海南大学食品学院
食品工厂设计
题目：年产5000吨白葡萄酒工厂初步设计 学号： 20090801310114 姓名： 张丛华 年级： 09级 专业： 食品科学与工程 指导老师： 黄广民 年产5000吨白葡萄酒工厂初步设计
摘 要
在结合中国葡萄酒行业实际情况的基础上，借鉴国外葡萄酒行业的成熟经验，设计了年产5000t白葡萄酒的工艺体系。与传统工艺相比，该工艺更科学、更合理，除具有投资小、产出大、见效快的特点外，还有省水、省电、省汽、劳动强度低、环保等特点。具有科学性、先进性和可操作性。
关键词： 白葡萄酒； 工艺设计； 产品方案；
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年产5000吨白葡萄酒工厂初步设计
Abstract
Based on the practical status of grape wine-making industry in China and using the matured experience of foreign wine-making industry For reference, the technical system of white grape wine with annul yield of 5,000 tons had been designed
successfully.
Compared
with
traditional
techniques,the new system had the advantages such as low investment , high yield, energy-saving ,low labor intensity, and environmental protection etc. Besides, the system was scientific, advanced, and feasible. The produced waste residual and waste water were good fertilizer, which could realize sustainable utilization of agricultural resources.
Key words :white grape wine ;technical design ;product plan;
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年产5000吨白葡萄酒工厂初步设计
目录
第一章 绪论 .................................................................................................................... 6
1.1概述 ................................................................................................................... 6
1.1.1 我国葡萄酒行业现状及发展 ..................................................................... 6
1.1.2 原料是葡萄酒酿造的关键......................................................................... 8 1.1.3白葡萄酒的特点 ....................................................................................... 9 1.2 本课题研究的意义 ............................................................................................11 1.3设计内容 ...........................................................................................................11
1.3.1 项目概况 ................................................................................................11 1.3.2 设计任务书.............................................................................................11 1.3.3 产品质量标准 .........................................................................................11 1.3.4 产品卫生标准 .........................................................................................11 1.3.5 产品用途 ................................................................................................11 1.4 产品方案.......................................................................................................... 12
1.4.1 生产规模及建设时间.............................................................................. 12 1.4.2主要原料规格 ......................................................................................... 12 1.4.3 生产品种及数量..................................................................................... 12 1.5 设计原则.......................................................................................................... 12
1.5.1工厂设计的原则 ..................................................................................... 12 1.5.2厂址选择的原则 ..................................................................................... 13
1.5.3厂址选择从投资和经济效益方面考虑 ...................................................... 13 1.5.4公用工程和辅助工程的概述 .................................................................... 13 1.5.5厂址选择结果 ......................................................................................... 14
第二章 工艺设计 ........................................................................................................... 14
2.1 生产时间安排 .................................................................................................. 14 2.2 工艺流程图 ...................................................................................................... 14 2.3 工艺要点.......................................................................................................... 14
2.3.1葡萄 ....................................................................................................... 14 2.3.3压榨 ....................................................................................................... 15
2.3.4分离取汁 ................................................................................................ 15 2.3.5澄清 ....................................................................................................... 15 2.3.6清汁 ....................................................................................................... 15 2.3.7发酵 ....................................................................................................... 16 2.3.8倒桶、储酒 ............................................................................................ 16 2.3.9过滤 ....................................................................................................... 16 2.3.10冷处理.................................................................................................. 16 2.3.11调配 ..................................................................................................... 16 2.3.12装瓶前的过滤 ....................................................................................... 17 2.3.13装瓶、杀菌........................................................................................... 17 2.4物料衡算 .......................................................................................................... 17
2.4.1生产周期 ................................................................................................ 17 2.4.2原料应用 ................................................................................................ 17 2.4.3葡萄汁的量 ............................................................................................ 17
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年产5000吨白葡萄酒工厂初步设计
2.4.4发酵原酒的量 ......................................................................................... 17 2.4.5 陈酿原酒量............................................................................................ 17 2.4.6 稳定后处理原酒的量.............................................................................. 18 2.4.7 装瓶后成品的量..................................................................................... 18 2.4.8 出酒率................................................................................................... 18 2.4.9 二氧化硫的添加量 ................................................................................. 18 2.4.10 蔗糖添加量 .......................................................................................... 18 2.5主要生产设备 ................................................................................................... 18
2.5.1 除梗机................................................................................................... 18
2.5.2 气囊压榨机............................................................................................ 19 2.5.3 发酵罐................................................................................................... 19 2.5.4 储罐（橡木桶）..................................................................................... 19 2.5.5 螺杆制冷机组 ........................................................................................ 19 2.5.6 发酵罐控制器 ........................................................................................ 19 2.5.7 葡萄汁冷却器 ........................................................................................ 19 2.5.8酒瓶 ....................................................................................................... 21 2.5.9设备选型 ................................................................................................ 21 2.6水电衡算 .......................................................................................................... 22
2.6.1水衡算 ................................................................................................... 22 2.6.2电衡算 ................................................................................................... 23
第三章 总平面布置........................................................................................................ 24
3.1总平面设计的基本原则 ..................................................................................... 24 3.2总平面设计要符合厂址所在地区的总体规划...................................................... 24 3.3总平面设计必须符合工厂生产工艺的要求 ......................................................... 25 3.4食品工厂总平面设计必须满食品工厂卫生要求 .................................................. 25 3.5厂区布置要符合规划要求，同时合理利用地质、地形、水文等自然条件 ........... 25 3.6总平面设计必须符合国家有关规范和规定 ......................................................... 26 第四章 辅助工程 ........................................................................................................... 26
4.1原料接收站 ....................................................................................................... 26 4.2研发中心 .......................................................................................................... 27
4.2.1研发中心的任务 ..................................................................................... 27 4.2.2研发中心的装备 ..................................................................................... 27 4.3品控中心 .......................................................................................................... 27
4.3.1品控中心的任务 ..................................................................................... 27
4.3.2品控中心的组成 ..................................................................................... 27 4.3.3品控中心对土建的要求 ........................................................................... 28 4.4仓库 ................................................................................................................. 29
4.4.1意义 ....................................................................................................... 29 4.4.2仓库类别 ................................................................................................ 29 4.4.3仓库面积的确定 ..................................................................................... 29 4.4.4果蔬原料库对土建的要求 ....................................................................... 30 4.4.5成品库 ................................................................................................... 30 4.4.7仓库在总平面布置中的位置 .................................................................... 30 4.5工厂运输 .......................................................................................................... 30
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