年产10万吨纯生啤酒工厂工艺设计论文+cad图纸+答辩PPT

XXX

（生物与食品工程学院13级食品科学与工程）

指导老师：XXX

啤酒含有蛋白质、维生素、挥发油、苦味素、树脂等，具有强心、健胃、利尿，镇痛等医疗效能，对高血压病、心脏病及结核病等均有较好的辅助疗效。产妇喝啤酒，以增加母体乳汁，使婴儿得到更充分的营养。适量适用啤酒对心脏和高血压患者亦有一定疗效。啤酒生产是采用发芽的谷物作原料,经磨碎,糖化,发酵等工序制得.。在古代中国,也有类似于啤酒的酒精饮料,古人称之为醴.大约在汉代后,醴被酒曲酿造的黄酒所淘汰.清代末期开始,国外的啤酒生产技术引入我国,新中国成立后,尤其是80年代以来,啤酒工业得到了突飞猛进的发展,到现在中国已成为世界第二啤酒生产大国。利用100吨的圆柱锥形发酵罐使主发酵、后发酵和贮酒都在一个罐内进行，省去了导管的烦恼，也为工厂节省了空间。尽管温度76℃，主发酵温度8℃，发酵周期37天，共50个发酵罐。

纯生啤酒包装车间采用两条包装线，分别罐装春生纯生啤酒和普通纯生啤酒。其中纯生啤酒年产量为4万吨，普通纯生啤酒年产量为6万吨。

关键字：纯生啤酒；工厂设计；发酵；糖化；

Beer contains protein, vitamin, essential oil, flavin, resin and so on. It has strong heart, strong stomach, diuretic, analgesic and other medical efficacy. It has good auxiliary effect on hypertension, heart disease and tuberculosis.The pregnant woman drinks beer to increase the mother's milk and make the baby more nutritious.Appropriate amount of beer is also effective for patients with heart and hypertension.Beer production is the use of germinated grains as raw materials, after grinding, saccharification, fermentation and other processes.In ancient China, there were alcoholic drinks similar to beer, which the ancients called Li.About after the Han Dynasty, Li was eliminated by rice wine brewed by wine koji.The late Qing Dynasty opened Since the founding of New China, especially since 1980s, beer industry has developed by leaps and bounds, and China has become the second largest beer producer in the world.The main fermentation is made by using a 100 ton cylindrical conical fermenter. The post fermentation and wine storage are carried out in a single tank, which saves the trouble of the conduit and saves space for the factory.Although the temperature is 76℃, the main fermentation temperature is 8℃, the fermentation period is 37 days, there are 50 fermenters.

Two packing lines are used in the pure draft beer packing workshop, which are canned spring draft beer and ordinary pure draft beer respectively.Among them, the annual output of pure draft beer is 40,000 tons and that of ordinary pure draft beer is 60,000 tons.

Keywords:pure draft beer; factory design; fermentation; saccharification;

年产10万吨纯生啤酒工厂工艺设计I

摘要I

ABSTRACTII

第1章绪论1

1.1设计的任务及要求1

1.2设计的依据和原则1

1.2.1设计的依据1

1.2.2设计的原则1

1.3设计的目的与可行性1

1.3.1设计的目的1

1.3.2设计的可行性2

1.4厂址选择2

1.4.1厂址选择的重要性2

1.4.2厂址选择的原则2

1.4.3厂址选择结果3

1.4.4厂址选择论证3

第2章物料衡算4

第3章麦芽汁的制备8

3.1麦芽与大米的粉碎8

3.2糖化制取麦汁9

3.3过滤糖化醪18

3.3.1麦汁分离过程18

3.3.2麦汁分离原理18

3.3.3影响麦汁过滤的因素19

3.3.4麦汁过滤操作及其控制要点19

3.4麦汁的煮沸和酒花的添加20

3.4.1麦汁的煮沸20

3.4.2酒花的添加22

3.5麦汁的冷却及充氧23

3.6麦汁制备工段工艺设计计算24

3.6.1工艺设计计算24

3.6.2设备选型25

3.6.3车间布置25

第4章纯生啤酒的发酵27

4.1下面发酵27

4.2圆柱锥形发酵罐27

4.2.1圆柱锥低发酵罐的特点27

4.2.2影响圆锥底发酵罐设计的主要因素28

4.3发酵工段的设计计算29

4.3.1工艺设计计算29

4.3.2设备设计与选型29

4.3.3车间布置29

第5章成品纯生啤酒31

5.1纯生啤酒的包装工艺31

5.2成品纯生啤酒工段工艺设计32

5.2.1工艺设计计算32

5.2.2设备设计与选型32

5.2.3车间布置32

5.2.4车间消耗费用的计算33

第6章综合利用34

6.1麦糟的综合利用34

6.2酵母的综合利用35

6.3二氧化碳的综合利用36

第7章安全措施37

第8章废水处理37

第9章人员安排39

第10章投资估算与经济效益分析40

参考文献42

致谢44