Liquid-state re-distilling device for pure-grain solid-state fermented liquor by electromagnetic induction heating

Abstract

The invention relates to a liquid-state re-distilling device for pure-grain solid-state fermented liquor by electromagnetic induction heating. The device comprises a distillation kettle body, a heating system, a liquor fraction cooling system and a liquor and nitrogen supply system, wherein the systems are connected by virtue of a pipeline, a control valve and a material pump and form a circuit; a pressure gauge, a safety valve, an emptying valve and a thermo detector II are installed on the upper part of the distillation kettle body; the upper part of the distillation kettle body is connected with an inlet valve of the distillation kettle and is connected with a condenser by virtue of a pipeline and a valve; the distillation kettle body is externally coated by a heat preserving layer which is externally provided with an electromagnetic induction coil and an electromagnetic induction controller; and a thermo detector I is installed on the lower part of the distillation kettle body, and a lower outlet end of the distillation kettle body is connected with a parallel connecting valve and then is respectively connected with a residual liquor collector and the emptying valve. According to the device provided by the invention, the temperature of liquor in the distillation kettle body is raised to a certain temperature to separate liquor components higher than or lower than the certain temperature and various adverse components in green liquor can be quickly removed by virtue of liquid circular distillation and collection for many times, so that the quality of the liquor is improved.

Description

[0001] technical field [0002] The invention relates to the technical field of liquor distillation, in particular to a distillation device for performing liquid redistillation of new wine after solid-state distillation of fermented fermented grains by electromagnetic induction heating. Background technique [0003] In 2013, China's liquor industry achieved an output of 12,262,000 kiloliters, but liquor consumption has declined significantly. In the future, the entire liquor industry will face greater pressure from overcapacity. At the same time, people are more rational about liquor consumption, and begin to pursue quality, safety, nutrition and health. Therefore, improving quality and reducing consumption has become an inevitable requirement for liquor companies to adapt to market changes. Consumers' requirements for the quality of liquor are mainly reflected in: good entrance, smooth throat, not easy to get on the head, and easy to sober up when drunk. products that con...

AI Technical Summary

Problems solved by technology

More than 180 kinds of components have been detected in the 2% trace components of the new wine after solid distillation, some of which, such as acetaldehyde, acrolein, and higher alcohols, have exceeded the standard, which will cause the product to be spicy, pungent, bitter, and easy to drink. Relying on physical and chemical changes for a certain storage period to improve the wine quality of new wine has the defects of low efficiency, large wine damage and high cost

[0005] China's liquor production technology continues to improve, such as the use of physical, chemical and biological artificial aging methods for new liquor. Most of these methods are costly, technically complex, and difficult to apply to liquor production

Chinese patent CN103725581A discloses a distillation method for reducing ethyl lactate in liquor. By transforming the traditional retort structure and adding a packed tower to reduce the ethyl lactate content in liquor, it is only beneficial to increase the ratio of ethyl caproate and ethyl lactate in new liquor. Proportion, without removing those components that affect the taste of the new wine

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