本研究以金花葵根粉、干花、红豆沙、中筋面粉、转化糖浆等为原料，研究了金花葵月饼的制作工艺。通过单因素试验、正交试验以及感官检验等，获得金花葵根粉、干花、转化糖浆、枧水、玉米油、豆沙等配料的最佳用量。结果表明：中筋面粉100%、转化糖浆75%、玉米油25%、枧水2%、红豆沙90%、金花葵总添加量10%，金花葵粉和干花瓣的最佳比例为3:1。由此配方制作出来的金花葵月饼的外形、口感、色泽等感官品质达到最佳效果，金花葵的味道与豆沙的味道达到了完美的结合。含糖量为18.52%，大大降低了月饼的含糖量，符合现代人低糖饮食的需求。
In this research, the preparation
process of “Jinhuakui” moon cakes was studied with Hibiseu manihot L.
root powder, Hibiseu manihot L. dried flowers, red bean paste,
all-purpose flour, inverted syrup, etc., as raw materials. Through single
factor experiment, orthogonal experiment and sensory inspection, the optimal
dosage of Hibiseu manihot L. root powder, Hibiseu manihot L.
dried flower, inverted syrup, liquid soap, vegetable oil, bean paste and other
ingredients was obtained. The results show that when the all-purpose flour is
100%, invert syrup is75%, soap 2%, corn oil 25%,
red bean paste 90%, the total amount Hibiseu manihot L. 10%, Hibiseu
manihot L. root powder and Hibiseu manihot L. dried flower was
3:1, the shape, taste, color and other sensory qualities of the “Jinhuakui”
moon cake achieve the best effect. The taste of Hibiseu manihot L. and
soybean paste achieve a perfect combination. The sugar content is 18.52%, which
greatly reduces the sugar content of moon cakes and meets the needs of modern
low-sugar diet.
