Study On The Improvement Of Traditional Chinese Pie Quality

In this thesis, pies which were sold in cities of Fuzhou, Fuding, Zherong etc. were chosed by random sampling. According to GB/T20977-2007, their main indicators of sensory, physicochemistry and microbiology were tested. The technoiogical points and formula for better quality and longer shelf-life of pies were achieved by using wheat flour as raw material while controlling the water activity under different processing technologies.In this thesis, results it was found that 11 samples exceeded the total number of colonies, 8 exceeded the total number of mold. Through the mold species identification, Aspergillus glaucum, Aspergillus versicolor, Aspergillus flavus were found. Water activity and coliform group met the requirement. The water activity values betweened 0.64-0.75 and the sucrose content betweened 10g/100g-18g/100g. The best formula of pie ingredients with the mass ratio of cooked glutinous rice flour 100, water 110, lard 15, sugar 120(sorbitol: sugar=40:80). The best formula of pie skin with the mass ratio of flour 100(low-gluten flour:bread flour=70:30),water 35,sugar 15(sorbitol:sugar=1.5:13.5). The results showed that by those formulas better shelf-life of exceeding 20 days and better flavor could be achieved.In this thesis, the status of the pie industry was also studied and presented as below: firstly, backward professional and technical equipments; secondly, unawareness of responsibility; thirdly, levels of regulation needed to be improved. In order to give an impetus to enterprise development and protect customers’dietary safety, the HACCP system should be introduced, the supervision of government should be strengthened, and advanced modern company management should be promoted.