Distillation apparatus

Abstract

The application provides a distillation device, which comprises a distillation kettle, a flavoring device and a condenser. The flavoring device comprises a shell and a leaching basket. The shell is provided with a feeding port, a discharging port, a steam outlet and a return port, which are communicated with the inside of the shell. The feeding port is communicated with the distillation kettle. The leaching basket is arranged in the inside of the shell. The inside of the leaching basket is used for containing spices. The leaching basket is provided with extraction holes. The extraction holes are used for allowing wine liquid or wine steam to enter the leaching basket and contact with the spices in the inside of the leaching basket. The discharging port is used for outputting the wine liquid containing flavoring substances of the spices. The condenser is provided with an inlet and an outlet which are communicated with each other. The inlet is communicated with the steam outlet, and the outlet is communicated with the return port. The condenser is used for condensing the wine steam output by the steam outlet into wine liquid. Through the distillation device, the fusion of the wine liquid and the flavoring substances can be realized directly in the distillation process of the wine liquid, and the wine liquid does not need to be blended with artificial essences in the later stage. The original flavor of the distilled wine liquid is preserved, and the flavor of the wine liquid can be enriched.

Description

TECHNICAL FIELD

[0001] The utility model relates to the distillation technical field of liquor liquid, especially distillation device. BACKGROUND

[0002] In the production process of liquor liquid, distillation is an indispensable step.

[0003] At present, the production of strong liquor such as whiskey adopts intermittent brewing, and the obtained strong liquor is pungent and stimulating. The new liquor distilled by this process usually contains different compounds such as alcohols, acids and esters in the barrel, which affect the flavor and taste of whiskey. In order to obtain whiskey with good flavor and taste, the existing process generally separates the acid substances affecting the taste in the liquor liquid by distilling the liquor liquid, and then adds a certain proportion of flavor additives for blending to obtain the desired flavor of whiskey finished liquor. However, this process increases the amount of artificial additives in whiskey, cannot obtain the original distillation liquor, is easy to affect the quality of the liquor, and is not conducive to people's pursuit of the essence of life and health. SUMMARY

[0004] The utility model aims at providing a distillation device capable of directly obtaining liquor liquid fused with flavor substances.

[0005] In order to achieve the above-mentioned purpose, the utility model adopts the following technical scheme:

[0006] According to one aspect of the present application, the present application provides a distillation device, comprising:

[0007] A distillation pot for generating liquor vapor;

[0008] A flavor extraction device comprising a shell and an extraction basket, the shell is provided with a feeding port, a discharging port, a steam outlet and a return port which are communicated with the inside of the shell, the feeding port is communicated with the distillation pot; the extraction basket is arranged in the inside of the shell, the inside of the extraction basket is used for containing spices, the extraction basket is provided with extraction holes, the extraction holes are used for allowing liquor vapor and liquor liquid to enter the extraction basket and contact with the spices in the inside of the extraction basket; the discharging port is used for outputting liquor liquid containing spice flavor substances to the outside;

[0009] A condenser having an inlet and an outlet which are communicated, the inlet is communicated with the steam outlet, and the outlet is communicated with the return port, the condenser is used for condensing the liquor vapor output by the steam outlet into liquor liquid.

[0010] In some embodiments, the discharging port is arranged at the lower part of the shell and corresponds to the lower part of the extraction basket.

[0011] In some embodiments, the liquor extracting device further comprises a support frame connected to the inner circumferential wall of the shell, the support frame being spaced from the bottom of the shell, and the support frame being used to support the extraction basket so that the extraction basket is spaced from the bottom of the shell.

[0012] The discharge port corresponds to the spacing.

[0013] The support frame is in a grid shape.

[0014] In some embodiments, the return port is arranged at the upper portion of the shell, and the return port corresponds to the upper portion of the extraction basket.

[0015] In some embodiments, the feeding port is arranged at the lower portion of the shell, and the feeding port corresponds to the lower portion of the extraction basket.

[0016] The steam outlet is arranged at the upper portion of the shell, and the steam outlet corresponds to the upper portion of the extraction basket.

[0017] In some embodiments, the liquor extracting device further comprises a pressing cap connected to the inner circumferential wall of the shell, and the pressing cap is used to press the top portion of the extraction basket.

[0018] The pressing cap is in a grid shape.

[0019] In some embodiments, the distillation kettle comprises a kettle body, and the kettle body is hollow inside to hold materials.

[0020] The distillation kettle further comprises a Lyne arm, and the Lyne arm is connected to the top portion of the kettle body to transport wine steam.

[0021] The Lyne arm comprises a reflux section and a wine conveying section, the reflux section is connected between the top portion of the kettle body and the wine conveying section, the wine conveying section is connected to the feeding port, and the wine conveying section is gradually inclined from top to bottom in a direction away from the reflux section.

[0022] In some embodiments, an included angle is formed between the reflux section and the wine conveying section, and the included angle is less than 90°.

[0023] The reflux section and the wine conveying section are connected by a circular arc.

[0024] In some embodiments, the distillation device further comprises a cooler, and the cooler is sleeved on the reflux section to cool the wine steam generated by the distillation kettle.

[0025] The cooler has a liquid inlet and a liquid outlet, the liquid inlet is used to input cooling liquid into the cooler, and the liquid outlet is used to discharge the cooling liquid in the cooler outward.

[0026] In some embodiments, the distillation kettle further comprises a heater arranged in a lower portion of the kettle body for generating heat;

[0027] The heater has a steam inlet and a water outlet, the steam inlet is communicated with an external steam source through a steam inlet pipe, and the steam inlet pipe is arranged in the kettle body; the water outlet is communicated with the outside through a water outlet pipe, and the water outlet pipe is arranged in the kettle body.

[0028] From the above technical solution, the utility model has at least the following advantages and positive effects:

[0029] In the distillation device of the present application, the aroma extraction equipment composed of a shell and a leaching basket arranged inside the shell is arranged, and the shell is communicated with the distillation kettle, so that the wine steam generated by the distillation kettle can enter the inside of the shell of the aroma extraction equipment. During the transportation of the wine steam, part of the wine steam condenses into wine liquid due to the encounter with the aroma extraction equipment at room temperature, but both the wine steam and the wine liquid have a high temperature. The wine steam or wine liquid located in the inside of the shell can enter and exit the inside of the leaching basket through the extraction holes and directly contact with the spices contained in the inside of the leaching basket. In this process, under the action of high temperature of the wine steam or wine liquid, the flavor substances in the spices can be excited to escape and dissolve and blend into the wine liquid. Moreover, as the time of wine steam entering and the flow rate increase, the spices can be completely soaked in the wine steam and wine liquid, which can prolong the contact time of the wine steam, wine liquid and spices, increase the component types of the flavor substances excited to escape from the spices, and improve the utilization rate of the spices. The wine liquid blended with the flavor substances can be outputted outside through the discharge port.

[0030] At the same time, due to the weak solubility of the flavor substances under the natural driving force, most of the flavor substances are likely to escape without being dissolved. Moreover, as the time of wine steam entering the aroma extraction equipment and the flow rate increase, the temperature of the aroma extraction equipment will gradually increase, and the condensation effect of the wine steam will be weakened, but the temperature of the wine steam is still very high. At this time, the amount of wine liquid is not enough to completely dissolve the flavor substances escaped by the high-temperature wine steam, and saturation phenomenon will occur. Therefore, the present application sets an steam outlet and a return port on the shell, and additionally sets a condenser to form a loop with the steam outlet and the return port, so that the mixture of the wine steam that cannot be condensed and the flavor substances that cannot be dissolved can enter the condenser through the steam outlet, and be condensed into wine liquid blended with the flavor substances under the action of the condenser, and then be returned to the inside of the shell through the return port and outputted outside through the discharge port.

[0031] In summary, the distillation device of the present application can directly obtain wine liquid blended with flavor substances, without the need for artificial flavor blending in the later stage, which can avoid the influence of artificial flavor blending on the quality of wine liquid, retain the original flavor of the distilled wine liquid, and enrich the flavor of the wine liquid. BRIEF DESCRIPTION OF DRAWINGS

[0032] Figure 1 is a structural schematic diagram of the distillation device in the embodiment.

[0033] Reference signs are explained as follows:

[0034] 1, distillation kettle; 11, kettle body; 12, Lyne arm; 121, reflux section; 122, wine delivery section; 123, buffer section; 13, sealing cover; 14, heater; 141, steam inlet; 142, water outlet; 2, aroma extraction equipment; 21, outer shell; 211, feed inlet; 212, discharge outlet; 213, steam outlet; 214, material return port; 215, manhole; 22, extraction basket; 23, support frame; 24, gland; 3, condenser; 31, inlet; 32, outlet; 33, refrigerant supply port; 34, refrigerant outlet; 4, cooler; 41, cooling liquid inlet; 42, cooling liquid outlet; 5, stirrer. DETAILED DESCRIPTION

[0035] The typical embodiments embodying the features and advantages of the present application will be described in detail in the following description. It should be understood that the present application can have various changes in different embodiments, which do not deviate from the scope of the present application, and the description and drawings in essence are used for description, not for limiting the present application.

[0036] In the description of the present application, it should be understood that in the embodiments shown in the drawings, the indication of direction or position relationship (such as up, down, left, right, front and back, etc.) is only for the convenience of describing the present application and simplifying the description, and does not indicate or imply that the indicated device or element must have a specific orientation, be constructed and operated in a specific orientation. When the position of these elements is changed, the indication of these directions is also changed accordingly.

[0037] In addition, the terms "first", "second" are only for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of indicated technical features. Therefore, the features defined as "first", "second" can explicitly or implicitly include one or more of the features. In the description of the present application, the meaning of "multiple" is two or more, unless otherwise specifically limited.

[0038] The present application provides a distillation device suitable for the production of whiskey, vodka and other high-concentration flavor spirits. The following further describes the present application by applying the distillation device to the distillation process of whiskey.

[0039] The specific embodiments of the distillation device of the present application are described in detail below in conjunction with the drawings.

[0040] Figure 1 Figure 1 is a schematic view of the distillation device in this embodiment.

[0041] Reference Figure 1 The distillation device comprises a distillation kettle 1, a flavoring device 2 and a condenser 3. The distillation kettle 1 is used to generate wine steam. The flavoring device 2 comprises a shell 21 and a steeping basket 22. The shell 21 is provided with a feeding port 211, a discharging port 212, a steam outlet 213 and a return port 214 which are in communication with the interior of the shell 21. The feeding port 211 is in communication with the distillation kettle 1. The steeping basket 22 is arranged in the interior of the shell 21. The interior of the steeping basket 22 is used to hold spices. The steeping basket 22 is provided with extraction holes which are used to allow wine liquid or wine steam to enter the steeping basket 22 and contact the spices in the interior of the steeping basket 22. The discharging port 212 is used to output wine liquid containing flavoring substances of the spices to the outside. The condenser 3 is provided with an inlet 31 and an outlet 32 which are in communication with each other. The inlet 31 is in communication with the steam outlet 213. The outlet 32 is in communication with the return port 214. The condenser 3 is used to condense the wine steam output by the steam outlet 213 into wine liquid.

[0042] In the distillation device of this application, the flavoring device 2 is arranged by the shell 21 and the steeping basket 22 arranged in the interior of the shell 21. The shell 21 is in communication with the distillation kettle 1 so that the wine steam generated by the distillation kettle 1 can enter the interior of the shell 21 of the flavoring device 2. During the transportation of the wine steam, part of the wine steam is condensed into wine liquid due to the contact with the flavoring device 2 at normal temperature. However, both the wine steam and the wine liquid have high temperature. The wine steam or wine liquid in the interior of the shell 21 can enter or exit the interior of the steeping basket 22 through the extraction holes and directly contact the spices held in the interior of the steeping basket 22. During this process, the flavoring substances in the spices can be excited to escape and dissolve and blend into the wine liquid under the high temperature of the wine steam or wine liquid. Furthermore, as the time of the wine steam entering and the flow rate increase, the spices can be completely soaked in the wine steam and wine liquid. This can prolong the contact time of the wine steam, wine liquid and spices, increase the component types of the flavoring substances excited to escape from the spices and improve the utilization rate of the spices. The wine liquid blended with the flavoring substances can be output to the outside through the discharging port 212.

[0043] Meanwhile, due to the weak solubility of flavoring substances under the natural driving force, most of the flavoring substances are likely to escape without being dissolved, and as the time and flow rate of the wine vapor entering the flavoring device 2 increase, the temperature of the flavoring device 2 gradually increases, and the condensation effect of the wine vapor decreases, but the temperature of the wine vapor is still high. At this time, the amount of wine is not enough to completely dissolve the flavoring substances that escape due to the continuous extraction of high-temperature wine vapor, and saturation phenomenon occurs. Therefore, the present application is provided with a steam outlet 213 and a return port 214 on the shell 21, and a condenser 3 is additionally provided to communicate with the steam outlet 213 and the return port 214 to form a loop, so that the mixture of wine vapor that cannot be condensed and flavoring substances that cannot be dissolved can enter the condenser 3 through the steam outlet 213, and be condensed into wine liquid containing flavoring substances under the action of the condenser 3, and then return to the shell 21 through the return port 214 and output externally through the discharge port 212.

[0044] In summary, the distillation device of the present application can directly obtain wine liquid containing flavoring substances, without the need for artificial flavor blending in the later stage, which can avoid the influence of artificial flavor blending on the quality of the wine liquid, retain the original flavor of the distilled wine liquid, and enrich the flavor of the wine liquid.

[0045] Reference Figure 1 The distillation kettle 1 includes a kettle body 11, which is hollow inside and used to hold materials. The materials here are wine liquid. In other embodiments, the materials can also be wine lees, etc.

[0046] The top of the kettle body 11 is open to allow the wine vapor to escape. It should be particularly noted that the wine vapor generated in the kettle body 11 contains components with large molecular weights such as fusel oil and esters.

[0047] The kettle body 11 is provided with a charging port for adding wine liquid to the inside of the kettle body 11. A sealing cover 13 is connected to the charging port to ensure the sealing of the distillation kettle 1 during operation.

[0048] The distillation kettle 1 further includes a Lyne arm 12, which is connected to the top of the kettle body 11 and used to transport wine vapor. Specifically, the Lyne arm 12 is connected to the top opening of the kettle body 11.

[0049] In this embodiment, the Lyne arm 12 includes a return section 121 and a wine conveying section 122. The return section 121 is connected between the top of the kettle body 11 and the wine conveying section 122.

[0050] In the embodiment, the axis of the reflux section 121 is in line with the axis of the kettle body 11, so that the wine steam escaping from the top opening of the kettle body 11 continuously rises. The caliber of the reflux section 121 gradually decreases from bottom to top. When the wine steam generated in the kettle body 11 rises, the more light and volatile part of the wine steam is more likely to rise to the top of the reflux section 121, while the relatively heavy part condenses and flows back to the kettle body 11 along the inner side wall of the reflux section 121, that is, the reflux section 121 plays a role of separating steam substances, and the wine steam escaping from the top opening of the kettle body 11 can be preliminarily purified through the reflux section 121.

[0051] In the embodiment, the wine conveying section 122 gradually inclines from top to bottom in a direction away from the reflux section 121, so that an included angle is formed between the wine conveying section 122 and the reflux section 121, which can play a role of converting the flow direction of the wine steam. At the same time, the above design also enables the wine conveying section 122 to play a role of guiding the flow of the wine steam, so as to facilitate the flow of the wine steam and avoid backflow, so that the wine steam can quickly pass through the wine conveying section 122. The wine steam entering the wine conveying section 122 from the reflux section 121 is the wine steam after impurities are removed.

[0052] Specifically, the included angle between the wine conveying section 122 and the reflux section 121 is less than 90 degrees.

[0053] In the embodiment, the reflux section 121 and the wine conveying section 122 are connected by a circular arc. The design uses a smooth curved line to solve the problem of poor flow of high-temperature wine steam at the corner, which can improve the smoothness of the flow of high-temperature wine steam from the reflux section 121 to the wine conveying section 122, and further improve the conveying efficiency of the wine steam. In addition, the above design can also reduce the stress at the connection between the reflux section 121 and the wine conveying section 122, so as to prolong the service life of the wine arm 12.

[0054] In the embodiment, the wine arm 12 can also include a buffer section 123 connected to one end of the wine conveying section 122 away from the reflux section 121. The buffer section 123 extends in the horizontal direction and is relatively flat with respect to the wine conveying section 122, so that the buffer section 123 can play a buffering role for the wine steam conveyed through the wine conveying section 122, so that the wine steam can be output smoothly and stably.

[0055] In other embodiments, the wine arm 12 can also be provided without the buffer section 123. The structure of the wine arm 12 is determined according to needs.

[0056] In the embodiment, the wine arm 12 is integrally formed with the kettle body 11, which improves the integrity and air tightness of the distillation kettle 1.

[0057] The distillation kettle 1 further comprises a heater 14 arranged in the lower part of the kettle body 11 for generating heat to heat the liquor in the kettle body 11 to generate liquor vapor.

[0058] The heater 14 has a steam inlet 141 and a water outlet 142. The steam inlet 141 is communicated with an external steam source through a steam inlet pipe which penetrates the kettle body 11. The water outlet 142 is communicated with the outside through a water outlet pipe which penetrates the kettle body 11. Specifically, the heater 14 is configured as a coil heater 14 which is arranged in the kettle body 11 and is configured with a heating coil which is spirally arranged along the bottom of the kettle body 11. The heating coil is hollow and has the steam inlet 141 and the water outlet 142. The external steam enters the heating coil through the steam inlet 141 and flows along the heating coil to heat the liquor in the kettle body 11. The heated steam is condensed into liquid and discharged to the outside through the water outlet 142. The discharged liquid can be recycled after being reheated and then introduced into the coil heater 14. In this embodiment, the steam heating mode can more stably control the temperature of the liquor in the kettle body 11, the quality control of the liquor is more reliable, and the distillation effect is more ideal.

[0059] Reference Figure 1 The extraction device 2 comprises a shell 21 and an extraction basket 22.

[0060] The inside of the shell 21 is hollow. The shell 21 is provided with a feeding port 211, a discharging port 212, a steam outlet 213 and a return port 214 which are communicated with the inside of the shell 21.

[0061] In this embodiment, the feeding port 211 is communicated with the distillation kettle 1. Specifically, the feeding port 211 is communicated with the buffer section 123. In other embodiments, when the buffer section 123 is omitted from the Lyne arm 12, the feeding port 211 can be directly communicated with the liquor conveying section 122.

[0062] In this embodiment, the feeding port 211 is located at the lower part of the shell 21, so that the liquor vapor entering the shell 21 moves from bottom to top in the shell 21, which can increase the contact area of the liquor vapor with the inner circumferential wall of the shell 21 and increase the amount of liquor vapor condensed into liquor by heat exchange with the shell 21.

[0063] In this embodiment, the discharging port 212 is arranged at the lower part of the shell 21 for outputting liquor containing flavoring flavoring substances to the outside. Specifically, the discharging port 212 is located below the feeding port 211.

[0064] The steam outlet 213 is arranged at the upper part of the shell 21, which can conveniently adapt to the characteristics of the liquor vapor which is easy to float due to its small density, so as to facilitate the escape of the liquor vapor. Specifically, the steam outlet 213 is located at the top of the shell 21.

[0065] In the embodiment, the material return port 214 is arranged at the upper portion of the shell 21.

[0066] In the embodiment, a manhole 215 is further arranged on the shell 21, so that the staff can enter and exit the shell 21, and the inside of the shell 21 can be cleaned, maintained and the like.

[0067] The extraction basket 22 is arranged in the shell 21, and the inside of the extraction basket 22 is used to hold the spices. The extraction basket 22 has extraction holes, which are used for the wine liquid and wine steam to enter the extraction basket 22 to directly contact the spices in the inside of the extraction basket 22, and under the high temperature of the wine liquid and wine steam, the flavoring substances of the spices can be excited to escape in the shell 21 through the extraction holes.

[0068] In the embodiment, the extraction basket 22 is in the shape of a basket, and a plurality of extraction holes are arranged on the peripheral wall of the extraction basket 22 in intervals, so that the wine steam can fully contact the spices through the extraction holes on the extraction basket 22. In addition, the extraction basket 22 holding the spices has a certain blocking effect on the rising of the wine steam, and to some extent, the contact time of the wine steam and the spices is also prolonged, and the extraction effect of the wine steam on the spices is further improved.

[0069] The extraction basket 22 is spaced from the bottom of the shell 21. Since the spices in the inside of the extraction basket 22 have the possibility of mixing with the wine liquid and wine steam during use, at this time, the extraction basket 22 is arranged in space with the bottom of the shell 21 to use the space between the extraction basket 22 and the bottom of the shell 21 for the precipitation of the particulate matter. Specifically, the spice extraction device 2 further comprises a support frame 23 connected to the inner peripheral wall of the shell 21, and the support frame 23 is spaced from the bottom of the shell 21, and the support frame 23 is used to support the extraction basket 22, so that the extraction basket 22 is spaced from the bottom of the shell 21. Exemplarily, the support frame 23 is in the shape of a grid, which improves the stability of the extraction basket 22, does not affect the up and down flow of the wine steam and wine liquid, and can reduce the dead weight. In other embodiments, the support frame 23 can also be a frame structure.

[0070] At this time, the material inlet 211 corresponds to the lower portion of the extraction basket 22, so that the wine steam can be lifted upward from the lower portion of the extraction basket 22, so that the wine steam can fully contact the spices in the inside of the extraction basket 22, the contact time of the wine steam and the spices can be prolonged, and the extraction effect of the wine steam on the flavoring substances in the spices can be improved. Specifically, the bottom of the material inlet 211 is flush with the bottom of the extraction basket 22, or the material inlet 211 downwardly exceeds the extraction basket 22 and is spaced above the bottom of the shell 21, so that in the process of continuously introducing the wine steam into the inside of the shell 21, the possibility that the sediment at the bottom of the shell 21 is stirred to make the sediment float and mix in the wine liquid can be avoided.

[0071] The discharge port 212 is arranged corresponding to the interval between the extraction basket 22 and the shell 21, so that the liquor in the shell 21 can be outputted as much as possible through the discharge port 212, reducing the liquor residue. And the discharge port 212 is arranged above the bottom of the shell 21 to avoid outputting the precipitated mixed liquor.

[0072] The return port 214 corresponds to the upper part of the extraction basket 22, so that the liquor flowing back into the shell 21 can flow from top to bottom, so that the wine vapor can be in contact with the spices inside the extraction basket 22 again, which can prolong the contact time of the liquor and the spices, so that the liquor can be mixed with rich flavoring substances.

[0073] The steam outlet 213 is arranged corresponding to the upper part of the extraction basket 22, which can make the part of the wine vapor that cannot be condensed due to saturation escape through the steam outlet 213 after rising above the extraction basket 22, which can prolong the contact time of the wine vapor and the spices and improve the extraction effect of the wine vapor on the flavoring substances in the spices.

[0074] The manhole 215 on the shell 21 is arranged corresponding to the extraction basket 22, so as to facilitate entering the inside of the shell 21 through the manhole 215 to clean, maintain, replace spices and the like of the extraction basket 22.

[0075] In the embodiment, the spice extraction device 2 further comprises a pressing cover 24 connected to the inner wall of the shell 21, which is used to press the top of the extraction basket 22. At this time, the pressing cover 24 cooperates with the support frame 23 to limit the position of the extraction basket 22, so as to avoid the position of the extraction basket 22 being offset by the liquor vapor rising from bottom to top in the shell 21 during the operation of the device.

[0076] The pressing cover 24 is in a grid shape, which does not affect the up and down flow of the wine vapor and can reduce the self-weight.

[0077] In the embodiment, the return port 214 on the shell 21 can be arranged corresponding to below the pressing cover 24, so as to ensure the stability of the pressing cover 24 while ensuring the contact area of the liquor with the spices when the liquor flows back.

[0078] In other embodiments, the return port 214 on the shell 21 can also be arranged corresponding to above the pressing cover 24, and the grid-shaped pressing cover 24 does not affect the flow of the liquor from top to bottom.

[0079] Reference Figure 1The condenser 3 is arranged at the position with the inlet 31 and the outlet 32 connected, the inlet 31 is communicated with the steam outlet 213, and the outlet 32 is communicated with the return port 214, and the condenser 3 is used for condensing the wine steam output by the steam outlet 213 into wine liquid. Specifically, the inlet 31 of the condenser 3 is communicated with the steam outlet 213 on the shell 21 through a conveying pipe, and the outlet 32 of the condenser 3 is communicated with the return port 214 through a return pipe to form a loop.

[0080] In the embodiment, the condenser 3 has a refrigerant supply port 33 and a refrigerant output port 34 communicated with the outside, the refrigerant is continuously supplied into the condenser 3 through the refrigerant supply port 33, the refrigerant entering the condenser 3 releases cold energy, and the high-temperature wine steam is liquefied and condensed into wine liquid after being cooled. The heat-exchanged refrigerant is output to the outside through the refrigerant output port 34.

[0081] In the embodiment, the positions for the wine steam to flow in the distillation kettle 1, the flavoring device 2 and the condenser 3 are all made of copper structural members. Since the methyl sulfide in the wine liquid is difficult to be separated in the distillation process of the whiskey, the sulfide has a stimulating odor, and affects the flavor and taste of the finished wine, and the copper can replace the methyl sulfide in the wine liquid to improve the taste and flavor of the wine liquid.

[0082] In the embodiment, the distillation device further comprises a cooler 4 sleeved on the return section 121 and used for cooling the wine steam generated by the distillation kettle 1. Since the wine steam evaporated and rising in the kettle body 11 contains components with large molecular weights such as fusel oil and esters, if these substances enter the flavoring device 2, they will be condensed into liquid by contacting the lower-temperature immersion basket 22 and spices, and easily block the immersion basket 22, thereby affecting the extraction effect of the wine steam on the spices. The above-mentioned cooler 4 can cool the rising wine steam, so that the large molecular components in the wine steam are cooled and return to the kettle bottom, and the cooler 4 can cooperate with the return section 121 to further purify the wine steam, thereby reducing the large molecular substances such as fusel oil and esters in the wine steam entering the flavoring device 2, and ensuring the effective contact of the wine steam with the spices.

[0083] In the embodiment, the cooler 4 is a water-cooled jacket sleeved on the lower part of the return pipe. The cooler 4 is hollow and has a cooling cavity formed in the inside, and the cooler 4 is provided with a cooling liquid inlet 41 and a cooling liquid outlet 42 communicated with the cooling cavity. During the operation of the device, the cooling liquid enters the cooling cavity from the cooling liquid inlet 41, fills the cooling cavity, and then flows out from the cooling liquid outlet 42, so that the water-cooled jacket can uniformly cool the peripheral wall of the return section 121, increase the contact area of the wine steam with the cooler 4, and thus improve the cooling effect. The temperature and flow of the cooling liquid can be set according to the boiling point and concentration of the large molecular components such as fusel oil and ester in the wine steam, which is not limited herein.

[0084] In the embodiment, the distillation device further comprises a stirrer 5, the working end of the stirrer 5 extends into the kettle body 11, and the wine in the kettle body 11 can be stirred to make the wine be uniformly heated, thereby improving the distillation effect of the wine.

[0085] From the above technical solution, the utility model has at least the following advantages and positive effects:

[0086] In the distillation device, the aroma extraction equipment composed of the shell and the extraction basket arranged in the shell is arranged, and the shell is communicated with the distillation kettle, so that the wine steam generated by the distillation kettle can enter the shell of the aroma extraction equipment. During the transportation of the wine steam, part of the wine steam is condensed into wine due to the presence of the aroma extraction equipment at room temperature, but both the wine steam and the wine have high temperature. The wine steam or wine in the shell can enter or exit the extraction basket through the extraction hole and directly contact the spices contained in the extraction basket. In this process, under the high temperature of the wine steam or wine, the flavor substances in the spices can be excited and dissolved and mixed in the wine. Moreover, as the time of the wine steam entering the aroma extraction equipment and the flow rate increase, the spices can be completely soaked in the wine steam and the wine, which can prolong the contact time of the wine steam, the wine and the spices, increase the types of components excited and dissolved from the spices, and improve the utilization rate of the spices. The wine mixed with the flavor substances can be outputted outside through the discharge port.

[0087] At the same time, due to the natural driving force, the solubility of the flavor substances is weak, and most of the flavor substances are likely to escape without being dissolved. Moreover, as the time of the wine steam entering the aroma extraction equipment and the flow rate increase, the temperature of the aroma extraction equipment gradually increases, the condensation effect of the wine steam is weakened, but the temperature of the wine steam is still high. At this time, the amount of the wine is not enough to completely dissolve the flavor substances escaped by the high-temperature wine steam, and saturation phenomenon occurs. Therefore, the application sets an exhaust port and a return port on the shell, and adds a condenser to form a loop with the exhaust port and the return port, so that the mixture of the wine steam that cannot be condensed and the flavor substances that cannot be dissolved can enter the condenser through the exhaust port, and be condensed into wine mixed with flavor substances under the action of the condenser, and then be returned to the shell through the return port and outputted outside through the discharge port.

[0088] In summary, the distillation device of the application can directly obtain wine mixed with flavor substances without the need for artificial flavor blending in the later stage, which can avoid the influence of artificial flavor blending on the quality of the wine, retain the original flavor of the distilled wine, and enrich the flavor of the wine.

[0089] While the present application has been described with reference to several exemplary embodiments, it is understood that the words that have been used are words of description and illustration, rather than words of limitation. As mentioned above, the present application is capable of taking many forms of implementation and being practiced in various ways, and the above description is not intended to limit the application in any way, except as required by the appended claims and their equivalents.

Claims

1. Distillation apparatus, characterized in that The application relates to a distillation device for producing liquor, which comprises a distillation kettle, a flavoring device and a condenser. The distillation kettle is used for producing liquor steam. The flavoring device comprises a shell and an extraction basket, the shell is provided with a feeding port, a discharging port, a steam outlet and a return port, the feeding port is communicated with the inside of the shell, the extraction basket is arranged in the inside of the shell, the inside of the extraction basket is used for containing spices, the extraction basket is provided with extraction holes, the extraction holes are used for allowing liquor steam and liquor to enter the extraction basket and contact the spices in the inside of the extraction basket, the discharging port is used for outputting liquor containing flavoring substances of the spices. The condenser is provided with an inlet and an outlet, the inlet is communicated with the steam outlet, the outlet is communicated with the return port, and the condenser is used for condensing the liquor steam output by the steam outlet into liquor.

2. The distillation apparatus of claim 1, wherein, The discharging port is arranged at the lower part of the shell and corresponds to the lower part of the extraction basket.

3. The distillation apparatus of claim 2, wherein, The flavoring device further comprises a supporting frame, the supporting frame is connected to the inner circumferential wall of the shell, the supporting frame is spaced from the bottom of the shell, the supporting frame is used for supporting the extraction basket, and the extraction basket is spaced from the bottom of the shell. The discharging port is arranged corresponding to the space. The supporting frame is in the form of a grid.

4. The distillation apparatus of claim 1, wherein, The return port is arranged at the upper part of the shell and corresponds to the upper part of the extraction basket.

5. The distillation apparatus of claim 1, wherein, The feeding port is arranged at the lower part of the shell and corresponds to the lower part of the extraction basket. The steam outlet is arranged at the upper part of the shell and corresponds to the upper part of the extraction basket.

6. The distillation apparatus of claim 1, wherein, The flavoring device further comprises a pressing cover, the pressing cover is connected to the inner circumferential wall of the shell, and the pressing cover is used for pressing the top of the extraction basket. The pressing cover is in the form of a grid.

7. The distillation apparatus of claim 1, wherein The distillation kettle comprises a kettle body, the inside of the kettle body is hollow and used for containing materials. The distillation kettle further comprises a Lyne arm, the Lyne arm is communicated with the top of the kettle body and used for conveying liquor steam. The Lyne arm comprises a reflux section and a liquor conveying section, the reflux section is communicated between the top of the kettle body and the liquor conveying section, the liquor conveying section is communicated with the feeding port, and the liquor conveying section is gradually inclined from top to bottom in the direction away from the reflux section.

8. The distillation apparatus of claim 7, wherein, An included angle is formed between the reflux section and the liquor conveying section, and the included angle is less than 90 degrees. The reflux section and the liquor conveying section are circularly arc transitioned.

9. The distillation apparatus of claim 7, wherein, The distillation device further comprises a cooler, the cooler is sleeved on the reflux section and used for cooling the liquor steam generated by the distillation kettle. The cooler is provided with a liquid inlet and a liquid outlet, the liquid inlet is used for inputting cooling liquid into the cooler, and the liquid outlet is used for outputting the cooling liquid in the cooler.

10. The distillation apparatus of claim 7, wherein, The distillation kettle further comprises a heater, the heater is arranged at the lower part in the kettle body and used for generating heat. The heater is provided with a steam inlet and a water outlet, the steam inlet is communicated with an external steam source through a steam inlet pipe, the steam inlet pipe is arranged in the kettle body, the water outlet is communicated with the outside through a water outlet pipe, and the water outlet pipe is arranged in the kettle body.

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