年产9000t冰淇淋厂设计

黑龙江东方学院本科生毕业论文（设计）年产9000t冰淇淋厂设计姓名李世博学号054131103专业食品科学与工程班级2005-D指导教师杨同舟钱镭学部食品科学与环境工程学部答辩日期2009年5月24日黑龙江东方学院本科生毕业论文（设计）i年产9000t冰淇淋厂设计摘要冰淇淋是一种深受人们喜爱的冷冻食品。属于固体冷饮食品类。多年以来，它以其轻滑而细腻的组织、紧密而柔软的形状、醇厚而持久的风味，以及营养丰富、冷凉甜美的特点，深受广大消费者的欢迎。随着经济的发展，越来越多的人们对于它的要求也相应的提高。本设计从工艺流程、产品方案、工艺平面图、设备选型、投资估算等方面做了简单的阐述，初步对冰淇淋生产厂的设计做出了说明。首先针对冰淇淋，从生产工艺、厂址选择、车间布置、卫生指标、设备选型等方面做了简单分析；其次考虑工厂对环境的影响；最后对市场进行了分析与预测，通过对经济效益的分析，确定了工厂设计的意义。本设计可以作为冷饮企业建立新厂提供参考。关键词：冰淇淋；营养价值；厂址的选择；生产设备；工艺流程等。黑龙江东方学院本科生毕业论文（设计）iiDesignedAnnualProductionCapacityof9000tIceCreamFactoryAbstractIcecreamisaverypopularfrozenfood.Solidfoodiscold.Overtheyears,itisitslightanddelicateorganizationofWaterloo,closeandsoftshape,full-bodiedandlong-lastingflavor,andnutrient-rich,cold,sweetfeatures,bythebroadmassesofconsumers.Witheconomicdevelopment,moreandmorepeopleaskedforitacorrespondingimprovement.Fromthedesignprocess,product,processlayout,equipmentselection,investmentestimateshavedoneasimpleexplanationfortheicecreamproductionplantpreliminarydesignandmakeanote.Firstofall,foricecream,fromtheproductionprocess,siteselection,plantlayout,healthindicators,suchasequipmentselectionhasdoneasimpleanalysis;Second,considertheenvironmentalimpactofthefactory;theendofthemarketanalysisandforecasting,throughcost-effectivenessanalysistodeterminethesignificanceoftheplantdesign.Thedesigncanbeusedascolddrinkbusinesstocreateanewreferenceworks.Keywords：Ice-cream;Nourishmentvalue;Thechoiceoffactorysite;Produceanequipments;Craftprocess目录摘要...............................................................iAbstract...............................................................ii第1章绪论.........................................................11.1冰淇淋的概述....................................................11.1.1冰淇淋的成分及其营养价值.....................................11.1.2冰淇淋的分类................................................21.1.3冰淇淋的发展史................................................21.2冰淇淋工业介绍..................................................31.2.1冰淇淋工业在国外的发展........................................31.2.2冰淇淋工业在我国的发展.....................................41.2.3我国冰淇淋工业发展存在的问题................................51.2.4冰淇淋工业发展的展望........................................51.3设计依据和意义..................................................51.3.1设计依据....................................................51.3.2设计意义....................................................61.4设计内容........................................................6第2章产品及工艺流程确定.............................................72.1产品及产量的确定................................................72.2工艺流程的确定(见附录图)........................................72.2.1原料混合....................................................72.2.2均质........................................................72.2.3杀菌........................................................72.2.4冷却........................................................82.2.5老化........................................................82.2.6凝冻........................................................82.2.7灌装........................................................82.2.8硬化........................................................82.2.9贮藏........................................................82.3冰淇淋技术要求指标..............................................82.3.1感官要求....................................................82.3.2理化要求....................................................9第3章厂区的平面设计................................................103.1厂址的选择.....................................................103.1.1厂址选择的原则.............................................103.1.2自然条件及能源.............................................103.1.3政治经济和交通.............................................103.2总平面设计.....................................................113.2.1总平面设计原则.............................................113.2.2总平面设计.................................................113.3车间布置.......................................................113.3.1车间布置原则...............................................113.3.2车间布置...................................................12第4章物料衡算......................................................134.1配方成分表.....................................................134.2原料成分表.......................................................134.3配料数量表.......................................................13第5章能量衡算......................................................155.1热量衡算.......................................................155.1.1配料阶段...................................................155.1.2杀菌阶段...................................................155.1.3总热量衡算.................................................155.2冷量衡算.......................................................155.2.1冷却阶段...................................................155.2.2凝冻阶段...................................................155.2.3硬化阶段...................................................165.2.4总冷量衡算...................................................16第6章主要设备选型..................................................176.1生产设备流程简介.................