0万吨经典啤酒厂课程设计.doc

齐齐哈尔大学课程设计(论文) PAGE PAGE PAGE 1 齐 齐 哈 尔 大 学 课程设计（论文） 题 目 年产20万吨12°经典啤酒厂设计 学 院 食品与生物工程学院 专业班级 生工122班 学生姓名 王佳慧 指导老师 田英华 江成英 成 绩 2015年11月16日 摘 要 经典啤酒口味新鲜、酒花香味突出、泡沫洁白细腻并且营养丰富，是人们所喜爱的饮料之一。它是一种绿色食品。随着人们健康意识的增加，啤酒消费将出现热潮。啤酒是以麦芽和大米为主要原料，添加酒花，采用啤酒酵母发酵酿制而成的一种低二氧化碳、起泡、低酒精度的饮料酒。 本设计对20万吨12°经典啤酒厂进行生产工艺流程论证，物料衡算，糖化工段热量衡算，水量衡算等等。并对啤酒厂主要设备的体积，外形尺寸，壁厚，附件及重点设备煮沸锅进行研究设计。糖化方法采用双醪浸出糖化法。在降低能耗、减少水污染、啤酒糟的回收与利用等方面进行了探讨研究。 关键词：啤酒厂；工艺论证；物料衡算；热量衡算；煮沸锅 Abstract The classic beer tastes fresh and light. The hops′ fragrance from the beer is prominent. The bubble of it is white and exquisite.And also the nutrition is rich. It is a Green food. With the increase in health awareness, beer consumption will appear boom.The beer uses malt and rice as the main raw materials, adding hops and also with some beer yeast to ferment and brew. It′s one kind of drinking wine which including low Carbon Dioxide, sudsy and low alcohol degree. An production process demonstration for the design of 2000,00 tons of 12° light beer and also Production material balance, Glycosylated section heat balance, Calculation of consumption of cold on fermentation section， Water balance were carried on. The brewery of the volume of the major equipment, profile size, area, the thickness of cylinder, attachment, the major equipment of Boiling Pot has been designed and researched.The method of Glycosylated use double-infusion mashing system.. The reduction of power consumption,.water pollution, recovery and utilization of brewers grains were researched and discussed. Key words: Brewery; Technology demonstration; Materials balance calculate; Heat balance calculate; Boiling pot TOC \o \h \u \h \u 第二章 工艺流程的选择与论证 2.1 啤酒生产原料