食用酒精工厂的设计概述VIP专享VIP免费

毕业设计说明书作 者： 学 号： 院 系： 专 业： 题 目：年产 12 万吨食用酒精工厂的设计 设计重点 : 双酶法液糖化 指导者： 评阅者： 2012 年 6 月 吉 林摘 要本设计为年产 12 万吨酒精工厂的设计。依据要求选择以玉米为原料，耐高温 α-淀粉酶作为液化酶；β-淀粉酶作为糖化酶；安琪牌高温酒精活性干酵母作为酵母菌。在工艺上的选择有双酶法液糖化工艺，目的是将淀粉变成可发酵性糖，经过细胞内酒化酶的作用生成酒精与 CO2,再通过细胞膜将这些产物排出体外。所需的工艺[2]指标有加水比 1：3.5，拌料罐内 pH 值 6.5，液化温度 90～100℃，糖化醪 pH 值 4.0～4.5，糖化温度 60～65℃，糖化时间 1.5 h 等。五塔压差蒸馏工艺，分子筛工艺，通过物料衡算、设备选型计算、水电气耗的计算等合理优化设计生产工艺过程。关键词：酒精 玉米 粉碎 双酶法液糖化 发酵 蒸馏AbstractThe design for the design of an annual output of 120,000 tons of ethanol plants. According to the asked to select from corn, thermostable a-amylase as amylase; β-amylase, glucoamylase; Angel brand high temperature alcohol active dry yeast as the yeast. Choice in the technology solution with dual enzymatic saccharification process, the starch into fermentable sugar, alcohol and CO2, after liquor role of enzymes within the cells generated and excreted through the cell membrane. Add water required for process indicators than 1:3.5 the spices tank pH of 6.5, the liquefaction temperature of 90 to 100 ° C, mash pH of 4.0 to 4.5, saccharification temperature of 60 ~ 65 ° C for 1.5 h saccharification time. The five-tower differential pressure distillation process, the molecular sieve process, by material balance, equipment selection, calculation, water, electric power consumption calculation optimized design and production process.Key words ： Alcohol Corn crushed Dual enzymatic liquid glycosylated Ferment Distillation目 录摘 要.................................................