【正文】 ...........................................................14 小麥 ..........................................................................................................14 釀造用水 ..................................................................................................15 曲藥 ..........................................................................................................15 谷殼 ..........................................................................................................15 稻草 ..........................................................................................................15 生產(chǎn)方法及特點 ..............................................................................................15 制酒工藝采用固態(tài)發(fā)酵法醬香型白酒生產(chǎn)工藝 ...................................15 制曲工藝采用傳統(tǒng)高溫大曲人工踩曲 ...................................................16 貯存采用陶壇 ...........................................................................................16 勾兌采用大宗法 .......................................................................................16 包裝工藝采用自動包裝灌裝線 ...............................................................16第三章 廠址選擇 ...............................................................................................17 廠址選擇的原則 ..............................................................................................17 廠址的選擇 ......................................................................................................18第四章 工藝論證部分 ..........................................................................................20 醬香型白酒工藝流程及概述 ..........................................................................20 制曲 ..................................................................................................................21 制曲工藝 ..................................................................................................212 / 108 制曲工藝的說明 ......................................................................................21 制曲工藝的論證 ......................................................................................27 制酒工藝操作論證 ..........................................................................................31 糖化和發(fā)酵過程中的物質(zhì)變化 .......................................................................43第五章 庫房及包裝 .............................................................................................49 工藝流程 ..........................................................................................................49 工藝說明 ..........................................................................................................49 白酒的勾兌與調(diào)味 ..........................................................................................50 酒庫管理 ..........................................................................................................63 包裝車間 ..........................................................................................................64 包裝概述 ...................................................................................................64 白酒包裝容器要求及選擇 .......................................................................65 包裝操作標(biāo)準(zhǔn)及要求 ...............................................................................65 工廠用水 ..................................................................................................68第六章 物料衡算 .................................................................................................70 高粱小麥的用量計算 ......................................................................................70 高粱 ...........................................................................................................70 大曲 ...........................................................................................................70 小麥 ...........................................................................................................70 母糟 ...........................................................................................................70 稻殼 ...........................................................................................................71 稻草 ...........................................................................................................71 酒糟 ...........................................................................................................71 包裝材料 ...................................................................................................71 關(guān)于出酒率的計算 ..........................................................................................71 標(biāo)準(zhǔn)原糧出酒率 .......................................................................................71 淀粉出酒率 ...............................................................................................72 淀粉利用率 ...............................................................................................72 噸酒耗曲量及糧曲比 ..............................................................................73 水電汽衡算 ......................................................................................................74 各車間占地面積及設(shè)備的選型 .......................................................................76 對糧庫的原料預(yù)處理設(shè)備設(shè)計 ...............................................................76 制曲車間 ...................................................................................................77 制酒車間 ...................................................................................................79 酒庫 ..................................................................................................................81 面積計算 ...................................................................................................81 設(shè)備選型 ...................................................................................................81 包裝車間 ..........................................................................................................81 動力車間 ...........