CN114287550B - Preservative for cake and application thereof - Google Patents
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- CN114287550B CN114287550B CN202111464399.5A CN202111464399A CN114287550B CN 114287550 B CN114287550 B CN 114287550B CN 202111464399 A CN202111464399 A CN 202111464399A CN 114287550 B CN114287550 B CN 114287550B
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- 230000002335 preservative effect Effects 0.000 title claims abstract description 61
- 239000003755 preservative agent Substances 0.000 title claims abstract description 55
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 13
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000001630 malic acid Substances 0.000 claims abstract description 13
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- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
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- 239000004471 Glycine Substances 0.000 description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 2
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a preservative for a cut cake, which comprises tea polyphenol, epsilon-polylysine, malic acid and sodium citrate. The preservative has the advantages of natural sources, safety, reasonable formula, wide antibacterial range and good preservative effect, is further used for preparing the cut cakes, has simple manufacturing process and convenient operation, can obviously prolong the shelf life of the cut cakes to more than 10 weeks, and is beneficial to the production and popularization of the cut cake products by enlarging the production scale and the circulation scale of the cut cakes, and the regional limitation of the development of the cut cake foods is relieved.
Description
Technical Field
The invention relates to the technical field of food preservation and fresh-keeping, in particular to a cake preservative and application thereof.
Background
The dried fruit cake is a traditional special snack of Xinjiang Uygur, and is deeply favored by people due to the characteristics of pure taste, fragrant and mellow mouthfeel, rich nutrition and the like. The traditional cake is mainly prepared by taking Xinjiang special dry nuts such as walnut kernels, almonds, raisins and almond as main raw materials, adding syrup prepared by decocting corn maltose and grape juice, mixing, forming, cooling and cutting, and selling. Recently, along with the rapid development of online shopping economy, the market demand of the cut cake is greatly increased, and the marketing and product industrialization development of the traditional cut cake are severely limited due to the problems of high sugar content, difficult cutting, low industrialization degree and the like. The invention provides a baked dried fruit cake, but the cake is especially important in preservation and fresh-keeping because of the problems of short shelf life caused by the fact that the stuffing is rich, the water content and the sugar content are high and are easy to be utilized by microorganisms.
The conventional means for preventing the steamed cake from corrosion is to coat an anti-corrosion film on the inner side of a packaging bag or coat an anti-corrosion film on the surface of the cake, but the cake is extremely suitable for the growth and propagation of microorganisms due to the high water content and rich nutrition of the cake food and the dense holes in the interior caused by fermentation, and is easy to cause the excessive microorganisms of the cake due to the fact that the production raw materials do not meet the quality standard, the sterilization is not thorough in the manufacturing process and the secondary pollution is caused before the packaging. The method for coating and preserving the cake food has limited effect, can keep the taste and flavor of the cake, is not influenced by high temperature in the preparation process, but still cannot support long-term storage of the cake, so that the production scale and the circulation scale of the cake are limited for a long time, and the regional limitation of the development of the cake food cannot be fundamentally solved. In addition, the prior art does not disclose a natural preservative suitable for the cake, and patent CN201511001653.2 discloses a cake biological preservative which comprises 15-18 parts of sorbitol, 0.5-0.6 part of esterified starch, 4-6 parts of tea polyphenol, 2-3 parts of malic acid, 20-40 parts of nisin, 10-20 parts of trehalose, 4-8 parts of chitosan, 2-4 parts of glycine and 2-4 parts of bamboo leaf antioxidants, but the cake biological preservative cannot be used for preserving and preserving the cake based on the difference of raw materials and components of the cake and the cake. Therefore, development of a natural biological preservative for cake products is necessary to expand the market of cake products and develop the cake industry.
Disclosure of Invention
Aiming at the defects of the existing cake preservation technology, the invention aims to provide a cake preservation preservative and application thereof, and the invention researches pertinently to obtain the cake preservation preservative which is suitable for the cake, has natural sources, safety, reasonable formula, wide antibacterial range and good preservation effect, is further used for preparing the cake, has simple manufacturing process and convenient operation, can remarkably prolong the shelf life of the cake, can reach more than 10 weeks, and does not influence the flavor quality of the cake products.
The invention aims at providing a cake preservative.
The invention also aims to provide a cake containing the preservative and the preparation method thereof.
The above object of the present invention is achieved by the following technical scheme:
the invention firstly provides a cake preservative, which comprises tea polyphenol, epsilon-polylysine, malic acid and sodium citrate.
In the cake preservative, tea polyphenol has a certain inhibition effect on bacillus subtilis, escherichia coli, pseudomonas, penicillium, beer yeast and the like, has a good physiological effect on a human body after being ingested into the human body, can remove redundant free radicals in the human body, can improve the permeability of blood vessels, strengthen the blood vessel walls, reduce blood pressure, prevent blood sugar from rising, promote the absorption and assimilation of vitamin C, regulate microorganisms in the human body, inhibit bacterial growth, and also has the effects of resisting cancers, caries, organism lipid oxidation, radiation and the like; the epsilon-polylysine has broad-spectrum antibacterial effect, has good antibacterial effect on gram-positive bacteria, gram-negative bacteria, saccharomycetes and mould, has certain inhibition effect on heat-resistant bacillus and viruses, can be degraded into L-lysine which is an essential amino acid of a human body after the human body eats the epsilon-polylysine, and is further used for protein synthesis or continuous metabolism without any toxicity; sodium citrate is biodegradable, thus having broad-spectrum inhibitory effect on most microorganisms; meanwhile, the malic acid also has certain antibacterial and antiseptic effects. The invention can effectively prolong the shelf life of the cut cake and maintain the flavor quality of the cut cake by proper compatibility, and can relieve the regional limitation of the development of the cut cake food by utilizing the expansion of the production scale and the circulation scale of the cut cake. The preservative has natural sources, safety, no toxicity, reasonable formula and good preservative effect.
In some preferred embodiments of the present invention, the preservative comprises the following components in parts by weight:
2 to 5 parts of tea polyphenol, 1 to 4 parts of epsilon-polylysine, 1 to 4 parts of malic acid and 0.5 to 2.5 parts of sodium citrate.
Further preferably, the cake preservative comprises the following components in parts by weight:
3-4 parts of tea polyphenol, 2-3 parts of epsilon-polylysine, 2-3 parts of malic acid and 1-2 parts of sodium citrate.
Preferably 3 parts of tea polyphenol, 2 parts of epsilon-polylysine, 2 parts of malic acid and 1 part of sodium citrate; or 4 parts of tea polyphenol, 3 parts of epsilon-polylysine, 3 parts of malic acid and 2 parts of sodium citrate.
In addition, the invention also claims a cake containing the preservative.
Preferably, the addition amount of the preservative in the cut cake is 0.09-0.1%. Further, the preservative is added into the raw materials of the cut cake in the process of preparing the cut cake.
As a preferred embodiment, the invention also provides a preparation method of the cake containing the preservative and the fresh-keeping agent, which comprises the following steps:
s1, weighing 15-20 parts of almond, 10-15 parts of walnut kernel, 20-25 parts of cashew kernel, 10-15 parts of pumpkin seed and 10-15 parts of raisin according to parts by weight, baking, uniformly mixing and spreading in a die;
s2, weighing 25-30 parts of trehalose, 65-75 parts of 75 maltose syrup and 1-5 parts of coconut oil according to parts by weight, mixing and decocting to obtain a syrup mixture, and cooling;
s3, adding the preservative into the syrup mixture, dissolving and uniformly mixing, and pouring into a mould paved with nuts to enable the syrup to be fully contacted with the nuts;
s4, compacting and cooling to obtain the cake.
Preferably, the baking in the step S1 is performed at 130-140 ℃ for 10-15 minutes. Most preferably baked at 140℃for 10 minutes.
Preferably, the cooling in step S2 is to 70-80 ℃. Most preferably to 75 ℃.
Preferably, the syrup mixture accounts for 20% -25% of the total mass of the cake.
Preferably, the cooling in the step S4 is followed by dicing and sub-packaging.
Preferably, in step S1, the step of uniformly mixing and spreading is performed in a mold, and then spreading in a cake-cutting mold with non-stick oiled paper.
Preferably, the decocting in the step S2 is to soak the eyes, and stirring is performed to prevent the bottom from being stuck during the decocting.
Preferably, the compacting in step S4 is to cover a non-stick oiled paper and compact with a pressing plate.
Due to the unavoidable high temperature in the processing process of the cake, the added food preservative is often affected by the added food preservative to degrade or denature the ingredients, so that the preservative effect is not exerted, and even the flavor and the taste of the cake are affected. Therefore, the preservative is added after the cake is cooled, so that the shelf life of the cake is effectively prolonged, the source is natural and safe, the raw material of the cake is used as a preservative solvent, the introduction of foreign substances is reduced, and the food healthy and natural ecological development concept is met.
In addition, the application of the preservative in preparing the cut cake or in preserving the cut cake is also within the protection scope of the invention.
Compared with the prior art, the invention has the beneficial effects that:
the preservative is natural in source, safe, reasonable in formula and good in preservative effect, is further used for preparing the cut cake, is simple in manufacturing process and convenient to operate, can remarkably prolong the shelf life of the cut cake to more than 10 weeks, and is beneficial to production and popularization of the cut cake product by enlarging the production scale and the circulation scale of the cut cake, and removing the regional limitation of the development of the cut cake food.
Detailed Description
The invention will be further described with reference to the following specific embodiments, but the examples are not intended to limit the invention in any way. Raw materials reagents used in the examples of the present invention are conventionally purchased raw materials reagents unless otherwise specified.
In the following examples or comparative examples, nuts were selected from Longyan foods, inc.;
trehalose: hayashibiara company;
75 maltose syrup: sugar city sugar (Shandong) biotechnology limited;
coconut oil: henan Hongshan trade Co., ltd;
tea polyphenols were purchased from zhengzhou ming rui chemical products limited;
epsilon-polylysine was purchased from Shenzhen Lefu Biotechnology Co., ltd;
malic acid was purchased from the biosciences of the middle-aged river;
sodium citrate was purchased from ataxia kunfeng chemical company.
Example 1 preparation of preservative and fresh-keeping agent for cut cake
1. The formulation of the 6 kinds of cake preservative and antistaling agent is shown in table 4:
TABLE 1
2. Preparation of cut cake
6 kinds of antisepsis and fresh keeping in table 1 are added in the preparation of the cake respectively to prepare 1-6 kinds of cake. The preparation method of the cake comprises the following steps:
s1, weighing 18 parts of almond, 13 parts of walnut kernels, 23 parts of cashew kernels, 13 parts of pumpkin seeds and 13 parts of raisins according to parts by weight, mixing, and placing in an oven to set an upper pipe and a lower pipe for baking at 140 ℃ for 10 minutes; uniformly stirring and spreading the roasted nuts in a cake cutting mold paved with non-stick oil paper;
s2, weighing 28 parts of trehalose, 70 parts of 75 maltose syrup and 3 parts of coconut oil according to parts by weight, mixing and decocting until the mixture is soaked in large eyes, and continuously stirring to prevent sticking to the bottom during the period;
s3, after the syrup mixture is cooled to about 75 ℃, adding the preservative 1-6 in the table 1 according to the proportion, dissolving and uniformly mixing; pouring the mixture into a mould, and slightly stirring to ensure that syrup is fully contacted;
s4, covering non-sticking oil paper, compacting by using a pressing plate, cooling, forming, cutting into pieces, and packaging by using packaging paper to obtain the cut cake 1-6.
Wherein the syrup mixture accounts for 23% of the total mass of the cake; the preservative accounts for 0.1% of the total mass of the cake.
Comparative examples 1 to 4
The invention discovers that the addition of the preservative ingredients can not be used for prolonging the shelf life of the cut cake and keeping the quality of the cut cake through a large amount of compatibility exploration of the components. Through a great deal of comparison and research, the ingredients in the preservative are precisely and properly combined to obtain the preservative suitable for the cake with tea polyphenol, epsilon-polylysine, malic acid and sodium citrate as active ingredients.
1. The formula of the 4 kinds of cake preservative and antistaling agents provided in comparative examples 1-4 is shown in Table 2:
TABLE 2
2. The preparation method of the cut cake is the same as that of example 1, except that the preservative is different, and 4 types of preservative and fresh-keeping of comparative examples 1 to 4 are added in the preparation of the cut cake, respectively, so that the cut cakes of comparative examples 1 to 4 are prepared.
Comparative example 5
The preservative 3 in the embodiment 1 is uniformly coated in the packaging paper, and after the preparation of the cut cake is finished, the packaging paper coated with the preservative is used for packaging and storing. A cake of comparative example 5 was obtained.
Comparative example 6
The preparation method of the cut cake is the same as that of example 1, except that the preservative 1-6 in table 1 is not added in the preparation of the cut cake, but the packaging paper coated with the following preservative is used for packaging and storage:
weighing the raw materials: 18 parts of sorbitol, 0.6 part of esterified starch, 6 parts of tea polyphenol, 3 parts of malic acid, 40 parts of nisin, 20 parts of trehalose, 8 parts of chitosan, 4 parts of glycine and 4 parts of bamboo leaf antioxidant. Uniformly coating the mixture inside the packaging paper of the cut cake, and packaging and storing the cut cake by adopting the packaging paper coated with the preservative after the preparation of the cut cake is finished. A cake of comparative example 6 was obtained.
Comparative example 7
The preparation method of the cake is the same as that of example 1, except that the following preservative and antistaling agent are adopted:
18 parts of sorbitol, 0.6 part of esterified starch, 6 parts of tea polyphenol, 3 parts of malic acid, 40 parts of nisin, 20 parts of trehalose, 8 parts of chitosan, 4 parts of glycine and 4 parts of bamboo leaf antioxidant. The addition amount of the preservative and the fresh-keeping agent is the same as that of the embodiment 1. A cake of comparative example 7 was obtained.
Experimental example 1 detection of microorganisms in cake
The cakes 1 to 6 and comparative examples 1 to 7 prepared in example 1 were subjected to detection of microorganisms during storage and preservation.
1. Experimental method
In the test, the prepared blank cakes (the same as the preparation of the cake in example 1, except that no preservative is added in the step S3), 1-6 and 1-7 of the cakes are stored in a sealed package environment, and 3 parts of each cake is prepared in parallel, and 300+/-10 g of each part of cake is prepared.
The sealed cake was stored at room temperature (25 ℃) for 0, 4 and 10 weeks, respectively, and a simulated shelf life test was performed to observe the change in the total number of colonies during storage of the cake.
When the total number of bacterial colonies is observed, accurately weighing 10g of cake sample to be measured by cutting from a single side angle, placing into a 250ml triangular flask containing 90ml of sterile water and containing small glass beads, oscillating on a shaking table for 20min to disperse microbial cells, and standing for 30s to obtain 10 -1 A dilution liquid; then using 1ml sterile straw to suck 10 -1 Transferring the diluted solution lml into a test tube filled with 9ml of sterile water, blowing and sucking for 3 times, and uniformly mixing the bacterial solution to obtain 10 -2 A dilution liquid; suction 10 by replacing a sterile pipette -2 1ml of the diluent is transferred into a test tube filled with 9ml of sterile water, and is blown and sucked three times to obtain l0 -3 A dilution liquid; by such pushing, serial dilution is carried out to prepare 10 -4 、10- 5 、10 -6 、10 -7 、10 -8 、10 -9 And a series of diluted bacterial solutions are obtained.
The bacterial culture is performed by selecting self-made beef extract peptone culture medium (beef extract 3g, peptone 10g, naCl 5g, agar 15-20g, and water 1000ml, and has pH of 7.0-7.2 and density of 1.05 kg/cm) 2 Culture medium, sterilized at 121.3℃for 20 min). Firstly, the culture medium is melted and poured into a sterile flat plate when the culture medium is hot, and numbering is carried out after solidification. 0.1ml of bacteria was aspirated with a sterile pipetteThe stock was plated on agar plates of different dilution numbers (three replicates for each number). And then the bacteria liquid is smeared on a flat plate uniformly by using a sterile spatula, and each dilution is sterilized by using a sterilizing spatula, and the spatula is required to be burnt and sterilized when the dilution is replaced. And (3) putting the smeared flat plate on a table for 20-30min to enable bacterial liquid to permeate into a culture medium, then reversing the flat plate, and culturing at a constant temperature until bacterial colonies grow out and then counting.
2. Experimental results
The effect of the total number of colonies of the different cakes is shown in Table 3.
TABLE 3 Effect of different preservation methods on the total number of cut cake colonies
As is clear from Table 3, the number of colonies after storing for 4 weeks at 25℃in the cakes 1 to 6 prepared in example 1 of the present invention was 300 to 6.7X10 4 CFU/g, colony count after 10 weeks of storage was 4.8X10 3 ～9.4×10 5 CFU/g; in contrast, the colony count of the comparative examples 1 to 7 was 9.2X10 after 4 weeks of storage at 25 ℃ 4 ～2.3×10 6 CFU/g, colony count after 10 weeks of storage was 4.2X10 6 ～6.8×10 8 CFU/g, it can be seen that the preservative of the invention has the best preservative effect on cut cake, especially the cut cake 3 of the example has the minimum colony count of only 4.8X10 after 10 weeks of storage at 25 DEG C 3 CFU/g (the total number of colonies required by cake production standards prescribed by national mandatory Standard GB 7099-2003 cake and bread sanitation Standard is less than or equal to 10000 CFU/g). In the cut cakes of comparative examples 1 to 4, the components of the preservative remain to have a certain antibacterial effect after being changed, but the preservative antibacterial effect is inferior to that of the cut cake 3 prepared by the preservative 3. In addition, the comparative example 7 uses the existing cake preservation technology, and the preservation effect is not good on the cake, which indicates that the preservation agent suitable for cake is not suitable for cake. Comparative examples 5 and 6 were each very weak in preservative effect applied to the cut cake using the wrapper coating method.
Experimental example 2 flavor of cake
The cut cakes 1 to 6 prepared in example 1 and the cut cakes of comparative examples 1 to 7 were subjected to flavor sensory evaluation.
1. Experimental method
10 experienced sensory evaluators were selected for this test. The bag bottom is labeled, sensory evaluator samples randomly and evaluates the cut cake with preservative added at 25 ℃ for 0, 4 and 10 weeks, scores according to the sensory scoring criteria of the cut cake in table 2, and draws the average value. The sensory scoring criteria for the cut cakes are shown in Table 4.
Table 4 sensory scoring criteria for cakes
2. Experimental results
The sensory score changes of the cakes during storage are shown in table 5.
Table 5 organoleptic score of cakes during storage
As can be seen from table 5, the sensory scores of the individual cakes gradually decreased with the increase in storage time. The sensory scores of the cut cake 3 prepared in example 1 were highest after the 4 th and 10 th weeks of storage, and therefore the preservative formulation used in the cut cake 3 of example 1 was more advantageous in maintaining the sensory quality of the cut cake during storage.
The cut cakes of comparative examples 1 to 7 exhibited poor color, smell and taste, exhibited uneven color, poor glossiness, no fragrance, coarse eating and poor elasticity after 4 weeks of storage, and color change and off-flavor appeared after 10 weeks of storage, affecting eating.
It is to be understood that the above examples of the present invention are provided by way of illustration only and not by way of limitation of the embodiments of the present invention. Other variations or modifications of the above teachings will be apparent to those of ordinary skill in the art. It is not necessary here nor is it exhaustive of all embodiments. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the invention are desired to be protected by the following claims.
Claims (6)
1. The cake is characterized by comprising a preservative, wherein the preservative comprises the following components in parts by weight:
3-4 parts of tea polyphenol, 2-3 parts of epsilon-polylysine, 2-3 parts of malic acid and 1-2 parts of sodium citrate, wherein the addition amount of the preservative in the cake is 0.09-0.1 wt%.
2. The cake according to claim 1, characterized in that the preparation method of the cake comprises the following steps:
s1, weighing 15-20 parts of almond, 10-15 parts of walnut kernel, 20-25 parts of cashew kernel, 10-15 parts of pumpkin seed and 10-15 parts of raisin according to parts by weight, baking, uniformly mixing and spreading in a die;
s2, weighing 25-30 parts of trehalose, 65-75 parts of 75 maltose syrup and 1-5 parts of coconut oil according to parts by weight, mixing and decocting to obtain a syrup mixture, and cooling;
s3, adding preservative into the syrup mixture, dissolving and uniformly mixing, and pouring into a mould paved with nuts to enable the syrup to be fully contacted with the nuts;
s4, compacting and cooling to obtain the cake.
3. The cake according to claim 2, wherein the baking in step S1 is performed at 130 ℃ to 140 ℃ for 10 to 15 minutes.
4. A cake according to claim 2, wherein the cooling in step S2 is to 70 ℃ to 80 ℃.
5. A cake according to claim 2, wherein the syrup mixture comprises 20% to 25% of the total mass of the cake.
6. The cake according to claim 2, wherein the step S4 is performed with dicing packaging after cooling.
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| Title |
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| 邓舜扬.食品保鲜技术.中国轻工业出版社,2006,(第1版),319. * |
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