紫薯山药芝士月饼的研制

Development of Purple Potato Yam Cheese Moon Cake

以紫薯、山药和红薯为主要原料,利用单因素和正交实验对月饼的配方进行优化,通过感官品质进行评价,得到紫薯山药芝士月饼的最优配方。结果表明,以山药泥和紫薯泥的总添加量为基准,山药泥与紫薯泥比例6:4、木糖醇14%、奶粉7%、糯米粉70%、玉米油7%、芝士与红薯比例4:6,以此配方制作的紫薯山药芝士月饼口感好、质地均匀、甜而不腻、低糖低脂、健康营养、感官品质良好。

With purple potato,yam and sweet potato as the main raw materials,optimizing mooncake recipe using single factor and orthogonal experiments,evaluated through sensory quality and the optimal formula of purple potato yam cheese moon cake was obtained.The results showed that the ratio of yam paste to purple potato paste was 6:4,xylitol 14%,milk powder 7%,glutinous rice flour 70%,corn oil 7%,and cheese to sweet potato 4:6 based on the addition of yam paste and purple potato paste.The purple potato yam cheese moon cake made with this formula had good taste,uniform texture,sweet but not greasy,low sugar and low fat,healthy nutrition,and good sensory quality.