勾调自动化在白酒生产中的应用研究进展  

Research progress on the application of blending automationin the production of Baijiu

作　　者：韩强 刘鑫 周永帅 庹先国 张良 HAN Qiang;LIU Xin;ZHOU Yong-shuai;TUO Xian-guo;ZHANG Liang(School of Automation and Information Engineering,Sichuan University of Light Chemical Technology,Yibin,Sichuan 644000,China;Sichuan Provincial Key Laboratory of Artificial Intelligence,Yibin,Sichuan 644000,China;Luzhou Laojiao Group Co.,Ltd.,Luzhou,Sichuan 646000,China)

机构地区：[1]四川轻化工大学人工智能四川省重点实验室,四川宜宾644000 [2]四川轻化工大学自动化与信息工程学院,四川宜宾644000 [3]泸州老窖集团有限责任公司,四川泸州646000

出　　处：《食品与机械》2021年第12期215-220,231,共7页Food and Machinery

基　　金：四川省科技计划项目(编号:2021YFS0339);四川省科技成果转移转化示范项目(编号:2020ZHCG0040);五粮液集团—四川轻化工大学产学研合作项目(编号:HX2020034);四川省重大科技专项项目(编号:2018GZDZX0045)。

摘　　要：文章阐述了勾调工艺及其在白酒生产过程中的重要地位,并从勾调配方建模、自动化控制、计算机等技术在白酒勾调中的应用现状进行详细阐述;针对目前勾调研究、实施的难点,从研究者与企业两个角度总结了现阶段的不足,并对未来的改进方向进行了展望。The article briefly describes the blending process and its importance in the production process of Baijiu,and elaborates on the current status of the application of blending recipes,automation control,computers and other technologies in the blending of Baijiu;addresses the current difficulties in blending research and implementation,summarises the shortcomings at this stage from both the researcher's and the company's perspectives,and provides an outlook on future directions for improvement.

关 键 词：白酒勾调 勾调工艺 自动化 配方建模 研究进展 

分 类 号：TS262.3[轻工技术与工程—发酵工程]