《年产12.4万啤酒厂糖化工段的设计》-毕业设计（论文）.docVIP

PAGE 1 摘 要 文章主要进行了12.4万吨12°啤酒糖化工段的设计。以75%的淡色麦芽为原料，25%的大米为辅料，将其分别用六辊式和两辊式粉碎机进行粉碎，之后采用二次煮沸法进行糖化，所得的麦芽汁经过滤槽过滤后泵入煮沸锅中，灭菌后用回旋沉淀槽去除热凝固物，随后冷却进入发酵工段。整个过程中采用蒸汽加热，酿造用水来自深井。文章中首先进行了物料衡算和热量衡算，然后根据经验公式，确定设备的主要尺寸，蒸汽和水的用量。同时使用CAD绘制了糖化工段工艺流程图、糖化锅的设备图。关键词：啤酒糖化，工艺设计，物料衡算，热量衡算，设备选型 Abstract His article is mainly on the designing of 12 °beer saccharification section which its yearly output is 124000 tons. With 75% of the malt as the raw material, 25% of the rice as the auxiliary material, they are smashed respectively with HYPERLINK app:ds:six-roller%20mill \t _self six-roller mill and two HYPERLINK app:ds:six-roller%20mill \t _self -roller mill. After that, the wort which is from the saccharification of malt and rice is filtered by the filter-tank and pumped into the boiling pot, then sterilized. And after that the wort is disposed by the sedimentation tank to remove the heat solidification content. As long as the wort gets cool the fermentation section can be proceeded. The whole process uses steam for heating, and the brewing water is from deep well. Material balance calculation and heat balance calculation was first proceeded in the article, and then determined the main dimensions of the equipments, steam dosage and the water dosage based on the empirical formula. At the mean time, using CAD to draw the process flow diagram of saccharification section, and the diagram of saccharifying?pot. Key words:Beer?saccharification,?Process?design,?Material?balance?calculation,Heat ?balance?calculation,?Equipment?selection 前 言 啤酒的历史悠久，大约起源于9000年前的地中海南岸地区，之后逐渐传入欧美及东亚地区，直至今天，啤酒已成为世界上产销量最大的酒种。而我国的啤酒生产只有100年的历史。 啤酒是一种以优质大麦芽为主要原料，啤酒花为香料，经过制麦芽、糖化、发酵等工序制成的富含营养物质和二氧化碳的酿造酒。因其有酒花香和爽口的苦味，而深受消费者欢迎，同时它的营养丰富，含17种氨基酸，包括8种人体“必需氨基酸”。还富含VB1、B2、B6、PP、 泛酸、叶酸等，有益于人的健康，因而有“液体面包”之美称，受到众人的喜爱。 其次，啤酒是酒类中酒精含量最低的饮料酒，其酒精含量仅为3%~6%（体积分数），我国最新的国家标准规定：啤酒是以大麦芽（包括特种麦芽）为主要原料，加酒花，经酵母发酵酿制而成的、含二氧化碳的、起泡的、低酒精度（2.5％～7.5％，V/V）的各类熟鲜啤酒。中国啤酒消费市场以淡色啤酒为主。随着人们生活水平的提高啤酒消耗量越来越大，上世纪九十年代末以来，由于啤酒产量的基数越来越大，年增长率减少到5%左右，但从2006年开