年产5万吨风味挂面生产车间设计

年产 5 万吨风味挂面生产车间设计年产 5 万吨风味挂面生产车间设计摘 要本产品为两种不同口味的风味挂面。经文献查阅，本设计的关键是在普通小麦粉中加入 10%的糯小麦粉，改变直链淀粉与支链淀粉的比例，在外表情况、物体坚硬程度、黏性及光滑性上改善挂面的品质并优化干燥工序的参数。通过物料衡算，对挂面的生产设备选型，结合生产平面图等合理化安排生产。从实际出发对产品进行成本估算、定价，在节能降耗、减少污染的同时。并取得可观的经济收益和社会效益。关键词：风味挂面；工艺优化；生产设计北京理工大学珠海学院 2020 届本科生毕业设计北京理工大学珠海学院 2020 届本科生毕业设计Annual output of 50,000 tons of flavor noodles factory designAbstract This product is flavor noodles. According to the literature review, the key of this design is to add 10% waxy wheat flour into ordinary wheat flour, change the radio of amylose to amylopectin, and improve the quality of the dough in terms of apparent stare, hardness, viscosity and smoothness. Through the material balance, the production equipment selection ofhanging surface, combined with the production. According to the optimized production process and the target output, the cost is estimated to save energy and reduce consumption to the maximum extent, reduce pollution and obtain considerable economic and social benefits.Key words: Flavor noodles; Process optimization; Plant design北京理工大学珠海学院 2020 届本科生毕业设计目录1 绪论..............................................................................................................................................................11.1 定义......................................................................................................................................................11.2 分类......................................................................................................................................................11.3 挂面生产工艺流程图...........