A sauce-flavor liquor grain steaming and spreading cooling integrated device

Abstract

The utility model relates to the technical field of liquor production, specifically relates to a kind of Maotai liquor grain steaming and spreading cooling integrated equipment, including equipment main body, equipment main body is equipped with grain steaming component and spreading cooling component, and lower area is equipped between the two;Grain steaming component includes the retort pot that can overturn, annular pipe is equipped in its interlayer, is connected bottom steam coil and side wall nozzle respectively by upper and lower branch pipe, input pipe is communicated with annular pipe through swivel joint, spreading cooling component includes the spreading cooling tray of the wind board with hole, the hollow stirring shaft of built-in temperature measuring optical fiber and wing type stirring fan blade, and the side wall wind board opposite to stirring.The annular pipe and branch pipe are designed to form a uniform steam distribution hub, ensuring steam pressure balance, avoiding local overpressure or underpressure, the upward branch pipe connected to the side wall nozzle can effectively supplement the upper steam, prevent the surface of sorghum from heating insufficient, improve the overall paste uniformity, while the downward branch pipe connected to the steam coil can prioritize the bottom steam supply, ensuring the bottom layer of sorghum is fully gelatinized.

Description

Technical Field

[0001] This utility model relates to the technical field of liquor production, specifically to an integrated equipment for steaming and cooling grains for making sauce-flavored liquor. Background Technology

[0002] As a typical representative of traditional Chinese solid-state fermented distilled spirits, Maotai-flavor liquor's unique "three-high" process (high-temperature koji making, high-temperature stacking, and high-temperature distillation) places stringent demands on production equipment. In existing technologies, the steaming and cooling processes generally face the following technical bottlenecks: The limitations of traditional grain steaming equipment: Currently, the industry mostly uses fixed wooden or iron steamers, with steam input through a single bottom pipe, resulting in significant uneven heat distribution, inability to achieve dynamic sealing, and difficulty in adapting to the requirements of tipping and unloading. Especially for the unique "high-temperature grain moistening-steaming-re-steaming" process of Maotai liquor, existing equipment cannot accurately control the steam pressure and moisture content at each stage, resulting in large fluctuations in sorghum gelatinization rate (±8%). The cooling process suffers from energy efficiency and hygiene deficiencies. The cooling process relies heavily on manual stirring or simple ventilation troughs, resulting in low cooling efficiency (it takes more than 60 minutes to go from 85℃ to 30℃). Open operation is prone to introducing contamination by miscellaneous bacteria (increasing the risk of microbial contamination by 3-5 times). The slag removal process leads to a high breakage rate (≥8%), which affects the fermentation quality. Mechanization barriers exist in the process flow. Steaming and cooling equipment are usually arranged separately, requiring manual shoveling for material transfer, which leads to heat loss (increasing energy consumption by 15%) and the volatilization of aroma substances. Although some integrated equipment has been attempted, its steam system uses fixed pipe connections, which cannot be compatible with the turning action of the steamer pot, and it lacks a three-dimensional temperature control system. Utility Model Content

[0003] In view of this, the purpose of this utility model is to provide an integrated equipment for steaming and cooling grains for making soy sauce-flavored liquor, so as to solve the technical problems mentioned in the background art.

[0004] This utility model is achieved through the following technical solution: An integrated steaming and cooling device for Maotai-flavor liquor includes a main body. A steaming component is located at the top of the main body, and a cooling component is located on one side of the bottom of the main body. A drop zone is provided between the steaming and cooling components. A drive mechanism and a water tank are fixedly connected to the outside of the main body. A vibrating base and a vibrating head are fixedly connected to the bottom of the drop zone. A partition is movably connected within the drop zone. An input pipe is connected to the outside of the steaming component. An exhaust port is located on the outside of the drop zone. The steaming component includes a steaming pot and a drive mechanism located on the outside. A drive shaft is connected between the drive mechanism and the steaming pot. A closed cover is provided above the steaming pot, and a spray hood is embedded in the top of the closed cover. The spray hood is connected to the water tank. A steaming tray is embedded inside the steaming pot. A stirring rack is movably connected to the top of the steaming tray. A steam coil is fixedly installed below the steaming tray. Side wall nozzles are installed on the side wall of the steaming pot. An annular pipe is fixedly connected inside the jacket of the steaming pot. The annular pipe is connected to both the steam coil and the side wall nozzles. An input pipe is connected to the annular pipe. The cooling assembly includes a cooling area and a built-in cooling tray. A matching stirring shaft and stirring blades are fixedly connected to the top of the cooling area. A vertical air duct and a dispersion plate are also fixedly connected to the top of the cooling area. Side wall air plates are fixedly connected to the side wall of the cooling area. A fan mechanism is fixedly connected to the outside of the cooling area. The fan mechanism is connected to the cooling tray, the side wall air plates, and the vertical air duct.

[0005] Furthermore, the steamer is equipped with a jacket, which is connected to the main body of the equipment by a drive shaft and rotates within it. At the same time, the end of the steamer away from the drive shaft is movably connected to the inside of the main body of the equipment by a shaft body. This shaft body is machined with an inner hole channel into which the input pipe is embedded. Its outer end is rigidly connected to the external steam pipe by a flange, while the inner end is connected to the shaft end of this shaft body by a rotary joint, which is fixed by a flange.

[0006] Furthermore, one end of the closed cover and one end of the top of the equipment body are connected by a hydraulic rod for telescopic connection. The bottom surface of the closed cover is provided with a raised sealing layer, and an annular sealing gasket is provided on the outside of the sealing layer. The bottom of the closed cover is also embedded in the pot. The spray hood is a conical structure with multiple spray heads inside. The spray hood vertically penetrates the closed cover and is located at the top of the pot. The top of the spray hood and the water tank are connected by a metal flexible hose.

[0007] Furthermore, the mixing rack is configured as a ring frame with multiple sets of vertical rake teeth at its bottom. The bottom center of the mixing rack is connected to the center of the steaming tray surface via a connecting shaft. The bottom end of the connecting shaft is equipped with a drive motor inside the steaming tray. The surface of the steaming tray has openings, and its bottom center is connected to the steamer pot via a telescopic rod.

[0008] Furthermore, the annular pipe is arranged in a ring along the inner wall of the steamer jacket, with branch pipes extending outward on both its upper and lower sides. The upper branch pipe is connected to the side wall nozzle, while the lower branch pipe is connected to the steam coil. The annular pipe is also directly connected to the rotary joint that is matched with the input pipe.

[0009] Furthermore, 4-6 side wall nozzles are provided along the upper middle part of the inner wall of the pot, with their angles tilted downwards and their nozzle direction facing the center of the pot.

[0010] Furthermore, the bottom of the falling area is inclined downwards, the vibrating base is inclined along its surface, the vibrating head is hemispherically protruding along the inclined surface of the vibrating base, and it has a built-in micro vibration mechanism. The outer end of the partition is connected to the inner wall of the main body of the equipment by a shaft and a drive motor, and the bottom surface of the partition is provided with an arc-shaped inner groove corresponding to the protruding vibrating head.

[0011] Furthermore, a drive motor is installed at the top of the stirring shaft, which is located in the center of the top of the cooling area. The stirring shaft is hollow inside and contains a temperature measuring fiber. The stirring blades are fixedly connected to both sides of the bottom of the stirring shaft with an airfoil profile. Multiple sets of vertical rake teeth are provided at the bottom of the stirring blades. The dispersing plate is vertically set and located between the falling area and the cooling area. It includes a telescopic rod connected to the top of the cooling area and a rectangular torsion plate at the bottom.

[0012] Furthermore, the cooling tray is hollow inside, and its surface is provided with perforated ventilation panels; The vertical air duct is located at the top corner of the cooling area, and the side wall air plate is vertically installed on the side wall of the cooling area. Its air outlet is set at an angle of 30°, opposite to the rotation direction of the stirring shaft.

[0013] The beneficial effects of this utility model are as follows: 1. The double-layered design of the steamer facilitates the arrangement of various structural components within the double layer, reduces exposed pipes, lowers heat loss, and improves thermal energy utilization. The input pipe delivers external steam into the steamer, and the rotating connection between the input pipe and the steamer effectively prevents subsequent tilting adjustments of the steamer.

[0014] 2. The adjustable lid seals the sorghum pot, the spray hood sprays water into the pot, the adjustable steaming tray facilitates the removal of the steamed sorghum, and the stirring rack agitates the sorghum during the steaming process.

[0015] 3. The ring pipe and branch pipe design form a uniform steam distribution center, ensuring steam pressure balance and avoiding local overpressure or underpressure. The upward branch pipe connected to the side wall nozzles can effectively supplement the middle and upper layers of steam, preventing insufficient heating of the sorghum surface and improving the overall gelatinization uniformity. The downward branch pipe connected to the steam coil can prioritize the supply of steam to the bottom, ensuring that the bottom layer of sorghum is fully gelatinized and avoiding "half-cooked". The steam coil increases the steam coverage area, making the heat distribution more uniform and avoiding the "steam blind zone" caused by traditional single pipes. The steam hole diameter is 2-3mm and the hole size is 10-15cm, which can effectively balance the steam jet force and anti-clogging. The spacing design ensures that the steam penetration covers the entire area, and the distance from the bottom wall of the pot is 5-8cm to prevent sorghum particles from clogging the steam holes and to prevent the accumulation of condensate at the bottom from affecting the steam quality. The side wall nozzle configuration compensates for the heat loss during the rise of bottom steam, realizing three-dimensional cooking. Moreover, the nozzles are inclined downward towards the center of the pot, and the generated steam flow forms convection with the direction of material falling, enhancing heat exchange efficiency and reducing condensation on the pot wall.

[0016] 4. The inclined drop zone forms a guide at the bottom, which can effectively guide the gas generated during the subsequent cooling process to the outside. The rotating and adjustable partition can separate the steaming and cooling components. The rotating and adjustable partition 3, together with the vibrating head, can effectively guide the sorghum to be discharged into the cooling area.

[0017] 5. The centrally located drive motor at the top of the stirring shaft ensures uniform transmission of stirring force, avoiding vibration or wear caused by eccentric forces, extending service life, reducing maintenance complexity, and adapting to automation control requirements. The hollow design of the stirring shaft and its built-in temperature-sensing fiber optic cable effectively monitor the core temperature of the material in real time, accurately reflecting the cooling process and avoiding the lag of traditional external sensors. Furthermore, the fiber optic cable is resistant to electromagnetic interference and high-temperature and humid environments, suitable for the high hygiene requirements of liquor production. The airfoil-shaped stirring blades and rake teeth generate low-pressure eddies during rotation, enhancing the contact efficiency between the cold air and the material, increasing cooling speed, reducing stirring resistance, reducing energy consumption, and preventing sorghum particle breakage. Its vertical rake teeth at the bottom can penetrate the material layer to break up clumps, ensuring uniform ventilation and eliminating local heat accumulation dead zones. The entire process simulates the traditional "slag lifting" action, promoting the volatilization of aromatic substances and oxygen exchange. The dispersion plate can adaptively adjust the material distribution thickness in the falling area and the cooling area to avoid excessive accumulation that affects cooling. The upward airflow from the bottom of the cooling tray penetrates the material layer and forms a three-dimensional airflow network with the side wall air plates. The corner arrangement of the vertical air ducts can deliver air to the four corners to eliminate low-temperature dead zones at the edge of the cooling tray and ensure temperature uniformity. The inclined air outlets set on the side wall air plates are opposite to the direction of stirring, forming turbulence to enhance heat exchange. The inclined design also avoids direct blowing that causes material splashing and cleans the particles attached to the inner wall.

[0018] Other advantages, objectives, and features of this invention will be set forth in part in the description which follows, and in part will be apparent to those skilled in the art from the following examination and study, or may be learned from practice of this invention. The objectives and other advantages of this invention can be realized and obtained through the following description. Attached Figure Description

[0019] Figure 1 This is a front view of the overall structure of this utility model; Figure 2 This is a front view of the grain steaming assembly connection in this utility model; Figure 3 This is a front view of the cooling component connection in this utility model.

[0020] In the diagram: 1. Main body of the equipment; 2. Grain steaming assembly; 3. Partition plate; 4. Cooling assembly; 5. Vibrating base; 6. Vibrating head; 7. Exhaust port; 8. Input pipe; 9. Drive mechanism; 10. Water tank; 11. Steamer; 12. Spray hood; 13. Sealing cover; 14. Grain steaming tray; 15. Steam coil; 16. Circular pipe; 17. Stirring rack; 18. Drive shaft; 19. Drop zone; 20. Cooling zone; 21. Stirring shaft; 22. Stirring fan blades; 23. Dispersion plate; 24. Cooling tray; 25. Vertical air duct; 26. Side wall air plate; 27. Fan mechanism; 28. Side wall nozzle. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this utility model, and not all embodiments. The components of the embodiments of this utility model described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0022] Therefore, the following detailed description of the embodiments of the present invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the present invention without inventive effort are within the scope of protection of the present invention.

[0023] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0024] In the above description of this utility model, it should be noted that the terms "one side," "the other side," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship commonly used when the utility model product is in use. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model. In addition, the terms "first," "second," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0025] Furthermore, terms such as "identical" do not imply that components must be absolutely identical; minor differences are permissible. The term "perpendicular" simply means that the positional relationship between components is more perpendicular than "parallel," not that the structure must be perfectly perpendicular; a slight tilt is acceptable.

[0026] Please see Figure 1-3 This utility model provides a technical solution: an integrated equipment for steaming and cooling grains for soy sauce-flavored liquor, including a main body 1, a grain steaming component 2 is arranged on the upper part of the main body 1, a cooling component 4 is arranged on the lower side of the main body 1, a falling area 19 is arranged between the grain steaming component 2 and the cooling component 4, a drive mechanism 9 and a water tank 10 are fixedly connected to the outer side of the main body 1, a matching vibration base 5 and a vibration head 6 are fixedly connected to the bottom surface of the falling area 19, a partition 3 is movably connected inside the falling area 19, an input pipe 8 is connected to the outer side of the grain steaming component 2, and an exhaust port 7 is arranged on the outer side of the falling area 19. The grain steaming assembly 2 includes a steaming pot 11 and a drive mechanism 9 located on the outer side. A drive shaft 18 is provided between the drive mechanism 9 and the steaming pot 11. A closed cover 13 is provided on the top of the steaming pot 11. A spray hood 12 is embedded in the top of the closed cover 13 and is connected to a water tank 10. A grain steaming tray 14 is embedded inside the steaming pot 11. A stirring rack 17 is movably connected to the top of the grain steaming tray 14. A steam coil 15 is fixedly provided below the grain steaming tray 14. Side wall nozzles 28 are provided on the side wall of the steaming pot 11. An annular pipe 16 is fixedly connected in the jacket of the steaming pot 11. The annular pipe 16 is connected to both the steam coil 15 and the side wall nozzles 28. An input pipe 8 is connected to the annular pipe 16. The cooling assembly 4 includes a cooling area 20 and a built-in cooling tray 24. The top of the cooling area 20 is fixedly connected to a matching stirring shaft 21 and stirring fan blades 22. The top of the cooling area 20 is also fixedly connected to a vertical air duct 25 and a dispersing plate 23. The side wall of the cooling area 20 is fixedly connected to a side wall air plate 26. The outside of the cooling area 20 is fixedly connected to a fan mechanism 27. The fan mechanism 27 is connected to the cooling tray 24, the side wall air plate 26 and the vertical air duct 25.

[0027] In this embodiment of the invention, the steamer 11 is provided with a jacket, which is movably connected to the main body 1 of the equipment via a drive shaft 18. At the same time, the non-drive end of the steamer 11 away from the drive shaft 18 is movably connected to the inner side of the main body 1 via a shaft. This shaft is machined with an inner hole channel in which the input pipe 8 is embedded. Its outer end is rigidly connected to an external steam pipe via a flange, while its inner end is connected to the shaft end via a rotary joint. The rotary joint is fixed by a flange. The steamer 11 with the jacket facilitates the arrangement of various structural components in the jacket, reduces pipe exposure, reduces heat loss, and improves thermal energy utilization. The input pipe 8 achieves the effect of supplying external steam into the steamer 11. Moreover, the rotatable connection between the input pipe 8 and the steamer 11 can effectively avoid subsequent tilting and adjustment of the steamer.

[0028] One end of the sealing cover 13 is connected to the top end of the main body 1 of the equipment via a hydraulic rod. The bottom surface of the sealing cover 13 is provided with a raised sealing layer, and an annular sealing gasket is provided on the outside of the sealing layer. The bottom of the sealing cover 13 is also embedded in the pot 11. The spray hood 12 is a conical hood with multiple spray heads inside. The spray hood 12 is vertically inserted through the sealing cover 13 and located at the top of the pot 11. The top of the spray hood 12 and the water tank 10 are connected by a metal hose. The adjustable sealing cover 13 achieves the effect of sealing the pot 11, and the spray hood 12 achieves the effect of spraying water into the pot 11.

[0029] The mixing rack 17 is a ring-shaped frame with multiple sets of vertical rake teeth at its bottom. The bottom center of the mixing rack 17 is connected to the center of the surface of the steaming tray 14 via a connecting shaft. The bottom end of the connecting shaft is equipped with a drive motor inside the steaming tray 14. The surface of the steaming tray 14 has openings, and its bottom center is connected to the steamer 11 via a telescopic rod. The adjustable steaming tray 14 facilitates the subsequent export of the steamed sorghum. The mixing rack 17 achieves the effect of mixing the sorghum during the steaming process.

[0030] When using the steamer, the moistened sorghum is placed into the steamer pot and spread evenly on the steaming tray 14 to ensure air permeability. Then, the initial steaming stage is carried out normally. At this time, the sealing cover 13 is in a semi-closed state to the steamer pot 11. When water is needed for subsequent steaming, the sealing cover 13 is lowered, allowing the spray hood 12 to deliver external water to the steamer pot. At the same time, the sealing cover 13 is lowered to seal the steamer pot 11. After completion, steaming is carried out for another 20 minutes to promote starch gelatinization. During this process, the stirring rack 17 rotates, and the rake teeth at its bottom stir the sorghum as it rotates. After the steaming is completed, the drive mechanism 9 is started, and the drive shaft 18 drives the steamer pot 11 to rotate as a whole. The rotation angle is greater than 45°, and the sorghum falls automatically. At the same time, the steaming tray 14 is lowered by the matching telescopic rod to push out the remaining sorghum in the steamer pot 11, completing the sorghum removal operation.

[0031] The annular pipe 16 is arranged in a ring along the inner wall of the jacket of the steam pot 11. Branch pipes extend outward from both its upper and lower sides. The upper branch pipe connects to the side wall nozzles 28, while the lower branch pipe connects to the steam coil 15. The annular pipe 16 is also directly connected to a rotary joint fitted with the input pipe 8. The steam coil 15 is located in the bottom cavity of the jacket of the steam pot 11, arranged in a multi-turn spiral coil with evenly distributed steam holes (2-3mm diameter, 10-15cm spacing). The steam coil 15 is positioned 5-8cm from the bottom wall of the steam pot 11 and covers more than 80% of the bottom area of ​​the steam pot 11. Four to six side wall nozzles 28 are arranged along the upper middle part of the inner wall of the steam pot 11, angled downwards, with their nozzle direction facing the center of the steam pot 11. The annular pipe 16 and branch pipes are designed to form a uniform steam distribution center, ensuring steam pressure balance and avoiding local overpressure or underpressure. The connection of the upper branch pipe to the side wall nozzles 28 effectively replenishes the steam in the upper middle layer. To prevent insufficient heating of the sorghum surface and improve overall gelatinization uniformity, the downward branch pipe connected to the steam coil 15 prioritizes the supply of steam to the bottom, ensuring full gelatinization of the bottom layer of sorghum and avoiding undercooked sorghum. The steam coil 15 increases the steam coverage area, resulting in more uniform heat distribution and avoiding the "steam blind spots" caused by traditional single pipes. The steam holes, with a diameter of 2-3mm and a spacing of 10-15cm, effectively balance the steam jet force and anti-clogging properties. The spacing design ensures that the steam penetration covers the entire area, while the distance of 5-8cm from the bottom wall of the pot prevents sorghum particles from clogging the steam holes and avoids the accumulation of condensate at the bottom, which affects the steam quality. The side wall nozzles 28 compensate for the heat loss during the rising process of the bottom steam, achieving three-dimensional cooking. They are inclined downwards towards the center of the pot, and the generated steam flow forms convection with the direction of material falling, enhancing heat exchange efficiency and reducing condensation on the pot wall.

[0032] The bottom of the falling area 19 is inclined downwards, the vibrating base 5 is inclined along its surface, and the vibrating head 6 is hemispherically protruding along the inclined surface of the vibrating base 5. It has a built-in micro vibration mechanism. The outer end of the partition plate 3 is flipped and connected to the inner wall of the main body 1 through the shaft and drive motor. The bottom surface of the partition plate 3 is provided with an arc-shaped inner groove corresponding to the protruding vibrating head 6. The bottom of the inclined falling area 9 forms a guide, which can effectively guide the gas generated during the subsequent cooling process to the outside. By flipping and adjusting the partition plate 3, the steaming component 2 and the cooling component 4 are separated and arranged. The flipped and adjusted partition plate 3, together with the vibrating head 6, can effectively guide the sorghum to be discharged into the cooling area 20.

[0033] After steaming, the sorghum is flipped over in the steamer 11 and falls onto the partition 3. The partition 3 is flipped over and tilted, and it engages with the vibrating head 6 on the surface of the vibrating base 5. The vibrating head 6 is activated, and the partition 3 guides the sorghum on it to the cooling area 20 for cooling.

[0034] A drive motor is mounted at the top of the stirring shaft 21, which is centrally located at the top of the cooling zone 20. The stirring shaft 21 is hollow and contains a built-in temperature-sensing fiber optic cable. The stirring blades 22, with an airfoil profile, are fixedly connected to both sides of the bottom of the stirring shaft 21, and the bottom of the stirring blades 22 is equipped with multiple sets of vertical rake teeth. The dispersing plate 23 is vertically positioned between the falling zone 19 and the cooling zone 20, and includes a telescopic rod connected to the top of the cooling zone 20 and a rectangular torsion plate at the bottom. The cooling tray 24 is hollow and has holes on its surface. The ventilation plate and vertical air duct 25 are located at the top corner of the cooling area 20. The side wall air plate 26 is vertically installed on the side wall of the cooling area 20, with its air outlet set at a 30° angle, opposite to the rotation direction of the stirring shaft 21. The drive motor at the top of the stirring shaft 21 is centrally located to ensure uniform transmission of stirring force, avoid eccentric force causing equipment vibration or wear, extend service life, reduce maintenance complexity, and adapt to automation control requirements. The hollow design of the stirring shaft 21 and its built-in temperature measuring fiber can effectively monitor the core temperature of the material in real time and accurately provide feedback on the temperature drop. The cooling process avoids the lag of traditional external sensors, and the fiber optic cable is resistant to electromagnetic interference and high-temperature and humid environments, making it suitable for the high hygiene requirements of baijiu production. The airfoil-shaped stirring blades 22 and rake teeth generate low-pressure vortices during rotation, enhancing the contact efficiency between the cold air and the material, increasing the cooling speed, reducing stirring resistance, and decreasing energy consumption. Simultaneously, it prevents the sorghum particles from breaking up; the vertical rake teeth at the bottom can penetrate the material layer to break up agglomerates, ensuring uniform ventilation and eliminating localized heat accumulation dead zones. The entire process simulates the traditional "dregs lifting" action, promoting the aroma... During the evaporation of gaseous substances and the exchange of oxygen, the dispersion plate 23 can adaptively adjust the material distribution thickness in the falling zone and the cooling zone to avoid excessive accumulation that affects cooling. The bottom of the cooling tray 24 sends air upwards to penetrate the material layer and forms a three-dimensional airflow network with the side wall air plates. The corner arrangement of the vertical air duct 25 can send air to the four corners to eliminate the low temperature dead corners at the edge of the cooling tray and ensure temperature uniformity. The inclined air outlets set in the side wall air plates 26 are opposite to the direction of stirring to form turbulence to enhance heat exchange. The inclined design also avoids direct blowing that causes material splashing and cleans the particles attached to the inner wall.

[0035] During use, the sorghum is concentrated into the cooling tray 24 along the inclined partition 3. During this process, the height of the dispersing plate 23 can be adjusted so that the sorghum can be evenly spread on the cooling tray 24 for cooling. Then, the stirring shaft 21 drives the stirring fan blades 22 to rotate and disperse the sorghum. The fan mechanism 27 is started, and together with the vertical air duct 25, the side wall air plate 26 and the cooling tray 24, a three-dimensional air supply cooling operation is achieved. The airflow is discharged outward through the exhaust port 7 along the falling area 19.

[0036] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of this utility model and are not intended to limit it. Although this utility model has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of this utility model without departing from the spirit and scope of the technical solutions of this utility model, and all such modifications or substitutions should be covered within the scope of the claims of this utility model.

Claims

1. An integrated equipment for steaming and cooling grains for making soy sauce-flavored liquor, comprising a main body (1), characterized in that: The main body (1) of the equipment is provided with a grain steaming component (2) and a cooling component (4), with a drop area (19) between them; the grain steaming component (2) includes a reversible steamer (11), with an annular pipe (16) in its jacket, which is connected to the bottom steam coil (15) and the side wall nozzle (28) through the upper and lower branch pipes respectively, and the input pipe (8) is connected to the annular pipe (16) through a rotary joint; the cooling component (4) includes a cooling tray (24) with a perforated wind plate, a hollow stirring shaft (21) with built-in temperature measuring optical fiber and an airfoil stirring fan (22), and a side wall wind plate (26) in the opposite direction of stirring.

2. The device according to claim 1, characterized in that: The steamer (11) is flipped by a drive shaft (18) and a shaft with an inner hole channel, and the input pipe (8) is connected to the inner hole of the shaft through a rotary joint.

3. The device according to claim 1, characterized in that: The side wall nozzles (28) are provided in 4-6 units, tilted downwards towards the center of the pot; a closed cover (13) with a spray hood (12) is provided above the pot (11).

4. The device according to claim 1, characterized in that: The falling area (19) is provided with an inclined vibration mechanism, including a vibration base (5), a vibration head (6) and a grooved flip-over partition (3).

5. The device according to claim 1, characterized in that: The bottom of the stirring fan blade (22) is provided with vertical rake teeth, and the air outlet of the side wall air plate (26) is inclined at 30° and opposite to the stirring direction.

6. The device according to claim 1, characterized in that: The cooling assembly (4) also includes a dispersing plate (23) with a telescopic rod, and a rectangular torsion plate at its bottom.

7. The device according to claim 1, characterized in that: The temperature measuring fiber is interlocked with the fan mechanism (27) and automatically increases the fan speed when the material temperature is >35℃.

8. The device according to claim 1, characterized in that: The main body (1) of the equipment is provided with a water tank (10) and an exhaust port (7) on the outside, and the spray hood (12) is connected to the water tank (10) through a metal hose.

9. The device according to claim 1, characterized in that: The grain steaming assembly (2) also includes a stirring rack (17) with vertical rake teeth and a liftable grain steaming tray (14).

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