中央厨房杂粮米饭生产线设计.doc

PAGE PAGE 24 中央厨房杂粮米饭生产线设计 摘要：本设计主要是进行中央厨房杂粮米饭生产线的车间设计。设计中查阅大量资料，进行了可行性研究，对工艺流程进行了详细地论证。选用燕麦、大米、小米制作杂粮米饭进行工艺试验，通过对中央厨房米饭生产线的工艺计算，选择工艺合理、先进的自动化设备，保证杂粮米饭产品质量与生产效益。综合中央厨房米饭生产工艺和设备选型，初步完成大米加工量525公斤/时中央厨房杂粮米饭生产间布置，设备安装等设计。此外，对经济技术进行了分析，以保证水、电、燃气等资源的供应平衡，劳动力适应车间生产规模。在对项目设计进行系统说明之后，绘制了中央厨房杂粮米饭生产线工艺流程图、中央厨房杂粮米饭生产线设备平面布置图、中央厨房杂粮米饭生产线以及对应的设备一览表。 关键词： 中央厨房；杂粮米饭；米饭生产线 Design of the central kitchen coarse grain rice production line Abstract: This design is mainly design of central kitchen Steamed Rice grain production line. The references in the design, conduct a feasibility study on the process, has carried on the detailed argumentation. Selection of oats, rice, millet grains Steamed Rice process test, through the process of central kitchen Steamed Rice line calculation, selection of reasonable technology, advanced automation equipment, to ensure product quality and production efficiency Steamed Rice grains. Comprehensive central kitchen Steamed Rice production process and equipment selection, initially completed the rice processing capacity of 525 kg / central kitchen Steamed Rice grains production layout design, equipment installation. In addition, the economic and technical analysis, in order to ensure the supply of water, electricity, gas and other balance of resources, labor force to adapt to the production scale. After the project of system design, drawing the process flow diagram Steamed Rice central kitchen grains production line, central kitchen Steamed Rice production line equipment layout, the central kitchen Steamed Rice production line and the corresponding equipment list. Keywords: the central kitchen; coarse grain rice; Rice production line 1. 引言 1.1设计背景与意义 我国是农业生产大国，进几十年来，水稻及粗粮的产量已相对解决了人们的温饱问题，随着生活水平的提高，人们对饮食的要求也不断提高。考虑到我国国情偏老龄化，而大部分中老人都已习惯以米饭为主食，其中长期食用传统米饭的中老年人，患高血压的比例明显偏高。选用大米、小米、燕麦的杂粮米饭，可以有效地改善这一现象。燕麦具有良好的营养价值和怡人的风味。燕麦的蛋白质含量较高，约13%—17%，且氨基酸种类丰富，必需氨基酸的含量在谷物中居首位[1]。燕麦不含胆固醇，钙、铁含量比小麦高23%—25%，其中铁含量更高达3mg/100g，为谷类之首；其脂肪含量为5%—6%，不饱和脂肪酸与脂肪酸的比例较为恰当，且以低级脂肪酸较多；维生素中则