CN107449747A - 橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力 - Google Patents
橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力 Download PDFInfo
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Abstract
本发明公开了橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力。当橘皮粉添加量为2%左右时,面包的硬度显著降低,弹性显著增大,面包的品质得到了有效改善,感官品质优于对照组,感官评价得分最高;橘皮粉的加入显著提高了面包中总酚的含量,增强了DPPH自由基清除能力。
Description
技术领域
本发明属于食品加工技术领域,涉及橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力。
背景技术
随着居民生活节奏的不断加快,对消费者需求适应性强、易于大规模机械化生产的面包,在我国的消费量逐年增长。据统计,2015年我国面包产量已增长至218万吨,面包代替传统中式早餐的优势明显。高品质、低成本、功能化的面包产品是未来面包消费市场上的常胜军,也是当前烘焙业界的研究焦点。
我国的柑橘种植面积居世界之首。柑橘生产加工过程中约产生30%-50%的皮渣副产物。柑橘皮渣中除了含有水分、纤维素、木质素以及各种微量元素外,还含有丰富的香精油、色素、果胶和橘皮苷等物质。已有研究发现,柑橘果胶不但具有抗凝血功能,对动脉粥样硬化有预防作用,而且对糖尿病也有抑制作用;橘皮苷有很强的DPPH自由基清除能力,可保护小鼠细胞受超氧化物的氧化破坏,降低四氯化碳对小鼠肝脏的毒害作用。总之,由于柑橘皮渣成分的生理活性功效,使得其作为功能性食品和药品原料具有广阔的应用和开发前景。
发明内容
本发明的目的在于提供橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力。其中,橘皮粉添加量为面包重量的2%。
附图说明
图1是橘皮粉添加量对面包比容的影响示意图;
图2是橘皮粉添加量对面包总酚含量的影响示意图;
图3是橘皮粉添加量对面包总酚DPPH自由基清除率影响示意图;
图4是橘皮粉添加量对面包总酚ABTS自由基清除率影响示意图。
具体实施方式
下面结合具体实施方式对本发明进行详细说明。
1材料与方法
1.1材料与试剂
脐橙,市售;面包用小麦粉,滨州中裕食品有限公司;黄油、白砂糖、食用盐、安琪即发干酵母均为市售:福林试剂、2′-azino-bis(3-ethylbenzthiazoline-6-sulfonicaciddiammonium salt)(ABTS)、没食子酸、2,2-Diphenyl-1-picrylhydrazyl(DPPH),SigmaChemical Co,St.Louis,MO;甲醇、无水乙醇、Na2CO3均为分析纯。
1.2仪器与设备
TMS-CONSOLE物性仪,美国FTC公司产品;PE9600柏翠面包机,北京中兴柏翠电器有限公司;TECAN M200全波段酶标仪,TECAN公司;GL10MA高速冷冻离心机,湖南凯达科学仪器有限公司;LGJ-10S真空冷冻干燥机,河南兄弟仪器设备有限公司;FA2204B电子天平:上海精科天美科学仪器有限公司;HZ-9511K恒温振动器:太仓市华利达实验设备有限公司;KQ-5200E型超声波清洗器,昆山市超声仪器有限公司;HJ-500高速中药粉碎机,山东东营弘玖制药机械有限公司。
1.3实验方法
1.3.1橘皮粉的制备
新鲜脐橙经稀盐水浸泡,自来水喷淋清洗干净,剥皮。橘皮切碎,低温真空冷冻干燥,粉碎,过100目筛,得橘皮粉,密封避光保存备用。
1.3.2混合粉的配制
分别按照面包粉质量的0%、1%、2%、3%、4%、5%的比例将橘皮粉与面包粉混合,过100目筛4-5次,配制成质地均匀的混合粉。
1.3.3面包的制作
面包配方:混合粉290g、牛奶50mL、水130ml、白砂糖30g、食用盐3.5g、黄油20克、安琪即发干酵母3.5g。将所有原料按配方比例称取完毕后放入面包机中,选取和风模式,自动制作面包。面包制备结束后,取出室温放置1h,备用。
1.3.4面包比容测定
面包比容测定参照GB/T14611—2008的方法。制备好的面包出炉后室温冷却5min,称重,采用菜籽替代法测定面包的体积,面包的体积与质量之比即为面包比容(mL/g)。比容测定时面包体积的平均偏差要小于等于15mL。
1.3.5面包质构测定
1.3.5.1取样方法
室温冷却1h的面包样品,用面包刀切除面包两端的12.5mm面包片,然后切出75mm厚的面包构测试样品。
1.3.5.2质构测定参数设置
依据段云龙等的方法,选用P/36R探头。具体参数设置:触发力5g;测试前速度3mm/s;测试速度2mm/s;测试后速度2mm/s;压缩程度50%;两次压缩之间间隔时间5s。
1.3.6面包样品多酚抗氧化能力测定
1.3.6.1多酚提取液制备
制备好的面包样品经超低温真空冷冻干燥,药物粉碎机粉碎。取2.5g面包粉加入到50mL甲醇溶液中(v/v,80%),37℃水浴振荡(120r/min)提取2h,然后室温超声30min,2600r/min条件下离心15min,所得上清液即为多酚提取液。
1.3.6.2总酚含量测定
取0.5mL多酚提取液用蒸馏水稀释至5mL,加入0.5mL福林试剂和0.5mL(w/v,20%)Na2CO3溶液,充分摇匀,室温条件下反应60min,然后在760nm处测吸光值。测定结果以没食子酸当量表示(mg没食子酸/g面包干物质)。标准曲线方程为y=0.1669x+0.0126,相关系数R2=0.9997。
1.3.6.3 DPPH自由基清除率测定
DPPH自由基清除能力测定参考Kim等人报道的实验方法。先配置0.4mmol/L的DPPH+的无水乙醇溶液,取2mL多酚提取液与2mLDPPH+溶液混合,避光反应30min,然后在517nm处测定其吸光值。以2mL无水乙醇替代DPPH溶液作颜色对照组,以2mL无水乙醇替代样品作空白组,其他反应物不变。
按下列公式计算DPPH自由基清除率:
DPPH自由基清除率(%)=(A空白-(A样品-A对照))/A空白×100
式中:
A空白为2mL无水乙醇与2mLDPPH+溶液的混合液的吸光度值;
A对照为2mL样品提取液与2mL无水乙醇的混合液的吸光度值;
A样品为2mL多酚提取液与2mLDPPH+溶液的混合液的吸光度值。
1.3.6.4 ABTS自由基清除能力测定
ABTS自由基清除能力测定参考Li报道的实验方法。配制6mmol/L的ABTS+水溶液,向其中加入过量MnO2反应后过滤,制备ABTS+储备液。使用时将储备液稀释成734nm处吸光值为0.5±0.02的工作液。取0.2mL多酚提取液与0.8mLABTS+工作液混合,充分混匀,避光反应6min,然后在734nm处测定其吸光值。以0.2mL无水乙醇替代多酚提取液做空白,按下列公式计算ABTS自由基清除率:
ABTS自由基清除率(%)=(A空白-A样品)/A空白×100
式中:
A空白为0.8mLABTS+工作液与0.2mL无水乙醇的混合液的吸光值;
A样品为0.8mLABTS+工作液与0.2mL多酚提取液的混合液的吸光值。
1.3.7面包感官品质评价
面包样品的感官品质评分参照GB/T14611—2008的标准。
2结果与分析
2.1不同添加量的橘皮粉对面包比容的影响
面包比容是评价面包烘烤品质最直观和客观的指标,一般面包比容越大说明面包的品质越好。不同添加量的橘皮粉对面包比容的影响如图1所示。从图中可以看出,橘皮粉添加量小于3%左右时,对面包的比容没有显著影响,当添加量继续增大,面包的比容出现了显著下降的趋势(P<0.05)。这可能是因为橘皮粉的加入对酵母的活性及其产气能力产生了不利影响。同时,已有研究发现,抗氧化剂单宁酸能破坏面筋网络中的二硫键,橘皮粉中的橘皮苷也是一种抗氧化剂,可能会通过抑制或破坏二硫键,降低面筋筋力,进而影响面团持气能力,导致面包体积变小。
2.2不同添加量的橘皮粉对面包质构特性的影响
面包的质构特性与其感官品质息息相关。不同添加量的橘皮粉对面包质构特性的影响如表1所示。从表中可以看出,橘皮粉的加入使得面包的硬度相比对照显著下降(P<0.05),但是随着橘皮粉添加量的增加,橘皮粉面包的硬度出现了显著上升的趋势(P<0.05)。面包硬度的高低与面包品质的好劣呈负相关,即硬度值越小,面包品质越好,硬度值越好高,面包的品质越差。这说明橘皮粉的添加对于面包硬度的改善具有显著作用,可能是因为橘皮粉里的果胶的作用,已有研究发现,在面包制作中加入果胶可降低面包的硬度。其次,橘皮苷对面筋的调节作用也会导致面包硬度的变化。橘皮粉的添加使得面包的弹性相比对照显著增大(P<0.05),但是随着橘皮粉添加量的增加弹性呈现下降趋势。面包内聚性随着橘皮粉的添加呈现先上升后下降的趋势,但是变化不显著。面包咀嚼性在数值上用弹性、内聚性和硬度的乘积表示,综合表征面包品质,从图中可以看出,添加橘皮粉面包的咀嚼性相比对照组有所下降,推测可能是橘皮中的木质素、纤维素等对面包的咀嚼性有一定的影响。
表1橘皮粉添加量对面包质构特性的影响
2.3不同添加量的橘皮粉对面包感官品质的影响
不同添加量的橘皮粉对面包感官品质影响的结果如表2所示。从表中可知,少量橘皮粉的添加对面包的感官品质有改善效果,感官得分相比对照升高;在橘皮粉添加量为2%左右时,制作的面包表皮呈浅金黄色,外观光滑平整、蓬松饱满,内部气孔分布均匀、细密,柔软有弹性,面包特有的香味中散发着较浓的橙香味,感官综合得分最高;继续增大添加量,面包的感官品质反而呈现下降趋势。
已有研究发现,面包的感官品质跟其比容和弹性呈现正相关,跟面包硬度呈现负相关。前面的实验结果表明,相比对照,2%左右的橘皮粉的加入使得面包的体积呈不显著的增大趋势,面包的硬度显著下降,弹性显著增大,因而面包的感官得分相比对照增高。
表2橘皮粉添加量对面包感官品质的影响
2.4不同添加量的橘皮粉对面包总酚含量的影响
不同添加量的橘皮粉对面包总酚含量影响的实验结果如图2所示。从图2中可以看出,随着橘皮粉的添加,面包的总酚含量呈现显著逐渐升高的趋势(P<0.05),当添加量为5%时,面包总酚含量最高。这是因为橘皮粉含有丰富的橙皮素、橘皮苷、柚皮素、甜橙黄酮等酚类物质。
2.5不同添加量的橘皮粉对面包酚类物质抗氧化性能的影响
不同添加量的橘皮粉对面包酚类物质抗氧化活性的影响如图3和图4所示。ABTS自由基和DPPH自由基常被用来评价某物质的抗氧化能力。由图中可以看出,对照组具有清除自由基能力,这可能是因为面粉中含有VE、β-胡萝卜素及植酸以等物质,该类物质具有抗氧化活性,而且面包在烘焙过程中,美拉德反应产物产物也具有一定抗氧化能力,最终反映出对照组面包具有清除自由基效果。与对照组相比,橘皮粉的添加显著提高了面包总酚的DPPH自由基清除能力(P<0.05),且随着添加量增大,清除能力不断增强(图3)。可见经过高温加工后,橘皮粉在面包中仍具有很强的抗氧化能力;橘皮粉的加工对面包总酚的ABTS自由基清除能力的影响与DPPH自由基不同,橘皮粉的加入增强了面包总酚的ABTS自由基清除能力,但是当添加量达到3%左右时,清除能力随着橘皮粉添加量增大呈现下降趋势,而且当添加量达到5%左右时,样品的ABTS自由基清除能力显著小于对照组。
3结论
本发明将橘皮粉添加到面包专用小麦粉中,研究了不同添加量的橘皮粉对面包比容、质构特性、感官品质及面包酚类物质抗氧化能力的影响。结果表明,橘皮粉添加量为2%左右时,面包的硬度显著降低,弹性显著增大,面包的质地得到了有效改善,感官品质优于对照组,感官评价得分最高;橘皮粉的加入显著提高了面包中总酚的含量,增强了DPPH自由基清除能力。本研究为功能性营养面包的研制提供了新思路,为柑橘皮渣的开发利用开辟了新途径。
以上所述仅是对本发明的较佳实施方式而已,并非对本发明作任何形式上的限制,凡是依据本发明的技术实质对以上实施方式所做的任何简单修改,等同变化与修饰,均属于本发明技术方案的范围内。
Claims (2)
1.橘皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力。
2.按照权利要求1所述橙皮粉提高面包烘焙品质及面包总酚含量、抗氧化能力,其特征在于:所述橘皮粉添加量为面包重量的2%。
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