广式月饼回软回油性能的改进研究

Research on the Improvement of Softening and Oil Return Property for Guangdong Moon Cake

采用正交试验的方法 ,对用于改善广式月饼回软回油性能的复合乳化剂进行研究 ,结果表明 ,添加该乳化剂的月饼能迅速回软、回油 ,而通过添加丙酸钙作为防腐剂 ,能有效地抑制细菌和霉菌的生长 ,从而保证月饼具有良好的贮藏性能。

Researches have been done on the compound emulsifier used to improve softening and oil returning property for Guangdong moon cake, and the proportion of emulsifier in preparing cake skin has also been determined through perpendicular test. Such moon cakes with emulsifier added to, can soften and return oil rapidly. Calcium propionate is added as antiseptic to restrain the growth of bacteria and mildew and ensure better storage property for this kind of moon cake.