【正文】 關(guān)鍵詞 ： 純生啤酒；工藝設(shè)計(jì)；物料衡算；熱量衡算；圓筒錐底發(fā)酵罐 i The preliminary design of 10186。由物料衡算得出每年需大米 4700t、大麥 11000t、酒花 2350t；由熱量衡算得出每年消耗蒸汽 107kg；由水衡算得出每生產(chǎn) 1t 成品啤酒需耗水 ，年耗水量為 599700t；由耗冷量的計(jì)算得出每年耗冷 1010kJ。并在設(shè)備計(jì)算與選型基礎(chǔ)上，繪制圖紙。本設(shè)計(jì)針對(duì)年產(chǎn) 10 萬(wàn)噸 10 度純生啤酒廠工藝進(jìn)行了初步設(shè)計(jì)。 i 10 萬(wàn)噸 /年 10 度純生啤酒廠工藝初步設(shè)計(jì) 摘 要 隨著經(jīng)濟(jì)的發(fā)展，人們生活水平的不斷提高，啤酒作為一種時(shí)尚消費(fèi)品，已經(jīng)為人們生活中不可或缺的商品。 純生啤酒作為一種口味更加純正的飲料酒深受消費(fèi)者的歡迎，其市場(chǎng)需求 日益增加 。 通過(guò)對(duì)工藝流程和工藝參數(shù)的確定，進(jìn)行物料衡算、熱量衡算、水平衡計(jì)算、耗電量計(jì)算、設(shè)備的計(jì)算與選型以及經(jīng)濟(jì)概算等。 通過(guò)文獻(xiàn) 調(diào)研 ，確定了采用下面發(fā)酵法，以 70%大麥和 30%大米為原料進(jìn)行為期 20d（主發(fā)酵 6d，后發(fā)酵 14d）的分批式發(fā)酵。并且通過(guò)對(duì)設(shè)備的選型與計(jì)算得出需要 的糖化鍋 1 個(gè)， 924m3 的圓筒體錐底發(fā)酵罐 20 個(gè) ， .另外還需要 21 圈，分為 3 組的換熱管 。P pure draft beer factory with an annual output of 100000 tons Abstract With the development of economy and the rising of our living standard, beer as a kind of fashionable consumer goods, has been an indispensable modity in life for people. Pure draft beer with taste purity is more popular among consumers, and its market demand has been increasing. The graduation task is to design preliminarily 10186。 drawn by the heat balance, annual consumption of steam is 107kg。 Through the calculation of cold consumption, 1010 kJ of cold is needed yearly. Through the selection of equipment, the mash kettle is deduced to , 20 conical bottom cylindrical fermentation tanks with 924m3 needed and also need 21 circles, divided into 3 groups of tubes. Key Words： Pure draft beer。 Material balance。 Fermentation tank with cylinder cone bottom i 目 錄 摘 要 ................................................................................................................................ I Abstract ............................................................................................................................ II 1 緒論 ............................................................................................................................... 1 純生啤酒的特點(diǎn) ................................................................................................... 1 啤酒生產(chǎn)基本工藝介紹 ....................................................................................... 2 啤酒的發(fā)展與現(xiàn)狀 ............................................................................................... 5 2 啤酒發(fā)酵工藝 設(shè)計(jì) ................................................................................................... 7 純生啤酒的釀造基本控制 ................................................................................. 7 原料的選擇 ........................................................................................................... 8 原料的制備 ......................................................................................................... 10 麥芽的糖 化 ......................................................................................................... 11 麥芽汁的發(fā)酵 ..................................................................................................... 12 成熟純生啤酒的過(guò)濾 ........................................................................................ 12 無(wú)菌灌裝 ............................................................................................................. 14 CIP 系統(tǒng) ............................................................................................................... 15 人員 ..................................................................................................................... 15 廠址選擇 ........................................................................................................... 15 工藝流程圖 ....................................................................................................... 16 3 物料衡算 ................................................................................................................ 17 啤酒糖化車(chē)間工藝流程示意圖 ....................................................................... 17 啤酒生產(chǎn)基礎(chǔ)數(shù)據(jù) ............................................................................................ 17 100kg 原料生產(chǎn)量的物料衡算 ......................................................................... 17 生產(chǎn) 100L 的 10 度純生啤酒的物料衡算 ...................................................... 19 ii 年產(chǎn) 10 萬(wàn)噸 10 度純生啤酒釀造車(chē)間物料衡算表 ..................................... 21 4 熱量衡算 .................................................................................................................. 22 糖化工藝流程示意圖 ........................................................................................ 22 糖化車(chē)間的熱量衡算 ........................................................................................ 22 糖化車(chē)間總熱量衡算表 ..................................................................................... 32 5 水衡算 ....................................................................................................................... 33 啤酒廠全廠用水工藝流程示意圖 ................................................................... 33 水衡算 ................................................................................................................. 34 年產(chǎn) 10 萬(wàn)噸 10 度純生啤全廠用水衡算表 .................................................. 39 6 發(fā)酵車(chē)間耗冷計(jì)算 .................................................................................................. 39 發(fā)酵工藝流程示意圖 ........................................................................................ 40 年產(chǎn) 10 萬(wàn)噸 10 度純生啤酒廠發(fā)酵車(chē)間耗冷量計(jì)算 ................................. 40 年產(chǎn) 10 萬(wàn)噸 10 度純生啤酒廠發(fā)酵車(chē)間冷量衡算表 ................................. 44 7 設(shè)備與選型計(jì)算 ...................................................................................................... 45 糖化鍋的設(shè)計(jì)與選型 ........................................................................................ 45 發(fā)酵罐的設(shè)計(jì)與選型 ........................................................................................ 46 發(fā)酵罐換熱器的設(shè)計(jì) ....................................................................