年产12万吨特色果蔬汁工厂设计.docVIP

广西科技大学 课程设计说明书 课题名称 年产1.2万吨特色果蔬汁饮料工厂设计 英文名称Annual output of 12000 tons of fruit and vegetable juice beverage factory design 院 别 生物与化学工程学院 专 业 食品科学与工程 班 级 食品112班 学 号 201301405098 姓 名 韦金妹 指导教师 何 仁 2015年1月5日 摘要 果蔬制汁后较原果易于贮藏,发展果蔬汁产业有利于减少果蔬原料损失且提高了附加值。本文研究了一种新型特色果蔬汁饮料的生产工艺设计方案，通过分析国内外果蔬汁饮料行业的现状与前景,对果蔬汁在饮料行业中的发展优势与加工技术的应用进行了介绍,对目前果蔬汁饮料加工生产中所存在的关键问题进行了讨论分析,并制作一种含苦瓜汁40%、橙汁30%、菠萝果汁20%、荔枝果汁10%的混合特色果蔬汁饮料的方案。 关键词：特色果蔬汁饮料、设计方案、讨论分析 Abstract Fruit and vegetable juice than the original fruit easy storage, the development of fruit and vegetable industry helps to reduce the loss of raw fruits and vegetables and increase additional value.This paper studies the production technology of a new design for the characteristics of fruit and vegetable juice drinks. Through the analysis of the present situation and Prospect of fruit and vegetable juice beverage industry at home and abroad. Application of the advantages of development of fruit and vegetable juice in beverage industry and processing technology are introduced. The key problems of the present fruit and vegetable juice beverage processing production of the existence of the discussed. The feasibility study report of mixed characteristics of fruit and vegetable juice drinks scheme and making a Bitter Melon Juice containing 40%, 30%, 20% Orange Juice pineapple juice, litchi juice 10% Keywords: Characteristics of fruit and vegetable juice drinks、Design scheme、Discussion and analysis、The feasibility study report 目录 摘要…………………………………………………………………2. Abstract……………………………………………………………3 1绪论………………………………………………………………10 1.1果蔬汁饮料的概况………………………………………10 1.1.1国外果蔬汁市场现状………………………………10 1.1.2果蔬汁在中国现状与发展趋势……………………10 1.2设计概论……………………………………………………11 1.2.1设计目的……………………………………………11 1.2.2设计指导思想………………………………………12 1.3设计内容……………………………………………………12 2产品方案及班产量………………………………………………12 2.1、果蔬汁的定义……………………………………………12 2.2果蔬汁的营养价值