摘要
在对五仁月饼配方进行改良的基础上,通过单因素试验与正交试验相结合的方法优化五仁月饼的配方。分析转化糖浆添加量、花生油添加量、糯米粉添加量、糖冬瓜添加量对五仁月饼品质的影响,并通过感官评价指标对五仁月饼的品质进行评价。结果表明,五仁月饼的最优配方为糯米粉15 g、糖冬瓜15 g、花生油30 g、转化糖浆60 g,此配方制得的五仁月饼品质最佳。
Based on the improvement of the formula of five-nuts mooncake,the formula of five-nuts mooncake was optimized by single factor test and orthogonal test.The effects of adding amount of invert syrup,peanut oil,glutinous rice flour and sugar white gourd on the quality of five-nuts mooncake were analyzed,and the quality of five-nuts mooncake was evaluated by sensory evaluation index.The results showed that the best five-kernel mooncake formula was 15 g of glutinous rice flour,15 g of sugared wax gourd,30 g of peanut oil,and 60 g of invert syrup,the quality of the mooncakes with five kernels made by this recipe is the best.
作者
刘畅
曹蒙
周舟
陈秋怡
刘妍
周枫
LIU Chang;CAO Meng;ZHOU Zhou;CHEN Qiuyi;LIU Yan;ZHOU Feng(Food College,Xinyang Agriculture and Forestry College,Xinyang 464000,China)
出处
《食品安全导刊》
2023年第12期154-156,共3页
China Food Safety Magazine
关键词
五仁月饼
工艺
正交试验
five-nuts mooncake
technology
orthogonal test
