| 新型南瓜月饼的试制 |
| |
| 引用本文： | 刘政,徐金军,刘莹,王丽威,马艳杰.新型南瓜月饼的试制[J].黑龙江农业科学,2010(11):99-102. |
| |
| 作者姓名： | 刘政 徐金军 刘莹 王丽威 马艳杰 |
| |
| 作者单位： | [1]辽宁工程技术大学理学院,辽宁阜新123000 [2]兰州大学药学院,甘肃兰州730000 |
| |
| 摘 要： | 研究了以南瓜为馅料的月饼制作方案。通过对糖浆质量、馅料制作、皮料制作的各项指标进行研究,确定出最佳的制作方法:确定糖浆熬制的最佳条件为每500 g白砂糖熬制温度25℃,熬制时间115 min,加水量为300 g,此时糖浆转化率为96.1%。通过对南瓜馅料制作中的加糖量、加油量、加精白粉量这3个因素进行正交试验,确定南瓜馅料制作的最佳条件为每500 g南瓜加油28 g、加糖100 g、精白粉12 g。通过对皮料制作中的加糖量、碱水量、加油量这3个因素进行正交试验,确定皮料制作的最佳条件为每500 g精白粉中加糖340 g、碱水2.5 g、油125 g。
|
| 关 键 词： | 南瓜 月饼 糖浆质量 制作方法 |
Experiment of New Type Sugar Pumpkin Moon Cake |
| |
| LIU Zheng,XU Jin-jun,LIU Ying,WANG Li-wei,MA Yan-jie.Experiment of New Type Sugar Pumpkin Moon Cake[J].Heilongjiang Agricultural Science,2010(11):99-102. |
| |
| Authors: | LIU Zheng XU Jin-jun LIU Ying WANG Li-wei MA Yan-jie |
| |
| Institution: | 1.Science College of Liaoning Technical University,Fuxin,Liaoning 123000;2.Pharmacetical School of Lanzhou University,Lanzhou,Gansu 730000) |
| |
| Abstract: | The pumpkin for stuffing moon cakes production plan was studied.Based on the study of the quality of syrup,stuffing making and dough production,the best condition was as follows： for each 500 g sugar,the temperature was 25℃,boil time was 115 min,additive water amount was 300 g.The conversion rate of syrup was 96.1%.The orthogonal experiment based on amount of sugar,oil and wheat flour in process of stuffing making was conducted.The result showed that for each 500 g pumpkin the best conditions was adding 28 g oil,100 g sugar and 12 g flour.The orthogonal experiment based on amount of sugar,oil and wheat flour in process of dough production was conducted.The result showed that for each 500 g fine flour powder the best condition was adding sugar 340 g,alkali 2.5 g and oil 125 g. |
| |
| Keywords: | pumpkin moon cakes quality of syrup production methods |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
