RESEARCH TO ESTABLISH THE ADDITIVES COMBINATION FORMULA AND PROCESS OF PRESERVING, EXTENDING THE SHELF LIFE OF NINH GIANG HAI DUONG GAI CAKE

Abstract

In this study, we have established a formula combining food additives and preservation
process, extending the shelf life of Ninh Giang Hai Duong gai cake. The formula combining food
additives used to preserve Ninh Giang gai cake includes additives with the dosage: Potassium
sorbate INS 202: 1.5g/1.0kg of baking ingredients, sorbic acid INS 200: 1 ,0g/1.0kg of baking
ingredients, additive Sodium erythorbate INS 316: 2.0g/1.0kg of baking ingredients, Sorbitol INS
420i: 20g/1.0kg of baking ingredients, Maltose: 50g/1.0kg of dough ingredients, Xanthan gum
INS 415: 2.5g/1.0kg of dough ingredients. The preservation process to prolong the shelf life of
gai cake using food additives in combination, is combined in the production process of Ninh Giang
gai cake and does not change the cake production process. Preservative additives are mixed into
cake flour and cake filling in the process of mixing dough and cake filling. Ninh Giang gai cake
when preserved with a combination of food additives has a shelf life of up to 7 days at both
summer and winter temperatures.