课程设计(生物工程)

年产三万吨啤酒厂啤酒发酵工艺设计1课程设计课程名称现代发酵调控学题目名称年产三万吨啤酒厂啤酒发酵工艺设计学生学院环境工程学院专业班级生物082学号0805151068学生姓名吴玲指导教师鲁敏2011年6月28日年产三万吨啤酒厂啤酒发酵工艺设计2目录一啤酒生产相关知识简介·····························································31.1啤酒酿造工艺流程·································································31.2酿造啤酒的原料···································································31.3麦汁的制备·······································································31.4啤酒的发酵·······································································4二30000t/a啤酒厂糖化车间的物料衡算·················································42.1糖化车间工艺流程示意图···························································42.2工艺技术指标及基础数据···························································42.3100kg原料生产11度淡色啤酒的物料衡算·············································52.4生产100L11度淡色啤酒的物料衡算··················································52.530000t/a11度淡色啤酒酿造车间物料衡算表···········································5三30000t/a啤酒厂糖化车间的热量衡算··················································63.1糖化用水耗热量Q1································································73.2第一次米醪煮沸耗热量Q2··························································73.2.1糖化锅内米醪由初温t0加热到100℃耗热Q21·······································73.2.2煮沸过程蒸汽带出的热量Q22·····················································83.2.3热损失Q23·····································································83.2.4由上述结果得···································································83.3第二次煮沸前混合醪升温至70℃的耗热量Q3········································83.4第二次煮沸混合醪的耗热量Q······················································93.4.1混合醪升温至沸腾所耗热量Q41···················································93.4.2二次煮沸过程蒸汽带走的热量Q42·················································93.4.3热损失Q3·····································································103.4.4把上述结果代入公式····························································103.5洗槽水耗热量Q5································································103.6麦汁煮沸过程耗热量Q6··························································103.6.1麦汁升温至沸点耗热量Q61······················································103.6.2煮沸强度10%，时间1.5h，则蒸发水分为··········································103.6.3热损失为······································································113.6.4把上述结果代入上式得出麦汁煮沸总耗热··········································113.7糖化一次总耗热量Q总··························································113.8糖化一次耗用蒸汽用量D·························································113.9糖化过程每小时最大蒸汽耗量Qmax················································113.10蒸汽单耗······································································11年产三万吨啤酒厂啤酒发酵工艺设计3年产三万吨啤酒厂啤酒发酵工艺设计一、啤酒生产相关知识简介1.1啤酒酿造工艺流程图1啤酒酿造图1：原料贮仓2：麦芽筛选机3：提升机4：麦芽粉碎机5：糖化锅6：大米筛选机7：大米粉碎机8：糊化锅9：过滤槽10：麦糟输送11：麦糟贮罐12：煮沸/回旋槽13：外加热器14：酒花添加罐15：麦汁冷却器16：空气过滤器17：酵母培养及添加罐18：发酵罐19：啤酒稳定剂添加罐20：缓冲罐21：硅藻土添加罐22：硅藻土过滤机23：啤酒清滤机24：清酒罐25：洗瓶机26：罐装机27：啤酒杀菌机28：贴标机29：装箱机1.2酿造啤酒的原料酿造啤酒的主要原料是大麦，水，酵母，酒花。1.3麦汁的制备其主要过程有原料粉碎，糖化，醪液过滤，麦汁煮沸，麦汁后处理等几个过程。啤酒是发酵后直接饮用的饮料酒，因此，麦汁的颜色，芬香味、麦汁组成有一些会影响啤酒的风味、有一些影响发酵、最终也影响啤酒的风味。麦汁组成中影响发酵的主要因子是：原麦汁浓度、溶氧水平、pH值、麦汁可发酵年产三万吨啤酒厂啤酒发酵工艺设计4性糖含量、α-氨基酸、麦汁中不饱和脂肪酸含量等。1.4啤酒的发酵冷却后的麦汁添加酵母以后，便是发酵的开始，整个发酵过程可以分为：酵母恢复阶段，有氧呼吸阶段，无氧呼吸阶段。酵母接种后，开始在麦汁充氧的条件下，恢复其生理活性，以麦汁中的氨基酸为主要的氮源，可发酵糖为主要的碳源，进行呼吸作用，并从中获取能量而发生繁殖，同时产生一系列的代谢副产物，此后便在无氧的条件下进行酒精发酵。二、30000t/a啤酒厂糖化车间的物料衡算啤酒厂糖化车间的物料平衡计算主要项目为原料（麦芽、大米）和酒花用量，热麦汁和冷麦汁量，废渣量（糖化槽和酒花槽）等。2.1糖化车间工艺流程示意图根据我国啤酒生产现况，有关生产原料配比、工艺指标及生产过程的损失等数据如表1所示。图2啤酒厂糖化车间工程流程示意图2.2工艺技术指标及基础数据根据表1的基础数据，首先进行100kg原料生产11°淡色啤酒的物料计算，然后进行100L11°淡色啤酒的物料衡算，最后进行30000t/a啤酒厂糖化车间的物料平衡计算。表1啤酒生产基础数据项目名称百分比（%）项目名称百分比（%）定额指标无水麦芽浸出率75原料配比麦芽75大米25无水大米浸出率92啤酒损失率（对热麦汁）冷却损失7.5发酵损失1.6原料利用率98.5装瓶随时2.0麦芽水分6过滤损失1.5大米水分13总损失12.6年产三万吨啤酒厂啤酒发酵工艺设计52.3100kg原料（75%麦芽，25%大米）生产11°淡色啤酒的物料衡算(1)热麦计算根据表1可得到原料收率分别为：麦芽收率为：0.75(100-6)÷100=70.75%大米收率为：0.92(100-13)÷100=80.04%混合原料收得率为：（0.75×70.50%+0.25×80.04%）98.5%=71.79%由上述可得100kg混合料原料可制得的11°热麦汁量为：（71.79÷11）×100=652.6(kg)又知11°麦汁在20℃时的相对密度为1.0442，而100℃热麦汁比20℃时的麦汁体积增加1.04倍，故热麦汁（100℃）体积为：（652.6÷1.0442）×1.04=649.98(L)(2)冷麦汁量为：649.98×(1-0.075)=601.23(L)(3)发酵液量为：601.23×(1-0.016)=591.61(L)(4)过滤酒量为：591.61×(1-0.015)=582.74(L)(5)成品啤酒量为：582.74×(1-0.02)=571.09(L)2.4生产100L11°淡色啤酒的物料衡算根据上述衡算结果知，100kg混合原料可生产11°淡色成品啤酒571.09L，故可得以下结果：（1）生产100L11°淡色啤酒需耗混合原料量为：（100/571.09）×100=17.51(kg)（2）麦芽耗用量为：17.51×75%=13.13(kg)（3）大米耗用量为：17.51-13.13=4.38(kg)（4）酒花耗用量：对浅色啤酒，热麦汁中加入的酒花量为0.2%，故为：（649.98/571.09）×100×0.2%=0.23(kg)（5）热麦汁量为：（649.98/571.09）×100=113.81(L)（6）冷麦汁量为：（601.23/571.09）×100=105.28(L)（7）湿糖化糟量设热电厂出的湿麦芽糟水分含量为80%，则湿麦芽糟量为：[（1-0.06）（100-75）/（100-80）]×13.13=15.43(kg)而湿大米糟量为：[（1-0.13）（100-92）/（100-80）]×4.38=1.52(kg)故湿糖化糟量为：15.43+1.52=16.95(kg)（8）酒花糟量设麦汁煮沸过程干酒花浸出率为40%，且酒花糟水分含量为80%，则酒花糟量为：[（100-40）/（100-80）]×0.23=0.69(kg)2.530000t/a11°淡色啤酒酿造车间物料衡算表设生产旺季每天糖化6次，而淡季则糖化4次，每年总糖化次数为1500次。由此可计算出每次投料量及其他项目的物料平衡。把上述的有关啤酒厂酿造车间的三项物料衡算计算结果，整理成物料衡算表，如表2所示。年产三万吨啤酒厂啤酒发酵工艺设计6表2啤酒厂酿造车间物料衡算表物料名称单位对100kg混合原料100L11度淡色啤酒糖化一次定额量30000t/a啤酒生产混合原料Kg10017.5133054.96×106大麦Kg7513.1324793.72×106大米Kg254.38826.21.24×106酒花Kg1.440.2347.66.7×104热麦汁L649.98113.812