毕业设计_年产1000吨浓香型大曲酒发酵工艺初步设计.docVIP

摘要 本次设计为年产1000吨浓香型大曲酒发酵工艺初步设计。 浓香型大曲酒主要以五粮、稻壳、水为主要原料，经窖池发酵甑桶蒸馏等酿制而成的高度白酒。浓香型大曲酒采用传统的固态发酵法，大体上可分为几个步骤：原料预处理、开窖起糟、续糟配料、蒸馏摘酒、出甑、打量水、摊晾、加曲入窖。其中蒸馏摘酒、加曲入窖是生产的重要环节。设计从实际生产出发，对酿造工艺的论证和相关物料量，热量衡算及发酵车间内的常用设备如甑桶、冷凝器、窖池、晾糟设备、酒醅出入窖运输设备等的主要尺寸、选型以及一些辅助设备、管道的选型。 本次设计主要包括：全厂工艺论证、全厂物料衡算、全厂热量衡算、水平衡计算以及车间主要设备计算及附属设备的计算与选型、车间布置；绘制图纸共三张，分别是发酵车间布置图、全厂工艺流程图（方框）、发酵车间主体设备（甑桶）图。 关键字：浓香型，大曲酒，固态发酵 Abstract The design for the annual production capacity of 1000 tons of Luzhou flavor liquor fermentation workshop design. Luzhou flavor Daqu liquor to corn, rice husk, water as the main raw materials,high liquor through the cellar fermentation barrel distillation brewed. The solid-state fermentation of luzhou-flavor daqu in traditional generally can be divided into several steps:Rawing material pretreatment,opening pit worse and worse since ingredients, continuing the vinasse and ingredients,picking out the retort,looking at water, standing out,adding music into the cellar.The wort preparation is an important link inproduction of beer, it contains the gelatinization, steamer, looked at water, airing,plus music into the cellar process. Design based on the actual production, the brewing process of argumentation and related materials, heat balance and fermentation workshop of commonly used equipment such as retort barrel, condenser, pits, dry bad equipment, transportation equipment, such as fermented grains in the pits, main dimensions, selection and some auxiliary equipment. The design includes: the technology demonstration, the whole plant material balance, heat balance, the whole plant water balance calculation and calculation of main equipment and auxiliary equipment of workshop of the calculation and selection, workshop layout drawings a total of three,respectively is fermentation workshop layout, plant process flow diagram (box), , the main equipment(barrel) graph. Keyword：Highly flavored type，Liquor，Solid-state fermentation  目录 摘要 I Abstract II 绪论 VI 第一章 全厂工艺论证 1 1.1 原料及辅料 1 1.1.1 高粱 1 1.1.2 小麦