大学毕业设计—设计年产1万吨的猕猴桃酒厂.docVIP

摘要 猕猴桃酒是利用新鲜猕猴桃作为原料经发酵而成的果酒，Vc的含量非常高，可促进人体对铁的吸收,增强人体免疫力；富含氨基酸和肌醇，可以补充脑营养；此外它继承了猕猴桃鲜果的香甜口感，同时又增加了酒类产品特有的酒香。猕猴桃兼有口感香甜、营养丰富、身体保健等多重功效。 目前，猕猴桃酒主要通过液体发酵生产，我国的猕猴桃市场增长快速，需求量较大。随着猕猴桃市场的进一步发展，猕猴桃酒的需求还会进一步增加。 本设计是对年产1万吨猕猴桃酒厂的初步设计。主要进行了猕猴桃酿造工艺的综述、工艺设计、物料衡算、设备选型和车间设计等方面的内容。物料衡算时首先根据经验选取合理的参数，然后根据具体的工艺流程进行计算，进而对设备进行选择。根据生产规模和工艺技术特点对工厂进行设计、对设备进行合理布局。最后对本次设计进行初步的经济效益预估。 关键字：猕猴桃酒 发酵 工厂设计 Abstract Kiwi fruit wine is the wine that use fresh kiwi fruit as raw materials fermentation , with high content of Vc, it can promote the bodys absorption ratio of iron, enhance the immunity of the human body. It rich in amino acid, inositol, can nourish the brain. in addition, it inherits the kiwi fruit sweet taste, while increasing the liquor products unique bouquet. Kiwi fruit has sweet texture, plenty of nutritious and other effects. At present, the production of kiwi wine mainly focused on liquid fermentation, the Chinese Kiwi market has rapid development, the market grow so fast and the demand is large.With the further development of the kiwi market, the demand for kiwi wine will continue increase. This design focus on the annual capacity of 10000 tons of kiwi fruit brewery. The main contents of this design are kiwi fruit brewing technology, process design, material balance, equipment selection and workshop design. Firstly, choosing reasonable design parameters and make the Material balance, then select equipment base on the process flow. According to the scale of production and technological characteristics designing factory and arranging equipment. Finally, estimate the economic performance of this design. Keyword:Kiwi wine Fermentation Factory design 目录 1 前言 1 1.1 产品介绍 1 1.1.1 产品背景 1 1.1.2 产品概述 2 1.1.3 果酒产品市场认知 3 1.2 产品方案 4 1.2.1 市场容量分析 4 1.2.2 市场竞争地位分析 4 1.3 生产工艺综述 4 1.3.1 果酒类产品酿造工艺综述 4 1.3.2猕猴桃酒的生产 8 1.4 工厂建设 11 1.4.1项目建设内容及建设地址选择 11 1.4.2 主要性能指标、技术特点 11 2 本项目采用的生产工艺 14 2.1 工艺流程图 14 2.2 工艺流程说明 15 （1）原料选择 15 （2）清洗 16 （3）破碎 16 （4）酶解 16 （5）调整 16 （6）补