低糖低脂广式月饼饼皮配方优化  

Formula optimization of cantonese mooncake crust with low sugar and fat

作　　者：黄晓霞 刘巧瑜[1,2] 易祚良 曾晓房 吴少培[2] 吴俊师 陈海光 HUANG Xiaoxia;LIU Qiaoyu;YI Zuoliang;ZENG Xiaofang;WU Shaopei;WU Junshi;CHEN Haiguang(College of Light Industry and Food Sciences,Zhongkai University of Agriculture and Engineering,Guangzhou 510225,China;Guangdong West Guangdong Traditional Bakery Food Engineering Technology Research Center,Maoming 525000,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省粤西传统烘焙食品工程技术研究中心,广东茂名525000

出　　处：《仲恺农业工程学院学报》2022年第4期24-28,共5页Journal of Zhongkai University of Agriculture and Engineering

基　　金：广东省岭南特色食品科学与技术重点实验室项目(2021B1212040013);农产品初加工与深加工共性技术创新团队(2022KJ117)资助.

摘　　要：用蜂蜜代替部分传统糖浆,用蔗糖聚酯代替部分花生油,采用单因素和正交试验优化低糖低脂广式月饼饼皮配方,结合质地剖面分析数值和感官评价指标进行综合分析.试验结果表明,低糖低脂广式月饼饼皮的最佳配方为:面粉100 g、转化糖浆50 g、花生油20 g为基准,蜂蜜替代率15%,枧水添加量3 g,蔗糖聚酯替代率15%,在这种条件下获得的月饼饼皮,外形完整,口感松软,不油腻,无黏牙感.Honey and sucrose polyester were used to partially replace traditional syrup and peanut oil respectively.The formula of low sugar and fat cantonese moon cake skin was optimized by Complete randomalized design and Orthogonal experimental design.Combined with the value of texture profile analysis and sensory evaluation index,it was comprehensively analyzed.The experimental results showed that the best formula of low sugar and fat cantonese moon cake crust was:100 g flour,50 g conversion syrup and 20 g peanut oil as base,honey substitution rate of 15%,Jianshui amount of 3 g and sucrose polyester substitution rate of 15%.The moon cake crust obtained under this condition had complete shape,soft taste,non greasy and no sticky feeling.

关 键 词：广式月饼饼皮 配方优化 感官评价 质构分析 

分 类 号：J653[艺术—音乐]