农产品加工·学刊(下)
農產品加工·學刊(下)
농산품가공·학간(하)
Academic Periodical of Farm Products Processing
2014年
4期
23-25
,共3页
毛薯%月饼馅料%最佳配方
毛藷%月餅餡料%最佳配方
모서%월병함료%최가배방
Dioscorea esculenta%moon cake fillings%the best formula
以毛薯为原料,采用传统炒制馅料法,在单因素试验的基础上,通过正交试验对其配方进行优化,以馅料标准总评分作为评价指标,参照GB/T 21270-2007对研制出的馅料进行感官指标、理化指标、卫生指标及微生物指标的分析检测。结果表明,当毛薯原料为100 g时,白砂糖最佳添加量为35 g,植物油最佳添加量为25 g,最佳炒制时间为25 min,所得馅料的各项指标都符合国标要求。
以毛藷為原料,採用傳統炒製餡料法,在單因素試驗的基礎上,通過正交試驗對其配方進行優化,以餡料標準總評分作為評價指標,參照GB/T 21270-2007對研製齣的餡料進行感官指標、理化指標、衛生指標及微生物指標的分析檢測。結果錶明,噹毛藷原料為100 g時,白砂糖最佳添加量為35 g,植物油最佳添加量為25 g,最佳炒製時間為25 min,所得餡料的各項指標都符閤國標要求。
이모서위원료,채용전통초제함료법,재단인소시험적기출상,통과정교시험대기배방진행우화,이함료표준총평분작위평개지표,삼조GB/T 21270-2007대연제출적함료진행감관지표、이화지표、위생지표급미생물지표적분석검측。결과표명,당모서원료위100 g시,백사당최가첨가량위35 g,식물유최가첨가량위25 g,최가초제시간위25 min,소득함료적각항지표도부합국표요구。
In this paper, Dioscorea esculenta is as raw materiel, the traditional frying filling method is adopted as the main process test, the formulation is optimized by single factor test and orthogonal test, with filling standard total score as the evaluation index. The sensory, physicochemical index, health index and microbial index of the fillings are analyzed according to the GB/T 21270-2007. The experiment results show that when Dioscorea esculenta raw materials is 100 g, the optimal addition level of white sugar is 35 g, addition level best vegetable oil is 25 g, best frying time is 25 min, The indicators of fillings obtained are in line with the GB.