茅台酒大容器自动化控制勾兑技术应用研究

Research on Automated Blending Techniques in Large Containers

为解决小容器勾兑批次多、易波动及效率不高等瓶颈性问题,在保持茅台酒传统核心勾兑技术的基础上,从系统设计、物流流通、信息传递、程控技术、脉冲气动调和技术以及勾兑方案等方面进行了自动化大容器勾兑技术研究。结果表明,系统整体设计科学合理,实现了勾兑过程的监控、数据储存及信息传递的突破;实现了小勾、品评、大勾、产品检验分析功能一体化;优化了茅台酒勾兑工艺,采用分区、分罐控制,使勾兑量扩大到传统方式的6倍,提高了基酒利用率,缩小了批次差异;提高了计量精确性,有利于保持产品的风味;采用脉冲气动调和技术,提高了安全性和搅拌效率;茅台酒年勾兑能力达到2.5～3万t,其产品感官和理化指标均满足53%vol茅台酒标准要求。

In order to settle the bottleneck problems in blending in small containers such as overmany blending batches, easy volatile, and low ef- ficiency etc., we had developed automated blending techniques in large containers based on maintaining traditional key blending techniques and the newly-developed blending techniques covered the following aspects： system design, logistics distribution, information transmission, program-controlled, the pulse pneumatic blending technology and blending plan etc. The results showed that the overall system design was scientific and rational and it had achieved blending process monitoring, data storage and information transfer. It had also achieved all-in-one of analytical functions including small-scale blending, tasting, large-scale blending and product testing. The optimized Maotai blending technique had adopted sub-vessel control and its application could enhance the blending capacity by 6 times than traditional techniques, improve the utilization rate of base liquor, and reduce batch difference. Besides, the added high-precision measurement equipment and filtration pretreatment device could increase the measurement accuracy, and were helpful for maintaining product flavor. The application of pulse pneumatic techniques could improve the security and the mixing efficiency. After the use of the new blending techniques, the blending capacity of Maotai had reached up to 25 to 30 thousand tons annually and the sensory and physiochemical indexes of the blended liquor could meet Maotai 53 %vol standards.