北京理工大学珠海学院 2020 届本科生毕业设计年产 5 万吨趣味酥性饼干生产车间设计年产 5 万吨趣味酥性饼干生产车间设计摘 要酥性饼干的主要原料是以低筋面粉为主要原料，加入大量的油和糖制成的饼干。这种饼干在面团制作的过程中一般多用糖和油，标准比例为 1:2，面团面筋少、弹性差，具有不错的可塑性。一般要添加适量的辅料，例如乳制品、蛋品、蜂蜜或椰蓉等营养物质或赋香剂。本设计是对年产 5 万吨趣味酥性饼干生产车间设计，在传统的酥性饼干配方以及面团调制上进行改良，添加具有保健功能的药食，研发适合儿童食用且富有趣味性还兼具保健功能的酥性饼干。主要包括饼干生产工艺流程设计、生产车间物料衡算、生产设备的选型及说明、经济估算、三废处理、生产工艺流程图、车间设备布置图、车间人流物流图。关键词：趣味酥性饼干；工艺设计；设备选型；配方改良北京理工大学珠海学院 2020 届本科生毕业设计The design of the workshop for producing 50000 tons of interesting crisp biscuits per yearAbstractCrispy biscuits are a kind of biscuits which are made of low gluten wheat flour as the main raw material, plus more oil and sugar. In the process of dough preparation, this kind of biscuit generally uses more sugar and oil, the standard ratio is 1:2, and forms less gluten, the dough lacks elasticity, but has good plasticity. Generally, it is necessary to add some auxiliary materials, such as dairy products, egg products, honey or coconut and other nutrients or flavoring agents.The design is improved to a production site of 50000 tons of interesting chips and cookies per year, improve the traditional formula of crispy biscuits, add medicine and food with health care function, and develop crispy biscuits that are suitable for children and have fun and health care function. It mainly includes biscuit production process design, process calculation, production site material balance, production site heat balance, typical equipment design, three kinds of waste...
