摘要
我国传统浓香型固态酿酒工艺确定了白酒生产是预先设置按一定比例的粮、糠、水、曲、母糟以及适当的入窖温度作为入窖发酵的主要前置控制条件。利用物联网无线测温技术对窖池内糟醅发酵温度变化特性实时地在线监测,并同步绘制窖内糟醅发酵温度曲线图,自动生成部分相关工艺参数,出窖前结合前置生产工艺控制和环境特征推断窖内糟醅发酵情况。提前做好下一轮入窖配料调整工作,使入窖糟醅的前置控制条件始终处于最合理的状态,为逐步稳定酿酒生产车间及质量提供更好的酿酒生产技术管理平台。
Traditionally,in the production of Nongxiang liquor by solid fermentation,the pre-prepared proportioning of grains,bran,water,starter,and maternal fermented grains,and the pre-set pit-entry temperature are regarded as the main advanced control conditions for pit entry fermentation.In this study,wireless temperature measurement technology based on the intemet of things was appliedfor real-time on-line monitoring of temperature change of fermented grains in pit,meanwhile,the fermenting temperature curve charts were drawn and part of relative technical parameters was produced automatically.As a result,technicians could deduce the fermenting status in pit according to the data in combination with environmental conditions before pit-exit and further make proper adjustment of raw materials proportioning for next turn in advance.The use of such technology could make sure that advanced control conditions of fermented grains for pit-entry always maintain the most reasonable state and it could provide a good liquor-making technical management platform for producing quality liquor in distilleries.
出处
《酿酒科技》
北大核心
2014年第5期62-64,共3页
Liquor-Making Science & Technology
基金
甘肃省科技支撑计划项目
编号:1304GKCK011
关键词
白酒
固态发酵
前置控制
发酵温度曲线
窖池心电图
管理
Baijiu（liquor）
solid fermentation
advanced control
fermenting temperature curve
pit ECG
management
