三麦酒业固态法白酒机械化酿造试验  

Mechanized Production Experiments of Xiaoqu Liquor in Sanmai Liquor Industry Co.by Solid Fermentation

作　　者：汪江波[1] 蔡凤娇[1] 黄达刚 庄椿虎 陈茂彬 

机构地区：[1]发酵工程教育部重点实验室湖北工业大学生物工程学院,湖北武汉430068 [2]湖北三麦酒业有限公司,湖北宜昌443112

出　　处：《酿酒科技》2011年第12期81-84,87,共5页Liquor-Making Science & Technology

摘　　要：对三麦酒业固态法小曲白酒的生产工艺、生产规模及产品方案,主要设备的原理及性能和主要经济技术指标进行了说明。本试验主要致力于酿造车间的机械化构建,使得各设备之间衔接良好、匹配平衡,从蒸煮、摊晾、糖化、发酵到蒸馏整个工序基本实现了连续性机械化。在实际生产过程中达到了节能减排、提高劳动效率的目的,取得了良好的经济效益和社会效益。The production techniques, production scale and product patterns, the working principles and the properties of main equipments, and the main economic indexes and technical indexes of Xiaoqu liquor by solid fermentation made in Sanmai Liquor Industry Co.Ltd. were introduced. The experiments aimed to achieve scientific mechanized construction in liquor-making plant, where it could realize good link and match- ing among equipments and continuous mechanized production process including cooking, steaming, saccharifying, fermenting, and distilling, In practice, it could save energy, reduce waste discharge, increase labor efficiency, and produce satisfactory economic benefits and social benefits.

关 键 词：小曲白酒 固态发酵 机械化 劳动效率 工艺路线 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]