冰淇淋化验室设计.doc

广西工业职业技术学院 毕业设计 课题（论文）名称： 冰淇淋厂中心化验室设计 姓 名： 李建学 专 业： 食品药品监督管理 班 级： 药监1031班 姓 名： 李建学 起 止 日 期： 指 导 教 师： 潘宁 目录 一、冰淇淋原料、半成品及成品的检测项目及标准······················4 （一）原料的检测项目及标准······································4 （二）成品检测项目及标准······································6 （三）半成品检测项目及标准········································7 二、冰淇淋原料、半成品及成品的检测方法····························8 （一）感官检测·················································8 （二）总砷的测定················································8 （三）铅的检验················································10 （四）铜的检测················································12 （五）脂肪的测定················································13 （六）冰淇淋蛋白质的测定··········································14 （七）大肠菌群测定···············································15 （八）霉菌计数················································20 （九）志贺氏菌检验··············································22 （十）沙门氏菌检验················································25 （十一）金黄色葡萄球菌检验··········································28 （十二）菌落总数测定··············································29 三、试剂和仪器清单·············································31 （一）仪器清单·················································31 （二） 试剂清单············································32 （三）玻璃仪器清单··············································34 四、化验室的平面布置图及设计说明······························35 五、化验室人员配制和组织管理·····································36 六、化验室的岗位责任制···········································40 七、参考文献·····················································42 八、谢辞·····················································43 设计摘要 对于食品专业质量检验的重要性是不言而寓的。本分析化验室主要担任本厂所有原料、半成品及成品的检测,起到控制和管理生产,保证和监督本厂生产的味精的质量和卫生指标的作用,也为开发新产品、制定合理的工艺参数提供数据依据.本分析化验室主要包括:办公室、仪器室、试剂室、理化实验室、准备室、微生物检验室.冰淇淋厂分析化验室的主要任务是对原材料分析、半成品化验分析、成品化验分析起到控制和管理生产，保证和监督食品质量和卫生指标作用。在成品成厂时，必须对出 厂的各规格啤酒，经过检验，各理化指标、技术质量均要符合卫生标准，以保证人民健康和商品信