不同馅料对广式月饼品质的影响  

The Influence of Different Fillings on the Quality of Cantonese Moon Cakes

作　　者：豆康宁[1] 郭嘉林[1] 赵志军[1] 赵永敢[1] DOU Kangning;GUO Jialin;ZHAO Zhijun;ZHAO Yonggan(Luohe Medical College,Henan Province Engineering Research Center of Nutritional and Health,Luohe 462002)

机构地区：[1]漯河医学高等专科学校,河南省营养与健康工程研究中心,漯河462002

出　　处：《食品工业》2023年第8期31-35,共5页The Food Industry

基　　金：河南省中央引导地方科技发展资金项目(项目编号:Z20221343022);漯河市重大科技创新专项(项目编号:20210110);2022年度漯河市创新型科技团队项目(2022-49号);2015年漯河市青年拔尖人才项目,2022年漯河市技能大师工作室建设项目。

摘　　要：月饼的馅料对其品质具有重要影响作用,试验探究不同馅料对月饼品质的影响。用感官评价法评价月饼感官指标,用理化分析法测定月饼的营养成分和理化指标,用质构仪测定月饼的质构参数。结果表明:不同种类馅料对广式月饼的感官指标及品质影响无显著差异;不同种类馅料对广式月饼营养成分影响比较大,营养价值最高的是瘦肉馅月饼,营养价值最低的是水果馅月饼;不同种类馅料对广式月饼质构参数影响较大,咀嚼性最大的是五仁馅月饼,咀嚼性最小的是瘦肉馅月饼。不同种类馅料对广式月饼的酸价和过氧化值影响较大,脂肪含量较高的月饼,其酸价和过氧化值也较高。烘烤类月饼菌落总数和霉菌计数较低,而冰皮月饼菌落总数和霉菌计数较高,所有月饼中大肠杆菌均未检出。不同消费人群应根据自身需求选择具有特定口感滋味、营养价值和质构参数的月饼,以达到合理食用月饼。The filling of moon cake has an important influence on its quality,and the influence of different filling on the quality of moon cake was studied.The sensory indexes of moon cakes were evaluated by sensory evaluation method,the nutritional components and physical and chemical indicators of moon cakes were determined by physical and chemical analysis method,and the texture parameters of moon cakes were determined by texture analyzer.The results showed that there was no significant difference in the sensory indexes and quality of Cantonese moon cakes among different kinds of fillings.Different kinds of fillings had a great impact on the nutritional components of Cantonese moon cakes,the highest nutritional value was moon cakes with meat filling,and the lowest nutritional value was moon cakes with fruit filling.Different kinds of fillings had a great influence on the texture parameters of Cantonese moon cakes,the most chewable was five-kernel filling moon cakes,and the least chewable was meat filling moon cakes.Different kinds of fillings had a greater impact on the acid value and peroxide value of Cantonese moon cakes.The moon cakes with higher fat content also had higher acid value and peroxide value.The total bacterial count and mould count of baked moon cakes were relatively low,while the total bacterial count and mould count of ice-skinned moon cakes were relatively high,and coliform bacteria were not detected in all moon cakes.Consumers of different groups should choose moon cakes with specific taste,nutritional value and texture parameters according to their own needs to achieve reasonable consumption of moon cakes.

关 键 词：广式月饼 馅料 感官品质 营养成分 质构 

分 类 号：TS213.23[轻工技术与工程—粮食、油脂及植物蛋白工程]