新工艺米香型白酒生产线属长乐烧企业的创新项目，该项目获广东轻工科技二等奖、获国家轻工科技优秀奖。新工艺与传统工艺最大的区别在于，前者是将熟化后的原料直接加水、加曲输入发酵罐糖化、发酵同罐进行，后者是先将熟化的原料在糖化槽中糖化后加水再输入发酵罐。前者物料为液固松散分离状态，后者为糊化状态，因此常用的气动隔膜泵输送液固松散分离状态物料时就常常将液体抽走，造成管道阻塞。长乐烧酒业在新工艺生产线上利用蠕动泵实现了将熟化原料加水混合物料轻松输入发酵罐的目标，解决了管道阻塞问题，达到了连续生产目的，彻底改变了蒸饭机至发酵罐间物料自动输送的难题。%New-process Mixiang Baijiu(liquor) is the innovative program in Changle Distillery which won the 2nd Prize of Guangdong Light Industry Science and Technology and State Light Industry Science&Technology Excellent Prize. The difference between new-process produc-tion and traditional production were as follows:in the new process (raw materials in liquid&solid separation loose state), water was added di-rectly in cooked raw materials, then caky starter was added for saccharfication and fermentation in the same fermenter;in traditional process (raw materials in gelatinized state), cooked raw materials were saccharified in saccharifying tank at first, then water was added for fermentation in the fermenter. The use of new-process often induced pipe obstruction because the commonly-used pneumatic drive membrane pump drained liquid during the transportation of liquid&solid separation loose raw materials. Changle Distillery used peristaltic pump to settle such prob-lem, which could achieve continuous production and completely solve pipeline blocking from steam machine to fermenter.
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