75L搅拌型酸奶的生产工艺设计改稿.doc

PAGE PAGE I75 L搅拌型酸奶的生产工艺设计[摘要]本设计通过查阅大量资料并结合实验室现有设备，进行了75 L搅拌型酸奶的生产工艺设计，包括工艺确定、物料衡算、热量衡算、设备选型、生产运行成本核算、绘制工艺流程图等。此外，对工艺进行验证，验证结果表明产品的各项指标均符合相关规定，工艺具有合理性与科学性。综合考虑经济和技术等因素，对不同工段的生产设备进行选型，满足生产工艺的要求。根据相关标准和实际情况，设计生产车间，车间布局合理、方便生产，反映了工艺设计的先进性[关键词] 搅拌型酸奶 工艺设计 物料衡算 热量衡算 设备选型 The Process Design of 75 L Stirred Yoghurt[Abstract] Based on the available equipments in the laboratory and information collection, the process of producing stirred yogurt in 75 L-fermentor was designed in the study. This design included process design and cost calculation for yogurt production, material and heat balance calculation, equipment selection, mapping flow chart of production process, etc. The validation experiments showed that the yogurt produced by the designed process was measured up with the relevant criterions. Therefore, our designed process is reasonable and scientific. Considering the demands of production, economy and technology, different equipments were selected according to the designed process, and designed workshop layout was facilitated to production. Our design has the characteristics of practicability and creativity.[Key words] Stirred yoghurt Process design Material balance calculation heat balance calculation Equipments selection 目录 TOC \o 1-3 \h \z \u HYPERLINK \l _Toc171265404 0 引言 PAGEREF _Toc171265404 \h 1 HYPERLINK \l _Toc171265406 1 实验材料与方法 PAGEREF _Toc171265406 \h 3 HYPERLINK \l _Toc171265407 1.1 实验材料 PAGEREF _Toc171265407 \h 3 HYPERLINK \l _Toc171265408 1.1.1 原材料—发酵剂 PAGEREF _Toc171265408 \h 3 HYPERLINK \l _Toc171265409 1.2.2 实验试剂 PAGEREF _Toc171265409 \h 3 HYPERLINK \l _Toc171265410 1.2.3 实验仪器及设备 PAGEREF _Toc171265410 \h 4 HYPERLINK \l _Toc171265411 1.2 实验方法 PAGEREF _Toc171265411 \h 4 HYPERLINK \l _Toc171265412 1.2.1发酵剂的制备 PAGEREF _Toc171265412 \h 4 HYPERLINK \l _Toc171265413 1.2.2发酵剂的质量检验 PAGEREF _Toc171265413 \h 5 HYPERLINK \l _Toc171265414 1.2.3发酵剂的贮藏 PAGEREF _Toc171265414 \h 5 HYPERLINK \l _Toc171265415 1.3工艺指标的测定方法 PAGEREF _Toc171