海带保健蛋糕的研制

Development of health kelp cake

为获得海带保健蛋糕的制作工艺,采用正交试验和单因素试验,对其工艺参数进行了优化。结果表明:将海带丁在pH值为5的200mg/LZnCl2溶液煮沸10min进行护绿处理;加入蛋2kg,白砂糖2kg,蛋糕油0.1kg,面粉2kg和泡打粉0.02kg进行1次调糊,加入经白兰地浸泡过的海带丁0.5kg,进行2次调糊。在入炉温度200℃,底火180℃,面火160℃下,焙烤10～15min,获得即具有海带清香,又具有海带营养价值的物美价廉的食品。

To develop the processing of health kelp cake, the parameter of processing was optimized by orthogonal and single factor test. The result indicated： the kelp diced was boiled for 10 min with 200 mg/L of ZnCI2 solution at pH 5. Taking 2 kg eggs, 2 kg sugars and 0.1 kg cake oil to the mixture of 2 kg flour and 0.02 kg baking powder to finish the first pasting, then adding 0.5 kg kelp soaked by brandy to the second paste. Baking under the beginning temperature with 200 ℃ to bottom fire 180 ℃ and surface fire 160 % for 10-15 min to get a kind of inexpensive cake with kelp fragrance and nutrition value.