啤酒厂高浓稀工艺发酵罐设计（毕业学术论文设计）.docVIP

PAGE 精品 齐齐哈尔大学毕业设计（论文） 摘 要 本设计采用75%的优质麦芽和25%的大米为原料，进行干法粉碎，糖化方法采用复式浸出法，煮沸锅采用外加热器。采用圆筒锥底发酵罐进行一罐法发酵，发酵周期为20天。采用高浓稀释工艺，啤酒成熟后从140P稀释到100P。在设计计算主要包括物料衡算，热量衡算，冷耗计算和设备选型的计算以及重点设备发酵罐的计算。图纸主要包括糖化车间和发酵车间的流程，主要设备发酵罐，以及发酵车间的平面图和立面图。 关键词：啤酒厂；高浓稀释； 发酵；工艺论证；工艺设计 Abstract This design uses 75 percent of high-quality malt and 25 percent of the rice as raw material, a dry grinding, glycosylated Methods penthouse leaching method, boiling pot, using heater. A cylindrical cone at the end of fermentation tank to a can of fermentation, the fermentation period to 20 days. The design of the high concentration of dilution, after mature beer from 140P to 100P. diluted calculation of the design include material balance, energy balance, the consumption of cold calculation and selection of equipment and the calculation of key equipment fermenter calculations. Drawing mainly saccharification and fermentation workshop of the workshop process, major equipment fermenter, and the fermentation workshop of the floor plan and elevation. key words : Brewery；High concentration diluted; Fermentation; Technology Demonstration;Technology Design 精品 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc202324865 摘 要 PAGEREF _Toc202324865 \h I HYPERLINK \l _Toc202324866 Abstract PAGEREF _Toc202324866 \h II HYPERLINK \l _Toc202324867 第1章 绪论 PAGEREF _Toc202324867 \h 1 HYPERLINK \l _Toc202324868 1.1 设计选题的依据 PAGEREF _Toc202324868 \h 1 HYPERLINK \l _Toc202324869 1.2 设计工作的意义 PAGEREF _Toc202324869 \h 1 HYPERLINK \l _Toc202324870 1.3 课题研究的内容和方法 PAGEREF _Toc202324870 \h 1 HYPERLINK \l _Toc202324871 1.4 设计工作的背景 PAGEREF _Toc202324871 \h 1 HYPERLINK \l _Toc202324872 1.4.1 啤酒的历史 PAGEREF _Toc202324872 \h 1 HYPERLINK \l _Toc202324873 1.4.2 当代中国啤酒工业 PAGEREF _Toc202324873 \h 2 HYPERLINK \l _Toc202324874 1.5 啤酒生产技术 PAGEREF _Toc202324874 \h 2 HYPERLINK \l _Toc202324875 1.6 中国啤酒的发展方向 PAGEREF _Toc202324875 \h 3 HYPERLINK \l _Toc202324876 第2章 啤酒工艺选择与论证 PAGEREF _Toc202324876 \h 4 HYPERLINK \l _Toc202324877 2.1