新型低脂高纤维月饼皮的研制

Research on the low-fat and high-fiber moon cake's peel

月饼是我国中秋佳节的传统食品,但是由于月饼"高糖、高油、高热量"的特点,致使许多人群不宜食用。实验从降低月饼中脂肪含量和增加膳食纤维含量的角度入手,开发出功能更加全面的月饼,以适应焙烤食品发展趋势。在单因素实验的基础上,进行三因素三水平正交实验,研究了脂肪替代物品种、脂肪替代物替代率和玉米粉添加量对月饼皮质量的影响,并对新型月饼皮中脂肪和膳食纤维含量进行了分析。结果表明,月饼皮料的最佳配比为:月饼专用粉85kg、玉米粉15kg、糖浆68～75kg、液态酥油13～15kg、麦芽糊精13～15g。此月饼皮配方在工艺上切实可行,月饼皮的感官指标不低于传统月饼皮要求,达到了预期效果。

Moon cake is a traditional food of our country in the Mid-autumn Festival,but its characteristics of ＂high sugar,high oil,high calories＂ is not suitable for many people.A new healthy type peel has been developed and materials and processing conditions are discussed.This experiment tries to change peel＇ s recipe from lower in fat content to high dietary fiber content. The perspective of this experiment is developing a more comprehensive functional moon cakes to adapt to a bakery product development. On the basis of single factor experiment, 3 factors 3 levels orthogonal experiment was adopted to study the effects of kinds of fat substitutes, fat substitute rate,amounts of corn powder on peel＇ s quality.The fat and fiber contents of the new type of Moon cake＇ s peel were analyzed.The results were as follows the optimal recipe of moon cake were special-purpose powder 85g,corn powder 15g,syrup 68-75g,liquid state butter 13-15g, maltodextrin 13-15g.This method is conscientiously feasible and sensory evaluation index is not inferior to the national standard.This method reaches an anticipating result.