【正文】 黑龍江東方學(xué)院本科生畢業(yè)論文（設(shè)計） 年產(chǎn) 50000噸 11o啤酒廠生產(chǎn)車間工藝設(shè)計摘 要本設(shè)計是對年產(chǎn) 5 萬噸 11176。淡色啤酒廠生產(chǎn)車間設(shè)計。在設(shè)計過程中，完成了啤酒生產(chǎn)工藝流程的確定，根據(jù)產(chǎn)量進(jìn)行糖化和發(fā)酵車間的物料衡算及熱量衡算，車間的設(shè)備計算和設(shè)備選型，糖化車間平面布置及工廠總平面設(shè)計，而且對啤酒廠的投資及經(jīng)濟(jì)效益進(jìn)行評估并進(jìn)行可行性分析。關(guān)鍵詞：設(shè)計；工藝流程；發(fā)酵；糖化黑龍江東方學(xué)院本科生畢業(yè)論文（設(shè)計） I Annual output of 50,000 tons of 11o Brewery Process Design WorkshopAbstractThis design is about an annual output of 50,000 tons pale beer production plant design. In the design process, the pletion of the determination of the beer production process, according to production for saccharification and fermentation plant material balance and heat balance, workshop equipment and puting equipment selection, plant layout and plant glycosylation total graphic design, and on the brewery39。s investment and economic benefits and feasibility analysis.Key word： Design；process；fermentation；saccharification目 錄 摘 要 ..................................................................IAbstract.................................................................II第 1章 緒 論 ............................................................1 啤酒行業(yè)簡介 ......................................................1 生產(chǎn)規(guī)模 ..........................................................1 設(shè)計范圍 ..........................................................1 廠址的選擇 ........................................................1 項目實施的意義 ....................................................2第 2章 設(shè)計說明書 ........................................................3 規(guī)模及生產(chǎn)方案 ....................................................3 產(chǎn)品質(zhì)量及標(biāo)準(zhǔn) ....................................................3第 3章 工藝流程 ..........................................................5 啤酒釀造工藝流程圖 ................................................5 工藝要點(diǎn) ..........................................................5 粉碎 ............................................................5 糖化、糊化 ......................................................5 麥汁過濾 ........................................................6 高溫煮沸 ........................................................6 澄清冷卻 ........................................................6 加入酵母發(fā)酵 ....................................................6 硅藻過濾 ........................................................7 包裝成品 ........................................................7第 4章 工藝計算 ..........................................................8 工藝技術(shù)指標(biāo)及基礎(chǔ)數(shù)據(jù) ............................................8 100kg 原料的物料衡算 ............................................8 100L 啤酒的物料衡算 .............................................9 每次糖化的物料衡算 .............................................10 糖化車間的耗熱量計算 .............................................11 糖化和糊化用水耗熱量 Q1 ........................................11 糊化鍋中米醪煮沸耗熱量 Q2 ......................................12 第二次煮沸前混合醪升溫至 70℃的好熱量 Q3........................14 第二次煮沸混合醪的耗熱量 Q4 ....................................14 洗槽水耗熱量 Q5 ................................................15 麥汁煮沸過程好熱量 Q6 ..........................................15 糖化一次總耗熱量 Q 總 ...........................................16 糖化一次耗用蒸汽量 D ...........................................16 糖化過程每小時最 大蒸汽耗熱量 Qmax ...............................16 蒸汽單耗 ......................................................17 發(fā)酵車間耗冷量計算 ...............................................17 工藝耗冷量 .....................................................18 非工藝耗冷量 Qnt................................................20第 5章 主要設(shè)備選型及計算 ...............................................22 主要設(shè)備計算 .....................................................22 糖化鍋 .........................................................22 糊化鍋 .........................................................22 煮沸鍋 .........................................................22 過濾槽 .........................................................23 回旋沉淀槽 .....................................................23 發(fā)酵罐 .........................................................23 清酒罐 .........................................................24 CIP 系統(tǒng)設(shè)計思路 ..............................................24 設(shè)備一覽表(見附錄 A) .............................................24第 6章 車間平面布置設(shè)計 .................................................25 發(fā)酵工廠車間布置的原則 ...........................................25 車間布置應(yīng)符合生產(chǎn)工藝的要求 ...................................25 車間布置應(yīng)符合生產(chǎn)操作的要求 ...................................25 車間布置應(yīng)符合設(shè)備安裝及檢修的要求 .............................25 發(fā)酵車間布置設(shè)計的內(nèi)容 ...........................................26 廠房的整體布置和輪廓設(shè)計 .......................................26 設(shè)備的排列和布置 ...............................................26 車間附屬工程設(shè)計 ...............................................26 車間的主要設(shè)備布置 ...............................................26第 7章 環(huán)境保護(hù) .........................................................28 主要設(shè)計依據(jù) .....................................................28 啤酒生產(chǎn)中的大氣污染 .............................................28 啤酒生產(chǎn)中的廢水 .................................................28 啤酒廠工業(yè)廢水的污染來源 ......................................28 廢水處理方法 ...................................................29 綠化 .............................................................29第 8章 節(jié)能及綜合利用 ...................................................30 概述 .............................................................30 節(jié)能 .............................................................30 工藝 ...........................................................30 建筑 ...........................................................30 電氣 ...........................................................30 給排水 .........................................................30 計量 .............................................................30 副產(chǎn)品的綜合利用 .................................................30結(jié) 論 ..............................................................