马铃薯酥皮紫薯豆沙月饼配方的优化

Optimization of Potato Crispy Purple Potato Bean Sand Moon Cake Formula

改进传统豆沙酥皮月饼配方,酥皮在中筋面粉为原料的基础上加入马铃薯粉,馅料在传统豆沙原料中加入紫薯,并以花生油代替猪油,以木糖醇代替白砂糖,研制一种低热量、低胆固醇、富含膳食纤维、营养丰富的新型酥皮月饼。采用单因素试验和正交试验,以感官评定得分为标准,100 g月饼生坯为基准,酥皮/馅料质量比为1∶1,确定马铃薯酥皮紫薯豆沙月饼的最佳配方为:马铃薯粉7.5 g、小麦粉22.5 g(马铃薯粉/小麦粉为1∶3),花生油7 g,木糖醇4 g,水9 g,紫薯泥33 g、红豆沙17 g(紫薯/红豆沙约为2∶1)。按此配方制得的月饼色泽乳黄,气味香甜略带薯香,口感甜度适宜,皮酥馅鲜,风味独特。

The formula of traditional bean paste mooncake was improved.On the basis of medium gluten flour,potato flour was added to the pastry.Purple potato was added to the traditional bean paste raw material.Peanut oil was used instead of lard,and xylitol was used instead of white granulated sugar.A new type of pastry mooncake with low calorie,low cholesterol,rich dietary fiber and rich nutrition was developed.Using single factor test and orthogonal test,the sensory evaluation score was used as the standard,100 g moon cake green body was used as the benchmark,and the mass ratio of crisp/filling was 1∶1.The optimum formula of potato crisp purple potato bean paste moon cake was determined as follows:potato powder 7.5 g,wheat flour 22.5 g(Potato powder/farina tritici is 1∶3),peanut oil 7 g,xylitol 4 g,water 9 g,purple potato mud 33 g,red bean paste 17 g(purple potato/red bean paste is 2∶1).The mooncake prepared according to this formula has a milky yellow color,a sweet smell with a slight sweet potato flavor,a suitable taste,a fresh pastry,and a unique flavor.