浅谈米香型白酒生产工艺中的节能降耗
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摘要
为进一步改善米香型白酒清洁生产、节能、低排放,依托米香型白酒酿造机械化新工艺平台,对供热与水资源循环进行了设计和研究。结果显示,实施机械化新工艺后,米香型白酒单位耗水量由原来的54 t/k L下降到30 t/k L左右,降幅达到45%;单位耗煤量由0. 85 t/k L下降到0. 55 t/k L左右,降幅达到35%;并且在出酒率提升,酒质改善的同时,人工劳动成本下降60%～70%。新工艺与传统工艺相比,具有良好的换热效果,大大缩短蒸馏时间,并且冷却水循环再利用也得到了实现,即可满足生产,又可达到节能目的。
In order to improve the cleaner production of rice-flavor Chinese liquor and to make the process energy-saving with low emission,this paper designed and studied the heating and water resources cycle based on the new mechanized brewing technology produces rice-flavor Chinese liquor. The results showed that after implementing the new mechanized process,the water consumption per unit of liquor decreased by 45% from 54 t/KL to 30 t/KL. The unit coal consumption decreased by 35% from 0. 85 t/KL to 0. 55 t/KL. Moreover,the labor cost reduced by 60%-70% while the yield of alcohol and liquor quality improved. Compared with the traditional strategy,the new strategy had a good heat exchange effect,which greatly shortened the distillation time. Besides,recycling cooling water was also realized,which not only achieved the desired effect but also saved resources.
In order to improve the cleaner production of rice-flavor Chinese liquor and to make the process energy-saving with low emission,this paper designed and studied the heating and water resources cycle based on the new mechanized brewing technology produces rice-flavor Chinese liquor. The results showed that after implementing the new mechanized process,the water consumption per unit of liquor decreased by 45% from 54 t/KL to 30 t/KL. The unit coal consumption decreased by 35% from 0. 85 t/KL to 0. 55 t/KL. Moreover,the labor cost reduced by 60%-70% while the yield of alcohol and liquor quality improved. Compared with the traditional strategy,the new strategy had a good heat exchange effect,which greatly shortened the distillation time. Besides,recycling cooling water was also realized,which not only achieved the desired effect but also saved resources.
引文
[1] GB/T 10781. 3—2006,米香型白酒[S].国家质量监督检验检疫总局,国家标准化管理委员会.
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[13]黄婷,敖宗华,王松涛,等.响应面法优化米香型白酒发酵工艺[J].食品工业,2016(8):69-74.
[14]聂燕红.米香型白酒上头成分的形成机理及控制措施研究[J].环球市场,2017(15).
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[16]李明球,彭松林.低度小曲米香型白酒生产过程中几个问题的探讨[J].酿酒,2018.
[17]朱旭平. RAGAZZINI蠕动泵在新工艺米香型白酒生产中的应用[J].酿酒科技,2015(3):99-101.
[18]高纲武,李明球.在创新和规范中发展米香型白酒[J].轻工科技,2016(2):19-20.
[19]胡永奇,黄婷,敖宗华,等.遮放贡米酒传统工艺与新工艺的对比研究[J].食品与发酵科技,2016,52(5):93-95.
[20]黄婷,敖宗华,王松涛,等.响应面法优化米香型白酒发酵工艺[J].食品工业,2016(8):69-74.
[21]李苏城.米香型白酒降度后调香技术的研究[J].环球市场,2017(15).
[22]沈怡方.论米香型白酒生产技术的发展[J].酿酒,1997,24(6):1-4.
[23]许剑秋,蒋祥胜,彭亚国.微孔膜过滤技术在米香型低度白酒除浊上的应用[J].武汉轻工大学学报,1997(4):14-16.
[24]崔维东,李勇,张晓梅.米香型白酒-苯乙醇蒸馏曲线[J].酿酒,2008,35(6):99-99.
[25]林一雄.米香型白酒的工艺改革之路[J].轻工科技,2011,27(4):10-10.
[2]谭天恩,麦本熙,丁惠华.化工原理[M].第二版.北京:化学工业出版社,1990:189-283.
[3]赵杨.企业节能减排研究现状[J].经济论坛,2012(6):163-165.
[4]沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
[5]崔维东,李勇.米香型白酒机械化发展之路[J].酿酒科技,2011(2).
[6]王民俊.小曲米酒生产工艺(一)[J].酿酒科技,2003(1):114-116
[7]王民俊.小曲米酒生产工艺(二)[J].酿酒科技,2003(2):111-112.
[8]王民俊.小曲米酒生产工艺(三)[J].酿酒科技,2003(3):109-110.
[9]王民俊.小曲米酒生产工艺(四)[J].酿酒科技,2003(4):108-109.
[10]王民俊.小曲米酒生产工艺(五)[J].酿酒科技,2003(5):104-106.
[11]陈功.白酒色谱分析中四大酯等校正因子的预测[J].四川食品与发酵,1994,21(1):37-40.
[12]黄名扬,曾钧,郭庆东,等.传统小曲米香型白酒生产的工艺技术探讨[J].现代食品科技,2013(4):845-847.
[13]黄婷,敖宗华,王松涛,等.响应面法优化米香型白酒发酵工艺[J].食品工业,2016(8):69-74.
[14]聂燕红.米香型白酒上头成分的形成机理及控制措施研究[J].环球市场,2017(15).
[15]吕林杰,胡志平,柯锋.米香型白酒的精细化发展之路[J].轻工科技,2016(7):23-24.
[16]李明球,彭松林.低度小曲米香型白酒生产过程中几个问题的探讨[J].酿酒,2018.
[17]朱旭平. RAGAZZINI蠕动泵在新工艺米香型白酒生产中的应用[J].酿酒科技,2015(3):99-101.
[18]高纲武,李明球.在创新和规范中发展米香型白酒[J].轻工科技,2016(2):19-20.
[19]胡永奇,黄婷,敖宗华,等.遮放贡米酒传统工艺与新工艺的对比研究[J].食品与发酵科技,2016,52(5):93-95.
[20]黄婷,敖宗华,王松涛,等.响应面法优化米香型白酒发酵工艺[J].食品工业,2016(8):69-74.
[21]李苏城.米香型白酒降度后调香技术的研究[J].环球市场,2017(15).
[22]沈怡方.论米香型白酒生产技术的发展[J].酿酒,1997,24(6):1-4.
[23]许剑秋,蒋祥胜,彭亚国.微孔膜过滤技术在米香型低度白酒除浊上的应用[J].武汉轻工大学学报,1997(4):14-16.
[24]崔维东,李勇,张晓梅.米香型白酒-苯乙醇蒸馏曲线[J].酿酒,2008,35(6):99-99.
[25]林一雄.米香型白酒的工艺改革之路[J].轻工科技,2011,27(4):10-10.