年产3000吨奶酪威化饼干工厂设计
摘要
奶酪是一种经过发酵的奶制品，其口味微酸略咸，性质与酸牛奶相近。选择奶酪作为威化饼干的夹心层，优化工艺，在原有配方基础上使用棕榈油时加入磷脂油能使饼皮脱膜更容易、表面光泽度更好，采用添加量0.2%纱窗角码
碳酸氢铵和0.14%碳酸氢钠作为膨松剂能使产品减少残留氨气味以及使膨松效果最好，以此得到具有最佳外观和风味的休闲食品，最后进行年产300吨奶酪威化饼干的车间设计。依据产品方案确定了生产任务，通过物料衡算对生产加工设备进行选型，完善工厂基础设施，规划出设备布置图、工艺流程图和厂区平面图，最后评估生产运营成本并对产品合理定价，设计过程力求满足工艺需求，保证产品质量，为奶酪威化饼干的加工生产提供参考依据。配电装置
小麦草榨汁机关键词：奶酪威化饼干；工艺流程；工厂设计
Annual output of 300 tons of cheese biscuit processing plant design
碗形垫片Abstract
Cheese is a kind of fermented dairy product, which tastes slightly sour and slightly salty, and its properties are similar to that of yoghurt. Cheese was selected as the sandwich layer of wafer, and the process was optimized. Adding phospholipid oil to palm oil on the basis of the original formula could make the cake peel easier and the surface glossiness better. Adding 0.2% ammonium bicarbonate and 0.14% sodium bicarbonate as the bulking agent could reduce the residual ammonia flavor of the product and make the bulking effect best, so as to obtain the leisure with the best appearance and flavor Finally, we designed the workshop with an annual output of 300 tons of cheese and wafer. According to the product plan, the production task is determined, the production equipment is selected through material balance, the factory infrastructure is improved, the equipment layout, process flow chart and plant layout are planned, the production and operation cost is evaluated and the product is priced reasonably, the design process
三相整流器is designed to meet the process demand, ensure the product quality, and provide reference for the processing and production of cheese wafer biscuits According to.
Key words:Cheese wafer; Process flow; Factory design
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