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啤酒厂糖化车间工艺流程
31000t／a啤酒厂糖化车间工艺流程设计
目录
目录 ················································2
前言 ················································4
一、绪论················································4
1.1 设计目的············································4
1.2 设计思想············································4
1.3啤酒酿造业存在的问题·································5
二、设计任务书··········································5
三、生产工艺流程图及说明································5
3.1 啤酒工艺流程········································5
3.2 原辅料预处理········································6
3.2.1 原辅料预处理流程及说明····························6
3.2.2水质要求··········································7
3.2．3辅料的储存方式····································7
3.2.4 原料的粉碎方法·····································7
3.2.5 粉碎机的选择······································8
3.2.6 原料输送的选择·····································8
3.3麦芽汁的制备··········································8
3.3.1 糊化···············································8
3.3.2糖化················································9
3.3.3糖化醪的过滤········································9
3.3.4麦芽汁煮沸与酒花的添加·····························9
3.3.4.1麦汁煮沸方法······································9
3.3.4.2酒花添加··········································9
3.3.5麦汁热凝固的沉淀····································10
3.3.6麦汁冷却············································10
四、310000t/a 啤酒厂糖化车间的物料衡算···················10
4.1工艺技术指标及基础数据································10
4.2 100kg 原料(75％麦芽，25％大米)生产12°淡色啤酒的物料衡算）···························································11
4.3 生产l00Ll2°淡色啤酒的物料衡算························12
4.4 31000t／a 12°淡色啤酒糖化车间物料衡算················13
4.5 31000t/a啤酒厂糖化车间热量衡算设计评价总结啤酒是以优质大麦芽为主要原料，啤酒花为香料，经过制麦芽、糖化、发酵等序制成的富含营养物质和二氧化碳的酿造酒。啤酒的酒精含量仅为3%~6%（体积分数），有酒花香和爽口的苦味，深受消费者欢迎，因此消费面广，消费量大，是世界上产量最大的酒种。啤酒的历史悠久，大约起源于9000年前的地中海南岸地区，以后逐渐传入欧美及东亚地区。我国的啤酒生产只有100年的历史。啤酒是世界上产销量最大酒种，近几年来，啤酒的产销量几乎以15%的速度巨增，我国去年啤酒增长量为10亿升。2002年以来，中国的啤酒产销量已超过了美国，跃居世界第一位。2008年我国啤酒产销量超过5500万吨。啤酒中高级醇、有机酸、双乙酰、醛、
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