【正文】 第一章 全廠工藝論證 .............................................................................................................. 1 原料及輔料 .................................................................................................................. 1 高粱 .................................................................................................................... 1 小麥 .................................................................................................................... 1 玉米 .................................................................................................................... 1 大米、糯米 ........................................................................................................ 1 糠殼 .................................................................................................................... 2 水 ........................................................................................................................ 2 濃香型大曲酒生產(chǎn)工藝 .............................................................................................. 3 工藝流程 ............................................................................................................ 3 原窖法工藝的優(yōu)缺點(diǎn) ........................................................................................ 3 原料預(yù)處理 ........................................................................................................ 4 開窖起糟 ............................................................................................................ 5 續(xù)糟配料 .......................................................................................................... 6 蒸餾摘酒 ............................................................................................................ 6 出甑、打量水、攤晾 ........................................................................................ 9 加曲入窖 ...........................................................................................................11 封窖和窖池管理 .............................................................................................. 12 窖泥制作工藝 ............................................................................................................ 13 微生物培養(yǎng)工藝流程 ...................................................................................... 14 人工窖泥的培養(yǎng)配方 ...................................................................................... 15 窖泥制作工藝流程 .......................................................................................... 16 窖泥質(zhì)量評定 .................................................................................................. 17 窖泥養(yǎng)護(hù) .......................................................................................................... 17 濃香型大曲制作工藝 ................................................................................................ 18 原料及配料 ...................................................................................................... 18 原料粉碎 .......................................................................................................... 18 曲坯制作 .......................................................................................................... 19 曲室培養(yǎng)與管理 .............................................................................................. 19 貯曲 .................................................................................................................. 21 成曲質(zhì)量 .......................................................................................................... 21 第二章 全廠物料衡算 ............................................................................................................ 22 工藝技術(shù)指標(biāo) ............................................................................................................ 22 理論出酒率 ................................................................................................................ 22 物 料衡算 .................................................................................................................... 23 計(jì)算一窖投入物料 840 kg 物料平衡 ............................................................. 23 出窖物料 .......................................................................................................... 23 成品酒及半制品 .............................................................................................. 23 四川理工學(xué)院畢業(yè)設(shè)計(jì) IV 淀粉含量 .......................................................................................................... 23 淀粉理論產(chǎn)酒量（ 100%） ............................................................................. 24 回沙酒 .............................................................................................................. 24 面糟 .................................................................................................................. 24 母糟 .................................................................................................................. 24 黃漿水 .............................................................................................................. 24 剩余母糟 ........................................................................................................ 24 成品酒 ............................................................................................................ 25 丟糟黃漿水 .................................................................................................... 25 丟糟黃漿水酒酒尾 ........................................................................................ 25 酒尾 ................................................................................................................ 25 實(shí)際生產(chǎn)效率計(jì)算 .................................................................................................... 25 發(fā)酵效率 ............................................................................................