【正文】 ............................................................................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 ......................................................................................................................................10第 4 章 物料衡算 ................................................................................................................................................10 原料乳及產(chǎn)品成分的要求 .........................................................................................................................10 原料乳成分 ..............................................................................................................................................10 成品乳的成分 ..........................................................................................................................................10 標(biāo)準(zhǔn)化計(jì)算 .................................................................................................................................................11 從原料乳中直接標(biāo)準(zhǔn)化（在線標(biāo)準(zhǔn)化）配成標(biāo)準(zhǔn)化乳 ......................................................................11 在原料乳中添加乳脂肪配成標(biāo)準(zhǔn)化乳 ..................................................................................................12 車間物料平衡計(jì)算 ...................................................................................................................................12第 5 章 熱量衡算 ..................................................................................................................................................13 熱交換設(shè)備傳熱過程 .................................................................................................................................13 原料乳冷卻階段熱量計(jì)算 .........................................................................................................................141 / 30 預(yù)熱、均質(zhì)階段熱量計(jì)算 .........................................................................................................................14第 6 章 主要設(shè)備選型及主要輔助部門設(shè)計(jì) ......................................................................................................14 設(shè)備選型說明 .............................................................................................................................................14 設(shè)備選擇原則 ...........................................................................................................