Study on Processing Technology of Moon Cake with Green Tea Flavor
ZHANG Xing-liang
Abstract：Based on the production of cantonese style moon cake, the author carried on process development of new moon cake with green tea flavor. Green tea additive quantity, cooking temperature and effect of acid stabilizer on tea syrup quality was studied in the paper. The result showed:the best preparation technology for tea syrup was add green tea by 20g of distilled water per 1L, keep cooking temperature 85℃, see the soup was deep yellow, then add salt 0.7%, methyl cellulose 0.2%, malic acid 1.1%and Vc 0.2%as stabilizer. Add green tea powder 2%, cooked flour 17%, soybean oil 4%, walnut grain 4% to green tea flavor moon cake stuffing, then each 100g green tea cake containing 189.6g of tea poly-phenols, protein 18.6g, crude fiber 15.5g, vitamin E 19.2mg, and there were high nutrient content, unique flavor, with health effects, long shelf life in the moon cake. The processing technology of green tea flavor moon cake was simple, and the sensory, physical and chemical indicators were better than the national standard, and process could be operated.
Keywords：Tea syrupgreen tea flavor moon cakeprocessing
Publication Date：2015-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：6( 5-10 )