啤酒产糖化车间工艺流程设计说明书.doc

《发酵工艺设计》30200t/a啤酒厂糖化车间工艺流程设计设计人:汪海宾学校:开封大学专业:生物化工工艺班级:09生化1学号:2009051098指导老师:胡斌杰2011年10月目录一、绪论······················································、设计任务书················································三、生产工艺流程图及生产过程·································· .................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................................11四、30200t/a啤酒厂糖化车间的物料衡算······················· (75%麦芽,25%大米)生产12°淡色啤酒的物料衡算 °淡色啤酒的物料衡算 五、啤酒厂糖化车间生产设备的设计与选型································································六、环境保护(啤酒工厂三废处理)········································、三废概况················································、三废的治理··、······································七、设计评价和总结············································八、参考文献···················································前言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、发酵等工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的酒种,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[1]。啤酒中高级醇、有机酸、双乙酰、醛、酯等物质的存在量不多,但影响啤酒的风味,它们的数量及配比,造成了啤酒色香味上的差别,造就品牌啤酒的个性。、生物工程设备、化工