Research On Technology Of Mechanized Brewing Xiaoqu Liquor By Solid Fermentation

Liquor belongs to traditional industry, which has been mainly produced via the traditional artificial way. In order to adapt to the development of modern industry, production of white wine has to turn to mechanization and automation. Mainly engaged in the mechanization of brewing workshop, this study makes all devices in good cohesion, match and balance. In the ends, the whole brewing process including cooking, cooling, saccharification, fermentation, distillation and continuity has been mechanized. In this paper,we have studied the route of mechanized production process, the main equipment and supporting mechanized production process of Xiaoqu Liquor by Solid Fermentation, and the main research results are as follows:(1) The whole brewing process has realized successional mechanization, work mode of assembly line, and made the production materials not fall to the ground. In the process of actual production, labor efficiency increased by 70.82% and2000 tons standard coal and about 5.6 million RMB were saved each year, so it can obtain good economic and social benefit.(2) Developed a horizontal compression processing fermented grain pot that can deal with 1500 kg grain each single pot and takes about 50 min each time, saving over 60% cooking energy co Mpared to the traditional one. And the valves are controlled by electrical systems, parameters such as temperature and pressure are shown on electronic device in real time, realizing the mechanization and automation. After cooking, every 100 kg raw grain weight to 215~227 kg, grain turned soft, sweat, and moisture was about 60%.Designed the vertical mixed fermented grains food mixer to replace the procedures of mixing and windrowing materials artificially, all the material in blender can be mixed and stirred fully from outside to inside, both sides to the middle, and finally the mixed material was exported by the conveyor belt from discharging mouth. The speed of this blender is 20 r/min, time for stirring is 1~2 min, and the effect of mixing is good.And we have developed the automatic koji booth drying machine based on the basic principle of blast and convulsions. This machine blasts from beneath the mesh and extract air above to cool the fermented grain. There is an automatic machine set at the end of the machine to regulate the quantity of koji, making the amount of powder right and well-distributed.(3) After realizing mechanization of production, we were committed to improve the matching brewing process. Optimum cooking conditions of the horizontal compression processing fermented grain pot are as follows: pressure is 0.13 Mpa, 110 temp℃ erature, steam tightness of water at the beginning of time is 10 min, the second steaming time is 20 min; screen hole diameter is 6.5 mm, conveying speed is 0.25 m/s, and when the thickness of fermented grain is 4.0 cm,the effect of laying out the fermented grain is the best; Saccharification temperature 23~27 ℃, saccharification time 22 h and starter powder adding quantity 0.3% are the best conditions for saccharification section in mechanized production operating; In order to improve the quality of brut, after mechanized production, the fermentation cycle can be extended to about 20 days, and the process conditions are: the ratio of grain and fermented grains is 1:1. 5, powder adding quantity 0.22%, the starting pool temperature is 21 ℃, saccharification time is 21 h.