摘要

山楂鲜果市场消费量极少，原因主要是由于其口味酸湿，鲜食很难入口，只有通过加工，才能形成消费市场。因此研究山楂产品具有十分广阔的前景，并对我国山楂产业的发展起到巨大的促进作用。根据总课题要求，年产2万吨山楂酒工厂的设计——灭菌工段及车间的设计，选择最合适的灭菌方法和灭菌装置，设计安排好车间的布局及灭菌工序，并计算灭菌车间的经济效益，争取达到最大的生产效益。

根据给定的设计任务，查阅山楂酒的灭菌工序及灭菌设备设计的相关资料、文献和搜集必要的灭菌设备的工艺参数与数据，在不影响整个灭菌工序的前提下和在指导老师的指导下，通过计算，设计出最有效地降低成本，最终达到最大的生产效益的灭菌工序，灭菌设备和灭菌车间。

关键词：山楂酒；工艺设计；灭菌工段

ABSTRACT

Hawthorn fruit market consumption is very small, mainly due to its sour taste, fresh food is difficult to import, only through processing, to form a consumer market. Therefore, the study of hawthorn products has a very broad prospects, and the development of China’s hawthorn industry has played a huge role in promoting. According to the total requirements of the project, with an annual output of 20,000 tons of hawthorn wine factory design – sterilization section and workshop design, select the most appropriate sterilization methods and sterilization devices, design and layout of the workshop layout and sterilization process, and calculate Sterilization workshop of economic benefits, strive to achieve the greatest production efficiency.

According to a given design task, access to Hawthorn wine sterilization process and sterilization equipment design information, literature and collection of necessary sterilization equipment, process parameters and data, without affecting the entire sterilization process under the premise and in the guidance Under the guidance of the teacher, through the calculation, designed to most effectively reduce costs, and ultimately achieve the greatest production efficiency of the sterilization process, sterilization equipment and sterilization workshop.

Key words: hawthorn wine; process design; sterilization section