清水莲藕罐头研制及车间设计说明书+cad图纸

本试验以莲藕为原料，制作清水莲藕罐头。实验中，研究了柠檬酸、食盐以及食盐与柠檬酸1:1混合溶液等不同种类的护色液对色泽的影响；研究了0.2%、0.4%、0.6%、0.8%不同浓度的柠檬酸溶液对色泽的影响；研究了1min、2min、3min、4min的热烫时间对汤汁澄清度的影响。研究了20min、25min、30min、35min、40min的杀菌时间对罐头澄清度的影响。结果表明：0.4%的柠檬酸溶液对莲藕的护色效果最佳；3min的热烫时间以及30min的杀菌时间罐头的澄清度达到最优，透光率为91%。对于最优的配方所做出的罐头，色泽呈乳白色，汤汁的澄清度测出的透光率为91%，真空度为0.07，固形物含量为55%，可溶性固形物含量为3.5%，PH为5.8。

同时还做了年产3500吨果蔬罐头的车间设计，根据实验研究结果，计算原料的损失率，年产3500吨的物料衡算，车间的生产工艺，以及设备的选型。最后用CAD完成车间的工艺流程图、车间布置图和全厂布置图。

关键词清水莲藕、护色、透光率、车间设计

In this experiment, lotus root as raw material, production of canned water lotus. Experiment of citric acid, salt and salt and citric acid 1:1 mixed solution, different kinds of nursing liquid color on the color effect; study the effect of 0.2%, 0.4%, 0.6%, 0.8% of different concentrations of citric acid solution on the color and luster of; study the effects of 1 min, 2 min, 3 min, 4min of blanching time on the degree of soup clear. The effects of 20min, 25min, 30min, 35min and 40min on the clarity of canned food were studied. The results show that 0.4% citric acid solution of lotus root of retaining the best color effect; min blanching time and 30 min sterilization time canned clarity to achieve optimal, light transmission rate 91%. The optimum prescription of canned, color is milky white, broth clarification of measured light transmission rate was 91%, the degree of vacuum 0.07, solid content of 55% and the soluble solid content 3.5%, pH 5.8.

At the same time, an annual output of 3000 tons of canned workshop design, according to the results of the experimental study, the loss rate of raw materials, annual output of 3000 tons of material balance, the production process of the workshop, the selection of equipment has been. Finally with CAD complete the process flow chart of the workshop, workshop layout and the layout of the audience.

KeywordsWater lotus, color, light transmittance, workshop design

摘要II

1绪论1

1.1莲藕1

1.1.1莲藕的概述1

1.1.2莲藕的营养成分和主要功效1

1.2罐头1

1.2.2罐头的工艺流程2

1.2.3罐头的主要参数和常见质量问题2

1.3真空度2

1.3.1真空度的影响因素2

1.4透光率3

1.4.1影响透光率的因素3

1.5实验的背景和意义3

2材料与方法4

2.1主要实验材料与试剂4

2.2主要实验仪器与设备4

2.3实验方法4

2.3.1工艺流程4

2.3.2操作要点4

2.3.3不同种类的护色液对色泽的影响5

2.3.4护色液柠檬酸浓度对色泽的影响5

2.3.6预煮时间对澄清度的影响6

2.3.6杀菌时间对澄清度的影响6

2.5透光率的检测6

2.6酸度的测定6

2.7真空度的检测6

2.8可溶性固形物含量的测定6

3结果与讨论8

3.1护色液选择8

3.2护色液浓度9

3.3预煮时间对透光率的影响9

3.4杀菌时间对透光率的影响10

3.5罐头的最优配方11

3.6成品的产品检测11

3.6.1感官结果11

3.6.2理化指标11

3.6.3卫生标准12

3.7注意事项12

3.8讨论12

4结论14

5工厂设计15

5.1工厂总设计15

5.1.1设计背景及依据15

5.1.2厂址选择15

5.2工艺流程及操作要点15

5.2.1工艺流程15

5.2.2操作要点16

5.3产品方案17

5.4物料衡算17

5.4.1班产量的计算18

5.4.2原料使用量的确定18

5.4.3辅料的计算18

5.5主要设备选型18

5.6车间人员编制22

致谢23

参考文献24