摘要：本设计的目标是建一条批产5吨的醪糟牛奶生产线，通过改良工艺设计，完善设备选型，优化车间布局，来建立一条现代化的醪糟牛奶生产线。关键研究点如下：设计原则、总平面设计、工艺流程、物料衡算、设备选型、生产材料核算、生产车间设计等。通过对国内有关醪糟牛奶文献的研究，确定本生产线醪糟牛奶的生产工艺及灌装方法。本设计针对醪糟牛奶凝乳强度弱、凝乳时间长、易析出乳清，不宜储藏等特点，设计了合理有效的生产方案，确保充足的原料储备，协调淡旺季情况，保证整年度正常生产。与此同时，根据工艺需求提出合理的车间布局和厂区总平面布局规划。本设计旨在实现醪糟牛奶工艺标准化，使传统产业现代化。29826
毕业论文关键词：醪糟牛奶；生产工艺；设备选型；布局设计
Study on quality stability of fermented glutinous rice and its standardization process design
Abstract：In this paper, a fermented glutinous rice milk processing line with a daily production of 5 ton is designed. We hope create a modern fermented glutinous rice milk production line through improved process design, equipment selection, and shop layout. Main designs were involved in production scheme, process flow, material balance, equipment selection, factory graphic design and production cost accounting. Based on the investigation of the main domestic research on the fermented glutinous rice milk, the production technology and filling method of fermented glutinous rice milk were determined.The design characteristics of the fermented glutinous milk curd weak, curd for a long time, easy to precipitate whey, not storage, design a reasonable and effective production, to ensure that sufficient reserves of raw materials, coordination busy uneven distribution of, to ensure full years of normal production. At the same time, according to the process requirements put forward a reasonable workshop layout and plant layout planning. The design aims to achieve the standardization of fermented glutinous milk technology, so that the modernization of traditional industries.
Key words: Fermented glutinous rice milk; Production technology; Equipment selection; Design of layout
目录

摘要    1
关键词    1
Abstract.    1
Key words    1
引言    1
1  设计范围及依据    2
1.1 设计目标及内容    2
1.2 设计依据    2
1.2.1 产品品种    2
1.2.2 生产能力    2
1.2.3 生产方案    2
1.2.4 法规规范    2
2  总平面设计    2
2.1 厂址选择    2
2.1.1  选址要求    2
2.2  厂区总平面图    3
2.3 厂区总平面图说明    3
2.3.1 总平面设计技术经济指标分析    3
2.3.2 布局说明    3
3  工艺流程设计    4
3.1 工艺流程    4
3.2 工艺论证    4
3.2.1 选料    4
3.2.2 洗米    4
3.2.3 浸米    4
3.2.4 蒸煮    5
3.2.5 冷却    5
3.2.6 加曲接种    5
3.2.7 发酵    5
3.2.8 压榨    5
3.2.9 冷藏    6
3.2.10 原料乳的验收    6
3.2.11 原料乳的预处理    6
3.2.12 预热均质    6
3.2.13 杀菌    6
3.2.14 加凝乳剂    6
3.2.15 灌装    6
3.2.16 凝乳    6 醪糟牛奶品质稳定性研究及其标准化工艺设计+CAD图纸:http://www.751com.cn/shiping/lunwen_25223.html