第1页共29页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第1页共29页食品工艺课程设计《年产1200吨酸奶冰淇淋工厂设计》说明书指导老师：班级：学生姓名：第2页共29页第1页共29页编号：时间：2021年x月x日书山有路勤为径，学海无涯苦作舟页码：第2页共29页日期：目录1.绪论.............................................................61.1酸奶冰淇淋的概述...........................................................................................61.1.1起源.........................................................................................................61.1.2食用价值.................................................................................................61.1.3国内外市场.............................................................................................71.2设计依据和意义...............................................................................................81.2.1设计依据.................................................................................................81.2.2设计意义.................................................................................................81.3设计内容...........................................................................................................82.工厂总平面布置...................................................82.1厂址的选择[1]....................................................................................................82.1.1厂址选择的原则.....................................................................................92.1.2自然条件及能源.....................................................................................92.1.3政治经济和交通.....................................................................................92.2总平面设计.......................................................................................................92.2.1总平面设计原则[2]..................................................................................92.2.2总平面设计...........................................................................................112.3车间布置.........................................................................................................112.3.1车间布置原则[3]....................................................................................112.3.2车间布置[20]...........................................................................................123.生产工艺的研究与设计............................................123.1产品及产量的确定.........................................................................................123.2材料.................................................................................................................123.3工艺流程的确定(见附录图)..........................................................................123.3.1酸奶制备要点.......................................................................................133.3.2原辅料混合...........................................................................................133.3.3杀菌.......................................................................................................133.3.4均质.......................................................................................................133.3.5冷却..................................................................................
