年产1万吨紫薯脆片生产工艺设计

北京理工大学珠海学院2020届本科生毕业设计Production process design of annual output of 10,000 tons of purplepotato crispsAbstractThe purple potato crisp in this design is a kind of puffed fruit and vegetable crisp withlow oil,high nutrition and unique cream flavor.After consulting a large number of documents,this product uses an optimized non-fried temperature-variable pressure difference puffingprocess on a conventional basis to obtain a crisp taste of purple potato chips.It is seasonedwith 3%vegetable oil and 8%creamy seasoning Creamy purple potato The oil content of thechips is nearly 15%lower than that of the fruit and vegetable chips obtained bylow-temperature vacuum frying on the market.This design maintains the color of purplepotatoes,maintains the nutritional content of purple potatoes,and extends the shelflife.Aftermaterial balance calculation,the production equipment of purple potato crisps was selected.According to the previous workshop problems in the fruit and vegetable crisps productionworkshop,the design of the workshop floor plan,workshop flow chart and logistics chartdesign were optimized.This design has less pollution and hygienic production.specialty.Thedesign finally priced the product through the estimation of equipment cost,raw and auxiliarymaterials,water and electricity costs,packaging materials,staff salaries and benefits,etc.Starting from actuality and innovation,the design of the factory saved all aspects of costs,innovative cream-flavored purple potato chips,Innovative use of newer technology hasgenerated considerable benefits.Key words:Creamy Purple Potato Chips;Low Oil Nutrition;Workshop and ProcessOptimization;Factory Design1