Multifunctional device and method for integrating fermented grain stirring, cooling, and yeast adding

Abstract

Provided are a multifunctional device and method for integrating fermented grain stirring, cooling, and yeast adding. The device comprises: a vacuum tank, used for accommodating fermented grain and providing a negative pressure, so that the fermented grain can be cooled under the negative pressure environment in the vacuum tank; a temperature detection unit, configured to detect the temperature of the fermented grain in the vacuum tank; a humidity detection unit, configured to detect the humidity of the fermented grain in the vacuum tank; a first gas input unit, configured to input a first gas into the vacuum tank when the temperature of the fermented grain in the vacuum tank is higher than a switching temperature threshold, the first gas being a chemically inert gas; a second gas input unit, configured to input a second gas into the vacuum tank when the temperature of the fermented grain in the vacuum tank is lower than the switching temperature threshold, the second gas containing oxygen; and a control module, configured to control the switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas on the basis of temperature change information and humidity change information in the vacuum tank.

Description

A multifunctional integrated mixing, cooling and koji-adding equipment and method Technical Field

[0001] This invention relates to the field of baijiu brewing technology, specifically to a multifunctional integrated equipment and method for mixing mash, cooling and adding yeast. Background Technology

[0002] The cooling and spreading process is a core step in baijiu production, undertaking multiple functions such as grain and lees mixing, temperature control, and yeast addition. In traditional production models, most baijiu distilleries employ decentralized equipment configurations, using different devices to perform each function separately. For example, grain and lees mixing mainly relies on mixing tanks or online conveyors equipped with turning teeth; while cooling, temperature control, and yeast addition are primarily achieved through integrated equipment consisting of a screen-hole straight chain plate, a blower, a yeast addition machine, and turning teeth.

[0003] However, this traditional production method has many shortcomings, including low cooling efficiency, which affects the quality of subsequent fermentation; uneven distribution of koji powder, which may lead to insufficient or uneven fermentation; incomplete mixing of materials, which affects the consistency of products; large steam emissions, which cause energy waste and environmental pollution; the use of independent equipment for different processes, which increases material transportation time and reduces overall production efficiency; easy spillage during material transfer between equipment, which causes raw material loss; and multiple pieces of equipment occupying a lot of space, which affects the optimization of factory layout.

[0004] In addition, existing spreading and drying equipment faces a key challenge in the process: the temperature reduction of the mash mainly relies on the evaporation of moisture to remove heat. Since material conveying and koji mixing occur simultaneously at the end of the spreading chain, if the moisture distribution of the mash is uneven before spreading, it is difficult to ensure the consistency of moisture and temperature after spreading, which contradicts the uniformity required by the process.

[0005] For example, CN211734319U, CN210736716U, CN219363578U, and CN114480048A disclose a koji-adding device or system, but the existing technology still has a problem: the cooling process usually uses room temperature air to cool the mash, and the cooling time usually takes 45 to 60 minutes. The steamed mash is usually above 90°C. During the cooling process of the high-temperature mash using room temperature air, the mash contains organic components such as carbohydrates, proteins, and lipids. When it comes into contact with oxygen in the air for a long time, various oxidation reactions inevitably occur. For example, the oxidation of proteins and lipids can produce off-flavor substances, while the oxidation of carbohydrates produces various alcohols, aldehydes, and acids. These components can affect the fermentation activity of the microorganisms in the koji powder during fermentation, and may also produce off-flavor substances or impurities in the finished liquor, such as fusel oils. Thirdly, in the mass production of baijiu, this oxidation reaction during the cooling process is difficult to precisely control or detect, which may result in different flavors in different batches due to varying cooling conditions, affecting the consistency of product quality. Therefore, minimizing oxidation reactions during cooling is crucial for the flavor and quality consistency of the finished liquor. This requires both maximizing cooling efficiency and minimizing cooling time, and avoiding the influence of oxygen. Summary of the Invention

[0006] To address the shortcomings of existing technologies, the first aspect of this invention provides a multifunctional integrated mixing, cooling, and koji-adding device, particularly applicable to the field of baijiu brewing. It can replace the functions of multiple devices in existing automated brewing systems, completing processes such as grain and mash mixing, spreading and cooling, and koji-adding and mixing. It solves problems such as low cooling efficiency, large steam emissions, uneven cooling, uneven mixing of koji powder and mash, and uneven water dispensing in existing automated brewing production, thus contributing to the innovation and upgrading of brewing equipment.

[0007] This application discloses a multifunctional integrated mixing, cooling, and koji-adding device, comprising: an equipment platform; a vacuum tank mounted on the equipment platform via left and right support shafts; a drive device for driving the vacuum tank to rotate 360°; an opening and closing lid device disposed on the upper part of the vacuum tank; non-powered dispersing teeth disposed inside the vacuum tank; a negative pressure suction system, including a vacuum pump and a condenser; and a koji powder spraying system, including multiple koji powder spraying heads disposed on the dispersing tooth shafts inside the vacuum tank.

[0008] According to a preferred embodiment, the device further includes: a first suction pipe and a second suction pipe, connected to the vacuum tank, extending into the vacuum tank through the central hollow area of ​​the support shaft; and a filter screen disposed at the pipe openings of the first suction pipe and the second suction pipe.

[0009] According to a preferred embodiment, the device further includes: a koji powder storage bin; and a blower for blowing the koji powder in the koji powder storage bin into a vacuum tank.

[0010] According to a preferred embodiment, the device further includes a dispersing shaft, disposed below the vacuum tank, for dispersing and mixing the poured-out mash.

[0011] According to a preferred embodiment, the vacuum tank is a pressure-resistant container.

[0012] The second aspect of the present invention provides a method for producing baijiu (Chinese liquor) using the aforementioned equipment, comprising the following steps: a) conveying high-temperature mash and grains into a vacuum tank; b) starting the drive device to rotate the vacuum tank 360° for material mixing; c) starting the vacuum pump and condenser to cool the sealed vacuum tank under negative pressure; d) after cooling to a predetermined temperature, spraying koji powder onto the surface of the mash using a koji powder spraying system while simultaneously mixing the materials.

[0013] According to a preferred embodiment, in step c), the dispersing teeth inside the vacuum tank are used to disperse the mixed mash and materials during the cooling process.

[0014] According to a preferred embodiment, after step d), the method further includes: e) pouring out the mixed mash and then further mixing it by a dispersing shaft.

[0015] According to a preferred embodiment, the negative pressure cooling process takes 10 to 12 minutes.

[0016] In this technical solution, a more efficient cooling process is achieved by combining a dispersing operation with a negative pressure suction system. The dispersing operation evenly distributes the mash through dispersing teeth, increasing the surface area of ​​the mash in contact with air, thereby accelerating the heat transfer rate. Simultaneously, the negative pressure suction system creates a micro-negative pressure environment within the sealed vacuum tank, promoting low-temperature evaporation of moisture from the mash surface, further accelerating heat dissipation and achieving rapid cooling. Because the dispersing operation increases the surface area for heat transfer, combined with the low-pressure environment created by the negative pressure suction system, the synergistic effect of both significantly improves cooling efficiency. Experimental data shows that compared with the traditional spreading method, the spreading time of the method of this invention is shortened from an average of 45 minutes to approximately 10-12 minutes, reducing the cooling time by approximately 71%. According to a preferred embodiment, the method further includes: transporting the steam in the vacuum tank to a condenser for condensation treatment through a first suction pipe and a second suction pipe.

[0017] The novel equipment proposed in this application organically integrates processes such as grain mixing, spreading and cooling, and adding koji. It innovatively combines a sealed tank, an automatic koji-adding device, and negative pressure cooling technology to develop a multi-functional integrated mixing, cooling, and koji-adding equipment.

[0018] The advantages of this integrated equipment include: increased production efficiency: the integrated design reduces material transfer time between processes; improved mixing uniformity, with a more thorough mixing process in a closed environment; precise temperature control, with negative pressure cooling technology enabling faster and more uniform adjustment of mash temperature; space saving, with the integrated design significantly reducing the equipment's footprint; reduced energy consumption, with the closed system reducing heat loss and improving energy efficiency; improved hygiene, with the closed environment reducing the risk of external contamination; and intelligent control, with the integrated system facilitating full automation and data monitoring.

[0019] The application of this innovative equipment can not only solve many problems in traditional production, but also lay the foundation for the digital and intelligent transformation of the liquor industry. It represents the trend of liquor production equipment developing towards greater efficiency, precision, and environmental friendliness, and is expected to become a new driving force for technological progress in the entire industry.

[0020] With the promotion and application of such intelligent and integrated equipment, the liquor industry is expected to make significant progress in production efficiency, product quality and sustainable development, providing consumers with higher quality and safer products, while also injecting new vitality into the long-term development of the industry.

[0021] The multi-functional integrated cooling equipment uses a slight negative pressure to create a micro-negative pressure on the surface of the high-temperature mash, causing the moisture to evaporate at a low temperature and carrying away the heat from the material, thus rapidly lowering the temperature of the mash. Additionally, a spiral stirring mechanism is designed inside the tank to ensure uniform mixing of the materials.

[0022] A third aspect of this invention provides another multifunctional integrated mixing, cooling, and koji-adding device. The device includes: a vacuum tank for containing mash and providing negative pressure, allowing the mash to cool under negative pressure; several koji powder spraying heads disposed on the vacuum tank to spray koji powder onto the mash; a temperature detection unit configured to detect the temperature of the mash in the vacuum tank; a first gas input unit configured to input a first gas into the vacuum tank when the temperature of the mash in the vacuum tank is higher than a preset first temperature threshold, the first gas being a chemically inert gas; a second gas input unit configured to input a second gas into the vacuum tank when the temperature of the mash in the vacuum tank is lower than the preset first temperature threshold, the second gas containing oxygen; when the temperature of the mash in the vacuum tank is lower than the preset second temperature threshold, the vacuum tank stops providing negative pressure, and the koji powder spraying heads spray koji powder onto the mash in the vacuum tank.

[0023] According to a preferred embodiment, the first gas is one or more of nitrogen, carbon dioxide, and argon.

[0024] According to a preferred embodiment, the second gas is air, or an oxygen / carbon dioxide mixture containing a predetermined amount of oxygen, or an oxygen / nitrogen mixture containing a predetermined amount of oxygen.

[0025] According to a preferred embodiment, the first temperature threshold range is 50–60°C.

[0026] According to a preferred embodiment, the second temperature threshold range is 25–35°C.

[0027] According to a preferred embodiment, the temperature of the first gas input by the first gas input unit into the vacuum tank is 5 to 10°C lower than the temperature of the mash detected by the temperature detection unit.

[0028] According to a preferred embodiment, the device further includes non-powered agitators disposed inside the vacuum tank to agitate the mash inside the vacuum tank.

[0029] A fourth aspect of this invention provides a multifunctional method for mixing, cooling, and adding koji (fermented grains). The method includes: placing the fermented grains in a vacuum tank, allowing them to cool under negative pressure; detecting the temperature of the fermented grains in the vacuum tank; introducing a first gas, which is a chemically inert gas, into the vacuum tank when the temperature of the fermented grains in the vacuum tank is higher than a preset first temperature threshold; introducing a second gas, containing oxygen, into the vacuum tank when the temperature of the fermented grains in the vacuum tank is lower than the preset first temperature threshold; and stopping the negative pressure supply and spraying koji powder into the fermented grains in the vacuum tank when the temperature of the fermented grains in the vacuum tank is lower than a preset second temperature threshold.

[0030] According to a preferred embodiment, the first gas is one or more of nitrogen, carbon dioxide, and argon; the second gas is air, or an oxygen / carbon dioxide mixture containing a predetermined amount of oxygen, or an oxygen / nitrogen mixture containing a predetermined amount of oxygen.

[0031] According to a preferred embodiment, the first temperature threshold range is 50–60°C; the second temperature threshold range is 25–35°C.

[0032] This application provides a multifunctional integrated mixing, cooling, and fermentation equipment, comprising: a vacuum tank for containing mash and providing negative pressure, enabling the mash to be cooled under negative pressure in the vacuum tank; a temperature detection unit configured to detect the temperature of the mash in the vacuum tank; and a humidity detection unit configured to detect the humidity of the mash in the vacuum tank. The equipment further comprises: a first gas input unit configured to input a first gas into the vacuum tank when the temperature of the mash in the vacuum tank is higher than a switching temperature threshold, the first gas being a chemically inert gas; a second gas input unit configured to input a second gas into the vacuum tank when the temperature of the mash in the vacuum tank is lower than the switching temperature threshold, the second gas containing oxygen; and a control module configured to control the switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas based on temperature and humidity change information in the vacuum tank.

[0033] According to a preferred embodiment, the switching temperature threshold is dynamically adjusted based on the current temperature and humidity, wherein the switching temperature threshold is calculated by subtracting the product of the humidity deviation and the humidity influence coefficient from the maximum allowable temperature.

[0034] According to a preferred embodiment, the flow rate of the first gas is dynamically adjusted based on the temperature difference and humidity deviation between the temperature of the mash and the switching temperature threshold. When the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference and is corrected based on the humidity deviation and the heat transfer efficiency between the first gas and the mash.

[0035] According to a preferred embodiment, the flow rate of the second gas is dynamically adjusted based on the temperature difference and humidity deviation between the temperature of the mash and the switching temperature threshold. When the temperature of the mash is lower than the switching temperature threshold, the flow rate of the second gas is proportional to the temperature difference and is corrected based on the humidity deviation and the heat transfer efficiency between the second gas and the mash.

[0036] According to a preferred embodiment, the control module is also capable of adjusting the flow rates of the first gas and the second gas based on humidity deviation. During the input phase of the first gas, when the humidity deviates from the optimal humidity, the control module is configured to reduce the flow rate of the first gas; during the input phase of the second gas, when the humidity deviates from the optimal humidity, the control module is configured to increase the flow rate of the second gas.

[0037] According to a preferred embodiment, the heat capacity and heat transfer efficiency of the first gas are used to calculate the cooling rate, which is calculated based on the flow rate, heat capacity, density, and heat transfer efficiency of the first gas, as well as the mass and specific heat capacity of the mash.

[0038] According to a preferred embodiment, the control module can also calculate the expected baijiu quality score based on the fermentation condition optimization index, cooling rate, and humidity change rate. The baijiu quality score is calculated as a weighted sum of the fermentation condition optimization index, cooling rate, and humidity change rate.

[0039] The sixth aspect of this application also provides a multifunctional integrated method for mixing, cooling, and adding yeast. The method includes: providing negative pressure and placing the mash in the negative pressure environment, allowing the mash to cool under negative pressure; detecting the temperature of the mash in the vacuum tank; and detecting the humidity of the mash in the vacuum tank. The method further includes: when the temperature of the mash is higher than a switching temperature threshold, introducing a first gas into the mash, the first gas being a chemically inert gas; when the temperature of the mash is lower than the switching temperature threshold, introducing a second gas into the mash, the second gas containing oxygen; and controlling the switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas based on the temperature and humidity changes of the mash.

[0040] According to a preferred embodiment, the method further includes dynamically adjusting the switching temperature threshold based on the current temperature and humidity, wherein the switching temperature threshold is calculated by subtracting the product of the humidity deviation and the humidity influence coefficient from the maximum allowable temperature.

[0041] According to a preferred embodiment, the method further includes dynamically adjusting the flow rate of the first gas based on the temperature difference and humidity deviation between the temperature of the mash and the switching temperature threshold, wherein when the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference and is corrected based on the humidity deviation and the heat transfer efficiency between the first gas and the mash. Attached Figure Description

[0042] Figure 1 is a schematic diagram of the integrated mixing, cooling and koji-adding equipment provided by the present invention.

[0043] Figure 2 is a cross-sectional view of the vacuum tank of the integrated mixing, cooling and koji-adding equipment provided by the present invention;

[0044] Figure 3 is a schematic diagram of the structure of the vacuum tank of the integrated mixing, cooling and koji-adding equipment provided by the present invention.

[0045] Figure 4 is a schematic diagram of the modular structure of the integrated mixing, cooling and fermentation equipment provided by the present invention.

[0046] List of reference numerals in the attached diagram: 1: Equipment platform; 2: Vacuum tank; 3: Adding bend; 4: First extraction pipe; 5: Vacuum pump; 6: Condenser; 7: Second extraction pipe; 8: Drive unit; 9: Opening and closing cover device; 10: Dispersing shaft; 11: Opening and closing cover power connection; 12: Locking edge on the opening and closing cover; 13: Non-powered dispersing teeth; 14: Vacuum suction port; 15: Working water tank; 16: Buffer tank; 17: Powder temporary storage chamber; 18: Fan. Detailed Implementation

[0047] The following detailed description is provided with reference to Figures 1 to 4.

[0048] Example 1

[0049] This embodiment provides a multi-functional integrated mixing, cooling and koji-adding equipment for baijiu brewing. It can replace the functions of multiple devices in the existing automated brewing system, and complete the processes of grain and mash mixing, spreading and cooling, koji-adding and mixing. It solves the problems of low cooling efficiency, large steam emission, uneven cooling, uneven mixing of koji powder and mash, and uneven water addition in the existing automated brewing production, and helps to innovate and upgrade brewing equipment.

[0050] As shown in Figures 1 to 3, the integrated mixing, cooling, and koji-adding equipment described in this embodiment includes: an equipment platform 1; a vacuum tank 2, mounted on the equipment platform 1 via left and right support shafts; a drive device 8 for driving the vacuum tank 2 to rotate 360°; an opening and closing cover device 9, located on the upper part of the vacuum tank 2; non-powered dispersing teeth 13, located inside the vacuum tank 2; a negative pressure suction system, including a vacuum pump 5 and a condenser 6; and a koji powder spraying system, including multiple koji powder spraying heads located on the dispersing tooth shaft inside the vacuum tank 2.

[0051] Preferably, a power connection 11 for opening and closing the lid can be provided at the connection between the lid opening and closing device 9 and the vacuum can 2. The power connection 11 is the core structure for power transmission of the lid opening and closing device 9 to realize the opening and closing action of the lid. One end is connected to the moving part (such as the lid driving arm) of the lid opening and closing device 9, and the other end is movably connected to the can body or support structure of the vacuum can 2. The locking edge 12 on the lid is arranged around the edge of the lid body of the lid opening and closing device 9, and forms a corresponding mating structure with the edge of the can opening of the vacuum can 2. It is a key auxiliary structure for realizing the sealing of the vacuum can 2 and is adapted to the sealing surface (or sealing element mounting groove) of the edge of the can opening.

[0052] Preferably, the device further includes: a first suction pipe 4 and a second suction pipe 7, which are connected to the vacuum tank 2 and extend into the vacuum tank 2 through the middle hollow area of ​​the support shaft; and a filter screen, which is disposed at the vacuum suction port 14 of the first suction pipe 4 and the second suction pipe 7.

[0053] Preferably, the equipment further includes: a koji powder storage chamber 17; and a blower 18 for blowing the koji powder in the koji powder storage chamber 17 into the vacuum tank 2.

[0054] Preferably, the equipment further includes a dispersing shaft 10, which is located below the vacuum tank 2, for dispersing and mixing the poured-out mash.

[0055] Preferably, the vacuum tank 2 is a pressure-resistant container. The vacuum tank 2 is mounted on the equipment platform 1 via left and right support shafts. The first suction pipe 4 and the second suction pipe 7 extend into the vacuum tank 2 through the hollow area between the support shafts supporting the vacuum tank 2 on both sides. The first suction pipe 4 and the second suction pipe 7 do not rotate with the vacuum tank 2. The vacuum suction port 14 is equipped with a filter screen to prevent the fermented mash from clogging the pipes. The first suction pipe 4 and the second suction pipe 7 connect the vacuum tank 2 to the condenser 6. Steam enters the condenser 6 through the first suction pipe 4 and the second suction pipe 7 to form condensate.

[0056] Vacuum tank 2 is used to hold materials such as grains, mash, or grain residue. A vacuum extraction mechanism, including a first extraction pipe 4, a second extraction pipe 7, a vacuum pump 5, and a condenser 6, provides negative pressure (micro-negative pressure) inside vacuum tank 2. Specifically, the vacuum extraction mechanism promotes the low-temperature evaporation of moisture from the surface of the hot grain residue by creating a micro-negative pressure through vacuuming. Evaporation at a lower temperature avoids unwanted chemical reactions during the mixing and drying process of the grain residue, thus preventing them from affecting the quality of the mixture, and also reduces energy consumption. Under the action of micro-negative pressure, the heat of the mixture is carried away, resulting in a rapid decrease in the temperature of the grain residue.

[0057] Preferably, the vacuum tank 2 is mounted on the equipment platform 1 via opposing support shafts. Specifically, the equipment platform 1 has an opening in the middle, which can accommodate the body of the vacuum tank 2. The pressure vessel is positioned on the equipment platform 1 through this opening. The vacuum tank 2 is connected to the equipment platform 1 via left and right support shafts. The vacuum tank 2 is configured as a container for three processes: spreading, turning, and adding yeast. The vacuum tank 2 is equipped with non-powered dispersing teeth 13, as shown in Figures 2 and 3. The non-powered dispersing teeth 13 are used to disperse the materials (such as grains, mash, grain-mash mixtures, etc.) inside the vacuum tank 2 during the turning process.

[0058] The drive unit 8 is mounted on the equipment platform 1. According to a preferred embodiment, the drive unit 8 includes a motor and a transmission gear set. The transmission gear set includes a driving gear and a driven gear. Preferably, the driven gear is connected to the vacuum tank 2 to achieve a 360° rotation of the vacuum tank 2. After the vacuum tank 2 rotates, the output shaft of the motor is connected to the gear shaft, the driving gear in the transmission gear set is connected to the output shaft of the motor, and the driven gear in the transmission gear set is fixedly connected to the vacuum tank 2. The driving gear transmits the power output by the motor to the driven gear, thereby achieving the purpose of the driven gear's movement driving the vacuum tank 2 to rotate 360°.

[0059] A koji-adding module is installed inside the vacuum tank 2. This module includes a koji powder storage bin 17 and several koji powder spray heads. When the temperature of the grain residue inside the vacuum tank 2 drops to a preset value, the koji powder spray heads on the dispersing gear shaft can evenly spread the koji powder from the storage bin 17 onto the surface of the grain residue. Furthermore, as the vacuum tank 2 continuously rotates, the koji powder is mixed evenly with the grain residue inside. According to a preferred embodiment, the vacuum tank 2, the opening and closing lid device 9, and the drive device 8 are combined to form a three-dimensional mixing machine for the grain residue mixing process. This three-dimensional mixing machine can be used for the uniform mixing of grain residue and raw materials to meet the needs of multiple production processes. Preferably, a control panel is provided on the outside of the vacuum tank 2. Preferably, the control panel is equipped with indicator lights, buttons, and a display screen to display container status, operation prompts, and alarm information. Preferably, the control panel also includes functions such as pressure regulation, temperature monitoring, and gas flow control.

[0060] According to a preferred embodiment, as shown in Figure 4, a vacuum pump 5 is used to evacuate the interior of the sealed vacuum tank 2 to create a negative pressure environment inside the vacuum tank 2. Preferably, the condenser 6 is connected to the vacuum tank 2 via a first suction pipe 4 and a second suction pipe 7. Specifically, the first suction pipe 4 and the second suction pipe 7 extend into the vacuum tank 2 through the hollow area in the middle of the support shafts that support the vacuum tank 2 on both sides. The first suction pipe 4 and the second suction pipe 7 do not rotate with the vacuum tank 2. Preferably, the ports of the first suction pipe 4 and the second suction pipe 7 that extend into the vacuum tank 2 are equipped with filters to prevent grain residue from entering the pipes and causing blockage. The steam drawn from the vacuum tank 2 enters the condenser 6 through the first suction pipe 4 and the second suction pipe 7 to form condensate, thus achieving centralized treatment of steam during the spreading and drying process.

[0061] According to a preferred embodiment, the transfer and conveying equipment is installed below the vacuum tank 2. Preferably, the transfer and conveying equipment is installed directly below the vacuum tank 2. The transfer and conveying equipment is used to temporarily store and transfer the cooled, mixed, and turned-out grain residue from the vacuum tank 2. Preferably, the transfer and conveying equipment includes a temporary storage hopper and a conveyor. The temporary storage hopper is used to store the grain residue turned out from the vacuum tank 2. The conveyor is used to transfer and convey the spread-out, mixed grain residue to the next process.

[0062] The equipment platform 1 includes a plane with an opening and support columns supporting the plane. The support columns are installed below the plane to form a space accommodating the transfer and conveying equipment and the tank body of the vacuum tank 2 extending toward the transfer and conveying equipment. Preferably, a temporary storage hopper is located below the vacuum tank 2 to receive grain dregs dumped from the vacuum tank 2. Preferably, the temporary storage hopper is located at the end of the conveyor below the vacuum tank 2.

[0063] The integrated mixing, cooling and koji-adding equipment provided in this embodiment is applicable to the following three complete processes or one of them in the production of baijiu: material mixing, negative pressure suction cooling, and koji-adding mixing.

[0064] Function 1 is material mixing, mainly carried out by a mixing system, which consists of a vacuum tank 2, a drive unit 8, a lid opening and closing device 9, and non-powered dispersing teeth 13. The vacuum tank 2 is a pressure-resistant container, mounted on the equipment platform 1 via left and right support shafts. High-temperature mash and grains are conveyed into the negative-pressure vacuum tank 2. The lid of the vacuum tank 2 is closed using the lid opening and closing device 9. Then, the drive unit 8 is activated, allowing the vacuum tank 2 to rotate 360°. The mash and grains inside the vacuum tank 2 are also stirred, and the non-powered dispersing teeth 13 inside the tank further accelerate the stirring, resulting in a more uniform mixing effect. After mixing is complete, the drive unit 8 stops, and the vacuum tank 2 returns to its original position.

[0065] Function two is negative pressure suction cooling, mainly carried out by a negative pressure suction system. The negative pressure suction system consists of a vacuum tank 2, a vacuum pump 5, a condenser 6, and a drive unit 8. The vacuum tank 2 is a pressure-resistant container, mounted on the equipment platform 1 via left and right support shafts. During this step, the high-temperature mash and / or grain are poured into the vacuum tank 2 via a conveyor and tilting mechanism. Then, the lid of the vacuum tank 2 is closed using the opening and closing device 9. The vacuum pump 5, condenser 6, working water tank 15, and buffer tank 16 are then activated, and negative pressure cooling is performed within a set time. In addition, the vacuum tank 2 is equipped with non-powered dispersing teeth 13. These teeth are used to disperse the mixed mash and materials during the tilting process, achieving rapid cooling. The negative pressure suction system consists of a vacuum pump 5, a condenser 6, etc. The vacuum pump 5 is used to create a negative pressure environment for the sealed vacuum tank 2. The condenser 6 is connected to the vacuum tank 2 through a first suction pipe 4 and a second suction pipe 7. The first suction pipe 4 and the second suction pipe 7 extend into the vacuum tank 2 from the hollow area in the middle of the support shaft that supports the vacuum tank 2 on both sides. The first suction pipe 4 and the second suction pipe 7 do not rotate with the vacuum tank 2. The vacuum suction port 14 is equipped with a filter screen to prevent the mash from clogging the pipe. The steam that is centrally sucked in enters the condenser 6 through the first suction pipe 4 and the second suction pipe 7 to form condensate, realizing the centralized treatment of steam during the spreading process.

[0066] Function three involves adding and mixing koji (fermented starter). Multiple koji powder spray nozzles are installed inside the vacuum tank 2. Once the material cools to a certain temperature, the koji powder in the koji powder storage chamber 17 is blown into the tank through the koji powder inlet 3 by the blower 18. The koji powder is then evenly spread on the surface of the mash through the multiple spray nozzles. During the spraying process, the material is continuously mixed as in Function one, ensuring the koji powder is thoroughly mixed. After even mixing, the mash in the vacuum tank 2 is poured into the conveyor below by the drive device 8. The mash is then further agitated and mixed by the dispersing shaft 10 before being loaded into the fermentation chamber for the next process.

[0067] Furthermore, in the present invention, a more efficient cooling process is achieved by combining the dispersing operation with a negative pressure suction system. The dispersing teeth evenly distribute the mash, increasing the surface area of ​​the mash in contact with air, thereby accelerating the heat transfer rate. Simultaneously, the negative pressure suction system creates a micro-negative pressure environment within the sealed vacuum tank, promoting the low-temperature evaporation of moisture from the surface of the mash, further accelerating heat dissipation and achieving rapid cooling.

[0068] Because the dispersing operation increases the surface area for heat transfer, combined with the low-pressure environment created by the negative pressure suction system, the synergistic effect of the two significantly improves cooling efficiency. Experimental data shows that compared with the traditional spreading method, the spreading time of the method of this invention is reduced from an average of 45 minutes to 12 minutes, and the cooling time is reduced by approximately 71%.

[0069] The formula for cooling efficiency can be expressed as follows:

[0070] Where ΔT is the temperature change, t is the cooling time, and A 接触 It is the surface area of ​​the fermented mash in contact with air, v 抽气 This is the pumping speed of the vacuum pump. This formula takes into account both the efficiency of heat transfer and the pumping speed, and can well describe the combined effect of the dispersing operation and the negative pressure suction system on the cooling efficiency.

[0071] The drying times measured by the traditional drying method and the drying method provided in this embodiment are shown in Table 1. The uniformity of the lower curing temperature measured by the traditional drying method and the drying method provided in this embodiment are shown in Table 2. The steam dissipation of the traditional drying method and the drying method provided in this embodiment are shown in Table 3.

[0072] Table 1 Analysis of Drying Time

[0073] As shown in Table 1, the drying time measured by the traditional drying method is 45 minutes, while the drying time of the method provided in this embodiment is 12 minutes, which is 33 minutes shorter than the drying time of the traditional drying method.

[0074] Table 2 Analysis of Temperature Uniformity in Lower Curves

[0075] The method for measuring the temperature of the fermented grains is as follows: Multiple temperature measurements are taken at different locations within the fermentation pit, and the average value is calculated. Measurement locations include the central area of ​​the pit (to obtain the temperature of the core fermentation zone), the edge area of ​​the pit (to obtain the temperature of the edge area to ensure minimal temperature difference between the edge and the center), and areas at different depths within the pit (to ensure temperature uniformity throughout the entire fermentation layer). Preferably, to ensure data reliability, measurements should be taken at least once at the center, edge, and at different depths within the pit, i.e., at least three locations. In this embodiment, the measurement locations n = 5.

[0076] The uniformity of the fermentation temperature is crucial to the brewing process and the quality of the final product. Temperature is a key factor affecting the growth and metabolic activity of microorganisms. First, a uniform fermentation temperature allows microorganisms throughout the grain mash layer to grow at a suitable temperature, thus promoting the stability of the entire fermentation process. A uniform fermentation temperature also reduces the decrease in microbial activity caused by localized overheating or undercooling, contributing to improved fermentation efficiency and alcohol yield. Second, a uniform temperature distribution helps to form consistent flavor characteristics, avoiding localized flavor differences caused by temperature fluctuations, thereby ensuring the stability of the flavor of each batch of baijiu. Furthermore, a uniform temperature reduces the need for frequent adjustments due to temperature fluctuations, improving production efficiency and operational convenience.

[0077] As shown in Table 2, the curing temperatures of different samples using the traditional spreading and drying method were 24.5℃, 25.8℃, 26.0℃, 24.9℃, and 25.3℃, with an average curing temperature of 25.3℃. The curing temperature variation range of the traditional spreading and drying method was -3.2% to 2.7%. The curing temperatures of different samples using the spreading and drying method provided in this embodiment were 23.7℃, 23.8℃, 24.5℃, 24.8℃, and 24.2℃, with an average curing temperature of 24.2℃. The curing temperature variation range of the spreading and drying method provided in this embodiment was -2.1% to 2.5%.

[0078] As shown in Table 2, the temperature variation range of the koji-forming process using the spreading and drying method provided in this embodiment is -2.1% to 2.5%, which is smaller than that of the traditional spreading and drying method. Therefore, the spreading and drying method provided in this embodiment produces a more uniform and stable koji-forming temperature, which is more beneficial to the subsequent fermentation process.

[0079] Table 3 Analysis of Steam Dissipation

[0080] As shown in Table 3, in this embodiment, the steam is drawn into the condenser through the extraction pipe for processing, rather than being discharged, which can improve the spatial environment. The cooling time and progress can be adjusted by adjusting the steam processing flow rate. Steam management helps to improve the aroma, taste and overall quality of the finished wine.

[0081] The advantages of this integrated equipment include: increased production efficiency: the integrated design reduces material transfer time between processes; improved mixing uniformity, with a more thorough mixing process in a closed environment; precise temperature control, with negative pressure cooling technology enabling faster and more uniform adjustment of mash temperature; space saving, with the integrated design significantly reducing the equipment's footprint; reduced energy consumption, with the closed system reducing heat loss and improving energy efficiency; improved hygiene, with the closed environment reducing the risk of external contamination; and intelligent control, with the integrated system facilitating full automation and data monitoring.

[0082] The application of this innovative equipment can not only solve many problems in traditional production, but also lay the foundation for the digital and intelligent transformation of the liquor industry. It represents the trend of liquor production equipment developing towards greater efficiency, precision, and environmental friendliness, and is expected to become a new driving force for technological progress in the entire industry.

[0083] With the promotion and application of such intelligent and integrated equipment, the liquor industry is expected to make significant progress in production efficiency, product quality and sustainable development, providing consumers with higher quality and safer products, while also injecting new vitality into the long-term development of the industry.

[0084] The multi-functional integrated cooling equipment uses a slight negative pressure to create a micro-negative pressure on the surface of the high-temperature mash, causing the moisture to evaporate at a low temperature and carrying away the heat from the material, thus rapidly lowering the temperature of the mash. Additionally, a spiral stirring mechanism is designed inside the tank to ensure uniform mixing of the materials.

[0085] This invention organically integrates the processes of grain and lees mixing, spreading and cooling, and adding yeast for mixing, simplifying multiple processes into a single process. It replaces multiple pieces of equipment in traditional production with a single system, which not only simplifies the entire brewing process and saves transfer time between different processes, but also reduces the number of grain and lees transfers between different equipment, thereby reducing the risk of contamination by miscellaneous bacteria. At the same time, this invention reduces equipment downtime, reduces equipment costs, greatly improves space utilization, and correspondingly reduces subsequent equipment maintenance costs.

[0086] This invention employs a vacuum system to extract air from a sealed negative pressure container, creating a micro-negative pressure environment. In this vacuum environment, the boiling point of water decreases, increasing the rate of water evaporation and thus accelerating the cooling of the material. The combination of negative pressure extraction and stirring within the negative pressure container ensures that the grain mash is evenly exposed to the vacuum environment, preventing localized overheating or undercooling and ensuring uniform temperature distribution. Moisture on the surface of high-temperature materials can be efficiently cooled in a short time under vacuum, significantly shortening the drying time compared to existing chain plate drying machines. This invention requires a drying time of 5-15 minutes depending on the temperature of different seasons, greatly improving work efficiency. Furthermore, negative pressure extraction prevents gas leakage during cooling, improving air quality in the workshop. The vacuum tank used for holding and mixing high-temperature grain mash, combined with a steam heat extraction system and a steam condensation system, effectively collects steam emitted during the mash removal process and the drying process, thereby achieving heat recovery and effectively solving the problem of steam leakage on the production site, contributing to energy conservation and emission reduction, and promoting green production.

[0087] This invention integrates the processes of grain and mash mixing, mash cooling, steam recovery, and koji addition into a single process. This not only controls the mixing process but also significantly reduces the labor intensity of workers, greatly improving production efficiency. Furthermore, the integrated process enables centralized data collection and analysis, providing support for process optimization and ultimately leading to a smart production model that is more suitable for baijiu brewing.

[0088] In the process of Baijiu brewing, this invention combines the mixing of grain mash with the cooling and spreading process, and simultaneously employs a combination of negative pressure suction technology and rotary stirring to achieve more efficient cooling of high-temperature grain mash and raw materials. In this innovative process, the combination of a vacuum environment and rotary stirring keeps the grain mash in a loose state during cooling, significantly increasing the contact area between the grain mash and air. This improvement not only makes the cooling of the grain mash more uniform, but also ensures more consistent moisture evaporation, effectively solving the problem of large differences in moisture and temperature between the upper and lower layers of the mash in traditional spreading methods. Therefore, this fusion technology significantly improves the moisture and temperature uniformity of the mash entering the fermentation pit, providing a more stable and higher-quality foundation for the subsequent fermentation process.

[0089] Example 2

[0090] This embodiment is a further improvement on embodiment 1, and repeated content will not be described again.

[0091] This embodiment provides a method for producing baijiu (Chinese liquor), including the following steps: a) conveying high-temperature mash and grains into a vacuum tank 2; b) starting the drive device to rotate the vacuum tank 2 360° for material mixing; c) starting the vacuum pump 5 and condenser 6 to cool the sealed vacuum tank 2 under negative pressure; d) after cooling to a predetermined temperature, spraying koji powder onto the surface of the mash through a koji powder spraying system while simultaneously mixing the materials.

[0092] According to a preferred embodiment, in step c), the non-powered dispersing teeth 13 inside the vacuum tank 2 are used to disperse the mixed mash and materials during the cooling process.

[0093] According to a preferred embodiment, after step d), the method further includes: e) pouring out the mixed mash and then further mixing it by the dispersing shaft 10.

[0094] According to a preferred embodiment, the negative pressure cooling process takes 10 to 12 minutes.

[0095] According to a preferred embodiment, the method further includes: transporting the steam in the vacuum tank 2 to the condenser 6 for condensation through the first extraction pipe 4 and the second extraction pipe 7.

[0096] Example 3

[0097] This embodiment is a further improvement on embodiment 1 or 2, and repeated content will not be described again.

[0098] This embodiment provides a multifunctional integrated mixing, cooling, and fermentation equipment. The equipment includes: a vacuum tank 2 for containing mash and providing negative pressure, allowing the mash to cool under this negative pressure environment; a temperature detection unit configured to detect the temperature of the mash in the vacuum tank 2; a humidity detection unit configured to detect the humidity of the mash in the vacuum tank 2; a first gas input unit configured to input a first gas (chemically inert) into the vacuum tank 2 when the temperature of the mash in the vacuum tank 2 is higher than a switching temperature threshold; a second gas input unit configured to input a second gas (containing oxygen) into the vacuum tank 2 when the temperature of the mash in the vacuum tank 2 is lower than the switching temperature threshold; and a control module configured to control the switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas based on temperature and humidity changes in the vacuum tank 2.

[0099] Preferably, the following physical parameters are measured, calculated, or controlled: T(t): Change in mash temperature over time, in degrees Celsius (°C). H(t): Change in mash moisture content over time, in percentage (%RH). P in (t): The change in pressure of the input gas over time, expressed in Pascals (Pa). switch: Switching temperature threshold, unit is degrees Celsius (°C). Q1(t): The change in flow rate of the first gas over time, unit is cubic meters per hour (m³ / h). 3 / h). Q2(t): The flow rate of the second gas as a function of time, in cubic meters per hour (m³ / h). 3 / h). V: Volume of the vacuum tank, in cubic meters (m³). 3 ).

[0100] Preferably, according to a specific embodiment, the changes in temperature and humidity are approximated as a linear relationship, then: T(t) = m T t+b T H(t) = m H t+b H Among them, m T and m H b represents the slope of temperature and humidity changes over time, respectively. T and b H These are the initial temperature and humidity.

[0101] The control module is configured to switch the temperature T(t) relative to the temperature threshold T. switch The level of T(t) determines the switching of the input gas and the corresponding gas flow rate. In the initial cooling phase, i.e., when T(t) > T... switch At this stage, only the first gas is input. The first gas is preferably an oxygen-free gas, especially one that does not react with the mash for oxidation. During this stage, the mash temperature is high and the moisture content is also high, making it easier for the water to evaporate. This also allows for relatively rapid cooling and moisture reduction at a higher flow rate. Preferably, the flow rate Q1(t) is a function of temperature and / or humidity, for example: Q1(t) = k1(T(t) - T switch ).

[0102] In the subsequent cooling phase, i.e., when T(t) <T switch At this stage, only the second gas, i.e., an oxygen-containing gas, is introduced. The temperature of the mash is relatively low at this stage, and it does not undergo significant oxidation with oxygen. Contact with oxygen at this point creates a relatively suitable environment for the subsequently added koji powder microorganisms. After the cooling process in the previous stage, the moisture content of the mash is also relatively reduced, allowing for cooling at a lower flow rate and preventing excessive water loss. Preferably, the flow rate Q2(t) is a function of temperature and / or humidity, for example: Q2(t) = k2(T switch -T(t)).

[0103] In the above examples, k1 and k2 are proportionality coefficients representing the degree of influence of temperature changes on gas flow rate. Similarly, proportionality coefficients representing the degree of influence of humidity changes on gas flow rate can be established.

[0104] Preferably, the control module adjusts T based on real-time data of temperature T(t) and humidity H(t). switch Q1(t) and Q2(t). The control module uses the following algorithm to optimize these parameters to achieve the ideal cooling effect and curing conditions.

[0105] Preferably, the temperature and the flow rates of the two gases are dynamically switched based on the temperature and humidity of the mash. The control process is achieved in the following way, where k1 is the first gas flow rate (m³ / s). 3 The relationship coefficient between k2 and temperature difference (°C) is given by k2 (r / h). 3 The coefficient relating humidity (%) to temperature difference (°C) is used. k3 is the coefficient representing the influence of humidity (%) on the switching temperature threshold (°C). T max This is the maximum permissible temperature for fermented mash, expressed in degrees Celsius (°C). T min This is the minimum permissible temperature for fermented mash, expressed in degrees Celsius (°C). H opt This represents the optimal humidity level for the fermented mash, expressed as a percentage (%RH). tol This is the humidity tolerance of the fermented mash, expressed as a percentage (%RH).

[0106] Preferably, the temperature threshold T is switched. switch (t) is dynamically adjusted based on the current temperature T(t) and humidity H(t): T switch (t)=T max -k3·(H(t)-H opt ).

[0107] Here, k3 is a positive coefficient representing the effect of humidity deviation on the switching temperature. When the humidity deviates from the optimal humidity H... opt When switching, the temperature will be lowered accordingly to introduce oxygen-containing gas more quickly, helping to regulate humidity.

[0108] Preferably, for the first gas flow rate Q1(t), when the temperature T(t) is higher than the switching temperature threshold T switch At time (t), the first gas is input, and its flow rate Q1(t) is adjusted as follows:

[0109] Here, k1 is a positive coefficient representing the effect of temperature difference on the flow rate of the first gas.

[0110] Preferably, for the second gas flow rate Q2(t), when the temperature T(t) is lower than the switching temperature threshold T switch At time (t), oxygen-containing gas is input:

[0111] Here, k2 is a positive coefficient representing the effect of temperature difference on the flow rate of oxygen-containing gas.

[0112] Preferably, to maintain humidity within the optimal range, this can be achieved by adjusting the flow rates of the two gases. Assume the goal of humidity control is to make the humidity H(t) as close as possible to the optimal humidity H0. opt :

[0113] Here, H tol This is the humidity tolerance, indicating the maximum permissible humidity deviation. When the humidity deviates from the optimal level, the flow rate of inert gas is reduced, and the flow rate of oxygen-containing gas is increased to help regulate the humidity.

[0114] Based on the above control logic, the complete control strategy can be expressed as follows: Temperature and humidity monitoring: T(t) represents the temperature sensor reading; H(t) represents the temperature sensor reading. Dynamic switching of temperature threshold: T switch (t)=T max -k3·(H(t)-H opt ).

[0115] The first gas flow rate is:

[0116] The second gas flow rate is:

[0117] Preferably, the parameters in the above formula can be set as exemplified by the following example: T max The temperature is determined based on the heat resistance of the fermented mash and the critical temperature for the oxidation reaction, for example, 50°C. min Determined based on the optimal growth temperature of the fermentation strain, for example, 25℃. opt Determined based on the optimal humidity of the fermented mash, for example, 60%. H tol The value is determined based on the required humidity control precision, for example, 5%. k1 and k2 are determined experimentally to ensure that the gas flow rate effectively regulates the temperature. 3. Experiments were conducted to ensure that humidity had a reasonable impact on temperature switching. Through the above control strategy, precise control of temperature and humidity during the fermentation process can be achieved, thereby improving the quality and taste of the baijiu.

[0118] This technical solution aims to prevent the oxidation reaction between oxygen and organic matter in the mash during the spreading and cooling process. This oxidation reaction generates oxidized impurities, which affect the activity of microorganisms during fermentation and ultimately impact the taste and quality of the liquor. The solution utilizes temperature and humidity sensors to monitor the state of the mash in real time and dynamically adjusts the input of two gases with different properties based on this data to achieve optimal spreading and cooling results.

[0119] First, the system uses temperature and humidity sensors to monitor the temperature T(t) and humidity H(t) of the mash inside the vacuum tank in real time. Then, the control unit dynamically adjusts the switching temperature threshold T based on the current temperature and humidity. switch (t). Switching temperature threshold T switch The calculation method for (t) is: from the highest allowable temperature T max Subtract a factor from the humidity deviation (H(t) - H) opt The value is obtained by multiplying the result by the humidity influence coefficient k3. Here, T... max This temperature is typically set below the critical temperature at which the mash begins to undergo significant oxidation, for example, 50°C; H opt is the optimal humidity for the fermented mash, for example, 60%; k3 is the coefficient of influence of humidity on the switching temperature, determined experimentally. When the humidity deviates from the optimal humidity, the switching temperature will be lowered accordingly to introduce oxygen-containing gas later, thus helping to regulate the humidity.

[0120] Next, the system uses the temperature T(t) and the switching temperature threshold T as the basis for its operation. switch (t) determines the type of gas to be input and its flow rate. When the temperature T(t) is higher than the switching temperature threshold T... switch At time (t), an inert gas (such as nitrogen) is introduced into the system to lower the temperature and prevent oxidation. The flow rate of the inert gas Q1(t) is related to the temperature difference T(t) - T. switch It is proportional to (t), and will change according to the humidity deviation (H(t)-H opt Adjustments are made accordingly. Specifically, if the humidity deviates from the optimal level, the flow rate of the inert gas is reduced to help regulate the humidity.

[0121] When the temperature T(t) drops to the switching temperature threshold T switch When the temperature difference (t) is below a certain threshold, the system begins to introduce oxygen-containing gas to promote the growth of beneficial microorganisms. The flow rate of the oxygen-containing gas, Q2(t), is related to the temperature difference T. switch It is proportional to (t)-T(t), and also depends on the humidity deviation (H(t)-H opt Adjustments are made. If the humidity deviates from the optimal level, the flow rate of oxygen-containing gas is increased to help regulate the humidity.

[0122] Through this dynamic control strategy, the system can precisely manage the temperature and humidity of the mash, preventing oxidation reactions at high temperatures, while simultaneously introducing oxygen at the appropriate time to promote microbial growth, thereby improving the efficiency of the fermentation process and the quality of the final product. This method not only protects the quality of the mash but also ensures optimal fermentation conditions, ultimately enhancing the taste and quality of the baijiu.

[0123] According to a preferred embodiment, k1, k2, and k3 are empirical parameters, whose optimal values ​​are obtained by collecting relevant data through experiments and training with artificial intelligence. The training set for the artificial intelligence includes comprehensive scores of the taste and aroma of baijiu from baijiu tasters.

[0124] The specific training process includes the following steps:

[0125] Data Collection: Data on temperature, humidity, gas flow rate, and temperature switching thresholds were collected at different time points during the cooling process of multiple batches of fermented mash. Scoring Recording: After each experiment, baijiu tasters scored the prepared baijiu on a scale of 1 to 10, with 1 representing the worst and 10 representing the best. Feature Extraction: Key features, such as temperature and humidity change rates, were extracted from the collected data. Model Training: A machine learning algorithm (such as regression analysis and neural networks) was used to train the model, aiming to maximize the baijiu score. The model's inputs included temperature, humidity, gas flow rate, and temperature switching thresholds; the output was the baijiu score.

[0126] The training set data is shown in the table below:

[0127] By training the model and optimizing the empirical parameters k1, k2, and k3, the error between the model's predicted baijiu score and the actual score is minimized, and further improved through optimization of these parameters. Using the aforementioned dynamic control strategy and the empirical parameters obtained from AI training, the system can precisely manage the temperature and humidity of the mash, preventing oxidation reactions at high temperatures, while simultaneously introducing oxygen at appropriate times to promote microbial growth, thereby improving the efficiency of the fermentation process and the quality of the final product. This method not only protects the quality of the mash but also ensures optimal fermentation conditions, ultimately enhancing the taste and quality of the baijiu.

[0128] This technical solution aims to prevent oxidation reactions between oxygen and organic matter in the mash at high temperatures during the spreading and cooling process. This oxidation reaction generates oxidized impurities, affecting the activity of microorganisms during fermentation and ultimately impacting the taste and quality of the baijiu (Chinese liquor). The solution utilizes temperature and humidity sensors to monitor the state of the mash in real time and dynamically adjusts the input of two gases with different properties based on this data to achieve optimal spreading and cooling. More preferably, considering the heat capacity of the first and second gases and their heat transfer efficiency with the mash, the following technical solutions are provided to improve cooling efficiency and prevent excessive water loss from the mash: By considering the heat capacity and heat transfer efficiency of the first gas, the system can more effectively utilize inert gas for cooling, avoiding oxidation reactions caused by excessively high temperatures. By dynamically adjusting the flow rate of the oxygen-containing gas and considering the heat capacity and heat transfer efficiency of the second gas, the system can maintain appropriate humidity while cooling, preventing excessive water loss from the mash. Through precise control of temperature and humidity, the system provides optimal conditions for microbial growth, thereby optimizing the fermentation process and improving the quality of the baijiu. By employing the aforementioned control strategies, adverse reactions can be effectively avoided, ensuring the smooth progress of the fermentation process and ultimately improving the taste and quality of the baijiu. In summary, this technical solution achieves precise management of fermentation conditions by dynamically controlling the temperature and humidity during the spreading and cooling process of the mash, while also considering heat transfer efficiency, thereby improving the production quality and efficiency of baijiu.

[0129] Preferably, by dynamically controlling the temperature and humidity during the spreading and cooling process of the mash, oxidation reactions between oxygen and organic matter in the mash at high temperatures are prevented, thus avoiding the generation of oxidized impurities that affect the activity of microorganisms during fermentation and further impact the taste and quality of the baijiu. This scheme utilizes temperature and humidity sensors to monitor the state of the mash in real time and dynamically adjusts the input of two gases with different properties based on this data to achieve optimal spreading and cooling effects. Furthermore, the scheme further considers the heat capacity of the first and second gases and their heat transfer efficiency with the mash to improve cooling efficiency and prevent excessive water loss from the mash. Specifically, the temperature and humidity during the spreading and cooling process of the mash are dynamically controlled as follows, wherein C... p1 C is the specific heat capacity of the first gas, measured in joules per kilogram per degree Celsius (J / (kg·℃)). p2 ρ is the specific heat capacity of the second gas, measured in joules per kilogram per degree Celsius (J / (kg·℃)). ρ1 is the density of the first gas, measured in kilograms per cubic meter (kg / m³). 3 ρ2 is the density of the second gas, expressed in kilograms per cubic meter (kg / m³). 3 η1 is the heat transfer efficiency coefficient between the first gas and the mash, with dimensions in °C. η2 is the heat transfer efficiency coefficient between the second gas and the mash, with dimensions in °C.

[0130] By considering the heat capacity C of the first gas p1With the heat transfer efficiency coefficient η1, the system can utilize the first gas more effectively for cooling. The cooling rate ΔT1(t) can be expressed as:

[0131] Where m is the mass of the fermented mash, in kilograms (kg); C p It is the specific heat capacity of the fermented mash, measured in joules per kilogram per degree Celsius (J / (kg·℃)).

[0132] By dynamically adjusting the flow rate of the second gas and taking into account the heat capacity C of the second gas... p2 With the heat transfer efficiency coefficient η2, the system can maintain appropriate humidity while cooling. The humidity change rate ΔH2(t) can be expressed as:

[0133] Among them, C h It is the moisture sensitivity coefficient of the fermented mash, expressed in joules per kilogram (J / (kg·%)).

[0134] By precisely controlling temperature and humidity, the system provides optimal conditions for microbial growth. Fermentation condition optimization index I. f It can be represented as:

[0135] Among them, T opt It is the optimal temperature, for example, 30℃; H opt The optimal humidity is, for example, 60%.

[0136] By employing the above control strategies, adverse reactions can be effectively avoided, ensuring the smooth progress of the fermentation process and ultimately improving the taste and quality of the baijiu. The baijiu quality score S can be expressed as: S = w1·I f +w2·ΔT1(t)+w3·ΔH2(t).

[0137] Among them, w1, w2 and w3 are weighting coefficients, which respectively represent the influence of the fermentation condition optimization index, cooling rate and humidity change rate on the quality of baijiu.

[0138] To obtain the weight coefficients w1, w2, and w3 through artificial intelligence training, a training set needs to be designed, which includes the following elements: I f : Fermentation condition optimization index; ΔT1(t): Cooling rate; ΔH2(t): Humidity change rate; S: Baijiu quality score.

[0139] The following is a table containing 10 sets of data:

[0140] The training process includes: Data collection: collecting the fermentation condition optimization index I at different time points during the spreading and cooling process of multiple batches of fermented mash.f Data on cooling rate ΔT1(t) and humidity change rate ΔH2(t) were collected. Scoring record: After each experiment, a baijiu taster scored the prepared baijiu on a scale of 1 to 10, where 1 represents the worst and 10 represents the best. Feature extraction: Key features, such as I, were extracted from the collected data. f ΔT1(t) and ΔH2(t). Model training: The model is trained using machine learning algorithms (such as regression analysis, neural networks, etc.) with the goal of maximizing the liquor score S. The model inputs include I... f The parameters are ΔT1(t) and ΔH2(t), and the output is the liquor score S. Parameter optimization: By training the model, the weight coefficients w1, w2, and w3 are optimized to minimize the error between the model's predicted liquor score S and the actual score.

[0141] This technical solution achieves precise management of fermentation conditions by dynamically controlling the temperature and humidity during the spreading and cooling process of the mash, while also considering heat transfer efficiency, thereby improving the production quality and efficiency of baijiu. The aforementioned mathematical model and formulas allow for a more accurate description and control of the entire process, ensuring optimal fermentation conditions and ultimately enhancing the taste and quality of the baijiu. The weighting coefficients w1, w2, and w3, obtained through artificial intelligence training, further optimize the control strategy.

[0142] Example 4

[0143] This embodiment is a further improvement on embodiments 1 to 3, and the repeated content will not be repeated.

[0144] This embodiment provides a method for mixing, cooling, and adding koji (fermented starter culture). The method includes: placing the mash in a vacuum tank, allowing it to cool under negative pressure; detecting the temperature of the mash in the vacuum tank; introducing a first gas (chemically inert gas) into the vacuum tank when the temperature is above a preset first temperature threshold; introducing a second gas (containing oxygen) into the vacuum tank when the temperature is below the preset first temperature threshold; and stopping the negative pressure supply and spraying koji powder into the mash when the temperature is below a preset second temperature threshold. A chemically inert gas is one that does not react chemically with the mash, especially with high-temperature mash, and even more particularly with mash at temperatures above 50°C, 60°C, or 70°C, especially not with oxidation. Preferably, the first gas is one or more of nitrogen, carbon dioxide, and argon; the second gas is air, or an oxygen / carbon dioxide mixture containing a predetermined amount of oxygen, or an oxygen / nitrogen mixture containing a predetermined amount of oxygen. Preferably, the first temperature threshold range is 50–60°C; the second temperature threshold range is 25–35°C.

[0145] The advantages of this application over the prior art will be illustrated below by comparing a comparative sample of baijiu prepared according to the existing cooling, yeast addition methods and equipment with an experimental sample of baijiu prepared according to the methods of Example 2 and Example 4 of this application. The only difference between the preparation process of the comparative sample and the experimental sample is the cooling process; the other method steps, such as the preparation of raw materials, mash, fermentation process, and distillation process, are the same.

[0146] The general sample preparation process is as follows: High-quality red sorghum is selected as the main ingredient, mixed with a certain proportion of wheat and rice. After washing and soaking, the sorghum is steamed in a still to ensure full gelatinization. After the steamed sorghum cools to a suitable temperature, koji powder is added in a specific ratio. The mixed raw materials are then placed in natural mud pits for solid-state fermentation for 60 days, during which the fermentation temperature is maintained at approximately 25°C. After fermentation, distillation is carried out using a traditional still. During distillation, steam heats the mash in the still, and the alcohol vapor condenses into liquid through a cooler to obtain the sample liquor.

[0147] The comparison sample used the traditional spreading and drying method, in which the steamed mash was spread and dried in room temperature air for about 45 minutes.

[0148] Experimental sample 1 was dried using the drying method provided in Example 2, under negative pressure in an air environment, for approximately 12 minutes.

[0149] Experimental sample 2 was prepared using the spreading and drying method provided in this embodiment, but it was spread and dried under negative pressure in a pure nitrogen atmosphere to 25°C before adding koji powder.

[0150] Experimental sample 3 was dried using the drying method provided in this embodiment. It was dried under negative pressure in a pure nitrogen atmosphere to 70°C, and then dried under negative pressure in room temperature air to 35°C before adding koji powder.

[0151] Experimental sample 4 was dried using the drying method provided in this embodiment. It was dried under negative pressure in a pure nitrogen atmosphere to 60°C, and then dried under negative pressure in room temperature air to 35°C before adding koji powder.

[0152] Experimental sample 5 was dried using the drying method provided in this embodiment. It was dried under negative pressure in a pure carbon dioxide atmosphere to 60°C, and then dried under negative pressure in room temperature air to 25°C before adding koji powder.

[0153] Experimental sample 6 was dried using the drying method provided in this embodiment. It was dried under negative pressure in a pure nitrogen atmosphere to 40°C, and then dried under negative pressure in room temperature air to 30°C before adding koji powder.

[0154] Experimental sample 7 was dried using the drying method provided in this embodiment. It was dried under negative pressure in a pure nitrogen atmosphere to 60°C, and then dried under negative pressure in room temperature air to 25°C before adding koji powder.

[0155] The preparation method of experimental sample 8 is the same as that of experimental sample 7. The difference is that the nitrogen temperature used in the pure nitrogen cooling stage is kept 10°C lower than the temperature of the mash in the vacuum tank, while non-temperature nitrogen cooling is used.

[0156] After sample preparation, aroma and taste questionnaires were conducted. Sixty participants tasted the control samples and experimental samples 1 through 8, evaluating their aroma and taste. The 60 participants consisted of 30 men and 30 women, aged 35 to 45 years, non-smokers, with a reasonably consistent drinking experience (more than 10 drinks per year on average over the past 3 to 5 years), and no diseases affecting their sense of smell or taste. Participants were randomly assigned to taste the samples, with each sample requiring 5–10 ml. They rinsed their mouths with water three times and rested for 8 minutes between tasting different samples. Immediately after tasting each sample, participants completed the aroma and taste questionnaire. The scoring items included: aroma, odorous off-flavors, taste off-flavors, acidity, body, smoothness, and flavor profile. The scoring scale ranged from 1 to 10, with 1 representing the lowest level and 10 representing the highest level. The final results were compared using the average values.

[0157] The following is a statistical summary of the questionnaire results after 60 participants tasted the comparison sample and the experimental sample:

[0158] The above questionnaire statistics show that, by using the method in Example 2 to shorten the cooling time, compared with existing cooling methods, the aroma, mellowness, smoothness, and flavor complexity are all improved. The noticeable off-odors, off-odors, and sourness are all reduced, indicating that the shortened cooling time has a positive effect on the final flavor presentation and taste of the baijiu. Using the method in Example 4 to cool further improve the quality of the baijiu. Specifically, when using nitrogen or carbon dioxide for the first stage of cooling, it is preferable to cool to 50-60°C, followed by a second stage of cooling using air, resulting in relatively better baijiu quality. Using nitrogen with a small temperature difference from the mash for the first stage of cooling also improves the quality of the baijiu.

[0159] Example 5

[0160] This embodiment is a further improvement on embodiments 1 to 4, and the repeated content will not be repeated.

[0161] This embodiment provides an integrated mixing, cooling, and koji-adding device. The device includes: a vacuum tank 2 for containing mash and providing negative pressure, allowing the mash to cool under the negative pressure environment within the vacuum tank 2; several koji powder spraying heads disposed on the vacuum tank 2 to spray koji powder onto the mash in the vacuum tank 2; a temperature detection unit configured to detect the temperature of the mash in the vacuum tank 2; a first gas input unit configured to input a first gas (chemically inert gas) into the vacuum tank 2 when the temperature of the mash in the vacuum tank 2 is higher than a preset first temperature threshold; a second gas input unit configured to input a second gas (containing oxygen) into the vacuum tank 2 when the temperature of the mash in the vacuum tank 2 is lower than the preset first temperature threshold; when the temperature of the mash in the vacuum tank 2 is lower than the preset second temperature threshold, the vacuum tank 2 stops providing negative pressure, and the koji powder spraying heads spray koji powder onto the mash in the vacuum tank 2. A chemically inert gas refers to a gas that does not react chemically, especially with high-temperature fermented mash, and even more particularly with fermented mash at temperatures above 50°C, 60°C, or 70°C, particularly with oxidation. Preferably, the first gas is one or more of nitrogen, carbon dioxide, and argon. Preferably, the second gas is air, or an oxygen / carbon dioxide mixture containing a predetermined amount of oxygen, or an oxygen / nitrogen mixture containing a predetermined amount of oxygen. Preferably, the first temperature threshold range is 50–60°C. Preferably, the second temperature threshold range is 25–35°C.

[0162] Preferably, the temperature of the first gas input by the first gas input unit into the vacuum tank 2 is 5-10°C lower than the temperature of the fermented mash detected by the temperature detection unit.

[0163] Preferably, the equipment also includes a non-powered agitator 13, which is installed inside the vacuum tank 2 to agitate the mash inside the vacuum tank 2.

[0164] According to a preferred embodiment, the device is configured to adjust the gas flow rate and temperature of the first gas input unit so that the mash is cooled to below a first temperature threshold, preferably within 10 minutes, more preferably within 8 minutes, and even more preferably within 6 minutes.

[0165] According to a preferred embodiment, the device is configured to cool the mash to below a second temperature threshold, preferably within 10 minutes, more preferably within 8 minutes, and even more preferably within 6 minutes, by adjusting the gas flow rate of the second gas input unit.

[0166] Preferably, the core component of this equipment is the vacuum tank 2, a sealed container whose main function is to hold and process the fermented grains. The tank is made of high-strength, corrosion-resistant stainless steel, and its inner wall undergoes a special coating treatment to prevent the fermented grains from adhering to the tank wall and affecting cleaning and subsequent operations. The tank is designed in a cylindrical or elliptical shape to maximize space utilization and has multiple interfaces at the top for connecting different functional components, such as a gas input unit, a temperature detection unit, and a powder spraying head. An advanced negative pressure system is installed at the top of the tank. This system mainly consists of a high-efficiency vacuum pump and a connected sealed pipeline. The operation of the vacuum pump extracts air from the tank, creating a negative pressure environment. This negative pressure allows the moisture in the fermented grains to evaporate at a lower temperature, rapidly removing heat and achieving efficient cooling. To ensure that the fermented grains remain at the optimal temperature throughout the processing, the equipment is equipped with multiple temperature detection units. These units consist of high-precision temperature sensors, evenly distributed at different heights and positions within the tank to ensure comprehensive and accurate temperature detection. The sensors are connected to the central control system via a data bus, transmitting temperature data in real time. Based on this data, the central control system automatically adjusts the equipment's operating status to ensure the temperature remains within a preset range throughout the process. The gas input system is another crucial component of the equipment, comprising a first gas input unit and a second gas input unit. The first gas input unit is connected to an inert gas storage tank; commonly used inert gases include nitrogen, carbon dioxide, or argon. When the temperature of the mash exceeds a first set threshold (e.g., 50–60°C), the central control system instructs the valve of the first gas input unit to open, introducing inert gas into the tank. These gases are chemically stable and will not react with the high-temperature mash, especially not with oxidation. Their main function is to protect the integrity of the mash components, prevent damage to the mash quality from high-temperature oxidation, and prevent the formation of oxidative impurities that may affect fermentation or the quality of the finished wine. When the temperature inside the tank drops below the first temperature threshold, the system activates the second gas input unit. This unit is connected to a mixed gas storage tank containing oxygen, which may be air or an oxygen / nitrogen mixture. The appropriate introduction of oxygen promotes the growth and metabolism of microorganisms during fermentation, enhancing the fermentation process. The operating status of the second gas input unit is also determined by the central control system based on the data provided by the temperature detection unit, thus realizing the automated management of the gas environment of the mash.

[0167] As the temperature of the mash continues to drop, reaching the second temperature threshold (e.g., 25–35°C), the equipment will stop the negative pressure system and activate the koji powder spraying heads. These spraying heads are evenly distributed at the top of the vacuum tank and connected via pipes to an automated koji powder storage and conveying system. The design of the spraying heads ensures that the koji powder is evenly distributed on the surface of the mash, allowing each grain to fully contact the powder and guaranteeing the uniformity and stability of the subsequent fermentation process.

[0168] The central control system integrates a PLC (Programmable Logic Controller), a sensor interface module, and an actuator control module. The PLC coordinates the control of various parts of the equipment through pre-programmed logic. First, based on feedback from the temperature detection unit, the system determines the current temperature of the mash and decides whether to implement negative pressure cooling or switch the gas type. When the temperature is within the preset range, the system instructs the koji powder spraying head to begin adding koji. The entire process requires no manual intervention and is fully automated. This intelligent and automated design not only improves production efficiency and reduces reliance on manual operation but also ensures high-quality baijiu production through precise control of each step. By integrating modern mechanical design and automated control technology, the integrated mash mixing, cooling, and koji-adding equipment provided in this embodiment brings significant technological advancements to the baijiu brewing industry. It not only improves product consistency and quality but also significantly reduces production costs and energy consumption, meeting the needs of modern large-scale production. The widespread application of this equipment will help baijiu companies enhance their market competitiveness and meet consumer demand for high-quality baijiu.

[0169] More preferably, this embodiment optimizes the first gas input unit to enable precise control of the temperature and flow rate of the input gas. This unit consists of a gas storage tank, a temperature control device, a flow control valve, connecting pipes, and a distributor, collectively achieving meticulous control of the gas temperature and flow rate to effectively reduce the temperature of the mash in a short time. First, the gas storage tank stores inert gases such as nitrogen, carbon dioxide, or argon. To regulate the gas temperature, a temperature control device is connected to the tank outlet, consisting of a heat exchanger and an intelligent temperature control system. The heat exchanger adjusts the gas to the required temperature, while the intelligent temperature control system monitors the gas temperature in real time via sensors, ensuring that the output gas temperature is always 5-10°C lower than the mash temperature. This temperature difference design improves heat transfer efficiency, accelerates the cooling of the mash, and prevents adverse effects such as uneven cooling caused by excessive temperature differences between the mash and the cooling gas. Simultaneously, a flow control valve is installed after the temperature control device to precisely regulate the gas flow rate. This valve is driven by an electric actuator and connected to the central control system, achieving precise flow rate regulation through closed-loop feedback control. The distributor, located downstream of the flow control valve, is responsible for evenly distributing the cooling gas to different areas of the vacuum tank, ensuring uniform cooling of all parts of the mash. When the mash temperature in the vacuum tank is high and needs to be cooled, the central control system calculates the target gas temperature and flow rate based on the current mash temperature fed back by the temperature detection unit. The temperature control system adjusts the cooling capacity of the heat exchanger to lower the gas temperature to the required range. Simultaneously, the central control system calculates the required gas flow rate based on the preset cooling time (target 6 to 10 minutes), and the flow control valve automatically adjusts its opening degree to ensure that the input gas lowers the mash temperature below the first temperature threshold within the set time. Through this combined control of flow rate and temperature, the equipment can achieve rapid cooling efficiently and accurately. The entire cooling process is monitored in real time by the central control system, which continuously receives data from the temperature detection unit and compares it with the expected cooling curve. If the temperature drop rate is too slow, the system will instruct to increase the gas flow rate or further reduce the gas temperature until the desired effect is achieved. This dynamic adjustment mechanism ensures that even when the initial conditions of different batches of mash vary, the equipment can consistently achieve the target cooling rate. In this highly efficient operation, the equipment balances safety and energy management. Temperature and flow control devices are equipped with overload protection and fault alarms to ensure immediate response in abnormal situations, preventing equipment damage or production disruptions. Simultaneously, by optimizing the cooling efficiency of the heat exchanger and the precision of the flow control valve, the overall system's energy consumption is minimized, improving the equipment's economic efficiency and environmental friendliness.

Claims

A multifunctional integrated mixing, cooling, and koji-adding device includes: A vacuum tank (2) is used to contain the mash and provide negative pressure so that the mash can be cooled in the negative pressure environment of the vacuum tank (2); A temperature detection unit is configured to detect the temperature of the mash in the vacuum tank (2); A humidity detection unit is configured to detect the humidity of the mash in the vacuum tank (2); Its features are, The device also includes: The first gas input unit is configured to input a first gas into the vacuum tank (2) when the temperature of the mash in the vacuum tank (2) is higher than the switching temperature threshold. The first gas is a chemically inert gas. The second gas input unit is configured to input a second gas into the vacuum tank (2) when the temperature of the mash in the vacuum tank (2) is lower than the switching temperature threshold. The second gas contains oxygen. The control module is configured to control the switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas based on the temperature change information and humidity change information in the vacuum tank (2). The multifunctional integrated mash stirring, cooling and koji adding equipment according to claim 1, characterized in that, The equipment also includes a first suction pipe (4) and a second suction pipe (7) connected to the vacuum tank (2), which extend into the vacuum tank (2) through the hollow area in the middle of the support shaft and do not rotate with the vacuum tank (2). The vacuum suction port (14) of the first suction pipe (4) and the second suction pipe (7) is equipped with a filter screen to prevent the mash from clogging the pipe. The steam that is concentratedly sucked enters the condenser (6) through the first suction pipe (4) and the second suction pipe (7) to form condensate. The multifunctional integrated mash stirring, cooling and koji adding equipment according to claim 1 or 2, characterized in that, The equipment also includes: an equipment platform (1), a drive unit (8) installed on the equipment platform (1), and a non-powered dispersing tooth (13) set in the vacuum tank (2). The drive unit (8) includes a motor and a transmission gear set. The transmission gear set includes a driving gear and a driven gear. The output shaft of the motor is connected to the driving gear and the driven gear is connected to the vacuum tank (2) to realize the flipping of the vacuum tank (2). The non-powered dispersing tooth (13) is used to disperse the material in the vacuum tank (2) during the flipping process. The multifunctional integrated mash stirring, cooling and koji adding equipment according to any one of claims 1 to 3, characterized in that, Multiple koji powder spraying heads are installed inside the vacuum tank (2). When the material is cooled to the preset temperature, the koji powder in the koji powder storage bin (17) is blown into the vacuum tank (2) through the koji powder adding port (3) by the blower (18). The koji powder is evenly spread on the surface of the mash through multiple koji powder spraying heads, and the material is continuously mixed to achieve uniform mixing of koji powder. The multifunctional integrated mash stirring, cooling and koji adding equipment according to any one of claims 1 to 4, characterized in that, During the process of inputting the first or second gas into the mash, the mash is simultaneously dispersed by the non-powered dispersing teeth (13) inside the vacuum tank. The dispersing frequency is positively correlated with the gas input flow rate to ensure that the gas and mash are in full contact. The multifunctional integrated mash stirring, cooling and koji adding equipment according to any one of claims 1 to 5, characterized in that, The composition of the second gas can be adjusted according to the metabolic needs of microorganisms in the koji powder. The second gas is a mixed gas containing an appropriate concentration of oxygen. By adjusting the proportion of each component in the mixed gas, a suitable oxygen environment is provided for the initial metabolism of koji powder microorganisms. The multifunctional integrated mash stirring, cooling and koji adding equipment according to any one of claims 1 to 6, characterized in that, The switching temperature threshold is dynamically adjusted based on the current temperature and humidity. The switching temperature threshold is calculated by subtracting the product of humidity deviation and humidity influence coefficient from the maximum allowable temperature. The multifunctional integrated distillery, cooling and koji adding equipment according to any one of claims 1 to 7, characterized in that, The flow rate of the first gas is dynamically adjusted based on the temperature difference and humidity deviation between the mash temperature and the switching temperature threshold. When the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference and is corrected according to the humidity deviation and the heat transfer efficiency between the first gas and the mash. The multifunctional integrated distillery, cooling and koji adding equipment according to any one of claims 1 to 8, characterized in that, The flow rate of the second gas is dynamically adjusted based on the temperature difference and humidity deviation between the mash temperature and the switching temperature threshold. When the temperature of the mash is lower than the switching temperature threshold, the flow rate of the second gas is proportional to the temperature difference and is corrected according to the humidity deviation and the heat transfer efficiency between the second gas and the mash. The multifunctional integrated distillery, cooling and koji adding equipment according to any one of claims 1 to 9, characterized in that, The control module can also adjust the flow rates of the first gas and the second gas according to the humidity deviation; During the initial gas input phase, when the humidity deviates from the optimal level, the control module is configured to reduce the flow rate of the first gas. During the input of the second gas, when the humidity deviates from the optimal humidity, the control module is configured to increase the flow rate of the second gas. The multifunctional integrated distillery, cooling and koji adding equipment according to any one of claims 1 to 10, characterized in that, The heat capacity and heat transfer efficiency of the first gas are used to calculate the cooling rate, which is calculated based on the flow rate, heat capacity, density, and heat transfer efficiency of the first gas, as well as the mass and specific heat capacity of the mash. The multifunctional integrated mash stirring, cooling and koji adding equipment according to any one of claims 1 to 11, characterized in that, The control module can also calculate the expected quality score of the liquor based on the fermentation condition optimization index, cooling rate, and humidity change rate. The quality score of the liquor is calculated based on a weighted sum of the fermentation condition optimization index, cooling rate, and humidity change rate. A multifunctional integrated method for mixing, cooling, and adding koji, the method comprising: Provide negative pressure and place the mash in negative pressure so that the mash can be cooled in a negative pressure environment; Detect the temperature of the fermented mash; Detect the moisture content of the fermented mash; Its features are, The method further includes: When the temperature of the mash is higher than the switching temperature threshold, a first gas is introduced into the mash. The first gas is a chemically inert gas. When the temperature of the mash is lower than the switching temperature threshold, a second gas containing oxygen is introduced into the mash. The switching temperature threshold, the flow rate of the first gas, and the flow rate of the second gas are controlled based on the temperature and humidity changes of the fermented mash. The method of claim 13, wherein The switching temperature threshold is dynamically adjusted based on the current temperature and humidity. The switching temperature threshold is calculated by subtracting the product of humidity deviation and humidity influence coefficient from the maximum allowable temperature. The method according to claim 13 or 14, characterized in that The flow rate of the first gas is dynamically adjusted based on the temperature difference and humidity deviation between the mash temperature and the switching temperature threshold. When the temperature of the mash is higher than the switching temperature threshold, the flow rate of the first gas is proportional to the temperature difference and is corrected according to the humidity deviation and the heat transfer efficiency between the first gas and the mash.

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