哈尔滨商业大学学报（自然科学版）Issue(5)：598-602,5.
米糠粉在广式月饼中的应用研究
Research and application of cantonese -style moon cake made of rice bran
赵旭 1张家成 1孙小惠 1陈凤莲1
作者信息
- 1. 哈尔滨商业大学食品工程学院黑龙江省普通高等学校食品科学与工程重点实验室，哈尔滨150076
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摘要
Abstract
In order to make more the cantonese -style moon cake with dietary fiber , added manufactured rice bran and wheat to it .To make sure the cantonese -style moon cakes ’ op-timum technology , conducted the test of single factor and orthogonal test .Through the analy-sis of physics character and sensory evaluation , the best technology of the cantonese -style moon cakes was determined .Physics character was examined by British instrument .The re-sult showed that the amount of invert syrup is the most significant effect on moon cake dough ’ s sensory evaluation , next are the amount of peanut oil , rice bran and alkali liquor . The quality of the cantonese -style moon cake was best with the condition of the amount of rice bran 15%, peanut oil 30%, invert syrup 80% and alkali liquor 2.5%.The result showed that the amount of rice bran was the most significant effect on moon cake stuffing ’ s sensory evaluation , next were the amount of mature oil , sugar and sesame oil .The quality of the cantonese-style moon cakes fillings was best with the condition of the amount of rice bran 40%, sugar 45%, mature oil 28%and sesame oil 4%.The optimum conditions for the production of this product delicate taste , pure flavor, good quality.关键词
米糠粉/烘焙/广式月饼Key words
rice bran/baking/cantonese-style moon cake分类
轻工纺织引用本文复制引用
赵旭,张家成,孙小惠,陈凤莲..米糠粉在广式月饼中的应用研究[J].哈尔滨商业大学学报（自然科学版）,2015,(5):598-602,5.
