年产4500吨酱香型白酒工厂设计（重点车间：制酒）

摘要
本设计是年产4500吨酱香型白酒工厂设计，设计工厂的主要产品是53%（v/v）酱香型白酒，副产品为酒糟饲料。设计工厂拟建在水质优良、原料丰富，有适合酱香型白酒生产微生物群的贵州省仁怀市茅台镇。
设计继承和发扬传统、成熟的酱香型白酒生产工艺，采用现代化设备生产，以降低劳动强度提高经济效益。严格按照“一年一个生产周期，两次投料，九次蒸煮，八次加曲发酵，七次摘酒，三年贮存”的工艺生产。制曲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，充分发挥微生物的作用；制酒采用传统的固态发酵法，工艺特点是“四高一长”，即高温制曲、高温堆积、高温发酵、高温馏酒和长期贮存。注重节约资源，保护环境，污水经处理后排放。通过技术经济分析，本设计具有可行性。
本设计的重点车间是制酒车间，对其生产工艺、设备配置、平面布局进行了比较详细的说明。
关键词：酱香型白酒，工厂设计，高温大曲，固态发酵
  

Designed a Factory with 4500 t/a Moutai Flavor Liquor
(Point Workshop: Fermentation and Distillation Workshop)
Abstract
A sauce flavor liquor factory was designed in which the production ability was 4500 tons per year. The main product was 53%(v/v) sauce flavor liquor and the by product was distilled grain’s feedstuff. The designed factory located in Moutai town, Renhuai city, Guizhou province, where the water quality was very good and the raw material was rich and exited amount of Moutai flavor’s microorganism.
The purpose of this design was to inherit and carry forward the traditional, mature Maotai liquor-production craft. With the use of modern equipment, labor intensity was reduced and economic efficiency was increased. The designed craft would strictly accordance with Maotai flavor liquor’s rules : “a production cycle needing a year, adding Sorghum twice, cooking or distilling 9 times, adding Daqu 8 times, fermenting 8 times, picking liquor 7 times and storing liquor 3 years.”
Daqu making in this design used high temperature Daqu making way, emphasized Duqu making with raw wheat, natural inoculuming, used long storaged Daqu and brought microorganism function into full play. Liquor making in this design used the way of traditional solid-state fermentation. The craft characteristics included “four high and one long”. They were high temperature Daqu making, high temperature piling up, high temperature fermentation, high temperature distillery and long storage period. The designed factory paid attention to save resources and protect environment. Water was saved by used water-saving devices and let Sewage off after treated. Through cost-effectiveness analysis, this design was proofed to be rational.
The point workshop in this design was fermentation and distillation workshop. It provided a detailed description of producing craft, equipment configuration and plan layout.
Keywords: sauce flavor liquid,plant design,high temperature Daqu,solid state fermentation

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