摘要
[目的]为月饼朝着现代化、健康、营养方向发展提供借鉴和思路。[方法]运用单因素试验与正交试验分析相结合的方法研究低糖型东方美人茶风味茶油月饼的配方,分析了东方美人茶粉添加量、茶籽油添加量、低聚果糖添加量对月饼质量的影响,并通过感官指标对低糖型东方美人茶风味茶油月饼的品质进行评价。[结果]低糖型东方美人茶风味茶油月饼的最佳工艺配方为:以中筋小麦粉为100%计算,转化糖浆30%,枧水1%,东方美人茶粉1%,茶籽油35%,低聚果糖30%。[结论]用此工艺研制出的低糖型东方美人茶风味茶油月饼风味独特,健康营养,感官标准优于传统月饼。
[Objective]To provide reference and train of thought for the development of moon cakes towards modernization,health and nutrition.[Method]Combining single factor test with orthogonal test,the recipe of low-sugar Oriental Beauty Tea flavor Tea Moon Cake was analyzed.The effects of the addition of tea powder,tea seed oil and fructo-oligosaccharide on moon cake were studied.The quality of tea oil moon cakes with low-sugar Oriental Beauty Tea flavor was evaluated from the sensory indexes.[Result]The results showed that the best recipe of low-sugar Oriental Beauty Tea Flavor Tea Moon Cake crust is:100%of wheat flour,30%of converted syrup,1%of liquid soap,1%of Oriental Beauty Tea powder,tea seed oil 35%,and fructo-oligosaccharide 30%.[Conclusion]Low-sugar Oriental Beauty Tea Flavor Tea Oil Moon Cake flavor was unique,healthy and nutritious,sensory standards were superior to traditional moon cakes.
作者
叶丹榕
林锦森
彭小燕
蔡香珍
YE Dan-rong;LIN Jin-sen;PENG Xiao-yan(School of Food Science&Technology,Zhangzhou College of Science&Technology,Zhangzhou,Fujian 363202;Minglinyuan Food(Zhangzhou)Co.,Ltd.,Zhangzhou,Fujian 363202)
出处
《安徽农业科学》
CAS
2020年第15期176-179,共4页
Journal of Anhui Agricultural Sciences
基金
漳州科技职业学院教科研项目(ZK201701)
福建省中青年教师教育科研项目(JAT171238)。
关键词
月饼
东方美人茶
茶油
Moon cake
Oriental Beauty Tea
Tea oil
