The Producing Technology Of The Tea Walnut Cake And Its Quality Investigation

The walnut cake is a traditional food, it is very popular in the north and South ofchina. The color of the walnut cake is yellow, It is sweet and crisp.There ischaracteristics of the crack in the surface. But with the improvement of people’s livingstandard, People are pursuing a higher quality life. people have higher requirementson the food. The traditional walnut cake with high oil and high sugar also need achange. This paper studies the technology of the tea walnut cake, and the productionwas optimized. In order to get a more complete walnut tea cake production methods,To meet the demands of the consumers.This paper studies the production technology of the tea walnut cake. we get the bestprocessing route for the product: dive the dough into the size of45g, crisp with teapowder in an amount of7%, the content of the tea polyphenols is0.483%walnut.Dough relaxation time30min, in baking temperature of170℃, baking for15minutes, then the taste and flavor, appearance and structure of the product is the best.This paper studies on the quality of the tea walnut cake. Detection of basiccomponents such as tea cake moisture content was5.98%, fat content is23.77%, thetotal sugar content is18.62%, the efficacy composition of the tea walnut cake weredetected, the results are as follows: the tea polyphenols content of the product is0.483%This paper also do a texture analyzer testing on the product, it include:hardness, adhesion, flexibility, cohesion, viscosity, chewiness, recovery. And the teacake and ordinary peach is made relevant aspects of contrast.This paper is also make studies on the walnut tea cake storage. For example: whenstorage into the seventh day, ordinary peach water activity has reached0.522. At thistime the water activity of the7%plus tea walnut cake is0.396, which is still withinthe normal range. Which are reflected in the hardness of the product. At the samestorage conditions.in twelfth days.0%,3%,7%tea powder concentration of teawalnut product hardness were708.375/g,545.174/g,400.561/g. Hardness value issmaller, the product is also more crisp. The tea powder is enhancing the quality of thewalnut cake.Tea was added to walnut cake in the experiment. sense evaluation, acid value andperoxide value have been determined during the experiment. through single factor experiment. The result showed that under the same conditions, adding tea to thewalnut cake can improve flavor，color and the taste of the walnut cake,it can alsomake walnut cake anti-aging and extend the shelf life. The optimum amount of the teapowder is7%.Tea added is not only can improve the taste and color of the walnutcake. It also can retard spoilage. The result shows: In the same storage conditions, theshelf-life of the tea walnut cake is1.7times than the normal walnut cake.The microbial growth of the walnut cake is studied in this paper. The tea can inhibittotal bacteria and Escherichia coli number in the product. In the same storageconditions, the shelf-life of the tea walnut cake is1.6times than the normal walnutcake.