年产10万吨酒精厂糖化车间设计.zip

摘    要

    酒精在国防工业、医疗卫生、有机合成、食品工业、工农业生产中都有广泛的用途。化学合成法生产酒精是利用炼焦炭、裂解石油的废气为原料，经化学合成反应而制成酒精。生产方法又可分为间接水合法和直接水合法两种，目前工业上普遍采用后者。

    蒸煮醪中淀粉的酶水解过程称为糖化。糖化后得到糖化醪。 糖化的主要目的是将淀粉水解成葡萄糖等可发酵性糖。本设计选用的蒸煮工艺为连续蒸煮，糖化工艺选用混合冷却连续糖化，将冷却工序由喷淋冷却器完成，蒸煮醪经汽液分离器和真空冷却器冷却后连续定量地流入糖化锅，蒸煮醪带入的多余热量由冷却水带走，糖化醪连续流入喷淋冷却器，冷却到28℃后再流入发酵车间。

    糖化工段的几个主要工序是：将蒸煮醪冷至糖化温度，冷却好的蒸煮醪与糖化剂混合，并进行蒸煮醪的糖化，糖化醪冷却到发酵温度等。在间歇蒸煮中，这几个工序是在一个设备中进行的，因此设备利用率低，冷却水与动力消耗大。而连续糖化时，这几个主要工序分别在几个相应的设备中进行连续操作，实现了生产的连续化。

关键词：

酒精；淀粉 ；蒸煮醪；糖化醪； 连续糖化

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 录

引言

第1章  绪论………………………………………………………………….…………1

1.1  酒精的用途及其在国民经济中的地位……………………………………………1

1.2  目前酒精生产存在的主要问题……………………………………………………1

1.3  设计依据……………………………………………………………………………1

1.4  设计指导思想………………………………………………………………………2

1.5  新技术………………………………………………………………………………2

第2章  间概况及特点……………………………………………………………….…3

2.1  生产规模……………………………………………………………………………3

2.2  产品方案……………………………………………………………………………3

第3章  酒精的生产工艺的确定及论证………………………………………….……4

3.1  原料及产品标准……………………………………………………………………4

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

3.1.2产品标准………………………………………………………………………...….4

3.2  糖化工艺流程………………………………………………………………………5

3.3  工艺确定及论证……………………………………………………………………6

3.3.1调浆工段………………………………………………………………………...….5

3.3.2预煮醪的喷射液化…………………………………………………………………5

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

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

4.1  原料消耗的计算……………………………………………………………..…..…6

4.2  蒸煮醪量的计算……………………………………………………………………7

4.3  糖化醪与发酵醪量的计算…………………………………………………………8

4.4  成品与废醪量的计算………………………………………………………………8

4.5  年产10万吨酒精厂糖化车间总物料衡算………………………………………..10

第5章  主要设备的选型…………………………………………………………….…13

5.1  粉浆罐的选择………………………………………………………………………13

5.2  蒸煮罐的选择………………………………………………………………………13

5.3  后熟罐的选择………………………………………………………………………13

5.4  气液分离器的选择…………………………………………………………………13

5.5  真空冷却器的选择…………………………………………………………………13

5.6  糖化罐的选择………………………………………………………………………14

5.7  其他设备的选择……………………………………………………………………14

5.8  蒸煮糖化车间设备一览表…………………………………………………………15

第6章  存在的问题及建议……………………………………………………….……16

第7章  主要参数及基础数据……………………………………………………….…16

结论与展望………………………………………………………………………………………….…17

致谢………………………………………………………………………………………..18

参考文献…………………………………………………………………………………..19

附录  糖化流程图；车间平面布置图；车间剖面图；连续糖化罐；总厂平面图

图片清单

图3-2蒸煮糖化流程示意图 6

表格清单

表3-1  GB10343-2002食用酒精标准 5

表4-1   生产过程各阶段淀粉损失 7

表4-2  100000t酒精工厂设计物料衡算结果 11

表5-1  蒸煮糖化车间设备一览表………………………………………………………….17