5万吨8°p啤酒厂设计(发酵罐).doc

齐齐哈尔大学毕业设计（论文） PAGE  PAGE 55 齐 齐 哈 尔 大 学 毕业设计（论文） 题 目： 年产5万吨8°P啤酒厂的设计 学 院： 食品与生物工程学院 专业班级： 生工 学生姓名： 指导教师： 邹东恢 成 绩： 2010年6月23日 摘 要 本设计是年产五万吨8°P的啤酒厂设计，此啤酒的酿造方法采用75%的麦芽，25%的大米，经过糊化，糖化，煮沸，过滤，冷却，发酵而成。发酵设备采用圆筒体锥底发酵罐，发酵周期是14天。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选型及计算。本次设计还进行了“三废”处理和副产物综合利用的设计。糖化方法采用双醪浸出糖化法，发酵方法采用下面发酵法。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(发酵罐)。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。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。 关键词：啤酒；糖化；发酵；发酵罐 Abstract This design subject is annual output 1000,000 tons, 8°P brewery.This beer picks 75% malt, 25% rice, the raw material processed the dextrinize, saccharification, filters, boils, cooling, and one set fermentation process.The fermentation equipment is the bottom of the cone and cylinder body fermenter, the fermentation cycle is 14 days.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.This design also conducted the “three wastes” - product processing and comprehensive utilization.The double-mash steeping saccharifying method and the bottom fermentation was adopted. 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).The key points of technical design- gelatinization, saccharification , wort filtration, boiling，fermentation and beer filtration were studied in this paper.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．The effluent treatment and CO2 recovery plan of this brewery were formulated in