紫薯冰皮月饼的皮料工艺研究

目的]研究以紫薯做为皮料加工制作冰皮月饼的最佳皮料工艺配方。方法]对冰皮月饼的传统加工工艺进行改革,在皮料制作中加入紫薯,通过单因素与正交试验,确定以紫薯作皮料生产冰皮月饼的最佳工艺配方。结果]试验表明,影响紫薯冰皮月饼皮料品质的主次因素依次为:牛奶添加量、澄面(小麦淀粉)添加量、紫薯泥添加量、糯米粉添加量、粘米粉添加量;皮料的最佳工艺配方为:糯米粉40 g、粘米粉40 g、澄面25 g、紫薯泥40 g、牛奶185 g、糖粉50 g、色拉油20 ml。结论]此法制作的紫薯冰皮月饼皮料感官性状良好,颜色偏紫,新颖独特,具有一定的市场潜力。

Technological Study on the Crust of the Crystal Mooncake Making with Purple Sweet Potato

Objective ] To study tile optimal crust technique formula for making crystal mooncake with purple sweet potato. Method ] The traditional processing technologies on crystal mooncake were reformed. The new optimum formulation of the crust of crystal mooncake making with purple sweet potato was researched by single factor and orthogonal test. Result] The results showed that the primary and secondary fac- tors were： the most important factor influenced on the mooneake sensory quality was the amount of milk, followed by the amount of purple sweet potato mud, glutinous rice flour, sticky rice flour. The best recipe of the crust was that glutinous rice flour 40 g, sticky rice flour 40 g, wheat starch 25 g, purple sweet potato mud 40 g, milk 185 g, sugar 50 g, salad oil 20 ml. Conclusion] The product taste well, with purple colour, has certain market potential due to the novel and unique technology.