摘 要本试验以紫菜、面粉、纯牛奶和鸡蛋为原料，对紫菜蛋糕制作工艺的泡打粉添加量、紫菜添加量、细砂糖添加量、烘焙温度、烘焙时间进行单因素试验，对紫菜添加量、烘焙温度、烘焙时间进行响应面试验，以感官评价得分为指标，研究对紫菜蛋糕制作工艺的影响，结果表明：当泡打粉量为 0.5%、紫菜量1.4%、细砂糖量 40%、烘焙温度为 175℃、烘焙时间 20min 时，感官得分 92.21分。成品表面有淡淡的绿色,光滑无焦糊，形态方正,薄厚均匀,甜度适中,柔软而具有弹性，具有蛋糕和紫菜的特有风味。关键词：紫菜；蛋糕；优化；感官评定AbstractThis experiment uses laver, flour, pure milk and eggs as raw materials. A single-factor test was conducted on the addition amount of baking powder, the addition amount of laver, the addition amount of fine sugar, the baking temperature, and the baking time of the laver cake production process. Temperature and baking time were used for response surface test, and the sensory evaluation score was used as an indicator to study the influence on the laver cake production process. The results showed 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 175 ° C and a baking time of 20 minutes, the sensory score was 92.21. The surface of the finished product 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 and seaweed.Key word: Laver; cake; optimization; sensory evaluation目录1 引 言............................................................................................................11.1 研究背景..................................................................................................11.2 国内外研究现状......................................................................................21.3 研究目的和意义.....................
