毕业设计---黑啤酒工厂发酵车间设计.doc

内蒙古科技大学 本科生毕业设计说明书 题 目：年产15000t12°黑啤酒工厂发酵车间设计 学生姓名：吴宝库 学 号：0866141148 专 业：食品科学与工程 班 级：食品2008 指导教师：王蕾 讲师 年产15000t12°黑啤酒工厂发酵车间设计 摘要 啤酒是人类最古老的酒精饮料，是水和茶之后世界上消耗量排名第三的饮料。15000t12°黑啤酒工厂发酵车间设计。主要在啤酒工艺成熟的基础上，根据工业啤酒发酵生产过程及方法，介绍了其生产流程及现状，同时还介绍了几个具体的生产实例，为企业的开源节流提供了依据。主要针对啤酒发酵进行了设计，内容主要包括物料衡算，热量衡算，冷耗衡算和设备选型的计算及重点设备选型及计算，最后就车间的布置、设备概况、仪表、供电、通风、给排水、环境保护、节能、技术保安及防火、车间维修等进行了阐述。 关键词：黑啤酒；发酵；生产工艺；生产设备。 The process design 0f 12°P stout section with the capacity of 15,000 tons annually Abstract Beer is the oldest alcoholic beverages in the history for humans. The sales of beer ranks the third least, ranked only behind water and tea. Stout also known as concentrated color of beer, the wine is usually brown or dark brown. The paper is designed for the 12°P stout section with the capacity of 15,000 tons annually. It is based on the mature beer process. According to the industrial beer fermentation process and methods, it describes the production process and the status quo, and introduced a number of specific production instance, provides a basis for enterprises to cut costs. This paper designed for beer fermentation, including material balance, heat balance, cold consumption balance and equipment selection, calculation and key equipment selection and calculation, and finally the plant layout, equipment overview, instrumentation, power supply ventilation, drainage, environmental protection, energy conservation, technology security and fire protection, plant maintenance, etc. are described. Keywords: Stout;Fermentation; Production process; Production equipment. 目录 摘要 I Abstract II 第一章 黑啤酒综述 1 1.1黑啤酒概述 1 1.2黑啤酒的发展趋势 1 1.2.1世界黑啤酒的发展趋势 1 1.2.2中国黑啤酒的发展趋势 2 1.3黑啤酒的营养价值及功能性 3 1.3.1营养价值 3 1.3.2啤酒花的药理作用 3 1.3.3美容作用 4 1.3.4保健作用 4 1.4黑啤酒与红啤酒的比较 4 1.5黑啤酒酿制 5 1.5.1工艺流程 5 1.5.2操作要点 6 1.6黑啤酒质量标准和检测结果 9 1.7著名黑啤酒简述 9 1.7.1国外黑啤酒 9 1.7.2中国三大黑啤品牌 10 1.8黑啤的生产实例 11 1.8.1司陶特型纯生黑啤酒生产实例 11 1.8.2 14°P全麦芽黑啤酒酿造实例 12 第二章 工艺总论 14 2.1 设计依据 14 2.2指导思想及