【正文】 1 XX 大學(xué)材料與化工學(xué)院 生物工程課程設(shè)計(jì) 設(shè)計(jì)說(shuō)明書(shū) 題 目： 年產(chǎn) 萬(wàn)噸啤酒糖化 工藝初步設(shè)計(jì) 學(xué) 號(hào)： XXXX 姓 名： XXX 年 級(jí)： XXX 學(xué) 院： XX 學(xué)院 專 業(yè)： 生物工程 設(shè)計(jì)小組： XXXXXXXXXXXXXXXXXXXXXXXXXX 指導(dǎo)教師： XXXXXXXXXXX 完成日期： XXXXXXXXXXXX 2 目 錄 摘 要 ........................................................................................................................ 1 前言 ................................................................................................................................ 3 1 緒論 ............................................................................................................................ 3 設(shè)計(jì) 目的 .......................................................................................................... 3 設(shè)計(jì)思想 ........................................................................................................... 3 設(shè)計(jì)依據(jù) .......................................................................................................... 4 設(shè)計(jì)內(nèi)容 .......................................................................................................... 4 2 啤酒生產(chǎn)工藝總體流程與說(shuō)明 ................................................................................ 4 3 糖化工藝流程選擇和論證 ........................................................................................ 5 啤酒糖化的流程與說(shuō)明 ................................................................................... 5 原輔料預(yù)處理 .................................................................................................. 6 麥 芽汁的制備 ................................................................................................... 8 糊化 ........................................................................................................8 糖化 ........................................................................................................9 過(guò)濾 ......................................................................................................10 麥汁 煮沸與酒花的添加 ..................................................................... 10 麥汁熱凝固物的沉淀 ......................................................................... 11 麥芽汁 冷 ............................................................................................. 11 4 物料衡算 .................................................................................................................. 11 計(jì)算基礎(chǔ)數(shù)據(jù) ................................................................................................. 11 100kg 原料生產(chǎn) 12176。淡色啤酒的物料衡算 ................................................... 12 生產(chǎn) 100L 12176。淡色啤酒的物料衡算 ............................................................. 13 114000t/a 啤酒廠糖化車(chē)間的物料衡算 ........................................................ 15 5 熱量衡算 ................................................................................................................. .16 糖化用水耗熱量 1Q ………………………………………………………...16 3 第一次米醪煮沸耗熱量 2Q … ……………………………………..………….…..17 第二次煮沸前混合醪升溫至 70℃的耗熱量 3Q ……………………… .……..18 第二次煮沸混合醪的耗熱量 4Q ……………………………………...……20 洗槽水耗熱量 5Q …………………………………………………………..21 麥汁煮沸過(guò)程耗熱量 6Q ………………………………………………..…21 糖化一次總耗熱量 總Q ……………………………………………...….….22 糖化一次耗用蒸汽量 D …………………………………………………....22 糖化過(guò)程每小時(shí)最大蒸汽耗量 .....................................................................22 蒸汽單耗 .........................................................................................................................23 6 設(shè)備設(shè)計(jì)計(jì)算與選型 ............................................................................................... 23 糊化鍋 ............................................................................................................. 23 糖化鍋 ............................................................................................................. 25 過(guò)濾槽 ............................................................................................................. 29 煮沸鍋 ............................................................................................................. 29 回旋沉淀槽 ..................................................................................................... 30 7 設(shè)計(jì)評(píng)價(jià) .................................................................................................................. 31 8 總結(jié) .......................................................................................................................... 32 致謝 ………………… …………………………………………..……….………..…………….. .32 參考文獻(xiàn) ............................................................................................................... 33 附圖 …………………………………………………………..…………………………………. 33 附件 …………………………………………… ……………………………….…………………34 摘 要 文章主要進(jìn)行了 萬(wàn)噸 12176。淡色啤酒糖化工段糖化的設(shè)計(jì)。以 75%的淡色麥芽為原料， 25%的大米為輔料，將其分別用六輥式和兩輥式粉碎機(jī)進(jìn)行粉碎， 4 之后采用二次煮沸法進(jìn)行糖化，然后進(jìn)入過(guò)濾槽將所得的麥芽汁泵入煮沸鍋中，滅菌后用回旋沉淀槽去除熱凝固物，隨后冷卻進(jìn)入發(fā)酵工段。整個(gè)過(guò)程中采用蒸汽加熱，釀造用水源于深井。文章并進(jìn)行的每批的物料衡算和熱量衡算，然后根據(jù)經(jīng)驗(yàn)公式，確定設(shè)備的主要尺寸，蒸汽和水的用量。同時(shí)使用 CAD 繪制了糖化工段工藝流程圖、糖化 鍋的設(shè)備圖以及過(guò)濾槽的示意圖。 關(guān)鍵詞： 啤酒糖化；工藝設(shè)計(jì)；物料衡算；熱量衡算；設(shè)備選型 Abstract In the paper, it designs a beer saccharification process which products 114,000 tons of light beer that is 12176。a year. 75% of the malt as raw materials, 25% of the rice for 5 accessories, which were used to mill for grinding, after that glycosylated secondary boiling method is adopted. And then enter the filter will be pumped into wort boiling pot, sterilization room after sedimentation tank to remove heat coagulum. Next, by cooling enters the fermentation section. The whole process uses steam heating, brewing water is from deep well. According to the material ba