CN114208866B - Application of lotus seedpod extract in preparing low AGEs high-temperature baked food - Google Patents
Application of lotus seedpod extract in preparing low AGEs high-temperature baked food Download PDFInfo
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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
- A21D2/36—Vegetable material
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides an application of a lotus seedpod extract in preparing low AGEs (age) high-temperature baked food. The lotus seedpod extract has good anti-saccharification activity, can obviously reduce the AGEs content in high-temperature baked food on the premise of not damaging the food quality, can be used as a natural food additive raw material to be applied to the high-temperature baked food, and provides a way with wide prospect for comprehensive application and development of the lotus seedpod.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to application of a lotus seedpod extract in preparation of low AGEs (food ingredients) high-temperature baked foods.
Background
Lotus (Nelumbo nucifera gaertn.) is a perennial herb of the genus Nelumbo of the family Nymphaeaceae, and has a planting history of over 2000 in China, and almost all provinces in China are widely planted at present. Lotus Seedpod (Lotus seed), also known as Lotus seed pot, is a mature receptacle of Lotus, and has a funnel or inverted cone shape in appearance and a fiber foam shape in surface. The lotus seed charcoal prepared from lotus seed has effects of removing blood stasis and stopping bleeding, and can be used for treating metrorrhagia, hematuria, hemorrhoid hemorrhage, postpartum blood stasis and lochiorrhea.
In recent years, the lotus seed industry is highly valued and paid attention to by various levels of governments, and the planting area of the lotus seed industry is rapidly rising. Along with the steady increase of the lotus planting area, the industrialized development of lotus seeds is more and more mature. In the lotus seed food processing process, the lotus seedpod is taken as a lotus byproduct, is mostly discarded as waste materials because of inedibility, and the lotus seedpod resources are not fully utilized. The lotus seedpod is rich in polyphenols including procyanidins, hyperins, kaempferol, quercetin, etc. Wherein the procyanidins are the highest in content, mainly dimers and trimers formed by catechin, epicatechin, gallocatechin and epigallocatechin.
Polyphenols in lotus seedpod have been demonstrated to have activities mainly including: antioxidant, blood lipid and blood sugar improving, antiproliferative, anti-glycation, memory disorder improving, antibacterial, and radioprotective effects. The lotus seed extract has great potential for being added into food as a functional food ingredient, but only a small amount of lotus seed is developed into food at present, such as lotus seed meal fiber crisp biscuits and lotus seed meal fiber cookies, and the change of the lotus seed extract on the food quality is not clear, so that the application value of the lotus seed extract is difficult to evaluate.
Baked flour products are used as high-temperature processed foods with high carbohydrate and high protein, are typical Maillard reaction systems, can generate rich Maillard reaction products when the flour products are baked at the temperature of more than 140 ℃, bring unique flavor to the foods, and simultaneously generate a large number of advanced saccharification end products (AGEs) which can generate potential risks or direct influence on the health of consumers.
Although the structure of the polyphenol substance has better oxidation resistance, the ortho-position phenolic hydroxyl in the phenolic hydroxyl structure is easily oxidized into a quinone structure, and the polyphenol substance has strong capturing capability on free radicals such as active oxygen and the like. Polyphenols may increase the browning and hardness of the baked product in a dose-dependent manner, thereby affecting the appearance and mouthfeel of the baked product.
Disclosure of Invention
In view of the above, the technical problem to be solved by the present invention is to provide an application of the lotus seedpod extract in preparing low AGEs high temperature baked food, and at the same time, the quality change of the food is controlled within an acceptable range, which provides a reference for the development and utilization of the lotus seedpod with high added value.
The invention provides an application of a lotus seedpod extract in preparing low AGEs (age) high-temperature baked food.
Preferably, the addition amount of the lotus seedpod extract in the low AGEs high-temperature baked food is 0.25-1 mg/g.
Preferably, the weight percentage of polyphenol in the lotus seedpod extract is 20% -40%.
Preferably, the lotus seed extract is an alcohol extract of lotus seed.
Preferably, the preparation method of the lotus seedpod extract comprises the following steps:
drying and pulverizing lotus seedpod, extracting with ethanol-water solution, filtering, collecting filtrate, concentrating, and lyophilizing to obtain lotus seedpod extract.
Preferably, the volume percentage of the ethanol in the ethanol-water solution is 45-55%;
the mass volume ratio of the lotus seedpod to the ethanol-water solution is 1g: (25-35) ml;
the extraction temperature is 40-60 ℃ and the extraction time is 35-55 min.
Preferably, the AGEs are fluorescent AGEs.
Preferably, the high temperature baked food is a crisp biscuit, a moon cake, or a crisp cake.
Preferably, the lotus seed extract is added at the time of dough preparation of the high temperature baked food product.
Preferably, the baking temperature of the low AGEs high-temperature baked food is 160-210 ℃ and the time is 10-20 min.
Compared with the prior art, the invention provides the application of the lotus seedpod extract in preparing low AGEs high-temperature baked food. The lotus seedpod extract has good anti-saccharification activity, can obviously reduce the AGEs content in high-temperature baked food on the premise of not damaging the food quality, can be used as a natural food additive raw material to be applied to the high-temperature baked food, and provides a way with wide prospect for comprehensive application and development of the lotus seedpod.
Drawings
FIG. 1 shows the radical scavenging rate curves of different concentrations of rosette extract, a is the graph of DPPH radical scavenging activity, and b is the graph of ABTS radical scavenging activity;
FIG. 2 is a bar graph showing the effect of different concentrations of extract on the inhibition of fluorescent AGEs production in moon cake, a is lotus seedpod extract, b is lotus plumule extract;
FIG. 3 shows the change curves of the skin color parameters of moon cakes with different addition amounts of extracts, wherein a is the lotus seed extract, and b is the lotus plumule extract;
FIG. 4 is a graph showing the effect of varying amounts of lotus seed extract on the skin hardness (a), filling hardness (b), chewiness (c) and firmness (d) of a moon cake;
FIG. 5 is a graph showing the effect of different lotus plumule extract addition amounts on the skin hardness (a), the filling hardness (b), the chewiness (c) and the firmness (d) of the moon cake.
Detailed Description
The invention provides an application of a lotus seedpod extract in preparing low AGEs (age) high-temperature baked food.
The addition amount of the lotus seedpod extract in the low AGEs high temperature baked food is 0.25-1 mg/g, preferably 0.25mg/g, 0.5mg/g, 0.75mg/g, 1.0mg/g or any value between 0.25-1 mg/g.
Wherein, the lotus seed extract is preferably an alcohol extract of lotus seed. The preparation method comprises the following steps:
drying and pulverizing lotus seedpod, extracting with ethanol-water solution, filtering, collecting filtrate, concentrating, and lyophilizing to obtain lotus seedpod extract.
Specifically, the lotus seedpod is dried, wherein the lotus seedpod is an empty lotus seedpod from which lotus seeds are removed.
The dried lotus seedpod is then crushed, and the crushing method is not particularly limited, and may be any crushing method known to those skilled in the art. Sieving the crushed lotus seedpod to obtain lotus seedpod powder. The sieving is preferably a 20 mesh sieve.
Then, the lotus seed powder was mixed with an aqueous ethanol solution to extract. Wherein the volume percentage of the ethanol in the ethanol water solution is 45-55%, preferably 45%, 50%, 55%, or any value between 45-55%.
The mass volume ratio of the lotus seedpod powder to the ethanol water solution is 1g: (25-35) ml. Preferably 1g:30ml.
The extraction temperature is 40-60 ℃ and the extraction time is 35-55 min.
In some embodiments of the invention, ultrasound-assisted extraction is preferably employed in performing the extraction.
Filtering the obtained extractive solution, collecting filtrate, concentrating, and lyophilizing to obtain lotus seed extract.
Specifically, the extract is centrifuged by a centrifuge, filtered by a buchner funnel, and the filtrate is concentrated under reduced pressure by a rotary evaporator, and freeze-dried to obtain the lotus seedpod extract. Wherein, centrifugation operating conditions: the rotating speed is 3000-8000 r/min, and the time is 5-10 min; and (3) filtering operation: medium speed filter paper in buchner funnel; concentration operation: the rotating speed of the rotary evaporator is 70-85 r/min, and the temperature is 40-50 ℃.
In the present invention, the lotus seedpod extract is added to low AGEs high temperature baked food. Wherein the AGEs are fluorescent AGEs. The high temperature baked food is crisp biscuits, moon cakes and crisp cakes.
The preparation process of the high-temperature baked food is not particularly limited, and the high-temperature baked food is prepared according to a conventional preparation process. The lotus seedpod extract is added when the high temperature baked food product is prepared into dough. After the dough added with the lotus seedpod extract is obtained, high-temperature baking is performed. The temperature and time of the high-temperature baking can be adjusted according to different products.
The lotus seedpod extract has good anti-saccharification activity, can obviously reduce the AGEs content in high-temperature baked food on the premise of not damaging the food quality, can be used as a natural food additive raw material to be applied to the high-temperature baked food, and provides a way with wide prospect for comprehensive application and development of the lotus seedpod.
In order to further understand the present invention, the application of the lotus seedpod extract provided by the present invention in preparing low AGEs high temperature baked food is described below with reference to examples, and the scope of the present invention is not limited by the following examples.
In the following examples, lotus seedpod extracts were prepared as follows:
(1) Pretreatment: after the lotus seedpod is dried, the lotus seedpod is crushed by a high-speed traditional Chinese medicine crusher and is sieved by a 20-mesh sieve.
(2) Extracting: mixing the pretreated lotus seedpod powder in the step (1) with 40% ethanol-water solution according to the mass-volume ratio (g/mL) of 1:40, and extracting for 40min under the assistance of ultrasound. The extraction temperature was 60 ℃.
And centrifuging the extract by using a centrifugal machine, filtering by using a Buchner funnel, concentrating the filtrate under reduced pressure by using a rotary evaporator, and freeze-drying to obtain the lotus seed extract. Wherein, centrifugation operating conditions: the rotating speed is 8000r/min, and the time is 5min; and (3) filtering operation: medium speed filter paper in buchner funnel; concentration operation: the rotation speed of the rotary evaporator is 70r/min, and the temperature is 45 ℃.
The detection shows that the content of polyphenols in the lotus seedpod extract is 30-50% (gallic acid equivalent).
The obtained lotus seed extract is prepared into solutions with different concentrations, DPPH free radical clearance and ABTS free radical clearance are tested, the results are shown in figure 1, figure 1 shows the free radical clearance curves of the lotus seed extract with different concentrations, and the clear capability of the lotus seed extract to DPPH and ABTS free radicals gradually increases along with the increase of the concentration of the lotus seed extract within 25-100 mug/mL, so that a good quantitative effect relationship is shown. Compared with the positive control procyanidine (OPC), the DPPH and ABTS free radical scavenging ability of the lotus extract is similar to that of the OPC at the same concentration. Therefore, the lotus seedpod extract has better DPPH and ABTS free radical removal capability.
Example 1: anti-saccharification capability of lotus seedpod extract in moon cake skin
(1) Making moon cake stuffing: the moon cake stuffing in the experiment is white lotus paste stuffing and is manufactured by Guangzhou wine group Likou Fu corporation.
(2) Making moon cake skin: the mass ratio is 35:15:4, edible oil and baking soda, then adding a proper amount of lotus seed extract (0.1-2 mg/g dough, 0.1mg/g dough, 0.25mg/g dough, 0.5mg/g dough, 1mg/g dough, 2mg/g dough respectively) and continuing stirring until no obvious particles exist. And then 10 flour: 3, adding flour in proportion of edible oil, stirring uniformly, and standing at room temperature in a cool and ventilated place for 1h.
(3) Stuffing of moon cake: respectively dividing the white lotus paste stuffing and the cake dough into equal small parts, kneading the small parts by hand uniformly, and putting aside for standby. Flattening the cake dough, and sequentially stuffing. And pressing and forming the moon cake by using a moon cake mould. Wherein, the mass ratio of the white lotus paste stuffing to the cake crust dough is 2:1.
(4) Baking of moon cakes: putting the moon cake into a preheated oven, wherein the temperature of the oven is set to be 210 ℃ when the upper fire is set and 130 ℃ when the lower fire is set. And taking out the moon cake after baking for 12min, dipping the egg liquid in the moon cake by using a brush, brushing the upper surface of the moon cake, and repeating brushing for 3-5 times. After brushing the egg liquid, the moon cake is put into an oven to be baked for 7min.
(5) Packaging of moon cakes: after the moon cakes are cooled, packaging is carried out by a packaging machine, each moon cake is independently packaged, and a package of drier is placed in each package. In order to make the moon cake soft, the quality of the packaged moon cake is measured after the packaged moon cake is placed for 7 days at normal temperature.
(6) Determination of fluorescent AGEs: grinding appropriate amount of moon cake skin into foam, precisely weighing 1.00g of moon cake skin powder in a 50mL centrifuge tube, pouring 20mL of ultrapure water as leaching solution, ultrasonically extracting for 30min, centrifuging at low speed for 10min (4000 r/min), taking supernatant, filtering with a 0.22 μm filter membrane, and detecting fluorescent AGEs content at 325nm and 440nm of excitation light by using an enzyme-labeling instrument.
Referring to fig. 2, fig. 2 shows the effect of different concentrations of extract on the inhibition of fluorescent AGEs generation in moon cakes.
The result shows that when the addition amount of the extract is more than 0.25mg/g, the AGEs content of the sample added with the lotus plumule extract under the same concentration is obviously lower than that of the sample added with the lotus plumule extract, so when the addition amount of the lotus plumule extract is more than 0.25mg/g, the lotus plumule extract has obvious inhibition effect on fluorescent AGEs in moon cake skin.
Example 2: influence of lotus seedpod extract on moon cake skin quality
(1) Chromaticity measurement of moon cake surface: the surface of the moon cake is subjected to chromaticity measurement by adopting a desk type spectrocolorimeter, and a blackboard and a whiteboard are required to be used for calibration before use, and the background value of the transparent container is deducted. Each sample was subjected to 5 replicates and the average was taken. The results are shown in fig. 3 and table 1, and fig. 3 shows the skin color parameter change curves of the moon cakes with different addition amounts of the extracts.
TABLE 1 moon cake skin total color difference Table with different lotus seedpod extract addition amounts
(2) Measurement of texture characteristics of the moon cake: the P/2 probe is used for carrying out puncture experiments on moon cakes which are softened for 7 days, each sample is subjected to 5 times of parallel experiments, analysis is carried out after data with larger deviation are removed, and calibration is carried out after the probe is replaced each time. The results are shown in FIG. 4, and FIG. 4 is a graph showing the effect of different amounts of lotus seed extract on the texture characteristics of the moon cake.
The result shows that when the content of the lotus seedpod extract is between 0.25 and 1mg/g, the chromaticity and the texture of the moon cake skin change within the acceptable range; compared with lotus plumule extract, lotus plumule extract has less influence on the texture characteristics of the moon cake than lotus plumule extract.
In general, when the content of the lotus seed extract is within 0.25-1 mg/g, the influence on the sensory quality of the moon cake is acceptable, the content of fluorescent AGEs is effectively reduced, and the application effect of the lotus seed extract is obviously better than that of the lotus seed extract, so that the lotus seed extract has extremely high feasibility in food application.
Comparative example 1
The preparation method of the moon cake is the same as that of the example 1, except that lotus plumule ethanol extract is replaced by lotus plumule ethanol extract (wherein the mass fraction of flavone is 30-50%), and the addition amounts are 0.1mg/g dough, 0.25mg/g dough, 0.5mg/g dough, 1mg/g dough and 2mg/g dough respectively.
The effect of suppressing the generation of fluorescent AGEs, and the measurement of the skin chromaticity and texture of the obtained moon cake were carried out in the same manner as in example 1 and example 2, and the results are shown in fig. 2, 3 and 5.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (5)
1. The application of the lotus seedpod extract in preparing low AGEs high-temperature baked food is characterized in that the baking temperature of the low AGEs high-temperature baked food is 160-210 ℃ and the baking time is 10-20 min;
the preparation method of the lotus seedpod extract comprises the following steps:
drying and crushing lotus seedpod, extracting by adopting an ethanol-water solution, filtering, taking filtrate, concentrating, and freeze-drying to obtain a lotus seedpod extract, wherein the ethanol content of the ethanol-water solution is 45-55% by volume;
the addition amount of the lotus seedpod extract is 0.25-1 mg/g dough;
the mass percentage of polyphenol in the lotus seedpod extract is 20% -40%;
the AGEs are fluorescent AGEs;
the high-temperature baked food is moon cake;
the lotus seedpod extract is added when the high temperature baked food product is prepared into dough.
2. The use according to claim 1, wherein the mass to volume ratio of the lotus seedpod to the ethanol-water solution is 1g: (25-35) ml;
the extraction temperature is 40-60 ℃ and the extraction time is 35-55 min.
3. The application of the lotus seedpod extract in preparing low AGEs high-temperature baked food is characterized in that the baking temperature of the low AGEs high-temperature baked food is 160-210 ℃ and the baking time is 10-20 min;
the preparation method of the lotus seedpod extract comprises the following steps:
drying and crushing lotus seedpod, extracting by adopting an ethanol-water solution, filtering, taking filtrate, concentrating, and freeze-drying to obtain a lotus seedpod extract, wherein the ethanol content of the ethanol-water solution is 45-55% by volume;
the addition amount of the lotus seedpod extract is 0.25-1 mg/g dough;
the mass percentage of polyphenol in the lotus seedpod extract is 20% -40%;
the AGEs are fluorescent AGEs;
the high-temperature baked food is a crisp cake;
the lotus seedpod extract is added when the high temperature baked food product is prepared into dough.
4. Use according to claim 3, characterized in that the pastry is a pastry.
5. Use according to claim 3, characterized in that the ratio of the mass volume of the lotus seedpod to the ethanol-water solution is 1g: (25-35) ml;
the extraction temperature is 40-60 ℃ and the extraction time is 35-55 min.
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| CN103070400A (en) * | 2012-07-17 | 2013-05-01 | 华中农业大学 | Use of lotus procyanidin as advanced glycosylation end product formation inhibitor |
| CN107125286A (en) * | 2017-05-18 | 2017-09-05 | 湖北工业大学 | A kind of preparation method of low AGEs wafers |
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| CN103070400A (en) * | 2012-07-17 | 2013-05-01 | 华中农业大学 | Use of lotus procyanidin as advanced glycosylation end product formation inhibitor |
| CN107125286A (en) * | 2017-05-18 | 2017-09-05 | 湖北工业大学 | A kind of preparation method of low AGEs wafers |
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