摘要
以奇亚籽凝胶溶液替代月饼皮配方中的部分花生油来开发低脂月饼,并从能量、质构特性和感官方面进行评价。结果表明,月饼皮配方中低筋面粉量为250 g,奇亚籽凝胶溶液为20 g,花生油为55 g,即替代比例为26.7%时,能量降低22.7%;月饼的质构指标如硬度、弹性、咀嚼度及凝聚性与对照组无显著差异,感官可接受性较好。
In this paper,chia seed gel solution was used to replace some peanut oil in moon cake skin formula to develop low-fat moon cake.Energy,texture and sensory characteristics of the moon cake were evaluated.The results showed that the amount of low-gluten flour,chia seed gel solution and peanut oil in the moon cake skin formula was 250 g,20 g and 55 g respectively.That is to say,when the substitution ratio was 26.7%,the energy was reduced by 22.7%.There was no significant difference in the texture indexes of the moon cake,such as hardness,elasticity,chewiness and cohesion,from the control group.Sensory acceptability is good.
作者
陈文
杜欣雨
范立鹏
郭金玺
徐珊
张紫阳
王雅婷
王珏
CHEN Wen;DU Xinyu;FAN Lipeng;GUO Jinxi;XU Shan;ZHANG Ziyang;WANG Yating;WANG Jue(School of Food Engineering and Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Engineering Research Center of Food Biotechnology,Ministry of Education,Tianjin University of Science&Technology,Tianjin 300457,China;Tianjin Huaguan Testing and Certification Co.,Ltd.,Tianjin 300457,China;School of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;School of Chemical Engineering and Materials,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《农产品加工》
2020年第2期28-30,共3页
Farm Products Processing
基金
天津科技大学大学生实验室创新基金项目(1814A209)
食品生物技术教育部工程研究中心(天津科技大学)应用化项目资助项目(SPZX004-18)
关键词
奇亚籽
月饼
感官评价
质构
脂肪替代品
chia
moon cake
sensory evaluation
texture
fat substitute
