| Mooncake has a long history in China.As a kind of traditional festival food,it possesses a high share in the market.Suzhou-style mooncake plays an important role in the mooncake industry due to its crisp and delicious taste.But the development of the traditional Suzhou-style mooncake has been restricted because it contains high amounts of fats and sugars.Therefore the exploiture of a kind of novel and healthy Suzhou-style mooncake will be an inexorable trend.Green tea contains various antioxidant and anti-aging compounds,such as tea polyphenols,tea polysaccharide,tea amino acid and so on,together with some nutritional ingredients like mineral substances,protein,vitamins and so on.As the health consciousness of people has advanced,green tea has been increasingly important in daily diet and its application in food processing has been more and more extensive.In this paper,the application of green tea to Suzhou-style mooncake was studied.The aim was to produce a new type of Suzhou-style mooncake which was nutritional,healthy and new taste.Green tea was added to the red bean filling and the crust of the mooncake.After the formulae of the filling and crust were respectively optimized,the main nutritional ingredients of the product were analyzed,and the influence of green tea on the texture property,sensory quality,storage property and antibacterial ability of the products were investigated.Thus,this paper could provide some theoretical references for the industrial production of the green tea and red bean Suzhou-style mooncake.The main results included that:1.With sensory evaluation as estimating indicator,the effect of additive amount of sugar,maize oil and green tea on the quality of the green tea and red bean filling were studied through single factor tests.The results showed that the highest sensory value obtained when the additive amount of sugar,maize oil and green tea was respectively 35 g,25g and 12 g per 100 g of dry red beans.On the basis of single factor tests,orthogonal tests were conducted with sensory evaluation,hardness,adhesiveness and chewiness as comprehensive estimating indicators.Analytic hierarchy process was used to estimate the effect weight of each factor level in the orthogonal tests.The results showed that among the three levels of sugar factor,the effect weight of level 2 was the highest with value of 0.21926;among the three levels of maize oil factor,the effect weight of level 1 was the highest with value of 0.07395;among thethree levels of green tea factor,the effect weight of level 2 was the highest with value of0.05441;so the optimal formula of the green tea and red bean filling was determined as35 g of sugar,20 g of maize oil and 12 g of green tea per 100 g of dry red beans.2.With sensory evaluation as estimating indicator,and fixing the flour/maize oil weight ratio in the dry pastry as 2.2,the effect of additive amount of maize oil,sugar,and green tea in the water and oil dough,and the water and oil dough/ dry pastry weigh ratio on the quality of the mooncake crust were studied through single factor tests.The results showed that the highest sensory value obtained when the additive amount of maize oil,sugar and green tea in the water and oil dough was respectively 30 g,25g and 1.2g per 100 g of flour,and the water and oil dough/ dry pastry weigh ratio was 1.4.On the basis of single factor tests,the optimal formula of the mooncake crust was determined by response surface experiment with sensory evaluation as estimating indicator.The results showed that the optimal formula was 29.21 g of maize oil,24.22 g of sugar and1.17 g of green tea power in the water and oil dough per 100 g of flour,and the water and oil dough/dry pastry weigh ratio was 1.36.3.With sensory evaluation as estimating indicator,the baking condition of green tea and red bean Suzhou-style mooncake was studied through constant temperature baking and two-stage baking.The results showed that two-stage baking was better than constant temperature baking;the optimal condition of two-stage baking was setting surface fire temperature and time as 150 ? and 10 min at the first stage,and setting surface fire temperature and time as 170 ? and 24 min at the second stage with bottom fire temperature as 125? throughout the process.4.The foundational components of the green tea and red bean Suzhou-style mooncake were analyzed.The results showed that the product contained filling as 61.43%;water as 15.83%,ash as 0.54%,fat as 12.64%,protein as 7.55%,crude fiber as 2.70% and tea polyphenols as 0.14%.5.With hardness,fracturability and sensory evaluation as estimating indicators,comparisons of the quality difference between Suzhou-style mooncakes with maize oil and with lard oil,with green tea and without green tea were conducted.The results showed that when the maize oil was replaced by lard oil with 80% weight of maize oil,the texture indicators and sensory value of the two products were close,indicating the shortening function of maize oli;the value of the hardness and fracturability of the products with green tea were both lower than that without green tea,and the sensory value was higher for products with green tea,indicating green tea could improve the quality of the products.6.The changes of physicochemical indicators of the Suzhou-style mooncakes with and without green tea were analyzed during the storage.The results showed that for the products with green tea,the increase of water content,peroxide value and acid value were slower than that without green tea.It indicated that green tea could postpone the oxidative deterioration of the products and could extend the shelf life.7.The changes of microbial indicators of the red bean Suzhou-style mooncakes with tea,without green tea,and obtained commercially were analyzed during the storage.The results showed that for the products with green tea,the total numbers of colony and mould was overproof respectively at 24 d,22d for the crust,and at 22 d,18d for the filling;for the products without green tea,the total numbers of colony and mould was overproof respectively at 12 d,16d for the crust,and at 8d,10 d for the filling;for products obtained commercially,the total numbers of colony and mould was overproof respectively at 28 d,38d for the crust,and at 26 d,34d for the filling.It indicated that green tea had inhibitory effect on microorganism and could extend the shelf life of the products,although the antibacterial effect of green tea was poorer than the commercial one. |
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