摘要
猕猴桃酒是以猕猴桃为主要原料加工而成的果酒，具有猕猴桃的独特风味，含有含有丰富的维生素C，可强化免疫系统，促进伤口愈合和对铁质的吸收；富含肌醇及氨基酸，可抑制抑郁症，补充脑力所消耗的营养；它的低钠高钾的完美比例，可补充熬夜加班所失去的体力。兼有营养、保健功效。 目前，猕猴桃酒行业生产以发酵酒为主。我国猕猴桃酒消费市场的发展速度增长乐观，需求量比较大，消费者多为习惯性购买。随着猕猴桃酒市场的发展可用性评估，猕猴桃酒的销量还会持续增加踢踏舞鞋。
本设计是对年产1万吨猕猴桃酒厂酿造车间的初步设计。主要包括猕猴桃酒酿造工艺的介绍、工艺计算、设备选型和酿造车间的设计等方面的内容。首先选取合理的设计参数，然后结合生产实际进行设计，并在此基础上进行物料衡算，并根据工艺设计的要求和生产需要进行车间主要设备的选型与布置、主体设备的设计，对猕猴桃酒酿造车间和全厂进行合理布局。 关键词：猕猴桃酒；发酵 ；酿造；车间；设计
Abstract
Kiwi wine is kiwi fruit as the main raw material processingfrom the wine, has the unique taste of kiwi fruit, contain rich vitamin C that can strengthen the immune system and accelerate wound healing and the absorption of iron; Rich in inositol and amino acids can restrain the depression , add the nutrition of consumption mental; It's a low sodium high potassium perfect proportion that can be added to stay up late to work overtime have lost physical strength. With nutrition, health care efficacy.
At present, the kiwi wine industry production to FaJiaoJiu primarily. Our country kiwi wine consumption market growth, demand is bigger, optimistic consumers for habitual purchase. Along with the kiwi wine market development, kiwi wine sales will continue to increase.
This design is the annual capacity of 10000 tons of kiwi fruit brewery.Mainly including kiwi wine brewing process is introduced, and the process calculation, equipment selection and brewing workshop design etc. Firstly, the reasonable design parameters, and then ba
sed on the actual production design, and on basis of material balance, and according to the requirement of design and production process to workshop of main equipment of main equipment type selection and arrangement, the design, the kiwi wine brewing workshop and the layout.
摘要...............................................................1
Abstract...........................................................2
第一章 前言
1.1产品介绍........................................................7
1.1.1产品背景......................................................7漂浮箱
1.1.2产品概述.....................................................11
1.1.3果酒类产品市场认知...........................................11
1.2产品方案.......................................................14
1.2.1市场容量分析.................................................14
1.2.2市场竞争地位分析.............................................14
1.3建厂建议.......................................................16
1.3.1项目名称、主要建设规模及内容.................................16
1.3.2主要性能指标、技术水平和技术特点.............................16
1.3.3项目资金筹措.................................................16
第二章 猕猴桃酒生产工艺技术
2.1工艺流程.......................................................18
2.2操作要点.......................................................铁路道口报警器18
2.2.1原料选择.....................................................18
2.2.2清洗.........................................................18
2.2.3破碎.........................................................18加油站三次油气回收
2.2.4酶解.........................................................18
2.2.5调整.........................................................19
2.2.6前发酵.......................................................20
2.2.8后发酵.......................................................21
2.2.9过滤.........................................................22
2.2.10杀菌........................................................22
2.2.11储酿 .......................................................22
2.2.12调配酒液....................................................22
2.2.13下胶........................................................22
2.2.14精过滤......................................................23
2.2.15原酒灌装流程................................................23
2.3产品质量指标...................................................24
2.3.1感官指标.....................................................24
2.3.2理化指标.....................................................24
2.4产品的检验方法及营养分析.......................................24
2.4.1检验方法.....................................................24
2.5工艺技术探讨...................................................25
2.5.1酵母的选择与用量.............................................25
2.5.2二氧化硫的应用...............................................质量检测设备25
2.5.3减少营养成分损失.............................................25
2.5.4酿造设备和厂房的配置要求.....................................26
豫公网安备41160202000603
站长QQ:729038198
关于我们
投诉建议