An integrated device for processing raw materials of yellow rice wine

Abstract

The utility model belongs to yellow wine manufacturing field provides a kind of yellow wine raw material processing integrated equipment, including handcart, its upper fixedly provided with heat preservation bucket, the heat preservation bucket includes bucket body and bucket cover, support frame is equipped in bucket body, steamed rice bucket is placed on support frame, the bottom surface and side of steamed rice bucket are equipped with breathable micropore, heater is located in the bottom of bucket body, the spray subassembly is located on the bucket cover, it includes second coil pipe, second valve and quick connector, quick connector is connected with external sterile cold water supply pipeline;The utility model integrates by cooking and cooling, avoids the pollution in the raw material transfer process, improves product quality stability, improves raw material processing effect, by adopting heat preservation design and cooling water recycling, improve steam utilization rate while water saving, reduce energy consumption cost, realize automatic control by liquid level sensor and solenoid valve, reduce manual operation, reduce labour intensity, suitable for small distillery use.

Description

Technical Field

[0001] This utility model belongs to the field of rice wine manufacturing, specifically an integrated equipment for processing rice wine raw materials. Background Technology

[0002] In the process of brewing Shaoxing wine, the steaming and cooling of the raw rice are key steps affecting the fermentation effect of the yeast. The rice must first be gelatinized by high-temperature steam, and then rapidly cooled to a suitable fermentation temperature. In existing technologies, this process is mostly divided into two steps: after the rice is steamed in a steamer, the hot rice is manually transferred to a cooling device (such as a cooling bed or air-cooling equipment) to cool down.

[0003] However, this step-by-step processing method has obvious drawbacks. Since the hot rice after steaming needs to be taken out of the steamer and transferred to the cooling equipment, it inevitably comes into contact with the outside air, tools and operators during the transfer process, which can easily introduce contamination by miscellaneous bacteria. Especially in high temperature and high humidity environments, the growth of miscellaneous bacteria will directly affect the stability of subsequent fermentation. At the same time, the two equipment operations and material handling not only increase the intensity of manual labor, but also cause the process to be interrupted, prolonging the overall time of raw material processing. For small wineries with limited production scale and tight manpower, this decentralized processing mode is difficult to balance efficiency and hygiene requirements. Utility Model Content

[0004] To address the aforementioned technical problems, this utility model provides an integrated equipment for processing rice wine raw materials, thereby solving the issues of increased risk of contamination by miscellaneous bacteria, high reliance on manual labor, and low process efficiency caused by step-by-step cooking and cooling in the prior art.

[0005] An integrated equipment for processing raw materials for rice wine includes:

[0006] A handcart with a fixed insulated bucket, the insulated bucket including a bucket body and a bucket lid, a support frame inside the bucket, and a rice steamer placed on the support frame.

[0007] The rice steamer has ventilation holes on the bottom and sides to hold the raw materials for rice wine to be processed.

[0008] A heater, located at the bottom of the tank, is used to heat the water to generate steam;

[0009] The spray assembly, located on the lid, includes a second coil, a second valve, and a quick connector. The quick connector is connected to an external sterile cold water supply pipe and is used to spray cold water into the rice steamer.

[0010] A steam connection assembly is located on the side of the tank body. It includes a first coil, a first valve, and a connector. The connector is connected to an external steam pipe for replenishing steam into the tank body.

[0011] A liquid level sensor, located on the inner side wall of the tank, is used to monitor the amount of water stored at the bottom of the tank.

[0012] Preferably, a sealing gasket is provided at the connection between the barrel body and the barrel lid, and the barrel lid is rotatably connected to the barrel body via a hinge.

[0013] Preferably, the rice steamer is made of food-grade aluminum alloy, and the pores of the breathable micropores have a diameter of 0.5mm-1mm and are evenly distributed on the bottom and sides of the rice steamer.

[0014] Preferably, the heater is an electric heating tube, and a water storage space is formed at the bottom of the tank to store the cooling water after spraying by the spraying component. The heater heats the cooling water to generate steam.

[0015] Preferably, the second coil is fixed inside the lid and has several spray holes at the bottom; the first coil is located below the rice steamer, and both the first valve and the second valve are solenoid valves.

[0016] Preferably, the trolley is equipped with casters with brakes at the bottom, and the liquid level sensor is electrically connected to the controller for controlling the opening and closing of the first valve by the signal from the liquid level sensor.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] 1. This utility model integrates steaming and cooling into one unit, avoiding contamination during the raw material transfer process, improving product quality stability, and enhancing the raw material processing effect.

[0019] 2. This utility model improves steam utilization while saving water and reducing energy costs by adopting heat preservation design and cooling water recycling. It achieves automated control through liquid level sensor and solenoid valve, reducing manual operation and labor intensity, and is suitable for use in small wineries. Attached Figure Description

[0020] Figure 1 This is a first-view perspective three-dimensional structural diagram of the present invention;

[0021] Figure 2 This is a second-view perspective three-dimensional structural diagram of the present invention;

[0022] Figure 3 This is a third-view perspective three-dimensional structural diagram of the present invention.

[0023] In the picture:

[0024] 1. Handcart; 2. Insulated container; 201. Container body; 202. Container lid; 203. Support frame; 3. Rice steamer; 4. Steam connection assembly; 401. First coil; 402. First valve; 403. Connector; 5. Spray assembly; 501. Second coil; 502. Second valve; 503. Quick connector; 6. Liquid level sensor; 7. Heater. Detailed Implementation

[0025] The embodiments of this utility model will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of this utility model.

[0026] As attached Figure 1 To be continued Figure 3 As shown:

[0027] This utility model provides an integrated equipment for processing raw materials for rice wine, including a handcart 1. The handcart 1 is equipped with casters with brakes at the bottom, which facilitates the movement of the equipment within the winery and adapts to the needs of different production areas. An insulated barrel 2 is bolted to the handcart 1. The insulated barrel 2 is made of double-layer stainless steel with insulation cotton filling the middle, providing excellent heat preservation performance and reducing heat loss.

[0028] As attached Figure 2 To be continued Figure 3 As shown: The insulated container 2 includes a container body 201 and a lid 202. The lid 202 is connected to the container body 201 via a hinge, and a silicone sealing gasket is provided at the connection point to ensure airtightness during steaming and reduce steam leakage. A support frame 203 is welded inside the container body 201, and a rice steamer 3 is placed on the support frame 203. The rice steamer 3 is made of food-grade aluminum alloy, which is lightweight and has good thermal conductivity. Several perforated micropores with a diameter of 0.5mm-1mm are evenly distributed on the bottom and sides of the rice steamer 3 to facilitate the even penetration of steam into the rice and ensure uniform steaming.

[0029] As attached Figure 3 As shown: A heater 7 is installed at the bottom of the tank 201. The heater 7 is an electric heating element with a power of 3kW. The heating temperature is controlled by a thermostat and is used to heat the recovered cooling water to generate steam. A liquid level sensor 6 is installed on the inner side wall of the tank 201. The liquid level sensor 6 is a float type and is electrically connected to the controller to monitor the water level at the bottom in real time to prevent dry burning.

[0030] As attached Figure 2 To be continued Figure 3As shown: A spray assembly 5 is installed on the lid 202. The spray assembly 5 includes a second coil 501 fixed inside the lid 202, with spray holes evenly distributed at the bottom of the second coil 501. The input end of the second coil 501 is connected to a second valve 502, which is a solenoid valve. The end of the valve is connected to an external sterile cold water supply pipe through a quick connector 503 to achieve automatic spray cooling.

[0031] As attached Figure 2 To be continued Figure 3 As shown: A steam connection assembly 4 is installed on the side of the bucket body 201. The steam connection assembly 4 includes a first coil 401, which is located below the rice steamer 3. Its input end is connected to a first valve 402, which is a solenoid valve. Its end is connected to a connector 403 through a hose, which is used to connect to an external steam pipe to supplement steam and ensure the cooking effect.

[0032] Working Principle: In small-scale rice brewing, soaked rice is placed into a rice steamer 3, which is then placed on the support frame 203 of the rice steamer body 201, and the lid 202 is closed. The controller activates the heater 7 to heat the cooling water (wastewater from the previous cooling process) recovered at the bottom of the rice steamer body 201, generating steam which is then used to cook the rice through the micropores of the rice steamer 3. If the level sensor 6 detects insufficient water, the controller automatically opens the first valve 402 to introduce external steam to maintain the cooking pressure. After cooking, the controller closes the heater 7 and the first valve 402, and opens the second valve 502 to spray sterile cold water onto the cooked rice through the second coil 501, cooling it to 30℃-35℃. The sprayed cooling water flows into the bottom of the rice steamer body 201 for storage, serving as the water source for the next cooking cycle. The entire process is conducted in a closed system, reducing the risk of contamination, and the automated control by the controller minimizes human intervention.

[0033] The embodiments of this utility model are given for the purpose of illustration and description. Although the embodiments of this utility model have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the utility model. Any changes, modifications, substitutions and variations made by those skilled in the art to the above embodiments within the scope of this utility model should be included within the protection scope of this utility model.

Claims

1. An integrated equipment for processing raw materials for rice wine, characterized in that, include: A handcart (1) is fixedly provided with a heat preservation bucket (2). The heat preservation bucket (2) includes a bucket body (201) and a bucket lid (202). A support frame (203) is provided inside the bucket body (201), and a rice steamer (3) is placed on the support frame (203). The rice steamer (3) has ventilation micropores on the bottom and sides to hold the raw materials for rice wine to be processed. A heater (7) is located at the bottom of the tank (201) and is used to heat water to generate steam. The spray assembly (5) is located on the lid (202) and includes a second coil (501), a second valve (502) and a quick connector (503). The quick connector (503) is connected to an external sterile cold water supply pipe and is used to spray cold water into the rice steamer (3). A steam connection assembly (4) is provided on the side of the barrel (201), which includes a first coil (401), a first valve (402) and a connector (403). The connector (403) is connected to an external steam pipe for supplementing steam into the barrel (201). A liquid level sensor (6) is installed on the inner wall of the tank (201) to monitor the amount of water stored at the bottom of the tank (201).

2. The integrated equipment for processing raw materials for rice wine as described in claim 1, characterized in that, A sealing gasket is provided at the connection between the barrel body (201) and the barrel lid (202), and the barrel lid (202) is rotatably connected to the barrel body (201) via a hinge.

3. The integrated equipment for processing raw materials for rice wine as described in claim 1, characterized in that, The rice steamer (3) is made of food-grade aluminum alloy, and the pores of the breathable micropores are 0.5mm-1mm in diameter and are evenly distributed on the bottom and sides of the rice steamer (3).

4. The integrated equipment for processing raw materials for rice wine as described in claim 1, characterized in that, The heater (7) is an electric heating tube. A water storage space is formed at the bottom of the barrel (201) to store the cooling water after spraying by the spray assembly (5). The heater (7) heats the cooling water to generate steam.

5. The integrated equipment for processing raw materials for rice wine as described in claim 1, characterized in that, The second coil (501) is fixed inside the lid (202) and has several spray holes at the bottom; the first coil (401) is located below the rice steamer (3), and the first valve (402) and the second valve (502) are both solenoid valves.

6. The integrated equipment for processing raw materials for rice wine as described in claim 1, characterized in that, The handcart (1) is equipped with universal wheels with brakes at the bottom. The liquid level sensor (6) is electrically connected to the controller and is used to control the opening and closing of the first valve (402) by the signal of the liquid level sensor (6).

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