李雨键-年产8000吨浓香型白酒厂全厂工艺初步设计

四川理工学院毕业设计（论文）年产8000吨浓香型白酒厂全厂工艺初步设计学生：李雨键学号：11041060111专业：酿酒工程班级：2011级1班指导教师：张静四川理工学院生物工程学院二O一五年六月目录I摘要白酒是世界七大蒸馏酒名酒之一，是纯天然的绿色食品，是中国特有的一种蒸馏酒。本次设计为年产1500吨浓香型白酒（大曲酒）发酵车间设计。主要包括全厂工艺论证、全厂物料衡算、全厂热量衡算、水平衡计算以及车间主要设备计算及附属设备的计算与选型、车间布置等及全厂布置。浓香型大曲酒主要以以五谷、稻壳、水为主要原料，经窖池发酵甑桶蒸馏等酿制而成的高度白酒。浓香型大曲酒在整个酿造过程中，大体上可分为几个步骤：开窖起糟、续糟配料、蒸馏摘酒、出甑、打量水、摊晾、加曲入窖。其中蒸馏摘酒、加曲入窖是生产的重要环节。设计从实际生产出发，确定出年产8000吨浓香型大曲酒所需要的物料量，热量和发酵车间内的常用设备如甑桶、冷凝器、窖池、晾糟设备、酒醅出入窖运输设备等的主要尺寸、选型以及全厂的布置。本次设计绘制图纸共4张，分别是全厂工艺流程方框图；发酵车间平面布置图；发酵车间立面图；全厂平面布置图。关键字：大曲酒，固态发酵，浓香型四川理工学院毕业设计IIAbstractLiquorisoneofthesevenworldfamousdistilledliquor,isapurenaturalgreenfood,isuniquetoChinaadistilledliquor.Thedesignfortheannualproductioncapacityof8000tonsofLuzhouflavorliquorfermentationworkshopdesign.Thedesignincludes:thetechnologydemonstration,thewholeplantmaterialbalance,heatbalance,thewholeplantwaterbalancecalculationandcalculationofmainequipmentandauxiliaryequipmentofworkshopofthecalculationandselection,workshopandthewholeplantlayoutdrawings.LuzhouflavorDaquliquortocorn,ricehusk,waterasthemainrawmaterials,highliquorthroughthecellarfermentationbarreldistillationbrewed.LuzhouflavorDaquliquorinthebrewingprocess,generallycanbedividedintoseveralsteps:openpitplaybad,bad,badcontinuedingredientscontinuedingredients,packagingandfinishedbeerbeer.Thewortpreparationisanimportantlinkinproductionofbeer,itcontainsthegelatinization,steamer,lookedatwater,airing,plusmusicintothecellarprocess.Thedesignbasedontheactualproduction,thequantityofannualoutputof8000tonsofLuzhouflavorDaquliquorrequired,heatandfermentationworkshopequipmentsuchasbarrel,condenser,pits,drybadequipment,fermentedgrainsandpittransportationequipment,maindimensions,selectionandtheplantlayout.Thedesigndrawdrawingatotaloffour,namely,theprocessblockdiagramofthewholeplant,fermentationworkshopfloorplan,fermentationworkshopelevations,thewholeplantfloorplan.Keywords:Liquor,solidstatefermentation,Luzhouflavor目录III目录摘要.....................................................................IAbstract.................................................................II前言......................................................................1第一章全厂工艺论证.......................................................21.1全厂工艺流程.....................................................21.2制曲工艺流程及论证...............................................31.2.1工艺流程图...................................................41.2.2偏高温大曲工艺的论证.........................................41.2.2.1具体操作及论证.............................................41.3制酒工艺流程及论证...............................................91.3.1酿造工艺流程：...............................................91.3.2工艺说明....................................................101.4降度工艺........................................................101.4.1降度的目的..................................................111.4.2降度处理工艺................................................111.5库房工艺（贮存工艺）............................................121.5.1库存........................................................121.5.2酒的勾兑和调味..............................................131.6包装工艺.......................................................141.6.1工艺流程图..................................................151.6.2工艺说明....................................................15第二章物料衡算..........................................................162.1工艺技术指标及基础数据...........................................162.2理论出酒率.......................................................172.3实际生产效率计算.................................................172.3.1发酵效率....................................................172.3.2蒸馏效率....................................................182.3.3淀粉利用率..................................................182.3.4每100kg65%（酒精体积分数）酒粮耗.........................182.3.5每100kg65%（酒精体积分数）酒曲耗.........................182.3.6原料出酒率..................................................182.3.7淀粉出酒率..................................................192.4原料用量计算.....................................................19第三章热量衡算..........................................................213.1蒸汽供热Q蒸......................................................213.1.1糟醅升温耗热Q1..............................................213.1.2蒸酒、蒸粮过程耗热Q蒸酒、Q蒸粮..............................223.2量水耗热Q量水.....................................................223.3一口窖池生产总耗热量Q总..........................................223.4蒸煮过程热损失Q12.................................................233.5一口窖池蒸汽耗用量D..............................................233.6最大蒸汽消耗量Qmax................................................24四川理工学院毕业设计IV3.7蒸汽单耗.........................................................243.8酒的冷凝放热Q酒..................................................243.9凉糟放热Q凉糟.....................................................25第四章水平衡计算........................................................264.1清洗用水.........................................................264.2原料粉碎前润料日用水.............................................264.3制曲加水搅拌日用水................................................264.4配料前五谷