年产500吨脱苦脱毒白果粉工厂工艺设计
摘要
银杏果俗称白果，因其具有益肺气、治咳喘、护血管等医用效果，又可由各种烹饪方法制成美味的菜品，故长期以来作为药食同源之品。但由于白果微毒，且白果具有苦涩味，影响口感，从而严重影响了白果的营养价值与药用价值体现并制约了白果产业化发展。因此利用合理的脱苦脱毒技术得到保留大量营养成分的白果制品，对破解白果产量迅速增长、白果价格急剧下降而白果消费者市场容量始终较小的局面具有重要意义。本文综述了白果在苦味、毒性方面的研究进展，将现有白果脱苦脱毒技术与实际操作验证相结合，最终选定超滤结合有机溶剂萃取法与基于物理与酶促联合法并用作为为本工厂设计中脱苦脱毒工艺流程的主要方法，主要成果如下：第一，分三个温度梯度对白果依次进行加热，首先加热至45℃-75 ℃，在其含水量不低于50 %的情况下，持续保温2 h以上；保温处理后，白果继续加热至90 ℃-105 ℃，在其含水量不低于50 %的情况下，加热1 h以上；再将白果加热至60℃-100℃的温度下进行干燥，使白果含水量降至30%-40%。之后将白果脱壳、去皮、除胚芽，得到脱毒后的白果仁。第二，脱毒后的白果仁打浆，充分搅拌后过滤，使固液分离。第三，分离后所得料渣继续加水过滤，重复3-5次，直至滤液没有苦味。第四，所得所有滤液超滤后得到截留液与透过液，透过液浓缩至一定体积后用乙酸乙酯萃取苦味物质并分离水相与醇相。最后，截留液、水相加入白果料渣中，混合并经喷雾干、粉碎、筛分得脱毒脱苦白果粉。这一工艺流程为年产500 t脱苦脱毒白果粉的食品工厂设计提供了工艺设计基础。工艺流程是工厂设计的关键环节，除此之外，工厂设计的内容还包括对设备的选型、原辅料的选定、人员的配置、水电费的估算，作出相应的工艺流程图、车间布置图、工厂布局图的CAD图和水电路图等。毕业设计是一个综合应用工程，对学生将大学期间所学的专业课程理论知识进行综合联系与消化很有帮助，可以培养学生的工程意识、协作精神以及解决实际问题的能力。本次毕业设计的项目对于开发白果深加工，满足市场对不断提高的白果品质产品的需求，具有实际的生产意义。
关键词：白果，脱苦，脱毒，工厂设计
Process design of white fruit powder factory with annual output of 500 tons
ABSTRACT
Ginkgo fruit commonly known as ginkgo, because it has beneficial lung gas, cough and asthma, vascular protection and other medical effects, and can be made into delicious dishes by a variety of cooking methods, so for a long time as medicine and food products of the same origin. However, because of the slight toxicity of ginkgo and its bitter taste, ginkgo affects the taste, which seriously affects the nutritional value and medicinal value of ginkgo and restricts the industrialization of ginkgo. Therefore, it is of great significance to make use of reasonable detoxification technology to obtain ginkgo products that retain a large amount of nutrients to solve the situation that ginkgo production increases rapidly, ginkgo price drops sharply and ginkgo consumer market capacity is always small. This paper reviews the research progress of ginkgo in terms of bitter taste, toxicity, will existing ginkgo seedling debitterizing technology combined with a practical validation, finally selected ultrafiltration combined with organic solvent extraction method and based on the physics associated with enzymatic method and used as a seedling debitterizing process in this plant design main methods, the main results were as follows: First, the ginkgo nut was heated successively by three temperature gradients. First, the ginkgo nut was heated to 45℃-75 ℃. After heat preservation treatment, ginkgo nuts were further heated to 90 ℃-105 ℃. Under the condition that its water content was not less than 50%, they were heated for more than 1 hour. Then the ginkgo was heated to a temperature of 60-100 ℃ for drying, so that the water content of ginkgo decreased to 30%-40%. Then the ginkgo nut was shelled, peeled and degerminated to obtain the white kernel after detoxification. Second, after detoxification of white nuts beating, fully stirred after filtration, so that solid liquid separation. Third, after separation, the obtained slag continued to add water filtration, repeat 3-5 times, until the filtrate no bitter taste. Fourth, after ultrafiltration of all filtrate obtained, interception liquid and permeable liquid were obtained. After concentration of permeate liquid to a certain volume, bitter substances were extracted with ethyl acetate and separated from water phase and alcohol phase. Finally, the intercepting liquid and water phase are added into the white fruit residue, mixed and sprayed dry, crushed and screened to separate the detoxified and bitter white fruit powder. This process provides the basis for the design of a food factory with an annual output of 500 t of white fruit powder. The process flow is the key link of the factory design. In addition, the content of the factory design also includes the selection of equipment, the selection of raw materials, the allocation of personnel, the estimation of water and electricity charges, and the corresponding process flow diagram, workshop layout diagram, CAD diagram of the factory layout diagram and water and electricity diagram. Graduation project is a comprehensive application project, which is very helpful for students to integrate and digest the theoretical knowledge of professional courses learned in university, and can cultivate students#39; engineering consciousness, cooperative spirit and ability to solve practical problems. The project of this graduation project has practical production significance for the development of ginkgo deep processing and meeting the market demand for continuously improving ginkgo quality products.
Keywords: ginkgo, detoxification, detoxification, plant design
目录
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