年产10万吨凝固型酸乳的工厂设计.docxVIP

PAGE PAGE 2 年产10万吨凝固型酸乳生产设计 摘 要 本次设计主要目的是设计出大多数人群所食用的凝固型酸乳，由此在工艺配方上做了一定的调整，尽量满足人群的需求。在传统成分中添加了鼠李糖乳杆菌作为原料，相对于保加利亚乳杆菌等其他有益菌来说，鼠李糖乳杆菌对于肠道的增殖作用较强。更有利于肠道的健康。在原料的配方上的第二个调整，使用木糖醇作为甜味剂，目前市面上的酸乳因为添加了大量的白砂糖，木糖醇的甜度与蔗糖相似，木糖醇对于人体有一定的保健作用，更有利于大多数人的食用。以聚葡萄糖作为稳定剂，聚葡萄糖可以大大降低凝固型酸乳的析水程度。 为达到年产10万吨凝固型酸乳的生产，对于工艺流程、生产车间及其流程的合理化操作，对于工厂的成本最优化可对热量衡算，物料衡算、设备选型、成本估算尽可能降低能耗以及减少污染。 关键词：凝固型酸乳；鼠李糖乳杆菌；木糖醇；聚葡萄糖；工厂设计 Annual output of 100 thousand of coagulated yogurt factory design Abstract The main purpose of this design is to design the curable yogurt for most people, and make some adjustments in the process formula to meet the needs of the people as much as possible.Lactobacillus rhamnosus is added to the traditional ingredients as raw material, compared with the added value of Bulgarian bacillus and Streptococcus thermophilus, Lactobacillus rhamnosus has strong adhesion ability in the intestine, which is more conducive to intestinal health. The second adjustment in the formulation of the raw materials, using xylitol as a sweetener, at present, yoghurt on the market is added with a large amount of white sugar, and the sweetness of xylitol is similar to sucrose. Xylitol has certain health effects on the human body and is more beneficial to most people.With polydextrose as a stabilizer, polydextrose can greatly reduce the degree of water precipitation of coagulated yoghurt. In order to achieve an annual output of 100 thousand of coagulated yogurt, For the rational operation of the process flow, the production workshop and its processes, the optimization of the cost of the factory can be based on heat balance calculation, material balance calculation, equipment selection, cost estimation to reduce energy consumption and pollution as much as possible. Keywords: coagulated yogurt; lactobacillus rhamnosus; xylitol;Polydextrose;factory design 目 录 TOC \o 1-3 \h \z \u 1前言 8 1.1凝固型酸乳的概述 8 1.2凝固型酸乳的研究现状 8 1.2.1鼠李糖乳杆菌成分提取方法的研究现状 8 1.2.2木糖醇成分提取方法的研究现状 9 1.2.3稳定剂复配的研究现状 10 1.3设计思