日产100吨果肉型酸乳工厂设计.doc

日产100吨果肉型酸乳工厂设计
摘要
本文探讨了果肉型酸奶的加工工艺,以鲜牛奶为主料,白砂糖为调味剂,经调配、过滤、均质、杀菌、冷却、接入混合乳酸菌、添加果肉,,42℃恒温发酵,后熟制得保健果肉酸奶,既可保持传统型酸奶的色泽、风味及组织状态,并具有果肉固有的营养、色泽和风味。
本文是通过AutoCAD根据食品工厂设计的生产100T的果肉型酸乳要求设计,日处理能力至少达80吨的鲜奶,收奶计量采用电子磅秤与流量计相结合,有三个32T的室外奶仓,采用预杀菌和分离机净乳操作。发酵型酸酸乳是用发酵好的生产酸奶和各种食品添加剂调配而成的,%,鲜奶是通过将全脂乳与脱脂乳简单的混合来实现标准化,鲜奶或复原乳指标为F≥,P≥,TS≥。本文根据食品工厂设计的要求,利用AutoCAD绘制了果肉型酸乳工艺流程图和车间平面布置图。
本文设计的工厂采用2班倒的工作制,每天工作时间16小时,除去设备清洗和升温时间4小时,实际生产时间按12小时计,本设计讲述了一个日产量100吨乳品厂主车间平面图及项目工艺方案的设计原则、方法、程序、设备、耗水耗气、清洗等等。
关键词:发酵;果肉型酸乳;工厂设计

Daily production 100 ton Solid-Type-Yoghurt Containing Fruit Particulates factory design
Abstract
This study discussed processing technology of a solid-type-yoghurt containing fruit particulates, which used fresh milk as the main material, and cane sugar was added Following the processes of formulation, filtration, homogenization, sterilization, cooling, adding fruit particulates and lactic acid bacteria, a kind of healthy solid-type-yoghurt containing fruit particulates was prepared with fermenting under 42℃1 It not only kept original yoghurt’s
color, flavor and good structure, but also had fruit’s nutritive value, color and flavour1
This text is pass AutoCAD to design according to the food factory of request a design to handle an ability to reach to 80 tons at least for day of fresh milk, then produce the sour milk with 100 Ts, the milk calculates adoption electronics scale and flow meter bine together, there is three outdoors milk camalig of 50 Ts, adopt to prepare to disinfect and separate machine a clean milk an operation. Fermenting a sour milk is so much to use to ferment to produce sour milk with various food additive dispensation but e, its fat and egg white content are no lower than % respectively, the fresh milk is to pass whole fat milk with degrease the milk simple mixture to carry out to standardize, fresh milk or restore to original the milk index sign as F ≥ , P ≥ , TS ≥ request that this text designs according