【正文】 ................... 11 啤酒發(fā)酵 ........................................................ 11 啤酒發(fā)酵的基本理論 ......................................... 11 高濃度稀釋啤酒發(fā)酵 ......................................... 11 發(fā)酵工藝曲線 ............................................... 12 發(fā)酵工藝論證 ............................................... 12 廠址選擇的地點(diǎn)及條件 ............................................ 12 地理位置 ................................................... 12 氣候 ....................................................... 12 地形 ....................................................... 13 水文 ....................................................... 13 交通運(yùn)輸 ................................................... 13 第 3 章 物料衡算 ......................................................... 14 糖化車間物料衡算 ................................................ 14 工藝技術(shù)指標(biāo)及基礎(chǔ)數(shù)據(jù) ..................................... 14 100kg 原料的物料衡算 ....................................... 14 100L 啤酒的物料衡算 ........................................ 15 糖化車間的熱量衡算 .............................................. 17 糖化用水耗熱量 ............................................. 17 齊齊哈爾大學(xué)畢業(yè)設(shè)計(jì)（論文） II 米醪煮沸耗熱量 ............................................. 17 混合醪升溫至 75℃的耗熱量 Q3 ................................ 18 洗糟水耗熱量 Q4 ............................................. 19 麥汁煮沸過(guò)程耗熱量 Q5 ....................................... 19 糖化一次總耗熱量 Q 總 ........................................ 19 糖化一次耗用蒸汽量 ......................................... 19 每小時(shí)最大蒸汽耗量 ......................................... 20 蒸汽單耗 ................................................... 20 發(fā)酵車間的水耗量計(jì)算 ............................................ 20 糖化用水 ................................................... 20 洗槽用水 ................................................... 20 糖化室洗刷用水 ............................................. 20 回旋沉淀槽洗涮用水 ......................................... 21 薄板冷卻器冷卻用水 ......................................... 21 麥汁冷卻器沖刷用水 ......................................... 21 過(guò)濾機(jī)用水 ................................................. 21 洗瓶機(jī)用水 ................................................. 21 稀釋用水 ................................................... 21 發(fā)酵車間的耗冷量衡算 ............................................. 21 發(fā)酵工藝流程 ............................................... 21 工藝技術(shù)指標(biāo)及基礎(chǔ)數(shù)據(jù) ..................................... 21 工藝耗冷量 Qt ............................................... 22 酵母培養(yǎng)耗冷量 ............................................. 23 發(fā)酵車間工藝耗冷量 Qt ....................................... 23 非工藝耗冷量 Qnt ............................................ 23 發(fā)酵車間冷量衡算表 ......................... 錯(cuò)誤 !未定義書簽。 High concentration of diluted。 關(guān)鍵詞： 啤酒廠；高濃度稀釋；發(fā)酵罐；工 藝設(shè)計(jì) 齊齊哈爾大學(xué)畢業(yè)設(shè)計(jì)（論文） II Abstract It is the design of the beer factory which the annual output is 50,000 tons. The degrees of the beer is 10176。發(fā)酵工段是設(shè)計(jì)的重點(diǎn)工段，對(duì) 發(fā)酵工段的 發(fā)酵罐繪制了總裝配圖， 而且 繪制了帶控制點(diǎn)的工藝流程圖，發(fā)酵工段的平面和立面圖 。 設(shè)計(jì)中對(duì)全廠的工藝流程進(jìn)行了論證，并進(jìn)行了物料衡算、水消耗、耗冷和耗熱的衡算，并且對(duì)主要設(shè)備（發(fā)酵罐）進(jìn)行了計(jì)算和選型。齊齊哈爾大學(xué)畢業(yè)設(shè)計(jì) I 摘要 本設(shè)計(jì)為年產(chǎn) 5萬(wàn)噸 10176。啤酒廠，采用的工藝為高濃度稀釋工藝。設(shè)計(jì)中采用了連續(xù)浸漬濕法粉碎，復(fù)式浸出糖化工藝和高溫發(fā)酵、高溫后熟工藝。本設(shè)計(jì)采用高濃度稀釋工藝， 提高 了糖化、發(fā)酵、貯酒以及啤酒澄清設(shè)備的利用率，適宜釀造淡爽類型的啤酒。 .The process used in the design is High gravity brewing. The design process of the whole plant is demonstrated, and the material balance, water consumption, power consumption of cold and heat balance, and major equipment (formentor) are calculated and selected. Impregnation of wet grinding, doubleleaching saccharification process and high temperature, high temperature afterripening process are used in the design. Fermentation section is the important of section in the designe. The total assemblage ot the formentor and the flow diagram with control point ,and the fermentation section of the plane and elevation are drawn. The process used in the design is High gravity brewing. High gravity brewing can improve he saccharification, fermentation, wine storage equipment, as well as to clarify the utilization of beer, it is fit with light beer. Key words: Beer factory。 Formentor。 第 4 章 啤酒生產(chǎn)主要設(shè)備的選擇與論證 ..................................... 25 主要設(shè)備的選型及計(jì)算 ............................................ 25 麥芽貯藏箱 ................................................. 25 麥芽粉貯藏箱 ............................................... 25 大米貯藏箱 ................................................. 26 大米粉貯箱 ................................................. 26 糊化鍋尺寸的計(jì)算 ........................................... 26 糖化鍋尺寸的計(jì)算 ........................................... 27 煮沸鍋尺寸的計(jì)算 ........................................... 27 過(guò)濾槽尺寸的計(jì)算 ........................................... 28 回旋沉淀槽的尺寸計(jì)算 ....................................... 28 薄板冷卻器尺寸計(jì)算 ......................................... 28 清酒灌尺寸計(jì)算 ............................................. 28 附屬設(shè)備設(shè)計(jì)與選型 .............................................. 29 啤酒過(guò)濾設(shè)備 ............................................... 29 酵母的擴(kuò)培設(shè)備 ............................................. 29 第 5 章 發(fā)酵罐計(jì)算 ....................................................... 30 齊齊哈爾大學(xué)畢業(yè)設(shè)計(jì)（論文） III 發(fā)酵罐數(shù)量的計(jì)算 ................................................ 30 發(fā)酵罐的設(shè)計(jì) 與論證 .............................................. 30 發(fā)酵罐作為內(nèi)壓容器的強(qiáng)度計(jì)算 .................................... 31 橢圓封頭的壁厚計(jì)算和強(qiáng)度計(jì)算 .................................... 31 筒體壁厚計(jì)算 與強(qiáng)度計(jì)算 .......................................... 32 錐形封頭壁厚計(jì)算與強(qiáng)度計(jì)算 ...................................... 32 強(qiáng)度校核 ........................................................ 33 壓力試驗(yàn) ................................................... 33 應(yīng)力校核 ................................................... 33 剛度校核 ................................................... 33 冷卻面積的計(jì)算 ...................