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Abstract Honey and sucrose polyester were used to partially replace traditional syrup and peanut oil respectively. The formula of low sugar and fat cantonese moon cake skin was optimized by Complete randomalized design and Orthogonal experimental design. Combined with the value of texture profile analysis and sensory evaluation index, it was comprehensively analyzed. The experimental results showed that the best formula of low sugar and fat cantonese moon cake crust was: 100 g flour, 50 g conversion syrup and 20 g peanut oil as base, honey substitution rate of 15%, Jianshui amount of 3 g and sucrose polyester substitution rate of 15%. The moon cake crust obtained under this condition had complete shape, soft taste, non greasy and no sticky feeling.
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2022, Vol. 35 
