年产30000吨酸奶工厂设计

沈阳大学毕业设计（论文）No.I年产30000吨酸奶工厂设计专业：生物工程专业班级：2010级1班姓名：马晋生沈阳大学毕业设计（论文）No.II目录引言.......................................................................................................................21酸奶工艺流程设计...............................................................................................71.1酸奶种类简介......................................................................................................................71.2酸奶生产工艺流程比较选择..............................................................................................71.3酸奶生产工艺......................................................................................................................71.3.1原料乳的标准指标........................................................................................................71.3.2原料乳的标准指标........................................................................................................82发酵车间设计......................................................................................................................112.1物料衡算............................................................................................................................112.1.1酸奶加工过程中工艺要求..........................................................................................112.1.2酸奶加工过程中的损失率估算..................................................................................122.2发酵车间设备设计............................................................................................................122.2.1车间布置设计原则......................................................................................................132.2.2环境与卫生..................................................................................................................132.2.3生产车间设备选择......................................................................................................142.2.4生产车间用水用电估算..............................................................................................193工厂选址概述及辅助部门的设计.................................................................................223.1工厂选址要求....................................................................................................................223.2辅助部门及车间的设计....................................................................................................233.2.1冷库的设计..................................................................................................................233.2.2其他车间的设计..........................................................................................................254工业三废的处理..................................................................................................................274.1酸奶工厂工业废物概述...................................................................................................304.2酸奶工厂工业废物处理...................................................................................................305结论.....................................................................................................................28致谢.....................................................................................................................30参考文献.................................................................................................................31附录Ⅰ搅拌型酸奶生产工艺流程图附录Ⅱ生产车间设备布置俯视图附录Ⅲ生产车间设备布置主视图沈阳大学毕业设计（论文）No.III附录Ⅳ酸奶工厂厂区平面设计图沈阳大学毕业设计（论文）No.1摘要酸奶是采用鲜牛奶加入白糖和脱脂乳粉后均质，经超高温灭菌后接入乳酸菌发酵后制成的一种发酵型乳制品。为了更好的实现酸奶生产，提高酸奶的质量和产量，从而扩大经济效益，本文对酸奶的生产工艺以及厂房建设进行了设计。以鲜奶为原料，对其经过高温瞬时杀菌、均质、发酵、后熟等步骤，可以将鲜奶发酵成为营养丰富的酸奶。本设计以搅拌型酸奶为生产工艺，根据搅拌型酸奶发酵的工艺流程，首先对生产工艺流程进行设计,同时对生产设备进行选择，在设备选择中以发酵罐、均质机和室外奶仓为例进行了设计，然后再确定生产车间设计与布置，再设计其他的附属部门或车间，并对各部门的功能和面积进行了简介，最后再完成整个工厂的设计。为使酸奶更加健康粘稠，风味更佳，因此在发酵前加入了脱脂乳粉，可以降低发酵体系的整体含脂肪量，低脂奶发酵可以使产品品质更佳。同时酸奶工业废水含氮量高，如果随意排放可造成对环境的严重污染，本设计采用AO污水处理工艺，对污水进行脱氮脱磷处理，减小对环境的影响。关键词：低脂奶;搅拌型酸奶;工厂设计;设备设计沈阳大学毕业设计（论文）No.2AbstractYogurtisusingfreshmilkaddsugarandhomogeneousafterdriedskimmilk,afterultrahightemperaturesterilizationaccessmadeoflacticacidbacteriafermentationtypeafermenteddairyproducts.Inordertobettertheimplementationoftheyogurtproduction,improvethequalityofyogurtandproduction,toenhanceeconomicefficiency,inthispaper,theyogurtproductionprocessandfactoryconstructionhascarriedonthedesign.Freshmilkasrawmaterial,thehightemperatureinstantaneoussterilization,steps,suchashomogeneous,fermentation,aftercookedcanwillbecomerichnutritionmilkfermentedyogurt.Thisdesignfortheproductionprocess,tostiryoghurtaccordingtostiryoghurtfermentationprocess,firstofalltodesign,productionprocessfortheproductionequipmentselection,intheequipmentselectioninfermentationtank,homogenizer,anddesigningoutdoormilkstorehouseasanexample,andthendeterminetheproductionworkshopdesignanddecorate,redesigntheotheraffiliateddepartmentorworkshop,andhascarriedontheintroductiontothefunctionofeachdepartmentandarea,andthencompletethewholedesignofthefactory.Tomakeyogurtmorehealthysticky,betterflavor,thereforejoinedthedriedskimmilkbeforefermentation,fermentationsystemcanbereducedtheoverallfatcontent,lowfatmilkfermentationcanma