【正文】 黑龍江東方學(xué)院本科生畢業(yè)論文（設(shè)計(jì)） I 液態(tài)發(fā)酵年產(chǎn) 6000 噸米醋廠生產(chǎn)工藝設(shè)計(jì) 摘 要 食醋發(fā)酵是繼酒精發(fā)酵之后，在醋酸菌氧化酶的作用下，生成醋酸的過(guò)程。食醋原料，按照工藝要求一般可以分為主料、輔料、填充料和添加劑四大類。主料大致是含淀粉、含糖、含酒精的三類物質(zhì)。本文是對(duì)液態(tài)發(fā)酵年產(chǎn) 6000噸米醋廠生產(chǎn)工藝的初步設(shè)計(jì)。在設(shè)計(jì)過(guò)程中，主要完成米醋生產(chǎn)工藝流程的確定，糖化和發(fā)酵車間的物料衡算，發(fā)酵過(guò)程中的熱量衡算，發(fā)酵車間設(shè)備的計(jì)算和選型， 車間人員布置，廠區(qū)平面布置。 該設(shè)計(jì)成果主要采用的形式為工藝流程圖（ 1 張），車間平面圖（ 1 張） 。 關(guān) 鍵詞 ： 液態(tài)發(fā)酵；米醋；工藝流程；物料衡算 黑龍江東方學(xué)院本科生畢業(yè)論文（設(shè)計(jì)） II Liquid fermentation annual output 6000tons rice vinegar factory production technology design Abstract Vinegar fermentation is the the process of generating acetic acid,under the action of acetic acid bacteria oxidase,after alcohol raw material of vinegar,according to requirement of process generally can be divided into four categories,the major ingredient,the auxiliary materials,the stuffing and the major ingredient is roughly contain three kinds of material,such as amylum,sugar and design is the liquid fermentation with annual output of 6000 tons of rice vinegar factory production process the design process,the primary mission is to plete the technological process of manufacture rice vinegar,the material balance of saccharification and fermentation workshop,the heat balance of fermentation process,calculation and selection the equipment of fermentation workshop,the decorate personnel of the workshop,the factory plane layout. The design results mainly in the form of a flow chart (1)workshop plans,distribution of labor anization chart. Keywords: Liquid fermentation。 Rice vinegar。 Technological process。 Material balance 目 錄 摘 要 ................................................................. I Abstract .............................................................. II 第 1 章 緒 論 ......................................................... 1 米醋簡(jiǎn)介 ......................................................... 1 醋的起源 ..................................................... 1 米醋的作用 ................................................... 1 米醋發(fā)展 ......................................................... 2 米醋生產(chǎn)原料 ..................................................... 2 米醋生產(chǎn)中的微生物 ............................................... 3 霉菌 ......................................................... 3 酵母菌 ....................................................... 3 醋酸菌 ....................................................... 3 第 2 章 規(guī)模設(shè)計(jì)及生產(chǎn)方案 ............................................. 5 設(shè)計(jì)任務(wù)書(shū) ....................................................... 5 產(chǎn)品方案 ......................................................... 6 生產(chǎn)規(guī)模 ..................................................... 6 主要原料的規(guī)格 ............................................... 6 工期設(shè)定 ..................................................... 6 產(chǎn)品質(zhì)量標(biāo)準(zhǔn) ................................................. 6 工廠總平面設(shè)計(jì) ................................................... 7 設(shè)計(jì)原則 ..................................................... 7 基本要求 ..................................................... 7 車間布置設(shè)計(jì)的要求 ............................................... 7 車間平面設(shè)計(jì)圖 ................................................... 8 第 3 章 生產(chǎn)工藝設(shè)計(jì) ................................................... 9 工藝流程 ......................................................... 9 原料預(yù)處理 ....................................................... 9 工藝要點(diǎn) ........................................................ 10 原料粉碎 .................................................... 10 調(diào)漿 ........................................................ 10 液化和糖化 .................................................. 10 酒精發(fā)酵 .................................................... 10 醋酸發(fā)酵 .................................................... 11 壓濾 ........................................................ 11 滅菌和陳釀 .................................................. 11 工藝流程圖 ...................................................... 11 第 4 章 工藝計(jì)算 ...................................................... 12 主要技術(shù)參數(shù) .................................................... 12 物料衡算 ........................................................ 12 主料量計(jì)算 .................................................. 12 酶量計(jì)算 .................................................... 12 氯化鈣 ...................................................... 13 純堿 ........................................................ 13 液化醪量 計(jì)算 ................................................ 13 糖化醪量計(jì)算 ................................................ 15 酒精發(fā)酵醪量計(jì)算 ............................................ 15 醋酸發(fā)酵醪量計(jì)算 ............................................ 16 無(wú)菌壓縮空氣的計(jì)算 .......................................... 17 物料衡算表 ...................................................... 18 熱量衡算 ........................................................ 18 液化過(guò)程中的熱量計(jì)算 ........................................ 18 糖化過(guò)程中的熱量計(jì)算 ........................................ 20 酒精發(fā)酵過(guò)程中的熱量計(jì)算 .................................... 21 醋酸發(fā)酵過(guò)程中的熱量計(jì)算 .................................... 22 熱量衡算表 ...................................................... 23 第 5 章 設(shè)備選型 ...................................................... 24 液化罐 .......................................................... 24 生產(chǎn)能力 .................................................... 24 液化罐數(shù)量 N1的確定 .......................................... 24 主要尺寸 .................................................... 24 糖化罐 .......................................................... 25 生產(chǎn)能力 .................................................... 25 糖化罐數(shù)量 N2的確定 .......................................... 25 主要尺寸 .................................................... 25 酒精發(fā)酵罐 ...................................................... 25 生產(chǎn)能力 .................................................... 25 酒精發(fā)酵罐數(shù)量 N3的確定 ...................................... 26