燕麦全粉提浆月饼皮的配比优化

Formulation Optimization of Whole Oat Flour Moon Cake Skin

以燕麦全粉、高筋小麦粉为主要原料,采用单因素及正交试验,探讨燕麦全粉、转化糖浆、花生油添加量对饼皮面团感官品质及熟饼皮质构和感官品质的影响。结果表明,当燕麦全粉添加量30%、转化糖浆添加量60%、花生油添加量30%时,提浆月饼感官评分最高。在此工艺条件下生产的提浆月饼呈棕红色,口感松软,不黏牙,无苦涩感,有较高的营养价值。

With whole oat flour and high-gluten wheat flour as main raw materials, the effects of whole oat flour, invert syrup, peanut oil were investigated on the sensory quality of raw dough and structure of refined moon cake skin. The results showed that when the addition amount of whole oat flour 30%, the addition amount of invert syrup 60%, and the addition amount of peanut oil 30%, the highest sensory score of refined moon cake was obtained. Under such process condition, the production of refined moon-cake with brownish red, soft taste and non-stick tooth, no bitter feeling and had good nutritional value.