基于TPA参数的低糖广式月饼冬瓜蓉配方优化

doi:10.7506/spkx1002-6630-201512010

食品科学

基于TPA参数的低糖广式月饼冬瓜蓉配方优化

陈弦1,2，张雁1,*，马永轩1，张凌泓1,2，魏振承1

1.广东省农业科学院蚕业与农产品加工研究所，农业部功能食品重点实验室，广东省农产品加工重点实验室，
广东广州 510610；2.华中农业大学食品科学技术学院，湖北武汉 430070

出版日期:2015-06-25 发布日期:2015-06-12
通讯作者: 张雁
基金资助:
广东省教育部产学研项目（2011A090200078；2012B091100055）；
广东省农业厅现代农业产业技术体系项目（粤财农[2012]282）

Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters

CHEN Xian1,2, ZHANG Yan1,*, MA Yongxuan1, ZHANG Linghong1,2, WEI Zhencheng1

1. Guangdong Key Laboratory of Agricultural Products Processing, Key Laboratory of Functional Foods, Ministry of Agriculture,
Sericultural and Agri-Food Research Institute GAAS, Guangzhou 510610, China;
2. College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China

Online:2015-06-25 Published:2015-06-12
Contact: ZHANG Yan

摘要/Abstract

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%。

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

Abstract:

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.

Key words: Cantonese-style moon cake, texture profile analysis (TPA), sugar substitutes, simplex centroid experiment, low-sugar white gourd stuffing

中图分类号:

TS255.5

陈弦1,2，张雁1,*，马永轩1，张凌泓1,2，魏振承1. 基于TPA参数的低糖广式月饼冬瓜蓉配方优化[J]. 食品科学, doi: 10.7506/spkx1002-6630-201512010.

CHEN Xian1,2, ZHANG Yan1,*, MA Yongxuan1, ZHANG Linghong1,2, WEI Zhencheng1. Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512010.

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基于TPA参数的低糖广式月饼冬瓜蓉配方优化

Optimization of Formulation of Low-Sugar White Gourd Stuffing in Cantonese-Style Moon Cake Based on TPA Parameters

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