Abstract:

AA study was made of processing technology for flavor cake with the wild guava in Panzhihua and edible gel as raw materials to define the technological process, the product formulations and the optimum technological parameters. The results showed that choosing the complex gums (carrageenan: xanthan=8:2) as gels was preferred, and the optimal formula for guava cake was guava juice: sucrose: maltodextrin: compound edible gel: compound acid=700:250:150:20:10, and added a small amount of monascus color as a coloring agent. The optimum production conditions were installing thickness of dish 1.2 cm, baking temperature 60℃, upside down time 6 h, total baking time 24 h. Guava cakes product under the conditions above had a light red color, moderate sweet-sour taste, outstanding flavor, better toughness and hardness, no stick teeth, the physicochemical and microbiological indicators were qualified.