摘要
改革開放20多年來(lái)，我國(guó)的餅干業(yè)得到了穩(wěn)步而快速的發(fā)展。從1985年以來(lái)，全國(guó)已引進(jìn)數(shù)十條先進(jìn)餅干生產(chǎn)線，合資企業(yè)蓬勃涌現(xiàn)，中國(guó)餅干產(chǎn)品的生產(chǎn)能力得到大幅度提高。同時(shí)，市場(chǎng)上酥性餅干、韌性餅干、蘇打餅干、夾心餅干、曲奇餅干及薄脆餅干等各類餅干產(chǎn)品琳瑯滿目，使餅干市場(chǎng)空前繁榮。
餅干是焙烤制品一個(gè)大類。屬于西點(diǎn)。具有悠久的歷史。進(jìn)入二十世紀(jì)后，機(jī)械化程度不斷提高，到目前為止餅干的機(jī)械化程度在所有的焙烤制食品中是最高,最成熟的。我國(guó)餅干生產(chǎn)在八十年代后期出現(xiàn)飛躍發(fā)展，通過(guò)引進(jìn)技術(shù)和設(shè)備，對(duì)技術(shù)和管理的消化吸收，機(jī)械化程度也很高。我國(guó)餅干生產(chǎn)基地最發(fā)達(dá)的地區(qū)是廣東，上海，天津等地。作為休閑食品中的主打產(chǎn)品，近幾年隨著我過(guò)人民生活水平的提高，休閑食品的市場(chǎng)需求逐漸增大。因此作為休閑食品的餅干也迎來(lái)了發(fā)展的黃金時(shí)期。

關(guān)鍵詞：餅干 焙烤食品

Abstract
Reform and opening-up over the past 20 years, Our cookies industry got steadily and rapid development. Since 1985, The article has introduced advanced dozens biscuit production line, The joint venture enterprise vigorous emerging, China's ability to get the production of products cookies have improved greatly. At the same time, The market of crisp cookies, crackers, cookies, toughness double fudge sundae, cookies and nonmetal cookies and other kinds of cookies product full of beautiful things in eyes, make biscuits market prosperity.
Cookie baking products is a big one. Belong to west point. With a long history. Enter the 20 th century, Mechanization continues to improve, So far the mechanization of cookies in all the baked baked in is the highest, the most mature. Our country in the eighty s biscuits production in the leap development, through the introduction of technology and equipment, technology and management of digestion absorption, mechanization degree is high. Our country cookies production base is the most developed area of guangdong, Shanghai, tianjin, etc. As the leisure food of flagship product, In recent years I have with the improvement of people's living standard, the leisure food market demand increased gradually. So as the leisure food cookies also welcomed the golden period of development.

Keywords：cookies bakery product




目 錄
第一章 緒論..........................................................................3
1.1概述 ...........................................................................3
1.2餅干的歷史.......................................................................3
1.3餅干的發(fā)展趨勢(shì).................................................................3
1.3.1我國(guó)餅干市場(chǎng)的發(fā)展動(dòng)態(tài)..................................................5
1.3.2國(guó)際發(fā)展動(dòng)態(tài).................................................................5
1.3.3今后發(fā)展動(dòng)向............................................ ..................5
第二章 產(chǎn)品方案及工藝設(shè)計(jì)..................................................5
2.1產(chǎn)品方案 ............................................................5
2.1.1制定產(chǎn)品方案原則 ..............................................................5
2.1.2產(chǎn)品配方............................................................................6
2.1.3產(chǎn)品方案的確定 .................................................................6
2.2原材料及其質(zhì)量要求...................................................................6
2.2.1面粉.....................................................................................6
2.2.2白砂糖.................................................................................6
2.2.3油脂.................................................................................8
2.2.4食鹽.................................................................................9
2.3工藝流程及其論述............................................................................10
2.3.1工藝流程............................................................................................10
2.3.2工藝要求..................................................................................11
2.3.2.1調(diào)粉..........................................................................................11
2.3.2.2靜置...........................................................................................11
2.3.2.3壓面.....................................................................................11
2.3.2.4成型.....................................................................................12
2.3.2.5烘烤..........................................................................................12
2.3.2.6冷卻..........................................................................................12
2.3.2.7整理.......................................................................................12
2.3.2.8包裝..............................................................................................12.
2.3.3 生產(chǎn)過(guò)程中遇到的一些問(wèn)題及解決方案...........................................12
第三章 物料衡算.......................................