Wine liquid reduced pressure distillation device

Abstract

The utility model relates to a distillation device, in particular to a wine liquid reduced pressure distillation device. The distillation device comprises a primary wine temporary storage tank, a wine liquid temporary storage tank, a tail wine temporary storage tank, a circulating pump, a Venturi tube, a distiller and a heat exchanger, and the circulating pump and the Venturi tube are communicated with the primary wine temporary storage tank, the wine liquid temporary storage tank and the tail wine temporary storage tank respectively to form circulation; the throat part of the venturi tube is communicated with the top of the distiller through a communicating pipe; and a heat exchanger is arranged on the communicating pipe on one side of the diffusion section of the venturi tube. The distillation device can reduce the evaporation temperature of alcohol, effectively reduce the steam consumption and reduce the steam temperature. As the temperature of alcohol steam is reduced during evaporation, the consumption of circulating cooling water can be effectively reduced. The first wine, the body wine and the tail wine can be separated, so that the quality of the wine is effectively ensured. The distillation liquid separation device solves the problem that an existing distillation liquid separation device consumes more electricity used for heating and circulating water used for condensation.

Description

Technical Field

[0001] This utility model relates to a distillation apparatus, specifically a vacuum distillation apparatus for alcoholic beverages. Background Technology

[0002] Alcohol is generally obtained through the fermentation of grains by yeast, followed by steaming and evaporation to produce alcohol, which is then condensed. The alcohol concentration and impurity content of the distilled liquor are often unstable. To improve the purity and taste, multiple distillations are typically used. Each distillation further removes impurities and increases the alcohol concentration. Based on the alcohol concentration, the liquor is divided into three parts: the first distillate (head), the middle distillate (body), and the last distillate (tail). The first distillate contains more impurities and has a high alcohol concentration, resulting in a rough, harsh, and pungent taste. The middle distillate has fewer impurities, a stable alcohol concentration, and a mellow, harmonious taste with a long finish. The last distillate has a low alcohol concentration, a bitter taste, and off-flavors.

[0003] Patent application CN222119189U discloses a distillation and separation device for brewing. Addressing the problem in existing devices where the separating funnel lacks multiple filter plates, causing turbid liquor to agitate during dispensing and resulting in impure separation, the proposed solution includes a distillation component. A connecting pipe is inserted into a connection port welded to the top of one side of the distillation component. The other end of the connecting pipe is connected to a second connection port welded to the side of a condensing component. The condensing component includes a condensing chamber, inside which a condensing tube is inserted into the second connection port. Several branch pipes are evenly welded to the bottom of the condensing tube, extending through the condensing chamber to the separating component. This invention uses a three-layer filter plate to filter the distilled liquor, allowing large particles to adhere to the filter plates. This facilitates the separation of the filtered clear liquor from the unfiltered turbid liquor through different pipes, making it easier to collect the turbid liquor for secondary distillation.

[0004] The above-mentioned distillation and separation device is used for the distillation of wine. However, it is used for atmospheric distillation, which results in a large consumption of electricity for heating and circulating water for condensation. Therefore, it is necessary to design a wine distillation device under reduced pressure to reduce consumption. Summary of the Invention

[0005] The purpose of this invention is to provide a vacuum distillation device for alcoholic beverages that can effectively reduce the consumption of heat and cold sources and lower production costs.

[0006] The technical solution of this utility model is:

[0007] A vacuum distillation apparatus for alcoholic beverages comprises a first-run storage tank, a liquid storage tank, a last-run storage tank, a circulating pump, a venturi tube, a still, and a heat exchanger. The circulating pump's inlet is connected to the bottom of each of the first-run, liquid, and last-run storage tanks via a connecting pipe; the circulating pump's outlet is connected to the inlet section of the venturi tube via a connecting pipe; the throat of the venturi tube is connected to the top of the still via a connecting pipe; the diffuser section of the venturi tube is connected to the heat exchanger via a connecting pipe; and the heat exchanger is connected to the top of each of the first-run, liquid, and last-run storage tanks via connecting pipes.

[0008] The still is equipped with a steam coil inside the tank. The top end of the steam coil is connected to a steam inlet, and the bottom end of the steam coil is connected to a condensate outlet. Heating control valves are respectively installed on the steam inlet and the condensate outlet.

[0009] The still is provided with a liquid inlet on the steam inlet side, and a liquid inlet valve is provided on the liquid inlet; a residual liquid outlet is provided at the center of the bottom of the still, and a residual liquid discharge valve is provided on the residual liquid outlet.

[0010] The distillation vessel is equipped with observation windows evenly distributed from top to bottom.

[0011] The top connecting pipes of the first wine storage tank, the wine liquid storage tank, and the last wine storage tank are each equipped with a wine dispensing control valve, and the bottom connecting pipes of the first wine storage tank, the wine liquid storage tank, and the last wine storage tank are each equipped with a circulation control valve.

[0012] The bottom of the first wine storage tank, the wine storage tank, and the last wine storage tank are each equipped with a wine outlet, and a wine outlet valve is provided on the wine outlet.

[0013] The aforementioned temporary storage tanks for first-run wine, wine, and last-run wine are each equipped with a level gauge.

[0014] A sampling port is provided on the connecting pipe on one side of the heat exchanger, and a sampling valve is provided on the sampling port.

[0015] The beneficial effects of this utility model are as follows:

[0016] This vacuum distillation apparatus reduces the pressure within the still during distillation using a venturi tube, thereby lowering the evaporation temperature of the alcohol. This allows for evaporation at a lower temperature, effectively reducing steam consumption and temperature. Because the alcohol vapor temperature is reduced during evaporation, the heat exchange during condensation is also reduced, thus minimizing the amount of circulating cooling water needed. Separate storage tanks for the first, middle, and last distillates allow for individual dispensing, ensuring the quality of the final product. This design solves the problem of excessive electricity consumption for heating and high circulating water consumption for condensation in existing distillation and separation devices, effectively reducing the consumption of both heat and cold sources. Attached Figure Description

[0017] Figure 1 This is a schematic diagram of the structure of this utility model;

[0018] Figure 2 This is a cross-sectional schematic diagram of the distillation apparatus of this utility model.

[0019] In the diagram: 1. First-run storage tank, 2. Second-run storage tank, 3. Last-run storage tank, 4. Circulation pump, 5. Venturi tube, 6. Distillation apparatus, 7. Heat exchanger, 8. Steam coil, 9. Steam inlet, 10. Condensate outlet, 11. Heating control valve, 12. Liquid inlet, 13. Liquid inlet valve, 14. Residual liquid outlet, 15. Residual liquid discharge valve, 16. Observation window, 17. Wine dispensing control valve, 18. Circulation control valve, 19. Wine outlet, 20. Wine dispensing valve, 21. Level gauge, 22. Sampling port, 23. Sampling valve. Detailed Implementation

[0020] This vacuum distillation apparatus consists of a first-run storage tank 1, a second-run storage tank 2, a third-run storage tank 3, a circulating pump 4, a venturi tube 5, a still 6, and a heat exchanger 7. The inlet of the circulating pump 4 is connected to the bottom of the first-run storage tank 1, the second-run storage tank 2, and the third-run storage tank 3 via connecting pipes. The outlet of the circulating pump 4 is connected to the inlet section of the venturi tube 5 via connecting pipes. The throat of the venturi tube 5 is connected to the top of the still 6 via connecting pipes. The diffuser section of the venturi tube 5 is connected to the heat exchanger 7 via connecting pipes. The heat exchanger 7 is connected to the top of the first-run storage tank 1, the second-run storage tank 2, and the third-run storage tank 3 via connecting pipes. The function of the circulating pump 4 is to circulate the temporarily stored liquor in the head liquor storage tank 1, liquor storage tank 2, or tail liquor storage tank 3. This circulating liquor forms a high-speed fluid in the Venturi tube 5, creating a negative pressure at the throat of the Venturi tube 5, thereby reducing the pressure in the still 6. Especially in the initial stage of evaporation in the still 6, the negative pressure significantly lowers the evaporation temperature of the alcohol, allowing for rapid evaporation, shortening the initial heating time, and thus improving production efficiency. Simultaneously, the circulating liquor can directly condense the alcohol vapor, further creating a negative pressure during condensation, thus enhancing the negative pressure effect and further reducing the pressure in the still 6. By reducing the evaporation pressure, the evaporation temperature can be effectively lowered, thereby effectively reducing heat source consumption. Because the evaporation temperature is lower, the temperature of the evaporated alcohol vapor is also lower, reducing the heat released during condensation and thus effectively reducing the cold source used for heat exchange. First wine storage tank 1 can temporarily store the first wine, second wine storage tank 2 can temporarily store the second wine, and third wine storage tank 3 can temporarily store the last wine. By storing the first wine, second wine, and last wine separately, the quality of the wine is guaranteed.

[0021] The still 6 is equipped with a steam coil 8. The top end of the steam coil 8 is connected to a steam inlet 9, and the bottom end is connected to a condensate outlet 10. Heating control valves 11 are installed on both the steam inlet 9 and the condensate outlet 10. The function of the steam coil 8 is to heat the liquor in the still 6 by introducing steam, thereby distilling the liquor. Because steam heating is stable and efficient, it can maintain a stable heat supply during rapid heating, enabling efficient and stable distillation of the liquor.

[0022] A liquid inlet 12 is provided on the still 6 on one side of the steam inlet 9. A liquid inlet valve 13 is provided on the liquid inlet 12 to control the liquid entering the still 6. A residual liquid outlet 14 is provided at the center of the bottom of the still 6. A residual liquid discharge valve 15 is provided on the residual liquid outlet 14 to control the discharge of the liquid remaining in the still 6 after distillation, thereby emptying the still 6.

[0023] The still 6 has observation windows 16 evenly distributed from top to bottom on its body, so as to observe the condition of the still 6 through the observation windows 16. On the one hand, it can observe the liquid level of the still 6 to prevent it from drying out and wasting heat source, and on the other hand, it can check the steam coil 8 in the still 6 to prevent the steam coil 8 from breaking and avoid the steam from affecting the quality of the wine.

[0024] The top connecting pipes of the first-run storage tank 1, the liquid storage tank 2, and the last-run storage tank 3 are each equipped with a dispensing control valve 17. The bottom connecting pipes of the first-run storage tank 1, the liquid storage tank 2, and the last-run storage tank 3 are each equipped with a circulation control valve 18. The circulation control valve 18 controls the flow of the liquid, thereby diverting the liquid so that the first-run liquid can flow into the first-run storage tank 1, the liquid storage tank 2, and the last-run liquid can flow into the last-run storage tank 3.

[0025] The bottom of the first wine storage tank 1, the wine storage tank 2, and the last wine storage tank 3 are also equipped with wine outlets 19, and wine outlets 19 are equipped with wine outlet valves 20 to control the discharge of wine and collect the first wine, the middle wine, and the last wine separately.

[0026] Level gauges 21 are installed on the first wine storage tank 1, the wine storage tank 2, and the last wine storage tank 3 respectively, so as to observe the liquid level of the wine in the first wine storage tank 1, the wine storage tank 2, and the last wine storage tank 3, thereby controlling the liquid level and preventing the liquid level from being too low, thus ensuring the circulation of the wine.

[0027] A sampling port 22 is provided on the connecting pipe on one side of the heat exchanger 7. A sampling valve 23 is provided on the sampling port 22 so as to control the liquid output of the sampling port 22 through the sampling valve 23, thereby sampling and detecting the alcohol concentration in the wine.

[0028] When the vacuum distillation apparatus is in operation, the inlet valve 13 is opened, and the liquor to be distilled is injected into the still 6 through the inlet port 12. After injection (usually the injected liquid level is between one-half and two-thirds of the height of the still 6), the inlet valve 13 is closed, the circulation control valve 18 and the dispensing control valve 17 of the first liquor storage tank 1 are opened, and the circulation pump 4 is started to circulate the liquor. At the same time, the circulating cooling water of the heat exchanger 7 is started. After the liquor has circulated, the heating control valves 11 at both ends of the steam coil 8 are opened to introduce steam into the steam coil 8 to heat the liquor in the still 6. The liquor in the still 6 is heated to generate steam, which condenses in the venturi tube 5 to form liquor. After being cooled by heat exchange in the heat exchanger 7, the liquor flows back to the first liquor storage tank 1. After the first batch of liquor is collected, stop the circulation pump 4, close the circulation control valve 18 and the dispensing control valve 17 of the first batch liquor storage tank 1, open the circulation control valve 18 and the dispensing control valve 17 of the liquor storage tank 2, restart the circulation pump, and collect liquor again, collecting the remaining liquor. After the remaining liquor is collected, repeat the operation of starting and stopping the circulation pump 4, closing the circulation control valve 18 and the dispensing control valve 17 of the liquor storage tank 2, and opening the circulation control valve 18 and the dispensing control valve 17 of the last batch of liquor storage tank 3 to collect the last batch of liquor.

[0029] This vacuum distillation apparatus reduces the pressure in the still 6 during distillation via a Venturi tube 5, thereby lowering the evaporation temperature of the alcohol. This allows for evaporation at a lower temperature, effectively reducing steam consumption and temperature. Because the alcohol vapor temperature is reduced during evaporation, the heat exchange during condensation is also reduced, thus minimizing the amount of circulating cooling water needed. Separate storage tanks 1 (first distillate), 2 (second distillate), and 3 (last distillate) allow for the separate extraction of the first, second, and third distillates, effectively ensuring the quality of the liquor. This design solves the problem of excessive electricity consumption for heating and high circulating water consumption for condensation in existing distillation and separation devices, effectively reducing the consumption of both heat and cold sources.

Claims

1. A wine reduced pressure distillation device, which is composed of a head wine temporary storage tank (1), a wine temporary storage tank (2), a tail wine temporary storage tank (3), a circulating pump (4), a Venturi tube (5), a distiller (6), and a heat exchanger (7), characterized in that: The inlet of the circulating pump (4) is communicated with the bottom of the head liquor temporary storage tank (1), the liquor temporary storage tank (2) and the tail liquor temporary storage tank (3) through the communication pipes, and the outlet of the circulating pump (4) is communicated with the inlet section of the venturi pipe (5) through the communication pipe; the throat of the venturi pipe (5) is communicated with the top of the distiller (6) through the communication pipe, and the diffuser section of the venturi pipe (5) is connected with the heat exchanger (7) through the communication pipe, and the heat exchanger (7) is communicated with the top of the head liquor temporary storage tank (1), the liquor temporary storage tank (2) and the tail liquor temporary storage tank (3) through the communication pipes.

2. The wine vacuum distillation apparatus according to claim 1, wherein: The steam inlet (9) and the condensed water outlet (10) are respectively provided with heating control valves (11).

3. The reduced pressure distillation apparatus for wine of claim 2, wherein: The distiller is provided with a liquid inlet (12) on one side of the steam inlet (9), and the liquid inlet (12) is provided with a liquid inlet valve (13); the distiller (6) is provided with a residual liquid discharge outlet (14) at the bottom center, and the residual liquid discharge outlet (14) is provided with a residual liquid discharge valve (15).

4. The reduced pressure distillation apparatus for wine of claim 1, wherein: The distiller (6) is provided with observation windows (16) on the tank body from top to bottom.

5. The reduced pressure distillation apparatus for wine of claim 1, wherein: The top communication pipes of the head liquor temporary storage tank (1), the liquor temporary storage tank (2) and the tail liquor temporary storage tank (3) are respectively provided with liquor taking control valves (17), and the bottom communication pipes of the head liquor temporary storage tank (1), the liquor temporary storage tank (2) and the tail liquor temporary storage tank (3) are respectively provided with circulating control valves (18).

6. The reduced pressure distillation apparatus for wine of claim 1, wherein: The bottom of the head liquor temporary storage tank (1), the liquor temporary storage tank (2) and the tail liquor temporary storage tank (3) is respectively provided with a liquor outlet (19), and the liquor outlet (19) is provided with a liquor valve (20).

7. The wine vacuum distillation apparatus according to claim 1, wherein: The head liquor temporary storage tank (1), the liquor temporary storage tank (2) and the tail liquor temporary storage tank (3) are respectively provided with liquid level meters (21).

8. The reduced pressure distillation apparatus for wine of claim 1, wherein: The communication pipe on one side of the heat exchanger (7) is provided with a sampling port (22), and the sampling port (22) is provided with a sampling valve (23).

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