年产30000吨酸奶工厂设计

年产30000吨酸奶工厂设计

专业：生物工程专业

班级：2010级1班

姓名：***

目录

引言 (2)

1 酸奶工艺流程设计 (7)

1.1 酸奶种类简介 (7)

1.2 酸奶生产工艺流程比较选择 (7)

1.3 酸奶生产工艺 (7)

1.3.1原料乳的标准指标 (7)

1.3.2原料乳的标准指标 (8)

2 发酵车间设计 (11)

2.1 物料衡算 (11)

2.1.1酸奶加工过程中工艺要求 (11)

2.1.2酸奶加工过程中的损失率估算 (12)

2.2 发酵车间设备设计 (12)

2.2.1车间布置设计原则 (13)

2.2.2环境与卫生 (13)

2.2.3生产车间设备选择 (14)

2.2.4生产车间用水用电估算 (19)

3 工厂选址概述及辅助部门的设计 (22)

3.1 工厂选址要求 (22)

3.2 辅助部门及车间的设计 (23)

3.2.1冷库的设计 (23)

3.2.2其他车间的设计 (25)

4 工业三废的处理 (27)

4.1酸奶工厂工业废物概述 (30)

4.2酸奶工厂工业废物处理 (30)

5 结论 (28)

致谢 (30)

参考文献 (31)

附录Ⅰ搅拌型酸奶生产工艺流程图

附录Ⅱ生产车间设备布置俯视图

附录Ⅲ生产车间设备布置主视图

附录Ⅳ酸奶工厂厂区平面设计图

酸奶是采用鲜牛奶加入白糖和脱脂乳粉后均质，经超高温灭菌后接入乳酸菌发酵后制成的一种发酵型乳制品。为了更好的实现酸奶生产，提高酸奶的质量和产量，从而扩大经济效益，本文对酸奶的生产工艺以及厂房建设进行了设计。

以鲜奶为原料，对其经过高温瞬时杀菌、均质、发酵、后熟等步骤，可以将鲜奶发酵成为营养丰富的酸奶。本设计以搅拌型酸奶为生产工艺，根据搅拌型酸奶发酵的工艺流程，首先对生产工艺流程进行设计,同时对生产设备进行选择，在设备选择中以发酵罐、均质机和室外奶仓为例进行了设计，然后再确定生产车间设计与布置，再设计其他的附属部门或车间，并对各部门的功能和面积进行了简介，最后再完成整个工厂的设计。

为使酸奶更加健康粘稠，风味更佳，因此在发酵前加入了脱脂乳粉，可以降低发酵体系的整体含脂肪量，低脂奶发酵可以使产品品质更佳。同时酸奶工业废水含氮量高，如果随意排放可造成对环境的严重污染，本设计采用AO污水处理工艺，对污水进行脱氮脱磷处理，减小对环境的影响。

关键词：

低脂奶; 搅拌型酸奶; 工厂设计; 设备设计

Yogurt is using fresh milk add sugar and homogeneous after dried skim milk, after ultra high temperature sterilization access made of lactic acid bacteria fermentation type a fermented dairy products. In order to better the implementation of the yogurt production, improve the quality of yogurt and production, to enhance economic efficiency, in this paper, the yogurt production process and factory construction has carried on the design.

Fresh milk as raw material, the high temperature instantaneous sterilization, steps, such as homogeneous, fermentation, after cooked can will become rich nutrition milk fermented yogurt. This design for the production process, to stir yoghurt according to stir yoghurt fermentation process, first of all to design, production process for the production equipment selection, in the equipment selection in fermentation tank, homogenizer, and designing outdoor milk storehouse as an example, and then determine the production workshop design and decorate, redesign the other affiliated department or workshop, and has carried on the introduction to the function of each department and area, and then complete the whole design of the factory.

To make yogurt more healthy sticky, better flavor, therefore joined the dried skim milk before fermentation, fermentation system can be reduced the overall fat content, low fat milk fermentation can make the product quality is better. Yogurt industrial wastewater of high nitrogen content at the same time, if the indiscriminate discharge can cause serious pollution to the environment, this design USES the AO sewage treatment process, the denitrification and dephosphorization of sewage treatment, reduce the impact on the environment.

Key words:

Low fat milk; Type stirred yogurt; lant design; Equipment design