年产100吨益生菌发酵橙汁工厂设计  

Design of a Plant with the Annual Output of 100 t of Probiotic Fermented Orange Juice

作　　者：党梦阳 魏冠棉 DANG Mengyang;WEI Guanmian(College of Food Science and Technology,Hebei Agricultural University,Baoding 071001)

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品工业》2024年第11期23-28,共6页The Food Industry

基　　金：国家自然科学基金青年科学基金项目(32302025);河北省自然科学基金青年科学基金项目(C2021204092);河北农业大学引进人才科研专项(YJ2020030);河北农业大学基本科研业务费研究项目(KY2024047)。

摘　　要：益生菌发酵可以提高果汁本身的营养物质含量,延长水果的货架期,激发果汁的潜能。根据发酵果汁的市场需求,设计年产100 t益生菌发酵橙汁工厂,以赣南脐橙为原料,经过打浆、榨汁、植物乳杆菌和干酪乳杆菌共发酵生产发酵果汁,从厂址、总平面、产品方案、工艺流程、物料衡算、设备选型、生产车间、辅助部门、劳动定员、水电估算和经济分析进行设计,为发酵橙汁规模化生产提供实际参考。Probiotic fermentation can improve the content of nutrients in the juice itself,extend the shelf life of the fruit,and stimulate the potential of the juice.According to the market demand of fermented juice,design a plant with the annual output of 100 t of probiotic fermented orange juice.Gannan oranges were taken as the raw material,and fermented juice was produced by beating,juicing,and co-fermentation of Lactobacillus plantarum and Lactobacillus casei.The plant design included plant site,general layout,product production scheme,process flow,material balance,equipment selection,production workshop,auxiliary department,labor quota,water and electricity estimation and economic analysis,providing practical reference for the large-scale production of fermented orange juice.

关 键 词：发酵橙汁 乳酸菌 工厂设计 物料衡算 工艺流程 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程] TS208[轻工技术与工程—食品科学与工程]