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随着人们生活水平的提高，追求营养膳食已成为现在饮食的主流，传统的食品行业也应该与时俱进。油酥饼干的流通、保存和食用的适应性比馒头、米饭好。可在较长的时间保持良好的风味，包装简单，经济可口，携带方便。在一般情况下，随时随地可以取之食用，特别适用旅游和野外工作者的需要。油酥饼干在方便食品中占有重要地位。油酥饼干以面粉、奶粉、白砂糖为主要原料，经过酵母菌发酵，再辅之以其他一些特色成分，含有人体必备的碳水化合物、氨基酸、维生素、矿物质、油脂等，营养成分丰富。
油酥饼干是一种营养丰富，易于消化吸收，使用方便的食品，它深收广大人民喜爱，在油酥饼干中加入胚芽，不仅能提高其营养价值，还可以获得更好的口感，本设计主要根据“年产5000吨油酥饼干的工厂设计”设计任务书进行设计。主要包括了配方的设计，工艺设计，生产设备设计及选型，热电衡算，烤炉的设计及计算，人员定额，生产车间布置，厂区平面设计及经济成本计算等。
关键词：油酥饼干；工艺论证；设备选型；辅助设计
With the improvement of people's living standards, the pursuit of nutritious diet has become the mainstream of diet now, and the traditional food industry should also keep pace with the times.The circulation, preservation and edible adaptability of pastry biscuits are better than steamed bread and rice.Can maintain good flavor for a long time, simple packaging, economic and delicious, easy to carry.In general, it can be eaten anytime, anywhere, especially for the needs of tourism and field workers.Pastry biscuits play an important role in convenience food.Pastry biscuits with flour, milk powder, sugar as the main raw materials, after yeast fermentation, supplemented with some other characteristic ingredients, containing the necessary carbohydrate Compounds, amino acids, vitamins, minerals, fats, etc., rich in nutrients.
Pastry biscuit is a nutritious, easy to digest, easy to absorb, easy to use food, it is deeply loved by the majority of the people, the addition of germ in the biscuit, not only can improve its nutritional value, but also get a better taste.This design is mainly based on the design taskbook of 5000 tons of pastry biscuits per year.It mainly includes formula design, process design, production equipment design and selection, heat and power balance calculation, oven design and calculation, personnel quota, production workshop layout, plant plane design and economic cost calculation, etc.
Keywords: pastry biscuit; process demonstration; equipment selection; aided design
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