年产8万吨多菌种发酵酱油的工厂设计

Annual output of 80000 tons of soy sauce production factorydesignAbstractSoy sauce is a kind of seasoning with unique sauce flavor,which is catalyzed by variousenzymes produced by microorganism with soybean as raw material and bran assupplementary material.In view of the traditional single strains starter-making fermentation soy sauce brewingprocess mainly adopts flavour caused by deficiencies and defects of production andprocessing process,this design USES the mixed bacteria in starter-making,immobilized yeastcells fermentation,improve the flavor and quality of soy sauce and prolong the shelf lifereduces the energy consumption.The key of this design is in multi-strain fermentation,improving product quality,optimizing technological process,and achieving the goal of annualproduction of 80000 tons of soy sauce with reasonable workshop layout.Carry out materialbalance,equipment selection and cost estimation based on the completion of productionprocess design.Keywords:Mixed bacteria starter-making;Immobilized cells Factory design