Brewing equipment for kaoliang spirit

Abstract

The invention relates to the field of manufacturing of Baijiu, and particularly discloses brewing equipment for kaoliang spirit. The brewing equipment comprises a machine frame, a steaming bucket, a lifting mechanism and a driving mechanism, wherein a support spring is arranged under the steaming bucket; the steaming bucket is provided with a steam port, an air exhaust port and a material inlet; the lifting mechanism comprises a rotary shaft, lifting blades and a pin gear, and the lifting blades are abutted against the inner wall of the steaming bucket; the interior of the side wall of the steaming bucket is provided with an accommodation cavity, and the inner wall of the steaming bucket is provided with an inlet and an outlet; the driving mechanism comprises a motor and a rotary disc, a driving group is fixedly arranged at the side wall of the rotary disc, the pin gear is engaged with the driving group, and the driving group comprises a convex block. By adopting the scheme, the brewing equipment can be used for uniformly aging kaoliang.

Description

technical field [0001] The invention relates to the field of liquor production, in particular to a sorghum liquor production equipment. Background technique [0002] Traditional sorghum wine is made from sorghum, wheat, corn, sweet potato, etc., which are fermented by steaming, adding distiller's yeast and other processes. During the sorghum brewing process, the sorghum needs to be cooked before fermentation until the sorghum is ripe. The ideal state of sorghum ripening is that the grains of sorghum are full and evenly opened, so that the sorghum can be fully mixed with the koji in the subsequent mixing process, and finally the sorghum can be fully fermentation. [0003] At present, the more traditional cooking device is a retort. During cooking, steam is introduced into the bottom of the retort, and the steam flows from the bottom of the retort to the top of the retort to heat the sorghum in one direction. The temperature is higher than that of the upper part, and the tem...

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Problems solved by technology

[0003] At present, the more traditional cooking device is a retort. During cooking, steam is introduced into the bottom of the retort, and the steam flows from the bottom of the retort to the top of the retort to heat the sorghum in one direction. The temperature is higher than that of the upper part, and the temperature of the sorghum at the bottom of the retort is higher. During the cooking process, it often happens that the sorghum at the bottom is completely cooked and starts to turn into porridge, while the sorghum at the top is not fully cooked and opens.

In order to open the sorghum at the top of the retort, the cooking time needs to be prolonged, which directly leads to a more serious porridge-like ratio of sorghum at the bottom of the retort.

[0004] The sorghum porridge forms a paste-like substance, which will form lumps. In the subsequent mixing process with the koji, only the surface layer of the porridge-like sorghum can be mixed with the koji, and the fermentation process will be very slow and insufficient. , the alcohol yield will be greatly reduced

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