CN114208864A - Application of lotus plumule polysaccharide in non-fermented baked food - Google Patents
Application of lotus plumule polysaccharide in non-fermented baked food Download PDFInfo
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Images
Classifications
-
- 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
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides application of lotus plumule polysaccharide in baked food. The lotus plumule polysaccharide is used in the baked food, so that the content of the product AGEs of the Maillard reaction in the baking process can be reduced, and the quality of the moon cake is not adversely affected. In addition, the lotus plumule polysaccharide provided by the invention can be used for preparing moon cake skin, and can obviously reduce the generation of advanced glycation end products AGEs in the moon cake skin under the condition of not influencing the quality of moon cakes.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to application of lotus plumule polysaccharide in non-fermented baked food.
Background
The maillard reaction initiates a complex series of reactions by condensation with carbonyl groups on reducing sugars on proteins, peptides and amino acids, which eventually lead to the formation of advanced glycation end products (AGEs). Maillard reactions occur widely during food processing, packaging and storage, and therefore food-derived AGEs (dAGEs) also occur widely in various types of common food products, resulting from Maillard reactions occurring between components during thermal processing. AGEs can exist stably in human body and accumulate, and can be covalently cross-linked with amino acids, peptides, proteins and the like to induce various chronic diseases such as diabetes, cardiovascular system diseases, senile dementia and the like. For baked foods, the contents of AGEs are high due to the high contents of protein, sugar and oil, and the high-temperature baking treatment. At present, the intake of dAGEs in a safe range for disease prevention is not specified in China, but for diabetic patients and renal patients, the reduction of dAGEs is particularly important, so that endogenous AGEs generated by people are higher than those generated by healthy people, and the clearing capacity of the organism for AGEs is impaired. Therefore, monitoring of potentially harmful AGEs should be enhanced from the viewpoint of food safety, and effective measures should be taken to suppress their generation.
Lotus plumule (Plumula Nelumbini) is green young leaf and radicle in middle of mature seed of Nelumbo nucifera Gaertn of Nelumbo nucifera of Nymphaeaceae, and has a shape of thin rod, length of about 1-1.5cm, and diameter of about 2 mm. The lotus plumule is bitter in taste, and has the heart and kidney meridians which are one of the traditional Chinese medicines in China. Modern medical research proves that the lotus plumule contains various active ingredients and has the effects of resisting oxidation, resisting bacteria, resisting inflammation, reducing blood sugar, resisting saccharification and the like.
Lotus plumule polysaccharide is one of the main active ingredients in lotus plumule, and has been shown to have the effects of resisting oxidation, inhibiting AGEs in food and the like through more researches, but the application of the lotus plumule polysaccharide in the food field is not reported at present. Polysaccharides vary widely in chemical composition and functional properties, and their functional commonalities affecting the quality of baked products are difficult to summarize and summarize using traditional biochemical theory and methods. The content of non-starch polysaccharides and the spatial distribution and branching pattern in the structure can influence the relationship between the non-starch polysaccharides and proteins to form gluten, thereby having certain influence on the baking quality of flour. It has been shown that soluble soy polysaccharides can increase the specific volume and moisture content of bread, negatively affecting the texture, texture and organoleptic qualities of bread. However, the influence of the plant soluble polysaccharide on moon cake type baked products is little studied, and for non-fermented type baked foods, the increase of the volume and the water holding capacity cannot remarkably improve the eating quality, and may cause negative sensory effects.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide an application of lotus plumule polysaccharide in non-fermented baked food. The lotus plumule polysaccharide is used in the baked food, so that the content of the product AGEs of the Maillard reaction in the baking process can be reduced, and the quality of the moon cake is not adversely affected.
The invention provides application of lotus plumule polysaccharide in non-fermented baked food.
Preferably, the addition amount of the lotus plumule polysaccharide in the baked food is 0.5-20 mg/g.
Preferably, the preparation method of the lotus plumule polysaccharide comprises the following steps:
crushing the dried lotus plumule, removing fat-soluble impurities, and pretreating the lotus plumule;
leaching the pretreated lotus plumule to obtain a leaching solution;
and centrifuging, filtering, concentrating and precipitating the leaching liquor with ethanol to obtain a precipitate, and drying the precipitate to obtain the lotus plumule polysaccharide.
Preferably, the method for removing fat-soluble impurities is to soak in ethanol for 24-48 h.
Preferably, the leaching method is hot water leaching, the temperature of the hot water leaching is 80-95 ℃, the time is 1-3 hours, and the mass volume ratio of the lotus plumule to the hot water is 1 g: (15-30) ml.
Preferably, the centrifugal operating conditions are: the rotating speed is 6000 to 8000r/min, and the time is 15 to 20 min.
Preferably, the non-fermented baked food is a moon cake.
Preferably, the lotus plumule polysaccharide is added into the moon cake crust.
Preferably, the lotus plumule polysaccharide is added into the moon cake skin in a mode of directly adding flour and uniformly mixing.
Preferably, the preparation method of the moon cake comprises the following steps:
mixing the raw materials for preparing the cake crust of the moon cake with the lotus plumule polysaccharide to obtain dough;
and flattening the dough, wrapping the stuffing, performing compression molding, and baking to obtain the moon cake.
Compared with the prior art, the invention provides the application of lotus plumule polysaccharide in baked food. The lotus plumule polysaccharide is used in the baked food, so that the content of the product AGEs of the Maillard reaction in the baking process can be reduced, and the quality of the moon cake is not adversely affected. In addition, the lotus plumule polysaccharide provided by the invention can be used for preparing moon cake skin, and can obviously reduce the generation of advanced glycation end products AGEs in the moon cake skin under the condition of not influencing the quality of moon cakes.
Drawings
FIG. 1 is a graph showing the molecular weight distribution of the plumula Nelumbinis polysaccharide prepared in example 1;
FIG. 2 is a graph showing the results of monosaccharide composition of plumula Nelumbinis polysaccharide prepared in example 1; comprises a standard substance and a sample; the labels in the figures correspond to: man-mannose, Rib-ribose, Rha-rhamnose, GluA-glucuronic acid, GalA-galacturonic acid, Glu-glucose, Gal-galactose, Xyl-xylose, Ara-arabinose, Fru-fucose;
FIG. 3 is an infrared spectrum of plumula Nelumbinis polysaccharide prepared in example 1;
FIG. 4 is a graph showing the variation of AGEs content in moon cakes with different added amounts of extracts;
FIG. 5 shows the effect of lotus plumule polysaccharide with different concentrations on the texture characteristics of the moon cake;
FIG. 6 shows the effect of different concentrations of alcohol extracts of plumula Nelumbinis on the texture characteristics of moon cake;
fig. 7 is a curve showing the change of the surface color of the moon cake with different addition amounts of the extracts.
Detailed Description
The invention provides application of lotus plumule polysaccharide in non-fermented baked food.
In the present invention, the amount of the lotus plumule polysaccharide added to the non-fermented baked food is 0.5 to 20mg/g, preferably 0.5mg/g, 1mg/g, 2.5mg/g, 5mg/g, 10mg/g, 15mg/g, 20mg/g, or any value between 0.5 to 20 mg/g.
In the invention, the preparation method of the lotus plumule polysaccharide comprises the following steps:
crushing the dried lotus plumule, removing fat-soluble impurities, and pretreating the lotus plumule;
leaching the pretreated lotus plumule to obtain a leaching solution;
and centrifuging, filtering, concentrating and precipitating the leaching liquor with ethanol to obtain a precipitate, and drying the precipitate to obtain the lotus plumule polysaccharide.
Specifically, the lotus plumule is dried and then crushed, preferably for 5-10 seconds in a high-speed traditional Chinese medicine crusher, and then sieved by a 80-100-mesh sieve to obtain lotus plumule powder for later use.
Then, the obtained lotus plumule powder is subjected to fat-soluble impurity removal treatment, preferably ethanol soaking, wherein the soaking time is preferably 24-48 h, preferably any value between 24, 30, 36, 42 and 48 or 24-48 h.
And then, after fat-soluble impurities are removed, removing ethanol to obtain the pretreated lotus plumule.
In the invention, the leaching is preferably hot water leaching, the temperature of the hot water leaching is 80-95 ℃, preferably 80, 85, 90, 95, or any value between 80-95 ℃, the time is 1-3 h, preferably 1, 1.5, 2, 2.5, 3, or any value between 1-3 h, and the mass-volume ratio of the lotus plumule to the hot water is 1 g: (15-30) ml, preferably 1 g: 15ml, 1 g: 20ml, 1 g: 25ml, 1 g: 30ml, or 1 g: (15-30) ml.
After obtaining a leaching solution, centrifuging the leaching solution, wherein the centrifugation operation conditions are as follows: the rotating speed is 6000 to 8000r/min, preferably 6000, 6500, 7000, 7500, 8000 or any value between 6000 to 8000r/min, and the time is 15 to 20 min.
And then filtering the centrifuged supernatant by adopting a Buchner funnel for suction filtration and medium-speed filter paper for suction filtration.
And concentrating the obtained filtrate, wherein the concentration is preferably rotary evaporation, the rotating speed of a rotary evaporator is 50-70 r/min, preferably any value between 50, 55, 60, 65 and 70 or 50-70 r/min, the temperature is 40-50 ℃, and preferably any value between 40, 45 and 50 or 40-50 ℃.
And carrying out alcohol precipitation on the concentrated solution, wherein the alcohol precipitation condition is 4 ℃, and the time is 24-36 h.
After alcohol precipitation, centrifuging to obtain a precipitate, and drying the precipitate to obtain the lotus plumule polysaccharide. In the present invention, the drying is preferably vacuum freeze-drying.
In the present invention, the monosaccharide composition in the lotus plumule polysaccharide comprises 4.10% mannose, 4.48% rhamnose, 4.00% glucuronic acid, 2.33% galacturonic acid, 19.78% glucose, 8.08% galactose, 20.24% xylose and 36.96% arabinose.
Under the condition of the monosaccharide composition, the lotus plumule polysaccharide can reduce the content of products AGEs of Maillard reaction in the baking process, and can not cause adverse effect on the quality of the moon cake.
In the present invention, the non-fermented bakery product is a moon cake.
When the baked food is moon cake, the lotus plumule polysaccharide is added into the cake crust of the moon cake.
Wherein, the lotus plumule polysaccharide is added into the moon cake skin by directly adding flour and uniformly mixing.
In the invention, the preparation method of the moon cake comprises the following steps:
mixing the raw materials for preparing the cake crust of the moon cake with the lotus plumule polysaccharide to obtain dough;
and flattening the dough, wrapping the stuffing, performing compression molding, and baking to obtain the moon cake.
The addition amount of the lotus plumule polysaccharide in the mooncake crust is 0.5-20mg/g crust dough.
The lotus plumule polysaccharide provided by the invention can be used for making moon cake skin, and can obviously reduce the generation of AGEs (advanced glycation end products) in the moon cake skin under the condition of not influencing the quality of moon cakes.
For further understanding of the present invention, the following examples are provided to illustrate the application of the lotus plumule polysaccharide in baked food, and the scope of the present invention is not limited by the following examples.
Example 1: in this example, the preparation of the hot water extraction of the lotus plumule polysaccharide comprises the following steps:
(1) extraction of lotus plumule polysaccharide
Taking 2kg of cleaned lotus plumule, crushing the lotus plumule for 10s by using a high-speed traditional Chinese medicine crusher, sieving the lotus plumule by using a 80-mesh sieve, soaking the lotus plumule in absolute ethyl alcohol for 48 hours to remove fat-soluble impurities, and airing the lotus plumule at room temperature to remove the ethyl alcohol. Setting the extraction time to be 2h, the material-liquid ratio to be 1:25g/mL, extracting the lotus plumule polysaccharide at the extraction temperature of 80 ℃, collecting the extracting solution, centrifuging to remove suspended impurities at the rotating speed of 6000r/min for 10min, and then continuously performing suction filtration by using medium-speed filter paper through a Buchner funnel to further remove impurities. Concentrating the lotus plumule polysaccharide extract by using a rotary evaporator under the conditions that the rotating speed is 60-70r/min and the temperature is 45-55 ℃. Then adding four times of volume of absolute ethyl alcohol, precipitating with ethanol for 30h at 4 ℃, centrifuging to obtain precipitate, and carrying out vacuum freeze drying to obtain the lotus plumule polysaccharide.
(2) And (4) analyzing the structure of the lotus plumule polysaccharide.
The molecular weight of the lotus plumule polysaccharide is measured by high performance gel permeation chromatography, and the distribution diagram is shown in figure 1.
② the monosaccharide composition of the lotus plumule polysaccharide is analyzed by using high performance liquid chromatography (ultraviolet detector). First, the sample was completely hydrolyzed, and then the hydrolyzed sample was subjected to derivatization treatment using PMP, and the chromatographic results are shown in fig. 2, and the lotus plumule polysaccharide is composed of eight monosaccharides including mannose (4.10%), rhamnose (4.48%), glucuronic acid (4.00%), galacturonic acid (2.33%), glucose (19.78%), galactose (8.08%), xylose (20.24%) and arabinose (36.96%).
Thirdly, measuring the infrared spectrum of the lotus plumule by a potassium bromide tabletting method. As shown in FIG. 3, at 4000--1Within a range of (a), the sample has a characteristic absorption peak of the polysaccharide. At 3367.7cm-1The nearby strong absorption peak is-OH stretching vibration absorption peak. 2931.8cm-1The peak is the C-H absorption peak of stretching vibration. 1650.1cm-1Is an asymmetric and symmetric stretching vibration absorption peak of C ═ O. 1549.8cm-1And 1399.3cm-1Indicating that the lotus plumule polysaccharide contains uronic acid. 1000-1200cm-1The signal peak indicates that pyranose ring and furanose ring exist in the lotus plumule polysaccharide at the same time.
Example 2: application of lotus plumule polysaccharide in Cantonese moon cakes.
(1) Making moon cake stuffing: the moon cake stuffing in the experiment is white lotus paste stuffing and is made by Guangzhou Jiuzhi group Likoufu company.
(2) Making moon cake skin: and (2) mixing the following components in percentage by mass: 15: 4, uniformly stirring, adding a proper amount of lotus plumule polysaccharide (0-20 mg/g dough, specifically 0mg/g, 0.5mg/g, 1mg/g, 2.5mg/g, 5mg/g, 10mg/g, 15mg/g and 20mg/g respectively), and continuously stirring until no obvious particles exist. Then, mixing the following raw materials in parts by weight: 3 adding a proper amount of flour into the edible oil in proportion, uniformly stirring, forming dough, and standing for 1 hour at room temperature in a cool and ventilated place.
(3) Stuffing wrapping of the moon cake: respectively dividing the white lotus seed paste stuffing and the cake crust dough into equal parts, uniformly kneading by hands, and placing aside for later use. And flattening the dough of the cake crust, and sequentially wrapping the stuffing. And (4) pressing and molding the moon cakes by using a moon cake mold. Wherein the mass ratio of the white lotus seed paste stuffing to the cake crust dough is 2: 1.
(4) baking the moon cake: and (3) putting the moon cakes into a preheated oven, wherein the temperature of the oven is set to 210 ℃ for the upper fire and 130 ℃ for the lower fire. And (4) taking out the moon cakes after baking for 12min, dipping the egg liquid with a brush, brushing the upper surface of the moon cakes, and repeatedly brushing for 3-5 times. After brushing the egg liquid, putting the moon cake into an oven to bake for 7 min.
(5) Packaging of moon cakes: and after the moon cakes are cooled, packaging by using a packaging machine, independently bagging each moon cake, and placing a bag of drying agent in each bag. In order to soften the moon cake, the packaged moon cake needs to be placed at normal temperature for 7 days, and then the quality of the moon cake is measured.
(6) Measurement of fluorescent AGEs: grinding a proper amount of moon cake skin into foam, accurately weighing 1.00g of moon cake skin powder in a 50mL centrifuge tube, pouring 20mL of ultrapure water as a leaching liquor, carrying out ultrasonic extraction for 30min, then carrying out low-speed centrifugation for 10min (4000r/min), taking supernate and passing through a 0.22 mu m filter membrane, and detecting the content of fluorescent AGEs in the supernate at the position of 325nm exciting light and 440nm emitting light by using an enzyme-labeling instrument.
Referring to fig. 4, fig. 4 is a graph showing the variation of AGEs content in mooncakes with different added amounts of extracts. The result shows that with the increase of the addition amount of the lotus plumule polysaccharide, the inhibition rate of the lotus plumule polysaccharide on AGEs in the moon cake skin is gradually enhanced, and when the addition amount of the lotus plumule polysaccharide freeze-dried powder is more than 10mg/g, the inhibition rate of the lotus plumule polysaccharide on fluorescence AGEs in the moon cake skin can reach 40%.
Example 3: influence of lotus plumule polysaccharide freeze-dried powder on quality of moon cake skin
And (3) determining the texture characteristics of the moon cake: and (3) carrying out puncture experiments on the moon cakes which are softened for 7 days by using a P/2 probe, carrying out 5 times of parallel tests on each sample, removing data with large deviation, analyzing, and calibrating after replacing the probe each time. Referring to fig. 5, fig. 5 shows the influence of different concentrations of lotus plumule polysaccharide on the texture characteristics of the moon cake.
Measuring the color of the surface of the moon cake: and (3) carrying out chromaticity measurement on the surface of the moon cake by using a desk-type spectrocolorimeter, calibrating by using a blackboard and a white board before use, and deducting the background value of the transparent container. Each sample was subjected to 5 replicates and averaged. Referring to fig. 7, fig. 7 is a graph showing the change of surface color of moon cakes with different addition amounts of the extracts.
The result shows that when the content of the lotus plumule polysaccharide is within 0.5-20mg/g, the content of fluorescent AGEs can be reduced, and at the moment, the quality and structure characteristics of the moon cake added with the lotus plumule polysaccharide are not remarkably different, the influence on the chromaticity of the moon cake is within an acceptable range, the content of the fluorescent AGEs can be effectively reduced, and the lotus plumule polysaccharide has extremely high application value in the Guangdong moon cake. The application effect of the lotus plumule polysaccharide is better than that of a lotus plumule alcohol extract, and the lotus plumule polysaccharide can reduce the content of fluorescent AGEs to a greater extent than the lotus plumule alcohol extract under the maximum content of a food additive specified by the national standard.
Comparative example 1
The lotus plumule alcohol extract mentioned in the above content is prepared by the following specific steps:
performing ultrasonic-assisted extraction on the dried lotus plumule for 40min at 60 ℃ by using an ethanol water solution with the ethanol volume fraction of 50%, wherein the material-liquid ratio is 1: 30 g/mL. Filtering the extracting solution, concentrating at 45 ℃, and freeze-drying the concentrated solution to obtain the lotus plumule alcohol extract, wherein the content of flavone is 30-50% of rutin equivalent.
The obtained alcohol extract of lotus plumule is added into moon cake to prepare moon cake, the specific method is shown in example 2, and the difference is that lotus plumule polysaccharide is replaced by the alcohol extract of lotus plumule, and the addition amounts are 0mg/g, 0.1mg/g, 0.25mg/g, 0.5mg/g, 1mg/g and 2mg/g respectively.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (10)
1. Application of plumula Nelumbinis polysaccharide in non-fermented baked food is provided.
2. The use of claim 1, wherein the lotus plumule polysaccharide is added into the baked food in an amount of 0.5-20 mg/g.
3. The use of claim 1, wherein the preparation method of the lotus plumule polysaccharide comprises the following steps:
crushing the dried lotus plumule, removing fat-soluble impurities, and pretreating the lotus plumule;
leaching the pretreated lotus plumule to obtain a leaching solution;
and centrifuging, filtering, concentrating and precipitating the leaching liquor with ethanol to obtain a precipitate, and drying the precipitate to obtain the lotus plumule polysaccharide.
4. The application of claim 3, wherein the method for removing the fat-soluble impurities is soaking in ethanol for 24-48 h.
5. The application of claim 3, wherein the leaching method is hot water leaching, the temperature of the hot water leaching is 80-95 ℃, the time is 1-3 h, and the mass volume ratio of the lotus plumule to the hot water is 1 g: (15-30) ml.
6. Use according to claim 3, wherein the centrifugal operating conditions are: the rotating speed is 6000 to 8000r/min, and the time is 15 to 20 min.
7. Use according to claim 1, wherein the non-fermented bakery product is a moon cake.
8. The use of claim 7, wherein the lotus plumule polysaccharide is added to a moon cake crust.
9. The use of claim 8, wherein the lotus plumule polysaccharide is added to the moon cake skin by directly adding flour and mixing well.
10. The use according to claim 7, wherein the moon cake is prepared by a method comprising:
mixing the raw materials for preparing the cake crust of the moon cake with the lotus plumule polysaccharide to obtain dough;
and flattening the dough, wrapping the stuffing, performing compression molding, and baking to obtain the moon cake.
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