北京理工大学珠海学院 2020 届本科生毕业设计年产 10 万吨速冻面制品生产工厂设计年产 10 万吨速冻面制品生产工厂设计摘 要通过查阅大量的文献和资料，本设计的速冻面制品主要是往面制品原料里加入变性淀粉，使本速冻面制品在烹制时的破损率降低，在制作汤圆的糯米粉中加入些粘度高的物质来增加其粘度，糯米粉本身吸水性和保水性差，往里加变形淀粉来增加糯米粉的吸水性和保水性，往里添加玉米粉使产品具有大米中不具备的营养元素。采用合适的加工工艺和速冻工艺进行生产。通过合理的物料衡算来选取最优的生产设备，结合实际做到收益最大化，污染最小化。关键词：速冻面制品：变性淀粉：玉米粉：工厂设计Design of a factory with an annual output of 100,000 tons of quick-frozen flour productsAbstractBy consulting a large number of documents and materials, this design of quick-frozen flour products is mainly to add modified starch into the raw materials of flour products, so that the quick-frozen flour products in the cooking damage rate is reduced, the glutinous rice flour of rice dumpling is made by adding some substances with high viscosity to increase its viscosity. The glutinous rice flour itself has poor water absorption and water retention. The modified starch is added to augment the moisture-absorbent and water impermeability of glutinous rice flour, add corn flour to the manufacture to give it nutrients not found in rice. Suitable Processing Technology and quick freezing technology are adopted for production. Through the reasonable material balance to pick the most appropriate facility, combined with the reality to maximize revenue and minimize pollutionKeywords:Frozen noodle products Modified Starch Cornmeal Plant design北京理工大学珠海学院 2020 届本科生毕业设计目录1 前言..................................................................................................................................11.1 速冻食品的简介............................
