摘要
本文主要研究在月饼中添加不同形式的微藻DHA及其添加方式,从微藻DHA月饼在保质期内的气味、口感和DHA含量等方面,对添加微藻DHA月饼的应用可行性进行了考察和评估。结果表明,添加微藻DHA的月饼在保质期内的气味和口感均无异常,具有正常的月饼风味,微藻DHA油剂或粉剂添加在月饼皮中时,其产品在保质期内DHA含量有较明显的损失,而微藻DHA油剂或粉剂添加在月饼馅中时,其产品在保质期内DHA含量保持不变。
This study mainly investigated the adding process of moon cakes supplemented with mieroalgal DHA in different forms, and evaluated the feasibility of moon cakes supplemented with microalgal DHA in practical use from aspects of shelf-life, odor, flavor and DHA content. Results showed that mien）algal DHA did not cause significant changes in odor or flavor of the moon cakes during storage. When microalgal DHA oil or mieroalgal DHA powder was added into the moon cake skin, DHA content of the firfish product decreased significantly within the shelf life. When microalgal DHA oil or Microalgal DHA powder was added into the moon cake filling, DHA content of the finish product was stable.
出处
《现代食品科技》
EI
CAS
2011年第12期1494-1497,共4页
Modern Food Science and Technology
关键词
微藻DHA
应用可行性
月饼
microalgal DHA
application feasibility
moon cake
