低脂奇亚籽月饼的工艺设计
AEM RODUCTS ROCESSING(2020)
Abstract
以奇亚籽凝胶溶液替代月饼皮配方中的部分花生油来开发低脂月饼,并从能量、质构特性和感官方面进行评价.结果表明,月饼皮配方中低筋面粉量为250 g,奇亚籽凝胶溶液为20 g,花生油为55 g,即替代比例为26.7%时,能量降低22.7%;月饼的质构指标如硬度、弹性、咀嚼度及凝聚性与对照组无显著差异,感官可接受性较好.
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