Automated yellow wine production process

Abstract

The invention relates to a yellow wine production process, which comprises the steps of: (1) rice soaking; (2) rice steaming, cooling and charging; (3) primary fermentation: conveying the rice, raw wheat koji and water evenly mixed in step (2) into a primary fermentation cylinder together; (4) after fermentation: conveying the material subjected to primary fermentation in step (3) into an after fermentation cylinder through a pipeline to undergo after fermentation; (5) squeezing: conveying material subjected to after fermentation in step (4) into a squeezing workshop to undergo squeezing, conveying squeezed wine into a wine decoction workshop by a pipeline, and conveying the squeezed distillers' grains into a distillers' grain treatment pool through a yellow wine groove discharge conveying device to undergo treatment; (6) wine decoction and blending; and (7) jug filling: filling jugs with the well blended yellow wine. The whole production process involved in the invention realizes pipelining and automation, greatly reduces manual labor, improves the production efficiency, and also greatly improves the yellow wine production quality under the precondition of beautifying the workshop environment.

Description

Technical field [0001] The invention involves a production process of rice wine, which is specifically involved in the automated production process of rice wine. Background technique [0002] Rice wine is the oldest wine in the world. Its unique fermentation process is unique in the world's winemaking. With a long historical heritage, it is known as "the world's must."The production of rice wine needs to be soaked in rice -steamed rice -falling — front fermentation -rear fermentation -blending — fried wine (baitan mouth) -mid altar and other processes. Finally, it is stored in storageThe production process is not automated enough, and a large amount of labor is required, and the workload is large. The fermentation tank of front fermentation and post -fermentation is a small capacity tank. The output is low, the production efficiency is low, and it is open in rice, steamed rice, fermentation, pressing, etc.During the process of making, the contact with the outside world is easily ...

AI Technical Summary

Problems solved by technology

The production of rice wine needs to go through the steps of soaking rice—steaming rice—blanking—pre-fermentation—post-fermentation—pressing—blending—frying wine (Baotankou)—pasting mud jar, and finally storing in the warehouse. The existing rice wine production process The production process is not automatic enough, it requires a lot of manual labor, and the workload is large. The fermenters for the pre-fermentation and post-fermentation are all small volume tanks, with low output and low production efficiency, and they are open for soaking rice, steaming rice, fermenting, pressing, etc. During the traditional brewing process, food is easily contaminated with dust and other unclean substances in contact with the outside world, and alcohol is volatile. While affecting the quality and output of brewing, there are a large number of food safety hazards

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