年产1万吨低糖低脂曲奇饼干工厂设计

北京理工大学珠海学院2020届本科毕业生设计Factory design of low sugar and low fat cookies with an annual outputof 10,000 tonsAbstractTraditional cookie is a kind of food with high oil and high sugar.Long-termconsumption will lead to excessive fat and sugar intake and have an impact on health.Withthe deepening of consumer health concept and the improvement of living standards,peoplehave higher nutritional requirements for daily food.In this design,the formula of biscuit wasoptimized.Inulin and sucrose ester were used to replace part of the oil,stevia and erythritolwere used to replace part of the sugar.Wheat flour,oil and its substitutes,sugar and itssubstitutes are the main raw materials,and eggs and skimmed milk are the auxiliary materials.A low sugar and low fat cookie made by beating,mixing,baking and cooling.In order to achieve the goal of producing 10000 tons of low sugar and low fat cookiesper year,it is necessary to design a reasonable technological process and production area.According to the production target and process of this design,material balance,equipmentselection and cost estimation are carried out to achieve maximum energy saving andconsumption reduction and reduce pollution.Keywords:Low sugar and low fat;Sucrose substitute;Grease substitute;Factory design