CN110946172A - Coarse grain soft cake applying microcapsule technology and preparation method thereof - Google Patents
Coarse grain soft cake applying microcapsule technology and preparation method thereof Download PDFInfo
- Publication number
- CN110946172A CN110946172A CN201911264913.3A CN201911264913A CN110946172A CN 110946172 A CN110946172 A CN 110946172A CN 201911264913 A CN201911264913 A CN 201911264913A CN 110946172 A CN110946172 A CN 110946172A
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- parts
- flour
- raw
- powder
- coarse grain
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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
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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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
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- 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
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Abstract
The invention discloses a coarse grain soft cake applying a microcapsule technology and a preparation method thereof, wherein the soft cake comprises the following raw materials in parts by weight: 15-20 parts of low gluten wheat flour, 11-15 parts of raw highland barley flour, 6-11 parts of raw tartary buckwheat flour, 1.5-4.5 parts of oat flake flour, 1.5-4 parts of raw black bean flour, 1-3.5 parts of raw soybean flour, 0.5-3.5 parts of raw mung bean flour, 0.5-3 parts of wheat bran powder, 8-15 parts of linseed oil microcapsules, 7-12 parts of egg liquid, 2-6 parts of high-calcium milk powder, 0.15-13 parts of a sweetening agent, 0.3-1.1 parts of a leavening agent, 0.2-0.6 part of edible salt and 5-13 parts of water; the preparation method comprises the steps of preparation of linseed oil microcapsules, mixing, dough kneading and forming, baking and cooling and the like; the soft cake prepared by the raw materials and the process has rich nutrition, and the grease is uniformly dispersed, is not easy to oxidize and deteriorate and does not drop slag.
Description
Technical Field
The invention relates to the field of biscuits, in particular to a coarse grain soft cake applying a microcapsule technology and a preparation method thereof.
Background
In recent years, with the enhancement of health consciousness of people, health hidden dangers brought by over-refined grain processing are gradually paid attention, so that the demand of people on natural, nutritional and healthy coarse grain food is increasing day by day, the protein content in the coarse grain is far higher than that of refined white rice flour, the coarse grain also contains abundant dietary fibers, vitamin A, vitamin B, vitamin C, vitamin E, calcium, iron, zinc, selenium and other mineral elements, and the nutritional requirements of people in all ages can be met.
However, the use of a large amount of grease also causes new problems in the processing. The linseed oil has low melting point and strong fluidity, is not easy to be well combined with other raw materials, is difficult to be uniformly dispersed in the soft cake, and finally causes the oil leakage on the surface of the soft cake. The higher oil content and the high unsaturation degree of the oil make the soft cake easy to be oxidized and rancid in the baking and storage processes, thereby greatly reducing the sensory quality of the soft cake. In addition, the soft cake has loose texture, and is easy to drop dregs in the eating process, thereby influencing the appearance.
The preparation process of the sugar-free tartary buckwheat soda biscuits is researched by an article published by 2010, No. 1, pages 77-78. The soda biscuit is prepared by taking flour as a main raw material, adding tartary buckwheat flour, sugar-free syrup, linseed oil, milk powder, eggs, salt, baking soda and a dough modifier, and performing flour mixing, fermentation, rolling, forming, baking and cooling. In the method, the baking temperature reaches 230-270 ℃, and omega-3 series polyunsaturated fatty acids in the linseed oil are oxidized at a high speed, so that the great loss of nutrient components is caused. The microcapsule technology applied by the invention can play a better protection role on the linseed oil in the high-temperature baking process.
Chinese patent No. CN201310013200.6 discloses a red glutinous rice soft cookie and a preparation method thereof, wherein the red glutinous rice soft cookie is prepared by taking red glutinous rice flour as a main raw material, and wheat flour, butter, shortening, soft white sugar, high fructose syrup, maltitol, sorbitol, eggs and calcium propionate as auxiliary materials, stirring, mixing, extruding, molding, baking and cooling. The grease in the formula adopts butter and shortening, the dosage reaches 30 percent, the pursuit of consumers for health cannot be met, and rancidity and edibility loss of the grease are easily caused under the condition of not adding an antioxidant.
Chinese patent No. CN94116328.8 discloses a corn flour soft cake and its preparation method, which is prepared from corn flour as main raw material, wheat flour, white sugar, edible oil, sodium bicarbonate and essence by fermenting, stirring, mixing, and baking. The water content in the formula exceeds 20 percent (w/w), which is easy to cause microbial pollution, and the requirement of industrial production on the shelf life can not be met under the condition of not adding preservatives.
Therefore, a muffin which the nutrition is rich, the oil is uniformly dispersed and is not easy to oxidize and a preparation method thereof are urgently needed to be found.
Disclosure of Invention
In order to solve the problems, the invention provides the coarse grain soft cake applying the microcapsule technology and the preparation method thereof, the coarse grain soft cake is rich in nutrition, can provide various nutrient elements for a human body, and has the advantages of uniform oil dispersion, difficult oxidation deterioration and no slag falling.
In order to achieve the above purpose, the invention provides a scheme as follows:
a coarse grain soft cake applying a microcapsule technology comprises the following raw materials in parts by weight: 15-20 parts of low gluten wheat flour, 11-15 parts of raw highland barley flour, 6-11 parts of raw tartary buckwheat flour, 1.5-4.5 parts of oat flake flour, 1.5-4 parts of raw black bean flour, 1-3.5 parts of raw soybean flour, 0.5-3.5 parts of raw mung bean flour, 0.5-3 parts of wheat bran powder, 8-15 parts of linseed oil microcapsules, 7-12 parts of egg liquid, 2-6 parts of high-calcium milk powder, 0.15-13 parts of a sweetening agent, 0.3-1.1 parts of a leavening agent, 0.2-0.6 part of edible salt and 5-13 parts of water.
Further, the sweetener is one or more of white granulated sugar, stevioside, aspartame or xylitol.
Further, the leavening agent is one or more of baking soda, baking powder, ammonium bicarbonate or sodium carbonate.
Further, the linseed oil microcapsule comprises the following raw materials in parts by weight: 3-10 parts of linseed oil, 5-25 parts of wall materials, 0.1-1.5 parts of emulsifier and 80-95 parts of distilled water.
Further, the wall material is one or more of soy protein isolate, maltodextrin, modified starch or whey protein.
Further, the emulsifier is one or more of flaxseed gum, monoglyceride, sucrose ester or lecithin.
The other scheme provided by the invention is as follows:
a preparation method of a coarse grain soft cake applying a microcapsule technology comprises the following steps:
① preparing oleum Lini microcapsule by dissolving wall material in distilled water of 50-90 deg.C, adding oleum Lini, stirring, adding emulsifier to form primary emulsion, shearing at high speed, emulsifying, and spray drying to obtain oleum Lini microcapsule;
② mixing materials, namely respectively sieving powder materials in the raw materials with a 50-150 mesh sieve, and uniformly mixing the powder materials with liquid in the raw materials to obtain mixed raw materials;
③ kneading and shaping, namely kneading the mixed raw materials into smooth dough, and pressing the dough into a cake blank with a smooth surface, a diameter of 10-20cm and a thickness of 0.5-2cm for later use;
④ baking and cooling, namely performing stage baking on the biscuit blank, and cooling to obtain the coarse grain soft cake applying the microcapsule technology.
Further, the rotation speed of the high-speed shearing emulsification in the step ① is 8000-.
Further, the stage baking conditions in the step ④ are baking for 2-8min under the conditions that the surface fire temperature is 150-.
Compared with the prior art, the invention has the following beneficial effects:
1. the inventor unexpectedly finds that the microcapsule prepared by taking the edible protein and the saccharides without adhesiveness as wall materials and taking the finished linseed oil with strong fluidity and easy oxidative deterioration as core materials can improve the connectivity inside the fluffy cake, thereby achieving the effects of firm texture and difficult slag removal.
2. The invention applies the microcapsule technology to carry out embedding protection on the linseed oil, reduces the direct contact between the linseed oil and oxygen in the external environment, thereby slowing down the oxidation rancidity of the linseed oil and improving the problem that the linseed oil is easy to oxidize and deteriorate due to the fact that the linseed oil is rich in polyunsaturated fatty acid.
3. The invention applies the microcapsule technology, so that the linseed oil is uniformly mixed with other raw materials in the form of grease powder and can be relatively fixed and uniformly distributed in the fluffy cake, thereby solving the problems of uneven dispersion of grease in the coarse grain fluffy cake and easy surface oil discharge caused by low melting point and strong fluidity of the linseed oil.
4. The invention takes coarse food grains and grease as raw materials, so that the soft cake can provide various nutrient elements such as protein, vitamins, mineral substances and the like for a human body.
Drawings
FIG. 1 is a scanning electron micrograph (magnification 1200) of a linseed oil microcapsule population according to example 1 of the present invention;
FIG. 2 is an individual scanning electron micrograph (x 7000) of a linseed oil microcapsule population according to example 1 of the present invention;
FIG. 3 is a graph showing changes in moisture content during storage in example 1 of the present invention and comparative example 1;
FIG. 4 is a graph showing changes in the surface oil yield during storage in example 1 of the present invention and in comparative example 1;
FIG. 5 is a graph showing the change in acid value of linseed oil during storage in example 1 and comparative example 1 according to the present invention;
FIG. 6 is a graph showing the change in peroxide value of linseed oil during storage in example 1 and comparative example 1 according to the present invention;
FIG. 7 is a graph showing the change in the slag dropping rate during storage in example 1 of the present invention and comparative example 1;
FIG. 8 is a graph showing the change in hardness during storage in example 1 of the present invention and comparative example 1;
FIG. 9 is a graph showing the change in adhesiveness during storage in example 1 of the present invention and comparative example 1;
FIG. 10 is a graph showing the change in elasticity during storage of example 1 of the present invention and comparative example 1;
FIG. 11 is a graph showing the change in recoverability during storage in example 1 of the present invention and comparative example 1;
FIG. 12 is a graph showing the change in cohesiveness during storage in example 1 of the present invention and in comparative example 1;
fig. 13 is a graph showing changes in chewiness during storage of example 1 of the present invention and comparative example 1.
Detailed Description
For further understanding of the present invention, the method and effects of the present invention will be described in further detail with reference to specific examples. It should be noted that the present embodiment is only for further illustration of the present invention and should not be construed as limiting the scope of the present invention, and that those skilled in the art can make modifications and adjustments in a non-essential way based on the above disclosure.
Example 1
The coarse grain soft cake applying the microcapsule technology comprises the following components in parts by weight: 19g of low gluten wheat flour, 13g of highland barley raw powder, 7g of tartary buckwheat raw powder, 4.5g of oat flake powder, 3g of black bean raw powder, 2.5g of soybean raw powder, 1.8g of mung bean raw powder, 1.7g of wheat bran powder, 9.5g of linseed oil microcapsule, 11g of egg liquid, 5.2g of high-calcium milk powder, 7g of xylitol, 6g of white granulated sugar, 0.4g of baking powder, 0.4g of baking soda, 0.5g of edible salt and 7.5g of water.
The linseed oil microcapsule in the embodiment comprises the following components by weight: 60g of finished linseed oil, 50g of soybean protein isolate, 50g of maltodextrin, 3g of flaxseed gum and 907mL of water.
The preparation method comprises the following steps:
① preparing oleum Lini microcapsule by dissolving soybean protein isolate and maltodextrin in 70 deg.C distilled water, adding oleum Lini, stirring, adding flaxseed gum to form primary emulsion, shearing at 10000r/min for 5min, spray drying stable emulsion with air inlet temperature of 180 deg.C and air outlet temperature of 100 deg.C to obtain oleum Lini microcapsule;
② mixing, namely respectively sieving low gluten wheat flour, highland barley raw powder, tartary buckwheat raw powder, oat flake powder, black bean raw powder, soybean raw powder, mung bean raw powder, linseed oil microcapsule, xylitol, baking powder, sodium bicarbonate and edible salt with a 120-mesh sieve, baking white granulated sugar with a 120-mesh sieve, sieving wheat bran powder and high calcium milk powder with a 80-mesh sieve, mixing uniformly, adding egg liquid and water, and mixing uniformly to obtain a mixed raw material for later use;
③ kneading and molding, kneading the mixed raw materials for 3min to obtain smooth dough, and pressing into cake blank with smooth surface, diameter of 12cm and thickness of 0.8 cm;
④ baking and cooling, baking the cake blank at the surface fire temperature of 165 deg.C and the primer temperature of 120 deg.C for 8min, baking at the upper and lower fire temperatures of 165 deg.C for 4min, and cooling to obtain the coarse grain soft cake.
Example 2
The coarse grain soft cake applying the microcapsule technology comprises the following components in parts by weight: 20g of low-gluten wheat flour, 15g of highland barley raw powder, 8g of tartary buckwheat raw powder, 3.5g of oat flake powder, 3.5g of black bean raw powder, 3g of soybean raw powder, 3g of mung bean raw powder, 1g of wheat bran powder, 8.5g of linseed oil microcapsule, 12g of egg liquid, 2g of high-calcium milk powder, 10g of xylitol, 0.15g of aspartame, 0.4g of baking powder, 0.3g of edible salt and 6.8g of water.
The linseed oil microcapsule in the embodiment comprises the following components by weight: 80g of finished linseed oil, 110g of modified starch, 8g of monoglyceride, 5g of sucrose ester and 797mL of water.
The preparation method comprises the following steps:
① preparing oleum Lini microcapsule by dissolving modified starch in 90 deg.C distilled water, adding oleum Lini, stirring, adding monoglyceride and sucrose ester to form primary emulsion, shearing at high speed of 12000r/min for emulsification for 4min, spray drying stable emulsion with air inlet temperature of 200 deg.C and air outlet temperature of 90 deg.C to obtain oleum Lini microcapsule;
② mixing, namely respectively sieving low gluten wheat flour, highland barley raw powder, tartary buckwheat raw powder, oat flake powder, black bean raw powder, soybean raw powder, mung bean raw powder, linseed oil microcapsule, aspartame, baking powder and edible salt with a 140-mesh sieve, sieving wheat bran powder and high calcium milk powder with a 100-mesh sieve, mixing uniformly, adding egg liquid and water, and mixing uniformly to obtain a mixed raw material for later use;
③ kneading and molding, kneading the mixed raw materials for 5min to obtain smooth dough, and pressing into cake blank with smooth surface, diameter of 10cm and thickness of 0.5 cm;
④ baking and cooling, baking the cake blank at the surface fire temperature of 180 deg.C and the primer temperature of 130 deg.C for 6min, baking at the upper and lower fire temperatures of 145 deg.C for 6min, and cooling to obtain the coarse grain soft cake.
Example 3
The coarse grain soft cake applying the microcapsule technology comprises the following components in parts by weight: 16g of low gluten wheat flour, 12.5g of highland barley raw powder, 7.5g of tartary buckwheat raw powder, 3.8g of oat flake powder, 3.4g of black bean raw powder, 3.2g of soybean raw powder, 3.2g of mung bean raw powder, 3g of wheat bran powder, 10g of linseed oil microcapsule, 9g of egg liquid, 4g of high-calcium milk powder, 5g of white granulated sugar, 0.1g of stevioside, 0.6g of baking soda, 0.5g of ammonium bicarbonate, 0.45g of edible salt and 10.35g of water.
The linseed oil microcapsule in the embodiment comprises the following components by weight: 45g of finished linseed oil, 40g of whey protein, 30g of modified starch, 9g of lecithin and 876mL of water.
The preparation method comprises the following steps:
① Process for preparing oleum Lini microcapsule comprises dissolving lactalbumin and modified starch in 75 deg.C distilled water, adding oleum Lini, stirring, adding lecithin to form primary emulsion, shearing at 13000r/min for 3min, spray drying the stable emulsion, and keeping the inlet air temperature at 195 deg.C and the outlet air temperature at 85 deg.C.
② mixing, namely respectively sieving low gluten wheat flour, highland barley raw powder, tartary buckwheat raw powder, oat flake powder, black bean raw powder, soybean raw powder, mung bean raw powder, linseed oil microcapsule, stevioside, sodium bicarbonate, ammonium bicarbonate and edible salt with a 120-mesh sieve, pulverizing white granulated sugar with a 140-mesh sieve, sieving wheat bran powder and high calcium milk powder with a 60-mesh sieve, mixing uniformly, adding egg liquid and water, and mixing uniformly to obtain a mixed raw material for later use;
③ kneading and shaping, namely kneading the mixed raw materials for 7min to obtain smooth dough, and pressing the smooth dough into a cake blank with a smooth surface, a diameter of 18cm and a thickness of 1.2cm for later use;
④ baking and cooling, baking the cake blank at the surface fire temperature of 210 deg.C and the primer temperature of 170 deg.C for 3min, baking at the upper and lower fire temperatures of 150 deg.C for 5min, and cooling to obtain the coarse grain soft cake.
Example 4
The coarse grain soft cake applying the microcapsule technology comprises the following components in parts by weight: 15.5g of low gluten wheat flour, 14g of highland barley raw powder, 9g of tartary buckwheat raw powder, 2.8g of oat flake powder, 2.5g of black bean raw powder, 2.5g of soybean raw powder, 2.5g of mung bean raw powder, 2g of wheat bran powder, 12g of linseed oil microcapsule, 10.5g of egg liquid, 2g of high-calcium milk powder, 0.08g of stevioside, 0.1g of aspartame, 0.2g of sodium carbonate, 0.3g of ammonium bicarbonate, 0.2g of edible salt and 10g of water.
The linseed oil microcapsule in the embodiment comprises the following components by weight: 100g of finished linseed oil, 90g of whey protein, 80g of maltodextrin, 8.5g of monoglyceride, 5.5g of lecithin and 716mL of water.
The preparation method comprises the following steps:
① preparing oleum Lini microcapsule by dissolving lactalbumin and maltodextrin in distilled water of 60 deg.C, adding oleum Lini, stirring, adding monoglyceride and lecithin to form primary emulsion, shearing at high speed of 15000r/min for 7min, spray drying stable emulsion with air inlet temperature of 215 deg.C and air outlet temperature of 115 deg.C to obtain oleum Lini microcapsule;
② mixing, namely respectively sieving low gluten wheat flour, highland barley raw powder, tartary buckwheat raw powder, oat flake powder, black bean raw powder, soybean raw powder, mung bean raw powder, linseed oil microcapsule, stevioside, aspartame, sodium carbonate, ammonium bicarbonate and edible salt with a 100-mesh sieve, sieving wheat bran powder and high calcium milk powder with a 70-mesh sieve, mixing uniformly, adding egg liquid and water, and mixing uniformly to obtain a mixed raw material for later use;
③ kneading and molding, kneading the mixed raw materials for 6min to obtain smooth dough, pressing into cake blank with smooth surface, diameter of 15cm and thickness of 1 cm;
④ baking and cooling, baking the cake blank at the surface fire temperature of 190 deg.C and the primer temperature of 165 deg.C for 7min, baking at the upper and lower fire temperatures of 125 deg.C for 8min, and cooling to obtain the coarse grain soft cake.
Comparative example 1
Compared with the example 1, the difference is that the linseed oil in the raw materials is the finished linseed oil, the step of manufacturing the linseed microcapsules is eliminated in the manufacturing steps, and the proportion of the other raw materials and the preparation process are the same.
And (3) index evaluation:
sensory evaluation of linseed oil microcapsules
Sensory evaluation was performed on the linseed oil microcapsules of example 1 of the present invention, and the results are shown in table 1:
TABLE 1
(II) scanning electron microscopy analysis of linseed oil microcapsules
Scanning electron microscope analysis of the linseed oil microcapsules of example 1 of the present invention was carried out, and the results are shown in fig. 1 and 2.
As can be seen from the figure, the linseed oil microcapsules prepared by the invention are approximately spherical, the size and the shape are not completely consistent, and a small amount of microcapsules have depressions, holes or cracks on the surface; the microcapsule surface is smooth, compact, crack-free and spherical, and is an ideal individual particle form.
(III) measuring embedding rate of linseed oil microcapsules
The embedding rate of the linseed oil microcapsules of embodiment 1 of the invention is determined, and the specific experimental method and results are as follows:
accurately weigh 2.0G (M) linseed oil microcapsules in a 150mL Erlenmeyer flask, add 30mL petroleum ether and shake gently for one minute, then pass through G immediately3Carrying out suction filtration by using a sand core funnel, washing filter residues by using 20mL of petroleum ether, and carrying out suction filtration; the filtrate was collected into a flask (M) which had been made constant weight1) In the method, petroleum ether is recovered by a rotary evaporator and then dried at 70 ℃ to constant weight (M)2）；
Weigh 10.000g (M)3) Adding oleum Lini microcapsule into 150mL conical flask with plug, adding 100mL anhydrous diethyl ether, and ultrasonically crushing at 10 deg.C for 30 min. Then the mixed solution passes through G3Filtering with a sand core funnel, washing the filter residue with 20mL of anhydrous ether, filtering, and collecting the filtrate to a flask (M) with constant weight4) Performing the following steps; recovering ether solution with rotary evaporator, and drying at 60 deg.C to constant weight (M)5）；
The embedding rate of the linseed oil microcapsule of example 1 of the present invention was found to be 87.26%, and it can be seen that the embedding effect is good.
(IV) sensory evaluation of coarse food grain fluffy cake
Sensory evaluation was performed on example 1 and comparative example 1, respectively. Selecting 10 food professionals with certain sensory analysis capability and no special taste preference to perform sensory quality grading on the coarse grain soft cake according to the color, shape, flavor, taste and tissue structure of the coarse grain soft cake, wherein evaluation standards and results are shown in tables 2 and 3:
TABLE 2
TABLE 3
As can be seen from tables 2 and 3, example 1 is superior to comparative example 1 in color, flavor, mouthfeel and texture, and the application of the microcapsule technology improves the sensory quality of the coarse grain puff pastry.
(V) determination of moisture content of coarse grain soft cake
The moisture content of example 1 and comparative example 1 was measured by the following experimental method:
rapidly grinding the powder in the embodiment 1 until the particle size is less than 2mm, weighing 2.0000g of the powder, putting the powder into a weighing bottle with constant weight, capping, precisely weighing, putting the powder into a drying box with the temperature of 101-105 ℃, obliquely supporting a bottle cap at the edge of the bottle, drying for 2h, capping, taking out, putting the bottle into a dryer, cooling for 0.5h, and weighing; repeating the above operations until the mass difference between the two previous times and the two subsequent times is not more than 2mg, thus obtaining the constant weight.
As can be seen from fig. 3, the moisture content of both example 1 and comparative example 1 decreased with time and eventually became stable. However, after the microcapsule technology is applied, the trend of the moisture content of the coarse grain soft cake is reduced, so that the mouthfeel of the invention can keep soft and palatable for a longer time. This is probably because the linseed oil microcapsule wall material has good water absorption and water retention, so that the water in the coarse grain fluffy cake is less prone to loss.
(VI) detection of surface oil yield of coarse grain fluffy cake
The surface oil yield of the oil-bearing alloy of the embodiment 1 and the comparative example 1 is detected, and the specific experimental method and the result are as follows:
taking two qualitative filter papers, weighing the qualitative filter papers by a one-thousandth balance, and recording the mass of the qualitative filter papers as M1(ii) a Taking a piece of coarse grain soft cake, weighing the coarse grain soft cake and recording the mass of the coarse grain soft cake as M; wrapping the paper with filter paper, weighing the mass of the filter paper every other day, and recording as M2；
(ii) a The results are shown in FIG. 4.
As can be seen from figure 4, the microcapsule technology can effectively improve the phenomenon of oil production on the surface of the coarse grain soft cake, achieve the effect of uniform water-oil compounding inside the product, and solve the problem of uneven oil dispersion inside the coarse grain soft cake.
(VII) detection of acid value, namely peroxide value of oil in coarse grain fluffy cake
The acid value and the peroxide value of the oil in the coarse grain fluffy cake of the example 1 and the comparative example 1 are detected, and the specific detection method and the result are as follows:
in example 1, the oil in the linseed oil microcapsule is directly extracted according to the detection method of the total oil content, and the extract is the oil sample to be detected.
For the comparison ratio 1, taking five soft cakes, crushing, placing into a conical flask, adding 3 times of petroleum ether (mL/g), shaking uniformly, fully mixing, and soaking for 18 h; filtering the mixture of fluffy cake and petroleum ether with a funnel filled with rapid filter paper to obtain filtrate; and (3) recovering petroleum ether for 15min by using a rotary evaporator under the conditions of water bath at 40 ℃ and negative pressure of 0.1MPa, wherein the residue is the grease sample to be detected.
Preparing 0.1mol/L potassium hydroxide standard titration aqueous solution, diethyl ether-isopropanol mixed solution (1 + 1), phenolphthalein indicator, trichloromethane-glacial acetic acid mixed solution (2 + 3), potassium iodide saturated solution, 1% starch indicator and 0.1mol/L sodium thiosulfate standard solution.
The calibration method comprises the following steps of (1) preparing a 0.1mol/L sodium thiosulfate standard solution, and then standing for two weeks for calibration:
0.15g of reference potassium dichromate dried at 120 ℃ to a constant weight was weighed to the nearest 0.0001 g. The mixture was dissolved in 50mL of water, and then 2g of potassium iodide and 20mL of 20% sulfuric acid solution were added thereto, followed by shaking to mix well, standing in the dark for 10min, and then 250mL of distilled water was added. Titration with sodium thiosulfate standard solution was done until the solution was pale yellow-green, followed by 3mL of starch indicator. Titration was continued until the solution turned from blue to light green. And simultaneously performing a blank test.
3.000g (M) of fats and oils were weighed into a 250mL Erlenmeyer flask, 50mL of diethyl ether-isopropanol mixture and 2 drops of phenolphthalein indicator were added, and the mixture was sufficiently shaken to dissolve. Titrating with 0.1mol/L potassium hydroxide standard titration solution until the solution turns reddish and does not fade within 30 s. The number of milliliters of standard titration solution consumed by this titration is recorded as V1。
3.000g (M) of fats and oils were weighed into a 250mL iodine flask, and 30mL of a chloroform-glacial acetic acid mixture was added thereto, followed by shaking gently to completely dissolve the fats and oils. 1.00mL of saturated potassium iodide solution was added accurately, the cap was closed, shaken gently for 0.5min, and left in the dark for 3 min. And taking out, adding 100mL of distilled water, shaking uniformly, immediately titrating the precipitated iodine by using a 0.002mol/L sodium thiosulfate standard solution, adding 1mL of starch indicator when the iodine is titrated to be light yellow, continuing to titrate, and strongly shaking until the blue color of the solution disappears. Two replicates were made and a blank test was run simultaneously.
(ii) a In the formula, V1The dosage of the standard solution of sodium thiosulfate is mL; v0The dosage of the standard solution of sodium thiosulfate in the blank test is mL.
The changes of the acid value and the peroxide value of the finished linseed oil in the course of storing the coarse grain fluffy cake are respectively shown in fig. 5 and 6.
The acid value can be used as an index of the deterioration degree of the grease. As can be seen from fig. 5, the acid value of the linseed oil in the comparative example 1 and the linseed oil in the example 1 both show an upward trend, but the trend of the increase of the acid value of the oil is remarkably slowed down after the microcapsule technology is applied. According to the GB/T8235-2019, the acid value of the primary linseed oil is required to be less than or equal to 1.0mg/g, and the acid value of the secondary linseed oil is required to be less than or equal to 3.0 mg/g. The finished linseed oil used in the present invention can be maintained at a first grade level during 15 days of storage, and if the actual conditions of addition to the coarse grain puff cake are considered, the acid value rising speed is slower, and the oil quality is obviously better than that of the comparative example.
The peroxide number can be used as an index of the degree of oxidation of the grease. As can be seen from fig. 6, the peroxide values of the linseed oils in the comparative example 1 and the example 1 both showed an upward trend, but the trend of the increase of the peroxide value of the oil was significantly slowed down after the application of the microencapsulation technique. According to DBS64/673-2018, the peroxide value of linseed oil is less than or equal to 0.25g/100 g. The grease in the linseed oil microcapsule is far less than the standard in the experimental storage time, and the quality is obviously better than that of the comparative example.
(VIII) determination of residue falling rate and texture characteristics of coarse grain soft cake
The slag removal rate and the texture characteristics of the samples of example 1 and comparative example 1 of the invention are determined, and the specific experimental methods and results are as follows:
breaking a coarse grain soft cake for ten times, and weighing the mass of the fallen slag;
As can be seen from figure 7, after the microcapsule technology is applied, the slag dropping rate of the coarse grain soft cake is obviously reduced, and the quality requirement of consumers on the soft cake is better met.
The Texture change of the coarse grain fluffy cake was analyzed by a Texture analysis method (TPA) using a Texture exposure 32 physical property tester. The test conditions were as follows: the probe is P36/R; the speed before measurement is 1.0 mm/s; the testing speed is 0.5 mm/s; the measured speed is 1.0 mm/s; the degree of compression is 40%; the time interval between two times of compression is 5 s; the induction force is 5 g; each test was repeated five times. Comparative example 1 was carried out simultaneously with example 1. Obtaining evaluation parameters for representing the texture condition of the coarse grain soft cake: hardness, adhesiveness, cohesiveness, elasticity, recoverability and chewiness. The results are shown in FIGS. 8 to 13.
Hardness is the force required to deform the muffins to some extent and is the main indicator for evaluating the texture of muffins. As can be seen from fig. 8, the hardness of both example 1 and comparative example 1 increased with time, which may be caused by a decrease in the moisture content and a change in the starch substance in the raw material. A soft cake hardens qualitatively in a short period from soft to hard, which is very disadvantageous for its quality. The trend of the hardness of the coarse grain soft cake to rise is reduced after the microcapsule technology is applied, which is beneficial to maintaining good quality of the coarse grain soft cake.
The adhesiveness reflects the nature of the adherence of the muffins to the contacting surfaces of the palate, teeth, tongue, etc. when chewed. As can be seen from fig. 9, the adhesiveness of both example 1 and comparative example 1 decreased with time, and the absolute value of the adhesiveness decreased rapidly in the first eight days, and the latter tendency decreased. A moderate reduction of the tack is advantageous for the quality of the muffins. After the microcapsule technology is applied, the absolute value of the adhesiveness of the coarse grain soft cake is lower, the sticky tooth feeling in the mouth is reduced, and the quality is better.
Elasticity is the degree to which a sample can recover after a first compression. As can be seen from fig. 10, the elasticity of the coarse grain fluffy cake is slightly reduced during storage, and does not change much as a whole. This shows that example 1 and comparative example 1 both have good press rebound ability.
The recovery reflects the ability of the muffin to quickly recover deformation after being pressed. As is clear from fig. 11, the recoverability of example 1 and comparative example 1 is reduced as a whole, and the difference is small.
Cohesiveness reflects the amount of binding force within the muffins. As can be seen from fig. 12, the cohesiveness of example 1 and comparative example 1 decreased with time. After the microcapsule technology is applied, the cohesiveness of the coarse grain soft cake is improved, which shows that the combination inside the coarse grain soft cake is tighter, the coarse grain soft cake is less prone to slag falling during breaking off, and the change trend of the slag falling rate is consistent.
The chewiness composite reflects the sustained resistance of the muffins to chewing, with the stronger the chewiness, the more difficult the muffins are to chew. The magnitude of chewiness is numerically equal to the product of the magnitudes of hardness, recovery, and cohesiveness. As can be seen from fig. 13, the chewiness of example 1 and comparative example 1 rapidly increased with time, consistent with the hardness change law. After the microencapsulation technique, the increase in the firmness of the roughage muffins is slowed, but the level of cohesiveness is increased, so that the chewiness of example 1 is at a comparable level to that of comparative example 1.
In conclusion, the sensory evaluation of the coarse grain soft cake prepared in the embodiment of the invention on the aspects of color, flavor, mouthfeel and tissue structure is better than that of the comparative example, and the mouthfeel is better. The slower trend of the moisture content decrease, the lower absolute value of tack and the slower trend of the hardness increase allow embodiments of the present invention to maintain a soft, palatable taste for a longer period of time. By the microcapsule technology, the phenomena of oil production on the surface of the coarse grain soft cake and uneven distribution of internal oil are effectively improved, and the rising trend of acid value and peroxide value is obviously inhibited. Meanwhile, the slag falling rate of the coarse grain soft cake prepared in the embodiment of the invention is obviously lower than that of the comparative example, the cohesiveness is improved compared with that of the comparative example, and the slag falling phenomenon of the soft cake can be better improved.
In summary, any combination of the various embodiments of the present invention without departing from the spirit of the present invention should be considered as the disclosure of the present invention; within the scope of the technical idea of the invention, any combination of various simple modifications and different embodiments of the technical solution without departing from the inventive idea of the present invention shall fall within the protection scope of the present invention.
Claims (10)
1. The coarse grain soft cake applying the microcapsule technology is characterized by comprising the following raw materials in parts by weight: 15-20 parts of low gluten wheat flour, 11-15 parts of raw highland barley flour, 6-11 parts of raw tartary buckwheat flour, 1.5-4.5 parts of oat flake flour, 1.5-4 parts of raw black bean flour, 1-3.5 parts of raw soybean flour, 0.5-3.5 parts of raw mung bean flour, 0.5-3 parts of wheat bran powder, 8-15 parts of linseed oil microcapsules, 7-12 parts of egg liquid, 2-6 parts of high-calcium milk powder, 0.15-13 parts of a sweetening agent, 0.3-1.1 parts of a leavening agent, 0.2-0.6 part of edible salt and 5-13 parts of water.
2. The muffin of claim 1, wherein the sweetener is one or more of white sugar, stevioside, aspartame or xylitol.
3. The muffin of claim 1, wherein the leavening agent is one or more of baking soda, baking powder, ammonium bicarbonate or sodium carbonate.
4. The muffin of claim 1, wherein the linseed oil microcapsules comprise the following raw materials in parts by weight: 3-10 parts of linseed oil, 5-25 parts of wall materials, 0.1-1.5 parts of emulsifier and 80-95 parts of distilled water.
5. The muffin of claim 4, wherein the wall material is one or more of soy protein isolate, maltodextrin, modified starch, or whey protein.
6. The muffin of claim 4, wherein the emulsifier is one or more of flaxseed gum, monoglyceride, sucrose ester, or lecithin.
7. A process for the preparation of a coarse grain fluffed cake using microencapsulation as claimed in any of claims 1 to 6, characterized in that it comprises the following steps:
① preparing oleum Lini microcapsule by dissolving wall material in distilled water of 50-90 deg.C, adding oleum Lini, stirring, adding emulsifier to form primary emulsion, shearing at high speed, emulsifying, and spray drying to obtain oleum Lini microcapsule;
② mixing materials, namely respectively sieving powder materials in the raw materials with a 50-150 mesh sieve, and uniformly mixing the powder materials with liquid in the raw materials to obtain mixed raw materials;
③ kneading and shaping, namely kneading the mixed raw materials into smooth dough, and pressing the dough into a cake blank with a smooth surface, a diameter of 10-20cm and a thickness of 0.5-2cm for later use;
④ baking and cooling, namely performing stage baking on the biscuit blank, and cooling to obtain the coarse grain soft cake applying the microcapsule technology.
8. The method as claimed in claim 7, wherein the rotation speed of the high-speed shearing emulsification in the step ① is 8000-15000r/min, the emulsification time is 2-8min, the inlet air temperature of the spray drying is 150-220 ℃, and the outlet air temperature is 65-125 ℃.
9. The method as claimed in claim 7, wherein the step ④ is a step of baking at a surface fire temperature of 150-.
10. A roughage muffin using microencapsulation technology, prepared by the process of any one of claims 7 to 9.
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