广式冬蓉月饼回软过程中水分与油脂迁移对质构的影响

Effect of Water and Fat Migration during the Softening Process on the Texture of Cantonese-style White Gourd Mooncake

为客观判定广式冬蓉月饼的回软终点,本文分析了广式冬蓉月饼回软过程中不同部位水分、油脂含量及其与月饼TPA参数的相关性,探讨了水分、油脂的迁移对月饼质构的影响。研究表明,经过5天的回软过程,广式冬蓉月饼中水分和油脂逐渐由内部向饼皮迁移,与回软前相比,饼皮水分含量和油脂含量分别显著增加(100.37±1.31)%和(31.33±2.24)%(p≤0.05),月饼硬度显著降低(22.8±2.4)%(p≤0.05),凝聚性和回复性表现为前2天分别逐渐增加了(11.8±2.0)%和(1.5±0.2)%(p≤0.05)随后逐渐下降(8.7±0.5)%和(1.3±0.3)%(p≤0.05);月饼硬度与饼皮含水量、含油量呈极显著负相关(p≤0.01),凝聚性与内层馅料含油量呈极显著负相关(p≤0.01),而回复性与月饼各部位含水量、含油量未表现出统计学意义的相关性;将月饼不同部位的含水量和含油量作为自变量引入回归模型,进行回归分析,构建了广式冬蓉月饼硬度与饼皮含水量相关性及月饼凝聚性与外层馅料含油量相关性的预测模型。

In order to objectively determine the end-point of the softening process of Cantonese-style white gourd mooncake, a correlation between water as well as fat content, in different parts of the mooncake, and texture profile analysis(TPA) parameters during the softening process was analyzed. Meanwhile, the effect of water and fat migration on the texture of Cantonese-style mooncake was explored. The study showed that during the five-day softening process, water and fat in the mooncake migrated gradually from inside to the cake skin. Thereby, the water and fat content in skin increased significantly, by 100.37 ± 1.31% and 31.33 ± 2.24%, respectively(p ≤ 0.05). Hardness decreased significantly, by 22.8 ± 2.4%(p ≤ 0.05). Cohesiveness and resilience increased by 11.8 ± 2.0% and 1.5 ± 0.2%(p ≤ 0.05) in the first two days of softening, but later decreased gradually by 8.7 ± 0.5% and 1.3 ± 0.3%(p ≤ 0.05). Hardness was significantly negatively correlated with water and fat content in the mooncake skin(p ≤ 0.01). Cohesiveness was significantly negatively correlated with fat content in the inner filling(p ≤ 0.01), while resilience showed no statistically significant correlation with water and fat content in different parts of the mooncake. The latter were introduced as independent variables into the regression model to conduct a regression analysis. A predictive model for the correlation between hardness of Cantonese-style white gourd mooncake and water content in the mooncake skin as well as that between resilience and fat content in the outer fillings was established.