【正文】 年產(chǎn)六千噸醬油工廠初步設(shè)計(jì) 中 文 摘 要醬油始創(chuàng)于我國(guó),至今已有2 000多年的歷史。它以營(yíng)養(yǎng)豐富、風(fēng)味優(yōu)良而成為國(guó)際、國(guó)內(nèi)市場(chǎng)上不可缺少的調(diào)味品。本設(shè)計(jì)說(shuō)明書主要是關(guān)于年產(chǎn)6000噸的醬油工廠設(shè)計(jì)的具體內(nèi)容。對(duì)醬油釀造的相關(guān)工藝、技術(shù)和設(shè)備做了較詳細(xì)的研究。主要包括以下方面：1. 醬油生產(chǎn)發(fā)酵工藝采用低鹽固態(tài)發(fā)酵工藝。符合多種微生物酶的作用條件的一種科學(xué)、合理的生產(chǎn)工藝。醬釀的釀造過(guò)程,就是充分發(fā)揮有益微生物的作用,促進(jìn)生產(chǎn)原料主要成分的分解,促進(jìn)各種風(fēng)味物質(zhì)產(chǎn)生的生化過(guò)程能正常進(jìn)行。同時(shí)能抑制、防止有害微生物的活動(dòng),避免異常發(fā)酵,防止不良風(fēng)味的產(chǎn)生。2. 各個(gè)工藝工段的操作 以大豆為主要原料的醬油生產(chǎn)主要有四個(gè)階段:原料處理,制曲,發(fā)酵,精制。 原料處理是釀造醬油的第一道工序,手要把原料按一定配比進(jìn)行處理,達(dá)到原料適度變性(蒸熟),包括原料粉碎,潤(rùn)水(加水),蒸煮三個(gè)內(nèi)容。 制曲的技術(shù)關(guān)鍵 (1)要選擇新鮮而優(yōu)良的種曲。 (2)原料潤(rùn)水要適當(dāng)。 (3)原料蒸煮蛋白質(zhì)變性適度,過(guò)度變性會(huì)使熟料發(fā)粘及產(chǎn)生有礙米曲霉生 長(zhǎng)的因子。 (4)凡接觸熟料的工具,設(shè)備,輸送設(shè)施及環(huán)境等,須清潔衛(wèi)生以防止雜菌污染。 (5)接種要均勻,特別是連續(xù)送了的設(shè)備。 (6)制曲溫度要管理。 (7)制曲過(guò)程要注意控制管理。(8)每次制曲完畢,要注意作好曲室,曲池及輸送管道,工具等的清洗,衛(wèi)生工作。發(fā)酵的工藝條件是高鹽、低溫和長(zhǎng)周期發(fā)酵。高鹽是抑制乳酸菌等生長(zhǎng)的重要手段,能夠阻止醬醪pH值下降過(guò)快,使中性、堿性蛋白酶得到最佳工作條件。低溫指常溫發(fā)酵,也是抑制乳酸菌活動(dòng)的重要條件。在高鹽、低溫條件下,延長(zhǎng)發(fā)酵周期是不可避免的,長(zhǎng)周期發(fā)酵有利于菌體的自溶和產(chǎn)品風(fēng)味圓熟。精制工藝首先進(jìn)行醬油醪的壓榨，由于醬醪是液體,所以必須壓榨。壓榨得到的醬醪汁里還含有相當(dāng)一部分細(xì)微的固形物需要澄清。將壓榨的醬醪汁送進(jìn)澄清罐數(shù)天,將上面的生醬油抽取出來(lái)。對(duì)過(guò)濾后的發(fā)酵醪加溫到7080176。C，以使大部分微生物及酶反應(yīng)失活。通過(guò)加熱，可以得到理想的、棕色的醬油，以及熱凝聚物的分離，酸性的增加，色度、澄清度的增加，抗酵母能力的增強(qiáng)。良好的醬油風(fēng)味的改善，還原糖和氨基酸含量的減少，可揮發(fā)性成分的蒸發(fā)，都是加熱過(guò)程中主要的變化。醬油的配兌關(guān)系到企業(yè)的經(jīng)濟(jì)效益和消費(fèi)者利益。為了適應(yīng)地方及傳統(tǒng)風(fēng)味的特殊需要,有時(shí)也添加甜味劑,如蔗糖、葡萄糖、液體糖漿、冰糖蜜、飴糖及甘草粉等。添加酸味劑,如有機(jī)酸類(醋酸、琥珀酸)及鹽類物質(zhì)。還可添加谷氨酸鈉、肌甘酸鈉和鳥甘酸鈉等核酸類風(fēng)味劑。醬油配兌時(shí)，一般應(yīng)控制三項(xiàng)主要指標(biāo)，即全氮、氨基酸態(tài)氮和無(wú)鹽固形物。在三項(xiàng)指標(biāo)中，以最低的質(zhì)量指標(biāo)作為配兌的依據(jù)。3. 各階段設(shè)備操作規(guī)程如原料處理設(shè)備、制曲、發(fā)酵和包裝等設(shè)備的操作。4. 車間平面布置，車間管道布置設(shè)計(jì)原則以及通風(fēng)采光和衛(wèi)生指標(biāo)。關(guān)鍵詞：醬油，制曲，發(fā)酵，操作規(guī)程ABSTRACTPioneer sauce in the country and has been there for 2,000 years of history. Its nutrientrich, excellent flavor as the international and domestic markets indispensable condiment. The manual is designed with an annual production capacity of 6,000 tons of soy sauce factory design of the specific content. Soy sauce to the relevant processing technology and equipment a more detailed study. Mainly include the following :1. Soy sauce fermentation production of the highsalt liquid fermentation. High salt, liquidstate, lowtemperature (room temperature), the longcycle Fermentation is brewing with a variety of microbial growth law microbial enzymes with a variety of conditions for a scientific and rational production processes. Bean sauce brewing process, bring into full play the role of useful microorganisms, raw materials for production of major ponents of the deposition, Flavor promote the biochemical processes can be carried out normally. Also can inhibit and prevent harmful microorganisms and avoid abnormal fermentation and prevent unscrupulous flavor production.2. Technology Section of the various operations Soysauce production of raw materials has four main phases: raw materials handling system works, fermentation, purification. Raw materials handling brewing soy sauce is the first process, should hand a certain proportion of raw materials for processing, raw materials to achieve moderate degeneration (steamed), including raw material crushing, carry water (water), three elements of Cooking. Koji of key technology (1) To choose fresh and excellent starter. (2) Raw materials Run water should be appropriate. (3) Cooking protein denaturation raw materials appropriate, excessive variability will clinker sticky and have hindered the growth of Aspergillus oryzae factor. (4) Where the clinker contact with the tools, equipment, transportation facilities and the environment, to be clean to prevent bacterial contamination. (5) To uniform coverage, especially for delivery of the equipment. (6) Starter temperature management. (7) Starter to the attention of management control. (8) Every time starter finished, it is necessary to make room curly, curly pond and pipeline, the tools of cleaning, sanitation work.Fermentation process conditions of high salt, lowtemperature fermentation and long cycle. High salt inhibit the growth of lactic acid bacteria, and other important means to prevent the sauce mash pH drop fast, neutral, Alkaline Protease best working conditions. Hypothermia mean temperature fermentation, lactic acid bacteria also inhibit the activities of the important conditions. In highsalt, lowtemperature conditions, extended fermentation cycle is inevitable, long cycle is conducive to bacterial fermentation of autolysis products and exquisite flavor.Refining first sauce Organization for the press, as is the liquid sauce Organization, we must exploit. Squeeze the juice sauce Organization Lane also contain very minor part of the solids need to be clarified. Will squeeze the juice sauce Organization sent tanks to clarify a few days, the above raw soy sauce extracted. After filtrate of the fermentation temperature of 7080 176。 C, so that most microorganisms and enzyme lost vitality. Through heating, can be ideal, and the brown sauce, and hot condensed the separation, the increase in acidity, color, clarify the increase in the capacityenhancing yeast. Good to improve the flavor of soy sauce, sugar and amino acid content reduced, the evaporation of volatile ponents. heating process are the main changes. Soy sauce against the distribution of the economic efficiency of enterprises and the interests of consumers. In order to adapt to the local and traditional flavor to the special needs and sometimes they add sweeteners, such as sucrose, glucose, liquid syrup, sweet honey, malt sugar and licorice powder。 Add sour agent, such as organic acids (acetate, succinate), and salts substances。 also added sodium glutamate, sodium and muscle Gan Torikai nucleic acids such as sodium flavor agent. Soy sauce against the allocation, control should generally be three key indicators, namely nitrogen, amino nitrogen, and saltfree solids. In three indicators, the lowest quality indicators as the basis of allocation .Keywords: Soy sauce, starter, fermentation, and opPioneer sauce