年产2000吨搅拌型发酵酸奶车间生产工艺

摘要：随着我国经济的快速发展，发酵乳制品消费也快速增长，从而带动了我国乳制品加工业的发展。搅拌型发酵酸奶制品具有很高的营养价值，而且易于消化吸收，经常饮用能够改善人体肠道功能，大大提高人体免疫力。本设计任务是年产2000吨的搅拌型发酵酸奶生产车间。本论文主要是对我国目前的搅拌型发酵酸奶主要的生产流程中的生产工序进行讨论，通过更改或者重组搅拌型发酵酸奶生产工序，最后确定出一套最优方案来进行拟设计。本设计内容包括主要研究以下几个方面的内容：物料衡算，热量衡算、相关主要生产设备的选型、水电汽估算、管路计算、车间定员、环境评估方面。根据本工厂的生产需要，由物料衡算、热量衡算，确定主要设备规格类型。 在完成设计说明书基础上，绘制了生产工艺流程图，车间平面图，车间剖面图3张 CAD 图纸。

关键词：搅拌型发酵酸奶；生产工序；热量衡算；设备选型

Production process of 2000 tons of agitated fermented yogurt workshop with an annual output

Abstract：With the rapid development of China's economy, milk and fermented dairy products consumption is also growing rapidly, thus driving the development of China's dairy processing industry. Stirring fermented acid dairy products have a high nutritional value, and easy to digest and absorb, regular drinking can improve the body's intestinal function, greatly improve the body's immunity. This design task is an annual output of 2000 tons of stirring yogurt production workshop. This paper is mainly to discuss the production process in the main production process of China's current stirring yogurt, through the change or reorganization of the production process of stir-type fermented yogurt, and finally determine a set of optimal scheme for design. This design includes the main research on the following aspects: material accounting, heat accounting, the selection of related major production equipment, water, electricity, auto-accounting, pipeline calculation, workshop fixation, environmental assessment. According to the production needs of the factory, the main equipment specification type shall be determined by material accounting and heat accounting. On the basis of the completion of the design specification, the production process flow chart, the workshop plan, the workshop section map 3 CAD drawings.

Key words：Stir-type fermented yogurt; workshop production process; heat accounting; equipment select