摘要
以大红袍茶叶和中筋面粉为主要原料,调整酥油用量,采用单因素和响应面实验法对大红袍酥皮月饼配方参数进行了优化,其最佳参数为:中筋面粉63g、砂糖9g、大红袍茶粉添加量5.24g、黄油添加量15.21g、红豆馅20g,黄油与水之比为1.01∶1、水油皮与油酥之比为4.12∶1。
The Dahongpao tea and all-purpose flour were used as main rawmaterials for preparation.Based on single factor experiments,the response surface methodology was applied optimization,which consisted of 63g of all-purpose flour,9 g of sugar,15.21 g of Putter,20 g of red bean paste at the ratio of butter to water of 1 01:1 and the ratio of the oil skin to crisp skin of 4.12:1
作者
李燮昕
衡亚荣
李林
LI Xiexin;HENG Yarong;LI lin(College of Food Science and Technology,Sichuan Tourisrm University,Chengdu,Sichuan 610100,China)
出处
《美食研究》
北大核心
2018年第1期34-38,共5页
Journal of Researches on Dietetic Science and Culture
基金
2016川菜发展研究中心课题(CC16Z04)
关键词
酥皮月饼
大红袍
响应面法
crisp skin mooncake
Dahongpao tea
response surface methodology
