“改进型清蒸混入四大甑”操作法白酒生产工艺及其数字化控制  

Modified ‘mixing with steamed four pots’ solid-state fermentation for liquor production and the digital control

作　　者：翁连海[1] 陈玉洁[1] 

机构地区：[1]长春职业技术学院,吉林长春130033

出　　处：《中国酿造》2010年第7期151-153,共3页China Brewing

摘　　要：介绍了"改进型清蒸混入四大甑"固态发酵法白酒生产工艺及其实施数字化控制的意义。以年产100t 65°固态发酵法白酒生产为例,通过获得的实施白酒生产数字化控制的物料衡算数据,对白酒生产企业如何实施白酒数字化控制提出了建议,以期为固态发酵法白酒生产进入数字化管理提出新的思路。Modified ＇mixing with steamed four pots＇ solid-state fermentation for liquor production was introduced, as well as the significance of digital conntrol. A model for annual production of 100 tons liquor with 65% alcohol by solid-state fermentation was established. Depended on the material balance data of digital controlled liquor production, some advices on how to implement the digital control in liquor production were given. The study posed a new idea to lead solid-state fermented liquor industry into digital control age.

关 键 词：白酒 固态发酵 数字化控制 

分 类 号：TS261.4[轻工技术与工程—发酵工程]