年产5000吨冰淇淋厂车间工艺设计

四川理工学院毕业设计

年产5000吨冰淇淋厂车间工艺设计

学 生：王丹 学 号：10041050324 专 业：食品质量与安全 班 级：2010.3 指导教师：张强

四川理工学院生物工程学院

二O一四年 六月

摘要

摘 要

冰淇淋是一种深受人们喜爱的冷冻食品。属于固体冷饮食品类。多年以来，它以其轻滑而细腻的组织、紧密而柔软的形状、醇厚而持久的风味，以及营养丰富、冷凉甜美的特点，深受广大消费者的欢迎。随着经济的发展，越来越多的人们对于它的要求也相应的提高。

本设计从工艺流程、产品方案、工艺平面图、设备选型、投资估算等方面做了简单的阐述，初步对冰淇淋生产厂的设计做出了说明。首先针对冰淇淋，从生产工艺、厂址选择、车间布置、卫生指标、设备选型等方面做了简单分析；其次考虑工厂对环境的影响；最后对市场进行了分析与预测，通过对经济效益的分析，确定了工厂设计的意义。本设计可以作为冷饮企业建立新厂提供参考。

关键词：冰淇淋，营养价值，厂址的选择，生产设备，工艺流程

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ABSTRACT

ABSTRACT

Ice cream is a very popular frozen food. Solid food is cold. Over the years, it is its light and delicate organization of Waterloo, close and soft shape, full-bodied and long-lasting flavor, and nutrient-rich, cold, sweet features, by the broad masses of consumers. With economic development, more and more people asked for it a corresponding improvement.

From the design process, product, process layout, equipment selection, investment estimates have done a simple explanation for the ice cream production plant preliminary design and make a note.First of all, for ice cream, from the production process, site selection, plant layout, health indicators, such as equipment selection has done a simple analysis; Second, consider the environmental impact of the factory; the end of the market analysis and forecasting, through cost-effectiveness analysis to determine the significance of the plant design.The design can be used as cold drink business to create a new reference works.

KEYWORD:ice-cream,nourishment,value,the choice of factory site,produce an equipments,craft process

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目录

目 录

摘 要 ....................................................................................................................................... I ABSTRACT ........................................................................................................................... II 第一章 绪 论 .................................................................................................................... 1 1.1 概述 .............................................................................................................................. 1

1.1.1 冰淇淋的定义 .................................................................................................... 1 1.1.2 冰淇淋的主要成分及营养价值 ........................................................................ 1 1.1.3 冰淇淋的分类 .................................................................................................... 1 1.1.4 冰淇淋行业的现状 ............................................................................................ 3 1.1.5 冰淇淋行业的发展趋势 .................................................................................... 3 1.2设计依据 ....................................................................................................................... 4 1.3 设计的范围和内容 ...................................................................................................... 4

1.3.1 工艺设计 ............................................................................................................ 5 1.3.2 非工艺设计 ........................................................................................................ 5 第二章 冰淇淋加工工艺设计 .............................................................................................. 6 2.1冰淇淋产品方案 ........................................................................................................... 6 2.3工艺论证及说明 ........................................................................................................... 8

2.3.1原料处理 ............................................................................................................. 8 2.3.2混合料配制 ......................................................................................................... 8 2.3.3灭菌 ..................................................................................................................... 9 2.3.4均质 ..................................................................................................................... 9 2.3.5冷却 ..................................................................................................................... 9 2.3.6老化 ................................................................................................................... 10 2.3.7调和 ................................................................................................................... 10 2.3.8凝冻 ................................................................................................................... 10 2.3.9灌装成型 ........................................................................................................... 11 2.3.10硬化 ................................................................................................................. 11 2.3.11装箱贮藏 ......................................................................................................... 11 2.4 冰淇淋质量标准 ........................................................................................................ 11

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