【正文】 ...................................................................................................................................1 產(chǎn)品介紹 .........................................................................................................................1 產(chǎn)品背景 ...............................................................................................................1 產(chǎn)品概述 ...............................................................................................................2 果酒產(chǎn)品市場(chǎng)認(rèn)知 .................................................................................................3 產(chǎn)品方案 .........................................................................................................................4 市場(chǎng)容量分析 ........................................................................................................4 市場(chǎng)競(jìng)爭(zhēng)地位分析 .................................................................................................4 生產(chǎn)工藝綜述 ..................................................................................................................4 果酒類產(chǎn)品釀造工藝綜述 ......................................................................................4 獼猴桃酒的生產(chǎn) .......................................................................................................8 工廠建設(shè) ....................................................................................................................... 11 項(xiàng)目建設(shè)內(nèi)容及建設(shè)地址選擇 ................................................................................ 11 主要性能指標(biāo) 、技術(shù)特點(diǎn) .................................................................................... 11 2 本項(xiàng)目采用的生產(chǎn)工藝 ........................................................................................................... 15 工藝流程圖 ..................................................................................................................... 15 工藝流程說明 ................................................................................................................. 16 （ 1）原料選擇 ............................................................................................................... 16 （ 2）清洗 ...................................................................................................................... 16 （ 3）破碎 ...................................................................................................................... 17 （ 4）酶解 ...................................................................................................................... 17 （ 5）調(diào)整 ...................................................................................................................... 17 （ 6）補(bǔ)糖 ...................................................................................................................... 17 （ 7）接種量的控制 ........................................................................................................ 17 （ 8）添加酵母 ............................................................................................................... 17 （ 9） 前發(fā)酵 ................................................................................................................ 18 （ 10）榨汁 .................................................................................................................... 18 （ 11） pH控制 ............................................................................................................... 18 （ 12）溫度的控制 ......................................................................................................... 18 （ 13）后發(fā)酵 ................................................................................................................ 19 （ 14）過濾 .................................................................................................................... 19 （ 15）殺菌 .................................................................................................................... 19 （ 16）儲(chǔ)釀 .................................................................................................................... 19 （ 17）調(diào)配酒液 ............................................................................................................. 19 （ 18）下膠 .................................................................................................................... 19 （ 19）精過濾 ................................................................................................................ 20 3 全廠物料衡算及設(shè)備選型 ........................................................................................................ 21 全廠物料衡算 ................................................................................................................ 21 設(shè)備選型 ....................................................................................................................... 21 4 全廠總平面設(shè)計(jì) ...................................................................................................................... 30 生產(chǎn)性輔助設(shè)施 .............................................................................................................. 30 蘭州交通大學(xué)畢業(yè)設(shè)計(jì)（論文） 動(dòng)力性輔助設(shè)備 .............................................................................................................. 30 生活設(shè)施 ........................................................................................................................ 30 5 生產(chǎn)成本估算及成本回收 ........................................................................................................ 32 生產(chǎn)成本估算 ................................................................................................................. 32 成本回收 ........................................................................................................................ 33 6 本設(shè)計(jì)所存在的問題及前景 .................................................................................................... 34 本設(shè)計(jì)存在的問題 ....................................