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1、目录年产1万吨猕猴桃酒厂酿造车间工艺设计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，猕猴桃酒的销量还会持续增加。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
2、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-55-目录ABSTRACTKiwiwineiskiwifruitasthemainrawmaterialprocessingfromthewine,hastheuniquetasteofkiwifruit,containrichvitaminCthatcan
3、strengthentheimmunesystemandacceleratewoundhealingandtheabsorptionofiron;Richininositolandaminoacidscanrestrainthedepression,addthenutritionofconsumptionmental;It'salowsodiumhighpotassiumperfectproportionthatcanbeaddedtostayuplatetoworkovertimehavelostphysicalstrength.Wit
4、hnutrition,healthcareefficacy.Atpresent,thekiwiwineindustryproductiontoFaJiaoJiuprimarily.Ourcountrykiwiwineconsumptionmarketgrowth,demandisbigger,optimisticconsumersforhabitualpurchase.Alongwiththekiwiwinemarketdevelopment,kiwiwinesaleswillcontinuetoincrease.Thisdesignis
5、theannualcapacityof10000tonsofkiwifruitbrewery.Mainlyincludingkiwiwinebrewingprocessisintroduced,andtheprocesscalculation,equipmentselectionandbrewingworkshopdesignetc.Firstly,thereasonabledesignparameters,andthenbasedontheactualproductiondesign,andonbasisofmaterialbalanc
6、e,andaccordingtotherequirementofdesignandproductionprocesstoworkshopofmainequipmentofmainequipmenttypeselectionandarrangement,thedesign,thekiwiwinebrewingworkshopandthelayout.-55-目录目录摘要...............................................................1ABSTRACT...............
7、............................................2第一章前言1.1产品介绍........................................................71.1.1产品背景......................................................71.1.2产品概述.....................................................111.1.3果酒类产品市场认知................
8、...........................111.2产品方案.......................................................141.2
