摘  要

鸡枞菌风味爽口食品，采用纯天然野生菌鸡枞，云南宣威火腿、精选牛肉及上等原料，按传统工艺制作而成，产品营养丰富、香辣爽口，富含被人体吸收的多种氨基酸及微量元素，是馈赠亲友，居家旅行的休闲食品，同时它还是配菜的好选择，可配合家里的菜肴如肉类、蔬菜等用炒、煮、炖的手法烹饪出极富特色又绝对清香美味之佳肴 。利用云南得天独厚的自然气候，鸡枞菌的人工栽培得到了很好的发展，袋栽的鸡枞菌又称黑皮鸡枞菌，菌体肥厚，肉质鲜美，营养丰富，是不可多得的美食。

根据课题的需要，设计年产20吨鸡枞菌成品的工艺。选择最合适的工艺方式、条件和设备，为大规模鸡枞菌生产建立工厂化体系。

关键词：鸡枞菌；生产工艺；车间设计

Abstract

Chicken mushroom flavor refreshing food, the use of natural wild mushroom chicken fir, Yunnan Xuanwei ham, selected beef and fine raw materials, made by the traditional process, product nutrient-rich, spicy and refreshing, rich in the body to absorb more Amino acids and trace elements, is a gift of friends and relatives, home travel leisure food, while it is a good choice for side dishes, with the home dishes such as meat, vegetables and other fried, cooked, stewed way to cook a very distinctive Absolutely fragrant delicacies. The use of Yunnan’s unique natural climate, chicken fungus artificial cultivation has been a very good development, the bag planted Chicken fungus, also known as black chicken fungus, cell hypertrophy, delicious meat, nutrient-rich, is a rare food The

According to the needs of the project, designed with an annual output of 20 tons of chicken waste fungus products of the process. Choose the most suitable process, conditions and equipment for the production of large-scale chicken fungus production system.

Key words: Chicken fungus; production process; workshop design

一、设计任务和内容

1.1 设计题目

年产20吨鸡枞菌生产的工艺设计

1.2 设计原始数据

（1）厂址及气象资料

①厂区位置：               广东省

②地势：                   厂区地势平整

③气温：                   最高温度40℃

最低温度 -10℃

平均温度 15℃

（2）原料：                    鸡枞菌

（3）产品：                    鸡枞菌生产

（4）产量：                    500吨/年

（5）工作制度：                三班制       年工作日300天

（6）乙醇回收车间有关数据

① 发酵液酒精浓度：        70％（v）

② 精馏塔操作压强：        0.02MPa

③ 精馏塔进料温度：        30℃

④ 精馏塔塔顶温度：        78.5℃

⑤ 精馏塔塔釜温度：        99.6℃

⑥ 精馏塔进料浓度：        32％（V）

⑦ 精馏塔塔釜产品浓度：    <0.01%