(完整版)啤酒厂设计重点设备煮沸锅毕业设计论文

齐齐哈尔大学

毕业设计（论文）

题目 10万11°（淡爽）啤酒厂设计

学院生命科学与工程学院

专业班级生物工程051班

学生姓名曾德响指导老师田英华

成绩

2009年6月 20 日

摘要

淡爽啤酒口味新鲜淡爽、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。它是一种绿色食品。随着人们健康意识的增加，啤酒消费将出现热潮。啤酒是以麦芽和大米为主要原料，添加酒花，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。本设计对10万吨11°淡爽啤酒厂进行生产工艺流程论证，物料衡算，糖化工段热量衡算，发酵工段耗冷计算，水量衡算等等。并对啤酒厂主要设备的体积，外形尺寸，壁厚，附件及重点设备煮沸锅进行研究设计。糖化方法采用双醪浸出糖化法，发酵方法采用下面低温发酵法。在降低能耗、减少水污染、啤酒糟的回收与利用等方面进行了探讨研究。

关键词：啤酒厂；工艺论证；物料衡算；热量衡算；煮沸锅

Abstract

The light beer tastes fresh and light. The is rich. It is a Green food. With the increase in will appear boom.The beer uses malt and rice as the main raw materials, adding Dioxide, sudsy and low alcohol degree. An production process demonstration for the design of tons of 11° light beer and also Production material balance, Glycosylated section of consumption of cold on fermentation section，Water balance were carried on. The brewery of the volume of the major equipment, profile

size, area, the thickness of cylinder, attachment, the major equipment of Boiling Pot designed and researched.The method of Glycosylated use double-infusion mashing syetem. Fermentation method use the bottom low-temperature fermentation. The reducion of power consumption,.water pollution, recovery and utilization of brewer's grains were researched and discussed.

Key words:Brewery; Technology demonstration; Materials balance calculate; Heat balance calculate; Boiling pot

目录

摘要 .................................................................. ABSTRACT ............................................................... I 第1章绪论 ...........................................................

1.1啤酒工业概论......................................................

1.2啤酒的分类及鉴定 ..................................................

1.2.1 啤酒的分类....................................................

1.2.2 啤酒鉴别......................................................

1.2.3 啤酒的保质期..................................................

1.3中国啤酒产业的发展趋势 ............................................

1.4课题研究内容及方法 ................................................

1.4.1 设计依据......................................................

1.4.2 设计范围......................................................

1.4.3 指导思想......................................................

1.5厂址的选择........................................................

1.5.1 厂址的地点及条件..............................................

1.5.2 自然条件......................................................第2章啤酒厂生产工艺及论证..............................................

2.1原料..............................................................

2.1.1 大米..........................................................

2.1.2 麦芽..........................................................

2.1.3 酿造水........................................................