年产 2000 吨柠檬果酒工厂设计摘 要柠檬果酒是一种以柠檬为原材料，并进行一系列发酵和陈酿后获得的低浓度饮料酒柠檬果酒因其醇香的口感和保健的功能而广受人们的追捧和喜爱。在本文的柠檬果酒工艺设计中，对于传统的柠檬果酒酿造方法进行了进一步的改良和创新，本文利用柠檬型克勒克氏酵母菌对柠檬果酒进行生物发酵，既可以免除大量化学用品添加剂对柠檬果酒风味的破坏，又可以提高柠檬果酒的品质，延长柠檬果酒的储藏时间。本设计还在生物发酵之前添加了偏重亚硫酸钾，这一步不仅可以调节柠檬果酒的风味，而且可以起到抑制杂菌生长的作用，为后续的酵母菌发酵打下良好的基础。同时本文还对柠檬果酒的后续降酸进行了创新性设计，本文采用吸附容量高的离子交换树脂D311 对发酵后的柠檬果酒进行处理，可以很大程度的降低柠檬果酒的含酸量，改善柠檬果酒的风味。本文通过合理的工厂选址，工艺流程设计以及车间布局设计，达到了年产 2000 吨柠檬果酒的目标。除此之外，本文还进行了年产两千吨柠檬果酒工厂的物料衡算、水电用量估算和工厂定员的编制。关键词：柠檬果酒；生物发酵；树脂降酸；工厂设计 IDesign of 2000 tons lemon fruit wine factoryAbstractLemon fruit wine is a kind of low concentration beverage wine, which is made of lemon and fermented and aged. Lemon fruit wine is popular because of its mellow taste and health function.In the process design of lemon fruit wine in this paper, the traditional brewing method of lemon fruit wine was further improved and innovated. In this paper, the biological fermentation of lemon fruit wine by lemon type Klebsiella yeast can not only avoid the damage of a large number of chemical additives to the flavor of lemon fruit wine, but also improve the quality of lemon fruit wine and prolong the storage time of lemon fruit wine. In this design, potassium sulfite was added before the biological fermentation. This step can not only regulate the flavor of lemon fruit wine, but also inhibit the growth of miscellaneous bacteria, laying a good foundation for th...
