甜黄酒淀清中速冷系统设计与探讨  

Design and discussion of sweet rice wine quick cooling system in sedimentation and clearance

作　　者：卢政[1,2] 陆中华[1,2] 姜晓伟[1,2] 

机构地区：[1]江苏省丹阳酒厂,江苏丹阳212300 [2]杭州欧卓净化机械有限公司,浙江杭州311121

出　　处：《食品与机械》2009年第2期99-102,共4页Food and Machinery

摘　　要：冷却沉降是黄酒淀清除脚常用措施,但用传统冷冻机间接式循环冷却黄酒效率低、体积庞大,而且酒液反复循环影响了黄酒的色香味。作者自行研制了水冷式甜黄酒速冷机,可迅速将黄酒直接降温至-5～0℃,并对速冷机的选择、保冷罐结构的改进提出了建议。The cooling subsidence is the usual method rice wine ending elimination, but the traditional cooling apparatus, such as indirect circulation cooling refrigerator, is inefficient and huge volume. Moreover, several times circulation cooling will influence the color and aroma of rice wine. The writer investigated the fast water - cooling refrigerator for sweet rice wine, which could cool the rice wine to - 5 - 0 ℃ directly, and give some advices to selection of faster refrigerator and improvement to the structure of soaking tank.

关 键 词：甜黄酒 速冷机 淀清 酒脚 

分 类 号：TS262.4[轻工技术与工程—发酵工程]