调整生产工艺,降低薯干原料酒精的甲醇含量

Regulation of Production Technologies to Decrease the Methanol Content in Alcohol with Dried Potatoes as Its Essentials

提高原料蒸煮温度至125～130℃ ;整改汽液分离器 ,提高真空冷却效率 ;采取低沸点物质超前分离工艺 ,严格控制各分凝器温度 ,取酒头4 % 。

Increase of cooking temperature of raw materials to 125～130℃, innovation of liquid-solid separator, promotion of the vaccum cooling efficiency, adoption of the technology of leading speration with lowboiling materials, and strict control of the temperature of every cooler to abstract 4% head liquor, all the above measures could make the qualification rate of end product alcohol achieve at over 90%.