摘要
介绍了广式月饼的定义、生产过程、特点及其在贮存过程中的化学变化,重点阐述了水分变化、淀粉老化和油脂的氧化酸败对广式月饼贮存的影响。
The definition, production process, feature and chemical change in the storage period of the Cantonese mooncake were introduced in this paper. The effect of moisture, starch aging and oxidation and rancidity of the oil on the Cantonese mooncake during a period of saving were especially expounded.
出处
《农产品加工（下）》
2009年第6期14-17,共4页
Farm Products Processing
基金
2007年粤港科技招标重大项目(2007z1-e6011)
关键词
广式月饼
贮存过程
配料
氧化酸败
Cantonese mooncake
storage period
batching
oxidative rancidity
