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年产26万吨低浓小麦淡色啤酒工厂的设计(重点车间:糖化)


全文字数:20000以上字左右  原创时间:<=2022年

【内容摘要】

年产26万吨低浓小麦淡色啤酒工厂的设计(重点车间:糖化)

摘  要
本设计本着创新的意识、将传统的小麦啤酒发酵工艺,与现代新技术、新设备相结合,在保证小麦啤酒特有口感风味的前提下,提高啤酒的质量以及经济合理性的原则之下进行设计。
设计选用国产优质小麦芽、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8°P小麦淡色啤酒、7°P小麦淡色啤酒、6.5°P小麦淡色纯生啤酒。设计的生产能力为年产26万吨;副产品有二氧化碳、商品酵母、麦糟饲料、核苷等。
设计的重点车间为糖化,车间布局根据合理性原则采用低层建筑减少了建设投资,原料粉碎采用全新的封闭式湿法粉碎工艺,降低了粉尘和噪音污染;糖化进料全部采用了先进的底部进料减少麦汁的氧化,且采用新型的外加热煮沸锅,可缩短煮沸时间。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,并采用激冷倒罐的先进工艺进一步缩短了发酵周期;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。
整个工厂在生产过程中采用自动化控制,连续化生产,提高了设备的使用率,降低了生产成本,使生产管理更加科学化系统化。全厂大量采用新型设备,在提高生产效率的同时还大大降低了酒损,使酒损由过去的12%左右降低到了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:酿造,啤酒,小麦,糖化工段, 外加热煮沸锅,酒损
The Design on Brewery of Wheat Pale Beer of Low Concentration with an Annual Output of 260,000 Tons (Focused Workshop: Glycosylated)
Abstract
Some innovative awareness could be included in the design while some modern technology and new equipment were added in the traditional wheat beer fermentation process. It could improve the quality of beer and the economic rationality under the condition of ensuring unique taste of wheat beer flavor .
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, 7 ° P pale wheat beer, 6.5 ° P pale wheat draft beer. There are production capacity of 260,000 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 saccharification woskshop, and the workshop layout according to the principle of reasonable use of a low-rise building to reduce investment. The  closed wet grinding process was used to smash for reducing the dust and noise pollution, all the sophisticated feed at the bottom of the wort was employed in glycosylated feed craft for reducing wort oxidation, and wort boiling times could be reduced by wort kettle with external heating. 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 on the basis of using IP cold cans of advanced techniques had  advantage 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.
  Automation control, continuous production adopted in the production process can reduce liquor loss the cost of production and make the production management more scientific systematic. A  lot of new type equipments was used in our plant not only to enhance the efficiency of production also greatly but also greatly reduce the loss of liquor from previous 12 percent down to around 3 percent. The plant design is proved as the rationality and feasibility by the end of the technical and economic analysis and evaluation.

Key words: brewing ,wheat beer, glycosylated workshop, wort kettle with external heating,Liquor loss

 

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