北京理工大学珠海学院 2020 届本科生毕业设计年产 10 万瓶营养蘑菇罐头的工厂设计年产 10 万瓶营养蘑菇罐头的生产设计摘要蘑菇（双孢蘑菇）是高蛋白和低热量的健康食品，含有丰富的多糖、维生素、核苷酸和不饱和脂肪酸，其氨基酸种类齐全，具有一定的降血脂、抗癌等保健作用，但由于其菌盖表面没有保护的结构，与其他常见的果蔬相比，贮藏时间较短，所以罐头是目前蘑菇保鲜的主要方法之一。本设计的营养蘑菇罐头是在传统、单一的蘑菇罐头生产工艺的基础上，添加与蘑菇功效具有协同作用的枸杞多糖、胡萝卜素等营养物质，经漂洗、分级切片、加汤、灭菌、冷却等重点工艺制成的功能性食品。本设计在创新配方的基础上通过对工艺流程、工厂规划等的设计，完成年产 10 万瓶营养蘑菇罐头的目标。通过对生产工艺的改良后进行物料衡算、生产设备选型和成本估算等，力求能降低污染、减少损耗。关键词：营养蘑菇罐头；枸杞多糖；胡萝卜素；工艺流程。北京理工大学珠海学院 2020 届本科生毕业设计Annual output of 100000 bottles of Nutritional Canned Mushroom Production Factory DesignAbstractMushroom［Agaricus bisporus （Lange） Imbach］ is a healthy food with high protein and low calorie. It is rich in Polysaccharides, Vitamins, Nucleotides and Unsaturated Fatty Acids, which is rich in all kinds of amino acid, and it has some health function such as reducing blood lipid and anticancer. However, the lack of protective structure on the surface of its cap, compared with other fruits and vegetables, its shelf life is shorter. At present, one of the best ways to keep the mushroom preservate, storage, and transport is canned mushroom. The Nutritional Canned Mushroom can designed in this paper is a kind of functional food, which is based on the traditional and single production technology of canned mushroom, adding the Wolfberry polysaccharide, carotene and other nutrients which have synergistic effect with mushroom, and made by key processes such as rinsing, classification, Section, adding soup, s...
