紫薯馅料广式月饼的工艺优化

Technology Optimization of Guangdong-style Moon Cake with Purple Sweet Potato Fillings

摘要: 研究了转化糖浆、花生油、紫薯泥及白砂糖用量对紫薯馅料广式月饼品质的影响。结果表明：各因素对紫薯馅料广式月饼品质影响的主次顺序为转化糖浆＞花生油＞白砂糖＞紫薯泥。通过正交试验确定了紫薯馅料广式月饼加工的较优配方为枧水1 mL，花生油5.5 mL，糕点用低筋粉21 g，奶粉1 g，紫薯泥57 g，白砂糖4.7 g，小麦淀粉1.3 g，转化糖浆14 g。

Abstract: Effects of different dosages of invert syrup，peanut oil，purple sweet potato puree and white granulated sugar on quality of Guangdong-style moon cake with purple sweet potato fillings were studied.Results showed that order of influencing factors on quality of Guangdong-style moon cake with purple sweet potato fillings was invert syrup，peanut oil，white granulated sugar and purple sweet potato puree.Optimum formulation for technology of Guangdong-style moon cake with purple sweet potato fillings was soap water 1 mL，peanut oil 5.5 mL，low gluten flour for cake 21 g，milk powder 1 g，purple sweet potato puree 57 g，white granulated sugar 4.7 g，wheat starch 1.3 g，and invert syrup 14 g.