年产35000t 12°P淡色啤酒工厂设计说明书

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3.5万吨淡色啤酒的工艺设计。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、全厂平面布置图、车间布平面置图、锥形发酵罐三视图和手绘首页图。

关键词：啤酒；工艺；设计

Abstract

Brewery is the world's oldest and largest alcoholic beverage consumption, but also after the third largest of water and tea drinks. Beer, made of starch grains (containing), is mainly barley and brewing, the majority of hops to add flavor and sometimes add some vanilla and fruit.

This design is an annual output of 35,000 tons of pale brewery plant process design. Include plant site selection and general graphic design, brewery production process design, process calculation, glycosylated plant material balance (technology indicators and basic data), glycosylated plant heat balance (glycosylated water burn calories, the first mash boiled rice consumption of calories, the second boiling temperature before the heat consumption of mixed mash, mash boiled rice consumption of the second heat, wash water tank heat loss, wort boiling heat loss, a total heat loss glycosylated, glycosylated a steam consumption, steam alone consumption), fermented plant cooling consumption accounting (process cooling consumption, non-process cooling consumption), equipment design and selection (including glycosylated pot, paste pot, filter pot, boiling pot, swing sedimentation tank, fermentation pot ), environmental protection and end treatment, industrial hygiene and labor safety. Draw brewery production flow chart ,the factory floor plans, workshop floorplan ,conical fermenter three views and hand-painted home map.

Key words：Brewery ；Technology ；Design

目 录

摘 要............................................................................................................................ I Abstract....................................................................................................................... II

第一章 绪论.................................................................................................................. 1

1.1 啤酒的概念...................................................................................................... 1

1.2 啤酒的分类...................................................................................................... 1

1.2.1 根据啤酒色泽分类................................................................................ 1

1.2.2 根据啤酒杀菌处理情况分类................................................................ 2

1.2.3 根据发酵性质分类................................................................................ 2

1.2.4 按啤酒生产使用的原料分类................................................................ 2

1.3 啤酒的营养保健功能...................................................................................... 2

1.4 啤酒发展趋势.................................................................................................. 3

1.4.1 国内啤酒发展趋势................................................................................ 3

1.4.2 国外啤酒发展趋势................................................................................ 4

第二章 淡色啤酒工艺流程.......................................................................................... 6

2.1 麦芽的制造工艺流程...................................................................................... 6

2.2 啤酒酿造工艺流程.......................................................................................... 6

2.3 啤酒原料.......................................................................................................... 8

2.3.1大麦......................................................................................................... 8

2.3.2 大米........................................................................................................ 8

2.3.3 啤酒花.................................................................................................... 8

2.3.4 水............................................................................................................ 8

2.3.5 酵母........................................................................................................ 8

2.4 麦芽制造.......................................................................................................... 9

2.4.1 原料输送................................................................................................ 9

2.4.2 原料分级................................................................................................ 9

2.4.3 原料浸渍、发芽.................................................................................... 9

2.4.4 麦芽干燥.............................................................................................. 10

2.4.5 麦芽的质量标准.................................................................................. 10

2.5 麦汁制备........................................................................................................ 10

2.5.1 麦汁制备工艺流程.............................................................................. 11

2.5.2 麦芽的粉碎.......................................... …… 此处隐藏：18937字，全部文档内容请下载后查看。喜欢就下载吧 ……