CN114208864B - Application of plumula Nelumbinis polysaccharide in non-fermented baked food - Google Patents
Application of plumula Nelumbinis polysaccharide in non-fermented baked food Download PDFInfo
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- CN114208864B CN114208864B CN202111595160.1A CN202111595160A CN114208864B CN 114208864 B CN114208864 B CN 114208864B CN 202111595160 A CN202111595160 A CN 202111595160A CN 114208864 B CN114208864 B CN 114208864B
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides an application of lotus plumule polysaccharide in baked food. According to the lotus plumule polysaccharide, lotus plumule polysaccharide is used in baked foods, so that the content of Maillard reaction products AGEs in the baking process can be reduced, and the quality of moon cakes is not adversely affected. In addition, the lotus plumule polysaccharide provided by the invention can be used for making moon cake skin, and can obviously reduce the generation of advanced saccharification end products AGEs in the moon cake skin under the condition of not affecting the quality of the moon cake.
Description
Technical Field
The invention belongs to the technical field of foods, and particularly relates to application of lotus plumule polysaccharide in non-fermented baked foods.
Background
Maillard reactions are complex reactions initiated by carbonyl condensation on proteins, peptides and amino acids with reducing sugars, which ultimately lead to advanced glycation end products (AGEs). Maillard reactions are widely occurring during food processing, packaging and storage, and therefore food-borne AGEs (dAGEs) are also widely occurring in various common foods, resulting from maillard reactions occurring between the components during thermal processing. AGEs can stably exist and accumulate in human body, and can covalently crosslink with amino acids, peptides, proteins, etc., to induce diabetes, cardiovascular diseases, senile dementia, etc. For baked foods, the AGEs content is high due to the fact that the contents of protein, sugar and grease are high, and the AGEs content is high due to the high-temperature baking treatment. At present, the intake of dAGEs in a safe range for disease prevention is not specified in China, but the reduction of the dAGEs is particularly important for diabetics and kidney diseases, so that endogenous AGEs generated by people are higher than those of healthy people, and the removal capacity of the body of the people is impaired. Therefore, monitoring of potential hazard AGEs should be enhanced from a food safety point of view and effective means should be taken to inhibit their production.
The plumula Nelumbinis (Plumula Nelumbinis) is green young leaf and radicle of mature seed of Nelumbo nucifera Gaertn of Nymphaeaceae (Nymphaeaceae), and has a shape of slightly fine stick, length of about 1-1.5cm, and diameter of about 2mm. Lotus plumule is bitter in taste, enters heart and kidney meridian, and is one of traditional Chinese medicines in China. Modern medical research proves that lotus plumule contains various active ingredients and has the functions of resisting oxidation, resisting bacteria, resisting inflammation, reducing blood sugar, resisting saccharification and the like.
The lotus plumule polysaccharide is one of main active ingredients in lotus plumule, and has been proved by many researches to have the effects of resisting oxidation, inhibiting AGEs in food and the like, but the application of the lotus plumule polysaccharide in the food field has not been reported at present. Polysaccharides vary widely in chemical composition and functional properties, and it is difficult to summarize and generalize their functional commonalities that affect the quality of baked products using traditional biochemical theory and methodology. The content of non-starch polysaccharide and the spatial distribution and branching mode in the structure can influence the relationship between the non-starch polysaccharide and gluten formed by protein, so that the baking quality of flour is influenced to a certain extent. Studies have shown that soluble soybean polysaccharides can increase the specific volume and moisture content of bread, negatively affecting the texture, texture and organoleptic quality of the bread. However, the influence of plant soluble polysaccharides on moon cake baked products is little studied, and for non-fermented baked foods, the increase of volume and water holding capacity does not significantly improve eating quality, and may cause a negative influence on sense.
Disclosure of Invention
In view of the above, the technical problem to be solved by the invention is to provide an application of lotus plumule polysaccharide in non-fermented baked food. According to the lotus plumule polysaccharide, lotus plumule polysaccharide is used in baked foods, so that the content of Maillard reaction products AGEs in the baking process can be reduced, and the quality of moon cakes is not adversely affected.
The invention provides application of lotus plumule polysaccharide in non-fermented baked food.
Preferably, the adding amount of the lotus plumule polysaccharide in the baked food is 0.5-20 mg/g.
Preferably, the preparation method of the lotus plumule polysaccharide comprises the following steps:
crushing the dried lotus plumule, removing fat-soluble impurities, and pretreating the lotus plumule;
leaching the pretreated lotus plumule to obtain leaching liquor;
centrifuging, filtering, concentrating and precipitating with ethanol to obtain precipitate, and drying to obtain plumula Nelumbinis polysaccharide.
Preferably, the method for removing the fat-soluble impurities is soaking in ethanol for 24-48 hours.
Preferably, the leaching method is hot water leaching, the temperature of the hot water leaching is 80-95 ℃ and the time is 1-3 hours, and the mass volume ratio of lotus plumule to hot water is 1g: (15-30) ml.
Preferably, the centrifugation conditions: the rotating speed is 6000-8000 r/min, and the time is 15-20 min.
Preferably, the non-fermented baked food is a moon cake.
Preferably, the lotus plumule polysaccharide is added into the moon cake crust.
Preferably, the lotus plumule polysaccharide is added to the moon cake skin in a way of directly adding flour and uniformly mixing.
Preferably, the preparation method of the moon cake comprises the following steps:
mixing the raw materials for preparing the cake crust of the moon cake with lotus plumule polysaccharide to obtain dough;
and (5) filling the dough after flattening, and baking after compression molding to obtain the moon cake.
Compared with the prior art, the invention provides the application of lotus plumule polysaccharide in baked food. According to the lotus plumule polysaccharide, lotus plumule polysaccharide is used in baked foods, so that the content of Maillard reaction products AGEs in the baking process can be reduced, and the quality of moon cakes is not adversely affected. In addition, the lotus plumule polysaccharide provided by the invention can be used for making moon cake skin, and can obviously reduce the generation of advanced saccharification end products AGEs in the moon cake skin under the condition of not affecting the quality of the moon cake.
Drawings
FIG. 1 is a molecular weight distribution diagram of plumula Nelumbinis polysaccharide prepared in example 1;
FIG. 2 is a graph showing the results of monosaccharide composition of plumula Nelumbinis polysaccharide prepared in example 1; including standards and samples; the label corresponds to: man-mannose, rib-ribose, rha-rhamnose, gluA-glucuronic acid, galA-galacturonic acid, glu-glucose, gal-galactose, xyl-xylose, ara-arabinose, fru-fucose;
FIG. 3 is an infrared spectrum of plumula Nelumbinis polysaccharide prepared in example 1;
FIG. 4 shows the change of AGEs content in moon cakes with different extract addition amounts;
FIG. 5 shows the effect of lotus plumule polysaccharides of different concentrations on the texture characteristics of moon cakes;
FIG. 6 shows the effect of lotus plumule alcoholic extracts of different concentrations on the texture characteristics of moon cakes;
FIG. 7 shows the color change of moon cake surface with different extract addition amounts.
Detailed Description
The invention provides application of lotus plumule polysaccharide in non-fermented baked food.
In the present invention, the lotus plumule polysaccharide is added to the non-fermented baked food in an amount of 0.5 to 20mg/g, preferably 0.5mg/g, 1mg/g, 2.5mg/g, 5mg/g, 10mg/g, 15mg/g, 20mg/g, or any value between 0.5 and 20mg/g.
In the invention, the preparation method of the lotus plumule polysaccharide comprises the following steps:
crushing the dried lotus plumule, removing fat-soluble impurities, and pretreating the lotus plumule;
leaching the pretreated lotus plumule to obtain leaching liquor;
centrifuging, filtering, concentrating and precipitating with ethanol to obtain precipitate, and drying to obtain plumula Nelumbinis polysaccharide.
Specifically, the lotus plumule powder is prepared by firstly drying lotus plumule, then crushing, preferably crushing for 5-10 s in a high-speed traditional Chinese medicine crusher, and then sieving with a 80-100-mesh sieve.
Then, the lotus plumule powder obtained is subjected to treatment for removing fat-soluble impurities, preferably by soaking in ethanol for a period of preferably 24-48 hours, preferably 24, 30, 36, 42, 48, or any value between 24-48 hours.
And then, removing ethanol after the treatment of removing fat-soluble impurities, and obtaining the pretreated lotus plumule.
The pretreated lotus plumule is leached, in the invention, the leaching is preferably hot water leaching, the temperature of the hot water leaching is 80-95 ℃, preferably 80, 85, 90, 95, or any value between 80-95 ℃, the time is 1-3 h, preferably 1, 1.5, 2, 2.5, 3, or any value between 1-3 h, and the mass-volume ratio of the lotus plumule to the hot water is 1g: (15-30) ml, preferably 1g:15ml, 1g:20ml, 1g:25ml, 1g:30ml, or 1g: (15-30) ml.
After obtaining the leaching solution, centrifuging the leaching solution, wherein the centrifugation operation conditions are as follows: the rotation speed is 6000-8000 r/min, preferably 6000, 6500, 7000, 7500, 8000 or any value between 6000-8000 r/min, and the time is 15-20 min.
And filtering the supernatant after centrifugation, wherein the filtering adopts a buchner funnel for suction filtration and medium-speed filter paper for suction filtration.
The filtrate obtained is concentrated, preferably by rotary evaporation, at a rotational speed of 50-70 r/min, preferably at any value between 50, 55, 60, 65, 70, or 50-70 r/min, at a temperature of 40-50 ℃, preferably at any value between 40, 45, 50, or 40-50 ℃.
And (3) carrying out alcohol precipitation on the concentrated solution, wherein the alcohol precipitation condition is that the temperature is 4 ℃ and the time is 24-36 h.
And (3) after alcohol precipitation, centrifuging to obtain a precipitate, and drying the precipitate to obtain lotus plumule polysaccharide. In the present invention, the drying is preferably vacuum freeze-drying.
In the invention, the monosaccharide composition in the lotus plumule polysaccharide comprises 4.10% of mannose, 4.48% of rhamnose, 4.00% of glucuronic acid, 2.33% of galacturonic acid, 19.78% of glucose, 8.08% of galactose, 20.24% of xylose and 36.96% of arabinose.
Under the monosaccharide composition condition, the lotus plumule polysaccharide can reduce the content of Maillard reaction products AGEs in the baking process, and the quality of the moon cake is not adversely affected.
In the present invention, the non-fermented baked food is a moon cake.
When the baked food is a moon cake, the lotus plumule polysaccharide is added into a moon cake crust.
The lotus plumule polysaccharide is added into the moon cake skin in a mode of directly adding flour and uniformly mixing.
In the invention, the preparation method of the moon cake comprises the following steps:
mixing the raw materials for preparing the cake crust of the moon cake with lotus plumule polysaccharide to obtain dough;
and (5) filling the dough after flattening, and baking after compression molding to obtain the moon cake.
The adding amount of the lotus plumule polysaccharide in the cake crust is 0.5-20mg/g cake crust dough.
The lotus plumule polysaccharide provided by the invention can be used for making moon cake skin, and can obviously reduce the generation of advanced saccharification end products AGEs in the moon cake skin under the condition of not affecting the quality of the moon cake.
For further understanding of the present invention, the application of the lotus plumule polysaccharide provided by the present invention to baked foods is described below with reference to examples, and the scope of the present invention is not limited by the following examples.
Example 1: in this embodiment, the preparation of lotus plumule polysaccharide by hot water extraction is performed according to the following steps:
(1) Extraction of lotus plumule polysaccharide
Taking 2kg of cleaned lotus plumule, crushing the lotus plumule by a high-speed traditional Chinese medicine crusher for 10s, sieving with a 80-mesh sieve, soaking with absolute ethanol for 48h to remove fat-soluble impurities, and airing at room temperature to remove ethanol. Setting the extraction time to be 2h, extracting lotus plumule polysaccharide at the extraction temperature of 80 ℃ at the feed-liquid ratio of 1:25g/mL, collecting the extracting solution, centrifuging to remove suspended impurities at the rotation speed of 6000r/min for 10min, and then continuously using medium-speed filter paper to perform suction filtration by using a Buchner funnel to further remove impurities. Concentrating plumula Nelumbinis polysaccharide extractive solution by rotary evaporator at rotation speed of 60-70r/min and temperature of 45-55deg.C. And adding four times of absolute ethyl alcohol, precipitating with alcohol at 4 ℃ for 30 hours, centrifuging to obtain precipitate, and performing vacuum freeze drying to obtain lotus plumule polysaccharide.
(2) And (5) structural analysis of lotus plumule polysaccharide.
(1) The molecular weight of plumula Nelumbinis polysaccharide is determined by high performance gel permeation chromatography, and the distribution diagram is shown in figure 1.
(2) The monosaccharide composition of lotus plumule polysaccharide was analyzed by high performance liquid chromatography (ultraviolet detector). The sample was first subjected to complete acid hydrolysis, after which the hydrolyzed sample was subjected to derivatization with PMP, and the chromatographic results were shown in fig. 2, with lotus plumule polysaccharide consisting of eight monosaccharides including mannose (4.10%), rhamnose (4.48%), glucuronic acid (4.00%), galacturonic acid (2.33%), glucose (19.78%), galactose (8.08%), xylose (20.24%) and arabinose (36.96%).
(3) The infrared spectrum of lotus plumule is measured by potassium bromide tabletting method. As shown in FIG. 3, at 4000-500cm -1 Within a range of (2), the sample has a characteristic absorption peak of polysaccharide. At 3367.7cm -1 The nearby strong absorption peak is the-OH telescopic vibration absorption peak. 2931.8cm -1 The C-H telescopic vibration absorption peak is shown. 1650.1cm -1 Is the asymmetric and symmetric telescopic vibration absorption peak of c=o. 1549.8cm -1 And 1399.3cm -1 The lotus plumule polysaccharide contains uronic acid. 1000-1200cm -1 The signal peak of (2) indicates that the pyranose ring and the furanose ring are simultaneously present in the lotus plumule polysaccharide.
Example 2: the lotus plumule polysaccharide is applied to the Cantonese moon cake.
(1) Making moon cake stuffing: the moon cake stuffing in the experiment is white lotus paste stuffing and is manufactured by Guangzhou wine group Likou Fu corporation.
(2) Making moon cake skin: the mass ratio is 35:15:4, edible oil and baking soda, and then adding a proper amount of lotus plumule polysaccharide (0-20 mg/g dough, specifically 0mg/g, 0.5mg/g, 1mg/g, 2.5mg/g, 5mg/g, 10mg/g, 15mg/g and 20mg/g respectively) and continuing stirring until no obvious particles exist. And then 10 flour: 3, adding a proper amount of flour in proportion of edible oil, stirring uniformly, and placing at a cool and ventilated place for 1h at room temperature after forming dough.
(3) Stuffing of moon cake: respectively dividing the white lotus paste stuffing and the cake dough into equal small parts, kneading the small parts by hand uniformly, and putting aside for standby. Flattening the cake dough, and sequentially stuffing. And pressing and forming the moon cake by using a moon cake mould. Wherein, the mass ratio of the white lotus paste stuffing to the cake crust dough is 2:1.
(4) Baking of moon cakes: putting the moon cake into a preheated oven, wherein the temperature of the oven is set to be 210 ℃ when the upper fire is set and 130 ℃ when the lower fire is set. And taking out the moon cake after baking for 12min, dipping the egg liquid in the moon cake by using a brush, brushing the upper surface of the moon cake, and repeating brushing for 3-5 times. After brushing the egg liquid, the moon cake is put into an oven to be baked for 7min.
(5) Packaging of moon cakes: after the moon cakes are cooled, packaging is carried out by a packaging machine, each moon cake is independently packaged, and a package of drier is placed in each package. In order to make the moon cake soft, the quality of the packaged moon cake is measured after the packaged moon cake is placed for 7 days at normal temperature.
(6) Determination of fluorescent AGEs: grinding appropriate amount of moon cake skin into foam, precisely weighing 1.00g of moon cake skin powder in a 50mL centrifuge tube, pouring 20mL of ultrapure water as leaching solution, ultrasonically extracting for 30min, centrifuging at low speed for 10min (4000 r/min), taking supernatant, filtering with a 0.22 μm filter membrane, and detecting fluorescent AGEs content at 325nm and 440nm of excitation light by using an enzyme-labeling instrument.
Referring to fig. 4, fig. 4 shows a graph of change in AGEs content in moon cakes with different extract addition amounts. The result shows that with the increase of the adding amount of the lotus plumule polysaccharide, the inhibition rate of the lotus plumule polysaccharide on the AGEs in the moon cake skin is gradually enhanced, and when the adding amount of the lotus plumule polysaccharide freeze-dried powder is more than 10mg/g, the inhibition rate of the lotus plumule polysaccharide on the fluorescent AGEs in the moon cake skin can reach 40%.
Example 3: influence of lotus plumule polysaccharide freeze-dried powder on quality of moon cake skin
Measurement of texture characteristics of the moon cake: the P/2 probe is used for carrying out puncture experiments on moon cakes which are softened for 7 days, each sample is subjected to 5 times of parallel experiments, analysis is carried out after data with larger deviation are removed, and calibration is carried out after the probe is replaced each time. Referring to fig. 5, fig. 5 shows the effect of lotus plumule polysaccharides of different concentrations on the texture characteristics of the moon cake.
Chromaticity measurement of moon cake surface: the surface of the moon cake is subjected to chromaticity measurement by adopting a desk type spectrocolorimeter, and a blackboard and a whiteboard are required to be used for calibration before use, and the background value of the transparent container is deducted. Each sample was subjected to 5 replicates and the average was taken. Referring to fig. 7, fig. 7 is a graph showing the change in chromaticity of the surface of the moon cake with different addition amounts of the extract.
The result shows that when the content of the lotus plumule polysaccharide is between 0.5 and 20mg/g, the content of fluorescent AGEs can be reduced, at the moment, the texture characteristics of the moon cake added with the lotus plumule polysaccharide are not obviously different in general, the influence on the chromaticity of the moon cake is still within an acceptable range, and the content of the fluorescent AGEs can be effectively reduced, so that the lotus plumule polysaccharide has extremely high application value in the Cantonese moon cake. The application effect of the lotus plumule polysaccharide is better than that of the lotus plumule alcohol extract, and the lotus plumule polysaccharide can reduce the fluorescent AGEs content to a greater extent than that of the lotus plumule alcohol extract under the highest limit content of the food additive specified by national standards.
Comparative example 1
The lotus plumule alcohol extract mentioned in the above description is prepared by the following specific method:
at 60 ℃, carrying out ultrasonic-assisted extraction on the dried lotus plumule by using an ethanol water solution with the ethanol volume fraction of 50 percent for 40min, wherein the feed-liquid ratio is 1:30g/mL. Filtering the extracting solution, concentrating at 45 ℃, and freeze-drying the concentrated solution to obtain the lotus plumule ethanol extract, wherein the flavone content is 30-50% of rutin equivalent.
The obtained plumula Nelumbinis alcoholic extract is added into moon cake for preparing moon cake, and the specific method is as shown in example 2, wherein plumula Nelumbinis polysaccharide is replaced by plumula Nelumbinis alcoholic extract, and the addition amounts are 0mg/g, 0.1mg/g, 0.25mg/g, 0.5mg/g, 1mg/g and 2mg/g respectively.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (5)
1. The application of lotus plumule polysaccharide in preparing low AGEs non-fermented baked food is characterized in that the preparation method of lotus plumule polysaccharide comprises the following steps:
crushing the dried lotus plumule, removing fat-soluble impurities, and pretreating the lotus plumule;
leaching the pretreated lotus plumule by hot water to obtain leaching liquor; the temperature of the hot water leaching is 80-95 ℃ and the time is 1-3 h, and the mass volume ratio of lotus plumule to hot water is 1g: (15-30 ml);
centrifuging, filtering, concentrating and precipitating with ethanol to obtain precipitate, and drying to obtain plumula Nelumbinis polysaccharide;
the adding amount of the lotus plumule polysaccharide in the baked food is 5-20 mg/g;
the non-fermented baked food is moon cake, and the lotus plumule polysaccharide is added into the moon cake crust.
2. The use according to claim 1, wherein the method for removing fat-soluble impurities is ethanol soaking, and the soaking time is 24-48 h.
3. The use according to claim 1, wherein the centrifugation conditions: the rotating speed is 6000-8000 r/min, and the time is 15-20 min.
4. The use according to claim 1, wherein the plumula Nelumbinis polysaccharide is added to the moon cake skin by directly adding flour and mixing uniformly.
5. The use according to claim 1, wherein the method of making the moon cake comprises:
mixing the raw materials for preparing the cake crust of the moon cake with lotus plumule polysaccharide to obtain dough;
and (5) filling the dough after flattening, and baking after compression molding to obtain the moon cake.
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| JP2006042664A (en) * | 2004-08-03 | 2006-02-16 | Chugoku Dento Igaku Kyoiku Center:Kk | Health food containing extract from lotus young sprout |
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| CN109221892A (en) * | 2018-09-11 | 2019-01-18 | 辽宁大学 | Pectin oligosaccharide and preparation method thereof and application as AGEs inhibitor |
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| JP2006042664A (en) * | 2004-08-03 | 2006-02-16 | Chugoku Dento Igaku Kyoiku Center:Kk | Health food containing extract from lotus young sprout |
| JP2011178730A (en) * | 2010-03-02 | 2011-09-15 | Higashimaru Shoyu Co Ltd | Maillard reaction inhibitor and ages formation restrainer |
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