全脂乳粉生产工艺设计分析.docVIP

目录 1前言....................................................3 1.1乳制品的重要性......................................3 1.2产品介绍............................................3 1.2.1乳粉的概念....................................3 1.2.2乳粉的种类....................................3 1.3中国乳制品行业发展现状及前景...................................................................5 2.1生产规模及生产制度..................................5 2.2乳粉生产工艺流程....................................5 2.3操作要点............................................5 2.3.1原料乳的验收与预处理..........................5 2.3.2预热杀菌......................................6 2.3.3真空浓缩......................................6 2.3.4喷雾干燥......................................6 2.3.5出粉、冷却....................................6 2.3.6称量与包装....................................7 3 物料衡算...............................................8 3.1每小时产量计算......................................8 3.2原料乳成分及产品成分................................8 3.3标准化计算..........................................8 3.3.1乳脂肪与非脂乳固体之比........................8 3.3.2稀奶油及脱脂乳中的非脂干物质的计算...........8 3.3.3每吨原料乳应添加的脱脂乳.....................9 3.3.4标准乳成分...................................9 3.3.5制脱脂乳需要分离原料乳.......................9 3.3.6一吨原料乳可制得标准乳去除的稀奶油...........10 3.3.7检验.........................................10 3.4工艺流程中一吨原料乳的物料计算....................10 4 设备选型.............................................13 4.1贮奶罐...........................................13 4.2配料罐...........................................13 4.3平衡罐...........................................13 4.4过滤器...........................................14 4.5净乳机...........................................14 4.6均质机...........................................15 4.7板式换热杀菌器...................................15 4.8三效蒸发浓缩器...................................16 4.9喷雾干燥.........................................16 4.10筛粉机..........................................17 4.11包装机..........................................17 5说明.................................................19 6参考文献.....