Study On Process Technology And Storage Quality Of Corn Cake

Corn cake is a traditional corn food in the northeast of China, its unique flavor, nutrient rich, with honeycomb structure, soft texture, with national characteristics of the corn food, has been well received by people’s favorite. But corn cake production is still manual workshops, short shelf life, product quality unstable problem. And in recent years, broad prospects for the development of the corn food market, in order to promote the traditional corn food, this paper studies the corn cake corn raw material selection criteria, corn cake ratio of raw materials, as well as corn cake in the storage process sensory scores and quality texture characteristic changes. And the corn cake TPA determination conditions were screened. The main conclusions are as follows:Study on the determination conditions of TPA corn cake, determination of optimal TPA conditions of corn cake. The results showed that the corn cake TPA process, sample height, speed test, post test speed, compression ratio and two compression interval changes were on the determination results certain influence. The best corn cake TPA determination conditions: corn cake sample height of 25mm, determination of velocity 1.5mm/s, post test speed of 1mm/ s, compression ratio of 50%, two compression interval 3 s.As five kinds of corn quality characteristics and corresponding processing into corn cake texture properties and sensory evaluation, and discusses the corn and quality characteristics of corn cake texture properties and sensory evaluation of correlation, and corn cake quality structure correlation between characteristics, determine the standard of corn cake corn raw material selection. The results show that the hardness and elastic changes impact on the quality of corn cake is extremely significant, as corn cake quality the important matter structure characteristic parameters; corn cake content had a significant effect on the quality of corn cake, straight amylase content and sensory scores and elastic was extremely significant negative correlation, and the hardness and chewiness showed significant positive correlation, and with corn flour water separating rate had a significant positive correlation. It can be used as the raw material selection index of corn cake. After comprehensive consideration, the most suitable maize varieties for making corn cake refer to37.The composition of raw material corn cake, corn cake to determine the best ratio of raw materials. The results showed that the corn cake best ratio of raw materials:corn flour and wheat flour in total dosage of 100, corn powder adding amount is 50%, yeast addition of 1% sucrose dosage is 20%, water adding amount was 90%.And corn cake in storage structure properties and sensory evaluation of changes, and different packaging and storage temperature on the quality of corn cake effect are studied, and determine the best storage conditions of corn cake. The results show that:the sensory score during storage and the moisture content of corn cake were decreased, and the total number of colonies. Corn cake hardness and chewiness showed an increasing trend, and elasticity of corn cake, cohesion and recovery showed a decreasing trend. The best storage conditions for corn cake at-18 ℃ for storage.