水飞蓟籽油糖醇月饼的研制  

Development of Silymarin Seed Oil Sugar Alcohol Moon Cake

作　　者：杨柳 杨雅茹 张卓 陈宇飞 YANG Liu;YANG Yaru;ZHANG Zhuo;CHEN Yufei(School of Cereal,Jilin Business and Technology College,Changchun 130507,China;Management of Scientific Research,Jilin Business and Technology College,Changchun 130507,China)

机构地区：[1]吉林工商学院粮食学院,吉林长春130507 [2]吉林工商学院科研处,吉林长春130507

出　　处：《食品安全导刊》2022年第9期142-145,共4页China Food Safety Magazine

基　　金：吉林省科技发展计划项目(20200708053YY);吉林省教育厅“十三五”科学技术项目(JJKH20200216KJ)。

摘　　要：为降低月饼中的热量和脂肪含量,本文采用水飞蓟籽油替代花生油,低能量复合糖醇代替白糖,制备低脂低热量月饼。通过感官评价对水飞蓟籽油糖醇月饼的工艺配方进行单因素试验和正交试验。试验结果表明,水飞蓟籽油糖醇月饼的最佳配方是花生油与水飞蓟籽油比例为1∶1、复合糖醇转化糖浆添加量55%、高筋与低筋面粉比例为1∶1、枧水添加量2.0%,此时月饼的口感、色泽、香气以及组织结构为最佳。In order to reduce the calorie and fat content of moon cakes,silymarin seed oil was used to replace peanut oil,and low energy complex sugar alcohol was used to replace white sugar to prepare low fat and low calorie moon cakes.Single factor test and orthogonal test were carried out on the process formula of silymarin seed oil sugar alcohol mooncake by sensory evaluation.The results show that the optimum formula of silymarin seed oil sugar alcohol mooncake is as follows:the ratio of peanut oil to silymarin seed oil is 1∶1,the content of compound sugar alcohol is 55%,the ratio of high gluten flour to low gluten flour is 1∶1,water is 2.0%,the moon cake has the best taste,color,aroma and structure.

关 键 词：水飞蓟籽油 山梨糖醇 麦芽糖醇 月饼 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]