Quality Effect On The Key Processing Technologies Of The Crystal Moon Cake

In this paper, researches have been taken on the crystal moon cakes. The correlationbetween the sensory and texture profile analysis, the comparisons of different processingmethods, the optimization of crust formula and the sterilization process were all studied inorder to explore the quality effect on the key processing technologies, as well as to provideguidance for the production of crystal moon cakes. The main research results are shown asfollows:(1)Five types of the crystal moon cakes were employed to figure out the relationshipbetween the Sensory Evaluation and Texture Profile Analysis. The data was analyzed bysoftware SPSS17.0, where four parts of analysis could be completed, including VarianceAnalysis, Principal Component Analysis, Correlation Analysis, and Regression Analysis. Theresults showed that there were no significant differences in residual particles, and hadsignificant different in roughness, adhesiveness, springiness, hardness and stickness amongthe five types. Principal Component Analysis indicted that the first two of principalcomponents contributed72.84%of variance. The correlation among sensory properties variedin a wild range. There existed some correlations between sensory evaluation and instrumentanalysis results. According to the correlation analysis results between sensory and instrumentanalysis, enter regression analysis was conducted by choosing some main sensory indexes asthe dependent variable, while some instrument analysis index as the independent variables.The predictive equations for hardness, cohesiveness, springiness and residual particles couldbe set up respectively from enter regression analysis to describe the relationship between theresults of Sensory Evaluation and Texture Profile Analysis.(2) By the single-factor, response surface and orthogonal experiments, we couldobtained the best formula of crystal moon cakes’ crust，that was:(starch total volumeof100g basis) wheat starch38.79g, acetylated starch19.4g, cassava starch41.81g, singlefatty acid esters of glycerol0.1g, guar gum1g, water150g, starch syrup300g, oil20.29g. Inthis case, samples’ sensory evaluation and texture analysis presented in a very good state. Theresult showed:using the cold method to guide crystal moon cakes production which effectively slowed down the rate of aging.(3)Compared to traditional baking heated sterilization and microwave sterilization, itobtained that the traditional baking sterilization methods on the crystal moon cake was notfeasible, microwave sterilization could be well applied to the crystal moon cakes’sterilization process. For the square crystal moon cake with100g, its best microwavesterilization process was as follows:500W (power density of5w/g) heated for1min. Underthis sterilization condition, the crystal moon cakes not only looked good, but also the shelflife could meet the commercial requirements.