年产4000吨果味奶糖生产车间工艺设计

摘要:奶糖是一种富有天然牛奶风味、质地致密、细腻柔韧、松软洁白的半软性糖果。它的口味芳香，营养丰畜，深受人民欢迎。本设计主要是进行年产4000吨果味奶糖的车间设计。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、主要的生产设备选型以及水电、管路等估算、车间定员、环境评估说明等方面。另外还根据本设计内容设计出设备流程图，车间平面图，车间剖面图3张 CAD 图纸。设计过程本着优化工艺要求及有关国家要求，产品符合市场销售要求，生产设备做到生产能力要求、成本节约和环保的原则，力求设计出合理且能持续发展的果味奶糖制品工厂。

    关键词:果味奶糖；车间设计；物料衡算；设备选型

Process Design of Production Workshop with Annual Production of 4000 Tton of Fruit Milk Sugar

Abstract：Milk candy is a kind of semi-soft candy with natural milk flavor, dense texture, delicate and flexible, soft and white. Its taste is fragrant, nutritious and rich, and is popular with the people. This design is mainly for the annual production of 4000 tons of fructose workshop design. On the basis of the feasibility study, a large number of data were consulted and detailed process demonstration was carried out. On this basis, material balance, heat balance, main production equipment selection, hydropower, pipeline and other estimates, workshop staff, environmental assessment instructions and so on were carried out. Also according to this design content design equipment flow chart, workshop plan, workshop profile 3 CAD drawings. The design process is based on the principle of optimizing the process requirements and the requirements of the relevant countries, the products meet the requirements of market sales, and the production equipment achieves the requirements of production capacity, cost saving and environmental protection, and strives to design a reasonable and sustainable fruit milk and sugar products factory.

Key words： Fruit flavor milk sugar; workshop design; material balance; equipment selection

目录

1  前言

1.1  果味奶糖发展前景

2、产品方案

2.1班产量计划

2.2班产量确定

3、产品标准

3.3卫生指标

4、 产品配方

4.1  果味奶糖配方

4.2  材料标准

4.2.1 原材料标准

4.2.2  其他辅料标准

4.3  配方校核

5、方案一

5.1  工艺流程图

5.2  工艺流程说明

5.2.1  明胶复水

5.2.2  溶糖

5.2.3  过滤

5.2.4  真空低温熬煮

5.2.5  搅拌、充气

5.2.6  冷却

5.2.8  切粒

5.2.11  成品

5.3  物料衡算

5.3.1 明胶复水工序

5.3.2 溶糖工序

5.3.3 过滤工序

5.3.4 真空低温熬煮工序

5.3.5 搅拌、充气工序

5.3.6冷却、匀条、切粒、冷却、包装、成品工序

5.4  热量衡算

5.4.1 明胶复水工序

5.4.2 溶糖工序

5.4.3过滤工序

5.4.4 真空低温熬煮工序

5.4.5 搅拌、充气工序

5.4.6 冷却工序

5.4.7 匀条、切粒工序

5.4.8 冷却工序

5.4.9 包装、成品工序

5.5  设备选型

5.5.1 明胶复水

5.5.3 过滤

5.5.4 真空低温熬煮

5.5.5 搅拌、充气

5.5.6 冷却

5.5.7 匀条

5.5.8 切粒

5.5.9 冷却

5.5.10 包装

9  管路设计

9.1  管路计算