Formula Optimization And Factory Design Of Annual Output Of 600 Tons Of Mushroom Sauce

In order to make farmers rich,many places in China regard mushroom cultivation as poverty alleviation industry,and set up mushroom industry bases in the form of "company+ farmer + poor household",the following problems have also emerged: due to the fact that the products are mainly sold fresh,the supply exceeds the demand,the processing and utilization rate of defective mushroom and waste residue of mushroom stalk is low,which leads to the increase of yield and no increase of income of farmers.In this paper,taking Lentinus edodes as raw material,the technological formula of Lentinus edodes sauce was optimized and designed an annual output of 600 tons of fresh and spicy mushroom sauce factory,to provide a reference for industrial production of mushroom raw materials.The research results have important practical significance for the comprehensive utilization of Lentinus edodes resources and the improvement of added value,the realization of farmers' income increase and the prevention of poor households from returning to poverty.The main conclusions are as follows:(1)Take 20g dried Lentinus edodes as the main raw material,and then rehydrate to obtain 100g,then dice,fry,stir fry and stir fry sauce to make Lentinus edodes sauce..Through single factor test,it was determined that under the conditions of stir frying temperature of 130? ? 170?,stir frying time of 2?4min,soybean paste dosage of 40g?80g,pepper addition of 4g?6g,and Spices addition of 2g?4g,the flavor of fresh and spicy mushroom sauce was better.On the basis of single factor experiment,response surface design optimization of the formula was carried out and the results showed that the optimal formula was the original stir frying time of 2.6min,the addition amount of soybean paste was 56g and the pepper was 5.5g,under this process,the sensory score was9.4.At the same time,the sanitary indexs and physical and chemical indexs of the product conforms to the industry standard.(2)Carry out the design of a factory with an annual output of 600 tons of fresh and spicy mushroom sauce.A comprehensive design and analysis is carried out from the aspects of site selection,general layout design,product production process,material balance,energy consumption balance,equipment selection,staffing,engineering scheme,environmental protection and sanitation treatment,cost and profit estimation.It is predicted that the total amount of the original investment is 13.149 million yuan,the production cost is 22.656 million yuan,the net profit is 7.345 million yuan,when the output reaches 237.70 tons,the operation safety rate is 73.75%,and the investment recovery period is 3.29 years.The design of the factory is feasible and can provide some reference data for the industrialization of products.