[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:

     1. The center of the "steamed" cake is not fully cooked and may deteriorate　

Although it is steamed, the temperature of the steamed cake generally does not exceed 110°C, and the core temperature does not reach 100°C. This temperature is not enough to kill all microorganisms, especially spores. Therefore, the microorganisms brought by the raw materials in the cooked products are more than Baked products are high. During packaging, storage, and transportation, the remaining microorganisms in the cake will continue to multiply under suitable temperature and humidity conditions, resulting in deterioration of the product. In addition, when the center part of the cake is not fully steamed, it is also prone to spoilage, stringiness and spoilage.

　　2. too high moisture

When the product is steamed, the moisture loss is small and the baking process is lacking. The final moisture content is high or even exceeding the standard, which will easily lead to the growth of microorganisms and is not easy to store. Of course, too low moisture will inevitably affect the soft taste of the steamed cake, and will also accelerate the aging during storage. .

　　3. rich in nutrients, easy to breed bacteria

Steamed cakes are rich in nutrients, especially high in protein, so the bacteria multiply faster than ordinary cakes, and they are easy to spoil and produce peculiar smells.

　　4. the package is not completely cooled

The middle of the steamed cake has not been completely cooled to room temperature before packaging. The cake heats up slowly and stays at a high temperature, or steam is generated during heat dissipation, which causes the surface of the product to increase moisture and cause mildew and corruption.