Study On The Preparation And Quality Of Polygonatum Coarse Grain Cake

In this paper,tartary buckwheat powder,highland barley powder,quinoa powder,and polygonatum powder were used as the main raw materials,and xylitol was selected to replace sucrose as the sweetening agent of the cake.The optimum formula of polygonatum coarse grain cake was determined by single factor and orthogonal test.Electronic sensory technology and SPME-GC-MS analyzed the cake’s color,taste,and volatile flavor.During storage,the moisture distribution and aging characteristics of the cake were studied by low-field nuclear magnetic resonance and differential scanning calorimeter.The main research is as follows:1.The comparative analysis of the effects of pasta specific gravity,specific volume,textural properties,and sensory scores of the cake made with xylitol,erythritol,and sorbitol instead of sucrose showed that xylitol was most suitable as a substitute for sucrose for cake making.Through single factor and orthogonal experiments,the optimal process formula of the polygonatum coarse grain cake was as follows:the content of polygonatum powder was6%,quinoa powder was 8%,Tartary buckwheat powder was 6%and barley powder was 10%.The baking temperature is 175℃on the upper fire,155℃on the lower fire,and the baking time is 30min.Under these conditions,the polygonatum coarse grain cake is light yellowish brown,soft and elastic in texture,and has the unique aroma of polygonatum and coarse grain.2.The texture characteristics,sensory score,nutritional composition,and antioxidant capacity of polygonatum coarse grain cake were investigated.The results showed that compared with the traditional cake,the polygonatum coarse grain cake had higher hardness,chewiness,and stickiness,smaller elasticity and specific volume,and higher sensory scores.The protein,dietary fiber,and mineral contents of the polygonatum coarse grain cake were higher than those of the traditional cake,but the fat and total sugar contents were lower;The total flavonoid and phenolic contents of the polygonatum coarse grain cake were 103.8μg/g、184.17μg/g,respectively,which were significantly higher than those of the traditional cake,and DPPH free radical scavenging rate was 39.54%,and ABTS⁺free radical scavenging rate was 32.01%,which were 2.78 and 2.16 times of that of traditional cakes respectively,with good antioxidant capacity.3.There are significant differences in color,taste,and flavor between polygonatum coarse grain cake and traditional cake.Compared with traditional cake,the L^*and b^*values of the skin and core color of polygonatum coarse grain cake are lower,and the brightness is lower.The results of electronic tongue showed that the polygonatum coarse grain cake was salty and less delicious,while the traditional cake was sour and bitter,and the flavor was obvious.By SPME-GC-MS analysis of the volatile flavor substances of the cakes,a total of70 flavor substances were detected,including 10 alcohols,22 aldehydes,4 acids,14 ketones,10 alkanes,2 terpenes,6 heterocycles,and 2 esters.The relative content of aldehydes was the highest,accounting for 34.66%and 30.02%of polygonatum coarse grain cake and traditional cake,respectively.4.With the increase in storage time,the specific volume,elasticity,and sensory quality of the polygonatum coarse grain cake and traditional cake all showed a decreasing trend,while the hardness,stickiness,and chewiness showed an upward trend.Whether stored at25℃or 4℃,the total bacterial count and mold count of polygonatum coarse grain cake were lower than those of traditional cake,which was more conducive to the storage of cake.To investigate the moisture distribution and aging characteristics of cakes during storage.The results showed that after 7 days of storage at 25℃,the A₂₁ of polygonatum coarse grain cake-bound water decreased from 7.64%to 6.13%,the A₂₁ of traditional cake bound water decreased from 6.99%to 6.79%,and the A₂₃ of free water increased from 5.78%to 14.45%.The results showed that the moisture of the two kinds of cakes migrated to free water during storage,and the free water content of traditional cakes was higher.When stored at 4℃for 7days,the aging enthalpyΔH of the polygonatum coarse grain cake increased first from 4.39J/g and then decreased to 4.32 J/g,and the aging enthalpyΔH of the traditional cake increased from 4.44 J/g to 5.54 J/g;The enthalpy values of aging for both yellow grain cake and traditional cake increased when stored at 25℃for 7 days.The results showed that whether stored at 25℃or 4℃,the aging enthalpy and its increasing rate of polygonatum coarse grain cake,were smaller,indicating that its aging degree was smaller,so the polygonatum coarse grain cake may have a certain role in delaying aging.