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当前位置: 首页 > 文章 > 基于TPA参数的低糖广式月饼冬瓜蓉配方优化 食品科学 2015,36 (12) 54-59
Position: Home > Articles > Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters FOOD SCIENCE 2015,36 (12) 54-59

基于TPA参数的低糖广式月饼冬瓜蓉配方优化

作  者：
陈弦;张雁;马永轩;张凌泓;魏振承
单  位：
广东省农业科学院蚕业与农产品加工研究所
关键词：
广式月饼;质地剖面分析;蔗糖替代品;单形重心试验;低糖冬瓜蓉
摘  要：
为研制低糖广式月饼冬瓜蓉馅料,考察了广式月饼感官评分与硬度、凝聚性及回复性3种质地剖面分析(texture profile analysis,TPA)参数的相关性,在此基础上优化了低糖冬瓜蓉馅料配方。结果表明,广式冬瓜蓉月饼的感官评分与TPA参数呈极显著负相关(P<0.01),说明采用硬度、凝聚性和回复性3个TPA参数指标评价月饼品质是可行的。采用麦芽糖醇、木糖醇及低聚异麦芽糖作为低糖冬瓜蓉配方优化的蔗糖替代品,以月饼的TPA参数和感官评分为指标,利用单形重心试验,优化得到两组低糖冬瓜蓉的配方(质量分数):1)冬瓜浆75.5%、麦芽糖醇19.0%、花生油4.5%、玉米淀粉1.0%;2)冬瓜浆75.5%、蔗糖3.3%、木糖醇15.7%、花生油4.5%、玉米淀粉1.0%。
译  名：
Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters
作  者：
CHEN Xian;ZHANG Yan;MA Yongxuan;ZHANG Linghong;WEI Zhencheng;Guangdong Key Laboratory of Agricultural Products Processing,Key Laboratory of Functional Foods, Ministry of Agriculture,Sericultural and Agri-Food Research Institute GAAS;College of Food Science and Technology, Huazhong Agricultural University;
关键词：
Cantonese-style moon cake;;texture profile analysis(TPA);;sugar substitutes;;simplex centroid experiment;;low-sugar white gourd stuffing
摘  要：
This study investigated the optimization of low-sugar white gourd stuffing formulations for Cantonese-style moon cake by correlating sensory score with texture profile analysis(TPA) parameters including hardness, cohesiveness and resilience of moon cake. The results showed that all the three TPA parameters were significantly negatively correlated with the sensory score of moon cake(P < 0.01) and that they could be used as indicators to evaluate the quality of low-sugar white gourd stuffing. Maltitol, xylitol and isomaltooligosaccharide were used as sugar substitutes in the moon cake stuffing. Two optimized formulations were obtained by simplex-centroid experiments consisting of 75.5% white gourd puree, 19.0%maltitol, 4.5% peanut oil, and 1.0% corn starch; and 75.5% white gourd puree, 3.3% sucrose, 15.7% xylitol, 4.5% peanut oil, and 1.0% corn starch, respectively.

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