15000 t淋浇浸出法固稀发酵酱油车间物料平衡计算  

Material Balance Calculation of Solid and Thin Fermented Soy Sauce Workshop with 15000 t Leaching Method

作　　者：胡相友 HU Xiang-you(Guiyang Weichunyuan Food Co.,Ltd.,Huishui Guizhou 550601,China)

机构地区：[1]贵阳味莼园食品股份有限公司,贵州惠水550601

出　　处：《食品与发酵科技》2020年第5期64-71,共8页Food and Fermentation Science & Technology

摘　　要：物料平衡在发酵工厂设计中是所有生产过程设计的重要基础,是新厂改扩建工程生产能力计算、工厂设计、厂房改造、车间布置、设备配置、工艺改进必不可少的重要环节,也是工业生产技术管理的一项主要内容。以15000t淋浇浸出法固稀发酵酱油生产线工艺流程为依据,进行了蒸料、制曲、发酵和浸出的物料平衡计算。The material balance in the fermentation plant design is the important foundation of all the production process design,is the new plant reconstruction and expansion project production capacity calculation,plant design,plant renovation,workshop layout,equipment configuration,process improvement is an essential important link,is also a major content of industrial production technology management.Based on the process flow of 15000 t leaching method for solid and dilute fermentation of soy sauce production line,the material balance of steam,koji making,fermentation and leaching of soy sauce was calculated.

关 键 词：15000t酱油 淋浇浸出法 固稀发酵 物料平衡 

分 类 号：TS264.21[轻工技术与工程—发酵工程]