紫菜馒头的配方优化及质构探究

Formula optimization and texture study of laver steamed bread

为了扩大紫菜的应用,通过正交试验优化紫菜馒头的配方,并探究紫菜馒头质构的影响因素。结果表明:紫菜馒头的最佳制作配方为紫菜添加量1.0%、白砂糖添加量2.0%、色拉油添加量5.0%。通过质构分析可以得出,紫菜的添加量在一定范围会降低馒头的弹性,色拉油的添加量对紫菜馒头的质构影响最大。

In order to enlarge the application of laver, the formula of laver steamed bread was optimized by orthogonal test, and the factors influencing the texture of laver steamed bread were investigated. The results showed that the best formulas were as follows: 1 % laver, 2 % sugar, 5% salad oil. The texture analysis showed that the elasticity of laver steamed bread reduced, while adding the amount of laver in a certain range;adding amount of salad oil had effect on laver steamed bread texture.