摘 要
文章主要进行了12.4万吨12°啤酒糖化工段的设计。以75%的淡色麦芽为
原料，25%的大米为辅料，将其分别用六辊式和两辊式粉碎机进行粉碎，之后采用二次煮沸法进行糖化，所得的麦芽汁经过滤槽过滤后泵入煮沸锅中，灭菌后用回旋沉淀槽去除热凝固物，随后冷却进入发酵工段。整个过程中采用蒸汽加热，酿造用水来自深井。文章中首先进行了物料衡算和热量衡算，然后根据经验公式，确定设备的主要尺寸，蒸汽和水的用量。同时使用CAD绘制了糖化工段工艺流程图、糖化锅的设备图。
关键词：啤酒糖化，工艺设计，物料衡算，热量衡算，设备选型
Abstract
His article is mainly on the designing of 12 °beer saccharification section which its yearly output is 124000 tons. With 75% of the malt as the raw material, 25% of the rice as the auxiliary material, they are smashed respectively with six-roller mill and two-roller mill. After that, the wort which is from the saccharification of malt and rice is filtered by the filter-tank and pumped into the boiling pot, then sterilized. And after that the wort is disposed by the sedimentation tank to remove the heat solidification content. As long as the wort gets cool the fermentation section can be proceeded. The whole process uses steam for heating, and the brewing water is from deep well. Material balance calculation and heat balance calculation was first proceeded in the article, and then determined the main dimensions of the equipments, steam dosage and the water dosage based on the empirical formula. At the mean time, using CAD to draw the process flow diagram of saccharification section, and the diagram of saccharifying pot.
Key words:Beer saccharification, Process design, Material balance calculation,Heat balance calculation, Equipment selection