年产5000吨苹果醋工厂工艺设计

CHANGSHAUNIVERSITYOFSCIENCE&TECHNOLOGY毕业设计（论文）题目：年产5000吨苹果醋工厂工艺设计学生姓名：赖阳平学号：201338090119班级:生物工程1301班专业：生物工程2017年5月年产5000吨苹果醋工厂工艺设计摘要果醋包含了水果和醋的优点，是集营养、保健、调味等为一体的新型饮品。据研究：果醋功效多样，风味独特，尤其是苹果醋，具有很高的价值。据记载：苹果性酸而味平，多汁解渴，有助于消化。苹果被发现拥有极高的营养价值，可以作为食疗的一种方法；苹果中富含多种营养物质，不仅能够满足人体饮食的健康需求，还带有美容养颜，降低血压的功效；苹果还能促进儿童的成长，主要是丰富的纤维和微量元素起效，在四大水果（苹果、葡萄、柑桔和香蕉）中居于首位。综合考虑，比较了四种制醋方式，采取果汁制醋法制醋会符合实际情况、可行性最高并且最大获益，优点如下：机械化程度高、成品卫生条件好、占用空间较小、质量稳定容易控制、酿造周期短、产量相对较高、劳动强度低、原料利用率高。关键词：苹果醋；果汁制醋；发酵；保健年产50000吨苹果醋工厂工艺设计ADESIGNOFANANNUALPRODUCTIONOF5000TONSOFAPPLECIDERVINEGARFACTORYABSTRACTFruitvinegarcontainstheadvantagesoffruitandvinegar.Itisanewtypeofbeveragewhichcombinesnutrition,healthcareandflavoring.Accordingtoresearch:fruitvinegarhasmanydifferentfunctionsanduniqueflavors,especiallyapplevinegar,whichisofhighvalue.Accordingtorecords:appleswhichhelpeddigestionweresourandflat,juicythirstquenching.Applewasfoundtohaveahighnutritionalvalue,canbeusedasatherapeuticmethod;nutrientrichvarietyofapple,notonlytomeetthehealthneedsofthehumandiet,withbeauty,reducesbloodpressure;Appleswhichcanpromotethegrowthofchildren,arerichoffiberandtraceelementsintheonsetthatarefourfruits(apple,grape,orangeandbanana)inthefirstplace.Consideringthecomparisonoffourkindsofvinegar,juicevinegarwilltakelegalsysteminlinewiththeactualsituation,thefeasibilityandthehighestmaximumbenefit,hastheadvantagesofhighmechanizationdegree,finishedgoodsanitaryconditions,smallspaceoccupation,stablequality,easytocontrolthebrewingcycleisshort,relativelyhighyield,lowlaborintensity,utilizationofrawmaterialthehighrateof.Keywords：Applevinegar；Fruitjuicevinegarmaking；Fermentation；Healthcare年产50000吨苹果醋工厂工艺设计第1页共29页目录1绪论..........................................................................................................................11.1研究背景………………………..…………………………….………………11.2国内外发展现状...............................................................................................32生产工艺方案选择..................................................................................................32.1苹果醋的发酵机理.............................................................................42.2制取方案比较..................................................................................................42.2.1固态发酵法..............................................................................................42.2.2液态发酵法..............................................................................................42.2.3果汁制醋..................................................................................................52.2.4果酒制醋..................................................................................................52.3工艺流程............................................................................................................52.3.1原料的预处理..........................................................................................52.3.2灭菌处理................................................................................................62.3.3发酵准备................................................................................................62.3.4活化........................................................................................................62.3.5发酵..........................................................................................................72.3.6调配..........................................................................................................72.3.7装罐及灭菌............................................................................................73项目工艺计算.....................................................................................................83.1生产工艺流程示意图.......................................................................................83.2物料衡算............................................................................................................93.2.1衡算原理..............................................................................................93.2.2计算准则................................................................................................103.2.3以100kg浓缩苹果汁为基准，对苹果醋的生产进行物料衡算......103.2.4生产1t苹果醋所需要的原料..............................................................103.3.5装罐后所需冷却水的用量....................................................................11年产50000吨苹果醋工厂工艺设计第2页共29页3.2.6生产能力的计算....................................................................................123.3热量恒算..........................................................................................................123.3.1酒精发酵前灭菌用的蒸汽总量............................................................133.3.2酒精发酵前冷却水的用量....................................................................143.3.3灭菌过程中的热损失............................................................................143.3.4装罐前的灭菌用的蒸汽量....................................................................143.3.5装罐后所需冷却水的用量....................................................................144设备的设计与选型..........................................................