年产6万吨9度淡色啤酒糖化工艺及车间布置设计

年产6万吨9度淡色啤酒糖化工艺及车间布置设计学生：学号：专业：生物工程班级：指导教师：学院年月摘要I摘要啤酒是世界上产量最大、酒精含量最低、营养非常丰富的酒种。我国对啤酒的定义为：以麦芽（包括特种麦芽）为主要原料，加酒花，经酵母酿制而成得，含有二氧化碳的、起泡的、低酒精度的发酵酒（低醇啤酒酒精度除外）。本设计是对年产6万吨9度淡色啤酒糖化工艺及车间布置设计。主要包括啤酒生产的工艺流程设计，工艺计算，糖化车间物料衡算（工艺技术指标及基础数据）、糖化车间热量衡算（糖化用水消耗热量、第一次米醪煮沸消耗热量、第二次煮沸前混合醪升温耗热量、第二次米醪煮沸消耗热量、洗槽水耗热量、麦汁煮沸耗热量、糖化一次总耗热量、糖化一次耗用蒸汽量、蒸汽单耗），设备的设计与选型（包括糖化锅、糊化锅、过滤锅、煮沸锅、回旋沉淀槽）。绘制糖化车间设备平面布置图、糖化车间带控制点流程图和全厂工艺流程方块图。关键词啤酒；糖化车间；设计IIABSTRACTBeeristheworldlargestandalcoholyieldminimum,nutritionisrichinalcohol.Ourcountry'sbeerdefinedas:withmalt(includingspecialmalt)asmainrawmaterials,addhops,madeintheyeast,containscarbon,foaming,lowofalcthreealc(lowalcoholbeerexceptalc).Thisdesignisaproductioncapacityof60,000tonsofninedegreesalesaccharificationprocessandworkshoplayoutdesign.Mainlyincludebeerproductionprocessdesign,processcalculation,saccharificationworkshopmaterialcalculation(processtechnicalindicatorsandbasicdata),saccharificationworkshopheatcalculation(glycosylatedwaterburncalories,thefirstmashboiledriceconsumptionofcalories,thesecondboilingtemperaturebeforetheheatconsumptionofmixedmash,mashboiledriceconsumptionofthesecondheat,washwatertankheatloss,wortboilingheatloss,atotalheatlossglycosylated,glycosylatedasteamconsumption,steamaloneconsumption),andsteamequipmentdesignandselection(includingglycosylatedpot,pastepot,filterpot,boilingpot,swingsedimentationtank).Drawsaccharificationworkshopequipmentlayout,saccharificationworkshopwithflowchartandplantcontrolprocessblockdiagram.KeywordsBeer;Saccharificationworkshop;design目录I目录摘要..............................................................IABSTRACT...........................................................II第1章绪论........................................................11.1啤酒的起源..................................................11.2我国啤酒工业发展简况........................................11.3啤酒的种类..................................................11.3.1根据啤酒酵母的性质分类................................21.3.2根据啤酒的色泽分类....................................21.3.3根据原麦汁浓度分类....................................21.3.4根据是否巴氏杀菌分类..................................21.3.5特种啤酒..............................................3第2章全厂工艺流程及工艺参数的选择及论证...........................42.1麦芽汁制备..................................................42.1.1主物料选取............................................42.1.2辅助物料选取..........................................42.1.3酒花..................................................52.1.4水....................................................52.1.5粉碎..................................................62.1.6糖化..................................................62.1.7麦汁煮沸与酒花添加...................................102.1.8热凝固物的分离.......................................112.1.9麦汁冷却.............................................112.1.10麦汁充氧............................................112.2啤酒发酵...................................................112.2.1酵母菌的选择及扩大培养...............................122.2.2啤酒发酵.............................................122.2.3啤酒过滤.............................................14II2.3啤酒包装...................................................142.3.1验瓶.................................................152.3.2啤酒灭菌.............................................152.3.3验酒.................................................152.3.4验酒后的啤酒粘标，装箱，出厂销售。...................16第3章全厂物料衡算、糖化车间热量衡算、耗水量计算..................173.1全厂物料衡算...............................................173.1.1.100kg原料（70％麦芽、30％大米）生产9°P淡色啤酒的物料衡算.....................................................173.1.2.生产100L9°P淡色啤酒需进行的物料衡算...............183.1.3.年产6万吨9°P啤酒厂的物料衡算.....................193.2热量衡算...................................................213.2.1糖化用水耗热量Q1....................................223.2.2第一次米醪煮沸耗热量Q2..............................233.2.3第二次煮沸前混合醪升温到70℃的耗热量Q3..............243.2.4第二次煮沸混合醪的耗热量Q4..........................253.2.5洗糟水耗热量Q5......................................263.2.6麦汁煮沸过程耗热量Q6................................263.2.7糖化一次总耗热量Q总................................273.2.8糖化一次耗用蒸汽量D.................................273.2.9糖化过程每小时最大蒸汽量Qmax........................273.2.10蒸汽单耗............................................273.3耗水量的计算...............................................283.3.1糖化用水.............................................283.3.2洗糟用水量...........................................283.3.3糖化室洗刷用水量.....................................283.3.4沉淀槽冷却用水量.....................................283.3.5沉淀糟洗刷用水.......................................293.3.6麦汁冷却器冷却用水...................................293.3.7麦汁冷却器冲刷用水...................................293.3.8酵母洗涤用水(无菌水).................................29目录III3.3.9发酵室洗刷用水.......................................303.3.10贮酒室洗刷用水......................................303.3.11清酒罐洗刷用水......................................303.3.12过滤机用水..........................................303.3.13洗瓶机用水..........................................303.3.14装酒机用水..........................................303.3.15杀菌机用水.....................................