年产500吨新型茶叶火锅底料工厂的设计.docx

重庆第二师范学院 2019 届全日制本科生毕业设计说明 题 目 年产500吨新型茶叶火锅底料工厂的设计 教学学院 生物与化学工程学院 专业年级 2016级食品质量与安全 学生姓名 周孝平 学号 1610601136 指导教师 谢跃杰 职称 讲师 2020 年 5 月 年产500吨新型茶叶火锅底料工厂的设计 生物与化学工程学院 食品质量与安全专业 2016级 周孝平 摘 要：众所周知，茶叶在世界上非常受欢迎有名的饮料，享有东方饮料之王的美誉。通过专业分析，发现茶叶里面还有很多成分，例如咖啡碱、单宁、茶多酚、蛋白质、碳水化合物、游离氨基酸、叶绿素、胡萝卜素、芳香油、维生素A原、维生素B、C、E以及无机盐、微量元素。火锅也是大众非常喜欢的一种美食，火锅底料也非常多样的品种，越来越多的新的特色火锅口味上新。但是最近，火锅底料的市场竞争也非常大，那些采用新配方，新工艺的并且卫生营养健康的火锅底料才会得到更好的发展。茶叶可以应用到制作火锅底料中，例如有的商家会将花椒和辣椒加入普洱茶一起炒；在红油锅底里也加入普洱茶茶包，从而使得锅底的颜色要比普通锅底深很多。茶油火锅是现在非常热门受欢迎的火锅，其配方还收到国家专利保护。茶油火锅制作的基本过程：先泡茶叶，然后放入花椒、辣椒等底料翻炒，再倒入茶油，最后就可以制作出茶油火锅的特色底料。 关键词：火锅底料，新型茶叶，黄金分割法 ，工厂设计 Abstract：As we all know , Chinese tea is one of most famous drinks in the world, which is called as the king of Oriental drinks. Tea contains over 400 components such as caffeine, tannin, tea polyphenol, protein, carbohydrate, free amino acid, chlorophyll, carotene, aromatic oil, vitamin A, vitamin B, C, e, inorganic salt as well as microelement. As a traditional food, hot pot is loved by the majority of consumers. The taste of hot pot bottom material in the market is rich and colorful, and there are many new characteristics of hot pot. Hot pot seasoning is a special seasoning with a certain market. Only by adopting new technology, new formula, new modeling, and innovation in nutrition, health and more characteristics can it develop better. Tea is one of the traditional ingredients of Chongqing hot pot. The kitchen master will add Sichuan pepper and pepper to Yunnan Puer tea and stir fry them together. In addition, Puer tea bag is added to the bottom of the black oil pot, so that the color of the bottom of the pot is much deeper than that of the common pot, but the taste is not bitter. Tea oil hot pot is a well-known and characteristic hot pot in Chengdu, and it has applied for a national patent. The founder of the tea oil hot pot introduced some basic steps of production: first, soak the tea, then put in the pepper, pepper and other base materials, stir fry first, then pour in t