0103060208邢玲娟毕业论文摘要.docVIP

设计总说明 米粉在我国有着悠久的历史和广阔的市场。近年来随着经济的发展和人民生活水平的提高，米粉生产技术发展很快。米粉在南方一年四季均可作为主食，北方地区也出现了大量米粉店，米粉市场不断发展更新，已从传统的地方风味食品发展为工业化产品。 本设计是前期研发与设计相配套，前期研究米粉的保鲜工艺，通过多次的实验确定其最佳工艺参数，研究出更加合理的方便米粉的杀菌保藏工艺。中后期设计出比较完备的工艺流程和成套设备以便进行工业化生产。 本实验通过多次不同杀菌方法的试验与比较，确定了一套完整的杀菌工艺，即将干米线在一定浓度的杀菌剂中以5倍原料的量常温浸泡1小时，再放置到杀菌锅中巴氏杀菌40分钟。可以使湿米粉在常温下保藏1年不变质，保藏后的米粉含水率达60% 以上，复水率达36.5%, 复水时间约3分钟。产品性状良好，基本达到现有干米粉的最佳食用效果。 根据设计要求，针对每日10吨的产量，完整地制定出一套生产流水线。包括对生产车间的一体化设计，对生产，包装，运输，产品利润等的规划和分析，完成一个比较成熟的生产车间的设计。 关键词：米粉；杀菌；保鲜；产业化；车间设计 General Instruction of Design Rice flour, as the deep processed products has a long history in China and a broad market. In recent years, with the economic development and improvement of living standards, rice noodle production technology developed rapidly. Rice noodles can be used as staple food in the South throughout the year, there have been a lot of northern rice noodle shops, noodle market developments update, from the traditional The local flavor of food products for industrial development. The design is to match pre-development and design. Study the preservation of rice noodle technology in the earlier stage. Work out a more reasonable process to facilitate preservation of sterilization rice noodle through several experiments. Then in the late design, study a more complete process and equipment for industrial production. In this study, several different methods of sterilization through the test and compared to determine a complete set of sterilization process, be dried rice noodles in a certain concentration of fungicide soak 1 hour, then placed on Pakistans sterilization sterilization pot 40 minutes. Wet rice can be achieved at room temperature metamorphism preserved for 1 year, and had no effect on rice quality results. Be based on calling for of design; be aimed at everyday 10 tons out, Work out a set of production line entirely. The integration including to producing a workshop designed, plan and analysis that to giving birth to a child, packing, transporting, product pr