广西工业职业技术学院毕业设计课题（论文）名称：冰淇淋厂中心化验室设计姓名：李建学专业：食品药品监督管理班级：药监1031班姓名：李建学起止日期：指导教师：潘宁目录一、冰淇淋原料、半成品及成品的检测项目及标准······················4（一）原料的检测项目及标准······································4（二）成品检测项目及标准······································6（三）半成品检测项目及标准········································7二、冰淇淋原料、半成品及成品的检测方法····························8（一）感官检测·················································8（二）总砷的测定················································8（三）铅的检验················································10（四）铜的检测················································12（五）脂肪的测定················································13（六）冰淇淋蛋白质的测定··········································14（七）大肠菌群测定···············································15（八）霉菌计数················································20（九）志贺氏菌检验··············································22（十）沙门氏菌检验················································25（十一）金黄色葡萄球菌检验··········································28（十二）菌落总数测定··············································29三、试剂和仪器清单·············································31（一）仪器清单·················································31（二）试剂清单············································32（三）玻璃仪器清单··············································34四、化验室的平面布置图及设计说明······························35五、化验室人员配制和组织管理·····································36六、化验室的岗位责任制···········································40七、参考文献·····················································42八、谢辞·····················································43设计摘要对于食品专业质量检验的重要性是不言而寓的。本分析化验室主要担任本厂所有原料、半成品及成品的检测,起到控制和管理生产,保证和监督本厂生产的味精的质量和卫生指标的作用,也为开发新产品、制定合理的工艺参数提供数据依据.本分析化验室主要包括:办公室、仪器室、试剂室、理化实验室、准备室、微生物检验室.冰淇淋厂分析化验室的主要任务是对原材料分析、半成品化验分析、成品化验分析起到控制和管理生产，保证和监督食品质量和卫生指标作用。在成品成厂时，必须对出厂的各规格啤酒，经过检验，各理化指标、技术质量均要符合卫生标准，以保证人民健康和商品信誉。前言东莞市新凯冷冻食品厂，生产冰淇淋的品种超6种，年生产达到2440吨，设计化验室的目的在于对冰淇淋原料及成品进行检验，确保冰淇淋的质量与安全，全面控制和管理生产，保证冰淇淋的质量和卫生指标，提高质量安全和达到食品可接受水平，保证其质量，维护消费者的利益，为企业提供强有