目 录
摘 要 .................................................................................................3 目 录 .................................................................................................6 第一章 绪论 ........................................................错误！未定义书签。
1.1 课程设计的目的、意义................................................ 错误！未定义书签。 1.2设计课题........................................................................................................... 8 1.3 设计基础资料.................................................................................................. 8 1.4 设计内容.......................................................................................................... 9
第二章 工艺流程设置 .........................................................................9
2．1 啤酒生产工艺总体流程与说明................................................................. 9
第三章 糖化工艺流程选择和论证...................................................10
3.1 啤酒糖化的流程与说明................................................................................ 10 3.2 原辅料预处理................................................................................................ 10 3.3 麦芽汁的制备................................................................................................ 13
第四章 物料衡算...............................................................................16
4.1计算基础数据................................................................................................. 16 4.2 100kg原料生产12°淡色啤酒的物料衡算[12] ....................................... 17 4.3生产100L12°淡色啤酒的物料衡算 ........................................................... 18 4.4 124000t/a啤酒厂糖化车间的物料衡算..................................................... 19
第五章 热量衡算...............................................................................21
5.1 糖化用水耗热量............................................................................................ 21 5.2 第一次米醪煮沸耗热量................................................................................ 22 5.3 第二次煮沸前混合醪升温至70℃的耗热量............................................... 24 5.4 第二次煮沸混合醪的耗热量........................................................................ 25 5.5 洗槽水耗热量................................................................................................ 26 5.6 麦汁煮沸过程耗热量.................................................................................... 26