年产10万吨风味酸奶生产车间设计1.docxVIP

PAGE PAGE 16 年产10万吨风味酸奶生产车间设计 摘 要 本设计在参阅大量资料以及书籍，提出了设计年产10万吨的风味酸奶工厂。本次设计对风味酸奶的生产工艺进行选择，提出较优的工艺流程和确定生产工艺中重要参数，选取恰当的生产设备，对物料，能量进行了衡算，对发酵罐主要结构尺寸、搅拌装置及冷却装置进行计算，根据工艺要求选取相应发酵罐类型，进行发酵罐种子罐数量计算，发酵罐几何结构尺寸计算，完成了发酵罐搅拌装置及冷却装置的选型和计算，并根据计算尺寸绘制出发酵罐和冷却装置示意图，绘制了车间布置平面图。本次设计以高效经济为指导思想，在该思想上以科学先进为基础进行设计，充分发挥现代工业的优势，达到节约消耗和提高经济效益的效果。在设计中根据当地发展情况来确定厂房的选址和布置。 关键词：风味酸奶，设备计算，车间设计。 Design of a production workshop with an annual output of 100,000 tons of flavored yogurt Abstract This design refers to a large number of materials and books, and proposes to design a flavored yogurt factory with an annual output of 100,000 tons. This design selects the production process of flavored yogurt, proposes a better process flow and determines the important parameters in the production process, selects the appropriate production equipment, balances the materials and energy, and measures the main structure size and stirring device of the fermentation tank And the cooling device, select the corresponding fermentor type according to the process requirements, calculate the number of fermenter seed tanks, and calculate the geometry of the fermenter. A schematic diagram of the fermentation tank and cooling device is drawn, and a floor plan of the workshop layout is drawn. This design takes high efficiency and economy as the guiding ideology, and the design is based on scientific advancement, giving full play to the advantages of modern industry, and achieving the effect of saving consumption and improving economic benefits. Determine the location and layout of the plant according to the local development in the design. Keywords: flavored yogurt，workshop design，device calculate. 目 录 TOC \o 1-3 \h \u 1.绪论 1 1.1酸奶定义与介绍 1 1.1.1凝固型酸奶 1 1.1.2搅拌型酸奶 1 1.2酸奶的营养价值 1 1.3酸奶市场介绍 1 1.4设计计划 2 1.5产品方案 2 1.6酸乳质量标准 2 1.6.1 原料要求： 2 1.6.2感官要求 2 1.6.3理化标准 2 1.6.4微生物限度 3 1.6.5乳酸菌数 3 2工艺流程设计 3 2.1工艺流程确定原则 3 2.2工艺原则和依据 4 2.3生产工艺流程 4 2.4工艺论证与说明 4 2.4.1原料乳的要求和检验 4