| 液态深层发酵法工厂化生产红枣醋设计 |
| |
| 引用本文： | 郑战伟,祁春燕,张宝善. 液态深层发酵法工厂化生产红枣醋设计[J]. 食品工业科技, 2012, 33(8): 299-304 |
| |
| 作者姓名： | 郑战伟 祁春燕 张宝善 |
| |
| 作者单位： | 陕西师范大学食品工程与营养科学学院,陕西西安,710062 |
| |
| 基金项目： | 陕西师范大学研究生培养创新基金(2011CXS023) |
| |
| 摘 要： | 红枣食醋营养丰富,有很好的保健功能。本设计旨在设计年产2000t红枣醋生产线,在充分考虑了目前行业状况和将来发展需要后,将机械化、自动化生产方式融入到工厂化生产设计和实施中,同时力求技术先进,质量可靠,布局合理、规范。设计首先依据生产工艺确定生产线流程,按照工艺流程对物料、水、电、气进行衡算;然后根据设备选型配套,按照GMP标准,对工厂进行了总平面以及工艺流程设计。同时,本设计也对环保等方面作了初步的规划和必要的技术经济分析。
|
| 关 键 词： | 红枣 食醋 工厂 设计 液态深层 |
Design of jujube vinegar based on submerged vinegar fermentation factory production |
| |
| ZHENG Zhan-wei,QI Chun-yan,ZHANG Bao-shan. Design of jujube vinegar based on submerged vinegar fermentation factory production[J]. Science and Technology of Food Industry, 2012, 33(8): 299-304 |
| |
| Authors: | ZHENG Zhan-wei QI Chun-yan ZHANG Bao-shan |
| |
| Affiliation: | *(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi’an 710062,China) |
| |
| Abstract: | Jujube vinegar is rich in nutrition and benefit for health.The design mainly aimed for the annual output of 2000t jujube vinegar.It took full consideration of current market situation and future needs,put the style which considered automation and mechanization into the consideration to design and carry out,meanwhile,seeking to technically advanced,reliable quality,reasonable and normal layout.First of all,calculate the number of production materials based on the elementary output.Moreover,made a technologic design for the production processes and did the major equipment sampling according to Good Manufacturing Practice.Thirdly,made a preliminary design for the public sectors and earthwork.At the same time,this design also made preliminary programs and analyzed necessary technical economic analysis,including the aspect of environment protection. |
| |
| Keywords: | red jujube vinegar factory design submerged |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
