运用DMAIC方法提升出酒率和优级率的研究  

Study on the Improvement of Liquor Yield and Quality Product Rate by the Use of DMAIC

作　　者：谢玉球[1] 林洋[1] 周二干[1] 吉启毅[1] 

机构地区：[1]江苏洋河酒厂股份有限公司,江苏宿迁223800

出　　处：《酿酒科技》2013年第1期89-92,共4页Liquor-Making Science & Technology

摘　　要：运用DMAIC方法对酿酒效率较低班组的出酒率和优级率进行改进,主要对影响白酒产量和质量的工艺参数进行分析与优化,以提高工艺参数控制水平。结果表明,目标车间经过一年多的改进、提高、控制,工艺参数过程控制能力显著提高,工艺参数过程执行能力显著提升,该班组出酒率、优级率实现跨越式提升,每年为公司多创造效益达2000余万元,满足了内外部客户的需求。In Yanghe Distillery, DMAIC method was employed to improve liquor yield and quality product rate for working teams with unsatis- factory performance, and the main process included the analysis and the optimization oftechnicaI parameters influencing liquor yield and liquor quality so that the control capability of technical parameters got improved. The results showed that, the technical parameters control capability and executive capacity of target working teams got enhanced significantly through more than one year improvement, liquor yield and quality product rate of those working teams had realized leap-forward promotion and produced more than 20 million RMB additional profits each year.

关 键 词：六西格玛管理 DMAIC 工艺参数 出酒率 优级率 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]