CN220887436U - Comprehensive utilization system for sauce-flavor white spirit pit bottom water - Google Patents
Comprehensive utilization system for sauce-flavor white spirit pit bottom water Download PDFInfo
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- CN220887436U CN220887436U CN202322276417.8U CN202322276417U CN220887436U CN 220887436 U CN220887436 U CN 220887436U CN 202322276417 U CN202322276417 U CN 202322276417U CN 220887436 U CN220887436 U CN 220887436U
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- pool
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- fermentation
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 44
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 238000001704 evaporation Methods 0.000 claims abstract description 32
- 230000008020 evaporation Effects 0.000 claims abstract description 29
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 239000012774 insulation material Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 10
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000007613 environmental effect Effects 0.000 abstract description 3
- 238000004062 sedimentation Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 7
- 239000012535 impurity Substances 0.000 description 5
- 235000020097 white wine Nutrition 0.000 description 4
- 239000002245 particle Substances 0.000 description 3
- 238000000746 purification Methods 0.000 description 3
- 101150054854 POU1F1 gene Proteins 0.000 description 2
- 102000001999 Transcription Factor Pit-1 Human genes 0.000 description 2
- 108010040742 Transcription Factor Pit-1 Proteins 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000010865 sewage Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 239000003054 catalyst Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000013468 resource allocation Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- -1 silt Substances 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
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- Heat Treatment Of Water, Waste Water Or Sewage (AREA)
Abstract
The utility model discloses a comprehensive utilization system of soy sauce flavor type white spirit pit bottom water, which comprises a wine pit, a collecting tank, a fermentation tank and an evaporation tank which are sequentially communicated; the bottom of the cellar pool is communicated with the upper part of the collecting pool, the middle part of the collecting pool is communicated with the upper part of the fermentation pool, and the bottom of the fermentation pool is communicated with the upper part of the evaporation pool; a pump body is arranged on a pipeline between the cellar pool and the collecting pool, a pump body is arranged on a pipeline between the collecting pool and the fermentation pool, and a pump body is arranged on a pipeline between the fermentation pool and the evaporation pool; the lower part of collecting vat is provided with first inclined hole board and second inclined hole board, all is provided with the inclined hole that the slope set up on first inclined hole board and the second inclined hole board, and first inclined hole board is located the below of second inclined hole board, and four sides of first inclined hole board are laminated with the inner wall of collecting vat. The water in the cellar pool can be better treated, so that the water in the cellar pool in the white spirit production industry can be comprehensively utilized, resources are more reasonably configured, and the method has more important significance for environmental protection.
Description
Technical Field
The utility model relates to a comprehensive utilization system of soy sauce flavor type white spirit cellar bottom water, and belongs to the technical field of soy sauce flavor wine production equipment.
Background
Recently, along with the vigorous development of the white spirit production industry, the problem of water treatment is gradually emphasized, and the original water treatment system cannot meet the existing industrial emission standard. The water treatment equipment in any field needs to pretreat and precipitate water, remove impurities, and achieve corresponding emission standards after purification procedures such as filtration, biological treatment and the like.
In the sedimentation process, a sedimentation tank is generally adopted, impurities such as silt, particles and the like are removed from the pretreated sewage in the sedimentation tank, and the precipitated sewage is introduced into a filtering unit and a biological unit for further purification.
After the sedimentation tank is used for a long time, a large amount of impurities such as silt and particles can be enriched at the bottom of the sedimentation tank, in order to ensure the quality of water treatment, the sedimentation tank needs to be cleaned regularly, water in the sedimentation tank needs to be emptied in the existing cleaning mode, the impurities at the bottom of the sedimentation tank are manually shoveled, and water treatment equipment needs to be stopped in the cleaning process.
Disclosure of utility model
The utility model aims to provide the comprehensive utilization system of the pit bottom water of the Maotai-flavor white spirit, the pit water can be better treated, the pit water in the white spirit production industry can be comprehensively utilized, and compared with the traditional and original water treatment procedures, the resource is more reasonably configured, so that the comprehensive utilization system has more important significance on environmental protection.
In order to solve the technical problems, the utility model adopts the following technical scheme:
The comprehensive utilization system of the soy sauce flavor type white spirit cellar bottom water comprises a cellar pool, and further comprises a collecting pool, a fermentation pool and an evaporation pool which are sequentially communicated; the bottom of the cellar pool is communicated with the upper part of the collecting pool, the middle part of the collecting pool is communicated with the upper part of the fermentation pool, and the bottom of the fermentation pool is communicated with the upper part of the evaporation pool; a pump body is arranged on a pipeline between the cellar pool and the collecting pool, a pump body is arranged on a pipeline between the collecting pool and the fermentation pool, and a pump body is arranged on a pipeline between the fermentation pool and the evaporation pool; the lower part of the collecting tank is provided with a first inclined hole plate and a second inclined hole plate, inclined holes which are obliquely arranged are formed in the first inclined hole plate and the second inclined hole plate, the first inclined hole plate is positioned below the second inclined hole plate, and four side surfaces of the first inclined hole plate are attached to the inner wall of the collecting tank; the two opposite side surfaces of the second inclined hole plate are attached to the inner wall of the collecting tank, a driving rod is arranged above the second inclined hole plate and is vertically arranged, the driving rod comprises a first connecting rod and a second connecting rod which are connected, the first connecting rod is vertically arranged, a driving shaft is arranged at the lower end of the first connecting rod, and the axle center of the driving shaft and the axle center of the first connecting rod are not in the same straight line; the second inclined hole plate is provided with a driving long hole, and the driving shaft is positioned in the driving long hole; the second connecting rod is horizontally arranged, the upper end of the second connecting rod is positioned outside the collecting tank, and a handle is arranged on the second connecting rod.
In the sauce flavor type white spirit cellar bottom water comprehensive utilization system, the outer wall of the fermentation tank is coated with heat preservation materials, the outer wall of the fermentation tank is wound with a heating pipe, a temperature acquisition device is arranged in the fermentation tank, and a cover plate is arranged at the opening of the fermentation tank.
In the sauce flavor type white spirit cellar bottom water comprehensive utilization system, the outer wall of the evaporation pond is coated with a heat preservation material, the outer wall of the evaporation pond is wound with a heating pipe, a temperature acquisition device is arranged in the evaporation pond, a sealing cover is arranged at the opening of the evaporation pond, and a steam conduit is arranged on the sealing cover.
Compared with the prior art, the method has the advantages that the water in the cellar pool can be better treated, the water in the cellar pool in the white spirit production industry can be comprehensively utilized, and compared with the traditional and original water treatment procedures, the method has more reasonable resource allocation and has more important significance for environmental protection.
Drawings
FIG. 1 is a schematic diagram of the structure of an embodiment of the present utility model;
FIG. 2 is a schematic diagram of an embodiment of a first inclined orifice plate and a second inclined orifice plate;
FIG. 3 is a top view of one embodiment of a second inclined orifice plate.
Reference numerals: 1-cellar pool, 2-collecting pool, 3-first connecting rod, 4-second connecting rod, 5-handle, 6-cover plate, 7-evaporating pool, 8-sealing cover, 9-steam conduit, 10-first inclined hole plate, 11-fermentation tank, 12-second inclined hole plate and 13-driving long hole.
The utility model is further described below with reference to the drawings and the detailed description.
Detailed Description
Example 1 of the present utility model: the comprehensive utilization system of the soy sauce flavor type white spirit pit bottom water comprises a pit 1 and is characterized by further comprising a collecting pit 2, a fermenting pit 11 and an evaporating pit which are sequentially communicated; the bottom of the cellar pool 1 is communicated with the upper part of the collecting pool 2, the middle part of the collecting pool 2 is communicated with the upper part of the fermentation pool 11, and the bottom of the fermentation pool 11 is communicated with the upper part of the evaporation pool; a pump body is arranged on a pipeline between the cellar pool 1 and the collecting pool 2, a pump body is arranged on a pipeline between the collecting pool 2 and the fermentation pool 11, and a pump body is arranged on a pipeline between the fermentation pool 11 and the evaporation pool 7; the lower part of the collecting tank 2 is provided with a first inclined hole plate 10 and a second inclined hole plate 12, inclined holes which are obliquely arranged are formed in the first inclined hole plate 10 and the second inclined hole plate 12, the first inclined hole plate 10 is positioned below the second inclined hole plate 12, and four side surfaces of the first inclined hole plate 10 are attached to the inner wall of the collecting tank 2; the two opposite side surfaces of the second inclined hole plate 12 are attached to the inner wall of the collecting tank 2, a driving rod is arranged above the second inclined hole plate 12 and is vertically arranged, the driving rod comprises a first connecting rod 3 and a second connecting rod 4 which are connected, the first connecting rod 3 is vertically arranged, a driving shaft is arranged at the lower end of the first connecting rod 3, and the axis of the driving shaft and the axis of the first connecting rod 3 are not in the same straight line; the second inclined hole plate 12 is provided with a driving long hole 13, and the driving shaft is positioned in the driving long hole 13; the second connecting rod 4 is horizontally arranged, the upper end of the second connecting rod 4 is positioned outside the collecting tank 2, and the second connecting rod 4 is provided with a handle 5.
Example 2: the comprehensive utilization system of the soy sauce flavor type white spirit pit bottom water comprises a pit 1 and is characterized by further comprising a collecting pit 2, a fermenting pit 11 and an evaporating pit which are sequentially communicated; the bottom of the cellar pool 1 is communicated with the upper part of the collecting pool 2, the middle part of the collecting pool 2 is communicated with the upper part of the fermentation pool 11, and the bottom of the fermentation pool 11 is communicated with the upper part of the evaporation pool; a pump body is arranged on a pipeline between the cellar pool 1 and the collecting pool 2, a pump body is arranged on a pipeline between the collecting pool 2 and the fermentation pool 11, and a pump body is arranged on a pipeline between the fermentation pool 11 and the evaporation pool 7; the lower part of the collecting tank 2 is provided with a first inclined hole plate 10 and a second inclined hole plate 12, inclined holes which are obliquely arranged are formed in the first inclined hole plate 10 and the second inclined hole plate 12, the first inclined hole plate 10 is positioned below the second inclined hole plate 12, and four side surfaces of the first inclined hole plate 10 are attached to the inner wall of the collecting tank 2; the two opposite side surfaces of the second inclined hole plate 12 are attached to the inner wall of the collecting tank 2, a driving rod is arranged above the second inclined hole plate 12 and is vertically arranged, the driving rod comprises a first connecting rod 3 and a second connecting rod 4 which are connected, the first connecting rod 3 is vertically arranged, a driving shaft is arranged at the lower end of the first connecting rod 3, and the axis of the driving shaft and the axis of the first connecting rod 3 are not in the same straight line; the second inclined hole plate 12 is provided with a driving long hole 13, and the driving shaft is positioned in the driving long hole 13; the second connecting rod 4 is horizontally arranged, the upper end of the second connecting rod 4 is positioned outside the collecting tank 2, and the second connecting rod 4 is provided with a handle 5.
The outer wall of the fermentation tank 11 is coated with a heat insulation material, a heating pipe is wound on the outer wall of the fermentation tank 11, a temperature acquisition device is arranged in the fermentation tank 11, and a cover plate 6 is arranged at the opening of the fermentation tank 11. The outer wall of the evaporation pond 7 is coated with a heat insulation material, a heating pipe is wound on the outer wall of the evaporation pond 7, a temperature acquisition device is arranged in the evaporation pond 7, a sealing cover 8 is arranged at the opening of the evaporation pond 7, and a steam guide pipe 9 is arranged on the sealing cover 8.
The working principle of one embodiment of the utility model is as follows: the collecting tank 2 is connected with the cellar tank 1, enters the collecting tank 2 at the bottom of the cellar tank 1, and aims to remove impurities such as silt and particles through a precipitation procedure, so that the cellar bottom water is ensured to be simply treated by the collecting tank 2 before entering the fermentation tank 11, and after the collecting tank 2 is treated, the cellar bottom water of the collecting tank 2 is discharged into the fermentation tank 11 through the action of a water pump. Before the water pump is started, the driving rod can be twisted to enable the second inclined hole plate 12 and the first inclined hole plate 10 to move relatively, so that the inclined holes of the second inclined hole plate 12 and the inclined holes of the first inclined hole plate 10 are staggered, the effect of isolating the collecting tank 2 is achieved, and the sludge of the collecting tank 2 is prevented from being turbid in the upper water in the collecting tank under the action of water flow under the action of the water pump. The middle part of the driving rod is fixed through a fixing frame, and the driving rod can only move up and down in the axial direction through the fixing frame.
The pit bottom water enters the fermentation tank 11, and the next process is needed after the fermentation tank 11 is stored for 10 to 15 days. The fermentation tank 11 is subjected to closed anaerobic treatment. The water substance in the fermentation tank 11 needs to be purified by using a starter and a catalyst, the necessary protection of the water substance in the fermentation tank 11 is ensured, and after fermentation purification, the water substance is subjected to a temperature control process, wherein heating equipment is needed to heat the water substance. After the above-described time, the water enters the evaporation tank 7 by the action of the water pump.
The purpose of the evaporation pond 7 is wine water separation, so that the pit bottom water can reach the discharge standard after passing through the evaporation pond 7. After the water substance enters the evaporation tank 7, the water substance is distilled by a distiller, distilled liquor is separated, white wine enters a white wine collecting area, and white wine vinegar enters the white wine vinegar collecting area, so that the water substance reaches the pit bottom water discharge standard.
Claims (3)
1. The comprehensive utilization system of the soy sauce flavor type white spirit pit bottom water comprises a wine pit (1) and is characterized by further comprising a collecting tank (2), a fermentation tank (11) and an evaporation tank (7) which are sequentially communicated; the bottom of the cellar pool (1) is communicated with the upper part of the collecting pool (2), the middle part of the collecting pool (2) is communicated with the upper part of the fermentation pool (11), and the bottom of the fermentation pool (11) is communicated with the upper part of the evaporation pool; a pump body is arranged on a pipeline between the cellar pool (1) and the collecting pool (2), a pump body is arranged on a pipeline between the collecting pool (2) and the fermentation pool (11), and a pump body is arranged on a pipeline between the fermentation pool (11) and the evaporation pool (7); the lower part of the collecting tank (2) is provided with a first inclined hole plate (10) and a second inclined hole plate (12), inclined holes which are obliquely arranged are formed in the first inclined hole plate (10) and the second inclined hole plate (12), the first inclined hole plate (10) is positioned below the second inclined hole plate (12), and four side surfaces of the first inclined hole plate (10) are attached to the inner wall of the collecting tank (2); the two opposite side surfaces of the second inclined hole plate (12) are attached to the inner wall of the collecting tank (2), a driving rod is arranged above the second inclined hole plate (12), the driving rod is vertically arranged and comprises a first connecting rod (3) and a second connecting rod (4) which are connected, the first connecting rod (3) is vertically arranged, a driving shaft is arranged at the lower end of the first connecting rod (3), and the axis of the driving shaft and the axis of the first connecting rod (3) are not in the same straight line; a driving long hole (13) is formed in the second inclined hole plate (12), and the driving shaft is positioned in the driving long hole (13); the second connecting rod (4) is horizontally arranged, the upper end of the second connecting rod (4) is positioned outside the collecting tank (2), and a handle (5) is arranged on the second connecting rod (4).
2. The comprehensive utilization system of the soy sauce flavor type white spirit pit bottom water according to claim 1, wherein the outer wall of the fermentation tank (11) is coated with a heat insulation material, a heating pipe is wound on the outer wall of the fermentation tank (11), a temperature acquisition device is arranged in the fermentation tank (11), and a cover plate (6) is arranged at the opening of the fermentation tank (11).
3. The comprehensive utilization system of the soy sauce flavor type white spirit pit bottom water according to claim 2, wherein the outer wall of the evaporation tank (7) is coated with a heat insulation material, a heating pipe is wound on the outer wall of the evaporation tank (7), a temperature acquisition device is arranged in the evaporation tank (7), a sealing cover (8) is arranged at an opening of the evaporation tank (7), and a steam guide pipe (9) is arranged on the sealing cover (8).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322276417.8U CN220887436U (en) | 2023-08-23 | 2023-08-23 | Comprehensive utilization system for sauce-flavor white spirit pit bottom water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202322276417.8U CN220887436U (en) | 2023-08-23 | 2023-08-23 | Comprehensive utilization system for sauce-flavor white spirit pit bottom water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN220887436U true CN220887436U (en) | 2024-05-03 |
Family
ID=90875314
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202322276417.8U Active CN220887436U (en) | 2023-08-23 | 2023-08-23 | Comprehensive utilization system for sauce-flavor white spirit pit bottom water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN220887436U (en) |
-
2023
- 2023-08-23 CN CN202322276417.8U patent/CN220887436U/en active Active
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