3000ta苹酒生产工艺流程设计.docVIP

发酵工艺设计000t／a苹果酒工艺设计 设计人：张清俊 学校： 开 封 大 学 专业： 生 物 化 工 工 艺 班级： 10生 化 2 学号： 指导老师： 胡斌杰 2012年10月20日 目 录 一、前言······················································3 1、课程设计的目的··········································3 2、目前生产存在问题及对策·········································4 二、设计任务书···············································5 三、可行性分析···············································6 四、生产工艺流程图及生产过程·································7 1、3000t/a苹果酒生产工艺流程示意图·························7 2、合成苹果酒工艺叙述·····································8 五、3000t/a苹果酒生产工艺流程设计的物料衡算······················9 1、工艺技术指标及基础数据·······························9 2、3000t/a苹果酒生产工艺流程设计的物料衡算·····················10 3、3000t/a苹果酒生产工艺流程设计的物料衡算表··················11 六、生产主要设备（发酵罐）的设计与选型·······················12 1、设计原则与内容········································12 2、容积、生产能力、数量的计算····························13 3、设备选材···············································14 4、设备的选型·············································14 5、发酵罐的计算··········································15 七、环境保护··················································16 1、三废状况··············································16 2、三废的治理············································16 八、对设计进行评价············································17 九、体会与收获················································18 十、参考文献··················································19 一、前言 1、课程设计目的 本课程是生物化工工艺专业的一门实用性和技术性很强的专业课程。学习本课程的目的是使学生在学完本专业的有关课程后，尤其是在学完《生化工艺》、《发酵工程及设备》、《化工设计》这门课程后，综合运用3年所学的全部知识，进行工厂的初步设计。通过专业课程设计使学生掌握应具备的基本设计技能。待学生走上工作岗位后既能担负起工厂技术改造的任务，又能进行车间或全厂的工艺设计。 2、目前生产存在问题及对策 我国大规模生产苹果酒起步较晚，正处于发展阶级，技术水平与发达国家成熟的酿造行业相比相对薄弱，存在一些急待解决的问题。 1 缺少苹果酒酿造专用苹果品种 苹果酒的品质好坏与苹果的品种有着直接的关系，酿酒用的苹果果体较小，甜中带有轻微的苦涩味，果汁酸度较高，香气浓郁，酿成酒后，酒体丰满有骨架，果香鲜明，风格独特。而我国目前的苹果主要是鲜食型，还没有酿酒专用苹果，这在很大程度上制约了我国苹果酒的发展。 2 专用苹果酒发酵菌种缺少 目前，我国苹果酒生产中所采用的酵母多数为葡萄糖用酵母，这种酵母是针对葡萄及葡萄酒的生产工艺的特点开发出来的，它在苹果酒中的生产效果并不太好。 3 几项关键技术不成熟 苹果酒所含成分十分复杂，其中澄清处理、