Distillation device for improving alcohol sweetness of small-brewed Chinese liquor

By introducing an ultrasonic vibrator and a negative pressure pump into the baijiu distillation unit, combined with the preheating and stirring mechanisms of the heat-conducting plate and insulation layer, the problem of insufficient sweetness in the distillation unit was solved, achieving efficient and energy-saving distillation results and improving the taste and production efficiency of baijiu.

CN224299195UActive Publication Date: 2026-05-29SICHUAN WINE SCI RES INST
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Utility models(China)
Current Assignee / Owner
SICHUAN WINE SCI RES INST
Filing Date
2025-06-18
Publication Date
2026-05-29

AI Technical Summary

Technical Problem

Existing baijiu distillation equipment suffers from problems such as difficulty in enhancing the mellow sweetness, difficulty in preheating the raw liquid, and poor stirring and heat preservation effects.

Method used

An ultrasonic vibrating rod, a negative pressure pump, and a negative pressure pipe are used to create a negative pressure environment. Combined with a heat-conducting plate, a heating plate, a preheating pipe, an inlet pipe, a connecting pipe, an insulation shell, and an insulation layer, along with a stirring mechanism, the raw liquid is preheated and uniformly stirred. This reduces the impact of high temperature on flavor substances and improves distillation efficiency and heat preservation performance.

Benefits of technology

Distillation at low temperatures reduces the impact of high temperatures on flavor compounds, shortens distillation time, enhances sweetness, saves energy, reduces production costs, and improves stirring and heat preservation performance.

✦ Generated by Eureka AI based on patent content.

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Abstract

This invention provides a distillation apparatus for enhancing the mellow sweetness of small-batch baijiu (Chinese white liquor), belonging to the field of baijiu production technology. It includes a distillation tank, with a heat-conducting plate fixedly connected to its bottom. A heating plate is installed between the heat-conducting plate and the distillation tank. A preheating pipe is fixedly connected to the lower end of the heat-conducting plate. An inlet pipe is fixedly connected to the left end of the preheating pipe, and a connecting pipe is fixedly connected to the other end of the preheating pipe. The top end of the connecting pipe communicates with the distillation tank. This invention, through the use of an ultrasonic vibrator, a negative pressure pump, and a negative pressure pipe, creates a negative pressure environment inside the tank, lowering the boiling point of the liquid and allowing the distillation process to proceed at a lower temperature. This reduces the impact of high temperatures on the flavor compounds of the baijiu, contributing to enhanced mellow sweetness. Simultaneously, sound waves promote esterification reactions, accelerating the combination of alcohols and organic acids, further enhancing the sweetness of the liquor. This solves the problem of inconvenience in enhancing the mellow sweetness of baijiu in existing technologies.
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