年产2000吨功能性饮料厂设计

摘要：为了满足市场对功能性饮料的消费需求，设计了年产量2000吨功能性的饮料厂。主要设计内容包括可行性论证，设计的目的和意义，厂址选择及厂区布置，产品方案及生产工艺设计、车间工艺设计、物料衡算、设备选型，水电气用量计算，劳动力计算、生活设施的设计及投资分析。针对消费者对健康的需求，设计了两种功能性饮料，对每种产品的生产工艺进行分析与完善，在此基础上进行了物料衡算、设备选型、确定原辅材料用量及水、电、汽用量，劳动力平衡计算。综合考虑生产工艺和经济技术等因素，对不同的生产设备进行选型；设计辅助部门对果蔬汁生产安全进行全程监控，确保该厂生产功能性果蔬汁饮料的安全性和产品质量的稳定性。本设计以经济效益和优先采用先进设备为原则，使生产功能性饮料的效率得到了提高，同时降低了生产成本，减少了劳动力的使用，符合各中小型饮料企业生产要求。车间和全厂的布局都符合GMP卫生管理体系和HACCP质量管理体系。

 

 

Design of Functional Beverage Factory with Annual Output of 2000 Tons

 

Abstract : In order to meet the market demand of functional beverage, designed annual output 2000 tons functional beverage factory. Main design contents include feasibility studies, the purpose and significance of design, site selection and layout, product design and production technology, workshop process design, material balance, equipment selection, gas volume calculation, calculation, the design of living facilities and labor force investment analysis. For consumer demands for healthy, designed two kinds of functional beverage, analyze and improve the production process of each product, on the basis of material balance, equipment selection, determine the consumption of the raw and auxiliary materials and the dosage of water, electricity, steam, labor force balance calculation. Considering the production process and factors such as economy, technology, production equipment of different type selection; Design an ancillary department of fruit and vegetable juice production safety monitoring, to ensure that the plant production of functional safety of fruit and vegetable juice beverage and the stability of product quality. This design with economic benefit and preferred the use of advanced equipment for the principle, the functional drinks to improve the efficiency of their production, and reduce the production cost, reduce the use of the labor force, conform to the requirements of the various small and medium-sized beverage enterprise production. The layout of the workshop and factory are in line with the GMP health management system and HACCP quality management system.

 

Keywords: Fruit and vegetable juice beverage;Functional drinks; plant design