年产1000吨玫瑰醋车间生产工艺和设备设计

北京理工大学珠海学院2016届本科生毕业设计Production process and equipment design of 1000 tons of rosevinegar workshop with an annual outputAbstractZhejiang rose rice vinegar is a kind of fermented rice vinegar made from indicarice and fermented by mold and acetic acid bacteria.The natural fermentation process of rice vinegar is influenced by environmentalfactors,the quality of the product is difficult to control and the production efficiencyis low.Aging temperature and aging time are two important factors that affect thearoma composition of rose vinegar during the aging process.Aroma composition isone of the important indexes to reflect the quality of zhejiang rose vinegar.In order toimprove the product quality and production efficiency of rose vinegar and improvethe fermentation tank of rose vinegar production,the production was optimized basedon the traditional production process of rose vinegar,pneumatic stirring method,optimization of aging conditions and feeding fermentation technology were used forproduction.This design through the selection of a reasonable process and workshoplayout design,to achieve the rose vinegar production target.In order to maximize theenergy consumption,reduce pollution;This design has been optimized according tothe production process and target output for material accounting,equipment selectionand cost estimation.Keywords:Zhejiang rose rice vinegar;Pneumatic Stirring method;Supplementaryfood fermentation;factory design