海带苏打饼干的制作研究  

Study on processing technology of seaweed crackers

作　　者：胡小泓[1] 陈希[1] 

机构地区：[1]武昌工学院食品工程学院,武汉430065

出　　处：《粮食与食品工业》2015年第5期71-75,共5页Cereal & Food Industry

摘　　要：以盐渍海带为原料,通过一定的加工技术,研究海带苏打饼干的加工工艺。采用单因素和正交实验方法,得出最佳配方为,海带添加量50 g/100 g,酵母添加量1.8 g/100 g,食用油添加量15 g/100 g,小苏打添加量0.5 g/100 g。得到的海带苏打饼干表面呈浅黄色、口感酥脆,风味独特。The processing technology of seaweed crackers by a certain processing method with salted seaweed was studied. The optimum formula was selected through singlefactor test and orthogonal experiments, with the amount of seaweed 50 g/100 g, yeast 1.8 g/100 g, oil 15 g/100 g and baking soda 0.5 g/100 g added. The seaweed crackers were obtained with pale yellow surface, crisp taste and unique flavor.

关 键 词：海带 苏打饼干 工艺 配方 

分 类 号：TS201[轻工技术与工程—食品科学]