CN115104638A - Method for making maillard flavor peptide Huangshan sesame seed cake - Google Patents
Method for making maillard flavor peptide Huangshan sesame seed cake Download PDFInfo
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Images
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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
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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
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
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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
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
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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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
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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
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/346—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of vegetable proteins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
A method for making a Maillard flavor peptide Huangshan sesame seed cake comprises the following technical steps: (1) preparing enzymatic hydrolysate of meal protein raw materials, (2) preparing Maillard flavor peptide, (3) making stuffing and crab cream crisps, (4) kneading dough and proofing dough, (5) shortening, (6) coating cakes and brushing sugar films, and (7) baking. The Maillard flavor peptide Huangshan sesame seed cake prepared by the method is delicious and healthy, and has a long storage period; the invention develops a set of preparation method of Maillard flavor peptide by utilizing technologies of multi-enzyme stepwise enzymolysis, ultrasonic-assisted Maillard reaction and the like, and develops a processing method of Huangshan baked cake for modulating and increasing freshness by utilizing the Maillard flavor peptide.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to a method for making a maillard flavor peptide Huangshan sesame seed cake.
Background
Huangshan sesame seed cake is also called Huangyin sesame seed cake, Jiujia sesame seed cake and crab shell and Huangshan sesame seed cake, and is a special traditional snack in Huangshan City of Anhui province. The Huangshan sesame seed cake is made up by using flour, fat meat, dried pickled mustard, sesame, salt and rape oil as raw material, making dough and filling, making dough, kneading, picking up dough, making dough, wrapping, closing up, rolling cake, brushing malt, scattering hemp and baking. The Huangshan baked cake has multiple and thin layers, thick appearance, fragrant, sweet, spicy, crisp and crisp taste. When the product is not taken, people feel strong in fragrance, and the product is crisp and crisp when biting one piece, and the product is peeled off layer by layer and leaves fragrance after being taken.
The maillard peptide is a peptide derivative generated by a maillard reaction based on reducing sugar and low molecular amino compounds, the physiological activity and the health care function of the maillard peptide draw high attention from countries all over the world, and more research results show that the maillard reaction is closely related to the life activity of human beings. The research shows that the Maillard peptide has the functions of resisting oxidation, inhibiting bacteria, resisting allergy, resisting mutation, protecting cardiovascular health and the like.
Disclosure of Invention
The invention aims to provide a method for making a maillard flavor peptide Huangshan sesame seed cake.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for making a Maillard flavor peptide Huangshan sesame seed cake comprises the following steps:
step 1: mixing crude protein raw material powder with purified water according to the mass ratio of 1:10-15, and pretreating at 90-100 ℃ for 30-60 min; then placing the mixture in an ultrasonic environment to obtain a meal protein solution; then adjusting the pH value of the cake protein solution to 9.0-10.0, adding alkaline protease, performing enzymolysis at 50-55 deg.C for 3-4h, and after the enzymolysis is completed, treating at 90-100 deg.C for 10-15min to inactivate enzyme; adjusting the pH value of the cake protein solution to 5.0-7.0, adding flavourzyme and neutral protease, carrying out enzymolysis for 4-5h at the temperature of 45-50 ℃, and after the enzymolysis is finished, treating for 10-15min at the temperature of 90-100 ℃ to inactivate enzyme; obtaining enzymolysis liquid; centrifuging the enzymolysis liquid for 15-20min under the conditions of 8000-;
step 2: mixing xylose, cysteine and the enzymolysis concentrated solution according to the mass ratio of 3:2:100-120 to obtain a mixed solution, placing the mixed solution into ultrasonic equipment for treatment for 25-35min, and then heating the mixed solution at the temperature of 100-120 ℃ for 120-150min to obtain a solution after the Maillard reaction; carrying out vacuum freeze drying on the solution after the Maillard reaction to obtain Maillard flavor peptide;
and step 3: putting the preserved vegetable into an ultrasonic cleaner, and then injecting purified water into the cleaner to soak the preserved vegetable; maintaining water temperature at 50-60 deg.C and ultrasonic power density at 80-100W/L at intervals of 5-8min, starting ultrasonic treatment for 3-5min for cleaning and soaking dried pickled mustard tuber, draining off water on the surface of dried pickled mustard tuber, and cutting to obtain dried pickled mustard tuber powder;
cutting the pig fat meat into uniform small pieces; then mixing 30-50 parts by weight of diced pork fat, 30-50 parts by weight of pickled vegetable powder, 3-6 parts by weight of salt and 2-5 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;
then placing the corn oil into a pot, heating the corn oil to 150-;
and 4, step 4: mixing 45-55 parts by weight of flour, 20-30 parts by weight of purified water, 10-20 parts by weight of corn oil, 2-4 parts by weight of white granulated sugar, 2-4 parts by weight of xylitol and 0.6-1.2 parts by weight of Maillard flavor peptide, kneading into dough, covering with a preservative film, and fermenting for 15-25min to obtain fermented cake skin dough;
and 5: rolling proofed cake wrapper dough into flat wrapper, then uniformly coating the prepared crab cream pastry on the surface of the dough, folding for 3-6 times, then flattening until the thickness of the wrapper is 1-2cm, then rolling the wrapper, enabling the joint of the rolled wrapper to face upwards, rolling into wrapper, and cutting into 20-30g of dough blocks;
step 6: 5-10g of stuffing is wrapped in the dough blocks in the step 5 to prepare cake blanks, and the cake blanks are placed into a baking tray after being flattened; adding water of 20-30 deg.C into maltose at a weight ratio of maltose to water of 1:10-15, and adding semen Sesami to obtain sugar film slurry; then uniformly brushing a layer of sugar film slurry on the surface of the cake blank;
and 7: and (3) baking the cake blank obtained in the step (6) in an oven at the baking temperature of 180 ℃ and the baking temperature of 210 ℃ for 20-35min until the cake skin is golden yellow, and taking out the baked cake and spreading for cooling to obtain the Huangshan baked cake product.
The preferable technical scheme is as follows: crushing the crude protein raw material, sieving the crushed crude protein raw material by a sieve with 100-120 meshes, and collecting undersize to obtain crude protein raw material powder.
The preferable technical scheme is as follows: in the step 1, the ultrasonic frequency is 45-65KHz, and the power density is 70-90 w/L.
The preferable technical scheme is as follows: in the step 2, the ultrasonic frequency is 25kHz, and the ultrasonic density is 20-30w/cm 2 The ultrasonic treatment was performed under the conditions.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the invention adopts an ultrasonic-assisted enzymolysis method, so that the protein in meal raw materials is easier to hydrolyze.
2. The meal protein raw material is subjected to enzymolysis by multiple enzymes step by step, so that the protein hydrolysis is more sufficient and efficient.
3. The invention adopts ultrasonic-assisted Maillard reaction, so that the prepared Maillard flavor peptide has richer flavor and better aroma-improving and freshness-increasing effects.
4. The Maillard flavor peptide and the xylitol are added into the cake crust of the Huangshan sesame seed cake, so that the aim of reducing the addition of the grease and the white granulated sugar can be achieved, and the shelf life of the Huangshan sesame seed cake can be prolonged.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Fig. 2 is the effect of various factors on the sensory evaluation score of the Huangshan sesame seed cake.
Figure 3 is a response surface plot of the effect of two-factor interaction on sensory evaluation scores.
FIG. 4 is a TPA curve of the full texture of the control (Huangshan sesame seed cake without Maillard flavor peptide added).
FIG. 5 is a TPA curve of the full texture of the experimental group (Huangshan sesame seed cake with Maillard flavor peptides added).
Detailed Description
The embodiments of the present invention are described below with reference to specific embodiments, and other advantages and effects of the present invention will be readily apparent to those skilled in the art from the disclosure of the present invention.
Please refer to fig. 1-5. It should be understood that the structures, ratios, sizes, and other elements shown in the drawings and described in the specification are only for the purpose of understanding and reading the present disclosure, and are not intended to limit the scope of the present disclosure, which is defined by the following claims. The following examples are provided for a better understanding of the present invention, and are not intended to limit the invention. The experimental procedures in the following examples are conventional unless otherwise specified. The experimental materials used in the following examples were all purchased from a conventional biochemical reagent store unless otherwise specified.
Example 1: salt-increasing peptide from dry-cured ham and preparation method thereof
Preparation of Maillard flavor peptide from soybean meal
(1) Pretreatment of cake protein raw material
The raw materials are crushed. Crushing the soybean meal by a crusher; then, the powder was collected by sieving with a 100-mesh sieve and collected for further use.
And (4) ultrasonic pretreatment. Mixing the soybean meal powder with purified water according to the mass ratio of 1:12, and pretreating for 30min at 90 ℃; then the material is put in an ultrasonic environment, the wave frequency is 45-75KHz, and the power density is 70-90 w/L.
2) Enzymolysis
Adjusting the pH value of the cake protein solution to 9.0-10.0, adding alkaline protease, performing enzymolysis at 50-55 deg.C for 3-4h, and treating at 90-100 deg.C for 10-15min to inactivate enzyme; adjusting the pH value of the cake protein solution to 5.0-7.0, adding flavourzyme and neutral protease, carrying out enzymolysis for 4-5h at the temperature of 45-50 ℃, and after the enzymolysis is finished, treating for 10-15min at the temperature of 90-100 ℃ to inactivate enzyme; obtaining the enzymolysis liquid.
(3) Ultrafiltration
Centrifuging the enzymolysis solution at 8000r/min for 15min, filtering with ultrafiltration membrane with membrane aperture of 75nm and operation pressure difference of 500kPa, and collecting filtrate to obtain enzymolysis ultrafiltrate.
(4) Preparation of Maillard flavor peptides
And (4) carrying out a Maillard reaction. Mixing xylose, cysteine and an enzymolysis concentrated solution according to a mass ratio of 3:2:100-120, placing the mixture into ultrasonic equipment, treating the mixture for 30min under the conditions of an ultrasonic frequency of 25kHz and an ultrasonic density of 20w/cm2, and then heating the mixed solution for 120min at 120 ℃ to obtain a solution after Maillard reaction;
and (5) vacuum freeze drying. And (3) carrying out vacuum freeze drying on the solution after the Maillard reaction at the vacuum degree of 0.1Pa and the cold trap temperature of-50 ℃ to obtain a powdery material, namely Maillard flavor peptide prepared from the bean pulp.
Example 2: method for making Maillard-flavor Huangshan sesame seed cake
Preparation of Maillard flavor peptide by using sesame seed meal
(1) Preparation of sesame seed meal enzymatic hydrolysate
The raw materials are crushed. Crushing the sesame seed meal by a crusher; then sieving with 120 mesh sieve, collecting powder for use.
And (4) ultrasonic pretreatment. Mixing sesame seed meal powder and purified water according to a mass ratio of 1:10, and pretreating for 25min at 90 ℃; then the material is in an ultrasonic environment, the wave frequency is 45-75KHz, and the power density is 70-90 w/L.
(2) And (4) enzymolysis. Adjusting the pH value of the sesame seed meal protein solution to 9.0-9.5, adding alkaline protease, performing enzymolysis at 50-55 deg.C for 3.5h, and performing enzyme deactivation at 90-100 deg.C for 15 min; adjusting the pH value of the meal protein solution to 5.0-7.0, adding flavourzyme and neutral protease, carrying out enzymolysis for 4-5h at the temperature of 45-50 ℃, and after the enzymolysis is finished, treating for 15min at the temperature of 90-100 ℃ to inactivate enzyme; obtaining the enzymolysis liquid.
(3) And (4) performing ultrafiltration. Centrifuging the enzymolysis liquid at 8000r/min for 15min, filtering with ultrafiltration membrane with membrane aperture of 75nm and operation pressure difference of 500kPa, and collecting filtrate to obtain enzymolysis ultrafiltrate.
(4) Preparation of Maillard flavor peptides
And (4) carrying out a Maillard reaction. Mixing xylose, cysteine and an enzymolysis concentrated solution according to a mass ratio of 3:2:100-110, placing the mixture into ultrasonic equipment, treating the mixture for 30min under the conditions of an ultrasonic frequency of 25kHz and an ultrasonic density of 20w/cm2, and then heating the mixed solution for 120min at 120 ℃ to obtain a solution after Maillard reaction;
and (5) vacuum freeze drying. And (3) carrying out vacuum freeze drying on the solution after the Maillard reaction at the vacuum degree of 0.1Pa and the cold trap temperature of-50 ℃ to obtain a powdery material, namely Maillard flavor peptide prepared from sesame seed meal.
Example 3: method for making Maillard-flavor Huangshan sesame seed cake
Huangshan baked cake prepared by modulating Maillard flavor peptide
(1) Preparation of stuffing and crab spawn
Pretreatment of raw materials: putting the preserved vegetable into an ultrasonic cleaner, and then injecting distilled water into the cleaner to soak the preserved vegetable; maintaining the water temperature at 53-56 deg.C and ultrasonic power density at 80-100W/L at intervals of 5-7min, starting ultrasonic treatment for 3min, cleaning and soaking dried pickled mustard tuber, draining off water on the surface of dried pickled mustard tuber, and cutting to obtain dried pickled mustard tuber powder; cutting the pig fat meat into uniform small pieces.
Making stuffing: then mixing 45 parts by weight of diced pork fat, 45 parts by weight of pickled vegetable powder, 5 parts by weight of salt and 5 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;
preparing crab cream shortbread: the corn oil is 2:1, the oil is put into a pot to be heated, the fire is turned off, the flour is poured, then the mixture is rapidly stirred into flowing flour paste, and the crab cream shortbread is prepared after cooling.
(2) Kneading and waking up noodles
Mixing 55 parts by weight of flour, 30 parts by weight of purified water, 10 parts by weight of corn oil, 2 parts by weight of white granulated sugar, 2 parts by weight of xylitol and 0.9 part by weight of Maillard flavor peptide, kneading into dough, and covering with a preservative film for proofing for 20 min;
(3) shortening food
Rolling proofed cake crust dough into flat dough, uniformly coating the prepared crab cream shortbread on the surface of the dough, folding for three times until the thickness of the dough is about 1.5cm, rolling the dough with the joint of the rolled dough facing upwards, rolling into dough, and cutting into dough pieces of 20 g.
(4) Cake wrapping and sugar brushing film
Wrapping 7g of stuffing into a wrapper, making a cake blank, flattening, and placing into a baking tray; adding warm water of 25 ℃ into maltose, wherein the weight ratio of the maltose to the water is 1:10, and adding a proper amount of sesame to prepare sugar film slurry; and then uniformly brushing a layer of sugar film slurry on the surface of the cake blank.
(5) Baking
And (3) baking the cake blank in an oven at the temperature of 200 ℃ on the upper fire and the lower fire: baking at 190 deg.C for 20min until the cake crust turns golden yellow, taking out the baked cake, and spreading for cooling to obtain Huangshan baked cake product.
Example 4: method for making Maillard-flavor Huangshan sesame seed cake
Huangshan baked cake prepared by modulating Maillard flavor peptide
(1) Preparation of stuffing and crab spawn
Pretreatment of raw materials: putting the preserved vegetable into an ultrasonic cleaner, and then injecting distilled water into the cleaner to soak the preserved vegetable; maintaining the water temperature at 53-56 deg.C and ultrasonic power density at 80-100W/L at intervals of 5-7min, starting ultrasonic treatment for 3min, cleaning and soaking dried pickled mustard tuber, draining off water on the surface of dried pickled mustard tuber, and cutting to obtain dried pickled mustard tuber powder; cutting the pig fat meat into uniform small pieces.
Making stuffing: then mixing 50 parts by weight of diced pork fat, 40 parts by weight of pickled vegetable powder, 5 parts by weight of salt and 5 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;
preparing crab cream shortbread: and 3:2 of corn oil, namely putting the oil into a pot, heating, turning off the fire, pouring flour, quickly stirring to form flowing flour paste, and cooling to prepare the crab cream shortbread.
(2) Kneading dough and waking up dough
Mixing 55 parts by weight of flour, 30 parts by weight of purified water, 10 parts by weight of corn oil, 2 parts by weight of white granulated sugar, 2 parts by weight of xylitol and 0.9 part by weight of Maillard flavor peptide, kneading into dough, and covering with a preservative film for proofing for 20 min;
(3) shortening food
Rolling proofed cake wrapper dough into flat wrapper, uniformly coating the prepared crab cream pastry on the surface of the dough, folding for three times, flattening to the thickness of the wrapper which is about 1.5cm, rolling the wrapper, enabling the joint of the rolled wrapper to face upwards, rolling into wrapper, and cutting into 20g of dough blocks.
(4) Cake wrapping and sugar brushing film
Wrapping 7g of stuffing into a wrapper to prepare a cake blank, flattening, and putting into a baking tray; adding warm water of 25 ℃ into maltose, wherein the weight ratio of the maltose to the water is 1:10, and then adding a proper amount of sesame to prepare sugar film slurry; and then uniformly brushing a layer of sugar film slurry on the surface of the cake blank.
(5) Baking
And (3) baking the cake blank in an oven at the temperature of 200 ℃ on the upper fire and the lower fire: baking at 190 deg.C for 20min until the cake crust turns golden yellow, taking out the baked cake, and spreading for cooling to obtain Huangshan baked cake product.
The implementation mode is as follows: the meal protein raw material is soybean meal.
The enzyme activity of the alkaline protease is 200000U, and the addition amount of the alkaline protease is 0.15% of the mass of the protein solution; the enzyme activity of the flavourzyme is 50000U, and the addition amount of the flavourzyme is 0.09 percent of the mass of the protein solution; the enzyme activity of the neutral protease is 100000U, and the addition amount of the neutral protease is 0.30 percent of the mass of the protein solution.
The implementation mode is as follows: the low temperature of the cold trap of the vacuum freeze dryer is less than or equal to minus 50 ℃, and the ultimate vacuum degree is less than or equal to 10 pa.
The crushing degree of the crusher is 70-300 meshes, and the rotating speed of the motor is 20000-34000 r/min.
(II) Huangshan sesame seed cake formula optimization test
1.1 raw materials and the required equipment
Wheat flour is used as a main raw material, and food additives such as dried pickled mustard tuber, sesame, pig fat, white granulated sugar, xylitol, edible salt, Maillard flavor peptide and the like are used as auxiliary materials; proofing boxes, ovens, balances, beakers, basins, and the like.
1.2 Experimental methods
1.2.1 Process flow
1.2.2 sensory evaluation
The criteria for evaluation are shown in Table 1. 10 persons are selected, and under the condition of ensuring that all conditions for preparing sensory evaluation samples are completely consistent, the Huangshan sesame seed cake is placed on a disposable paper tray, numbered and randomly tasted, so that the continuity and symmetry of the characteristics of the given samples are avoided.
1.2.3 screening of Compound sweetening Agents
According to the preliminary experiment and relevant literature reference, 55% of flour, 0.9% of Maillard flavor peptide, 4% of compound sweetener and corn oil: the ratio of the white granulated sugar to the xylitol in the compound sweetener is determined by taking water as a fixed value and taking water as a fixed value (1:3, 1:2, 1:1, 2:1 and 3: 1).
1.2.4 Single factor design
(1) Determination of flour content of dough
0.9 percent of Maillard flavor peptide, 4 percent of compound sweetening agent and corn oil: water 1:2 is a fixed value, single factor experiments were performed on the flour additions (45%, 50%, 55%, 60% and 65%) to the water and oil skins, 10 classmates were scored, and the average was taken as the final score.
(2) Determination of the amount of Maillard flavor peptides added
55% of flour, 4% of compound sweetener and corn oil: water 1:2 is a fixed value, single factor experiments were performed on the maillard flavor peptide additions (0, 0.3%, 0.6%, 0.9%, and 1.2%), 10 classmates were scored, and the average was taken as the final score.
(3) Determination of addition amount of compound sweetener
55% of flour, 0.9% of Maillard flavor peptide and corn oil: the water ratio 1:2 is a fixed value, single-factor experiments are carried out on the addition amounts (0%, 2%, 4%, 6% and 8%) of the compound sweetener, 10 classmates are scored, and the average value is taken as a final score. (4) Determination of the ratio of corn oil to Water
Taking 55% of flour, 4% of compound sweetener and 0.9% of Maillard flavor peptide as fixed values, carrying out single-factor experiments on the ratios of corn oil to water (1:1, 1:2, 1:3, 1:4 and 1:5), scoring 10 classmates, and taking the average value as the final score.
TABLE 2 Single factor test design sheet
1.2.5 response surface experiments
On the basis of the single-factor test result, the test is optimized according to the Box-Behnken design, and the addition amount of flour (X) is used 1 ) Maillard peptide addition amount (X) 2 ) And the addition amount of the compound sweetening agent (X) 3 ) And corn oil: water (X) 4 ) The four factors of the ratio (A) are independent variables, the sensory evaluation score (Y) is a response value, a response surface optimization test of 4-factor 3 level is carried out, and the test factor level and the coding design are shown in Table 3.
TABLE 3Box-Behnken test factor level Table
2 results of the test
2.1 screening of Compound sweetening agent
In the traditional processing process of the Huangshan sesame seed cake, white granulated sugar is generally selected as a sweetening agent, and excessive intake of the white granulated sugar can have adverse effects on human bodies, so that the intake of sucrose is realized by replacing part of the white granulated sugar with xylitol. In the experiment, white granulated sugar and xylitol are compounded, 5 proportions (1:3, 1:2, 1:1, 2:1 and 3:1) are set, the Huangshan sesame seed cake is prepared according to the processing technology of the Huangshan sesame seed cake, the proportion of the sweetener is determined according to the sensory result of the finished product, and the result is shown in table 4.
TABLE 4 sensory impact of white granulated sugar to xylitol ratio in cake crust on Huangshan sesame seed cake
| White granulated sugar: xylitol, its preparation method and application | Sensory Effect |
| 1:3 | Heavy sweet and greasy feeling and poor color of the product |
| 1:2 | Has heavy sweet greasy feeling and good color |
| 1:1 | Proper sweetness and good taste, and the product has golden yellow color |
| 2:1 | The sweet and greasy taste is proper,has good taste and good color |
| 3:1 | Proper sweetness, good taste and good color of the product |
From the perspective of sensory evaluation and cost, when the ratio of the white granulated sugar to the xylitol is 1:1, the Huangshan sesame seed cake is proper in sweetness, good in taste and golden in product color. Therefore, the most suitable compound sweetener is finally selected to be the mixture ratio of the white granulated sugar to the xylitol of 1: 1.
2.2 analysis of Single-factor Experimental results
(1) Determination of flour content in dough
As can be seen from a in fig. 2, the sensory score of the Huangshan sesame seed cake shows a trend of increasing first and then decreasing as the addition amount of flour in the water-oil crust increases, and the sensory score is the highest when the addition amount of flour is 55%. Too high flour content increases the hardness of the cake crust during baking, reduces the overall taste, and too low flour content makes the dough too soft and not easy to form. Therefore, according to the sensory evaluation result, the flour addition amount is drawn to be between 50% and 60% for further analysis.
(2) Determination of the amount of Maillard peptide added
As can be seen from fig. 2B, the sensory score of the Huangshan sesame seed cake showed a tendency of increasing and decreasing with the increase in the amount of added maillard peptide, and the sensory score was the highest when the amount of added maillard peptide was 0.9%. The addition amount of the Maillard peptide is increased to enhance the fragrance of the Huangshan sesame seed cake, but excessive addition can generate peculiar smell. Therefore, according to the sensory evaluation results, the addition amount of the proposed Maillard peptide is between 0.6% and 1.2% for further analysis.
(3) Determination of addition amount of compound sweetener
According to the graph C in fig. 2, the sensory score of the Huangshan sesame seed cake shows a trend that the sensory score increases and then decreases along with the increase of the adding amount of the compound sweetener, and the sensory score is the highest when the adding amount of the compound sweetener is 4%. The proper addition amount of the compound sweetening agent can endow the Huangshan sesame seed cake with special sweet taste and color, the sweet taste is not obvious if the addition amount is too small, and the addition amount is too large, so that the Huangshan sesame seed cake can generate burnt taste after baking and influence the color of the Huangshan sesame seed cake. Therefore, according to the sensory evaluation result, the addition amount of the compound sweetener is drawn to be between 2% and 6% for further analysis.
(4) Determination of the ratio of corn oil to Water
From D in FIG. 2, it can be seen that the sensory score of the Huangshan sesame seed cake shows a trend of increasing first and then decreasing as the ratio of corn oil to water decreases, and the sensory score is the highest at a ratio of corn oil to water of 1: 3. Too low a corn oil content makes the baked cake less crispy after baking, and too high a content increases the greasy feeling of the Huangshan baked cake. Thus, based on the sensory evaluation results, a ratio of corn oil to water between 1:2 and 1:4 was established for further analysis.
2.3 analysis of response surface Experimental results
According to the result obtained by the single-factor test, a 4-factor 3 horizontal response surface test is carried out on four influencing factors of the addition amount of the flour, the addition amount of the Maillard flavor peptide, the addition amount of the compound sweetener and the ratio of the corn oil to the water. The results are shown in Table 5.
TABLE 6 regression model analysis of variance results
| Source of variation | Degree of freedom | Sum of squares | Mean square | F value | P value | Significance of | Source of variation |
| Model (model) | 14 | 634.15 | 45.30 | 38.21 | <0.0001 | ** | Model (model) |
| |
1 | 11.60 | 11.60 | 7.79 | 0.0074 | ** | X 1 |
| X 2 | 1 | 8.84 | 8.84 | 7.46 | 0.0162 | * | X 2 |
| X 3 | 1 | 0.80 | 0.80 | 0.68 | 0.4249 | X 3 | |
| X 4 | 1 | 1.33 | 1.33 | 1.12 | 0.3068 | X 4 | |
| X 1 X 2 | 1 | 0.20 | 0.20 | 0.17 | 0.6856 | X 1 X 2 | |
| X 1 X 3 | 1 | 1.96 | 1.96 | 1.65 | 0.2193 | X 1 X 3 | |
| X 1 X 4 | 1 | 0.42 | 0.42 | 0.36 | 0.5600 | X 1 X 4 | |
| X 2 X 3 | 1 | 0.30 | 0.30 | 0.26 | 0.6213 | X 2 X 3 | |
| X 2 X 4 | 1 | 3.06 | 3.06 | 2.58 | 0.1303 | X 2 X 4 | |
| X 3 X 4 | 1 | 3.61 | 3.61 | 3.05 | 0.1029 | X 3 X 4 | |
| X 1 2 | 1 | 456.23 | 456.23 | 384.90 | <0.0001 | ** | X 1 2 |
| X 2 2 | 1 | 239.32 | 239.32 | 201.90 | <0.0001 | ** | X 2 2 |
| X 3 2 | 1 | 8.57 | 8.57 | 7.23 | 0.0177 | * | X 3 2 |
| X 4 2 | 1 | 19.56 | 19.56 | 16.50 | 0.0012 | ** | X 4 2 |
| |
14 | 16.59 | 1.19 | Residual error | |||
| Missimilitude term | 10 | 4.22 | 0.42 | 0.14 | 0.9950 | Is not significant | Missimilitude term |
| |
4 | 12.37 | 3.09 | Pure error | |||
| Sum of | 28 | 650.75 |
Note: indicates extreme significance (P < 0.01); indicates significance (P < 0.05).
Regression analysis is carried out on the response surface test data, and a quadratic polynomial regression equation of the sensory evaluation score Y about each factor is obtained as follows:
Y＝+82.04+0.98X 1 +0.86X 2 +0.26X 3 -0.33X 4 +0.22X 1 X 2 -0.70X 1 X 3 +0.33X 1 X 4 +0.27X 2 X 3 -0.87X 2 X 4 -0.95X 3 X 4 -8.39X 1 2 -6.07X 2 2 -1.15X 3 2 -1.74X 4 2 。
the analysis of variance table for the regression model is shown in table 6. As can be seen from table analysis of variance, the P value of the model is less than 0.01, which indicates that the model is extremely significant, and the mismatching term of the model is 0.9950 and is not significant, thus indicating that the model is usable. Coefficient of determination R of equation 2 0.9745, indicating that the fit of this equation is good and the error value is small; correction factor R 2 adj At 0.9490, this equation is shown to account for 94.90% variability in the experimental data. To sum upThe regression model has good fitting degree and small experimental error, and can accurately analyze and predict the sensory evaluation score of the Huangshan sesame seed cake. The factors influencing the sensory evaluation score of the Huangshan sesame seed cake sequentially have the following sizes: flour addition amount (X) 1 ) Amount of Maillard peptide added (X) 2 ) Greater than the ratio of corn oil to water (X) 4 ) More than the addition amount of the compound sweetening agent (X) 3 )。
The three-dimensional space surface diagram and contour diagram of the influence of the interaction of the factors on the sensory evaluation score of the Huangshan sesame seed cake are shown in (a-f) of FIG. 3. The gradient of the three-dimensional space curved surface graph reflects the significance of the influence of each factor on the sensory evaluation score, and the steeper the gradient of the curved surface is, the more significant the influence of each factor on the sensory evaluation score is. And the contour map is the projection of the three-dimensional space curved surface map in the horizontal direction, and the shape of the contour line reflects whether the influence of the interaction of the two factors on the sensory evaluation score is obvious or not. When the contour map is circular, the influence of interaction of the two factors on the sensory evaluation score is not significant; when the contour plot is an ellipse, it is shown that the interaction of the two factors has a significant effect on the sensory evaluation score.
The optimal process parameters of the Maillard Huangshan sesame seed cake obtained by the model are as follows: 55.25% of flour, 0.93% of maillard peptide, 4.35% of compound sweetener and corn oil: the water content was 1:2.84, and the theoretical sensory evaluation score of the maillard peptide Huangshan sesame seed cake under the conditions was 82.15.
(III) detection and analysis of Huangshan baked cake texture
(1) Method for measuring texture of Huangshan baked cake
The basic formula of the control group and the test group is the same. The test group is the baked cake added with Maillard flavor peptide according to the technical method of the invention.
And (5) determining the texture of the Huangshan sesame seed cake by using a texture analyzer. The setting conditions are as follows: the speed before measurement is 1 mm/s; the testing speed is 5 mm/s; the speed after measurement is 5 mm/s; degree of compression: 40 percent; the induction force was 2 g. The probe is made of aluminum and is P100 in model.
(2) Texture analysis
TABLE 7 texture characteristics of Huangshan sesame seed cake with different treatment modes
Theoretically, the quality of the sesame seed cake is inversely related to the chewiness and hardness of the sesame seed cake, namely the larger the two numerical values, the harder the sesame seed cake feels when being eaten, and the sesame seed cake lacks elasticity and is soft and tasty; the sesame seed cake is positively correlated with the elasticity and the resilience measured by a texture analyzer, namely the larger the numerical value is, the chewier the sesame seed cake is to be eaten, and the sesame seed cake is tasty and refreshing without being stuck to teeth.
It can be seen from the table that the hardness of the Huangshan sesame seed cake with Maillard peptide added is reduced by 17.82%, the chewiness is reduced by 19.85%, the viscosity is reduced by 8.26%, the elasticity is reduced by 12.77%, and the recovery is increased by 25.00%.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.
Claims (4)
1. A method for making a Maillard flavor peptide Huangshan sesame seed cake is characterized by comprising the following steps: comprises the following steps:
step 1: mixing meal protein raw material powder and purified water according to the mass ratio of 1:10-15, and pretreating for 30-60min at 90-100 ℃; then placing the mixture in an ultrasonic environment to obtain a meal protein solution; adjusting the pH value of a meal protein solution to 9.0-10.0, adding alkaline protease, performing enzymolysis at 50-55 deg.C for 3-4h, and performing enzyme deactivation at 90-100 deg.C for 10-15 min; adjusting the pH value of the cake protein solution to 5.0-7.0, adding flavourzyme and neutral protease, carrying out enzymolysis for 4-5h at the temperature of 45-50 ℃, and after the enzymolysis is finished, treating for 10-15min at the temperature of 90-100 ℃ to inactivate enzyme; obtaining enzymolysis liquid; centrifuging the enzymolysis liquid for 15-20min under the conditions of 8000-;
step 2: mixing xylose, cysteine and the enzymolysis concentrated solution according to the mass ratio of 3:2:100-120 to obtain a mixed solution, placing the mixed solution into ultrasonic equipment for treatment for 25-35min, and then heating the mixed solution at the temperature of 100-120 ℃ for 120-150min to obtain a solution after the Maillard reaction; carrying out vacuum freeze drying on the solution after the Maillard reaction to obtain Maillard flavor peptide;
and 3, step 3: putting the preserved vegetable into an ultrasonic cleaner, and then injecting purified water into the cleaner to soak the preserved vegetable; maintaining water temperature at 50-60 deg.C and ultrasonic power density at 80-100W/L at intervals of 5-8min, starting ultrasonic treatment for 3-5min to clean and soak the preserved vegetable, draining off water on the surface of the preserved vegetable, and cutting to obtain preserved vegetable powder;
cutting the pig fat meat into uniform small pieces; then mixing 30-50 parts by weight of diced pork fat, 30-50 parts by weight of pickled vegetable powder, 3-6 parts by weight of salt and 2-5 parts by weight of white granulated sugar, and uniformly stirring to obtain stuffing;
then placing the corn oil into a pot, heating the corn oil to 150-;
and 4, step 4: mixing 45-55 parts by weight of flour, 20-30 parts by weight of purified water, 10-20 parts by weight of corn oil, 2-4 parts by weight of white granulated sugar, 2-4 parts by weight of xylitol and 0.6-1.2 parts by weight of Maillard flavor peptide, kneading into dough, covering with a preservative film, and fermenting for 15-25min to obtain fermented cake skin dough;
and 5: rolling proofed cake crust dough into flat dough, uniformly coating the prepared crab cream shortbread on the surface of the dough, folding for 3-6 times, flattening until the thickness of the dough is 1-2cm, rolling the dough with the joint of the rolled dough facing upwards, rolling into dough, and cutting into dough pieces of 20-30 g;
step 6: 5-10g of stuffing is wrapped in the flour blocks in the step 5 to prepare cake blanks, and the cake blanks are placed into a baking tray after being flattened; adding water of 20-30 deg.C into maltose at a weight ratio of maltose to water of 1:10-15, and adding semen Sesami to obtain sugar film slurry; then uniformly brushing a layer of sugar film slurry on the surface of the cake blank;
and 7: and (3) baking the cake blank obtained in the step (6) in an oven at the baking temperature of 180 ℃ and the baking temperature of 210 ℃ for 20-35min until the cake skin is golden yellow, and taking out the baked cake and spreading for cooling to obtain the Huangshan baked cake product.
2. The method for making the maillard flavor peptide Huangshan sesame seed cake as claimed in claim 1, which is characterized in that: crushing the crude protein raw material, sieving the crushed crude protein raw material by a sieve with 100-120 meshes, and collecting undersize to obtain crude protein raw material powder.
3. The method for making the maillard flavor peptide Huangshan sesame seed cake as claimed in claim 1, which is characterized in that: in the step 1, the ultrasonic frequency is 45-65KHz, and the power density is 70-90 w/L.
4. The method for making the maillard flavor peptide Huangshan sesame seed cake as claimed in claim 1, which is characterized in that: in the step 2, the ultrasonic frequency is 25kHz, and the ultrasonic density is 20-30w/cm 2 The ultrasonic treatment is carried out under the condition.
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