【正文】 本科畢業(yè)設(shè)計(jì) 摘 要 本設(shè)計(jì)是年產(chǎn) 4 萬噸 12176。 P 啤酒發(fā)酵車間的工藝設(shè)計(jì)。此啤酒的釀造方法采用采用下面發(fā)酵法，原料選取 70%的麥芽， 30%的大米，經(jīng)過糊化、糖化、煮沸、過濾、冷卻、發(fā)酵而成。發(fā)酵設(shè)備采用圓筒體錐底發(fā)酵罐 ,體積為 87m3，發(fā)酵周期為 21 天。 本設(shè)計(jì)內(nèi)容主要包括： （ 1）參照大量的文獻(xiàn)，設(shè)計(jì)出經(jīng)濟(jì)合理的 12176。 P 啤酒生產(chǎn)工藝路線。（ 2）按照年生產(chǎn)能力 40000 噸，對工藝流程進(jìn)行優(yōu)化，包括 發(fā)酵的過程控制、啤酒的過濾和其它各工序工藝參數(shù)的優(yōu)化選擇。（ 3）進(jìn)行物料、水、熱、蒸汽的衡算。（ 4）對發(fā)酵過程中主要設(shè)備啤酒 發(fā)酵罐進(jìn)行工藝計(jì)算，并由計(jì)算結(jié)果選定設(shè)備型號。 （ 5）根據(jù)設(shè)計(jì)的工藝流程，對主要設(shè)備及相關(guān)管道進(jìn)行布置，并作出相應(yīng)圖紙， 包括發(fā)酵車間的工藝流程圖，重點(diǎn)車間的平面圖和重點(diǎn)設(shè)備發(fā)酵罐的裝配圖。（ 6）“三廢”處理和副產(chǎn)物綜合利用的設(shè)計(jì)。 在核心設(shè)備上選用國際先進(jìn)裝置，在提高啤酒質(zhì)量、降低生產(chǎn)成本方面相對現(xiàn)實(shí)的生產(chǎn)工藝具有較大優(yōu)勢， 采用此設(shè)計(jì)流程年產(chǎn)量最大可達(dá) 4 萬 噸，符合生產(chǎn)設(shè)計(jì)任務(wù)要求。 關(guān)鍵詞： 啤酒； 糖化； 發(fā)酵； 發(fā)酵罐 武漢科技大學(xué)本科畢業(yè)設(shè)計(jì) II Abstract This design subject is annual output 40,000 tons, 12176。P beer picks 70% malt, 30% rice, the raw material processed the dextrinize, saccharification, filters, boils, cooling, and one set fermentation fermentation equipment is the bottom of the cone and cylinder body fermenter, the fermentation cycle is 21 days. This design mainly includes, the calculation of mass balance, coldly consumption balance, and the equipment selection as well as the key equipment design also conducted the “three wastes” product processing and prehensive bottom fermentation was adopted. The drawing of this design include the flow chart of the fermentation workshops, the ichnography and elevation drawing of major workshop, the assembly drawing of major equipment(mash kettle， ricecooker， wort kettle， fermentor).The key points of technical，fermentation and beer filtration were studied in this key—equipment manufactured by some advanced international panies was used， So it is helpful to improve the beer quality and reduce the manufacture cost． The effluent treatment and CO2 recovery plan of this brewery were formulated in the design. Key words： Beer。 Saccharification。 Fermentation。 Fermentor 武漢科技大學(xué)本科畢業(yè)設(shè)計(jì) III 目 錄 1 緒論 ................................................................................................................................. 1 設(shè)計(jì)選題的目的 ................................................................................................ 1 設(shè)計(jì)工作的意義 ................................................................................................ 1 中國啤酒產(chǎn)業(yè)的發(fā)展趨勢 ................................................................................ 1 課題研究內(nèi)容及方法 ........................................................................................ 2 設(shè)計(jì)依據(jù) ................................................................................................. 2 設(shè)計(jì)內(nèi)容 ................................................................................................. 2 指導(dǎo)思想 ................................................................................................. 2 廠址的 選擇 ........................................................................................................ 3 工藝選擇 ............................................................................................................ 3 設(shè)備的選擇 ........................................................................................................ 3 2 啤酒工藝選擇與論證 ..................................................................................................... 4 啤酒原料 ............................................................................................................ 4 釀造用水 ................................................................................................. 4 麥芽 ......................................................................................................... 4 酒花 ......................................................................................................... 4 輔料 ......................................................................................................... 4 酵母 ......................................................................................................... 5 原料處理工藝 .................................................................................................... 5 麥汁后處理 ........................................................................................................ 7 熱凝固物及冷凝固物的分離 ................................................................. 7 麥汁的冷卻 ............................................................................................. 8 麥汁的充氧 ............................................................................................. 8 啤酒發(fā)酵 ............................................................................................................ 8 啤酒發(fā)酵方法的選擇 ............................................................................. 8 一罐法發(fā)酵工藝的論證 ......................................................................... 8 酵母的添加與回收 ................................................................................. 9 發(fā)酵設(shè)備的降溫控制 ............................................................................. 9 啤酒過濾 .......................................................................................................... 10 啤酒過濾理論 ....................................................................................... 10 啤酒過濾方式的選擇與論證 ............................................................... 10 武漢科技大學(xué)本科畢業(yè)設(shè)計(jì) IV 啤酒的包裝 ...................................................................................................... 10 3 物料衡算 ....................................................................................................................... 12 以 100kg 原料為基準(zhǔn) ...................................................................................... 12 以 100L 啤酒為基準(zhǔn) ........................................................................................ 13 4 耗冷量的計(jì)算 ............................................................................................................... 17 麥汁冷卻耗冷量 Q1 ........................................................................................ 17 發(fā)酵耗冷量 Q2 .......................................