【正文】 put of 150000 tons of 11 beer factory design, were demonstrated, the material balance, the main production equipment selection design of the process of beer production process. At the same time in the production process to optimize, to reduce energy consumption and production waste recycling and other aspects are discussed. In this design, mainly including products introduction, site selection, general design principle, scheme and demonstration. Keywords :Beer Plant design Material balance Equipment selection 廣東石油化工學(xué)院畢業(yè)（設(shè)計(jì)）論文：年產(chǎn) 15 萬(wàn)噸 11 度淡色啤酒廠(chǎng)設(shè)計(jì) IV 目錄 摘要 ........................................................................................................................................... II Abstract ................................................................................................................................... III 目錄 .......................................................................................................................................... IV 第一章 緒論 .............................................................................................................................. 1 啤酒的概況 ......................................................................................................... 1 啤酒的種類(lèi) ......................................................................................................... 1 設(shè)計(jì)的意義 ................................................................................................................... 2 設(shè)計(jì)的內(nèi)容及方法 ...................................................................................................... 2 設(shè)計(jì)的內(nèi)容 ......................................................................................................... 2 工藝的選擇 ......................................................................................................... 3 設(shè)備的選擇 ........................................................................................................ 3 設(shè)計(jì)的任務(wù)及要求 ....................................................................................................... 3 設(shè)計(jì)的依據(jù) ................................................................................................................... 3 第二章 廠(chǎng)址的選擇 .................................................................................................................. 5 廠(chǎng)址選擇的原則 .......................................................................................................... 5 自然條件及能源 ........................................................................................................... 5 政治經(jīng)濟(jì)和交通 ........................................................................................................... 5 廠(chǎng)址選擇結(jié)果 ............................................................................................................... 6 第三章 啤酒廠(chǎng)總平面設(shè)計(jì) ...................................................................................................... 7 總平面設(shè)計(jì)原則 ........................................................................................................... 7 總平面設(shè)計(jì) ................................................................................................................... 7 平面設(shè)計(jì)圖（附圖一） ............................................................................................... 7 第四章 啤酒廠(chǎng)生產(chǎn)工藝及論證 .............................................................................................. 8 原料 ............................................................................................................................... 8 麥芽 ..................................................................................................................... 8 水 ......................................................................................................................... 9 酒花 ..................................................................................................................... 9 啤酒生產(chǎn)工藝流程 ......................................................................................................11 工藝原理及方法 ......................................................................................................... 12 原料粉碎 ........................................................................................................... 12 糖化及糖化工藝論證 ....................................................................................... 12 糖化方法 ................................................................................................. 12 糖化工藝論證： ..................................................................................... 14 過(guò)濾 ................................................................................................................... 15 麥汁煮沸 ........................................................................................................... 15 麥汁煮沸的作用 ..................................................................................... 15 操作方法 ................................................................................................. 15 麥汁后處理 ....................................................................................................... 16 啤酒的發(fā)酵 ....................................................................................................... 16 第一章 緒論 V 發(fā)酵過(guò)程介紹 ......................................................................................... 16 主發(fā)酵階段的外觀(guān)狀態(tài)和要求： ......................................................... 17 發(fā)酵工藝論證 ......................................................................................... 18 啤酒的過(guò)濾 ....................................................................................................... 18 裝罐 ................................................................................................................... 19 第五章 啤酒生產(chǎn)物料衡算 .........................................