啤酒论文摘要模板

本设计主要通过高浓度稀释的方法酿造12ºP啤酒，从而提高了糖化设备的利用率，降低了能耗，提高了劳动生产率，降低了费用，使啤酒更加清淡，稳定性提高。

The 12 pale beer was brewed by using the method of high gravity dilute, which enhanced the availability of saccharification equipment, decreased the consume of energy, increased the labor productivity, reduced the expenditure of investment, made the beer milder and enhanced the stability.
此啤酒的酿造方法采用65%的麦芽，20%的大米，15%的玉米淀粉，经过糊化，糖化，煮沸，过滤，冷却，发酵而成。

This beer picks 65% malt, 20% rice, 15% corn. the raw material processed the dextrinize, saccharification, filters, boils, cooling, and one set fermentation process.
发酵设备采用圆筒体锥底发酵罐，发酵周期是14天。

The fermentation equipment is the bottom of the cone and cylinder body fermenter, the fermentation cycle is 14 days.
本设计内容主要包括物料衡算，热量衡算，冷耗衡算和设备选型的计算及重点设备……的计算。

This design mainly includes, the calculation of mass balance, thermal consumption balance, coldly consumption balance, and the equipment selection as well as the key equipment …… computation.
本设计的主要特点是在原料中加入了玉米淀粉，The main features of the design is the corn starch accessed into the raw materials.玉米淀粉代替部分大米，基本上不会影响到啤酒的质量，并且可以提高啤酒的醇厚感，The corn starch instead of rice will not affect the quality of beer, and beer can be improved the mellow.最重要的是大大的降低了啤酒的生产成本。

The most important thing is to greatly reduce the cost of production of beer.本次设计还进行了“三废”处理和副产物综合利用的设计。

This design also conducted the "three wastes" - product processing and comprehensive utilization.
本设计是年产十万吨11°的啤酒厂设计
This design subject is annual output 1000,000 tons, 11°brewery.
啤酒口味新鲜淡爽、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。

The tast of beer is fresh and light, the flavor of hop is heavy, the foam is white and exquisite, and the nutrition is rich. It is the one of the favorite drinks.
啤酒是一种绿色食品。

随着人们健康意识的增加，啤酒消费将出现热潮。

Beer is a kind of green food, With the increasing of people’s awareness to health, the
boom of beer consumption will be appeared.
啤酒是以麦芽和大米为主要原料，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。

Beer is a kind of low-carbon dioxide, frothy, low-alchol content beverage, which fermented by Saccharomyces ce revisiae, malt and mice as it’s main raw material.
本设计对10万吨11°啤酒厂的生产工艺进行了论证，确定了工艺流程，进行了物料衡算，糖化工段热量衡算，发酵工段耗冷计算，水量衡算。

The production process of 1000,000 tons 11°beer was demonstrated, the technological process was formulated, and the material balance, heat balance, cooling consumption, water balance were calculated.
对啤酒厂主要设备及重点设备（煮沸锅）的体积，外形尺寸，附件，壁厚等参数进行了设计、计算及论证。

The parameters of volume, overall dimension, attachment，wall thickness of the major equipment and the wort kettle were designed, calculated and demonstrated.
糖化方法采用双醪浸出(煮出)糖化法，发酵方法采用下面发酵法。

The double-mash steeping saccharifying(boiling saccharifying) method and the bottom fermentation was adopted.
在降低能耗、减少废水排放、啤酒糟的回收与利用等方面进行了探讨研究。

The reducing energy consumption and wastewater discharge，the recycling of beer grains were studied in the design.
为了节能和减少污染，还设计了工业“三废”处理系统。

The waste treatment system was designed for conserving energy and decreasing pollution.
采用了先进的低压动态煮沸系统和蒸汽二次回收利用系统，将煮沸时间由90min 缩短至65min，挺高了啤酒的非生物稳定性，并降低了蒸汽的用量。

The advanced low pressure dynamic boiling system and the steam recycling were adopted, as a result the boil-time was shortened from 90min to 65min, the non-biological stability was increased and the consumption of steam was decresed.
本设计的图纸主要包括糖化和发酵车间的流程图，重点车间的平面图和立面图及重点设备的装配图(糖化锅、糊化锅、煮沸锅、发酵罐)。

The drawing of this design include the flow chart of the saccharification and fermentation workshops, the ichnography and elevation drawing of major workshop, the assembly drawing of major equipment(mash kettle，rice-cooker，wort kettle，fermentor).
啤酒是一种低酒精含量、健康的饮品。

中国的啤酒市场竞争激烈，以质量提升和高效为主要目的高起点、自动化的新建项目是近一时期啤酒行业的主题。

Beer is a kind of healthful drink of lower alcohol．Because of the beer market competition，the adoption of advanced equipment and technology are very important to the production of beer in the near future in China．
本论文对啤酒生产线工艺设计中的关键部分——原料的糊化、糖化、麦汁过滤、煮沸、发酵、啤酒过滤进行了研究。

The key points of technical design-gelatinization, saccharification ,wort filtration, boiling，fermentation and beer filtration were studied in this paper.
该生产线工艺设计时在煮沸阶段充分考虑了煮沸过程二次蒸汽回收利用，采用了真空蒸发形式的处理工艺。

The energy of steam evaporated in the boiling kettle was recycled．Treatment technology of vacuum evaporation system was adopted．
节省了蒸汽消耗，达到了提高质量、降低消耗的目的；The energy was saved and the goal of improving quality and reducing consumption was achieved.
在发酵阶段采用一罐法发酵工艺，发酵周期为21天，节省了投资成本和运行费用。

The fermentation technology of beer by using one-tank-method was adopted in the stage. stage．The ferment cycle were 21d, and the cost of investment and operation were decreased.
在上述工艺研究的基础上，进行了年产200000KL啤酒厂的物料衡算和热量衡算，为设备选型提供依据。

Based on the above research, material balance and energy balance were given in the paper for the beer production line of 200000 KL(可替换) annually．
在核心设备上选用国际先进装置，在提高啤酒质量、降低生产成本方面相对现实的生产工艺具有较大优势。

The key—equipment manufactured by some advanced international companies was used，So it is helpful to improve the beer quality and reduce the manufacture cost．
回收方案设计。

给出了啤酒生产污水处理及CO
2
The effluent treatment and CO2 recovery plan of this brewery were formulated in the design.。