摘要啤酒是从古至今人类喝的最多的酒精饮品之一，在全世界排名是位于水和茶之后，消耗量第三的饮料。它得主要原料是大麦芽、酒花、水，啤酒是经过发酵作用用酵母酿制而成拥有饱和二氧化碳得低酒精度液体饮料，被人们称为“液体面包”。伴着人们生活质量的提升，大家已不再满足对液体面包的对量需求，反而对啤酒的质量、口感、外观有着更高的要求。本设计是对年产10万吨12°淡色啤酒的工厂工艺的设计，目的是对啤酒发酵工艺与非工艺进行设计，掌握啤酒糖化的一般设计步骤和啤酒酿造技术，以便探究我国啤酒行业的问题，满足消费者的需求。经过查找许多的啤酒生产的工艺资料以及相关图书后，了解了多种的啤酒生产艺术，集合考虑各种因素，比较个工艺的优缺点，选择最优的工艺，设计最合适的工艺流程，进行啤酒厂的选址和平面设计，生产设备的选型与计算，酒厂糖化车间的物料、热量衡算，以及发酵车间的耗冷量计算，环境保护等。绘制生产啤酒的流程图、通用设备图和啤酒厂的平面布置图等等5张图。关键词：工艺流程;物料衡算;热量衡算;设备选型ABSTRACTBeerisoneoftheoldesthumanalcoholswhichisconsumptionranksthirdintheworldafterwaterandteadrinks,withwaterasthemainrawmaterial,malthopsbyyeastfermentationandlowalcoholwine,fullofcarbondioxide,whicharereferredtoasliquidbread,isakindoflowconcentrationofalcoholicbeverages.Withtheimprovementoflivingstandards,thebeerisnolongermeetthedemandofquantity,butbrandvarietiesofbeerflavordemandishigherandhighernutritionvalueandspendingpatterns.Thisdesignistheannualoutputof100000tonsof12alefactoryprocessdesign,andthepurposeisforbeerfermentationprocessandtheprocesstocarryonthedesign,masterthegeneraldesignstepsofbeersaccharificationandbrewingtechnologyinordertoexploretheproblemofChina'sbeerindustrytomeettheneedsoftheconsumers.Intheaccesstoalargeamountofbeerproductionprocessdataandrelatedreferences,comparisonofthevarietyofproductionprocessofbeer,combinationofmultiplefactors,wechoosemoreadvancedproductiontechnology,conformtoprocessdesign,onplantsiteselectionandgenerallayoutdesign,designandtypeselectionofequipment,thesaccharificationworkshopmaterialbalance,saccharificationworkshopheatbalance,thefermentationworkshopofcoldconsumptionbalance,environmentalprotectionandsoon.Designatthesametimealsoshoulddrawupthelightcolorbeerflowchart,theentirefactoryfloor-plan,thesaccharificationequipmentmonomerchart,thesaccharificatonworkshopfloorplan.Keywords:technologicalprocess;materialbalance;Heatbalancecalculations;typeselectionofequipmentTOC\o"1-5"\h\z摘要IHYPERLINK\l"bookmark4"\o"CurrentDocument"\hAbstrackIIHYPERLINK\l"bookmark16"\o"CurrentDocum