日产40吨的乳酸菌饮料生产车间设计

食品工厂设计1摘要本设计的专题是日产40吨的乳酸菌饮料生产车间设计。其中包括一份说明书和四张图纸，四张图纸分别为主产品生产工艺流程图、车间平面布置图、车间部分管路平面布置图和车间立体剖面图。设计围绕乳酸菌饮料生产工艺着重介绍以下几个方面的内容：1.产品方案的确定与论证；2.乳酸菌饮料生产的工艺要点及论证；3.乳酸菌饮料生产工艺设备选型论证；4.生产车间的建筑、卫生、安全、与总平面布置；5.工厂劳动组织与管理以及经济核算。本设计的特色在于采用现在比较先进进的技术和设备,生产自动化,连续化程度高，产品严格要求卫生。特别表现在杀菌与灌装工艺上，在杀菌方面先采用高温瞬时杀菌工艺。此种杀菌方法不仅节约能源，降低劳动强度，更重要的是它保证了产品的品质与风味。总之，本次设计过程中，查阅、吸收了大量最新的研究成果的新技术，结和以前专业所学及实习的经验，努力做到理论与实践的统一。经设计计算及论证，本设计在经济核算上合理，具有其产品特点，应用于实际生产中具有一定可行性。关键词：活性乳酸菌UHT乳酸饮料工艺论证设备选型经济核算日产40吨活性乳酸菌和UHT灭菌乳酸饮料生产车间设计2AbstractThispaperistodesignprocreativeworkplaceaboutproducing40tonslactobacillusbeverageperday.Thedesignconsistsofainstructionandfourpiecesofdrawing:flowdiagramofplant;planefigureofplant;pipelineplanedrawingofworkplaceandsolidsectiondrawingofplant.Thedesignwhichembaytheadeofpassionflowertechniqueofproductionintroduceseveralcontentsasfollow:1.Confirmanddemonstratetheprojectofproducts.2.Outlineandargumentaboutthelactobacillusbeverageproductiontechnique.3.Theequipmentwhichprocreativetechniquesoflactobacillusbeveragechooseandargument,theaccountaboutthekeyequipmenttechnique.4.Thebuild,sanitation,safetyandtotalplanecollocationareabouttheprocreativeworkplace.5.Factorylaborsorganizing,managementandeconomycheck.Thisdesigncharacteristicliesinusesthepresentforerunner’stechniquesandequipments,produceautomationandcontinue,productstrictlyrequestthehygiene.Especiallyshowthatdisinfectsandpourintothecraft,adopttheinstantaneoussterilizationcraftofthehightemperaturefirstinsterilization,thiskindofsterilizationmethodnotmerelyeconomizestheenergy,reducelabourintensity,themoreimportantthingisithasguaranteedqualityandflavoroftheproducts.Intheprocessdesign,IsearchandabsorbalotofresearchachievementandnewtechnologyconjuredwithmyhavestudiedformLVYUANcompanyandmyexperiencebycalculatingandprovingandnewreasonableineconomic,moderntechnologyandfeasibilityinproduction.Keywords：activelactobacillus,UHT,lacticacidbeverage,technologytestify,typeselectionforequipment,analysisofbenefit食品工厂设计3目录摘要..........................................................................................................................................1Abstract....................................................................................................................................2目录............................................................................................................................................3第一章绪论............................................................................................................................5第一节乳酸菌饮料的营养价值及保健功能.................................................................5一、乳酸菌饮料的营养..............................................................................................5二、乳酸菌饮料的保健功能......................................................................................6第二节乳酸菌饮料的现状与发展前景.......................................................................7第三节设计概况...............................................................................................................8一、本设计的概况及其特点......................................................................................8二、设计的依据及任务..............................................................................................8第二章产品方案的确定与论证............................................................................................9第一节产品方案的确定...................................................................................................9第二节产品方案论证.....................................................................................................9一、产品方案的确定及依据......................................................................................9二、饮料产量配比依据..............................................................................................9三、每月生产日数......................................................................................................9四、平均产量计算....................................................................................................10第三章原辅料........................................................................................................................11第一节饮料用水的水质标准及工艺用水的处理.......................................................11一、饮料用水的水质标准........................................................................................11二、工艺用水的处理................................................................................................12第二节原料乳...............................................................................................................12第三节添加剂...............................................................................................................13一、甜味剂——白砂糖............................................................................................13二、酸味剂——乳酸................................................................................................13第四节香料、增稠剂...................................................................................................14一、香精香料....................................................