年产一万吨算发酵工厂设计.doc

年产1万吨酸乳发酵工厂设计 摘 要 低温产品中，低温乳酸菌饮料及纯酸奶将得到快速发展，此类产品能提供丰富的营养物质，还能调节机体内微生态的平衡，若是经常食用，还能够调整肠道功能，是一种功能营养品。为了在未来的乳品市场中取得一席之地，我们从众多乳制品中最终选取酸奶为主要产品，因为它具有工艺成熟、易于贮藏运输、营养损失少等优势。 本次毕业设计的任务是设计一个酸乳发酵工厂，首先根据参考资料选定酸乳发酵生产工艺流程，通过物料衡算确定所需要的各种原料量，通过能量衡算确定水、无菌空气等的消耗量。然后对主要设备进行计算和选型。根据工艺要求确定罐的附属设备和辅助设备。最后设计发酵工厂的车间布置与管道布置及全厂总平面布置，提出了相应的辅助工程与环境保护。根据计算结果确定了厂址选择，制定产品方案，各产品工艺流程的确定，工艺论证，根据物料衡算进行设备选型，对水、电、汽等生产车间必备的生产要素的配给和优化，企业组织及劳动力组成，全厂辅助设施及公用系统，车间生产工艺流程图、车间平面布置图、工厂总平面布置图各一张，经济核算及效益分析。 此酸乳发酵工厂的设计在理论上是可行的，回收期短，利润相对较高，可以获得可观的经济效益。 关键词：乳酸菌；酸乳；营养 An annual output of 10000 tons of yogurt factory design Abstract Products at low, low lactic acid bacteria beverages and plain yogurt will be rapid development, such products can provide a wealth of nutrients, but they also regulate the body microflora balance, if regular consumption, but also can adjust the intestinal function, it is a functional nutrition.For the dairy market in the future to obtain a place, we finally selected from a number of dairy yogurt as the main product, because it has mature technology, easy storage transport, less loss of nutrients and other advantages. The graduation project task is to design a yoghurt fermentation plant, at first we should selected according to the reference data yoghurt fermentation production process, through the material balance to determine the amount of various raw materials required by the energy balance to determine water, sterile air such consumption.Then we calculate for major equipment and selection. According to the technical requirements to determine tank ancillary equipment and auxiliary equipment.Finally,I design the fermentation factory floor layout and piping layout and general layout of the plant, put forward the corresponding aided engineering and environmental protection. According to the calculation results to determine the site selection, the development of product solutions, the determination of the product process, technology demonstration, according to the material balance