摘要
文章对碱水、防腐剂、乳化剂以及糖浆等困素对月饼质地的影响作了研究,质地的测量采用了TA-XT2i物性测定仪。结果表明适当提高饼皮中糖浆与碱水的添加量,降低饼皮的厚度,可以降低月饼的硬度,改善口感。
This article studies effect of alkali lye、 Preservative、emulsifier、 syrup on moon cake .The texture of moon cake measured by TA-XT2i instrument. The results showed that the mouthfeel、 hardness of moon cake would improved by increasing the quantity of syrup and alkali lye、decreasing the outside thickness of cake.
出处
《食品工业》
北大核心
2002年第6期25-27,共3页
The Food Industry
关键词
广式月饼
硬度
质地
配方
Guang-dong moon cake hardness texture formula.
