年产1万吨猕猴桃酒厂酿造车间工艺设计

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1、目录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

2、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-1-年产1万吨猕猴桃酒厂酿造车间工艺设计ABSTRACTKiwiwineiskiwifruitasthemainrawmaterialprocessingfromthewine,hastheuniquetasteofkiwifruit,containrichvitaminCthatcanstrengthentheimmunesystemandacceleratewoundhealingand

3、theabsorptionofiron;Richininositolandaminoacidscanrestrainthedepression,addthenutritionofconsumptionmental;It'salowsodiumhighpotassiumperfectproportionthatcanbeaddedtostayuplatetoworkovertimehavelostphysicalstrength.Withnutrition,healthcareefficacy.Atpresent,thekiwiwineindustryproductiontoFaJiaoJ

4、iuprimarily.Ourcountrykiwiwineconsumptionmarketgrowth,demandisbigger,optimisticconsumersforhabitualpurchase.Alongwiththekiwiwinemarketdevelopment,kiwiwinesaleswillcontinuetoincrease.Thisdesignistheannualcapacityof10000tonsofkiwifruitbrewery.Mainlyincludingkiwiwinebrewingprocessisintroduced,andthe

5、processcalculation,equipmentselectionandbrewingworkshopdesignetc.Firstly,thereasonabledesignparameters,andthenbasedontheactualproductiondesign,andonbasisofmaterialbalance,andaccordingtotherequirementofdesignandproductionprocesstoworkshopofmainequipmentofmainequipmenttypeselectionandarrangement,th

6、edesign,thekiwiwinebrewingworkshopandthelayout.-2-目录目录摘要...............................................................1ABSTRACT...........................................................2第一章前言1.1产品介绍........................................................71.1.1产品背景...............................

7、.......................71.1.2产品概述.....................................................111.1.3果酒类产品市场认知...........................................111.2产品方案.......................................................141.2.1市场