本文研究了卡拉胶对月饼豆沙果味酱的成型性、耐高温性、持油和持水性、口感及质构性能的影响，结果表明，在将果味酱与月饼豆沙馅料按3:7比例混合时，卡拉胶在月饼果味酱中的最适添加量为1.5‰，在保存时间3个月内，馅料无干裂渗油现象，此混合馅料具有良好的成型性、耐高温性、持油性、抗老化性能，同时此种混合馅料既保持了原豆沙馅料组织的细腻又具有适度的弹性，还降低了传统豆沙的甜腻度获得更佳的口感，可以作为制作广式月饼馅料使用

Effects of carrageenan on the moulding, heat-resisting, oil-holding, water-holding, sensory properties and texture of the mooncake fruit-flavor jam were studied in this paper. The results showed that the optimal carrageenan dosage added to the mooncake fruit -flavor jam and ratio of fruit-flavor jam to red bean paste were 1.5‰ and 3:7, respectively, under which a new mooncake mixed fillings was achieved with good moulding, heat-resisting, oil-holding and anti-aging properties, without cracking and oil leaking in a 3-month storage. At the same time, the mixed filling not only retained the delicate structure of original red bean paste with moderate elasticity, but also reduced the sweetness of the traditional bean paste giving a better taste, which can be prepared and used in Cantonese mooncakes.

广东省功能性食品添加剂及配料工程技术研究开发中心(2009B080400050)