WO2023045060A1 - 一种抑制烘焙食品多元危害物生成的方法 - Google Patents

一种抑制烘焙食品多元危害物生成的方法 Download PDF

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WO2023045060A1
WO2023045060A1 PCT/CN2021/132888 CN2021132888W WO2023045060A1 WO 2023045060 A1 WO2023045060 A1 WO 2023045060A1 CN 2021132888 W CN2021132888 W CN 2021132888W WO 2023045060 A1 WO2023045060 A1 WO 2023045060A1
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food
baked food
biscuits
carboxymethyl starch
oil
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PCT/CN2021/132888
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French (fr)
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李晓玺
谢雷
沈少丹
陈玲
李冰
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华南理工大学
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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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • 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
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D2/16—Fatty acid esters
    • 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
    • A21D2/186—Starches; Derivatives thereof
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • the invention relates to the field of multiple hazard control in the food processing process, in particular to a high internal phase Pickering emulsion stabilized by composite nano-colloids of ovalbumin and sodium carboxymethyl starch to inhibit 5-hydroxymethylfurfural in the process of baking food and the method of generating multi-hazards of oil oxides. While improving the safety of baked food, the method can significantly reduce the amount of salt and endow it with nutritional and healthy functions.
  • a series of derivative hazardous products produced during the high-temperature processing of baked food have brought extremely serious health and safety risks to people.
  • the methods to inhibit the production of multi-hazards in the process of bakery food processing mainly focus on controlling the types and contents of precursor substances in food, optimizing food processing methods, and adding some active exogenous substances during food processing to inhibit generation of hazards.
  • Shojaee et al. found that potato raw materials with low reducing sugar content produce acrylamide hazards during food processing far lower than those with high reducing sugar content.
  • Zhang Yu found that choosing raw materials with low asparagine and reducing sugar content, avoiding too low raw material storage temperature, submerging raw materials, and avoiding adding exogenous precursor substances can effectively reduce the content of the hazardous acrylamide in food (Zhang Yu. Mechanism of bioflavonoids inhibiting the formation of acrylamide in food and its structure-activity relationship research [D]. Doctoral dissertation of Zhejiang University, 2008.).
  • the storage and cultivation conditions of raw materials are relatively strict, such as the storage temperature of raw materials and the reasonable application of potassium and nitrogen fertilizers, which greatly affect the generation of harmful substances in the food processing process.
  • new food processing technologies such as pulsed electric field, radio frequency heating, etc.
  • the object of the present invention is to aim at the shortage of the prior art in suppressing the generation of harmful substances in the baked food processing process, by constructing a high internal phase Pickering emulsion, reasonably controlling the distribution of salt ions and oil among food components to achieve anti-Maillard The control of reaction and oil oxidation hazards and the purpose of salt reduction. Therefore, in the baked food system, the original flavor, sensory and nutritional health characteristics of the food can be ensured, and at the same time, the generation of harmful substances during the processing can be suppressed.
  • a method for inhibiting the formation of multiple hazards in baked goods comprising the steps of:
  • ovalbumin solution is subjected to thermal denaturation treatment, and the NaCl aqueous solution of carboxymethyl starch is added dropwise under stirring, and the stirring is continued to obtain a composite nanomicelle dispersion;
  • the mass concentration of the ovalbumin solution in step (1) is 5%-10%, and the pH value of the composite nanomicelle dispersion in step (1) is 3.2-3.8.
  • the mass concentration of carboxymethyl starch is 0.4%-0.6%, and the mass concentration of NaCl is 9.94%-24.85%.
  • the mass ratio of the ovalbumin solution to the NaCl aqueous solution of carboxymethyl starch is 3:1 ⁇ 1:3.
  • the heat denaturation treatment temperature of the ovalbumin is 60° C. to 140° C., and the heat denaturation time is 10-15 minutes.
  • the rotation speed of the continuous stirring in step (1) is 400-600r/min, and the stirring time is 0.5-0.8h.
  • the composite nanomicelle dispersion in step (2) is mixed with edible oil according to the mass ratio of oil to water (75-82): (25-18); corn oil is selected as the edible oil.
  • the high-speed shear rate in step (2) is 4000-10000 r/min, and the shear time is 1-5 min.
  • the mass ratio of the high internal phase Pickering emulsion to flour in step (3) is (0.73 ⁇ 0.80):2.5;
  • the content of salt in the baked food is 0.24%-0.35% of the biscuit mass.
  • the food ingredients in step (3) are milk powder and sugar, and the baking conditions are 150° C. to 180° C. for 10 to 15 minutes.
  • the present invention proposes a method of using Pickering emulsion technology to realize the embedding of harmful substance precursors, promoting factors or nutritional components, and regulate the distribution of food components, thereby achieving the purpose of inhibiting the generation of harmful substances while maintaining good sensory and nutritional quality of food.
  • the high internal phase Pickering emulsion prepared in it has good thermal stability.
  • the emulsion can inhibit the generation of 5-methylfurfural hazards in baked foods and enhance the Na + effect on Stimulate the taste buds, obtain a higher saltiness value to achieve the purpose of reducing salt. At the same time, it can reduce the formation of oil oxides during the high-temperature baking process, and synergistically inhibit the production of multiple hazards. To ensure the taste and nutritional health and safety of baked goods.
  • the present invention has the following beneficial effects:
  • the method for the high internal phase Pickering emulsion used in the present invention to suppress the production of multi-component hazards has the advantages of simple process, is beneficial to industrial production, does not change the original flavor and mouthfeel of baked goods, and effectively reduces the amount of salt (compared with commercially available biscuits). Compared with reducing salt content by 30-52%, it can significantly improve its nutritional and healthy functional properties.
  • the high internal phase Pickering emulsion system based on modified starch-protein composite particles developed by the present invention realizes the embedding protection of components and the distribution control in the food matrix, and suppresses the generation of multiple hazards in the process of baking food processing, Improves the safety of baked goods.
  • Figure 1 is a graph showing the contents of (a) 5-hydroxymethylfurfural, (b) hydroperoxide and (c) malondialdehyde in high internal phase emulsion biscuits compared with different oils.
  • Figure 2 is a graph showing the salt reduction of high internal phase emulsion biscuits with different oil ratios compared with commercially available biscuits.
  • Figure 3 is a comprehensive sensory evaluation chart of high internal phase emulsion biscuits compared with different oils.
  • Ovalbumin solution configuration Dissolve 10kg ovalbumin powder in 100kg deionized water, stir at 25°C for 2 hours, then place at 4°C overnight to ensure complete protein hydration, and prepare egg white with a mass concentration of 9.09%. protein solution.
  • the configuration of the NaCl aqueous solution of carboxymethyl starch add 1.98kg carboxymethyl starch to 295.22kg water, then add 32.80kg NaCl, mix and make the NaCl aqueous solution of carboxymethyl starch, wherein the mass concentration of carboxymethyl starch is 0.6% , the mass concentration of NaCl is 9.94%.
  • the interface contact angle and thermal stability of the prepared composite colloid particles were measured by video optical contact angle measuring instrument and differential scanning calorimeter. The results are shown in Table 2. The composite colloid with suitable interface wettability and thermal stability was selected. Particles to meet the stability requirements of the high internal phase emulsion and its application in the baking system, which will be further described in the following examples.
  • Ovalbumin-sodium carboxymethyl starch composite nanomicelle dispersion was prepared according to condition 7 in Table 2: 1.1 kg of ovalbumin solution was taken and subjected to heat denaturation treatment at 100° C. for 15 minutes. Then, 3.3 kg of sodium carboxymethyl starch solution was added dropwise to the ovalbumin solution under stirring conditions, and the ovalbumin-sodium carboxymethyl starch composite nanomicelle dispersion was obtained after magnetic stirring at 600 r/min for 0.5 h. Afterwards, 4.4 kg of the dispersion was mixed with 13.2 kg of corn oil, and a high internal phase Pickering emulsion with an oil-water mass ratio of 75% was obtained through 8000 r/min high-speed shearing for 2 min.
  • Control group the salt and oil in the biscuits were 0.3280kg salt and 13.2kg corn oil respectively, and other formula components were the same as those of the emulsion group.
  • the difference from the emulsion group is that the added salt and corn oil are directly dispersed in the biscuit system without being embedded in the high internal phase Pickering emulsion.
  • the prepared biscuits were tested for the content of typical hazards 5-hydroxymethylfurfural and oil oxidation hazards (hydroperoxide and malondialdehyde), and the saltiness value of the biscuits was determined through the taste analysis system.
  • the overall sensory quality (appearance, color, texture, taste, flavor) of biscuits is evaluated by the method, and the full score is 4 points. The results of the test are as follows:
  • Table 3 shows the results of determination of the content of multiple hazards in the biscuits prepared in this example
  • Table 4 shows the texture characteristics and sensory scores of the biscuits.
  • the generation of harmful substances in the biscuits of the high internal phase emulsion group prepared in this embodiment decreased significantly, wherein the content of 5-hydroxymethylfurfural decreased by 48.74%, and the content of hydroperoxide MDA content decreased by 24.20%, MDA content decreased by 3.65%, but there was no significant difference in its texture properties, the saltiness value increased by 23.29% and the sensory score improved (as shown in Table 4, the emulsion group was 3.26 points, the control group 3.22 points), indicating that under the same amount of salt and corn oil added, by using the high internal phase emulsion prepared by the present invention to embed salt and oil components, it is possible to suppress the multi-hazardous substances in the biscuit system during the high-temperature baking process.
  • the high internal phase Pickering emulsion prepared by the present invention can be applied to the biscuit system, and the high internal phase emulsion can be used to reduce the content of Maillard reaction hazards and oil oxidation hazards in the biscuit baking process, effectively inhibiting biscuit baking. Generation of multiple hazards in the system. And while achieving the purpose of inhibiting the formation of harmful substances and reducing salt, it does not affect its texture properties and improves the sensory quality of biscuits to a certain extent.
  • Control group the salt and oil in the biscuits were 0.2460kg salt and 13.2kg corn oil respectively, and other formula components were the same as the emulsion group.
  • the content of 5-hydroxymethylfurfural and oil oxidation hazards (hydroperoxide and malondialdehyde) in the prepared biscuits was measured, and the saltiness value of the biscuits was measured by the taste analysis system.
  • the overall sensory quality is evaluated, and the full score is 4 points. The results of the test are as follows:
  • Table 5 shows the results of determination of the content of multiple hazards in the biscuits prepared in this example
  • Table 6 shows the texture properties and sensory scores of the biscuits.
  • the generation of harmful substances in the biscuits of the high internal phase emulsion group prepared in this embodiment decreased, wherein the content of 5-hydroxymethylfurfural decreased by 41.84%, and the content of hydroperoxide Reduced by 16.80%, malondialdehyde content decreased by 7.70%, its texture properties had no significant difference, the saltiness value increased by 5.64%, and the sensory score decreased slightly but the difference was not large (as shown in table 6, the emulsion group was 3.09 points, the contrast group 3.38 points).
  • the high internal phase emulsion prepared by the present invention can suppress the generation of multiple hazards in the biscuit baking process, and improve the salty taste perception of biscuits;
  • the amount of harmful substances in the biscuits of the high internal phase emulsion group prepared in this example was reduced, in which the content of 5-hydroxymethylfurfural was reduced by 63.06%, and the content of hydroperoxide was reduced by 46.11%; malondialdehyde The content decreased by 16.11%, and there was no significant difference in its texture properties, the saltiness value decreased slightly (the salt content decreased by 48%) but there was no significant difference between the two, and the sensory score decreased but the difference was not large.
  • ovalbumin solution mass concentration: 9.09%)
  • ovalbumin-sodium carboxymethyl starch composite nanomicelle dispersion was obtained.
  • the salt and oil in the biscuits of the control group were 0.0984kg of salt and 6kg of corn oil, 25kg of low-gluten wheat flour, and other formula components were the same as those of the emulsion group.
  • the content of 5-hydroxymethylfurfural and oil oxidation hazards (hydroperoxide and malondialdehyde) in the prepared biscuits was measured, and the saltiness value of the biscuits was measured by the taste analysis system.
  • the overall sensory quality is evaluated, and the full score is 4 points. The results of the test are as follows:
  • Table 7 shows the content determination of multiple hazards in the biscuit baking system prepared in this example
  • Table 8 shows the texture properties and sensory scores of the biscuits.
  • the generation of harmful substances in the biscuits of the high internal phase emulsion group prepared in this embodiment decreased, wherein the content of 5-hydroxymethylfurfural decreased by 34.15%, and the content of hydroperoxide Reduced by 31.62%, malondialdehyde content decreased by 13.13%, its textural properties had no significant difference, the saltiness value significantly increased by 3.15% and the sensory score improved to some extent (as shown in Table 8, the emulsion group was 3.35 points, and the control group was 3.30 points ).
  • the high internal phase emulsion prepared by the present invention can suppress the production of multiple hazards in the baking process of biscuits, and improve the salty taste perception of biscuits; Compared with the same group, the generation of harmful substances in the biscuits of the high internal phase emulsion group prepared in this embodiment all decreased, wherein the content of 5-hydroxymethylfurfural decreased by 75.68%, and the content of hydroperoxide decreased by 46.00%; The aldehyde content decreased by 27.42%, and there was no significant difference in its texture properties, and the saltiness value decreased slightly (the salt content decreased by 52%), but there was no significant difference between the two, and the sensory score increased.
  • the high internal phase Pickering emulsion prepared by the present invention can be used to suppress the production of multiple hazards in the baking process of biscuits, and at the same time reduce Salt has the effect of improving the texture, color, taste, flavor and other sensory qualities of biscuits.
  • the content of 5-hydroxymethylfurfural in biscuits gradually decreased, the content of hydroperoxide did not change much, the content of malondialdehyde decreased, and the comprehensive sensory score increased slightly, and compared with the commercially available biscuits , the amount of salt reduction showed an upward trend.

Abstract

一种抑制烘焙食品中多元危害物生成的方法，属于食品加工领域，包括如下步骤：（1）将卵清蛋白溶液经热变性处理后，在搅拌作用下滴加羧甲基淀粉的NaCl水溶液，继续搅拌得到复合纳米胶粒分散液；（2）将复合纳米胶粒分散液与食用油混合后，经高速剪切分散制得高内相Pickering乳液；（3）将高内相Pickering乳液与面粉、食品配料和水混合，经揉制、压延成型、烘焙而得到烘焙食品。通过高内相乳液对油脂、盐离子在烘焙食品基质中的分布进行控制，有效控制美拉德反应及油脂的氧化，达到同步抑制烘焙食品中多元危害物的生成及减盐和感官品质保持的目的，显著提升了烘焙食品的安全性及综合品质。

Description

一种抑制烘焙食品多元危害物生成的方法 技术领域
本发明涉及食品加工过程中多元危害物控制领域，具体涉及一种利用卵清蛋白与羧甲基淀粉钠复合纳米胶粒稳定的高内相Pickering乳液抑制烘焙食品加工过程中5-羟甲基糠醛和油脂氧化物多元危害物生成的方法。该方法在提升烘焙食品安全性的同时，可显著降低盐的用量，赋予其营养健康功能。
背景技术
烘焙食品在高温加工过程所产生的一系列衍生危害产物给人们带来了极为严重的健康安全隐患。在目前的研究中，抑制烘焙食品加工过程中多元危害物产生的方法主要集中于控制食品中前体物质的种类和含量、优化食品加工方式以及在食品加工过程中添加一些活性外源物质以抑制危害物的生成。在合理控制、改良原料中前体物质的含量抑制食品中危害物方面，Shojaee等的研究发现还原糖含量低的马铃薯原料在食品加工过程产生丙烯酰胺危害物远远低于还原糖含量高的品种(Shojaee-Aliabadi S,Nikoopour H,Kobarfard F,et al.Acrylamidereduction in potato chips by selection of potato variety grown in Iranand processing conditions[J].Journal of the Science of Food and A-griculture,2013,93:2556-2561)。章宇发现选用天冬酰胺和还原糖含量低的原料、避免过低的原料贮藏温度、对原料进行浸没处理、避免添加外源性前体物质等都能够有效减少食品中危害物丙烯酰胺的含量(章宇.生物黄酮抑制食品中丙烯酰胺形成的机理及其构效关系研究[D].浙江大学博士学位论文,2008.)。但原料的储存与栽培条件要求较为严苛，如原料的贮藏温度与钾肥和氮肥的合理施用都极大影响着食品加工过程中危害物的产生。在优化加工条件抑制危害物生成方面，相比于传统热加工处理(如油炸，烘焙和烘烤)，新型食品加工技术(如脉冲电场、射频加热等)可有效缓解食品中危害物的生成。Mtaoua等人采用高压脉冲电场处理代替巴氏杀菌法灭菌表明，高压脉冲电场处理可降低枣子汁中的5-羟甲基糠醛含量，并使果汁的颜色得以保持(Mtaoua H,Sánchez-Vega R,Ferchichi A,et al.Impact of High-Intensity Pulsed Electric Fields or Thermal Treatment on the Quality Attributes of Date Juice through Storage[J].Journal of Food Processing and  Preservation.2017,41:e13052.)。李志刚等利用不同场强高压电场(5、10、20、30kV·m -1)处理菜籽油和大豆油，经高压电场处理后两种油脂的过氧化值和氧化抑制率均低于对照组，延缓了油脂氧化进程并提高油脂的氧化稳定性(李志刚，张薇薇，王愈等.不同场强高压电场处理对油脂抗氧化性的影响[J].山西农业大学学报(自然科学版).2016,36:745-750.)。然而,新型食品加工技术所带高成本及设备变化而导致的工艺调整制约了其产业化应用。在使用外源性添加剂抑制危害物生成方面，国内外许多研究表明，食品添加剂、食品配料以及植物化学素等外源性物质的添加可以有效抑制危害物的产生。多酚类物质可通过捕获羰基显著抑制5-羟甲基糠醛的生成，在薯片和面包添加黄烷-3-醇或槲皮素，能降低其中50％-86％的5-羟甲基糠醛(Ros-Polski V,
Figure PCTCN2021132888-appb-000001
V,Koutchma T.Effect of ultraviolet-C light treatment on Hydroxymethylfurfural(5-HMF)content in high fructose corn syrup(HFCS)and model syrups[J].Journal of Food Engineering.2016,179:78-87.)。向蔗糖－谷氨酸模拟体系中，添加2～10mg/mL没食子儿茶素没食子酸酯，可分别减少31.93％的5-羟甲基糠醛(李光磊.美拉德反应中健康危害物的产生规律研究[D].天津科技大学,2016.)。而外源性添加剂的使用必须遵循国家有关标准及规定且在不影响食品原有风味和感官特性的前提下，其安全性、稳定性及对食品原有风味和感官品质的影响也限制了其广泛应用。
因此，如何根据食品的营养功能特性在加工生产过程中找出能有效降低食品中多元危害物生成的方法，同时对食品感官特性及其营养健康品质不产生消极影响的方法是亟需解决的问题。
发明内容
本发明的目的在于针对现有技术抑制烘焙食品加工过程中危害物产生的不足，通过构建一种高内相Pickering乳液，合理控制盐离子、油在食品组分之间的分布达到对美拉德反应及油脂氧化危害物的控制及减盐目的。从而实现在烘焙食品体系中既能确保食品原有风味和感官与营养健康特性的同时又能抑制加工过程中危害物产生的。
为实现上述目的，通过下述技术方案予以实现：
一种抑制烘焙食品中多元危害物生成的方法，包括如下步骤：
(1)将卵清蛋白溶液经热变性处理，在搅拌作用下滴加羧甲基淀粉的NaCl 水溶液，继续搅拌得到复合纳米胶粒分散液；
(2)将复合纳米胶粒分散液与食用油混合后，经高速剪切分散，制得高内相Pickering乳液；
(3)将高内相Pickering乳液与面粉、食品配料和水混合，经揉制、压延成型、烘焙而得到烘焙食品。
优选地，步骤(1)所述卵清蛋白溶液的质量浓度为5％～10％，步骤(1)复合纳米胶粒分散液的pH值为3.2～3.8。
优选地，所述羧甲基淀粉的NaCl水溶液中，羧甲基淀粉的质量浓度为0.4％-0.6％，NaCl的质量浓度为9.94％～24.85％。
优选地，所述卵清蛋白溶液与羧甲基淀粉的NaCl水溶液混合的质量比为3:1～1:3。
优选地，所述卵清蛋白热变性处理温度为60℃～140℃，热变性时间为10-15min。
优选地，步骤(1)所述继续搅拌的转速为400-600r/min，搅拌的时间为0.5～0.8h。
优选地，步骤(2)所述复合纳米胶粒分散液与食用油按油水比质量比(75～82):(25～18)进行混合；所述食用油选用玉米油。
优选地，步骤(2)所述高速剪切速率为4000～10000r/min，剪切时间为1～5min。
优选地，步骤(3)所述高内相Pickering乳液与面粉的质量比为(0.73～0.80):2.5；
所述烘焙食品中盐的含量为饼干质量的0.24％～0.35％。
优选地，步骤(3)所述食品配料为奶粉和糖，所述烘焙条件为150℃～180℃烘焙10～15min。
基于烘焙食品在加工过程中各原料由多个复杂组分共混组成水油共混体系，不同食品组分之间会发生相互反应的协同或抑制作用。本发明提出利用Pickering乳液技术，实现对危害物前体或促进因子或营养组分的包埋，调控食品组分分布的方法从而达到抑制危害物的生成同时保持食品良好感官与营养品质的目的。其中制备的高内相Pickering乳液，具有良好的热稳定性，通过该乳液对Na +的荷载与包埋保护作用，实现抑制烘焙食品中5-甲基糠醛危害物的产生，及增强Na +对味蕾的刺激作用，获得更高的咸度值达到减盐的目的。同时可降低油脂在高温烘焙过程中油脂氧化物等的生成，协同抑制多元危害物的产生。达到保证烘焙食品的口感及营养健康和安全性。
与现有技术相比，本发明具有以下有益效果：
(1)本发明所采用的高内相Pickering乳液抑制多元危害物产生的方法具有工艺简单、利于产业化生产，不改变烘焙食品原有风味口感，且有效降低了盐用量(与市售饼干相比降低30-52％盐含量)，可显著提升其营养健康功能特性。
(2)本发明开发的基于变性淀粉-蛋白复合微粒的高内相Pickering乳液体系，实现组分的包埋保护及在食品基质中的分布控制，抑制烘焙食品加工过程中多元危害物的产生，提升了烘焙食品的安全性。
附图说明
图1为不同油相比高内相乳液饼干中(a)5-羟甲基糠醛、(b)氢过氧化物和(c)丙二醛的含量图。
图2为不同油相比的高内相乳液饼干相比于市售饼干的降盐量图。
图3为不同油相比的高内相乳液饼干综合感官评分图。
具体实施方式
为了更好的理解本发明方法，下面通过制备例及实施例进一步说明本发明，但本发明方法的实施方式并不仅仅局限于实施例表述的范围。
实施例1
卵清蛋白溶液的配置：将10kg卵清蛋白粉末溶于100kg去离子水中，在25℃条件下搅拌2h，然后在4℃放置过夜以确保蛋白质完全水合，配置成质量浓度为9.09％的卵清蛋白溶液。
羧甲基淀粉的NaCl水溶液的配置：将1.98kg羧甲基淀粉加入295.22kg水中，再加入32.80kg NaCl，混合配成羧甲基淀粉的NaCl水溶液，其中羧甲基淀粉的质量浓度为0.6％，NaCl的质量浓度为9.94％。
根据表1的处理条件，各取1.1kg卵清蛋白溶液进行热变性处理，然后在搅拌条件下将羧甲基淀粉的NaCl水溶液滴加至卵清蛋白溶液中，经磁力搅拌后得到卵清蛋白-羧甲基淀粉钠复合纳米胶粒分散液。
表1不同卵清蛋白-羧甲基淀粉钠复合纳米胶粒制备条件
Figure PCTCN2021132888-appb-000002
Figure PCTCN2021132888-appb-000003
通过视频光学接触角测量仪和差示扫描量热仪对所制备的复合胶体颗粒的界面接触角及热稳定性进行测定，结果如表2，选取具有合适界面湿润性及热稳定性的复合胶体颗粒，以满足高内相乳液的稳定要求及其在烘焙体系中的应用，并将其用于后续实施例中进一步说明。
表2不同制备条件下卵清蛋白-羧甲基淀粉钠复合纳米胶粒特性
Figure PCTCN2021132888-appb-000004
实施例2
根据表2中的条件7制备卵清蛋白-羧甲基淀粉钠复合纳米胶粒分散液：取1.1kg卵清蛋白溶液，于100℃条件下进行热变性处理15min。然后在搅拌条件下将3.3kg羧甲基淀粉钠溶液滴加至卵清蛋白溶液中，经600r/min磁力搅拌0.5h后得到卵清蛋白-羧甲基淀粉钠复合纳米胶粒分散液。之后将该分散液4.4kg与玉米油13.2kg进行混合，经8000r/min高速剪切2min制得油水质量比为75％的高 内相Pickering乳液。
将上述得到的高内相Pickering乳液17.6kg(含NaCl 0.3280kg，玉米油13.2kg)与55kg低筋小麦粉，0.77kg奶粉，17.6kg白砂糖，15.4kg纯净水，充分混合，经揉制、成型后于150℃烘焙15min后冷却得到饼干(所得饼干含水量为6.41％，计算可得饼干含盐量为0.35％)，记为乳液组。
对照组：饼干中的盐与油分别为0.3280kg食盐和13.2kg玉米油，其他配方组分与乳液组相同。与乳液组的不同之处在于：所添加的食盐及玉米油未经高内相Pickering乳液包埋，直接分散于饼干体系中。
市售组：根据参考文献所提及的制作工艺并作适当调整，饼干含盐量为0.5％。(Hadnadev T D，Hadnadev M,Pojic M，et al.Functionality of OSA starch stabilized emulsions as fat replacers in cookies[J].Journal of Food Engineering,2015,167:133–138；Sanz T,Quiles A,Salvador A,et al.Structural changes in biscuits made with cellulose emulsions as fat replacers[J].Food Science and Technology International,2017,23:480-489；Tarancón P,Salvador A,Sanz T.Sunflower Oil-Water-Cellulose Ether Emulsions as Trans-Fatty Acid-Free Fat Replacers in Biscuits:Texture and Acceptability Study[J].Food&Bioprocess Technology,2013,6(9):2389-2398.)
将所制饼干进行典型危害物5-羟甲基糠醛及油脂氧化危害物(氢过氧化物及丙二醛)含量测定，并通过味觉分析系统对饼干的咸度值进行测定，此外通过模糊数学法对饼干的整体感官品质(外观、色泽、组织、口感、风味)进行评价，满分为4分，经试验测定结果如下：
表3为本实施例中所制的饼干中多元危害物含量测定结果，表4为饼干的质构特性及感官评分。从表3可以看出，与对照组相比，本实施例所制备的高内相乳液组饼干中危害物的生成量显著下降，其中5-羟甲基糠醛含量降低48.74％，氢过氧化物含量降低24.20％，丙二醛含量降低3.65％，而其质构特性并无显著性差异，咸度值增加23.29％且感官评分有所提升(如表4所示，乳液组3.26分，对照组3.22分)，说明在相同盐及玉米油添加量情况下，通过利用本发明制备的高内相乳液对盐及油脂组分进行包埋可实现抑制饼干体系在高温烘焙加工过程中多元危害物的产生，且明显提高了饼干的咸味感知度；与市售组相比，本实 施例所制备的高内相乳液组饼干中危害物的生成均有所降低，其中5-羟甲基糠醛含量降低54.05％，氢过氧化物含量降低46.51％；丙二醛含量降低17.69％，其质构特性无显著性差异，咸度值增加15.77％(盐含量降低30％)且感官评分有所提升(如表4所示，乳液组3.26分，市售组3.24分)。说明将本发明制备的高内相Pickering乳液可应用于饼干体系中，利用该高内相乳液可降低饼干在烘焙加工过程中美拉德反应危害物及油脂氧化危害物的含量，有效抑制饼干烘焙体系中多元危害物的生成。并且在达到抑制危害物生成和减盐目的的同时，不影响其质构特性且一定程度上改善了饼干的感官品质。
表3饼干中多元危害物含量测定
Figure PCTCN2021132888-appb-000005
表4饼干的质构特性、咸度值及感官评分
Figure PCTCN2021132888-appb-000006
实施例3
取0.8250kg卵清蛋白溶液(质量浓度为9.09％)，于100℃条件下进行热变性处理15min。然后在搅拌条件下将2.4750kg羧甲基淀粉钠溶液(羧甲基淀粉的质量浓度为0.6％，NaCl的质量浓度为9.94％，pH＝3.5)滴加至卵清蛋白溶液中，经600r/min磁力搅拌0.5h后得到卵清蛋白-羧甲基淀粉钠复合纳米胶粒分散液。之后将该分散液3.3kg与玉米油13.2kg进行混合，经4000r/min高速剪切5min制得油水质量比为80％的高内相Pickering乳液。
将上述得到的高内相Pickering乳液16.5kg(含0.2460kgNaCl，玉米油13.2kg)与55kg低筋小麦粉，0.77kg奶粉，17.6kg白砂糖，15.4kg纯净水，充分混合，经揉制、成型后于160℃烘焙12min后冷却得到饼干(所得饼干含水量为6.47％，计算可得饼干含盐量为0.26％)，记为乳液组。
对照组：饼干中的盐与油分别为0.2460kg食盐和13.2kg玉米油，其他配方组分与乳液组相同。
将所制饼干进行5-羟甲基糠醛及油脂氧化危害物(氢过氧化物及丙二醛)含量测定，并味觉分析系统对饼干的咸度值进行测定，此外通过模糊数学法对饼干的整体感官品质(外观、色泽、组织、口感、风味)进行评价，满分为4分，经试验测定结果如下：
表5为本实施例中所制的饼干中多元危害物含量测定结果，表6为饼干的质构特性及感官评分。从表5可以看出，与对照组相比，本实施例所制备的高内相乳液组饼干中危害物的生成量降低，其中5-羟甲基糠醛含量降低41.84％，氢过氧化物含量降低16.80％，丙二醛含量降低7.70％，其质构特性无显著性差异，咸度值增加5.64％，感官评分略有下降但相差不大(如表6所示，乳液组3.09分，对照组3.38分)。说明在相同盐及玉米油添加量情况下，通过利用本发明制备的高内相乳液可实现抑制饼干烘焙加工过程中多元危害物的产生，且提高了饼干的咸味感知度；与市售组相比，本实施例所制备的高内相乳液组饼干中危害物的生成量均有所降低，其中5-羟甲基糠醛含量降低63.06％，氢过氧化物含量降低46.11％；丙二醛含量降低16.11％，其质构特性无显著性差异，咸度值略有下降(盐含量降低48％)但两者间表现为无显著性差异，感官评分有所下降但相差不大。
表5饼干体系中多元危害物含量测定
Figure PCTCN2021132888-appb-000007
表6饼干的质构特性、咸度值及感官评分
Figure PCTCN2021132888-appb-000008
实施例4
取0.7250kg卵清蛋白溶液(质量浓度为9.09％)，于100℃条件下进行热变性处理15min。然后在搅拌条件下将2.1750kg羧甲基淀粉钠溶液(羧甲基淀粉的质量浓度为0.6％，NaCl的质量浓度为9.94％，pH＝3.5)滴加至卵清蛋白溶液中，经600r/min磁力搅拌0.5h后得到卵清蛋白-羧甲基淀粉钠复合纳米胶粒分散液。之后将该分散液2.9kg与玉米油13.2kg进行混合，经10000r/min高速剪切1min制得油水质量比为82％的高内相Pickering乳液。
将上述得到的高内相Pickering乳液16.1kg(含0.2162kgNaCl，玉米油13.2kg)与55kg低筋小麦粉，0.77kg奶粉，17.6kg白砂糖，15.4kg纯净水，充分混合，经揉制、成型后于180℃烘焙10min后冷却得到饼干(所得饼干含水量为6.38％，计算可得饼干含盐量为0.24％)，记为乳液组。
对照组饼干中的盐与油为0.0984kg食盐和6kg玉米油，低筋小麦粉25kg，其他配方组分与乳液组相同。
将所制饼干进行5-羟甲基糠醛及油脂氧化危害物(氢过氧化物及丙二醛)含量测定，并味觉分析系统对饼干的咸度值进行测定，此外通过模糊数学法对饼干的整体感官品质(外观、色泽、组织、口感、风味)进行评价，满分为4分，经试验测定结果如下：
表7为本实施例中所制的饼干烘焙体系中多元危害物含量测定，表8为饼干的质构特性及感官评分。从表7可以看出，与对照组相比，本实施例所制备的高内相乳液组饼干中危害物的生成量降低，其中5-羟甲基糠醛含量降低34.15％， 氢过氧化物含量降低31.62％，丙二醛含量降低13.13％，其质构特性无显著性差异，咸度值显著增加3.15％且感官评分有所提升(如表8所示，乳液组3.35分，对照组3.30分)。说明在相同盐及玉米油添加量情况下，通过利用本发明制备的高内相乳液可实现抑制饼干在烘焙加工过程中多元危害物的产生，且提高了饼干的咸味感知度；与市售组相比，本实施例所制备的高内相乳液组饼干中危害物的生成量均有所降低，其中5-羟甲基糠醛含量降低75.68％，氢过氧化物含量降低46.00％；丙二醛含量降低27.42％，其质构特性并无显著性差异，咸度值略有下降(盐含量降低52％)但两者间表现为无显著性差异，且感官评分有所提升。
表7饼干中多元危害物含量测定
Figure PCTCN2021132888-appb-000009
表8饼干的质构特性、咸度值及感官评分
Figure PCTCN2021132888-appb-000010
由上述实施例2、3、4可知，与对照组及市售组相比，本发明制备的高内相Pickering乳液均可用于抑制饼干在烘焙加工过程中多元危害物的产生，同时可达到减盐及改善饼干的质构及色泽、口感、风味等感官品质的效果。随着油相比提高，饼干中5-羟甲基糠醛含量逐渐降低，氢过氧化物含量变化不大，丙二醛含量有所下降，综合感官评分略有提升，且与市售饼干相比，其降盐量呈上升趋势。结果表明当油相比为82％时，高内相Pickering乳液对饼干体系中美拉德反应及油脂氧化多元危害物的抑制效果最佳，且可实现较高的减盐量及感官品质的保持，达到了综合提升饼干的安全性及营养健康、感官品质特性。
显然，以上实施例仅用以说明本发明的技术方案,而非对其进行限制尽管参照前述实施例对本发明进行了详细的说明，对于本领域的普通技术人员来说，依然可以对前述实施例所记载的技术方案进行修改，或者对其中部分技术特征进行等同替换而这些修改或替换，并不使相应技术方案的本质脱离本发明所要求保护的技术方案的精神和范围。

Claims (10)

  1. 一种抑制烘焙食品中多元危害物生成的方法，其特征在于，包括如下步骤：
    (1)将卵清蛋白溶液经热变性处理，在搅拌作用下滴加羧甲基淀粉的NaCl水溶液，继续搅拌得到复合纳米胶粒分散液；
    (2)将复合纳米胶粒分散液与食用油混合后，经高速剪切分散，制得高内相Pickering乳液；
    (3)将高内相Pickering乳液与面粉、食品配料和水混合，经揉制、压延成型、烘焙而得到烘焙食品。
  2. 根据权利要求1所述的方法，其特征在于，步骤(1)所述卵清蛋白溶液的质量浓度为5％～10％，步骤(1)复合纳米胶粒分散液的pH值为3.2～3.8。
  3. 根据权利要求2所述的方法，其特征在于，所述羧甲基淀粉的NaCl水溶液中，羧甲基淀粉的质量浓度为0.4％-0.6％，NaCl的质量浓度为9.94％～24.85％。
  4. 根据权利要求3所述的方法，其特征在于，所述卵清蛋白溶液与羧甲基淀粉的NaCl水溶液混合的质量比为3:1～1:3。
  5. 根据权利要求1或2或3或4所述的方法，其特征在于，所述卵清蛋白热变性处理温度为60℃～140℃，热变性时间为10-15min。
  6. 根据权利要求5所述的方法，其特征在于，步骤(1)所述继续搅拌的转速为400-600r/min，搅拌的时间为0.5～0.8h。
  7. 根据权利要求6的方法，其特征在于，步骤(2)所述复合纳米胶粒分散液与食用油按油水比质量比(75～82):(25～18)进行混合；所述食用油选用玉米油。
  8. 根据权利要求7的方法，其特征在于，步骤(2)所述高速剪切速率为4000～10000r/min，剪切时间为1～5min。
  9. 根据权利要求8的方法，其特征在于，步骤(3)所述高内相Pickering乳液与面粉的质量比为(0.73～0.80):2.5；所述烘焙食品中盐的含量为饼干质量的0.24％～0.35％。
  10. 根据权利要求9的方法，其特征在于，步骤(3)所述食品配料为奶粉和糖，所述烘焙条件为150℃～180℃烘焙10～15min。
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