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年产2800吨酱香型白酒工厂的设计


全文字数:20000以上字左右  原创时间:<=2022年

【内容摘要】

年产2800吨酱香型白酒工厂的设计(重点车间:制曲车间)摘要本设计的任务是年产2800吨酱香型白酒工厂的设计,其主要产品是53%(v/v)酱香型白酒,本设计的重点车间是制曲车间。全套工艺参照贵州茅台酒厂,采用比较成熟的高温大曲制作法,强调生料制曲、自然接种、使用陈曲,充分发挥了微生物的作用;制酒采用传统的固态发酵法,生产工艺的主要特点可归纳为“四高一适”,即高温制曲、高温堆积、高温发酵、高温流酒和适当的贮存期;生产周期为十个月,经二次投料,九次蒸煮,八次加曲,八次发酵,七次摘酒;新酒按不同轮次、不同车间、不同香型陈酿一年后,通过精心勾兑再贮存后包装出厂,成品采用500ml的陶瓷瓶装。整个生产工艺符合清洁生产的要求,三废处理均达到国家相关标准,对当地的自然生态环境无任何污染。通过对整个酱香型白酒厂技术经济的分析、评价,该项目的回收期为6年,说明了本设计的合理性和可行性。

 

关键词:酱香型白酒, 高温大曲,微生物, 发酵
Abstract

This paper is a design of a distillery with annually production capacity of 2800 tons of 53%(v/v) Maotai-flavor liquor, focus on koji-making workshop.

The design consulted China Kweichou Maotai distillery’s techniques and adopted a well-developed method for high temperature DaQu making. The process attached great emphasis on wheat bran to koji production, natural infection and the use of old koji, which will bring microbes into full play. The brewing course will also adopt traditional solid state fermentation technique. The production process can be summarized as high temperature koji making; high temperature stacking and fermentation; high temperature distillation; and appropriate storage time. The production period of the liquor takes ten months, and involves two feeding cycles; nine cooking cycles; eight koji and fermentation stages; and seven stages of storage.     
The newly made liquor will be classified by production turns, workshops and flavor type, then be packed with ceramic bottles after one years’ ageing and blending. The integral techniques meet the CDM requirements and the waste treatment is up to the national standard. This distillery will not have negative impact on the local environment.

This design also proves its rationality and feasibility by the analysis and assessment of the distillery’s economic indicators. The payoff period is estimated to be 7 years.

 

Key Words: Maotai-flavor liquor, high temperature DaQu, microbe, fermentation

 

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