奶皮子月饼制作工艺研究  

Study on the Making Technology of Milk Skin Moon Cake

作　　者：沈爱燕 考赛尔·库都斯 SHEN Aiyan;Kaosaier·Kudusi(Yili Silu Vocational College,Yili 835000,China)

机构地区：[1]伊犁丝路职业学院,新疆伊犁835000

出　　处：《现代食品》2022年第7期92-94,109,共4页Modern Food

基　　金：江苏省高校哲学社会科学研究一般项目立项课题(2022YB146040027)。

摘　　要：本文以紫薯、酸奶疙瘩粉、酸奶和奶皮子为主要原料制作月饼馅心,在普通冰皮月饼的基础上改变馅心原料,通过单因素试验和正交试验,得出奶皮子月饼馅心制作的最佳工艺参数为紫薯200 g、酸奶疙瘩粉100 g、酸奶50 g、奶皮子25 g、白糖25 g和玉米油20 g。该工艺下制作的产品具有丰富的营养价值和食疗作用。In this paper,purple potato,yoghurt pimple powder,yoghurt and milk skin are used as the main raw materials to make moon cake filling core.The filling core raw materials are changed on the basis of ordinary ice skin moon cake.Through single factor test and orthogonal test,the best process parameters for making the filling core of milk skin moon cake were obtained,that was 200 g purple potato,100 g yogurt pimple powder,50 g yogurt,25 g milk skin,25 g sugar and 20 g corn oil.The product produced by this process has the dual functions of rich nutrition and dietotherapy.

关 键 词：奶皮子 紫薯 月饼 工艺研究 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]