【正文】 0 / 30 果肉型酸乳工廠設(shè)計(jì) 姓 名: 黃江風(fēng)學(xué) 號(hào): 20224061313專 業(yè): 食品科學(xué)與工程班 級(jí): 09 級(jí) 3 班指導(dǎo)教師: 李大鵬學(xué) 部: 食品包裝機(jī)械黑龍江八一農(nóng)墾大學(xué)0 / 30果肉型酸乳工廠設(shè)計(jì)摘 要本文探討了果肉型酸奶的加工工藝，以鮮牛奶為主料，白砂糖為調(diào)味劑，經(jīng)調(diào)配、過(guò)濾、均質(zhì)、殺菌、冷卻、接入混合乳酸菌、添加果肉，42℃恒溫發(fā)酵，后熟制得保健果肉酸奶，既可保持傳統(tǒng)型酸奶的色澤、風(fēng)味及組織狀態(tài)，并具有果肉固有的營(yíng)養(yǎng)、色澤和風(fēng)味。日處理能力至少達(dá)40噸的鮮奶，收奶計(jì)量采用電子磅秤與流量計(jì)相結(jié)合，有一個(gè)50T 的室外奶倉(cāng)，采用預(yù)殺菌和分離機(jī)凈乳操作。發(fā)酵型酸酸乳是用發(fā)酵好的生產(chǎn)酸奶和各種食品添加劑調(diào)配而成的，%，鮮奶是通過(guò)將全脂乳與脫脂乳簡(jiǎn)單的混合來(lái)實(shí)現(xiàn)標(biāo)準(zhǔn)化，鮮奶或復(fù)原乳指標(biāo)為F≥，P≥，TS≥。本文根據(jù)食品工廠設(shè)計(jì)的要求，利用AutoCAD繪制了果肉型酸乳工藝流程圖和車間平面布置圖。本文設(shè)計(jì)的工廠采用 2 班倒的工作制，每天工作時(shí)間 16 小時(shí)，除去設(shè)備清洗和升溫時(shí)間 4 小時(shí)，實(shí)際生產(chǎn)時(shí)間按 12 小時(shí)計(jì)，本設(shè)計(jì)講述了一個(gè)日產(chǎn)量 50 噸乳品廠主車間平面圖及項(xiàng)目工藝方案的設(shè)計(jì)原則、方法、程序、設(shè)備、耗水耗氣、清洗等等。關(guān)鍵詞：發(fā)酵；果肉型酸乳；工廠設(shè)計(jì) 0 / 30目　　錄摘 要 ...............................................................................................................................................................1第 1 章 緒 論 ......................................................................................................................................................1 酸乳工業(yè)概貌 ................................................................................................................................................1 項(xiàng)目背景 .......................................................................................................................................................1 果肉型酸奶的主要消費(fèi)群體 ................................................................................................................1 項(xiàng)目實(shí)施的特點(diǎn) ...................................................................................................................................2 項(xiàng)目實(shí)施的意義 ....................................................................................................................................2 設(shè)計(jì)內(nèi)容 ................................................................................................................................................2第 2 章 工藝流程確定及論證 ..............................................................................................................................2 產(chǎn)品及產(chǎn)量的確定 .......................................................................................................................................2 工藝流程確定 ...............................................................................................................................................3 工藝論證 .......................................................................................................................................................3 工作發(fā)酵劑的制備 ....................................................................................................................................3 技術(shù)要求 .................................................................................................................................................3 制備方法 .................................................................................................................................................4 果肉型酸奶的制備 ..................................................................................................................................4 收奶 .........................................................................................................................................................4 原料乳的凈化 .........................................................................................................................................5 原料乳的標(biāo)準(zhǔn)化 .....................................................................................................................................5 配料 .........................................................................................................................................................5 過(guò)濾 .........................................................................................................................................................5 預(yù)熱 .........................................................................................................................................................6 均質(zhì) .........................................................................................................................................................6 殺菌 .........................................................................................................................................................6 冷卻 .........................................................................................................................................................6 接種發(fā)酵 ................................................................................................................................................6 添加果肉 ...............................................................................................................................................6 灌裝 .......................................................................................................................................................7 后熟 .......................................................................................................................................................7 包裝 .......................................................................................................................................................7 保溫實(shí)驗(yàn)及檢驗(yàn)出廠 ...........................................................................................................................7 成品 .......................................................................................................................................................7第 3 章 廠區(qū)平面設(shè)計(jì) ..........................................................................................................................................8 廠址的選擇(包括資源，政治，交通） ....................................................................................................8 車間各部門布置 ....................................................................................................................................9 車間布置原則 ..