摘    要

    酒精在國(guó)防工業(yè)、醫(yī)療衛(wèi)生、有機(jī)合成、食品工業(yè)、工農(nóng)業(yè)生產(chǎn)中都有廣泛的用途。化學(xué)合成法生產(chǎn)酒精是利用煉焦炭、裂解石油的廢氣為原料，經(jīng)化學(xué)合成反應(yīng)而制成酒精。生產(chǎn)方法又可分為間接水合法和直接水合法兩種，目前工業(yè)上普遍采用后者。

    蒸煮醪中淀粉的酶水解過(guò)程稱(chēng)為糖化。糖化后得到糖化醪。 糖化的主要目的是將淀粉水解成葡萄糖等可發(fā)酵性糖。本設(shè)計(jì)選用的蒸煮工藝為連續(xù)蒸煮，糖化工藝選用混合冷卻連續(xù)糖化，將冷卻工序由噴淋冷卻器完成，蒸煮醪經(jīng)汽液分離器和真空冷卻器冷卻后連續(xù)定量地流入糖化鍋，蒸煮醪帶入的多余熱量由冷卻水帶走，糖化醪連續(xù)流入噴淋冷卻器，冷卻到28℃后再流入發(fā)酵車(chē)間。

    糖化工段的幾個(gè)主要工序是：將蒸煮醪冷至糖化溫度，冷卻好的蒸煮醪與糖化劑混合，并進(jìn)行蒸煮醪的糖化，糖化醪冷卻到發(fā)酵溫度等。在間歇蒸煮中，這幾個(gè)工序是在一個(gè)設(shè)備中進(jìn)行的，因此設(shè)備利用率低，冷卻水與動(dòng)力消耗大。而連續(xù)糖化時(shí)，這幾個(gè)主要工序分別在幾個(gè)相應(yīng)的設(shè)備中進(jìn)行連續(xù)操作，實(shí)現(xiàn)了生產(chǎn)的連續(xù)化。

關(guān)鍵詞：

酒精；淀粉 ；蒸煮醪；糖化醪； 連續(xù)糖化

abstract

    Alcohol in the defense industry, medicine and health, organic synthesis, food industry, industrial and agricultural production has been widely used. The chemical synthesis method is to use alcohol production refined coke, cracking the emissions of the oil as raw material by the chemical synthesis reaction and made into alcohol. Production method and can be divided into indirect and direct water water legitimate legal two, at present industry generally used the latter.

Cooking mash of starch enzyme hydrolysis process called glycosylated. After saccharifying get saccharifying the life. The main purpose of saccharifying starch is hydrolysis into glucose fermentation etc of sugar. The design of the selection process for cooking for cooking, saccharification process choose mixed cooling continuous saccharification, will cooling procedures by spray cooler finish, cooking the mash liquid separator and vacuum after cooler for quantitative to TangHuaGuo, cooking the redundant quantity of heat into the mash by cooling water away, saccharification mash continuous flow into the spray cooler, cooling to 28 ℃ fermentation workshop again after inflows.

Several main process of saccharifying section is: will mash cold temperature to cooking saccharification, cooling good cooking mash and saccharifying agent mix, and cooking of mash saccharification, saccharification and fermentation temperature and cooling to mash. In the intermittent cooking, this process is a few in the equipment, thus equipment utilization rate is low, cooling water and power consumption. And continuous saccharification, the major process in several corresponding equipment are in continuous operation, realize the continuous production.

Key words:

Alcohol; Starch; Cooking mash; Glycated mash; Continuous saccharification

目 錄

引言

第1章  緒論………………………………………………………………….…………1

1.1  酒精的用途及其在國(guó)民經(jīng)濟(jì)中的地位……………………………………………1

1.2  目前酒精生產(chǎn)存在的主要問(wèn)題……………………………………………………1

1.3  設(shè)計(jì)依據(jù)……………………………………………………………………………1

1.4  設(shè)計(jì)指導(dǎo)思想………………………………………………………………………2

1.5  新技術(shù)………………………………………………………………………………2

第2章  間概況及特點(diǎn)……………………………………………………………….…3

2.1  生產(chǎn)規(guī)?！?

2.2  產(chǎn)品方案……………………………………………………………………………3

第3章  酒精的生產(chǎn)工藝的確定及論證………………………………………….……4

3.1  原料及產(chǎn)品標(biāo)準(zhǔn)……………………………………………………………………4

3.1.1原料……………………………………………………………………………...….4

3.1.2產(chǎn)品標(biāo)準(zhǔn)………………………………………………………………………...….4

3.2  糖化工藝流程………………………………………………………………………5

3.3  工藝確定及論證……………………………………………………………………6

3.3.1調(diào)漿工段………………………………………………………………………...….5

3.3.2預(yù)煮醪的噴射液化…………………………………………………………………5

3.3.3液化醪的糖化………………………………………………………………………5

第4章  物料衡算………………………………………………………………..……...6

4.1  原料消耗的計(jì)算……………………………………………………………..…..…6

4.2  蒸煮醪量的計(jì)算……………………………………………………………………7

4.3  糖化醪與發(fā)酵醪量的計(jì)算…………………………………………………………8

4.4  成品與廢醪量的計(jì)算………………………………………………………………8

4.5  年產(chǎn)10萬(wàn)噸酒精廠糖化車(chē)間總物料衡算………………………………………..10

第5章  主要設(shè)備的選型…………………………………………………………….…13

5.1  粉漿罐的選擇………………………………………………………………………13

5.2  蒸煮罐的選擇………………………………………………………………………13

5.3  后熟罐的選擇………………………………………………………………………13

5.4  氣液分離器的選擇…………………………………………………………………13

5.5  真空冷卻器的選擇…………………………………………………………………13

5.6  糖化罐的選擇………………………………………………………………………14

5.7  其他設(shè)備的選擇……………………………………………………………………14

5.8  蒸煮糖化車(chē)間設(shè)備一覽表…………………………………………………………15

第6章  存在的問(wèn)題及建議……………………………………………………….……16

第7章  主要參數(shù)及基礎(chǔ)數(shù)據(jù)……………………………………………………….…16

結(jié)論與展望………………………………………………………………………………………….…17

致謝………………………………………………………………………………………..18

參考文獻(xiàn)…………………………………………………………………………………..19

附錄  糖化流程圖；車(chē)間平面布置圖；車(chē)間剖面圖；連續(xù)糖化罐；總廠平面圖

圖片清單

圖3-2蒸煮糖化流程示意圖 6

表格清單

表3-1  GB10343-2002食用酒精標(biāo)準(zhǔn) 5

表4-1   生產(chǎn)過(guò)程各階段淀粉損失 7

表4-2  100000t酒精工廠設(shè)計(jì)物料衡算結(jié)果 11

表5-1  蒸煮糖化車(chē)間設(shè)備一覽表………………………………………………………….17