全自動(dòng)晾茬機(jī)主要由機(jī)架、風(fēng)機(jī)、傳送帶和依次連接于傳送帶上的攪籠、打料棍、翻料棍、下料裝置、出料管組成。酒茬在傳送帶上通過，在打碎和攪拌的同時(shí)風(fēng)機(jī)工作，迅速降溫，冷 卻后的酒茬在下料裝置中與酒曲自動(dòng)混合均勻。
The automatic stubble drying machine is mainly composed of a frame, a fan, a conveyor belt and a stirring cage, a beating stick, a turning stick, a blanking device and a discharging pipe which are successively connected to the conveyor belt. The wine stubble passes through the conveyor belt, and the fan works at the same time of crushing and stirring to cool down quickly. The cooled wine stubble is automatically mixed with the koji in the blanking device.
全自動(dòng)晾茬機(jī)蒸餾過程都可分為三個(gè)階段，即開始階段、中間階段和后期階段，需要注意的是：每個(gè)階段所接酒的度數(shù)都不一樣。
The distillation process of automatic stubble drying machine can be divided into three stages, namely the beginning stage, the middle stage and the late stage. It should be noted that the degree of liquor received in each stage is different.
一階段（開始階段）：蒸餾溫度在78.3℃以下，所接的酒稱為酒頭。投糧100斤掐酒頭0.5斤，以此類推。酒頭內(nèi)的低分低級(jí)脂肪酸脂、醛等含量較多，有一定香氣，但是雜味比較重、暴燥味重，對(duì)人的視覺也有一定的傷害，一般單獨(dú)接出來存放。
The first stage (initial stage): the distillation temperature is below 78.3 ℃, and the liquor is called liquor head. Feed 100 Jin of grain, pinch 0.5 Jin of wine, and so on. The content of low-grade fatty acids, aldehydes, etc. in the wine head is more, and it has a certain aroma, but the miscellaneous flavor is heavy, the dry taste is heavy, and it also has a certain harm to people's vision, so it is generally stored separately.
二階段（中間階段）：蒸餾溫度在78.3℃-95℃之間，所接的酒屬于正流酒，也是理想的商品酒。其主要成分是酒精。酒的度數(shù)在50度左右。
The second stage (intermediate stage): the distillation temperature is between 78.3 ℃ and 95 ℃. The liquor is normal flow liquor, which is also an ideal commercial liquor. Its main component is alcohol. The degree of wine is about 50 degrees.
三階段（后期階段）：全自動(dòng)晾茬機(jī)蒸餾溫度在100℃左右，所接的酒稱為酒尾，酒尾中乳酸及其脂類鼻酒頭和正流酒含量高幾倍，還含有亞油酸乙酯、油酸乙酯等脂肪酸脂和比較多的酒味雜且苦澀，應(yīng)該單獨(dú)接出與酒頭一起存放。
Three stages (later stage): the distilling temperature of automatic stubble drying machine is about 100 ℃, and the liquor is called tail liquor. The content of lactic acid and its lipids in tail liquor is several times higher than that in nose liquor head and normal flow liquor. It also contains fatty acids such as ethyl linoleate and ethyl oleate, and more liquor tastes complex and bitter, so it should be stored separately with the head liquor.
在蒸餾過程中頭一階段應(yīng)該采用大火，把酒頭蒸餾出來，全自動(dòng)晾茬機(jī)二階段火力要平、穩(wěn)，關(guān)閉鼓風(fēng)機(jī)，緩氣蒸餾，此階段勿要火急。通過實(shí)踐證明，慢火蒸餾酒中酯含量高，而且蒸餾效率也高，因慢火蒸餾，蒸汽壓力低，上汽均勻，從而使酒內(nèi)香味成分被水蒸氣拖帶與酒中，使酒的香味成分含量高，酒的質(zhì)量也較優(yōu)。
In the first stage of the distillation process, we should use large fire to distill the wine. In the second stage of the automatic stubble drying machine, the firepower should be flat and stable. Turn off the blower and slow down the gas distillation. It has been proved by practice that the content of ester in slow fire distillation liquor is high, and the distillation efficiency is also high. Because of slow fire distillation, the steam pressure is low, and the steam is uniform, so that the flavor components in the liquor are dragged by steam into the liquor, so that the content of flavor components in the liquor is high, and the quality of the liquor is also better.
自動(dòng)售酒機(jī) 2024-07-25 
