转化糖浆组成对月饼质量的影响研究

Effect of invert syrup on quality of guang-style moon-cake

本文主要研究了柠檬酸添加量、水分添加量、熬制温度对转化糖浆中糖分组成的影响,以及不同糖分组成的转化糖浆对广式月饼回软、回油快慢的影响,最后对月饼饼皮进行全质构测试,分析硬度、粘聚性和咀嚼性的变化。结果表明:柠檬酸添加量为0.20%时,蔗糖转化率为96.0%,继续增加柠檬酸对蔗糖的转化作用甚微;水分添加量对提高蔗糖转化率较柠檬酸慢;熬制温度为110℃时,蔗糖转化率较熬制温度为100℃和90℃时低,仅为48.6%。蔗糖转化率越高,月饼回软越快;而柠檬酸添加量为0.20%时月饼回油较好。柠檬酸添加量为0.05%时,饼皮油脂含量呈下降趋势。相关性分析表明,水分含量、油脂含量与果糖、葡萄糖均表现为正相关,与蔗糖负相关;水分活度与果糖、葡萄糖呈负相关,与蔗糖呈正相关。月饼硬度与果糖、葡萄糖表现为负相关,与蔗糖正相关;而粘聚性、咀嚼性与果糖、葡萄糖表现为正相关,与蔗糖负相关。蔗糖含量越少,月饼回软、回油越快,所以提高蔗糖转化率对月饼制作极为重要。

The effect of citric acid,water content and temperature on inversion of white sugar was studied in this research.Different composition of invert syrup was used in moon-cake to research the water activity,oil and water content along with storing period.The last test was analyzed by TPA for hardness, cohesiveness and chewiness. Results showed that increasing citric acid content, raised rate of sucrose inversion, and the rate was reaching 96 percent when citric content was 0.20% on the basis of sucrose.Slow inversion rate was occurred when increasing water content.48.6% sucrose was inverted when temperature was 110 centigrade, lower than 90℃ and 100℃.High inversion of sucrose, lower sucrose content was favorable in speeding up the water transferring from interior part to exterior,oil migrating was effective when citric acid addition was 0.20%.The results showed that, water content,oil content were positive analyzed with fructose and glucose, and negative with sucrose, and water activity was negative with fructose and glucose, positive analyzed with sucrose.Hardness of moon cake skin was negative with fructose and glucose, positive correlation occurred with cohesiveness and chewiness. High rate of sucrose inversion was favorable for moon-cake, because of improving the water and oil transferring.