禽肉品生产 实验室策画.doc

福建农林大学金山学院食品科学系 课 程 设 计 报 告 授课时间：2013 ——2014学年 第一学期 课程名称： 食品检验实验室设计 专业年级： 食品质量与安全2010级 计划学时： 1.5周 任课教师： 傅海庆 项目名称： 禽肉食品的化验室设计 学生姓名： 柳志杰 学 号： 100401069 成 绩： 目录： 一、总体设计··············································3 1、实验室性质·············································3 2、建设规模···············································3 3、实验室面积·············································3 4、实验项目···············································3 5、实验台·················································5 6、水龙头设备·············································5 7、电气照明···············································5 8、空调···················································5 9、仪器设备···············································5 10、电容量················································5 11、试剂··················································5 12、实验台制度管理········································5 二、实验室仪器设备清单····································7 三、实验药品清单··········································9 四、实验室总体平面布置图·································10 五、装置示意图···········································10 六、实验室位置图·········································10 一、总体设计 1、实验室性质 该实验室用于的感官检验、理化检验、微生物检验，该实验室的理化检验较为重要。 2、建设规模 该实验室属于中型实验室，投资总经费为858813.9元，即约为86万元。 3、实验室面积 实验室的总面积约为平方米，总共分隔成6个房间。其中，作为中心化验室的实验室面积为2平方米，是用于感官检验和理化检验的场所。其中微生物检验室的面积为8平方米，培养室面积为12平方米，设有精密仪器室和常规仪器室面积占有22.5平方米。办公室的面积为17.5平方米。 实验项目 4.1 感官检验 检验项目 色泽 皮肤有光泽，肌肉切面有光泽 粘度 外表微干或微湿润、不粘手 组织状态 有弹性，肌肉指压后的凹陷立即恢复 气味 具有该禽固有的气味 煮沸后肉汤 透明澄清、脂肪消聚于表面，具固有香味 4.1.1感官检验的方法 在自然光线下，观察色泽、形态，并嗅其气味，取禽的腿肉或脯肉剪成块状，放入烧杯并加适量水煮沸后嗅其气味，并观察上浮脂肪性状。 4.2理化检验 检验项目如下： 项 目 指 标 挥发性盐基氮，mg/100g ≤ 20 汞（以Hg计），mg/kg ≤ 0.05 四环素，mg/kg ≤ 0.25 4.2　挥发性盐基氮　　按GB/T 5009.44执行。 4.　汞　　按GB/T 5009.17执行。 4.　四环素　　按SN 0179执行。 4.3微生物检验 项目 指标 菌落总数/(cfu/mL) ??????????????≤ 100 大肠菌群?????????????????????? ≤ 6 霉