北京理工大学珠海学院2010级本科生课程设计
年产20万吨淡色啤酒厂糖化车间糖化锅设计
摘 要
啤酒是仅次于水和茶的三大饮料，同时也是目前世界上消费量最大的酒精饮料。啤酒是用含有淀粉的谷类（主要是大麦）酿造而成的，多数添加啤酒花来调味。
本次设计是对年产20万吨淡色啤酒厂糖化车间糖化锅设计。主要包括啤酒生产的工艺流程设计，工艺计算，糖化车间物料衡算、糖化车间热量衡算（糖化用水消耗热量、第一次米醪煮沸消耗热量、第二次煮沸前混合醪升温耗热量、第二次米醪煮沸消耗热量、洗槽水耗热量、麦汁煮沸耗热量、糖化一次总耗热量、糖化一次耗用蒸汽量、蒸汽单耗），设备的设计与选型（主要设计糖化锅）等。
关键词：啤酒 工艺 糖化锅
I
北京理工大学珠海学院2010级本科生课程设计
Mash tun design of Brewhouse in the Annual output of 200,000 tons
light beer workshop
ABSTRACT
Beer ranked the third popular drink after water and tea, at the same time, it sells best among the world's alcoholic beverages. Beer is brewed from starch grains (containing is mainly a barley), most add hops to taste.
The design is aimed at the mash tun design of Brew house in the Annual output of 200,000 tons light beer workshop. Including the design of beer production process, calculation process, glycosylated plant material balance, heat balance saccharification workshop (calories for glycosylated water , heat dissipation for the first mash boiled rice , and the heat dissipation for the second mixed mash temperature before boiling heat loss, the secondsub-meter heat consumption of boiled mash, wash water tank heat loss, heat loss wort boiling, consumption of heat for mashing a total, mashing a steam consumption, steam consumption per unit), the design and selection for equipment (the main design is mash tun), etc..
Key words: beer calculation mash tun
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北京理工大学珠海学院2010级本科生课程设计
目 录
摘 要 .................................................. I ABSTRACT ............................................... II 1.绪论 .................................................. 1
1.1啤酒定义 ................................................. 1 1.2啤酒的起源 ............................................... 11.3我国啤酒工业发展趋势 ..................................... 11.4营养成分 ................................................. 21.5啤酒的分类 ............................................... 21.5.1根据啤酒的色泽分类 ..................................... 21.5.2根据发酵性质划分 ....................................... 21.5.3根据原麦汁浓度分类 ..................................... 31.5.4 根据是否巴氏杀菌分类 ................................... 31.5.5根据生产方法分类 ....................................... 32.全厂工艺流程 .......................................... 42.1产品设计标准 ............................................. 42.1.1感官标准 ............................................... 42.1.2理化标准 ............................................... 42.1.3卫生标准 ............................................... 52.2原料简介 ................................................. 52.2.1大麦和麦芽 ............................................. 62.2.2大米 ................................................... 6III
北京理工大学珠海学院2010级本科生课程设计
2.2.3啤酒花 ................................................. 6 2.2.4酵母 ................................................... 7 2.2.5水 ..................................................... 7 2.3生产工艺流程图 ........................................... 7 2.4生产工艺要点 ............................................. 8 2.4.1麦芽制备 ............................................... 8 2.4.2麦汁制备 ............................................... 9 2.4.3发酵 .................................................. 10 2.4.4后处理及包装 .......................................... 10
3.设计工艺计算 ......................................... 11
3.1全场物料衡算 ............................................ 11 3.1.1工艺指标 .............................................. 11 3.1.2对100Kg原料（75%麦芽、25%大米）生产啤酒物料衡算 ....... 11 3.1.3生产100L啤酒物料衡算 ................................. 12 3.1.4年产20万吨啤酒糖化一次物料衡算 ....................... 13 3.2糖化车间热量衡算 ........................................ 15 3.2.1糖化工艺流程图 ........................................ 15 3.2.2糖化用水消耗热量Q1 .................................... 15 3.2.3第一次米醪煮沸耗热量 Q2 ............................... 16 3.2.4第二次煮沸前混合醪升温到 70℃的耗热量 Q3............... 17 3.2.5第二次煮沸混合醪的耗热量 Q4 ........................... 18 3.2.6洗糟水耗热量 Q5 ....................................... 18
IV
北京理工大学珠海学院2010级本科生课程设计
3.2.7麦汁煮沸过程耗热量Q6 .................................. 18 3.2.8糖化一次总耗热量Q总 .................................. 19 3.2.9糖化一次耗用蒸汽量D ................................... 19 3.2.10糖化过程每小时最大蒸汽量 Qmax ........................ 19 3.2.11蒸汽单耗 ............................................. 20
4.糖化车间相关设备设计计算与选型 ........................ 204.1糊化锅 .................................................. 204.2过滤槽 .................................................. 214.3煮沸锅 .................................................. 214.4回旋沉淀槽 .............................................. 215.糖化锅的结构设计和强度计算 ........................... 225.1糖化锅的结构设计 ........................................ 225.1.1糖化锅尺寸计算 ........................................ 235.1.2搅拌器设计 ............................................ 235.1.3糖化锅排醪管径（至滤过槽） ............................ 255.1.4糖化醪出口管径 ........................................ 255.1.5糖化锅进水管径 ........................................ 255.2糖化锅锅体设计及强度计算 ................................ 265.2.1锅体结构设计 .......................................... 265.2.2 锅身壁厚的计算及强度校核 .............................. 26设计总结 ............................................... 28参考文献 ............................................... 29V