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年产8000吨海棠果醋饮料工厂设计

花匠小妙招
2025-04-29 00:27

年产8000吨海棠果醋饮料工厂设计-发酵工艺研究

长春工业大学本科毕业论文 PAGE PAGE II 中文摘要本设计重点研究了年产8000吨海棠果醋饮料工厂的基本生产工艺，同时还对厂区总平面布置、公用工程、环境保护及综合利用、工业卫生和劳动保护等方面内容，结合实际情况进行了全面的概述。设计了厂区总平面图、海棠果醋生产工艺流程图、车间工艺设备平面布置图。海棠果醋饮料是用海棠果为原料，经过分选、清洗、破碎、酶处理、榨汁、糖酸度调整、酒精发酵、醋酸发酵、陈酿、调配、杀菌、灌装等工艺制成的。海棠果醋饮料是传统的果醋饮料中的一个创新，它不仅口感柔和、酯香浓郁，甜而不涩，风味独特，而且含有丰富的维生素C，是良好的保健醋。关键词：海棠；酒精发酵；醋酸发酵；果醋饮料 With an annual production capacity of 8,000 tons of begonia vinegar drink factory design Abstract 　　This design Focus on an annual output of 8,000 tons of begonia vinegar drink factory processes the basic production process, but also on the plant layout，environmental protection and Comprehensive utilization, industrial health and labor protection and other aspects, the actual situation with a comprehensive overview. Design the general layout of the plant, Begonia vinegar production process flow diagram, the workshop process equipment layout diagram.　　 The begonia vinegar drink is common denominator for the raw materials selection, washing, crushing, enzyme treatment, juice, sugar, adjust acidity, alcohol fermentation,acetic acid fermentation,aging,blending, sterilization and bottling process made. Begonia vinegar drink in the traditional fruit juice is a innovation, which not only taste soft and ester aroma rich， sweet but not astringent，unique flavor，but also rich in vitamin C，and it is good care vinegar.Keywords: begonia; alcohol fermentation; acetic acid fermentation; vinegar drink 目录 TOC o 1-3 h z u HYPERLINK l _Toc26466 中文摘要 PAGEREF _Toc26466 I HYPERLINK l _Toc12058 Abstract PAGEREF _Toc12058 II HYPERLINK l _Toc28342 第一章总论 PAGEREF _Toc28342 1 HYPERLINK l _Toc8901 1.1概述 PAGEREF _Toc8901 1 HYPERLINK l _Toc18525 1.2 设计依据 PAGEREF _Toc18525 2 HYPERLINK l _Toc761 1.3 设计指导思想 PAGEREF _Toc761 2 HYPERLINK l _Toc16109 1.4 设计范围 PAGEREF _Toc16109 3 HYPERLINK l _Toc15849 1.5 建设规模及产品方案 PAGEREF _Toc15849 3 HYPERLINK l _Toc1500 1.6 主要原材料、辅助原料、动力消耗指标 PAGEREF _Toc1500 3 HYPERLINK l _Toc1793 1.7 工作制度和全厂定员 PAGEREF _Toc1793 4 HYP