| 紫薯馅料广式月饼的工艺优化 |
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| 引用本文： | 刘月英,韩红超,周薇.紫薯馅料广式月饼的工艺优化[J].农业工程,2015,5(6):61-64. |
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| 作者姓名： | 刘月英 韩红超 周薇 |
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| 作者单位： | 河北经贸大学生物科学与工程学院，石家庄050061 |
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| 基金项目： | 河北省高等学校科学技术研究项目（项目编号：YQ2013039） |
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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。
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| 关 键 词： | 紫薯 馅料 月饼 正交试验 感官评价 |
Technology Optimization of Guangdong-style Moon Cake with Purple Sweet Potato Fillings |
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| Liu Yueying,Han Hongchao and 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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| Authors: | Liu Yueying Han Hongchao and Zhou Wei |
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| 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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