I have been working in the liquor industry for more than 20 years. I am currently the chief engineer of the group company. I am mainly responsible for the blending, quality management, research and development of new products, and production process management of series liquors
, technological innovation and standardized management. I always focus on strengthening the study of business theoretical knowledge, enhancing my own quality, and constantly improving my technical level. Since 2000, he has passed the Shandong Province Baijiu Judge, National Liquor Judge, and National Senior Sommelier. The packaging design he presided over has obtained 4 design patents from the State Intellectual Property Office. Three items, including the mutation test and research on caproic acid bacteria, won the first prize for scientific and technological progress in light industry of Shandong Province
The research and development of the 28-degree tribute Langyatai wine and apple cider vinegar beverage won the third prize for scientific and technological progress in Qingdao City Prizes. From 2000 to 2004, he was awarded the title of Advanced Worker of Science and Technology in Jiaonan City for three consecutive years and the Advanced Individual of Quality Management of Shandong Province for five consecutive years. < /p>
Member of the (Engineering Series) Evaluation Committee and other social positions. The business work since taking office is summarized as follows:
1. Study hard on blending technology and continuously improve the level of quality evaluation and blending.
Blending is a key process in liquor production, and it plays a vital role in the sensory quality of the finished liquor. I started by improving my own business level, earnestly accumulated practical experience in production, constantly improved the level of product blending, and strived for excellence and perfection in the blending work.
1. In order to continuously improve my business level, I actively participated in national liquor technology seminars and wine evaluation classes, systematically learned theoretical knowledge, extensively exchanged experiences with experts and peers, and competed on skills to make myself
The quality evaluation blending technology has been further improved. Published many papers including "Application of High Frequency Electronic Technology in Liquor Blending Design". In my daily work, I insist on practicing in workshops, teams and wine warehouses
and have a high level of tasting and blending skills.
2. Strengthen blending technology and continuously improve blending technology. Over the past few years, in order to ensure the quality of finished wine and improve the rate of high-quality Langyatai wine, I have applied my many years of work experience and research results
in production, and optimized the best formula of Langyatai to make The series of Langyatai wines developed have been rated as municipal, provincial and ministerial quality products. They have been awarded the title of "Qingdao Famous Brand" by the Qingdao Municipal People's Government for many years in a row, and have been rated as Shandong Famous Brands, Shandong Province Famous Brands and Shandong Famous Brands. One of the top ten brands, it was recommended as a Chinese Famous Brand Review and won the National Excellent Product Award in 2005.
3. Successfully combine chromatographic analysis and computer-aided blending, starting from the design of the skeleton components of the product, and carefully determining the proportional relationship of various trace components in the wine through a large amount of experimental data,
Make product blending plans more precise and accurate, and product quality more stable. Since 2000, it has been rated as an excellent product by the First Light Department of Shandong Province for five consecutive years and a recommended product by the Provincial Quality Supervision and Inspection Institute.
2. Strengthen quality management and continuously improve product quality
Quality is the life of an enterprise, and product quality testing is an important means to ensure product quality. Based on my job functions, I started by improving the professional quality of the quality inspection team, constantly improved the inspection methods, improved the technical level, and further improved the quality inspection system.
1. Strengthen the construction of the quality inspection team and improve the professional quality of the quality inspection team. The first is to focus on the selection of talents; the second is to strengthen the professional training of the quality inspection team and hold at least 2 training courses for quality inspection personnel every year, which has significantly improved the professional level of the quality inspection team.
2. Improve quality inspection methods, improve testing methods, and continuously strengthen the hardware construction of testing work. Integrate the company's dispersed technical forces and centralize the quality inspection department, liquor, fruit wine, and biochemical research institutes into the technology center office building, so that resources, equipment, and knowledge can be complemented and shared, and atomic absorption equipment, etc. Testing and testing equipment has improved R&D experimental conditions and enhanced the company’s testing capabilities and technical level.
3. Further improve the company’s quality management system.
In-depth implementation of ISO9001, ISO14000 quality and environmental standards, combined with the company's actual situation, presided over the establishment of a "three-in-one" quality inspection and monitoring system of the company, workshop (department),
team, making the company's quality inspection work Becoming more and more perfect.
3. Strengthen process management and improve the quality of basic wine.
Since taking office, I have continuously formulated and improved various processes and operating procedures to provide a scientific basis for organizing production.
1. Scientifically formulate production technology. The advancement and improvement of science and technology, and the application of advanced equipment and production methods have made it difficult for the original production technology to play its due role. In response to this situation, I successively presided over the formulation of "Low Alcohol Liquor Production Technology" and other technical documents, which provided scientific basis for timely organization and guidance of production.
2. Continuously improve the production process. The summer draining of grain and wine production cellars is a recognized technical problem for wine manufacturers. After years of exploration and practice, I led the technical staff to conduct in-depth research and boldly tried
and proposed the summer draining of Tequ wine. The technological reform measures have eliminated the phenomenon of discharge in summer. Not only has the aging degree of the pit mud been greatly reduced, but the frequency of pit mud replacement has been reduced from once/year to once/3 years, saving the company more than 400,000 yuan every year. In order to improve the quality of the basic wine, I went deep into the grain wine workshop team, conducted detailed observations, summarized and formulated the quantitative and quality wine picking operation standards, and guided the team to pick wine at different levels, and then reviewed it by the company. After being graded and stored by wine tasters, the quality of the basic wine has been significantly improved.
Fourth, accelerate the pace of new product research and development and enrich the Langyatai series of wine varieties.
1. Develop and develop new products according to the needs of different markets. I lead the staff of the research institute to actively develop Langyatai series liquor and fruit wine with different flavors, which not only enriches the Langyatai series of liquor, but also satisfies the needs of consumers in different regions. In 2000, he developed 28-degree Langyatai liquor and won the Qingdao Science and Technology Progress Award. The 26-degree Langyatai liquor developed in 2002 won the Qingdao Science and Technology Spark Award. In 2005, Langyatai liquor was awarded the title of "China's Excellent Liquor Quality Product" by the China Food Industry Association, opening up and expanding the market for enterprises. Increasing economic benefits has played a greater role in promoting.
3. According to the needs of the company's diversified development, dozens of products such as apple cider and apple cider vinegar have been developed. The developed apple cider vinegar drink won the Science and Technology Progress Award of Qingdao City and Shandong Province in 2004, and won the Qingdao City Outstanding New Product Award in the same year. The developed dimethyl itaconate won the second prize of the Shandong Province Light Industry Science and Technology Progress Award and was listed as a national key new product by the Ministry of Science and Technology, the General Administration of Quality Supervision, Inspection and Quarantine, and the State Environmental Protection Administration. Yi
Conic acid anhydride and corrosion and scale inhibitor were rated as high-tech products by Qingdao Science and Technology Bureau.
5. Focus on technological innovation and continuously promote technological progress of enterprises.
Many years of working in technology have given me a deep understanding that reforming and innovating technology, especially taking the high-tech route, is crucial to improving labor productivity and product quality, reducing product costs, and improving enterprises
< p>The economic benefits of the industry have a greater promoting effect. Therefore, since taking office, we have always placed technological innovation in an important position, proactively assumed the responsibility of scientific and technological research, and achieved good results.1. According to the needs of the company's diversified development, based on the production of high-tech biochemical product itaconic acid, we cooperated with universities and colleges to develop dibutyl itaconate and dioctyl itaconate. Ester has mature production technology. In the development and research of corrosion and scale inhibitors, the first is to compound them to increase the scale inhibition rate by 1-3 percentage points, which can reduce the cost by 500-1,000 yuan per ton. The second is to develop corrosion and scale inhibitors
The supporting product cleaning pre-film agent, the production technology has been basically mature, can increase the company's profits by more than 200,000 yuan every year, and provide the company with another competitiveness in the field of biological high-tech.
2. Carry out regeneration experiments of liquor purification media. The grain and wine purification medium not only has a short service life, but also has strong adsorption properties, causing some of the aroma components of grain and wine to be adsorbed.
Through the regeneration test of purification media, I researched and developed a technology that combines purification and filtration. Not only did the processing capacity increase from 180 tons to more than 300 tons, but the cost of processing wine per ton dropped from 17 yuan/ton to 8.4 Yuan/ton, its service life is extended by more than 80%, and the aroma components adsorbed by the aging medium are extracted and applied to low-grade liquor, so that the aroma of low-grade liquor is enhanced, and the blending cost is increased from 148 yuan/ton. The price dropped to 96.8 yuan/ton, saving the company more than 400,000 yuan per year. It not only improves product quality, but also reduces costs.
3. In view of the phenomenon that old pit mud is prone to aging, the method of maintaining pits with caproic acid bacteria liquid has been popularized and tested many times in the selection of strains, adjustment of formulas, and cultivation. Improvement effectively prevents the degradation of pit mud.
4. Promote the use of esterification liquid to produce Daqu liquor. Make full use of the excellent components of tail water and yellow water to esterify to generate strong-flavor main aroma components to improve product quality, improve the formula when producing esterification liquid
, increase the esterification temperature, and prolong the esterification time, and adjusted the amount of esterification liquid used, effectively improving product quality.
5. Actively research new processes and new technologies. Without understanding the production process and bacterial strains of Japanese shochu, we only relied on the taste of Japanese sample liquors to conduct a large number of experiments on its production, distillation methods and bacterial strain cultivation.
The production process is now basically determined and mass production is ready.
6. Establish and improve the standardized management system to improve the company's standardization level.
Starting from improving the standardization level of products, we have formulated more than a dozen corporate standards such as "Fruit Wine and Fruit Vinegar", "Ultra-low-alcohol Langyatai Liquor", and "Itaconic Acid Series Products", and established Product standards