发酵工艺设计3400t/a苹果酒生产工艺流程设计设计人：卢军伟学校：开封大学专业：生物化工工艺班级：09生化2班学号：2009051126指导老师：胡斌杰2011年10月目录一、前言······················································31、课程设计的目的··········································32、目前生产存在问题及对策·········································4二、设计任务书···············································5三、可行性分析···············································6四、生产工艺流程图及生产过程·································71、3400t/a苹果酒生产工艺流程示意图·························72、合成苹果酒工艺叙述·····································8五、3400t/a苹果酒生产工艺流程设计的物料衡算······················91、工艺技术指标及基础数据·······························92、3400t/a苹果酒生产工艺流程设计的物料衡算·····················103、3400t/a苹果酒生产工艺流程设计的物料衡算表··················11六、生产主要设备（发酵罐）的设计与选型·······················121、设计原则与内容········································122、容积、生产能力、数量的计算····························133、设备选材···············································144、设备的选型·············································145、发酵罐的计算··········································15七、环境保护··················································161、三废状况··············································162、三废的治理············································16八、对设计进行评价············································17九、体会与收获················································18十、参考文献··················································19一、前言1、课程设计目的本课程是生物化工工艺专业的一门实用性和技术性很强的专业课程。学习本课程的目的是使学生在学完本专业的有关课程后，尤其是在学完《生化工艺》、《发酵工程及设备》、《化工设计》这门课程后，综合运用3年所学的全部知识，进行工厂的初步设计。通过专业课程设计使学生掌握应具备的基本设计技能。待学生走上工作岗位后既能担负起工厂技术改造的任务，又能进行车间或全厂的工艺设计。2、目前生产存在问题及对策我国大规模生产苹果酒起步较晚，正处于发展阶级，技术水平与发达国家成熟的酿造行业相比相对薄弱，存在一些急待解决的问题。1缺少苹果酒酿造专用苹果品种苹果酒的品质好坏与苹果的品种有着直接的关系，酿酒用的苹果果体较小，甜中带有轻微的苦涩味，果汁酸度较高，香气浓郁，酿成酒后，酒体丰满"有骨架"，果香鲜明，风格独特。而我国目前的苹果主要是鲜食型，还没有酿酒专用苹果，这在很大程度上制约了我国苹果酒的发展。2专用苹果酒发酵菌种缺少目前，我国苹果酒生产中所采用的酵母多数为葡萄糖用酵母，这种酵母是针对葡萄及葡萄酒的生产工艺的特点开发出来的，它在苹果酒中的生产效果并不太好。3几项关键技术不成熟苹果酒所含成分十分复杂，其中澄清处理、发酵各方面因素条件直接关系到苹果酒的稳定性和贮存时间，也很大程度上影响苹果酒的品风味质，如何获得理想的澄清效果又不减少其营养成分是影响苹果酒发展的一个重要问题，需不断进