年产4万吨12&176;p啤酒厂设计(发酵罐)(2)

Abstract

This design subject is annual output 40,000 tons, 12°P brewery.This beer picks 70% malt, 30% rice, the raw material processed the dextrinize, saccharification, filters, boils, cooling, and one set fermentation process.The fermentation equipment is the bottom of the cone and cylinder body fermenter, the fermentation cycle is 21 days.

This design mainly includes, the calculation of mass balance, coldly consumption balance, and the equipment selection as well as the key equipment computation.This design also conducted the “three wastes” - product processing and comprehensive utilization.The bottom fermentation was adopted. The drawing of this design include the flow chart of the fermentation workshops, the ichnography and elevation drawing of major workshop, the assembly drawing of major equipment(mash kettle，rice-cooker，wort kettle， fermentor).The key points of technical，fermentation and beer filtration were studied in this paper.The key—equipment manufactured by some advanced international companies was used，So it is helpful to improve the beer quality and reduce the manufacture cost．The effluent treatment and CO2 recovery plan of this brewery were formulated in the design.

Key words： Beer; Saccharification; Fermentation; Fermentor