FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (7): 273-275.

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Study on Moon Cake Filling Prepared with Trehalose

 MENG  Jian-Zong, WEI  Yu-Qin, QIN  Xiao-Ming   

  1. 1.College of Life Science and Technology, Guangxi University, Nanning 530004, China; 2.Bioclone Biotechnology Ltd, Nanning 530003, China; 3.College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524025, China
  • Online:2006-07-15 Published:2011-09-29

Abstract: The formula and processing technology for lotus seed paste moon cake preparation were studied. 30% of sucrose were replaced with trahalose in the filling. Moon cakes with lower sweetness, richer lotus flavor and lighter color were produced with this new trehalose filling. The increase of acid value in trehalose filling was 1.6 times lower than that in traditional sucrose filling after 90 days storage.

Key words: trehalose, lotus paste moon cake, filling