日处理50吨鲜奶生产调配型乳酸饮料的工厂设计

年产4000万吨的香蕉牛奶饮料加工工厂设计 摘要

调配型乳酸饮料是在鲜奶的基础上配入白砂糖、高果糖浆、稳定剂等经调酸、均质、超高温灭菌而制成。

本文是根据食品工厂设计的要求，设计日处理50吨鲜奶的调配型乳酸饮料的生产车间。收奶计量采用电子磅秤与流量计相结合，储奶为三个30吨室外储罐，采用分离机净乳操作，生产过程采用自动化控制。根据工厂设计要求，绘制工艺流程图及车间平面布置图。

对于乳酸饮料生产车间，本设计采用1班工作制，工作12小时。每天加工50吨鲜奶，用于生产150吨调配型乳酸饮料。本设计描述了该日处理鲜奶50吨的乳酸饮料主车间的平面图及项目工艺方案的设计原则、方法、工艺流程、设备、耗水、耗电、CIP清洗等等。

关键词：调配型乳酸饮料;工艺流程;车间设计

年产4000万吨的香蕉牛奶饮料加工工厂设计 Abstract

Deployment-type lactic acid drinks was assigned on the basis of milk into white sugar, high fructose corn syrup, stabilizer Adjusted acid, homogeneous, and made of ultra-high temperature sterilization.

This article is based on the requirements of food plant design, the design on the allocation of processing 50 tons of fresh milk-type lactic acid beverage production plant. Electronic scale milk collection and flow measurement combined storage of 30 tons of milk for the three outdoor tanks, the use of the net milk separator operation, production process automation control. According to plant design requirements, drawing flow chart and workshop floor plan.

For the lactic acid beverage production plant, the design uses a system of shift work, working 12 hours. Processing 50 tons of fresh milk per day, for the production of 150 tons of deployment of lactic acid beverage. The design describes the daily processing of 50 tons of fresh milk and lactic acid drinks and project master plan workshop process plan design principles, methods, processes, equipment, water, power, CIP cleaning and so on.

Key words: the deployment of lactic acid drinks; process; plant design

年产4000万吨的香蕉牛奶饮料加工工厂设计 目录

摘要 ................................................................ I Abstract ........................................................... II 前言 ................................................................ 1 1 乳品工厂的设计 ..................................................... 2

1.1 设计方案说明......................................................... 2 1.2 布置原则 ............................................................. 2 1.3 基本建设方案......................................................... 3

1.3.1 收奶、化验、仓库等生产性辅助措施 ............................. 3

1.3.2 主车间的布置方案 .............................................. 3 1.3.3 车间生活设施 .................................................. 3 1.3.4 生产车间的卫生要求 ............................................ 3

1.3.5 基本建设概算 .................................................. 4

2 工艺方案详述 ....................................................... 5

2.1 调配型乳酸饮料工艺流程和配方 ........................................ 5

2.1.1 调配型乳酸饮料的工艺流程 ...................................... 5 2.1.2 调配型乳酸饮料的配方（50吨） ................................. 6 2.2 调配型乳酸饮料的操作规程 ............................................ 6

2.2.1 收奶 ........................................................... 6

2.2.2 净乳 ........................................................... 6 2.2.3 标准化（配料） ................................................ 6 2.2.5 酸化 ........................................................... 7 2.2.6 定容 ........................................................... 7 2.2.7 调香 ........................................................... 7 2.2.8 超高温灭菌 .................................................... 7 2.2.9 无菌灌装....................................................... 7

2.3 影响调配型乳酸饮料的因素 ............................................ 6

3 乳品厂设备介绍 ..................................................... 8

3.1 化验设备明细表 ...................................................... 8 3.2 设备介绍一览表 ...................................................... 9 3.3 耗水耗气耗电计算 ................................................... 10

3.3.1 耗水量........................................................ 10

3.3.2 蒸汽消耗量 ................................................... 10 3.3.3 电消耗量...................................................... 10 3.4 CIP清洗优点说明 .................................................... 10 3.5 生产车间设备安装与调试： ........................................... 11

年产4000万吨的香蕉牛奶饮料加工工厂设计 4调配型乳酸饮料的国家标准 ............................................ 12 4.1感官指标 ............................................................ 12

4.2理化指标 ............................................................ 12 4.3卫生指标 ............................................................ 13 5乳酸制品发展前景： ................................................. 13 参考文献 ........................................................... 14 致谢 ............................................................... 15