【正文】 率和利用程度成為提高企業(yè)競爭力的重要方面，啤酒企業(yè)對加快企業(yè)信息化建設(shè)更加重視。一業(yè)為 9 主，多元發(fā) 展。 通過這次的選題，查閱資料，使我們在設(shè)計中進一步掌握了啤酒的工藝方法為今后走上工作崗位打下了堅實的基礎(chǔ)。另外，此次選題是教研室下達的任務。因而，很有必要將這方面得計書加以科學地總結(jié)和分析以推動啤酒產(chǎn)品多樣化在廣度和深度上的健康發(fā)展，隨著人們生活水平的提高，飲食消費結(jié)構(gòu)的不斷改變，啤酒已進入了千家萬戶。 fermentation tank 6 目 錄 第一章 緒論 .............................................................................................................................8 設(shè)計選題的目的 ........................................................................................................8 設(shè)計工作的意義 ........................................................................................................8 中國啤酒產(chǎn)業(yè)的發(fā)展趨勢 ........................................................................................8 課題研究內(nèi)容及方法 ................................................................................................9 設(shè)計依據(jù) .........................................................................................................9 設(shè)計范圍 .........................................................................................................9 指導思想 .........................................................................................................9 廠址的選擇 ..............................................................................................................10 工藝選擇 ..................................................................................................................10 設(shè)備的選擇 ..............................................................................................................10 第二章 啤酒工藝 選擇與論證 ...............................................................................................11 啤酒原料 .................................................................................................................. 11 釀造用水 [1].................................................................................................... 11 麥芽 ............................................................................................................... 11 酒花 ............................................................................................................... 11 輔料 ............................................................................................................... 11 酵母 ............................................................................................................... 11 麥汁制備 [2]...............................................................................................................12 麥芽及輔料的粉碎理論 ...............................................................................12 麥芽的粉碎 ...................................................................................................12 輔料的粉碎 ...................................................................................................12 麥汁過濾 ..................................................................................................................15 麥汁過濾的基本要求及技術(shù)指標 ...............................................................15 麥汁過濾方法及影響因素 ...........................................................................15 麥汁煮沸 ..................................................................................................................16 麥汁煮沸設(shè)備選擇及優(yōu)缺點 .......................................................................16 麥汁煮沸工藝 ...............................................................................................16 麥汁后處理 ..............................................................................................................17 熱凝固物及冷凝固物的分離 .......................................................................17 麥汁的冷卻 ...................................................................................................17 啤酒發(fā)酵 ................................................................................... 錯誤 !未定義書簽。 關(guān)鍵詞： 啤酒； 糖化； 發(fā)酵；發(fā)酵罐 5 Abstract This design is the annual output of fifty thousand tons of 8 176。糖化方法采用雙醪浸出糖化法，發(fā)酵方法采用下面發(fā)酵法。的啤酒廠設(shè)計，此啤酒的釀造方法采用 75%的麥芽， 25%的大米，經(jīng)過糊化，糖化，煮沸，過濾，冷卻，發(fā)酵而成。啤酒 發(fā)酵車間設(shè)計 Annual output of 50000 8 degrees of beer fermentation workshop design 學 院 化學化工與生命科學學院 專 業(yè) 生物工程 2 課程設(shè)計成績評定表 學生姓名： 學號： 10008037 專業(yè)班級： 10 級生物工程 課程設(shè)計題目： 年產(chǎn) 5 萬噸 8176。啤酒發(fā)酵車間 設(shè)計 課程設(shè)計報告評語 ： 課程設(shè)計總評成績 指導老師（簽字）： 年 月 日 3 課程設(shè)計任務書 20xx— 20xx 學年 第 一 學期 化學化 工與生命科學 學院 生物工程 專業(yè) 設(shè)計題目： 年產(chǎn) 5 萬噸 8176。發(fā)酵設(shè)備采用圓筒體錐底發(fā)酵罐，發(fā)酵周期是 14 天。 本設(shè)計的圖紙主要包括 發(fā)酵罐圖，廠區(qū)圖。 to the design of the brewery, the beer brewing method using 75% malt, rice 25%, after pasting, saccharification, boiling, filtering, cooling, and equipment adopt cylinder cone bottom fermentation tank, fermentation period is 14 design content mainly includes material balance, heat balance, the cold loss calculation and equipment selection calculation and equipment selection and design also has carried on the three wastes treatment and prehensive utilization of byproduct of method adopts double mash leaching method of saccharification, fermentation method adopts the following design mainly includes the drawing figure and the factory figure fermentation key part in this paper for beer production line process design, pasting, saccharification, wort filtration of raw materials, boiling, fermentation, beer filtration were the core equipment use international advanced equipment, to improve beer quality, reduce production costs relative to real production process has more advantages. 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