年产15万吨12°经典啤酒厂糖化车间设计VIP专享VIP免费

齐齐哈尔大学毕业设计（论文）题目年产15万吨12°经典啤酒厂糖化车间设计（煮沸锅）学院食品与生物工程学院专业班级生工111班学生姓名####指导老师王路成绩2015年6月30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15万吨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AbstractTheclassicbeertastesfreshandlight.Thehops′fragrancefromthebeerisprominent.Thebubbleofitiswhiteandexquisite.Andalsothenutritionisrich.ItisaGreenfood.Withtheincreaseinhealthawareness,beerconsumptionwillappearboom.Thebeerusesmaltandriceasthemainrawmaterials,addinghopsandalsowithsomebeeryeasttofermentandbrew.It′sonekindofdrinkingwinewhichincludinglowCarbonDioxide,sudsyandlowalcoholdegree.Anproductionprocessdemonstrationforthedesignof1500,000tonsof12°lightbeerandalsoProductionmaterialbalance,Glycosylatedsectionheatbalance,Calculationofconsumptionofcoldonfermentationsection，Waterbalancewerecarriedon.Thebreweryofthevolumeofthemajorequipment,profilesize,area,thethicknessofcylinder,attachment,themajorequipmentofBoilingPothasbeendesignedandresearched.ThemethodofGlycosylatedusedouble-infusionmashingsyetem..Thereducionofpowerconsumption,.waterpollution,recoveryandutilizationofbrewer'sgrainswereresearchedanddiscussed.Keywords:Brewery;Technologydemonstration;Materialsbalancecalculate;Heatbalancecalculate;Boilingpot目录摘要......................................................................IAbstract...................................................................II第1章绪论..............................................................11.1啤酒的起源.........................................................11.2我国啤酒工业发展简况...............................................11.3啤酒的种类.........................................................21.4厂址选择...........................................................21.4.1厂址选择的原则..................................................21.4.2厂址选择依据....................................................31.4.3厂址的地点及条件................................................31.4.4自然条件........................................................41.4.5工厂占地面积估算................................................4第2章工艺选择及论证....................................................52.1啤酒生产工艺流程...................................................52.2啤酒酿造原辅料.....................................................52.2.1麦芽............................................................52.2.2大米............................................................62.2.3酒花............................................................62.2.4酿造用水........................................................62.3糖化工艺...........................................................72.3.1糖化方法........................................................72.3.2糊化方法及工艺..................................................72.3.3过滤.....