年产5000吨苹果醋工厂工艺设计.docx
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年产5000吨苹果醋工厂工艺设计
CHANGSHAUNIVERSITYOFSCIENCE&TECHNOLOGY
毕业设计(论文)
题目:
年产5000吨苹果醋工厂工艺设计
学生姓名:
赖阳平
学号:
201338090119
班级:
生物工程1301班
专业:
生物工程
2017年5月
年产5000吨苹果醋工厂工艺设计
摘要
果醋包含了水果和醋的优点,是集营养、保健、调味等为一体的新型饮品。
据研究:
果醋功效多样,风味独特,尤其是苹果醋,具有很高的价值。
据记载:
苹果性酸而味平,多汁解渴,有助于消化。
苹果被发现拥有极高的营养价值,可以作为食疗的一种方法;苹果中富含多种营养物质,不仅能够满足人体饮食的健康需求,还带有美容养颜,降低血压的功效;苹果还能促进儿童的成长,主要是丰富的纤维和微量元素起效,在四大水果(苹果、葡萄、柑桔和香蕉)中居于首位。
综合考虑,比较了四种制醋方式,采取果汁制醋法制醋会符合实际情况、可行性最高并且最大获益,优点如下:
机械化程度高、成品卫生条件好、占用空间较小、质量稳定容易控制、酿造周期短、产量相对较高、劳动强度低、原料利用率高。
关键词:
苹果醋;果汁制醋;发酵;保健
A Design of an annual production of 5000
tons of apple cider vinegar
factory
ABSTRACT
Fruitvinegarcontainstheadvantagesoffruitandvinegar.Itisanewtypeofbeveragewhichcombinesnutrition,healthcareandflavoring.Accordingtoresearch:
fruitvinegarhasmanydifferentfunctionsanduniqueflavors,especiallyapplevinegar,whichisofhighvalue.Accordingtorecords:
appleswhichhelpeddigestionweresourandflat,juicythirstquenching.Applewasfoundtohaveahighnutritionalvalue,canbeusedasatherapeuticmethod;nutrientrichvarietyofapple,notonlytomeetthehealthneedsofthehumandiet,withbeauty,reducesbloodpressure;Appleswhichcanpromotethegrowthofchildren,arerichoffiberandtraceelementsintheonsetthatarefourfruits(apple,grape,orangeandbanana)inthefirstplace.
Consideringthecomparisonoffourkindsofvinegar,juicevinegarwilltakelegalsysteminlinewiththeactualsituation,thefeasibilityandthehighestmaximumbenefit,hastheadvantagesofhighmechanizationdegree,finishedgoodsanitaryconditions,smallspaceoccupation,stablequality,easytocontrolthebrewingcycleisshort,relativelyhighyield,lowlaborintensity,utilizationofrawmaterialthehighrateof.
Keywords:
Applevinegar;Fruitjuicevinegarmaking;Fermentation;Healthcare
1绪论..........................................................................................................................1
1.1研究背景………………………..…………………………….………………1
1.2国内外发展现状...............................................................................................3
2生产工艺方案选择..................................................................................................3
2.1苹果醋的发酵机理.............................................................................4
2.2制取方案比较..................................................................................................4
2.2.1固态发酵法..............................................................................................4
2.2.2液态发酵法..............................................................................................4
2.2.3果汁制醋..................................................................................................5
2.2.4果酒制醋..................................................................................................5
2.3工艺流程............................................................................................................5
2.3.1原料的预处理..........................................................................................5
2.3.2灭菌处理................................................................................................6
2.3.3发酵准备................................................................................................6
2.3.4活化........................................................................................................6
2.3.5发酵..........................................................................................................7
2.3.6调配..........................................................................................................7
2.3.7装罐及灭菌............................................................................................7
3项目工艺计算.....................................................................................................8
3.1生产工艺流程示意图.......................................................................................8
3.2物料衡算............................................................................................................9
3.2.1衡算原理..............................................................................................9
3.2.2计算准则................................................................................................10
3.2.3以100kg浓缩苹果汁为基准,对苹果醋的生产进行物料衡算......10
3.2.4生产1t苹果醋所需要的原料..............................................................10
3.3.5装罐后所需冷却水的用量....................................................................11
3.2.6生产能力的计算....................................................................................12
3.3热量恒算..........................................................................................................12
3.3.1酒精发酵前灭菌用的蒸汽总量............................................................13
3.3.2酒精发酵前冷却水的用量.................