目前白酒釀造的全自動機械化代替?zhèn)鹘y(tǒng)的人工勞作已經(jīng)變得勢在必行，正確掌握和運用現(xiàn)代化手段，不斷改進(jìn)操作，使機械化設(shè)備更好地服務(wù)于生產(chǎn)，很大限度地發(fā)揮
全自動涼茬機性能。要怎么做呢？
At present, the full-automatic mechanization of Baijiu brewing has become a must to replace the traditional manual work. It is necessary to correctly grasp and use modern means, constantly improve the operation, so that the mechanized equipment can better serve the production, and give full play to the performance of the full-automatic stubble cooler to a great extent. How to do it?
(1)酒醅的加水進(jìn)程主動化
(1) Initiative of adding water to fermented grains
傳統(tǒng)的釀酒工藝中，為了到達(dá)物料的發(fā)酵濕度要求，酒醅在出鍋后用人工進(jìn)行灑水，工人用水桶提著80度左右的熱水給物料灑水，整個的進(jìn)程勞動強度大且因為水溫較高存在一定的隱患，一起對工人的身體晦氣，了這個問題，在酒醅從落料斗出來后緊接著就是熱水的噴灑，熱水經(jīng)過管道直接噴灑酒醅外表，無需再用人工，數(shù)據(jù)經(jīng)過操控?zé)崴牧髁渴沟镁契阪湴迨竭\送帶上運行時均勻撒上熱水，滿意發(fā)酵的濕度要求。
In the traditional brewing process, in order to meet the requirements of the fermentation humidity of the materials, the fermented grains are watered manually after coming out of the pot, and the workers use the bucket to carry about 80 degrees of hot water to water the materials. The whole process is labor-intensive and there are certain hidden dangers because of the high water temperature. Together, it is bad for the workers' bodies, which solves this problem. After the fermented grains come out of the hopper, it is followed by the spraying of hot water, The hot water is directly sprayed to the surface of the fermented grains through the pipeline without manual work. The data is controlled by the flow of hot water, so that the fermented grains are evenly sprinkled with hot water when running on the chain plate conveyor belt, which meets the humidity requirements of fermentation.
(2)酒醅的翻轉(zhuǎn)進(jìn)程主動化
(2) Active overturning process of fermented grains
酒醅在鏈板式運送帶上工作進(jìn)程中，為了到達(dá)均勻不結(jié)團的意圖，在設(shè)備上部增加了翻轉(zhuǎn)拌和設(shè)備，物料在工作時經(jīng)過拌和的不斷翻轉(zhuǎn)使得物料變得愈加松懈，不結(jié)團，一起在加曲后的翻轉(zhuǎn)使得物料的均勻性愈加完善，一起在物料落入接料斗前再次進(jìn)行翻轉(zhuǎn)混合，愈加進(jìn)一步的完成了物料的均勻混合，保證了入窖池后的發(fā)酵作用，整個的進(jìn)程由4臺電機帶動拌和主動完成，與傳統(tǒng)的人工翻轉(zhuǎn)人工堆積相比即節(jié)省了勞動力又提高了產(chǎn)品質(zhì)量。
During the working process of fermented grains on the chain plate conveyor belt, in order to achieve the intention of uniform and non agglomeration, a turnover mixing equipment is added on the upper part of the equipment. The continuous turnover of materials during mixing makes the materials more relaxed and non agglomeration. Together, the turnover after bending makes the uniformity of materials more perfect. Together, the materials are overturned and mixed again before they fall into the receiving hopper, further completing the uniform mixing of materials, It ensures the fermentation after entering the pit. The whole process is driven by four motors to actively complete the mixing. Compared with the traditional manual overturning and manual stacking, it saves labor and improves the product quality.
(3)酒醅的加曲進(jìn)程主動化
(3) Initiative of adding starter to fermented grains
傳統(tǒng)的酒醅加曲是在人工的操作下完成，工人們先把酒曲放到指定方位，再與酒醅混合后用工具配以手工操作撒入酒醅外表，占用人力物力的一起也會出現(xiàn)混合增加不均勻的現(xiàn)象，在酒醅冷卻降溫工藝溫度后(比方40°C)，由電機操控操作完成酒曲的增加，依據(jù)酒醅的重量以及工藝的配比要求調(diào)整好加曲速度，使得酒曲在酒醅的冷卻工作進(jìn)程中主動增加完成，之后經(jīng)過電機翻轉(zhuǎn)，到達(dá)物料均勻混合的意圖。
The traditional starter adding of fermented grains is completed by manual operation. Workers first put the starter in the specified position, then mix it with the fermented grains, and then sprinkle it into the surface of the fermented grains with tools and manual operation. The phenomenon of uneven mixing will also occur when it takes up human and material resources. After the fermented grains are cooled and cooled to the process temperature (such as 40 ° C), the starter adding is completed by motor-controlled operation, Adjust the koji adding speed according to the weight of fermented grains and the proportion requirements of the process, so that the koji can be actively increased and completed in the cooling process of fermented grains, and then the motor will turn over to achieve the purpose of uniform mixing of materials.
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自動售酒機 2024-07-25 
