摘要
为了降低红豆沙馅在月饼中的水分迁移程度,提升产品口感及延长货架期。通过在红豆沙馅制作过程中加入保水、持油能力好的小麦高筋粉与具有增稠、乳化能力的卡拉胶和黄原胶,来降低红豆沙馅的水分活度,提升产品品质。结果表明,三者都能在不同程度上降低馅料的水分活度,同时提供更为细腻的口感;且相互之间具有复合增效作用,复配添加效果更为明显,最佳配比为:小麦高筋粉4%、卡拉胶0.12%、黄原胶0.08%。在此条件下,成品红豆沙馅的水分活度降低了0.022,综合得分提高了13.1分;馅料的保水能力好、细腻不粘牙、香味浓郁,各项理化指标均符合国标GB/T 21270—2007的标准。
In order to reduce water migration of red bean paste filling in moon cakes,improve product taste and prolong shelf life,high-gluten flour with good water retention and oil holding capacity,and carrageenan and xanthan gum as thickeners and emulsifiers were added in red bean paste filling. The water activity of red bean paste filling was reduced and the product quality was improved. The results showed that water activity of the filling was controlled to various degrees and taste was also improved. All three materials had obvious compound synergistic effect with each other. The optimal ratio was :Wheat high gluten flour 4%,carrageenan 0.12%,xanthan gum 0.08%. Under these conditions,the water activity of the finished red bean paste filling decreased by 0.022,and the comprehensive score increased by 13.1 points.The filling had good water retention capacity,delicate and non-sticky and with a strong fragrance. All physical and chemical indicators were in line with the national standard GB/T 21270—2007.
作者
陈龙飞
张泽雄
邓婷婷
吴东海
黄建伟
吴昌辉
丘苑新
CHEN Longfei;ZHANG Zexiong;DENG Tingting;WU Donghai;HUANG Jianwei;WU Changhui;QIU Yuanxin(Guangzhou Zhujiang Lianrong Food Co.,Ltd.,Guangzhou 511475;College of Light Industry and Food Science,Zhongkai University of Agricultural and Technology,Guangzhou 510225)
出处
《中国食品添加剂》
CAS
北大核心
2022年第11期142-147,共6页
China Food Additives
基金
广式传统馅料的品质提升关键技术研究(GDKTP2020028600)。
关键词
保水
小麦高筋粉
卡拉胶
黄原胶
水分活度
复合增效
water retention
wheat high-gluten flour
carrageenan
xanthan gum
water activity
compound synergy
作者简介
陈龙飞(1973-),男,硕士,研究方向:烘焙产品研发及生产。;通信作者:丘苑新(1980-),男,博士,副教授,研究方向:食品科学与工程。
