The Processing Technology and Quality Evaluation of Cantonese-style Moon Cakes: A Review
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摘要: 广式月饼是我国传统焙烤类食品，具有皮薄馅大、色泽金黄、口感细腻等特点，深受消费者喜爱。然而，在加工和储存过程中，广式月饼很容易受原料、烘焙条件、微生物等因素的影响，导致品质下降，从而造成经济损失及食品安全等问题。本文首先总结了广式月饼的分类及营养价值，在此基础上对广式月饼的加工工艺进行了系统阐述，主要从原料（面粉、油脂、转化糖浆、馅料），烘焙条件以及冷却包装三个方面进行了总结和分析；并从广式月饼的食用品质、理化特性、安全性三个方面重点综述了其品质评价指标及方法，最后对广式月饼存在的问题及重点研究方向进行了总结和展望。Abstract: Cantonese-style moon cakes are traditional Chinese baked foods, which are deeply loved by consumers due to their characteristics of thin skin with plump stuffing, golden color and delicate taste. However, during the processing and storage process, Cantonese-style moon cakes are easily affected by raw materials, baking conditions, microorganisms and other factors, which will reduce the product quality, and eventually cause economic losses and food safety issues. In this paper, the classification and nutritional value of Cantonese-style moon cakes are firstly summarized. In addition, the processing technology of Cantonese-style moon cakes is systematically expounded, mainly from the raw materials (flour, oil, converted syrup, filling), baking conditions and cooling packaging. Furthermore, the quality evaluation indicators and methods of Cantonese-style moon cakes are reviewed from three aspects: edible quality, physicochemical properties and security. Finally, the existing problems and key research directions of Cantonese-style moon cakes are summarized and prospected.
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Key words:
- Cantonese-style moon cake /
- processing technology /
- quality evaluation /
- baking
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