The relationship between the filling and the body preservative of baked food with a long shelf life [Part 1]:
Wen | Du Dechun, a senior artisan of Chinese baked food preservatives
There are many bottlenecks in the mold of bread cake, we refine them one by one and analyze them on a case-by-case basis, but they must be targeted.
The finished filling made by thickeners cannot be identified at all in vacuum packaging and refrigeration; so if the finished filling locks in moisture through thickeners and emulsifiers to increase the weight of the filling, it is impossible to complete the long shelf life (this situation is often difficult for bread and cake processing companies to identify).
That is why bread, cakes, and mooncakes first sour from the filling, expand to the skin of the bread with sporadic spots, and then infect into a large area of mildew).
Questions and bottlenecks:
(1) Why is the vacuum packaging filling not moldy? And at room temperature for a long time, and then wrapped in the product (bread cake, soft moon cake, soft twist, mung bean cake, etc.) is very easy to deteriorate or hara flavor?
(2) Why do you obviously see that fillings such as bean paste, fruit filling, cassta, rice filling, etc. are very thick, why is it easy to deteriorate after being wrapped in product baking or frying or steaming (mature)?
Bread, cake, soft twist flower, mung bean cake, hemp cake, moon cake, soft crisp, steamed bun bun, etc., if the surface of the epidermis body is moldy in a large area (white spots, green spots, black spots, yellow spots, blue-brown spots), most of them are caused by the microflora index and aw in the system control process; if the product is sporadic local white spots, one is to consider the filling, and the other is caused by the failure of the target control of the microbiota index during cooling or packaging.
Baked goods long shelf life filling insider [2 section]:
What is the essence? answer:
Under vacuum packaging and frozen state, the bacterial infection and colony index multiplication rate is very low or the bacteria are temporarily dormant; so the refrigeration and freezing effect is very good.
Many enterprises that process baked food fillings aim to supply a short shelf life market; so for the water activity threshold, it is not very strict; then the use of vacuum packaging and cold chain storage can meet the standard.
For many enterprises that process long-shelf life fillings, in order to save costs, they often aim to increase the new technology of food thickeners and increase the weight of baked food fillings to achieve profits; such as gelatin (clinch tablets), sodium caseinate, gum arabic, tamarind polysaccharide gum, tian jing gum, agar, sodium alginate (sodium fucoidate, algae), carrageenan, pectin, xanthan gum, β-cyclic dextrin, sodium carboxymethyl cellulose (CMC-Na), sodium starch phosphate (sodium starch phosphate), sodium carboxymethyl starch, Thickeners such as hydroxypropyl starch and propylene glycol alginate (PGA) to maximize moisture retention and volatilization to maximize weight, in which case the corporate roaster has to test the activity of the filling at room temperature (20 °C) to achieve quality control goals.
This situation is like the tofu brain in the market now, many questions why there is no bean flavor of tofu brain; but the person who makes tofu brain uses gluconolactone, uses 2.5%; 200% water lock rate!
How to distinguish between filling and tasting:
If the filling tastes sour and smells, it is caused by the filling.
If the body of bread, cake, twist, mung bean cake, moon cake, hemp cake, etc. is not moldy, it is caused by filling.
The regular process and process of long shelf life filling are:
(1) Slow heat, low temperature, long time frying filling; water must be allowed to escape
(2) Other operations in accordance with the order of making fillings, aw, microbiota index must meet the standard.