紫菜蛋糕制作工艺优化

AbstractThis experiment uses laver,flour,pure milk and eggs as raw materials.Asingle-factor test was conducted on the addition amount of baking powder,theaddition amount of laver,the addition amount of fine sugar,the baking temperature,and the baking time of the laver cake production process.Temperature and bakingtime were used for response surface test,and the sensory evaluation score was used asan indicator to study the influence on the laver cake production process.The resultsshowed that when the baking powder amount was 0.5%,the laver amount was 1.4%,the fine sugar amount was 40%,and the baking temperature was At 175C and abaking time of 20 minutes,the sensory score was 92.21.The surface of the finishedproduct is light green,smooth and non-burnt,square in shape,uniform in thickness,moderate in sweetness,soft and elastic,and has the unique flavor of cake andseaweed.Key word:Laver;cake;optimization;sensory evaluation