DOI：10.3969/j.issn.1000-9973.2025.07.022

中图分类号：TS264.24 文献标志码：A 文章编号：1000-9973（2025）07-0150-09

Design of Factory with an Annual Output of of Lotus Root Chili Sauce

CUI Peng-fei，WANG Cong-hui （College of Food and Pharmacy，Xuchang University，Xuchang 46looo，China）

Abstract：Lotus root chili sauce has the functions of invigorating spleen and promoting appetite， nourishing the blood and tonifying the heart， eliminating food and preventing diarrhea，and has a certain medicinal and edible homology effect. The purpose of this paper is to design a factory with an annual output of 2000t of lotus root chili sauce，and the factory site is selected in Dongting Lake Green Food Industrial Park，Yueyang City，Hunan Province. The lotus root chili sauce product is prepared by microwave drying，inoculation and fermentation and other technologies. The general layout design， workshop layout design， process design， material accounting，equipment selection， environmental protection design，technical and economic analysis are determined. Finally，it is determined that the factory covers an area of 14000m² ，and has a total of 89 staff，with an annual output of 2 OoO t of lotus root chili sauce，which is divided into two production periods such as from March to June， December and from July to November. The product specification is 500g/bottle ，and the market price is 23.5 yuan/bottle. The total investment of this project is 10 818 80o yuan，the annual production cost is 75 460 60O yuan，the annual sales volume is 94 117 5O0 yuan，and the annual net profit is about 18 656 90O yuan. The investment payback period is relatively short，with a payback period of 2.96 years， indicating that the factory can obtain good economic benefits.

Key words： lotus root chili sauce;material accounting； factory design； economic analysis

莲藕辣酱是一种以莲藕和辣椒为主要原料，加入辅料混匀，经发酵和炒制工艺加工而成的一种独具特色的传统调味品[1]。《神农本草经》中记载“熟藕性温，可养血生肌、健脾益气\"[2]，是一种药食两用食品[3-4]；棘椒酱含有丰富的营养物质，如胡萝卜素、钙、铁等，能 够增强免疫力，促进新陈代谢[5-6]。

由于国内外市场环境的变化，近几年我国莲藕在生产和出口贸易中面临一些困境，例如缺少高端优质产品、缺少深加工产品[等诸多问题。目前中国辣椒酱行业逐步向绿色、营养、多元化等方向发展，不少企业还进行高端辣酱制品、精细产品等的研发工作[8]市面上传统辣酱一般都是腌制辣酱，发酵辣酱比较少；且市场上辣椒酱产品同质化严重，开发新型特色风味的绿色辣椒酱是发展的必然趋势[9]。发酵辣椒酱因营养丰富、易于消化吸收、风味独特而有较好的市场前景。当下新型辣椒酱的价格相对比较昂贵，通过合理设计来降低产品成本，使更多消费者容易接受。

作为一种深受人们喜爱的食品调味品，莲藕辣酱的市场需求量大。本文旨在设计一个年产 2000t 发酵莲藕辣酱的工厂，以满足市场对该产品的需求。

1产品方案与产品标准

1.1产品方案

由于辣椒和莲藕的生产具有季节性[10]，按照实际情况和保鲜效果进行产品方案设计，最终确定产品方案如下：

产品规格： 500g/ 瓶，10瓶/箱。

生产工作日：全年生产10个月，工作225d，实行两班制，每班工作 。 7～11 月份实行单休制，每月生产时间为 25d;3～6 月份、12月份实行双休制，每月生产时间为 20d.