新型南瓜月饼的试制  

Experiment of New Type Sugar Pumpkin Moon Cake

作　　者：刘政[1] 徐金军[2] 刘莹[1] 王丽威[1] 马艳杰[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000 [2]兰州大学药学院,甘肃兰州730000

出　　处：《黑龙江农业科学》2010年第11期99-102,共4页Heilongjiang Agricultural Sciences

摘　　要：研究了以南瓜为馅料的月饼制作方案。通过对糖浆质量、馅料制作、皮料制作的各项指标进行研究,确定出最佳的制作方法:确定糖浆熬制的最佳条件为每500 g白砂糖熬制温度25℃,熬制时间115 min,加水量为300 g,此时糖浆转化率为96.1%。通过对南瓜馅料制作中的加糖量、加油量、加精白粉量这3个因素进行正交试验,确定南瓜馅料制作的最佳条件为每500 g南瓜加油28 g、加糖100 g、精白粉12 g。通过对皮料制作中的加糖量、碱水量、加油量这3个因素进行正交试验,确定皮料制作的最佳条件为每500 g精白粉中加糖340 g、碱水2.5 g、油125 g。The pumpkin for stuffing moon cakes production plan was studied.Based on the study of the quality of syrup,stuffing making and dough production,the best condition was as follows： for each 500 g sugar,the temperature was 25℃,boil time was 115 min,additive water amount was 300 g.The conversion rate of syrup was 96.1%.The orthogonal experiment based on amount of sugar,oil and wheat flour in process of stuffing making was conducted.The result showed that for each 500 g pumpkin the best conditions was adding 28 g oil,100 g sugar and 12 g flour.The orthogonal experiment based on amount of sugar,oil and wheat flour in process of dough production was conducted.The result showed that for each 500 g fine flour powder the best condition was adding sugar 340 g,alkali 2.5 g and oil 125 g.

关 键 词：南瓜 月饼 糖浆质量 制作方法 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]