双碳背景下贵州白酒产业信息化管理的变革与创新  

Transformation and Innovation in the Information Management of Guizhou Liquor Industry under the Dual Carbon Background

作　　者：罗正敏 LUO Zhengmin(School of Economics and Management,Guiyang Institute of Humanities and Science,Guiyang 550025,Guizhou,China)

机构地区：[1]贵阳人文科技学院经济与管理学院,贵州贵阳550025

出　　处：《酿酒》2024年第6期19-24,共6页Liquor Making

基　　金：贵阳人文科技学院2022年度科研基金项目(2022rwjs004)。

摘　　要：白酒行业作为国民经济的重要组成部分,不仅在经济发展中占据重要地位,且逐渐成为评估国内消费趋势与经济形势的指标。面对全球气候变化的挑战和国家对生态文明建设的高度重视,白酒产业的绿色转型已成为其可持续发展的关键路径。本文以物联网技术、PLC技术、热回收技术、冷凝技术为基础,从信息化管理的角度探讨了酱酒产业面临的挑战,包括传统生产工艺中的高耗能、高排放、智能化水平低等问题,通过技术革新和工艺改造,特别是冷却系统的优化设计,实现白酒生产过程节能降耗和效率提升。The liquor industry,as an important component of the national economy,not only occupies a significant position in economic development but has also gradually become an indicator for assessing domestic consumption trends and the economic situation.Faced with the challenges of global climate change and the high level of national attention to the construction of ecological civilization,the green transformation of the liquor industry has become a key path for its sustainable development.This article explores the challenges faced by the soy sauce liquor industry from the perspective of information management,based on technologies such as the Internet of Things,PLC technology,heat recovery technology,and condensation technology.It addresses issues including high energy consumption,high emissions,and low level of intelligence in traditional production processes.Through technological innovation and process transformation,especially the optimized design of cooling systems,it aims to achieve energy saving,consumption reduction,and efficiency improvement in the liquor production process.

关 键 词：白酒产业 信息化管理 节能降耗 

分 类 号：TS262.3[轻工技术与工程—发酵工程]