一种新型无糖五仁月饼馅料工艺研究

Technology Research of a New Sugar-free Five-kernel Mooncake Stuffing

目的:建立一种具有良好感官品质及保藏稳定性的新型无糖五仁月饼馅料工艺。方法:在传统工艺的基础上,选取甜味剂配比、糯米粉添加量、甜茶粉添加量、玉米油添加量和苹果泥添加量5个因素,通过单因素实验和L16(45)正交实验最终确定最佳工艺。结果:五仁馅料品质因素影响大小顺序为:甜茶粉添加量>赤藓糖醇和异麦芽糖醇配比>苹果泥添加量>熟糯米粉添加量>玉米油添加量。最佳配方为:果仁100%,甜茶粉2.0%,赤藓糖醇∶异麦芽糖醇为4∶6,熟糯米粉25%,玉米油5%,苹果泥20%。结论:新型五仁月饼馅料无防腐剂,在25d内口感饱满、品质稳定,理化卫生指标检测结果均符合国家标准的要求。采用该工艺显著改善了月饼产品的食用品质,具有良好的商业化前景。

Objective： To develop a new sugar-free five-kernel moon cake stuffing withgood flavor and stability dur- ing preservation. Method： Based on traditional formulation, five factors which are sweeteners ratio, glutinous flour amount, sweet tea powder amount, corn oil amount and apple paste amount were considered by single factor and or- thogonal experiments to verify the optimum formula. Result ： sequence of influencing quality factors for the new stuff- ing： sweet tea powder amount〉erythritol and isomalt ratio〉apple paste amount〉cookedglutinous flour amount〉corn oil amount. The optimal formula of this new sugar-free five-kernel mooneake stuffing were as follow ： five-kernel as 100%, 2.0% sweet tea powder, erythritol：isomalt ratio 4：6, 25% cookedglutinous flour, 5% corn oil, 20% apple paste. Conclusion： This new sugar-free five-kernel stuffing can be kept fresh and crispy sensory quality within 25 days without preservatives. Its chemical and hygiene index detection results meet the requirements of the national standard. This technological formula has significantly improved the edible quality of moon cake product which has a ~ood commercial orosoect.