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
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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.
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Keywords:
- Purple sweet potato /
- Filling /
- Moon cake /
- Orthogonal test /
- Sensory evaluation
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