CN111587903B - Preparation method of biscuits added with stable chitosan oligosaccharide and products thereof - Google Patents
Preparation method of biscuits added with stable chitosan oligosaccharide and products thereof Download PDFInfo
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- CN111587903B CN111587903B CN202010565359.9A CN202010565359A CN111587903B CN 111587903 B CN111587903 B CN 111587903B CN 202010565359 A CN202010565359 A CN 202010565359A CN 111587903 B CN111587903 B CN 111587903B
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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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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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
- A21D2/14—Organic oxygen compounds
- A21D2/145—Acids, anhydrides or salts thereof
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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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
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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
- A21D2/34—Animal material
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- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
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Abstract
The invention discloses a method for making biscuits added with stable chitosan oligosaccharide and products thereof, which comprises the following steps of fully mixing chitosan oligosaccharide and an emulsifier, adding butter, uniformly mixing and homogenizing to obtain a chitosan oligosaccharide-butter mixture; mixing the prepared chitosan oligosaccharide-butter mixture with flour, egg liquid, white granulated sugar powder and salt, adding water, kneading, making dough, and standing; and (3) rolling and molding by using a mold, and baking and molding the molded dough blank to obtain the biscuit added with the stable chitosan oligosaccharide. The chitosan oligosaccharide is stably and uniformly dispersed in butter under the action of the emulsifier, the carbonyl ammonia reaction between the chitosan oligosaccharide is avoided, the reaction with other components with amino (protein) or carbonyl (reducing sugar) in biscuit ingredients is also avoided, and the activity of the chitosan oligosaccharide can be effectively preserved.
Description
Technical Field
The invention relates to the technical field of biscuit food, in particular to a preparation method of biscuits added with stable chitosan oligosaccharide and products thereof.
Background
The biscuits as snack foods or emergency staple foods undoubtedly occupy a large part of market shares in the modern times of rapid economic development. With the development of science and technology and the improvement of economic strength, consumers are more unique to nutritional and healthy foods, so biscuit enterprises should accelerate product upgrading and innovation according to the requirements of the consumers.
At present, the domestic biscuit market mainly takes sandwich biscuits, cookies, snack biscuits and the like, with the mass emergence of joint ventures, the production process level and the product quality of biscuits in China are greatly improved, and the consumption of biscuits in China will keep steadily increasing in the coming years. Functional biscuits are biscuits with certain nutritional functions, and the currently popular 'functional' biscuits mainly comprise three types: a low-saccharide product; a product of reinforced cellulose; and a product added with the extract of homology of medicine and food. But the variety is few, and the market consumption demand of huge biscuits cannot be met.
The chitosan oligosaccharide is called chitosan oligosaccharide, is an oligosaccharide product with the polymerization degree of 2-20 obtained by degrading chitosan by a special biological enzyme technology (chemical degradation, microwave degradation technology and the like are also used), has the molecular weight of less than or equal to 3200Da, is the only positive charge cationic alkaline amino oligosaccharide in the nature, is animal cellulose, and is a low molecular weight product with good water solubility, large functional effect and high biological activity. Has important effects on immunoregulation, anti-tumor, blood lipid reduction, blood sugar regulation, liver and heart and lung function improvement and other various physiological functions, 2014 is a new food resource approved by the nation, and can be widely applied to the food industry. However, the chitosan oligosaccharide contains amino and carbonyl, and the carbonyl-ammonia reaction (Maillard reaction) can occur in the processing and storage processes, so that the color deepening and the reduction of the nutritional functionality are caused, and how to establish the stable technology to protect the chitosan oligosaccharide is the key for solving the problem of poor stability of the chitosan oligosaccharide.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of biscuits added with stable chitosan oligosaccharide and products thereof.
According to one technical scheme of the invention, the preparation method of the biscuit added with the stable chitosan oligosaccharide comprises the following steps:
(1) fully mixing chitosan oligosaccharide and an emulsifier, adding butter, uniformly mixing, and homogenizing to obtain a chitosan oligosaccharide-butter mixture;
(2) uniformly mixing the chitosan oligosaccharide-butter mixture prepared in the step (1) with flour, egg liquid, white granulated sugar powder and salt, adding water to knead dough, making dough, and standing;
(3) and (3) rolling and molding by using a mold, and baking and molding the molded dough blank to obtain the biscuit added with the stable chitosan oligosaccharide.
Preferably, the emulsifier in step (1) is sodium stearoyl lactylate or calcium stearoyl lactylate.
Preferably, the mixing mass ratio of the chitosan oligosaccharide, the emulsifier and the butter in the step (1) is (3-5): (1-5): (85-94).
The amount of butter is much higher than that of chitosan oligosaccharide, so that the chitosan oligosaccharide can be better dispersed, and the interaction of the chitosan oligosaccharide can be prevented.
Preferably, the homogenizing condition in the step (1) is 60-70 ℃ and 25-35 MPa.
Preferably, in the step (2), the mixing mass ratio of the chitosan oligosaccharide-butter mixture to the flour to the egg liquid to the white granulated sugar powder to the salt is (10-20) to (100) to (10-20) to (1-3) to (0.5-1).
Preferably, 5-10 parts of water is added into every 100 parts of flour in the step (2), and the flour is kneaded by cold water and kept standing for 10-30 min.
Preferably, the baking temperature in the step (3) is 160-190 ℃, and the baking time is 10-30 min.
According to the second technical scheme, the biscuit added with the stable chitosan oligosaccharide is prepared by the preparation method of the biscuit added with the stable chitosan oligosaccharide.
Compared with the prior art, the invention has the following beneficial effects:
the color of the chitosan oligosaccharide turns yellow and dark in long-term storage, because amino and carbonyl in the chitosan oligosaccharide are subjected to condensation reaction and then are changed into melanin through a series of complex reactions, and the darker the color is along with the prolonging of storage time, the sensory quality is reduced, and the nutritional functionality is also reduced. The chitosan oligosaccharide is stably and uniformly dispersed in the butter under the action of the emulsifier, so that the chitosan oligosaccharide can be uniformly dispersed in the biscuit, the condensation reaction among the chitosan oligosaccharides is prevented, the reaction of the chitosan oligosaccharide and other components with amino (protein) or carbonyl (reducing sugar) in biscuit ingredients is avoided, and the activity of the chitosan oligosaccharide can be effectively preserved. When the biscuit is baked, other sugar and protein in the formula can generate ammonia carbonyl reaction, the product flavor is ensured, the color and luster of the prepared biscuit added with the chitosan oligosaccharide-butter mixture are the same as those of the biscuit without the chitosan oligosaccharide, the taste, the texture and the like are not different, and the sensory quality of the original biscuit is not influenced.
As a new product for strengthening the marine active oligosaccharide, the health requirement of consumers can be met, and the chitosan oligosaccharide has the functions of improving the immunity and the like, and is also the development and exploration of a new functional biscuit.
Detailed Description
Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.
It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In addition, for numerical ranges in the present disclosure, it is understood that each intervening value, to the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated herein by reference to disclose and describe the methods and/or materials in connection with which the documents are cited. In case of conflict with any incorporated document, the present specification will control.
It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The specification and examples are exemplary only.
As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.
Example 1
After 4 parts of chitosan oligosaccharide and 5 parts of sodium stearoyl lactylate are uniformly mixed, 91 parts of butter are added and uniformly mixed, and a homogenizer is used for homogenizing treatment to obtain a chitosan oligosaccharide-butter mixture;
adding 100 parts of low-gluten flour, 10 parts of egg liquid, 2 parts of white granulated sugar powder, 1 part of salt and 20 parts of chitosan oligosaccharide-butter mixture into a dough mixer, adding 10 parts of water to mix into dough, standing for 20min, performing roll forming by using a die, baking for 30min at 160 ℃ in an oven, and naturally cooling to obtain the stable chitosan oligosaccharide biscuit.
Example 2
After 10 parts of chitosan oligosaccharide and 5 parts of sodium stearoyl lactate are uniformly mixed, 85 parts of butter is added and uniformly mixed, and a homogenizer performs homogenization treatment to obtain a chitosan oligosaccharide-butter mixture;
adding 100 parts of low-gluten flour, 15 parts of egg liquid, 2 parts of white granulated sugar powder, 0.5 part of salt and 10 parts of chitosan oligosaccharide-butter mixture into a dough mixer, adding 7 parts of water to form dough, standing for 20min, performing roll forming by using a die, baking for 20min at 180 ℃ in an oven, removing, and naturally cooling to obtain the stable chitosan oligosaccharide biscuit.
Example 3
After 8 parts of chitosan oligosaccharide and 3 parts of sodium stearoyl lactylate are uniformly mixed, 89 parts of butter is added and uniformly mixed, and a homogenizer is used for homogenizing treatment to obtain a chitosan oligosaccharide-butter mixture;
adding 100 parts of low-gluten flour, 20 parts of egg liquid, 3 parts of white granulated sugar powder, 0.5 part of salt and 15 parts of chitosan oligosaccharide-butter mixture into a dough mixer, adding 5 parts of water to mix into dough, standing for 30min, performing roll forming by using a die, baking for 10min at 200 ℃ in an oven, removing natural cooling to obtain the stable chitosan oligosaccharide biscuit.
Example 4
Uniformly mixing 5 parts of chitosan oligosaccharide and 5 parts of sodium stearoyl lactate, adding 90 parts of butter, uniformly mixing, and homogenizing by using a homogenizer to obtain a chitosan oligosaccharide-butter mixture;
adding 100 parts of low-gluten flour, 12 parts of egg liquid, 3 parts of white granulated sugar powder, 0.5 part of salt and 20 parts of chitosan oligosaccharide-butter mixture into a dough mixer, adding 8 parts of water to mix into dough, standing for 30min, performing roll forming by using a die, baking for 20min at 170 ℃ in an oven, and naturally cooling to obtain the stable chitosan oligosaccharide biscuit.
Example 5
The difference from example 1 is that no butter was added.
Example 6
The difference is that, as in example 1, the butter is replaced by an equal amount of peanut oil.
Example 7
The difference is that, like example 1, butter was replaced with an equal amount of cream.
Example 8
The difference from example 1 is that 45 parts of butter were replaced by 45 parts of cream.
Example 9
The difference from example 1 is that no emulsifier is added.
Example 10
The difference from example 1 is that no chitosan oligosaccharide was added.
Effect testing experiment
Sensory evaluation was performed on the biscuits prepared in examples 1-10, and the results showed that the biscuits to which the chitosan oligosaccharide-butter mixture was added had the same color and luster as the biscuits to which no chitosan oligosaccharide was added, and had no difference in taste, texture, etc., indicating that the sensory quality of the original biscuits was not affected.
Performing chitosan oligosaccharide content detection on the biscuits prepared in the examples 1-10;
chitosan oligosaccharide content was determined according to appendix A of Standard Q/WKSW 0001S-2019: and detecting the content of the chitosan oligosaccharide by using a detection method.
The method comprises the following specific steps:
principle 1
Reducing sugars containing free aldehyde or ketone groups are oxidized to sugar acids and other products by heating under alkaline conditions, and 3, 5-dinitrosalicylic acid is reduced to 3-amino-5-nitro salicylic acid with a brownish red color. Within a certain range, the amount of reducing sugar is in direct proportion to the shade of the color of the brownish red substance.
2 reagent
Unless otherwise indicated, only reagents identified as premium grade purity were used in the analysis.
2.1 standard substance:
glucosamine hydrochloride (more than or equal to 99 percent)
3 preparation of solution
Preparation of 13, 5-dinitrosalicylic acid (DNS) reagent: 185g of potassium sodium tartrate is dissolved in 500mL of distilled water, 6.3g of 3, 5-dinitrosalicylic acid, 21g of sodium hydroxide, 5g of recrystallized phenol and 5g of sodium sulfite are sequentially added into the heated water, stirred and dissolved, the solution is cooled, then distilled water is added to the solution to reach the constant volume of 1000mL, and the solution is stored in a brown bottle for standby use after seven days.
3.2 glucosamine hydrochloride standard solution: the glucosamine hydrochloride standard solution with the concentration of 0.1mg/ml, 0.2mg/ml, 0.3mg/ml, 0.4mg/ml, 0.5mg/ml and 0.6mg/ml is prepared accurately.
Drawing of 4 Standard Curve
Adding 1.5mL of aminoglucose hydrochloride standard solution into 1.5mL of DNNS reagent, heating in boiling water bath for 5min, cooling, diluting to 25mL, measuring absorbance value at 540nm, and drawing a standard curve.
5 sample determination
Hydrolysis of chitosan oligosaccharide: taking 10-50 mg of chitosan oligosaccharide into a test tube with a plug, adding 2mL of water for dissolving, then slowly adding 4mL of concentrated sulfuric acid into the test tube in an ice-water bath, covering and shaking uniformly, hydrolyzing in a water bath at 90 ℃ for 2h, taking out the ice water for rapidly cooling, transferring the degraded solution into a 100mL volumetric flask, neutralizing to be neutral by using 10mol/L of NaOH solution in the ice-water bath, using distilled water for metering to a scale, and shaking uniformly to obtain a solution to be measured.
Adding 1.5mL of the chitosan oligosaccharide hydrolysate into 2mL of the chitosan oligosaccharide hydrolysate, heating in a boiling water bath for 5min, cooling, diluting to 25mL, measuring the absorbance value at 540nm, and filtering with a filter membrane when measuring the absorbance value of a sample. 6 calculation of results
w(％)＝m×f×0.994×100％/M
In the formula, m-the mass of the glucosamine hydrochloride, mg, is obtained by checking a standard curve;
f, determining the dilution times of the sample solution in the process;
mass of the M-chitosan oligosaccharide sample, mg;
0.994-coefficient of monosaccharide to polysaccharide.
7 allowable error
The test results are based on the arithmetic mean of the results of the replicates. The absolute difference between two independent measurements obtained under repetitive conditions must not exceed 5% of the arithmetic mean.
The results are shown in Table 1:
TABLE 1
Table 1 shows that the chitosan oligosaccharide content in the biscuit added with chitosan oligosaccharide is consistent with the addition amount, no loss exists, and the results show that the biscuit with chitosan oligosaccharide functional activity has the defects that the chitosan oligosaccharide is unstable and is seriously lost in the preparation process if the addition amount of butter is reduced or not added.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. A preparation method of biscuits added with stable chitosan oligosaccharide is characterized by comprising the following steps,
(1) fully mixing the chitosan oligosaccharide and the emulsifier, adding butter, uniformly mixing, and homogenizing to obtain a chitosan oligosaccharide-butter mixture;
(2) uniformly mixing the chitosan oligosaccharide-butter mixture prepared in the step (1) with flour, egg liquid, white granulated sugar powder and salt, adding water to knead dough, making dough, and standing;
(3) rolling and molding by using a mold, and baking and molding the molded dough blank to obtain the biscuit added with the stable chitosan oligosaccharide;
in the step (1), the mixing mass ratio of the chitosan oligosaccharide, the emulsifier and the butter is (3-5) to (1-5) to (85-94).
2. The method for preparing biscuits with addition of chitosan oligosaccharides in a stable state according to claim 1, wherein the emulsifier in step (1) is sodium stearoyl lactylate or calcium stearoyl lactylate.
3. The preparation method of the biscuit added with the stable chitosan oligosaccharide as claimed in claim 1, wherein the homogenizing condition is 60-70 ℃ and 25-35 MPa.
4. The preparation method of the biscuit added with the stable chitosan oligosaccharide as claimed in claim 1, wherein in the step (2), the mixing mass ratio of the chitosan oligosaccharide-butter mixture, the flour, the egg liquid, the white granulated sugar powder and the salt is (10-20) to (1-3) to (0.5-1).
5. The preparation method of the biscuit added with the chitosan oligosaccharide in the stable state according to claim 1, wherein 5-10 parts of water is added to 100 parts of flour in the step (2), and the mixture is kneaded with cold water and kept standing for 10-30 min.
6. The preparation method of the biscuit added with the stable chitosan oligosaccharide as claimed in claim 1, wherein the baking temperature in the step (3) is 160-190 ℃ and the baking time is 10-30 min.
7. A stabilized chitosan oligosaccharide biscuit prepared according to the method for preparing the stabilized chitosan oligosaccharide biscuit of any one of claims 1 to 6.
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| CN103689046A (en) * | 2013-12-06 | 2014-04-02 | 柳州联海科技有限公司 | Preparation method of biscuits containing chitosan oligosaccharide |
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