Liu Yueying, Han Hongchao, Zhou Wei. Technology Optimization of Guangdong-style Moon Cake with Purple Sweet Potato Fillings[J]. AGRICULTURAL ENGINEERING, 2015, 5(6): 61-64.
Citation: Liu Yueying, Han Hongchao, Zhou Wei. Technology Optimization of Guangdong-style Moon Cake with Purple Sweet Potato Fillings[J]. AGRICULTURAL ENGINEERING, 2015, 5(6): 61-64.
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Technology Optimization of Guangdong-style Moon Cake with Purple Sweet Potato Fillings

    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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