一种新型无糖五月饼馅料工艺研究.docVIP

一种新型无糖五仁月饼馅料工艺研究 　　摘 要：目的：建立一种具有良好感官品质及保藏稳定性的新型无糖五仁月饼馅料工艺。方法：在传统工艺的基础上，选取甜味剂配比、糯米粉添加量、甜茶粉添加量、玉米油添加量和苹果泥添加量5个因素，通过单因素实验和L16（45）正交实验最终确定最佳工艺。结果：五仁馅料品质因素影响大小顺序为：甜茶粉添加量赤藓糖醇和异麦芽糖醇配比苹果泥添加量熟糯米粉添加量玉米油添加量。最佳配方为：果仁100%，甜茶粉2.0%，赤藓糖醇∶异麦芽糖醇为4∶6，熟糯米粉25%，玉米油5%，苹果泥20%。结论：新型五仁月饼馅料无防腐剂，在25d内口感饱满、品质稳定，理化卫生指标检测结果均符合国家标准的要求。采用该工艺显著改善了月饼产品的食用品质，具有良好的商业化前景。 中国论文网 /1/viewhtm　　关键词：无糖；五仁月饼；馅料；工艺研究 　　中图分类号 TS213.23 文献标识码 A 文章编号 1007-7731（2016）17-0140-04 　　Abstract：Objective：To develop a new sugar-free five-kernel moon cake stuffing withgood flavor and stability during preservation. Method：Based on traditional formulation， five factors which are sweeteners ratio，glutinous flour amount， sweet tea powder amount， corn oil amount and apple paste amount were considered by single factor and orthogonal experiments to verify the optimum formula. Result：sequence of influencing quality factors for the new stuffing：sweet tea powder amounterythritol and isomalt ratioapple paste amountcookedglutinous flour amountcorn oil amount. The optimal formula of this new sugar-free five-kernel mooncake stuffing were as follow：five-kernel as 100%， 2.0% sweet tea powder， erythritol：isomalt ratio 4：6， 25% cookedglutinous flour， 5% corn oil， 20% apple paste. Conclusion：This new sugar-free five-kernel stuffing can be kept fresh and crispy sensory quality within 25 days without preservatives. Its chemical and hygiene index detection results meet the requirements of the national standard. This technological formula has significantly improved the edible quality of moon cake product which has a good commercial prospect. 　　Key words：Sugar-free；Five-kernel mooncake；Stuffing；Technology research 　　月饼是中华民族的传统佳节美食，我国现有月饼产品的种类繁多。根据GB 19855-2015[1]，五仁月饼是指使用核桃仁、杏仁、瓜子仁、芝麻仁和花生仁等作为主要原料（不低于20%）加工成馅的月饼。传统月饼存在“高糖、高油、高热量”的特点，许多人群不宜食用，目前研究使用麦芽糖醇等甜味剂取代白砂糖加工而成的五仁无糖月饼，较好地降低了月饼的单位热量。但是笔者通过市场调查发现，市面上月饼的果仁馅料普遍存在保质期内果仁的口感风味很快变得绵软寡淡的问题，同时大部分月饼产品通常会在中秋节前一个月左右开始生产，常温下放置至临近中秋节食用时馅料会存在一定类似脂肪氧化产生的不良风味，最终导致月饼的整体口感风味以及商品品质下降。 　　甜茶，学名多穗柯（Lilhocarp