南瓜冰皮月饼的制作工艺研究

本文以糯米粉、粘米粉、南瓜、牛奶为主要原料制作一种口味独特、色泽艳丽、营养保健的南瓜冰皮月饼。通过单因素试验分别考察了糯米粉添加量、粘米粉添加量、牛奶添加量、白砂糖添加量、南瓜泥添加量及皮馅比对南瓜冰皮月饼感官品质的影响,并采用正交设计对其制作工艺进行了优化。结果表明,南瓜冰皮月饼的最佳工艺为:糯米粉11.5 g、粘米粉12.5 g、南瓜泥4.5 g、牛奶43.5 g、白砂糖5.3 g、皮馅比例3∶2。此条件下制作的南瓜冰皮月饼组织状态良好,口感不黏腻,色彩诱人,口味新颖独特。

Study on the Preparation Technology of Pumpkin Snowy Moon Cakes

This paper uses glutinous rice flour,glutinous rice flour,pumpkin and milk as main raw materials to study a kind of pumpkin snowy moon cakes with unique taste,bright color and rich nutrition.The effects of the addition amount of the glutinous rice flour,the addition of the sticky rice flour,the addition of the milk,the addition of the white granulated sugar,the addition amount of the pumpkin and the ratio of the stuffing to the sensory quality of the pumpkin snowy moon cakes were investigated by single factor test,and the manufacturing process was optimized by the orthogonal design.The experiment results show that the best technology of the pumpkin snowy moon cakes is that the glutinous rice flour is 11.5 g,the glutinous rice flour is 12.5 g,the pumpkin paste is 4.5 g,the ratio of the stuffing is 3:2,and the pumpkin ice skin prepared under the condition The moon cake is in good structure,the taste is not sticky,the color is attractive,the taste is novel and unique.