《化工原理课程设计》
说明书
题 目：年产2万吨木薯燃料酒精生产工艺的初
步设计——酒母制备工艺初步设计
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专 业： 设计小组：
指导教师： 完成日期： 年 月 日
酒母制备工艺初步设计
摘要：本设计为年产2万吨木薯燃料酒精生产工艺的酒母制备工艺初步设计，文中主要介绍了酒母的选择，制备酒母培养基和糖化醪，糖化酶的选定，酒母原菌经实验室培养到酒母罐扩大培养的整个工艺流程，成熟酒母的质量指标，影响酒母质量的主要因素及其控制，酒母培养中异常现象的处理以及相关工艺的计算、设备计算与选型及相关参数，最后对本设计方案进行了简单的评价。整个设计以米曲汁和糖化醪为培养基，从节能、环保、高效的角度出发，尽量选用先进的工艺及设备进行高效扩培。
关键词：木薯 酒精发酵 酒母 扩培 设备选型
Abstract：The preliminary design is about the production process of 20 thousand tons per year of fuel alcohol using tapioca, this paper mainly introduces the following several aspects: the whole technical process including the choice of distiller's yeast , the preparation of the medium in laboratory and saccharifying mash and the cultivation from the original yeast preserved in laboratory to expanding cultivation in the pot , the quality indexes of mature distiller's yeast , the main factors affecting the quality of distiller's yeast and its control, the measures to take to solve the problems in the cultivation, the related calculation and technological processing equipment selection and related parameters calculation, and finally giving a simple evaluation. In the design we make aspergillus juice and saccharifying mash for medium, from energy-saving, environmental protection, high efficiency, making every effort to choose advanced technology and equipment to achieve highly efficient expansion. Key words: manihot distiller's yeast alcohol fermentation expanding cultivation equipment selection
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酒母制备工艺初步设计
目录
前言................................................................................................................................ 6 1 酒母的选择................................................................................................................ 6
1.1 1.2
酒精生产对酵母菌的要求....................................................................... 6 酒精生产中所采用酵母菌及其优越性................................................... 7
2、酒母培养与扩大培养工艺...................................................................................... 8
2.1 酒母培养基的制备.......................................................................................... 8
2.1.1 实验室阶段培养基的制备 ................................................................. 8 2.1.2 酒母糖化醪的制备.............................................................................. 9 2.2
酒母的扩大培养..................................................................................... 14 2.2.1 酒精活性千酵母的活化 ................................................................... 14 2.2.2 活性干酵母接入小酒母扩大培养 ................................................... 15 2.2.3添加营养盐活性千酵母接入小酒母扩大培养 .................................. 15 2.2.4 酒母车间培养...................................................................................... 15 2.3 关于工艺条件的几点说明............................................................................ 16
2.3.1 关于酒母培养温度的选择 ................................................................. 16 2.3.2 关于发酵温度的选择.......................................................................... 16 2.3.3 发酵时间.............................................................................................. 16
3 成熟酒母的质量指标.............................................................................................. 16 4 影响酒母质量的主要因素及其控制...................................................................... 18
4.1酒母的种龄..................................................................................................... 18 4.2接种量控制..................................................................................................... 18 4.3培养温度与pH值 .......................................................................................... 19 4.4通风培养......................................................................................................... 19 4.5杂菌污染的防治............................................................................................. 20 5 鉴定活性干酵母的质量的好坏.............................................................................. 20
5.1 活细胞率的检测............................................................................................ 20 5.2 含水量测定.................................................................................................... 21 6酒母培养中异常现象的处理................................................................................... 21
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酒母制备工艺初步设计
7 工艺计算.................................................................................................................. 22
7.1技术指标及基础数据..................................................................................... 22 7.2酒母醪物料衡算............................................................................................. 22
7.2.1发酵醪量的计算................................................................................... 22 7.2.2酒母醪量计算....................................................................................... 23 7.2.3糖化醪量计算....................................................................................... 23 7.2.4麸曲用量计算....................................................................................... 23 7.2.5硫酸铵及硫酸的用量........................................................................... 23
8设备选型与计算....................................................................................................... 24
8.1 酒母罐............................................................................................................ 24
8.1.1 酒母罐的选型...................................................................................... 24 8.1.2酒母罐个数的确定............................................................................... 24 8.1.3 酒母罐主要尺寸的确定 ..................................................................... 25 8.1.4 冷却面积.............................................................................................. 25 8.1.5 搅拌器设计.......................................................................................... 26 8.1.6 搅拌轴功率的计算.............................................................................. 26 8.1.7 设备结构的工艺设计.......................................................................... 27 8.1.8 设备材料的选择.................................................................................. 29 8.1.9酒母罐壁厚的计算............................................................................... 29 8.1.10 接管设计 ........................................................................................... 30 8.1.11 支座选择 ........................................................................................... 31 8.1.12 小酒母罐选择 ................................................................................... 31 8.2 卡氏罐............................................................................................................ 32
8.2.1 卡氏培养罐的结构.............................................................................. 32 8.2.2 卡氏罐的大小选择.............................................................................. 32 8.3空气分布过滤器............................................................................................. 32 9 方案评价.................................................................................................................. 33
9.1 方案特点........................................................................................................ 33 9.2 方案的意义.................................................................................................... 34
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酒母制备工艺初步设计
10 结论........................................................................................................................ 35 致 谢.......................................................................................................................... 35 参考文献：.................................................................................................................. 35
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