| 海藻糖纯莲蓉月饼馅料的研制 |
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| 引用本文： | 蒙健宗,韦玉琴,秦小明. 海藻糖纯莲蓉月饼馅料的研制[J]. 食品科学, 2006, 27(7): 273-275 |
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| 作者姓名： | 蒙健宗 韦玉琴 秦小明 |
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| 作者单位： | 广西大学生命科学与技术学院； 南宁邦尔克生物技术有限责任公司； 广东海洋大学食品科技学院 |
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| 摘 要： | 研究了海藻糖代替部分砂糖制作莲蓉月饼馅料的配方和纯莲蓉月饼的生产工艺,按海藻糖与砂糖3:7的比例可制作出具有浓郁的莲子清香味、饼皮回油效果良好、外观颜色佳、口感甜而不腻的新型莲蓉月饼,贮存90d后,海藻糖代替部分砂糖制作的纯莲蓉月饼比传统配方制作的砂糖纯莲蓉月饼的酸价低1.6倍。
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| 关 键 词： | 海藻糖 莲蓉月饼 馅料 |
| 文章编号： | 1002-6630（2006）07-0273-03 |
| 收稿时间： | 2006-04-30 |
| 修稿时间： | 2006-04-30 |
Study on Moon Cake Filling Prepared with Trehalose |
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| MENG Jian-zong,WEI Yu-qin,QIN Xiao-ming. Study on Moon Cake Filling Prepared with Trehalose[J]. Food Science, 2006, 27(7): 273-275 |
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| Authors: | MENG Jian-zong WEI Yu-qin QIN Xiao-ming |
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| Affiliation: | 1.College of Life Science and Technology, Guangxi University, Nanning 530004, China; 2.Bioclone Biotechnology Ltd, Nanning 530003, China; 3.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China |
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| Abstract: | The formula and processing technology for lotus seed paste moon cake preparation were studied. 30% of sucrose were replaced with trahalose in the filling. Moon cakes with lower sweetness, richer lotus flavor and lighter color were produced with this new trehalose filling. The increase of acid value in trehalose filling was 1.6 times lower than that in traditional sucrose filling after 90 days storage. |
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| Keywords: | trehalose lotus paste moon cake filling |
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