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《Modern Food Science and Technology》 2013-06
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Effect of Carrageenan on the Quality of a Fruit-flavor Jam Used for Mooncake Preparation

PAN Li-ying,SONG Zhen-shan,GUO Hua,ZHOU Xue-song(Guangzhou Honsea Industry CO.LTD,Guangzhou 510530,China)  
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.
【Fund】: 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)
【CateGory Index】: TS255.43
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