年产10万吨营养豆奶的工厂设计.docxVIP

年产10万吨营养豆奶的生产设计 摘要 豆奶是高蛋白和高脂肪的天然保健型饮品，含有磷脂、异黄酮、维生素、甾醇和不饱和脂肪酸，含有丰富的优质蛋白和氨基酸，具有降低胆固醇、舒缓血管和促进生产发育的作用。在豆奶的生产中，会出现豆腥味、溶液沉淀不稳定的问题。本设计创新是在传统干湿法结合的豆奶生产工艺基础上，添加红枣多糖和枸杞多糖，经过浸提、浸泡、磨浆、煮浆、调配、均质等重点工艺制成的天然保健型豆奶饮料。 年产10万吨营养豆奶的工厂设计，要求对豆奶的生产流程、生产车间布置等进行研究和设计。同时根据设计好的生产流程和目标产品进行物料衡算、设备选型及成本估算，在可行的基础上尽量达到利润最大化和对环境友好。 关键词：营养豆奶；干湿结合法；枸杞多糖；红枣多糖；工厂设计。 Production Design of 100,000 Tons of Nutritional Soymilk per Year Abstract Soymilk is a natural health drink with high protein and high fat. It contains phospholipids, isoflavones, vitamins, sterols and unsaturated fatty acids. It is rich in high-quality protein and amino acids and has the effects of reducing cholesterol, relieving blood vessels and promoting production and development. In the production of soybean milk, the problems of beany flavor and unstable solution precipitation will occur. The innovation of this design is to add jujube polysaccharide and medlar polysaccharide on the basis of the traditional dry-wet soy milk production process, and make the natural health-care soy milk beverage through key processes such as leaching, soaking, grinding, boiling, blending, homogenization, etc. The design of a factory with an annual output of 100,000 tons of nutritious soy milk requires research and design on the production process of soy milk and the layout of production workshops. At the same time, material balance calculation, equipment selection and cost estimation are carried out according to the designed production process and target products, so as to maximize profits and be environmentally friendly on the basis of feasibility. Key words: nutritious soy milk; Dry-wet combination method; Lycium barbarum polysaccharide; Jujube polysaccharide; Factory design. 目录 TOC \o 1-3 \h \z \u 1 前言 1 1.1 营养豆奶的概述 1 1.2 营养豆奶的研究现状 1 1.2.1 降低豆奶脂肪氧合酶活性方法的研究现状 1 1.2.2 枸杞多糖活性成分提取方法的研究现状 2 1.2.3 红枣多糖活性物质成分提取方法的研究现状 3 1.2.4 营养豆奶复配的研究现状 4 1.3 设计思路及方案 5 1.3.1 本设计的目的和意义 5 1.3.2 本设计应达到的技术要求 6 1.3.3 本设计应解决的主要问题 6 2 工艺流程