Cooking and fermenting integrated wine brewing device

Abstract

The utility model discloses a wine brewing device integrating cooking and fermentation. The raw material crushing equipment, the digester, the cooling box, the transfer tank, the saccharification treatment tank, the fermentation tank, the retort pot, the retort barrel, the pottery jar, the storage box, the blending box and the filling equipment are sequentially communicated and integrated in the same device system, so that the technological process of wine brewing is greatly simplified. And the time loss and manpower input of material transfer among the working procedures in the traditional wine making process are reduced, the overall production efficiency is remarkably improved, the wine making period is effectively shortened, and finished wine can be produced within a shorter time. A stirring and water adding mechanism of the raw material crushing equipment can synchronously realize uniform stirring and moisture adjustment during crushing, so that uniform crushing of grain particles and sufficient mixing of wet materials are ensured, high-efficiency release of nutrient substances and flavor components in a subsequent cooking link is facilitated, a good foundation is laid for the whole wine brewing process, and the wine brewing quality is improved. And the collaboration and coherence among the working procedures are further improved, and the overall improvement of the production efficiency is promoted.

Description

Technical Field

[0001] This utility model relates to the field of brewing equipment, specifically to a brewing equipment that integrates steaming, cooking, and fermentation. Background Technology

[0002] Traditional brewing processes suffer from numerous problems, including fragmented procedures, cumbersome operations, and low efficiency. The brewing process typically involves multiple independent stages, such as grain crushing, cooking, cooling, saccharification, fermentation, distillation, aging, and subsequent blending and bottling. These processes are often carried out in different equipment or locations. This not only leads to a lengthy production process, increasing labor, material, and time costs, but also easily causes material loss, contamination, and quality fluctuations during the transfer between different stages.

[0003] In the grain grinding stage, traditional methods may lack effective stirring and water control, making it difficult to ensure that grain particles are uniformly ground and fully mixed with moisture, affecting the release of nutrients and flavor components during subsequent cooking. If the cooling stage after cooking is not precisely controlled to a range suitable for microbial fermentation, it will significantly affect the growth and metabolism of microorganisms, thus adversely impacting the fermentation effect. Insufficient coordination between saccharification and fermentation processes can easily lead to reduced fermentation efficiency due to environmental factors or operational delays, and the process of starch converting into alcohol and byproducts is unstable.

[0004] If a single distillation method is used in the distillation process, it is difficult to meet the requirements of different spirit qualities, and there are limitations to improving the flavor and quality of the base spirit. During the aging process, traditional storage containers and environmental control cannot accurately guarantee the natural aging effect of the base spirit. In the final blending and bottling processes, the lack of an integrated design makes it difficult to accurately control the blending of base spirits from different batches, vintages, and grades, and impurities are easily introduced during the transfer to bottling equipment, affecting the stability and consistency of product quality.

[0005] Therefore, in order to overcome these shortcomings in traditional brewing processes, it is necessary to develop a brewing device that integrates steaming, cooking, and fermentation, organically combining various key processes to achieve an efficient, stable, and high-quality brewing production process, improve the production efficiency and product quality of baijiu, reduce production costs, and enhance the production technology level of the entire brewing industry. Utility Model Content

[0006] Therefore, to address the aforementioned shortcomings, this utility model provides an integrated brewing apparatus combining steaming, cooking, and fermentation. By sequentially connecting and integrating the raw material crushing equipment, cooking pot, cooling tank, transfer tank, saccharification tank, fermentation tank, still, steaming barrel, ceramic jar, storage tank, blending tank, and bottling equipment into a single system, the brewing process is greatly simplified. This reduces the time and manpower required for material transfer between processes in traditional brewing, significantly improving overall production efficiency, effectively shortening the brewing cycle, and enabling the production of finished wine in a shorter time, thereby increasing the enterprise's production capacity and economic benefits. The stirring and water-adding mechanisms of the raw material crushing equipment can simultaneously achieve uniform stirring and moisture adjustment during crushing, ensuring uniform grain crushing and thorough mixing of wet materials. This facilitates the efficient release of nutrients and flavor components in the subsequent steaming process, laying a solid foundation for the entire brewing process, further enhancing the synergy and continuity between processes, and promoting overall production efficiency.

[0007] This invention is implemented by constructing a brewing apparatus that integrates steaming, cooking, and fermentation. The apparatus includes a raw material crushing device for crushing brewing grains, a cooking pot for steaming the grain particles, a cooling box for cooling the steamed grain particles to a suitable temperature, a transfer tank, a saccharification treatment tank for converting starch in the grain particles into glucose, a fermentation tank, a still for distillation, a still barrel for slow distillation, a ceramic jar for aging the distilled spirit, and a storage box for storing the spirit to allow it to mature naturally. The raw material crushing device, cooking pot, cooling box, transfer tank, saccharification treatment tank, fermentation tank, still, still barrel, ceramic jar, and storage box are connected in sequence.

[0008] According to this utility model, a brewing device integrating steaming and fermentation is provided. A transfer tank is connected to a yeast inoculum storage tank for introducing yeast inoculum for fermentation. The transfer tank is located after the cooling box to rapidly cool the steamed grains to a suitable temperature so that the yeast inoculum can be introduced for fermentation, preventing the temperature from affecting the growth and metabolism of microorganisms. An appropriate amount of yeast inoculum (fermentation starter) is introduced into the cooled grains to start the fermentation process. The yeast inoculum decomposes starch into sugar, and then converts it into alcohol and other by-products.

[0009] According to this utility model, a brewing device integrating steaming, cooking, and fermentation is provided. The raw material crushing equipment is equipped with a stirring mechanism and a water adding mechanism. While crushing the grain, it is stirred to turn large grain particles into smaller particles, releasing more starch particles and nutrients. The crushed grain particles are mixed with an appropriate amount of water to form a uniform wet material, allowing the grain and water to fully contact each other, which is conducive to the release of nutrients and flavor components during steaming and cooking, and to regulate the moisture content to control the growth and metabolism of microorganisms. The mixed wet material is left to stand for a period of time to allow the grain particles to fully absorb water, soften the particles, improve processing efficiency and stability, and provide a sufficient material basis for fermentation.

[0010] According to this utility model, a brewing device integrating steaming, cooking, and fermentation is provided. The device also includes a blending tank and a bottling device located at the rear end of the storage tank. At the blending tank, raw liquor and flavoring liquor of different batches, grades, and years are selected for blending. Through blending, the flavor of the liquor can be unified, impurities can be removed, aromas can be coordinated, and the alcohol content can be reduced, making the taste of the liquor richer, more harmonious, and more stable, thus meeting the quality standards and style requirements of the product. The output of the blending tank is connected to the bottling device, which then performs bottling.

[0011] This invention has the following advantages: This integrated brewing device combining steaming, cooking, and fermentation has the following beneficial effects:

[0012] I. Enhanced Process Integration and High-Efficiency Production: By sequentially connecting and integrating raw material crushing equipment, cooking pots, cooling tanks, transfer tanks, saccharification tanks, fermentation tanks, stills, ceramic jars, storage tanks, blending tanks, and bottling equipment into a single system, the brewing process is greatly simplified. This reduces the time and manpower required for material transfer between processes in traditional brewing, significantly improving overall production efficiency, effectively shortening the brewing cycle, and enabling the production of finished wine in a shorter time, thereby increasing the company's production capacity and economic benefits. The stirring and water-adding mechanisms of the raw material crushing equipment can simultaneously achieve uniform stirring and moisture adjustment during crushing, ensuring uniform grain crushing and thorough mixing of wet materials. This facilitates the efficient release of nutrients and flavor components in the subsequent cooking stage, laying a solid foundation for the entire brewing process and further enhancing the synergy and continuity between processes, thus promoting overall production efficiency.

[0013] II. Enhancing Fermentation Quality: The rational layout and interconnected design of the transfer tank, cooling box, and yeast inoculum storage tank enable rapid cooling of grains to a suitable fermentation temperature after cooking, allowing for timely inoculation of yeast inoculum and precise control of key factors in the initial fermentation stage. This effectively prevents adverse effects on microbial growth and metabolism caused by unsuitable temperatures, ensuring a smooth start and stable fermentation process, improving the success rate and efficiency of fermentation, and making the conversion of starch into alcohol and other byproducts more complete and stable, thereby improving the fermentation quality and flavor consistency of the liquor. The integrated device reduces interference from external factors during fermentation, creating a relatively stable fermentation environment for microorganisms, which is conducive to the growth, reproduction, and metabolic activities of beneficial microbial communities, promoting the generation and accumulation of flavor substances, resulting in a more mellow taste, richer aroma, and superior quality in the final brewed liquor.

[0014] III. Enhancing Distillation and Aging Effects: Equipped with both still and barrel still, the product can be flexibly selected or used in combination to meet different distillation needs. The still performs conventional distillation, while the barrel still performs slow distillation. This combination fully extracts various flavor components and alcohol from the raw spirit, enriching its flavor layers and complexity, satisfying the diverse flavor demands of different consumers, and enhancing the product's market competitiveness. The distilled spirit is aged in ceramic jars. The unique microporous structure of the ceramic jars promotes slow oxidation and esterification reactions between the spirit and the external environment, facilitating the natural aging process. Afterwards, the aged spirit is further stored in storage tanks, consolidating and enhancing its natural aging effect. This effectively improves the taste and quality of the spirit, allowing it to fully develop its unique flavor characteristics during aging, thus increasing its collectible value and market acceptance.

[0015] IV. Ensuring Blending and Product Standardization: The blending tank at the rear of the equipment allows for convenient blending of base spirits and flavoring spirits from different batches, grades, and vintages. Through precise blending processes, impurities in the base spirits are effectively removed, the flavor of the baijiu is standardized, aroma components are harmonized, and the alcohol content is flexibly adjusted according to market demand. This results in a richer, more harmonious, and stable final product taste, meeting specific product quality standards and style requirements, satisfying the personalized needs of different consumer groups, and broadening the product's market reach. The blending tank is directly connected to the bottling equipment, reducing the risk of secondary contamination of the blended base spirits during transfer, ensuring the quality stability of the product before bottling. This facilitates standardized and regulated management of the baijiu production process, improves the overall reliability of the product and brand image, and gives the company a competitive edge in the fierce market competition. Attached Figure Description

[0016] Figure 1 This is a schematic diagram of the overall structure of this application.

[0017] The equipment includes: 1. Raw material crushing equipment; 2. Cooking pot; 3. Cooling box; 4. Transfer tank; 5. Saccharification tank; 6. Fermentation tank; 7. Steamer; 8. Steaming bucket; 9. Earthenware jar; 10. Storage box; 11. Yeast inoculum storage box; 12. Blending box; and 13. Filling equipment. Detailed Implementation

[0018] The following will be combined with the appendix Figure 1 This utility model will be described in detail, and the technical solutions in the embodiments of this utility model will be clearly and completely described. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the protection scope of this utility model.

[0019] This utility model provides an improved brewing apparatus that integrates steaming, cooking, and fermentation. Figure 1 As shown, the device can be implemented as follows: The device includes a raw material crushing device 1 for crushing grains for brewing, a cooking pot 2 for cooking grain particles, a cooling box 3 for cooling the cooked grain particles to a suitable temperature, a transfer tank 4, a saccharification treatment tank 5 for converting starch in grain particles into glucose, a fermentation tank 6, a still 7 for distillation, a still 8 for slow distillation, a ceramic jar 9 for aging the distilled spirit, and a storage box 10 for storing the spirit to allow it to age naturally; the raw material crushing device 1, cooking pot 2, cooling box 3, transfer tank 4, saccharification treatment tank 5, fermentation tank 6, still 7, still 8, ceramic jar 9, and storage box 10 are connected in sequence.

[0020] In this application, the transfer tank 4 is connected to the yeast inoculum storage tank 11 for introducing yeast inoculum into the transfer tank 4 for fermentation. The transfer tank 4 is located after the cooling box 3, which rapidly cools the cooked grains to a suitable temperature so that the yeast inoculum can be introduced for fermentation, preventing the temperature from affecting the growth and metabolism of microorganisms. An appropriate amount of yeast inoculum (koji) is introduced into the cooled grains to start the fermentation process. The yeast inoculum decomposes starch into sugar, and then converts it into alcohol and other by-products.

[0021] In this application, the raw material crushing equipment 1 is equipped with a stirring mechanism and a water adding mechanism; while crushing the grain, it is stirred to turn large grain particles into smaller particles, releasing more starch particles and nutrients; the crushed grain particles are mixed with an appropriate amount of water to form a uniform wet material, allowing the grain and water to fully contact each other, which is conducive to the release of nutrients and flavor components during cooking, and to regulate the moisture content to control the growth and metabolism of microorganisms; the mixed wet material is left for a period of time to allow the grain particles to fully absorb water, soften the particles, improve processing efficiency and stability, and provide a sufficient material basis for fermentation.

[0022] In this application, the device also includes a blending tank 12 and a bottling device 13 located at the rear end of the storage tank 10. At the blending tank 12, different batches, grades, and years of raw liquor and flavoring liquor are selected for blending. Through blending, the flavor of the liquor can be unified, impurities can be removed, aromas can be coordinated, and the alcohol content can be reduced, making the taste of the liquor richer, more harmonious, and more stable, thus meeting the quality standards and style requirements of the product. The output of the blending tank 12 is connected to the bottling device 13, and the liquor is filled through the bottling device 13.

[0023] The following is a detailed explanation of the process flow for producing baijiu (Chinese liquor) using this device:

[0024] (I) Selection of raw materials: Grains such as sorghum, rice, wheat, corn and glutinous rice are usually selected as the main raw materials. The grains are required to be plump, fresh, free from insects, mold, and suitable for drying, and free from mud, sand and off-flavors. Water selection: Water is also an important raw material. As the saying goes, "water is the blood of wine". High-quality water source is crucial to the quality of liquor. Generally, clear, odorless, unpolluted water that meets the brewing requirements is selected.

[0025] (II) Koji Making: Soaking: Soak the raw materials for making koji, such as wheat, in water for 2 to 4 hours to allow the water to penetrate into the raw materials; Grinding: Grind the soaked raw materials with a grinder to a suitable fineness; Mixing: Mix the ground raw material powder with water, saccharifying enzymes, yeast, and other materials to form a dough; Stepping: Place the dough into a mold and tamp it down by hand to make it compact; Fermentation: Place the koji blocks in a specific environment for fermentation and cultivation, and control parameters such as temperature, humidity, and time; Drying: Place the fermented koji blocks in a ventilated and dry place to dry and remove excess moisture; Storage: Store the dried koji blocks for later use. The various microorganisms and enzymes produced during the koji making process are key to subsequent saccharification and fermentation.

[0026] (III) Fermentation and Alcohol Production: Raw Material Crushing: The purchased grains are crushed to break down large grains into smaller ones, facilitating subsequent processing. This process also breaks down the grain cell structure, releasing more starch granules and nutrients. Mixing: The crushed grains are mixed with an appropriate amount of water to form a uniform wet mixture. This ensures sufficient contact between the grains and water, facilitating the release of nutrients and flavor components during cooking, and regulating moisture levels to control microbial growth and metabolism. Moistening: The mixed wet mixture is left to stand for a period of time, allowing the grains to fully absorb water, softening the grains, improving processing efficiency and stability, and providing a sufficient material basis for fermentation. Cooking: The moistened grains are placed in a steamer and cooked at high temperatures, causing the starch to release into the water. Granulation facilitates saccharification and fermentation, while removing impurities and off-flavors, improving the purity and flavor of the baijiu. Cooling: The cooked grain grains are rapidly cooled to a suitable temperature to allow for inoculation with yeast for fermentation, preventing temperature from affecting microbial growth and metabolism. Inoculation: An appropriate amount of yeast (fermentation starter) is inoculated into the cooled grain grains to initiate the fermentation process. The yeast breaks down starch into sugar, which is then converted into alcohol and other byproducts. Saccharification: Under suitable conditions, the starch in the grain grains is converted into glucose and other sugars through saccharification, providing energy and nutrients for fermentation. Fermentation in tanks: The saccharified mash is placed in fermentation tanks, and temperature and humidity are carefully controlled for fermentation. Generally, the principle of "slow rise at the beginning, strong in the middle, and slow fall at the end" is followed. The fermentation cycle varies depending on the type of baijiu and the process. For example, light-aroma baijiu generally has a shorter fermentation cycle, about 21 days, while sauce-aroma baijiu has a longer fermentation cycle, which can reach several months or even years.

[0027] (iv) Distillation: Loading the still: The fermented mash is loaded into the still, and the operation is carried out according to the principles of "stability, accuracy, fineness, uniformity, thinness, and flatness" to ensure that the mash is evenly and loosely distributed in the still, which is conducive to the uniform rise of steam and ensures the distillation effect; Distillation: The still is used as a container for slow distillation. Yellow water and tails can also be poured into the bottom of the still for distillation. Heating causes the alcohol and other aroma substances in the mash to rise with the steam. After cooling, the raw wine is obtained. During distillation, the steam should be operated according to the principle of "two small and one large". When distilling, the principle of "medium-sized distillate and large-sized tail" should be followed; Collecting the wine: When collecting the wine, the size of the bubbles is used to distinguish the heads, raw wine and tails. Collecting the wine by observing the bubbles is based on the experience of the brewer. Generally, the wine is collected to 0°. The heads, raw wine and tails are stored separately in different vats. Usually, the wine is stored for more than 6 months to mature.

[0028] (V) Aging: Container selection: The distilled spirit needs to be aged in a specific container. Earthenware jars are commonly used because they have tiny pores that allow for slow material exchange between the spirit and the external environment, which helps the spirit mature. Larger storage containers can also be made of materials such as stainless steel, but aluminum containers should be avoided as much as possible. Natural aging: The spirit is stored in a suitable environment for a period of time to mature naturally. During this process, various components in the spirit will undergo complex physical and chemical changes, such as oxidation, esterification, and condensation, which makes the spirit smooth, palatable, mellow, and fragrant. It is strictly forbidden to use catalysts or other chemical methods to accelerate aging.

[0029] (vi) Blending: Selection of liquor: Use base liquor and flavoring liquor from different batches, grades and years for blending. Do not add mixed esters or flavoring substances that are not fermented with baijiu.

[0030] Purpose of blending: Blending can unify the flavor of baijiu, remove impurities, harmonize aromas, reduce alcohol content, and make the taste of baijiu richer, more harmonious, and more stable, thus meeting the product's quality standards and style requirements.

[0031] (vii) Bottling: The blended finished wine must undergo strict quality inspection, including testing of various indicators such as alcohol content, sensory indicators, and physicochemical indicators, to ensure compliance with relevant standards and requirements;

[0032] Bottling and labeling: Only liquor that has passed inspection can be bottled, labeled, and then sold on the market.

[0033] The above description of the disclosed embodiments enables those skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A brewing apparatus integrating steaming, cooking, and fermentation, characterized in that; The device includes a raw material crushing device (1) for crushing grains for brewing, a cooking pot (2) for cooking grains, a cooling box (3) for cooling the cooked grains to a suitable temperature, a transfer tank (4), a saccharification treatment tank (5) for converting starch in grains into glucose, a fermentation tank (6), a still (7) for distillation, a still (8) for slow distillation, a ceramic jar (9) for aging the distilled liquor, and a storage box (10) for storing the liquor to allow it to age naturally; the raw material crushing device (1), cooking pot (2), cooling box (3), transfer tank (4), saccharification treatment tank (5), fermentation tank (6), still (7), still (8), ceramic jar (9), and storage box (10) are connected in sequence.

2. The brewing apparatus integrating cooking and fermentation according to claim 1, characterized in that; The transfer tank (4) is connected to the yeast culture storage tank (11) and is used to introduce the culture into the transfer tank (4) for fermentation. The transfer tank (4) is located behind the cooling box (3).

3. The brewing apparatus integrating cooking and fermentation according to claim 1, characterized in that; The raw material crushing equipment (1) is equipped with a stirring mechanism and a water adding mechanism.

4. The brewing apparatus integrating cooking and fermentation according to claim 1, characterized in that; The device also includes a blending box (12) and a filling device (13) located at the rear end of the storage box (10). Different vintages of original wine and flavoring wine are selected for blending at the blending box (12). The output of the blending box (12) is connected to the filling device (13) and is filled through the filling device (13).

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