| 低热量广式月饼的研究进展 |
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| 引用本文： | 陈 弦,张 雁,邓媛元,唐小俊,魏振承.低热量广式月饼的研究进展[J].北京工商大学学报(自然科学版),2013,31(5):55-62. |
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| 作者姓名： | 陈 弦 张 雁 邓媛元 唐小俊 魏振承 |
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| 作者单位： | 广东省农业科学院 蚕业与农产品加工研究所/广东省农产品加工公共实验室,华中农业大学 食品科学技术学院;广东省农业科学院 蚕业与农产品加工研究所/广东省农产品加工公共实验室;广东省农业科学院 蚕业与农产品加工研究所/广东省农产品加工公共实验室;广东省农业科学院 蚕业与农产品加工研究所/广东省农产品加工公共实验室;广东省农业科学院 蚕业与农产品加工研究所/广东省农产品加工公共实验室 |
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| 摘 要： | 低热量广式月饼具有能量低、营养健康等特点，已成为广式月饼发展的新方向，但其口感与风味往往逊色于传统月饼. 因此，探索低热量广式月饼的开发原理、工艺技术以及评价方法显得尤为重要. 概述了低热量广式月饼饼皮、馅料的研发原理及其制作工艺特点，总结了低热量广式月饼质构和风味的评价方法，并介绍了当前蔗糖替代品与油脂替代品在广式月饼中的应用现状.
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| 关 键 词： | 广式月饼 低热量 制作原理 加工技术 |
Investigation on Progress of Low-Calorie Cantonese-style Moon Cake |
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| CHEN Xian,ZHANG Yan,DENG Yuan-yuan,TANG Xiao-jun and WEI Zhen-cheng.Investigation on Progress of Low-Calorie Cantonese-style Moon Cake[J].Journal of Beijing Technology and Business University:Natural Science Edition,2013,31(5):55-62. |
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| Authors: | CHEN Xian ZHANG Yan DENG Yuan-yuan TANG Xiao-jun and WEI Zhen-cheng |
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| Institution: | The Sericulture & Agri-food Research Institute/Guangdong Open Access Laboratory of Agricultural
Product Processing, Guangdong Academy of Agricultural Sciences;College of Food Science and Technology, Huazhong Agriculture University;The Sericulture & Agri-food Research Institute/Guangdong Open Access Laboratory of Agricultural
Product Processing, Guangdong Academy of Agricultural Sciences;The Sericulture & Agri-food Research Institute/Guangdong Open Access Laboratory of Agricultural
Product Processing, Guangdong Academy of Agricultural Sciences;The Sericulture & Agri-food Research Institute/Guangdong Open Access Laboratory of Agricultural
Product Processing, Guangdong Academy of Agricultural Sciences;The Sericulture & Agri-food Research Institute/Guangdong Open Access Laboratory of Agricultural
Product Processing, Guangdong Academy of Agricultural Sciences |
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| Abstract: | The low-calorie Cantonese-style moon cake, being nutritious and healthy, has been becoming a new trend. However, its sensory quality is still inferior to that of the traditional moon cake rich in sugar and fat. It is very important to investigate its processing principle, develop its processing technology, as well as establish its evaluation methodology. This paper reviews the development of low-calorie Cantonese-style moon cake. The current application status of sucrose substitutes and fat substitutes in the Cantonese-style moon cake are also introduced. |
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| Keywords: | Cantonese-style moon cake low-calorie processing principle processing technology |
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