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Effect of special oil on moon cake quality
  
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KeyWord:special oil  moon cake  oil-return  sensory quality
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Author NameAffiliation
HUANG Xunduan  
LUO Yinqian  
JIANG Mingxing，etc  
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Abstract:
      The special oil prepared by soybean oil and palm stearin was applicated in moon cake and the moon cake was made by traditional method. The effects of the special oil on the oil-return, textural characteristics and sensory quality of moon cake were investigated. The results showed that the melting point of the special oil was 30.9℃ and it had items of good fluidity, operability and functionality. Moon cake added with the special oil exhibited golden-yellow color, uniform texture and delicate taste. The special oil effectively controlled the oil-return of moon cake during storage.
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