【作者】 柴宝华；

【导师】 张国农；

【作者基本信息】 江南大学 ， 食品工程， 2005， 硕士

【摘要】 糖醇热量低,具有某些生理活性,如减少龋齿,促进钙吸收和双歧杆菌增殖等,被称为功能性甜味剂。用糖醇代替食糖制成的无糖糖果具有的抗龋齿性和低热量等的健康食品特征。无糖糖果在发达国家已相当普及,而在国内虽然刚刚起步,上规模的无糖糖果生产厂家也很少,但发展势头相当迅猛。国外的无糖糖果价格相当高,而国内的无糖糖果可以低价赢得市场,有着广阔的市场前景。罗盖特公司为推广其新产品LYCASIN HBC麦芽糖醇浆在国内市场上的应用而开发了无糖糖果工业化生产项目,作为一项技术储备,计划与国内相关的食品工厂进行合作,并将该项技术提供给食品工厂使用。本课题的来源正是建立于此基础上,论文所述,旨在开发、设计一种集营养、健康、美味、休闲功能于一体的无糖糖果,其相关依据是无糖糖果生产线的相关数据和文献,以及工厂设计的相关资料。本设计主要是进行年产1500吨无糖糖果的车间设计。在开展可行性研究的基础上,查阅了大量的资料,进行了详细的工艺论证;在此基础上进行了物料衡算、热量衡算,对主要设备进行选型,最后进行了经济技术分析,并绘制了工艺流程图,一楼车间平面布置图,二楼车间平面布置图、车间剖面图、管路图等。在设计过程中,秉承以人为本,安全第一,质量至上的设计理念,发展有竞争力、自动化程度高、工艺先进、质量合格的无糖糖果生产厂;力求生产向着自动化、机械化、连续化、现代化方向发展;车间布局力求科学、规范、灵活;充分利用原辅料,降低生产成本,增强企业的市场竞争力。论文为此做了大量的工作,包括市场调研、产品论证、工艺论证、平面设计、辅助部门及公用系统设计、环境、健康和安全分析、质量保证论证、食品安全控制点分析、技术经济分析等。本设计依据有关法律法规的要求,并力求满足HACCP计划和GMP规范的要求,在设计时主要考虑了以下几点:1)设计了三次更衣,使用生产的洁净程度超过了国家现有的规范要求;2)包装间等布置了紫外线灭菌灯等,定期进行空气灭菌,保证空气的洁净度;3)人流、物流分开,避免交叉污染;4)设置了参观走廊,使非一线操作人员尽量避免进入生产车间;5)专门设置了车间化验室,保证原辅料质量和产成品的质量。该项目建成投产后,必将会推动国内无糖糖果的发展,带来巨大的社会效益和经济效益。该项目预计投资1200万元,建成投产后每年获利313.5万元,3年内收回投资。更多还原

【Abstract】 Glycitols is one type of functionality sweetener, the quantity of heat is low, and has somephysiological activity, can decrease decayed tooth, and have sorbefacient of calcium,proliferation of beneficial bacillus function, and so on. Sugar is replaced by glycitols as amaterial of sugarless confectionery, the confectionery have characters of healthiness foodstuff,just as anti-decayed tooth and low quantity of heat. Sugarless confectionery is very popular indeveloped country in this years, but the industry just started, and there are few large-scalemanufacturers, but the tendency of development is very fast. The price of sugarlessconfectionery made in abroad is very high, the homemade sugarless confectionery is low, sotheir market will be very good.For spreading LYCASIN? HBC, their new product’s application in China, RoquetteCompany study the process of sugarless confectionery, as a technical repertory, and want worktogether with one foodstuff manufacturer, and the study production will supply to themanufacturer freely. On the basis of lots of related research, such as some data of sugarlessconfectionery product line and their literature, and some plant design information, I want todesign the sugarless confectionery with nourishment, health, daintiness, and lies fallowfunction.The product line design is mainly about yearly one-thousand-five-hundred-ton output ofsugarless confectionery. On the basis of lots of related references, the feasibility study has beenput up and the flowchart has been validated, Meanwhile, the mass and energy calcucation havebeen worked out, which have determined the main equipments, and the technical andeconomical analysis have been accounted. Afterwards, the design also consists of the flowchartof the workshop, the layout drawing and the elevation drawing of the main workshop.The design of the plant has been based on the following principles: base on humanism,and safety is first, quality is very important. We should push the manufacturer development,which have strongly competition, the product line is advance, their product qualify is high;Andthe equipments should be mechanization, automatization, concatenation and modernization;The layout of workshop should be science, standard and flexible;The product should meet themarket development, and improve peoples’ standard of living;Use raw materials well, decreasethe product cost. I finished some of works for the design, just like market investigation, productdemonstrate, flowchart demonstrate, layout design, assistant department and public systemdesign, EHS analysis, quality assure demonstrate, HACCP analysis, technical and economicalanalysis, and so on.The sugarless confectionery is made from the sweeteners which can not bring decayedtooth, and the quantity of heat is less than normal sugar, the others nutrition is same as normalconfectionery. The process primarily includes some parts as follows: Sugar dissolving →Evaporation → Adjust → Cooling and molding → Packaging.The design is base on the related regulations and standards, do my best to meet HACCPand GMP regulation, and some characteristics is following: 1) Thrice change clothes, andensure the sanitation request meeting the regulation of state;2) Some ultraviolet radiation lampfor killing microbe, kill the microbe in air regularly, ensure the are is clean;3) People flowingand goods flowing is dividual, avoid pollution each other;4) Set up visiting hallway, ensure thepersons who are not operators do not go to the product line nearly;5) Set up a special workshoplaboratory, ensure the raw materials and product is good.The market of sugarless confectionery is very big, after the project is finished, it will pushthe sugarless confectionery industry to improve, and take large society benefit and gain fatprofit. The invest of this project is 12,000,000 RMB, it’s profit is 3,135,000 RMB every year,and get disinvestment in 8 years.更多还原