The Studies On Production And Quality Of Baked Moon Cake In China

The Mid-Autumn Festival is a traditional festival, moon cake is the traditionaldelicacies in Mid-Autumn Festival. With the development of the societ and the life ofthe people, the moon cake diversifies toward the direction of nourishment, delicacy,health and species. But in the traditionally production line of the baking moon cake,the catholicity of the sugar cake, tha lack of the function cake, the low technique ofmoon cake production and the bad production equipments, these serious problemslimit the farsighted development of moon cake in our country. On the traditionalmeaning, the moon cake is the festival food, it is not the pastry for all the year round,the storage term of moon cake is generally a month, so it can hardly satisfy the socialneed in nowadays. The problems of becoming hard, mildewed, hurt in the storingprocess influence the storage term limit of moon cake. Aimed at the above-mentionedproblems of the production and the protecting, it is urgent to research in the bakingmoon cake of our country.In this paper, in the ways of reviewing literature and to the moon cake enterprises,supermarkets and special type of personnel enclave field, we study the baked mooncake production and the shelf-life, and draw the following conclusions:1. We understand the domestic types of the baked moon cake and the methods ofproduction, technology, and we discover the problems and find the space for thedevelopment and future development trends, it can offer theoretical guidance andassistance for the production of baked moon cake to the enterprise.2. For the baking moon cake harden, we can start from the production process, wecan add sand washing process in the production of the fillings, the fillings itselfbecomes more delicate, thus extending the preservation time without harden.3. Entering the baked moon cake production units, We find some problems aboutthe production and management, and propose to use HACCP in the production ofbaking cakes for the better development of the relevant companies, providing a theoretical basis.4. We find the optimal packaging temperature through the experiment, ie,50-55℃is the best packaging temperature, then avoid mildew and oil defeated as much aspossible, to extend the shelf-life of baked moon cake.