Research On Key Technologies On Frozen Cake Processing

Chiffon cake and other high-grade cakes usually stored at room temperature weresuitable for the growth of bacterium and other microorganisms, resulting in the putrescence ofthe product. When cakes stored at frozen temperature, the microbial proliferation could beinhibited and prolong the shelf life. But it often caused quality of product deterioration, suchstarch recrystallization due to aging, internal moisture migration and redistribution resulted inpartial soft and dry phenomenon, matrix of ice formation and sublimation resulted in starchand gluten network structure destruction during frozen storage. So the key of our project washow to control the quality deterioration caused by the freezing. This paper attempted toexplore the thaw, packaging technology and additives on the quality of the product, todetermine the appropriate production processes and additive formulations.By studying the effect of5d under room temperature,30d under frozen andrefrigerated on the cake moisture and water activity, it was found that the freezing wouldhelp to slow down moisture migration, loss and microbial growth during storage. The resultsshowed that water activity rised in the initial1w of frozen storage, following by a slowdecline, while decreased during the refrigerated and room temperature （not moldy） storage. Itwas found that the textural properties declined and color deepened during frozen storage,which had the most significant changes within initial1w. The process of thaw was determinedat room temperature2h or microwave thawing120s and using PE packaging.Using crust moisture, moisture migration rate, product height, sensory score and textureproperties of frozen cake as evaluation methods. The effects of different additives on productquality were studied. The results showed that the most suitable additives for improvingproduct quality were CSL, DATEM; HPMC, guar gum; gluten; HF-2, JSP and H8. The resultsof contents of the choosed additives and interaction among diverse additives showed that theoptimal dosage of CSL, DATEM, HPMC, guar gum, gluten, HF-2, JSP and H8was0.20%⁰.60%、0.60%¹.0%、0.25%⁰.50%、0.50%¹.0%、1.0%².0%、3.3%、1.0%、1.0%respectively. It was found that the better combinations were gluten, CSL, guar gum andHF-2; CSL, DATEM, guar gum and HF-2; CSL, guar gum and HF-2.By orthogonal analysis and effect verification, the optimal formula of compound additives were （A₂）：gluten1.0%,CSL0.20%,guar gum0.35%、HF-21.0%；（B）：CSL0.60%,DATEM1.0%, guar gum0.25%, HF-21.0%；（C）：CSL0.20%, guar gum0.35%, HF-21.0%.The product microstructure were damaged during frozen storage, and adding compoundadditives A₂, B significantly improved the microstructure of product.