毕业设计（论文）-年产4万吨12°P啤酒发酵车间的工艺设计.doc

摘要
本设计是年产4万吨12°P啤酒发酵车间的工艺设计。此啤酒的酿造方法采用采用下面发酵法,原料选取70%的麦芽,30%的大米,经过糊化、糖化、煮沸、过滤、冷却、发酵而成。发酵设备采用圆筒体锥底发酵罐,体积为87m3,发酵周期为21天。
本设计内容主要包括:(1)参照大量的文献,设计出经济合理的12°P啤酒生产工艺路线。(2)按照年生产能力40000 吨,对工艺流程进行优化,包括发酵的过程控制、啤酒的过滤和其它各工序工艺参数的优化选择。(3)进行物料、水、热、蒸汽的衡算。(4)对发酵过程中主要设备啤酒发酵罐进行工艺计算,并由计算结果选定设备型号。(5)根据设计的工艺流程,对主要设备及相关管道进行布置,并作出相应图纸,包括发酵车间的工艺流程图,重点车间的平面图和重点设备发酵罐的装配图。(6)“三废”处理和副产物综合利用的设计。
在核心设备上选用国际先进装置,在提高啤酒质量、降低生产成本方面相对现实的生产工艺具有较大优势,采用此设计流程年产量最大可达4万吨,符合生产设计任务要求。
关键词: 啤酒; 糖化; 发酵; 发酵罐
Abstract
This design subject is annual output 40,000 tons, 12°P beer picks 70% malt, 30% rice, the raw material processed the dextrinize, harification, filters, boils, cooling, and one set fermentation fermentation equipment is the bottom of the cone and cylinder body fermenter, the fermentation cycle is 21 days.
This design mainly includes, the calculation of mass balance, coldly consumption balance, and the equipment selection as well as the key design also conducted the “three wastes”- product processing prehensive bottom fermentation was adopted. The drawing of this design include the flow chart of the fermentation workshops, the ichnography and elevation drawing of major workshop, the assembly drawing of major equipment(mash kettle,rice-cooker,wort kettle, fermentor).The key points of technical,fermentation and beer filtration were studied in this key—equipment manufactured by some advanced panies was used,So it is helpful to improve the beer quality and reduce the manufacture effluent treatment and CO2 recovery plan of this brewery were formulated in the design.
Key words: Beer; harification; Fermentation; Fermentor
目录
1 绪论 1
设计选题的目的 1
设计工作的意义 1
中国啤酒产业的发展趋势 1
课题研究内容及方法 2
设计依据 2
设计内容 2
指导思想 2
厂址的选择 3
工艺选择 3
设备的选择 3
2 啤酒工艺选择与论证 4
啤酒原料 4
酿造用水 4
麦芽 4
酒花 4
辅料 4
酵母 5
原料处理工艺 5
麦汁后处理 7
热凝固物及冷凝固物的分离 7
麦汁的冷却 8