紫菜饼干制作工艺的优化

AbstractPorphyra is a kind of seafood rich in protein,amino acid,carbohydrate,dietaryfiber,vitamin and other elements,with comprehensive nutritional components.In this paper,Porphyra and low gluten flour were used as the main rawmaterials to study the processing technology of Porphyra biscuits.Throughsingle factor experiment,it was found that the four factors,namely,the amountof Porphyra,the amount of yeast,the amount of granulated sugar and thebaking temperature,all had a certain impact on the sensory quality of Porphyrabiscuits.Then response surface experiment is used to optimize it.Finally,theoptimized formula of the processing technology of laver biscuit is:100g lowgluten flour,4.0g laver powder,1.7g yeast,9g sugar,baking temperature180 C.The prepared laver biscuit has uniform color,complete shape,clearand uniform cross-section,crisp taste and unique taste of laver.Key words:Porphyra;biscuit;optimization;response surface experiment