毛薯月饼馅料的研制

Development of Moon Cake Fillings of Dioscorea Esculenta

以毛薯为原料,采用传统炒制馅料法,在单因素试验的基础上,通过正交试验对其配方进行优化,以馅料标准总评分作为评价指标,参照GB/T 21270—2007对研制出的馅料进行感官指标、理化指标、卫生指标及微生物指标的分析检测。结果表明,当毛薯原料为100 g时,白砂糖最佳添加量为35 g,植物油最佳添加量为25 g,最佳炒制时间为25 min,所得馅料的各项指标都符合国标要求。

In this paper, Dioscorea esculenta is as raw materiel, the traditional frying filling method is adopted as the main process test, the formulation is optimized by single factor test and orthogonal test, with filling standard total score as the evaluation index. The sensory, physicochemical index, health index and microbial index of the fillings are analyzed according to the GB/T 21270-2007. The experiment results show that when Dioscorea esculenta raw materials is 100 g, the optimal addition level of white sugar is 35 g, addition level best vegetable oil is 25 g, best frying time is 25 min, The indicators of fillings obtained are in line with the GB.