摘要
介绍了羊栖菜蛋糕的加工方法，着重探讨了脱腥羊栖菜浆和脱腥脱色羊栖菜浆不同配合量对蛋糕品质的影响，结果表明以脱腥脱色羊栖菜浆为好，浆体用量≤３０％时，产品具有可接受性。
This paper describes the processing technique of Sargassum fusiforme cake. It explores the effect on quali- ties of the cake added with different form and different quantities of Sargassum fusiforme pastes which were taken off the seaweed smell or decoloured and taken off the seaweed smell. The results indicated that the cake added the decoloured and taken off the seaweed smell Sargassum fusiforme paste was superior and acceptable when its additive quantities would not be exceeded 30%.
