Project background: a small-scale craft brewery, with a county as the center, radiating the supply output of 2-3 counties around it.

Planning Principles

1. When selecting equipment, it should meet the requirements of the production process, while being safe and reliable. Try to use complete sets of equipment and general equipment to help improve the degree of mechanization, facilitate production, and save investment

2. This design minimizes or does not occupy arable land, and the selection process is minimized to avoid pollutant discharge. Minimize the amount of waste treatment, while paying attention to energy saving and making full use of waste heat.

3. According to the actual situation, reasonably determine the product variety of the factory and arrange the product plan of the factory according to the needs of the country, taking into account economic and social benefits, and returning the largest economic benefits with the smallest investment

Design Features:

1. This design is based on reality, pays attention to efficiency, and strives to achieve greater economic benefits with less manpower, material resources and financial resources in each bad section of production. This is the guiding ideology of this design, and it is also the most important feature of this design

2. This design determines the product from the sales in the domestic market, so that the product has a strong competitiveness in the market.

3. The site of this design is in the outskirts of the city. In terms of labor, power, water supply, drainage engineering and living facilities, the original facilities of the city can be used to reduce investment

4. This design starts from saving land and makes full use of plant equipment to arrange products. For those with different types, production equipment and production conditions are very the same, and even the same plant and equipment are used to produce different products. This is for plant land and equipment investment. Very advantageous

5. This design is that the product hygiene meets the food hygiene regulations and comply with the relevant provisions

Fourth, the principle of site selection

1. The plant meets the requirements of environmental review

2. There must be a reliable water source, which should be as close to the water as possible under the conditions of meeting the water quality, quantity and temperature of the brewery's production water.

To shorten the laying of pipelines and power cables, such as mountain spring water, underground water, reservoir water, tap water or river water, etc.

Use one water source alone, or use two or three water sources separately for production

3. Consider the location of the factory site according to different transportation methods. If raw materials and finished products are mainly transported by water, they should be as close to the river as possible

4. The plant site should be as close as possible to some existing heat and power sources. To fully obtain the conditions for corporate collaboration

5. The factory site should be as close as possible to the town or beer sales area to reduce transportation costs

Five, general graphic design principles

(1) Meet the production process requirements.

(2) The layout is compact and reasonable, saving land, and leaving room for long-term development.

The production workshop is the center of the factory, and other departments are developed around it. They should be a coordinated whole. therefore,

The relationship with other departments and the development prospects of the factory must be considered to meet the overall design requirements

(3) Must meet the food factory sanitation requirements and food sanitation requirements.

(4) Optimize the building spacing and design according to relevant plans.

(5) Adapt to transportation requirements.

Six, wine product selection

When the product plan is drawn up, list several product plans for comparison and discussion. Analyze and determine a more reasonable product plan as a public

An important basis for beneficial design

Determine product variety; 12-degree pale beer

Product output: 2000 tons per year

Product production period: November/December is the off-season, other months are the peak season, off-season saccharification 2-3 batches

High season saccharification 4-6 batches

Seven, beer process

8. Equipment selection and calculation

Suppose saccharification 4 times a day during peak production season, 2 saccharification during off-season, 150 days in off-season and 150 days in peak season, total saccharification per year

The number of times is 900. 2 pots of wort are packed in a cone-shaped fermentation tank. It can be calculated from this:

The saccharification quota is 2000 tons/900=2.2 tons of wort

During the peak season, it produces 8.88 tons about 9 tons a day

4.44 tons per day in the off-season, about 4.5 tons

Determine the saccharification system selection: the effective volume of the saccharification system is 2.5 tons, and the effective 2.5 tons of fermentation tanks are used

According to the fermentation process; the number of fermentation tanks is determined:

N-the number of fermentation tanks required

T-fermentation cycle

N-saccharification times per day

A-The number of batches of wort that each fermenter can hold

3- Turnover quantity

The fermentation period is calculated as 15 days

Available: The number of fermentation tanks is 27 fermentation tanks with a volume of 2.5 tons.

Since there are at least 2 batches of saccharification per day, at least 5 tons of fermentation tanks can be used to save the number of containers, save land and reduce investment budget.

18 5 ton fermentation tanks and 2 5 ton sake tanks are used for later supporting filling.

Nine, container design ideas, process ideas

The process takes whole malt light 12° beer as an example

Crusher, wet powder mixer, malt elevator, hopper feeding (automatic mechanization)

The saccharification system is divided into: the saccharification pot, the filter tank, the boiling pot, and the rotary sink are all independent containers with an effective volume of 2.5 tons.

Fermentation system: 5 tons of fermentation tanks, the process pipeline adopts tube sheet technology to avoid human operation links.

Refrigeration and heating system: ice water tank, cold water tank, hot water tank, refrigerator, ice water pump, hot water pump, etc.

Filling system: turbid filter, centrifugal filter, instant sterilization machine, bottle washing machine/barrel washing machine, aseptic filling machine.

Packaging system: air dryer, labeling machine, inkjet printer, platform, etc.

Heating system: steam generator (boiler) softened water treatment, etc.

Water treatment system: OR reverse osmosis water treatment (carbonizer, sand filter, etc.)

CIP cleaning system: acid tank, alkaline water tank, hot water tank, sterile water tank, etc.

Process ideas:

1) Crushing system

Screw elevator: the capacity is 1 ton per hour, and the maximum lifting height is 10 meters (guarantee the discharging height of the crusher). Stainless steel shell and hopper ensure no rust.

Malt grinder: a pair of roller type special grinder for malt. The alloy roller ensures that the malt does not rust during the crushing process, and the malt is not broken. The distance between the rollers is adjustable. The outer shell is made of stainless steel, and the motor is dust-proof and waterproof. The crusher has a capacity of 1,000 kg per hour. Complete the crushing task in 35 minutes.

Malt mixing tank: 304 stainless steel with stirring. The stirring speed is 30 revolutions per minute, the tank volume is 1500 liters, and the open stainless steel centrifugal water pump. The pump has a head of 15 meters and a flow rate of 5 tons per hour. The tank body has a thickness of 3 mm, no heat preservation, and an inclined bottom to ensure a clean discharge. The tank bottom outlet is connected to a water pump. With feeding water pipe, CIP cleaning pipe, fixed ball washing, discharge pipe DN50, washing pipe DN40. Butterfly valve installed at the inlet and outlet of the pump.

2) Saccharification: The effective volume of the saccharification pot is 2.5 tons, made of 304 stainless steel, the wall thickness is 3 mm, and the stainless steel Miller board is heated. With stirring, frequency conversion speed regulation, basic stirring speed 24 revolutions per minute (recommended), rock wool insulation layer thickness 8 cm, 304 stainless steel skin thickness 2 mm, equipped with fixed ball washing, manhole with audition, explosion-proof lighting, 0 -100 thermometer, DN50 inlet, DN50 outlet, DN200 exhaust cylinder, lower mixing motor gearbox. The heating speed is higher than 1.5℃ per minute, the gas cylinder is equipped with a device to prevent condensate backflow, the steam inlet adopts a DN40 shut-off valve, and a steam safety valve is equipped.

Pressure valve pressure gauge, the condensate outlet is equipped with a DN25 trap. The trap uses the Spasak trap. Ensure energy saving and reduce usage costs. It can be kept at 50℃ for 10min and heated to the specified saccharification temperature according to needs, or it can be kept at 65℃~67℃ for 50~60min, and after heating to 76℃ at a rate of 0.9~1.1℃/min, pump in Filter tank. (When adding auxiliary materials, gelatinization is performed at the same time,)

3) Filtration: effective volume 2.5 tons, 304 stainless steel material, bottom wall thickness of 3 mm, manhole with audition, explosion-proof lighting, adjustable height of tillage, adjustable speed, stable and reliable technology, mature scraper type waste. The filter plate of the filter tank adopts a special milling sieve plate, the bottom is equipped with a backflushing valve, no grains are left, and it is equipped with an exhaust tube, a waste washing pipe, a washing pipe, a bottom feed pipe, a discharge pipe, a balance tank, The discharging motor is controlled by frequency conversion to prevent turbid discharging. The discharging tube is equipped with a sight glass, and there are no less than 3 wort collection ports, uniformly distributed. The wort can flow back in the initial stage, polyurethane heat preservation, and the thickness of 2 mm stainless steel plate is applied. DN200 exhaust cylinder. Before the malt mash is pumped into the filter tank, the filter spreading water has just not passed the sieve plate. After spreading the water, immediately pump the malt mash into the filter tank, and control the rotation speed of the tiller at 5~6rpm/min. When the mash is pumped in half, the mash will flow back and pump the mash, and the mash will end.

Turn off and stir. After the wort returns to a clear level, raise the tiller to a high point, adjust the wort frequency conversion frequency and the speed of the tiller, and start filtering the wort. When the wort is about 1cm away from the fermented noodles, start to wash the fermented rice. When the concentration of the mixed wort approaches the concentration of the full pot, it is ready to boil.

4) Boiling: effective volume 3 cubic meters, 304 stainless steel material, internal heating, manhole with trial lens, DN200 exhaust tube, explosion-proof lighting, pressure boiling, pot wall thickness 3mm, internal heater working pressure 2.5bar, pressure resistance 4bar, steam line DN40, equipped with steam stop valve, trap line DN25, equipped with Spasak efficient trap, feed line DN50. Washing line DN40, washing line DN40, can effectively clean the inner heater , The discharge pipe is DN40, and the exhaust cylinder is equipped with a condensate collection and discharge device. When the wort has not passed the heater, turn on the steam to preheat the wort to 96℃. When the concentration of the mixed wort reaches the concentration of the wort in the full pot, start the forced circulation pump and steam, adjust the frequency of the frequency conversion, and control the wort to just spray The side of the pot is suitable to prevent the wort from impacting the pot wall, to ensure that the wort circulates 6 to 8 times per hour, and the boiling evaporation rate is controlled at 7% to 8%.

The boiling time is 60±5min, 15min before the end of boiling, add 25ppm tannin.

5) Wort sedimentation: effective volume of 2.7 cubic meters, 304 stainless steel material, manhole with trial lens, inner wall thickness 4 mm, inclined flat bottom, rock wool insulation 6 cm, outer wall thickness 2 mm, two discharge ports, upper and lower discharge pipes The diameter of the road is DN40. The center is equipped with a lees washing and washing pipe, a washing pipe, a fixed washing ball, the pipe diameter is DN40, and the sewage pipe is DN40.DN200 exhaust pipe. After boiling, the hot wort is pumped to the whirling sedimentation tank, and the whirling sedimentation tank is allowed to stand for 15-25 minutes before preparing the wort for cooling.

6) Wort cooling: Wort cooling plate exchange: all 304 stainless steel plate heat exchanger, with a heat exchange area of 14 square meters,

The feed temperature is 95°C, the discharge temperature is 8°C, the cooling water inlet temperature is 4°C, and the outlet temperature is 80°C. Wort is 2.5 tons, the feeding time is 45 minutes, and the plate pressure is 8 kg. Adjust the frequency of the wort inverter pump to control the wort cooling time within 60 minutes and the cooling temperature at 8~9℃. The plate-changing wort outlet is equipped with a double-seat anti-mixing valve, which can provide hot wort and cold wort for yeast expansion. It can also provide cold wort for fermentation and switch automatically. At the same time, the expansion liquid and cold wort can be mixed into the fermentation tank through the wort oxygenation device. That is to ensure the full mixing of the expansion liquid, cold wort and oxygen, and realize that any fermentation tank can enter the expansion liquid, thereby ensuring the flexibility of production. At the same time, due to the use of a double-seat valve, the yeast expansion pipeline sterilization and wort cooling can be performed simultaneously, that is, the repeated sterilization and dead ends of the pipeline are reduced, and the reliability of the operation is improved.

7) Expansion culture: After the seed solution is cultivated in the Karscher tank for 36 hours, it is transferred to the first-level expansion tank for cultivation, the expansion ratio is 1:10, the culture temperature is 15 ℃, and after 55 hours of cultivation, it is transferred to the second-level expansion, and then Return pressure to the first level to expand the cultivation and protect the seeds. The secondary expansion culture temperature is 13℃, the expansion ratio is 1:10, and the culture time is about 55-65 hours, then transferred to the fermenter for culture.

8) Wort oxygenation and yeast addition: Wort oxygenator: all 304 stainless steel material, venturi tube structure, oxygenation state can be observed with a sight glass after oxygenation, wort pipe has electromagnetic flowmeter, sterile air has The flowmeter, air duct and float flowmeter can be steam sterilized, and the oxygenator pipeline is connected with the yeast adding port. The wind pipe has a sterile filter, and the steam pipe has a die-cast copper filter to effectively remove rust and impurities. After the cold wort is pumped into the wort oxygenation and yeast addition device, the wort oxygenation and yeast addition are realized through online oxygenation and yeast addition, which ensures that the yeast and oxygen are fully mixed with the wort and provides a guarantee for the consistency of fermentation.

9) Fermentation: The total number of fermentation tanks is 18 for the first time, and the two sake tanks are mainly used for filling. The fermentation tank adopts a cone-shaped cylindrical fermentation tank at the bottom and an elliptical head at the top. The effective volume of the tank is 5 cubic meters, the full volume is 5.5 cubic meters, and the use pressure is 2BAR. Design and manufacture according to the pressure capacity. The tank is equipped with safety valves, negative pressure valves, pressure gauges, and pipe sight glasses. Washing back pressure and exhaust pressure integrated pipeline, fixed washing ball, platinum resistance, bimetallic thermometer, sampling valve. 304 stainless steel polished inside the tank. The welds are polished and polished. Polyurethane insulation is 8 cm, and stainless steel is coated with 2 mm. It is divided into two sections of Miller board cooling jacket at the bottom and the middle. The cooling area is greater than 60% of the side wall area, the bottom is installed with a Miller plate cooling jacket, and the alcohol water inlet and outlet pipes are DN40.

Pneumatic butterfly valve is installed, and manual butterfly valve is installed at the outlet. Able to realize automatic temperature control. After the wort is full, it is naturally heated to 10°C and fermented at the specified temperature. When the sugar content drops to 5.0oBx, the temperature is raised to 12°C to keep it warm. When the sugar content drops to the sealing sugar content, the can is sealed for diacetyl reduction and the can is sealed The yeast was recovered at 96h. When the diacetyl test was lower than 0.08ppm, the temperature was lowered to 0℃ for storage. 10h before the wine is filtered, add 600ppm silica gel to control the wine temperature. At 1℃, keep the contact time between silica gel and wine not less than 4h to ensure that the sake is clear in the later stage.

10) Wine filtering: add silica gel and wait for the wine to be filtered, then enter the sake tank after passing through the candle filter and membrane trap. After the sake tank is allowed to stand for 4-6 hours, it can be packaged and filled.

11) Instant sterilization: After the heat exchange between steam and water, use hot water to heat the sake at 2~4℃ to 72℃, and keep it in the buffer tube for 30S. After the sterilization, the beer and the sake exchange heat. After the heat exchange, the beer and the refrigerant After the heat exchange is cooled to 2-4°C, it enters the buffer tank to stabilize, and then enters the aseptic filling machine, ready for filling. After the sake heat exchange, it exchanges heat with hot water to reach 72℃, keep it for 30S, and repeat the above operation.

12) Aseptic filling: Sterilized beer is filled into beer kegs by aseptic filling machine, after aseptic capping, blow-drying machine, spray code and put into storage.