying aroma substances and alcohol do not reach the ideal state, resulting in some aroma substances not being fully distilled, affecting the aroma intensity and taste complexity of the wine. At the same time, during the wine collection process, the separation and processing of the head, base, and tail of the wine are relatively rough, and the collection and utilization of wine at different stages cannot be precisely controlled, making it difficult to maximize the quality potential of baijiu. In addition, the existing distillation equipment and process also have room for improvement in energy utilization efficiency, such as not fully utilizing the residual alcohol and aroma components in the tail water and wine tail, resulting in a certain degree of resource waste and additional environmental processing burden. With the increasing demand for baijiu quality from consumers and the intensification of industry competition, there is an urgent need for a new distillation process and equipment that can effectively improve the aroma extraction rate and liquor yield of baijiu, optimize the quality of the wine, and reasonably utilize resources. SUMMARY
[0003] Therefore, to solve the above problems, the utility model provides a device for accelerating liquor out of wine. It belongs to a device for improving the aroma extraction rate and liquor yield of baijiu.
[0004] The utility model is implemented as follows: a device for accelerating liquor out of wine is constructed, characterized by: a fermentation tank for baijiu fermentation operation, a retort pot for baijiu retort, a retort barrel for slow distillation, and a condenser; the fermentation tank is connected to the retort pot through a pipeline, the retort pot is connected to the retort barrel through a distillation pipeline, and the retort barrel is connected to the condenser through a filtering unit.
[0005] According to the device for accelerating liquor out of wine, the filtering unit is composed of an air pipe and a filter pipe, valve A is arranged on the air pipe, valve B is arranged on the filter pipe, and filter medium is filled in the filter pipe.
[0006] According to the device for accelerating liquor out of wine, the air pipe and the filter pipe form an integrated structure, which facilitates assembly.
[0007] The utility model discloses a device for accelerating liquor outflow, which is characterized in that the device further comprises a head liquor temporary storage tank, a base liquor temporary storage tank, a tail liquor temporary storage tank and a tail water temporary storage tank.
[0008] The utility model discloses a device for accelerating liquor outflow, which is characterized in that the tail liquor temporary storage tank and the tail water temporary storage tank are connected to the retort through pipelines respectively, and the tail water and the tail liquor are returned to the retort for distillation.
[0009] The utility model has the following advantages: (1) improving the distillation and flavor extraction rate: the device is provided with a unique filter unit between the retort and the condenser. In the initial stage of distillation, valve A on the gas passing pipe is closed, and valve B on the filter pipe is opened. The liquor vapor in the retort enters the condenser through the filter pipe filled with filter medium. The filter medium can finely filter and adsorb the liquor vapor, so that the flavoring substances in the fermented grains are more fully extracted and enter the condenser with the steam, effectively preventing the loss of part of the flavoring components, thereby significantly improving the distillation and flavor extraction rate of the liquor, making the produced liquor more fragrant, mellow and complex, and greatly improving the quality of the liquor. (2) improving the liquor outflow rate: the tail water and the tail liquor in the tail liquor temporary storage tank and the tail water temporary storage tank are returned to the retort for re-distillation, fully utilizing the residual alcohol and flavoring substances, so that the originally wasted components are extracted twice, greatly improving the utilization rate of raw materials, thereby improving the overall liquor outflow rate, reducing the production cost and improving the production efficiency. (3) precise liquor receiving and storage: the device is equipped with a head liquor temporary storage tank, a base liquor temporary storage tank, a tail liquor temporary storage tank and a tail water temporary storage tank, which can accurately distinguish the head liquor, the base liquor and the tail liquor according to the size of the liquor flower during liquor receiving, and store them in different tanks. This fine liquor receiving and storage method is conducive to the subsequent separate treatment and blending of liquor at different stages, ensures the stability and consistency of the quality of each batch of liquor, and provides a variety of high-quality base liquor for liquor blending and seasoning, which helps to improve the overall quality of the liquor product. (4) optimizing the structure of the device and facilitating assembly: the gas passing pipe and the filter pipe in the filter unit form an integrated structure, which facilitates the assembly process of the entire device, reduces the installation complexity and connection error of the parts, improves the assembly efficiency and stability of the device, reduces the production and installation and maintenance cost of the device, and the integrated structure also helps to improve the sealing performance and overall reliability of the device during operation, reduces the risk of failure caused by loose or leakage of the connection parts, and ensures the continuity and stability of the liquor distillation production process. BRIEF DESCRIPTION OF DRAWINGS
[0010] Fig. 1 is the overall structure schematic diagram of the application;
[0011] Fig. 2 is the schematic diagram of the filtering unit of the present application.
[0012] Wherein: fermenter 1, retort 2, retort barrel 3, doubler 4, distillation pipeline 5, filtering unit 6, gas passing pipe 6-1, filtering pipe 6-2, valve A 6-3, valve B 6-4, filtering medium 6-5, wine head temporary storage tank 7, base liquor temporary storage tank 8, wine tail temporary storage tank 9, tail water temporary storage tank 10. DETAILED DESCRIPTION
[0013] The following will be combined with the attached Figs. 1-2 The utility model is explained in detail, and the technical scheme in the utility model embodiment is clearly and completely described. Obviously, the described embodiment is only a part of the embodiment of the utility model, not all the embodiments. Based on the embodiment of the utility model, all other embodiments obtained by the person skilled in the art without creative labor belong to the scope of protection of the utility model.
[0014] The utility model provides a device for accelerating liquor outflow, as Figs. 1-2 Shown, can be implemented in the following way; The composition of the device described in the application includes fermenter 1 for white liquor fermentation operation, retort 2 for white liquor retort, retort barrel 3 for slow distillation and doubler 4; The fermenter 1 is communicated with the retort 2 by pipeline, the retort 2 is communicated with the retort barrel 3 by distillation pipeline 5, and the retort barrel 3 is communicated with the doubler 4 by filtering unit 6. The composition of the filtering unit 6 described in the application includes gas passing pipe 6-1 and filtering pipe 6-2, valve A 6-3 is arranged on the gas passing pipe 6-1, valve B 6-4 is arranged on the filtering pipe 6-2, and the filtering pipe 6-2 is filled with filtering medium 6-5 (the filtering medium can be selected resin).
[0015] As Fig. 1 Shown, in the application, the gas passing pipe 6-1 and the filtering pipe 6-2 form an integral structure, so that they are conveniently assembled together.
[0016] As Fig. 1 Shown, in the application, it also includes wine head temporary storage tank 7, base liquor temporary storage tank 8, wine tail temporary storage tank 9 and tail water temporary storage tank 10; The doubler 4 is communicated with the above-mentioned wine head temporary storage tank 7, base liquor temporary storage tank 8, wine tail temporary storage tank 9 and tail water temporary storage tank 10 by pipeline respectively. The wine tail temporary storage tank 9 and the tail water temporary storage tank 10 are connected back to the retort barrel 3 by pipeline respectively, and the tail water and the wine tail can be returned to the retort barrel 3 for distillation, so that the alcohol and other flavoring substances in the fermented grains are raised with steam, and the liquor aroma rate is improved.
[0017] After installation in the above manner, when the retort barrel 3 starts to distill liquor, first close the valve A6-3 on the air pipe 6-1, open the valve B6-4 arranged on the filter pipe 6-2, the liquor vapor in the retort barrel 3 passes through the filter medium 6-5 to enter the condenser 4, the generated liquor vapor passes through the filter medium to flow out, in this way, the alcohol and flavoring substances can be distilled and extracted to a greater extent, so as to finally achieve the purpose of improving the liquor distillation flavoring rate and liquor yield, and improving the quality of the liquor. When the raw liquor is collected, the valve B6-4 can be closed, the valve A6-3 on the air pipe is opened, the tail liquor and tail water directly pass through the air pipe, and then the tail liquor is received and the tail water is discharged.
[0018] The principle of the present application is that the fermented fermented grains are loaded into the retort pot, so that the fermented grains are evenly and loosely distributed in the retort pot, which is beneficial to the uniform upward movement of steam and ensures the distillation effect. Slow distillation is carried out by using the retort barrel as a container, the tail water and tail liquor collected later are connected back to the bottom of the pot together for distillation, heating makes the alcohol and other flavoring substances in the fermented grains rise with the steam, and after cooling in the condenser, the raw liquor is obtained. When the liquor is received, the head, raw liquor and tail liquor are distinguished according to the size of the liquor flower, generally 0° is received, and the head, raw liquor and tail liquor are stored in different grades.
[0019] The above description of the disclosed embodiments enables a person skilled in the art to implement or use the present application. Various modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be implemented in other embodiments without departing from the spirit or scope of the present application. Therefore, the present application will not be limited to the embodiments shown herein, but will conform to the widest scope consistent with the principles and novel features disclosed herein.
Claims
1. A device for accelerating liquor output, characterized in that; The components include a fermentation tank (1) for liquor fermentation operation, a retort pot (2) for liquor retorting, a retort barrel (3) for slow distillation, and a cold doubler (4); the fermentation tank (1) is communicated with the retort pot (2) through a pipeline, the retort pot (2) is communicated with the retort barrel (3) through a distillation pipeline (5), and the retort barrel (3) is communicated with the cold doubler (4) through a filtering unit (6).
2. The device for accelerating the production of Baijiu according to claim 1, characterized in that; The filtering unit (6) comprises an air passing pipe (6-1) and a filtering pipe (6-2), a valve A (6-3) is arranged on the air passing pipe (6-1), a valve B (6-4) is arranged on the filtering pipe (6-2), and a filtering medium (6-5) is filled in the filtering pipe (6-2).
3. The device for accelerating the production of Baijiu according to claim 2, characterized in that; The air passing pipe (6-1) and the filtering pipe (6-2) form an integrated structure, so that they are convenient to assemble together.
4. The device for accelerating the production of Baijiu according to claim 1, characterized in that; The device further comprises a wine head temporary storage box (7), a raw wine temporary storage box (8), a wine tail temporary storage box (9), and a tail water temporary storage box (10); the cold doubler (4) is respectively communicated with the wine head temporary storage box (7), the raw wine temporary storage box (8), the wine tail temporary storage box (9), and the tail water temporary storage box (10) through pipelines.
5. The device for accelerating the production of Baijiu according to claim 4, characterized in that; The wine tail temporary storage box (9) and the tail water temporary storage box (10) are respectively connected back to the retort barrel (3) through pipelines, so as to return the tail water and the wine tail into the retort barrel (3) for distillation, and heating makes the alcohol and other flavor substances in the fermented grains rise with the steam, so that the liquor aroma rate is improved.