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课程设计
课程名称 现代发酵调控学
题目名称 年产三万吨啤酒厂啤酒发酵工艺设计
学生学院 环境工程学院
专业班级 生物082
学 号 0805151068
学生姓名 吴 玲
指导教师 鲁 敏
2011年6月28日
目录
一 啤酒生产相关知识简介·····························································3
1.1啤酒酿造工艺流程·································································3
1.2酿造啤酒的原料···································································3
1.3麦汁的制备·······································································3
1.4啤酒的发酵·······································································4
二 30000t/a啤酒厂糖化车间的物料衡算·················································4
2.1 糖化车间工艺流程示意图···························································4
2.2 工艺技术指标及基础数据···························································4
2.3 100kg原料生产11度淡色啤酒的物料衡算·············································5
2.4 生产100L11度淡色啤酒的物料衡算··················································5
2.5 30000t/a 11度淡色啤酒酿造车间物料衡算表···········································5
三 30000t/a啤酒厂糖化车间的热量衡算··················································6
3.1糖化用水耗热量Q1································································7
3.2第一次米醪煮沸耗热量Q2··························································7
3.2.1 糖化锅内米醪由初温t0加热到100℃耗热Q21·······································7
3.2.2 煮沸过程蒸汽带出的热量Q22·····················································8
3.2.3 热损失Q23·····································································8
3.2.4 由上述结果得···································································8
3.3 第二次煮沸前混合醪升温至70℃的耗热量Q3 ········································8
3.4 第二次煮沸混合醪的耗热量Q······················································9
3.4.1 混合醪升温至沸腾所耗热量Q41···················································9
3.4.2 二次煮沸过程蒸汽带走的热量Q42·················································9
3.4.3 热损失Q3·····································································10
3.4.4 把上述结果代入公式····························································10
3.5 洗槽水耗热量Q5·····················
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