Abstract:Low-sugar mulberry filling was made of lotus seed，maltitol，peanut oil as the main raw material，and mulberry powder. The production process of low-sugar mulberry mooncake included wrapping，molding，baking，cooling and finally packing. And the optimum adding amount and the best baking process parameters were optimized. Further research on texture of low-sugar mulberry mooncake，compared with traditional lotusseed -paste mooncake was carried on the differences of chewiness，adhesiveness，hardness，elasticity，cohesiveness and recoverability. Results showed that the optimum adding amount of mulberry powder was 3 %. The best baking process parameters were surface temperature of 200℃，bottom temperature of 170℃，and bake time of 18 min. The low-sugar mulberry mooncake，based on the best formula and the best baking process conditions present good properties of full shape，chiseled and clear pattern. Compared with the traditional lotusseed-paste mooncake，the textural properties of low-sugar mulberry mooncake was improved significantly，with enhanced palatability，increased chewiness by 226.78 %，increase hardness by 27.1 %，the increased elasticity by 63.17 %，increased cohesiveness by 49.72 %，increased recoverability by 64.84 %，but decrease adhesion decreased by 28.45 %.