151 results about "Lees" patented technology

The utility model discloses a vinasse separating device for white spirit production, and relates to the technical field of white spirit processing. The device comprises a base, wherein a first bracket and a second bracket are fixed at the bottom of the base; the first bracket is higher than the second bracket; a limiting groove is fixed to the upper surface of the base. A separation box is movably connected into the limiting groove. A motor is fixed in the separation box; a driving wheel is fixed on an output shaft of the motor; a first bearing is fixed to one end of the driving rod, and the outer ring of the first bearing is fixedly connected with the bottom of the separation box. A second bearing is fixed in the separation box; a driven rod is fixed on an inner ring of the second bearing; a driven wheel is fixed to one end of the driven rod. Through the effect of the filter box, the device can prevent vinasse in wine from remaining in the wine, prevents the situation that the quality of white spirit is affected, is high in efficiency, can quickly filter the vinasse in the wine, and accelerates the processing efficiency of the white spirit.

The utility model provides a stem lifting device of a spreading and airing machine, which relates to the technical field of wine brewing production equipment and comprises a support and at least one group of stem lifting mechanisms arranged on the support, each stem lifting mechanism comprises a plurality of shovel plates, a stem lifting swing shaft and a driving component, and two ends of each stem lifting swing shaft are rotatably arranged on the support. The shovel plates are arranged at intervals in the length direction of the stem lifting swing shaft, the shovel plates are connected with the stem lifting swing shaft through the stem lifting swing arms, and the driving assembly is used for driving the stem lifting swing shaft to swing back and forth in a reciprocating mode. According to the peduncle raising device of the spreading and airing machine, the peduncle raising swing shaft is driven by the driving assembly to swing in a reciprocating mode, so that the parallel forward urgent pushing action of the shovel plate is achieved, the manual peduncle raising action is highly simulated, and compared with a rotary peduncle raising mode, vinasse attached to the ground can be scooped up, turned over and fluffy, and the peduncle raising effect is better.

The invention belongs to the technical field of biological small molecule active peptides, and more specifically relates to a uric acid reducing active peptide, a preparation method and an application thereof. The uric acid reducing activity LQKW has remarkable XOD inhibitory activity, IC50 is 2.70 mg / mL, and the IC50 is superior to that of many known natural source XOD inhibitory peptides; good gastrointestinal digestion stability is shown, and the activity retention rate after in-vitro simulated gastrointestinal digestion is (61.84 + / -0.82)%. According to the invention, a specific binding mechanism of uric acid reduction activity and XOD active sites (Ile648, Phe649 and the like) is clarified through molecular docking, and a basis is provided for rational design based on a structure. According to the invention, the method for efficiently preparing the active peptide fragment from the white spirit vinasse is established, and the high-valued utilization of the wine brewing byproducts is realized. The uric acid reducing activity LQKW provided by the invention can be prepared through solid-phase synthesis, the process is mature, the quality is controllable, and a foundation is laid for industrialization. In addition, as the XOD inhibitor of a natural source, the uric acid reducing activity LQKW has good safety.

The utility model discloses a mould-proof device for yellow wine vinasse fermentation, which relates to the technical field of yellow wine fermentation, and comprises a fermentation barrel, a mould-proof component arranged in the fermentation barrel, a stirring component arranged on the fermentation barrel, a protection component arranged on the top surface of the fermentation barrel, and a stirring component arranged on the stirring component, and the protection assembly corresponds to the upper end of the mildew-proof assembly. As the mildew-proof assembly is provided with the arc-shaped supporting main body, condensed water at the bottom can automatically slide to the edge of the barrel and is discharged, the labor intensity of workers is greatly reduced, the usability of the vinasse fermentation barrel is greatly improved, the practicability is high, after use, the upper barrel and the lower barrel can be separated, the interior of the vinasse fermentation barrel can be conveniently cleaned, and the practicability is high. Therefore, the consequence of mildewing in the barrel after a long time due to residues and water stains in the fermentation barrel is reduced, the product quality level of yellow wine production is improved, the interior of the fermentation barrel is convenient to wash, and the labor burden of workers is reduced.

The utility model provides a turnover tank of a stacking machine, which relates to the technical field of wine brewing production equipment, comprises a support and a tank body arranged on the support, and is characterized in that the bottom of the tank body and one side part connected with the tank body are open, a main conveying belt is arranged at the bottom of the tank body along the length direction of the tank body, and a plurality of conveying belts are arranged on the main conveying belt. A material distributing conveying belt is vertically arranged on the open side portion of the groove body, a discharging port is formed between the main conveying belt and the material distributing conveying belt, and material distributing rods are arranged on a conveying belt body of the material distributing conveying belt at intervals. According to the circulation tank of the stacking machine, vinasse in the tank body is driven by the main conveying belt to be driven towards the discharging port, the discharging thickness of the vinasse is limited at the discharging port through the distributing conveying belt, the lump-shaped vinasse is evenly scattered through the distributing rods, and therefore the vinasse is evenly discharged and not prone to being lumped; meanwhile, due to the fact that the material distributing conveying belt continuously moves in the circumferential direction, the vinasse at the discharging opening can be stirred, and the vinasse is prevented from blocking the discharging opening.

This utility model discloses a lees separation device for wine production, including a processing table. A collection box is installed on the top of the processing table. Fixed plates are welded to both sides of the top of the processing table. A top plate is installed on the top of the fixed plates. A hydraulic cylinder is installed on the top of the top plate. A pressure plate is welded to the output end of the hydraulic cylinder. A cleaning component is provided on one side of the fixed plates. The cleaning component can clean the debris adhering to the pressure plate. A placement plate is installed between the fixed plates. A placement groove is opened inside the placement plate. A filter plate is installed inside the placement groove. A fixing component is provided on one side of the placement plate. The fixing component can facilitate the replacement and cleaning of the filter plate by the operator.

The present application belongs to the technical field of microbial fermentation, and particularly relates to a strain of Kroppenstedtii ivory color and application thereof. In order to provide more high-temperature-resistant and pyrazine-producing brewing microbial resources, a new strain of Kroppenstedtii ivory color MZ35 is isolated from Maotai-flavor Daqu, and the preservation number is CCTCC NO: M 20252598. The strain can adapt to the solid-state fermentation environment of higher temperature and the pile fermentation environment of Maotai-flavor liquor, and promote the formation of tetramethylpyrazine. After MZ35 is inoculated into the solid-state fermentation system of highland barley or the intensified fermentation system of wine lees, the content of tetramethylpyrazine can be significantly increased. In addition, the strain can also promote the accumulation of acetoin, trimethylpyrazine and other Maotai-flavor related substances or precursor substances. Therefore, the strain has important application value for the pile fermentation of liquor, the flavor regulation of wine lees and the preparation of solid-state fermentation products rich in tetramethylpyrazine.

The invention belongs to the technical field of vinegar cylinder fermented grain turning, and particularly discloses a full-automatic vinegar cylinder fermented grain turning machine which comprises a cross body, a radial-opening self-adaptive fermented grain turning mechanism and a distance-adjustable walking device, the radial-opening self-adaptive fermented grain turning mechanism is arranged on the cross body, and the distance-adjustable walking device is arranged on the cross body. The adaptability to the size of the vinegar jar is high, and the walking distance and the fermented grain turning part can be flexibly adjusted to adapt to the vinegar jars with different sizes and inner diameters; various components work cooperatively, so that not only is the vinegar grains turned over comprehensively, but also the vinegar grains adhered to the cylinder wall are scraped off, and the vinegar quality is improved; the operation of transferring the vinegar culture between the vinegar cylinders is high in automation degree, clear in process and easy to operate, and the labor intensity of workers is reduced.

The invention provides a high-temperature steam system and method based on waste heat recovery and vinasse recycling, belongs to the technical field of steam systems, and can solve the problems that when an existing steam system is applied to the brewing industry, a large amount of primary energy needs to be consumed, and brewing by-products are not sufficiently utilized. According to the technical scheme, the waste heat recovery assembly comprises a heat exchanger, a high-temperature heat pump unit, a heat storage tank, a high-temperature steam heat pump unit and a condensate water tank; the vinasse recycling assembly comprises a biogas steam boiler, a double-membrane gas holder and an anaerobic bioreactor. According to the system, industrial by-products of a brewing factory can be comprehensively recycled, high-temperature steam required by a boiling process of the brewing factory is provided while secondary steam generated by a boiling pot, low-grade waste heat of the factory and brewing waste are recycled, and the energy utilization efficiency of the system is improved; a novel high-efficiency, low-carbon and energy-saving high-temperature steam system is provided for a brewing factory.

The present invention relates to the technical field of pouring devices, specifically a pouring device for a wine lees tank, comprising: a fixed base, support columns are symmetrically arranged on the fixed base, and a hoist device is arranged on the support columns. The device is characterized in that it also includes: a flipping mechanism and a limiting mechanism. The flipping mechanism is used to flip and pour the wine lees tank body after it is raised a certain distance. A single driving source realizes the lifting and flipping operations. The operator only needs to control one driving source to complete the entire pouring process, which reduces the complexity of operation; the limiting mechanism is used for rapid multi-dimensional limiting and fixing of the wine lees tank body before flipping. Through radial, axial and circumferential multi-dimensional limiting, the wine lees tank body is firmly fixed during the flipping process, effectively preventing the risk of displacement or even falling off of the wine lees tank body due to internal wine lees flow or external vibration.

1. The name of the design product: packing bag (air steamed bread with fermented glutinous rice). 2. The use of the design product: the design product is used as a packing bag for food. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design claimed contains color. 6. The design product is thin, and the left view, right view, top view and bottom view are omitted.

The invention relates to the technical field of wine distillation, and discloses intelligent temperature control gradient type wine distillation equipment and a control method. The equipment comprises a reaction furnace, an inner container arranged in the reaction furnace, a heating wire arranged between the reaction furnace and the inner container, a reaction chamber arranged in the inner container, a feeding pipe and a condensation pipe which are communicated to the reaction chamber, a ventilation pipe arranged at the top of the reaction chamber, and a heating medium arranged between the inner container and the reaction chamber, a cleaning assembly and a temperature control assembly; according to the intelligent temperature control gradient type wine distillation equipment, water bath heating is adopted, the temperatures of all positions of the reaction chamber are consistent through a heating medium, in order to enhance the uniformity of the temperature of the heating medium, paddles are arranged in the equipment to stir the heating medium, the temperature of part of the medium is prevented from being too high, medium liquid continuously flows to transfer heat, and heat accumulation is prevented; after raw wine is heated, distilled and purified, vinasse on the inner wall is blown off by the fan, and the vinasse is pushed into the central pipe to be discharged by the push disc arranged at the bottom, so that the cleaning of the reaction chamber can be completed.

The fermentation wine storage tank comprises a bearing support and a wine storage tank body, a discharging assembly is installed in the bearing support, an installation seat is connected with a limiting groove of the bearing support in a sliding mode, a supporting shaft is connected with the installation seat in a rotating mode through a bearing, and the supporting shaft is connected with the bearing support in a sliding mode. The bottom shell is fixedly connected with the end, away from the mounting base, of the supporting shaft, the bottom shell is used for sealing the bottom end of the wine storage tank body, the mounting base is driven by a driving piece to move downwards along a limiting groove of a bearing support, and the supporting shaft in the mounting base drives the bottom shell and the wine storage tank body to be separated. At the moment, the bottom of the wine storage tank body is cleaned, then the bottom shell is rotated to be inverted, then vinasse remaining in the bottom shell is discharged, and through the split design of the bottom shell and the wine storage tank body, the vinasse remaining at the bottom of the wine storage tank body can be conveniently cleaned through opening and closing of the bottom shell and the wine storage tank body.

The present application provides a method for preparing Japanese sake by using brown rice as raw material. The method is as follows: using common brown rice, soaking, steaming, then adding sweet koji into saccharification tank, sealing, incubating at 24-28 DEG C, then adjusting workshop temperature to above 6 DEG C and below 10 DEG C to inhibit yeast activity, meanwhile, keeping part of saccharifying mold activity to complete the decomposition and liquefaction of rice starch and saccharification, then squeezing or adding water to bring the lees to carry out the first fermentation, separating the solid rice skin layer rich in protein and fat, pumping the clear liquid into fermentation tank to carry out the second fermentation, sterilizing, clarifying and filtering to obtain Japanese sake. The method of the present application uses brown rice as raw material, without the outer polishing process, can prepare Japanese sake with pure taste, clear body, total acid, amino acid nitrogen and various sensory indexes meeting the Japanese sake brewing style, and the overall raw material and production cost can be reduced by more than 50% compared with the existing Japanese sake production process.

This application relates to an apparatus and method for improving the dryness of brewer's lees, belonging to the field of feed processing technology. The apparatus, used for solid-liquid separation of brewer's lees, includes a base with opposing first and second end faces. The base has a chamber, and a first perforated filter hole communicating with the chamber is formed on the first end face. A support assembly is disposed on the first end face of the base. A filter assembly includes a first filter screen component and a second filter screen component, wherein the first filter screen component is laid on the first end face, and the second filter screen component covers the support assembly; the second filter screen component and the support assembly together form a pipe communicating with the chamber. This apparatus can automatically separate the solid and liquid of brewer's lees through the filter assembly and collect water into the chamber of the base, thereby avoiding water pollution caused by water leakage from the brewer's lees.

The utility model discloses a self -discharging type enters jar hanging cage relates brewing auxiliary tool technical field, including the hoisting assembly with upper annular ring, hanging cage chain, lower annular ring, fixed link, the inside of lower annular ring is provided with the inside turnover ring, the bottom end symmetry of inside turnover ring is fixed with two ferrules, the ferrule rotation sleeve joint is in the outside of lower annular ring, the top of inside turnover ring is fixed with the round orifice plate, the area that the round orifice plate, a plurality of hanging cage chains, upper annular ring form is used for providing the hoisting and placing space for the wine lees, the side away from fixed link of lower annular ring is provided with locking assembly, and the locking assembly is used for realizing the locking and unlocking operation of inside turnover ring horizontal state. The utility model discloses through setting up jar hanging cage can realize the quick hoisting operation of wine lees, avoids the manual shovel, and great saving of labor, and through locking assembly can realize the quick opening of inside turnover ring, and brewing waste residue is easily unloaded, and great improvement work efficiency.

The invention relates to the related technical field of filtering equipment, in particular to wine making pot bottom water filtering equipment and a using method thereof.The wine making pot bottom water filtering equipment comprises a base, a shell is arranged at the upper end of the base, a partition plate is fixedly installed at the upper end of the shell, baffles are fixedly installed at the two ends of the shell in a penetrating mode, and a guide rail is fixedly installed at the lower end of the shell; the first screen and the second screen are arranged at the front end of the filter, the aperture of the first screen and the aperture of the second screen can capture large-particle impurities such as vinasse residues and raw material fibers in wine brewing bottom pot water, and the impurities are prevented from directly impacting a subsequent fine filter component; the filter holes can efficiently intercept residual starch gelatinization substances, colloidal protein and fine suspended solids after coarse filtration, and the filter hole area with attached impurities can be continuously conveyed to a clean area through the rotating shaft, so that the situation that the filtering efficiency is attenuated due to impurity adhesion of a traditional fixed fine filter screen is avoided.

1. Name of the designed product: cup (fresh stewed bird's nest wine lees milk). 2. Use of the designed product: cup. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view 1.

The invention relates to the field of wine making equipment, and discloses an intelligent travelling crane system for making Maotai-flavor wine and an automatic cellar entering and exiting method for Maotai-flavor wine vinasse, a travelling crane laser scanning system is used for collecting the position of each moving part of the travelling crane system and the current workshop equipment and personnel conditions, and transmitting the grabbed information to a processor; the travelling crane three-dimensional positioning system is used for positioning coordinates of all positions in the current plant, reading real-time coordinates of moving parts and transmitting the coordinates to the processor; the travelling crane electronic anti-shaking system is used for controlling the states of the grab bucket and the wine retort in movement; a travelling crane wireless communication data transmission system; the system is used for information interaction between the ground processor and the cloud processor and the driving laser scanning system, the driving electronic anti-shaking system and the driving transmission system. The system has the advantages of high stability, high automation degree and the like.

The utility model relates to the technical field of wine making production, and provides a vinasse storage device for a wine making workshop, which comprises a vinasse barrel, a sealing cover is arranged at the top end of the vinasse barrel, a support ring frame is arranged in the middle of the outer side of the vinasse barrel, and lifting components capable of adjusting the lifting height of the sealing cover are arranged on two sides of the top end of the support ring frame. The sealing cover can be controlled to move up and down through the driving assembly and the lifting assembly, vinasse can be conveniently guided into the vinasse barrel to be stored, the hydraulic rod is controlled to stretch, the pressing plate can be driven to slide downwards in the vinasse barrel, the pressing plate can extrude the stored vinasse, and the vinasse can be conveniently stored. And liquid in the vinasse can flow downwards through a filter plate, solid-liquid separation can be conducted on the vinasse, and the problem that existing storage equipment is inconvenient to extrude the stored vinasse so that the liquid in the vinasse can be separated from the vinasse is solved.

The application discloses an alcohol-free matcha lees with antioxidant activity and a preparation method thereof, and belongs to the technical field of food fermentation. The application provides the alcohol-free lees with antioxidant activity, the alcohol content of the alcohol-free lees is very low (<0.5% Vol), the stimulation to gastric mucosa is reduced, the alcohol-free lees is friendly to the gastrointestinal tract, is high in safety, and is suitable for a wide range of people; the lees is matched with matcha, the glycemic index is optimized, the fermentation benefits of traditional lees are retained and enhanced, the additional matcha can bring antioxidant substances such as tea polyphenols, the aroma of ordinary lees is enhanced, and the alcohol-free matcha lees has green tea fragrance; compared with glutinous rice lees, the SOD activity of the alcohol-free matcha lees is enhanced by 13.81 times, the ABTS activity is enhanced by 11.07 times, the iron ion reduction capacity is enhanced by 3.87 times, and the DPPH clearance rate is enhanced by 1.61-4.70 times. The alcohol-free matcha lees can be drunk all day round, is flexible in matching, and can be developed into alcohol-free beverages, milk tea, dessert bases and the like.

The invention relates to the technical field of white spirit brewing, discloses an automatic vinasse removing machine for white spirit brewing, and solves the problems that vinasse residues are left on a conveying belt and a shovel plate of an existing automatic vinasse removing machine for white spirit brewing, and the cleaning effect is poor. Through the cylinder, the input pipe, the air suction cover, the air outlet pipe, the long pipes and the air head, the first suction pump is started through the control panel to generate negative pressure, the first suction pump conveys hot steam into the cylinder through the air suction cover connected with the input pipe, the second suction pump generates negative pressure, and the hot steam in the cylinder is conveyed into the two sets of long pipes through the air outlet pipe; the two groups of wind heads connected with the two groups of long pipes are used for discharging a shovel plate at the discharging end, above the hopper, of the conveying belt and vinasse adhered to the surface of the conveying belt into the hopper, so that the conveying belt is prevented from being adhered to the surface of the shovel plate more, and the cleanliness is improved; and the air blowing structure can also blow and clean residual dregs on the surface of the conveying belt and the surface of the shovel plate after the dregs are removed.

The invention provides a solid wine fermented grain separate steaming yield increasing and impurity reducing technology, and belongs to the technical field of wine brewing, the solid wine fermented grain separate steaming yield increasing and impurity reducing technology comprises the following steps: 1, crushing grains; step 2, grain moistening; step 3, steaming the grains; step 4, adding yeast and stirring; step 5, fermenting; and 6, steaming the wine. According to the method, a fermented grain steaming method is adopted, so that the quantity of carbon chains of starch cracked into shorter carbon chain molecules with different lengths under the action of excessive heat can be reduced, the quantity of the carbon chains converted into glucose in the starch saccharification process is increased, impurities generated by hydrolysis saccharification are reduced, and the wine yield and the wine quality are correspondingly improved; meanwhile, waste of grain resources can be reduced, and social and economic benefits are greatly improved.

The invention discloses a method for preparing an organic fertilizer by co-composting double wastes in the wine brewing industry, which comprises the following steps: mixing 50-90 parts by mass of vinasse, 10-30 parts by mass of livestock and poultry manure and 10-30 parts by mass of plant ash to obtain a compost substrate, adding a compound fermentation inoculant accounting for 0.02-1.0% of the total mass of the compost substrate, and uniformly stirring to obtain the organic fertilizer. The compound fermentation inoculant comprises bacillus subtilis, bacillus licheniformis, saccharomyces cerevisiae, aspergillus niger and trichoderma longibrachiatum, and the viable count in the compound fermentation inoculant is greater than or equal to 1 * 10 < 10 > CFU / g; composting is carried out by adding the composting substrate of the composite fermentation inoculant, first pile turning is started when the average temperature rises to 50 DEG C, pile turning is carried out once every 5-10 days, and yellow serofluid is added to maintain the humidity of a pile body at 55-65%. According to the method disclosed by the invention, through precise adaptation of characteristics of the composite fermentation inoculant and double wastes, synergistic efficient degradation of the vinasse and the yellow serofluid is realized, and the treatment cost is reduced.

The invention discloses a preparation method of a biological fresh-keeping agent and application of the biological fresh-keeping agent in fresh keeping of raw wet flour products, and belongs to the technical field of food fresh keeping. The preparation method comprises the following steps: mixing fermented glutinous rice with wheat flour, wheat bran and water to form a fermentation substrate, and performing propagation fermentation at constant temperature to obtain fermentation liquor; centrifuging and micro-filtering to obtain clarified supernatant without microorganisms, and taking the clarified supernatant as primary biological fresh-keeping liquid; and further performing thermal stabilization treatment to obtain the final biological fresh-keeping agent. The fresh-keeping agent can be directly added into flour according to the proportion of 10%-40% to be used for making raw wet flour products. The liquid biological fresh-keeping agent can effectively prolong the shelf life of raw wet flour products, is suitable for flour with different initial bacterium contents (200-5000CFU / g), is simple in preparation process, low in cost, natural, green, transparent and safe, conforms to the label cleaning trend of fresh-keeping processing of healthy staple food, and provides a green and efficient solution for fresh-keeping of the raw wet flour products.

The utility model discloses a vinasse wastewater treatment device which comprises a liquid storage tank, by arranging the liftable pretreatment mechanism in the treatment box, vinasse wastewater can be preliminarily intercepted, large-particle impurities (such as vinasse and suspended solids) can be removed, the filtering burden of a filtering mechanism in a subsequent filtering box is remarkably relieved, and the problem that a filtering cotton layer is frequently blocked due to direct filtering of traditional equipment is solved; meanwhile, the lifting design of the pretreatment mechanism facilitates regular cleaning, the bottom conical structure of the treatment box is matched, residual wastewater can be rapidly emptied, and the maintenance efficiency is improved; through the arrangement of the filtering mechanism in the filtering box, graded filtering is achieved, the stainless steel filtering net intercepts large-particle impurities, the hydrophobic polyester fiber filtering cotton efficiently adsorbs tiny suspended solids and organic matter, the stable effluent quality is ensured, the service life of the filtering cotton can be prolonged through the two-stage filtering structure, the replacement frequency is reduced, and the operation cost is reduced.

The invention relates to the technical field of food byproduct processing, in particular to a production process of a yellow wine vinasse flavor extract. The method comprises the following steps: firstly, performing soaking, fermentation, aging and solid-liquid separation on the yellow wine vinasse to obtain vinasse mud, adding grafted amylose into the vinasse mud for pre-soaking, and then adding grafted amylopectin for ultrasonic-high-pressure homogenization circulation treatment to obtain the superfine vinasse mud. Finally, propylene glycol and medium-chain triglyceride are used for constructing a temperature-resistant solvent, double grafted starch is supplemented for emulsification and homogenization, and the flavor extract is prepared. According to the method, a step-by-step synergistic extraction-double grafting embedding-oil phase heat barrier system is constructed, the problems that the utilization rate of vinasse flavor substance raw materials is insufficient and volatilization loss occurs under high-temperature processing are effectively solved, the obtained product is fine and smooth in texture, rich in flavor and excellent in heat resistance, and the application value of vinasse by-products is greatly improved.

The invention relates to a method and a device for continuously distilling white spirit through nitrogen closed circulation segmented stripping and multi-stage liquor picking, which are characterized in that closed circulation nitrogen is used as a carrier to perform white spirit distillation, graded liquor picking and total condensate recovery, so that a waste-free process is realized; carrier gas circulation is driven by a nitrogen expansion / compressor unit, heat / cold is supplied to push evaporation / condensation heat and mass transfer, and the process is low-carbon and efficient; the continuous white spirit distillation process of continuous feeding and continuous discharging of fermented grains is realized through the semi-closed automatic feeding / discharging device and the rotary half-tube combined tray. By adopting the technology provided by the invention, the high-degree white spirit is prepared by continuously distilling the fermented grains with the moisture content of 60% and the ethanol content of 6%, and the distillation energy consumption of a unit product (folded into pure ethanol) is 0.98 kWh (electricity) / 1kg of ethanol, so that the technology has great significance on high-quality and low-carbon development of the solid fermented wine industry.

The invention provides a clear and strong flavor type white spirit and a brewing method thereof. The brewing method of the clear and strong flavor type white spirit comprises the following steps: adding grain flour into long-fermentation-period strong flavor type fermented grains for moistening grains, adding steamed rice husks, and distilling to obtain strong flavor type distillers' grains and strong flavor type raw wine I; distilling the Sichuan fen-flavor fermented grains to obtain fen-flavor distillers' grains and fen-flavor raw wine II; the strong-flavor vinasse is subjected to acid brewing, out-of-steamer, water metering, airing and cooling, and wine brewing koji is added for heap fermentation; cooling the fen-flavor distillers' grains and adding wine brewing yeast; mixing the strong-flavor distillers' grains subjected to stacking fermentation with the fen-flavor distillers' grains added with the wine brewing yeast, and fermenting in a cellar; and distilling the fermented mixed distillers' grains to obtain the wine, thereby obtaining the clear and strong flavor type raw wine III. The Sichuan-style fen-flavor vinasse can partially replace rice husks, the brewing cost is reduced, the alcohol cleanliness of a wine body is increased, the problem that fusel oil is high when the Sichuan-style fen-flavor vinasse is independently produced is solved, and the problem that long-fermentation strong-flavor vinasse is difficult to produce wine is also solved.

1. Name of the designed product: packing box paperboard (dry rice wine). 2. Use of the designed product: used for making packing box for packing rice wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. Other circumstances to be explained: the designed product is thin, so other views are omitted.