啤酒糖化发酵课程设计说明书VIP免费

啤酒糖化发酵工艺设备课程设计说明书作者：刘啟香学号：2012304030102院系：化学工程学院专业：生物工程题目：青海省海南藏族自治州年产25万吨11°浅色啤酒厂糖化发酵工艺设备设计重点设备——煮沸锅指导教师：魏群刘月华2015年11月吉林AbstractI摘要摘要本设计设计生产年产25万吨11度淡色啤酒，酿造原辅料分别采用65%的麦芽，35%的大米。主要从啤酒在国内外的发展、厂址选择、原辅料选择、环保等方面入手，注重对啤酒生产过程中，糖化发酵工艺条件的优化、物料衡算和设备选型等方面进行了阐述，以及重点设备煮沸锅的改良，煮沸时酒花分三次添加。糖化方法采用双醪二次煮出糖化法，在糖化过程中采用程序升温进行蛋白质休止,增加一次分醪煮沸对强化蛋白质分解,促进凝固氮的去除非常有利；发酵方法采用大型露天锥形发酵罐法，发酵周期为20天。关键词：工艺条件；物料衡算；煮沸锅；设备选型IIAbstractAbstractThisdesigndesignproductioncapacityof250000tonsof11degreesbeer,brewingrawmaterials,respectively,using65%malt,riceby35%.Mainlyfromthedevelopmentofbeerathomeandabroad,suchassiteselection,choiceofrawmaterials,environmentalprotection,payattentiontointheprocessofbeerproduction,saccharifyingfermentationoptimizationofprocessconditions,materialbalanceandequipmenttypeselectionandsoonareexpounded,andthekeyofimprovingequipmentboilingpot,hopwhenboilingaddthreetimes.Saccharificationmethodadoptsdoublemashsecondaryboiledmashmethod,usedintheprocessofsaccharificationtemperatureprogrammedrestingonprotein,increaseaboilingpointsmashtostrengthenproteindecomposition,promotecoagulationofnitrogenremovalisverygood;Fermentationmethodbyusinglargeopen-aircylindro-conicalfermenter,fermentationperiodfor20days.Keywords:Processconditions;Materialbalance;Boilingpot;EquipmentselectionIII摘要目录目录摘要..............................................................IAbstract..........................................................................................................................II第1章绪论................................................................................................................11.1啤酒工业发展简史...........................................................................................11.1.1国外啤酒工业发展史.............................................................................11.2啤酒工业发展现状...........................................................................................11.3我国啤酒行业发展前景...................................................................................21.3.1啤酒消费量仍保持增长.........................................................................21.3.2啤酒生产技术及装备水平不断优化.....................................................21.3.3啤酒进出口负增长，未来变化不明显.................................................21.3.4啤酒企业结构向集团化、股份制转型.................................................3第2章设计概论..........................................................................................................42.1设计指导思想...................................................................................................42.2厂址选择...........................................................................................................4选在青海省海南州贵德县近郊处..................................................................42.2.1自然条件.................................................................................................42.2.2技术经济指标................