汾酒关键酿造工艺节点控制及品温变化规律研究  

Research on the Control of Key Nodes in Fen Liquor Process and the Principle of Temperature Variation

作　　者：王晓勇 赵全仁 梁发金 孙海军 王金生 

机构地区：[1]山西杏花村汾酒厂股份有限公司,山西汾阳032205

出　　处：《酿酒》2014年第3期62-65,共4页Liquor Making

摘　　要：通过长期生产实践跟踪,研究了汾酒某优秀班组在酿造过程中对入缸温度、入缸水份等关键工艺节点的控制及在制品品温变化规律,发现汾酒不同生产时期入缸温度和入缸水份参数需在工艺范围内进行适宜的变化和组合,各时期节点参数见结论部份。在制品品温变化方面,不同时期材料顶火用时及日升温幅度也有区别,在平季期和热季期,大米查顶火用时一般需5d^7d,日升温幅度介于2℃~3.6℃;二米查顶火用时为2d^4d,日升温幅度介于3℃~4℃。冷季期大米查顶火用时需8d^9d,日升温幅度介于1℃~1.5℃,二米查顶火用时需4d^5d,日升温幅度介于2℃~2.8℃范围内。The control of key nodes in the process such as the feeding temperature and the moisture as well as the principle of temperature variation were studied by tracking the production practice of an excellent team for a long time.The results showed that the feeding temperature and the moisture should be adjusted and combined within the scope of the process according to the production periods of Fen liquor making.The parameters of key nodes for each period were summarized in the conclusion part.In the variation of temperature,the time needed to reach the top temperature and daily magnitude of temperature increase were also different in different periods.During normal and hot seasons,5d-7d was needed to reach the top temperature and daily temperature increase was between 2℃-3.6℃ for the first grains;2d-4d was needed to reach the top temperature and daily temperature increase was between 3℃-4℃ for the second grains.In cold season,8d-9d was needed to reach the top temperature and daily temperature increase was between 1℃ -1.5℃ for the first grains;4d- 5d was needed toreach the top temperature and dailytemperature increase was between 2℃-2.8℃ for the second grains.

关 键 词：汾酒 节点控制 入缸温度 入缸水份 品温变化 

分 类 号：TS262.32[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]