CN113801747A - Brewing equipment and brewing method - Google Patents
Brewing equipment and brewing method Download PDFInfo
- Publication number
- CN113801747A CN113801747A CN202111047485.6A CN202111047485A CN113801747A CN 113801747 A CN113801747 A CN 113801747A CN 202111047485 A CN202111047485 A CN 202111047485A CN 113801747 A CN113801747 A CN 113801747A
- Authority
- CN
- China
- Prior art keywords
- wine
- retort
- heating
- screen
- brewing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 27
- 238000010438 heat treatment Methods 0.000 claims abstract description 82
- 230000007246 mechanism Effects 0.000 claims abstract description 33
- 238000004821 distillation Methods 0.000 claims abstract description 32
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000001704 evaporation Methods 0.000 claims abstract description 11
- 238000009833 condensation Methods 0.000 claims abstract description 6
- 230000005494 condensation Effects 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 35
- 239000002994 raw material Substances 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 10
- 239000004744 fabric Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 229920003229 poly(methyl methacrylate) Polymers 0.000 claims description 5
- 239000004926 polymethyl methacrylate Substances 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000012360 testing method Methods 0.000 claims description 5
- 235000019640 taste Nutrition 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000011514 vinification Methods 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 description 51
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 30
- 239000000523 sample Substances 0.000 description 20
- 239000000243 solution Substances 0.000 description 16
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 15
- 239000012086 standard solution Substances 0.000 description 14
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 12
- 238000001514 detection method Methods 0.000 description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 9
- WSFSSNUMVMOOMR-UHFFFAOYSA-N Formaldehyde Chemical compound O=C WSFSSNUMVMOOMR-UHFFFAOYSA-N 0.000 description 9
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 9
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 8
- 235000014113 dietary fatty acids Nutrition 0.000 description 7
- 229930195729 fatty acid Natural products 0.000 description 7
- 239000000194 fatty acid Substances 0.000 description 7
- -1 fatty acid ester Chemical class 0.000 description 7
- 239000001760 fusel oil Substances 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- NUJOXMJBOLGQSY-UHFFFAOYSA-N manganese dioxide Chemical compound O=[Mn]=O NUJOXMJBOLGQSY-UHFFFAOYSA-N 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 3
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 229910017604 nitric acid Inorganic materials 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- AXDJCCTWPBKUKL-UHFFFAOYSA-N 4-[(4-aminophenyl)-(4-imino-3-methylcyclohexa-2,5-dien-1-ylidene)methyl]aniline;hydron;chloride Chemical compound Cl.C1=CC(=N)C(C)=CC1=C(C=1C=CC(N)=CC=1)C1=CC=C(N)C=C1 AXDJCCTWPBKUKL-UHFFFAOYSA-N 0.000 description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 2
- 238000002835 absorbance Methods 0.000 description 2
- 150000007513 acids Chemical class 0.000 description 2
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 2
- 238000013124 brewing process Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005485 electric heating Methods 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- MYHXWQZHYLEHIU-UHFFFAOYSA-N oxalic acid;sulfuric acid Chemical compound OS(O)(=O)=O.OC(=O)C(O)=O MYHXWQZHYLEHIU-UHFFFAOYSA-N 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000012286 potassium permanganate Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000010992 reflux Methods 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 238000004448 titration Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- LVGKNOAMLMIIKO-UHFFFAOYSA-N Elaidinsaeure-aethylester Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC LVGKNOAMLMIIKO-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001476 alcoholic effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012490 blank solution Substances 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- FMMOOAYVCKXGMF-MURFETPASA-N ethyl linoleate Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(=O)OCC FMMOOAYVCKXGMF-MURFETPASA-N 0.000 description 1
- 229940031016 ethyl linoleate Drugs 0.000 description 1
- LVGKNOAMLMIIKO-QXMHVHEDSA-N ethyl oleate Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC LVGKNOAMLMIIKO-QXMHVHEDSA-N 0.000 description 1
- 229940093471 ethyl oleate Drugs 0.000 description 1
- XLYOFNOQVPJJNP-ZSJDYOACSA-N heavy water Substances [2H]O[2H] XLYOFNOQVPJJNP-ZSJDYOACSA-N 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- FMMOOAYVCKXGMF-UHFFFAOYSA-N linoleic acid ethyl ester Natural products CCCCCC=CCC=CCCCCCCCC(=O)OCC FMMOOAYVCKXGMF-UHFFFAOYSA-N 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 229910000357 manganese(II) sulfate Inorganic materials 0.000 description 1
- 230000005499 meniscus Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000006386 neutralization reaction Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- OTYBMLCTZGSZBG-UHFFFAOYSA-L potassium sulfate Chemical compound [K+].[K+].[O-]S([O-])(=O)=O OTYBMLCTZGSZBG-UHFFFAOYSA-L 0.000 description 1
- 229910052939 potassium sulfate Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
Images
Classifications
-
- 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
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Abstract
The invention belongs to the technical field of food production and processing, and particularly relates to brewing equipment and a brewing method, wherein the brewing equipment comprises a wine retort and a retort cover, the retort cover is arranged at the top of the wine retort, and the wine retort comprises a heating mechanism and a condensing mechanism; the heating mechanism is positioned in the wine retort and the wall body and is used for heating and evaporating the vinasse; the condensation mechanism is positioned in the wall body of the wine retort and is used for cooling auxiliary treatment; the heating mechanism comprises heating pipes, a surrounding cavity is formed in the wall body of the wine retort, the heating pipes which are uniformly distributed are fixedly arranged in the surrounding cavity, and the heating pipes are fixedly arranged in the wine retort; the condensing mechanism comprises a condensing pipe which is S-shaped and surrounds the gap between the heating pipes in the surrounding cavity; the invention has simple structure, can realize the uniform heating of the brewing equipment during distillation, improves the brewing quality, and can effectively adjust the temperature in the wine retort during distillation.
Description
Technical Field
The invention belongs to the technical field of food production and processing, and particularly relates to brewing equipment and a brewing method.
Background
The brewing principle of the distilled liquor is that fermented brewing raw materials are subjected to one or more distillation processes to extract high-alcohol-content liquor; the distilled liquor is prepared by extracting high-purity liquor by vaporizing alcohol according to physical properties of alcohol.
Brewing is an art, but many problems often occur in some wineries during brewing, such as white spirit turbidity which is caused by many reasons, mainly, dissolved substances are supersaturated with the change of temperature and alcohol content, precipitates appear, the white spirit becomes turbid, and meanwhile, the white spirit is polluted by mixed bacteria in quick fermentation or fermentation, excessive higher fatty acid ester and mixed alcohol oil are generated by sharp fire distillation, and particularly, obvious turbidity phenomena can be seen in the head and the tail of the white spirit.
In the distillation process, if the temperature changes in a large range, higher fatty acid ester and fusel oil in the fermented grains are excessively dissolved with ethanol, the dissolved substances rise upwards under the wrapping of steam, and the wine is finally formed through a condensing device, but the content of lactic acid and lipid in the wine is several times higher than that of the wine at normal temperature, and the distilled wine also contains higher fatty acid ester such as ethyl linoleate, ethyl oleate and the like and more fusel oil, so that the wine tastes impurity and bitter, and the turbidity problem occurs, and the quality of the wine is influenced.
In view of this, the present invention provides a brewing apparatus and a brewing method, which solve the above technical problems.
Disclosure of Invention
In order to make up for the defects of the prior art and solve the problem that the final finished product is turbid due to excessive dissolution of fermented grains caused by temperature change in the distillation process, the invention provides brewing equipment and a brewing method.
The technical scheme adopted by the invention for solving the technical problems is as follows: the wine brewing equipment comprises a wine retort and a retort cover, wherein the retort cover is arranged at the top of the wine retort, and the wine retort comprises a heating mechanism and a condensing mechanism;
the heating mechanism is positioned in the interior and the wall body of the wine retort and is used for heating and evaporating vinasse;
the condensation mechanism is positioned in the wall body of the wine retort and is used for cooling auxiliary treatment.
Preferably, a screen is movably arranged in the wine retort.
Preferably, the upper surface of the screen mesh is fixedly provided with uniformly distributed convex columns, the convex columns are internally provided with upper and lower surface vent holes communicated with the screen mesh, and filter cloth is fixedly arranged in the vent holes.
Preferably, the heating mechanism comprises a heating pipe, a surrounding cavity is formed in a wall body of the wine retort, the heating pipes which are uniformly distributed are fixedly mounted inside the surrounding cavity, the heating pipe is fixedly mounted inside the wine retort, and the heating pipe inside the wine retort is located below the screen.
Preferably, the condensing mechanism includes a condensing pipe, and the condensing pipe is S-shaped and surrounds the gap between the heating pipes in the surrounding cavity.
Preferably, the bottom of the wine retort is fixedly provided with a motor, the output end of the motor penetrates into the bottom of the wine retort and is fixedly provided with a disc, and the upper surface of the disc is fixedly provided with a transverse plate with the same diameter as the disc.
Preferably, the diameter of the disc is matched with the inner diameter of the wine retort, and through holes which are uniformly distributed are formed in the side face of the transverse plate.
Preferably, a filter screen is fixedly arranged in the steamer cover.
Preferably, the heating pipe and the screen inside the wine retort are made of PMMA materials.
The preparation method is suitable for the brewing equipment; the brewing method comprises the following steps:
s1: selecting and cleaning high-quality raw materials during wine making operation, putting the raw materials into a steamer for steaming after cleaning, spreading and cooling after steaming, sprinkling distiller's yeast on the raw materials and uniformly stirring when the temperature of the raw materials is reduced to 30 ℃, putting the stirred raw materials into a fermentation vessel, sealing the fermentation vessel, standing for about 10 to 15 days, completing fermentation, and preparing for distillation operation;
s2: on the basis of S1, before distillation, starting a power supply to test the equipment, checking whether the running condition of the equipment is faulted or not, after the checking is finished and the equipment is faultless, opening a retort cover to pour fermented grains into the wine retort when the temperature of a heating pipe reaches 78.3 ℃, carrying out dry-wet separation on the fermented grains by using a screen in the wine retort, and enabling the wine liquid to fall to the bottom of the wine retort along screen holes on a screen plate;
s3: on the basis of S2, a motor is started, the motor drives a transverse plate on a disc to stir wine liquid, a heating pipe continuously heats the wine liquid, when a temperature detector installed in a wine retort exceeds a certain range, a rectifier reduces the output power of the heating pipe through reducing the output of current to reduce the temperature of the heating pipe, and meanwhile, cold air is introduced into a condensation pipe to assist in cooling;
s4: on the basis of S3, the generated steam overflows along the sieve pores on the sieve plate and the through holes on the convex columns, meanwhile, the steam can also heat the fermented grains on the sieve plate to evaporate the residual wine in the fermented grains, and the steam enters a condensing device after being filtered by the filter screen on the retort cover;
s5: after the distillation is finished, closing the power supply and opening the retort cover, taking out the fermented grains on the screen mesh, removing the fermented grains, and cleaning the wine retort to finish the distillation operation;
s6: cooling the distilled liquor, blending the produced liquor after reaching a specified temperature to unify taste, remove impurities and coordinate fragrance to form finished liquor, bottling and labeling the finished liquor after the finished liquor is qualified, and selling the finished liquor on the market.
The invention has the following beneficial effects:
1. according to the brewing equipment and the brewing method, steam generated by heating through the heating pipe overflows along the sieve holes on the sieve plate and the through holes on the convex columns, and simultaneously the steam is generated to carry out secondary heating on the fermented grains on the sieve plate, so that residual liquor in the fermented grains is evaporated, the waste of the liquor is reduced, meanwhile, due to the filter cloth on the through holes, a certain filtering effect is generated on the liquor at the bottom of the liquor retort to a certain extent, and the produced liquor is prevented from containing a large amount of impurities so as to influence the quality of the liquor.
2. According to the brewing equipment and the brewing method, when liquor is distilled, the external power supply enables the heating pipe to generate heat by outputting current, the heating pipe converts electric energy into heat energy to heat fermented grains to evaporate to form steam, meanwhile, the rectifier is arranged between the external power supply and the external power supply, when the temperature in the liquor retort is too high, the output of the current is reduced through the external rectifier, so that the output power is reduced, the heating pipe is cooled accordingly, and the phenomenon that the fermented grains generate a large amount of high-grade fatty acid ester and fusel oil during distillation to cause turbidity of the produced liquor is avoided.
3. According to the brewing equipment and the brewing method, in the cooling process, since the fermented grains in the wine retort are basically in a sealed environment, the temperature is slowly reduced, at the moment, the external refrigerating device is started to inject cold air into the condensing pipe to assist in cooling, the fermented grains are prevented from generating a large amount of higher fatty acid ester and fusel oil during distillation, so that the produced wine is prevented from being turbid, and the external refrigerating device is closed when the temperature reaches a specified range.
Drawings
The invention will be further explained with reference to the drawings.
FIG. 1 is a main body structure view of the present invention;
FIG. 2 is a cross-sectional view of the present invention;
in the figure: 1. carrying out wine retort; 2. a retort cover; 3. a heating mechanism; 31. a surrounding cavity; 32. heating a tube; 4. a condensing mechanism; 41. a condenser tube; 5. screening a screen; 51. a convex column; 52. a vent hole; 6. a motor; 61. a disc; 62. a transverse plate; 63. a through hole; 7. and (4) a filter screen.
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 2, the brewing apparatus of the present invention comprises a wine retort 1 and a retort cover 2, wherein the retort cover 2 is arranged on the top of the wine retort 1, and the wine retort 1 comprises a heating mechanism 3 and a condensing mechanism 4;
the heating mechanism 3 is positioned in the inner part and the wall body of the wine retort 1, and the heating mechanism 3 is used for heating and evaporating the fermented grains;
the condensing mechanism 4 is positioned in the wall body of the wine retort 1, and the condensing mechanism 4 is used for cooling auxiliary treatment;
when the wine distilling equipment works, the wine distilling equipment is subjected to distilling operation in an electric heating mode, firstly, a power supply is started to test the equipment, whether each part of the equipment breaks down or not is checked, if the equipment does not break down, the retort cover 2 is opened after the heating mechanism 3 is heated to 78.3 ℃, fermented wine grains are poured into the wine retort 1 to be distilled, when the temperature in the wine retort 1 is too high, the output of current is reduced through an external rectifier, the output power of the heating mechanism 3 is reduced, the wine retort is cooled accordingly, meanwhile, the condensing mechanism 4 is used for assisting in cooling the wine retort, and the temperature in the wine retort 1 is controlled to be relatively stable.
As an embodiment of the invention, a screen 5 is movably arranged in the wine retort 1;
when the fermented grains are poured into the wine retort 1 in operation, the screen 5 in the wine retort 1 performs dry-wet separation on the fermented grains, so that liquid in the fermented grains flows out of the screen holes of the screen 5 and falls into the bottom of the wine retort 1, and the possibility of pasting the fermented grains in the brewing process is reduced.
As an embodiment of the present invention, the upper surface of the screen 5 is fixedly provided with uniformly distributed convex pillars 51, the convex pillars 51 are internally provided with upper and lower surface vent holes 52 communicating with the screen 5, and filter cloth is fixedly arranged in the vent holes 52;
during the work, in the distillation process, steam that produces through heating pipe 32 heating spills over along sieve mesh on the screen cloth 5 and the air vent 52 on the projection 51, produces steam simultaneously and carries out the secondary heating to the wine unstrained spirits on the screen cloth 5, makes the remaining wine liquid evaporation in the wine unstrained spirits, reduces the waste of wine liquid, simultaneously because the filter cloth on the air vent 52, has produced certain filtering action to the liquid of wine rice steamer 1 bottom to a certain extent, thereby avoid containing a large amount of impurity in the wine liquid of output and influence the quality of wine.
As an embodiment of the present invention, the heating mechanism 3 includes a heating pipe 32, a surrounding cavity 31 is formed in a wall body of the wine retort 1, the heating pipe 32 is fixedly installed inside the surrounding cavity 31 and is uniformly distributed, the heating pipe 32 is fixedly installed inside the wine retort 1, and the heating pipe 32 inside the wine retort 1 is located below the screen 5;
when the electric heating device works, when liquor distillation is carried out, the external power supply enables the heating pipe 32 to generate heat by outputting current to the heating pipe, the heating pipe 32 converts electric energy into heat energy to heat the fermented grains to enable the liquor in the heating pipe to evaporate to form steam, meanwhile, a rectifier is arranged between the external power supply and the heating pipe 32, when the temperature in the liquor retort 1 is too high, the output of the current is reduced through the external rectifier, the output power is reduced, the temperature generated by the heating pipe 32 is reduced, the fermented grains are prevented from being excessively dissolved when the liquor is evaporated due to the overhigh temperature during distillation, and a large amount of high-grade fatty acid ester and fusel oil are generated, so that the produced liquor is turbid.
As an embodiment of the present invention, the condensing mechanism 4 includes a condensing pipe 41, the condensing pipe 41 is S-shaped and surrounds the space between the heating pipes 32 inside the surrounding cavity 31;
during operation, in the cooling process, since the fermented grains in the wine retort 1 are basically in a sealed environment, the temperature is slowly reduced, at the moment, the external refrigerating device is started to inject cold air into the condensing pipe 41 for assisting in cooling, so that the fermented grains are prevented from being excessively dissolved when the wine is evaporated due to overhigh temperature during distillation, and a large amount of high-grade fatty acid ester and fusel oil are generated, thereby resulting in turbidity of the produced wine.
As an embodiment of the invention, the bottom of the wine retort 1 is fixedly provided with a motor 6, the output end of the motor 6 penetrates into the bottom of the wine retort 1 and is fixedly provided with a disc 61, and the upper surface of the disc 61 is fixedly provided with a transverse plate 62 with the same diameter as the disc 61;
when the device works, when fermented grains fall to the bottom of the wine retort 1 through the screen 5, part of fermented grain powder wrapped by liquid in the fermented grains falls to the bottom of the wine retort 1, the transverse plate 62 on the disc 61 is driven to rotate through the motor 6 during distillation, the liquid at the bottom of the wine retort 1 is stirred through the transverse plate 62, powdery fermented grains in the liquid move along with the stirring of the transverse plate 62, and the possibility that the fermented grains are burnt in a pot in the brewing process is avoided.
As an embodiment of the invention, the diameter of the disc 61 is matched with the inner diameter of the wine retort 1, and through holes 63 which are uniformly distributed are formed on the side surface of the transverse plate 62;
during operation, as the inner diameter of the wine retort 1 is matched with that of the disc 61, the disc 61 can fully drive the liquid at the bottom of the wine retort 1 during rotation, so that powdery fermented grains in the liquid are more fully stirred, and meanwhile, as the disc 61 rotates, the liquid can be heated more uniformly, so that the fermented grains are more fully distilled.
As an embodiment of the invention, a filter screen 7 is fixedly arranged inside the steamer cover 2;
during operation, steam that the distillation produced enters into condensing equipment through the delivery port on the rice steamer lid 2, filters the steam that produces at the inside filter screen 7 of rice steamer lid 2, gets rid of the impurity that contains in the steam, thereby avoids containing a large amount of impurity in the wine liquid of output and influence the quality of wine.
As an embodiment of the invention, the heating pipe 32 and the screen 5 inside the wine retort 1 are made of PMMA material;
when the PMMA material works, the PMMA material has better chemical stability, mechanical property and heat resistance, and can avoid the corrosion of alcohol and ensure that the produced wine does not contain other impurities in long-term use of equipment, thereby ensuring the quality of the wine.
The preparation method is suitable for the brewing equipment; the brewing method comprises the following steps:
s1: selecting and cleaning high-quality raw materials during wine making operation, putting the raw materials into a steamer for steaming after cleaning, spreading and cooling after steaming, sprinkling distiller's yeast on the raw materials and uniformly stirring when the temperature of the raw materials is reduced to 30 ℃, putting the stirred raw materials into a fermentation vessel, sealing the fermentation vessel, standing for about 10 to 15 days, completing fermentation, and preparing for distillation operation;
s2: on the basis of S1, before distillation, a power supply is started to test the equipment, whether the running condition of the equipment is faulted or not is checked, after the equipment is checked to be faultless, when the temperature of a heating pipe 32 reaches 78.3 ℃, a retort cover 2 is opened to pour fermented grains into a wine retort 1, a screen 5 in the wine retort 1 is used for carrying out dry-wet separation on the fermented grains, and wine falls to the bottom of the wine retort 1 along a screen hole on a screen plate;
s3: on the basis of S2, starting the motor 6, driving the transverse plate 62 on the disc 61 to stir the wine liquid by the motor 6, continuously heating the wine liquid by the heating pipe 32, reducing the output power of the heating pipe 32 by the rectifier through reducing the output of current to reduce the temperature of the heating pipe 32 when the temperature detector arranged in the wine retort 1 exceeds a certain range, and simultaneously introducing cold air into the condensing pipe 41 to assist in reducing the temperature;
s4: on the basis of S3, the generated steam overflows along the sieve holes on the sieve plate and the through holes 63 on the convex columns 51, meanwhile, the steam can also heat the fermented grains on the sieve plate 5 to evaporate the residual wine in the fermented grains, and the steam enters a condensing device after being filtered by the filter screen 7 on the retort cover 2;
s5: after the distillation is finished, the power supply is closed, the retort cover 2 is opened, the fermented grains on the screen 5 are taken out and removed, and then the wine retort 1 is cleaned, so that the distillation operation is finished;
s6: cooling the distilled liquor, blending the produced liquor after reaching a specified temperature to unify taste, remove impurities and coordinate fragrance to form finished liquor, bottling and labeling the finished liquor after the finished liquor is qualified, and selling the finished liquor on the market.
The specific working mode is as follows:
when fermented grains are poured into the wine retort 1, the screen 5 in the wine retort 1 carries out dry-wet separation on the fermented grains, so that liquid in the fermented grains flows out of the screen holes of the screen 5 and falls into the bottom of the wine retort 1, steam generated by heating through the heating pipe 32 overflows along the screen holes on the screen plate and the vent holes 63 on the convex column 51, and simultaneously the steam is generated to carry out secondary heating on the fermented grains on the screen 5, and simultaneously, due to the filter cloth on the vent holes 63, a certain filtering effect is generated on the liquid at the bottom of the wine retort 1 to a certain degree;
when liquor distillation is carried out, an external power supply outputs current to the heating pipe 32 to heat the liquor, the heating pipe 32 converts electric energy into heat energy to heat the fermented grains to evaporate the fermented grains to form steam, meanwhile, a rectifier is arranged between the external power supply and the heating pipe 32, when the temperature in the liquor retort 1 is overhigh, the output of the current is reduced through the external rectifier, so that the output power is reduced, the temperature generated by the heating pipe 32 is reduced, and in the process of cooling, because the fermented grains in the liquor retort 1 are basically in a sealed environment, the temperature is slowly reduced, at the moment, an external refrigerating device is started to inject cold air into the condensing pipe 41 to assist in cooling;
when fermented grains fall to the bottom of the wine retort 1 through the screen 5, part of fermented grain powder wrapped by liquid in the fermented grains falls to the bottom of the wine retort 1, the transverse plate 62 on the disc 61 is driven to rotate through the motor 6 during distillation, the liquid at the bottom of the wine retort 1 is stirred through the transverse plate 62, the powdery fermented grains in the liquid move along with the stirring of the transverse plate 62, the disc 61 can fully drive the liquid at the bottom of the wine retort 1 during rotation due to the fact that the diameter of the disc 61 is matched with the inner diameter of the wine retort 1, the powdery fermented grains in the liquid are stirred more fully, meanwhile, the liquid can be heated more uniformly due to the rotation of the disc 61, and therefore the distillation of the fermented grains is more sufficient;
steam generated by distillation enters the condensing device through an output hole on the steamer cover 2, and the generated steam is filtered by a filter screen 7 in the steamer cover 2 to remove impurities contained in the steam.
In order to verify the practical performance of the equipment, the related application personnel carry out related experiments on the equipment produced by the invention, thereby verifying the performance of the equipment.
In the experimental process, experimenters divide fermented grains prepared by the same method into two equal parts, then distill the two parts of fermented grains respectively according to the equipment and the method of the invention and the existing equipment and the method to obtain two groups of wine liquid, and then compare the data of the two groups of wine liquid to verify the experimental effect; meanwhile, the experiment is carried out at least three times, and the average value of the data of each experimental item in the three experiments is taken for statistics and analysis.
The detection method of the specific items is as follows:
1. the detection method of the alcoholic strength comprises the following steps:
an instrument; alcohol hydrometer, thermometer.
The method comprises the following steps: pouring the wine sample into a clean and dry measuring cylinder, standing for several minutes, putting into a clean and dry alcohol meter after bubbles in the wine disappear, slightly pressing to suspend the alcohol hydrometer in the wine sample until the wine sample is static, horizontally observing the scale indication value at the tangent position of the liquid meniscus, inserting a thermometer to record the scale, and checking an attached table B in GB10345.1 according to the measured temperature and the alcohol meter indication value to convert the temperature into the temperature at 20 ℃.
2. The detection method of total acids in white spirit comprises the following steps:
reagent: 1% phenolphthalein indicator solution and 0.1mol/L sodium hydroxide standard solution.
The method comprises the following steps: 50ml of the wine sample is sucked into a 250ml conical flask, a phenolphthalein indicator liquid round drop is added, the solution is titrated to reddish with 0.1mol/L sodium hydroxide standard solution, the end point is the end point, and the consumption volume of the 0.1mol/L sodium hydroxide standard solution is recorded.
Calculating the formula:
in the formula: x-content of Total acids in wine sample (calculated as acetic acid), gL
C-concentration of sodium hydroxide Standard solution, mo1/L
V-volume of sodium hydroxide standard solution consumed in the measurement, ml
3. The detection method of the total esters in the white spirit comprises the following steps:
neutralization titration method:
reagent: 1% phenolphthalein indicator solution, 0.1mo1/1. sodium hydroxide standard solution, 0.1mol/L sulfuric acid standard solution.
The method comprises the following steps: 1. 50ml of the wine sample is sucked into a 250ml conical flask, 2 drops of phenolphthalein indicator liquid are added, and the mixture is titrated to reddish with 0.1mo1/L sodium hydroxide standard solution (the same method is used for measuring the total acid).
2. Then 25ml of 0.1mol/L sodium hydroxide standard solution is added accurately and shaken up.
3. Installing a condenser tube, refluxing in boiling water bath, recording the time when the first drop of water is dropped into the conical flask by the reflux device, boiling for 30min, stopping heating, taking down, and cooling to room temperature.
4. Back titration was performed with 0.1mo1/L sulfuric acid standard solution to allow the reddish color to just disappear completely to its end and the volume consumed by 0.1mo1/L sulfuric acid standard solution was recorded.
Calculating the formula:
in the formula: x-content of total esters in the wine sample (calculated as acetic acid), gL
C-molar concentration of sodium hydroxide Standard solution, mol/L
C1-molar concentration of sulfuric acid Standard solution, mol/L
V-volume of sodium hydroxide standard solution consumed in the measurement, ml
4. The detection method of the solid in the white spirit comprises the following steps:
after the white spirit is evaporated and dried, the non-volatile substances are left in a dish and are measured by a weighing method.
The method comprises the following steps:
1. 50.0mL of the wine sample was aspirated, poured into a 100mL porcelain evaporation dish which had been dried to a constant weight, placed on a distilled water boiling water bath, and evaporated to dryness.
2. And then, putting the evaporating dish into an oven with the temperature of 100-105 ℃ for drying for 2h, taking out, putting the evaporating dish into a dryer for 30min, and weighing.
3. And then putting the mixture into an oven with the temperature of 100-105 ℃ for drying for 1h, taking out the mixture, putting the mixture into a dryer for 30min, and weighing the mixture. Repeating the above operations until the weight is constant.
Calculating the formula:
in the formula: x-solid in wine sample, g/L
M-mass of solid and evaporating dish, g
M1-Mass of evaporating dish, g
50.0-sample volume, mL
5. The detection method of methanol in white spirit comprises the following steps:
the principle is as follows: methanol in the wine is oxidized into formaldehyde by potassium permanganate in phosphoric acid solution, excessive potassium permanganate and manganese dioxide generated in the reaction are removed by oxalic acid sulfate solution, and the formaldehyde and fuchsin sulfurous acid react to generate bluish purple quinoid pigment which is compared and quantified with standard series.
1. Oxidation by oxygen
5CH3OH+2KMnO4+4H3PO4＝5HCHO+2KHPO4+2MnHPO4+8H2O
2. Removal of coloured substances
5H2C2O4+2KMnO4+3H2SO4＝2MnSO4+K2SO4+10CO2↑+8H2OH2C2O4+MnO2+H2SO4＝MnSO4+2CO2↑+2H2O
3. Color reaction
Fuchsin and sulfurous acid form a non-quinoid colorless compound, and formaldehyde and fuchsin-sulfurous acid react to generate the bluish purple quinoid pigment. The experimental method comprises the following steps:
respectively placing a certain amount of methanol standard use solution + into a 50mL colorimetric tube, adding 0.5mL of methanol-free ethanol solution, adding water to complement the volume to 5mL, sequentially adding 2mL of potassium permanganate-phosphoric acid solution, uniformly mixing, adding 2mL of oxalic acid-sulfuric acid solution, uniformly mixing to fade, adding 5mL of fuchsin-sulfurous acid solution, uniformly mixing, standing at the temperature of more than 20 ℃ for 0.5h, using a 2cm colorimetric cup, adjusting the zero point by using a zero tube, and measuring the absorbance value at the position of 590mm wavelength; and (6) taking an average value.
6. The detection method of the lead content in the white spirit comprises the following steps:
sucking a 25.0ml or 50.0ml sample, placing the sample in a 100ml small beaker, heating and evaporating the sample on a boiling water bath until the sample is evaporated to 2-3 ml, taking down and cooling the sample, transferring the sample into a 10ml colorimetric tube, washing the small beaker by using a 0.5% nitric acid solution, merging a washing solution into the colorimetric tube, fixing the volume to 10ml by using the 0.5% nitric acid solution, and uniformly mixing the solution for later use.
The determination method comprises the following steps:
respectively placing 0.0, 0.5, 1.0, 2.0 and 4.0ml of lead standard use solution of 10 mu g/ml into a 100ml volumetric flask, adding 0.5% nitric acid solution to dilute to scale, and mixing uniformly to obtain the lead standard series (each ml in the volumetric flask is equivalent to 0.0, 0.05, 0.1, 0.2 and 0.47 mu g of lead).
Adjusting an atomic absorption spectrophotometer to the flame holding condition according to the model of the instrument, respectively introducing a wrong standard series, a reagent blank and the processed sample liquid into flame for determination, drawing a standard curve according to the absorbance corresponding to the lead content, and comparing and taking an average value.
Calculating the formula:
in the formula: x-content of lead in the sample, mgl
A1-content of lead in sample solution for measurement, μ g/ml
A2-content of lead in reagent blank solution, pg/ml
V1-volume of aspirated sample, ml
V2-Total volume after sample treatment, ml
After the obtained wine liquid is tested by adopting the test method, the test data are respectively recorded in the table 1 and the table 2, wherein the table 1 is the wine liquid detection data produced by the equipment of the invention, and the table 2 is the wine liquid detection data produced by the existing equipment
TABLE 1
TABLE 2
Through the comparative analysis of the detection data, the wine brewing equipment can obviously reduce the wine turbidity caused by the temperature change during the distillation of the wine, and simultaneously, substances such as acetic acid, methanol and the like in the wine are obviously improved or reduced, so that the quality of the wine obtained by distillation is improved.
In the description of the present invention, it is to be understood that the terms "center", "front", "rear", "vertical", "horizontal", "top", "bottom", "inner", "outer", etc., indicate orientations or positional relationships based on those shown in the drawings, and are used only for convenience in describing the present invention and for simplicity in description, and do not indicate or imply that the device or element being referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore, should not be taken as limiting the scope of the present invention.
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 (10)
1. The brewing equipment comprises a wine steamer (1) and a steamer cover (2), and is characterized in that: the retort cover (2) is arranged at the top of the wine retort (1), and the wine retort (1) comprises a heating mechanism (3) and a condensing mechanism (4);
the heating mechanism (3) is positioned in the interior and the wall body of the wine retort (1), and the heating mechanism (3) is used for heating and evaporating vinasse;
the condensation mechanism (4) is positioned in the wall body of the wine steamer (1), and the condensation mechanism (4) is used for cooling auxiliary treatment.
2. The brewing apparatus as claimed in claim 1, wherein: the inside of the wine retort (1) is movably provided with a screen (5).
3. Brewing apparatus according to claim 2, characterized in that: the upper surface of the screen mesh (5) is fixedly provided with uniformly distributed convex columns (51), the convex columns (51) are internally provided with upper and lower surface vent holes (52) communicated with the screen mesh (5), and the filter cloth is fixedly arranged in the vent holes (52).
4. The brewing apparatus as claimed in claim 1, wherein: the heating mechanism (3) comprises a heating pipe (32), a surrounding cavity (31) is formed in a wall body of the wine retort (1), the heating pipe (32) which is uniformly distributed is fixedly installed inside the surrounding cavity (31), the heating pipe (32) is fixedly installed inside the wine retort (1), and the heating pipe (32) inside the wine retort (1) is located below the screen (5).
5. Brewing apparatus according to claim 4, characterized in that: the condensing mechanism (4) comprises a condensing pipe (41), wherein the condensing pipe (41) is S-shaped and surrounds the gap between the heating pipes (32) in the surrounding cavity (31).
6. The brewing apparatus as claimed in claim 1, wherein: the wine retort is characterized in that a motor (6) is fixedly installed at the bottom of the wine retort (1), the output end of the motor (6) penetrates into the bottom of the wine retort (1) and is fixedly provided with a disc (61), and a transverse plate (62) with the diameter equal to that of the disc (61) is fixedly installed on the upper surface of the disc (61).
7. Brewing apparatus according to claim 6, characterized in that: the diameter of the disc (61) is matched with the inner diameter of the wine retort (1), and through holes (63) which are uniformly distributed are formed in the side face of the transverse plate (62).
8. The brewing apparatus as claimed in claim 1, wherein: a filter screen (7) is fixedly arranged in the retort cover (2).
9. Brewing apparatus according to claim 4, characterized in that: the heating pipe (32) and the screen (5) in the wine retort (1) are made of PMMA materials.
10. A wine brewing method is characterized in that: the preparation method is suitable for the brewing equipment of the claims 1 to 9; the brewing method comprises the following steps:
s1: selecting and cleaning high-quality raw materials during wine making operation, putting the raw materials into a steamer for steaming after cleaning, spreading and cooling after steaming, sprinkling distiller's yeast on the raw materials and uniformly stirring when the temperature of the raw materials is reduced to 30 ℃, putting the stirred raw materials into a fermentation vessel, sealing the fermentation vessel, standing for about 10 to 15 days, completing fermentation, and preparing for distillation operation;
s2: on the basis of S1, before distillation, starting a power supply to test the equipment, checking whether the running condition of the equipment is faulted or not, after the checking is finished and the equipment is faultless, opening a retort cover (2) to pour fermented grains into a wine retort (1) when the temperature of a heating pipe (32) reaches 78.3 ℃, carrying out dry-wet separation on the fermented grains by a screen (5) in the wine retort (1), and enabling the wine liquid to fall to the bottom of the wine retort (1) along screen holes on the screen plate;
s3: on the basis of S2, a motor (6) is started, the motor (6) drives a transverse plate (62) on a disc (61) to stir wine, a heating pipe (32) continuously heats the wine, when a temperature detector installed in a wine retort (1) exceeds a certain range, a rectifier reduces the output power of the heating pipe (32) through reducing the output of current to reduce the temperature of the heating pipe, and meanwhile, cold air is introduced into a condensation pipe (41) to assist in reducing the temperature;
s4: on the basis of S3, the generated steam overflows along the sieve pores on the sieve plate and the through holes (63) on the convex columns (51), meanwhile, the steam can also heat the fermented grains on the sieve mesh (5) to evaporate the residual wine in the fermented grains, and the steam enters a condensing device after being filtered by the filter screen (7) on the retort cover (2);
s5: after the distillation is finished, the power supply is closed, the retort cover (2) is opened, the fermented grains on the screen (5) are taken out and removed, and then the wine retort (1) is cleaned, so that the distillation operation is finished;
s6: cooling the distilled liquor, blending the produced liquor after reaching a specified temperature to unify taste, remove impurities and coordinate fragrance to form finished liquor, bottling and labeling the finished liquor after the finished liquor is qualified, and selling the finished liquor on the market.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111047485.6A CN113801747A (en) | 2021-09-08 | 2021-09-08 | Brewing equipment and brewing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111047485.6A CN113801747A (en) | 2021-09-08 | 2021-09-08 | Brewing equipment and brewing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113801747A true CN113801747A (en) | 2021-12-17 |
Family
ID=78894914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111047485.6A Pending CN113801747A (en) | 2021-09-08 | 2021-09-08 | Brewing equipment and brewing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113801747A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114456897A (en) * | 2022-02-12 | 2022-05-10 | 洪依航 | Single-energy-utilization type alcohol distillation extraction system |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN207738736U (en) * | 2017-12-25 | 2018-08-17 | 湖北枫林酒业酿造有限公司 | It steams grain and hangs wine one rice steamer |
| CN109762714A (en) * | 2019-03-28 | 2019-05-17 | 罗忠银 | A kind of home-brewed distillation equipment and wine-making technology method |
| CN110129172A (en) * | 2019-06-11 | 2019-08-16 | 江西省农业科学院农产品质量安全与标准研究所 | Distiller and its distilling apparatus |
-
2021
- 2021-09-08 CN CN202111047485.6A patent/CN113801747A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN207738736U (en) * | 2017-12-25 | 2018-08-17 | 湖北枫林酒业酿造有限公司 | It steams grain and hangs wine one rice steamer |
| CN109762714A (en) * | 2019-03-28 | 2019-05-17 | 罗忠银 | A kind of home-brewed distillation equipment and wine-making technology method |
| CN110129172A (en) * | 2019-06-11 | 2019-08-16 | 江西省农业科学院农产品质量安全与标准研究所 | Distiller and its distilling apparatus |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114456897A (en) * | 2022-02-12 | 2022-05-10 | 洪依航 | Single-energy-utilization type alcohol distillation extraction system |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113801747A (en) | Brewing equipment and brewing method | |
| CN109781929A (en) | Measure LiOH and CO in lithium hydroxide32-The potentiometric titration of content | |
| CN104046705A (en) | Method of producing xylose and xylitol and co-producing L-arabinose by bagasse | |
| CN104729896A (en) | Pre-treatment method for simultaneously determining rare-earth elements and lead of tea leaves | |
| CN110129172B (en) | Distiller and distilling device thereof | |
| CN103698328B (en) | A kind of reduced sugar direct titrimetric method for improving titration precision | |
| CN209215275U (en) | It is a kind of based on distillation-conductance method ammonia nitrogen water quality online automatic monitor | |
| CN101105487A (en) | Capillary burette gravimetric titration method | |
| CN205506845U (en) | Full autoanalyzer | |
| CN105866326A (en) | Determining method for calcium fluoride content in ore | |
| CN211179541U (en) | Hot oil index on-line detection device | |
| CN109406418A (en) | A kind of quantitative approach of Tea Polyphenols | |
| JP2008203156A (en) | Method and device for measuring solute material weight concentration, method and device for measuring hardness of workpiece, and immersion working device | |
| CN105067609B (en) | A kind of heat pack and the detection box as made from the heat pack and the method for carrying out concocted white spirit using box is detected and quickly testing oneself | |
| CN209400514U (en) | A kind of agalloch eaglewood fermented glutinous rice experiment monitor station | |
| RU2698973C1 (en) | Method for holding whiskey distillate | |
| CN113670703A (en) | Method and device for determining concentration of ethanol and volatile acid in sample to be detected | |
| KR20090014775A (en) | Peach liquor manufacturing method | |
| CN109696421A (en) | The content assaying method of total reducing sugar in cordate houttuynia broken wall particle | |
| CN108982597A (en) | It is a kind of based on distillation-conductance method ammonia nitrogen water quality online automatic monitor and method | |
| JP2000004866A (en) | Antioxidative production of malt alcoholic beverage | |
| CN220381005U (en) | Kit for identifying pure grain solid white spirit | |
| CN218636673U (en) | Extraction kettle capable of automatically monitoring concentration of ethanol solvent in thermal extraction process | |
| CN112557250A (en) | Gravimetric method for measuring petroleum and animal and vegetable oils in high-concentration wastewater | |
| CN220525753U (en) | Detection device for determining TAD content in PA6 production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |