年产38万吨低浓小麦淡色啤酒工厂设计（重点车间：发酵）摘要本设计针对目前啤酒原料短缺的现状，采用小麦麦芽替代部分大麦麦芽生产小麦啤酒。国内小麦啤酒的生产尚处于起步阶段，且为了便于控制，多采用下面发酵。与下面发酵相比，上面发酵小麦啤酒更具有风味典型性，在国外市场占有率极高，代表了小麦啤酒的消费潮流。设计选用国产优质小麦芽，优质大麦芽及国产优质酒花为原料，选用英国爱丁堡上面纯种培养酵母，酿造10°P小麦淡色啤酒、8°P小麦淡色啤酒、6°P小麦淡色啤酒。设计的生产能力为年产38万吨；副产品有二氧化碳、商品酵母、麦糟饲料、核苷等。设计的重点车间为发酵，车间布局根据合理性原则采用低层建筑减少了建设投资。设计中粉碎采用增湿粉碎,糖化采用双醪浸出糖化法,并且应用外加酶法有利于提高原料的利用率及缩短时间。值得一提的是,这种外加酶就是耐高温α—淀粉酶，它的应用正在逐步推广。麦汁的处理系统采用快速过滤槽、回旋沉淀槽、一段式薄板冷却器组成，此系统效率高且麦汁损失少，降低了工艺的复杂性同时节约了用水；发酵把传统的上面发酵法和露天一罐式发酵法相结合，缩短了发酵周期；采用高浓稀释的新工艺来生产多产品啤酒满足市场需求；成品的包装采用了先进的国产包装线。极大的降低了啤酒生产过程中的酒损。啤酒的生产过程采用自动化控制，降低了人工成本。同时采用了现代先进的工艺及设备，提高了生产效率，使酒损由过去的12%左右降低到了3.3%。最终通过对全厂的技术经济分析、评价证明了本设计的合理性和可行性。
关键词：啤酒，小麦，发酵，酒损
The Design on Brewery of Wheat Pale Beer of Low Concentration with an Annual Output of 380,000 Tons (Focused Workshop:fermentation)
Abstract
Wheat malt was used as the raw material of beer brewing instead of barely malt in this design,for the beer raw material was shortened.Wheat beer production in the starting stage.Most local breweries prefer using bottom yeast for relatively easier microbiological control.By contrast,top fermented wheat beer,which is clearly featured by its odor and taste,is quite popular in foreign countries,representing the tendency of wheat beer consumption.
Hmebred high-quality wheat-malt, barley-malt were used as raw materials in the design, and pure Edinburgh yeast was fermentation microorganism for brewing 8 ° P pale wheat beer, 10 ° P pale wheat beer, 6 ° P pale wheat beer. There are production capacity of 380,000 tons in the design and carbon dioxide, the value of yeast, wheat worse feed, and other nucleosides are the byproducts to the plant.
Main design focus on fermentation woskshop, and the workshop layout according to the principle of reasonable use of a low-rise building to reduce investment. Design used to smash wetting smash, glycosylated double Organization does one cook a glycosylated enzyme, to improve the utilization of raw materials and shortening the time. It worth to point out that the enzyme is named а—amylase resisting high temperature and the use of the enzyme is now being phrasing in.Wort processing systems using rapid filtration beds, Whirlpool, a cooling-off process of plate cooler composition could loss wort less and reduce the complexity of the process while saving water because of its high system efficiency, while raditional top fermentation and opening can of fermentation method to shorten the fermentation cycle. The new technology on high concentration dilution used in the design can produce more beer products to meet market demand, and the mean while product packaging in the sophisticated homemade packaging lines can greatly reduces the production of beer in the process of liquor loss.
Beer production process automation control, lowering the cost of labor. Also adopted modern and advanced technology and equipment to improve the production efficiency, so that the damage from the last 12% reduced to 4.7%. By the end of a factory technical and economic analysis, evaluation of the design proves the rationality and feasibility.
Key words：beer，wheat，fermentation，loss of beer
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