摘要
分析速冻冰皮月饼饼皮制作过程中的原料、添加剂配比以及加热蒸制时间对产品品质的影响,为工业化生产提供理论和技术依据。实验将隔水蒸制成熟的饼皮进行速冻处理,随后冷冻保藏。将冷冻产品复蒸后,以感官评定为指标,研究确定饼皮制作工艺;采用DSC法测定不同添加剂配比对产品玻璃化温度的影响。以糯米粉、黏米粉和小麦淀粉的总量为100%,实验得出速冻冰皮月饼饼皮最优工艺为:牛乳添加160%,糯米粉添加40%,黏米粉添加20%,瓜尔豆胶添加0.2%,CMC添加0.5%,植物油添加16%,蒸制25 min。
To analyze the effect of raw material, the ratio of additive and steaming and hotting time when making quick frozen snowy mooncake, so it can provide theory and technology with industrial process. This experiment made the steaming separation system of mature crust freezing quickly, steamed the frozen product again, the sensory as the evaluation index, adopted DSC method to measure the effect of diffferent precent of additive and temperature of vitrified product as the total amount of glutinous rice flour, rice flour and wheat starch was 100%, The best results as follows： milk was 160%, glutinous rice flour was 40%, rice flour was 20%, guar gum was 0.2%, CMC was 0.5%, plant oil was 16%, steaming 25 min.
出处
《食品科技》
CAS
北大核心
2017年第4期157-161,共5页
Food Science and Technology
基金
武汉商学院科技创新建设项目(2016KC09)
关键词
月饼
饼皮
工艺
DSC
mooncake
crust
technology
DSC
作者简介
曾习（1984-），男，湖北武汉人，硕士研究生，讲师，研究方向为节令食品工艺。
