不同花生油对月饼饼皮面团特性及月饼品质的影响Effect of different peanut oils on dough characteristics of mooncake crust and quality of mooncake

不同花生油对月饼饼皮面团特性及月饼品质的影响Effect of different peanut oils on dough characteristics of mooncake crust and quality of mooncake

旨在通过改变油脂来提升广式月饼的品质，以市售压榨一级花生油（PO，高温压榨）、市售压榨精制高油酸花生油 (HO，高温压榨)、低温压榨高油酸花生油（RO，经脱胶处理）、低温压榨高油酸花生油（CO，未脱胶处理）为油脂原料来制作月饼，探究了4种花生油的品质差异，及其对月饼饼皮面团动态流变学特性、水分分布、质构特性的影响，以及对广式月饼理化特性和感官评分的影响。同时，对月饼饼皮面团特性与月饼品质进行了Pearson相关性分析。结果表明：低温压榨花生油在酸值、过氧化值和氧化稳定性方面均优于高温压榨花生油；相比于普通花生油，高油酸花生油的油酸含量较高，而亚油酸含量大幅减少；RO制作的面团与PO制作的面团相...

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Bibliographic Details
Main Author:	龙钰婷1，柴秀航1，徐勇将1,2，刘元法1 LONG Yuting1, CHAI Xiuhang1, XU Yongjiang1,2, LIU Yuanfa1
Format:	Article
Language:	English
Published:	中粮工科（西安）国际工程有限公司 2024-02-01
Series:	Zhongguo youzhi
Subjects:	高油酸花生油；月饼；面团；流变学特性；水分分布；质构特性；感官评分 high-oleic acid peanut oil; mooncake; dough; rheology property; water distribution; texture characteristics; sensory scores
Online Access:	http://tg.chinaoils.cn/zgyz/ch/reader/create_pdf.aspx?file_no=20240213&flag=1

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