功能饮料工厂设计【字数:9589】
目录
摘要.....................................................................Ⅰ
关键词.............................................................................Ⅰ
Abstract.................................................................Ⅱ
引言
1 工厂位置选择与总品面设计 1
1.1 厂址的确定 1
1.2 工厂总平面设计 2
1.3 谷物饮料工厂总平面设计图 3
2 饮料的生产工艺流程与产品标准 3
2.1 饮料的工艺流程 3
2.2 生产操作要点 3
2.3 饮料产品质量标准 4
3 工艺衡算 5
3.1 班产量的确定 5
3.2 物料衡算 5
4 工厂设备的选型 7
4.1 设备选型的主要原则 7
4.2 主要设备的选型与计算 7
4.3 谷物饮料生产加工设备流程图 9
4.4 谷物饮料生产加工车间布局图 10
5 厂区的用水电用量计算 10
5.1 厂区的用水量计算 10
5.2 厂区的用电量计算 10
6 劳动组织 11
6.1 劳动组织的基本原则 11
6.2 人员编制 11
7 投资预算 12
7.1 生产设备投资 12
7.2 其他固定资产投资 13
8 成本概算 13
8.1 原辅料成本预算 13
8.2 包装成本核算 13
8.3 水电费用成本核算 13
8.4 人员工资 14
8.5 修理费和折旧费用 14
8.6 总成本费用 14
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7 利润计算 14
致谢.....................................................................14
参考文献.................................................................14
功能饮料工厂设计
摘 要
随着我国消费者健康养生意识的进一步增强,谷物蛋白饮料的市场应用发展迅速,不仅能够满足消费者的健康需求,同时便于储存携带且方便食用使得其市场广阔,无论是作为代餐饮料饮用还是用作功能性营养成分的补充都是很好的选择。谷物食品富含膳食纤维、蛋白质、维生素、矿物质等营养物质,同时谷物中含有多种活性物质,能够降低心脑血管疾病等慢性病发生的风险。在此基础上,发芽谷物是一种无害且低成本的提升谷物营养价值的方式,通过发芽这一过程使得谷物中原有的有害成分或抗营养成分含量降低,同时功能活性成分富集。同时,乳制品富含蛋白质、脂肪、矿质元素等,乳粉与谷物的结合使得两者之间的营养物质得以互补,同时植物蛋白与动物蛋白二者混合能够有效达到协同增强、优势互补的效果,帮助提升营养产品最终的价值。
本文以大豆、荞麦、小米、燕麦、花生以及乳粉为原料进行谷物乳饮料的开发,将大豆、荞麦、花生催芽后与小米、燕麦,经过脱皮、打浆、粉碎、打浆、调配、均质、杀菌等生产工艺制成功能性谷物饮料。本文从谷物饮料工厂总平面设计、生产工艺、物料衡算、设备选型、劳动定员、投资估算等方面进行年产3000吨谷物饮料的工厂设计。
FACTORY DESIGN OF FUNCTIONAL BEVERAGE
ABSTRACT
With the enhancement of consumers health awareness, cereal protein beverages have developed rapidly. More than meeting health needs, easy to store and carry and convenient to eat make its market wider. Whether it is used as a meal replacement beverage or as a supplement of functional nutritional ingredients,they are all good choices. Cereal foods are rich in nutrients such as dietary fiber, protein, vitamins, and minerals. At the same time, cereals contain a variety of active substances, which can reduce the risk of chronic diseases such as cardiovascular and cerebrovascular diseases. Furthermore, germination is a harmless and lowcost way to improve the nutritional value of grains. Through the process of germination, the original harmful or antinutritional ingredients in the grains are reduced, and functional active ingredients are enriched. At the same time, dairy products are rich in protein, fat, mineral elements, etc. The combination of milk powder and cereals complements the nutrients between the two, and at the same time, the mixing of plant protein and animal protein can achieve the results of synergistic enhancement and complementary advantages. The ultimate value of nutritional products are improved.
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