低脂魔芋月饼的工艺设计  

Process Design of Low Fat Konjac Moon Cake

作　　者：汪师帅 郑芃元 淡然 WANG Shi-shuai;ZHENG Peng-yuan;DAN Ran(College of Cooking and Food Engineering,Wuhan Business University,Wuhan 430056,Hubei,Chin)

机构地区：[1]武汉商学院烹饪与食品工程学院,湖北武汉430056

出　　处：《食品研究与开发》2018年第17期59-63,共5页Food Research and Development

基　　金：湖北省教育厅科学研究计划指导性项目(B2017277)

摘　　要：以魔芋凝胶为基质,将其作为脂肪模拟物,应用于传统广式月饼皮中,并从能量、色度、质构、感官等方面对低脂魔芋月饼进行评价。研究发现,以原料中面粉含量100 g为标准计算,当脂肪模拟物含量为10 g,花生油含量为20 g,产品颜色金黄(L=55,a=5,b=28),硬度(600 g)、弹性(0.9)、咀嚼性(80)、凝聚性(130 g·s)适中,感觉评价较好,能量与对照组相比减少11%,所形成魔芋低脂月饼的品质最佳。Konjac gel as a matrix, was used as fat analogue in the traditional Cantonese-style cakes skin. The low-fat konjac moon cake was characterized from the following indexes, such as energy, color, texture, and senses evaluation. The results showed that taking the flour content of 100 g as the standard, when the fat analogue content waslO g and peanut oil content was 20 g, the best product was obtained. The product presented golden color （L = 55, a = 5, b = 28）, with moderate hardness （600 g）, moderate elasticity （0.9）, moderate chewiness （80）, moderate adhesiveness （130 g ·s）, better sensory evaluation, and a 11% reduction in energy compared with the control group.

关 键 词：魔芋 脂肪模拟物 月饼 质构 感官评价 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]