【正文】 產規(guī)模 ........................................................................................................ 15 產品介紹及生產原理 .................................................................................... 15 生產設備選型及操作控制說明 .............................................................................. 15 生產設備的選型說明 .................................................................................... 15 生產操作控制 ................................................................................................ 16 設備布置原則說明 .................................................................................................. 16 廢棄物處理說明 ...................................................................................................... 16 第三章 物料衡算 ................................................................................................................. 17 原始數(shù)據(jù) .................................................................................................................. 17 100kg 原料（麥芽＋大米）生產 12176。5wTIII 目錄 摘要 ..........................................................................................................................................I Abstract................................................................................................................................... II 第一章 黑啤酒綜述 ............................................................................................................... 1 黑啤酒概述 ................................................................................................................ 1 黑啤酒的發(fā)展趨勢 .................................................................................................... 1 世界黑啤酒的發(fā)展趨勢 .................................................................................. 1 中國黑啤酒的發(fā)展趨勢 .................................................................................. 2 黑啤酒的營養(yǎng)價值及功能性 .................................................................................... 3 營養(yǎng)價值 .......................................................................................................... 3 啤酒花的藥理作用 .......................................................................................... 3 美容作用 .......................................................................................................... 4 保健作用 .......................................................................................................... 4 黑啤酒與紅啤酒的比較 ............................................................................................ 4 黑啤酒釀制 ................................................................................................................ 5 工藝流程 .......................................................................................................... 5 操作要點 .......................................................................................................... 6 黑啤酒質量標準和檢測結果 .................................................................................... 9 著名黑啤酒簡述 ........................................................................................................ 9 國外黑啤酒 ...................................................................................................... 9 中國三大黑啤品牌 ........................................................................................ 10 黑啤的生產實例 ...................................................................................................... 11 司陶特型純生黑啤酒生產實例 .................................................................... 11 14176。 Production process。P stout section with the capacity of 15,000 tons annually. It is based on the mature beer process. According to the industrial beer fermentation process and methods, it describes the production process and the status quo, and introduced a number of specific production instance, provides a basis for enterprises to cut costs. This paper designed for beer fermentation, including material balance, heat balance, cold consumption balance and equipment selection, calculation and key equipment selection and calculation, and finally the plant layout, equipment overview, instrumentation, power supply ventilation, drainage, environmental protection, energy conservation, technology security and fire protection, plant maintenance, etc. are described. Keywords: Stout。5wTThe process design 0f 12176。 關鍵詞 ： 黑 啤酒 ； 發(fā)酵 ； 生產工藝 ； 生產設備 。主要在 啤 酒工藝成熟的基礎上，根據(jù)工業(yè)啤酒發(fā)酵生產過程及方法，介紹了其生產流程及現(xiàn)狀，同時還介紹了幾個具體的生產實例，為企業(yè)的開源節(jié)流提供了依據(jù)。 本設計為年產 15000t12176。黑啤酒工廠發(fā)酵車間設計 摘要 啤酒是人類最古老的酒精飲料，是水和茶之后世界上消耗量排名第三的飲料。黑啤酒工廠發(fā)酵車間設計 學生姓名：吳寶庫 學 號： 0866141148 專 業(yè)：食品科學與工程 班 級：食品 2021 指導教師：王蕾 講師 內蒙古科技大學畢業(yè)設計說明書 The genral stf(1mpoyidvc,uh)0jb。 The genral stf(1mpoyidvc,uh)0jb。5wT 內蒙古科技大學 本科生畢業(yè)設計說明書 題 目：年產 15000t12176。5wTI 年產 15000t12176。 黑啤酒，又叫濃色啤酒，酒液一般為咖啡色或黑褐色 。黑啤酒工廠發(fā)酵車間設計。 主要針對啤酒發(fā)酵進行了設計，內容主要包括物料衡算，熱量衡算，冷耗衡算和設備選型的計算及重點設備選型及計算 ， 最后就車間的布置、設備概況、儀表、供電、通風、給排水、環(huán)境保護、節(jié)能、技術保安及防火、車間維修等進行了闡述。 The genral stf(1mpoyidvc,uh)0jb。P stout section with the capacity of 15,000 tons annually Abstract Beer is the oldest alcoholic beverages in the history for humans. The sales of beer ranks the third least, ranked only behind water and tea. Stout also known as concentrated color of beer, the wine is usually brown or dark brown. The paper is designed for the 12176。Fermentation。 Production equipment. 內蒙古科技大學畢業(yè)設計說明書 The genral stf(1mpoyidvc,uh)0jb。P 全麥芽黑啤酒釀造實例 ....................................................................... 12 第二章 工藝總論 ................................................................................................................. 14 設計依據(jù) ................................................................................................................. 14 指導思想及設計要求 ..