高膳食纤维月饼馅料的研制

Research on High Dietary Fiber Moon Cake Filling

以大豆纤维粉、板栗、植物油、白砂糖为主要原料,研发高膳食纤维月饼馅料,以感官评分为指标,通过单因素试验与正交试验确定最佳月饼馅料配方。结果表明,以大豆纤维粉添加量40%,白砂糖添加量20%,植物油添加量30%研制的高膳食纤维月饼馅料,此月饼口感细腻酥松、甜度适中,有较好的风味。该研究为豆制品企业在大豆纤维的处理上提供一条新的途径,为企业在废渣处理、减少环境污染等方面提供了一些思路。

Using soybean fiber powder, chestnut, vegetable oil and white sugar as main raw materials, high dietary fiber moon cake fillings were developed. The sensory score was used as an indicator to determine the best high dietary fiber moon cake filling formula by single factor and orthogonal test. The results showed that the added amount of soybean fiber powder was 40%,the added amount of white sugar powder was 20%,and the amount of vegetable oil added was 30%. The moon cake were developed with delicate and delicate taste,moderate sweetness and good flavor. This research provided a new reference route for soybean products enterprises in the processing of bean fiber,which provided a certain foundation for enterprises to deal with waste residue and reduce environmental pollution.