年产 6000 吨蛋制品生产工厂设计摘 要本设计中生产的蛋制品有两种，一种是按照普通工艺制成的鸡蛋白片，另一种是低脂肪的蛋黄酱。通过搜索查阅大量文献，对于蛋黄酱的生产在常规蛋黄酱中加入以明胶和阿拉伯胶制成的脂肪替代物来取代脂肪，使成品低脂肪蛋黄酱在不影响口感和粘稠度的情况下与全脂的蛋黄酱媲美。精选工艺，优化工艺，通过合理的物料衡算来选取最优的生产设备，合理设计生产工厂的布局，结合实际做到收益最大化，产品最优化。关键词：蛋制品；蛋黄酱；低脂肪；优化工艺；工厂设计Production plant design with an annual output of 6000 tons of egg productsAbstractThere are two kinds of egg products produced in this design, one is egg white slice made according to common technology, the other is mayonnaise with low fat. Through searching and consulting a large number of documents, for the production of mayonnaise, fat substitutes made of gelatin and Arabic gum are added to replace fat in the conventional mayonnaise, so that the finished low-fat mayonnaise can be comparable to the whole fat mayonnaise without affecting the taste and viscosity. Select the process, optimize the process, select the optimal production equipment through reasonable material balance calculation, design the layout of the production plant reasonably, maximize the income and optimize the products in combination with the actual situation.Key words: Egg products; Mayonnaise; Low fat; Optimization process; Plant design目 录1 前言..................................................................................................................................11.1 蛋制品的定义........................................................................................................11.2 蛋制品的发展现状................................................................................................11.3 蛋制品的研究现状............................................................................
