CN106479847A - White spirit mixing method - Google Patents
White spirit mixing method Download PDFInfo
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- CN106479847A CN106479847A CN201611014878.6A CN201611014878A CN106479847A CN 106479847 A CN106479847 A CN 106479847A CN 201611014878 A CN201611014878 A CN 201611014878A CN 106479847 A CN106479847 A CN 106479847A
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- flavor
- tank
- poking bar
- circular passage
- base liquor
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
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- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Devices For Dispensing Beverages (AREA)
Abstract
The invention discloses a kind of white spirit mixing method, belong to Chinese liquor processing technique field, comprise the following steps：The seasoning bag that flavouring agent wafer is wrapped to form is placed in placing trough；Luzhou-flavor, Maotai-flavor, three kinds of aromatic white spirits of delicate fragrance type are mixed to form base liquor；By the seasoning bag in dipped for base liquor all placing troughs；Poking bar is passed through circular passage and extend into and blend in tank, external impetus pass through grip part drive poking bar and move along circular passage；Work as step（4）Middle poking bar moves after 5 10min along circular passage, and expanding block occurs the expansion of volume after absorbing heat, and expanding block volumetric expansion makes steel ball drop in blending tank to complete being sufficiently mixed of base liquor and flavouring agent.The white spirit mixing method of this programme is simple, and flavouring agent is evenly distributed in and blends tank everywhere simultaneously, therefore this programme blend very quick and uniformly.
Description
Technical field
The present invention relates to a kind of method of making white spirit.
Background technology
White spirit mixing is the process mutually mixing base liquor, flavouring agent etc..White spirit mixing method can be divided into blends method by hand
Automatically blend method.
In the little brewery that some adopt traditional workshop-based production, mode is blent in the craft also keeping traditional, will raw material
In injection wine jar, it is stirred by man-hour manually hand-held club, its high labor intensive, low production efficiency, mixing effect is unstable.
A kind of liquid during white spirit mixing to needs mixing is disclosed in China Patent No. ZL200710122632.5
The method that body is stirred, the method is passed through to arrange high pressurized gas, and conveying high-pressure gas, to blending pot bottom, discharges gas,
Gas blends the top of can container with air-flow or bubble form from the bottom of container flow direction, the flowing of gas promotes liquid to roll,
Seethe, realize the mixing of liquid.The method is flowed with gas and replaces club or stirring vane to implement stirring, referred to as gas to liquid
Paddling process.The method when using, in order that gas has a stronger motive force, need to the gas pressurized being passed through it is therefore desirable to
Set up extra pressurized equipment, total is complex.
Content of the invention
The invention is intended to providing a kind of simple to operate, blend evenly and rapidly white spirit mixing method.
White spirit mixing method in this programme, comprises the following steps：
（1）, by flavouring agent wafer be wrapped to form circle seasoning bag, in each placing trough radially-arranged in blending tank
Place a seasoning bag；
（2）, typing fermentation by the way of Luzhou-flavor, Maotai-flavor, the fermentation of three kinds of aromatic white spirits of delicate fragrance type, obtain original wine, so
Afterwards Luzhou-flavor, Maotai-flavor, three kinds of aromatic white spirits of delicate fragrance type are in mass ratio 20-30:30-40:The ratio of 40-50 is mixed
Form base liquor；
（3）, by step（2）In base liquor be poured into by the charging aperture on cover plate and blend in tank so that blending the base liquor in tank
Seasoning bag in dipped all placing troughs；
（4）, poking bar is passed through circular passage extending into blend in tank, and make the rolling of the ball on poking bar and circular passage
Road coordinates, and external impetus drive poking bar to move along circular passage by grip part；
（5）, work as step（4）After middle poking bar moves 5-10min along circular passage, rub when moving between poking bar and circular passage
Wipe the heat part producing to be delivered on expanding block, another part passes to steel ball, expanding block occurs volume after absorbing heat
Expansion, give the downward active force of steel ball after expanding block volumetric expansion and transfer heat to steel ball, steel ball is in the work of expanding block
Firmly two pieces of elastomer block of lower promotion move respectively round about along cover plate, and final dropping between two elastomer block is blending tank
In, the steel ball dropping in blending tank transfers heat to base liquor, completes being sufficiently mixed of base liquor and flavouring agent.
The effect of this programme is：1st, the flavouring agent needing mixing is placed in be radially distributed in beforehand through wafer and blends
In the placing trough of top tank structure, therefore when mixing flavouring agent with base liquor, flavouring agent be evenly distributed in blend each in tank
Place so that flavouring agent and base liquor have larger contact area so that flavouring agent and base liquor can be rapidly performed by blending,
And blend visibly homogeneous.
2nd, Luzhou-flavor, Maotai-flavor, three kinds of aromatic white spirits of delicate fragrance type are carried out being mixed to get base liquor in different ratios so that
Base liquor combines the advantage of these three odor types, the base liquor better quality obtaining.
3rd, by arranging thermal expansion block so that the heat transfer that produces, to expanding block, and is led to when cover plate and poking bar motion
Cross the expansion of expanding block come to promote steel ball drop and heat transmission, steel ball drops and passes heat further after blending in tank
Pass base liquor, because the temperature of liquid is higher, the speed of mixing is faster, thus this programme further speeded up base liquor and flavouring agent it
Between mixing, the heat of steel ball transmission simultaneously comes from relative motion between cover plate and poking bar, thus also achieving heat
Effectively utilizes.
In sum, the white spirit mixing method of this programme is simple, and flavouring agent is to be evenly distributed in blend tank everywhere simultaneously
, therefore this programme blend very quick and uniformly.
Further, step（2）In, Luzhou-flavor, Maotai-flavor, the mass ratio of three kinds of aromatic white spirits of delicate fragrance type are 30:30:40.
Alcohols material content in the base liquor that this ratio is obtained is higher, and mouthfeel is more preferable.
Further, in step（4）In, manpower drives poking bar to move along circular passage by grip part.When needs are blent
Amount less when, directly pass through manually to act on grip part, and drive poking bar to move along circular passage, simple to operate, with
When it also avoid the waste of the energy.
Further,：Step（2）In, Luzhou-flavor, Maotai-flavor, the mass ratio of three kinds of aromatic white spirits of delicate fragrance type are 30:40:50.
Lipid material content in the base liquor that this ratio is obtained is higher, and fragrance is stronger.
Brief description
Fig. 1 is the structural representation of embodiment of the present invention white spirit mixing device.
Fig. 2 is the enlarged drawing at A in Fig. 1.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Reference in Figure of description includes：Blend tank 1, placing trough 2, cover plate 3, expanding block 31, elastomer block 32, stage clip
33rd, steel ball 34, poking bar 4, grip part 5.
Embodiment 1：
（1）, by flavouring agent wafer be wrapped to form circle seasoning bag, the inwall blend tank is radially distributed with some
Placing trough, places a seasoning bag in each placing trough；
（2）, typing fermentation by the way of Luzhou-flavor, Maotai-flavor, the fermentation of three kinds of aromatic white spirits of delicate fragrance type, obtain original wine, so
Mass ratio according to Luzhou-flavor, Maotai-flavor, three kinds of aromatic white spirits of delicate fragrance type is 30 afterwards:30:40 ratio carries out being mixed to form base
Wine；
（3）, by step（2）In base liquor be poured into by the charging aperture on cover plate and blend in tank so that blending the base liquor in tank
Seasoning bag in dipped all placing troughs；
（4）, poking bar is passed through circular passage extending into blend in tank, and make the rolling of the ball on poking bar and circular passage
Road coordinates, and external impetus drive poking bar to move along circular passage by grip part；
（5）, work as step（4）After middle poking bar moves 8min along circular passage, friction when moving between poking bar and circular passage
The heat part producing is delivered on expanding block, and another part passes to steel ball, and expanding block occurs volume after absorbing heat
Expand, give the downward active force of steel ball after expanding block volumetric expansion and transfer heat to steel ball, steel ball is in the effect of expanding block
Promote two pieces of elastomer block to move round about respectively along cover plate under power, and final dropping between two elastomer block is blending tank
In, the steel ball dropping in blending tank transfers heat to base liquor, completes being sufficiently mixed of base liquor and flavouring agent.
Embodiment 2：
（1）, by flavouring agent wafer be wrapped to form circle seasoning bag, the inwall blend tank is radially distributed with some
Placing trough, places a seasoning bag in each placing trough；
（2）, typing fermentation by the way of Luzhou-flavor, Maotai-flavor, the fermentation of three kinds of aromatic white spirits of delicate fragrance type, obtain original wine, so
Mass ratio according to Luzhou-flavor, Maotai-flavor, three kinds of aromatic white spirits of delicate fragrance type is 30 afterwards:40:50 ratio carries out being mixed to form base
Wine；
（3）, by step（2）In base liquor be poured into by the charging aperture on cover plate and blend in tank so that blending the base liquor in tank
Seasoning bag in dipped all placing troughs；
（4）, poking bar is passed through circular passage extending into blend in tank, and make the rolling of the ball on poking bar and circular passage
Road coordinates, and external impetus drive poking bar to move along circular passage by grip part；
（5）, work as step（4）After middle poking bar moves 10min along circular passage, friction when moving between poking bar and circular passage
The heat part producing is delivered on expanding block, and another part passes to steel ball, and expanding block occurs volume after absorbing heat
Expand, give the downward active force of steel ball after expanding block volumetric expansion and transfer heat to steel ball, steel ball is in the effect of expanding block
Promote two pieces of elastomer block to move round about respectively along cover plate under power, and final dropping between two elastomer block is blending tank
In, the steel ball dropping in blending tank transfers heat to base liquor, completes being sufficiently mixed of base liquor and flavouring agent.
Device is blent as depicted in figs. 1 and 2 used in embodiment 1 and embodiment 2：Including blending tank 1, blending tank 1
Be radially distributed with three row's placing troughs 2, often row's placing trough 2 includes uniform eight placing troughs 2 of circumference, and placing trough 2 is circular arc
Structure, the seasoning bag that all placement wafer is made in each placing trough 2, place seasoning during concocted white spirit in seasoning bag
Material.
It is provided with cover plate 3 on the top blending tank 1, cover plate 3 offers two circle circular passages, also opens in the centre of cover plate 3
It is provided with charging aperture, also circumference is evenly equipped with eight the first installing holes between two circle circular passages, below the first installing hole, be provided with the
Two installing holes, the first installing hole is communicated with the second installing hole, is provided with expanding block 31 in the first installation in the hole, expanding block 31 is absorbing
The expansion of volume can be produced in the case of heat, in the second installation in the hole, two elastomer block 32 being oppositely arranged are installed, each
Stage clip 33 is installed, in the presence of stage clip 33, between two elastomer block 32 between the hole wall of elastomer block 32 and the second installing hole
Offset, above two elastomer block 32 contact positions, be placed with steel ball 34, expanding block 31 do not absorb heat expand before, expanding block
Between 31 and steel ball 34, there is gap.
Raceway is offered on the circular passage of cover plate 3, at circular passage, is placed with agitating device, agitating device includes two
Root poking bar 4 and grip part 5, every poking bar 4 is mounted on ball, and the ball on poking bar 4 is arranged on circular passage
On raceway, two poking bars 4 extend into after being each passed through two circle circular passages to be blent in tank 1, and external impetus are carried by grip part 5
Dynamic poking bar 4 moves along circular passage, and wherein the left side of poking bar is 10cm with blending the distance between wall of tank, poking bar
Downside is 10cm with blending the distance between diapire of tank, when being stirred to base liquor, so that poking bar is moved along circular passage,
Thus effectively prevent poking bar and to blend collision between top tank structure in whipping process, that is, avoid that collision produces makes an uproar
Sound, avoids the damage that collision produces simultaneously.
Comparative example：
When being blent base liquor and flavouring agent, flavouring agent is directly introduced to blend in tank, then pours into blending in tank
Base liquor, is being stirred using poking bar.
It is respectively adopted embodiment 1, embodiment 2 and comparative example the base liquor of 50kg and the flavouring agent of 1kg are blent, respectively
Record the time blending uniform needs, blend whether uniformly by the way of artificially being observed, with the bottom blending tank
The precipitation not having flavouring agent is defined, and the result obtaining is as follows：
| Embodiment 1 | Embodiment 2 | Comparative example | |
| Time（min） | 10 | 12 | 20 |
By upper table as can be seen that being blent using the method for the embodiment 1 in this programme and embodiment 2, compare more traditional
Blend mode, decrease 50% about in time, the efficiency blent have great lifting, whole operation process simultaneously
Also very simple.
Above-described is only embodiments of the invention, and in scheme, the general knowledge here such as known concrete structure and characteristic is not made
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of without departing from present configuration, acceptable
Make some deformation and improve, these also should be considered as protection scope of the present invention, these are implemented all without the impact present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in description
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (4)
1. white spirit mixing method is it is characterised in that comprise the following steps：
（1）, by flavouring agent wafer be wrapped to form circle seasoning bag, the inwall blend tank is radially distributed with some
Placing trough, places a seasoning bag in each placing trough；
（2）, typing fermentation by the way of Luzhou-flavor, Maotai-flavor, the fermentation of three kinds of aromatic white spirits of delicate fragrance type, obtain original wine, so
Afterwards Luzhou-flavor, Maotai-flavor, three kinds of aromatic white spirits of delicate fragrance type are in mass ratio 20-30:30-40:The ratio of 40-50 is mixed
Form base liquor；
（3）, by step（2）In base liquor be poured into by the charging aperture on cover plate and blend in tank so that blending the base liquor in tank
Seasoning bag in dipped all placing troughs；
（4）, poking bar is passed through circular passage extending into blend in tank, and make the rolling of the ball on poking bar and circular passage
Road coordinates, and external impetus drive poking bar to move along circular passage by grip part；
（5）, work as step（4）After middle poking bar moves 5-10min along circular passage, rub when moving between poking bar and circular passage
Wipe the heat part producing to be delivered on expanding block, another part passes to steel ball, expanding block occurs volume after absorbing heat
Expansion, give the downward active force of steel ball after expanding block volumetric expansion and transfer heat to steel ball, steel ball is in the work of expanding block
Firmly two pieces of elastomer block of lower promotion move respectively round about along cover plate, and final dropping between two elastomer block is blending tank
In, the steel ball dropping in blending tank transfers heat to base liquor, completes being sufficiently mixed of base liquor and flavouring agent.
2. white spirit mixing method according to claim 1 it is characterised in that：Step（2）In, Luzhou-flavor, Maotai-flavor, delicate fragrance
The mass ratio of three kinds of aromatic white spirits of type is 30:30:40.
3. white spirit mixing method according to claim 2 it is characterised in that：In step（4）In, manpower passes through grip part band
Dynamic poking bar moves along circular passage.
4. white spirit mixing method according to claim 1 it is characterised in that：Step（2）In, Luzhou-flavor, Maotai-flavor, delicate fragrance
The mass ratio of three kinds of aromatic white spirits of type is 30:40:50.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611014878.6A CN106479847A (en) | 2016-11-18 | 2016-11-18 | White spirit mixing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611014878.6A CN106479847A (en) | 2016-11-18 | 2016-11-18 | White spirit mixing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106479847A true CN106479847A (en) | 2017-03-08 |
Family
ID=58272373
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611014878.6A Pending CN106479847A (en) | 2016-11-18 | 2016-11-18 | White spirit mixing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106479847A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978321A (en) * | 2017-05-19 | 2017-07-25 | 贵州省仁怀市水码头酿酒作坊 | A kind of preparation technology of white wine |
| CN107299035A (en) * | 2017-08-14 | 2017-10-27 | 贵州万牛酒业有限公司 | A kind of white wine preparing process |
| CN107699447A (en) * | 2017-11-29 | 2018-02-16 | 江苏醉开心酒业有限公司 | A kind of spirit brewing device |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN200952004Y (en) * | 2006-06-13 | 2007-09-26 | 林作金 | White spirit blending device |
| CN101338267A (en) * | 2007-07-05 | 2009-01-07 | 帅明志 | Process for making special fragrant wine |
| CN204400956U (en) * | 2014-12-15 | 2015-06-17 | 重庆市嘉利酒业有限公司 | Wine brewing whipping appts |
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
| CN205662504U (en) * | 2016-06-08 | 2016-10-26 | 迪庆香格里拉经济开发区泰源生物科技开发有限公司 | White spirit mixing device |
-
2016
- 2016-11-18 CN CN201611014878.6A patent/CN106479847A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN200952004Y (en) * | 2006-06-13 | 2007-09-26 | 林作金 | White spirit blending device |
| CN101338267A (en) * | 2007-07-05 | 2009-01-07 | 帅明志 | Process for making special fragrant wine |
| CN204400956U (en) * | 2014-12-15 | 2015-06-17 | 重庆市嘉利酒业有限公司 | Wine brewing whipping appts |
| CN105779208A (en) * | 2014-12-15 | 2016-07-20 | 遵义市董程窖酒厂 | Blending method of mixed-flavor type white spirit |
| CN205662504U (en) * | 2016-06-08 | 2016-10-26 | 迪庆香格里拉经济开发区泰源生物科技开发有限公司 | White spirit mixing device |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106978321A (en) * | 2017-05-19 | 2017-07-25 | 贵州省仁怀市水码头酿酒作坊 | A kind of preparation technology of white wine |
| CN106978321B (en) * | 2017-05-19 | 2020-11-03 | 贵州省仁怀市水码头酿酒作坊 | Preparation process of white spirit |
| CN107299035A (en) * | 2017-08-14 | 2017-10-27 | 贵州万牛酒业有限公司 | A kind of white wine preparing process |
| CN107699447A (en) * | 2017-11-29 | 2018-02-16 | 江苏醉开心酒业有限公司 | A kind of spirit brewing device |
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| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170308 |
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| RJ01 | Rejection of invention patent application after publication |