月饼枣泥馅配方的优化

Formula Optimization Research on Jujube Paste Stuffing for Mooncake

在豆沙月饼配方基础上,加入红枣,以感官评定为标准,通过单因素与正交试验,确定月饼枣泥馅的最佳工艺配方。结果表明,影响月饼枣泥馅品质的因素依次为:枣泥与白芸豆泥添加比例、玉米淀粉添加量、白砂糖添加量和大豆油添加量。最佳工艺配方为:枣泥与白芸豆泥添加比例4︰6(枣泥20.00 g,白芸豆泥30.00 g)、大豆油2.00g、白砂糖5.00 g、玉米淀粉1.60 g。此配方制得的月饼馅感官评分88.34分,品质良好。

According to the sensory score, the optimal formula of jujube paste stuffing for mooncake added jujube paste based on the original composition of bean paste mooncake was studied by the single factor and orthogonal tests. It was found that the factors impacted on the quality of jujube paste stuffing for mooncake were sequently the proportion of jujube amount and white beans, cornstarch amount, white granulated sugar amount, and soybean oil amount. The best recipe of jujube paste stuffing for mooncake was the proportion of jujube amount and white beans 4 ： 6 （jujube paste 20.00 g, and white beans paste 30.00 g）, soybean oil 2.00 g, white granulated sugar 5.00 g, and comstarch 1.60 g. The jujube paste stuffing for mooncake with good quality was prepared at the end and the sensory score of 88.34 was achieved.