摘 要 紫菜有增强记忆力，补充钙质，补充维生素等重要作用。本文对紫菜面包加工工艺进行研究，通过单因素试验首先得出紫菜、糖、水、酵母四个因素对于紫菜面包的感官品质均有一定程度的影响。然后进一步通过响应面试验确定了紫菜面包加工工艺的最佳配方。结果表明：紫菜面包加工工艺优化配方为:当高筋面粉为 1 时，加 4%紫菜、41%水、1%酵母；以此配方制作出来的紫菜面包感官评分达到 94.1 分，口感细腻，营养丰富，既拥有适度的甜味又有紫菜应有的风味，再加上现代人对于健康与美食的追求，相信紫菜面包会是一种拥有较好前景的优质食品，拥有良好的市场前景。关键词：紫菜；面包；优化；响应面试验Abstract Laver can enhance memory, supplement calcium and vitamin. In this paper, the processing technology of Porphyra bread was studied. Through the single factor test, the four factors of Porphyra, sugar, water and yeast had a certain influence on the sensory quality of Porphyra bread. Then, the best processing technology of Porphyra bread was determined by response surface test. The results showed that the optimized formula of Porphyra bread processing technology was as follows: when the high gluten flour was 1, 4% Porphyra, 41% water and 1% yeast were added; the sensory score of Porphyra bread made by this formula reached 94.1 points, with delicate taste, rich nutrition, moderate sweetness and the proper flavor of Porphyra, and the pursuit of health and food by modern people, it was believed that Porphyra bread would be a kind of support High quality food with good prospect has good market prospect.Key words: Laver; bread; processing technology; response surface test目 录1 引 言.........................................................11.1 研究背景........................................................11.2 国内发展现状....................................................31.3 研究目的和意义..................................................31.4 研究...
