Study on the technology of Sargassum crisp chips

WANG Wei-min; CAI Lu; CHEN Su-hua; DING Wei; CHEN Ya-jing

doi:10.13386/j.issn1002-0306.2014.04.067

WANG Wei-min, CAI Lu, CHEN Su-hua, DING Wei, CHEN Ya-jing. Study on the technology of Sargassum crisp chips[J]. Science and Technology of Food Industry, 2014, (04): 228-233. DOI: 10.13386/j.issn1002-0306.2014.04.067

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Study on the technology of Sargassum crisp chips

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The optimum processing technology and suitable formula of crisp chips using Sargassum siliquastrum were studied. Fuzzy comprehensive evaluation was used to judge the quality of crisp chips. On the basis of single-factor experiments and analsis, the process parameters were optimized by neural network. Temperature was select to 150℃, the heating time was selected to (9±0.25) min, the thickness of the chips was (1.00± 0.02) mm. The chips had a unique seaweed flavor the morphology, crisp degree, and the Sargassum chips with dietary fiber was about 10.29%, fat content of about 9.51%, protein content of 8.49%, the initial moisture content of 6.86%.

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Science and Technology of Food Industry

Study on the technology of Sargassum crisp chips

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