【正文】 一罐法發(fā)酵工藝的論證 一罐法發(fā)酵由于操作簡單，溫度，壓力和風(fēng)味可以很方便的進(jìn)行自動控制，回收酵母液比較方便，而且一罐法生產(chǎn)啤酒可以省去兩罐法的倒灌操作，較少了接觸空氣的機(jī)會，清洗消耗少，酒損失低。內(nèi)加熱式煮沸鍋的特點是：麥汁加熱器垂直安裝在鍋內(nèi)，加熱器為列管式加熱器。生產(chǎn)的啤酒柔和、淡爽，因而，本設(shè)計采用浸出糖化法工藝。 麥芽的粉碎 麥芽的粉碎大致可分為干法、濕法、回潮增濕和浸潤增濕 4 種，本設(shè)計采用濕法粉碎。 水的質(zhì)量要求：本設(shè)計為經(jīng)典啤酒，色澤較淺，水的殘堿度 RA 值要求小于，水中 Ca 至少為 40~50mg/L，另外， Ca 和 Mg比例要大于 3:1。 ?????市當(dāng)?shù)厥a(chǎn)大米，為啤酒廠的原料供應(yīng)提供了充足的保證。國有企業(yè)逐漸退出，股 份制企業(yè)、多種所有制混合式企業(yè)、民營企業(yè)得到大發(fā)展，新一輪的中外合資企業(yè)也會增多，不過合資的形式發(fā)生了改變。 中國啤酒產(chǎn)業(yè)的發(fā)展趨勢 行業(yè)結(jié)構(gòu)的變化 ： 集團(tuán)化、規(guī)?；Ｌ腔椒ú捎秒p醪浸出糖化法，發(fā)酵方法采用下面發(fā)酵法。P beer picks 75% malt, 25% 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 14 design mainly includes, the calculation of mass balance, thermal consumption balance, coldly consumption balance, and the equipment selection as well as the key equipment design also conducted the “three wastes” product processing and prehensive doublemash steeping saccharifying method and the bottom fermentation was adopted. The drawing of this design include the flow chart of the saccharification and 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 design gelatinization, saccharification , wort filtration, boiling ， 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 III 目 錄 摘 要 ........................................................................................................................................ I Abstract.................................................................................................................................. II 第 1 章 緒 論 ........................................................................................................................ 1 設(shè)計選題的目的 ....................................................................................................... 1 設(shè)計工作的意義 ....................................................................................................... 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)計依據(jù) ........................................................................................................ 2 設(shè)計范圍 ........................................................................................................ 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 第 2 章 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 ................................................................................................................ 4 麥汁制備 ................................................................................................................... 5 麥芽及輔料的粉碎理論 ................................................................................ 5 麥芽的粉碎 .................................................................................................... 5 輔料的粉碎 .................................................................................................... 5 糖化工藝的選擇與論證 ................................................................................ 5 麥汁過濾 ................................................................................................................... 8 麥汁過濾的基本要求及技術(shù)指標(biāo) ................................................................ 8 麥汁過濾方法及影響因素 ............................................................................ 8 麥汁煮沸 ................................................................................................................... 9 麥汁煮沸設(shè)備選擇及優(yōu)缺點 ........................................................................ 9 麥汁煮沸工藝 .............................................................................................. 10 麥汁后處理 ............................................................................................................. 10 熱凝固物及冷凝固物的分離 ...................................................................... 10 麥汁的冷卻 .................................................................................................. 10 麥汁的充氧 ...................................................................................................11 啤酒發(fā)酵 ........................................