年产4000吨果味奶糖生产车间工艺设计

摘  要

奶糖是经高温熬煮而成的糖果。干固物含量很高，约在97%以上。属于无定形非晶体结构。比重在1.4～1.5之间，还原糖含量范围10～18%。入口溶化慢，耐咀嚼，糖体有透明的、半透明的和不透明的，也有拉制成丝光状的。奶糖中所用的调味材料包括两部分：一是水果味型的奶糖，它们所用的调味材料有香料、香精和有机酸。最理想的是天然香料，不但香味醇和，而且无毒无害。合成香精是由酯类、醛类、酮类、醇类、酸类、烯萜类等各种芳香化合物调制而成。香气强烈，添加过量有碍食品卫生，添加量不得超过食品卫生标准的限量。柠檬酸是糖果中调味的主要有机酸。此外，也可以用酒石酸，乳酸或苹果酸。调味材料在形成奶糖的风味上起着重要作用。

本文是年产4000吨冲压型果味奶糖生产车间工艺设计，在开展可行性研究的基础上，查阅了大量的资料，进行了详细的工艺论证；在此基础上进行了物料衡算、热量衡算，对主要设备进行选型，最后进行了经济技术分析。

关键词：果味；奶糖；车间；工艺；计算

Abstract

Hard candy is a candy cooked at high temperature. The dry solid content is very high， about 97% above. Sugar is hard and brittle， so it is called hard sugar. It belongs to amorphous structure. The specific gravity was between 1.4 and 1.5， and the reducing sugar content ranged from 10 to 18%. The flavoring materials used in hard sugars consist of two parts: one is fruit-flavored hard sugar， and they use flavoring materials such as spices， flavours and organic acids. The most ideal is natural spices， not only aromatic and mellow， but also non-toxic harmless. Synthetic flavours are composed of esters， aldehydes， and aldehydes. All kinds of aromatic compounds， such as ketones， alcohols， acids， terpenes and so on， are modulated. Strong aroma， excessive addition is harmful to food hygiene， the amount should not exceed the limit of food hygiene standards. Citric acid is the main organic acid in candy flavoring. In addition， tartaric acid， lactic acid or malic acid can also be used. Flavoring materials play an important role in the formation of the flavor of hard sugar.

This paper is a process design of 4000 tons of punched fruit-flavor hard sugar production workshop. Based on the feasibility study， a large number of data are consulted and detailed technological demonstration is carried out. On this basis， the material balance， the heat balance， the selection of the main equipment， and the economic and technical analysis are carried out.

Key words: fruit flavor; hard sugar; workshop; process; calculation