CN216039490U - Sauce-flavor liquor combined spreading and drying equipment - Google Patents
Sauce-flavor liquor combined spreading and drying equipment Download PDFInfo
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- CN216039490U CN216039490U CN202122086390.7U CN202122086390U CN216039490U CN 216039490 U CN216039490 U CN 216039490U CN 202122086390 U CN202122086390 U CN 202122086390U CN 216039490 U CN216039490 U CN 216039490U
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Abstract
The utility model discloses a combined spreading and drying device for sauce-flavor liquor, which is characterized in that: comprises a frame (1); a distillation apparatus (2); a feeding device (3); the first spreading and drying device (4) is used for conveying the fermented grains from the first spreading and drying station to the second spreading and drying station and stirring the fermented grains at the same time; the air cooling device (5) is used for air-cooling the fermented grains moved to the air cooling station; the first koji adding device (6) is used for adding koji to the fermented grains moved to the first koji adding station; the second spreading and drying device (7) is used for conveying the fermented grains from the second spreading and drying station to the blanking station and simultaneously turning and stirring the fermented grains; and a second koji adding device (8) for adding koji to the fermented grains moved to the second koji adding station. The utility model also discloses a spreading and drying process of the sauce-flavor liquor combined spreading and drying equipment. Compared with the prior art, the spreading and drying process can ensure that the yeast and the fermented grains are mixed more uniformly, has good cooling effect and avoids yeast powder waste and dust flying.
Description
Technical Field
The utility model relates to the technical field of liquor brewing, in particular to combined spreading and drying equipment for Maotai-flavor liquor.
Background
The spreading and drying of the traditional sauce-flavor liquor generally adopts a manual operation mode. And after the distilled fermented grains are poured into a spreading and airing field from the wine retort, manually spreading the distilled fermented grains, cooling by a fan, and turning over rough for multiple times to reduce the temperature of the distilled fermented grains to a proper temperature. Then adding Daqu, and turning over for many times to thoroughly mix Daqu and fermented grains, wherein the temperature is uniform and appropriate, thereby achieving the requirement of stacking.
With the advance of the four-transformation (mechanization, automation, informatization and intellectualization) construction of Chinese white spirit in recent years, mechanical production is introduced to replace manual operation in some links of liquor sauce production, and the spreading and drying machine is gradually applied to liquor sauce production. For example, the utility model patent with the patent application number of CN201911064434.7 (with the publication number of CN110777032A) discloses a mechanized brewing process of Maotai-flavor liquor, which comprises the following steps: and (3) vinasse removing: using a hoisting device to take out the distilled fermented grains; mixing sand and spreading and airing: mixing the top and the inside of the fermented grains with sorghum and rice hulls as auxiliary materials, pouring the mixture into a cooling tank, scattering and uniformly spreading, and spraying the tail wine when the temperature of the fermented grains is reduced to 38-40 ℃; and (3) cooking: filling the rice husks into a steamer, sequentially filling the internal fermented grain mixture and the top fermented grain mixture, and steaming by using a steaming machine; spreading and airing: lifting the retort body to a cooling tank, pouring the fermented grains into the cooling tank, scattering and uniformly spreading, and spraying the tail wine and the distiller's yeast when the temperature of the fermented grains reaches 38-40 ℃; and (4) entering a pool and sealing the cellar: conveying the cooled fermented grains into a cellar, treading in layers, and sealing; fermenting in a pit: ensuring that the fermented grains in the pit are carried out in an anaerobic environment. The liquor brewed by the method is mellow and fine, has long aftertaste, reduced bitter taste and strong sauce flavor, adopts mechanical operation, reduces the cost and improves the production efficiency.
However, the method is limited by the problems of large viscosity and easy agglomeration of the soy sauce-flavor fermented grains, the spreading and drying of the fermented grains cannot achieve the effect of traditional manual operation by adopting the existing spreading and drying equipment and technology, and the spreading and drying result is similar and non-magical, thereby influencing the growth of microorganisms in the stacked fermented grains, the increase of the temperature of the fermented grains and the subsequent fermentation in a cellar.
SUMMERY OF THE UTILITY MODEL
The utility model aims to solve the first technical problem and provides combined spreading and drying equipment for sauce-flavor white spirit, which can ensure that yeast and fermented grains are mixed more uniformly, has good cooling effect and avoids yeast powder waste and dust flying.
The second technical problem to be solved by the utility model is to provide a spreading and drying process of the combined spreading and drying equipment for the Maotai-flavor liquor.
The technical scheme adopted by the utility model for solving the first technical problem is as follows: the utility model provides a sauce fragrant white spirit combination formula stand equipment that dries in air which characterized in that: comprises that
The device comprises a rack, a first cooling station, a second cooling station, a first koji adding station, a second koji adding station and a blanking station, wherein the rack is sequentially provided with the feeding station, the first spreading and drying station, the air cooling station, the first koji adding station, the second spreading and drying station, the second koji adding station and the blanking station according to the sequence of a technological process;
the distillation device is used for distilling the fermented grains and supplying the distilled grains to the feeding station;
the feeding device is used for conveying the fermented grains from the feeding station to the first spreading and drying station;
the first spreading and drying device is used for conveying the fermented grains from the first spreading and drying station to the second spreading and drying station and stirring the fermented grains at the same time;
the air cooling device is used for air cooling the fermented grains moved to the air cooling station;
the first koji adding device is used for adding koji to the fermented grains moved to the first koji adding station;
the second spreading and drying device is used for conveying the fermented grains from the second spreading and drying station to the blanking station and simultaneously turning and stirring the fermented grains; and
and the second koji adding device is used for adding koji to the fermented grains moved to the second koji adding station.
In order to realize the extraction of the wine base, the distillation device comprises
The wine retort is used for accommodating and heating the fermented grains;
the gas phase inlet of the condenser is communicated with the gas phase outlet of the wine retort; and
and a liquid phase inlet of the wine receiving barrel is communicated with a liquid phase outlet of the condenser through a wine conveying pipe.
In order to cool the distilled fermented grains and remove impurities, a pressure sensor for detecting the internal pressure of the wine retort is arranged on the wine retort, and a liquid level sensor for detecting the internal liquid level of the condenser is arranged on the condenser;
the distillation device also comprises
A waste liquid pipe, wherein the inlet end of the waste liquid pipe is communicated with the liquid phase outlet of the condenser; and
the pumping port of the vacuum pumping pump is communicated with the gas phase outlet of the condenser through a pumping and exhausting pipeline;
the liquor conveying pipe is provided with a first valve, the waste liquor pipe is provided with a second valve, and the pumping and discharging pipeline is provided with a third valve;
the distillation apparatus has at least three states:
in a first state, the first valve is open, and the second valve and the third valve are closed;
in a second state, the third valve is open, and the first valve and the second valve are closed;
in a third state, the second valve is open and the first and third valves are closed.
In order to automatically realize the distillation, cooling and impurity removal of the fermented grains, the distillation device is provided with a controller which is electrically connected with the pressure sensor, the liquid level sensor, the vacuum pumping pump, the first valve, the second valve and the third valve, so that the controller can receive signals collected by the pressure sensor and the liquid level sensor and control the vacuum pumping pump, the first valve, the second valve and the third valve to be opened and closed;
the distillation process of the distillation device comprises the following steps:
(1) during normal distillation, the distillation device is in a first state, gas generated after the fermented grains in the wine retort are heated enters a condenser and is condensed to form raw wine, and the raw wine is collected to a wine receiving barrel;
(2) after distillation is finished, closing the first valve, opening the third valve to convert the distillation device to a second state, starting a vacuum pump to reduce the pressure in the wine retort to be below-0.1 Mpa and keep the pressure, and in the process, condensing gas generated in the wine retort after entering a condenser to form waste liquid;
(3) when the liquid level in the condenser reaches a set value, opening the second valve and closing the third valve to convert the distillation device into a third state, and discharging waste liquid in the condenser through a waste liquid pipe;
(4) after the waste liquid is discharged, closing the second valve and opening the third valve to convert the distillation device into a second state;
(5) and (5) repeating the step (3) and the step (4) until the fermented grains in the wine retort are reduced to the required temperature.
In order to facilitate the discharging of distilled fermented grains, the wine retort comprises a base with an opening at the top and a top cover with a sealing cover arranged at the top of the base;
the distillation device also comprises
The first driving device is in transmission connection with the top cover and is used for driving the top cover to be in an open or closed state; and
and the second driving device is in transmission connection with the base and is used for driving the base to overturn up and down.
In order to achieve the transfer between the various stations,
the feeding device comprises
The first conveying belt is in circuitous operation from the feeding station to the first spreading and drying station; and
the two first barrier strips are arranged on two sides of the belt surface on the first conveying belt side by side;
the first spreading and drying device comprises
The second conveying belt is in circuitous operation from the first spreading and drying station to the second spreading and drying station, and the front end of the second conveying belt is positioned right below the rear end of the first conveying belt; and
the two second barrier strips are arranged on two sides of the belt surface on the second conveying belt side by side;
the second spreading and drying device comprises
The third conveying belt is in circuitous operation from the second spreading and drying station to the blanking station, and the front end of the third conveying belt is positioned right below the rear end of the second conveying belt; and
and the two third barrier strips are arranged on two sides of the belt surface on the third conveyor belt side by side.
In order to fully turn over and stir the fermented grains,
the first spreading and drying device also comprises a plurality of first stirring components which are arranged at intervals along the extending direction of the second conveying belt, and each first stirring component comprises
Two ends of the first stirring rod are respectively and rotatably connected to the two second barrier strips, and a plurality of L-shaped rod parts are arranged on the peripheral wall; and
the power output end of the first driving piece is in transmission connection with the first stirring rod and is used for driving the first stirring rod to rotate around the axis of the first stirring rod;
the second spreading and drying device comprises a plurality of second stirring components which are arranged at intervals along the extension direction of the third conveyer belt, and each second stirring component comprises
Two ends of the second stirring rod are respectively and rotatably connected to the two third barrier strips, and a plurality of L-shaped rod parts are arranged on the peripheral wall; and
and the power output end of the second driving piece is in transmission connection with the second stirring rod and is used for driving the second stirring rod to rotate around the axis of the second driving piece.
In order to break up the fermented grains,
the first spreading and drying device also comprises a first scattering machine positioned at the rear part of the second conveying belt, and the first scattering machine comprises
The top and the bottom of the first cover body are provided with openings, the top opening of the first cover body can receive fermented grains falling from the rear end of the second conveying belt, and the bottom opening of the first cover body faces the front part of the upper surface of the third conveying belt;
the two ends of the first scattering rod are respectively and rotatably connected to two opposite side walls of the first cover body, and a plurality of strip-shaped rod parts extending along the radial direction are arranged on the peripheral wall; and
the power output end of the fifth driving piece is connected with the first scattering rod and used for driving the first scattering rod to rotate around the axis of the fifth driving piece;
the second spreading and drying device also comprises a second scattering machine positioned at the rear part of the third conveyer belt, and the second scattering machine comprises
The top and the bottom of the second cover body are provided with openings, and the openings at the top can receive fermented grains falling from the rear end of the third conveying belt;
two ends of the second scattering rod are respectively and rotatably connected to two opposite side walls of the second cover body, and a plurality of strip-shaped rod parts extending along the radial direction are arranged on the peripheral wall; and
and the power output end of the sixth driving piece is connected with the second scattering rod and used for driving the second scattering rod to rotate around the axis of the sixth driving piece.
In order to avoid the adhesion of the fermented grains on the device, teflon is coated on the surfaces of the second conveying belt, the first stirring rod, the first scattering rod, the third conveying belt, the second stirring rod and the second scattering rod.
In order to extend the spreading path in a limited space while improving compactness between the devices, the belt faces of the second and third conveyor belts are gradually raised from the front end to the rear end.
In order to avoid influencing the subsequent yeast adding while realizing the air cooling, the air cooling device comprises
The wind shield is arranged between the upper belt surface and the lower belt surface of the second conveying belt and surrounds the upper belt surface of the second conveying belt to form a wind guide channel; and
the air guide channel is arranged at the air inlet of the air guide channel, and the air guide channel is communicated with the air inlet of the air guide channel;
the belt surface of the second conveying belt is a plate chain with circulation holes, and the circulation holes of the plate chain moving to the position right above the wind shield are communicated with the outlet of the wind guide channel.
In order to uniformly add yeast powder to the fermented grains,
the first koji adding device comprises
The first feeding hopper is suspended right above the upper surface of the second conveying belt, a first storage cavity is formed in the first feeding hopper, and a first discharge hole communicated with the first storage cavity is formed in the bottom of the first feeding hopper;
the first lower curved roller can be rotatably installed in the first discharge port, a plurality of first partition strips which are arranged at intervals along the circumferential direction are arranged on the circumferential wall, the first partition strips extend along the axial direction of the first lower curved roller, and the outer side edge of each first partition strip is abutted against the circumferential wall of the first discharge port;
the power output end of the third driving piece is in transmission connection with the first lower curved roller and is used for driving the first lower curved roller to rotate around the axis of the third driving piece;
the second koji adding device comprises
The second feeding hopper is suspended right above the upper surface of the third conveying belt, a second storage cavity is formed in the second feeding hopper, and a second discharge hole communicated with the second storage cavity is formed in the bottom of the second feeding hopper;
the second lower curved roller can be rotatably installed in the second discharge hole, a plurality of second separation strips which are arranged at intervals along the circumferential direction are arranged on the circumferential wall, the second separation strips extend along the axial direction of the second lower curved roller, and the outer side edge of the second lower curved roller is abutted against the circumferential wall of the second discharge hole;
and the power output end of the fourth driving piece is in transmission connection with the second lower curved roller and is used for driving the second lower curved roller to rotate around the axis of the second lower curved roller.
The technical scheme adopted by the utility model for solving the second technical problem is as follows: a spreading and airing process of the sauce flavor liquor combined spreading and airing equipment comprises the following steps:
s1: distilling the fermented grains by a distilling device, feeding the distilled grains to a feeding station, and entering S2;
s2: the feeding device conveys the fermented grains from the feeding station to a first spreading and drying station, and the step S3 is carried out;
s3: the first spreading and drying device conveys the fermented grains from the first spreading and drying station to the second spreading and drying station and turns over and mixes the fermented grains at the same time, in the process, the air cooling device carries out air cooling on the fermented grains moved to the air cooling station, the first koji adding device adds koji to the fermented grains moved to the first koji adding station, and the step S4 is carried out;
s4: and the second spreading and drying device conveys the fermented grains from the second spreading and drying station to the blanking station and turns and mixes the fermented grains at the same time, and in the process, the second koji adding device adds koji to the fermented grains moving to the second koji adding station.
Compared with the prior art, the utility model has the advantages that: the two-stage starter adding is adopted, so that the starter and the fermented grains are mixed more uniformly, and the stacking temperature rise and the later fermentation are facilitated; the front section is cooled by spreading with small air quantity, then yeast is added and stirred, and the rear section is cooled by naturally spreading, drying and yeast adding, so that the time is longer than that of a conventional mechanical spreading and drying machine, the temperature is more uniform, and the problems of yeast powder waste and dust flying caused by large yeast adding quantity and air flow are reduced;
the technology is to creat the existing spreading and drying equipment and mode by combining the modern technology and equipment with the traditional sauce and wine production principle, so that the effect of mechanical spreading and drying is closer to the traditional process, the industrial development kinetic energy is improved, and a wider road is opened for the quality and healthful development of the white spirit industry.
Drawings
FIG. 1 is a schematic perspective view of an embodiment of the combined spreading and drying equipment for Maotai-flavor liquor of the present invention;
FIG. 2 is a schematic perspective view of the distillation apparatus of FIG. 1;
FIG. 3 is a schematic perspective view of the feeding device in FIG. 1;
fig. 4 is a schematic perspective view of the first spreading and drying device, the air cooling device and the first koji adding device in fig. 1;
FIG. 5 is a longitudinal cross-sectional view of FIG. 4;
fig. 6 is a schematic perspective view of the second spreading and drying device and the second koji adding device in fig. 1;
FIG. 7 is a longitudinal cross-sectional view of FIG. 6;
FIG. 8 is a schematic structural diagram of a distillation apparatus in an embodiment of the combined spread-drying equipment for Maotai-flavor liquor of the present invention;
fig. 9 is a schematic structural view of an embodiment of the combined spreading and drying equipment for Maotai-flavor liquor of the present invention.
Detailed Description
The utility model is described in further detail below with reference to the accompanying examples.
Fig. 1 to 9 show a preferred embodiment of the combined spreading and drying equipment for Maotai-flavor liquor of the present invention. The combined spreading and drying equipment for the Maotai-flavor liquor comprises a rack 1 (part of which is not shown), a distilling device 2, a feeding device 3, a first spreading and drying device 4, an air cooling device 5, a first starter adding device 6, a second spreading and drying device 7 and a second starter adding device 8.
As shown in fig. 1, the frame 1 sequentially includes a feeding station, a first spreading and drying station, an air cooling station, a first koji adding station, a second spreading and drying station, a second koji adding station and a discharging station according to a sequence of a process flow, the air cooling station is arranged close to the first spreading and drying station, the first koji adding station is arranged close to the air cooling station, and the second koji adding station is arranged close to the second spreading and drying station.
The distillation device 2 is used for distilling the fermented grains and supplying the distilled grains to the feeding station. As shown in fig. 2 and 8, the distillation apparatus 2 includes a wine retort 21, a condenser 22, a wine receiving barrel 23, a waste liquid pipe 24, a vacuum pump 25, a first driving device 26 and a second driving device 27. Specifically, the wine retort 21 is used for accommodating fermented grains and heating the fermented grains, the wine retort 21 comprises a base 211 with an opening at the top and a top cover 212 with a sealing cover arranged at the top of the base 211, and the wine retort 21 is provided with a pressure sensor 213 for detecting the internal pressure of the wine retort 21; a gas-phase inlet at the top of the condenser 22 is communicated with a gas-phase outlet at the top of the wine retort 21, a gas-liquid separation chamber 221 is arranged at the bottom of the condenser 22, a liquid level sensor 222 for detecting the liquid level in the gas-liquid separation chamber 221 is arranged on the condenser 22, and a regulating valve 223 is arranged on a cooling water path connected with the condenser 22; a liquid phase inlet of the wine receiving barrel 23 is communicated with a liquid phase outlet of the gas-liquid separation chamber 221 through a wine conveying pipe 231, and a first valve 2311 is arranged on the wine conveying pipe 231; the inlet end of the waste liquid pipe 24 is communicated with the liquid phase outlet of the gas-liquid separation chamber 221, the waste liquid pipe 24 is provided with a second valve 241 and a liquid discharge pump 242, the upper parts of the wine conveying pipe 231 and the waste liquid pipe 24 share the same main pipe, and the main pipe is provided with a temperature sensor 243; the pumping port of the vacuum pump 25 is communicated with the gas phase outlet of the gas-liquid separation chamber 221 through a pumping pipeline 251, and a third valve 2511 is arranged on the pumping pipeline 251; the first driving device 26 is in transmission connection with the top cover 212 and is used for driving the top cover 212 to turn over so as to enable the top cover to be in an open or closed state; the second driving device 27 is connected to the base 211 for driving the base 211 to turn upside down.
By adjusting the first valve 2311, the second valve 241 and the third valve 2511, the distillation apparatus 2 has at least the following three states:
in the first state, the first valve 2311 is opened, the second valve 241 and the third valve 2511 are closed, normal distillation can be performed at the moment, gas generated after the fermented grains in the wine retort 21 are heated enters the condenser 22 and is condensed to form raw wine, and the raw wine is collected to the wine receiving barrel 23, wherein the part of the condensate is mainly low-boiling-point substances;
in the second state, the third valve 2511 is opened, the first valve 2311 and the second valve 241 are closed, the pressure in the wine retort 21 is kept at-0.1 Mpa for a period of time by adjusting the vacuum pump 25, the boiling point of volatile components in the fermented grains is reduced, the volatilization of heat is accelerated under the suction effect, and the effect of cooling in the retort is achieved;
in the third state, the second valve 241 is opened, the first valve 2311 and the third valve 2511 are closed, and at the moment, the drainage pump 242 can discharge condensed waste liquid in the gas-liquid separation chamber 221, wherein the condensed liquid is mainly high-boiling-point substances, and the discharge of the condensed liquid can play a role in removing impurities;
the distillation apparatus 2 further includes a controller electrically connected to the pressure sensor 213, the liquid level sensor 222, the temperature sensor 243, the regulating valve 223, the drain pump 242, the evacuation pump 25, the first valve 2311, the second valve 241, and the third valve 2511, so that the controller can receive signals from the pressure sensor 213, the liquid level sensor 222, and the temperature sensor 243 and control opening and closing of the regulating valve 223, the drain pump 242, the evacuation pump 25, the first valve 2311, the second valve 241, and the third valve 2511; the opening of the regulating valve 223 is regulated through signals collected by the temperature sensor 243, so that the temperature of condensed distillate is controlled to be 35-40 ℃ during negative pressure vacuum pumping, and gas generated during vacuum pumping can be completely condensed.
The feeding device 3 can convey the fermented grains from the feeding station to the first spreading and drying station. As shown in fig. 3, the feeding device 3 includes a first conveyor belt 31, a first barrier strip 32 and a receiving hopper 33. Specifically, the first conveyor belt 31 runs in a roundabout manner from the feeding station to the first spreading and drying station, and the belt surface of the first conveyor belt 31 is a plate chain with circulation holes; the number of the first barrier strips 32 is two, and the two first barrier strips are arranged on two sides of the upper surface of the first conveying belt 31 side by side, so that fermented grains on the first conveying belt 31 are prevented from leaking out of the side part in the conveying process; the receiving hopper 33 is located right above the first conveying belt 31 and right below the wine retort 21, and the receiving hopper 33 is provided with a horn-shaped receiving port 331 gradually reducing from top to bottom, so that the materials poured out of the wine retort 21 can be conveniently guided to be collected on the first conveying belt 31.
The first spreading and drying device 4 is used for conveying the fermented grains from the first spreading and drying station to the second spreading and drying station and simultaneously stirring the fermented grains. As shown in fig. 4 and 5, the first spreading device 4 includes a second conveyor belt 41, a second barrier 42, a first stirring assembly 43 and a first scattering machine 44. Specifically, the second conveyor belt 41 turns from the first spreading and drying station to the second spreading and drying station, the belt surface of the second conveyor belt 41 is a plate chain with circulation holes, and gradually rises from the front end to the rear end, and the front end is located right below the rear end of the first conveyor belt 31; the number of the second barrier strips 42 is two, and the two second barrier strips are arranged on two sides of the upper belt surface of the second conveying belt 41 side by side, so that fermented grains on the second conveying belt 41 are prevented from leaking out from the side part in the conveying process; the number of the first stirring assemblies 43 is multiple, and the first stirring assemblies 43 are arranged at intervals along the extending direction of the second conveying belt 41, each first stirring assembly 43 comprises a first stirring rod 431 and a first driving part 432, two ends of each first stirring rod 431 are respectively and rotatably connected to two second barrier strips 42, a plurality of L-shaped rod parts which extend along the radial direction and then extend along the axial direction are arranged on the peripheral wall of each first stirring rod 431, all the L-shaped rod parts are arranged in rows along the circumferential direction of the first stirring rods 431, and each L-shaped rod part in each L-shaped rod part is arranged at intervals along the axial direction of the first stirring rod 431; the first driving member 432 is a motor, and a power output end of the first driving member is connected with an end of the first stirring rod 431 and is used for driving the first stirring rod 431 to rotate around an axis of the first stirring rod 431, so that each L-shaped rod part can fully stir the fermented grains on the second conveying belt 41; the first scattering machine 44 is located behind the second conveyor 41, and includes a first cover 441, a first scattering rod 442, and a fifth driving member 443, the first cover 441 has openings at the top and bottom, the top opening of the first scattering rod 442 can receive the fermented grains dropped from the rear end of the second conveyor belt 41, the bottom opening of the first scattering rod 442 faces the front part of the upper belt surface of the third conveyor belt 71, the two ends of the first scattering rod 442 are respectively and rotatably connected to the two opposite side walls of the first cover body 441, the peripheral wall of the first scattering rod 442 is provided with a plurality of elongated rod parts extending along the radial direction, the arrangement of the elongated rod portion of the first scattering rod 442 is the same as that of the first stirring rod 431, the fifth driving member 443 is a motor, the power output end of the first scattering rod 442 is connected to the end of the first scattering rod 442 for driving the first scattering rod 442 to rotate around the axis thereof, so that the elongated rod part scatters the fermented grains in the first cover 441.
The air cooling device 5 is used for air cooling the fermented grains moved to the air cooling station. As shown in fig. 4 and 5, the air cooling devices 5 are plural in number and arranged at intervals along the extending direction of the second conveyor belt 41, and each air cooling device 5 includes a wind deflector 51 and a fan 52. Specifically, the wind deflector 51 is disposed between the upper belt surface and the lower belt surface of the second conveyor belt 41, and surrounds and forms a wind guide channel 511 with the upper belt surface of the second conveyor belt 41; the fan 52 is installed at the side of the second conveyor belt 41, the fan 52 has an air suction opening and an air outlet, and can suck the air flow from the air suction opening and discharge the air flow through the air outlet, the air suction opening of the fan 52 is communicated with the outside atmosphere, and the air outlet of the fan 52 is communicated with the inlet of the air guide channel 511; the ventilation hole of the plate link moved directly above the wind deflector 51 communicates with the outlet of the wind guide passage 511.
The first koji adding device 6 is used for adding koji to the fermented grains moved to the first koji adding station. As shown in fig. 4 and 5, the first bending device 6 includes a first feeding hopper 61, a first lower bending roller 62, and a third driving member 63. Specifically, the first feeding hopper 61 is suspended right above the upper belt surface of the second conveying belt 41, the first storage cavity 611 is arranged inside the first feeding hopper 61, and the first discharge hole 612 communicated with the first storage cavity 611 is arranged at the bottom of the first feeding hopper 61; the first lower curved roller 62 is positioned in the first discharge port 612, two ends of the first lower curved roller 62 are rotatably connected to two opposite side walls of the first feed hopper 61, a plurality of first dividing strips 621 which are arranged at intervals along the circumferential direction are arranged on the circumferential wall of the first lower curved roller 62, the first dividing strips 621 extend along the axial direction of the first lower curved roller 62, and the outer edges of the first dividing strips are abutted against the circumferential wall of the first discharge port 612; the third driving member 63 is a motor, and a power output end of the third driving member is connected to an end of the first lower curved roller 62 to drive the first lower curved roller 62 to rotate around an axis thereof, so that the curved powder in the first storage cavity 611 is uniformly added to the fermented grains on the second conveyor belt 41.
The second spreading and drying device 7 is used for conveying the fermented grains from the second spreading and drying station to the blanking station and simultaneously turning and stirring the fermented grains. As shown in fig. 6 and 7, the second spreading and drying device 7 includes a third conveyor belt 71, a third barrier 72, a second stirring assembly 73 and a second scattering machine 74. Specifically, the third conveyor belt 71 turns from the second spreading and drying station to the blanking station, the belt surface of the third conveyor belt 71 is a plate chain with circulation holes, and the plate chain gradually rises from the front end to the rear end, and the front end is located right below the rear end of the second conveyor belt 41; the number of the third baffle strips 72 is two, and the third baffle strips are arranged on two sides of the upper belt surface of the third conveying belt 71 side by side, so that fermented grains on the third conveying belt 71 are prevented from leaking out of the side part in the conveying process; the number of the second stirring assemblies 73 is multiple, and the second stirring assemblies 73 are arranged at intervals along the extending direction of the third conveying belt 71, each second stirring assembly 73 comprises a second stirring rod 731 and a second driving part 732, two ends of the second stirring rod 731 are respectively connected to the two third barrier strips 72 in a rotating manner, a plurality of L-shaped rod parts which extend along the radial direction and then extend along the axial direction are arranged on the peripheral wall of the second stirring rod 731, and the arrangement mode of the L-shaped rod parts on the second stirring rod 731 is the same as that of the first stirring rod 431; the second driving member 732 is a motor, and a power output end of the second driving member is connected to an end of the second stirring rod 731, so as to drive the second stirring rod 731 to rotate around an axis of the second stirring rod 731, so that each L-shaped rod portion can fully stir the fermented grains on the third conveying belt 71; the second scattering machine 74 is located behind the third conveying belt 71, and includes a second cover 741, a second scattering rod 742 and a sixth driving member 743, the second cover 741 has openings at the top and bottom, the top opening can receive the fermented grains dropped from the rear end of the third conveying belt 71, the bottom opening faces the receiving device of the next flow, two ends of the second scattering rod 742 are respectively rotatably connected to two opposite side walls of the second cover 741, a plurality of elongated rod portions extending along the radial direction are arranged on the peripheral wall of the second scattering rod 742, the elongated rod portions on the second scattering rod 742 are arranged in the same manner as the first stirring rod 431, the sixth driving member 743 is a motor, the power output end of the motor is connected to the end portion of the second scattering rod 742, so as to drive the second scattering rod 742 to rotate around its own axis, and thus the elongated rod portions scatter the fermented grains in the second cover 74.
The second koji adding device 8 is used for adding koji to the fermented grains moved to the second koji adding station. As shown in fig. 6 and 7, the second bending device 8 includes a second hopper 81, a second lower bending roller 82, and a fourth driver 83. Specifically, the second feeding hopper 81 is suspended right above the upper belt surface of the third conveying belt 71, a second storage cavity 811 is arranged inside the second feeding hopper 81, and a second discharge hole 812 communicated with the second storage cavity 811 is arranged at the bottom of the second feeding hopper 81; the second lower curved roller 82 is positioned in the second discharge port 812, two ends of the second lower curved roller 82 are rotatably connected to two opposite side walls of the second feed hopper 81, a plurality of second separating bars 821 which are arranged at intervals along the circumferential direction are arranged on the circumferential wall of the second lower curved roller 82, the second separating bars 821 extend along the axial direction of the second lower curved roller 82, and the outer edges of the second separating bars are abutted against the circumferential wall of the second discharge port 812; the fourth driving member 83 is a motor, and a power output end of the fourth driving member is connected to an end of the second lower curved roller 82 to drive the second lower curved roller 82 to rotate around an axis thereof, so that the curved powder in the second storage cavity 811 is uniformly added to the fermented grains on the third conveyor belt 71.
In addition, Teflon is coated on the plate chains, so that the problem that local temperature of fermented grains is reduced too fast to agglomerate due to overhigh heat conductivity and over-sticky fermented grains is solved; the frequency of the fan 52 can be adjusted, and the fan can be adjusted according to the environmental temperature, the fermented grain temperature and the fermented grain viscosity, so that the cooling process is closer to the traditional natural energy cooling mode; a plurality of stirring assemblies are designed on the tedding device, so that the temperature is uniform in the tedding process, Teflon is coated on the stirring rods of the stirring assemblies and the scattering rods of the scattering machine, the bonding problem caused by partial adhesion of fermented grains of soy sauce is avoided, and the stirring is more uniform and effective.
The embodiment also provides a spreading and airing process of the sauce-flavor liquor combined spreading and airing equipment, which comprises the following steps:
s1: distilling the fermented grains by a distilling device 2, supplying the distilled grains to a feeding station, and entering S2;
the method specifically comprises the following steps:
(1) during normal distillation, the distillation device 2 is in a first state, gas generated after the fermented grains in the wine retort 21 are heated enters the condenser 22 and is condensed to form raw wine, and the raw wine is collected to the wine receiving barrel 23;
(2) after the distillation is finished, closing the first valve 2311, opening the third valve 2511 to convert the distillation device 2 to a second state, starting the vacuum pump 25 to reduce the pressure in the wine retort 21 to be below-0.1 Mpa and keep the pressure, and in the process, gas generated in the wine retort 21 enters the condenser 22 and is condensed to form waste liquid;
(3) when the liquid level in the condenser 22 reaches a set value, the second valve 241 is opened, the third valve 2511 is closed, the distillation device 2 is switched to a third state, the liquid discharge pump 242 is started, the waste liquid in the condenser 22 is discharged to a sewage pipeline through the waste liquid pipe 24, and the residual steam which is not condensed by the condenser 22 is cooled again after passing through the vacuum pump 25 and is also discharged to the sewage pipeline;
(4) after a certain time of pumping, the second valve 241 is closed, and the third valve 2511 is opened to switch the distillation device 2 to the second state;
(5) repeating the step (3) and the step (4) until the fermented grains in the wine retort 21 are reduced to 45-55 ℃;
(6) the top cover 212 is driven to turn over by the first driving device 26 so as to be in an open state;
(7) the base 211 is driven to turn over by the second driving device 27 so as to discharge distilled fermented grains;
s2: the feeding device 3 conveys the fermented grains from the feeding station to a first spreading and drying station, and the step S3 is carried out;
s3: the first spreading and drying device 4 conveys the fermented grains from the first spreading and drying station to the second spreading and drying station and turns over and mixes the fermented grains, in the process, the air cooling device 5 carries out air cooling on the fermented grains moved to the air cooling station to cool the fermented grains to 35-38 ℃, the first koji adding device 6 adds 50% of koji adding amount in the fermented grains moved to the first koji adding station in turn, and the fermented grains enter S4;
s4: and the second spreading and drying device 7 conveys the fermented grains from the second spreading and drying station to the feeding station and turns and mixes the fermented grains at the same time, in the process, the temperature of the fermented grains before starter propagation is reduced to 32-35 ℃, the starter propagation amount of 50% of the fermented grains in the turn is added into the fermented grains moved to the second starter propagation station by the second starter propagation device 8, the temperature of the fermented grains reaching the feeding station is further reduced to 28-30 ℃, and the stacking requirement is met.
In the whole process, the yeast grains are uniformly mixed through twice yeast adding, multiple stirring and two-time scattering, so that the utilization rate of yeast powder is improved; the front end fan is used for auxiliary cooling, the air cooling and the bending part are separated by the aid of the wind shield in the bending section, and the fan is not used in the rear end natural cooling section, so that the problems of bending powder waste and dust flying caused by large bending amount and air flow are solved; the temperature is reduced to 28-30 ℃ of the stacking temperature required by the traditional process, and the uniformity of the temperature is also ensured and is closer to the requirement of the traditional process.
The working principle of the embodiment is as follows:
the manual spreading and drying of the traditional sauce wine mainly has three characteristics:
(1) the spreading and drying time is long: in the traditional process, the fermented grains are manually spread on an airing field, the thickness is controlled to be about 3cm, the fermented grains are continuously turned over to be rough, and a fan is used for blowing; cooling the fermented grains under natural conditions for more than 30 minutes, wherein the spreading and drying time is long;
(2) ground type spreading and drying, and the temperature is uniform: the traditional air-drying yard generally takes a burning plate ground or a concrete ground as a main part, the heat conductivity of the traditional air-drying yard can be regarded as that of concrete, and is generally 1.74W/m.K; the airing field is generally rough in surface, the contact area between the airing field and the fermented grains is small, heat is slowly dissipated, the effect of slowly cooling is achieved, and the uniformity of the temperature of the fermented grains after the airing field is finished is good;
(3) adding yeast for many times, turning over the coarse grains for many times, and uniformly mixing fermented grains: in the spreading and airing process of the traditional sauce wine, the number of times of adding the yeast is generally 2-3 times; when the temperature of the fermented grains is reduced to about 40 ℃ for the first time, the fermented grains are folded into stalks, then the weighed Daqu is uniformly spread on the fermented grains, rough turning is carried out manually for many times, and the fermented grains are uniformly mixed; when the temperature of the fermented grains reaches 35 ℃, adding Daqu for the second time, and then turning over the fermented grains uniformly again; when the temperature of the fermented grains is reduced to about 30-32 ℃, adding Daqu for the third time and turning over the fermented grains to be coarse and uniform; and (3) reducing the temperature of the fermented grains to 28-30 ℃ after the fermented grains are turned over for many times, wherein the fermented grains are less in agglomeration, the fermented grains are uniformly mixed, and no obvious yeast powder exists on the surfaces of the fermented grains, so that the fermented grains can be piled up.
The existing mechanical spreading and drying machine has the following problems in the spreading and drying process:
(1) in order to adapt to a mechanized production mode, a high-power fan is generally adopted to realize the cooling of the fermented grains; the spreading and drying time is short, and the water and acidity of the fermented grains are greatly lost;
in order to achieve the purpose of cooling in a short time, a high-power fan is required to be used for cooling; in the process of extremely fast cooling, the high-power fan can cause a great loss of moisture and other fragrant components in the fermented grains, and influence on subsequent stacking and heating; generally, mechanically spreading and drying are adopted, and the moisture content of the fermented grains after spreading and drying is obviously lower than that of the fermented grains in the traditional process;
in 2017, the moisture condition of fermented grains in the cellar after a certain mechanized sauce and wine production workshop and Maotai-traditional manual team are stacked is tracked, as shown in the following table 1, mechanized spreading and drying are adopted, the moisture in the cellar is obviously lower than the traditional process level when the moisture in the cellar is stacked from brown sand to three times, and the mechanized spreading and drying is obviously higher than the manual spreading and drying in the aspect of moisture loss;
FIG. 1: moisture content of fermented grains after mechanical spreading and drying and manual spreading and drying
In the same year, the acidity conditions of the fermented grains in the cellar are tracked and mechanically spread and dried, and the acidity conditions of the fermented grains in the cellar are tracked in the following table 2, wherein the acidity conditions in the cellar are greatly lower than those of the traditional process by adopting the mechanical spread and drying, which indicates that the mechanical spread and drying is obviously higher than that of the manual spread and drying in the cellar in the aspect of acidity loss;
table 2: the acidity of the fermented grains after mechanical spreading and drying and artificial spreading and drying
(2) The conventional mechanical spreading and drying machine ensures that the sauce-flavor fermented grains are easy to agglomerate and have uneven temperature:
the plate chain of the conventional mechanical spreading and drying machine is generally made of stainless steel, the surface is smooth, the thermal conductivity is high, the thermal conductivity of 304 stainless steel is generally 16.2-18W/m.K, the fermented grains of the sauce wine are slightly sticky, and the heat of the fermented grains close to the plate chain is easily dissipated too fast to be agglomerated in the air cooling process; the fermented grains far away from the stainless steel plate chain are limited by the problem that the fermented grains are slightly sticky, cold air is difficult to blow through, the temperature is slightly high, and the problem of uneven temperature in the whole spreading and drying process is caused;
in recent years, by tracking the temperature condition of the fermented grains after spreading and drying in the air in a certain mechanical soy sauce and wine production workshop, the situation that the temperature of the fermented grains after spreading and drying in the air is uneven by adopting mechanical spreading and drying in the air is particularly obvious; the main manifestations are cold agglomeration and uneven cold and heat; the fermented grains of the cold mass have uneven yeast eating and are difficult to heat up in the stacking process; the problem of acid rise is easily caused in the stacking process of the overheated fermented grains;
(3) compared with manual spreading and drying, the conventional mechanized spreading and drying has larger difference in yeast adding times and rough turning modes, which causes the problems of uneven mixing of yeast grains, large waste of yeast powder and serious agglomeration of fermented grains after spreading and drying:
the conventional soy sauce wine is mechanically spread and dried in the air, and is mostly designed to be added with yeast for one time, namely, fermented grains are cooled to 35 ℃ by a spread and dried machine, then added with yeast for one time, stirred and scattered on line, and then sent to a piling site for piling; because the yeast adding amount of the fermented grains of the sauce wine is large, the highest using amount of a single round can sometimes reach 18 percent, the fermented grains can not be fully mixed by single yeast adding and scattering, and the phenomena of yeast powder external hanging and fermented grain agglomeration are serious; meanwhile, yeast powder which is not mixed with the fermented grains can leak along with a plate chain and equipment gaps, the utilization rate of the yeast powder is low, the waste is large, the field dust is seriously splashed, and the difficulty in cleaning the equipment is high;
(4) the fermented grains of the sauce wine are slightly sticky, and are easily stuck on a plate chain by adopting the conventional mechanical spreading and cooling equipment; and the prior art generally adopts water washing, has large washing difficulty, high wastewater yield and high sewage treatment cost.
The equipment is dried in the air to the combination formula stand of this embodiment, and wine rice steamer vacuum cooling adds the improvement type multistage stand and dries in the air and solve the problem that current stand dries in the air machine exists. Firstly, after distillation of the wine retort is finished, a negative pressure vacuumizing technology is adopted in the wine retort, the pressure in the wine retort is kept at-0.1 Mpa for a certain time, fermented grains are pre-cooled to 45-55 ℃ in the wine retort, and the closed wine retort is adopted for cooling, so that heat energy is more conveniently recovered, and compared with a traditional spreading and drying machine, a large amount of air is mixed in a spreading and drying process, the temperature is greatly reduced, and heat recovery is easy; then conveying the fermented grains to an improved multi-section spreading and drying machine, and after the fermented grains are conveyed to the spreading and drying machine, turning and stirring the fermented grains on line for multiple times and slightly assisting a low-power fan to cool, so that the whole spreading, drying and cooling process is more suitable for the traditional process, and the uniformity of the temperature of the fermented grains is ensured; in addition, in the whole spreading and drying process, twice koji adding, ten times of online stirring and two times of closed scattering are designed, so that the uniformity of koji adding is ensured, the utilization rate of koji powder is improved, the waste of koji powder is reduced, and the field production environment is improved; in addition, all the contact surfaces with the fermented grains are designed by coating Teflon, so that the problem of adhesion of the fermented grains can be effectively solved, the cleaning is easy, and the sewage yield is low.
Claims (10)
1. The utility model provides a sauce fragrant white spirit combination formula stand equipment that dries in air which characterized in that: comprises that
The device comprises a rack (1) and a bending machine, wherein the rack is sequentially provided with a feeding station, a first spreading and drying station, an air cooling station, a first koji adding station, a second spreading and drying station, a second koji adding station and a discharging station according to the sequence of a technological process;
the distillation device (2) is used for distilling the fermented grains and supplying the distilled grains to the feeding station;
the feeding device (3) is used for conveying the fermented grains from the feeding station to the first spreading and drying station;
the first spreading and drying device (4) is used for conveying the fermented grains from the first spreading and drying station to the second spreading and drying station and stirring the fermented grains at the same time;
the air cooling device (5) is used for air-cooling the fermented grains moved to the air cooling station;
the first koji adding device (6) is used for adding koji to the fermented grains moved to the first koji adding station;
the second spreading and drying device (7) is used for conveying the fermented grains from the second spreading and drying station to the blanking station and simultaneously turning and stirring the fermented grains; and
and the second koji adding device (8) is used for adding koji to the fermented grains moved to the second koji adding station.
2. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 1, which is characterized in that: the distillation device (2) comprises
A wine retort (21) for accommodating and heating the fermented grains;
the gas phase inlet of the condenser (22) is communicated with the gas phase outlet of the wine retort (21); and
a liquid phase inlet of the wine receiving barrel (23) is communicated with a liquid phase outlet of the condenser (22) through a wine conveying pipe (231).
3. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 2, which is characterized in that: the wine retort (21) is provided with a pressure sensor (213) for detecting the internal pressure of the wine retort (21), and the condenser (22) is provided with a liquid level sensor (222) for detecting the liquid level in the condenser (22);
the distillation device (2) also comprises
A waste liquid pipe (24) with an inlet end communicated with the liquid phase outlet of the condenser (22); and
the air suction pump (25) is communicated with the gas phase outlet of the condenser (22) through an air suction pipeline (251);
a first valve (2311) is arranged on the wine conveying pipe (231), a second valve (241) is arranged on the waste liquid pipe (24), and a third valve (2511) is arranged on the pumping and draining pipeline (251);
the distillation device (2) has at least three states:
in a first state, the first valve (2311) is open, and the second valve (241) and the third valve (2511) are closed;
in a second state, the third valve (2511) is open, and the first valve (2311) and the second valve (241) are closed;
in a third state, the second valve (241) is open and the first valve (2311) and the third valve (2511) are closed.
4. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 3, which is characterized in that: the distillation device (2) is provided with a controller, and the controller is electrically connected with the pressure sensor (213), the liquid level sensor (222), the vacuum pumping pump (25), the first valve (2311), the second valve (241) and the third valve (2511), so that the controller can receive signals collected by the pressure sensor (213) and the liquid level sensor (222) and control the opening and closing of the vacuum pumping pump (25), the first valve (2311), the second valve (241) and the third valve (2511);
the distillation process of the distillation device (2) comprises the following steps:
(1) during normal distillation, the distillation device (2) is in a first state, gas generated after the fermented grains in the wine retort (21) are heated enters a condenser (22) and is condensed to form raw wine, and the raw wine is collected to a wine receiving barrel (23);
(2) after distillation is finished, closing the first valve (2311), opening the third valve (2511), converting the distillation device (2) to a second state, starting the vacuum pump (25) to reduce the pressure in the wine retort (21) to be below-0.1 Mpa and keep the pressure, and in the process, condensing gas generated in the wine retort (21) into a condenser (22) to form waste liquid;
(3) when the liquid level in the condenser (22) reaches a set value, the second valve (241) is opened, the third valve (2511) is closed, the distillation device (2) is switched to a third state, and waste liquid in the condenser (22) is discharged through the waste liquid pipe (24);
(4) after the waste liquid is discharged, the second valve (241) is closed, and the third valve (2511) is opened to switch the distillation device (2) to the second state;
(5) and (5) repeating the step (3) and the step (4) until the fermented grains in the wine retort (21) are reduced to the required temperature.
5. The combined spreading and drying equipment for Maotai-flavor liquor as claimed in any one of claims 1 to 4, which is characterized in that:
the feeding device (3) comprises
The first conveying belt (31) is in circuitous operation from the feeding station to the first spreading and drying station; and
two first barrier strips (32) which are arranged side by side on two sides of the upper belt surface of the first conveying belt (31);
the first spreading and drying device (4) comprises
The second conveying belt (41) runs in a roundabout mode from the first spreading and drying station to the second spreading and drying station, and the front end of the second conveying belt is located right below the rear end of the first conveying belt (31); and
two second barrier strips (42) which are arranged side by side on two sides of the upper belt surface of the second conveying belt (41);
the second spreading and drying device (7) comprises
The third conveying belt (71) turns from the second spreading and drying station to the blanking station, and the front end of the third conveying belt is positioned right below the rear end of the second conveying belt (41); and
and the two third barrier strips (72) are arranged on two sides of the upper belt surface of the third conveying belt (71) side by side.
6. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 5, which is characterized in that:
the first spreading and drying device (4) further comprises a plurality of first stirring components (43) which are arranged at intervals along the extension direction of the second conveying belt (41), and each first stirring component (43) comprises
The two ends of the first stirring rod (431) are respectively and rotatably connected to the two second barrier strips (42), and a plurality of L-shaped rod parts are arranged on the peripheral wall; and
the power output end of the first driving piece (432) is in transmission connection with the first stirring rod (431) and is used for driving the first stirring rod (431) to rotate around the axis of the first driving piece;
the second spreading and drying device (7) comprises a plurality of second stirring components (73) which are arranged at intervals along the extension direction of the third conveyer belt (71), and each second stirring component (73) comprises
Two ends of the second stirring rod (731) are respectively and rotatably connected to the two third barrier strips (72), and a plurality of L-shaped rod parts are arranged on the peripheral wall; and
and the power output end of the second driving piece (732) is in transmission connection with the second stirring rod (731) and is used for driving the second stirring rod (731) to rotate around the axis of the second stirring rod.
7. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 5, which is characterized in that:
the first spreading and drying device (4) also comprises a first scattering machine (44) positioned behind the second conveying belt (41), and the first scattering machine (44) comprises
A first cover body (441), the top and the bottom of which are provided with openings, the top opening of the first cover body can receive the fermented grains falling from the rear end of the second conveying belt (41), and the bottom opening of the first cover body faces the front part of the upper belt surface of the third conveying belt (71);
the two ends of the first scattering rod (442) are respectively and rotatably connected to two opposite side walls of the first cover body (441), and a plurality of strip-shaped rod parts extending along the radial direction are arranged on the peripheral wall; and
a fifth driving element (443), the power output end of which is connected with the first scattering rod (442) for driving the first scattering rod (442) to rotate around the axis thereof;
the second spreading and drying device (7) also comprises a second scattering machine (74) positioned at the rear part of the third conveyer belt (71), and the second scattering machine (74) comprises
A second cover (741) having openings at the top and bottom, the top opening being capable of receiving fermented grains dropped from the rear end of the third conveyor (71);
the two ends of the second scattering rod (742) are respectively and rotatably connected to two opposite side walls of the second cover body (741), and a plurality of strip-shaped rod parts extending along the radial direction are arranged on the peripheral walls; and
and a sixth driving member (743), a power output end of which is connected with the second breaking rod (742) and is used for driving the second breaking rod (742) to rotate around the axis thereof.
8. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 5, which is characterized in that: the belt surfaces of the second conveyor belt (41) and the third conveyor belt (71) are gradually raised from the front end to the rear end.
9. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 5, which is characterized in that: the air cooling device (5) comprises
The wind shield (51) is arranged between the upper belt surface and the lower belt surface of the second conveying belt (41), and a wind guide channel (511) is formed between the wind shield and the upper belt surface of the second conveying belt (41) in a surrounding mode; and
the fan (52) is provided with an air suction opening and an air outlet, and can suck air flow from the air suction opening and discharge the air flow through the air outlet, the air suction opening of the fan (52) is communicated with the outside atmosphere, and the air outlet of the fan (52) is communicated with the inlet of the air guide channel (511);
the belt surface of the second conveying belt (41) is a plate chain with circulation holes, and the circulation holes of the plate chain moving to the position right above the wind shield (51) are communicated with the outlet of the wind guide channel (511).
10. The combined spreading and drying equipment for Maotai-flavor liquor according to claim 5, which is characterized in that:
the first koji adding device (6) comprises
The first feeding hopper (61) is suspended right above the upper belt surface of the second conveying belt (41), a first storage cavity (611) is formed in the first feeding hopper, and a first discharging hole (612) communicated with the first storage cavity (611) is formed in the bottom of the first feeding hopper;
the first lower curved roller (62) can be rotatably installed in the first discharge port (612), a plurality of first separating strips (621) which are arranged at intervals along the circumferential direction are arranged on the circumferential wall, the first separating strips (621) extend along the axial direction of the first lower curved roller (62), and the outer edges of the first separating strips are abutted against the circumferential wall of the first discharge port (612);
the power output end of the third driving piece (63) is in transmission connection with the first lower curved roller (62) and is used for driving the first lower curved roller (62) to rotate around the axis of the third driving piece;
the second koji adding device (8) comprises
The second feeding hopper (81) is suspended right above the upper belt surface of the third conveying belt (71), a second storage cavity (811) is formed inside the second feeding hopper, and a second discharge hole (812) communicated with the second storage cavity (811) is formed in the bottom of the second feeding hopper;
the second lower curved roller (82) can be rotatably installed in the second discharge port (812), a plurality of second separating strips (821) which are arranged at intervals along the circumferential direction are arranged on the circumferential wall, the second separating strips (821) extend along the axial direction of the second lower curved roller (82), and the outer edges of the second separating strips are abutted against the circumferential wall of the second discharge port (812);
and the power output end of the fourth driving piece (83) is in transmission connection with the second lower curved roller (82) and is used for driving the second lower curved roller (82) to rotate around the axis of the second lower curved roller (82).
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113684105A (en) * | 2021-08-31 | 2021-11-23 | 宁波乐惠国际工程装备股份有限公司 | Combined spreading and drying equipment and process for Maotai-flavor liquor |
| CN114891585A (en) * | 2022-05-30 | 2022-08-12 | 梁道理 | Strong-flavor liquor processing system and method |
| CN115125075A (en) * | 2022-07-29 | 2022-09-30 | 四川古蔺仙潭酒厂有限公司 | Spreading and drying system and control method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113684105A (en) * | 2021-08-31 | 2021-11-23 | 宁波乐惠国际工程装备股份有限公司 | Combined spreading and drying equipment and process for Maotai-flavor liquor |
| CN114891585A (en) * | 2022-05-30 | 2022-08-12 | 梁道理 | Strong-flavor liquor processing system and method |
| CN115125075A (en) * | 2022-07-29 | 2022-09-30 | 四川古蔺仙潭酒厂有限公司 | Spreading and drying system and control method thereof |
| CN115125075B (en) * | 2022-07-29 | 2024-05-28 | 四川古蔺仙潭酒厂有限公司 | Spreading and airing system and control method thereof |
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