黑龙江东方学院本科生毕业论文（设计）年产9000t冰淇淋厂设计姓名李世博学号054131103专业食品科学与工程班级2005-D指导教师杨同舟钱镭学部食品科学与环境工程学部答辩日期2009年5月24日年产9000t冰淇淋厂设计摘要冰淇淋是一种深受人们喜爱的冷冻食品。属于固体冷饮食品类。多年以来，它以其轻滑而细腻的组织、紧密而柔软的形状、醇厚而持久的风味，以及营养丰富、冷凉甜美的特点，深受广大消费者的欢迎。随着经济的发展，越来越多的人们对于它的要求也相应的提高。本设计从工艺流程、产品方案、工艺平面图、设备选型、投资估算等方面做了简单的阐述，初步对冰淇淋生产厂的设计做出了说明。首先针对冰淇淋，从生产工艺、厂址选择、车间布置、卫生指标、设备选型等方面做了简单分析；其次考虑工厂对环境的影响；最后对市场进行了分析与预测，通过对经济效益的分析，确定了工厂设计的意义。本设计可以作为冷饮企业建立新厂提供参考。关键词：冰淇淋；营养价值；厂址的选择；生产设备；工艺流程等。DesignedAnnualProductionCapacityof9000tIceCreamFactoryAbstractIcecreamisaverypopularfrozenfood.Solidfoodiscold.Overtheyears,itisitslightanddelicateorganizationofWaterloo,closeandsoftshape,full-bodiedandlong-lastingflavor,andnutrient-rich,cold,sweetfeatures,bythebroadmassesofconsumers.Witheconomicdevelopment,moreandmorepeopleaskedforitacorrespondingimprovement.Fromthedesignprocess,product,processlayout,equipmentselection,investmentestimateshavedoneasimpleexplanationfortheicecreamproductionplantpreliminarydesignandmakeanote.Firstofall,foricecream,fromtheproductionprocess,siteselection,plantlayout,healthindicators,suchasequipmentselectionhasdoneasimpleanalysis;Second,considertheenvironmentalimpactofthefactory;theendofthemarketanalysisandforecasting,throughcost-effectivenessanalysistodeterminethesignificanceoftheplantdesign.Thedesigncanbeusedascolddrinkbusinesstocreateanewreferenceworks.Keywords：Ice-cream;Nourishmentvalue;Thechoiceoffactorysite;Produceanequipments;Craftprocess目录摘要................................................................iAbstract...............................................................ii第1章绪论..........................................................11.1冰淇淋的概述.....................................................11.1.1冰淇淋的成分及其营养价值......................................11.1.2冰淇淋的分类.................................................11.1.3冰淇淋的发展史................................................21.2冰淇淋工业介绍...................................................31.2.1冰淇淋工业在国外的发展........................................31.2.2冰淇淋工业在我国的发展......................................41.2.3我国冰淇淋工业发展存在的问题.................................51.2.4冰淇淋工业发展的展望.........................................51.3设计依据和意义...................................................51.3.1设计依据.....................................................51.3.2设计意义.....................................................61.4设计内容.........................................................6第2章产品及工艺流程确定..............................................72.1产品及产量的确定.................................................72.2工艺流程的确定(见附录图).........................................72.2.1原料混合.....................................................72.2.2均质.........................................................72.2.3杀菌.........................................................72.2.4...
