北京理工大学珠海学院 2020 届本科生毕业设计年产 50000 吨调理香肠生产工艺设计 年产 50000 吨调理香肠生产工艺设计摘 要本设计中的调理香肠是一种具有钙营养的新型火腿肠。通过搜集分析大量文献，本设计在常规制品中添加 2%鸡骨粉，用 0.3%的牡丹提取物和 3%的乳酸菌发酵液组合替代部分亚硝酸盐，采取低温加工，这些工艺能有效提高火腿肠的品质。根据物料衡算，进行生产设备选型，结合设备布置图、总平面图、车间设计人流物流图进行合理生产。另外在废弃物处理方面利用鸡骨架制成骨粉，减少经济成本。最后通过原料、设备以及水电气成本的估算对产品定价，优化生产工艺，获得可观的经济收益。关键词：新型香肠；钙营养；工艺优化；工艺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 thousands tons of conditioned sausage production process designAbstractThe conditioned sausages in this design are novel ham sausage with calcium nutrition. Collecting and analyzing a sea of literatures, in this design, 2% chicken bone meal was added to the conventional products, the combination of 0.3% peony extract and 3% lactobacillus fermentation liquid was used to replace part of nitrite and the low temperature processing was taken, which can effectively improve the quality of ham sausage. Besides, through materail balance calculation, selecting the type of production equipments and manufacturing the products reasonbly according to the equipment layout,general layout,flow diagram and logistics diagram. In addition, in the aspect of waste treatment, using chicken skeletons to make bone meal in order to reduce the economic cost. In the end, by evaluating raw materials, equipment, water and electricity, the product was priced properly.The design can obtain considerable economic benefits by process optimization.Keywords: Novel sausages; Calcium nutrition; Process optimization; Process 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........
