文献类型：期刊文献

中文题名：机械化在酱香型白酒生产中的应用

英文题名：The Application of Mechanization in the Production of Sauce-flavor Baijiu

作者：刘晓柱 许存宾 黄名正 唐维媛 陆进舟

机构：[1]贵州理工学院,贵阳550003;[2]浙江嘉善黄酒股份有限公司,嘉兴314102

第一机构：贵州理工学院

年份：2024

卷号：45

期号：12

起止页码：242-246

中文期刊名：食品工业

外文期刊名：The Food Industry

基金：贵州省高校人文社会科学研究项目(24RWZX079)。

语种：中文

中文关键词：酱香型白酒;机械化;应用

外文关键词：Sauce-flavor Bajiu;mechanization;application

摘要：酱香型白酒为我国三大主流香型白酒之一,其生产工艺复杂,风味独特。随着我国人口老龄化程度的不断加深、新生儿出生率持续降低,加之生产劳动强度大、生产环境恶劣,酱香型白酒面临着机械化转型发展境况。文章基于文献调研和企业实地走访,研究了机械化在酱香型白酒生产中应用概况及对生产的影响,比较了机械化生产与传统生产的特点,并对机械化转型生产提出了建议,以期为酱香型白酒产业高质量发展提供理论参考。
Sauce-flavor Bajiu is one of the three main flavor Baijiu of China.Its production process is complicated and its flavor is unique.With the deepening of the aging of the population,the decrease of the birth rate of the newborn,the high labor intensity and the bad working environment,the Sauce-flavor Bajiu is facing the situation of mechanization transformation.Based on literature research and enterprises investigation,we studied the application of mechanization and its impact on the production of sauce-flavor Bajiu,compared the characteristics of mechanized production and traditional production,and put forward suggestions for mechanized production transformation,in order to provide theoretical reference for the high-quality development of Sauce-flavor Bajiu industry.