1、《食品工廠設(shè)計(jì)》課程設(shè)計(jì)說明書第1頁目錄一、摘要..................................................................3二、緒論..................................................................41.碳酸飲料資料介紹................................................

2、...42.碳酸飲料工業(yè)概況...................................................6三、正文..................................................................7A.廠址選擇..............................................................7B.產(chǎn)品方案........

3、......................................................8C.生產(chǎn)工藝..............................................................9一.糖漿的制備........................................................9二.糖漿配合..........................

4、................................9三.碳酸化...........................................................10四.灌裝.............................................................11五.質(zhì)量檢驗(yàn)................................................

5、.........11D.物料配方.............................................................13糖漿調(diào)配階段........................................................13碳酸灌裝階段........................................................13E.設(shè)備選型......

6、.......................................................15凈水系統(tǒng)............................................................15糖漿調(diào)配機(jī)..........................................................15灌裝機(jī).............................

7、.................................16洗瓶機(jī)..............................................................17貼標(biāo)機(jī)..............................................................18打碼機(jī)................................................

8、..............19運(yùn)輸................................................................19F.勞動(dòng)定員.............................................................21概算................................................................2

9、1生產(chǎn)科..............................................................21財(cái)務(wù)科..............................................................21營銷科..............................................................22保衛(wèi)科...............

10、...............................................22后勤科..............................................................23科研部..............................................................23G.車間工藝...............................

11、..............................24工藝設(shè)計(jì)依據(jù)........................................................24設(shè)計(jì)特點(diǎn)............................................................24設(shè)計(jì)細(xì)則......................................................

12、......24工藝原則............................................................25方法步驟............................................................25H.水電預(yù)算.............................................................27用水預(yù)算.......

13、.....................................................27用電預(yù)算............................................................27《食品工廠設(shè)計(jì)》課程設(shè)計(jì)說明書第3頁1、摘要摘要按照我國軟飲料的分類標(biāo)準(zhǔn)，碳酸飲料分為果汁型碳酸飲料、果味型碳酸飲料、可樂型碳酸飲料和其他型碳酸汁型碳酸飲料。碳酸飲料有其獨(dú)特的口味，尤其是在夏日，能