Processing technology for improving corrosion resistance of high-moisture cold-processed pastries

Abstract

The invention discloses a processing technology for improving the corrosion resistance of a high-moisture cold-processed pastry, the pastry is a stuffing-containing crystal skin pastry, and the processing technology comprises the following steps: preparing materials; performing soaking treatment; performing steaming; wrapping the stuffing; ozone treatment; and filling nitrogen and packaging. According to the designed compound preservative, the defects of a single preservative are effectively overcome through mutual synergism, the dosage is reduced, the preservative effect can be enhanced, and the flavor and nutrition of the high-moisture cold-processed pastries are improved. According to the method, 2-3 means of compounding an enzyme preparation, compounding a preservative and performing ozone sterilization treatment are used in different processing stages, so that the effect of improving the corrosion resistance of the high-moisture cold-processed pastries is achieved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a processing technology for improving the antiseptic property of high-moisture cold-processed cakes. Background Art

[0002] With the rapid development of social economy, people's quality of life is improving day by day. Pastry products have been deeply loved by consumers due to their rich fragrance and soft or chewy taste, and their consumption is increasing year by year. The softness and taste of high-moisture cold-processed pastries are its important characteristics, but this also makes the water activity higher, further exacerbating the risk of microbial growth. my country's traditional high-moisture cold-processed pastries still have problems such as low production efficiency, unstable quality, and short shelf life, which are far behind the requirements of the modern food processing industry. Therefore, how to extend the shelf life of high-moisture cold-processed pastries and improve the edible quality of the product is a key issue that needs to be solved urgently.

[0003] Cold-processed pastries are a type of pastries that undergo secondary processing at room temperature or low temperature after the hot processing and cooking process. The storage, transportation, and sterilization requirements for the raw materials (including contact packaging materials) involved in the cold processing are more stringent than those for hot-processed pastries. High-moisture cold-processed pastries are more prone to mold and excessive total colony counts because their water activity is usually greater than 0.75, which poses a food safety risk. In order to extend the shelf life of high-moisture cold-processed pastries and improve their edible quality, preservatives are usually added and the process is improved to enhance the preservative effect and reduce the impact of starch aging on the taste. The preservation of this type of pastries has always been a difficult point in the industry, so the rational use of preservatives is particularly important.

[0004] The preservative mechanism of preservatives is multifaceted, mainly including destroying cell walls and cell membranes, interfering with enzyme systems, affecting genetic material, coagulating or denaturing proteins, reducing water activity, anti-oxidation, acidity regulation, etc. These mechanisms work together to effectively inhibit or kill microorganisms, extend the shelf life of food, and ensure food safety. At present, chemical synthetic preservatives are the main food preservatives used in large quantities at home and abroad. Chemical preservatives dominate the preservative market with their advantages of low production costs and mature production technology; however, studies have shown that some chemical preservatives are carcinogenic, teratogenic, low toxicity, and some potential hazards. Natural preservatives are derived from natural resources, have safe, green, and efficient preservative properties, are almost harmless to the human body, and can prevent food from spoiling, so they are recommended for use; however, due to their high cost and narrow antibacterial spectrum, although they can meet people's health and safety needs, their application in actual production is limited.

[0005] The existing preservation methods and their shortcomings of high-moisture cold-processed pastries are as follows:

[0006] 1. Reduce the water activity of the product: Reduce the water activity of the product by adjusting the formula or using desiccants, but this method may affect the taste and texture of the product.

[0007] 2. Lowering pH value and adding organic acid: By adding organic acids such as citric acid and lactic acid, the pH value of the product is lowered to inhibit the growth of microorganisms, but there are restrictions on the flavor of the product, which limits the flavor diversity of the product.

[0008] 3. Adding preservatives: Since dehydroacetic acid and its sodium salt are banned from use in baking and pastry products, pastry products use chemical preservatives such as potassium sorbate, propionate, etc. However, the preservative effect of these preservatives is somewhat lower than that of dehydroacetic acid, and different compound preservatives need to be formulated for different foods, and their versatility is poor.

[0009] 4. Modified atmosphere preservation: by changing the gas composition in packaged food, such as nitrogen filling, using deoxidizers, etc., but these methods have limited effects in practical applications and are relatively costly.

[0010] In summary, the preservation of high-moisture cold-processed pastries faces many challenges, and a new preservation technology is needed that can effectively extend the shelf life and maintain product quality. The composite preservatives combined with the ozone process proposed in the present invention provide a new idea and method for solving this problem. Summary of the invention

[0011] The purpose of the present invention is to provide a high-moisture cold-processed pastry antiseptic processing technology that solves the problems of unstable product taste quality, high cost, short shelf life, etc.

[0012] In order to solve the above technical problems, the present invention adopts the following technical solution: a high-moisture cold-processed pastry to improve the antiseptic processing technology, the pastry is a crystal crust pastry with fillings, comprising the following steps:

[0013] S1. Prepare materials: according to the mass fractions, take 70-90 parts of wheat starch, 10-20 parts of potato starch, 20-30 parts of modified starch, and 0.1-0.3 parts of citric acid, mix and sieve to obtain a powder mixture for later use; prepare a compound enzyme preparation diluent for later use; prepare a compound preservative for later use;

[0014] S2, soaking treatment: take 100 parts of the powder mixture prepared in step S1, 150 parts of water, 150 parts of high maltose syrup (80%), 0.5-1.5 parts of compound enzyme preparation diluent, and 0.35-0.7 parts of compound preservative to make a starch mixture, stir evenly and soak for 30-60 minutes;

[0015] S3, steaming: after the starch mixture in step S2 is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15-30 minutes to obtain the crystal skin;

[0016] S4, stuffing: cool the crystal skin to 45-60℃, cut and shape, use a die pressing machine to wrap the stuffing, and emboss into shape;

[0017] S5. Ozone treatment: The crystal pastry with filling is cooled down to below 30℃ in an ozone environment;

[0018] S6. Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0019] Furthermore, the composite enzyme preparation dilution solution in step S1 is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase and 0.05 g α-amylase per 100 ml.

[0020] Furthermore, the compound preservative in step S2 is a powdered mixture of whey fermentation product and potassium sorbate in a ratio of (5-20):1.

[0021] Furthermore, the standing condition in step S3 is room temperature or a constant temperature of 20-30° C., a dry and ventilated environment.

[0022] Furthermore, the ozone conditions in step S5 are specifically ozone concentration: 1.0-1.5 ppm, action time: 30-60 minutes.

[0023] Furthermore, in terms of weight, step S1 specifically comprises 70 parts of wheat starch, 10 parts of potato starch, and 20 parts of modified starch; wherein the modified starch is a mixture of 5 parts of hydroxypropyl distarch phosphate from cassava, 2 parts of acetylated distarch phosphate from cassava, 4 parts of distarch phosphate from waxy corn, 3 parts of hydroxypropyl distarch phosphate from waxy corn, and 3 parts of acetylated distarch phosphate from waxy corn.

[0024] Furthermore, the soaking treatment in step S2 is specifically as follows: 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step S1, 150 parts of water, 150 parts of high maltose syrup (80%), 1 part of compound enzyme preparation diluent, and 0.35 parts of compound preservative are mixed into a starch mixture, stirred evenly, and allowed to soak for 30 minutes.

[0025] Furthermore, the compound preservative in step S1 is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:1.

[0026] Furthermore, the ozone conditions in step S5 are specifically ozone concentration: 1.5 ppm, action time: 30 minutes.

[0027] By adopting the above technical solution, the present invention has the following technical effects:

[0028] 1) The preservative is a mixture of whey fermentation product and potassium sorbate in a suitable ratio, which has both low toxicity and broad-spectrum antibacterial properties.

[0029] The characteristics of whey fermentation include safety: whey fermentation is a natural biological preservative, non-toxic and harmless, and has no adverse effects on human health; broad-spectrum antibacterial: whey fermentation has inhibitory effects on a variety of microorganisms, especially Gram-positive bacteria; improving food quality: whey fermentation can improve the taste and flavor of food and increase the nutritional value of food.

[0030] Potassium sorbate is a preservative widely used in the food industry, especially in pastry making. The characteristics of whey fermentation products include low toxicity: under normal human metabolism, most of it will be discharged in the form of carbon dioxide and water, which is basically harmless to the human body; broad-spectrum antibacterial: it can effectively inhibit the growth of mold, yeast and bacteria in pastries, thereby extending the shelf life of pastries. It combines with the sulfhydryl group of the microbial enzyme system to destroy the function of most of its enzyme system, thereby inhibiting the growth and reproduction of microorganisms; no adverse effect on food flavor: the use of potassium sorbate in pastries will not significantly change the taste, color and nutritional content of pastries, and can maintain the original quality of pastries; potassium sorbate has the best preservative effect in an acidic environment, so in pastry making, its preservative effect is generally enhanced by adjusting the pH value and water activity.

[0031] The composite preservatives designed by the present invention can effectively solve the disadvantages of a single preservative through mutual synergy, reduce the dosage, enhance the preservative effect, and improve the flavor and nutrition of high-moisture cold-processed cakes.

[0032] 2) Compound enzyme preparations are used in the mixing stage to improve the product's anti-aging and anti-corrosion properties.

[0033] α-Amylase is an endoenzyme that can hydrolyze α-1,4 glycosidic bonds from within starch molecules, thereby changing the degree of polymerization of amylose and amylopectin, hydrolyzing starch to produce soluble dextrins, reducing the content of amylose, and shortening the side chains of amylopectin; starch aging is mainly due to the rearrangement of amylose molecules to form an orderly crystalline structure during storage, which causes the food to become hard and the taste to deteriorate. The oligosaccharides and monosaccharides produced after α-amylase hydrolyzes starch can interfere with this process, reduce the rearrangement of starch molecules, improve the gelatinization properties of starch, and have strong water absorption; thereby reducing the migration of water in starch products and delaying starch aging;

[0034] The combination of xylanase and maltogenic amylase with α-amylase can reduce water migration by optimizing the gluten network structure; hydrolyze starch to produce maltose and small molecule dextrin, improving the gelatinization effect; and can achieve a synergistic effect by improving the product's anti-aging properties while extending the shelf life.

[0035] 3) Ozone treatment is used during the pastry cooling stage to further improve the antiseptic properties of high-moisture cold-processed pastries.

[0036] Ozone can not only disinfect and sterilize confined spaces, but also act on the surface and interior of objects. Especially in recent years, the in-depth development of ozone application technology has made it increasingly valued in the food industry.

[0037] Ozone sterilization has a strong killing effect on pathogenic bacteria and viruses of humans and animals, such as Staphylococcus aureus, Escherichia coli, hepatitis B virus, and Salmonella, and even has a strong killing effect on molds that have a strong tolerance to chemical disinfectants; ozone (O3) preparation does not require the addition of chemical agents. The oxygen element gas formed by the activation of oxygen (O2) in the air can instantly complete the sterilization and then quickly return to oxygen. Therefore, ozone is recognized worldwide as a highly effective sterilizing substance without causing residual sterilization. It can further improve the antiseptic properties of high-moisture cold-processed pastries while ensuring that the flavor and texture of the food are not affected.

[0038] In different stages of the processing technology, 2-3 of the following methods are used: compound enzyme preparations, compound preservatives, and ozone sterilization treatments to achieve the effect of improving the antiseptic properties of high-moisture cold-processed pastries. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 It is a schematic diagram of the measurement results of the shelf life of the embodiment and the comparative example;

[0040] Figure 2 It is a schematic diagram of hardness variation trend during the shelf life of the embodiment and the comparative example;

[0041] Figure 3 It is a schematic diagram of the elastic variation trend of the shelf life of the embodiment and the comparative example. DETAILED DESCRIPTION

[0042] The preferred embodiments of the present invention will be described in detail below in conjunction with examples. It should be understood that the following examples are provided only for the purpose of illustration and are not intended to limit the scope of the present invention. Those skilled in the art may make various modifications and substitutions to the present invention without departing from the purpose and spirit of the present invention.

[0043] The experimental methods used in the following examples are conventional methods unless otherwise specified. The materials, reagents, etc. used in the following examples, unless otherwise specified, can be obtained from commercial sources or prepared according to conventional methods in the art. The enzyme preparations involved in the examples were purchased from Novozymes, specifically α-amylase (4000 FAU / g), xylanase (2500 FAU / g), and maltogenic amylase (10000 FAU / g).

[0044] Example 1

[0045] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking stuffed crystal crust pastries as an example, comprises the following steps: 1) preparing materials: 70 parts of wheat starch, 10 parts of potato starch, 20 parts of modified starch, and 0.15 parts of citric acid are mixed and sieved for later use; a compound enzyme preparation diluent is prepared for later use; a compound preservative is prepared; and 20 g of stuffing is divided into each portion;

[0046] 2) Soaking treatment: take 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step 1), 150 parts of water, 150 parts of high maltose syrup (80%), 1 part of compound enzyme preparation diluent, and 0.5 parts of compound preservative to make a starch mixture, stir evenly and soak for 30 minutes;

[0047] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0048] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0049] 5) Ozone treatment: The temperature of the crystal pastry with filling is lowered to below 30℃ in an ozone environment;

[0050] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0051] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0052] In step 1), the modified starch is selected from a mixture of 5 parts of cassava-based hydroxypropyl distarch phosphate, 2 parts of cassava-based acetylated distarch phosphate, 4 parts of waxy corn-based distarch phosphate, 3 parts of waxy corn-based hydroxypropyl distarch phosphate, and 3 parts of waxy corn-based acetylated distarch phosphate;

[0053] The composite enzyme preparation diluent in step 2) is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase, and 0.05 g α-amylase per 100 ml of water;

[0054] In step 2), the compound preservative is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:1;

[0055] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0056] Step 5) Cut the crystal skin into 30g / piece, with the ratio of skin to filling being 3:2;

[0057] The ozone conditions in step 5) are specifically ozone concentration: 1.5 ppm, action time: 30 minutes.

[0058] Example 2

[0059] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking stuffed crystal crust pastries as an example, comprises the following steps: 1) preparing materials: 80 parts of wheat starch, 20 parts of potato starch, and 0.15 parts of citric acid are mixed and sieved for later use; a composite enzyme preparation diluent is prepared for later use; a composite preservative is prepared; and the stuffing is divided into 20 g / portion;

[0060] 2) Soaking treatment: 100 parts of the wheat starch and potato starch mixture prepared in step 1), 150 parts of water, 150 parts of high maltose syrup (80%), 1.5 parts of compound enzyme preparation diluent, and 0.5 parts of compound preservative are mixed into a starch mixture, stirred evenly, and allowed to soak for 30 minutes;

[0061] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0062] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0063] 5) Ozone treatment: The temperature of the crystal pastry with filling is lowered to below 30℃ in an ozone environment;

[0064] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0065] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0066] The composite enzyme preparation diluent in step 2) is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase, and 0.05 g α-amylase per 100 ml of water;

[0067] In step 2), the compound preservative is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:1;

[0068] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0069] Step 5) Cut the crystal skin into 30g / piece, with the ratio of skin to filling being 3:2;

[0070] The ozone conditions in step 5) are specifically ozone concentration: 1.0-1.5 ppm, action time: 30 minutes.

[0071] Example 3

[0072] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking stuffed crystal crust pastries as an example, comprises the following steps: 1) preparing materials: 80 parts of wheat starch, 20 parts of potato starch, and 0.15 parts of citric acid are mixed and sieved for later use; a composite enzyme preparation diluent is prepared for later use; a composite preservative is prepared; and the stuffing is divided into 20 g / portion;

[0073] 2) Soaking treatment: take 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step 1), 150 parts of water, 150 parts of high maltose syrup (80%), 0.5 parts of compound enzyme preparation diluent, and 0.7 parts of compound preservative to make a starch mixture, stir evenly and soak for 30 minutes;

[0074] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0075] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0076] 5) Ozone treatment: The temperature of the crystal pastry with filling is lowered to below 30℃ in an ozone environment;

[0077] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0078] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0079] In step 1), the modified starch is selected from a mixture of 5 parts of cassava-based hydroxypropyl distarch phosphate, 2 parts of cassava-based acetylated distarch phosphate, 4 parts of waxy corn-based distarch phosphate, 3 parts of waxy corn-based hydroxypropyl distarch phosphate, and 3 parts of waxy corn-based acetylated distarch phosphate;

[0080] The composite enzyme preparation diluent in step 2) is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase, and 0.05 g α-amylase per 100 ml of water;

[0081] In step 2), the compound preservative is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:1;

[0082] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0083] Step 5) Cut the crystal skin into 30g / piece, with the ratio of skin to filling being 3:2;

[0084] The ozone conditions in step 5) are specifically ozone concentration: 1.0-1.5 ppm, action time: 30 minutes.

[0085] Comparative Example 1

[0086] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking a stuffed crystal crust pastry as an example, removes the composite enzyme preparation component compared to Example 1, and specifically comprises the following steps:

[0087] 1) Prepare the ingredients: 70 parts of wheat starch, 10 parts of potato starch, 20 parts of modified starch, and 0.15 parts of citric acid, mix and sieve for later use; prepare compound preservatives; and divide the filling into 20 g / portion;

[0088] 2) Soaking treatment: take 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step 1), 150 parts of water, 150 parts of high maltose syrup (80%), and 0.5 parts of compound preservatives to make a starch mixture, stir evenly and soak for 30 minutes;

[0089] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0090] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0091] 5) Ozone treatment: The temperature of the crystal pastry with filling is lowered to below 30℃ in an ozone environment;

[0092] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0093] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0094] In step 1), the modified starch is selected from a mixture of 5 parts of cassava-based hydroxypropyl distarch phosphate, 2 parts of cassava-based acetylated distarch phosphate, 4 parts of waxy corn-based distarch phosphate, 3 parts of waxy corn-based hydroxypropyl distarch phosphate, and 3 parts of waxy corn-based acetylated distarch phosphate;

[0095] In step 2), the compound preservative is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:1;

[0096] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0097] Step 5) Cut the crystal skin into 30g / piece, with the ratio of skin to filling being 3:2;

[0098] The ozone conditions in step 5) are specifically ozone concentration: 1.0-1.5 ppm, action time: 30 minutes.

[0099] Comparative Example 2

[0100] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking a stuffed crystal crust pastry as an example, compared with Example 1, the composite preservative component is removed, and specifically comprises the following steps:

[0101] 1) Prepare the ingredients: 70 parts of wheat starch, 10 parts of potato starch, 20 parts of modified starch, and 0.15 parts of citric acid, mix and sieve for later use; prepare the compound enzyme preparation diluent for later use; divide the filling into 20g / portion;

[0102] 2) Soaking treatment: take 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step 1), 150 parts of water, 150 parts of high maltose syrup (80%), and 1 part of the composite enzyme preparation diluent to make a starch mixture, stir evenly and soak for 30 minutes;

[0103] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0104] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0105] 5) Ozone treatment: The temperature of the crystal pastry with filling is lowered to below 30℃ in an ozone environment;

[0106] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0107] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0108] In step 1), the modified starch is selected from a mixture of 5 parts of cassava-based hydroxypropyl distarch phosphate, 2 parts of cassava-based acetylated distarch phosphate, 4 parts of waxy corn-based distarch phosphate, 3 parts of waxy corn-based hydroxypropyl distarch phosphate, and 3 parts of waxy corn-based acetylated distarch phosphate;

[0109] The composite enzyme preparation diluent in step 2) is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase, and 0.05 g α-amylase per 100 ml of water;

[0110] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0111] Step 5) Cut the crystal skin into 30g / piece, with the ratio of skin to filling being 3:2;

[0112] The ozone conditions in step 5) are specifically ozone concentration: 1.0-1.5 ppm, action time: 30 minutes.

[0113] Comparative Example 3

[0114] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking crystal crust pastries with fillings as an example, taking crystal crust pastries with fillings as an example, compared with the ozone treatment process of Example 1, specifically includes the following steps:

[0115] 1) Prepare the ingredients: 70 parts of wheat starch, 10 parts of potato starch, 20 parts of modified starch, and 0.15 parts of citric acid, mix and sieve for later use; prepare a compound enzyme preparation diluent for later use; prepare a compound preservative; and divide the filling into 20 g / portion;

[0116] 2) Soaking treatment: take 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step 1), 150 parts of water, 150 parts of high maltose syrup (80%), 1 part of compound enzyme preparation diluent, and 0.5 parts of compound preservative to make a starch mixture, stir evenly and soak for 30 minutes;

[0117] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0118] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0119] 5) Cooling at room temperature: Cool the stuffed crystal pastry to below 30°C at room temperature;

[0120] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0121] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0122] In step 1), the modified starch is selected from a mixture of 5 parts of cassava-based hydroxypropyl distarch phosphate, 2 parts of cassava-based acetylated distarch phosphate, 4 parts of waxy corn-based distarch phosphate, 3 parts of waxy corn-based hydroxypropyl distarch phosphate, and 3 parts of waxy corn-based acetylated distarch phosphate;

[0123] The composite enzyme preparation diluent in step 2) is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase, and 0.05 g α-amylase per 100 ml of water;

[0124] In step 2), the compound preservative is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:1;

[0125] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0126] Step 5) Cut the crystal skin into 30g pieces, with the skin:filling ratio of 3:2.

[0127] Comparative Example 4

[0128] A processing technology for improving the antiseptic property of high-moisture cold-processed pastries, taking a stuffed crystal crust pastry as an example, taking a stuffed crystal crust pastry as an example, compared with Example 1, the composite enzyme preparation, the composite preservative, and the ozone treatment process are removed, and the processing technology specifically includes the following steps: 1) preparing materials: 70 parts of wheat starch, 10 parts of potato starch, 20 parts of modified starch, and 0.15 parts of citric acid are mixed and sieved for later use; 20g / portion of fillings are divided;

[0129] 2) Soaking treatment: take 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step 1), 150 parts of water, and 150 parts of high maltose syrup (80%), mix them into a starch mixture, stir them evenly and soak them for 30 minutes;

[0130] 3) Steaming: After the starch mixture in step 2) is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15 minutes to obtain the crystal skin;

[0131] 4) Stuffing: After the crystal skin is cooled to about 60℃, it is cut and shaped, and the filling is filled using a molding machine and embossed into shape;

[0132] 5) Cooling at room temperature: Cool the stuffed crystal pastry to below 30°C at room temperature;

[0133] 6) Nitrogen filling packaging: The cooled products are packed with nitrogen.

[0134] In step 1), the modified starch can be one or more of phosphate distarch, hydroxypropyl distarch phosphate, and acetylated distarch phosphate made from cassava or waxy corn;

[0135] In step 1), the modified starch is selected from a mixture of 5 parts of cassava-based hydroxypropyl distarch phosphate, 2 parts of cassava-based acetylated distarch phosphate, 4 parts of waxy corn-based distarch phosphate, 3 parts of waxy corn-based hydroxypropyl distarch phosphate, and 3 parts of waxy corn-based acetylated distarch phosphate;

[0136] The standing condition in step 5) is room temperature, dry and ventilated environment;

[0137] Step 5) Cut the crystal skin into 30g pieces, with the skin:filling ratio of 3:2.

[0138] Effect verification:

[0139] 1. Shelf life determination (microbial index evaluation)

[0140] Combined with the requirements for the hygienic indicators of high-moisture cold-processed pastries in the national standard "GB / T 20977-2007 General Rules for Pastries", that is, the requirements for microbial indicators in "GB 7099-2015 National Food Safety Standard Pastries and Bread" (see Table 1):

[0141] Table 1

[0142]

[0143] The total colony count is determined using the method of "GB 4789.2-2022 National Food Safety Standard Food Microbiology Test Colony Count Determination", and a measured value exceeding 104CFU / g is recorded as a single item failure;

[0144] The plate count method in GB 4789.3-2016 National Food Safety Standard Food Microbiology Test Coliform Group Count is used to determine the coliform group. If the measured value exceeds 10 CFU / g, it is recorded as a single item failure.

[0145] The mold is determined using the method of "GB 4789.15-2016 National Food Safety Standard Food Microbiology Examination Mold and Yeast Count", and an actual measured value exceeding 150 CFU / g is recorded as a single item failure.

[0146] After the samples are made, they are individually packaged. Every day, 3 individual packages are unpacked and samples are taken to test the total number of colonies, coliform bacteria, and mold. If any of the microbial indicators fails to meet the standards, the shelf life determination is terminated. The record time is based on the day before the limit is exceeded, and the average value of the three samples is recorded as the actual shelf life. The shelf life determination results are shown in Figure 1 shown.

[0147] 2. Aging determination

[0148] SMS TA.XT Plus texture analyzer was used to measure the hardness and elasticity of the whole texture. All samples were tested 3 times and the average value was taken. Crystal pastry pursues a chewy texture. The hardness is between 20-40N, the smaller the better (refer to the hardness of rice cake, which is about 15-40N), and the elasticity is between 75-85%, the smaller the better (refer to the elasticity of mochi, which is about 75-85%). The test results are shown in Figure 2 (Hardness change trend), Figure 3 (Elasticity change trend) shown.

[0149] 3. Sensory test

[0150] Sensory evaluation: A 10-member evaluation team will evaluate each sample individually without any contact or communication. The team will rinse their mouths with water between sample evaluations. The evaluation team will evaluate the taste, smell, and texture of the crystal crust pastry. The evaluation criteria are shown in Table 2 below:

[0151]

[0152] The scoring results are shown in Table 3:

[0153]

[0154] 4. Overall rating

[0155] Considering the four indicators of shelf life, sensory score, hardness and elasticity of the sample, the comprehensive weighted scoring method is used for parameter optimization. When weighted scoring, the weight coefficient of shelf life is set to 50%, the weight coefficient of sensory score is set to 30%, the weight coefficient of hardness is set to 10%, and the weight coefficient of elasticity is set to 10%. If the requirements of the inspection indicators have the same trend, the signs are the same; if the trends are different, the signs are different; the scoring results are shown in Table 4.

[0156]

[0157] In summary, combined with the test results, we can know:

[0158] 1. Example 1, Example 2, and Example 3 can significantly improve the antiseptic properties of high-moisture cold-processed pastries (taking crystal crust pastries as an example) by combining a reasonable ratio of compound enzyme preparations and compound preservatives with ozone sterilization technology. Compared with the control group of Comparative Example 2 and Comparative Example 4 which do not use preservatives (and or) ozone sterilization, the shelf life is increased from 7.7-11.7 days to 44-45 days.

[0159] 2. Comparative Example 4 did not use any preservative measures as a blank control, Comparative Example 2 only used ozone sterilization, and Comparative Example 3 only used a compound preservative. Their shelf lives were 7.7 days, 11.7 days, and 32.7 days, respectively. It can be seen that a single preservative measure has limited effect on improving the antiseptic properties.

[0160] 3. Example 1 and Example 3 use 1 part and 0.5 part of compound enzyme preparation respectively, Example 2 does not use modified starch, and uses 1.5 parts of compound enzyme preparation. The initial hardness and elasticity of Example 2 are slightly inferior, but the aging curve is relatively gentle compared with Example 1 and Example 3: Comparative Example 1 and Comparative Example 4 do not use compound enzyme preparation, and the scores in hardness and elasticity are both low; it can be seen that the compound enzyme preparation has an obvious effect on improving the anti-aging performance of the product.

[0161] Therefore, the present invention provides a processing method for improving the antiseptic properties of high-moisture cold-processed pastries by adding a compound enzyme preparation, a natural preservative compound chemical preservative, and coordinating an ozone sterilization process during the processing of high-moisture cold-processed pastries; reducing the negative impact of starch aging on product quality, solving problems such as unstable product quality, high cost, and short shelf life, and achieving the effect described in the present invention.

[0162] The above embodiments illustrate the basic principles and features of the present invention, but the above only illustrates the preferred embodiments of the present invention and is not limited to the embodiments. Under the inspiration of this patent, a person skilled in the art can make many forms of deformation and improvement without departing from the scope of protection of the present invention and the claims, which are all within the protection scope of the present invention. Therefore, the patent and protection scope of the present invention shall be subject to the attached claims.

Claims

1. A process for improving the antiseptic properties of high-moisture cold-processed pastries, wherein the pastries are crystal-crust pastries containing fillings, characterized in that: The steps include: S1. Prepare materials: according to the mass fractions, take 70-90 parts of wheat starch, 10-20 parts of potato starch, 20-30 parts of modified starch, and 0.1-0.3 parts of citric acid, mix and sieve to obtain a powder mixture for later use; prepare a compound enzyme preparation diluent for later use; prepare a compound preservative for later use; S2, soaking treatment: take 100 parts of the powder mixture prepared in step S1, 150 parts of water, 150 parts of high maltose syrup (80%), 0.5-1.5 parts of compound enzyme preparation diluent, and 0.35-0.7 parts of compound preservative to make a starch mixture, stir evenly and soak for 30-60 minutes; S3, steaming: after the starch mixture in step S2 is left to stand, stir it again until it is smooth, put it into a steamer and steam it for 15-30 minutes to obtain the crystal skin; S4, stuffing: cool the crystal skin to 45-60℃, cut and shape, use a die pressing machine to wrap the stuffing, and emboss into shape; S5. Ozone treatment: The crystal pastry with filling is cooled down to below 30℃ in an ozone environment; S6. Nitrogen filling packaging: The cooled products are packed with nitrogen.

2. A process for improving the antiseptic properties of high-moisture cold-processed pastries according to claim 1, characterized in that: The composite enzyme preparation dilution solution in step S1 is a solution containing 0.5 g maltogenic amylase, 1.5 g xylanase and 0.05 g α-amylase per 100 ml.

3. A process for improving the antiseptic properties of high-moisture cold-processed pastries according to claim 1 or 2, characterized in that: The compound preservative in step S2 is a powdered mixture of whey fermentation product and potassium sorbate in a ratio of (5-20):

1.

4. The process for improving the antiseptic property of high-moisture cold-processed cakes according to claim 1, characterized in that: The standing condition in step S3 is room temperature or a constant temperature of 20-30° C., a dry and ventilated environment.

5. The process for improving the antiseptic property of high-moisture cold-processed cakes according to claim 1, characterized in that: The ozone conditions in step S5 are specifically ozone concentration: 1.0-1.5 ppm, action time: 30-60 minutes.

6. The process for improving the antiseptic property of high-moisture cold-processed cakes according to claim 1, characterized in that: In terms of weight, step S1 specifically comprises 70 parts of wheat starch, 10 parts of potato starch, and 20 parts of modified starch; wherein the modified starch is a mixture of 5 parts of hydroxypropyl distarch phosphate from cassava, 2 parts of acetylated distarch phosphate from cassava, 4 parts of distarch phosphate from waxy corn, 3 parts of hydroxypropyl distarch phosphate from waxy corn, and 3 parts of acetylated distarch phosphate from waxy corn.

7. The process for improving the antiseptic property of high-moisture cold-processed cakes according to claim 1, characterized in that: The soaking treatment in step S2 is specifically as follows: 100 parts of the mixture of wheat starch, potato starch and modified starch prepared in step S1, 150 parts of water, 150 parts of high maltose syrup (80%), 1 part of compound enzyme preparation diluent, and 0.35 parts of compound preservative are mixed into a starch mixture, stirred evenly, and allowed to soak for 30 minutes.

8. The process for improving the antiseptic property of high-moisture cold-processed cakes according to claim 3, characterized in that: The compound preservative in step S1 is a powder mixture of whey fermentation product and potassium sorbate in a ratio of 10:

1.

9. The process for improving the antiseptic property of high-moisture cold-processed cakes according to claim 5, characterized in that: The ozone conditions in step S5 are specifically ozone concentration: 1.5 ppm, action time: 30 minutes.

Images