【正文】 武漢工程大學(xué)本科畢業(yè)設(shè)計 I 摘 要 啤酒以大麥芽﹑酒花﹑水為主要原料 ， 經(jīng)酵母發(fā)酵作用釀制而成的飽含二氧化碳的低酒精度 酒?，F(xiàn)在國際上的啤酒大部分均添加輔助原料。國際上常用的輔助原料為 ： 玉米﹑大米 ﹑大麥﹑ 小麥 ﹑淀粉﹑糖漿和糖類物質(zhì)等。 本次設(shè)計 是對 年產(chǎn) 萬噸 10 度啤酒工廠 進(jìn)行設(shè)計 。根據(jù)產(chǎn)量進(jìn)行工藝設(shè)計的計算，包括糖化車間的物料衡算和熱量衡算，并對發(fā)酵罐、糖化灌進(jìn)行計算及選型，而且還對輔助設(shè)備進(jìn)行簡要介紹及設(shè)計，包括發(fā)酵車間的管道設(shè)計和布置、車間的布置 和 設(shè)計等，最后對啤酒環(huán)境污染處理工藝進(jìn)行簡要分析。 啤酒的生產(chǎn)工藝主要分為制麥 、 糖化 、 發(fā)酵 、包裝四大步驟。在本次設(shè)計中，每年所用麥芽 179。 106kg、大米 179。 106kg、熱麥汁 179。 106L、冷麥汁 179。 106L、酒花 179。 106kg、發(fā)酵液 179。 106L，直徑 D 為 4m 的 100m3的機(jī)械渦輪攪拌通風(fēng)發(fā)酵罐22 個，選用六渦輪攪拌器葉徑 D為 。 關(guān)鍵詞 ： 啤酒；發(fā)酵；糖化；設(shè)計 武漢工程大學(xué)本科畢業(yè)設(shè)計 II Abstract Hops barley malt beer to the main raw materials, water, brewed by the yeast fermentation of lowcarbon saturated alcohol wine. Now most of the international beer add auxiliary materials. Supporting the international raw materials used: barley, corn﹑ rice﹑ wheat, starch syrup and sugar substances. This design is to produce 64,000 tons of 10 degree beer factory design. Carried out according to production process design calculations, including glycosylated plant material balance and heat balance, and fermentation, saccharification and irrigation for the calculation and selection, but the brief introduction of auxiliary equipment and design, including fermentation plant pipeline design and layout, machine design, plant layout, the last of the beer, a brief analysis of environmental pollution treatment technology. Beer production process consists of malting, mashing, fermentation, packing four steps. In this design, each of the malt 106kg, rice 106kg, hot wort 106L, cooled wort is 106L, hops 106kg, broth 106L, the diameter D of 100m3 of machinery for the 4m Ventilation stirred fermentor of 22, use 6 turbine agitator leaf diameter D to . Keywords: beer。 fermentation。 saccharification。 design 武漢工程大學(xué)本科畢業(yè)設(shè)計 III 目 錄 摘 要 .......................................................................................................................................... I Abstract ...........................................................................................................................................II 第一章 文獻(xiàn)綜述 ........................................................................................................................... 5 啤酒的科學(xué)定義 ................................................................................................................... 5 啤酒原料 ............................................................................................................................... 5 啤酒發(fā)展?fàn)顩r ........................................................................................................................ 6 第二章 啤酒廠址選擇及工藝 ..................................................................................................... 7 廠址選擇的重要性 ................................................................................................................. 7 廠址選擇的原則 .................................................................................................................... 7 設(shè)計方案的簡介 .................................................................................................................... 8 第三章 工藝設(shè)計 ........................................................................................................................... 9 糖化車間的物料衡算 ............................................................................................................ 9 糖化車間工藝流程示意圖 ............................................................................................ 9 物料衡算 ................................................................................................................... 10 糖化 車間物料衡算表 ................................................................................................. 12 熱量衡算 ............................................................................................................................. 14 糖化用水耗熱量 Q1................................................................................................... 14 第一次米醪煮沸耗熱量 ............................................................................................. 15 第二次煮沸混合醪的耗熱量 ...................................................................................... 16 第二次煮沸前混合醪升溫至 70℃的耗熱量 ................................................................ 17 洗槽水耗熱量 ........................................................................................................... 18 麥汁煮沸過程耗熱量 ................................................................................................. 18 糖化一次總耗熱量 ..................................................................................................... 19 糖化一次耗用蒸汽量 D .............................................................................................. 19 糖化過程每小時最大蒸汽耗量 .................................................................................... 20 蒸汽單耗 ................................................................................................................. 20 熱量衡算結(jié)果見表 3 ................................................................................................. 20 發(fā)酵車間耗冷量計算 ........................................................................................................... 21 發(fā)酵工藝流程示意圖 ................................................................................................. 21 工藝技術(shù)指標(biāo)及基礎(chǔ)數(shù)據(jù) .......................................................................................... 21 工藝耗冷量 ............................................................................................................... 22 非工藝耗冷量 ............................................................................................................ 24 耗冷量衡算結(jié)果見表 4 ............................................................................................... 25 第四章 主要設(shè)備的計算和選型 ................