一种辣木月饼的工艺配方优化

Optimization of Process Formulation of Moringa Mooncake

摘要: 本文以辣木粉、中筋面粉、转化糖浆、花生油、枧水等为主要原料，搭配广式月饼经典馅料，制作一款极具特色的辣木月饼。以感官评分为评定标准，通过单因素试验分别研究辣木粉添加量、转化糖浆添加量、花生油添加量、枧水添加量对月饼感官品质的影响，通过正交设计优化饼皮配方。结果表明，辣木月饼的最优配方为：中筋面粉200 g，辣木粉添加量为4%，转化糖浆为140 g，食用油为50 g，枧水为1 g。按此配方制作的辣木月饼，口感适宜，组织松软有弹性，辣木风味浓郁。本研究为辣木的高值化利用和月饼的产品研发提供了一定的参考价值。

Abstract: This article uses Moringa flour, medium gluten flour, sugar syrup, peanut oil, and rice water as the main ingredients, combined with classic Cantonese mooncake fillings, to create a unique Moringa mooncake. Sensory evaluation served as the assessment criterion to investigate the individual effects of moringa powder content, invert syrup content, peanut oil content, and lye water content on the sensory quality of the mooncake through single-factor experiments. An orthogonal experimental design was employed to optimize the pastry formulation. The results demonstrated that the optimal formulation for moringa mooncakes consisted of 200 g all-purpose flour, 4% moringa powder, 140 g invert syrup, 50 g peanut oil, and 1 g lye water. Mooncakes prepared with this formulation exhibited an agreeable texture, a soft yet elastic crumb structure, a pronounced moringa flavor, and high nutritional value. The moringa mooncakes made according to this recipe have a pleasant taste, soft and elastic texture, rich moringa flavor. This study provides certain reference value for the high-value utilization of Moringa and the development of mooncake products.