摘要:
在基础配方基础上,采用加入绿豆淀粉、冰糖的方法,通过单因素与正交实验,根据感官评分,确定冰皮月饼饼皮的最佳工艺配方。结果显示,影响冰皮月饼饼皮品质的主次因素依次为:粘米粉、绿豆淀粉和澄粉添加比例、花生油添加量、白糖和冰糖添加比例、奶粉添加量。最佳工艺配方为:糯米粉6g,粘米粉3g,绿豆淀粉3g,澄粉3g,奶粉8g,白糖2g,冰糖4g,花生油3g,牛奶25g。此配方制得的冰皮月饼饼皮感官评分85分,品质良好。
关键词:
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冰皮月饼
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饼皮
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感官评定
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最佳配方
Abstract:
According to the basic formula and sensory score,the optimal formula of ice skin mooncake crust added mung bean starch and rock candy was studied by the single- factor and orthogonal experiments. The results showed that the factors influenced on the crust quality were sequently the ration of sticky rice: mung bean starch: non- glutinous,peanut oil content,the proportion of sugar: rock sugar,and milk powder amount. The best recipe of snow skin mooncake crust was that: glutinous rice flour 6g,sticky rice flour 3g,white sugar 2g,non-glutinous 3g,milk powder 8g,peanut oil 3g,and milk 25 g. The ice skin mooncake crust with good quality was produced at the end and the sensory score of 85 was achieved.
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