麦芽糊精替代苏式月饼皮中的猪油

Maltodextrin replaces lard in Suzhou-style mooncake skin

研究了以麦芽糊精为脂肪替代品部分替代苏式月饼皮中的猪油对产品感官品质的影响。结果表明,苏式月饼水油皮面团和油酥皮面团中猪油含量分别为33.3%和50%时,月饼皮的感官品质最好。在20%的猪油替代量下,DE(Dextrose Equivalent)值为2的低DE值麦芽糊精对苏式月饼皮的替代作用优于其他3种麦芽糊精(DE值分别为9、15和20)。在水油皮面团中,低DE值麦芽糊精可替代其配方中30%的猪油而不会造成产品感官品质的明显下降,其感官评分比达到94.8%,替代样品品质均明显高于猪油量同等减少的对照样品。但低DE值麦芽糊精在油酥皮面团中不具备油脂替代能力。

Effects of maltodextrin on sensory quality of Suzhou-style mooncake skin by partly replacing lard therein were investigated. The results indicate that the maltodextrin with DE value of 2 shows better fat replacing function than other three maltodextrins when they replace the same amount of lard in Suzhou-style mooncake skin. In water-oiled dough, sensory quality of mooncake skin does not decreased obviously when low DE maltodextrin replaces 30% of the lard therein, and all the sensory score ratios of the lard replaced samples are higher than those samples with reduced lard at the same amount. However, low DE maltodextrin has no replacing function in oil-mixed dough.