摘 要 紫菜是一种富含蛋白质、氨基酸、碳水化合物、膳食纤维、维生素等元素，营养成分全面的海产品。本文以紫菜和低筋面粉为主要原料，对紫菜饼干加工工艺进行研究，通过单因素试验首先得出紫菜添加量、酵母添加量、细砂糖添加量、焙烤温度四个因素对于紫菜饼干的感官品质均有一定程度的影响。然后利用响应面实验对其进行优化。最终得到紫菜饼干加工工艺优化配方为：100g 低筋面粉、紫菜粉 4.0g、酵母 1.7g、细砂糖 9g、焙烤温度 180℃,用此配方制作出来的紫菜饼干，颜色均匀，形态完整，断面层次清晰且均匀，口感松脆，并带有紫菜的独特风味。关键词：紫菜；饼干；优化；响应面实验Abstract Porphyra is a kind of seafood rich in protein, amino acid, carbohydrate, dietary fiber, vitamin and other elements, with comprehensive nutritional components. In this paper, Porphyra and low gluten flour were used as the main raw materials to study the processing technology of Porphyra biscuits. Through single factor experiment, it was found that the four factors, namely, the amount of Porphyra, the amount of yeast, the amount of granulated sugar and the baking temperature, all had a certain impact on the sensory quality of Porphyra biscuits. Then response surface experiment is used to optimize it. Finally, the optimized formula of the processing technology of laver biscuit is: 100g low gluten flour, 4.0g laver powder, 1.7g yeast, 9g sugar, baking temperature 180 . The prepared laver biscuit has uniform color, complete shape, clear and℃ uniform cross-section, crisp taste and unique taste of laver.Key words：Porphyra; biscuit; optimization; response surface experiment目录1 引 言.........................................................61.1 研究背景..................................................................................................................61.2 国内外发展现状...............................................................................................
