Combined type solid-state distillation device

Abstract

The invention relates to a distillation device. A combined type solid-state distillation device comprises a base, a vaporization wall barrel and a condensation wall barrel, a boiler barrel and a top cover, wherein the vaporization wall barrel and the condensation wall barrel are arranged on the base and sheathed with each other, the boiler barrel is arranged in the vaporization wall barrel, a liquid outlet and a steam input port are formed in the base, a condensate liquefied layer is arranged on the top cover, the vaporization wall barrel is in seal fit with the condensation wall barrel and the base, the condensation wall barrel is in seal fit with the top cover, an interlayer cavity is formed among the vaporization wall barrel, the condensation wall barrel and the base, a liquid diversion device is arranged at the top of the inner wall of the condensation wall barrel or the inner wall of the top cover, a plurality of circular condensate collecting tanks are arranged on the inner wall of the condensation wall barrel and are respectively communicated with a collection pipeline, and the collection pipeline is used for collecting a fractionation liquid after penetrating through the condensation wall barrel. Low-alcohol wine can be thoroughly eliminated by virtue of molecular short-path distillation, the waste of the low-alcohol can be avoided, and distillation can be adequately conducted.

Description

technical field [0001] The invention relates to a distillation device, in particular to a combined solid-state distillation device applied to solid unstrained spirits. Background technique [0002] In the wine brewing process, distillation is an important process. The fermented solid wine grains need to be distilled to separate the alcohol from the fragrant grains. However, the traditional liquor distillation has many shortcomings because of the structure of the distillation equipment "retort". Therefore, the purpose of complete distillation cannot be achieved during the distillation process. [0003] The disadvantages of traditional distillation equipment are as follows: 1. Retort distillation cannot realize the complete distillation of aroma substances, which is manifested as too much aroma substances in the distilled fermented grains, and even the discarded distiller grains after distillation are still full of aroma. [0004] 2. Retort equipment distillation cannot class...

AI Technical Summary

Problems solved by technology

[0002] In the wine brewing process, distillation is an important process. The fermented solid wine grains need to be distilled to separate the alcohol from the fragrant grains. However, the traditional liquor distillation has many shortcomings because of the structure of the distillation equipment "retort". Therefore, the purpose of complete distillation cannot be achieved during the distillation process

[0003] The disadvantages of traditional distillation equipment are as follows: 1. Retort distillation cannot realize the complete distillation of aroma substances, which means that there are too many aroma substances in the distilled fermented grains, and even the discarded distiller grains after distillation are still full of aroma

[0004] 2. Retort equipment distillation cannot classify and separate wines and lipids with different boiling points, resulting in the fact that liquor can be roughly separated except for the head, tail, and body of the liquor, and some components in the body that are harmful to human health cannot be separated. Elimination, such as: pesticide ingredients in wine-making raw materials, dry mouth, dizziness and discomfort after drinking, and some trace ingredients that can ignore human tissue cells, etc.

[0005] 3. The single-layer structure of the retort equipment makes the outer wall of the retort completely exposed to the natural environment, the heat dissipation area is too large, and the distance between the wine steam and the condenser is too large, which forces the steam pressure drop to increase, resulting in high energy consumption

[0006] 4. Due to the contact between the outer wall and the natural environment of the retort equipment, the wine vapor on the inner wall of the retort will condense and flow down the inner wall when it meets the hot steam at the bottom, and go up again when it meets the hot steam at the bottom. The temperature difference between the outer wall of the retort cover and the natural environment is also large, causing the flow down along the inner wall. Since there is usually a water seal between the retort pot and the retort cover, at this time, the wine flows into the water sealed by the water, which is a failure of the solid-state distillation retort.

[0007] 5. At present, the steam temperature of retort equipment is generally around 100°C, which is suitable for the distillation temperature of alcohol components. However, the more important significance of liquor distillation is to enhance the aroma. Some important lipids have boiling points above 100°C, so it is difficult to carry out Extraction, and for the traditional retort, even if the extraction temperature of the lipid substance is passed, the existing sealing measures and structural design of the retort still cannot achieve

[0008] 6. The scope of solid-state distillation is far from the distillation of solid liquor, such as the extraction of plant spices, certain ingredients of crops, the extraction of active ingredients of Chinese herbal medicines, and the extraction of natural pigments, some tea aroma, flower aroma, Peppermint oil, lavender, etc. all require effective control of different distillation temperatures and condensation temperatures. Traditional retorts cannot achieve temperature regulation and temperature control from tens of degrees below zero to hundreds of degrees above zero.

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