固态法白酒甑桶蒸馏的理论研究

酒醅物性和工艺条件是影响甑桶蒸馏的两大重要因素。该文基于乙醇和水的相平衡关系，建立了各醅层之间的质量和能量守恒方程，从而构建了底锅、甑桶及冷凝器内的瞬态传热传质过程数学模型。实例分析表明，正品基酒产量、乙醇提取率分别与酒醅中乙醇占液相质量分数、底锅乙醇质量成正相关；在计算工况范围内与饱和蒸汽流量成负相关。酒醅液相质量分数只影响正品基酒产量，对乙醇提取率影响不大。酒醅中乙醇占液相质量分数由3%增加至7%，乙醇提取率提高约70%；饱和蒸汽流量由0.036 kg/s提高至0.140 kg/s，乙醇提取率降低约40%；底锅中乙醇添加量由0增加至20 kg，乙醇提取率增加约10%。

Theory of steaming bucket distillation for Baijiu by solid-state fermentation

The physical properties of fermented grains and process conditions are two main factors that affect steaming bucket distillation. Based on the equilibrium relationship between ethanol and water, the mass and energy conservation equations between the layers of fermented grains were established, and the transient heat and mass transfer process mathematical models of the underground pot, the steaming bucket and the condenser were established. The case analysis showed that the yield of base liquor (＞53%vol) and the ethanol extraction rate were positively correlated with the mass fraction of ethanol in the liquid phase and the quantity of ethanol in the underground pot, respectively, and negatively correlated with the saturated steam flow within the range of calculation conditions. The mass fraction of fermented grains in the liquid phase only affected the yield of base liquor (＞53%vol), but not the ethanol extraction rate. With the increase of the mass fraction of ethanol in the liquid phase from 3% to 7%, the ethanol extraction rate increased by about 70%. The ethanol extraction rate decreased by about 40% with the increase of the saturated steam flow from 0.036 kg/s to 0.140 kg/s. With the increase of the ethanol addition from 0 to 20 kg in the underground pot, the ethanol extraction rate increased by about 10%.