北京理工大学珠海学院 2020 届本科生毕业设计年产 500 吨冷冻鱼糜的生产车间设计年产 500 吨冷冻鱼糜的生产车间设计摘 要本设计对年产 500 吨冷冻鱼糜的生产车间进行设计，在传统工艺的基础上对配方和工艺进行优化。用甜度低、凝胶性好、抗冻性强的 1.5%菊粉替代蔗糖，结合 2%山梨糖醇、2.5%食用盐、0.3%三聚磷酸钠和 5%乳清蛋白，优化漂洗和擂溃工艺参数，生产凝胶性好白度高、抗冻性强的罗非鱼鱼糜。其中，漂洗次数为 3 次，鱼肉和水的比例为 1：5，冷却水水温控制在 10℃下，漂洗时间为 6~8min。斩拌选择工艺参数为斩拌转速 3000r·min-1、斩拌时间为 20min。关键词：冷冻鱼糜；斩拌；生产车间北京理工大学珠海学院 2020 届本科生毕业设计Design of production workshop with an annual output of 500 tons of frozen surimiAbstractThis design designs the production workshop with an annual output of 500 tons of frozen surimi, and optimizes the formula and process based on the traditional process. Replace sucrose with 1.5% inulin, which is low in sweetness, good in gelatinization and strong in freezing resistance, and combine with 2% sorbitol, 2.5% salt, 0.3% sodium tripolyphosphate and 5% whey protein to optimize the rinsing and beating process parameters to produce tilapia surimi with good gelatinization, high in whiteness and strong in freezing resistance. The rinsing time was 3 times, the ratio of fish to water was 1:5, the temperature of cooling water was controlled at 10, and the rinsing time was 6~8min. The process parameters were ℃3000r·min-1 at chopping speed and 20min at chopping time.Keywords:Frozen surimi; Chopping; Manufacturing shop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 冷冻鱼糜概述...............................................................................................
