酱油生产中的条池厚层通风制曲与圆盘通风制曲工艺设备的比较  

The comparison between the aerated koji making system in pools and discaerated koji making system in soy sauce produce

作　　者：安天星 张荣 

机构地区：[1]成都市大王酿造食品有限公司,成都611731

出　　处：《中国调味品》2009年第8期29-32,共4页China Condiment

摘　　要：文章从条池厚层通风制曲和圆盘通风制曲的设备结构特点出发,探讨酿造酱油中的制曲工艺设备,并从劳动强度、操作环境和卫生条件、占用面积、机械自动化程度、设备投资运行费用、设备故障率及对生产的影响、设备人员要求以及成曲指标等几个方面,分析比较了条池厚层通风制曲和圆盘通风制曲设备各自的优势特点。This article based the mechinery and the main operation from the thick layer aerated koji making system in pools and disc aerated koji making system , discussing the production of yeast, which was considered as the primary process as well as one of the key technology in soy sauce produce, also analyse from labor intensity, the operating environment,the health conditions, the total area occupied, the automation degree of machinery, equipment operating costs, equipment failurerate with the impact on production, the requirements of personnel and the indicator of maturity yeast etc. , comparative analysis of the advantage on the thick layer aerated koji making system in pools and the disc aerated koji making system respectively.

关 键 词：酱油 条池 圆盘 通风制曲 工艺设备 

分 类 号：TS265.21[轻工技术与工程—发酵工程]