食品科学毕业设计.docx

摘 要全麦啤酒是以麦芽为原料，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。本次设计题目是年产2万吨8度淡色啤酒的工厂设计。本设计对2万吨8°啤酒厂的生产工艺进行了论证，确定了工艺流程，进行了物料衡算，糖化工段热量衡算，发酵工段耗冷计算，水量衡算。此啤酒的酿造方法采用优质大麦，进行糖化，煮沸，过滤，冷却，发酵而成。发酵设备采用圆筒体锥底发酵罐，发酵周期是7天。本设计内容主要包括物料衡算，热量衡算，冷耗衡算和设备选型的计算及重点设备的计算。本设计的图纸主要包括糖化和发酵车间的流程图，重点车间的平面图和立面图及重点设备的装配图(糖化锅、糊化锅、煮沸锅、发酵罐)。关键词：啤酒；全麦；物料衡算；热量衡算；糖化锅AbstractWhole wheat beer is malt as raw material, made ??of fermented brewers yeast as a low-carbon, blistering, low alcohol drinks wine.This topic is designed annual production capacity of 20,000 tons 8 degrees ale plant design. The design for the 20,000 tons 8 ° brewery production technology has been demonstrated to determine the process for the mass balance, heat balance sugar chemical segment, consumption of cold fermentation section calculation, the water balance calculation.This beer brewing method using high-quality barley for mashing, boiling, filtration, cooling, fermentation. Fermentation equipment cone at the end of the cylindrical body using the fermenter, the fermentation period is 7 days. This design mainly includes material balance, heat balance, cold consumption accounting and computing equipment selection and calculation of key equipment. The design of the drawings includesaccharification and fermentation workshop flowchart focus workshop plans and elevations and key equipment assembly drawings (saccharification pot, paste pot, boiling pot, fermentation tank).Keywords: beer; whole wheat; material balance; heat balance; saccharification pot目录摘要IAbstractII第一章绪论11.1全麦啤酒及其营养价值简述11.1.1全麦啤酒11.1.2营养价值11.2啤酒生产原料的介绍11.2.1大麦11.2.2酿造用水21.2.3酒花21.3厂址的选择31.4工厂的总平面设计31.4.1设计原则和基本要求31.4.2厂区的布置4第二章啤酒的生产工艺52.1啤酒的生产工艺52.2糖化车间的生产工艺62.2.1麦芽的粉碎62.2.2麦芽的糖化62.2.3麦汁的处理72.2.4麦汁的冷却与充氧82.3发酵车间的生产工艺92.3.1啤酒酵母92.3.2发酵方法的选择92.3.3酵母的回收102.4啤酒的过滤102.4.1过滤方法102.4.2设备选择102.5啤酒的包装10第三章工艺计算113.1物料平衡的计算113.1.1糖化车间的物料平衡计算113.1.2 100㎏大麦生产8°啤酒的物料衡算123.1.3生产100L8°全麦啤酒的物料衡算123.2热量衡算143.2.1糖化用水耗热量Q1143.2.2麦醪煮沸耗热量Q2143.2.3洗槽水耗热量Q3153.2.4麦汁煮沸过程耗热量Q4153.2.5糖化一次总耗热量Q总153.2.6糖化一次耗用蒸汽量