无糖功能型月饼馅料的研制

Development of Sugar-free Functional Moon Cake Filling

试验目的在于开发无糖高膳食纤维的功能型月饼馅料。试验选用具有一定保健功能的红小豆、小扁豆、燕麦、山楂、木糖醇和陈皮等原料,采用单因素试验和正交试验方法研究了无糖功能型月饼馅料的制作工艺及配方。结果表明:红小豆与小扁豆的最佳配比为3︰1,以红小豆与小扁豆制得的混合豆沙为基准,分别添加木糖醇50%、山楂15%、陈皮3%、燕麦90%,所制得馅料的外观色泽接近于传统豆沙馅料,且理化卫生指标符合相关国家标准。

The purpose of this paper was the development of functional moon cake filling with sugar-free and high dietary fiber. Adopting single factor test and orthogonal test methods, the production process and formulation of functional moon cake filling were studied, selecting functional ingredients such as red beans, lens, oats, hawthorn, xylitol and dried tangerine peel in this experiment. The experiment results showed that the optimum proportion of red beans and lens was 3︰1, on the basis of mixed bean paste made with red beans and lens, adding 50% xylitol, 15% hawthorn, 3% dried tangerine peel and 90% oats. The appearance and color of moon cake filling was close to the traditional bean paste filling. And physical, chemical and health indicators met the relevant national standards.