年产1万吨猕猴桃酒厂酿造车间工艺设计.doc

年产1万吨猕猴桃酒厂酿造车间工艺设计 摘要 猕猴桃酒是以为主要原料加工而成的，具有的独特风味，含有含有丰富的维生素C，可强化免疫系统，促进伤口愈合和对铁质的吸收；富含肌醇及氨基酸，可抑制抑郁症，补充脑力所消耗的营养；它的低钠高钾的完美比例，可补充熬夜加班所失去的体力。兼有营养、保健功效目前，行业生产以为主市场需求量，消费者多为习惯性购买随着，的销量还会增加 Abstract Kiwi wine is kiwi fruit as the main raw material processingfrom the wine, has the unique taste of kiwi fruit, contain rich vitamin C that can strengthen the immune system and accelerate wound healing and the absorption of iron; Rich in inositol and amino acids can restrain the depression , add the nutrition of consumption mental; Its a low sodium high potassium perfect proportion that can be added to stay up late to work overtime have lost physical strength. With nutrition, health care efficacy. At present, the kiwi wine industry production to FaJiaoJiu primarily. Our country kiwi wine consumption market growth, demand is bigger, optimistic consumers for habitual purchase. Along with the kiwi wine market development, kiwi wine sales will continue to increase. This design is the annual capacity of 10000 tons of kiwi fruit brewery.Mainly including kiwi wine brewing process is introduced, and the process calculation, equipment selection and brewing workshop design etc. Firstly, the reasonable design parameters, and then based on the actual production design, and on basis of material balance, and according to the requirement of design and production process to workshop of main equipment of main equipment type selection and arrangement, the design, the kiwi wine brewing workshop and the layout. 目录 摘要...............................................................1 Abstract...........................................................2 第一章 前言 1.1产品介绍........................................................7 1.1.1产品背景......................................................7 1.1.2产品概述.....................................................11 1.1.3果酒类产品市场认知...........................................11 1.2产品方案.......................................................14 1.2.1市场容量分析.....................