液态发酵年产6000吨米醋厂生产工艺设计

黑龙江东方学院本科生毕业论文（设计）I液态发酵年产6000吨米醋厂生产工艺设计摘要食醋发酵是继酒精发酵之后，在醋酸菌氧化酶的作用下，生成醋酸的过程。食醋原料，按照工艺要求一般可以分为主料、辅料、填充料和添加剂四大类。主料大致是含淀粉、含糖、含酒精的三类物质。本文是对液态发酵年产6000吨米醋厂生产工艺的初步设计。在设计过程中，主要完成米醋生产工艺流程的确定，糖化和发酵车间的物料衡算，发酵过程中的热量衡算，发酵车间设备的计算和选型，车间人员布置，厂区平面布置。该设计成果主要采用的形式为工艺流程图（1张），车间平面图（1张）。关键词：液态发酵；米醋；工艺流程；物料衡算黑龙江东方学院本科生毕业论文（设计）IILiquidfermentationannualoutput6000tonsricevinegarfactoryproductiontechnologydesignAbstractVinegarfermentationisthetheprocessofgeneratingaceticacid,undertheactionofaceticacidbacteriaoxidase,afteralcoholfermentation.Therawmaterialofvinegar,accordingtorequirementofprocessgenerallycanbedividedintofourcategories,themajoringredient,theauxiliarymaterials,thestuffingandtheadditives.Themajoringredientisroughlycontainthreekindsofmaterial,suchasamylum,sugarandalcoholic.Thisdesignistheliquidfermentationwithannualoutputof6000tonsofricevinegarfactoryproductionprocessdesign.Inthedesignprocess,theprimarymissionistocompletethetechnologicalprocessofmanufacturericevinegar,thematerialbalanceofsaccharificationandfermentationworkshop,theheatbalanceoffermentationprocess,calculationandselectiontheequipmentoffermentationworkshop,thedecoratepersonneloftheworkshop,thefactoryplanelayout.Thedesignresultsmainlyintheformofaflowchart(1)workshopplans,distributionoflabororganizationchart.Keywords:Liquidfermentation;Ricevinegar;Technologicalprocess;Materialbalance目录摘要.................................................................IAbstract..............................................................II第1章绪论.........................................................11.1米醋简介.........................................................11.1.1醋的起源.....................................................11.1.2米醋的作用...................................................11.2米醋发展.........................................................21.3米醋生产原料.....................................................21.4米醋生产中的微生物...............................................31.4.1霉菌.........................................................31.4.2酵母菌.......................................................31.4.3醋酸菌.......................................................3第2章规模设计及生产方案.............................................52.1设计任务书.......................................................52.2产品方案.........................................................62.2.1生产规模.....................................................62.2.2主要原料的规格...............................................62.2.3工期设定.....................................................62.2.4产品质量标准.................................................62.3工厂总平面设计...................................................72.3.1设计原则.....................................................72.3.2基本要求.....................................................72.4车间布置设计的要求...............................................72.5车间平面设计图...................................................8第3章生产工艺设计...................................................93.1工艺流程.........................................................93.2原料预处理.......................................................93.3工艺要点........................................................103.3.1原料粉碎....................................................103.3.2调浆........................................................103.3.3液化和糖化..................................................103.3.4酒精发酵....................................................103.3.5醋酸发酵....................................................113.3.6压滤........................................................113.3.7灭菌和陈酿..................................................113.4工艺流程图......................................................11第4章工艺计算......................................................124.1主要技术参数....................................................124.2物料衡算........................................................124.2.1主料量计算..................................................124.2.2酶量计算....................................................124.2.3氯化钙......................................................134.2.4纯碱........................................................134.2.5液化醪量计算................................................134.2.6糖化醪量计算................................................154.2.7酒精发酵醪量计算............................................154.2.8醋酸发酵醪量计算............................................164.2.9无菌压缩空气的计算..........................................174.3物料衡算表......................................................184.4热量衡算........................................................184.4.1液化过程中的热量计算........................................184.4.2糖化过程中的热量计算........................................204.4.3酒精发酵过程中的热量计算....................................214.4.4醋酸发酵过程中的热量计算....................................224.5热量衡算表......................................................23第5章设备选型......................................................245.1液化罐..........................................................245.1.1生产能力....................................................245.1.2液化罐数量N1的确定.