啤酒論文摘要模板

本設(shè)計主要通過高濃度稀釋的方法釀造12°P啤酒，從而提高了糖化設(shè)備的利用率，降低了能耗，提高了勞動生產(chǎn)率，降低了費用，使啤酒更加清淡，穩(wěn)定性提高。The12palebeerwasbrewedbyusingthemethodofhighgravitydilute,whichenhancedtheavailabilityofsaccharificationequipment,decreasedtheconsumeofenergy,increasedthelaborproductivity,reducedtheexpenditureofinvestment,madethebeermilderandenhancedthestability.此啤酒的釀造方法采用65%的麥芽，20%的大米，15%的玉米淀粉，經(jīng)過糊化，糖化，煮沸，過濾，冷卻，發(fā)酵而成。Thisbeerpicks65%malt,20%rice,15%corn.therawmaterialprocessedthedextrinize,saccharification,filters,boils,cooling,andonesetfermentationprocess.發(fā)酵設(shè)備采用圓筒體錐底發(fā)酵罐，發(fā)酵周期是14天。Thefermentationequipmentisthebottomoftheconeandcylinderbodyfermenter,thefermentationcycleis14days.本設(shè)計內(nèi)容主要包括物料衡算，熱量衡算，冷耗衡算和設(shè)備選型的計算及重點設(shè)備的計算。Thisdesignmainlyincludes,thecalculationofmassbalance,thermalconsumptionbalance,coldlyconsumptionbalance,andtheequipmentselectionaswellasthekeyequipmentcomputation.本設(shè)計的主要特點是在原料中加入了玉米淀粉，Themainfeaturesofthedesignisthecornstarchaccessedintotherawmaterials.玉米淀粉代替部分大米，基本上不會影響到啤酒的質(zhì)量，并且可以提高啤酒的醇厚感，Thecornstarchinsteadofricewillnotaffectthequalityofbeer,andbeercanbeimprovedthemellow.最重要的是大大的降低了啤酒的生產(chǎn)成本。Themostimportantthingistogreatlyreducethecostofproductionofbeer.本次設(shè)計還進行了“三廢”處理和副產(chǎn)物綜合利用的設(shè)計。Thisdesignalsoconductedthe"threewastes"-productprocessingandcomprehensiveutilization.本設(shè)計是年產(chǎn)十萬噸11°的啤酒廠設(shè)計Thisdesignsubjectisannualoutput1000,000tons,11°brewery.啤酒口味新鮮淡爽、酒花香味突出、泡沫潔白細膩并且營養(yǎng)豐富，是人們所喜愛的飲料之一。Thetastofbeerisfreshandlight,theflavorofhopisheavy,thefoamiswhiteandexquisite,andthenutritionisrich.Itistheoneofthefavoritedrinks.啤酒是一種綠色食品。隨著人們健康意識的增加，啤酒消費將出現(xiàn)熱潮。Beerisakindofgreenfood,Withtheincreasingofpeople’sawarenesstohealth,theboomofbeerconsumptionwillbeappeared.啤酒是以麥芽和大米為主要原料，采用啤酒酵母發(fā)酵釀制而成的一種低二氧化碳、起泡、低酒精度的飲料酒。Beerisakindoflow-carbondioxide,frothy,low-alcholcontentbeverage,whichfermentedbySaccharomycescerevisiae,maltandmiceasit’smainrawmaterial本設(shè)計對10萬噸11°啤酒廠的生產(chǎn)工藝進行了論證，確定了工藝流程，進行了物料衡算，糖化工段熱量衡算，發(fā)酵工段耗冷計算，水量衡算。Theproductionprocessof1000,000tons11°beerwasdemonstrated,thetechnologicalprocesswasformulated,andthematerialbalance,heatbalance,coolingconsumption,waterbalancewerecalculated.對啤酒廠主要設(shè)備及重點設(shè)備（煮沸鍋）的體積，外形尺寸，附件，壁厚等參數(shù)進行了設(shè)計、計算及論證。Theparametersofvolume,overalldimension,attachment，wallthicknessofthemajorequipmentandthewortkettleweredesigned,calculatedanddemonstrated.糖化方法采用雙醪浸出（煮出）糖化法，發(fā)酵方法采用下面發(fā)酵法。Thedouble-mashsteepingsaccharifying（boilingsaccharifying）methodandthebottomfermentationwasadopted.在降低能耗、減少廢水排放、啤酒糟的回收與利用等方面進行了探討研究。Thereducingenergyconsumptionandwastewaterdischarge，therecyclingofbeergrainswerestudiedinthedesign.為了節(jié)能和減少污染，還設(shè)計了工業(yè)“三廢”處理系統(tǒng)。Thewastetreatmentsystemwasdesignedforconservingenergyanddecreasingpollution.采用了先進的低壓動態(tài)煮沸系統(tǒng)和蒸汽二次回收利用系統(tǒng)，將煮沸時間由90min縮短至65min，挺高了啤酒的非生物穩(wěn)定性，并降低了蒸汽的用量。Theadvancedlowpressuredynamicboilingsystemandthesteamrecyclingwereadopted,asaresulttheboil-timewasshortenedfrom90minto65min,thenon-biologicalstabilitywasincreasedandtheconsumptionofsteamwasdecresed.本設(shè)計的圖紙主要包括糖化和發(fā)酵車間的流程圖，重點車間的平面圖和立面圖及重點設(shè)備的裝配圖（糖化鍋、糊化鍋、煮沸鍋、發(fā)酵罐）。Thedrawingofthisdesignincludetheflowchartofthesaccharificationandfermentationworkshops,theichnographyandelevationdrawingofmajorworkshop,theassemblydrawingofmajorequipment（mashkettle，rice-cooker，wortkettle，fermentor）.啤酒是一種低酒精含量、健康的飲品。中國的啤酒市場競爭激烈，以質(zhì)量提升和高效為主要目的高起點、自動化的新建項目是近一時期啤酒行業(yè)的主題。Beerisakindofhealthfuldrinkofloweralcohol.Becauseofthebeermarketcompetition,theadoptionofadvancedequipmentandtechnologyareveryimportanttotheproductionofbeerinthenearfutureinChina.本論文對啤酒生產(chǎn)線工藝設(shè)計中的關(guān)鍵部分一一原料的糊化、糖化、麥汁過濾、煮沸、發(fā)酵、啤酒過濾進行了研究。Thekeypointsoftechnicaldesign-gelatinization,saccharification,wortfiltration,boiling,fermentationandbeerfiltrationwerestudiedinthispaper.該生產(chǎn)線工藝設(shè)計時在煮沸階段充分考慮了煮沸過程二次蒸汽回收利用，采用了真空蒸發(fā)形式的處理工藝。Theenergyofsteamevaporatedintheboilingkettlewasrecycled.Treatmenttechnologyofvacuumevaporationsystemwasadopted.節(jié)省了蒸汽消耗，達到了提高質(zhì)量、降低消耗的目的；Theenergywassavedandthegoalofimprovingqualityandreducingconsumptionwasachieved.在發(fā)酵階段采用一罐法發(fā)酵工藝，發(fā)酵周期為21天，節(jié)省了投資成本和運行費用。Thefermentationtechnologyofbeerbyusingone-tank-methodwasadoptedinthestage.stage.Thefermentcyclewere21d,andthecostofinvestmentandoperationweredecreased.在上述工藝研究的基礎(chǔ)上，進行了年產(chǎn)200000KL啤酒廠的物料衡算和熱量衡算，為設(shè)備選型提供依據(jù)。Basedontheaboveresearch,materialbalanceandenergybalanceweregiveninthepaperforthebeerproductionlineof200000KL（可替換）annually.在核心設(shè)備上選用國際先進裝置，在提高啤酒質(zhì)量、降低生產(chǎn)成本方面相對現(xiàn)實的生產(chǎn)工藝具有較大優(yōu)勢。Thekey—equip