CN114287550A - Preservative for sliced cake and application thereof - Google Patents
Preservative for sliced cake and application thereof Download PDFInfo
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- CN114287550A CN114287550A CN202111464399.5A CN202111464399A CN114287550A CN 114287550 A CN114287550 A CN 114287550A CN 202111464399 A CN202111464399 A CN 202111464399A CN 114287550 A CN114287550 A CN 114287550A
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 70
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 16
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 15
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000001630 malic acid Substances 0.000 claims abstract description 15
- 235000011090 malic acid Nutrition 0.000 claims abstract description 15
- 239000001509 sodium citrate Substances 0.000 claims abstract description 13
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- 239000004471 Glycine Substances 0.000 description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
- 239000001888 Peptone Substances 0.000 description 2
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- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides a preservative for a sliced cake, which comprises tea polyphenol, epsilon-polylysine, malic acid and sodium citrate. The preservative is natural and safe in source, reasonable in formula, wide in bacteriostatic range and good in preservative and fresh-keeping effects, is further used for preparing the cut cake, is simple in preparation process and convenient to operate, can remarkably prolong the quality guarantee period of the cut cake to more than 10 weeks, removes geographical limitations of the development of cut cake foods by utilizing the expansion of the production scale and the circulation scale of the cut cake, and is beneficial to the production and popularization of the cut cake products.
Description
Technical Field
The invention relates to the technical field of food preservation and freshness preservation, and particularly relates to a preservative for a steamed sponge cake and application thereof.
Background
The dry fruit cake is a traditional special snack food for the Uyghur nationality in Xinjiang, and is deeply loved by people due to the characteristics of pure taste, mellow taste, rich nutrition and the like. The traditional cake is mainly prepared by a decocting process, mainly comprises Xinjiang-style dry nuts such as walnut kernels, almonds, raisins and badam as main preparation raw materials, is added with syrup prepared by decocting corn maltose and grape juice, and is sold after mixing, forming, cooling and cutting. Recently, with the rapid development of online shopping economy, the market demand of the cake is greatly increased, and the traditional cake has serious limitations on marketing and product industrialization due to the problems of high sugar content, difficult cutting, low industrialization degree and the like. The invention discloses a baked dry fruit cake made by improvement, but like the traditional cake, the cake has the problems of short shelf life inevitably caused by abundant stuffing and high water and sugar content, and is easy to be utilized by microorganisms, so the preservation and freshness of the cake is very important.
At present, the common means for corrosion prevention of the cake is to coat an anticorrosive film on the inner side of a packaging bag or coat an anticorrosive film on the surface of the cake, but the cake food is very suitable for growth and propagation of microorganisms due to high moisture content, rich nutrition and dense holes in the cake caused by fermentation, and the cake microorganisms are easy to exceed the standard due to the fact that production raw materials do not meet the quality standard, the sterilization is not thorough in the manufacturing process, and secondary pollution before packaging is caused. The method for preventing the cake food from being corroded by the coating has limited effect, can keep the taste and the flavor, is not influenced by high temperature in the preparation process, but still cannot support the long-term storage of the cake, so that the production scale and the circulation scale of the cake are limited for a long time, and the regional limitation of the development of the cake food cannot be fundamentally solved. A natural preservative suitable for the cake is not disclosed in the prior art, and patent CN201511001653.2 discloses a cake biological preservative which comprises 15-18 parts of sorbitol, 0.5-0.6 part of esterified starch, 4-6 parts of tea polyphenol, 2-3 parts of malic acid, 20-40 parts of nisin, 10-20 parts of trehalose, 4-8 parts of chitosan, 2-4 parts of glycine and 2-4 parts of bamboo leaf antioxidant. Therefore, the development of a natural biological preservative for the cake products is quite necessary for expanding the market circulation scale of the cake products and the development of the cake industry.
Disclosure of Invention
The invention aims to overcome the defects of the existing preservative and fresh-keeping technology of the cut cake, and provides the preservative and the application thereof.
The invention aims to provide a preservative for a sliced cake.
The invention also aims to provide a sliced rice cake containing the preservative and a preparation method thereof.
The above purpose of the invention is realized by the following technical scheme:
the invention firstly provides a preservative for a cake, which comprises tea polyphenol, epsilon-polylysine, malic acid and sodium citrate.
In the cake preservative, tea polyphenol has certain inhibiting effect on bacillus subtilis, escherichia coli, pseudomonas, penicillium, beer yeast and the like, and the tea polyphenol has good physiological effect on a human body after being taken into the human body, can clear redundant free radicals in the human body, can improve the permeability of blood vessels, strengthen the blood vessel wall, reduce blood pressure, prevent blood sugar from rising, promote the absorption and assimilation of vitamin C, regulate microorganisms in the human body, inhibit the growth of bacteria, and have the effects of resisting cancer, preventing caries, resisting lipid oxidation of organisms, resisting radiation and the like; the epsilon-polylysine has a broad-spectrum bacteriostatic effect, has a good bacteriostatic effect on gram-positive bacteria, gram-negative bacteria, yeasts and molds, has a certain inhibitory effect on some heat-resistant bacilli and viruses, can be degraded into L-lysine which is human essential amino acid after being eaten by a human body, is further used for protein synthesis or continuous metabolism, and has no toxicity; the sodium citrate has biodegradability, so that the sodium citrate has broad-spectrum inhibition effect on most microorganisms; meanwhile, malic acid also has certain bacteriostatic and antiseptic effects. The invention can effectively prolong the quality guarantee period of the cake and keep the flavor and quality of the cake through precise and appropriate compatibility, and removes the geographical limitation of the development of cake-cutting foods by utilizing the expansion of the production scale and the circulation scale of the cake. The preservative has natural source, safety, no toxicity, reasonable formula and good preservative and fresh-keeping effects.
In some preferred embodiments of the invention, the preservative and fresh-keeping agent comprises the following components in parts by weight:
2-5 parts of tea polyphenol, 1-4 parts of epsilon-polylysine, 1-4 parts of malic acid and 0.5-2.5 parts of sodium citrate.
Further preferably, the preservative for the cake comprises the following components in parts by weight:
3-4 parts of tea polyphenol, 2-3 parts of epsilon-polylysine, 2-3 parts of malic acid and 1-2 parts of sodium citrate.
Preferably 3 parts of tea polyphenol, 2 parts of epsilon-polylysine, 2 parts of malic acid and 1 part of sodium citrate; or 4 parts of tea polyphenol, 3 parts of epsilon-polylysine, 3 parts of malic acid and 2 parts of sodium citrate.
In addition, the invention also claims a sliced cake containing the preservative and antistaling agent.
Preferably, the addition amount of the preservative and preservative in the cake is 0.09-0.1%. Furthermore, the preservative and the preservative are added into the raw materials of the cake during the process of preparing the cake.
As a preferable possible embodiment, the present invention also provides a method for preparing a sliced cake comprising the above preservative and freshness-keeping agent, comprising the steps of:
s1, weighing 15-20 parts of badam, 10-15 parts of walnut kernels, 20-25 parts of cashew kernels, 10-15 parts of pumpkin seeds and 10-15 parts of raisins according to parts by weight, baking, uniformly mixing and flatly paving in a die;
s2, weighing 25-30 parts of trehalose, 65-75 parts of 75 maltose syrup and 1-5 parts of coconut oil according to parts by weight, mixing and decocting to obtain a syrup mixture, and cooling;
s3, adding the preservative and the preservative into the syrup mixture, dissolving and uniformly mixing, and pouring into a mold paved with nuts to enable the syrup to be fully contacted with the nuts;
and S4, compacting and cooling to obtain the steamed cake.
Preferably, the baking of the step S1 is baking at 130-140 ℃ for 10-15 minutes. Most preferably, the baking is carried out at 140 ℃ for 10 minutes.
Preferably, the cooling in step S2 is to 70-80 ℃. Most preferably to 75 deg.c.
Preferably, the syrup mixture accounts for 20-25% of the total mass of the cake.
Preferably, the block is split and packaged after cooling in step S4.
Preferably, the blending and spreading in the mould in the step S1 is spreading in the cake mould paved with the non-stick oil paper after blending.
Preferably, the boiling in step S2 is boiling to make big eye bubbles, and stirring is performed during the boiling to prevent sticking to the bottom.
Preferably, the compaction of step S4 is performed by covering the non-stick paper with a pressing plate.
Because of the inevitable high temperature in the processing process of the steamed cake, the added food preservative is often influenced by the high temperature to cause the degradation or denaturation of the components, so that the preservative effect cannot be exerted, and even the flavor and the mouthfeel of the steamed cake are influenced. Therefore, the preservative antistaling agent is added after the cut cake is cooled, the quality guarantee period of the cut cake is effectively prolonged, the source is natural and safe, and the cut cake raw material is used as a preservative solvent, so that the introduction of foreign substances is reduced, and the ecological development concept of health and naturalness of food is met.
In addition, the application of the preservative and the fresh-keeping agent in preparing the cake or preserving the cake is also within the protection scope of the invention.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides the preservative suitable for the cake, the preservative is natural and safe in source, reasonable in formula and good in preservative and preservative effects, the preservative is further used for preparing the cake, the preparation process is simple, the operation is convenient, the quality guarantee period of the cake can be obviously prolonged to be more than 10 weeks, the regional limitation of the development of cake food is removed by utilizing the expansion of the production scale and the circulation scale of the cake, and the production and the popularization of the cake products are facilitated.
Detailed Description
The present invention will be further described with reference to specific embodiments, but the present invention is not limited to the examples in any way. The starting reagents employed in the examples of the present invention are, unless otherwise specified, those that are conventionally purchased.
In the following examples or comparative examples, the nuts selected were all available from Longyangtran food, Inc.;
trehalose: HAYASHIBARA corporation;
75, maltose syrup: sugar city candy (Shandong) Biotech limited;
coconut oil: hainan Hongshan Heche commerce, Inc.;
tea polyphenols were purchased from Zhengzhou Ming rui chemical products, Inc.;
epsilon-polylysine was purchased from Shenzhen Lefu Biotech, Inc.;
malic acid was purchased from biological technologies, ltd, zhong, he nan;
sodium citrate was purchased from Jinan Kunfeng chemical Co., Ltd.
EXAMPLE 1 preparation of a preservative and antistaling agent for sliced cake
1. This example provides 6 cake preservatives, the formulation of which is shown in table 4:
TABLE 1
2. Preparation of steamed cake
6 kinds of antisepsis and freshness keeping in the table 1 are respectively added in the preparation of the steamed cake, and the steamed cake 1-6 is prepared. The preparation method of the steamed cake comprises the following steps:
s1, weighing 18 parts of badam, 13 parts of walnut kernels, 23 parts of cashew kernels, 13 parts of pumpkin seeds and 13 parts of raisin in parts by weight, mixing, and placing in an oven to set an upper tube and a lower tube to bake for 10 minutes at 140 ℃; uniformly stirring the roasted nuts and flatly paving the nuts in a cake die paved with non-stick oilpaper;
s2, weighing 28 parts of trehalose, 70 parts of 75 maltose syrup and 3 parts of coconut oil according to parts by weight, mixing and decocting until large-eye bubbles are formed, and stirring continuously during the period to prevent bottom sticking;
s3, after the syrup mixture is cooled to about 75 ℃, adding 1-6 of the preservative and the preservative in the table 1 in proportion, dissolving and uniformly mixing; pouring into a mould, and slightly stirring to make the syrup contact fully;
and S4, covering the cake with non-stick oilpaper, compacting by using a pressing plate, cooling, forming, cutting into blocks, and packaging by using packaging paper to obtain the cut cakes 1-6.
Wherein the syrup mixture accounts for 23% of the total mass of the cake; the preservative accounts for 0.1 percent of the total mass of the cake.
Comparative examples 1 to 4
According to the invention, through a great amount of compatibility exploration of the components, the fact that the addition of the non-conventional preservative component can be used for prolonging the shelf life and maintaining the quality of the steamed cake. A large number of comparative researches prove that the preservative suitable for the cake taking tea polyphenol, epsilon-polylysine, malic acid and sodium citrate as active ingredients are obtained by carrying out precise and appropriate compatibility on the components in the preservative.
1. The formula of the 4 kinds of cake preservatives provided in comparative examples 1-4 is shown in table 2:
TABLE 2
2. The preparation method of the steamed cake is the same as that of example 1, the difference is that the preservative and the antistaling agent are different, 4 kinds of preservative and antistaling agents of comparative examples 1-4 are respectively added in the preparation of the steamed cake, and the steamed cake of comparative examples 1-4 is prepared.
Comparative example 5
The preservative 3 in the embodiment 1 is uniformly coated inside the packaging paper, and after the preparation of the cake, the packaging paper coated with the preservative is used for packaging and storing. Comparative example 5 was obtained as a cake.
Comparative example 6
The preparation method of the steamed cake is the same as that of the example 1, except that the preservative preservatives 1-6 in the table 1 are not added in the preparation of the steamed cake, and the following preservatives are coated on the wrapping paper for packaging and storage:
weighing the following raw materials: 18 parts of sorbitol, 0.6 part of esterified starch, 6 parts of tea polyphenol, 3 parts of malic acid, 40 parts of nisin, 20 parts of trehalose, 8 parts of chitosan, 4 parts of glycine and 4 parts of bamboo leaf antioxidant. Mixing, uniformly coating inside the packaging paper of the cake, and packaging and storing by adopting the packaging paper coated with the preservative after the preparation of the cake is finished. Comparative example 6 was obtained.
Comparative example 7
The preparation method of the steamed cake is the same as that of the example 1, and the difference is that the preservative with the following formula is adopted:
18 parts of sorbitol, 0.6 part of esterified starch, 6 parts of tea polyphenol, 3 parts of malic acid, 40 parts of nisin, 20 parts of trehalose, 8 parts of chitosan, 4 parts of glycine and 4 parts of bamboo leaf antioxidant. The addition amount of the preservative and the fresh-keeping agent is the same as that of the preservative and the fresh-keeping agent in the example 1. Comparative example 7 was obtained as a cake.
Experimental example 1 detection of microorganism in cake
The test of microorganisms in the storage and preservation processes was performed on the cake types 1 to 6 prepared in example 1 and the cake types 1 to 7 prepared in comparative examples.
1. Experimental methods
In the test, prepared blank cake blanks (the same as the cake preparation in example 1 except that no preservative and preservative are added in step S3), 1-6 cake blanks and 1-7 cake blanks are stored in a sealed packaging environment, and each cake blank is prepared in 3 parts in parallel, wherein each part is 300 +/-10 g.
The sealed cake was stored at room temperature (25 ℃) for 0, 4 and 10 weeks, respectively, and subjected to a simulated shelf life test to observe the change in the total number of colonies during the storage.
When observing the total number of bacterial colonies, accurately weighing 10g of cake sample to be tested from single-side corner, placing into 250ml triangular flask containing 90ml sterile water and small glass beads, and shaking on shaking table for 20min to disperse microbial cellsStanding for 30s to obtain 10-1Diluting the solution; then using a 1ml sterile pipette to aspirate 10-1Transferring the diluent lml into a test tube filled with 9ml of sterile water, blowing and sucking for 3 times, and uniformly mixing the bacterial liquid to obtain 10-2Diluting the solution; then replacing a sterile suction tube to suck 10-2Transferring 1ml of the diluted solution into a test tube filled with 9ml of sterile water, and blowing and sucking for three times to obtain l0-3Diluting the solution; by analogy, continuously diluting to obtain 10-4、10-5、10-6、10-7、10-8、10-9And a series of diluted bacteria liquid is obtained.
Bacterial culture selecting self-made beef extract peptone culture medium (beef extract 3g, peptone 10g, NaCl 5g, agar 15-20g, and water 1000ml, pH 7.0-7.2, density 1.05 kg/cm)2Medium, sterilized at 121.3 ℃ for 20 minutes). Firstly, the culture medium is melted and poured into a sterile flat plate while the culture medium is hot, and numbering is carried out after solidification. 0.1ml of the inoculum was aspirated with a sterile pipette and inoculated in number on agar plates of different dilution numbers (three replicates for each number). And (3) uniformly coating the bacterial liquid on a flat plate by using a sterile spatula, using a sterilization spatula for each dilution, and burning and sterilizing the spatula when the dilution is changed. And (3) flatly placing the coated flat plate on a table for 20-30min to enable the bacterial liquid to permeate into the culture medium, then inverting the flat plate, and carrying out heat preservation culture until the bacterial grows out, and counting.
2. Results of the experiment
The effect of the total number of different sponge cake colonies is shown in Table 3.
TABLE 3 Effect of different preservation methods on the total number of cut cake colonies
As is clear from Table 3, the cut cakes 1 to 6 prepared in example 1 of the present invention had a colony count of 300 to 6.7X 10 after being stored at 25 ℃ for 4 weeks4CFU/g, colony count 4.8X 10 after 10 weeks of storage3～9.4×105CFU/g; while comparative examples 1 to 7 had colony counts of 9.2X 10 after the cake was stored at 25 ℃ for 4 weeks4～2.3×106CFU/g, colony count after 10 weeks of storage4.2×106～6.8×108CFU/g shows that the preservative has the best effect on keeping the fresh of the cake, particularly, after the cake 3 in the embodiment is stored at 25 ℃ for 10 weeks, the total number of colonies is only 4.8 multiplied by 103CFU/g (the total number of bacterial colonies is less than or equal to 10000CFU/g as required by the cake production standard specified by the national mandatory standard GB 7099-2003 pastry and bread health Standard). In the cake products of comparative examples 1 to 4, the components of the preservative and fresh-keeping agent are changed, and the preservative and fresh-keeping agent still maintains a certain bacteriostatic effect, but the preservative and bacteriostatic effect is not as good as that of the cake product 3 prepared by the preservative and fresh-keeping agent 3. In addition, the cake of comparative example 7, which adopts the existing cake preservation technology, has poor preservation effect on the cake, indicating that the preservative suitable for cake is not suitable for cake. Comparative examples 5 and 6 are, respectively, that the anti-corrosive effect of the rice cake applied by the wrapping paper coating method is very weak.
Experimental example 2 flavor of steamed sponge cake
The steamed cakes 1 to 6 prepared in example 1 and the steamed cakes of comparative examples 1 to 7 were subjected to sensory evaluation of flavor.
1. Experimental methods
10 experienced sensory evaluators were selected for this trial. Labeling the bottom of the bag, placing the cake with preservative at 25 deg.C for 0, 4, and 10 weeks, scoring according to sensory evaluation standard of the cake in Table 2, and taking the mean value to plot. The sensory evaluation criteria for the steamed sponge cakes are shown in Table 4.
TABLE 4 sensory evaluation criteria for steamed sponge cakes
2. Results of the experiment
The change in sensory score of the cakes during storage is shown in Table 5.
TABLE 5 sensory rating of the steamed cake during storage
As can be seen from table 5, the sensory score of each cake gradually decreased with increasing storage time. The cake 3 prepared in example 1 had the highest sensory score after storage at weeks 4 and 10, and therefore the preservative formulation used in example 1, cake 3, was more favorable for maintaining the sensory quality of the cake during storage.
The cake products of comparative examples 1 to 7 were poor in color, smell and taste, and exhibited uneven color, poor glossiness, no flavor, rough texture and poor elasticity after storage for 4 weeks, and also exhibited discoloration and bad taste after storage for 10 weeks, which adversely affected eating.
It should be understood that the above-described embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the protection scope of the claims of the present invention.
Claims (10)
1. The preservative for the cake is characterized by comprising the following components:
tea polyphenol, epsilon-polylysine, malic acid and sodium citrate.
2. The preservative and fresh-keeping agent as claimed in claim 1, wherein the preservative and fresh-keeping agent comprises the following components in parts by weight:
2-5 parts of tea polyphenol, 1-4 parts of epsilon-polylysine, 1-4 parts of malic acid and 0.5-2.5 parts of sodium citrate.
3. The preservative and fresh-keeping agent as claimed in claim 1, which is characterized by comprising the following components in parts by weight:
3-4 parts of tea polyphenol, 2-3 parts of epsilon-polylysine, 2-3 parts of malic acid and 1-2 parts of sodium citrate.
4. A cake characterized by comprising the preservative and freshness-keeping agent according to any one of claims 1 to 3.
5. The cake made of glutinous rice flour according to claim 4, wherein the preservative and preservative agent is added in an amount of 0.09 to 0.1 wt% in the cake made of glutinous rice flour.
6. A process for preparing a steamed cake according to claim 5, comprising the steps of:
s1, weighing 15-20 parts of badam, 10-15 parts of walnut kernels, 20-25 parts of cashew kernels, 10-15 parts of pumpkin seeds and 10-15 parts of raisins according to parts by weight, baking, uniformly mixing and flatly paving in a die;
s2, weighing 25-30 parts of trehalose, 65-75 parts of 75 maltose syrup and 1-5 parts of coconut oil according to parts by weight, mixing and decocting to obtain a syrup mixture, and cooling;
s3, adding the preservative and the preservative into the syrup mixture according to any one of claims 1 to 3, dissolving and uniformly mixing, and pouring into a mold paved with nuts to enable the syrup to be fully contacted with the nuts;
and S4, compacting and cooling to obtain the steamed cake.
7. The method of claim 6, wherein the baking of step S1 is performed at 130 ℃ to 140 ℃ for 10 to 15 minutes.
8. The method of claim 6, wherein the cooling in step S2 is cooling to 70-80 ℃.
9. The method according to claim 6, wherein the syrup mixture comprises 20% to 25% of the total mass of the cake.
10. The method of claim 6, wherein the cooling of step S4 is followed by dicing and packaging.
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| Title |
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| 邓舜扬: "食品保鲜技术", vol. 1, 中国轻工业出版社, pages: 319 * |
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