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High-moisture-content cake corrosion preventing and fresh keeping method

A fresh-keeping method and high-moisture-content technology are applied in the field of high-moisture-content cake preservative and fresh-keeping, which can solve the problems of unsatisfactory fresh-keeping and preservative effects, and achieve the effects of prolonging the fresh-keeping period, maintaining the taste, and preventing the formation of aflatoxins.

Inactive Publication Date: 2012-12-05
ZUNYI NORMAL COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the actual situation that the existing fresh-keeping and anti-corrosion effects of high-moisture cakes are not ideal, the present invention provides a high-moisture-content cake anti-corrosion and fresh-keeping method, which prolongs the fresh-keeping period of cakes

Method used

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Embodiment Construction

[0012] The present invention is described in detail with cake making earlier in conjunction with specific embodiment: method step of the present invention is:

[0013] First sieve the flour used for cake making to remove impurities, weigh 1000 grams, add 300 mg of sodium dehydroacetate according to the ratio of 0.05-0.5:1000, 0.05-1.0:1000, 0.05-0.5:1000 , 500 mg of sorbic acid, 300 mg of glucose-δ-lactate and mix evenly, then add edible oil, white sugar and eggs according to the recipe of the traditional cake making process, stir well and bake out of the oven, let it cool naturally, weigh 25 mg of sodium Tamycin is ready for use, then take 40 milliliters of boiled cold boiled water and 60 milliliters of edible alcohol and mix it into an aqueous edible alcohol solution, and add natamycin into the aqueous edible alcohol solution to obtain a uniform natamycin suspension. Transfer the natamycin suspension to a watering can that can form the liquid into a spray, transfer about 500...

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Abstract

The invention discloses a high-moisture-content cake corrosion preventing and fresh keeping method, which comprises the following steps of: when a cake is manufactured, adding sodium dehydroacetate, sorbic acid and glucose-delta-ficusin into raw material flour used for manufacturing the cake; according to a common technical formula, manufacturing, baking and cooling; before the cake is put into a packaging bag, spraying natamycin suspension liquid onto the surface of the cake and the inner side of the packaging bag in a vaporific mode; putting in the packaging bag and sealing; and after spraying the natamycin suspension liquid again on the outside of the sealed packaging bag and the inside of a packaging box, putting the packaging bag into the packaging box, and sealing. The sodium dehydroacetate used in the high-moisture-content cake corrosion preventing and fresh keeping method has wide inhibiting effect on various bacteria, mycetes, saccharomycetes and the like; the sorbic acid has inhibiting effect on mycetes, saccharomycetes and aerobic bacteria; and the natamycin not only can effectively inhibit the growth of the mycetes and the saccharomycetes but also can prevent aflatoxin in the filamentous fungi from forming, and is a natural and efficient novel food biological preservative. According to the high-moisture-content cake corrosion preventing and fresh keeping method disclosed by the invention, the quality guarantee period of the high-moisture-content cake can be prolonged for more than 5-10 days.

Description

technical field [0001] The invention relates to an antiseptic and fresh-keeping method for cakes with high water content, which is especially suitable for the production and packaging of cakes with high water content (higher than 20%). Background technique [0002] The fresh-keeping preservatives used when existing cakes are made and packaged have certain fresh-keeping and anti-corrosion effects, but the fresh-keeping and anti-corrosion effects are all unsatisfactory. Especially there is no fresh-keeping preservative for high water content cake food. At present, the finished cakes produced by various cake food manufacturers have a long shelf life, but the moisture content in the cake products is low (less than 20%). Some cake products, in order to maintain their own local characteristics and taste, the moisture content of cake products is higher than 20%, up to 25%. In the late spring, summer and early autumn seasons of a year, due to the high air humidity and high tempera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/14A21D15/00
Inventor 朱万强
Owner ZUNYI NORMAL COLLEGE
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