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河南质量工程职业学院毕业设计（论文）韧性饼干的生产加工工艺系别：食品化工系专业：农产品质量与检测班级：09级农检３班学生姓名杨琼指导教师：徐明磊完成日期2012-2-21河南质量工程职业学院毕业设计（论文）任务书班级09农检3班学生姓名杨琼指导教师徐明磊设计（论文）题目韧性饼干的生产加工工艺主要研究内容韧性饼干的生产加工工艺流程。主要技术指标或研究目标1韧性饼干的配方和用料预处理。2韧性面团的调制和辊轧。3韧性饼干的烘烤冷却。基本要求1学会查阅文献资料。2了解了文档的排版操作。3能够独立进行研究工作。4掌握的饼干的生产加工工艺，对饼干的生产加工有了一定的了解。5掌握书写论文的基本要求，能独立完成论文写作。主要参考资料及文献[1]马涛.饼干生产工艺与配方[M].北京:中国轻工业出版社，2008.[2]蔡晓雯,庞彩霞,谢建华.烘烤食品加工技术[M].北京:科学出版社，2011.[3]DuncanManley著,金茂国，黄卫宁译.饼干加工工艺[M].北京:中国轻工业出版社，2006.[4]刘江汉.焙烤工业实用手册[M].北京:中国轻工业出版社，2003.目录摘要··························································································1前言··························································································31韧性饼干的配方·········································································32韧性饼干的用料要求及预处理······················································42.1小麦面粉、淀粉····································································42.2糖油···················································································42.3磷脂····················································································42.4疏松剂·················································································42.5风味料·················································································42.6香料····················································································52.7其他添加剂···········································································53韧性饼干的工艺流程···································································54韧性面团的调制·········································································54.1面团形成的基本过程······························································54.2影响韧性面团调制的主要因素··················································64.2.1面团的充分搅拌·······························································64.2.2投料顺序·········································································64.2.3淀粉的添加······································································64.2.4加水量的掌握···································································64.2.5面团温度·········································································74.2.6面团调制时间和成熟度的判断·············································74.2.7面团静置·········································································75面团的辊轧···············································································76韧性饼干的成型·········································································77韧性饼干的烘烤冷却和包装·························································77.1韧性饼干的烘烤····································································77.1.1饼干的胀发·······································································87.1.2饼干的定型······································································87.1.3饼干的脱水······································································87.1.4饼干的上色······································································87.2韧性饼干的冷却包装····························································88韧性饼干的发展前景····································································8参考文献················································································10致谢·························································································11韧性饼干的生产加工工艺1摘要饼干是以小麦粉、糖、油脂为主要原料，再配以乳品、蛋品、香精、膨松剂等辅料，经调粉、成型、烘烤等工序制成的水分低于6%的松脆食品。由于饼干具有营养丰富、口感酥松、风味多样、食用方便、便于携带且耐贮存等特点，所以国内外人们的普喜爱，成为军需、旅行、野外作业、航海、登山等方面的重要食品。韧性饼干中的油糖用量较少，标准配比为油：糖=1:2.5,油+糖：面粉=1:2.5.面团调制时，要求面筋有较好的膨润度，以形成韧性强的面团而得名。成型方法一般采用冲印成型和辊切成型。饼干表面花纹呈凹纹型，表面光洁有针孔。断面有层次感，松脆可口，酥性较差，香味淡雅。关键词：韧性饼干生产加工工艺AbstractCookieswithwheatflour,sugar,oilasthemainrawmaterial,addingtothedairy,egg,flavor,leaveningagent,stirring,molding,bakingprocessesmadethewaterlessthan6%crispfood.Asaresultofcookiehasrichnutrition,taste,crispflavorvariety,edibleconvenience,portabilityandstorageetc,sothedomesticandinternationalpeople'suniversallove,becamethequartermaster,travel,fieldoperations,sailing,hikingandotherimportantfood.Toughnessbiscuitsintheoilandsugarconsumptionisless,thestandardratioofoil:sugar=1:2.5,oilandsugar:Flour=1:2.5.Thedoughismodulated,requirementsofglutenhasbetterswellingdegree,toformastrongtoughnessofdoughandthename.Methodofformingbyextrusionformingandrollforming.Biscuitpatternonsurfaceofconcaveinprofile,smoothsurfaceofapinhole.Thecrosssectionhasasenseofhierarchy,crispanddelicious,crispandpoor,fragrancequietlyelegant.Keywords:Toughnessbiscuitsproductionprocessingtechnology韧性饼干的生产加工工艺2前言饼干（Biscuit）的最简单产品形态是单纯的用面粉和水混合的形态，在BC4000年左右古代埃及的古坟中被发现。而真正成型的饼干，则要追溯到公元七世纪的波斯，当时制糖技术刚刚开发出来，并因为饼干而被广泛使用。一直到了公元十世纪左右，随着穆斯林对西班牙的征服，饼干传到了欧洲，并从此在各个基督教国家之中流传。到了公元十四世纪，饼干已经成了全欧洲人最喜欢的点心，从皇室的厨房到平民居住的大街，都弥漫着饼干的香味。现代饼干产业是由19世纪时因发达的航海技术进出于世界各国的英国开始的，在长期的航海中，面包因含有较高的水份（35%-40%）不适合作为储备粮食，所以发明了一种含水份量很低的面包——饼干。根据饼干加工工艺不同，可把饼干分为甜饼干、发酵饼干、夹心饼干和花色饼干四类：甜饼干包括韧性饼干、酥性饼干、甜酥性饼干。发酵饼干如苏打饼干，又分甜发酵饼干和咸发酵饼干。花色饼干包括威化饼干、蛋园饼干、蛋卷饼干、水泡饼干、粘花饼干等品种。按成型方法分类：冲印成型饼干辊印成型饼干；辊切成型饼干；挤出成型饼干；挤浆（花）成型饼干；钢丝切割成型饼干。表1.韧性饼干配方表原料基本配方普通韧性牛奶饼干动物饼干钙质饼干小麦面粉9494949494淀粉66666精炼油128-10.76.7猪油-1.518-4磷脂1--21.6白砂糖