本科毕业设计 设计题目：年产15700吨酱香型白酒工厂设计 （重点车间：制酒车间） 学 院：化学与化工学院 专 业：生物工程 班 级： 生工 091 学 号： 学生姓名： 指导教师： 年产15700吨酱香型白酒工厂设计 （重点车间：酒库车间） 摘 要 本设计的任务是年产15700吨酱香型白酒工厂的设计，其主要产品是53%（v/v）43%(V/V)、38%(V/V)酱香型白酒。本设计的重点车间是制酒车间，对其进行了详尽的分析、评价，最后进行技术经济分析，确保了该设计在经济上的合理性和可行性。 本设计厂址选在贵州省黔北的茅台镇，该℃ ，年平均相对湿度78% ，年平均降雨量 1088mm 左右。特殊的地理位置环境十分有利于酿造酱香型白酒微生物的栖息和繁殖。 本设计采用纯小麦制曲，生产中主要采用人工踩曲操作方式。强调生料制曲、自然接种、使用陈曲，充分发挥了微生物的作用；制酒采用传统的高温固态发酵法，工艺特点为“四高一长”，即高温制曲、高温堆积、高温发酵、高温馏酒和长期贮存；生产周期为一年，经二次投料，九次蒸煮，八次加曲，八次发酵，七次摘酒；新酒按不同轮次、不同车间、不同香型陈酿三年后，通过精心勾兑再贮存后包装出厂。成品采用500ml的陶坛瓶装。整个生产工艺符合清洁生产的要求，“三废”处理均达到国家的相关标准。 关键词：酱香型白酒，人工制曲，高温固态发酵，“三废”。 Abstract The design's main task is to design an annual output of 15，700 tons of Mao-tai-flavor Liquor factory, its main product is 53% (v / v)、43%(v / v)、38%(v / v) of Mao-tai design’s key Section is Spirit Room. With technical and economic analyzing the design’s economic rationality and feasibility were ensured. In the design,plant was located is chose in Mao-tai town, which was in north Guizhou Province. The average temperature was ℃, the average relative humidity was 78 percent and the average rainfall was about 1088 unique location was benefit to microbial inhabitation and propagation which brew Mao-tai flavor liquor. Pure wheat was used to make Daqu in this design. The Daqu was got by man-made way and it emphasized raw material using, natural vaccination, aging Daqu. The liquor procession used the traditional high-temperature solid-state fermentation method. The typical characteristics was "four high and one long". The production cycle was a year, raw material was added twice, the number of cooking times were nine, Daqu was added eight times, the number of fermentation times were nine, and the liquor was dropped seven times. The new
