蒸汽量和尾酒量对酱香型白酒产量的影响  

Effect of steam volume and tail liquor volume on the yield of sauce-flavor Baijiu

作　　者：徐鸿飞 王海鹰[1] 田绍润 潘登[1] 朱彤[1] XU Hongfei;WANG Haiying;TIAN Shaorun;PAN Deng;ZHU Tong(School of Mechanical and Energy Engineering,Tongji University,Shanghai 201804,China;Kweichow Moutai Co.,Ltd.,Renhuai 564501,China)

机构地区：[1]同济大学机械与能源工程学院,上海201804 [2]贵州茅台酒股份有限公司,贵州仁怀564501

出　　处：《中国酿造》2019年第10期121-124,共4页China Brewing

摘　　要：基于生产用固态蒸馏设备和缩尺实验台,对酱香型白酒四~七产酒轮次固态蒸馏过程进行实验研究,分析了流酒阶段饱和蒸汽流量和尾酒量对各轮次产酒量的影响。结果表明,流酒阶段饱和蒸汽流量对酱香型白酒的基酒产量(均换算成50 kg酒醅生成53%vol基酒的质量)具有显著影响,在实验工况内,以50kg酒醅为标准,缩尺实验四、五轮次与生产班组五、六、七轮次最高基酒产量分别比最低产量高0.49 kg、1.15 kg和0.3 kg、0.2 kg、0.06 kg,表明目前的流量调节存在较大的优化空间;流酒阶段饱和蒸汽流量过小会导致接酒时间大幅延长,影响接酒效率;串香蒸馏能够有效提高馏酒整体浓度,从而提升基酒质量。研究结果为白酒蒸馏过程优化提供了重要依据,对其他香型的白酒蒸馏工艺有一定的指导意义。Based on the solid-state distillation equipment used in the production and the scaled test bench, the experimental study on the solid-state distillation process from the fourth to the seventh rounds of the sauce-flavor Baijiu (Chinese liquor) was carried out, and the effect of the saturated steam flow in the liquor collecting stage and the amount of tail liquor on the yield of base liquor was analyzed in each round. The results showed that the saturated steam flow in the liquor collecting stage had a significant impact on the yield of the base liquor of sauce-flavor Baijiu (amount of 53%vol base liquor from 50 kg fermented grain). Within the range of experimental conditions, taking fermented grains 50 kg as standard, the maximum yield of base liquor was 0.49 kg and 1.15 kg higher than the minimum yield in the fourth and the fifth rounds of the scaled experiments, while the maximum yield of base liquor was 0.3 kg, 0.2 kg and 0.06 kg higher than the minimum yield in the fifth, sixth and seventh rounds of the production team experiments, respectively. The results indicated that there was a large optimization space for the current flow regulation. Too little saturated steam flow rate could prolong the time of collecting liquor and affect its efficiency in the liquor collecting stage. The cross-steaming distillation could effectively increase the overall concentration of the distillate, thereby improving the yield of the base liquor. The research results not only provided an important basis for the optimization of Baijiu distillation process, but also had guiding significance for other flavor type of Baijiu distillation process.

关 键 词：酱香型白酒 固态蒸馏 缩尺实验 饱和蒸汽量 串蒸 产量 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TQ028.3[轻工技术与工程—食品科学与工程]