CN209816086U

CN209816086U - Energy-saving wine brewing equipment

Info

Publication number: CN209816086U
Application number: CN201920163467.6U
Authority: CN
Inventors: 张明政; 覃鹏达; 覃本云
Original assignee: XUANHAN BAREN CELLAR DISTILLERY
Current assignee: XUANHAN BAREN CELLAR DISTILLERY
Priority date: 2019-01-30
Filing date: 2019-01-30
Publication date: 2019-12-20
Anticipated expiration: 2029-01-30

Abstract

The utility model discloses an energy-saving making wine equipment, including tartary buckwheat bubble grain jar, the right side of tartary buckwheat bubble grain jar is equipped with sorghum bubble grain jar, rice sticky rice bubble grain jar and maize meal bubble grain jar in proper order, the right side of maize meal bubble grain jar is equipped with tartary buckwheat and evaporates the grain pot, the right side that the tartary buckwheat evaporated the grain pot is equipped with sorghum in proper order and evaporates the grain pot, rice sticky rice evaporates the grain pot, maize meal evaporates the grain pot and the rice husk evaporates the grain pot, the lower extreme that the tartary buckwheat evaporated the grain pot is equipped with tartary buckwheat airing bed, the right side of tartary buckwheat airing bed is equipped with sorghum airing bed, rice airing bed, maize meal airing bed and rice husk airing bed in proper order, the left side of tartary buckwheat airing bed is equipped with the fermentation vat, the inside of fermentation vat is laid in proper order from bottom to top, in a grain, and red lees, the utility. The energy-saving brewing equipment achieves the purposes of saving energy and making the white spirit with thick, clear and sauce flavor, and improves the quality of the white spirit.

Description

Energy-saving wine brewing equipment

Technical Field

The utility model relates to a making wine technical field specifically is an energy-saving making wine equipment.

Background

The white spirit is made up by using grain as main raw material, using Daqu, Xiaoqu or bran koji and yeast as saccharification leaven and through the processes of cooking, saccharifying, fermenting and distilling. Also known as distilled liquor, old white spirit, knife, etc. The wine is colorless (or yellowish) and transparent, has aromatic and pure smell, is sweet and clean in mouth, has high alcohol content, and has compound fragrance with esters as main body after being stored and aged.

The process adopts the traditional clear, thick and sauce process operation combined with the traditional Chinese medicine yeast as a saccharifying agent and adopts high-temperature wheat yeast as a fermenting agent to produce the product, mainly comprising ethyl acetate and ethyl lactate, wherein the fermenting period is 45-60 days, the effect is the best in 60 days, and the thick, clear and sauce flavor type white spirit does not need to be fermented in a pit.

SUMMERY OF THE UTILITY MODEL

Technical problem to be solved

The utility model provides an energy-saving making wine equipment, to the not enough of prior art, the utility model provides an energy-saving making wine equipment has solved the problem of energy-conservation, thick, clear, catsup flavor type white spirit concurrently.

(II) technical scheme

In order to achieve the above purpose, the utility model discloses a following technical scheme realizes: an energy-saving brewing device comprises a tartary buckwheat soaking grain tank, wherein a sorghum soaking grain tank is arranged on the right side of the tartary buckwheat soaking grain tank, a rice and glutinous rice soaking grain tank is arranged on the right side of the sorghum soaking grain tank, a corn flour soaking grain tank is arranged on the right side of the rice and glutinous rice soaking grain tank, a tartary buckwheat steaming pot is arranged on the right side of the corn flour soaking grain tank, a sorghum steaming pot is arranged on the right side of the tartary buckwheat steaming pot, a rice and glutinous rice steaming pot is arranged on the right side of the sorghum steaming pot, a corn flour steaming pot is arranged on the right side of the rice and glutinous rice steaming pot, a rice hull steaming pot is arranged on the right side of the corn flour steaming pot, a tartary buckwheat airing bed is arranged at the lower end of the tartary buckwheat steaming pot, a sorghum bed is arranged on the right side of the tartary buckwheat bed, a glutinous rice airing bed is arranged on the right side of the sorghum airing bed, the right side of the corn flour airing bed is provided with a rice hull airing bed, and the left side of the tartary buckwheat airing bed is provided with a fermentation tank.

Preferably, the tartary buckwheat grain soaking tank, the sorghum grain soaking tank, the rice and glutinous rice grain soaking tank and the corn flour grain soaking tank are all made of stainless steel plates.

Preferably, bottom grains are uniformly paved at the bottom of the inner wall of the fermentation tank, grains are uniformly paved on the upper surface of the bottom grains, and red grains are uniformly paved on the upper surface of the grains.

Preferably, the upper end cover of the fermentation tank is provided with a sealing cover, and the right side of the upper surface of the sealing cover is provided with an exhaust port.

(III) advantageous effects

The utility model provides an energy-saving making wine equipment. The method has the following beneficial effects:

(1) after soaking the grains, steaming the grains through a grain steaming pot, taking 55-85 DEG water accounting for 95% of 100 jin of grains as a measured amount of water, increasing the water amount in a trapezoid manner from bottom to top, keeping the water content of the grains in the cellar at 60-62%, cooling the grains in the cellar after sealing the cellar, adding yeast to serve as the grains in the cellar, spreading the saccharified grains on a airing bed to be 3-5 cm thick, repeatedly pulling the grains for 3-5 times by using a stainless steel spade, and spreading the yeast when the temperature of the product is reduced to 6-12 ℃ higher than the room temperature, namely when the room temperature is below 10 ℃, the yeast spreading temperature is 9-12 ℃ higher than the room temperature, and when the room temperature is below 15 ℃, the yeast temperature is 6-7 ℃ higher than the room temperature. The using amount of the wheat starter is 20 percent of the sorghum flour, but the starter consumption of the wheat starter as red vinasse is 50 percent less than that of the grain vinasse, the starter is scattered by adopting a 'ridge scattering starter' method, and then the wheat starter is put into a fermentation tank for fermentation, wherein the fermentation tank is 6-8 m in length³Preferably, it has a height of 1m³The method comprises the steps of storing 110-120 kg of grains in a cellar, treading the cellar edge tightly after every two grains are stored, wherein the grains cannot exceed 15cm of a cellar ridge, completely storing red grains on the surfaces of the grains, polishing the grain surface after the red grains are stored, covering and sealing a mud cellar with a cover, smearing 4-6 cm of mud for sealing, checking the cellar temperature and mud sealing condition every day, using an exhaust port of the cellar cover for sealing, mastering the fermentation quality of fermented grains, and finally taking out the fermented grains from the cellar for steaming, so that the aims of saving energy, and steaming the white spirit with thick, clear and soy sauce flavor are achieved, and the quality of the white spirit is improved.

Drawings

FIG. 1 is a schematic structural view of the energy-saving brewing equipment of the present invention;

fig. 2 is a schematic view of the structure of the fermentation tank of the present invention.

In the figure: 1 tartary buckwheat grain soaking tank, 2 sorghum grain soaking tank, 3 rice and glutinous rice grain soaking tank, 4 corn flour grain soaking tank, 5 tartary buckwheat grain steaming pot, 6 sorghum grain steaming pot, 7 rice and glutinous rice grain steaming pot, 8 corn flour grain steaming pot, 9 rice hull grain steaming pot, 10 tartary buckwheat airing bed, 11 sorghum airing bed, 12 rice and glutinous rice airing bed, 13 corn flour airing bed, 14 rice hull airing bed, 15 fermentation tank, 16 bottom vinasse, 17 grain vinasse, 18 red vinasse, 19 seal covers and 20 exhaust ports.

Detailed Description

The technical solutions in the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments in the present invention, all other embodiments obtained by a person skilled in the art without creative work belong to the protection scope of the present invention.

Referring to fig. 1-2, the present invention provides a technical solution: an energy-saving brewing device comprises a tartary buckwheat soaking grain tank 1, a sorghum soaking grain tank 2 is arranged on the right side of the tartary buckwheat soaking grain tank 1, a rice and glutinous rice soaking grain tank 3 is arranged on the right side of the sorghum soaking grain tank 2, a corn flour soaking grain tank 4 is arranged on the right side of the rice and glutinous rice soaking grain tank 3, a tartary buckwheat steaming grain pot 5 is arranged on the right side of the corn flour soaking grain tank 4, a sorghum steaming grain pot 6 is arranged on the right side of the tartary buckwheat steaming grain pot 5, a rice and glutinous rice steaming grain pot 7 is arranged on the right side of the sorghum steaming grain pot 6, a corn flour steaming grain pot 8 is arranged on the right side of the rice and glutinous rice steaming grain pot 7, a rice hull steaming grain pot 9 is arranged on the right side of the corn flour steaming grain pot 8, a tartary buckwheat airing bed 10 is arranged at the lower end of the tartary buckwheat steaming grain pot 5, a sorghum bed 11 is arranged on the right side of the tartary buckwheat bed 10, the right side of the corn flour airing bed 13 is provided with a rice hull airing bed 14, and the left side of the tartary buckwheat airing bed 10 is provided with a fermentation tank 15.

The tartary buckwheat grain soaking tank 1, the sorghum grain soaking tank 2, the rice and glutinous rice grain soaking tank 3 and the corn flour grain soaking tank 4 are all made of stainless steel plates.

Bottom grains 16 are uniformly paved at the bottom of the inner wall of the fermentation tank 15, grains 17 are uniformly paved on the upper surface of the bottom grains 16, and red grains 18 are uniformly paved on the upper surface of the grains 17.

The upper end cover of the fermentation pool 15 is provided with a sealing cover 19, and the right side of the upper surface of the sealing cover 19 is provided with an exhaust port 20.

When the saccharifying agent is used, soaking grains, steaming the grains through a grain steaming pot, then taking 55-85-degree water accounting for 95% of 100 jin of grains as a balance water, increasing the water amount in a trapezoidal manner from bottom to top, keeping the water content of the grains 17 entering the cellar at 60-62%, only cooling the grains after sealing the cellar, adding yeast to serve as the grains for sealing the cellar, spreading the saccharified grains on a airing bed to form a thickness of 3-5 cm, repeatedly pulling for 3-5 times by using a stainless steel spade, and spreading the yeast when the temperature of the product is reduced to 6-12 ℃ higher than the room temperature, namely when the room temperature is below 10 ℃, the spreading temperature is 9-12 ℃ higher than the room temperature, and when the room temperature is below 15 ℃, the temperature of the yeast is 6-7 ℃ higher than the room temperature. The using amount of the wheat starter is 20 percent of the sorghum flour, but the starter consumption of the red vinasse 18 is 50 percent less than that of the grain vinasse 17, the starter is scattered by adopting a 'ridge scattering starter' method, and then the yeast is put into a fermentation tank 15 for fermentation, and the fermentation tank 15 is 6-8 m³Preferably, it has a height of 1m³The method comprises the steps of storing 110-120 kg of grains in a cellar, treading the cellar edge after every two grains 17 are stored, enabling the grains 17 not to exceed the cellar ridge by 15cm, enabling the red grains 18 to be completely stored on the surfaces of the grains 17, polishing the grain surfaces after the red grains 18 are stored, covering a sealing cover 19, sealing the mud cellar by 4-6 cm, checking the cellar temperature and mud sealing condition every day, using an exhaust port 20 of the cellar sealing cover to control the fermentation quality of fermented grains, and finally taking out the fermented grains from the cellar for steaming;

the quality requirements of fermented grains in and out of the cellar are as follows:

relation between feeding and production:

the relationship between the air temperature and the temperature of the yeast and the temperature of the products entering the cellar is as follows:

it is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation. The use of the phrase "comprising one of the elements does not exclude the presence of other like elements in the process, method, article, or apparatus that comprises the element.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims

1. The utility model provides an energy-saving making wine equipment, includes tartary buckwheat bubble grain jar (1), its characterized in that: the right side that tartary buckwheat steeped grain jar (1) is provided with sorghum bubble grain jar (2), the right side that sorghum bubble grain jar (2) is provided with rice glutinous rice bubble grain jar (3), the right side that rice glutinous rice steeped grain jar (3) is provided with maize meal bubble grain jar (4), the right side that maize meal steeped grain jar (4) is provided with tartary buckwheat and evaporates grain pot (5), the right side that tartary buckwheat evaporated grain pot (5) is provided with sorghum and evaporates grain pot (6), the right side that sorghum evaporated grain pot (6) is provided with rice glutinous rice and evaporates grain pot (7), the right side that rice glutinous rice evaporated grain pot (7) is provided with maize meal and evaporates grain pot (8), the right side that maize meal evaporated grain pot (8) is provided with rice husk and evaporates grain pot (9), the lower extreme that tartary buckwheat evaporated grain pot (5) is provided with tartary buckwheat airing bed (10), the right side that tartary buckwheat aired bed (10) is provided with sorghum airing bed, the right side of sorghum airing bed (11) is provided with rice glutinous rice airing bed (12), the right side of rice glutinous rice airing bed (12) is provided with maize flour airing bed (13), the right side of maize flour airing bed (13) is provided with rice husk airing bed (14), the left side of tartary buckwheat airing bed (10) is provided with fermentation vat (15).

2. The energy-saving brewing apparatus as claimed in claim 1, wherein: the tartary buckwheat grain soaking tank (1), the sorghum grain soaking tank (2), the rice and glutinous rice grain soaking tank (3) and the corn flour grain soaking tank (4) are all made of stainless steel plates.

3. The energy-saving brewing apparatus as claimed in claim 1, wherein: bottom grains (16) are uniformly laid at the bottom of the inner wall of the fermentation tank (15), grains (17) are uniformly laid on the upper surface of the bottom grains (16), and red grains (18) are uniformly laid on the upper surface of the grains (17).

4. The energy-saving brewing apparatus as claimed in claim 1, wherein: the upper end cover of the fermentation tank (15) is provided with a sealing cover (19), and the right side of the upper surface of the sealing cover (19) is provided with an exhaust port (20).