年产1000吨玫瑰醋车间生产工艺和设备设计.docxVIP

PAGE 5 11 年产1000吨玫瑰醋车间生产工艺和设备设计 摘 要 浙江玫瑰米醋以籼米为原料，以霉菌和醋酸菌为玫瑰醋发酵的优势菌种，经浸泡、蒸煮、发花（糖化过程）、酒精发酵和醋酸发酵、陈酿、压滤灭菌等工序加工而成的发酵型米醋。 米醋的天然发酵过程受环境因素的影响较大,产品的质量较难控制,生产效率也较低；陈酿温度和陈酿时间是影响陈酿过程中玫瑰醋香气成分变化的两个重要因素，香气成分是衡量浙江玫瑰醋质量的重要指标。为提高玫瑰醋的产品质量与生产效率, 改良玫瑰醋生产发酵罐，在玫瑰醋的传统生产工艺基础上进行优化，采用气动搅拌法、优化陈酿条件和补料发酵工艺进行生产。本设计通过选择合理的工艺流程和车间布局设计，来达到年产1000吨玫瑰醋的生产目标。为了能够最大限度地节能降耗，减少污染；本设计根据已经过优化的生产工艺和目标产量进行物料衡算、设备选型及成本估算。 关键词：浙江玫瑰醋；气动搅拌法；补料发酵；工厂设计 Production process and equipment design of 1000 tons of rose vinegar workshop with an annual output Abstract Zhejiang rose rice vinegar is a kind of fermented rice vinegar made from indica rice and fermented by mold and acetic acid bacteria. The natural fermentation process of rice vinegar is influenced by environmental factors, the quality of the product is difficult to control and the production efficiency is low. Aging temperature and aging time are two important factors that affect the aroma composition of rose vinegar during the aging process. Aroma composition is one of the important indexes to reflect the quality of zhejiang rose vinegar. In order to improve the product quality and production efficiency of rose vinegar and improve the fermentation tank of rose vinegar production, the production was optimized based on the traditional production process of rose vinegar, pneumatic stirring method, optimization of aging conditions and feeding fermentation technology were used for production. This design through the selection of a reasonable process and workshop layout design, to achieve the rose vinegar production target. In order to maximize the energy consumption, reduce pollution; This design has been optimized according to the production process and target output for material accounting, equipment selection and cost estimation. Keywords: Zhejiang rose rice vinegar; Pneumatic Stirring method; Supplementary food fermentation; factory design 目录 TOC \o 1-3 \h \z \u 1前言 1 1.1浙江玫瑰米醋研究现状 1 1.2本设计应达到的技术要求 3 1.3本设计应解决的主要问题 3 2工艺流程设计 3 2.1确