Study On Recipe And Shelf Life Of Steamed Pumpkin Cake

To enhance the eating quality of steamed cake,the effects of basic recipe and food additives were first investigated using steamed pumpkin cake as a template,followed by the prediction of its shelf life.The main work of this paper is summarized as follows:(1)By combining pumpkin powder with low-gluten flour and replacing white sugar partially with xylitol,the handmade steamed cake is not only of high nutritional value but it also prevents the excess sugar intake.The effect of the ratio of different raw materials on the quality of cake paste(bubble morphology,pasting properties)was investigated from the aspects of microstructure analysis and gelatinization characteristics determination.The influences of raw materials with different mass ratios on the steamed pumpkin cake were studied from three aspects,which are texture characteristics,image analysis and sensory scores.On that basis,orthogonal experiments were performed and the optimized ratios were determined accordingly,which is pumpkin powder to low-gluten flour is 10: 90 and xylitol to white sugar is 8: 102.(2)By adjusting the additive amounts of four kinds of food additives including baking powder,xanthan gum,sodium alginate and citric acid,the eating qualities(hardness,springiness,cohesiveness,chewiness and resilience)were largely improved.In addition,orthogonal experiments showed obvious changes were not observed in the surface condition of steamed pumpkin cake.Instead,its hardness and chewiness rise up sharply,its internal organization is exquisite,and its mouthfeel and flavor are the best when the added baking powder is 0.8g,xanthan gum 0.2g,sodium alginate 0.4g and citric acid 0.3g respectively.(3)By dealing the steamed pumpkin cake with potassium sorbate and having it inflated,its storage and shelf life were studied.The detection in the total number of colonies in steamed pumpkin cake indicated that the shelf life of steamed pumpkin cake after nitrogen filling and heat sealing was distinctly longer than that handled with air.On that basis,shelf life accelerated tests were conducted using ASLT to give a prediction of the shelf life to be 37 to 43 days.