云腿月饼的工艺优化

Process Optimization of Moon Cake

在继承传统云腿月饼优点的基础上,以面粉、火腿、白糖等作为主要原料,采用了单因素试验和正交试验分析方法,以皮馅比为6∶4、月饼的大小均为30 g为条件下,固定馅料配方,对云腿月饼皮进行工艺优化。结果表明:云腿月饼的最佳焙烤温度为180℃(焙烤时间为17 min),云腿月饼皮料的最佳配方为面粉500 g、水140 m L、猪油210 g、碳酸氢铵4 g。按照此工艺配方可制作出具有浓郁的火腿香味、外观颜色佳、口感酥松,咸甜宜人的具有滇式特色的云腿月饼。

The trial on the basis of inheriting all the advantages of the traditional moon cake flour, ham, sugar as the main raw material, the use of single factor test and orthogonal test analysis methods, to stuffing ratio of 6 ∶4 the size of each moon cake were 30 g conditions, the moon cake process optimization. The results showed that： the best Ham moon cake baking temperature of 180 ℃（baking time：17minutes）, Ham Mooncake leather the best recipe for flour 500 g water 140 mL, lard 210 g shortening 7.5 g ammonium bicarbonate 4 g. A rich ham flavor, appearance, color was good, crisp taste, sweet and salty pleasant Yunnan style moon cake featuring Ham moon cake could be made in accordance with this process recipe.