传统白酒酿造企业全厂综合自动化的思考.docVIP

传统白酒酿造企业全厂综合自动化的思考 焦二满 鄂尔多斯酒业有限公司，内蒙古，鄂尔多斯 王昊、栾峰、白晓明 、吴方星 浙江中控集团, 浙江，杭州 摘要：我国传统白酒酿造工艺与纯酵母培养形式的啤酒发酵工艺完全不同，白酒酿酒原料是用高粱为主，运用以霉菌为主的酒曲作为糖化与发酵剂。使用连续续糟法和双边发酵，发酵是泥窖中固态发酵。发酵微生物菌群复杂，发酵代谢产物多，白酒中各类化学物质比例不一。因此在继承我国独特白酒酿造技术的同时，需要融合现代机械化大规模生产技术和WebField GCS先进的自动化控制技术，进行酿造自动化和勾储自动化控制，提高传统白酒企业的生产效率，实现产品品质的一致性、减少能源消耗，从而提高企业管理水平和企业综合实力。 关键词：白酒；大曲；发酵、自动化； The ponder on composite automation of the whole plant for the traditional Chinese spirit enterprises Jiaoerman Erdos Spirit Co,.Ltd. P.R.China Wanhao, Luanfeng, Baixiaoming, Wufanxing Zhejiang SUPCON Co., Ltd., Hangzhou, Zhejiang, 310053 Abstract:The Production process of the traditional Chinese spirit is substantially different from beer brewing in which pure yeast culture. Traditional Chinese spirit is produced with sorghum as main raw materials, and mold-based koji as the glycosylation and fermentation agent. It’s brewing is an extremely complicated process named continuous slag fermentation.Fermentation is a solid-state fermentation in the mud pit. Due to the complexity of the fermentation micro flora and their metabolites，the flavor compositions in the spirit produced from different batches are large different. Therefore, need to integrate of modern mechanized mass production techniques and WebField GCS advanced automation and control technology. The inheritance of unique spirit brewing technology at the same time. It will help improve the efficiency of the production of the traditional Chinese spirit enterprises, to achieve the consistency of the product quality, reduce energy consumption, improve enterprise management level and comprehensive strength. Keywords:spirit，koji，glycosylation, fermentation，automatic blending 前言 我国是制曲酿酒的发源地，利用霉菌酿酒是世界上独创的酿酒技术，其特征是以生长霉菌为主要微生物的酒曲为糖化发酵剂，复式发酵与半固态发酵。然而传统白酒酿造工艺特点是从制曲到发酵都是开放式的，发酵过程微生物状况难以保证。存在着生产效率低、受天气影响大，产能有限、能源消耗高、卫生条件差、产品质量不稳定等问题。鄂尔多斯酒业有限公司作为传统白酒生产企业，在新建工业园区的设计上将考虑采用全厂综合自动化为核心的自动控制技术，通过自动控制技术的运用，降低生产成本和原材物料消耗；实现无污染生产、稳定产品质量；提高企业管理水平，促进企业生产向“优质、安全、低耗、可循环”的方向发展。 一、 传统白酒酿造工艺特点简介 中国传统制酒工艺是以