学位论文_发酵鸭肉熟制品加工工艺研究及其生产线设计 .docVIP

毕业论文 2015 年 6 月 10 日 目 录 摘 要 3 Abstract 4 1 引 言 5 1.1 课题研究背景 5 1.2 国内外研究现状 5 1.3 待解决的问题 5 1.4 本课题的主要内容及意义 6 2 发酵鸭肉肠加工工艺条件优化 6 2.1 材料与方法 6 2.2 结果与分析 9 2.3 发酵鸭肉肠挥发性风味物质检测 15 2.4 本章小结 16 3 年产1000 t发酵鸭肉肠的生产线设计 17 3.1 产品方案 17 3.2 工艺计算与生产设备选型 18 3.3 生产车间平面布置 24 3.4 环境分析 28 3.5 经济评估与效益分析 28 3.6 本章小结 32 4 结论与展望 33 4.1 结论 33 4.2 展望 33 谢 辞 34 参考文献 35 发酵鸭肉熟制品加工工艺研究及其生产线设计 摘要：通过单因素试验及响应面优化法对鸭肉肠发酵条件进行优化，最后得出鸭肉肠发酵最优方案是：发酵剂添加量为10^6CFU/g，发酵时间54h，发酵温度27℃。在此条件下发酵的鸭肉肠瘦肉呈鲜红色，脂肪呈乳白色，外表有光泽，腊香味纯正浓郁，具有发酵鸭肉肠固有风味，滋味鲜美，鲜甜适中，外形完整，质地均匀。该工艺较好的改善了发酵鸭肉肠的感官品质，可用于工业化生产。接下来，对年产1000吨发酵鸭肉肠生产线进行了工艺衡算，对主要设备进行了选型和设计，并对本方案的可行性进行了评估，本项目总投资1057.1万元，其中固定资产投资757.1万元，经营安全率为94.2%，预计投资回收期为1.1年，表明该设计方案是可行的。 关键词：发酵鸭肉肠 戊糖片球菌 植物乳杆菌 工艺优化 生产线设计 Abstract: By the method of single factor tests and response surface optimization to optimize the duck sausages fermentation condition, finally it is concluded the optimal case of fermented duck sausages is that: added content of additive is 10^6CFU/g, time of fermentation is 54h and the fermentation temperature is 27℃. Under this condition, the lean meat of fermented duck sausages is bright red and the fat is milk-white, outward appearance has gloss, la fragrance is pure and rich, and has the inherent flavor of fermented duck sausages,delicious in taste, Sweet is moderate, appearance is complete and uniform texture. The process better improved the sensory quality of fermented duck sausages,which can be used for industrial production. Next,I have finished the process calculation of production line for the annual output of 1000 tons of fermented duck sausages , selected and designed the main equipment, and evaluated the feasibility of this scheme, the total investment of this project is10.571 million yuan, of which 7.571 million yuan is used in fixed asset investment, operation safety rate is 94.2%, the payback period expected is 1.1 years, which indicate the design scheme is feasible. Key word