Distillation device for producing white spirit by distilling solid fermented grains

Abstract

The invention provides a distillation device for producing white spirit by distilling solid fermented grains. The device comprises a heating ground kettle, a steam boiler, a steamer cover, a bottom frame, a transmission rod, a driving mechanism and wine steamers, wherein the steamer cover covers the heating ground kettle; the top of the steamer cover is connected with a wine steam pipe; a supporting frame is arranged in the steamer cover; guide rails are mounted on the supporting frame in parallel in the width direction of the supporting frame; the guide rails are sleeved with a sliding block; the bottom frame is fixedly connected with the sliding block; the multiple wine steamers are fixedly connected to the bottom frame side by side; the length direction of the wine steamers is consistent with the length direction of the supporting frame; and the bottom frame is further connected with the driving mechanism through a transmission rod and used for driving the wine steamers to swing back and forth in the width direction of the supporting frame. By adopting the technical scheme of the invention, the fermented grains are repeatedly bumped, gradually loosened and uniformly spread flat in the wine steamers, so that the fermented grains are uniformly heated in the distillation process, the phenomena of air compression, bed death, penetration and the like are prevented, the taste of the finally formed white spirit is improved, and the distillation effect is improved.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a distillation device for distilling solid fermented wine grains to produce liquor. Background technique [0002] Liquor, as a kind of beverage commonly used, is deeply liked by the masses of the people. Our country has a large population, a large demand for wine, a long history of wine making, mature technology, rich wine making resources, and the ability to obtain local materials, all of which have created favorable conditions for the brewing of liquor. Therefore, it is produced in remote rural areas and some small production enterprises or wine workshops. The use of retort distillation is an important step in the production of liquor. In this step, ethanol and other aroma substances in the fermented grains are vaporized into wine vapor through retort distillation, and then the wine vapor is introduced into a condensing device to be condensed and cooled to p...

AI Technical Summary

Problems solved by technology

With the development of winemaking technology, although the bottom pot, wine retort and condensing device have been greatly improved, however, the trace components in the wine grains include organic acids, esters, higher alcohols, aldehydes, ketones, phenols, sulfur and Nitrogen compounds, etc., add up to about 0.3% of the weight of the fermented grains, but it is this small amount of aroma components that largely affects the flavor of the liquor, whether it is rich in cellar aroma or elegant in fragrance, thus determining the quality of liquor. In the existing distillation technology, the fermented grains are piled up in the retort after they are loaded into the retort, and in most cases no more treatment measures such as overturning and spreading the fermented grains are needed, so that the fermented grains can be removed during the distillation process. The medium is heated unevenly, and it is prone to air pressure, dead bed and penetration, which affects the taste of the final liquor and affects the distillation effect.

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