【正文】 畢業(yè)設計說明書 作 者： 學 號： 院 系： 化學工程學院 專 業(yè)： 生物工程 題 目： 年耗糧 3 萬噸啤酒工廠初步工藝設計 重點工段 — 糖化工段 指導者： 副教授 評閱者： 2021 年 6 月 吉 林 摘 要 I 摘 要 本設計為年耗糧 3 萬噸 110 淺色啤酒淀粉輔料啤酒廠工藝初步設計，重點工段— 糖化工段。采用的工藝為高濃度稀釋工藝，設計確定工廠廠址、工藝流程和工藝條件以及技術經(jīng)濟指標；進行全廠物料衡算；對生產過程中的水、 電 、 汽 、冷耗進行計算；對主要生產設備進行計算和選型；并對主要設備糖化鍋進行了計算 與選型。設計中采用了連續(xù)浸漬濕法粉碎， 二 次煮出糖化工藝和高溫發(fā)酵、高溫后熟工藝。糖化工段是設計的重點工段。本設計采用高濃度稀釋工藝，提高了糖化、發(fā)酵、貯酒以及啤酒澄清設備的利用率，適合大型啤酒廠釀造淡爽型啤酒的大型工藝。 關鍵詞： 啤酒；糖化；發(fā)酵；設計；糖化工段 Abstract II Abstract This design for the consumption of grain 30000 tons of starch materials 110 light beer brewery process preliminary design, the key section saccharification section.. Process for high concentration dilution process, design factory site of factory, technological process and technological conditions were determined as well as the technical and economic indicators。 To carry on the corresponding material balance。 In production process, gas, water, point in the cold loss is calculated。 Calculation and selection of main production equipment。 And for the calculation and selection of main equipment mash tun. Continuous dipping wet grinding is adopted in design, the second cook cooked after saccharification process, high temperature and high temperature fermentation process. Saccharification section is the focus of the design section. This design adopts the high concentration dilution process, enhanced the saccharification, fermentation, wine, and beer storage clarify the utilization rate of equipment, suitable for large brewery brewing light beer of large process. Key words: Beer。Saccharification。Fermentation。Design。SugarChemicalssegment 目 錄 III 目 錄 摘 要 ................................................................................................................................. I Abstract .............................................................................................................................. II 目 錄 ............................................................................................................................... III 第 1 章 緒 論 ..............................................................................................................1 啤酒的定義 ..........................................................................................................1 啤酒的分類 ..........................................................................................................1 根據(jù)啤酒色澤劃分 ........................................1 根據(jù)啤酒殺菌處理情況劃分 ...............................1 根據(jù)原汁麥濃度劃分 ......................................2 中國啤酒工業(yè)現(xiàn)狀 ..............................................2 中國啤酒行業(yè)未來發(fā)展概況 .....................................3 第二章 設 計 概 論 ........................................................................................................5 設計的指導思想 .................................................................................................5 畢業(yè)設計的目的 ................................................5 設計任務及依據(jù) ...............................................................................................5 廠址選擇原則 .....................................................................................................6 原料來源、規(guī)格及質量標準 ..........................................................................6 成品 ,半成品的品種及質量標準 .....................................................................7 工藝流程、工藝條件的確定及說明 .............................................................8 工藝流程 ..................................................................................................8 酵母擴培流程 .........................................................................................9 工藝條件 ..................................................................................................9 目 錄 IV 第 3 章 啤酒生產工藝計算 .........................................................................................15 麥芽生產物料計算 ............................................................................................15 浸漬 ........................................................................................................15 發(fā)芽 ........................................................................................................16 焦 ............................................................................................................17 商品麥芽重量 (G11) ...............................................................................17 原大麥需要量 (G0) ................................................................................17 副產物 ....................................................................................................18 麥根 ........................................................................................................18 啤酒生產物料計算 ........................................................................................19 計算依據(jù) ................................................................................................19 糖化物料計算 . ......................................................................................19 糖化用水計算 (G 水 ) ..............................................................................20 麥糟的計算 ...........................................................................................20 麥槽吸汁量 . ..........................................................................................20 頭號麥汁收量 . ......................................................................................21 洗糟用水量計算 ..........................................................