年产30万吨啤酒工厂工艺设计.docVIP

摘 要 本设计是对年产30万吨10°淡色啤酒的工厂工艺设计，厂址选在广州南沙的梅山工业区。废水处理是本设计重点。该啤酒采用70%的麦芽和30%的大米，经过湿法粉碎，二次煮出糖化法，过滤槽静压过滤法过滤，用内加热煮沸锅煮沸，冷却，采用锥形罐一罐法发酵法，发酵而成。此次设计计算主要包括工厂厂址选择及总平面设计，啤酒生产的工艺流程设计，工艺计算，糖化车间物料衡算、糖化车间热量衡算、发酵车间耗冷量衡算，设备的设计与选型，环境保护及末端治理，工业卫生与劳动安全。绘制啤酒生产工艺流程图和全厂平面布置图。糖化一次定额量32108.84kg，每年消耗蒸汽量5.09×107kg/a，年耗冷量7.08×1010kJ，单耗4.07×105kJ/t啤酒。 关键词：啤酒； 糖化；发酵；废水处理 Abstract The design is an annual output of 300,000 tons of 10 ° light beer plant process design, the site selected in Meishan, Guangzhou Nansha Industrial Zone. Wastewater treatment is the focus of this design. 70% malt and 30% of the rice in the beer, after wet grinding, pasting, second cook saccharification method, filter tank hydrostatic filtration filter, heated to boil the pot boiling, cooling, using the cone-shaped tank Cupping The following yeast fermentation, fermentation. The design calculations, including the main plant site selection and master plan design, the beer production process design, process calculations, saccharification workshop material balance, heat balance of the saccharification workshop, cooling consumption balance of the fermentation plant, equipment design and selection environmental protection and the end of treatment, industrial hygiene and labor safety. Draw the floor plan of the beer production process flow diagrams and the whole plant. Saccharification time 32108.84kg fixed amount, the annual consumption of steam of 5.09 × 107kg / a, the annual consumption of the cooling capacity of 7.08 × 1010kJ consumption per unit of 4.07 × 105kJ / t of beer. Keywords: beer；Saccharification； fermentation；wastewater treatment 目 录 摘 要 I Abstract II 第一章 绪论 1 1.1 啤酒的起源 1 1.2 我国啤酒工业发展简况 1 1.3 啤酒的种类 1 1.4 环境保护及末端治理 3 1.4.1环境现状 3 1.4.2主要污染源与污染物 3 1.4.3对策和措施 3 第二章 设计概论 4 2.1毕业设计的目的 4 2.2 设计的指导思想 4 2.3 设计的任务 4 2.4 厂址选择 4 2.4.1 厂址的选择依据 4 2.4.2 厂址选择结果 5 2.5设计产品的标准 5 2.5.1感官要求： 6 2.5.2理化指标 7 第三章 啤酒工艺选择与论证 8 3.1 啤酒生产工艺流程图 8 3.3 啤酒原料 9 3.4. 麦汁制备 10 3.5 麦汁过滤 11 3.5.1 麦汁过滤的基本要求及技术指标 11 3.5.2 麦汁过滤方法及影响因素 11 3.6 麦汁煮沸