《高麦芽糖浆毕业设计说明书》-毕业学术论文设计.docVIP

内蒙古工业大学本科毕业设计说明书 摘 要 在本设计中生产高麦芽糖浆是利用淀粉为原料，用酶制剂液化、糖化后，经糖液过滤精制、浓缩而成的一种淀粉糖浆，高麦芽糖浆的甜度低而温和，可口性强、口感好，加热时不易发生美拉德反应，有耐温高等优点。这类糖浆已被广泛应用于食品、化工、饮料等多种行业，特别是在食品工业中，如糕点、饮料、糖果、冷冻等食品中都采用麦芽糖浆作原料或辅料，可提高食品的粘稠度和口感。 目前国际上生产高麦芽糖浆较为先进的是利用酶法生产,除了固定化液化酶和糖化酶的工艺以外,还有超滤法生产麦芽糖浆以及热分离水化系统精制麦芽糖浆等。这些方法将会使高麦芽糖浆生产进入一个新的阶段，在生产成本，产品质量，工艺控制等方面都会有较大的改善。在本设计中通过查阅一些文献最终确定采用酶法来生产高麦芽糖浆。在设计中主要是依据生产流程去计算所需的各种物料，包括淀粉用量、各个工序的损失率以及辅助物料等的据算。依据计算的结果以及生产上的连续性等问题去选择适合每一步的设备。依据设备的尺寸外形、工艺要求等条件布置安排生产管道以及对生产车间的布置 关键词：高麦芽糖浆；工艺；设备；生产车间  Abstract High maltose syrup is a refined starch as raw materials, enzymes for liquefaction , saccharification , refined , condensed from a starch syrup , high maltose syrup sweetness and mild, tasty , good taste, and less when heated Maillard reaction , the temperature of advantages . Such syrups have been widely used in food , chemical, beverage and other industries , especially in the food industry , cakes, drinks, candy, frozen foods using malt syrup as raw materials or accessories , you can increase the viscosity and taste of the food . More advanced enzymatic production of maltose syrup in addition to the immobilized amylase and glucoamylase process, ultrafiltration production of maltose syrup and heat separation hydration system refined maltose syrup , etc. , these methods will enable high - maltose syrup production has entered a new stage in the production costs, product quality , process control will be greatly improved. The main design is based on the production process to calculate a variety of materials , selection of equipment arrangement is the layout of the production pipeline and production workshop. Keywords: high maltose syrup ; applications; equipment; production workshop 目 录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc328179192 引 言 PAGEREF _Toc328179192 \h 1 HYPERLINK \l _Toc328179193 第一章 设计概述 PAGEREF _Toc328179193 \h 3 HYPERLINK \l _Toc328179194 1.1设计任务 PAGEREF _Toc328179194 \h 3 HYPERLINK \l _Toc328179195 1.2设计依据 PAGEREF _Toc328179195 \h 3 HYPERLINK \l _Toc328