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年产5000吨强化椰汁工厂初步设计
4.3 空罐和外包材料耗用量 ············································································ 10 4.3.1空罐耗用量 ····························································································· 10 4.3.2 外包材料耗用量 ···················································································· 10 第五章 设备选型 ···························································································· 10 5.1 设备选型的原则 ························································································ 10 5.2 生产能力计算 ···························································································· 10 5.3 设备选型 ···································································································· 11 第六章 水、电、汽衡算 ················································································ 13 6.1 计算过程 ···································································································· 13 6.2 供给系统 ···································································································· 14 6.2.1 给排水系统 ···························································································· 14 6.2.2 供汽系统 ································································································ 14 6.2.3 供电系统 ································································································ 14 6.2.4 采暖通风系统 ························································································ 14 第七章 生产卫生规范 ······················································································ 14 7.1 用水方面要求 ···························································································· 14 7.1.1 水源与废水处理 ···················································································· 14 7.1.2 车间给排水设施的维护 ········································································ 14 7.1.3 生产用水的检测 ···················································································· 15 7.2 个人卫生 ···································································································· 15 7.3 车间卫生 ···································································································· 15 7.4 食品接触表面清洁卫生规范 ···································································· 16 7.4.1 与食品接触面的材料卫生要求 ···························································· 16 7.4.2 与食品接触的设备、工器具要求 ························································ 16 7.4.3 包装材料的卫生要求 ············································································ 16 7.4.4 与食品表面接触的消毒液浓度规定 ···················································· 16 7.5 防止交叉污染 ···························································································· 16 7.6 虫害防止操作规程 ···················································································· 17 7.6.1 防蝇虫计划的实施 ················································································ 17 7.6.2 防鼠计划的实施 ···················································································· 17 第八章 劳动组织及员工培训 ········································································ 17 8.1 劳动员工配置 ···························································································· 17 8.2 企业组织 ···································································································· 17 8.3 人员培训 ···································································································· 18
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年产5000吨强化椰汁工厂初步设计
8.3.1 培训目的 ································································································ 18 8.3.2 培训计划 ································································································ 18 8.3.3 培训实施 ································································································ 18 8.3.4 培训考核 ································································································ 19 8.4 生产安全及劳动保护 ················································································ 19 第九章 HACCP管理体系 ··············································································· 19 9.1 椰汁HACCP的管理意义 ············································································ 19 9.2 椰汁HACCP的危害分析 ············································································ 19 9.3 重点控制 ···································································································· 20 9.4 HACCP实施注意事项 ················································································· 21 第十章 技术经济分析 ·················································································· 22 10.1 投资指标 ·································································································· 22 10.2 年经营费用计算 ······················································································ 23 10.3 成本及利润估算 ······················································································ 24 10.3.1 每吨产品原料成本（以生产1吨成品计） ······································ 24 10.3.2 每吨产品包装材料耗用成本 ······························································ 24 10.3.3 总计 ······································································································ 24 10.3.4 出厂价格 ······························································································ 25 10.4 成本回收估算 ·························································································· 25 结论 ···················································································································· 27 致谢 ···················································································································· 28 参考文献 ············································································································ 29 附件 ···················································································································· 30
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年产5000吨强化椰汁工厂初步设计
第一章 总论
食品营养强化，是指在食品加工过程中人为地加入一些人体所必需的，
但在日常膳食中易缺乏的营养素，以提高食品营养价值的过程。人体必需的营养素包括：糖、脂肪、蛋白质、水、纤维素、维生素和矿物质，其中维生素和矿物质又称为微量营养素，微量营养素的缺乏历来是影响人体健康的主要营养性问题[1]。本文研究以椰汁为载体，添加目前缺乏严重的维生素A、D及铁营养素并对其进行工业化生产的新型强化饮料。
1.1项目意义
随着社会的进步，人民生活水平的提高，热卡、蛋白质缺乏性营养病已不是影响人体健康的主要危害因素，而国际上仍把微量营养素缺乏称为潜在饥饿以提示其严重性。尤其是维生素A、D及铁的缺乏在妇女、儿童中发病率高，危害大。世界卫生组织估计，维生素A储存不足的儿童有2.5亿，我国有些农村地区儿童亚临床维生素A缺乏高达60%，就是在发达的东部地区学龄前儿童血清维生素A低于20μg/L的占15%，有25%的肺炎患儿和40～60%的腹泻患儿的真正原因是维生素A缺乏。我国儿童钙摄入量仅为膳食推荐供给量标准的40%左右，由于维生素D缺乏又影响钙的吸收，导致生长发育滞缓和佝偻病，全国婴幼儿佝偻病患病率为16.9%.全球5岁以下儿童缺铁性贫血有1.9亿，占该年龄儿童34%，5～14岁有5.6亿，占53%。我国学龄前儿童缺铁性贫血患病率为39.7%，边远地区高达70～80%。铁缺乏、维生素A缺乏，使机体免疫能力降低，儿童易发生消化道、呼吸道感染，微量营养素缺乏与感染关系密切[2]。
椰汁营养丰富，风味醇正，既无豆奶的豆腥及苦涩味，又无牛奶的“乳糖不耐症”，适合广大人群饮用，尤其是对食物比较挑剔的儿童。将椰汁作为维生素A、D及铁元素的载体，一方面能补充维生素A、D、铁，从而有效防治维生素A、D和铁缺乏、促进钙的吸收；另一方面以椰汁营养丰富，含有大量植物蛋白以及17种人体所需氨基酸，是迄今为止世界上氨基酸含量最高的天然饮品，常饮椰汁不仅不会增加体重，还可以降低人体血脂水平，改善人体免疫力[3]。
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年产5000吨强化椰汁工厂初步设计
1.2市场预测
海南是我国唯一生产商用椰子的地区，厂址所在地文昌市周边原料丰富，交通方便，劳动力低廉，非常适合作为椰汁生产基地。我国椰汁市场由于长期被老牌厂商垄断，产品线单一，价格偏高，产品功用宣传力度不够，本课题所研究的强化椰汁由于加入了多种营养素，营养更全面，在国人对健康要求越来越高的今天，强化椰汁作为一种天然功能性饮品有着庞大的潜在消费群体，国内市场前景看好。在海南，椰子加工已经达到了零废弃，具有资源综合利用程度高的优势，近几年来已经从东南亚进口数百亿个椰子加工成产品并销往国外，因此对于本产品开拓国际市场也很有优势。
1.3设计范围
制定产品方案，设计工艺，进行物料衡算，设备选型，水、电、汽衡算，设定企业管理组织架构，生产卫生规范，制定HACCP管理体系，进行经济效果分析，绘制产品工艺流程图、设备布局图和全厂平面图。
第二章 工厂平面设计
2.1 厂址选择
该厂位于海南省文昌市，地处热带，气候炎热，阳光充沛，适合椰树生长，这为该厂提供了充足的原料，避免了长途运输原材料。 厂址条件：
（1） 厂区内有良好的卫生环境，达到了食品生产的卫生条件。 （2） 厂址靠近电源，减少了输电距离，从而减少因线路过长而增加投资
费用。
（3） 水源充足，水源符合《生活饮用水卫生规范》的要求。 （4） 交通方便，减少了运输费用。
（5） 厂区有较好的自然环境和可靠的地质条件。自然的排水坡度大致为
0.04-0.08，附近无有害气体、烟雾、灰沙和其他危及食品安全卫生
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