食品生产企业（制药企业）化验室设计 食品药品监督管理毕业论文.doc

广西工业职业学院 ………………………6 （一）冰淇淋原料的检测项目及标准…………………………………….6 （二）冰淇淋半成品检测项目及标准…………………………………….6 （三）冰淇淋成品品检测项目及标准…………………………………….6 二、冰淇淋原料、半成品及成品的检测方法……………………………6 （一）感官检验……………………………………………………………………….6 （二）总砷的检验…………………………………………………………………….7 （三）铅的检验................................................9 （四）铜的检测···············································11 （五）脂肪的测定··············································13 （六）冰淇淋蛋白质的测定·······································14 （七）大肠菌群测定············································15 （八）霉菌计数················································20 （九）菌落总数的测定·································..........21 二、 试剂和仪器清单··································25 （一）试剂清单········································25 （二）玻璃仪器清单·····································26 （三）设备清单·········································28 三、化验室的平面布置图及设计说明·································.25 （一）：化验室设置················································25 （二）：化验室的平面布置图·······································26 （三）：设计说明（包括是，电方面）·································27 四、化验室人员的配制和组织管理···································29 五、化验室的岗位责任制···········································36 六、结论与体会··················································40 七、谢词·························································43 八、参考文献：····················································45 设计摘要 对于冰淇淋生产来说，质量检验是不可少的，化验室不仅仅是对整个生产进行化验，还要冰淇淋的生产的各个工序提供指导，对其质量进行有效的控制。为了保证分析结果的准确性，就要从多个方面对化验室进行建造，建立合理完善的管理制度，本分析化验室主要担任本厂所有原料，本成品及成品的检测，起到控制和管理生产，保证和监督本厂生产的冰淇淋的质量和卫生指标的作用，也为开发新产品，制定合理的工艺参数提供数据依据，本分析化验室主要包括:办公室，仪器室，试剂室，理化实验室，准备室，微生物检验室。本化验室主要是对原材料分析，本成品化验分析，成品化验分析起到控制和管理生产，保证产品的质量和安全，以保证人民健康和商品信誉。 前言 东莞市新凯冷冻食品厂，生产冰淇淋的品种超6种，年生产达到2440吨，设计化验室的目的在于对冰淇淋原料及成品进行检验，确保冰淇淋的质量与安全，全面控制和管理生产，保证冰淇淋的质量和卫生指标，提高质量安全和达到食品可接受水平，保证其质量，维护消费者的利益，为企业提供强有力的销售保障，使企业强有力的立足于世界市场。化验室基本任务是对冰淇淋原辅料，半成品及成品进行检测，确保冰淇淋的质量与安全，全面控制和管理生产。化验室通过工作人员运用精密的检测仪器设备对冰淇淋进行检测与验证，以合格的身份进入销售市场，让消费者买得放心，吃得开心。 设计概括 一、冰淇淋原料的检测项目及标准 序号 检测项目 标准 1 脂肪类 2 非脂乳固体 8%——10% 3 甜味剂 10%——18% 4 蛋与蛋制品 0.5%——2.5%