黑龙江东方学院本科毕业设计
本科毕业设计
年产5000吨12o啤酒厂糖化和发酵车间工艺设计
摘 要
本文主要介绍年产5000吨啤酒厂糖化和发酵车间工艺设计的一种思路，对生产工艺流程进行设计研究，其中包括12度啤酒的配方和工艺流程及其论证，物料平衡和设备的计算及其选型，本设计采用先进的工艺过程，对生产工艺、物料和能量的节约型和对重点工段的设备选型做了重点介绍。同时，考虑系统的灵活性、经济性及安全、环保的要求，并降低交叉污染的几率等。
本文根据啤酒生产的特点对其结构布局进行合理设计，使得生产车间尽量紧凑、物料及能源输送距离尽量缩短，从而有效地节约资源、降低生产成本。本文针对啤酒糖化和发酵特点进行物料衡算，对啤酒厂糖化车间和发酵车间进行了热量衡算，使得生产的各环节能够有效结合，便于提高能源的利用率。
该设计成果主要采用形式为工艺流程图（1张），车间平面布置图（1张），车间局部剖视图（1张），并编写详细数据说明书。
关键词： 工艺流程、糖化、发酵、设计
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黑龙江东方学院本科毕业设计
Yearly produces 5,000 tons12o beer plant design
Saccharification and fermentation
Abstract
This paper mainly introduces the annual 5,000 tons beer saccharification and fermentation process design workshop of a kind of idea, design for manufacturing processes, including 12 degrees of beer formula and process and equipment, material and the selection of the design and calculation, adopts advanced process for production process, materials, energy saving and on and on the selection of equipment do units were analyzed in this paper. At the same time, the flexibility of the system safety, environmental protection, economy and the request, and reduce the chances of cross contamination.
According to the characteristics of beer production structure layout is reasonable design, makes the production workshop as far as possible compact, materials and energy to shorten the distance transportation, thus effectively save resources, reduce the production cost. Based on beer saccharification and fermentation characteristics of material, the brewery saccharification and fermentation workshop on the workshop of heat balance of production, make each link can effectively combine, easy to improve energy efficiency.
The design results mainly adopts form for process flow diagram (1), workshop layout (1), workshop sections (1) locally, and detailed data sheets.
Key word：Process、glycated、Fermentation、design
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黑龙江东方学院本科毕业设计
目 录
摘 要 ................................................................ I ABSTRACT ............................................................... II 前 言 ................................................................... 1 第1章 绪 论 ............................................................ 2 1.1 啤酒的起源 .......................................................... 2 1.2 我国啤酒工业发展简况 ................................................ 3 1.3 厂址的选择 .......................................................... 4 1.4 市场预测 ............................................................ 5 1.5 项目实施的意义 ...................................................... 5 第2章 设计规模及生产方案 ............................................... 6 2.1 设计规模 ............................................................ 6 2.2 产品方案 ............................................................ 7 2.2.1 生产规模及建设时间 .............................................. 7 2.2.2 产品质量及标准 .................................................. 7 2.2.3 水质标准及啤酒质量控制 .......................................... 7 第3章 工艺流程及生产方法 ............................................... 9 3.1啤酒酿造的工艺流程 .................................................. 9 3.2 啤酒酿造的原料 ..................................................... 10 3.3 糖化车间的工艺要点 ................................................. 10 3.4 发酵车间的工艺要点 ................................................. 12 3.5 啤酒过滤 ........................................................... 14 第4章 工艺计算 ........................................................ 15 4.1 工艺技术指标及基础数据 ............................................. 15 4.1.1 100kg原料（70%麦芽，30%大米）生产12°淡色啤酒的物料衡算 ....... 15 4.1.2 生产100L12°淡色啤酒的物料衡算 ................................ 16 4.1.3 5000t/a 12°淡色啤酒糖化车间额定量物料衡算表 ................... 16
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