On the basis of single factor experiment, 3 factors 3 levels orthogonal experiment was adopted to study impact of bean dregs powder, linseed oil, xylitol syrup on peel quality and tea powder, bean dregs powder, butterine on stuffing quality.

• 实验在单因素基础上采用3因素3水平正交实验研究了豆渣粉、亚麻油、木糖醇糖浆对月饼皮品质的影响以及茶粉、豆渣粉、人造奶油对月饼馅料品质的影响，并对其理化指标，营养素组成进行分析。