年产5000t米醋工厂设计说明书.doc

郑州轻工业学院
本科毕业设计(论文)

题目年产5000t米醋工厂设计
学生姓名王鹏
专业班级生物工程06-1
学号 200603020137
院(系) 食品与生物工程学院
指导教师(职称) 徐清萍(副教授)
完成时间 2010年 5月20日
年产5000t米醋工厂设计
摘要
我国传统固态发酵酿造米醋历史悠久,其以小米为主要原料,风味独特,风靡世界。但随着人们生活水平的日益提高,传统酿造方法已不能满足市场需求。传统酿造方法以消耗大量的人力为主,产量较低,严重制约了醋厂规模的扩大和经济效益的提升。设计中采用传统米醋酿造工艺,保证米醋独特风味和香气成分,对生产过程进行物料衡算、热量衡算和经济指标分析,进行设备选型,并对发酵工厂整体布局、发酵车间内设备进行布置,对总厂经济投入和回收做出了经济效益分析。总体上对酿造过程中从原料处理、制醅、发酵醅转移等发酵操作进行机械化改善,减少劳动耗力消,并对发酵过程中产生的“三废”产品进行综合利用,提高醋厂整体经济效益,降低米醋生产成本。
关键词米醋;传统固态发酵;机械化生产
ANNUAL OUTPUT OF 5000t VINEGAR
PLANT DESIGN
ABSTRACT
Chinese traditional solid-state fermented rice vinegar has a long history with millet as the main raw material of its unique flavor, popular in the world. But with the rising of living standard, the traditional brewing methods can not meet the market demand. Traditional brewing methods to consume a large amount of human-based, low yield, seriously restricted vinegar-plant expansion and enhancement of economic efficiency. Design using the traditional vinegar brewing process, to ensure vinegar flavor and ponents, the production process mass balance, heat balance and analysis of economic indicators, to equipment selection, and the overall layout of the factory fermentation, fermentation workshop equipment and piping be arranged
Plant investment and recovery of the economy to make an economic analysis. On the whole brewing process from raw material processing, manufacturing grains, fermented grains and transfer operations to automation to improve fermentation and reduce the consumption of labor and labor-intensive, and the fermentation process of "waste" product utilization, improve the vinegar production, reduce the vinegar production costs.
KEY WORDS vinegar, traditional solid-state fermentation, mechanization
目录
中文摘要 Ⅰ
英文摘要 Ⅱ
1 项目建设概述 1
项目建设背景 1
我国食醋酿造现状 1
市场需求 1
项目建设目的 2
操作技术目的 2
三废处理 2
项目建设依据 2
食醋酿造技术发展趋势 2
食醋行业技术革新现状 2
2 项目建设规划 3
项目建设规模 3
项目生产方案 3
生产方法 3
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