液态发酵法白酒的连续蒸馏方法研究  

Continuous Distillation of Baijiu by Liquid-State Fermentation

作　　者：郭梅君 刘幼强 曹荣冰 何松贵 陈少平 GUO Meijun;LIU Youqiang;CAO Rongbing;HE Songgui;CHEN Shaoping(Jiujiang Distillery Co.Ltd.,Foshan,Guangdong 528203,China)

机构地区：[1]广东省九江酒厂有限公司

出　　处：《酿酒科技》2020年第1期34-37,共4页Liquor-Making Science & Technology

基　　金：广东省九江酒厂企业项目

摘　　要：为了降低液态法白酒的蒸馏能耗,同时提高蒸馏效率,本研究设计了一套可以在0^-80 kPa真空度下工作的连续蒸馏设备,并开发了一种连续蒸馏方法,充分利用蒸馏系统内部酒汽和废醪的热量,减少了蒸汽与冷却水的用量。与传统间歇式甑式蒸馏工艺相比,新工艺每吨酒最多可节约59.5%的蒸汽能耗,以及50.4%的冷却水;同时将所需人工从每班6人减少到每班2人,生产效率大大提高;由于本设备可以在不同真空度下工作,且不同真空度下基酒风味各有特色,从而增大了产品设计的多样性和勾调的灵活度。In order to reduce the energy consumption of liquid-state fermentation and improve the distillation efficiency, we have designed a set of distillation equipment which can work continuously at 0 kpa to-80 kPa vacuum, and further developed a continuous distillation method for making full use of the steam and waste mash heat in the distillation system and reducing the demand of steam and cooling water. Compared with the traditional batch-type distillation, the new process can save up to 59.5 % steam and 50.4 %cooling water for each ton of liquor. Meanwhile, the production efficiency gets improved by reducing the manual labor from 6 to 2 in each shift. Besides, the equipment can work under different vacuum degrees, and base liquor produced at different vacuum degrees has different features, which could increase product diversity and the possibilities of liquor blending.

关 键 词：液态发酵法白酒 连续蒸馏 节能 

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]