年产5万吨12°经典啤酒厂发酵车间设计

齐齐哈尔大学毕业设计（论文）题目：年产5万吨12°经典啤酒厂发酵车间设计（发酵罐）学院：食品与生物工程学院专业班级：生物工程111班学生姓名：###指导教师：###成绩：2015年06月15日齐齐哈尔大学毕业设计（论文）I摘要本设计为年产5万吨12°经典啤酒厂发酵车间设计。经典啤酒是以麦芽和大米为主要原料，添加大量酒花以及适量酵母发酵酿制而成的一种低二氧化碳、起泡、低酒精度（2.5%~7.5%）的饮料。经典啤酒具有发酵度比较低、麦汁中大分子含量多、口味独特、营养丰富等特点。本设计对5万吨12°经典啤酒厂的生产的发酵工艺进行了论证，确定了发酵方法与工艺流程，进行了物料衡算，发酵工段耗冷计算，水量衡算。糖化方法采用双醪二次煮出糖化法，发酵方法采用下面发酵法。本设计的图纸主要包括发酵车间流程图，发酵车间的平面图和立面图及重点设备发酵罐的装配图。为了节能和减少污染，还设计了工业“三废”处理系统。在降低能耗、减少废水排放、啤酒糟的回收与利用等方面进行了探讨研究。关键词：啤酒厂；工艺设计；发酵罐；物料衡算；设备选型与论证齐齐哈尔大学毕业设计（论文）IIAbstractThisdesignsubjectisannualoutput50,000tonsof12°classicbreweryfermentationworkshop.Classicbeerisakindoflow-carbondioxide,sparkling,low-alcoholcontent(2.5%to7.5%)ofthebeveragemaltrawmaterial,whichaddedalargenumberofhopsandfermentedbytherightamountofyeast,maltandriceasit'smainrawmaterial.Classicbeerhasmanyfeatures,suchaslowfermentationdegree,largemacromoleculecontentinthewort,uniquetaste,nutrient-richandetc.Theproductionprocessofthe50,000tons12°classicbeerwasdemonstrated,thetechnologicalprocesswasformulated,andthematerialsbalance,coolingbalance,waterbalancewerecalcuated.Thedouble-mashdecoctionmashingandthebottomfermentationwereadopted.Thedrawingsofthisdesignincludetheflowchartofthefermentationworkshops,theichnographyandelevationdrawingoffermentationworkshop,theassemblydrawingofmajorequipment(fermenter).Thewastetreamentsystemwasdesign-edforconservingenergyanddecreasingpollution.Thereducingenergyconsumptionandwastewaterdischarge,recycleandutilizationofbeergrainswerestudiedinthedesign.Keywords:Beerfactory;Craftdesign;Fermenter;Materialsbalance;Equipmentselectionanddemonstration齐齐哈尔大学毕业设计（论文）I目录摘要..................................................................................................................................................IAbstract..........................................................................................................................................II第1章绪论...............................................................................................................................11.1选题依据、意义及理论................................................................................11.2设计依据........................................................................................................11.3设计内容........................................................................................................11.4发酵设备及其特点........................................................................................11.4.1锥形罐的优点.........................................................................................21.4.2锥形罐的安装和布局.............................................................................21.5厂址的选择....................................................................................................21.6课题研究的内容和方法................................................................................3第2章工艺流程的选择与论证...........................................................................................42.1啤酒生产原料................................................................................................42.1.1大麦芽.....................................................................................................42.1.2酒花.........................................................................................................42.1.3水.............................................................................................................42.1.4酵母.........................................................................................................42.1.5辅料.........................................................................................................52.2生产工艺流程的选择与论证........................................................................52.2.1麦汁的制备.............................................................................................52.2.2糖化及糊化.............................................................................................52.2.3麦汁的过滤.............................................................................................62.2.4麦汁的煮沸和酒花的添加.....................................................................72.2.5麦汁的冷却及凝固物的分离.................................................................72.3啤酒发酵........................................................................................................72.3.1酵母的扩大培养.....................................................................................72.3.2啤酒发酵及工艺曲线.............................................................................82.3.3发酵工艺论证.........................................................................................82.3.4贮酒工艺论证.........................................................................................8齐齐哈尔大学毕业设计（论文）II2.3.5啤酒过滤.................................................................................................8第3章三大衡算...................................................................................................................103.1原始数据................................................................