月饼糖浆熬制工艺条件对其质量的影响

在单因素试验基础上,采用正交试验,对月饼糖浆熬制工艺条件进行了研究。结果表明:加水量和柠檬酸添加量是影响糖浆浓度和转化率的主要因素,而影响糖浆质量的主要因素是熬制时间,其次是柠檬酸添加量和熬制温度,加水量影响最小。熬制糖浆最佳工艺条件为:柠檬酸添加量1.1%、加水量60%、熬制时间23min、熬制温度116℃,糖浆糖浓度92%,化率94.2%。

Optimization of Preparation Conditions for Mooncake Syrup

In this paper,preparation conditions of syrup used in mooncake production were studied through single-factor experiments and orthogonal experiment.The results showed that water addition and citric acid addition were the main factors of influence on concentration and conversion rate of syrup,reaction time of syrup preparation had a most influence on the quality of syrup next was citric acid addition and reaction temperature.The optimized conditions for preparing syrup product were as follows:addition of citric acid 1.1%,addition of water 60%,time of reaction 23min,temperature of reaction 116℃.Under such conditions,concentration and conversion rate of syrup were 92% and 94.2% respectively.