Baijiu preparation saccharification device

Abstract

This utility model discloses a saccharification device for baijiu (Chinese liquor) preparation, comprising: a base, with a stirring tank fixedly attached to the upper surface of the base; a conical barrel nested inside the stirring tank, the bottom of the conical barrel connected to the output end of a reduction motor, the output shaft of the reduction motor being coaxially fixed to a rotating shaft, and the rotating shaft vertically penetrating the conical barrel; trapezoidal stirring elements, sedimentation stirring elements, and upper stirring elements are sequentially fixed to the rotating shaft from bottom to top. This utility model's baijiu saccharification device, through structural optimization, achieves efficient mixing of materials at all levels during the saccharification process, effectively avoiding common problems in traditional equipment such as bottom material retention, middle sedimentation accumulation, and upper skin crust formation. It significantly improves the uniformity and efficiency of the saccharification reaction, allowing for more thorough contact between the saccharifying enzymes and grain particles, accelerating starch decomposition and conversion, and reducing raw material waste.

Description

Technical Field

[0001] This utility model relates to the technical field of brewing, and in particular to a saccharification device for preparing baijiu (Chinese liquor). Background Technology

[0002] In the process of baijiu brewing, saccharification is a crucial step in converting starch in grains into fermentable sugars. Its efficiency and uniformity directly affect the quality of subsequent fermentation and the yield of alcohol. Traditional baijiu saccharification equipment often uses a single stirring structure, which makes it difficult to meet the mixing needs of materials in different areas: the bottom of the conical tank is prone to material stagnation and accumulation due to its inclined surface design; starch, yeast, and other particles in the middle are prone to settling and forming dead zones; and the upper layer of material may form a skin or have insufficient contact with air and saccharifying agents due to stagnation, resulting in incomplete saccharification, low raw material utilization, and problems such as high stirring energy consumption and uneven temperature control. Utility Model Content

[0003] This utility model aims to at least partially solve one of the technical problems in the related art.

[0004] Therefore, the purpose of this utility model is to propose a saccharification device for baijiu preparation. By optimizing the structure of the saccharification device for baijiu preparation, efficient mixing of materials at all levels is achieved during the saccharification process. This effectively avoids common problems in traditional equipment, such as material retention at the bottom, sedimentation and accumulation in the middle, and skin formation on the upper layer. It significantly improves the uniformity and efficiency of the saccharification reaction, allows the saccharifying enzyme to have more sufficient contact with the grain particles, accelerates the decomposition and conversion of starch, and reduces raw material waste.

[0005] To achieve the above objectives, this utility model proposes a saccharification device for preparing baijiu (Chinese liquor), comprising: a base, with a stirring tank fixedly connected to the upper surface of the base; a conical barrel nested inside the stirring tank, the bottom of the conical barrel being connected to the output end of a reduction motor, the output shaft of the reduction motor being coaxially fixedly connected to a rotating shaft, and the rotating shaft vertically penetrating the conical barrel; and trapezoidal stirring elements, sedimentation stirring elements, and upper stirring elements being sequentially fixedly connected to the rotating shaft from bottom to top.

[0006] This utility model of a saccharification device for baijiu preparation achieves efficient mixing of materials at all levels during the saccharification process through structural optimization. It effectively avoids common problems in traditional equipment, such as material retention at the bottom, sedimentation and accumulation in the middle, and skin formation on the top. It significantly improves the uniformity and efficiency of the saccharification reaction, allows the saccharifying enzymes to have more sufficient contact with the grain particles, accelerates the decomposition and conversion of starch, and reduces raw material waste.

[0007] In addition, the saccharification apparatus for preparing baijiu (Chinese liquor) proposed in this application may also have the following additional technical features:

[0008] Specifically, the sedimentation stirring element includes two sets of ring blocks, multiple sets of wave-shaped stirring blocks, and a central shaft. The multiple sets of wave-shaped stirring blocks are disposed between the two sets of ring blocks. The end face of the wave-shaped stirring block is connected to the ring block, and the other end face of the wave-shaped stirring block is fixed to the outer wall of the central shaft. The wave-shaped stirring block has a wavy curved structure and multiple sets of through holes are opened on the wave-shaped stirring block. The multiple sets of wave-shaped stirring blocks are arranged in a ring array.

[0009] Specifically, the upper stirring component includes a mounting shaft coaxially fixed to the rotating shaft, and stirring rods evenly distributed circumferentially along the mounting shaft.

[0010] Specifically, the through holes between adjacent wave-shaped stirring blocks form material flow channels.

[0011] Specifically, the angle between the stirring rod and the mounting shaft is °-°, and the end of the stirring rod is tilted upwards.

[0012] Specifically, the side inclination angle of the trapezoidal stirring component is adapted to the inclination angle of the cone-shaped barrel.

[0013] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0014] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the following description of the embodiments taken in conjunction with the accompanying drawings, in which:

[0015] Figure 1 This is a schematic diagram of the saccharification device for preparing baijiu (Chinese liquor) according to this utility model;

[0016] Figure 2 This is a schematic diagram of the structure of the saccharification device for preparing baijiu (Chinese liquor) without the stirring tank.

[0017] Figure 3 This is a schematic diagram of the rotating shaft and its connecting components in the saccharification device for preparing baijiu (Chinese liquor) according to this utility model.

[0018] Figure 4 This is a schematic diagram of the wave-shaped stirring block in the saccharification device for preparing baijiu (Chinese liquor) according to this utility model.

[0019] As shown in the figure: 1. Base; 2. Mixing tank; 3. Conical barrel; 4. Gear motor; 5. Rotating shaft; 6. Trapezoidal mixing component; 7. Sedimentation mixing component; 8. Upper mixing component; 9. Heating wire brush; 701. Ring block; 702. Wave-shaped mixing block; 703. Through hole; 801. Mounting shaft; 802. Mixing rod. Detailed Implementation

[0020] The embodiments of the present invention are described in detail below, examples of which are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and intended to explain the present invention, and should not be construed as limiting the present invention. Rather, the embodiments of the present invention include all variations, modifications, and equivalents falling within the spirit and scope of the appended claims.

[0021] The following description, in conjunction with the accompanying drawings, describes the saccharification apparatus for preparing baijiu (Chinese liquor) according to an embodiment of the present invention.

[0022] like Figures 1-4 As shown, a saccharification apparatus for preparing baijiu (Chinese liquor) according to an embodiment of this utility model includes:

[0023] Base 1, with mixing tank 2 fixedly attached to the upper surface of base 1.

[0024] A conical barrel 3 is nested inside the mixing tank 2. The bottom of the conical barrel 3 is connected to the output end of the reduction motor 4. The output shaft of the reduction motor 4 is coaxially fixed to the rotating shaft 5, and the rotating shaft 5 vertically passes through the conical barrel 3.

[0025] From bottom to top, the rotating shaft 5 is fixedly connected to a trapezoidal stirring element 6, a sedimentation stirring element 7, and an upper stirring element 8.

[0026] Specifically, the bottom trapezoidal agitator 6 has a side inclination angle that matches the slope of the inner wall of the cone 3. When rotating, it moves in close contact with the bottom of the cone, stirring up materials accumulated in the corners, such as grains and saccharifying enzyme preparations, towards the center, preventing scale buildup or material retention at the bottom.

[0027] The stirring component 7 in the middle sedimentation section is located in the lower part of the cone where the material is prone to sedimentation. When the wave-shaped stirring block 702 rotates with the rotating shaft 5, it pushes the material up and down through the undulating curved surface. Combined with the circumferential flow guidance of the through hole 703, it breaks the sedimentation layer of starch, yeast and other particles, and promotes solid-liquid mixing and enzymatic hydrolysis.

[0028] Upper stirring component 8: The upward-curving stirring rod 802 sweeps across the surface of the material at a high speed at an angle of 30°-60°. On the one hand, it shears any foam or crust that may form, and on the other hand, it throws the upper material upward to enhance contact with air or supplemented saccharifying agent, which is suitable for material dispersion in the early stage of saccharification.

[0029] In one embodiment of this utility model, the sedimentation stirring element 7 includes two sets of ring blocks 701, multiple sets of wave-shaped stirring blocks 702, and a central shaft, wherein,

[0030] Multiple sets of wave-shaped stirring blocks 702 are disposed between two sets of ring blocks 701. The end face of the wave-shaped stirring block 702 is connected to the ring block 701, and the other end face of the wave-shaped stirring block 702 is fixed to the outer wall of the central shaft.

[0031] The wave-shaped stirring block 702 has a wavy curved structure, and multiple sets of through holes 703 are opened on the wave-shaped stirring block 702.

[0032] Multiple sets of wave-shaped stirring blocks 702 are arranged in a ring array.

[0033] Specifically, the agitator 7 in the sedimentation section rotates synchronously with the rotating shaft 5 via a central shaft. The wave-shaped agitator 702, during rotation, generates axial disturbance on the sediment in the center of the cone 3. The undulating surface of the wave propels the material up and down, while the through-holes 703 facilitate circumferential flow, creating a combined agitation effect of "up-and-down tumbling + annular flow guidance." This effectively breaks up the sediment buildup and increases the contact area between the saccharifying enzymes and the material. The annular array layout ensures uniform distribution of agitation force, avoiding localized mixing dead zones, making it particularly suitable for the saccharification reaction of high-viscosity materials.

[0034] In one embodiment of the present invention, the upper stirring component 8 includes a mounting shaft 801 coaxially fixed to the rotating shaft 5, and stirring rods 802 evenly distributed circumferentially along the mounting shaft 801.

[0035] Specifically, when the rotating shaft 5 drives the upper stirring component 8 to rotate, the inclined stirring rod 802 generates radial shear force on the upper material of the cone 3. The upward-curving end design can simultaneously lift and throw the material upward, preventing the surface material from forming a hard shell due to static placement.

[0036] In one embodiment of this utility model, the through hole 703 between adjacent wave-shaped stirring blocks 702 forms a material guiding channel.

[0037] Specifically, the guide channel utilizes the centrifugal force generated by the rotation of the agitator to guide the material to flow in from one side of the through hole 703 and out from the other side, forming a "suction-discharge" circulating flow. The raised part of the wavy agitator block 702 pushes the material upward, while the concave part drives the material downward to replenish it. Combined with the circumferential flow of the guide channel, a three-dimensional vortex is formed in the middle of the cone 3, which enhances the interlayer mixing of the material and accelerates the saccharification and decomposition of starch granules.

[0038] In one embodiment of this utility model, the angle between the stirring rod 802 and the mounting shaft 801 is 30°-60°, and the end of the stirring rod 802 is tilted upward.

[0039] Specifically, this structure accelerates the contact between the upper material and the air or saccharifying agent through the dual action of "tilting shearing + spraying mixing", which is especially suitable for the process stage in the early stage of saccharification where materials need to be dispersed quickly, thereby improving reaction efficiency.

[0040] In one embodiment of this utility model, the side inclination angle of the trapezoidal stirring member 6 is adapted to the inclination angle of the cone barrel 3.

[0041] Specifically, when the trapezoidal agitator 6 rotates with the rotating shaft 5, its inclined side completely fits against the conical bottom of the cone 3, which can gather and agitate the material in the corners of the cone towards the center, preventing the material from accumulating and stagnating due to the slope of the cone. This design is for particulate materials that are prone to sedimentation during the saccharification process, such as grain residue. The close-fitting agitation ensures thorough mixing of the material at the bottom, and combined with the middle layer disturbance of the agitator 7 at the sedimentation point and the surface treatment of the upper agitator 8, it achieves uniform mixing of the material in the entire volume within the device.

[0042] In actual use, the geared motor 4 drives the rotating shaft 5 to rotate, which in turn drives the bottom trapezoidal stirring component 6, the middle sedimentation stirring component 7, and the upper stirring component 8 to rotate synchronously.

[0043] Bottom: The trapezoidal mixing component 6 fits against the inclined bottom surface of the cone barrel 3, turning the corner material to the center and preventing accumulation;

[0044] In the middle section: the wave-shaped stirring block 702 of the settling section stirrer 7 breaks the settling layer and promotes material circulation and mixing through the up-and-down undulation and through holes 703.

[0045] Upper layer: The upward-curving stirring rod 802 shears and scatters the surface material, enhancing contact with air / saccharifying agent. These three elements work together to achieve full-level mixing of materials within the cone, ensuring uniform mixing of temperature, enzymes, and grain particles during saccharification, thus improving saccharification efficiency and quality.

[0046] In summary, the saccharification device for baijiu preparation of this utility model, through structural optimization of the saccharification device, achieves efficient mixing of materials at all levels during the saccharification process. It effectively avoids common problems in traditional equipment such as bottom material retention, middle sedimentation and accumulation, and upper skin formation, significantly improving the uniformity and efficiency of the saccharification reaction, allowing the saccharifying enzyme to have more sufficient contact with the grain particles, accelerating starch decomposition and conversion, and reducing raw material waste.

[0047] In the description of this specification, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one of that feature. In the description of this utility model, "a plurality of" means at least two, such as two, three, etc., unless otherwise explicitly specified.

[0048] In the description of this specification, the references to terms such as "one embodiment," "some embodiments," "example," "specific example," or "some examples," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples. Moreover, without contradiction, those skilled in the art can combine and integrate the different embodiments or examples described in this specification, as well as the features of different embodiments or examples.

[0049] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A saccharification apparatus for preparing baijiu (Chinese liquor), characterized in that, include: A base (1) is provided, and a mixing tank (2) is fixedly attached to the upper surface of the base (1). The mixing tank (2) is nested inside a cone (3). The bottom of the cone (3) is connected to the output end of the reduction motor (4). The output shaft of the reduction motor (4) is coaxially fixed to the rotating shaft (5), and the rotating shaft (5) vertically passes through the cone (3). The rotating shaft (5) is fixed from bottom to top with a trapezoidal stirring element (6), a sedimentation stirring element (7), and an upper stirring element (8).

2. The apparatus according to claim 1, characterized in that, The settling stirring element (7) includes two sets of ring blocks (701), multiple sets of wave-shaped stirring blocks (702), and a central shaft, wherein, Multiple sets of the wave-shaped stirring blocks (702) are disposed between two sets of the ring blocks (701), the end face of the wave-shaped stirring block (702) is connected to the ring block (701), and the other end face of the wave-shaped stirring block (702) is fixed to the outer wall of the central shaft; The wave-shaped stirring block (702) has a wavy curved structure, and multiple sets of through holes (703) are opened on the wave-shaped stirring block (702); Multiple sets of the waveform stirring blocks (702) are arranged in a ring array.

3. The apparatus according to claim 1, characterized in that, The upper stirring component (8) includes a mounting shaft (801) coaxially fixed to the rotating shaft (5) and stirring rods (802) evenly distributed circumferentially along the mounting shaft (801).

4. The apparatus according to claim 2, characterized in that, The through holes (703) between adjacent wave-shaped stirring blocks (702) form material flow channels.

5. The apparatus according to claim 3, characterized in that, The angle between the stirring rod (802) and the mounting shaft (801) is 30°-60°, and the end of the stirring rod (802) is tilted upward.

6. The apparatus according to claim 1, characterized in that, The side inclination angle of the trapezoidal stirring component (6) is adapted to the inclination angle of the cone (3).

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