A method of retarding the deterioration of cake quality

Abstract

The application provides a method for delaying quality deterioration of cakes. The method comprises the following steps: screening raw materials: screening premixed powder through a 100-mesh sieve to remove bran and obtain screened premixed powder; preparing an antioxidant solution; preparing an anti-freezing agent solution; mixing the screened premixed powder, whole egg liquid, compound cake oil, mayonnaise, 8-12 DEG C water, the anti-freezing agent solution and the antioxidant solution, and stirring until no particles are left to obtain a batter; placing the batter into a baking mold, baking according to the upper heating temperature and the lower heating temperature for min to obtain a cake embryo; cooling at room temperature for 30 min, and then storing at-18 DEG C for 12 h; thawing at room temperature for 20 min, adding 4-8 packs of deoxidizing agent for plastic packaging, and storing at room temperature. The application can delay further oxidation of the black spots generated in the early stage and delay quality deterioration of the cakes by screening the raw materials (removing bran), adding the antioxidant to inhibit the generation of black spots, adding the anti-freezing agent to slow down the rate of black spots generated after freezing and thawing, and finally using the plastic packaging and deoxidizing packaging method.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of food processing, in particular to a method for delaying quality deterioration of cakes. BACKGROUND

[0002] Cake is an ancient western point, and has become a food that consumers love today. After baking, small black spots may appear on the surface or inside of the cake. After investigation, the black spots on the cake are picked out for microscopic observation and water-soluble and oxidative tests. The results show that the black spots are not soluble in water, the color of the black spots immersed in hydrogen peroxide changes from black to yellow-green, and the size and shape of the black spots are different, which are not the same as those of mold. Therefore, it can be judged that the generation of black spots is caused by oxidation. According to the shape of the black spots (mostly strip-shaped, and a few in the form of a group), it is considered that the black spots are fibrous structures. Further investigation shows that the pre-mixed powder contains free tyrosine, with a content of 2.2 mg / g-4.6 mg / g. The alcohol-soluble protein and the glutenin contain more tyrosine and polypeptide fragments that are easy to be oxidized. Tyrosine can be oxidized under the action of active oxygen clusters to produce chromophores, thereby promoting the oxidative condensation reaction between polyphenols and increasing the formation of black substances. Because there is tyrosine in egg white and egg yolk, the content of tyrosine in egg white is 3.9 mg / g-4.1 mg / g, and the content of tyrosine in egg yolk is 4.6 mg / g-5.3 mg / g. A certain amount of egg white, water and polyphenol oxidase solution are reacted at 37°C. The phenomenon in the reaction is shown in the following table. Figure 1 During the whipping process, there is bran in the pre-mixed powder, and the bran contains polyphenol oxidase. The polyphenol oxidase oxidizes the free tyrosine in the pre-mixed powder and the whole egg liquid. Under the condition of the optimum temperature, black spots have been generated in a short time. At room temperature, no black spots are generated after 1 h, but according to the oxidation mechanism, browning has occurred, but it is not visible to the naked eye. Therefore, how to avoid these problems and avoid the generation of these black spots is the method proposed in the present application. SUMMARY

[0003] The technical problem to be solved is that, in view of the above technical problems, the purpose of the present application is to provide a method for delaying quality deterioration of cakes. The method can delay the further aggregation and oxidation of the black spots generated in the early stage, delay the quality deterioration of cakes by screening the raw materials (removing bran), adding antioxidants to inhibit the generation of black spots, adding antifreezing agents to slow down the rate of black spots after freezing and thawing, and finally using plastic sealing + deoxidation packaging.

[0004] Technical scheme: A method for delaying quality deterioration of cakes, by weight, comprising the following steps:

[0005] (1) Screening of raw materials: screening the pre-mixed powder through a 100-mesh sieve to remove bran and obtain screened pre-mixed powder;

[0006] (2) Dissolve the antioxidant in 10 parts of water or soybean oil to obtain an antioxidant solution;

[0007] (3) Dissolve the anti-freezing agent in 10 parts of water at 20-90°C to obtain an anti-freezing agent solution, and cool to room temperature;

[0008] (4) Mix 280-330 parts of the screened premix, 400-450 parts of whole egg liquid, 15-17 parts of compound cake oil, 2-6 parts of Kessada paste, 70-80 parts of water at 8-12°C, 70-90 parts of soybean oil, the anti-freezing agent solution and the antioxidant solution, and stir until a particle-free batter is obtained;

[0009] (5) Put the batter into a baking mold, and bake according to the upper fire of 190°C and the lower fire of 150°C to obtain a cake crust;

[0010] (6) After cooling at room temperature for 30 min, store at -18°C for 12 h;

[0011] (7) After thawing at room temperature for 20 min, add 4-8 packs of deoxidizing agent for plastic packaging, and store at room temperature.

[0012] Further, the antioxidant includes tocopherol, decolorized tea polyphenol, carotenoid, VE, Vc, tertiary butyl hydroquinone (TBHQ), hydroxyanisole (BHA), dibutyl hydroxytoluene (BHT), propyl gallate (PG), astaxanthin and ascorbic acid palmitate.

[0013] Further, the addition amount of the tocopherol is 0.01-0.04% of the premix.

[0014] Further, the addition amount of the VE is 0.01-0.02% of the premix.

[0015] Further, the addition amount of the TBHQ is 0.01-0.02% of the premix.

[0016] Further, the addition amount of the ascorbic acid palmitate is 0.1-0.5% of the premix.

[0017] Further, the anti-freezing agent includes trehalose, calcium gluconate, gelatin, carrageenan, diacetyl tartaric acid esters of mono and diglycerides, polysorbate, sodium stearoyl lactylate and locust bean gum.

[0018] Further, the addition amount of the trehalose is 1.5-2.5% of the premix.

[0019] Further, the addition amount of the polysorbate is 0.3-0.8% of the premix.

[0020] Further, the addition amount of the locust bean gum is 0.3-0.8% of the premixed powder.

[0021] Advantages:

[0022] 1. The present application finds that the unpassivated polyphenol oxidase in bran stars and the free tyrosine in premixed powder and egg liquid cause the main reason of oxidation browning and black spots, and oxygen and repeated freezing and thawing are the adverse factors for accelerating the increase of black spots during storage and transportation, therefore, the premixed powder is sieved to reduce the bran stars, so as to reduce the appearance of black spots from the source.

[0023] 2. The cake is in the mixing stage, and the polyphenol oxidase and oxidation substrate in the raw materials can quickly cause oxidation reaction at room temperature to generate black spot substances (which can be observed by microscopic technology), and the addition of antioxidants can inhibit the generation of black spots, therefore, the antioxidants are added in the mixing stage, which can obviously inhibit the generation of black spots.

[0024] 3. The anti-freezing agent is also added in the present application, which can slow down the rate of black spots after freezing and thawing, delay the appearance of black spots due to temperature changes during actual transportation, and delay the deterioration.

[0025] 4. The water with a temperature of 8-12℃ is used in the mixing stage, compared with the water with a temperature of 25℃, the low-temperature treatment can delay the generation of black spots, therefore, the water with a temperature of 8-12℃ is selected.

[0026] 5. The present application finally adopts the mode of plastic sealing + deoxidizing packaging, which can slow down the further aggregation and oxidation of the black spots generated in the early stage, and delay the deterioration. BRIEF DESCRIPTION OF DRAWINGS

[0027] Figure 1 The reaction phenomenon diagram of egg white, water and polyphenol oxidase solution under the condition of 37℃;

[0028] Figure 2 The "black spot" substance tracking diagram;

[0029] Figure 3 The observation diagram of the experimental ① embryo placed in 0-4℃ condition and refrigerated for 5 days;

[0030] Figure 4 The observation diagram of the experimental ② embryo placed in 0-4℃ condition and refrigerated for 5 days;

[0031] Figure 5 The observation diagram of the experimental ③ embryo placed in 0-4℃ condition and refrigerated for 5 days;

[0032] Figure 6 The observation diagram of the experimental ④, ⑤, ⑥, ⑦ and ⑧ embryo placed in 0-4℃ condition and refrigerated for 5 days;

[0033] Figure 7 Images of embryos prepared by replacing whole egg liquid with egg yolk and egg white, respectively;

[0034] Figure 8 Images of embryos prepared by replacing whole egg liquid with egg yolk and egg white respectively, after being left for one day, and images of "black spots" appearing on the embryos;

[0035] Figure 9 Images showing egg yolk batter with and without added bran;

[0036] Figure 10 The image shows 40g premixed powder + 15g whole egg liquid + 15g water (stored for 42h). In the image, a: immediately after preparation; b: 17h at room temperature + 3h in a constant temperature and humidity chamber at 36℃ and 80% + 14h at room temperature; c: 2.5h in a constant temperature and humidity chamber.

[0037] Figure 11 The image shows the mixture of 40g premixed powder, 15g whole egg liquid, 15g water, and 0.8g tyrosine (stored for 42 hours). a: immediately after preparation; b: at room temperature for 17 hours; c: in a constant temperature and humidity chamber at 36℃ and 80% for 3 hours, followed by 14 hours at room temperature; d: in a constant temperature and humidity chamber for another 2.5 hours.

[0038] Figure 12 This is a diagram of the polyphenol oxidase oxidation reaction in the batter.

[0039] Figure 13 This is a graph showing the changes in the cake prepared in Example 1 after 5 days of storage;

[0040] Figure 14 This is a graph showing the changes in the cake prepared in Example 2 after 5 days of storage;

[0041] Figure 15 This is a graph showing the changes in the cake prepared in Example 3 after 5 days of storage;

[0042] Figure 16 The changes in the cake prepared for Comparative Example 1 after 5 days of storage;

[0043] Figure 17 This is a graph showing the changes after 5 days of refrigeration (0-4℃) in Example 4;

[0044] Figure 18 This is a graph showing the changes after freezing-refrigeration fluctuations (-18℃ for 24 hours + 0-4℃ for 5 hours + -18℃ + 0-4℃ for 5 days) in Example 4;

[0045] Figure 19 This is a graph showing the changes after 3 days of observation at room temperature in Example 4;

[0046] Figure 20The graph shows the black spot formation on the first, second, and third days of Examples 5, 6, 7, and Comparative Example 2 under freeze-thaw conditions.

[0047] Figure 21 The graph shows the black spot formation on the first, second, and third days of Example 5, Example 6, Example 7, and Comparative Example 2 under freeze-thaw cycles.

[0048] Figure 22 This is a diagram showing the storage method and conditions for adding a deoxidizer in Example 8;

[0049] Figure 23 This is a graph showing the changes in the encapsulated preforms without deoxidizer under three storage conditions (frozen-refrigerated, refrigerated, and room temperature) in Example 8.

[0050] Figure 24 The graph shows the changes in the encapsulated preform under three storage conditions (frozen-refrigerated, refrigerated, and room temperature) in Example 8 with the addition of a deoxidizer. Detailed Implementation

[0051] This invention proposes a method for delaying the deterioration of cake quality. To make the objectives, technical solutions, and effects of this invention clearer and more explicit, the following will provide a more detailed description of the invention in conjunction with specific embodiments. It should be understood that the specific embodiments described herein are only for explaining the invention and are not intended to limit the invention.

[0052] Preliminary experiment

[0053] Tracking "black spot" substances, such as Figure 2 As shown, the process of investigating the cake baking process step by step, from the middle and late stages to the raw materials and wheat flour, ultimately revealed that the "black spots" were caused by bran particles in the premixed flour.

[0054] 1. Correlation study between formulation ingredients and substances that produce "black spots"

[0055] 1.1 Embryo

[0056] The experimental setup is as follows:

[0057] Experiment 1: Whole egg liquid + premixed powder

[0058] Experiment 2: Whole egg liquid + premixed powder + caustic soda

[0059] Experiment 3: Whole egg liquid + premixed powder + cake oil

[0060] Experiment 4: Whole egg liquid + Cosmeda

[0061] Experiment 5: Whole egg liquid + cake oil

[0062] Experiment 6: Water + Premixed Powder + Cosmeda

[0063] Experiment 7: Water + Premixed Powder + Cake Oil

[0064] Experiment 8: Water + Premixed Powder

[0065] After thoroughly mixing the above 8 ingredients, refrigerate the raw embryo at 0-4℃ for 5 days and observe. Figures 3-6 As shown.

[0066] Because the whole egg liquid raw materials were refrigerated at 0-4℃, and no black spots were found during storage and use, a separate formula for whole egg liquid was not set up.

[0067] Results analysis:

[0068] ① Whole egg liquid + premixed powder

[0069] ② Whole egg liquid + premixed powder + Cocosda

[0070] ③ Whole egg liquid + premixed powder + cake oil

[0071] Black spots appeared in formulas ①②③. As the number of refrigerated days increased, the number of black spots increased and their color deepened.

[0072] ④ Whole egg liquid + Cosmeda

[0073] ⑤ Whole egg liquid + cake oil

[0074] ⑥ Water + Premixed Powder + Cosmeda

[0075] ⑦ Water + Premixed Powder + Cake Oil

[0076] ⑧ Water + Premixed Powder

[0077] No black spots appeared in formulas 4, 5, 6, 7, and 8. It is speculated that the black spots may have been caused by the interaction of substances in the whole egg liquid and the premixed powder.

[0078] 2. Correlation study between key substances (egg liquid, premixed powder, and bran) and substances that produce "black spots".

[0079] 2.1 Egg separation: Replace whole egg liquid with egg whites and yolks to make raw dough, and add wheat bran (add to the surface and mix well when added to the batter).

[0080] 1. Black spots appear on the surface of the egg yolk embryo, but no black spots appear on the surface of the egg white embryo. Figure 7 As shown;

[0081] 2. When ordinary wheat bran is added to the surface of the egg yolk embryo, the bran turns black on the first day, while the wheat bran on the egg white does not change color. Adding extruded and puffed wheat bran to the surface of the egg yolk does not cause the bran to turn black. Figure 8 As shown;

[0082] 3. Add 1g of regular wheat bran to the egg yolk batter and mix well. The surface and sides of the egg yolk batter will turn noticeably darker.Figure 9 As shown.

[0083] 3. Mechanism of polyphenol oxidase-catalyzed browning in wheat flour

[0084] (1) Polyphenol oxidase + tyrosine

[0085] Polyphenol oxidase contains CU 2+ The enzyme contains three types, among which monophenol monooxidase (tyrosinase) can catalyze the hydroxylation of monohydroxyphenols to o-dihydroxyphenols. In wheat, the potential substrate for polyphenol oxidase is free tyrosine.

[0086] Therefore, a destructive test was designed, in which 15g of tyrosine was mixed with 40g of premixed powder, 15g of whole egg liquid, and 15g of water, and stirred. Figure 10 and Figure 11 As shown.

[0087] The results show that when the polyphenol substrate tyrosine was added, after nearly 42 hours of storage, many black spots appeared in the sample with added tyrosine after only 4 hours of storage at room temperature. This is mainly because tyrosine is the main substrate for polyphenol oxidase in the system, and the hydroxyl radicals formed by the partial oxidation of protein residues can lead to the production of 3,4-dihydroxyphenylalanine, which can also participate in the reaction as a substrate for enzymatic oxidation.

[0088] The premixed powder contains 2.2 mg / g-4.6 mg / g of free tyrosine. Glutelin and wheat gluten contain a relatively high amount of tyrosine, as well as polypeptide fragments that are easily oxidized by tyrosine. Tyrosine can undergo oxidation under the action of reactive oxygen species to produce chromophores, thereby promoting the oxidative condensation reaction between polyphenols and increasing the formation of melanin.

[0089] (2) Polyphenol oxidase + egg white and egg yolk (tyrosine)

[0090] Both egg white and egg yolk contain tyrosine; the tyrosine content in egg white is 3.9 mg / g-4.1 mg / g, and the tyrosine content in egg yolk is 4.6 mg / g-5.3 mg / g. A certain amount of egg white, water, and polyphenol oxidase solution were reacted at 37°C. The phenomena observed during the reaction are as follows... Figure 1 As shown, the addition of whole egg liquid promotes the formation of black spots because the content of tyrosine in whole egg liquid is higher than that of free tyrosine in premixed powder.

[0091] (3) Polyphenol oxidase oxidation reaction of batter

[0092] In the early stages of baking: Place the mixed batter at room temperature and in a constant temperature and humidity chamber (37℃, 80% moisture) for a certain period of time, respectively, and observe the formation of black spots. Figure 12 As shown.

[0093] Compared with the blank (stored at room temperature of 20℃), the polyphenol oxidase was activated at 37℃. After 2.5 hours of storage, a small number of black spots were produced in the batter, because the increased enzyme activity promoted the enzymatic browning.

[0094] Example 1

[0095] A method for delaying cake quality deterioration includes the following steps:

[0096] (1) Screening of raw materials: The premixed powder is screened by passing it through a 100-mesh sieve to remove bran particles and obtain the screened premixed powder.

[0097] (2) Dissolve tocopherol in 10 parts of soybean oil to obtain a tocopherol solution;

[0098] (3) Dissolve polysorbate-80 in 10 parts of room temperature water (25℃) to obtain a polysorbate-80 solution;

[0099] (4) Mix 300 parts of the screened premixed powder, 440 parts of whole egg liquid, 16 parts of compound cake oil, 4 parts of custard sauce, 70 parts of 10℃ water, 80 parts of soybean oil, polysorbate-80 solution and tocopherol solution, and stir until a smooth batter without lumps is formed; the amount of tocopherol added is 0.01%, 0.02%, 0.03% and 0.04% of the premixed powder, respectively; the amount of polysorbate added is 0.5% of the premixed powder;

[0100] (5) Pour the batter into a baking mold and bake at 190°C for the top heat and 150°C for the bottom heat to make a cooked cake base;

[0101] (6) After cooling at room temperature for 30 minutes, store at -18℃ for 12 hours;

[0102] (7) After thawing at room temperature for 20 minutes, add 4-8 packets of deoxidizer and seal in plastic, then store at room temperature.

[0103] Observe the number of black spots on the cooked cake dough under refrigeration conditions (5 days), such as... Figure 13 As shown.

[0104] Example 2

[0105] The difference between this embodiment and Embodiment 1 is that TBHQ is added at a rate of 0.01% of the premixed powder instead of tocopherol.

[0106] The results are as follows Figure 14 As shown.

[0107] Example 3

[0108] The difference between this embodiment and Embodiment 1 is that VE is used to replace tocopherol at amounts of 0.01% and 0.02% of the premixed powder, respectively.

[0109] The results are as follows Figure 15 As shown.

[0110] Comparative Example 1

[0111] The difference between this embodiment and Example 1 is that tocopherol is not used; this is a blank control.

[0112] The results are as follows Figure 16 As shown.

[0113] Example 4

[0114] The difference between this embodiment and Example 1 is that ascorbyl palmitate is used instead of tocopherol. The amount of ascorbyl palmitate added is 0.1%, 0.2%, 0.3%, 0.4%, and 0.5% of the amount of premixed powder added. At the same time, a cake base without added ascorbyl palmitate is used as a blank control.

[0115] Place the cake bases with the above 6 addition amounts (0-0.5%) into:

[0116] 1. Refrigerate (0-4℃) and observe for 5 days.

[0117] 2. Freezing-refrigeration fluctuation (-18℃ for 24 hours + 0-4℃ for 5 hours + -18℃ + 0-4℃ for 5 days)

[0118] 3. Observe at room temperature for 3 days;

[0119] The results are as follows: Figure 17 , Figure 18 and Figure 19 As shown.

[0120] like Figure 17 As shown, only the cake base without added ascorbyl palmitate (blank) showed black spots under refrigeration conditions; no black spots appeared in other cake bases with added ascorbyl palmitate.

[0121] like Figure 18 As shown, only the cake base without added ascorbyl palmitate (blank) under frozen-refrigerated conditions showed black spots, while no black spots appeared in other addition amounts.

[0122] like Figure 19 As shown, only the cake base without added ascorbyl palmitate (blank) showed black spots at room temperature, while no black spots appeared in other addition amounts. The cake bases stored at room temperature for 3 days showed varying degrees of mold growth.

[0123] Example 5

[0124] A method for delaying cake quality deterioration includes the following steps:

[0125] (1) Screening of raw materials: The premixed powder is screened by passing it through a 100-mesh sieve to remove bran particles and obtain the screened premixed powder.

[0126] (2) Dissolve tocopherol in 10 parts of water to obtain a tocopherol solution;

[0127] (3) Dissolve polysorbate-80 in 10 parts of room temperature water (25℃) to obtain a polysorbate-80 solution;

[0128] (4) Mix 300 parts of the screened premixed powder, 440 parts of whole egg liquid, 16 parts of compound cake oil, 4 parts of cosuda sauce, 60 parts of 10℃ water, 90 parts of soybean oil, polysorbate-80 solution and tocopherol solution, and stir until a smooth batter without lumps is formed; the amount of tocopherol added is 0.04% of the premixed powder; the amount of polysorbate added is 0.5% of the premixed powder;

[0129] (5) Pour the batter into a baking mold and bake at 190°C for the top heat and 150°C for the bottom heat to make a cooked cake base;

[0130] (6) After cooling at room temperature for 30 minutes, store at -18℃ for 12 hours;

[0131] (7) After thawing at room temperature for 20 minutes, add 4-8 packets of deoxidizer and seal in plastic, then store at room temperature.

[0132] Example 6

[0133] The difference between this embodiment and Embodiment 5 is that 2% trehalose is used instead of 0.5% polysorbate.

[0134] Example 7

[0135] The difference between this embodiment and Embodiment 5 is that 0.5% locust bean gum is used instead of 0.5% polysorbate.

[0136] Comparative Example 2

[0137] The difference between this embodiment and Example 5 is that polysorbate is not added; this is a blank control.

[0138] After the cakes were baked, they were placed at -18℃ and frozen for 24 hours. After thawing at 0-4℃, they were refrigerated for three days. The occurrence of black spots was observed on the first, second, and third days for Examples 5, 6, 7, and Comparative Example 2. Figure 20 As shown.

[0139] The cakes were subjected to three freeze-thaw cycles after baking and then refrigerated at 0-4℃ for three days. The occurrence of black spots was observed on the first, second, and third days of refrigeration for Examples 5, 6, 7, and Comparative Example 2. Freeze-thaw cycle conditions: -18℃ for 24 hours, then 0-4℃ for 60 minutes. Figure 21 As shown.

[0140] Even after freezing, cakes with added antifreeze still develop black spots, but fewer than those without. Therefore, antifreeze has an inhibitory effect on black spot formation. Adding antifreeze does not control black spot formation at its source, but it can suppress it, especially significantly reducing the number of black spots after three repeated freeze-thaw cycles.

[0141] Example 8

[0142] The difference between this embodiment and embodiment 5 lies in the storage method after thawing at room temperature for 20 minutes in step (7) and whether or not an oxygen absorber is added, as detailed below. Figure 22 As shown.

[0143] Method ①: Freezing-refrigeration without oxygen absorbers

[0144] Method 2: Refrigerated without oxygen absorbers

[0145] Method 3: Room temperature without oxygen absorber

[0146] Method 4: Freezing-refrigeration with oxygen absorber

[0147] Method 5: Refrigeration with oxygen absorber

[0148] Method 6: Add oxygen absorber at room temperature

[0149] The results are as follows Figure 23 and Figure 24 As shown, no black spots appeared in any of the three storage methods (frozen-refrigerated, refrigerated, and room temperature) for the encapsulated preform with deoxidizer, while black spots appeared in all three storage methods without deoxidizer. Therefore, encapsulation with deoxidizer is the most effective method.

Claims

1. A method for delaying the deterioration of cake quality, characterized in that, Includes the following steps: Raw material screening: The premixed powder is screened through a 100-mesh sieve to remove bran particles and obtain the screened premixed powder; Dissolve the antioxidant in 10 parts of water or soybean oil to obtain an antioxidant solution; Dissolve the antifreeze in 10 parts of water at 20-90℃ to obtain an antifreeze solution, and cool it to room temperature; Mix 280-330 parts of sieved premixed powder, 400-450 parts of whole egg liquid, 15-17 parts of compound cake oil, 2-6 parts of custard sauce, 70-80 parts of 8-12℃ water, 70-90 parts of soybean oil, antifreeze solution and antioxidant solution, and stir until a smooth batter without lumps is formed. Pour the batter into a baking mold and bake at 190°C for the top heat and 150°C for the bottom heat to make a cooked cake base. After cooling at room temperature for 30 minutes, store at -18°C for 12 hours; After thawing at room temperature for 20 minutes, add 4-8 packets of oxygen absorber and seal in plastic. Store at room temperature. The antioxidant is selected from one of vitamin E, TBHQ, and ascorbyl palmitate; the amount of vitamin E added is 0.01-0.02% of the premixed powder; the amount of TBHQ added is 0.01-0.02% of the premixed powder; and the amount of ascorbyl palmitate added is 0.1-0.5% of the premixed powder. The antifreeze agent is selected from one of trehalose, polysorbate and locust bean gum; the amount of trehalose added is 1.5-2.5% of the premix powder; the amount of polysorbate added is 0.3-0.8% of the premix powder; the amount of locust bean gum added is 0.3-0.8% of the premix powder.

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