年产15万吨啤酒工厂工艺设计

年产15万吨啤酒工厂工艺设计

摘要

啤酒是世界上最古老也是消费量最大的酒精饮料，同时也是仅次于水和茶的第三大饮料。啤酒是用含有淀粉的谷类（主要是大麦）酿造而成的，多数添加啤酒花来调味，有时候还会添加一些香草和水果。

本设计是对年产15万吨淡色啤酒的工厂工艺设计。主要包括工厂厂址选择及总平面设计，啤酒生产的工艺流程设计，工艺计算，糖化车间物料衡算（工艺技术指标及基础数据）、糖化车间热量衡算（糖化用水消耗热量、第一次米醪煮沸消耗热量、第二次煮沸前混合醪升温耗热量、第二次米醪煮沸消耗热量、洗槽水耗热量、麦汁煮沸耗热量、糖化一次总耗热量、糖化一次耗用蒸汽量、蒸汽单耗）、发酵车间耗冷量衡算（工艺耗冷量、非工艺耗冷量），设备的设计与选型（包括糖化锅、糊化锅、过滤锅、煮沸锅、回旋沉淀槽、发酵罐），环境保护及末端治理，工业卫生与劳动安全。绘制啤酒生产工艺流程图和全厂平面布置图。

关键词：啤酒工艺设计

150,000 tons annual output of beer plant process design

ABSTRACT

Beer is the world's oldest and largest alcoholic beverage consumption, but also after the third largest of water and tea drin ks. Beer, made of starch grains (containin g), is mainly barley and brew ing, the majority of hops to add flavor and sometimes add some van ilia and fruit.

This desig n is an annual output of 150,000 tons of light beer pla nt process desig n. In clude plant site selection and general graphic design, beer production process design, process calculatio n, glycosylated pla nt material bala nee (tech no logy in dicators and basic data), glycosylated plant heat balanee (glycosylated water burn calories, the first mash boiled rice con sumpti on of calories, the sec ond

boili ng temperature before the heat con sumpti on of mixed mash, mash boiled rice con sumpti on of the sec ond heat, wash water tank heat loss, wort boil ing heat loss, a total heat loss glycosylated, glycosylated a steam consumption, steam alone con sumpti on), ferme nted pla nt cooli ng con sumptio n acco unting (process cooli ng con sumpti on, non-process cooli ng con sumpti on), equipme nt desig n and select ion (in clud ing glycosylated pot, paste pot, filter pot, boiling pot, swing sedimentation tank, fermentation pot ), environmental protect ion and end treatme nt, in dustrial hygie ne and labor safety. Draw beer product ion flow chart and the factory floor pla ns.

Key words：Beer Tech no logy Desig n

摘要 ......................................................... I ABSTRACT. ......................... I I

1 绪论 (1)

1.1啤酒的起源 (1)

1.2我国啤酒工业发展简况 (1)

1.3啤酒的种类 (1)

2厂址选择及总平面设计 (4)

2.1厂址选择 (4)

2.1.1厂址选择的原则 (4)

2.1.2厂址选择从投资和经济效益考虑 (4)

2.1.3厂址的选择依据 (4)

2.1.4厂址选择结果 (5)

2.2总平面设计 (6)

2.2.1总平面的设计的基本原则和要求 (6)

2.2.2工厂占地面积的估算 (6)

3 工艺流程设计 (7)

3.1.设计产品的标准 (7)

3.2产品的原辅料介绍 (8)

3.2.2大米 (9)

3.2.3酒花 (9)

3.2.4水 (9)

325酵母 (9)

3.3啤酒生产工艺流程图 (10)

3.4生产的工艺要点 (11)

3.4.1麦芽的制备 (11)

3.4.2麦汁的制造 (11)

3.4.3 发酵 (12)

3.4.4后处理及包装 (12)

4 工艺计算 (14)

4.1糖化车间物料衡算 (14)

4.1.1工艺技术指标及基础数据 (14)

4.1.2对100kg原料生产12°P淡色啤酒物料衡算 (14)

4.1.3生产1000L12°P淡色啤酒的物料衡算 (15)

4.1.4150000t/a 12 °P淡色啤酒糖化车间物料衡算 (15)

4.2 糖化车间热量衡算 (16)

4.2.1糖化用水消耗热量Q (17)

4.2.2第一次米醪煮沸消耗热量Q (18)

4.2.3第二次煮沸前混合醪升温至70C的耗热量Q (19)

4.2.4第二次煮沸混合醪的耗热量Q (19)

4.2.5洗槽水耗热量Q5 (20)

4.2.6麦汁煮沸过程耗热量Q (20)

4.2.7糖化一次的总耗热量Q总 (21)

4.2.8糖化一次耗用蒸汽量 D (21)

4.2.9糖化过程每小时最大蒸汽耗量Q M AX (21)

4.2.10蒸汽单耗 (21)

4.3 发酵车间的耗冷量衡算 (22)