文档介绍:低糖型东方美人茶风味茶油月饼的研制
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摘要[目的]为月饼朝着现代化、健康、营养方向发展提供借鉴和思路。[方法]运用单因素试验与正交试验分析相结合的方法研究低糖型东方美人茶风味茶油月饼的配方,分析了东方美人茶粉添加量、茶籽油添加量、低聚果糖添加量对月饼质量的影响,并通过感官指标对低糖型东方美人茶风味茶油月饼的品质进行评价。[结果]低糖型东方美人茶风味茶油月餅的最佳工艺配方为:以中筋小麦粉为100%计算,转化糖浆30%,枧水1%,东方美人茶粉1%,茶籽油35%,低聚果糖30%。[结论]用此工艺研制出的低糖型东方美人茶风味茶油月饼风味独特,健康营养,感官标准优于传统月饼。
关键词月饼;东方美人茶;茶油
文章编号0517-6611(2020)15-0176-04
doi:.0517-
开放科学(资源服务)标识码(OSID):
Development of Lowsugar Oriental Beauty Tea Flavor Tea Oil Moon Cake
YE Danrong1, LIN Jinsen2, PENG Xiaoyan1 et al
(1. School of Food Science & Technology, Zhangzhou College of Science & Technology, Zhangzhou, Fujian 363202; 2. Minglinyuan Food (Zhangzhou) Co., Ltd., Zhangzhou, Fujian 363202)
Abstract[Objective] To provide reference and train of thought for the development of moon cakes towards modernization, health and nutrition. [Method] Combining single factor test with orthogonal test, the recipe of lowsugar Oriental Beauty Tea flavor Tea Moon Cake was analyzed. The effects of the addition of tea powder, tea seed oil and fructooligosaccharide on moon cake were studied. The quality of tea oil moon cakes with lowsugar Oriental Beauty Tea flavor was evaluated from the sensory indexes. [Result] The results showed that the best recipe of lowsugar Oriental Beauty Tea Flavor Tea Moon Cake crust is: 100% of wheat flour, 30% of converted syrup, 1% of liquid soap, 1% of Oriental Beauty Tea powder, tea seed oil 35%, and fructooligosaccharide 30%. [Conclusion] Lowsugar Oriental Beauty Tea Flavor Tea Oil Moon Cake flavor was unique, healthy and nutritious, sensory standards were superior to traditional moon cakes.
Key wordsMoon cake;Oriental Beauty Tea;Tea oil
基金项目漳州科技职业学院教科研项目(ZK201701);福建省中青年教师教育科研项目(JAT171238)。
作者简介叶丹榕(1989—),女,福建龙岩人,讲师,硕士,从事食品加工与食品天然产物提取研究。
收稿日期2020-02-05