摘 要

白酒是我国传统的发酵饮品，其历史悠久，追溯历史可达五六千年，几乎与中华文明同步发展。传统白酒以粮食为原料，以各种曲类作为发酵剂，经过蒸煮、晾凉、拌曲、发酵、蒸馏制得，主要有馥郁香，酱香，清香，浓香，米香等香型。与世界上的威士忌，白兰地，朗姆酒，伏特加和金酒并称世界六大蒸馏酒^[4]。在中国，酒已然成为人们生活的一部分。随着时代发展和科技的进步，中国人民对酒的要求更加苛刻，需求量也日益加大，如何提高出酒量，提升酒的品质，节省人力成为巨大的考验。

传统酿酒工艺耗时耗力，使用新工艺酿酒必将成为未来酿酒行业的主流。由汇科生物科技研发的自动化酿酒一体机优势明显。一个罐体可同时蒸粮、冷却、发酵、蒸馏，极大节约了成本。结合其工艺流程操作软件，可自动控制发酵温度、检测液位、根据设定的程序自行完成所有流程。本实验目的是通过酿出多批白酒，分析设备的最佳酿酒工艺条件，最终得出结论：料水比略高于1:3.5时，出酒量与酒度数最高。在此工艺下，20kg粮食共酿出11kg酒，其中53°以上的白酒5.6kg。

关键词：蒸馏酒 发酵剂 全自动酿酒设备 最佳工艺条件

Research and Development of Fully Automatic Daqu Wine Brewing Machine

abstract

Liquor is a traditional fermented beverage in China. It has a long history at least five or six thousand years. Synchronized development with Chinese Agricultural Civilization .Traditional liquor is made of grain as raw material, various kinds of koji as starter, through cooking, cooling, mixing, fermentation and distillation. The main types of liquor are fragrance, sauce, fragrance, strong fragrance and rice fragrance. With the world's whiskey, brandy, rum, vodka and gold wine and called the world's six major distilled wines. In China, white spirit has become a part of people's life. With the development of the times and the progress of technology, the Chinese people are more demanding on liquor, and the demand for liquor is increasing. How to improve the liquor’s output and quality ,save manpower has become a great test.

Traditional brewing technology is time-consuming and labor-consuming, and the use of new technology will become the mainstream of the future brewing industry. The advantages of automatic brewing machine developed by Huike Biotechnology are obvious. A tank can steamed, cooled, fermented and distilled grain at the same time, which greatly saves the cost. Combined with its process operation software, fermentation temperature can be automatically controlled, liquid level can be detected, and all processes can be completed by itself according to the set procedure.

The purpose of this experiment is to analyze the optimum brewing conditions of the equipment by brewing a number of batches of liquor. Finally, it is concluded that when the ratio of material to water is slightly higher than 1:3.5, the amount of liquor produced and the degree of liquor produced are the highest. Under this process, a total of 11 kg of liquor was produced from 20 kg grain, of which 5.6 kg of liquor was over 53°.

Key words: Distilled wine Starter Automatic brewing equipment

Optimum technological conditions

目录

摘要 I

abstract II

文献综述 5

1.1中国酿酒历史 5

1.1.1酿酒发展史 5

1.1.2 酒曲的发展史 5

1.2中国白酒香型 7

1.3中国名酒 8

1.4世界名酒 10

1.5白酒的陈酿 12

1.5.1 白酒封藏 12

1.5.2 白酒老熟 12

1.6 对白酒品质的感官评价 12

1.7饮酒的功能与危害 13

1.8酿酒新工艺的优点 13

1.9课题研究内容与要求 14

第二章 一体化酿酒设备设计 15

2.1一体化酿酒罐设备结构 15

2.2工艺流程 16

2.3自动控制 18

第三章 五粮酿酒发酵实验 19

3.1实验材料 19

3.2操作步骤 20

3.3实验数据及分析 20

3.4结论 22

参考文献 24

致谢 25