生物工艺课程设(整理完结版).docVIP

生物工艺课程设计 题 目： 年产15万吨淡色啤酒糖化工艺设计 学 号： 200904123100 姓 名： 年 级： 09级 学 院： 材料与化工学院 专 业： 生物工程 1 班 设计小组： 指导教师： 王新广 完成日期： 2012-5-28 摘要 啤酒是世界上最古老也是消费量最大的酒精饮料，同时也是仅次于水和茶的第三大饮料。大麦麦芽糖化及发酵酿制而成。啤酒作为食品饮料产品不仅代表生产力和微生物科学技术，饮酒活动又是世界各民族独特传统文化重要组成部分。本年产万吨 12oBx浅色啤酒工厂糖化工段设备及重点设备的选型Beer is the worlds most widely consumed alcoholic beverage; it is the third-most popular drink overall, after water and tea. Beer is produced by the saccharification of starch and fermentation of the resulting sugar. Beer, food and beverage products not only as representatives of scientific and technological productivity and micro-organisms, drinking nations in the world activities is an important part of the unique traditional culture. This annual output of 150,000 tons mainly located in the 12 ° light beer saccharification process the preliminary design of the production to 70% of the pale malt as raw materials, 30% of the rice for the materials, respectively six and four-roll roller mill for secondary Dry grinding, followed by partial use of materials malt powder paste, and then pumped into the tank and malt saccharification saccharification method for the second cook, and mash the mixture into the filter tank pump filter, and then pumped into the wort obtained Boiling pot, boiling hot with swing sedimentation tank to remove coagulum; subsequently cooled into the fermentation stage. The whole process using steam heating, brewing water from the deep, malt businesses to buy direct from Guangzhou, hops from Xinjiang. This design describes the saccharification phase, and the stage is the material balance, energy and water for the calculation of the calculation, at the same time, to saccharification section in equipment and key equipment selection were also analyzed, and