啤酒厂糖化车间设计论文.docx
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啤酒厂糖化车间设计论文
题目······································································································································Ⅰ
摘要及关键词·······················································································································Ⅱ
1总论··································································································································2
1．1概述·····························································································································2
1．2设计依据······················································································································2
1．2．1根据在四平金士百啤酒有限公司实习一周所获的一些基础资料·················2
1．2．2参考资料·············································································································2
1．2．3吉林农业大学毕业设计任务书·········································································Ⅲ
1．3主要技术经济指标···································································································2
1．4问题与建议···············································································································3
1．4．1本项目有以下问题与风险··················································································3
1．4．2建议······················································································································4
1．5结论····························································································································4
2工厂总体设计··················································································································4
2．1厂址概述·····················································································································4
2．2总平面布置·················································································································4
2．2．1工厂总平面布置设计原则···················································································4
2．2．2车间布置设计原则·······························································································5
3生产工艺···························································································································6
3．1原料及产品的质量标准·····························································································6
3．1．1理化指标···············································································································6
3.1.2感官指标·····················································································································6
3．2生产工艺流程·············································································································7
3．2．1酿造啤酒的原料···································································································7
3．2．2麦汁的制备···········································································································7
3．2．3啤酒的发酵·········································································································9
3．2．4啤酒的包装与成品啤酒·······················································································10
3．2．5生产工艺流程简图·······························································································11
3．2．6物料衡算···············································································································12
3．2．7热量衡算···············································································································13
3．2．8水衡算···················································································································16
3．2．9主要工艺设备选型计算·······················································································16
4环境保护及综合利用···································································································17
4．1环境保护························································································································17
4．1．1执行标准···················································································································17
4．1．2污染物及治理方法·································································································17
5职业安全卫生··············································································································17
5．1职业安全·····················································································································17
5．2劳动卫生·····················································································································18
6消防·····························································································································18
6．1消防遵循的原则········································································································18
6．2消防依据····················································································································18
6．3安全防护消防············································································································18
7节约能源·······················································································································19
7．1概述······························································································································19
7．2设计上的节约措施······································································································19
8主要设备一览表··················································································································19
9致谢·················································································································20
年产十六万吨啤酒工厂设计
———糖化工艺的研究设计
学生：
专业：
2003级生物工程
指导老师：
摘要：
本设计书是对四平金士百啤酒有限公司进行实习后对年产十六万吨啤酒工厂外部空间布置及生产工艺流程进行设计研究，其主要包括生产工艺的各种指标、设备选形设计计算、物料衡算、水、电、汽的估算以及工艺流程图的设计。
该设计成果主要采用形式为全厂总平面布置图（1张），工艺流程图（1张），设备布置图（2张），并编写详细数据说明书。
关键词：
糖化:
设计：
流程：
说明书
Yearlyproduces160,000tonsbeerplantdesign
--Saccharificationcraftresearchdesign
Name:
Major:
Bio-engineering
Tutor:
Abstract:
ThisbookofdesigniscarriesonthepracticeafterJinShibaigentlemenhundredbeerlimitedcompaniestoyearlyproduce160,000tonsbeerfactoriesexteriorspacearrangementandtheproductiontechnicalprocessconductsthedesignresearch,itmainlyincludestheproductioncrafteachkindoftarget,theequipmentchoosestheshapedesigncalculation,materialofthegraduatedarmofasteelyardcalculation,thewater,theelectricity,thesteamestimateaswellastheflowchartdesign.thisdesignachievementmainlyusestheformfortheentirefactorytotalfloor-plan
（1）,flowchat
（1）,equipmentgeneralarrangement
（2）,andcompilation
particulardatainstructionbooklet.
Keyword:
Saccharification:
Design:
Flow:
Instructionbooklet
1总论
1．1概述
自上个世纪90年代初外资看好蓬勃兴旺潜力无限的中国啤酒市场，50多家洋啤酒潮水般地涌入，使当时国内许多啤酒企业或外资控股或被收购。
90年代中后期，因国内啤酒市场地方保护严重，价格大战硝烟弥漫等一系列恶性竞争，导致绝大多数外资啤酒“水土不服”，纷纷退出中国市场。
中国加入世贸组织后，游戏规则的改变，关税门槛的降低，特别是税制的改革，使地方政府实施地方保护的政策杠杆和财政手段大大削弱，由此带来的市场形势的变化，将使中国啤酒业逐步走向公平、公正、合理的发展方向发展。
更为重要的是，中国啤酒市场呈现了飞速发展的态势。
已经超过了美国，成为世界最大的啤酒消费市场。
1．2设计依据
1．2．1根据在四平金士百啤酒有限公司实习一周所获的一些基础资料
1．2．2参考资料
《啤酒工业手册》
《发酵工厂工艺设计概论》
《化工原理》
《啤酒工艺》
《发酵设备》
《化工设计手册》
《AutoCAD2002应用程序》
1．2．3吉林农业大学毕业设计任务书
1．3主要技术经济指标
本项目主要技术经济指标见下表。
表1-1主要技术经济指标表
Table1-1showsthemajortechnologyandeconomyquota
序号
指标
单位
数量
备注
1
生产规模
万吨/年
16
农大纯生啤酒
万吨/年
10
农大普通啤酒
万吨/年
6
农大各种精品啤酒
万吨/年
2
2
总投资
万元
25567.7
固定资产投资
万元
21346.5
建设期借款利息
万元
流动资金
万元
3940.3
3
投资指标
元/T产品
百元销售收入占用流动资金
元/百元
7.24
4
全厂定员总计
人
1356
不包括临时工
工人
人
866
工程技术人员
人
350
管理人员
人
140
序号
指标
单位
数量
备注
5
全年生产天数
天
340
6
主要原料、物料、燃料需用量
麦芽
t/a
15467
黑米黑甜玉米、小黑麦、黑糯玉米
t/a
啤酒花
t/a
154.7
商标
万个/a
21564
瓶损
万个/a
17953
易拉罐
万个/a
6826
硅藻土
t/a
258
瓶装箱
万个/a
579
罐装箱
万个/a
799
瓶盖
万个/a
21564
水
t/a
2459206
全厂综合
电
kwh/a
2581
全厂综合
煤
t/a
47894
全厂综合
7
运输量
万t/a
37.89
运入量
万t/a
10.74
运出量
万t/a
17.83
8
全厂占地面积
立方米
450000
生产区占地面积
立方米
80000
生活区占地面积
立方米
37000
9
年总成本（100%负荷）
万元
39556
计算预期平均值
10
正常年生产品单位产品成本
元/t产品
3258.8
计算预期平均值
11
年销售收入
万元
69458
计算预期平均值
12
年利税
万元
27893
计算预期平均值
13
年利润
万元
20984
计算预期平均值
14
全员劳动生产率
万元/人.a
186.7
计算预期平均值
15
工人实物劳动生产率
t/人a
398
16
借款偿还期
a
17
投资回收期
a
3.83
税后
18
投资利税率
%
156.85
19
投资利润率
%
82.68
20
财务内部收益率
%
59.58
税后
1．4问题与建议
1．4．1本项目有以下问题与风险
（1）原料的供应不能确保,由于麦芽要进口的,且路程较远,因此不能完全保证。
（2）水灾,火灾等重大自然灾害造成损失的风险不能较大程度的避免。
（3）由于是私营企业,在融资方面的不能及时,从而影响项目建设进度的问题。
（4）在产品外销时,受地域限制教明显,使得品牌在外地市场竞争力弱。
1．4．2建议：
（1）对于原料供应问题，本项目啤酒生产主要原料有大米、麦芽、啤酒花，吉林省盛产大米，且品种优良，啤酒生产用大米货源充足，啤酒厂所需要原料大米供应有可靠保证。
啤酒生产所需要麦芽由新疆、辽宁级黑龙江等地麦芽厂供应，啤酒花主要产地在新疆，应该与原料商建立长期、稳定、良好的合作关系，可以保证材料的质量和数量，从而保证企业产品的质量。
（2）对于人类不可抗拒的重大自然灾害，项目应采取投保的方式进行解决，尽量减少损失。
（3）对于融资方面可能发生的商业贷款到位不及时问题，应加大公关协调力度，力争贷款，及时足额到位。
同时建设单位要准备一定数量的资金，必要时进行垫付，确保本项目能按计划如期完成。
1．5结论
本项目是充分利用当地的原料资源和劳动力资源，促进当地工业农业的发展的项目，是招商引资、提高人民生活水平，为国家创造财政收入的好项目。
本项目采用的生产方法和生产工艺技术，选用的设备稳定可靠，先进可行，生产的啤酒质量高。
项目建设完成投产后，正常年分创造产值68322万元，销售税金7658万元，所得税5151万元，税后利润14810万元，财政内部收益率52.88%，盈亏平衡点28.17%，投资回收期（包括建设期二年）所得税后3.52年，所得税前3.52年社会效益和经济效益明显，有一定的抗风险能力，项目是可行的。
2工厂总体设计
2．1厂址概述
金士百啤酒集团公司隶属于全国知名乡镇企业红嘴集团，是一家专业生产、销售啤酒产品的集体所有制企业。
公司占地面积45万平方米，建筑面积8万平方米。
拥有员工1300余人，年设计生产能力30万吨，资本总额5亿元，是吉林省单产规模最大，东北地区第三大啤酒企业。
公司始建于1985年，1995至2000年与英国巴斯啤酒公司合资。
2000年4月公司转为中方独资企业。
仙马泉是金士百啤酒集团公司的取水地。
仙马泉是经过国家地矿部坚定的天然矿泉水。
天然纯净、品质优良、无污染，是酿制啤酒的绝好佳品。
金士百啤酒集团公司是我国啤酒行业首家获得ISO9002国际质量保证体系的啤酒企业。
2．2总平面布置
2．2．1工厂总平面布置设计原则
（1）满足生产要求，工艺流程合理工厂总体布局应满足生产要求，符合工艺过程，减少物流量，同时重视各部门之间的-关系密切程度。
具体布置模式有两种：
① 按功能划分厂区，即将工厂的各部门按生产性质、卫生，防火与运输要
升级会员 