[Preservation] Analysis And Suggestions Of [Steamed Cake]

  There are many details about the process of steaming cakes, such as the importance of taste, water activity control, tissue structure, sweetness, aftertaste, packaging, preservation, etc. Now, let’s interpret for everyone the possible problems in the preservation of steamed cakes:

       5. Oil rancidity 

The fat in the steamed cake recipe generally uses liquid oil. The content of unsaturated fatty acids in the liquid fat is high. It is easy to be affected by baking powder, acid and alkaline materials, and contact with metal ions, oxygen, temperature, light, etc. to promote its decomposition and produce oxidation Or rancidity reaction, produce peculiar smell, cause the product acid value, peroxide value to exceed the standard. Rancidity not only affects the flavor of the product, but also promotes the reproduction of microorganisms.

　　6. Transparent packaging is difficult to store

　Steamed cakes are usually packaged in transparent packaging, which increases the light transmittance to increase the temperature of the product, which promotes the decomposition of protein and oil to a certain extent, which is easy to produce peculiar smell and affect the color of the product.

　　7. Steamed cakes are easy to age

Although the steamed cake is soft and delicious, delicate and fragrant, as the storage time is prolonged, the aging phenomena such as rough structure, looseness and hardness, deterioration of elasticity and flavor cannot be avoided, which will reduce the quality of the product.