北京理工大学珠海学院 2018 届本科生毕业设计 年产 8 万吨多菌种发酵酱油的工厂设计摘 要酱油是以大豆为原料，以麸皮为辅料，通过微生物产生的各种酶催化作用形成的一种具有独特酱香的调味品。针对传统酱油酿造工艺主要采用单一菌种制曲发酵造成的风味不足以及生产加工工艺的缺陷，本设计采用混合菌种进行制曲、固定化细胞酵母发酵，即提高了酱油的风味和质量又延长了保质期降低了能耗。本设计的关键在多菌种发酵，提高产品质量，优化工艺流程，以合理的车间布局完成年产 8 万吨酱油的目标。在完成生产工艺的设计基础上进行物料衡算、设备选型和成本估算。关键词：混合菌种制曲；固定化细胞；工厂设计 1北京理工大学珠海学院 2018 届本科生毕业设计Annual output of 80000 tons of soy sauce production factory designAbstractSoy sauce is a kind of seasoning with unique sauce flavor, which is catalyzed by various enzymes produced by microorganism with soybean as raw material and bran as supplementary material.In view of the traditional single strains starter-making fermentation soy sauce brewing process mainly adopts flavour caused by deficiencies and defects of production and processing process, this design USES the mixed bacteria in starter-making, immobilized yeast cells fermentation, improve the flavor and quality of soy sauce and prolong the shelf life reduces the energy consumption. The key of this design is in multi-strain fermentation, improving product quality, optimizing technological process, and achieving the goal of annual production of 80000 tons of soy sauce with reasonable workshop layout. Carry out material balance, equipment selection and cost estimation based on the completion of production process design.Keywords: Mixed bacteria starter-making ; Immobilized cells ; Factory design2北京理工大学珠海学院 2018 届本科生毕业设计目 录1 前言................................................................................................................
