| 冰皮月饼饼皮的研制 |
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| 引用本文： | 张永清, 张瑞, 田水泉. 冰皮月饼饼皮的研制[J]. 食品工业科技, 2015, (03): 250-253. DOI: 10.13386/j.issn1002-0306.2015.03.044 |
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| 作者姓名： | 张永清 张瑞 田水泉 |
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| 摘 要： | 在基础配方基础上,采用加入绿豆淀粉、冰糖的方法,通过单因素与正交实验,根据感官评分,确定冰皮月饼饼皮的最佳工艺配方。结果显示,影响冰皮月饼饼皮品质的主次因素依次为:粘米粉、绿豆淀粉和澄粉添加比例、花生油添加量、白糖和冰糖添加比例、奶粉添加量。最佳工艺配方为:糯米粉6g,粘米粉3g,绿豆淀粉3g,澄粉3g,奶粉8g,白糖2g,冰糖4g,花生油3g,牛奶25g。此配方制得的冰皮月饼饼皮感官评分85分,品质良好。
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| 关 键 词： | 冰皮月饼 饼皮 感官评定 最佳配方 |
| 收稿时间： | 2014-06-13 |
Study on the crust for snow skin mooncake preparation |
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| ZHANG Yong- qing, ZHANG Rui, TIAN Shui-quan. Study on the crust for snow skin mooncake preparation[J]. Science and Technology of Food Industry, 2015, (03): 250-253. DOI: 10.13386/j.issn1002-0306.2015.03.044 |
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| Authors: | ZHANG Yong- qing ZHANG Rui TIAN Shui-quan |
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| Abstract: | According to the basic formula and sensory score,the optimal formula of ice skin mooncake crust added mung bean starch and rock candy was studied by the single- factor and orthogonal experiments. The results showed that the factors influenced on the crust quality were sequently the ration of sticky rice: mung bean starch: non- glutinous,peanut oil content,the proportion of sugar: rock sugar,and milk powder amount. The best recipe of snow skin mooncake crust was that: glutinous rice flour 6g,sticky rice flour 3g,white sugar 2g,non-glutinous 3g,milk powder 8g,peanut oil 3g,and milk 25 g. The ice skin mooncake crust with good quality was produced at the end and the sensory score of 85 was achieved. |
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| Keywords: | ice skin mooncake crust sensory evaluation best formula |
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