1、 I 摘要 纯生啤酒作为一种口味更加纯正的饮料酒深受消费者的欢迎，其市场需求已经越来越大。 本论文综合运用了大学期间所学的各个学科，针对年产 20 万吨纯生啤酒的发酵工艺进行了设 计。通过参阅大量的国内外文献，确定了采用下面发酵法，以 70%的大麦和 30%的大米为原料 进行为期 20 天 （主发酵 6 天， 后发酵 14 天） 的分批式发酵。 由物料衡算得出每年需大米 9410t、 大麦 22000t、酒花 4700t；由热量衡算得出每年消耗蒸汽 9.87 10 7kg；由水衡算得出每生产 1t 成品啤酒需耗水 25.36t，年耗水量为 5026608t；由耗冷量的 计算得出每年耗冷 9.5
2、21 10 10kJ。并且通过对设备的选型与计算得出需要 112.4m3 的糖化锅 1 个，924m 3 的圆筒体 锥底发酵罐 40 个.另外还需要 21 圈，分为 3 组的换热管。 关键词关键词：纯生啤酒；工艺设计；物料衡算；热量衡算；圆筒锥底发酵罐 Abstract As a taste of draft beer to drink wine more pure welcomed by consumers and its market demand has been increasing. In this paper, various disciplines learned in univ
3、ersity is integrated for the technological design of beer fermentation process with annual output of 200,000 tons. According to the large number of domestic and foreign literature, 70 percent of the barley and 30 percent of the rice is identified as raw materials and taken it in batches fermentation
4、 by the following fermentation for 20 days (the main fermentation 6 days, 14 days latter fermentation). Drawn from the material II balance, 9410t rice,22000t barley and 4700t hops is needed yearly; drawn by the heat balance, annual consumption of steam is 9.87 107kg; drawn from the water balance, 25.36 tons beer is consumed for 1 ton, the consumption of total water is 5026608 tons per year; by the calculation of cold consumption , 9.521 1010 kJ of cold is needed yearly. Through the sele
