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来源：百度知道 编辑：UC知道 时间：2024/06/18 05:12:40
摘要
啤酒是以大麦经发芽制成的大麦为主要原料，经糖化，添加酒花煮沸，过虑，啤酒酵母发酵等过程，酿造而成含二氧化碳，低酒精浓度的酿造酒。随着市场经济的发展,啤酒市场的竞争日趋激烈,以及随着人们生活水平的提高和保健意识的增强，自然色食品特别是黑色食品的消费和潜在功效被不断开发。研究发现利用黑米为辅料生产啤酒,可增强啤酒的营养, 并赋予啤酒健身化、疗效化的特点。本课题进行黑米啤酒的工艺流程及糖化车间设计。在设计过程中，主要完成黑米啤酒生产工艺流程的确定、糖化车间的物料衡算及热量衡算、糖化车间的设备计算和设备选型、糖化车间平面布置及工厂总平面设计，同时对黑米啤酒厂的供汽、供水、供电进行了估算，最后对啤酒厂的投资及经济效益进行评估并进行可行性分析。设计的同时还应绘制黑米啤酒工艺流程图、糖化设备单体图、糖化车间平面布置图、全厂平面布置图。
关键词：黑米啤酒、糖化、设计
Yearly produces 100,000 tons brown rices breweries saccharification
workshop design
Abstract
The beer is take the barley after the barley which germinates makes as the main raw material, after the saccharification, the increase hops boils,filters, process and so on beer yeast fermentation, brews
becomes contains the carbon dioxide, the low strength of alcohol brews the liquor. Along with the market economy development, the beer market competition is day by day intense, as well as along with the people living standard enhancement and the health care consciousness enhancement, natural color food specially is the black food expense and the latent effect is unceasingly developed. The research discovered the use brown rice for the supplementary material production beer, may strengthen the beer the nutrition, and entrusts with the beer healthy body, the curative effect characteristic. This topic carries on the brown rice beer the technical process and the s