年产30万吨啤酒厂糖化车间设计

学号：111051205本科生毕业设计（论文）年产30万吨啤酒厂糖化车间设计Annualoutputof300000tonsofbeersaccharificationworkshopdesign二〇一五年六月院别：院别：生物与食品工程学院专业：生物工程年级：2011级学生姓名：孟楠指导老师：陶永清TianjinTianShiCollege学士学位论文原创性声明本人郑重声明：所呈交的设计（论文）是本人在指导老师的指导下独立进行研究，所取得的研究成果，除了文中特别加以标注引用的内容外，本设计（论文）不包含任何其他个人或集体已经发表或撰写的成果作品。对本文的研究作出重要贡献的个人和集体，均已在文中以明确方式表明。本学位论文原创性声明的法律责任由本人承担。学位论文作者签名（手签）：年月日摘要本文主要介绍了年产30万吨啤酒厂糖化车间生的工艺设计。其中包括啤酒糖化工艺流程及其论证，物料平衡的计算，设备的计算及其选型，本设计采用国内常用的煮出糖化法工艺过程，对物料和能量的计算以及糖化车间设备选型做了详细地论述和介绍。同时，考虑系统的灵活性、经济性及安全、环保的要求，降低交叉污染的机率等。本文根据啤酒生产的特点对糖化车间结构布局进行合理设计，使得该车间尽量紧凑、物料及能源输送距离尽量缩短，从而有效地节约资源、降低生产成本。针对啤酒煮出糖化法的特点进行物料衡算及热量衡算，选择恰当的生产设备，便于提高能源的利用率。本设计的图纸主要包括糖化车间的流程图，以及糖化车间平面布置图，全厂车间布局图。关键词：糖化工艺设计设备选型ABSTRACTThisarticlemainlyintroducedtheannualoutputof300000tonsofbeersaccharificationworkshopprocessdesign.Includingbeersaccharificationprocessanditsreasoning,thecalculationofmaterialbalance,thecalculationofequipmentanditsselection,thedesignadoptsdomesticcommonlyusedcookingsaccharificationmethod,technologicalprocess,thecalculationofmaterialandenergyandthesaccharificationworkshopequipmentselectiondoneisdiscussedandintroducedindetail.Atthesametime,consideringtheflexibilityofthesystem,economyandsafety,environmentalprotectionrequirements,reducetheriskofcrosscontamination,etc.Inthispaper,accordingtothecharacteristicsofthebeerproductionlayoutofsaccharificationworkshopstructurereasonabledesign,compact,asfaraspossiblemaketheworkshopmaterialandenergydeliverydistanceshortenedasfaraspossible,andsaveresources,reduceproductioncosteffectively.Cookingforbeersaccharificationmethodthecharacteristicsofthematerialbalanceandheatbalance,choosingtherightproductionequipment,toimproveenergyutilization.Theflowchartofthisdesigndrawingsincludingsaccharificationworkshop,andthesaccharificationworkshoplayout,factoryworkshoplayoutdiagram.KeyWords：SaccharifyProcessdesignEquipmentselectionI目录摘要.........................................................................I1.前言...........................................................................12.生产工艺流程图及说明............................................................22.1啤酒工艺流程..............................................................22.2原辅料预处理..............................................................22.2.1原辅料处理流程与说明................................................32.2.2啤酒酿造对水质要求..................................................32.2.3辅料的贮存方式......................................................32.2.4原料粉碎方法........................................................32.2.5原材料粉碎机的选择..................................................42.2.6原料输送机械的选取..................................................42.3麦芽汁的制备..............................................................52.3.1糊化...............................................................52.3.2糖化................................................................52.3.3糖化醪的过滤........................................................52.3.4麦汁煮沸与酒花的添加................................................62.3.5麦汁热凝固物的沉淀..................................................62.3.6麦汁冷却............................................................63.物料及热料衡算.................................................................83.1物料衡算..................................................................83.1.1工艺技术指标及基础数据..............................................83.1.2100KG原料（60%麦芽，40%大米）生产12度淡色啤酒的物料衡算...........83.1.3生产100L12°淡色啤酒的物料衡算.....................................93.1.430万吨、年产12°淡色啤酒发酵车间物料的衡算表.....................103.2能量衡算...............................................................103.2.1糖化用水耗热量Q1.................................................103.2.2第一次米醪煮沸耗热量Q2...........................................113.2.3第二次煮沸前混合醪升温至70℃的耗热量Q3.............................123.2.4第二次煮沸混合醪的耗热量Q4.......................................133.2.5洗糟用水耗热量Q5...................................................153.2.6麦汁煮沸过程耗热量Q6..............................................153.2.7糖化一次所需的总耗热量Q总.........................................153.2.8糖化一次耗用蒸汽量D...............................................153.2.9糖化过程以小时为单位的最大蒸汽耗量Qmax..............................163.2.10麦汁冷耗冷量Q10.................................................164主要工艺设备选型计算...........................................................194.1啤酒厂的糖化设备与组合方式的选取.........................................194.2贮箱.....................................................................194.2.1麦芽暂贮箱.........................................................19II4.2.2大米贮藏箱.........................................................194.2.3大米粉贮藏箱......................................................194.3粉碎设备.................................................................204.3.1麦芽的粉碎设备.....................................................204.3.2大米粉碎设备.......................................................204.4糊化锅..................................................................204.5糖化锅..................................................................214.6过滤槽.............................................................