冰皮月饼饼皮的研制

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。 

Study on the crust for snow skin mooncake preparation

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.