Study On Processing Technology And Quality Of Walnut Powder Cake

Walnut kernel is rich in nutritional value.It is a natural health food for brain-enhancing,longevity,beauty and prevention of cardiovascular diseases.It has been widely used in food processing and research and development in recent years.In this paper,the best processing conditions and the best formula,nutritional value and factors affecting the quality of walnut powder cake are studied.The flavor substances are analyzed to develop a new quality assurance method that is different from the direct addition of large grain walnut cake.Flavored taste,nutrient-rich cake variety,solve the problem of blending the texture and taste of walnut cake,satisfy people's consumption demand and nutritional taste demand,and open up a new field for the comprehensive development and application of walnut.This paper comprehensively analyzes the quality of walnut cake by sensory evaluation,specific volume evaluation and TAP texture evaluation.Through the single factor test and quality evaluation of walnut powder cake,it was determined that the addition amount of walnut powder,baking time and water addition amount were independent variables,and the three factors of walnut powder cake elasticity and sensory specific volume score were respectively designed as response values.The three-level response surface optimization experiment showed that the optimal process parameters of walnut powder cake were: walnut powder addition amount 29.1%,baking time 28.4min,water addition amount 75.6%,and the walnut powder cake elasticity was 1.605 under this condition,sensory ratio The total score is 114.6.The headspace solid phase microextraction-gas chromatography-mass spectrometry was used to detect and detect volatile substances in walnut cake and hurricane cake.A total of 41 volatile substances were detected.Among them,38 kinds of volatile substances were detected in walnut cake.There are only 18 volatile substances detected by the wind cake.These volatile substances are mainly composed of alkane olefins having a higher aromatic threshold,followed by esters,aldehydes,ketones,alcohols and 2,5-dimethylpyrazine.It can be seen that the walnut powder cake has more flavor substances and a more mellow aroma..The moisture content,hardness and sensory evaluation of the walnut powder cake during storage were analyzed to study the quality of the walnut powder cake during storage.With the increase of time,its water content and sensory score decreased,showing a negative correlation;hardness increased,showing a positive correlation.When the walnut powder cake was stored for 0 to 3 days,the quality did not change much,but after 3 days,these indicators began to deteriorate,and the quality of the walnut powder cake decreased.Walnut powder cake seal storage in a freezer in 4 ? temperature 7 d microorganism index and acid value and peroxide value were accord with standard of consumption.