摘要
在单因素试验基础上采用33正交试验研究不同乳化剂对豆沙馅料品质的影响。试验结果表明,复合乳化稳定剂的配方为:分子蒸馏单甘酯0.6%、黄原胶0.4%,豆沙馅料保油效果最佳,保油率为87.3%;并分析豆沙馅料感官评分与TPA指标的相关性,结果表明豆沙馅料的硬度、稠度与感官值的相关性良好,粘附力、黏度与感官值相关性较差。
On the basis of single factor experiment, 3 factors 3 levels orthogonal experiment was adopted to study impact of different emulsifying agent on stuffed red bean mooncake. Results indicated that the best mulsification stabilizers were distilled monoglyceride 0.6%, xanthan 0.40%, oil-protect 87.3%; the result of TPA texture parameters and sensory evaluation showed high correlation with hardness and consistence, low correlation with adhesion and viscosity.
出处
《食品工业》
北大核心
2011年第8期13-16,共4页
The Food Industry
关键词
豆沙馅料
乳化剂
油水外渗
质地
stuffed red bean mooncake
emulsifying agent
oil-releasing
texture
