摘要
研究了澄粉、单甘脂、瓜尔豆胶的不同添加量对水晶月饼饼皮的硬度、重量、感官品质的影响。结果表明,随着澄粉加入比例的增加,样品的硬度逐渐增大。单甘脂量低于0.3%时能延缓老化,当过量时会引起饼皮过软、老化加快。瓜尔豆胶量低于1%时可以延缓老化、提高透明度,高于1%时老化加快并且有颗粒感。通过正交实验确定水晶月饼饼皮的最优配方为:澄粉38.19%、醋酸酯淀粉19.1%、木薯淀粉41.81%、单甘酯0.1%、瓜尔豆胶1%。
The effect of wheat starch, glyceryl monostearate （GMS） and guar gum on hardness,weight decrease and sensory quality of crystal moon cake crust were researched. The results showed that= hardness increased while the proportion of wheat starch increasing. Less than 0.3% GMS added could slow aging degree,but more than 0.3% would lead to aging degree increase. Less than 1% guar gum added could slow aging degree and improve transparency. But more than 1% would lead to aging degree increase, samples had granular and sensation. Through orthogonal experiment came out the optimal formulation=wheat starch 38.19%,acetylated starch 19.1%,cassava starch 41.81%,GMS 0.1%,guar gum 1%.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第6期284-288,共5页
Science and Technology of Food Industry
关键词
水晶月饼饼皮
单甘脂
瓜尔豆胶
crystal moon cake crush glyceryl monostearate （GMS） ~ guar gum
