Compound preservative stabilizer for cakes, preparation method and application thereof

Abstract

The application belongs to the technical field of food preservatives, and discloses a compound preservative stabilizer for cakes, and a preparation method and application thereof. The compound preservative stabilizer for cakes is prepared from the following components in percentage by mass: calcium propionate, sorbic acid, moringa leaf powder, a stabilizer, an emulsifier, an antioxidant, and an acidulant. The calcium propionate, sorbic acid and moringa leaf powder are preservative components, the stabilizer is gluconic acid-delta-lactone, the emulsifier is a mono-diglyceride fatty acid ester, the antioxidant is sodium erythorbate, and the acidulant is one or more of citric acid, malic acid and tartaric acid. Each raw material is sieved and uniformly mixed to prepare the compound preservative stabilizer. The compound preservative stabilizer is applied to cakes, can effectively inhibit the reproduction of Staphylococcus aureus, mold and other bacterial groups, control the total number of colonies, slow down oxidation and rancidity, extend the shelf life of the cakes to 14 days, improve the nutritional value of the cakes, and meanwhile, maintain the flavor of the cakes.

Description

Technical Field

[0001] This invention relates to the technical field of food preservatives, and more specifically, to a compound preservative stabilizer for cakes, its preparation method, and its application. Background Technology

[0002] Cakes are typically made primarily from flour, wheat flour, sugar, oil, and eggs, with nuts, dairy products, milk powder, salad oil, and shortening as secondary ingredients. They are processed through mixing, preparation, baking, steaming, and frying. Cakes generally contain abundant nutrients and moisture, making them a breeding ground for microorganisms. They also contain a large amount of oil, making them prone to oxidation and rancidity, resulting in off-odors. Without preservatives, they will spoil within 3-5 days at room temperature.

[0003] To extend the shelf life of cakes, preservatives are usually added during the production process. Food processing typically involves mixing, soaking, fermentation, and high-temperature cooking. Factors that cause cake spoilage include molds and bacteria, such as Salmonella, Staphylococcus aureus, and Escherichia coli. Therefore, a single preservative usually cannot achieve optimal preservation. However, adding too much or too many different types of preservatives can affect the flavor, texture, and appearance of the food, and even lead to food safety issues. Therefore, researchers in the food industry are constantly developing compound preservatives based on the characteristics of different types of food.

[0004] Existing technology CN102783695A discloses a safe and efficient compound food preservative. Its formula, calculated by mass percentage, mainly consists of 10-15% preservative 1, 0%-60% preservative 2, 0%-60% preservative 3, 2%-60% acid regulator, 5%-55% stabilizer, 0%-30% emulsifier, 0%-2% flavor enhancer, and 0%-5% anti-caking agent, wherein preservative 1 is… Sodium dehydroacetate, preservative 2 is sodium diacetate, sodium propionate, sodium benzoate, or sodium methylparaben, preservative 3 is sodium acetate, acidity regulator is one or more of citric acid, fumaric acid, tartaric acid, and sodium citrate, stabilizer is glucono-δ-lactone, emulsifier is glyceryl monostearate, glyceryl monolaurate, sucrose fatty acid ester, or glyceryl monocaprylate, flavor enhancer is glycine, and anti-caking agent is silicon dioxide or microcrystalline cellulose. This method uses a wide variety of raw materials, which can easily affect the texture of the cake. Furthermore, the raw materials and production processes for cakes and bread differ, so its application to cakes may not necessarily provide effective antibacterial and preservative effects.

[0005] Prior art CN105875697A discloses a preservative for pastries, the formula of which, by weight percentage, consists of the following raw materials: 8-15 parts potassium sorbate, 3-7 parts sodium dehydroacetate, 20-23 parts natural vitamin E, 15-20 parts vanillin, 5-18 parts rosmarinic acid, 7-10 parts maltitol, 2-5 parts propolis, and 30-45 parts water. Prior art CN108378095A discloses a compound preservative for bread products, the formula of which, by weight percentage, mainly consists of the following raw materials: 45%-60% calcium propionate, 8%-12% potassium sorbate, and 30%-40% sodium dehydroacetate. Existing technology CN104522116A discloses a compound bread preservative, the formulation of which, by mass percentage, contains the following components: sodium dehydroacetate 1% to 10%, calcium propionate 10% to 20%, silicon dioxide 15% to 25%, corn starch 30% to 60%, potassium sorbate 0.5% to 5.5%, and glucono-δ-lactone 10% to 20%. These existing technologies typically include sodium dehydroacetate, which plays a major role in antibacterial and preservative effects. While sodium dehydroacetate has excellent preservative properties, it is unstable in warm and humid environments, easily decomposing into hydrides and sodium salts, affecting both the preservative effect and the product's flavor. Furthermore, the Codex Alimentarius Commission (CAC) has not approved dehydroacetic acid and its sodium salt as food additives, and studies have shown that sodium dehydroacetate has low acute oral toxicity in mice, with female mice being more sensitive, and exhibits subacute toxicity. my country’s National Center for Food Safety Risk Assessment plans to significantly reduce the use of dehydroacetic acid and its sodium salt in food.

[0006] Existing technology CN106036356A discloses a natural cake preservative. Its preparation steps are as follows: wash dried plums, hawthorn berries, and red bananas, remove impurities, pulp them, and pass them through a 100-120 mesh sieve to obtain fruit pulp; select mature and whole Job's tears, remove impurities, crush them, and pass them through a 120-140 mesh sieve to obtain Job's tears powder; add the Job's tears powder to the jam, let it stand at 4℃ for 90-100 minutes, heat it to 58-60℃, perform a first stage of homogenization at 24-26 MPa and a second stage of homogenization at 5.5-6.5 MPa, then cool it to 40-42℃, add 0.24-0.26% (by weight) of cellulase from the fruit pulp, and then... Enzymatic hydrolysis was performed at ~40 rpm for 140-160 minutes, followed by centrifugation at 10,000 rpm for 15 minutes. The supernatant was collected to obtain the extract. Chitosan was added to the extract and gradually heated to 65-70℃, stirring until completely dissolved. Ginkgo biloba polysaccharide and lysozyme were added, and the temperature was maintained while stirring at 45-47 rpm for 12-14 minutes. Soybean lecithin was added, and the mixture was vacuum-stirred at 45 kW for 15-20 minutes. The mixture was then freeze-dried at -50 to -48℃ until the moisture content was 0%-5%, yielding a natural cake preservative. The cake was then packaged and sterilized under ultra-high pressure at 27-29℃ and 113-115 MPa for 20-25 minutes to obtain the finished product. This existing technology produces a preservative with natural and safe ingredients, rich in nutrients. However, the production process is overly complicated, increasing the production cost and hindering its industrial-scale production.

[0007] The compound preservatives in existing technologies CN102783695A, CN105875697A, CN108378095A, and CN104522116A are mainly used in pastries. However, different types of pastries have different characteristics; for example, cakes are rich in water and oil, and the existing technologies ignore the factor of oil oxidation leading to spoilage. Although the natural cake preservative in existing technology CN106036356A is rich in nutrients, the production process is too complicated, increasing the production cost of the preservative and making it unsuitable for industrial production.

[0008] Traditional cakes are rich in saturated fat and sugar, but very low in dietary fiber. Currently, the main way to alter the nutritional value of cakes is by adding extra substances, but this increases the time and cost of cake production and reduces efficiency. Current preservatives primarily function as preventatives, which are limited in function and application. Therefore, developing a safe, simple-to-manufacture compound preservative specifically for cakes that can inhibit bacterial growth, slow oxidative spoilage, extend shelf life, and maintain good flavor and a soft texture is of great significance. Summary of the Invention

[0009] This invention provides a compound preservative stabilizer for cakes to overcome the shortcomings of existing preservatives, such as poor antibacterial and preservative effects, insufficient nutritional components, and easy impact on the taste of cakes.

[0010] Meanwhile, a method for preparing a compound preservative stabilizer for cakes is provided.

[0011] Meanwhile, an application of a compound preservative stabilizer for cakes is provided.

[0012] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0013] Calcium propionate 3.5%-4%

[0014] Sorbic acid 0.5%-0.6%

[0015] Moringa leaf powder 90%-91%

[0016] Stabilizer 1.5%-2.7%

[0017] Emulsifier 2%-2.5%

[0018] Antioxidant 0.2%-0.4%

[0019] Acidulant 0.5%-1%

[0020] Among them, calcium propionate, sorbic acid, and moringa leaf powder are preservatives; glucono-δ-lactone is the stabilizer; mono- and diglyceride fatty acid esters are the emulsifiers; sodium erythroside is the antioxidant; and one or more of citric acid, malic acid, and tartaric acid are the acidulants. Moringa leaf powder contains 23.77 mg / g dietary fiber, 26.83% protein, and 30.7 mg / 100g vitamin C. B 173mg / 100gV C， It contains 1692mg / 100g of calcium, 2.94%-4.25% polyphenols, and 15.8%-33% polysaccharides.

[0021] Calcium propionate is a safe and reliable food preservative approved by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO). Cake-making ingredients generally contain starch, protein, and fats, which are highly susceptible to the growth of molds, yeasts, Gram-negative bacteria, and aflatoxin. Calcium propionate has excellent inhibitory effects on these spoilage sources. Furthermore, calcium propionate is easily mixed with flour, acting as a preservative while also providing essential calcium, thus fortifying the food. In addition, calcium propionate exhibits strong inhibitory effects against various molds and bacteria in acidic environments. This invention adds acidulants, which both create an acidic environment for calcium propionate and enrich the cake's flavor. The acidulants selected in this invention are all in powder form, aiming to prepare a powdered compound preservative stabilizer for easy storage and use.

[0022] This invention's formula includes sorbic acid and moringa leaf powder. Moringa leaf powder is rich in polyphenols, which have excellent antibacterial effects. The synergistic effect of moringa leaf powder and sorbic acid effectively inhibits mold, yeast, coliform bacteria, and aerobic bacteria in cakes. Additionally, sodium erythrobinate, an antioxidant, is added. Moringa leaf powder is rich in polyphenols and polysaccharides, both of which have strong antioxidant properties. The synergistic effect of sodium erythrobinate and moringa leaf powder slows down the rate of oxidative rancidity in the cake, further enhancing the preservative effect and extending the product's shelf life.

[0023] The Moringa leaf powder in this invention contains 23.77 mg / g dietary fiber, 26.83 mg / g protein, and 30.7 mg / 100g vitamin C. B 173mg / 100gV C， 1692mg / 100g calcium. The compound preservative stabilizer used in the cake is added to improve the nutritional value of the cake.

[0024] This invention also adds mono- and diglyceride fatty acid esters as emulsifiers, which can promote the formation of stable emulsions between oils and water, giving the cake a good appearance.

[0025] The moringa leaf powder in this invention is rich in nutrients such as protein, vitamins, minerals and dietary fiber. The use of compound preservatives can not only achieve the effect of preservation, but also improve the nutritional value of cakes, reduce the time cost of making cakes, and improve the efficiency of cake production.

[0026] This invention provides a powdered preservative with optimal anti-corrosion effect, simple preparation, high safety, and convenient use and storage. It is suitable for industrial mechanized production, can slow down oxidative spoilage and extend product shelf life, while maintaining its good flavor, soft texture, and improving the nutritional value of the product.

[0027] Preferably, the acidulant comprises the following components, which constitute a percentage by mass of the compound preservative stabilizer for cakes:

[0028] The citric acid content is 0.2%, the malic acid content is 0.3%, and the tartaric acid content is 0.1%.

[0029] Or the malic acid content is 0.6%;

[0030] Or the citric acid content is 0.5%;

[0031] Alternatively, the citric acid may be 0.3%, the malic acid 0.5%, and the tartaric acid 0.2%.

[0032] Alternatively, the citric acid may be 0.2%, the malic acid 0.4%, and the tartaric acid 0.1%.

[0033] More preferably, the compound preservative stabilizer for cakes of the present invention is prepared from the following components in the following mass percentages:

[0034] Calcium propionate 4%

[0035] Sorbic acid 0.5%

[0036] Moringa leaf powder 90%

[0037] Glucono-δ-lactone 2%

[0038] Mono- and diglyceride fatty acid esters 2.5%

[0039] Sodium erythritol 0.4%

[0040] Citric acid 0.2%

[0041] Malic acid 0.3%

[0042] Tartaric acid 0.1%.

[0043] Preferably, the method for preparing the Moringa leaf powder includes the following steps:

[0044] S1. Select moringa leaves that are clean and undamaged, and rinse them with acidic electrolyzed water;

[0045] S2. Allow the rinsed moringa leaves to air dry;

[0046] S3. Place the dried moringa leaves into a drying oven at 60℃ and vacuum dry until constant weight;

[0047] S4. Remove the weighed moringa leaves from the drying oven and allow them to cool.

[0048] S5. Put the cooled moringa leaves into a grinder and grind them;

[0049] S6. Finally, obtain Moringa leaf powder.

[0050] More preferably, the acidic electrolyzed water is 4.5-5.5 weakly acidic electrolyzed water.

[0051] A method for preparing the aforementioned compound preservative stabilizer for cakes includes the following steps:

[0052] Weigh out the following ingredients according to the specified proportions: calcium propionate, sorbic acid, moringa leaf powder, stabilizer, emulsifier, antioxidant, and acidulant.

[0053] The powdered raw materials are sieved separately, and then all the raw materials are mixed evenly.

[0054] Preferably, the method for preparing the compound preservative stabilizer for cakes includes the following steps:

[0055] S1. Weigh out calcium propionate, sorbic acid, moringa leaf powder, glucono-δ-lactone, mono- and diglyceride fatty acid esters, sodium erythritol, citric acid, malic acid, and tartaric acid;

[0056] S2. Each raw material is sieved separately;

[0057] S3. Mix the sieved raw materials evenly;

[0058] S4. The mixed raw materials are fumigated with aldehyde or phenolic organic compounds for half an hour;

[0059] S5. Ozone sterilize the packaging bags used for packaging cakes with compound preservative stabilizers.

[0060] S6. Pack the fumigated raw materials in ozone-sterilized packaging bags.

[0061] S7. Obtain a compound preservative stabilizer for cakes.

[0062] Preferably, the aldehyde is cinnamaldehyde and the phenol is eugenol.

[0063] The application of the aforementioned compound preservative stabilizer in cake preparation.

[0064] Preferably, the cake includes chiffon cake, sponge cake, and pound cake.

[0065] Preferably, the cake is directly introduced into the next production process after the compound preservative stabilizer is mixed evenly with powdered sugar or flour.

[0066] All components and dosages of the compound preservative stabilizer used in this cake comply with the requirements of GB2760 "Food Additives Food Standard".

[0067] Compared with the prior art, the beneficial effects of the technical solution of the present invention are:

[0068] The compound preservative stabilizer for cakes provided by this invention has significant antibacterial and antioxidant effects, especially inhibiting the growth of mold, Staphylococcus aureus and coliform bacteria, and controlling the total number of colonies.

[0069] The diameter of the Staphylococcus aureus inhibition zone increased by 2.2 times when the compound preservative stabilizer for cakes of the present invention was added compared to that without the compound preservative stabilizer for cakes of the present invention.

[0070] The diameter of the inhibition zone of Aspergillus niger, which contains the compound preservative stabilizer for cakes of the present invention, is 1.8 times larger than that of Aspergillus niger without the compound preservative stabilizer for cakes of the present invention.

[0071] The total bacterial count of chiffon cakes with the compound preservative stabilizer of this invention decreased by 84.9% on day 14 compared to those without. Specifically, the coliform count of chiffon cakes with the compound preservative stabilizer of this invention decreased by 78% on day 14 compared to those without.

[0072] The mold count on chiffon cakes with the compound preservative stabilizer of this invention was reduced by 73.8% on day 14 compared to those without the compound preservative stabilizer of this invention.

[0073] The total bacterial count of chiffon cakes with the compound preservative stabilizer of this invention on day 14 was reduced by 33.9% compared to those without moringa leaf powder. Specifically, the coliform count of chiffon cakes with the compound preservative stabilizer of this invention on day 14 was reduced by 64.86% compared to those without moringa leaf powder.

[0074] The mold count on chiffon cakes with the compound preservative stabilizer of this invention was 23.53% lower on day 14 compared to chiffon cakes without moringa leaf powder.

[0075] The sensory evaluation results of chiffon cakes with the compound preservative stabilizer of the present invention added were better than those without the compound preservative stabilizer of the present invention added.

[0076] The peroxide value of chiffon cakes with the compound preservative stabilizer of the present invention added was reduced by 52.8% on day 28 compared with those without the compound preservative stabilizer of the present invention added.

[0077] The moringa leaf powder in the compound preservative stabilizer for cakes provided by this invention has the effect of improving the nutritional content of cakes, and the moringa leaf powder is tasteless.

[0078] The nutrient content of chiffon cakes with the addition of the compound preservative stabilizer of the present invention is increased by 23.92% compared with those without the addition of the compound preservative stabilizer of the present invention, without affecting the flavor and texture of the cake.

[0079] The method for preparing the compound preservative stabilizer for cakes provided by this invention is simple, safe to operate, and the prepared product is safe and harmless, and can be applied to cake products rich in moisture, oil and sugar. Attached Figure Description

[0080] Figure 1 Flowchart of the preparation process for compound preservatives and stabilizers for cakes. Detailed Implementation

[0081] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions in the embodiments of this invention are described clearly and completely below. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention. The raw materials used in the following embodiments and comparative examples are all commercially available.

[0082] A method for preparing a compound preservative stabilizer for cakes includes the following steps:

[0083] S1. Weigh out calcium propionate, sorbic acid, moringa leaf powder, glucono-δ-lactone, mono- and diglyceride fatty acid esters, sodium erythritol, citric acid, malic acid, and tartaric acid;

[0084] S2. Each raw material is sieved separately;

[0085] S3. Mix the sieved raw materials evenly;

[0086] S4. The sieved raw materials are fumigated with aldehyde or phenolic organic compounds for half an hour;

[0087] S5. Ozone sterilize the packaging bags used for packaging cakes with compound preservative stabilizers.

[0088] S6. Pack the well-mixed raw materials into ozone-sterilized packaging bags.

[0089] S7. Obtain a compound preservative stabilizer for cakes.

[0090] The compound preservative stabilizer for cakes prepared by the above method can be applied to various cakes, especially chiffon, sponge, and heavy oil cakes, and is suitable for industrial automation and daily production.

[0091] The method of using compound preservatives and stabilizers for cakes is as follows:

[0092] After the compound preservative stabilizer for cakes is mixed evenly with powdered sugar or flour, it is directly introduced into the next production process; the amount of compound preservative stabilizer added to cakes is 4% of the total weight of the cake.

[0093] The method for preparing Moringa leaf powder includes the following steps:

[0094] S1. Select moringa leaves that are clean and undamaged, and rinse them with acidic electrolyzed water;

[0095] S2. Allow the rinsed moringa leaves to air dry;

[0096] S3. Place the dried moringa leaves into a drying oven at 60℃ and vacuum dry until constant weight;

[0097] S4. Remove the weighed moringa leaves from the drying oven and allow them to cool.

[0098] S5. Put the cooled moringa leaves into a grinder and grind them;

[0099] S6. Finally, obtain Moringa leaf powder.

[0100] The Moringa leaf powder prepared in this embodiment contains 23.77 mg / g dietary fiber, 26.83% protein, and 30.7 mg / 100g vitamin C. B 173mg / 100gV C， It contains 1692mg / 100g of calcium, 2.94%-4.25% polyphenols, and 15.8%-33% polysaccharides.

[0101] Example 1

[0102] A compound preservative stabilizer for cakes includes the following steps:

[0103] With a total weight of 10,000g, weigh out 400g of calcium propionate, 50g of sorbic acid, 9,000g of moringa leaf powder, 200g of glucono-δ-lactone, 250g of mono- and diglyceride fatty acid esters, 40g of sodium erythritol, 20g of citric acid, 30g of malic acid, and 10g of tartaric acid.

[0104] The above raw materials are sieved separately using a 60-mesh vibrating screen, and then mixed in a three-dimensional mixer for 25 minutes. The mixed materials are then fumigated with cinnamaldehyde for half an hour to ensure thorough mixing, thus obtaining the compound preservative stabilizer for cakes. The product is then packaged using ozone-sterilized inner packaging materials.

[0105] Example 2

[0106] A compound preservative stabilizer for cakes includes the following steps:

[0107] With a total weight of 10,000 g, weigh out 400 g of calcium propionate, 60 g of sorbic acid, 9,000 g of moringa leaf powder, 200 g of glucono-δ-lactone, 240 g of mono- and diglyceride fatty acid esters, 40 g of sodium erythritolate, and 60 g of malic acid.

[0108] The above raw materials are sieved separately using a 60-mesh vibrating screen, and then mixed in a three-dimensional mixer for 30 minutes. The mixed raw materials are then fumigated with cinnamaldehyde for half an hour to ensure that all raw materials are evenly mixed, thus obtaining the compound preservative stabilizer for cakes. The product can then be packaged using ozone-sterilized inner packaging materials.

[0109] Example 3

[0110] A compound preservative stabilizer for cakes includes the following steps:

[0111] With a total weight of 10,000g, weigh out 400g of calcium propionate, 60g of sorbic acid, 9,000g of moringa leaf powder, 200g of glucono-δ-lactone, 250g of mono- and diglyceride fatty acid esters, 40g of sodium erythritolate, and 50g of citric acid.

[0112] The above raw materials are sieved separately using a 60-mesh vibrating screen, and then mixed in a three-dimensional mixer for 30 minutes. The mixed materials are then fumigated with eugenol for half an hour to ensure thorough mixing, thus obtaining the compound preservative stabilizer for cakes. The product is then packaged using ozone-sterilized inner packaging materials.

[0113] Example 4

[0114] A compound preservative stabilizer for cakes includes the following steps:

[0115] With a total weight of 10,000g, weigh out 350g of calcium propionate, 50g of sorbic acid, 9,000g of moringa leaf powder, 270g of glucono-δ-lactone, 200g of mono- and diglyceride fatty acid esters, 30g of sodium erythritol, 30g of citric acid, 50g of malic acid, and 20g of tartaric acid.

[0116] The above raw materials are sieved separately using a 60-mesh vibrating screen, and then mixed in a three-dimensional mixer for 30 minutes. The mixed raw materials are then fumigated with cinnamaldehyde for half an hour to ensure that all raw materials are evenly mixed, thus obtaining the compound preservative stabilizer for cakes. The product can then be packaged using ozone-sterilized inner packaging materials.

[0117] Example 5

[0118] A compound preservative stabilizer for cakes includes the following steps:

[0119] With a total weight of 10,000g, weigh out 400g of calcium propionate, 60g of sorbic acid, 9,100g of moringa leaf powder, 150g of glucono-δ-lactone, 200g of mono- and diglyceride fatty acid esters, 20g of sodium erythritol, 20g of citric acid, 40g of malic acid, and 10g of tartaric acid.

[0120] The above raw materials are sieved separately using a 60-mesh vibrating screen, and then mixed in a three-dimensional mixer for 25 minutes. The mixed materials are then fumigated with eugenol for half an hour to ensure thorough mixing, thus obtaining the compound preservative stabilizer for cakes. The product is then packaged using ozone-sterilized inner packaging materials.

[0121] Comparative Examples 1-10

[0122] The preparation methods of the compound preservatives for cakes in Comparative Examples 1-10 are the same as those in Example 1, except as shown in Table 1.

[0123] Table 1 Formulation table for Comparative Examples 1-10

[0124]

[0125] Note: " / " indicates that the ingredient and dosage are the same as in Example 1.

[0126] Comparative Example 11

[0127] The preparation method of the compound preservative for cake in Comparative Example 11 is the same as that in Example 1, except that the mixed raw materials are not fumigated with aldehyde organic compounds for half an hour before proceeding directly to the next step.

[0128] Comparative Example 12

[0129] The preparation method of Moringa leaf powder in Comparative Example 11 is the same as that in Example 1, except that water is used instead of weakly acidic electrolyzed water to rinse the Moringa leaves.

[0130] To investigate the inhibitory effects of the products prepared in Examples 1-5 on Staphylococcus aureus and Aspergillus niger, inhibition zone experiments were conducted.

[0131] Using the products prepared in Examples 1-5 as test samples, their antibacterial activity was qualitatively tested. The test steps are as follows:

[0132] S1. Dissolve 4g of the test sample in 1000mL of sterile distilled water to prepare the test sample solution;

[0133] S2. Prepare 8mm filter paper, nutrient agar (for culturing Staphylococcus aureus), and red agar (for culturing Aspergillus niger) and sterilize them. Pour the sterilized culture medium into a sterile Petri dish. After the culture medium solidifies, inoculate it. The concentration of the inoculated bacterial solution is shown in Table 2.

[0134] S3. Prepare filter paper for adding 20 μL of sample solution, filter paper for adding negative control solution, and filter paper for adding positive control solution, wherein commercially available preservative Ag3000 is used as positive control solution and sterile water is used as negative control solution;

[0135] S4. Place the three types of filter paper prepared in S3 into the culture medium in which inoculation was completed in S2.

[0136] The test results are shown in Table 3.

[0137] The products prepared in Examples 1-5 and Comparative Examples 1-12 were applied to moist chiffon cakes rich in vegetable oil and eggs. Each product was added evenly to powdered sugar at 4% of the total weight of the chiffon cake. The cakes were prepared using conventional methods. A blank control group of chiffon cakes without any preservatives and a positive control group of chiffon cakes with commercially available preservative Ag3000 were prepared. Microbiological indicators of the chiffon cakes were tested according to GB 7099-2003 "Hygienic Standard for Pastries and Bread," and sensory evaluation was performed. The peroxide value of the chiffon cakes was determined according to GB 5009.227-2016 National Food Safety Standard - Determination of Peroxide Value in Food.

[0138] Microbial indicator testing:

[0139] Nineteen chiffon cakes were placed in an environment of 37℃, and the total bacterial count, mold, and coliform bacteria in the cakes were tested on days 0, 7, 14, and 28. The test reference standards are shown in Table 3, and the test results are shown in Tables 5 and 6.

[0140] Sensory evaluation:

[0141] Sensory evaluation was conducted on 19 groups of chiffon cakes, and the evaluation results are shown in Table 7.

[0142] Oxidation value determination:

[0143] Nineteen chiffon cakes were placed in a constant temperature and humidity chamber at 37℃ and 70% humidity. Their peroxide values ​​were measured on day 0, day 7, and day 14. The results are shown in Table 8.

[0144] Nutrient assay:

[0145] The dietary fiber, protein, vitamin and mineral content of 19 chiffon cakes were tested, and the results are shown in Table 9.

[0146] Table 2. Bacterial concentration of inoculum used in the inhibition zone experiment.

[0147] strains Staphylococcus aureus Aspergillus niger Bacterial concentration (cfu / mL) <![CDATA[1x10 8 ]]> <![CDATA[1x10 5 ]]>

[0148] Table 3 Standards for Testing Items

[0149] Test Project Qualification Standard Test basis Total bacterial count Total bacterial count ≤1500 cfu / g GB4789.2-2010 Total number of molds Mold ≤100cfu / g GB4789.15-2016 coliform bacteria Coliform bacteria ≤30MPN / 100g GB4789.3-2010

[0150] Table 4. Size values ​​of inhibition zones of test samples in Examples 1-5

[0151] example Diameter of the inhibition zone of Staphylococcus aureus (mm) Diameter of the inhibition zone of Aspergillus niger (mm) Example 1 32 28 Example 2 29 27 Example 3 26 26 Example 4 25 23 Example 5 26 21 Positive control group 20 12 negative control group 10 10

[0152] Judgment criteria: When the inhibition zone is greater than 10 mm, the sample is judged to have antibacterial activity.

[0153] Table 5. Colony test results of chiffon cakes in Examples 1-5

[0154] Table 5. Colony test results of chiffon cakes in Examples 1-5

[0155]

[0156] Table 6. Colony test results of chiffon cakes from Comparative Examples 1-10, Positive Control Group, and Blank Control Group.

[0157]

[0158] Table 7 Sensory evaluation results of chiffon cakes from Examples 1-5, Comparative Examples 1-10, Positive Control Group, and Blank Control Group

[0159]

[0160]

[0161]

[0162] Table 8. Results of peroxide value detection in chiffon cakes from Examples 1-5, Comparative Examples 1-10, Positive Control Group, and Blank Control Group.

[0163]

[0164] According to the "GB 7099-2015 National Food Safety Standard for Pastries and Bread", the peroxide value in pastries should not exceed 0.25g / 100g.

[0165] Table 9. Nutrient detection results of chiffon cakes from Examples 1-5, Comparative Examples 1-10, Positive Control Group, and Blank Control Group.

[0166]

[0167] Analysis of Table 4:

[0168] As shown in Examples 1-5, the positive control group, and the negative control group, the inhibition zones of Staphylococcus aureus and Aspergillus niger in Examples 1-5 and the positive control group were all greater than 10 mm, while the inhibition zones of Staphylococcus aureus and Aspergillus niger in the negative control group were all equal to 10 mm. This indicates that the cake preservatives and stabilizers prepared in Examples 1-5 all have strong antibacterial activity, and their antibacterial activity is greater than that of commercially available preservative Ag3000. Comparing Examples 1-5, it is clear that the preparation steps of the compound cake preservative and stabilizer in Example 1 have the best antibacterial effect.

[0169] Analysis of Table 5-6:

[0170] The blank control group, which contained no preservatives, showed significantly excessive levels of total bacterial count, coliform bacteria, and mold in its chiffon cakes by day 7, failing to meet the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread". In contrast, the chiffon cakes from Examples 1-5 showed no exceedances of these levels by day 14, indicating that the cake preservative stabilizer prepared in this invention has excellent preservative and antibacterial effects, extending the shelf life of cakes with high moisture content.

[0171] As can be seen from Example 1 and Comparative Example 1, increasing the amount of calcium propionate and decreasing the amount of sorbic acid in the preservative does not have an ideal inhibitory effect on Escherichia coli. The coliform count reached 37 MPN / 100g on the 14th day, which exceeds the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread".

[0172] As shown in Example 1 and Comparative Example 2, increasing the amount of sorbic acid and decreasing the amount of calcium propionate in the preservative resulted in a total bacterial count of 1600 cfu / g in the chiffon cake on day 14, exceeding the standard. This indicates that the content of calcium propionate and sorbic acid affects the total bacterial count and the inhibitory effect on E. coli in chiffon cakes; the ratio of their addition needs to be strictly controlled to achieve the best preservative effect.

[0173] As shown in Example 1 and Comparative Example 7, reducing the amount of Moringa leaf powder added to the preservative did not result in an ideal inhibitory effect on Escherichia coli. The coliform count reached 37 MPN / 100g on day 14, exceeding the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread". Therefore, the content of Moringa leaf powder affects the total bacterial count and the inhibitory effect on Escherichia coli in chiffon cakes; a sufficient amount of Moringa leaf powder is needed to achieve the best preservative effect.

[0174] As shown in Example 1 and Comparative Example 8, increasing the amount of Moringa leaf powder in the preservative resulted in the chiffon cake of Comparative Example 8 meeting the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread". Furthermore, on days 7 and 14, the total bacterial count, coliform count, and mold count in Comparative Example 8 were all lower than those in Example 1. Therefore, increasing the amount of Moringa leaf powder in the preservative can improve the preservative effect.

[0175] As shown in Example 1 and Comparative Example 9, when Moringa leaf powder was replaced with sea buckthorn powder, the bacterial colony test results of the chiffon cake in Comparative Example 9 met the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread". However, on days 7 and 14, the total bacterial count, coliform bacteria, and mold count in Comparative Example 9 were all higher than those in Example 1. This indicates that the preservative effect of sea buckthorn powder is not as good as that of Moringa leaf powder.

[0176] As shown in Example 1 and Comparative Example 10, when moringa leaf powder was replaced with blueberry powder, the bacterial colony test results of the chiffon cake in Comparative Example 10 met the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread". However, in Comparative Example 9, the total bacterial count, coliform bacteria, and mold count were all higher than in Example 1 on days 7 and 14. This indicates that the preservative effect of blueberry powder is not as good as that of moringa leaf powder.

[0177] As shown in Example 1 and Comparative Example 11, when the mixed ingredients are fumigated for half an hour without the use of aldehyde organic compounds, the bacterial colony test results of the chiffon cake in Comparative Example 11 meet the requirements of GB 7099-2003 "Hygienic Standard for Pastries and Bread". However, compared with Example 1, the antibacterial effect of Comparative Example 11 is worse than that of Example 1. Therefore, fumigating the mixed ingredients with aldehyde organic compounds for half an hour can improve the preservative effect of the compound preservative stabilizer for cakes.

[0178] As shown in Example 1 and the positive control group, the bacterial colony test results of the chiffon cake in the positive control group met the requirements of GB7099-2003 "Hygienic Standard for Pastries and Bread". However, the total bacterial count, coliform bacteria, and mold count in the positive control group were all higher than those in Example 1 on days 7 and 14. This indicates that the positive control group has a better preservative effect than the commercially available preservative Ag3000.

[0179] Analysis of Table 7:

[0180] As can be seen from Examples 1-5, Comparative Examples 1-10, Positive Control Group and Blank Control Group, the chiffon cakes in Examples 1-5 are slightly better than the blank control group and positive control group in terms of appearance, internal structure and color.

[0181] The chiffon cake in Comparison 1 had issues such as a slightly raised center and poor softness; the chiffon cake in Comparison 2 had an incomplete shape, uneven thickness, a collapsed center, slight tilt, inconsistent honeycomb size, obvious granules, and was not fluffy or soft, with a less dense texture; the chiffon cake in Comparison 3 had an uneven thickness, inconsistent honeycomb size, obvious granules, and insufficient fluffiness and softness, with a less dense texture, poor elasticity, and dryness; the chiffon cake in Comparison 4 had issues such as uneven surface color, spots, uneven thickness, a collapsed center, slight tilt, poor fluffiness and softness, a less dense texture, and poor elasticity.

[0182] As can be seen from Comparative Examples 1-4, the amount of calcium propionate, sorbic acid, glucono-δ-lactone, and mono- and diglyceride fatty acid esters added all affect the color, shape, and internal structure of chiffon cake.

[0183] The chiffon cakes in Comparative Example 7 and the positive control group had a slight eggy smell, indicating that the addition of moringa leaves can reduce the eggy smell in the cake and improve its taste.

[0184] The chiffon cake in ratio 8 showed problems such as a rough texture, some lumps of raw flour and sugar granules, insufficient fluffiness and softness, mediocre elasticity, and a dry taste. This shows that although adding a large amount of moringa leaf powder can improve the preservative effect, adding too much moringa leaf powder will affect the sensory quality of the cake.

[0185] Comparative proportions 9 and 10 showed strong sea buckthorn and blueberry flavors. Although the strong sea buckthorn and blueberry flavors can mask the eggy smell in the cake, some people do not like the flavors of sea buckthorn or blueberry. Considering the wide range of preservatives used, the choice of preservatives in terms of flavor will tend to be inclined to not affect the original flavor of the cake. Moringa leaf powder is tasteless, so it is suitable to be added to the preservatives.

[0186] Analysis of Table 8:

[0187] The peroxide value of the chiffon cake in the blank control group reached 0.26g / 100g on day 7, which exceeded the standard stipulated in GB7099-2015 National Food Safety Standard for Pastries and Bread. The peroxide value of the chiffon cake in Examples 1-5 was significantly lower than that of the chiffon cake in the blank control group on day 7, and it still did not exceed the national standard on day 14. This shows that the product prepared by the present invention has excellent antioxidant effect on cake and can inhibit the acidification and spoilage of cake.

[0188] Comparative Example 5 reduced the amount of sodium erythritol added, and its peroxide value on day 14 was 0.24 g / kg, close to the maximum value of 0.25 g / kg stipulated by the national standard, and far exceeded the peroxide value of Examples 1-5 and other comparative examples on day 28. Comparative Example 6 increased the amount of sodium erythritol added, and its peroxide values ​​on days 7, 14 and 28 were almost the same as those of Example 1 on days 7, 14 and 28, indicating that the amount of sodium erythritol added affects the peroxide value of chiffon cake, that is, affects the degree of oxidation of cake.

[0189] Comparative Example 7, without the addition of Moringa leaf powder, had a peroxide value of 0.25 g / kg on day 14, which met the maximum value of 0.25 g / kg stipulated by the national standard. Comparative Example 8, with the addition of Moringa leaf powder, had lower peroxide values ​​on days 14 and 28 than those of Example 1 on days 14 and 28. This indicates that the amount of Moringa leaf powder added affects the peroxide value of the chiffon cake, that is, it affects the degree of oxidation of the cake.

[0190] Comparative Example 9, which added sea buckthorn powder to replace moringa leaf powder, and Comparative Example 10, which added blueberry powder to replace moringa leaf powder, showed higher peroxide values ​​on days 14 and 28 than those in Example 1, indicating that moringa leaf powder has stronger antioxidant properties than sea buckthorn powder and blueberry powder.

[0191] Analysis Table 9:

[0192] The nutrient content of Examples 1-5 was greater than that of Comparative Example 7, the positive control group, and the blank control group. This shows that adding Moringa leaf powder to the preservative can improve the nutritional value of the cake.

[0193] As can be seen from Example 1 and Comparative Example 12, the nutrient content of the chiffon cake in Comparative Example 12 is lower than that in Example 1. This shows that rinsing Moringa leaves with weakly acidic electrolyzed water can reduce the loss of nutrients during rinsing.

[0194] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively describe all embodiments here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

Claims

1. A combination preservative stabilizer for cakes, characterized by, Prepared from the following components by mass percentage: Calcium propionate 3.5%-4% Sorbic acid 0.5%-0.6% Moringa oleifera leaf powder 90%-91% Stabilizer 1.5%-2.7% Emulsifier 2%-2.5% Antioxidant 0.2%-0.4% Acidulant 0.5%-1%; Among them, calcium propionate, sorbic acid and Moringa oleifera leaf powder are preservative ingredients, stabilizer is glucono-delta-lactone, emulsifier is monoglyceride fatty acid ester, antioxidant is sodium erythorbate, and acidulant is one or several of citric acid, malic acid and tartaric acid; Wherein, the moringa leaf powder contains 23.77 mg / g dietary fiber, 26.83% protein, 30.7 mg / 100 g V B , 173 mg / 100 g V C , 1692 mg / 100 g calcium, polyphenol content 2.94%-4.25% and polysaccharide component 15.8%-33%; The preparation method of the Moringa oleifera leaf powder comprises the following steps: S1. Selecting Moringa oleifera leaves with clean surface and no damage, and washing the Moringa oleifera leaves with acidic electrolytic water; S2. Air-drying the surface moisture of the washed Moringa oleifera leaves; S3. Placing the air-dried Moringa oleifera leaves into a 60℃ drying oven for vacuum drying until constant weight; S4. Taking out the Moringa oleifera leaves with constant weight from the drying oven and cooling; S5. Placing the cooled Moringa oleifera leaves into a pulverizer for pulverization; S6. Finally obtaining Moringa oleifera leaf powder; The acidic electrolytic water is 4.5-5.5 weakly acidic electrolytic water.

2. The cake compound preservative stabilizer according to claim 1, characterized in that, The acidulant is composed of the following components, and the mass percentage of the acidulant in the compound preservative stabilizer for cakes is: The citric acid is 0.2%, the malic acid is 0.3%, and the tartaric acid is 0.1%; Or the malic acid is 0.6%; Or the citric acid is 0.5%; Or the citric acid is 0.3%, the malic acid is 0.5%, and the tartaric acid is 0.2%; Or the citric acid is 0.2%, the malic acid is 0.4%, and the tartaric acid is 0.1%.

3. The cake compound preservative stabilizer according to claim 2, characterized in that, Prepared from the following components by mass percentage: Calcium propionate 4% Sorbic acid 0.5% Moringa oleifera leaf powder 90% Glucono-delta-lactone 2% Monoglyceride fatty acid ester 2.5% Sodium erythorbate 0.4% Citric acid 0.2% Malic acid 0.3% Tartaric acid 0.1%.

4. The method for preparing the compound preservative stabilizer for cake according to any one of claims 1 to 3, characterized in that, Comprising the following steps: According to the proportion, calcium propionate, sorbic acid, Moringa oleifera leaf powder, stabilizer, emulsifier, antioxidant and acidulant are weighed; The powder raw materials are respectively screened through a 60-mesh screen, and the mixing time is not less than 25 min until the mixture is uniform.

5. The method for preparing the compound preservative stabilizer for cakes according to claim 4, characterized in that, Comprising the following steps: S1. Weighing calcium propionate, sorbic acid, Moringa oleifera leaf powder, glucono-delta-lactone, monoglyceride fatty acid ester, sodium erythorbate, citric acid, malic acid and tartaric acid; S2. Each raw material is respectively screened; S3. Mixing the screened raw materials uniformly; S4. The mixed raw materials are fumigated with aldehyde organic compounds or phenolic compounds for half an hour; S5. The packaging bag for packaging the compound preservative stabilizer for cakes is subjected to ozone sterilization; S6. The fumigated raw materials are packaged in the packaging bag subjected to ozone sterilization; S7. Obtaining the compound preservative stabilizer for cakes.

6. The method of preparing the cake compound preservative stabilizer according to claim 5, characterized in that, The aldehyde organic compound is cinnamyl aldehyde, and the phenolic organic compound is eugenol.

7. Use of the compound preservative stabilizer for cakes according to any one of claims 1-3 in the preparation of cakes.

8. The use of the compound preservative stabilizer for cakes according to claim 7, characterized in that, After the compound preservative stabilizer for cakes is uniformly mixed with sugar powder or flour, it directly enters the next production process.

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