The Improvement Of Guangbing's Technology

Guangbing(Light Cake) also called Qijia Cake, Jiguang Cake, is one of the traditional Fujian style cakes and pastries. However, most of the cakes are made by workshop, and sold on the spot immediately. There are many aspects that we should improve: the preservation period is rather short; the hygiene condition of production is yet another concern; the production all depends on experience; the parameters of the techniques are not set; and the scale is too small.This thesis research Fuqing Guangbing technological and batch formula. Envisagement addition or rub facade some additive as sorbitd or chitosan to protect waster off, and making use of different deoxidizing sugar and amino acid to control Guangbing's colour and flavor. With the improvement on the traditional Fuqing Guangbing processing technology and batch formula. ameliorating the mouth feel of the traditional Guangbing. Experimental result: The better batch formula is superior whiting 700g, week strength flour 300g, NaCl 15g, yeast 8g, alkali 3g, sorbitol 3g, Phe 2g, sugar 2g, Ethyl maltol 0.1g, water 500g.The better production technice is zymolytic time 70min, roasted time 15(20)min, temperature 200℃.On this condition, product's color, sweet-smelling, spar is best. Eptitude package material: If Guangbing's storage period is 15 days, we will select 40μm,moisture permeability 29.4g·(㎡·24h)-1 PE. If Guangbing's storage period is 30 days, we will select 60μm, moisture permeability 14.7g·(㎡·24h)-1 PE. Ponding package to make the preservation period of all cakes to be prolonged from one day at present to about 15 days, making every physical and chemical index and microorganism index of the products reach the national standard of food like most others.