论广式糖浆皮月饼生产工艺质量控制  

Discussion On the Quality Control of Cantonese-style Syrup Mooncake Production Process

作　　者：卢炳书 陈有毅 Lu Bingshu;Chen Youyi(Guangzhou Huayuan Food Co.,Ltd.,Guangzhou 510760,China)

机构地区：[1]广州华苑食品有限公司,广东广州510760

出　　处：《现代食品》2020年第5期89-91,共3页Modern Food

摘　　要：糖浆皮月饼因具有品种繁多、色泽鲜明、可塑性强等特点,受到市场认可.本文阐述了糖浆皮月饼在生产中常见的问题及产生这些问题的影响因素.提出只有加强在糖浆皮月饼生产工艺过程中的质量控制,才能保证糖浆皮月饼的质量.Syrup moon cake is recognized by the market for its variety,bright color and strong plasticity.In this paper,the common problems in the production of syrup skin moon cake and the influencing factors of these problems are described.It is suggested that only by strengthening the quality control in the production process of syrup skin moon cake can the quality of syrup skin moon cake be guaranteed.

关 键 词：糖浆皮月饼 生产工艺 质量 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]