目录
摘要 .......................................................................................................................... - 1 - 1 绪论 ............................................................................................................................................................... - 2 - 1.1 概述 ................................................................................................................ - 2 - 1.1.1 苹果醋的价值 ........................................................................................................................... - 2 - 1.1.2 苹果醋的市场贸易需求 ........................................................................................................ - 2 - 1.1.3 国内苹果醋行业发展现状 ................................................................................................... - 3 - 1.2 本课题研究的意义........................................................................................... - 3 - 1.3 本课题的研究内容........................................................................................... - 4 - 1.4 设计原则 ......................................................................................................... - 4 - 2 厂址选择 ..................................................................................................................................................... - 4 - 2.1 厂址选择 ......................................................................................................... - 4 - 2.2 气温 ................................................................................................................ - 4 - 2.3 湿度 ................................................................................................................ - 5 - 2.4 大气压 ............................................................................................................ - 5 - 2.5 风荷载 ............................................................................................................ - 5 - 3 工艺设计 ..................................................................................................................................................... - 5 - 3.1 苹果醋发酵工艺概述 ....................................................................................... - 5 - 3.2 生产工艺流程的选择 ....................................................................................... - 6 - 3.2.1 生产工艺流程选择的原则 ................................................................................................... - 6 - 3.2.2 生产工艺的确定 ...................................................................................................................... - 6 - 3.2.3 生产工艺流程图 ...................................................................................................................... - 6 - 3.3 产品方案确定及生产时间安排 ......................................................................... - 7 - 3.3.1 产品生产时间安排.................................................................................................................. - 7 - 3.3.2 产量确定 ..................................................................................................................................... - 7 - 3.4 材料 ................................................................................................................ - 7 - 3.4.1 主要原料 ..................................................................................................................................... - 7 - 3.4.2 辅料及其作用 ........................................................................................................................... - 7 - 3.5 工艺要点 ......................................................................................................... - 7 - 3.5.1 调整浓缩苹果汁的糖度 ........................................................................................................ - 7 - 3.5.2 杀菌、冷却 ................................................................................................................................ - 8 - 3.5.3 酒精发酵 ..................................................................................................................................... - 8 -
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3.5.4 醋酸发酵 ..................................................................................................................................... - 8 - 3.5.5 调配 .............................................................................................................................................. - 8 - 3.5.6 灌装 .............................................................................................................................................. - 9 - 3.5.7 冷却 .............................................................................................................................................. - 9 - 3.5.8 灯检 .............................................................................................................................................. - 9 - 3.5.9 陈酿 .............................................................................................................................................. - 9 - 3.6 产品质量标准 .................................................................................................. - 9 - 3.6.1 感官指标 ..................................................................................................................................... - 9 - 3.6.2 理化指标 ..................................................................................................................................... - 9 - 3.6.3 微生物指标 ............................................................................................................................. - 10 - 3.6.4 检验方法 .................................................................................................................................. - 10 - 3.7 讨论 .............................................................................................................. - 10 - 3.7.1 通风与醋酸发酵 ................................................................................................................... - 10 - 3.7.2 搅拌速度与醋酸发酵 .......................................................................................................... - 10 - 3.7.3 温度与醋酸发酵 ................................................................................................................... - 10 - 3.7.4 发酵测试记录与发酵结束 ................................................................................................ - 10 - 3.8 物料衡算 ....................................................................................................... - 11 - 3.8.1 衡算原理 .................................................................................................................................. - 11 - 3.8.2 计算准则 .................................................................................................................................. - 11 - 3.8.3 苹果醋生产指标和基础数据 ........................................................................................... - 11 - 3.8.4 用100kg浓缩苹果汁生产苹果醋的物料衡算 ......................................................... - 11 - 3.8.5 生产1吨苹果醋所需原料衡算 ...................................................................................... - 12 - 3.8.6 生产3000吨苹果醋所需原料的计算 .......................................................................... - 13 - 3.8.7 生产能力计算 ........................................................................................................................ - 13 - 3.8.8 生产1吨苹果醋消耗的原料和包装材料的定额 ..................................................... - 13 - 3.9 设备生产能力计算与选型 .............................................................................. - 14 - 3.9.1 设备选择原则 ........................................................................................................................ - 14 - 3.9.2 水处理车间设备选型 .......................................................................................................... - 14 - 3.9.3 发酵车间的设备选型与论证 ........................................................................................... - 14 - 3.9.4 灌装车间设备选型............................................................................................................... - 19 - 3.10 车间管路布置 ............................................................................................ - 23 - 3.10.1 管径的计算 .......................................................................................................................... - 23 - 3.10.2 物料管的选择 ..................................................................................................................... - 23 - 3.10.3 自来水管的选择 ................................................................................................................. - 24 -
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4 水、电、汽估算： ............................................................................................................................... - 24 - 4.1用水量的估算 ................................................................................................. - 24 - 4.1.1生产车间用水 ......................................................................................................................... - 24 - 4.1.2 锅炉房用水 ............................................................................................................................. - 24 - 4.1.3 冷冻机房用水 ........................................................................................................................ - 24 - 4.1.4 消防用水 .................................................................................................................................. - 24 - 4.1.5 生活用水 .................................................................................................................................. - 24 - 4.1.6 用水总量 .................................................................................................................................. - 25 - 4.2 热量衡算 ....................................................................................................... - 25 - 4.2.1 加热所需的蒸汽量W ......................................................................................................... - 25 - 4.2.2 冷却用水量M ........................................................................................................................ - 25 - 4.2.3 酒精发酵前灭菌用的蒸汽量 ........................................................................................... - 25 - 4.2.4 酒精发酵前冷却用水量 ..................................................................................................... - 26 - 4.2.5 发酵罐空罐灭菌的蒸汽用量 ........................................................................................... - 27 - 4.2.6 充满发酵罐空间需要的蒸汽量 ....................................................................................... - 27 - 4.2.7 灭菌过程中的热损失 .......................................................................................................... - 27 - 4.2.8 灌装前的灭菌用蒸汽量 ..................................................................................................... - 27 - 4.2.9 酒精发酵前冷却用水量 ..................................................................................................... - 28 - 5 劳动组织及工厂管理........................................................................................................................... - 29 - 5.1 劳动组织 ....................................................................................................... - 29 - 5.2 工厂管理 ....................................................................................................... - 29 - 5.2.1质量管理 ................................................................................................................................... - 29 - 5.2.2 生产计划管理 ........................................................................................................................ - 29 - 5.2.3 技术工作管理 ........................................................................................................................ - 30 - 5.2.4 物资供应和销售工作管理 ................................................................................................ - 30 - 6 技术经济分析 ......................................................................................................................................... - 30 - 6.1 全厂概算 ....................................................................................................... - 30 - 6.2 总投资概算 ................................................................................................... - 30 - 6.2.1固定资产估算 ......................................................................................................................... - 30 - 6.2.2 流动资金估算 ........................................................................................................................ - 30 - 6.3 成本与利润 ................................................................................................... - 31 - 6.3.1 产品成本 .................................................................................................................................. - 31 - 6.3.2 工业总产值 ............................................................................................................................. - 31 - 6.3.3 销售利润 .................................................................................................................................. - 31 -
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6.3.4 税金 ........................................................................................................................................... - 31 - 6.3.5年实现利润 .............................................................................................................................. - 31 - 6.3.6 折旧费 ...................................................................................................................................... - 31 - 7 结语 ............................................................................................................................................................ - 32 - 参考文献 ....................................................................................................................................................... - 32 - 致谢 ................................................................................................................................................................. - 33 -
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年产3000吨苹果醋生产车间设计
摘要
本设计主要是进行年产3000吨苹果醋工厂设计。基于我国苹果醋贸易现状与行业发展情况，借鉴国外苹果醋行业经验，设计了年产3000吨苹果醋的工艺体系。本设计从产品需求、地理环境、生产技术等各项条件出发，对3000吨苹果醋项目进行了车间平面设计，并对产品方案、生产工艺、设备选型、物料衡算、工厂卫生、企业管理等方面进行了研究。本设计将本着节约原则，尽量减少成本，获取最大利益。
关键词：苹果醋；工厂设计；工艺设计；物料衡算；设备选型
A Design of an annual output of 3000 tons of apple cider vinegar
factory
Major: bioengineering author: Zhang Qin Instrctor: Zhang Da Wei
Abstract
This design is mainly carried out an annual output of 3000 tons of apple cider vinegar factory design. In China based on the trade status and industrial development of vinegar apple, drawing lessons from foreign vinegar apple experience, designing a process system with an annual output of 3000 tons of apple cider vinegar. Starting from the design of product demand, geographical environment, production technology and other conditions, for 3000 tons of apple cider vinegar to the needs of the project, we carried out in the workshop of graphic design, and the product scheme, production process, equipment selection, material balance, enterprise, plant health and so on. In the research, the design will be based on the principle of conservation, reducing cost,obtaining the biggest benefit.
Keywords: apple cider vinegar; plant design; process design; material balance; equipment selection
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