CN107125288A - The method that Cyanidin suppresses AGEs in chiffon cake - Google Patents
The method that Cyanidin suppresses AGEs in chiffon cake Download PDFInfo
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- CN107125288A CN107125288A CN201710353669.2A CN201710353669A CN107125288A CN 107125288 A CN107125288 A CN 107125288A CN 201710353669 A CN201710353669 A CN 201710353669A CN 107125288 A CN107125288 A CN 107125288A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
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Abstract
Suppress AGEs method in chiffon cake the present invention relates to a kind of Cyanidin, Cyanidin solution is prepared in weak strength flour sieving；Egg is isolated into egg white, yolk with egg white separator, yolk is not broken up；Thin sugar, milk, vegetable oil are taken, the weak strength flour, baking powder after sieving are added in Cyanidin solution and be well mixed, be added in separation yolk, egg yolk paste processed；Salt, tower tower powder, thin sugar are added in the albumen of separation, and egg-whisk is quickly beaten at a high speed towards same direction, refinement sugar, and continuation is beaten to moist foaming and rises state, then refinement sugar continues to beat to partially dry to rise state, in uniform tiny bubble, obtains egg white icing；Egg white icing is added in egg yolk paste to be turned uniformly from lower to upper, obtains cake paste；Baking, comes out of the stove and surveys AGEs content.AGEs contents in chiffon cake, lifting chiffon cake edible safety and nutrition and health care can effectively be suppressed using the present invention.
Description
Technical field
The invention belongs to technical field of food science, and in particular to a kind of Cyanidin suppresses AGEs's in chiffon cake
Method.
Background technology
Maillard reaction is a kind of non-enzymatic glycation being widely present in during food processing storage etc., also referred to as
" non-enzymatic browning " or " reaction of carbonyl ammonia ".Maillard reaction can occur in high temperature, at room temperature, it not only with the color, smell and taste of food and
It is relevant in terms of nutrition, safety, it is more closely related with health.Food being baked, etc. processing when, Maillard reaction end
Phase triggers protein cross, generates Advanced glycation endproducts
(advanced glycation end products, AGEs).Numerous studies show：AGEs and diabetes, artery
A variety of chronic diseases such as atherosis, senile dementia are closely related.Therefore, finding AGEs inhibitor has important research meaning
Justice.
Anthocyanidin, belongs to flavone compound, is the main color-generation material in plant petals.Nature has a variety of different flowers
Blue or green element, in the non-glycocide of these anthocyanidin, the chemical constitution of Cyanidin is the simplest, and other various anthocyanidin molecules
The many basic structures containing Cyanidin of structure, part anthocyanidin can be also in animal body metabolized by Cyanidin and be formed.At present
Grinding the discovery Cyanidin that makes internal disorder or usurp has multiple biological activities, such as pre- anti-cancer, protection cardiovascular system, protective epithelium cell, regulation
Fat metabolism, liver protecting, confrontation mycotoxin etc., the absorption of these biological activities and Cyanidin, transport and are metabolized close
Cut is closed；Animal experiment confirms that Cyanidin has the biology for improving animal vivo oxidation stress situation and regulation lipid metaboli
Activity.
To chiffon cake excitation wavelength be 370nm, launch wavelength be 440nm locate, detect AGEs contents it is higher, have impact on
The nutrition and health care and security of chiffon cake, thus need to work out the method that can effectively reduce AGEs contents in chiffon cake.
The content of the invention
The purpose of the present invention is to be directed to above-mentioned present situation, it is desirable to provide one kind can effectively reduce AGEs contents, lifts relative wind egg
The method that cake edible safety and the Cyanidin of trophism suppress AGEs in chiffon cake.
The implementation of the object of the invention is that the method that Cyanidin suppresses AGEs in chiffon cake is concretely comprised the following steps：
1) weak strength flour sieves for subsequent use；
2) compound concentration is 0.05~0.2mg/ml Cyanidin solution；
3) after 100~150g egg wash cleans, will dry, broken shell, be gently put into a mixing bowl, with egg white separator, gently
Yolk is beaten easily out, egg white, yolk are separated, yolk must not be broken up；
4) take the thin sugar of 10~15g, 30~40g milk, 20~30g vegetable oil to place and stirred in basin, make thin sugar completely
Melt, by through step 1) sieving after weak strength flour, 1g baking powders be added to step 2) obtained by Cyanidin solution in be well mixed,
Be finally added to through step 3) separation yolk in, stir, obtain egg yolk paste；
5) 0.5g salt, 1g tower towers powder, the thin sugar of 10~15g are added to step 3) in the albumen of separation, it is high with egg-whisk
It is fast quickly to be beaten towards same direction to albumen in fish-eye shaped, 1~3min, then the thin sugar of 10g is added in albumen, towards same direction
Continue at a high speed to beat to moist foam and rise after state, 6~8min, then the thin sugar of 10g is added in albumen, towards equidirectional low speed after
Continuous beat to neutrality is partially dry rises state, and 3~5min, surface imperfection bubble collapse switchs to uniform tiny bubble, obtains albumen
Frost；
6) step 5 is taken) gained egg white icing 1/3 is put into step 4) it is gently mixed in gained egg yolk paste uniform, then pour into remaining
Under egg white icing in turn from lower to upper uniform, obtain cake paste；
7) one layer of paper is spread in flat baking tray, by step 6) load in baking tray, then struck off with scraper plate, shake disk removes degassing
Bubble, enters stove；
Institute's number cake paste sabot amount is the 60%~70% of mold capacity；
8) baking tray that will be equipped with cake paste is put into the baking box after preheating, 190 DEG C of the fire in a stove before fuel is added, 170 DEG C of face fire.Toast 25min left
The right side, can be come out of the stove with no bur is extracted in bamboo stick insertion cake base；
9) disk is shaken after coming out of the stove, then back-off mould is in iron net.It is cooled to room temperature, you can the demoulding；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content.
The present invention adds Cyanidin solution in chiffon cake manufacturing process, and Cyanidin solution can effectively suppress relative wind
Cake AGEs during baking generation, improves the edible security of chiffon cake；Cyanidin is except that can suppress wheat
Outside Maillard reaction, also antitumor, anti-oxidant, scavenging activated oxygen effect improves the nutrition and health care of chiffon cake.
Embodiment
The Cyanidin, is the Cyanidin extracted from black rice by Amberlyst process, purity >=98%；
Cyanidin, in addition to it can suppress maillard reaction, also antitumor, anti-oxidant, scavenging activated oxygen work(
Effect.
Wherein step (8) described fire in a stove before fuel is added is more than face fire, prevents surface from shaping quickly, influence volume increase.
The present invention is described in detail with specific embodiment below.
Embodiment 1
1) weak strength flour sieves for subsequent use；
2) compound concentration is 0.05mg/ml Cyanidin solution；
3) after 100g egg wash cleans, will dry, broken shell, be gently put into a mixing bowl, with egg white separator, gently take out
Yolk, egg white, yolk are separated, yolk must not be broken up；
4) take the thin sugar of 10g, 30g milk, 20g vegetable oil to place and stirred in basin, thin sugar is melted completely, will be through step
1) sieve after weak strength flour, 1g baking powders be added to step 2) obtained by Cyanidin solution in be well mixed, be finally added to through
Step 3) separation yolk in, stir, obtain egg yolk paste；
5) 0.5g salt, 1g tower towers powder, the thin sugar of 10g are added to step 3) separation albumen in, it is fast with egg-whisk high speed
It is in fish-eye shaped that speed is beaten to albumen towards same direction, 1min, then the thin sugar of 10g is added in albumen, towards same direction high speed after
Continuous beat to moist foaming is risen after state, 6min, and now egg white icing surface is fine and smooth, and quality is partially soft；The thin sugar of 10g is added to egg again
Bai Zhong, beats to neutrality is partially dry towards the continuation of equidirectional low speed and rises state, 3min, surface imperfection bubble collapse switchs to uniform
Tiny bubble, it is pure white and glossy, the elongated spike of presentation is triggered with finger and tail is into bending chicken shape of tail, i.e. egg white icing；
6) step 5 is taken) gained egg white icing 1/3 is put into step 4) it is gently mixed in gained egg yolk paste uniform, then pour into remaining
Under egg white icing in turn from lower to upper uniform, obtain cake paste；Action needs soft；
7) one layer of paper is spread in flat baking tray, by step 6) load in baking tray, then struck off with scraper plate, shake disk removes degassing
Bubble, enters stove；
Institute's number cake paste sabot amount is the 60%~70% of mold capacity；
8) baking tray that will be equipped with cake paste is put into the baking box after preheating, 190 DEG C of the fire in a stove before fuel is added, 170 DEG C of face fire.Toast 25min left
The right side, can be come out of the stove with no bur is extracted in bamboo stick insertion cake base；
In baking process, it should be noted that the fire in a stove before fuel is added is more than face fire, to prevent cake surface from shaping quickly, influence volume increase.
9) after coming out of the stove, disk is shaken, then back-off mould is in iron net；It is cooled to room temperature, you can the demoulding；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content, AGEs contents are 324 μ g/kg.
Embodiment 2
1) weak strength flour sieves for subsequent use；
2) compound concentration is 0.1mg/ml Cyanidin solution；
3) after 120g egg wash cleans, will dry, broken shell, be gently put into a mixing bowl, with egg white separator, gently take out
Yolk, egg white, yolk are separated, yolk must not be broken up；
4) take the thin sugar of 12g, 35g milk, 25g vegetable oil to place and stirred in basin, thin sugar is melted completely, will be through step
1) sieve after weak strength flour, 1g baking powders be added to step 2) obtained by Cyanidin solution in be well mixed, be finally added to through
Step 3) separation yolk in, stir, obtain egg yolk paste；
5) 0.5g salt, 1g tower towers powder, the thin sugar of 12g are added to step 3) separation albumen in, it is fast with egg-whisk high speed
It is in fish-eye shaped that speed is beaten to albumen towards same direction, 2min, then the thin sugar of 10g is added in albumen, towards same direction high speed after
Continuous beat to moist foaming is risen after state, 7min, and now egg white icing surface is fine and smooth, and quality is partially soft；The thin sugar of 10g is added to egg again
Bai Zhong, beats to neutrality is partially dry towards the continuation of equidirectional low speed and rises state, 4min, surface imperfection bubble collapse switchs to uniform
Tiny bubble, it is pure white and glossy, the elongated spike of presentation is triggered with finger and tail is into bending chicken shape of tail, i.e. egg white icing；
6) step 5 is taken) gained egg white icing 1/3 is put into step 4) it is gently mixed in gained egg yolk paste uniform, then pour into remaining
Under egg white icing in turn from lower to upper uniform, obtain cake paste；Action needs soft；
7) one layer of paper is spread in flat baking tray, by step 6) load in baking tray, then struck off with scraper plate, shake disk removes degassing
Bubble, enters stove；
Institute's number cake paste sabot amount is the 60%~70% of mold capacity；
9) baking tray that will be equipped with cake paste is put into the baking box after preheating, 190 DEG C of the fire in a stove before fuel is added, 170 DEG C of face fire.Toast 25min left
The right side, can be come out of the stove with no bur is extracted in bamboo stick insertion cake base；
In baking process, it should be noted that the fire in a stove before fuel is added is more than face fire, to prevent cake surface from shaping quickly, influence volume increase.
9) after coming out of the stove, disk is shaken, then back-off mould is in iron net；It is cooled to room temperature, you can the demoulding；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content, AGEs contents are 245 μ g/kg.
Embodiment 3
1) weak strength flour sieves for subsequent use；
2) compound concentration is 0.2mg/ml Cyanidin solution；
3) after 150g egg wash cleans, will dry, broken shell, be gently put into a mixing bowl, with egg white separator, gently take out
Yolk, egg white, yolk are separated, yolk must not be broken up；
4) take the thin sugar of 15g, 40g milk, 30g vegetable oil to place and stirred in basin, thin sugar is melted completely, will be through step
1) sieve after weak strength flour, 1g baking powders be added to step 2) obtained by Cyanidin solution in be well mixed, be finally added to through
Step 3) separation yolk in, stir, obtain egg yolk paste；
5) 0.5g salt, 1g tower towers powder, the thin sugar of 15g are added to step 3) separation albumen in, it is fast with egg-whisk high speed
It is in fish-eye shaped that speed is beaten to albumen towards same direction, 3min, then the thin sugar of 10g is added in albumen, towards same direction high speed after
Continuous beat to moist foaming is risen after state, 8min, and now egg white icing surface is fine and smooth, and quality is partially soft；The thin sugar of 10g is added to egg again
Bai Zhong, beats to neutrality is partially dry towards the continuation of equidirectional low speed and rises state, 5min, surface imperfection bubble collapse switchs to uniform
Tiny bubble, it is pure white and glossy, the elongated spike of presentation is triggered with finger and tail is into bending chicken shape of tail, i.e. egg white icing；
6) step 5 is taken) gained egg white icing 1/3 is put into step 4) it is gently mixed in gained egg yolk paste uniform, then pour into remaining
Under egg white icing in turn from lower to upper uniform, obtain cake paste；Action needs soft；
7) one layer of paper is spread in flat baking tray, by step 6) load in baking tray, then struck off with scraper plate, shake disk removes degassing
Bubble, enters stove；
Institute's number cake paste sabot amount is the 60%~70% of mold capacity；
10) baking tray that will be equipped with cake paste is put into the baking box after preheating, 190 DEG C of the fire in a stove before fuel is added, 170 DEG C of face fire.Toast 25min left
The right side, can be come out of the stove with no bur is extracted in bamboo stick insertion cake base；
In baking process, it should be noted that the fire in a stove before fuel is added is more than face fire, to prevent cake surface from shaping quickly, influence volume increase.
9) after coming out of the stove, disk is shaken, then back-off mould is in iron net；It is cooled to room temperature, you can the demoulding；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content, AGEs contents are 134 μ g/kg.
To confirm to add inhibitory action of the Cyanidin to AGEs contents in chiffon cake, the applicant has made three contrasts
The experiment of embodiment, concrete outcome is as follows：
Comparative example 1, be the same as Example 1, the difference is that without Cyanidin solution
2) compound concentration is not 0.05mg/ml Cyanidin solution；
4) take the thin sugar of 10g, 30g milk, 20g vegetable oil to place and stirred in basin, thin sugar is melted completely, will be through step
1) weak strength flour after sieving, 1g baking powders are added to through step 3) in the yolk of separation, stir, obtain egg yolk paste；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content, AGEs contents are 453 μ g/kg.
Comparative example 2, be the same as Example 2, the difference is that without Cyanidin solution
2) compound concentration is not 0.1mg/ml Cyanidin solution；
4) take the thin sugar of 12g, 35g milk, 25g vegetable oil to place and stirred in basin, thin sugar is melted completely, will be through step
1) weak strength flour after sieving, 1g baking powders are added to through step 3) in the yolk of separation, stir, obtain egg yolk paste；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content, AGEs contents are 434 μ g/kg.
Comparative example 3, be the same as Example 3, the difference is that without Cyanidin solution
2) compound concentration is not 0.2mg/ml Cyanidin solution；
4) take the thin sugar of 15g, 40g milk, 30g vegetable oil to place and stirred in basin, thin sugar is melted completely, will be through step
1) weak strength flour after sieving, 1g baking powders are added to through step 3) in the yolk of separation, stir, obtain egg yolk paste；
10) it is 370nm in excitation wavelength, launch wavelength is that measurement has added in the chiffon cake of Cyanidin at 440nm
AGEs content, AGEs contents are 465 μ g/kg.
From three embodiments and three comparative examples can be seen that the chiffon cake for having added Cyanidin in AGEs
Content is reduced to 324 μ g/kg by 453 μ g/kg, and 245 μ g/kg are reduced to by 434 μ g/kg, and 134 μ g/ are reduced to by 465 μ g/kg
kg.And subjective appreciation is without what difference：It is 10 points by the every full marks of subjective appreciation to judge, embodiment 1, color and luster 9.3, flavour 8.5,
Fragrance 9.0, comparative example 1, color and luster 9.0, flavour 8.7, fragrance 9.0.Embodiment 2, color and luster 9.3, flavour 8.7, fragrance 9.1,
Comparative example 2, color and luster 9.0, flavour 9.0, fragrance 9.0.Embodiment 3, color and luster 9.7, flavour 9.4, fragrance 9.4, contrast is implemented
Example 1, color and luster 8.9, flavour 9.5, fragrance 9.0.
Illustrate that Cyanidin concentration is 0.2mg/ml, egg, thin sugar, milk, plant by the AGEs contents of embodiment 1,2,3
The taken amount of oil is respectively 150g, 15g, 40g, 30g, and egg white icing is killed time as 16min, optimal to AGEs content inhibitions.
Claims (3)
1. the method that Cyanidin suppresses AGEs in chiffon cake, it is characterised in that；Comprise the following steps that：
1) weak strength flour sieves for subsequent use；
2) compound concentration is 0.05~0.2mg/ml Cyanidin solution；
3) after 100~150g egg wash cleans, will dry, broken shell, be gently put into a mixing bowl, with egg white separator, gently take
Go out yolk, egg white, yolk are separated, yolk must not be broken up；
4) take the thin sugar of 10~15g, 30~40g milk, 20~30g vegetable oil to place and stirred in basin, thin sugar is melted completely,
By through step 1) sieving after weak strength flour, 1g baking powders be added to step 2) obtained by Cyanidin solution in be well mixed, finally
Be added to through step 3) separation yolk in, stir, obtain egg yolk paste；
5) 0.5g salt, 1g tower towers powder, the thin sugar of 10~15g are added to step 3) separation albumen in, it is fast with egg-whisk high speed
Speed is beaten to albumen in fish-eye shaped, 1~3min towards same direction, then the thin sugar of 10g is added in albumen, towards same direction at a high speed
Continuation is beaten to moist foaming and risen after state, 6~8min, then the thin sugar of 10g is added in albumen, continues to beat towards equidirectional low speed
State is risen to neutrality is partially dry, 3~5min, surface imperfection bubble collapse switchs to uniform tiny bubble, obtains egg white icing；
6) step 5 is taken) gained egg white icing 1/3 is put into step 4) it is gently mixed in gained egg yolk paste uniform, then pour into remaining
Turned from lower to upper in egg white icing uniformly, obtain cake paste；
7) one layer of paper is spread in flat baking tray, by step 6) load in baking tray, then struck off with scraper plate, shake disk removes bubble, enters
Stove；
Institute's number cake paste sabot amount is the 60%~70% of mold capacity；
8) baking tray that will be equipped with cake paste is put into the baking box after preheating, 190 DEG C of the fire in a stove before fuel is added, 170 DEG C of face fire.25min or so is toasted, is used
Being extracted in bamboo stick insertion cake base can come out of the stove without bur；
9) disk is shaken after coming out of the stove, then back-off mould is in iron net.It is cooled to room temperature, you can the demoulding；
10) it is 370nm in excitation wavelength, launch wavelength is that AGEs in the chiffon cake for having added Cyanidin is measured at 440nm
Content.
2. the method that the Cyanidin according to claims 1 suppresses AGEs in chiffon cake, it is characterised in that；It is described
Cyanidin is the Cyanidin extracted from black rice by Amberlyst process, purity >=98%.
3. the method that the Cyanidin according to claims 1 suppresses AGEs in chiffon cake, it is characterised in that；Step
8) fire in a stove before fuel is added of baking box is more than face fire.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637629A (en) * | 2017-10-25 | 2018-01-30 | 怀化学院 | Low sugar, which bakes group food and suppresses it, prepares the method for terminal glycosylation end productses |
| CN108902827A (en) * | 2018-05-30 | 2018-11-30 | 湖北工业大学 | A kind of method of AGEs content in reduction pickles |
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| CN105145774A (en) * | 2015-10-12 | 2015-12-16 | 广东石油化工学院 | Novel method for making fermented chiffon cake |
| CN106501191A (en) * | 2015-09-08 | 2017-03-15 | 华东理工大学 | The high throughput screening system of functional components of chlorella vulgaris CPE, screening technique and preparation method thereof |
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| CN101686954A (en) * | 2007-07-09 | 2010-03-31 | 巴斯夫美容护理法国公司 | The inhibition that AGE forms |
| CN102240038A (en) * | 2010-05-15 | 2011-11-16 | 杜文玲 | Preparation technology of a black rice pigment |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107637629A (en) * | 2017-10-25 | 2018-01-30 | 怀化学院 | Low sugar, which bakes group food and suppresses it, prepares the method for terminal glycosylation end productses |
| CN108902827A (en) * | 2018-05-30 | 2018-11-30 | 湖北工业大学 | A kind of method of AGEs content in reduction pickles |
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Application publication date: 20170905 |