年产500吨冷冻鱼糜的生产车间设计（食品专业）.docVIP

PAGE PAGE 36 年产500吨冷冻鱼糜的生产车间设计 摘 要 本设计对年产500吨冷冻鱼糜的生产车间进行设计，在传统工艺的基础上对配方和工艺进行优化。用甜度低、凝胶性好、抗冻性强的1.5%菊粉替代蔗糖，结合2%山梨糖醇、2.5%食用盐、0.3%三聚磷酸钠和5%乳清蛋白，优化漂洗和擂溃工艺参数，生产凝胶性好、白度高、抗冻性强的罗非鱼鱼糜。其中，漂洗次数为3次，鱼肉和水的比例为1：5，冷却水水温控制在10℃下，漂洗时间为6~8min。斩拌选择工艺参数为斩拌转速3000r·min-1、斩拌时间为20min。 关键词：冷冻鱼糜；斩拌；生产车间 Design of production workshop with an annual output of 500 tons of frozen surimi Abstract This design designs the production workshop with an annual output of 500 tons of frozen surimi, and optimizes the formula and process based on the traditional process. Replace sucrose with 1.5% inulin, which is low in sweetness, good in gelatinization and strong in freezing resistance, and combine with 2% sorbitol, 2.5% salt, 0.3% sodium tripolyphosphate and 5% whey protein to optimize the rinsing and beating process parameters to produce tilapia surimi with good gelatinization, high in whiteness and strong in freezing resistance. The rinsing time was 3 times, the ratio of fish to water was 1:5, the temperature of cooling water was controlled at 10℃, and the rinsing time was 6~8min. The process parameters were 3000r·min-1 at chopping speed and 20min at chopping time. Keywords:Frozen surimi; Chopping; Manufacturing shop 目 录 TOC \o 1-3 \h \u 4296 1前言 1 8422 1.1冷冻鱼糜概述 1 18238 1.2冷冻鱼糜的研究背景 1 10190 1.3冷冻鱼糜的发展现状 2 17476 1.3.1鱼糜需求前景分析 2 18855 1.3.2发展现状 3 10652 1.4冷冻鱼糜的设计意义 3 30735 2产品设计方案 5 17846 2.1产品方案 5 26099 2.1.1产期产量设计 5 3349 2.2产品配方设计 5 21968 2.3产品理化指标 6 39 2.4原辅料 6 30396 2.4.1罗非鱼 7 26783 2.4.2菊粉 7 11975 2.4.3乳清蛋白粉 8 29384 2.4.4三聚磷酸钠 8 25991 2.4.5食盐 9 2682 2.4.5山梨糖醇 9 14269 2.5包装 9 24718 3生产工艺流程 10 1405 3.1工艺流程图 10 25853 3.2生产工艺说明 11 5696 3.2.1原料接收 11 8991 3.2.2原料鱼的前处理 11 10943 3.2.3采肉 11 6294 3.2.4漂洗 11 21144 3.2.5精滤、脱水 11 9457 3.2.6擂溃/斩拌 12 19451 3.2.7充填成型、冻结 12 24333 3.2.8储藏运输 12 9724 4物料衡算 13 18096 4.1原辅料物料衡算 13 25149 4.2包装材料物料衡算 14 15368 4.2.1内包装 14 30981 4.2.2外包装 14 13281 5设备选型 15 31495 5.1设备选型的原则 15 5844 5.2设备流程 15 9