[1]刘 政,徐金军,刘 莹,等.新型南瓜月饼的试制[J].黑龙江农业科学,2010,(11):99-102.
　LIU Zheng,XU Jin-jun,LIU Ying,et al.Experiment of New Type Sugar Pumpkin Moon Cake[J].HEILONGJIANG AGRICULTURAL SCIENCES,2010,(11):99-102.
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新型南瓜月饼的试制

《黑龙江农业科学》[ISSN:1002-2767/CN:23-1204/S] 卷: 期数: 2010年11 页码: 99-102 栏目: 出版日期: 2010-11-10
Title:
Experiment of New Type Sugar Pumpkin Moon Cake
文章编号:
1002-2767（2010）11-0099-04
作者:
刘 政1; 徐金军2; 刘 莹1; 王丽威1; 马艳杰1
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
Author(s):
LIU Zheng1; XU Jin-jun2; LIU Ying1; WANG Li-wei1; MA Yan-jie1
1．Science College of Liaoning Technical University，Fuxin，Liaoning 123000;
2. Pharmacetical School of Lanzhou University, Lanzhou, Gansu 730000
关键词:
南瓜; 月饼; 糖浆质量; 制作方法
Keywords:
pumpkin; moon cakes; quality of syrup;  production methods
分类号:
TS213.2+3
文献标志码:
A
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961%。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25 g、油125 g。
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.

参考文献/References:

[1] 刘宜生 . 南瓜的开发与利用 [J]. 中国食物与营养， 2001 ， 6(5):19 - 20 ．

[2] 李栩.月饼与文化[J].云南档案，2000，3(2):34.

[3] 赵玉安.南瓜的营养价值和功能特性[J].食品研究与开发，2004，25(4):95-97.

[4] 吴增茹，金同铭.用高效液相色谱法测定不同品种南瓜的胡萝卜素[J].华北农学报，1998，13(3):141-144．

[5] 李永星，陈密玉，吴过欣，等.天然降糖食品-南瓜的开发概述[J].包装与食品，2003，12(21):35-39.


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备注/Memo

第一作者简介：刘政（1977-），男，吉林省敦化市人，硕士，讲师，从事活性肽制备、微生物冶金研究。E-mail:happy2003528@eyou.com。

更新日期/Last Update: 2014-11-05