| The aims of this paper is to improve the formulation and manufacturing process of Suzhou-style mooncake with the combination of the traditional Suzhou-style mooncake and the quick-frozen food.The raw Suzhou-style mooncakes filled with tumorous stem mustard and fresh meat are shaped and then directly frozen and pre-packaged into finished products. Afterwards they are transported to the sale terminal with the cold chain. At the same time, two edible methods are found by baked or roasted.Finally,HACCP system is used to study the quality control. It provides some theoretical guidance for the production of quick-frozen Suzhou-style mooncake.Through a series of experiments,the results are as follows:The best ratio of water-oil dough and pastry dough in the quick-frozen Suzhou-style mooncake was found in the single factor experiment and orthogonal test, which is 2:1. Additionally,the wheat flour gluten content is the most effective factor in the quality of the water-oil dough. The optimum formula(calculated as 100% cake flour) of the water-oil dough is wheat gluten 24%, lard 34%, water 38% and maltose syrup 7%. The best ratio of cake flour and lard in the pastry dough is 2:1. The best ratio of crust and filling is 4:6 and the optimum formula of the filling is as follows: tumorous stem mustard 40%, lean pork 30% and fat pork 20%.It is concluded from the orthogonal test that the effect of various factors of quick-frozen process on the quick frozen Suzhou-style mooncake shows the following relationship: quick-frozen temperature > quick-frozen time > refrigeration temperature > refrigeration time. The quick-frozen temperature is the most important factor in the quality of the finished products and its optimum value is-37?.Meanwhile, two edible methods are found, including the bake with oven and electricity cake clang.HACCP system is applied to conduct hazard analysis, identify critical control point and establish critical limits of the quick-frozen Suzhou-style mooncake to guarantee its quality. |
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