基于質(zhì)構(gòu)分析的川式酥皮月餅餅皮配方優(yōu)化及儲(chǔ)存特性研究

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開放科學(xué)（資源服務(wù)）標(biāo)識(shí)碼（OSID）：

Study onFormula Optimization and Storage Characteristics of Sichuan-style Mooncake Crust Based on Texture Analy YANG Wen-dan，DENG Yong， AI Ru-liang et al（Sichuan Edle Food Co.，Ltd.，Deyang，Sichuan 618000）

AbstractUsigtextureanalysisesposesufaceotizatioandhmicalaalysisethods，sudyforulaotiizationandoagehac teristics of Sichuan-style mooncake.Results showed that，optimal addition of raw materials were 2.0% polydextrose，0. 18% mono- and diglycerol fatty acid esters，and 120mg/kg maltose amylase.When stored for 2O days，the lowest firmness of the mooncake crust was 250g .When storage time was >20 days，the firmness of crust increased significantly （ P<0.05 ）. However，the firmness of the filing gradually increases with thestoragetime.Duringstoragemoistureandfatfrothefilingcontiuetomigrateintoterust.Temoistureandfatontentsoftheust reached the highest at 4O days，which were 15. 20% and 32.50% respectively.After storage for more than 4O days，the moisture content of the crust showed a decreasing trend，while the fat content did not change significantly （ （P<0.05） 。（剩余7236字）