啤酒厂糖化车间工艺流程.docx

31000t ／a 啤酒厂糖化车间工艺流程设计 目录 目录 ················································2 前言 ················································4 一、绪论················································4 1.1 设计目的············································4 1.2 设计思想············································4 1.3 啤酒酿造业存在的问题· ································5 二、设计任务书··········································5 三、生产工艺流程图及说明· ·······························5 3.1 啤酒工艺流程········································5 3.2 原辅料预处理········································6 3.2.1 原辅料预处理流程及说明· ···························6 3.2.2 水质要求··········································7 3.2 ．3 辅料的储存方式····································7 3.2.4 原料的粉碎方法·····································7 3.2.5 粉碎机的选择······································8 3.2.6 原料输送的选择·····································8 3.3 麦芽汁的制备··········································8 3.3.1 糊化···············································8 3.3.2 糖化················································9 3.3.3 糖化醪的过滤········································9 3.3.4 麦芽汁煮沸与酒花的添加· ····························9 3.3.4.1 麦汁煮沸方法······································9 3.3.4.2 酒花添加··········································9 3.3.5 麦汁热凝固的沉淀····································10 3.3.6 麦汁冷却············································10四、 310000t/a 啤酒厂糖化车间的物料衡算· ··················10 4.1 工艺技术指标及基础数据· ·······························10 4.2 100kg 原料 (75 ％麦 芽， 25 ％大米 ) 生产 12 ° 淡色啤酒的 物料衡算）···························································11 4.3 生产 l00Ll2 °淡色啤酒的物料衡算· ·······················12 4.4 31000t ／ a 12 °淡色啤酒糖化车间物料衡算· ··············· 13 4.5 31000t/a 啤酒厂糖化车间热量衡算· ·····················14 五、设备的工艺计算和设备选型· ······························20 六、环境保护···············································27 6.1 、三废概况··············································27 6.2 三废的治理·············································27 6.2.1 降低废水污染强度的措施 ·······························27 6.2.2 废水处理方法