年产5700吨酱香型白酒工厂设计摘要本设计的任务是年产5700吨酱香型白酒工厂的设计，其主要产品是53%（v/v）43%(V/V)、38%(V/V)酱香型白酒。本设计的重点车间是制曲，对其进行了详尽的分析、评价，最后进行技术经济分析，确保了该设计在经济上的合理性和可行性。厂址选在贵州省黔北的茅台镇，该地区年平均气温 18.5℃ ，年平均相对湿度78% ，年平均降雨量 1088mm 左右。特殊的地理位置环境十分有利于酿造酱香型白酒微生物的栖息和繁殖。本设计采用纯小麦制曲，生产中主要采用人工踩曲操作方式。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；制酒采用传统的高温固态发酵法，工艺特点为“四高一长”，生产周期为一年，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、不同香型陈酿三年后出厂，从而促成了有益的微生物继续繁衍、生殖。成品采用陶瓷瓶装，易于老熟，保证了酱香型白酒质量的稳定。整个生产工艺符合清洁生产的要求，进行了三废处理。
关键词：酱香型白酒,人工制曲，高温固态发酵,设计
Abstract
The design's main task is to design an annual output of 5,700 tons of Mao-tai-flavor Liquor factory, its main product is 53% (v / v) 、43%(V/V)、38%(V/V)of Mao-tai liquor. This design’s key Section is Daqu-making workshop. With technical and economic analyzing the design’s economic rationality and feasibility were ensured.
Plant was located is chose in Mao-tai town, which was in north Guizhou Province. The average temperature was 18.5 ℃, the average relative humidity was 78 percent and the average rainfall was about 1088 mm. The unique location was benefit to microbial inhabitation and propagation which brew Mao-tai flavor liquor.
Pure wheat was used to make Daqu in this design. The Daqu was got by man-made way and it emphasized raw material using, natural vaccination, aging Daqu. The liquor procession used the traditional high-temperature solid-state fermentation method. The typical characteristics was "four high and one long". The production cycle was a year, raw material was added twice, the number of cooking times were nine, Daqu was added eight times, the number of fermentation times were nine, and the liquor was dropped seven times. The new liquor matured three years, which according to different levels, different workshops, different flavor. Thus it promoted useful micro-organisms continuing multiply and reproduction. The final products were sealed in ceramic container, which helped to ensure the quality of Mao-tai flavor liquor. The whole production process was in line with the requirements of cleaner production implementing clean production including three wastes treatment.
Keywords：Mao-tai flavor liquor; Daqu making; high-temperature solid-state fermentation; design
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