CN202730103U - Novel device for producing highly flavored type high-alcohol-content Daqu liquor - Google Patents
Novel device for producing highly flavored type high-alcohol-content Daqu liquor Download PDFInfo
- Publication number
- CN202730103U CN202730103U CN201220313833XU CN201220313833U CN202730103U CN 202730103 U CN202730103 U CN 202730103U CN 201220313833X U CN201220313833X U CN 201220313833XU CN 201220313833 U CN201220313833 U CN 201220313833U CN 202730103 U CN202730103 U CN 202730103U
- Authority
- CN
- China
- Prior art keywords
- import
- blender
- transfer roller
- daqu
- raw material
- 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.)
- Expired - Fee Related
Links
Images
Landscapes
- Apparatus Associated With Microorganisms And Enzymes (AREA)
Abstract
The utility model discloses a novel device for producing flavored type high-alcohol-content Daqu liquor, belonging to the brewing field. The novel device adopts a grinder, a raw material stirrer, a digester, a clinker stirrer, a fermentation kiln, a pot-type continuous wine-steaming machine as equipment and takes broomcorn, wheat, barley, vinasse, rice husk, home-made yeast and home-made yeast wine as raw materials, and the highly flavored type high-alcohol-content Daqu liquor is produced through the processes of grinding the raw materials, stirring the raw materials, digesting till reaching gelatinization of the raw materials, stirring clinkers after cooling, entering cellar for fermentation, wine steaming, filling and the like. The novel device has the advantages of simple operation process, mild fermentation conditions and no discharge of waste water and exhaust gas; and the produced highly flavored type high-alcohol-content Daqu liquor has good quality, and is suitable for various people to drink.
Description
Technical field
The utility model belongs to the wine brewing field, relates in particular to a kind of mechanism take Chinese sorghum, wheat, barley as main material production Luzhou-flavor height " Daqu " white spirit.
Background technology
Liquor is as main raw material take Cereals, take Daqu, little song, wheat bran, distiller's yeast etc. as saccharifying ferment, through boiling, saccharification, fermentation, distillation and the liquor of making, wine liquid is as clear as crystal, and quality is pure, without muddy, taste-aromatic strong, pure and mild mellow, irritating property is stronger, lingering fragrance after the drink, entrance is sweet refreshing clean, and ethanol content is higher, through store aging after, have the compound fragrant take the ester class as main body.The main component of liquor is the second alcohol and water, wherein also has One's name is legion but the organic compound of trace and be dissolved in, such as alcohols, ester class, acids, acetals, aldoketones, aromatics, nitrogenous compound, furan compound etc.Alcohols is pure and sweet and helps the main resources of pastil; The ester class is to form the strong principal element of wine body note gas; Acids is mouthfeel and the aftertaste that affects liquor; These trace elements are determining style, local flavor and the quality of liquor.The main species of liquor has yeast wine: take Daqu as saccharifying ferment; Xiaoqu wine: take little song as saccharifying ferment; Wheat bran wine: the wine of producing as saccharification, starter with the distiller's yeast of the aspergillus tubigensis of pure culture and pure culture; Mixed bent method wine: be that Daqu and little song are used the wine that leads to; The odor type of liquor is divided into again: aromatic type, scent type, Luzhou-flavor, rice-fragrant type, phoenix odor type, hold concurrently odor type, other odor type; The height of meat dishes to go with liquor degree is divided into again high spirit, and low alcohol white spirit.The utility model is a kind of production equipment of Luzhou-flavor height " Daqu " white spirit, this device is take pulverizer, raw material blender, pulp digester, grog blender, fermenting cellar, pot type continuous liquor steaming machine as equipment, take Chinese sorghum, wheat, barley, vinasse, rice husk, self-control distiller's yeast, self-control distiller's yeast as raw material, make finished product by the operations such as grog spice, pit entry fermentation, steaming wine, can after raw material pulverizing, raw material spice, boiling gelatinization, the cooling.This device has that operating procedure is simple, fermentation condition is gentle, good without sewage exhaust gas emission, product Luzhou-flavor height " Daqu " white spirit quality, be fit to all kinds of advantages such as drunk by people.
Summary of the invention
The problem that the utility model mainly solves provides a kind of mechanism of producing Luzhou-flavor height " Daqu " white spirit in batches, this device is with pulverizer, the raw material blender, pulp digester, the grog blender, fermenting cellar, the pot type continuous liquor steaming machine is equipment, with Chinese sorghum, wheat, barley, vinasse, rice husk, the self-control distiller's yeast, the self-control distiller's yeast is raw material, pass through raw material pulverizing, the raw material spice, the boiling gelatinization, grog spice after the cooling, pit entry fermentation, steam wine, the operations such as can make finished product, and the characteristics of this device are that operating procedure is simple, fermentation condition is gentle, without the sewage exhaust gas emission, good product quality.
The technical solution adopted in the utility model is:
A kind of Novel thick odor type height " Daqu " white spirit production equipment comprises: pulverizer 1, raw material blender 2, pulp digester 3, grog blender 4, fermenting cellar 5, pot type continuous liquor steaming machine 6; Pulverizer 1 is provided with Chinese sorghum import 7, wheat import 8, barley import 9, pulverizer 1 is provided with transfer roller 10 to 2 of raw material blenders, raw material blender 2 is provided with vinasse import 11, water inlet 12, raw material blender 2 is provided with transfer roller 13 to 3 of pulp digesters, pulp digester 3 is provided with steam inlet 14, pulp digester 3 is provided with transfer roller 15 to 4 of grog blenders, grog blender 4 is provided with distiller's yeast import 16, distiller's yeast import 17, grog blender 4 is provided with transfer roller 18 to 5 of fermenting cellars, fermenting cellar 5 is provided with rice husk import 19, fermenting cellar 5 is provided with transfer roller 20 to 6 of pot type continuous liquor steaming machines, and pot type continuous liquor steaming machine 6 is provided with water inlet 21, steam inlet 22, wine outlet 23.
Further technical scheme of the present utility model is:
Described transfer roller 10,13,20 is rotary conveyor.
Described transfer roller 15,18 is scraper conveyor.
The beneficial effects of the utility model are: a kind of new device of producing Luzhou-flavor height " Daqu " white spirit is provided, the advantage of this device is: operating procedure is simple, fermentation condition is gentle, without the sewage exhaust gas emission, can be mass, product Luzhou-flavor height " Daqu " white spirit quality is good, is fit to all kinds of drunk by people.
Description of drawings:
Be the utility model principle schematic such as figure.
Embodiment
Further specify the particular content that uses this new device to produce Luzhou-flavor height " Daqu " white spirit most preferred embodiment below in conjunction with accompanying drawing:
1, the Chinese sorghum of formula ratio is sent into pulverizer 1 by import 8, barley by import 9 and is ground into the particle that diameter is 2 millimeter by being arranged at import 7, wheat on the pulverizer 1, the purpose of pulverizing is to be convenient to boiling, and starch fully is utilized.
2, Chinese sorghum, wheat, the barley particles after will pulverizing sent into raw material blender 2 by the transfer roller 10 that is arranged at 2 of pulverizer 1 and raw material blenders, send into vinasse by being arranged at import 11 on the raw material blender 2, water is sent in import 12, five kinds of raw materials are evenly mixed, keep loose.
3, then compound is sent into pulp digester 3 by the transfer roller 13 that is arranged at 3 of raw material blender 2 and pulp digesters, send into steam by the import 14 that is arranged on the pulp digester 3, utilize boiling to make starch pasting, boiling temperature is between 101-105 ℃, cooking time is 48-52 minute, the requirement of boiling is that outward appearance is steamed thoroughly, and ripe and sticking, interior nothing is given birth to the heart and got final product.
4, after boiling finishes, the dry in the air method of slag of utilization, the temperature that makes material be cooled to rapidly the microorganism suitable growth is about between 24 ℃-30 ℃, then by the transfer roller 15 that is arranged at 4 of pulp digester 3 and grog blenders material is sent into grog blender 4, by the import 16 that is arranged on the grog blender 4 distiller's yeast of formula ratio is sent into, by import 17 distiller's yeast of formula ratio is sent into and mixed, by the transfer roller 18 that is arranged at 5 of grog blender 4 and fermenting cellars material is sent into fermenting cellar 5 fermentations immediately, material temperature is controlled at 22-24 ℃ when entering to store, the material that enters the cellar for storing things does not need undue compression, should be controlled in every cubic metre of volume and feed 600-620 kilograms, after installing, send into rice husk lid layer on material by import 19, with cellar for storing things mud sealing, fermentation time is 3.5-4.5 days, can finish fermentation.
5, the material of fermenting-ripening is sent into pot type continuous liquor steaming machine 6 by the transfer roller 20 that is arranged at 6 of fermenting cellar 5 and pot type continuous liquor steaming machines, send into water by being arranged at import 21 on the pot type continuous liquor steaming machine 6, import 22 is sent into steam and is distilled, the steam that obtains becomes liquid state after cooling can obtain liquor, the method of taking according to the quality of wine to leave out the beginning and the end is with the liquor filling storage that obtains, and Luzhou-flavor height " Daqu " white spirit gets product.
Claims (3)
1. a Novel thick odor type height " Daqu " white spirit production equipment is characterized in that: comprise pulverizer (1), raw material blender (2), pulp digester (3), grog blender (4), fermenting cellar (5), pot type continuous liquor steaming machine (6); Pulverizer (1) is provided with Chinese sorghum import (7), wheat import (8), barley import (9), pulverizer (1) is provided with transfer roller (10) between raw material blender (2), raw material blender (2) is provided with vinasse import (11), water inlet (12), raw material blender (2) is provided with transfer roller (13) between pulp digester (3), pulp digester (3) is provided with steam inlet (14), pulp digester (3) is provided with transfer roller (15) between grog blender (4), grog blender (4) is provided with distiller's yeast import (16), distiller's yeast import (17), grog blender (4) is provided with transfer roller (18) between fermenting cellar (5), fermenting cellar (5) is provided with rice husk import (19), fermenting cellar (5) is provided with transfer roller (20) between pot type continuous liquor steaming machine (6), and pot type continuous liquor steaming machine (6) is provided with water inlet (21), steam inlet (22), wine outlet (23).
2. a kind of Novel thick odor type height " Daqu " white spirit production equipment according to claim 1, it is characterized in that: described transfer roller (10,13,20) is rotary conveyor.
3. a kind of Novel thick odor type height " Daqu " white spirit production equipment according to claim 1, it is characterized in that: described transfer roller (15,18) is scraper conveyor.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201220313833XU CN202730103U (en) | 2012-07-02 | 2012-07-02 | Novel device for producing highly flavored type high-alcohol-content Daqu liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201220313833XU CN202730103U (en) | 2012-07-02 | 2012-07-02 | Novel device for producing highly flavored type high-alcohol-content Daqu liquor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN202730103U true CN202730103U (en) | 2013-02-13 |
Family
ID=47655822
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201220313833XU Expired - Fee Related CN202730103U (en) | 2012-07-02 | 2012-07-02 | Novel device for producing highly flavored type high-alcohol-content Daqu liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN202730103U (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110373294A (en) * | 2019-08-01 | 2019-10-25 | 重庆市开州区天宫贤明白酒厂 | A kind of white wine raw material crushes boiling and cooling device |
| CN112500960A (en) * | 2020-11-18 | 2021-03-16 | 西昌学院 | Potato white spirit production line |
-
2012
- 2012-07-02 CN CN201220313833XU patent/CN202730103U/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110373294A (en) * | 2019-08-01 | 2019-10-25 | 重庆市开州区天宫贤明白酒厂 | A kind of white wine raw material crushes boiling and cooling device |
| CN112500960A (en) * | 2020-11-18 | 2021-03-16 | 西昌学院 | Potato white spirit production line |
| CN112500960B (en) * | 2020-11-18 | 2024-06-11 | 西昌学院 | Potato white spirit production line |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102618411B (en) | Method for producing typical Maotai-flavor liquor from Maotai-flavor distiller's grain | |
| CN100371431C (en) | Method for making spirit with cereal grain as raw materials by using enzyme method fermentation multiple-yeast mixed-culturing technology | |
| CN102146337B (en) | Method for making vinegar by using vinegar bran, brewer's grains and distiller's grains | |
| CN104673584A (en) | Wine brewing composition and wine brewing method | |
| CN103666927B (en) | Process for preparing fresh scent strong-flavor Chinese spirit | |
| CN103436403B (en) | Highland barley za wine and preparation method thereof | |
| CN101857829A (en) | Clear and thick rice composite aromatic Chinese spirits and production process and equipment thereof | |
| CN106978313A (en) | A kind of processing technology of fen-flavor type white spirit | |
| CN1733889A (en) | Method of producing white spirit using multiple yeast for fermentation ,wheat as material, enzyme method for producing undecanted wine | |
| CN101381665A (en) | Complex enzyme and use thereof | |
| CN109468211A (en) | The production technology of glutinous sorghum brewing mature vinegar | |
| CN108504497A (en) | A kind of high alcohol content red rice yellow wine preparation method | |
| CN106244373A (en) | A kind of lose grain with grain produce Chinese liquor method | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN101735917B (en) | Fumigated liquor and brewing technology thereof | |
| CN1740303A (en) | Production process of rich fragrance wine | |
| CN202730103U (en) | Novel device for producing highly flavored type high-alcohol-content Daqu liquor | |
| CN102031212A (en) | Three-pure distilled spirit and brewing process | |
| CN105087287A (en) | Novel method for producing Luzhou-flavor liquor through solid state fermentation | |
| CN102559431A (en) | Method for producing edible wine by saccharification and fermentation of waxy wheat | |
| CN110734830B (en) | Method for producing lucid ganoderma style white spirit by solid-liquid combined fermentation | |
| CN100471942C (en) | Technical method for producing distillate spirits through enzyme method of liquid saccharified rejuvenation cultivation by using rice as raw material | |
| CN106118979A (en) | The brewing method of a kind of yeast wine and the yeast wine brewageed | |
| CN100448973C (en) | Sugar cane wine and its production process | |
| CN110042037A (en) | A kind of preparation method of raw material vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130213 Termination date: 20140702 |
|
| EXPY | Termination of patent right or utility model |