影响云腿月饼皮质量的主要因素研究

Study on the Major Factors Affecting the Yunnan Ham Moon Cake Skin

传统云腿月饼皮料存在易碎、光滑度差、易烤糊、色泽不均等显著问题。本试验在继承传统云腿月饼优点的基础上,采用了单因素试验和正交试验分析方法,以中筋面粉、猪油、酵母、水和起酥油等为主要原料,研究了水分添加量、鲜猪油量、起酥油量、烘烤时间几个主要因素对云腿月饼皮料感官质量的影响。结果表明:每100克面粉的火腿月饼皮料中分别添加29 g水,41.2 g鲜猪油,1.32 g起酥油,180℃焙烤18 min,可得到形态饱满、光滑、口感酥松、油润细腻的具有滇式月饼特色的云腿月饼。

Traditional Ham moon cake leather is fragile, smoothness, easy burned, uneven color. On the basis of the traditional Ham cakes advantages , single factor test and orthogonal test were used as the analysis methods. Flour, lard, yeast, water and shortening oil were the main raw materials. The effects of the amount of water, fresh lard, shortening oil, baking time on the sensory quality of the Yunnan Ham moon cake leather were studied. The results showed that：100 g flour ham moon cake skin compound were added to 29 g of water , 41.2 g fresh lard, 1.32 g shortening 180℃baking 18min, can be obtained form convex smooth, taste crisp and soft, with a rich ham flavor, oil Yun delicate Yunnan style moon cake featuring Ham moon cake.