年产5万吨雪梨汁饮料工厂设计

广西科技大学毕业设计说明书课题名称年产5万吨雪梨汁饮料工厂设计英文名称Abeveragefactorydesignwithannualcapacityof50000tonspearjuice院别生物与化学工程学院专业食品科学与工程班级食品101班学号201000602029姓名覃正清指导教师何仁二〇一四年五月十五日广西科技大学毕业设计1摘要本文主要介绍年产5万吨雪梨汁饮料工厂的初步设计，基于果汁饮料成熟的生产工艺和雪梨含丰富的糖分、水分以及苹果酸、柠檬酸、胡萝卜素、钙、磷、铁等营养物质，结合现代消费者健康、营养、多元化的饮食需求，设计一个能以最低成本安全生产出健康营养的高质量食品饮料的工厂。主要设计内容包括制定产品方案，工艺设计及工艺技术论证，进行车间平面设计，对雪梨汁饮料加工过程中物料平衡进行计算，设备选型，水电汽平衡,劳动力及企业管理组织人员的设定，环境保护规划并进行污水处理，对生产成本、利润、盈亏平衡点等进行估算，以及工艺流程图、车间平面布置图、车间立剖图、管路透视图等相关CAD图纸绘制。关键词：雪梨汁饮料工艺设计物料衡算年产5万吨雪梨汁饮料工厂设计2AbstractThispapermainlypresentsthebeveragefactorypreliminarydesignofwhichannualoutputof50000tonspearjuice.Thisdesignbasedonthematureproductiontechnologyandthepearisrichinsugar,waterandmalicacid,citricacid,carotene,calcium,phosphorus,ironandothernutrients,combinedwithmoderndietarypracticesofhealth,nutrition,dietdiversification,todesignasecurityandhealthybeveragefactorythatproductshealth,nutrition，highqualityfruitjuicebeverageatthelowestcost.Themaindesignelementsincludethedevelopmentofproductsolutions,processdesignandtechnologydemonstration,theshop-floordiagramdesign,materialandcaloriesbalanceintheprocessofpearjuicebeverage,equipmentselection,water-electricity-steambalance,laborbalance,organizationalcontrolchart,theimplementationofenvironmentalprotectionplanningandsewagetreatment,investmentcost,profits,waxandwanebalancepointevaluation,drawCADdrawingsofprocesschart,workshoplayoutdiagram,workshopverticalsectionandperspectiveviewofthepipeline.Keywords：PearjuiceBeverageDesignprocessMaterialBalanceCalculation广西科技大学毕业设计3目录摘要.................................................................................................................................................................1Abstract...........................................................................................................................................................21绪论...........................................................................................................................................................61.1梨汁饮料概况..................................................................................................................................61.2设计概论..........................................................................................................................................71.2.1设计目的................................................................................................................................71.2.2设计指导思想........................................................................................................................71.2.3设计内容................................................................................................................................72工艺设计及工艺技术论证.......................................................................................................................82.1工艺设计..........................................................................................................................................82.1.1产品方案................................................................................................................................82.1.2产品采用的质量标准............................................................................................................82.1.3采用的技术标准....................................................................................................................92.1.4生产技术方案........................................................................................................................92.2工艺技术论证................................................................................................................................102.2.1梨汁......................................................................................................................................102.2.2溶糖溶酸..............................................................................................................................102.2.3部分辅料溶解......................................................................................................................102.2.4调配......................................................................................................................................112.2.5脱气......................................................................................................................................112.2.6均质工艺..............................................................................................................................112.2.7杀菌工艺..............................................................................................................................112.2.8灌装工艺..............................................................................................................................112.2.9包装工艺..............................................................................................................................122.3原材料选择与要求............................................................................................................