年产5000吨冰淇淋工厂设计

渤海大学本科毕业设计（论文）

年产5000吨冰淇淋车间设计

Ice Cream Plant Design of Annual Output 5000 Tons

学 院（系）：化学化工与食品安全学院 专 业： 食品科学与工程 学 号： 0915**** 学 生 姓 名： 丁三贵 入 学 年 度： 2009 指 导 教 师： 吕长鑫 完 成 日 期： 2013年5月27日

渤海大学

Bohai University

年产5000吨冰淇淋车间设计

摘 要

本论文进行了年产5000吨冰淇淋车间设计，初步对冰淇淋车间设计做出了说明，并绘制了设计图纸2张，工厂总平面设计和车间工艺流程设计。

首先介绍了冰淇淋的定义、分类与行业标准，同时对冰淇淋的工艺流程做详尽阐述；然后通过区域调研进行厂址选择、厂区总平面设计和车间工艺流程设计；再次，对冰淇淋加工过程进行物料衡算、设备选型、能量与水电汽的衡算；最后设定企业管理组织架构，实施环境保护规划并进行污水处理，并对冰淇淋工厂的总投资、回收期盈亏平衡进行估算与分析。通过估算可知，本项目每班可产冰淇淋9吨，总投资1205万，年利润1230万元，厂区总面积3000m2，资金回收期约为1.5年，当生产利润率为11.54%时即可达至盈亏平衡点。

本项目符合可持续发展的原则，最大程度地节约了能源。同时，有效促进了地方经济发展，解决部分下岗工人的就业的问题，是具有较高附加值和投资回报率的项目。

关键词：冰淇淋；工艺流程；车间设计

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年产5000吨冰淇淋车间设计

Ice Cream Plant Design of Annual Output 5000 Tons

Abstract

This study designed an ice cream factory of an annual output of 5000 tons ice cream, preliminarily explained the design of an ice cream factory, and then made 2 drawings of it: architecture design of the factory and design of the workshop operation process.

First, this study introduced the definition, classification and industry standard of ice cream, meanwhile, expounded the operation process of ice cream; then carried out the site selection and architecture design of the factory through regional research. Thirdly, made the material balance calculation, equipment selection, energy and water vapor balance calculation on the ice cream manufacture process; finally, set the management structure, made a plan for environmental protection and sewage treatment, and analyzed the total investment and the payback period of the ice cream factory. The result showed that the project can produce 9 tons of ice cream per class with a total investment of 12.05 million, the profit for the year of 12.05 million Yuan, plant area of 3000 m2, annual profit of 12300000 Yuan, and the payback period was about 1.5 years, when the production profit margins of 11.54% to the BEP.

This project was in accordance with the principle of sustainable development and largely satisfied the energy saving request. At the same time, effectively promoted the development of local economy, solved the employment problem of laid-off workers, which was a project with high added-value and high rate of return.

. Key Words：Ice cream；Process Flow；Plant Design

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年产5000吨冰淇淋车间设计

目 录

摘 要 ................................................................................................................................ I Abstract ................................................................................................................................. II 引 言 ............................................................................................................................... 1 1 冰淇淋概述 ..................................................................................................................... 2

1.1 冰淇淋定义 .......................................................................................................... 2 1.2 冰淇淋分类 .......................................................................................................... 2

1.2.1 全乳脂冰淇淋 ........................................................................................... 2 1.2.2 半乳脂冰淇淋 ........................................................................................... 2 1.2.3 植脂冰淇淋 ............................................................................................... 2 1.3 冰淇淋行业标准 .................................................................................................. 3 2 冰淇淋工艺论证与影响因素 ......................................................................................... 4

2.1 工艺流程 .............................................................................................................. 4 2.2 工艺论证 .............................................................................................................. 4

2.2.1 原料混合 ................................................................................................... 4 2.2.2 杀菌 ........................................................................................................... 4 2.2.3 均质 ........................................................................................................... 4 2.2.4 冷却 ........................................................................................................... 4 2.2.5 老化 ........................................................................................................... 4 2.2.6 调和 ........................................................................................................... 4 2.2.7 凝冻 ........................................................................................................... 4 2.2.8 灌装 ........................................................................................................... 5 2.2.9 硬化 ........................................................................................................... 5 2.2.10 装箱 ......................................................................................................... 5 2.2.11 贮存 ......................................................................................................... 5

3 车间平面设计 ................................................................................................................. 6

3.1 厂址的选择 .......................................................................................................... 6

3.1.1 区域简介 ................................................................................................... 6 3.1.2 区域优势 ................................................................................................... 6 3.2 厂区总平面设计 .................................................................................................. 6

3.2.1 厂区总平面设计原则 ............................................................................... 6 3.2.2 总平面设计的内容 ................................................................................... 7

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年产5000吨冰淇淋车间设计

3.3 车间布置 .............................................................................................................. 7 4 物料衡算与设备选型 ..................................................................................................... 8

4.1 班产量的确定 ...................................................................................................... 8 4.2 冰淇淋配方 .......................................................................................................... 8 4.3 物料衡算 .............................................................................................................. 9 4.4 设备选型 .............................................................................................................. 9

4.4.1 生产流程 ................................................................................................... 9 4.4.2 设备选型原则 ........................................................................................... 9 4.5 设备选型表 ........................................................................................................ 10 5 能量衡算 ....................................................................................................................... 11

5.1 热量衡算 ............................................................................................................ 11

5.1.1 配料阶段 ................................................................................................. 11 5.1.2 杀菌阶段 ................................................................................................. 11 5.1.3 总热量衡算 ............................................................................................. 11 5.2 冷量衡算 ............................................................................................................ 11

5.2.1 冷却阶段 ................................................................................................. 11 5.2.2 凝冻阶段 ................................................................................................. 11 5.2.3 硬化阶段 ................................................................................................. 12 5.2.4 总冷量衡算 ............................................................................................. 12

6 人员配置及公用辅助工程 ........................................................................................... 13

6.1 人员配置 ............................................................................................................ 13 6.2 公用工程 ............................................................................................................ 13

6.2.1

生活设施 ................................................................................................ 13

6.2.2 供电工程 ................................................................................................. 14 6.2.3 供水工程 ................................................................................................. 14 6.2.4 排水系统 ................................................................................................. 14 6.2.5 采暖工程 ................................................................................................. 14 6.2.6 供汽工程 ................................................................................................. 14 6.2.7 制冷工程 ................................................................................................. 14 6.3 辅助工程 ............................................................................................................ 14

6.3.1 化验室 ..................................................................................................... 14 6.3.2 仓库 ......................................................................................................... 15

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