CN111849672A

CN111849672A - Brewing equipment and brewing method

Info

Publication number: CN111849672A
Application number: CN202010665651.8A
Authority: CN
Inventors: 张波; 张强
Original assignee: Mingko Qianlinong Liquor Co ltd
Current assignee: Mingko Qianlinong Liquor Co ltd
Priority date: 2020-07-11
Filing date: 2020-07-11
Publication date: 2020-10-30

Abstract

The invention relates to the technical field of brewing, in particular to brewing equipment and a brewing method, which comprise the steps of soaking and stewing, cooling and stirring yeast, fermenting and distilling, brewing and blending; the brewing equipment comprises a tank body, a steamer, a fermentation vessel and a controller; due to the integrated design of the small brewing equipment, the full stirring and mixing between the distiller's yeast and the raw materials are difficult to achieve in the tank body, and the raw materials are left in the transfer process from cooking to fermentation, so that the maintenance operation of the brewing equipment is increased, and the overall quality of brewing is damaged; therefore, the ceramic grains added in the process of stirring the distiller's yeast are matched with the stirring disc in the tank body, so that the mixing effect between the raw materials on the food steamer and the distiller's yeast is improved, the food steamer drops into the fermentation vessel along the vertical rod in the tank body, the residues of the brewing raw materials in the process transfer process are avoided, the overall brewing quality of the raw materials in the tank body is maintained, and the using effect of the brewing equipment is improved.

Description

Brewing equipment and brewing method

Technical Field

The invention relates to the technical field of brewing, in particular to brewing equipment and a brewing method.

Background

Brewing is a process for producing alcoholic beverages with a certain concentration by utilizing microbial fermentation, brewing raw materials and a brewing container are two prerequisites for grain brewing, and brewing raw materials are different, and the used microorganisms and the brewing process are different; with the development of the times, people increasingly pursue personalized service enjoyment, and as well-inherited wine brewing culture, new wine brewing equipment and a wine brewing method are widely developed nowadays; for the introduction of brewing equipment and brewing methods, see: "Yishuangming", et al, research on the method of producing semi-sweet fresh brewing wine by semi-inhibited fermentation [ J ], brewing wine, 2016(No.2),103- "107".

In the current household brewing equipment, in order to meet the requirements of miniaturization of the equipment and integration in use, part of procedures in the brewing process are often fused, but the improvement of the quality of brewed wine is limited, and balance needs to be achieved between the perfect brewing process and the design of integration of the brewing equipment.

The invention can set the working mode of the brewing equipment through the control panel, so as to brew different wines, and grasp the fermentation process of the wines in real time through the bubble instrument arranged on the shell, so that various wines can be brewed simply and conveniently, and the wine brewed by the brewing machine is fruit wine, and the alcohol degree in the technical scheme is lower, so that the wine can be drunk directly, and high-degree white spirit can be distilled by the distilling machine, the alcoholic strength ratio is higher so as to meet different requirements of people; and provides a method for brewing wine by using the wine brewing equipment; however, the technical scheme does not solve the problems that in the process of brewing wine, the cooking is switched to the fermentation process, the raw materials are not completely transferred between brewing equipment, and the cooking tank and the fermentation tank are separately arranged, so that the occupied space is large, and the small brewing equipment is not beneficial to being used integrally.

In view of this, in order to overcome the above technical problems, the present company has designed and developed a brewing apparatus and a brewing method, and has adopted a special brewing process apparatus and a brewing using method, so as to solve the above technical problems.

Disclosure of Invention

In order to make up for the defects of the prior art, the invention provides the brewing equipment and the brewing method, the ceramic grains added in the process of stirring the distiller's yeast are matched with the stirring disc in the tank body, so that the mixing effect between the raw materials on the food steamer and the distiller's yeast is improved, the food steamer falls into the fermentation vessel along the vertical rod in the tank body, the residues of the brewing raw materials in the process transfer process are avoided, the overall brewing quality of the raw materials in the tank body is maintained, and the use effect of the brewing equipment is improved.

The invention relates to brewing equipment which comprises a tank body, a steamer, a fermentation vessel and a controller, wherein the steamer is arranged in the tank body; a feeding port is formed in the top of the tank body, a food steamer is arranged in the tank body, and a fermentation vessel is arranged below the food steamer; a stirring disc is arranged above the food steamer and is rotatably arranged in the tank body; the outer side of the food steamer is provided with a vertical rod, and the vertical rod is attached to the corner of the tank body; the food steamer is arranged on the vertical rod in a sliding manner; a traction rope is arranged on the periphery of the steamer, penetrates through the top of the steamer along the tank body, and a traction ring is arranged at the tail end of the traction rope; the traction ring is sleeved on the outer wall of the tank body, and a lock catch for adjusting and fixing is arranged on the traction ring; a constant temperature net is arranged in the fermentation vessel, and a condensing ring is arranged on the inner wall of the tank body above the fermentation vessel; the condensation ring is provided with a communicated pipeline, and the tail end of the pipeline is provided with a wine tank; the controller is used for controlling the operation of the constant temperature network; when wine brewing is carried out, the soaked raw materials are put into the tank body through the feeding port, and the required brewed wine is prepared through the processes of stewing, stirring, fermenting and distilling; therefore, the method comprises the steps that by means of the food steamer arranged in the tank body, distiller's yeast doped with ceramic grains is added in the stirring process, so that raw materials are uniformly distributed on the surface of the food steamer after being stirred, and after the food steamer completes the cooking step of the raw materials, the lock catch on the traction ring is opened, so that the food steamer is descended into the fermentation vessel of the tank body along the vertical rod under the action of the traction rope, and the subsequent fermentation distillation is carried out on the brewing raw materials; according to the invention, the ceramic grains added in the process of stirring the distiller's yeast are utilized and matched with the stirring disc in the tank body, so that the mixing effect between the raw materials on the food steamer and the distiller's yeast is improved, the food steamer drops into the fermentation dish along the vertical rod in the tank body, the residues of the brewing raw materials in the process transfer process are avoided, the overall brewing quality of the raw materials in the tank body is maintained, and the use effect of the brewing equipment is improved.

Preferably, the upper part of the tank body is provided with an end cover, and a flange is arranged on the tank body corresponding to the end cover; after the traction ring moves to the flange on the tank body, a gap is reserved between the bottom of the steamer in the tank body and the constant temperature net on the fermentation dish; after the end cover is opened, the stirring disc is statically placed on the flange; after the food steamer moves to the position of the fermentation vessel, the fermentation process is kept in a proper temperature range through the constant temperature net on the fermentation vessel, and the raw material in a fermentation state is still on the food steamer, so that the heat transfer of the food steamer body can destroy the balanced heating effect on the raw material, the temperature regulation effect of the constant temperature net is influenced, and meanwhile, the raw material residue remained in the stirring disc can be further decomposed in the fermentation process, and the cleaning difficulty of the stirring disc is increased; the spacing back of flange is being removed through the traction ring that sets up, still has the space between the food steamer that descends in the jar body and the fermentation dish, makes the online heat of constant temperature only pass through the air transfer to the raw materials in, has ensured that the raw materials in the food steamer is whole to be in invariable temperature range, and the agitator disk of setting is installed on the flange of the jar body, is convenient for lift the agitator disk off after making wine is accomplished, directly erode the residue that washs wherein to the suitability of making wine equipment has been promoted.

Preferably, a raised rotating shaft is arranged on the stirring disc, the rotating shaft is positioned in the center of the upper end face of the stirring disc, and the rotating shaft extends out of the feed inlet of the end cover; a rod handle is arranged at the top end of the rotating shaft and drives the stirring disc to rotate in the tank body; the rod handle is provided with a turnover joint, the turnover joint is positioned in the middle of the rod handle, and the turnover joint enables the rod handle to be folded; raw materials entering the tank body from the feeding port are stacked in the steamer, and are uniformly distributed on the surface of the steamer through the rotation of the stirring disc, the soaked and expanded raw materials are mutually bonded under the action of the stirring disc, the driving force required by the rotation of the stirring disc is further increased, and the increased extrusion acting force simultaneously damages the surface shape of the steamer; through setting up the pivot on the agitator disk, the epaxial pole handle of cooperation pivot, rotate in the jar body through the manual drive agitator disk, when piling up the effort increase between the raw materials on agitator disk and food steamer, control agitator disk antiport, and drive with intermittent type effort, break up the raw materials that gather in the food steamer, the destruction of constant force drive has been avoided, simultaneously behind the rotatory several circles of manual drive agitator disk, resistance through the response changes, deduce the raw materials that go out on the food steamer and be in the even state that the stirring was accomplished, then cook, thereby the application effect of making wine equipment has been promoted.

Preferably, the rotating shaft is provided with a dredging plate, the dredging plate is obliquely wound on the rotating shaft, and the edge of the dredging plate is in contact with the inner wall of the feeding port; the raw materials added into the tank body can be gathered at the position of the steamer below the feeding port and are pushed to the whole surface of the steamer so as to increase the action effect of the stirring disc, and meanwhile, in the process of adding the distiller's yeast and the porcelain grains, the raw materials need to be uniformly distributed on the steamer so as to improve the mixing effect with the raw materials; through setting up in the epaxial baffle of dredging of commentaries on classics, at operation agitator disk pivoted in-process, the epaxial baffle of dredging sweeps in the space of charge door and crosses, dredges the baffle and will wherein the even whole plane of pushing away to the food steamer of accumulational raw materials on, and when adding distiller's yeast and porcelain granule, along with the rotation of dredging the baffle, distribute on the food steamer surface of circumference, has equalized the mixed degree between the material in the food steamer to the application effect of making wine equipment has been promoted.

Preferably, the bottom of the stirring disc is provided with a driving disc, and the driving disc is rotatably arranged on the stirring disc; the rotating shaft is meshed with the adjacent driving plate to rotate; the circumferential direction of the drive plate is provided with convex teeth with gaps, so that the drive plate can rotate intermittently; when the stirring disc rotates on the food steamer, the moving range of the raw materials on the food steamer is limited by unidirectional relative acting force, and the normal operation of the stirring disc is hindered by the extrusion effect between the raw materials and the food steamer; through setting up the driver plate on the agitator disk, under the rotation of agitator disk, the raw materials on driver plate and the food steamer produce solitary interact, and the driver plate is under the drive of pivot, and intermittent type between the cooperation driver plate rotates, has strengthened the stirring effect to raw materials on the food steamer, and the driver plate of intermittent type meshing has avoided extruded raw materials to cause the card to die between the dogtooth to the required effort of operation agitator disk has been reduced, thereby has promoted making wine equipment's result of use.

The invention relates to a wine brewing method, which is suitable for any one of the wine brewing equipment, and comprises the following steps:

s1, soaking and cooking: soaking selected wine-making raw materials in clear water for 24h, controlling the temperature of the soaked water at 10-15 ℃, and then adding the soaked water into a steamer of wine-making equipment; the raw materials are soaked to absorb water and expand, so that the particles are softened, heat in the subsequent cooking process is transferred to the inside of the rice grains, and the starch in the raw materials is fully gelatinized;

s2, cooling and yeast stirring: controlling the steamer in the S1 to be settled into a fermentation dish of brewing equipment, simultaneously adding a proper amount of porcelain grains and distiller' S yeast into the fermentation dish, and stirring, wherein the temperature in the fermentation dish is 10-20 ℃ higher than the room temperature, and the room temperature environment is not more than 30 ℃; the porcelain grains added in the stirring process promote the damage effect on rice grains and promote the reaction effect of the distiller's yeast, the environment slightly higher than room temperature in a fermentation dish increases the activity of the distiller's yeast, and the superposition of the overhigh temperature and the heat generated in the reaction of the distiller's yeast can damage the effect of the distiller's yeast;

s3, fermentation and distillation: after the stirring process in the S2 is finished, adding yeast into the mixture for fermentation, controlling the fermentation time according to the external environment temperature, fermenting for 6-9 days when the room temperature is above 20 ℃, fermenting for 10-13 days when the room temperature is below 20 ℃, distilling a fermentation dish, and obtaining the raw wine flowing into a wine tank through a condensing pipe; the saccharomycetes are used for converting sugar into alcohol to prepare the required raw wine, and the brewing time of the saccharomycetes is controlled according to the temperature, so that the quality of fermented brewing is prevented from being weakened;

S4, brewing and blending: taking out the original wine in the S3 wine tank to a wine bottle for storage, taking out residues after distillation in a fermentation dish, taking the residues as raw materials for brewing wine, brewing the residues into the wine bottle after fermenting for 12-14 days, adding a proper amount of distilled water and seasonings for blending, sealing the wine bottle, and storing the wine bottle in a cool and dry environment for more than 3 months to obtain brewed finished wine; the alcohol content in the raw wine is up to more than 75%, the raw wine is not good in drinking taste, the raw wine with soft taste and low alcohol content can be obtained by brewing the raw wine again because the raw wine subjected to primary fermentation and distillation still contains unreacted components, the utilization rate of wine brewing raw materials is increased, and the wine bottles are stored, so that the self aging process of the brewed wine in the wine bottles can be completed, and the taste of finished wine is increased.

The invention has the following beneficial effects:

1. according to the invention, the ceramic grains added in the process of stirring the distiller's yeast are arranged, so that the mixing effect between the raw materials and the distiller's yeast is improved, and the raw materials are dropped into the fermentation vessel along the vertical rod in the tank body through the steamer, so that the residues of the brewing raw materials in the process transfer process are avoided; the traction ring arranged makes a gap still exist between the food steamer descending in the tank body and the fermentation dish, and ensures that the whole raw material in the food steamer is in a constant temperature range.

2. According to the invention, the rotating shaft arranged on the stirring disc is matched with the rod handle on the rotating shaft, so that raw materials accumulated in the steamer are scattered, and the damage of constant force driving is avoided; the guide plate is arranged on the rotating shaft, so that raw materials accumulated in the feeding port are uniformly spread to the whole plane of the steamer, and the mixing degree of the materials in the steamer is balanced; the driving plate arranged on the stirring disc and the raw materials on the food steamer generate independent interaction, and the stirring effect of the raw materials on the food steamer is enhanced by matching the intermittent rotation between the driving plates.

Drawings

The invention is further described with reference to the following figures and embodiments.

FIG. 1 is a flow chart of a brewing process according to the present invention;

FIG. 2 is a perspective view of the brewing apparatus of the present invention;

FIG. 3 is a partial enlarged view of FIG. 2 at A;

FIG. 4 is a partial enlarged view of FIG. 2 at B;

in the figure: the wine jar comprises a jar body 1, a feed inlet 11, a condensing ring 12, a pipeline 13, a wine jar 14, an end cover 15, a flange 16, a steamer 2, an upright rod 21, a traction rope 22, a traction ring 23, a lock catch 231, a fermentation dish 3, a constant temperature net 31, a stirring disc 4, a rotating shaft 41, a dredging plate 411, a rod handle 42, an overturning joint 421, a driving plate 43 and a convex tooth 431.

Detailed Description

In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.

As shown in fig. 1 to 4, the brewing apparatus of the present invention comprises a tank 1, a food steamer 2, a fermentation vessel 3 and a controller; a feeding port 11 is formed in the top of the tank body 1, a food steamer 2 is arranged in the tank body 1, and a fermentation vessel 3 is arranged below the food steamer 2; a stirring disc 4 is arranged above the food steamer 2, and the stirring disc 4 is rotatably arranged in the tank body 1; the outer side of the steamer 2 is provided with a vertical rod 21, and the vertical rod 21 is attached to the corner of the tank body 1; the steamer 2 is slidably arranged on the vertical rod 21; a traction rope 22 is arranged on the periphery of the steamer 2, the traction rope 22 penetrates through the top of the tank body 1, and a traction ring 23 is arranged at the tail end of the traction rope 22; the traction ring 23 is sleeved on the outer wall of the tank body 1, and the traction ring 23 is provided with a lock 231 for adjusting and fixing; a constant temperature net 31 is arranged in the fermentation dish 3, and a condensing ring 12 is arranged on the inner wall of the tank body 1 above the fermentation dish 3; a pipeline 13 is communicated with the condensing ring 12, and a wine tank 14 is arranged at the tail end of the pipeline 13; the controller is used for controlling the operation of the constant temperature network 31; when wine making is carried out, the soaked raw materials are put into the tank body 1 through the feeding port 11, and the required brewed wine is prepared through the processes of stewing, stirring, fermenting and distilling; therefore, in the invention, the food steamer 2 arranged in the tank body 1 is added with distiller's yeast doped with ceramic grains in the stirring process, so that the raw materials are uniformly distributed on the surface of the food steamer 2 after being stirred, and after the food steamer 2 finishes the step of cooking the raw materials, the lock catch 231 on the traction ring 23 is opened, so that the food steamer 2 falls into the fermentation vessel 3 of the tank body 1 along the vertical rod 21 under the action of the traction rope 22, and the subsequent fermentation distillation is carried out on the brewing raw materials; according to the invention, the ceramic grains added in the process of stirring the distiller's yeast are utilized to be matched with the stirring disc 4 in the tank body 1, so that the mixing effect between the raw materials on the food steamer 2 and the distiller's yeast is improved, and the food steamer 2 falls into the fermentation dish 3 along the vertical rod 21 in the tank body 1, so that the residues of the brewing raw materials in the process transfer process are avoided, the overall brewing quality of the raw materials in the tank body 1 is maintained, and the use effect of the brewing equipment is improved.

In one embodiment of the present invention, an end cover 15 is disposed on the upper portion of the tank 1, and a flange 16 is disposed on the tank 1 corresponding to the end cover 15; after the traction ring 23 moves to the flange 16 on the tank body 1, a gap is reserved between the bottom of the steamer 2 in the tank body 1 and the constant temperature net 31 on the fermentation dish 3; after the end cover 15 is opened, the stirring plate 4 is statically placed on the flange 16; after the food steamer 2 moves to the position of the fermentation vessel 3, the fermentation process is kept in a proper temperature range through the constant temperature net 31 on the fermentation vessel 3, and because the raw material in a fermentation state is still on the food steamer 2, the heat transfer of the food steamer 2 body can destroy the balanced heating effect of the raw material, so that the temperature regulation effect of the constant temperature net 31 is influenced, and meanwhile, the raw material residue remained in the stirring disc 4 can be further decomposed in the fermentation process, thereby increasing the cleaning difficulty of the stirring disc 4; the spacing back of flange 16 is being removed through the pull ring 23 that sets up, still there is the space between the food steamer 2 that descends in jar body 1 and the fermentation dish 3, make the heat on the constant temperature net 31 only pass through during air transfer reaches the raw materials, guaranteed that the whole temperature range that is in the invariant of raw materials in the food steamer 2, the agitator disk 4 of setting is installed on the flange 16 of jar body 1, be convenient for lift agitator disk 4 off after making wine is accomplished, directly wash the residue that washs wherein, thereby the suitability of making wine equipment has been promoted.

As an embodiment of the present invention, a protruding rotating shaft 41 is disposed on the stirring plate 4, the rotating shaft 41 is located at the center of the upper end surface of the stirring plate 4, and the rotating shaft 41 extends from the feeding port 11 of the end cover 15; a rod handle 42 is arranged at the top end of the rotating shaft 41, and the rod handle 42 drives the stirring disc 4 to rotate in the tank body 1; the rod handle 42 is provided with a turning joint 421, the turning joint 421 is positioned in the middle of the rod handle 42, and the turning joint 421 enables the rod handle 42 to be folded; raw materials entering the tank body 1 from the feeding port 11 are stacked in the steamer 2 and uniformly distributed on the surface of the steamer 2 through the rotation of the stirring disc 4, the soaked and expanded raw materials are mutually bonded under the action of the stirring disc 4, the driving force required by the rotation of the stirring disc 4 is further increased, and the increased extrusion acting force simultaneously causes damage to the surface shape of the steamer 2; through setting up pivot 41 on agitator disk 4, the pole 42 in the cooperation pivot 41, rotate in jar body 1 through manual drive agitator disk 4, when piling up the effort increase between the raw materials on agitator disk 4 and food steamer 2, control agitator disk 4 antiport, and drive with intermittent type effort, break up the raw materials of gathering in food steamer 2, the destruction of constant force drive has been avoided, simultaneously behind 4 rotatory several rings of manual drive agitator disk, resistance through the response changes, it is in the even state that the stirring was accomplished to infer the raw materials on the food steamer 2, then cook, thereby the application effect of making wine equipment has been promoted.

As an embodiment of the present invention, a guide plate 411 is disposed on the rotating shaft 41, the guide plate 411 obliquely surrounds the rotating shaft 41, and an edge of the guide plate 411 contacts with an inner wall of the feed inlet 11; the raw materials added into the tank body 1 can be gathered at the position of the steamer 2 below the feeding port 11 and are pushed to the whole surface of the steamer 2 so as to increase the action effect of the stirring disc 4, and meanwhile, in the process of adding the distiller's yeast and the porcelain grains, the raw materials need to be uniformly distributed on the steamer 2 so as to improve the mixing effect with the raw materials; through setting up the sparse baffle 411 on pivot 41, at operation agitator disk 4 pivoted in-process, the sparse baffle 411 on pivot 41 sweeps in the space of charge door 11 and crosses, and sparse baffle 411 will wherein the even whole plane of opening to food steamer 2 of piling up raw materials, and when adding distiller's yeast and porcelain grain, along with the rotation of sparse baffle 411, distribute on circumferential food steamer 2 is surperficial, has balanced the mixed degree between the material in the food steamer 2 to the application effect of making wine equipment has been promoted.

As an embodiment of the invention, the bottom of the stirring plate 4 is provided with a dial 43, and the dial 43 is rotatably mounted on the stirring plate 4; the rotating shaft 41 is meshed with the adjacent dial 43 for rotation; a convex tooth 431 with a gap is arranged on the circumferential direction of the drive plate 43, so that the drive plate 43 can rotate intermittently; when the stirring disc 4 rotates on the food steamer 2, the moving range of the raw materials on the food steamer 2 is limited by unidirectional relative acting force, and the normal operation of the stirring disc 4 is hindered by the extrusion between the raw materials and the food steamer 2; through setting up the driver plate 43 on the agitator disk 4, under the rotation of agitator disk 4, driver plate 43 and the raw materials on the food steamer 2 produce solitary interact, and driver plate 43 is under the drive of pivot 41, cooperation driver plate 43 between the intermittent type rotation, the stirring effect to raw materials on the food steamer 2 has been strengthened, and the extruded raw materials of dogtooth 431 within a definite time has been avoided to the driver plate 43 of intermittent type meshing causes the card to die, and the required effort of operation agitator disk 4 has been reduced, thereby the result of use of making wine equipment has been promoted.

s1, soaking and cooking: soaking the selected wine-making raw materials in clear water for 24h, controlling the temperature of the soaked water to be 10-15 ℃, and then adding the soaked water into a steamer 2 of wine-making equipment; the raw materials are soaked to absorb water and expand, so that the particles are softened, heat in the subsequent cooking process is transferred to the inside of the rice grains, and the starch in the raw materials is fully gelatinized;

s2, cooling and yeast stirring: controlling the food steamer 2 in the S1 to settle into a fermentation dish 3 of the brewing equipment, simultaneously adding a proper amount of porcelain grains and distiller' S yeast into the fermentation dish 3, and stirring, wherein the temperature in the fermentation dish 3 is higher than the room temperature by 10-20 ℃, and the room temperature environment is not more than 30 ℃; the porcelain grains added in the stirring process promote the damage effect on rice grains and promote the reaction effect of the distiller's yeast, the environment slightly higher than the room temperature in the fermentation dish 3 increases the activity of the distiller's yeast, and the superposition of the overhigh temperature and the heat generated in the reaction of the distiller's yeast can damage the effect of the distiller's yeast;

s3, fermentation and distillation: after the stirring process in the step S2 is finished, adding yeast into the mixture for fermentation, controlling the fermentation time according to the external environment temperature, fermenting for 6-9 days when the room temperature is above 20 ℃, fermenting for 10-13 days when the room temperature is below 20 ℃, distilling the fermentation dish 3, and obtaining the raw wine flowing into the wine tank 14 through a condensing pipe; the saccharomycetes are used for converting sugar into alcohol to prepare the required raw wine, and the brewing time of the saccharomycetes is controlled according to the temperature, so that the quality of fermented brewing is prevented from being weakened;

S4, brewing and blending: taking out the original wine in the S3 wine tank 14 to a wine bottle for storage, taking out residues after distillation in the fermentation dish 3, taking the residues as raw materials for brewing wine, brewing the residues into the wine bottle after fermenting for 12-14 days, adding a proper amount of distilled water and seasonings for blending, sealing the wine bottle, and storing the wine bottle in a cool and dry environment for more than 3 months to obtain brewed finished wine; the alcohol content in the raw wine is up to more than 75%, the raw wine is not good in drinking taste, the raw wine with soft taste and low alcohol content can be obtained by brewing the raw wine again because the raw wine subjected to primary fermentation and distillation still contains unreacted components, the utilization rate of wine brewing raw materials is increased, and the wine bottles are stored, so that the self aging process of the brewed wine in the wine bottles can be completed, and the taste of finished wine is increased.

During working, the soaked raw materials are put into the tank body 1 through the feed inlet 11, and then the required brewed wine is prepared through the processes of stewing, stirring, fermenting and distilling; the method comprises the following steps of adding distiller's yeast doped with porcelain grains in the stirring process through a steamer 2 arranged in a tank body 1, uniformly distributing raw materials on the surface of the steamer 2 after stirring, opening a lock catch 231 on a traction ring 23 after the steamer 2 finishes the step of cooking the raw materials, enabling the steamer 2 to fall into a fermentation vessel 3 of the tank body 1 along an upright rod 21 under the action of a traction rope 22, and carrying out subsequent fermentation distillation on the brewing raw materials; after the arranged traction ring 23 moves to the position of the flange 16 for limiting, a gap still exists between the steam box 2 and the fermentation dish 3 which fall in the tank body 1, so that heat on the constant-temperature net 31 is only transferred to raw materials through air, the whole raw materials in the steam box 2 are ensured to be in a constant temperature range, and the arranged stirring disc 4 is arranged on the flange 16 of the tank body 1, so that the stirring disc 4 is conveniently detached after wine making is finished, and residues in the raw materials are directly washed and cleaned; the rotating shaft 41 arranged on the stirring disc 4 is matched with the rod handle 42 on the rotating shaft 41, the stirring disc 4 is manually driven to rotate in the tank body 1, when the acting force between the stirring disc 4 and the raw materials stacked on the food steamer 2 is increased, the stirring disc 4 is controlled to rotate reversely and is driven by intermittent acting force, the raw materials accumulated in the food steamer 2 are scattered, the damage of constant force driving is avoided, and meanwhile, after the stirring disc 4 is manually driven to rotate for a plurality of circles, the raw materials on the food steamer 2 are inferred to be in a uniform state after being stirred, and then the raw materials are steamed; the guide plate 411 arranged on the rotating shaft 41 sweeps through the space of the feeding port 11 in the process of rotating the operation stirring disc 4, the guide plate 411 on the rotating shaft 41 uniformly pulls the raw materials accumulated in the raw materials to the whole plane of the steamer 2, and the raw materials are distributed on the surface of the circumferential steamer 2 along with the rotation of the guide plate 411 when the distiller's yeast and the porcelain grains are added, so that the mixing degree of the materials in the steamer 2 is balanced; the dial 43 arranged on the stirring disc 4 generates separate interaction with the raw materials on the food steamer 2 under the rotation action of the stirring disc 4, and the dial 43 is driven by the rotating shaft 41 to cooperate with the intermittent rotation between the dials 43, so that the stirring effect of the raw materials on the food steamer 2 is enhanced, and the dial 43 which is engaged intermittently avoids the jamming of the extruded raw materials between the convex teeth 431 and reduces the acting force required for operating the stirring disc 4.

The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.

Claims

1. A brewing device comprises a tank body (1), a food steamer (2), a fermentation dish (3) and a controller; a feeding port (11) is formed in the top of the tank body (1), a food steamer (2) is arranged in the tank body (1), and a fermentation vessel (3) is arranged below the food steamer (2); the method is characterized in that: a stirring disc (4) is arranged above the food steamer (2), and the stirring disc (4) is rotatably arranged in the tank body (1); the outer side of the steamer (2) is provided with a vertical rod (21), and the vertical rod (21) is attached to the corner of the tank body (1); the steamer (2) is slidably arranged on the upright rod (21); a traction rope (22) is arranged on the periphery of the steamer (2), the traction rope (22) penetrates through the top of the steamer body (1) along the tank body, and a traction ring (23) is arranged at the tail end of the traction rope (22); the traction ring (23) is sleeved on the outer wall of the tank body (1), and a lock catch (231) for adjusting and fixing is arranged on the traction ring (23); a constant temperature net (31) is arranged in the fermentation dish (3), and a condensing ring (12) is arranged on the inner wall of the tank body (1) above the fermentation dish (3); a pipeline (13) is communicated with the condensing ring (12), and a wine tank (14) is arranged at the tail end of the pipeline (13); the controller is used for controlling the operation of the constant temperature network (31).

2. Brewing apparatus according to claim 1, characterized in that; an end cover (15) is arranged at the upper part of the tank body (1), and a flange (16) is arranged on the tank body (1) corresponding to the end cover (15); after the traction ring (23) moves to the flange (16) on the tank body (1), a gap is reserved between the bottom of the steamer (2) in the tank body (1) and the constant temperature net (31) on the fermentation dish (3); after the end cover (15) is opened, the stirring disc (4) is statically placed on the flange (16).

3. Brewing apparatus according to claim 2, characterized in that: a raised rotating shaft (41) is arranged on the stirring disc (4), the rotating shaft (41) is positioned in the center of the upper end surface of the stirring disc (4), and the rotating shaft (41) extends out of the feed inlet (11) of the end cover (15); a rod handle (42) is arranged at the top end of the rotating shaft (41), and the rod handle (42) drives the stirring disc (4) to rotate in the tank body (1); the rod handle (42) is provided with a turnover joint (421), the turnover joint (421) is positioned in the middle of the rod handle (42), and the rod handle (42) is folded by the turnover joint (421).

4. Brewing apparatus according to claim 3, characterized in that: the guide plate dredging device is characterized in that a guide plate dredging plate (411) is arranged on the rotating shaft (41), the guide plate dredging plate (411) is obliquely wound on the rotating shaft (41), and the edge of the guide plate dredging plate (411) is in contact with the inner wall of the feeding opening (11).

5. Brewing apparatus according to claim 2, characterized in that: the bottom of the stirring disc (4) is provided with a driving plate (43), and the driving plate (43) is rotatably arranged on the stirring disc (4); the rotating shaft (41) is meshed with an adjacent dial (43) for rotation; the dial (43) is provided with convex teeth (431) with gaps in the circumferential direction, so that the dial (43) can rotate intermittently.

6. A wine brewing method is characterized in that: the method is suitable for the brewing device of any one of claims 1 to 5, and comprises the following steps:

s1, soaking and cooking: soaking the selected wine-making raw materials in clear water for 24 hours, controlling the temperature of the soaked water to be 10-15 ℃, and then adding the soaked water into a steamer (2) of wine-making equipment;

s2, cooling and yeast stirring: controlling the food steamer (2) in the S1 to settle into a fermentation dish (3) of the brewing equipment, simultaneously adding a proper amount of porcelain grains and distiller' S yeast into the food steamer and stirring, wherein the temperature in the fermentation dish (3) is higher than the room temperature by 10-20 ℃, and the room temperature environment is not more than 30 ℃;

s3, fermentation and distillation: after the stirring process in the S2 is finished, adding yeast into the mixture for fermentation, controlling the fermentation time according to the external environment temperature, fermenting for 6-9 days when the room temperature is above 20 ℃, fermenting for 10-13 days when the room temperature is below 20 ℃, distilling the fermentation dish (3), and obtaining the raw wine flowing into the wine tank (14) through a condensing pipe;

S4, brewing and blending: taking out the original wine in the wine tank (14) in the S3 to a wine bottle for storage, taking out the distilled dregs in the fermentation dish (3) as a raw material for brewing wine, brewing the distilled dregs into the wine bottle after fermenting for 12 to 14 days, adding a proper amount of distilled water and seasonings for blending, sealing the wine bottle, and storing the wine bottle in a cool and dry environment for more than 3 months to obtain the brewed finished wine.