年产5万吨12°经典啤酒厂发酵车间设计.doc

齐 齐 哈 尔 大 学 毕业设计（论文） 题 目： 年产5万吨12°经典啤酒厂发酵车间设计（发酵罐） 学 院： 食品与生物工程学院 专业班级： 生物工程111班 学生姓名： 指导教师： 成 绩： 2015年06月15日  摘 要 本设计为年产5万吨12°经典啤酒厂发酵车间设计。经典啤酒是以麦芽和大米为主要原料，添加大量酒花以及适量酵母发酵酿制而成的一种低二氧化碳、起泡、低酒精度（2.5%~7.5%）的饮料。经典啤酒具有发酵度比较低、麦汁中大分子含量多、口味独特、营养丰富等特点。本设计对5万吨12°经典啤酒厂的生产的发酵工艺进行了论证，确定了发酵方法与工艺流程，进行了物料衡算，发酵工段耗冷计算，水量衡算。糖化方法采用双醪二次煮出糖化法，发酵方法采用下面发酵法。本设计的图纸主要包括发酵车间流程图，发酵车间的平面图和立面图及重点设备发酵罐的装配图。为了节能和减少污染，还设计了工业“三废”处理系统。在降低能耗、减少废水排放、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；工艺设计；发酵罐；物料衡算；设备选型与论证 Abstract This design subject is annual output 50,000 tons of 12° classic brewery fermentation workshop.Classic beer is a kind of low-carbon dioxide,sparkling,low-alcohol content (2.5% to 7.5%) of the beverage malt raw material, which added a large number of hops and fermented by the right amount of yeast, malt and rice as it s main raw material. Classic beer has many features,such as low fermentation degree,large macromolecule content in the wort, unique taste, nutrient-rich and etc.The production process of the 50,000 tons 12°classic beer was demonstrated,the technological process was formulated,and the materials balance,cooling balance,water balance were calcuated.The double-mash decoction mashing and the bottom fermentation were adopted.The drawings of this design include the flow chart of the fermentation workshops,the ichnography and elevation drawing of fermentation workshop,the assembly drawing of major equipment (fermenter).The waste treament system was design- ed for conserving energy and decreasing pollution.The reducing energy consumption and wastewater discharge, recycle and utilization of beer grains were studied in the design. Key words: Beer factory; Craft design; Fermenter; Materials balance; Equipment selection and demonstration  目 录 摘要 I Abstract II 第1章 绪论 1 1.1 选题依据、意义及理论 1 1.2 设计依据 1 1.3 设计内容 1 1.4 发酵设备及其特点 1 1.4.1 锥形罐的优点 2 1.4.2 锥形罐的安装和布局 2 1.5 厂址的选择 2 1.6