Zhongguo youzhi (Feb 2024)
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
Abstract
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制作的面团相比弹性模量和黏性模量均显著降低，损耗因子显著增加，且PO制作的面团最大曲率时间最长，CO制作的面团最大曲率时间最短，不同花生油制作的面团质构特性不存在显著差异；RO制作的月饼感官得分最高，品质最好；面团黏性模量、最大曲率时间与月饼硬度呈显著正相关，面团最大曲率时间与月饼感官得分呈显著负相关。综上，低温压榨高油酸花生油可以改变月饼饼皮面团的流变学特性和水分分布，并对最终产品的感官品质具有一定的改善作用。In order to improve the quality of Cantonese mooncakes by changing the oils, four types of peanut oil of commercial pressed first-grade peanut oil (PO, high-temperature pressing), commercial pressed and refined high-oleic acid peanut oil (HO, high-temperature pressing), low-temperature pressed high-oleic acid peanut oil (RO, degumming treatment), and low-temperature pressed high-oleic acid peanut oil (CO, not degummed) were used as materials to make mooncake, the quality differences of the four peanut oils, and its effects on the dynamic rheological properties, water distribution, texture characteristics of mooncake crust dough, as well as the effects on the physicochemical properties and sensory scores of Cantonese mooncakes were studied. Meanwhile, the Pearson correlation analysis was conducted on the dough characteristics and mooncake quality. The results showed that low-temperature pressed peanut oil exhibited superior acid value, peroxide value, and oxidative stability compared with high-temperature pressed peanut oil. In contrast to common peanut oil, high-oleic acid peanut oil had a higher oleic acid content, while the linoleic acid content decreased significantly. The dough made with RO exhibited significantly lower elastic modulus and viscous modulus, and significantly increased loss factor compared with the dough made with PO. Additionally, the dough made with PO had the longest maximum curvature time, while the dough made with CO had the shortest maximum curvature time. There was no significant difference in texture properties between doughs made with different peanut oils. Mooncakes made with RO achieved the highest sensory scores and demonstrated the best quality. The dough′s viscous modulus and maximum curvature time showed a significant positive correlation with hardness of mooncakes, while the maximum curvature time exhibited a significant negative correlation with the sensory scores of mooncakes. In conclusion, low-temperature pressed high-oleic acid peanut oil can alter the rheological properties and water distribution properties in mooncake crust dough, contributing to the improvement of the final product′s sensory quality.
Keywords
