Compound biological preservative antioxidant softener for prolonging shelf life of cake and application thereof

Abstract

The invention belongs to the technical field of food, and discloses a compound biological preservative antioxidant softener capable of prolonging the shelf life of cakes and application of the compound biological preservative antioxidant softener. The compound biological preservative antioxidant softener comprises the following components in percentage by mass: a part A: 14.58% of sodium propionate, 5.83% of potassium sorbate, 34,99% of mono-and diglycerides of fatty acids, 1.75% of nisin and 0.87% of epsilon-polylysine, and a part B: 14.58% of sodium propionate, 5.83% of potassium sorbate, 34,99% of mono-and diglycerides of fatty acids, 1.75% of nisin and 0.87% of epsilon-polylysine; a part B: propylene glycol (34.99%); and a part C: tea polyphenol (4.66%) and tert-butylhydroquinone (2.33%). When the prepared compound biological preservative antioxidant softener is added into a cake product, the shelf life can be remarkably prolonged, and meanwhile the quality of the cake is remarkably improved.

Description

Technical Field

[0001] This invention belongs to the field of food technology, and in particular to a compound biological preservative, antioxidant and softening agent for extending the shelf life of cakes and its application. Background Technology

[0002] Cakes, as a highly representative category of baked goods, have a very short shelf life at room temperature due to the interplay of factors such as microbial growth, oil oxidation, and hardening during storage. Currently, most cakes on the market have a shelf life of no more than 90 days at room temperature, which is insufficient to meet the production, transportation, and consumption needs of manufacturers and consumers, let alone the long shelf life requirements for special-purpose foods such as those used in emergency relief and disaster relief.

[0003] In the food industry, preservatives, antioxidants, and softeners are typically added during cake production to extend shelf life. However, most cake products currently on the market use only a single preservative, antioxidant, or softener, resulting in unsatisfactory effects and failing to simultaneously meet the comprehensive needs for preservation, oxidation resistance, and softening during long-term storage.

[0004] Therefore, there is an urgent need to develop a compound biological preservative, antioxidant, and softening agent to achieve synergistic effects of preservation, antioxidant, and softening functions, thereby ensuring that the product can be stored for a long time. Summary of the Invention

[0005] The purpose of this invention is to provide a compound biological preservative, antioxidant, and softening agent for extending the shelf life of cakes and its application method in cakes, so as to solve the problems mentioned in the background art.

[0006] To achieve the above objectives, the present invention provides a compound biological preservative, antioxidant, and softening agent, employing the following technical solution: A compound biological preservative, antioxidant, and softening agent consists of three parts, the composition and mass percentage of each part are as follows: Part A: Sodium propionate (14.58%), potassium sorbate (5.83%), mono- and diglycerides of fatty acids (34.99%), nisin (1.75%), ε-polylysine (0.87%); Part B: Propylene glycol (34.99%); Part C: Tea polyphenols (4.66%), tert-butylhydroquinone (2.33%).

[0007] By employing the above-mentioned technical solution, combining natural biological food additives such as nisin, ε-polylysine, and tea polyphenols with chemically synthesized food additives can reduce the intake and metabolic burden of chemically synthesized additives in the human body. Specifically, by combining sodium propionate, potassium sorbate, mono- and diglycerides of fatty acids, nisin, ε-polylysine, propylene glycol, tea polyphenols, and tert-butylhydroquinone, a triple synergistic system of "biological preservation-antioxidation-softening" is constructed. Nisin and ε-polylysine provide broad-spectrum antibacterial activity, tea polyphenols and tert-butylhydroquinone synergistically delay fat oxidation, and mono- and diglycerides of fatty acids and propylene glycol maintain the cake's soft texture. This solution effectively extends the shelf life of cakes, solves the problems of insufficient broad-spectrum antibacterial activity, deterioration of taste, and high safety risks associated with traditional additives, and meets consumers' demand for safe and natural foods.

[0008] This invention also provides a method for applying the above-mentioned compound biological preservative, antioxidant, and softening agent in cake products, using the following technical solution: The optimal addition amount of the compound biological preservative, antioxidant, and softening agent in cakes is 0.36%. The addition method is as follows: when preparing the cake, weigh all the required raw and auxiliary materials according to the predetermined ratio, add part A and part B of the compound biological preservative, antioxidant, and softening agent to the eggs and stir well for later use, and add part C of the compound biological preservative, antioxidant, and softening agent to the vegetable oil and stir well for later use.

[0009] By adopting the above technical solution and applying this compound biological preservative, antioxidant, and softening agent to cake products, it was found that the shelf life was significantly extended compared to cakes without the added compound biological preservative, antioxidant, and softening agent. It effectively inhibits microbial growth and reproduction, delays oil oxidation and rancidity, and improves the softness and sensory quality of the cake. Moreover, in actual production applications, the compound biological preservative, antioxidant, and softening agent is simple and convenient to use, requiring no complicated operating procedures or additional equipment investment, and is widely applicable to existing cake production processes.

[0010] This invention also provides a method for preparing a storage-resistant Polygonatum cake using the above-mentioned compound biological preservative, antioxidant, and softening agent, employing the following technical solution: The ingredients and their weight percentages for the shelf-stable Polygonatum cake are as follows: eggs (43.60%), low-gluten flour (20.00%), white sugar (17.44%), Polygonatum polysaccharide (8.72%), vegetable oil (8.72%), baking powder (0.87%), edible salt (0.29%), and compound biological preservative, antioxidant, and softening agent (0.36%).

[0011] Preparation method of storage-resistant Polygonatum odoratum cake: (1) Ingredient preparation: Weigh all the required raw materials according to the predetermined ratio, add the compound biological preservative, antioxidant and softening agent A and B to the eggs, stir thoroughly until evenly mixed, and prepare egg liquid for later use; add the compound biological preservative, antioxidant and softening agent C to the vegetable oil, stir thoroughly until evenly mixed, and prepare for later use; add the polygonatum polysaccharide, baking powder and edible salt to the flour in sequence, stir thoroughly until evenly mixed, and prepare for later use. (2) Whipping eggs: Add white sugar to the egg liquid prepared in step (1), and whisk with a stand mixer at 250 r / min for 10 min until the volume of the egg liquid expands significantly and presents a rich and dense foam. (3) Mixing and stirring: Slowly pour the vegetable oil that was mixed evenly in step (1) into the beaten egg liquid, and at the same time add the flour that was mixed in step (1) into the beaten egg liquid. Use a stand mixer to stir at 82 r / min for 1 min to mix all the ingredients thoroughly and avoid lumps. Finally, stir into a smooth and fine cake batter without lumps. (4) Pour into the mold: Slowly pour the well-mixed cake batter into the mold at a depth of 4.5 cm. 4.5 cm In a 4 cm mold, distribute the cake batter evenly and make the surface roughly flat. (5) Baking in the oven: First, preheat the oven to 150 ℃, then put the cake batter into the oven, set the oven's top and bottom heat temperatures to 150 ℃, and bake for 20 min; (6) Cooling and packaging: After baking, remove the cake from the oven and let it cool naturally to room temperature. Then, put it into an aluminum-plastic packaging bag and seal it.

[0012] By employing the above-mentioned technical solution, the resulting shelf-life Polygonatum cake has a significantly longer shelf life at room temperature than ordinary cakes on the market. It can be stored stably for extended periods, providing a reliable and stable food reserve to address natural disasters and emergencies, meeting the needs of specific scenarios. The soft texture of the shelf-life Polygonatum cake greatly reduces the difficulty of consumption for the elderly, children, and other individuals with weaker swallowing and chewing abilities, demonstrating thoughtful consideration. From a potential health perspective, Polygonatum polysaccharide cake possesses antioxidant, hypoxia-resistance, and anti-fatigue properties, combining palatability, long shelf life, and health benefits. Attached Figure Description

[0013] Figure 1 The effect of different antioxidants on the acid value of Polygonatum cake.

[0014] Figure 2 The effect of different antioxidants on the peroxide value of Polygonatum cake.

[0015] Figure 3Physical pictures of the cakes prepared in the comparative example and Example 4, where a: cake of the comparative example; b: cake of Example 4; c: cake of the comparative example after being pressed by a 100 g weight; d: cake of Example 4 after being pressed by a 100 g weight. Detailed implementation mode

[0016] To further elaborate on the technical means and effects adopted by the present invention to achieve the predetermined invention purpose, the present invention will be further described below in combination with specific embodiments. Those skilled in the art should understand that the specific embodiments described herein are only used to explain the present invention and are not used to limit the present invention.

[0017] In the embodiments, materials, reagents, etc. used, unless otherwise specified, can be obtained from commercial channels.

[0018] Testing method: 1. Determination of total colony count, detected according to GB4789.2-2022 "National Food Safety Standard Food Microbiology Examination Total Colony Count Determination".

[0019] 2. Determination of acid value, detected according to the first method of GB5009.229-2025 "National Food Safety Standard Determination of Acid Value in Foods".

[0020] 3. Determination of peroxide value, detected according to the first method of GB5009.227-2023 "National Food Safety Standard Determination of Peroxide Value in Foods".

[0021] 4. Determination of texture, use the TA.TOUCH texture analyzer of Xiamen Chaoji Instrument Equipment Co., Ltd. to detect the texture characteristics of the cake samples. The TPA test parameters are: pre-test speed 1 mm / s, test speed 1 mm / s, post-test speed 2 mm / s, trigger force 5 gf, downward deformation target value 50%, time 5 s. Place the sample on the test bench for testing, and repeat the experiment three times for each group of cakes.

[0022] 5. Sensory evaluation, the sensory evaluation is carried out by the scoring method. Select 5 trained sensory assessors to score the cake in terms of shape, color, texture, flavor and taste, etc. The total score is 100 points, and the average value of the scoring results of 5 people is taken as the final result. Refer to GB / T 20977 and GB 7099 and make slight modifications to establish the sensory evaluation index and standard of the cake, as shown in Table 1. When the sensory score ≥ 60, it is judged as qualified.

[0023] Table 1 Sensory evaluation index and standard of cake

[0024] Example 1 Prepare different antioxidant formulations according to Table 2, and add them to the Polygonatum cakes respectively when making them, and finally prepare 4 groups of Polygonatum cakes containing different antioxidants.

[0025] The ingredients and their weight percentages for the Polygonatum cake are as follows: eggs (43.60%), low-gluten flour (20.36%), white sugar (17.44%), Polygonatum polysaccharide (8.72%), vegetable oil (8.72%), baking powder (0.87%), and edible salt (0.29%).

[0026] The steps for preparing Polygonatum cake are as follows: (1) Ingredient preparation: Weigh all the required raw materials according to the predetermined ratio, add the Polygonatum polysaccharide, baking powder and edible salt to the flour in sequence, stir thoroughly until evenly mixed, and set aside; add the antioxidants shown in Table 2 to the vegetable oil, stir thoroughly until evenly mixed, and set aside.

[0027] (2) Whipping eggs: Pour the egg liquid and white sugar into a stand mixer and whip at 250 r / min for 10 min until the egg liquid volume expands significantly and presents a rich and dense foam.

[0028] (3) Mixing the ingredients: Slowly pour the vegetable oil into the beaten egg liquid, and at the same time add the flour mixed in step (1) to the beaten egg liquid. Use a stand mixer to mix at 82 r / min for 1 min to fully mix all the ingredients and avoid clumping. Finally, mix into a smooth and fine cake batter without lumps.

[0029] (4) Pour into the mold: Slowly pour the well-mixed cake batter into the mold at a depth of 4.5 cm. 4.5 cm In a 4 cm mold, distribute the cake batter evenly and make the surface roughly flat.

[0030] (5) Baking in the oven: First, preheat the oven to 150 ℃, then put the cake batter into the oven, set the oven's top and bottom heat temperatures to 150 ℃, and bake for 20 min.

[0031] (6) Cooling and packaging: After baking, remove the cake from the oven and let it cool naturally to room temperature. Then, put it into an aluminum-plastic packaging bag and seal it.

[0032] Table 2 Antioxidants added in Example 1

[0033] The prepared cakes were placed in a constant temperature and humidity incubator (37 ℃, 50 %RH) for accelerated testing for 28 days, with acid value and peroxide value measured every 7 days. The test results are shown below. Figure 1The effect of different antioxidants on the acid value of Polygonatum cake Figure 2 The effect of different antioxidants on the peroxide value of Polygonatum cake.

[0034] according to Figure 1 Experimental data showed that during the 28-day accelerated test, the acid value of all groups of Polygonatum cakes in Example 1 increased with storage time, but did not exceed the acid value limit (≤5 mg / g) specified in GB 7099-2015 "National Food Safety Standard for Pastries and Bread". Furthermore, the growth rate of groups 1-3 (antioxidant addition groups) was significantly lower than that of the control group. The control group showed the steepest acid value growth curve, with the highest value at 28 days (1.87±0.06 mg / g). Group 1 (tert-butylhydroquinone group) showed the flattest acid value growth curve, with the lowest value at 28 days, a decrease of 16.04% compared to the control group. Group 3 (tert-butylhydroquinone + tea polyphenol compound group) showed a 12.83% decrease in value at 28 days compared to the blank group, and Group 2 (tea polyphenol group) showed a 10.70% decrease in value at 28 days compared to the control group. The final acid value control effect showed the following pattern: tert-butylhydroquinone group > tert-butylhydroquinone + tea polyphenol compound group > tea polyphenol group > control group.

[0035] according to Figure 2 Experimental data showed that during the 28-day accelerated test, the peroxide value of all groups of Polygonatum odoratum cakes in Example 1 increased with storage time, but did not exceed the peroxide value limit (≤0.25 mg / 100g) specified in GB 7099-2015 "National Food Safety Standard for Pastries and Bread". Furthermore, the growth rate of groups 1-3 (antioxidant addition groups) was significantly lower than that of the control group. The control group showed the steepest peroxide value growth curve, with the highest value at 28 days (0.042±0.001 mg / 100g). Group 2 (tea polyphenol group) showed the flattest peroxide value growth curve, with the lowest value at 28 days, a reduction of 42.86% compared to the control group. Group 3 (tert-butylhydroquinone + tea polyphenol compound group) showed a 35.71% reduction in value compared to the control group at 28 days, and Group 1 (tert-butylhydroquinone group) showed a 26.19% reduction in value compared to the control group at 28 days. The final peroxide value control effect showed the following pattern: tea polyphenol group > tert-butylhydroquinone + tea polyphenol compound group > tert-butylhydroquinone > control group.

[0036] Experimental results showed that, compared to the control group, groups 1-3 (antioxidant-added groups) effectively inhibited the oxidative rancidity of oils in Polygonatum cake, keeping acid value and peroxide value within safe thresholds. This invention achieves dual optimized control of acid value and peroxide value through a chemical-biological compound antioxidant system (group 3). Compared to traditional single chemical agents (group 1) and single biological agents (group 2), the compound group, while maintaining acid value control effects close to those of single chemical agents, improved peroxide value control to a level superior to that of single chemical agents, forming a synergistic effect. This compound system can effectively delay the oxidative rancidity process of oils in Polygonatum cake, ensuring that the product consistently meets national food safety standards during storage.

[0037] Example 2 Prepare different softening systems according to Table 3, and add them to the Polygonatum cakes respectively when preparing them. Finally, 6 groups of Polygonatum cakes with different softening systems are prepared. The difference from Example 1 is in the Polygonatum cake preparation method steps (1) Ingredient preparation: Weigh all kinds of raw materials according to the predetermined ratio, add Polygonatum polysaccharide, baking powder and edible salt to the flour in sequence, and mix thoroughly until they are evenly mixed and set aside; add the softening system shown in Table 3 to the eggs, and stir thoroughly until they are evenly mixed and set aside.

[0038] Table 3 lists the manufacturers of commercially available compound moisturizing and softening agents as Guangxi Yuanchang Food Technology Co., Ltd., and the manufacturers of commercially available compound cake improvers as Zhengzhou Maiguxiang Food Technology Co., Ltd.

[0039] Table 3 Softening system added in Example 2

[0040] The prepared cakes were placed in a constant temperature and humidity incubator (37 ℃, 50 %RH) for accelerated testing for 28 days, with texture analysis performed every 7 days. The results of hardness and chewiness tests are shown in Tables 4 and 5.

[0041] According to the experimental data in Table 4, during the 28-day accelerated test, the hardness of the Polygonatum cakes in each group in Example 2 showed an increasing trend with storage time. However, the hardness of groups 1-5 (softening system addition groups) was significantly lower than that of the control group. The control group had the highest hardness, reaching 1773.41 gf at 28 days; group 3 (propylene glycol + mono- and diglyceride fatty acid esters) had the lowest hardness, decreasing by 47.72% compared to the control group at 28 days; group 1 (propylene glycol group) had a 13.24% lower hardness than the control group at 28 days; group 2 (mono- and diglyceride fatty acid esters) had a 7.98% lower hardness than the control group at 28 days; group 4 (commercially available compound moisturizing and softening agent group) had a 37.73% lower hardness than the control group at 28 days; and group 5 (commercially available compound cake improver) had a 20.62% lower hardness than the control group at 28 days. The final hardness improvement effect showed the following pattern: propylene glycol + mono- and diglyceride fatty acid ester group > commercially available compound moisturizing and softening agent group > commercially available compound cake improver group > propylene glycol group > mono- and diglyceride fatty acid ester group > control group.

[0042] Table 4. Effects of different softening systems on the hardness of Polygonatum cake.

[0043] Note: ae indicates that there is a significant difference between the values ​​in the same column (p<0.05).

[0044] According to the experimental data in Table 5, in the 28-day accelerated test, the chewiness of the Polygonatum cakes in each group in Example 2 showed an increasing trend with storage time, but the chewiness of groups 1-5 (softening system addition group) was significantly lower than that of the control group. The control group had the highest chewiness, at 787.52 gf at 28 days; Group 3 (propylene glycol + mono- and diglyceride fatty acid esters) had the lowest chewiness, at 361.04 gf at 28 days, a decrease of 54.15% compared to the control group; Group 1 (propylene glycol) had a chewiness decrease of 8.63% compared to the control group at 28 days; Group 2 (mono- and diglyceride fatty acid esters) had a chewiness decrease of 11.98% compared to the control group at 28 days; Group 4 (commercially available compound moisturizing and softening agent) had a chewiness decrease of 36.80% compared to the control group at 28 days; and Group 5 (commercially available compound cake improver) had a chewiness decrease of 23.01% compared to the control group at 28 days. The final chewability improvement effect showed the following pattern: propylene glycol + mono- and diglyceride fatty acid ester group > commercially available compound moisturizing and softening agent group > commercially available compound cake improver group > mono- and diglyceride fatty acid ester group > propylene glycol group > control group.

[0045] Experimental results showed that, compared to the control group, groups 1-5 (softening system addition groups) significantly inhibited the hardening process of the Polygonatum sibiricum cake, reduced its hardness and chewiness, and effectively improved its softness. Specifically, the softening system formed by combining propylene glycol with mono- and diglyceride fatty acid esters (group 3 in Example 2) achieved a stepwise improvement in cake hardness and chewiness through the synergistic effect of the two components. Compared with single-component systems and commercially available similar compound products, this compound system exhibited a hardness reduction rate of up to 47.72% and a chewiness reduction rate of 54.15%, fully demonstrating the significant effect of this compound softening system in optimizing the texture properties of cakes.

[0046] Table 5. Effects of different softening systems on the chewiness of Polygonatum cake.

[0047] Note: ae indicates that there is a significant difference between the values ​​in the same column (p<0.05).

[0048] Example 3 Prepare different preservative formulas according to Table 6, and add them respectively when preparing Polygonatum cake, finally preparing 8 groups of Polygonatum cakes containing different preservatives. The difference from Example 1 is in the Polygonatum cake preparation method steps (1) Ingredient preparation: Weigh all kinds of raw materials according to the predetermined ratio, add Polygonatum polysaccharide, baking powder and edible salt to flour in sequence, and mix thoroughly until evenly mixed; add the preservatives shown in Table 6 to the eggs, and stir thoroughly until evenly mixed, and set aside.

[0049] Table 6. Preservatives added in Example 3

[0050] The prepared cakes were placed in a constant temperature and humidity incubator (37 ℃, 50 % RH) for accelerated testing for 28 days, with total bacterial count measured every 7 days. The results of the total bacterial count are shown in Table 7.

[0051] Table 7. Effects of different preservatives on the total bacterial count of Polygonatum sibiricum cake.

[0052] According to the experimental data in Table 7, the total bacterial count of the control group's Polygonatum sibiricum cake samples showed a significant increasing trend during the 28-day accelerated storage period, reaching an undetectable level on day 28, exceeding the limit specified in GB 7099-2015 "National Food Safety Standard for Pastries and Bread". In contrast, the total bacterial count of groups 1-7 (preservative-added groups) was undetectable (<10 CFU / g) during the 28-day storage period, fully meeting the national standard requirements.

[0053] Experimental results showed that, compared to the control group, groups 1-7 (preservative-added groups) effectively inhibited microbial growth in Polygonatum sibiricum cake, keeping the total bacterial count within safe limits. Groups 1-3 used potassium sorbate and sodium propionate as traditional chemical preservatives, which, while possessing strong antibacterial activity, posed potential health risks (such as allergen introduction and metabolic burden). Groups 4-6 used ε-polylysine and nisin as biological preservatives, which, while conforming to the green and safe concept, had limitations such as higher costs. Group 7 innovatively adopted a chemical-biological compound preservative system, which, while maintaining the same antibacterial effect, reduced the amount of chemical preservatives used and decreased the cost of biological preservatives, achieving a dual optimization of safety and economy.

[0054] Example 4 1. The ingredients and their weight percentages for the Polygonatum cake are as follows: eggs (43.60%), low-gluten flour (20.00%), white sugar (17.44%), Polygonatum polysaccharide (8.72%), vegetable oil (8.72%), baking powder (0.87%), edible salt (0.29%), and compound biological preservative, antioxidant, and softening agent (0.36%). The compound biological preservative, antioxidant, and softening agent consists of three parts, with the following composition and weight percentages: Part A: Sodium propionate (14.58%), potassium sorbate (5.83%), mono- and diglycerides of fatty acids (34.99%), nisin (1.75%), and ε-polylysine (0.87%); Part B: Propylene glycol (34.99%); Part C: Tea polyphenols (4.66%) and tert-butylhydroquinone (2.33%). The preparation method of this compound biological preservative, antioxidant, and softening agent includes the following steps: (1) Weigh out sodium propionate, potassium sorbate, mono- and diglycerides of fatty acids, nisin, and ε-polylysine according to the proportions described in claim 1, and mix them evenly to obtain part A; (2) Weigh propylene glycol according to the proportions described in claim 1 to obtain part B; (3) Weigh tea polyphenols and tert-butylhydroquinone according to the proportions described in claim 1, and mix and stir them evenly to obtain part C; The three components, A, B, and C, together constitute this compound biological preservative, antioxidant, and softening agent.

[0055] Prepare Polygonatum cake according to the following preparation method and steps: (1) Ingredient preparation: Weigh all the required raw materials according to the predetermined ratio, add the A and B parts of the compound biological preservative, antioxidant and softening agent to the eggs, stir thoroughly until they are evenly mixed, and prepare the egg liquid for later use; add the C part of the compound biological preservative, antioxidant and softening agent to the vegetable oil, stir thoroughly until they are evenly mixed, and prepare the egg liquid for later use; add the Polygonatum polysaccharide, baking powder and edible salt to the flour in sequence, stir thoroughly until they are evenly mixed, and prepare the egg liquid for later use. (2) Whipping eggs: Add white sugar to the egg liquid prepared in step (1), and whisk with a stand mixer at 250 r / min for 10 min until the volume of the egg liquid expands significantly and presents a rich and dense foam. (3) Mixing and stirring: Slowly pour the vegetable oil mixed in step (1) into the beaten egg liquid, and at the same time add the flour mixed in (1) to the beaten egg liquid. Use a stand mixer to stir at 82 r / min for 1 min to mix all the ingredients thoroughly and avoid lumps. Finally, stir into a smooth and fine cake batter without lumps. (4) Pour into the mold: Slowly pour the well-mixed cake batter into the mold at a depth of 4.5 cm. 4.5 cm In a 4 cm mold, distribute the cake batter evenly and make the surface roughly flat. (5) Baking in the oven: First, preheat the oven to 150 ℃, then put the cake batter into the oven, set the oven's top and bottom heat temperatures to 150 ℃, and bake for 20 min; (6) Cooling and packaging: After baking, remove the cake from the oven and let it cool naturally to room temperature. Then, put it into an aluminum-plastic packaging bag and seal it.

[0056] Comparative Example The comparative example differs from Example 4 in that no compound biological preservative, antioxidant, or softening agent is added during the preparation of the Polygonatum cake.

[0057] See the actual images of the cakes prepared in the comparative example and Example 4. Figure 3 ,according to Figure 3 -a indicates that the height of the comparative cake is 3.1 cm. Figure 3 -b indicates that the height of the cake in Example 4 is 3.5 cm; simultaneously, a 100 g weight is used to press down on the comparative example and Example 4. Figure 3 -c indicates that the height of the comparative cake after being pressed down is 2.5 cm. Figure 3 -d indicates that the height of the cake after being pressed down in Example 4 is 2.1cm.

[0058] The cakes prepared in the comparative example and Example 4 were stored in constant temperature and humidity incubators at 45 ℃ and 55 ℃, respectively, to induce the samples to reach the deterioration endpoint in a shorter time than normal. Samples stored at 45 ℃ were sampled and tested every 7 days, and samples stored at 55 ℃ were sampled and tested every 14 days. Sensory evaluation, total bacterial count, acid value, and peroxide value were measured for both samples during the deterioration process at the two temperatures. If any indicator failed to meet national standards, testing of that sample at that temperature was terminated, and the sample was deemed unqualified at that temperature. After analysis and calculation, the shelf life of the food under the expected storage environmental parameters was calculated.

[0059] Shelf life prediction methods: The ratio of shelf life at two arbitrary temperatures with a temperature difference of 10 °C is defined as Q. 10 See Formula 1.

[0060] ............................. (Formula 1) In the formula: Q 10 —Ratio of shelf life at two temperatures (test temperatures T1 and T2) with a temperature difference of 10 °C under accelerated destructive testing conditions; Qs(T1) – Shelf life obtained by accelerated destructive testing at temperature T1 (45 °C); Qs(T2) – Shelf life obtained by accelerated destructive testing at temperature T2 (55 °C).

[0061] The shelf life under actual storage environmental parameters and the shelf life under accelerated destructive test temperature are related as follows, as shown in Formula 2.

[0062] .................. (Formula 2) In the formula: Qs(T) — Shelf life of food at actual storage temperature T (25 ℃); Qs(T') – Shelf life obtained by accelerated destructive testing at T′ (45 °C); Ta – the difference (T′-T) between the higher temperature T′ (45 ℃) and the actual storage temperature T (25 ℃), in degrees Celsius.

[0063] Substitute the experimental data into Formula 1 to calculate Q. 10 Then, the shelf life Qs(T) at the actual storage temperature can be calculated using Formula 2.

[0064] Table 8. Changes in sensory scores of Polygonatum cake during storage.

[0065] Table 8 shows that the sensory scores of Polygonatum sibiricum cake decreased over time under both 45℃ and 55℃ conditions. In the comparative example (control group), under 45℃ storage conditions, the sensory score was less than 60 points after 28 days, indicating a failure in sensory evaluation, and no further testing was conducted. Under 55℃ storage conditions, the sensory score was less than 60 points after 14 days, indicating a failure in sensory evaluation, and no further testing was conducted. In Example 4 (group with added compound biological preservatives, antioxidants, and softeners), under 45℃ storage conditions, the sensory score was less than 60 points after 70 days, indicating a failure in sensory evaluation, and no further testing was conducted. Under 55℃ storage conditions, the sensory score was less than 60 points after 35 days, indicating a failure in sensory evaluation, and no further testing was conducted.

[0066] Table 9. Changes in bacterial colonies during storage of Polygonatum odoratum cake.

[0067] As shown in Table 9, the comparative example (control group) exceeded the national standard for total bacterial count after 28 days of storage at 45 ℃, thus failing the test and reaching the end of its shelf life. Under storage conditions at 55 ℃, the total bacterial count remained within acceptable limits until 14 days. Example 4 (group with added compound biological preservatives, antioxidants, and softeners) showed acceptable total bacterial counts up to 70 days under storage conditions at 45 ℃, and up to 35 days under storage conditions at 55 ℃.

[0068] Table 10 Changes in acid value of Polygonatum cake during storage

[0069] As shown in Table 10, under storage conditions of 45 °C, the acid value test results of the comparative example (control group) did not exceed the national standard requirements until 28 days; under storage conditions of 55 °C, the acid value test results did not exceed the national standard requirements until 14 days. In Example 4 (group with added compound biological preservative, antioxidant, and softening agent), under storage conditions of 45 °C, the acid value test results did not exceed the national standard requirements until 70 days; under storage conditions of 55 °C, the acid value test results did not exceed the national standard requirements until 35 days.

[0070] Table 11 Changes in peroxide value of Polygonatum cake during storage

[0071] As shown in Table 11, the peroxide value of the comparative example (control group) did not exceed the national standard requirements after 28 days of storage at 45 ℃, and after 14 days of storage at 55 ℃. In Example 4 (group with added compound biological preservative, antioxidant, and softening agent), the peroxide value did not exceed the national standard requirements after 70 days of storage at 45 ℃, and after 35 days of storage at 55 ℃.

[0072] Based on the sensory evaluation, total bacterial count, acid value, and peroxide value results of the Polygonatum sibiricum cake during storage, the shelf life of the comparative (control group) cake under accelerated degradation testing at 45 ℃ was 14 days, and the shelf life under accelerated degradation testing at 55 ℃ was 7 days. Q was calculated according to Formula 1. 10 =2, and according to Formula 2, the actual shelf life at a storage temperature of 25 ℃ is calculated to be 56 days. Example 4 (with added compound biological preservatives, antioxidants, and softeners): The shelf life of Polygonatum sibiricum cake under accelerated destructive testing at 45 ℃ was 56 days, and the shelf life under accelerated destructive testing at 55 ℃ was 28 days; according to Formula 1, Q is calculated to... 10 =2, and according to Formula 2, the actual shelf life at a storage temperature of 25 ℃ is calculated to be 224 days. The experimental results show that, compared with the control group (comparative example, shelf life of 56 days), the shelf life of Example 4 (including the compound biological preservative, antioxidant and softening agent group) is extended to 224 days, which is 300% longer.

[0073] Table 12 shows a comparison of the shelf life of the cakes prepared under this patent with that of commercially available cakes.

[0074] Table 12 Comparison of shelf life of cakes prepared in Patent Example 4 with those of commercially available cakes.

[0075] Compared to the 90-day shelf life of commercially available cakes (Daliyuan Egg Flavor Cake, Liangpin Shop Chiffon Millet Cake, and Panpan Pure Cake), the shelf life of Example 4 (containing a compound biological preservative, antioxidant, and softening agent group) is extended by 128.89% to 224 days. By adding the compound biological preservative, antioxidant, and softening agent of this invention, the shelf life of Polygonatum cake is significantly improved, effectively inhibiting microbial growth, delaying lipid oxidation, and enhancing the sensory quality of the cake. This represents a breakthrough in shelf life and provides key technical support for the industrial production and long-distance transportation of Polygonatum cake, possessing both economic value and food safety significance.

Claims

1. A compound biological preservative, antioxidant, and softening agent for extending the shelf life of cakes, characterized in that... It consists of three parts, and the composition and mass percentage of each part are as follows: Part A: Sodium propionate (14.58%), potassium sorbate (5.83%), mono- and diglycerides of fatty acids (34.99%), nisin (1.75%), ε-polylysine (0.87%); Part B: Propylene glycol (34.99%); Part C: Tea polyphenols (4.66%), tert-butylhydroquinone (2.33%).

2. A method for preparing a compound biological preservative, antioxidant, and softening agent, characterized in that, Includes the following steps: (1) Weigh out sodium propionate, potassium sorbate, mono- and diglycerides of fatty acids, nisin, and ε-polylysine according to the proportions described in claim 1, and mix them evenly to obtain part A; (2) Weigh propylene glycol according to the proportions described in claim 1 to obtain part B; (3) Weigh tea polyphenols and tert-butylhydroquinone according to the proportions described in claim 1, and mix and stir them evenly to obtain part C; The three components, A, B, and C, together constitute this compound biological preservative, antioxidant, and softening agent.

3. The method of applying the compound biological preservative, antioxidant, and softening agent according to claim 1 to cakes, characterized in that... The compound biological preservative, antioxidant, and softening agent is added to the cake at a rate of 0.36%. The method of addition is as follows: when preparing the cake, weigh all the required raw and auxiliary materials according to the predetermined ratio, add the compound biological preservative, antioxidant, and softening agent A and B to the eggs and stir well for later use, and add the compound biological preservative, antioxidant, and softening agent C to the vegetable oil and stir well for later use.

4. A shelf-stable Polygonatum cake prepared using the compound biological preservative, antioxidant, and softening agent described in claims 1-2 and its application method, characterized in that: Its raw material composition and mass proportion characteristics are as follows: Eggs (43.60%), low-gluten flour (20.00%), white sugar (17.44%), Polygonatum polysaccharide (8.72%), vegetable oil (8.72%), baking powder (0.87%), edible salt (0.29%), and the compound biological preservative, antioxidant, and softening agent as described in claim 1 (0.36%).

5. A shelf-stable Polygonatum cake prepared using the compound biological preservative, antioxidant, and softening agent described in claims 1-2 and its application method, characterized in that... The preparation steps are as follows: (1) Ingredient preparation: Weigh all the required raw materials according to the predetermined ratio, add part A and part B of the compound biological preservative, antioxidant and softening agent described in claim 1 to the eggs, stir thoroughly until evenly mixed, and prepare egg liquid for later use; add part C of the compound biological preservative, antioxidant and softening agent described in claim 1 to the vegetable oil, stir thoroughly until evenly mixed, and prepare for later use; add Polygonatum polysaccharide, baking powder and edible salt to the flour in sequence, stir thoroughly until evenly mixed, and prepare for later use; (2) Whipping eggs: Add white sugar to the egg liquid prepared in step (1), and whisk with a stand mixer at 250 r / min for 10 min until the volume of the egg liquid expands significantly and presents a rich and dense foam. (3) Mixing and stirring: Slowly pour the vegetable oil mixed in step (1) into the beaten egg liquid, and at the same time add the flour mixed in step (1) to the beaten egg liquid. Use a stand mixer to stir at 82 r / min for 1 min to mix all the ingredients thoroughly and avoid lumps. Finally, stir into a smooth and fine cake batter without lumps. (4) Pour into the mold: Slowly pour the well-mixed cake batter into the mold at a depth of 4.5 cm. 4.5 cm In a 4 cm mold, distribute the cake batter evenly and make the surface roughly flat. (5) Baking in the oven: First, preheat the oven to 150 ℃, then put the cake batter into the oven, set the oven's top and bottom heat temperatures to 150 ℃, and bake for 20 min; (6) Cooling and packaging: After baking, remove the cake from the oven and let it cool naturally to room temperature. Then, put it into an aluminum-plastic packaging bag and seal it.

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