摘要啤酒是低酒精度的酒类饮品，生产啤酒的原料有大麦、酿造用水、酒花、酵母以及淀粉质辅助原料（玉米、大米、大麦、小麦等）和糖类辅助原料等，原料经过酵母的发酵酿制即可得啤酒。本文主要介绍啤酒原料的选择，包括麦芽、酒花、酵母等，发酵工艺的选择以及啤酒工厂涉及到的物料衡算，水汽量估算等等。在设计中采用锥型罐发酵法进行发酵，生产所需的11°淡色啤酒。通过一系列的选择与估算对啤酒工厂进行设计，最终得到一个符合实际的经济合理的啤酒工厂。关键词：啤酒发酵工艺物料衡算锥型罐发酵法Abstractbeerisalowalcoholalcoholicdrinks，beerproductionofrawmaterialshavebarley、brewingwater,hops,yeastandauxiliarymaterialsofStarch（corn,rice,barley,wheat,etc.）andauxiliarymaterialsofcarbohydrate,etc.Materialscanbeobtainedbeerthroughyeastfermentationbrewed.Thispaperdescribesthebeerrawmaterialsofselection,Includingmalt,hops,yeast,etc,selectthefermentationprocessandBeerFactoryrelatestomaterialbalance,watervaporestimation,etc.Inthedesignweuseconicaltanksfermentationmethodforfermented,producetherequired11°ale.Throughaseriesofselectionandestimationtobeerfactorydesign,finallygetarealisticandreasonablebeerfactory.Keywords:beerfermentationprocessmaterialbalanceconicaltanksfermentation目录前言....................................................................1第一章综述.............................................................21.1淡色啤酒简介.....................................................21.2选题设计目的及意义...............................................21.3设计依据........................................................21.4设计范围........................................................2第二章原料选择及工艺论证...............................................32.1啤酒原料.........................................................32.1.1麦芽.......................................................32.1.2大米.......................................................32.1.3酒花.......................................................32.1.4酵母.......................................................32.1.5酿造用水...................................................32.2啤酒发酵.........................................................42.2.1啤酒酵母...................................................42.2.2啤酒发酵方法的选择.........................................52.2.3啤酒发酵工艺...............................................6第三章工艺计算.....................................................83.1物料衡算.........................................................83.1.1物料衡算基础数[8]............................................83.1.2100㎏原料生产10°P啤酒的物料衡算..........................83.1.3生产100L10°P啤酒的物料衡算..............................93.1.4年产10kt11°P啤酒发酵物料衡算............................113.2耗冷量估算......................................................143.2.1发酵车间工艺流程..........................................143.2.2工艺技术指标及基础数据....................................143.2.3工艺耗冷量Qt..............................................143.2.3.1.麦汁冷却耗冷量Q1....................................153.2.3.2发酵耗冷量Q2........................................153.2.3.3酵母洗涤用冷无菌水冷却耗冷量......................163.2.3.4酵母培养耗冷量....................................173.2.3.5发酵车间工艺耗冷量..................................173.2.4非工艺耗冷量...........................................1...
