小球藻饼干的研制  

Preparation of Chlorella Biscuits

作　　者：庞庭才[1,2] 胡上英[3] 黄海[1,2] 付满[1,2] 罗玉香 

机构地区：[1]钦州学院食品工程学院,钦州535000 [2]广西高校北部湾特色海产品资源开发与高值化利用重点实验室(钦州学院),钦州535000 [3]钦州学院机械与船舶海洋工程学院,钦州535000

出　　处：《食品工业》2017年第12期19-22,共4页The Food Industry

基　　金：广西自然科学基金(2016GXNSFAA380067);广西高校北部湾特色海产品资源开发与高值化利用重点实验室(钦州学院)基金资助(2016ZB08)

摘　　要：以小球藻粉、低筋粉、糖粉、黄油和蛋黄等为原料,制作薄脆型小球藻饼干。通过单因素和正交试验优化小球藻饼干的原料配比及烘焙工艺条件,结果表明最佳原料配比为:小球藻粉2 g,糖粉12 g,黄油4 g,蛋黄5 g;最佳烘焙条件为:烘焙温度为上火180℃,下火170℃,烘焙时间7 min。所制成的小球藻饼干呈黄绿色,口感酥脆,营养丰富且具有海藻特有的风味。With Chlorella powder, low-gluten flour, sugar powder, butter and yolk as materials, crispbread of Chlorella was prepared. Ratio of raw materials and baking process condition were optimized by using single factor test and orthogonal experiments. The optimum ratio of raw materials were as follows： Chlorella powder 2 g, sugar powder 12 g, butter 4 g, yolk 5 g; and the optimum baking conditions were as follows： baking temperature 180 ℃ and 170 ℃, baking time 7 min. Under such condition, yellow-green, crisp taste, nutritious as well as seaweed flavor Chlorella biscuits were obtained.

关 键 词：小球藻 饼干 烘焙 

分 类 号：TS213.22[轻工技术与工程—粮食、油脂及植物蛋白工程]