【正文】 蒸糧 .............................................................................................................. 6 打量水、攤涼、撒曲 ............................................................................................. 9 入窖 .......................................................................................................................10 封窖發(fā)酵 ...............................................................................................................10 4 白酒窖泥制作工藝 ........................................................................................................... 11 微生物培養(yǎng)工藝流程 ..............................................................................................12 窖泥制作工藝流程 ...................................................................................................13 人工窖泥的培養(yǎng)配方 .........................................................................................13 窖泥制作工藝流程 .............................................................................................15 5 濃香型大曲制作工藝 .........................................................................................................16 原料 ........................................................................................................................16 工藝控制要求 ..........................................................................................................16 成曲質(zhì)量 .................................................................................................................18 第 2章 全廠物料衡算 ............................................................19 1 工藝技術(shù)指標及基礎(chǔ)數(shù)據(jù) ..................................................................................................19 2 100kg原度酒的物料衡算 .................................................................................................19 3 1000t/a原度濃香型大曲酒生產(chǎn)車間物料衡算表 ...................................................................20 第 3章 全廠熱量衡算 ..............................................................21 1 蒸汽供熱 Q 蒸 .....................................................................................................................21 糟醅升溫耗熱 Q1 ......................................................................................................21 蒸酒、蒸糧過程耗熱 Q 蒸酒 、 Q 蒸酒 ..........................................................................21 2 量水耗熱 Q 量水 ...................................................................................................................22 3 一口窖池生產(chǎn)總耗熱量 Q 總 ................................................................................................22 4 蒸煮過程熱損失 Q12 ...........................................................................................................22 摘要 IV 5 一口窖池蒸汽耗用量 D ......................................................................................................23 6 最大蒸汽消耗量 Qmax .........................................................................................................23 7 蒸汽單耗 ...........................................................................................................................23 8 酒的冷凝放熱 Q 酒 ..............................................................................................................24 9 涼糟放熱 Q 涼糟 ...................................................................................................................24 第 4章 水平衡計算 ................................................................25 1 冷凝用水 ...........................................................................................................................25 2 甑桶鍋底用水 ....................................................................................................................25 3 其它用水 ...........................................................................................................................25 4 生產(chǎn)車間總用水量 .............................................................................................................25 第 5章 車間主要設(shè)備計算 ..........................................................26 1 甑桶設(shè)計 ...........................................................................................................................26 甑桶的設(shè)計 ..............................................................................................................27 甑桶部件選型 ..........................................................................................................27 甑桶設(shè)計參數(shù) ........................................................................................................28 2 冷凝器設(shè)計 .......................................................................................................................29 冷凝器技術(shù)指標 .......................................................................................................29 冷凝器規(guī)格 ..............................................................................................................30 接管的選擇 .............................................................................................................30 冷凝器設(shè)計參數(shù) ......................................................................................................31 3 窖池的設(shè)計及建造 .............................................................................................................31 4 晾糟設(shè)備 ...........................................................................................................................32 5 酒醅出入窖運輸設(shè)備 ..........................................................................................................33 參考文獻 .........................................................................34 致謝????????????????????????????????? ??????? 35 四川理工學(xué)院畢業(yè)設(shè)計 V 前言 白酒，又名燒酒或火酒，是我國特有的名族傳統(tǒng)蒸餾酒，也是世界著名的六大蒸餾酒之一，有著悠久的歷史和獨特的風(fēng)格，其獨特的工藝更是 千百年來我國勞動人民生產(chǎn)經(jīng)驗的總結(jié)和智慧的結(jié)晶 ，也是中國文化的一種象征。中溫大曲制作法，強調(diào)生料制曲，自然接種，充分發(fā)揮了微生物的作用；制酒采用傳統(tǒng)的固態(tài)發(fā)酵法，這是濃香型白酒的獨特風(fēng)格