【正文】 i 10 萬噸 /年 10 度純生啤酒廠工藝初步設(shè)計 摘 要 隨著經(jīng)濟的發(fā)展，人們生活水平的不斷提高，啤酒作為一種時尚消費品，已經(jīng)為人們生活中不可或缺的商品。 純生啤酒作為一種口味更加純正的飲料酒深受消費者的歡迎，其市場需求 日益增加 。本設(shè)計針對年產(chǎn) 10 萬噸 10 度純生啤酒廠工藝進行了初步設(shè)計。 通過對工藝流程和工藝參數(shù)的確定，進行物料衡算、熱量衡算、水平衡計算、耗電量計算、設(shè)備的計算與選型以及經(jīng)濟概算等。并在設(shè)備計算與選型基礎(chǔ)上，繪制圖紙。 通過文獻 調(diào)研 ，確定了采用下面發(fā)酵法，以 70%大麥和 30%大米為原料進行為期 20d（主發(fā)酵 6d，后發(fā)酵 14d）的分批式發(fā)酵。由物料衡算得出每年需大米 4700t、大麥 11000t、酒花 2350t；由熱量衡算得出每年消耗蒸汽 107kg；由水衡算得出每生產(chǎn) 1t 成品啤酒需耗水 ，年耗水量為 599700t；由耗冷量的計算得出每年耗冷 1010kJ。并且通過對設(shè)備的選型與計算得出需要 的糖化鍋 1 個， 924m3 的圓筒體錐底發(fā)酵罐 20 個 ， .另外還需要 21 圈，分為 3 組的換熱管 。 關(guān)鍵詞 ： 純生啤酒；工藝設(shè)計；物料衡算；熱量衡算；圓筒錐底發(fā)酵罐 i The preliminary design of 10186。P pure draft beer factory with an annual output of 100000 tons Abstract With the development of economy and the rising of our living standard, beer as a kind of fashionable consumer goods, has been an indispensable modity in life for people. Pure draft beer with taste purity is more popular among consumers, and its market demand has been increasing. The graduation task is to design preliminarily 10186。P pure draft beer factory with an annual output of 100000 tons. Based on the determination of technological process and process parameters, material balance, heat balance, water balance, power consumption, calculation and selection of equipments, as well as economic estimate were performed. Finally, the related process flows were drawn. Through literature research, 70 percent of the barley and 30 percent of the rice is identified as raw materials and taken it in batches following by fermentation for 20 days, including main fermentation of 6 days, latter fermentation of 14 days. Drawn from the material balance, 4700t rice, 11000t barley and 2350t hops are needed yearly。 drawn by the heat balance, annual consumption of steam is 107kg。 drawn from the water balance, tons beer is consumed for 1 ton water, and the consumption of total water is 599700 tons per year。 Through the calculation of cold consumption, 1010 kJ of cold is needed yearly. Through the selection of equipment, the mash kettle is deduced to , 20 conical bottom cylindrical fermentation tanks with 924m3 needed and also need 21 circles, divided into 3 groups of tubes. Key Words： Pure draft beer。 Process design。 Material balance。 Heat balance。 Fermentation tank with cylinder cone bottom i 目 錄 摘 要 ................................................................................................................................ I Abstract ............................................................................................................................ II 1 緒論 ............................................................................................................................... 1 純生啤酒的特點 ................................................................................................... 1 啤酒生產(chǎn)基本工藝介紹 ....................................................................................... 2 啤酒的發(fā)展與現(xiàn)狀 ............................................................................................... 5 2 啤酒發(fā)酵工藝 設(shè)計 ................................................................................................... 7 純生啤酒的釀造基本控制 ................................................................................. 7 原料的選擇 ........................................................................................................... 8 原料的制備 ......................................................................................................... 10 麥芽的糖 化 ......................................................................................................... 11 麥芽汁的發(fā)酵 ..................................................................................................... 12 成熟純生啤酒的過濾 ........................................................................................ 12 無菌灌裝 ............................................................................................................. 14 CIP 系統(tǒng) ............................................................................................................... 15 人員 ..................................................................................................................... 15 廠址選擇 ........................................................................................................... 15 工藝流程圖 ....................................................................................................... 16 3 物料衡算 ................................................................................................................ 17 啤酒糖化車間工藝流程示意圖 ....................................................................... 17 啤酒生產(chǎn)基礎(chǔ)數(shù)據(jù) ............................................................................................ 17 100kg 原料生產(chǎn)量的物料衡算 ......................................................................... 17 生產(chǎn) 100L 的 10 度純生啤酒的物料衡算 ...................................................... 19 ii 年產(chǎn) 10 萬噸 10 度純生啤酒釀造車間物料衡算表 ..................................... 21 4 熱量衡算 .................................................................................................................. 22 糖化工藝流程示意圖 ........................................................................................ 22 糖化車間的熱量衡算 ........................................................................................ 22 糖化車間總熱量衡算表 ..................................................................................... 32 5 水衡算 ....................................................................................................................... 33 啤酒廠全廠用水工藝流程示意圖 ................................................................... 33 水衡算 ................................................................................................................. 34 年產(chǎn) 10 萬噸 10 度純生