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1、齐 齐 哈 尔 大 学毕业设计（论文）题 目 年产 10 万吨麦芽糊精厂设计 学 院 食品与生物工程学院 专业班级 学生姓名 指导教师 成 绩 2012 年 6 月 15 日齐齐哈尔大学毕业设计（论文）I摘 要麦芽糊精（也称水溶性糊精，酶法糊精）是一种聚合度介于淀粉和淀粉糖之间的，经控制降解而成为低程度淀粉水解的产品，DE 值在 20%以下，其产品的英文简称为MD。麦芽糊精的主要成分是糊精和四糖以上的低聚糖，还含有少量的麦芽糖和葡萄糖。麦芽糊精系列产品均以淀粉为原料，其原料来源广泛且非常充足。目前主要以玉米淀粉为原料经酶法工艺控制水解转化而成，是国内近年来市场前景比较好、用途广泛、以及生产规模
2、发展较快的玉米淀粉深加工系列产品之一1。本设计是对年产10万吨麦芽糊精厂的设计：以玉米淀粉为原料，采用一系列先进的生产技术、生产设备及工艺流程加工制成的麦芽糊精。本设计流程是采用双酶法工艺，将淀粉经调浆液化（加氯化钙，加淀粉酶）过滤脱色离交蒸发喷雾干燥，制成DE值为20，水分含量为5%的麦芽糊精。本设计完成了生产工艺流程的确定，物料、热量和水三大平衡的计算，以及设备选型等工艺设计。设计由四部分组成：设计说明书、生产工艺流程图、生产设备平面布局图、重点生产设备装配图。此外，对人员编制和成本及经济效益等进行了初步设计核算。本厂以先进设备及技术为依托，采用自动控制生产工艺，保证了产品的质量优良性和生
3、产的连续性。关键词： 麦芽糊精； 工厂设计； 酶法工艺齐齐哈尔大学毕业设计（论文）IIAbstractMaltodextrin (also known as watersoluble dextrin enzymatic dextrin) is a degree of polymerization between starch and starch sugar, the control of degradation and a low degree of starch hydrolysis products, the DE value of 20%,their products in Engli
4、sh referred to as the MD. The main ingredient is maltodextrin, dextrin and sugar more than oligosaccharides also contain small amounts of maltose and glucose. Maltodextrin series products are starch, its sources of raw materials is extensive and very adequate. Conversion of corn starch as raw materi
5、als by controlled hydrolysis of the enzymatic process is the domestic market prospects in recent years, a wide range of uses, one of the development of rapid corn starch deep processing of products and production scaleThe design is the design of an annual output of 100,000 tons of malt dextrin plant
6、: corn starch, using a series of advanced production technology, production equipment and technological process of processing made of maltodextrin. The design process is the use of the double enzyme process, starch mixing liquefaction (plus calcium chloride, plus amylase) filter the decolorization I
7、on Exchange evaporation spray drying, made of by DE value of 20, the moisture content 5% of maltodext.The design is completed to determine the production process, materials, heat and water three balance calculations, as well as equipment selection, process design. The design consists of four parts:
8、design specifications, production process flow chart, the graphic layout of production equipment, focusing on production equipment assembly drawings. In addition, staffing and costs, and economic benefits of the preliminary design of accounting. Our advanced equipment and technology as the basis, th
9、e use of automatic control of production processes to ensure products of good quality and continuity of production.Keywords: Maltodextrin; Design; Enzymatic proce齐齐哈尔大学毕业设计（论文）III目 录摘 要.IAbstract .II第 1 章 绪论.11.1 概述.11.1.1 淀粉糖行业的发展.11.1.2 麦芽糊精的生产原理、性质、应用及国内外发展现状.11.2 设计依据及设计原则.41.2.1 设计依据.41.2.2 设计原则.51.3 设计范围.51.4设计选用设备的先进程度及特点.51.4.1 液化方法.61.4.2 离子交换.61.4.3 四效蒸发.6第 2 章 工厂建设技术基础.72.1 原料、燃料的来源及产品供销.72.2 原材料、辅料及产品规格.72.3 厂区概述.72.4 供应方案以及自动化程度的说明.82.4.1 供热方案.
