专用油脂对月饼品质的影响研究  

Effect of special oil on moon cake quality

作　　者：黄训端[1] 罗银倩[1] 江明星[2,3] 范伟[2,3] 高佳佳[1] 程兴[2,3] 张部昌[1,3] 

机构地区：[1]安徽大学生命科学学院,合肥230601 [2]安徽康尔美油脂有限公司,安徽六安237200 [3]安徽大学康尔美生物技术研发中心,合肥230601

出　　处：《中国油脂》2014年第11期65-68,共4页China Oils and Fats

基　　金：国家星火计划项目(2013GA710003);安徽省科技攻关项目(12010302054);安徽省教育厅重点项目(KJ2011A025);安徽省教育厅重点项目(KJ2009A041);国家级大学生创新创业训练计划项目(201210357046);安徽大学精品实践课程建设项目(SJKC2014005)

摘　　要：以大豆油和棕榈硬脂为原料制备的专用油脂应用于月饼产品中,采取传统工艺制备月饼,研究了专用油脂对月饼回油、质构及感官品质的影响。结果表明,该专用油脂熔点为30.9℃,具有良好的流动性、操作性和功能性;添加专用油脂制备的月饼色泽金黄、纹理均匀清晰、质构及感官品质优良;专用油脂赋予月饼快速回油并趋于稳定的性能。The special oil prepared by soybean oil and palm stearin was applicated in moon cake and the moon cake was made by traditional method. The effects of the special oil on the oil - return, textural characteristics and sensory quality of moon cake were investigated. The results showed that the melting point of the special oil was 30.9℃ and it had items of good fluidity, operability and functionality. Moon cake added with the special oil exhibited golden -yellow color, uniform texture and delicate taste. The special oil effectively controlled the oil - return of moon cake during storage.

关 键 词：专用油脂 月饼 回油 感官品质 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]