食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
17期
103-107
,共5页
云腿月饼%工艺条件%感官评价
雲腿月餅%工藝條件%感官評價
운퇴월병%공예조건%감관평개
ham moon cake%process conditions%sensory evaluation
在继承传统云腿月饼优点的基础上,以面粉、火腿、白糖等作为主要原料,采用了单因素试验和正交试验分析方法,以皮馅比为6:4、月饼的大小均为30 g为条件下,固定馅料配方,对云腿月饼皮进行工艺优化.结果表明:云腿月饼的最佳焙烤温度为180℃(焙烤时间为17 min),云腿月饼皮料的最佳配方为面粉500 g、水140 mL、猪油210 g、碳酸氢铵4 g.按照此工艺配方可制作出具有浓郁的火腿香味、外观颜色佳、口感酥松,咸甜宜人的具有滇式特色的云腿月饼.
在繼承傳統雲腿月餅優點的基礎上,以麵粉、火腿、白糖等作為主要原料,採用瞭單因素試驗和正交試驗分析方法,以皮餡比為6:4、月餅的大小均為30 g為條件下,固定餡料配方,對雲腿月餅皮進行工藝優化.結果錶明:雲腿月餅的最佳焙烤溫度為180℃(焙烤時間為17 min),雲腿月餅皮料的最佳配方為麵粉500 g、水140 mL、豬油210 g、碳痠氫銨4 g.按照此工藝配方可製作齣具有濃鬱的火腿香味、外觀顏色佳、口感酥鬆,鹹甜宜人的具有滇式特色的雲腿月餅.
재계승전통운퇴월병우점적기출상,이면분、화퇴、백당등작위주요원료,채용료단인소시험화정교시험분석방법,이피함비위6:4、월병적대소균위30 g위조건하,고정함료배방,대운퇴월병피진행공예우화.결과표명:운퇴월병적최가배고온도위180℃(배고시간위17 min),운퇴월병피료적최가배방위면분500 g、수140 mL、저유210 g、탄산경안4 g.안조차공예배방가제작출구유농욱적화퇴향미、외관안색가、구감소송,함첨의인적구유전식특색적운퇴월병.
The trial on the basis of inheriting all the advantages of the traditional moon cake flour,ham,sugar as the main raw material,the use of single factor test and orthogonal test analysis methods,to stuffing ratio of 6:4 the size of each moon cake were 30 g conditions,the moon cake process optimization.The results showed that:the best Ham moon cake baking temperature of 180℃(baking time:17minutes),Ham Mooncake leather the best recipe for flour 500 g water 140 mL,lard 210 g shortening 7.5 g ammonium bicarbonate 4 g.A rich ham flavor,appearance,color was good,crisp taste,sweet and salty pleasant Yunnan style moon cake featuring Ham moon cake could be made in accordance with this process recipe.
