生物工藝课程设计(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。它主要是通过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。本文设计的为年产15万吨 12oBx浅色啤酒工厂中由原料到糖化工段的生产过程，以70%的淡色麦芽为原料，30%的大米为辅料，分别用六辊式和四辊式二级粉碎机进行干法粉碎，之后采用对辅料进行部分麦芽粉进行糊化，然后泵入糖化罐与麦芽进行二次煮出糖化法，然后把混合醪泵入过滤槽进行过滤，再将所得的麦芽汁泵入煮沸锅中，煮沸后用回旋沉淀槽去除热凝固物；随后冷却进入发酵阶段。整个过程采用蒸汽加热，酿造用水源于深井，麦芽直接从广州商家购买，酒花来自新疆。本设计重点叙述了糖化阶段，并对该阶段进行了物料衡算，能量衡算以及水的衡算，同时，对糖化工段设备及重点设备的选型也进行了分析，并附以该阶段重点设备的结构图，以及啤酒制造全过程的流程图，对啤酒制造糖化阶段形成一个全面的认识。 关键字：啤酒 糖化 工艺设计 发酵 物料衡算 设备选型； Abstract 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 heatin