年产2000 t发酵辣酱工厂初步设计

Preliminary Design of 2000 t/a Fermented Chili Sauce Factory

传统辣酱一般都是腌制辣酱,发酵辣酱比较少。发酵辣椒因其营养丰富、易于消化吸收、风味独特而有较好的市场前景。在发酵辣酱工艺的基础上,进行了年产2000 t发酵辣酱工厂的初步设计。从物料衡算、耗汽量计算、水电平衡计算、设备选型,再到技术经济分析。设计成果如下:生产2000 t发酵辣酱需要黄豆200 t,辣椒1008 t,植物油600.6 t;核心设备需要3000 L发酵罐11个,产量为3000 kg/批的圆盘制曲机1台;年净利润1609.5万元;生产能力利用率E_(0)为2.6%,经营安全率为97.4%,抗风险能力很高;厂区占地面积17544 m^(2),发酵车间采用洁净厂房设计;共绘制工厂总布置图1幅,车间平面布置图1幅。

Traditional chili sauce is generally pickled,and fermented chili sauce is relatively rare.Fermented chili sauce has a good market prospect because of its rich nutrition,easy digestion and absorption,and unique flavor.This article had preliminarily designed a fermented chili sauce factory with an annual output of 2000 t,including material balance calculation,steam consumption calculation,water and electricity balance calculation,equipment selection and technical and economic analysis,based on the research of the new production process of pepper sauce.The design results were as follows:the production of 2000 t of fermented chili sauce requires 200 t of soybeans,1008 t of peppers,600.6 t of vegetable oil,3000 L fermenters of 11,and 1 disc koji making machine with an output of 3000 kg/batch.The annual net profit was 16.095 million yuan;the production capacity utilization rate E_(0) was 2.6%,the operating safety rate was 97.4%,and the ability to resist risks was very high.In addition,the plant covered an area of 17544 m^(2),and the fermentation workshop adopted a clean plant design.1 ge-neral layout drawing of the factory and 1 layout drawing of the workshop were drawn.