Application of Citrus chachiensis freeze-dried powder in baking premixed flour, anti-saccharification baking premixed flour, preparation method and application of anti-saccharification baking premixed flour, biscuits and cakes

Abstract

The invention provides application of Citrus chachiensis freeze-dried powder in baking premixed flour, anti-saccharification baking premixed flour, a preparation method and application of the anti-saccharification baking premixed flour, biscuits and cakes, and belongs to the technical field of food. The invention provides an application of Citrus chachiensis freeze-dried powder in baking premixed powder. The Citrus chachiensis freeze-dried powder is prepared by a method comprising the following steps: sequentially carrying out freeze drying and superfine grinding on Citrus chachiensis peels. According to the invention, the functional components in the Citrus chachiensis are reserved by adopting a freeze-drying technology, the Citrus chachiensis fruits do not need to be extracted, the Citrus chachiensis freeze-dried powder can be directly applied to the baking premixed powder, the risk of solvent residue does not exist, the utilization rate of the Citrus chachiensis fruits is improved, and the cost is reduced; meanwhile, the Citrus chachiensis fruits are insensitive to storage conditions such as temperature and illumination, can be stored for a long time at normal temperature, can also be transported at high temperature and have wide application prospects. The Citrus chachiensis freeze-dried powder has the effect of inhibiting generation of AGEs in baked food, and the AGEs inhibiting effect of the Citrus chachiensis freeze-dried powder is superior to that of the Citrus chachiensis extract.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to application of citrus oleifera freeze-dried powder in baking premix, anti-glycation baking premix and a preparation method and application thereof, biscuits and cakes. Background Art

[0002] Non-enzymatic glycosylation of proteins, also known as "glycation", can cause cell death and organ damage, leading to human aging and the occurrence of various metabolic diseases. "Anti-glycation" means inhibiting the occurrence of non-enzymatic glycosylation of proteins. It is necessary not only to slow down the "glycation" reaction in the body, but also to reduce the "Advanced Glycation End Products" (AGEs) ingested from food. AGEs are the final toxic molecules produced by non-enzymatic glycosylation of proteins. They are mainly produced by the reaction of reducing sugars and proteins or amino acids. The AGEs accumulated in the human body are divided into endogenous AGEs and food-borne AGEs. Endogenous AGEs are produced by the "glycation" reaction in the human body, while food-borne AGEs are mainly AGEs in food that accumulate in the human body. The proportion of food-borne AGEs in the human body is higher than that of endogenous AGEs. Therefore, reducing the intake of food-borne AGEs is an effective way to "anti-glycate". Baked foods heated at high temperatures form delicious flavors and attractive aromas through the Maillard reaction, but they are also prone to accumulate high levels of AGEs. The overall level of AGEs is usually determined by the content of two typical AGEs molecules, carboxymethyl lysine (CML) and carboxyethyl lysine (CEL). The content of CML and CEL in baked foods can reach 171.2 mg / kg and 57.2 mg / kg, which is significantly higher than fried foods and barbecue. Therefore, safely and effectively reducing AGEs in baked foods is an important direction for the healthy development of the food industry.

[0003] At present, the commonly used AGEs inhibitors include aminoguanidine (AG) for clinical use, but AG has significant side effects on the human body, such as causing gastrointestinal dysfunction, damaging lung function, and causing vasculitis, and cannot be used in food processing. Plant extracts can reduce the content of AGEs in food, such as bayberry, emblica extracts, tea polyphenols, curcumin, apple proanthocyanidins, etc. Related technologies disclose the use of lotus proanthocyanidins, emblica extracts, lotus leaf extracts, etc. as AGEs inhibitors, but they are mainly used for beauty and oral purposes, and the inhibitors cannot guarantee the effect in food systems and high-temperature reactions; bayberry extracts are used to reduce AGEs in cookies; tea branch orange peel flavonoid extracts are used to inhibit the effect of AGEs. However, the above uses natural flavonoids or flavonoid extracts, all of which require complex extraction processes, and there is a risk of solvent residues. In addition, natural flavonoids and flavonoid extracts are sensitive to storage conditions such as temperature and light, and are difficult to use in baking premixes. Summary of the invention

[0004] In view of this, the object of the present invention is to provide a method for preparing an anti-glycation baking premix, wherein the main effective ingredient is citrus aurantium freeze-dried powder, which has a good inhibitory effect on fluorescent AGEs as well as CML and CEL in biscuits and cakes, and has the advantages of high thermal stability, storage resistance, green safety, etc.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The present invention provides an application of tea citrus frost-dried powder in baking premix, wherein the tea citrus frost-dried powder is prepared by a method comprising the following steps:

[0007] The peel of the citrus aurantium was freeze-dried and ultra-finely pulverized in sequence.

[0008] The present invention also provides an anti-saccharification baking premix, comprising: tea branch orange freeze-dried powder, powdered sugar, milk powder, salt, leavening agent and flour;

[0009] The mass of the tea-branch citrus freeze-dried powder is 0.5-2% of the mass of the flour; the mass of the powdered sugar is 40% of the mass of the flour; the mass of the milk powder is 23% of the mass of the flour, the mass of the salt is 0.8% of the mass of the flour, and the mass of the leavening agent is 0.8% of the mass of the flour;

[0010] The tea branch orange freeze-dried powder is prepared by a method comprising the following steps:

[0011] The peel of the citrus aurantium was freeze-dried and ultra-finely pulverized in sequence.

[0012] Preferably, the freeze-drying time is 36 to 48 hours, the cold trap temperature is -60 to -40°C, and the freeze-drying is carried out under vacuum conditions, and the vacuum degree of the vacuum conditions is 10 to 100 Pa.

[0013] Preferably, the moisture content of the freeze-dried fruit is 2-8wt%.

[0014] Preferably, the particle size of the lycopene freeze-dried powder is 100 mesh.

[0015] Preferably, the leavening agent comprises one or more of sodium bicarbonate, sodium carbonate and ammonium carbonate.

[0016] The present invention also provides a method for preparing the anti-glycation baking premix described in the above technical solution, comprising the following steps:

[0017] The tea branch orange freeze-dried powder, powdered sugar, milk powder, salt, a leavening agent and flour are mixed to obtain the anti-saccharification baking premix powder.

[0018] The present invention also provides the use of the anti-glycation baking premix powder described in the above technical solution in the field of baking.

[0019] The present invention also provides a biscuit, which is made from the anti-glycation baking premix powder described in the above technical scheme, egg liquid and vegetable oil, the mass of the egg liquid is 20% of the mass of the anti-glycation baking premix powder, and the mass of the vegetable oil is 30% of the mass of the anti-glycation baking premix powder.

[0020] The present invention also provides a cake, which is made from the anti-glycation baking premix powder described in the above technical scheme, egg liquid, vegetable oil and water, the mass of the egg liquid is 20% of the mass of the anti-glycation baking premix powder, the mass of the vegetable oil is 20% of the mass of the anti-glycation baking premix powder, and the mass of the water is 10% of the mass of the anti-glycation baking premix powder.

[0021] The invention provides an application of tea citrus frostbitten powder in baking premix. The tea citrus frostbitten powder is prepared by a method comprising the following steps: freeze-drying and ultrafine grinding tea citrus fruits in sequence.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] The present invention uses freeze drying (freeze drying technology) to retain the effective ingredients in the tea branch orange peel, and there is no need to extract the tea branch orange peel. The tea branch orange freeze-dried powder can be directly applied to the baking premix, there is no risk of solvent residue, and the utilization rate of the tea branch orange fruit is improved, and the cost is reduced; at the same time, the tea branch orange freeze-dried powder is not sensitive to storage conditions such as temperature and light, can be stored at room temperature for a long time, and can also be transported at high temperatures, and has broad application prospects. And the tea branch orange freeze-dried powder has the effect of inhibiting the production of AGEs in baked foods, and the inhibitory effect on AGEs is better than that of the tea branch orange extract. The data of the embodiment show that the tea branch orange extract and the tea branch orange freeze-dried powder have an inhibitory effect on CML and CEL in biscuits, but the inhibitory effect of the biscuits made from the baking premix containing the tea branch orange freeze-dried powder of the present invention is better than that of the biscuits made by adding the tea branch orange extract.

[0024] The present invention also provides a method for preparing the anti-glycation baking premix described in the above technical solution. The preparation method of the present invention has simple steps and can be used for home production as well as for large-scale standardized production in central kitchens and enterprises.

[0025] The present invention also provides the use of the anti-glycation baking premix described in the above technical scheme in the baking field. The anti-glycation baking premix of the present invention can be used to make biscuits, cakes, etc., and can effectively reduce the content of AGEs in the finished products.

[0026] The fluorescent AGEs of the biscuits of the present invention are reduced by 35.35% compared with ordinary biscuits, and the CML and CEL are reduced by 60.91% and 82.99% respectively.

[0027] The fluorescent AGEs of the cake of the present invention are reduced by 49.66% compared with ordinary cakes, and the CML and CEL are reduced by 35.99% and 48.84% respectively. BRIEF DESCRIPTION OF THE DRAWINGS

[0028] Figure 1 The actual pictures are of the tea-twig citrus freeze-dried powder of Example 1 of the present invention, the anti-glycation baking premix of Example 1, the biscuits of Example 1 and the cake of Example 7;

[0029] Figure 2 The sensory evaluation results of the biscuits prepared in Examples 1, 4 to 6 and Comparative Example 2 are shown. DETAILED DESCRIPTION

[0030] The present invention provides an application of tea citrus frost-dried powder in baking premix, wherein the tea citrus frost-dried powder is prepared by a method comprising the following steps:

[0031] The peel of the citrus aurantium was freeze-dried and ultra-finely pulverized in sequence.

[0032] In the present invention, the tea-branch citrus peel is preferably obtained by manually peeling tea-branch citrus fruits or using an automatic peeling machine for wide-skinned citrus.

[0033] In the present invention, the tea-branch citrus fruit is preferably a tea-branch citrus fruit picked in December and grown in Xinhui District, Jiangmen City, Guangdong Province.

[0034] In the present invention, the tea-branch citrus peel is preferably pretreated before freeze-drying, and the treatment preferably includes killing green, naturally cooling to room temperature, shredding and pre-freezing in sequence.

[0035] In the present invention, the withering temperature is preferably 85-100°C, specifically 85, 90, 95 or 100°C, and the withering time is preferably 15-30min, specifically 15, 20, 25 or 30min; the withering conditions can passivate the activity of enzymes such as polyphenol oxidase and peroxidase in the peel, which is beneficial to protect the active ingredients (polyphenols and flavonoids) in the peel from being destroyed.

[0036] In the present invention, the width of the shredded peel is preferably 0.2-0.3 cm, which can increase the surface area of ​​the peel, facilitate the loss of water during freeze-drying, and shorten the drying time. In the present invention, shredding is preferably performed manually or by machine.

[0037] In the present invention, the pre-freezing temperature is preferably -40°C, and the time is preferably 6 hours. The function of the pre-freezing is to quickly convert the water in the peel from liquid to solid, while destroying the oil bags on the surface of the peel to release the effective ingredients in the oil bags.

[0038] In the present invention, the freeze drying time is preferably 36 to 48 hours, specifically 36, 44 or 48 hours, the cold trap temperature is preferably -60 to -40 ° C, specifically -60, -50 or -40 ° C, the freeze drying is preferably carried out under vacuum conditions, the vacuum degree of the vacuum conditions is preferably 10 to 100 Pa, specifically 10, 20, 40, 60, 80 or 100 Pa; the freeze drying conditions can quickly sublimate the solid water in the peel, which is conducive to releasing the effective ingredients of nobiletin, tangeretin and hesperidin in the peel, while protecting it from oxidation. The present invention uses freeze drying (freeze drying technology) to retain the effective ingredients in the tea branch orange peel, without extracting the tea branch orange peel, and can directly apply the tea branch orange freeze-dried powder to baking premix powder, without the risk of solvent residue, and improves the utilization rate of tea branch orange fruit, reducing costs; at the same time, the tea branch orange freeze-dried powder is insensitive to storage conditions such as temperature and light, can be stored for a long time at room temperature, and can also be transported at high temperatures, and has broad application prospects.

[0039] In the present invention, the freeze drying is preferably carried out in a vacuum freeze dryer.

[0040] In the present invention, the moisture content of the freeze-dried fruit is preferably 2-8wt%, specifically 2wt%, 3wt%, 4wt%, 5wt%, 6wt%, 7wt% or 8wt%.

[0041] In the present invention, the ultrafine grinding is preferably carried out in an ultrafine grinder. The role of the ultrafine grinding is to make the freeze-dried powder of tea citrus more evenly mixed in the premixed powder, and the effective ingredients in the freeze-dried powder of tea citrus can more easily enter the interior of the protein molecules through the emulsification system of the food, thereby exerting the effect of inhibiting late glycation.

[0042] In the present invention, the particle size of the lyophilized tea citrus powder is preferably 100 mesh.

[0043] The present invention also provides an anti-saccharification baking premix, comprising: tea branch orange freeze-dried powder, powdered sugar, milk powder, salt, leavening agent and flour;

[0044] The mass of the tea-branch citrus freeze-dried powder is 0.5-2% of the mass of the flour; the mass of the powdered sugar is 40% of the mass of the flour; the mass of the milk powder is 23% of the mass of the flour, the mass of the salt is 0.8% of the mass of the flour, and the mass of the leavening agent is 0.8% of the mass of the flour;

[0045] The tea branch orange freeze-dried powder is prepared by a method comprising the following steps:

[0046] The peel of the citrus aurantium was freeze-dried and ultra-finely pulverized in sequence.

[0047] In the present invention, unless otherwise specified, the raw materials used are all commercially available products in the art.

[0048] The anti-glycation baking premix of the present invention comprises tea branch orange freeze-dried powder, the mass of the tea branch orange freeze-dried powder is 0.5-2% of the mass of flour, specifically 0.5%, 1%, 1.5% or 2%, and the influence of the amount of tea branch orange freeze-dried powder added on the sensory score of the premix is ​​evaluated from six aspects of appearance, color, aroma, mouthfeel, taste and overall acceptance of the finished biscuit. When the mass of the tea branch orange freeze-dried powder is 0.5% of the mass of flour, the sensory sense of the anti-glycation baking premix is ​​not significantly affected. When the mass of the tea branch orange freeze-dried powder is 1.0% and 1.5% of the mass of flour, the tea branch orange freeze-dried powder has obvious citrus flavor. When the mass of the tea branch orange freeze-dried powder is 2% of the mass of flour, the tea branch orange freeze-dried powder has obvious granularity and irritating odor and taste. The tea branch orange freeze-dried powder has the effect of inhibiting the generation of AGEs in baked food, and the inhibitory effect on AGEs is better than that of tea branch orange extract.

[0049] In the present invention, the preparation method of the lyophilized powder of Citrus aurantium is preferably consistent with the above scheme, which will not be described in detail here.

[0050] The anti-glycation baking premix powder of the invention comprises powdered sugar, the mass of which is 40% of the mass of flour, and can improve the taste and nutrition of the finished product.

[0051] In the present invention, the particle size of the powdered sugar is preferably 60-80 meshes.

[0052] The anti-glycation baking premix powder of the present invention comprises milk powder, the mass of which is 23% of the mass of flour, and can improve the taste and nutrition of the finished product.

[0053] The anti-glycation baking premix powder of the present invention comprises salt, the mass of which is 0.8% of the mass of the flour, which is beneficial to improving the taste of the finished product.

[0054] The anti-glycation baking premix of the present invention comprises a leavening agent, the mass of which is 0.8% of the mass of the flour, and the leavening agent can slowly release gas during the baking process, which is beneficial to tissue leavening.

[0055] In the present invention, the leavening agent preferably includes one or more of sodium bicarbonate, sodium carbonate and ammonium carbonate.

[0056] The anti-glycation baking premix powder of the present invention comprises flour.

[0057] The present invention also provides a method for preparing the anti-glycation baking premix described in the above technical solution, comprising the following steps:

[0058] The tea branch orange freeze-dried powder, powdered sugar, milk powder, salt, a leavening agent and flour are mixed to obtain the anti-saccharification baking premix powder.

[0059] In the present invention, the mixing is preferably carried out in a dry powder mixer, and the lyophilized tea citrus powder, powdered sugar, milk powder, salt and leavening agent are preferably added to the flour.

[0060] In the present invention, the mixing speed is preferably 10 r / min, and the mixing time is preferably 10 min.

[0061] In the present invention, the uniformity coefficient of variation CV of the mixture obtained after mixing is preferably ≤7%.

[0062] The present invention also provides the use of the anti-glycation baking premix powder described in the above technical solution in the field of baking.

[0063] The present invention also provides a biscuit, which is made from the anti-glycation baking premix powder described in the above technical scheme, egg liquid and vegetable oil, the mass of the egg liquid is 20% of the mass of the anti-glycation baking premix powder, and the mass of the vegetable oil is 30% of the mass of the anti-glycation baking premix powder.

[0064] The present invention also provides a method for preparing the biscuits described in the above technical solution, comprising the following steps: adding the egg liquid and vegetable oil to the anti-glycation baking premix, then conditioning into dough, and then sequentially pressing, shaping, baking and naturally cooling to obtain the biscuits.

[0065] In the present invention, the thickness of the dough sheet obtained by pressing the dough is preferably 0.4 mm, and the pressing is preferably performed by a dough pressing machine.

[0066] In the present invention, the baking temperature is preferably 190° C., and the baking time is preferably 15 minutes.

[0067] The present invention also provides a cake, which is made from the anti-glycation baking premix powder described in the above technical scheme, egg liquid, vegetable oil and water, the mass of the egg liquid is 20% of the mass of the anti-glycation baking premix powder, the mass of the vegetable oil is 20% of the mass of the anti-glycation baking premix powder, and the mass of the water is 10% of the mass of the anti-glycation baking premix powder.

[0068] The present invention also provides a method for preparing the cake described in the above technical solution, comprising the following steps: adding the egg liquid, vegetable oil and water to the anti-glycation baking premix, then conditioning into a batter, and then sequentially molding, baking and naturally cooling to obtain the cake.

[0069] In the present invention, the shaping is preferably carried out in a cake mold.

[0070] In the present invention, the baking temperature is preferably 200° C., and the baking time is preferably 15 minutes.

[0071] The technical solutions in the present invention will be described clearly and completely below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0072] Example 1

[0073] Preparation of lyophilized tea branch orange powder:

[0074] The tea-branch orange fruits grown in Xinhui District, Jiangmen City, Guangdong Province, were picked in December, and the peels were obtained by manual peeling, and the peels were dried in a drying oven at 85° C. for 30 minutes, and then manually cut into filaments after cooling, pre-frozen at -40° C. for 6 hours, and then dried in a vacuum freeze dryer for 48 hours (the cold trap temperature was -40° C.), so that the final moisture content was 4.42±1.33wt%. After drying, the peels were crushed with an ultrafine grinder to a particle size of 100 meshes.

[0075] Preparation of anti-glycation baking premix:

[0076] Weigh citrus freeze-dried powder, powdered sugar (60-80 mesh), milk powder, salt and leavening agent (sodium bicarbonate), add them to flour through a dry powder mixer at a mass ratio of 1%, 40%, 23%, 0.8% and 0.8% of the mass of the flour, respectively, and mix at a speed of 10 r / min for 10 minutes to achieve a uniformity coefficient of variation CV of 7%.

[0077] Make the cookies:

[0078] Egg liquid and vegetable oil are added to the anti-glycation baking premix in a mass ratio of 20% and 30% of the mass of the anti-glycation baking premix, and the dough is prepared. The dough is pressed into 0.4 mm dough sheets by a dough sheeter, and the dough is baked at 190° C. for 15 minutes after forming. The finished product is packaged after cooling.

[0079] Example 2

[0080] Preparation of tea-branch orange freeze-dried powder is the same as in Example 1, except that the temperature and time of the fixation are different, as shown in Table 1. The polyphenol oxidase and peroxidase in the prepared tea-branch orange freeze-dried powder are shown in Table 1. It can be seen that the fixation conditions of the present invention can passivate the activity of enzymes such as polyphenol oxidase and peroxidase in the peel, which is beneficial to protect the polyphenols and flavonoid components in the peel from being destroyed.

[0081] Table 1 Effects of different killing temperatures and times on the activities of polyphenol oxidase and peroxidase

[0082]

[0083] Example 3

[0084] The preparation of tea-branch orange freeze-dried powder is the same as in Example 1, except that the cold trap temperature and freezing time of the vacuum freezing are different, as shown in Table 2. The moisture content of the obtained tea-branch orange freeze-dried powder is shown in Table 2. It can be seen that the freeze-drying conditions can quickly sublimate the solid water in the peel, which is beneficial to release the effective ingredients in the peel while protecting it from oxidation.

[0085] Table 2 Effect of cold trap temperature and freezing time of different vacuum freezing on moisture content

[0086] Cold trap temperature (℃) -60 -50 -40 Freezing time (h) 36 44 48 Moisture content (wt%) 6.18±2.31 5.17±2.21 4.42±1.33

[0087] Example 4

[0088] Making Cookies

[0089] The preparation of the freeze-dried powder of Citrus aurantium was the same as that in Example 1.

[0090] Preparation of anti-glycation baking premix:

[0091] Weigh citrus lyophilized powder, powdered sugar (60-80 mesh), milk powder, salt and leavening agent (sodium bicarbonate), add them into flour through a dry powder mixer at a mass ratio of 0.5%, 40%, 23%, 0.8% and 0.8% of the mass of the flour, respectively, and mix at a speed of 10 r / min for 10 min to achieve a uniformity coefficient of variation CV of 7%.

[0092] Egg liquid and vegetable oil are added to the anti-glycation baking premix in a mass ratio of 20% and 30% of the mass of the anti-glycation baking premix, and the dough is prepared. The dough is pressed into 0.4 mm dough sheets by a dough sheeter, and the dough is baked at 190° C. for 15 minutes after forming. The finished product is packaged after cooling.

[0093] Example 5

[0094] Making Cookies

[0095] The same as Example 4, the only difference is that in the preparation process of the anti-glycation baking premix, the mass of the tea branch citrus freeze-dried powder is 1.5% of the mass of the flour.

[0096] Example 6

[0097] Making Cookies

[0098] The same as Example 4, the only difference is that in the preparation process of the anti-glycation baking premix, the mass of the tea branch citrus freeze-dried powder is 2% of the mass of the flour.

[0099] Example 7

[0100] The preparation of the anti-glycation baking premix is ​​the same as that in Example 1.

[0101] Making the Cake

[0102] Egg liquid, vegetable oil and water were added to the anti-glycation baking premix according to the mass ratio of 20%, 20% and 10% of the anti-glycation baking premix, and the mixture was prepared into a batter, which was squeezed into a cake mold and baked at 200° C. for 15 minutes. The finished product was packaged after cooling.

[0103] Figure 1 These are actual pictures of the tea-branch citrus freeze-dried powder of Example 1 of the present invention, the anti-glycation baking premix of Example 1, the biscuits of Example 1, and the cake of Example 7.

[0104] Comparative Example 1

[0105] Preparation of tea branch orange peel extract: weigh 50g tea branch orange peel dry powder, add 90% ethanol (w / w) solution at a solid-liquid ratio of 1:20 (w / w), ultrasonically extract at 45°C for 30min, repeat the extraction 3 times, collect and combine the extracts, and rotary evaporate to recover the solvent to obtain a tea branch orange peel flavonoid crude extract. The flavonoid crude extract is diluted with water and then extracted with equal volumes of petroleum ether and dichloromethane in sequence, the dichloromethane extract is collected, the solvent is rotary evaporated and vacuum freeze-dried to obtain a tea branch orange peel flavonoid extract.

[0106] Weigh sugar powder (60-80 mesh), sodium bicarbonate, milk powder and salt according to the mass ratio of 40%, 0.8%, 23% and 0.8% of the mass of the flour, respectively, and beat them into the flour to mix evenly, then add egg liquid and vegetable oil to the flour according to the mass ratio of 20% and 30% of the mass of the flour, and finally add tea branch orange extract (whose total phenol content is equivalent to the total phenol content of tea branch orange freeze-dried powder in the anti-glycation baking premix in Example 1) according to 0.25% of the mass of the flour, and condition into dough. Press into 0.4mm dough sheet by a dough press, bake at 190℃ for 15min after forming. The finished product is packaged after cooling.

[0107] Comparative Example 2

[0108] Plain flour for making cookies

[0109] Weigh icing sugar (60-80 mesh), sodium bicarbonate, milk powder and salt in the mass ratio of 40%, 0.8%, 23% and 0.8% of the mass of the flour, respectively, and beat them into the flour to mix evenly. Then add egg liquid and vegetable oil in the mass ratio of 20% and 30% of the total mass of the flour, icing sugar, sodium bicarbonate, milk powder and salt, and condition into dough. Press into 0.4 mm dough sheet by dough pressing machine, bake at 190° C. for 15 minutes after forming. The finished product is packaged after cooling.

[0110] Comparative Example 3

[0111] Plain flour for making cakes

[0112] Weigh icing sugar (60-80 mesh), sodium bicarbonate, milk powder and salt in the mass ratio of 40%, 0.8%, 23% and 0.8% of the mass of the flour, respectively, and beat them into the flour to mix evenly. Then add egg liquid, vegetable oil and water in the mass ratio of 20%, 20% and 10% of the total mass of the flour, icing sugar, sodium bicarbonate, milk powder and salt, adjust to a batter, squeeze into a cake mold, and bake at 200° C. for 15 minutes. The finished product is packaged after cooling.

[0113] Results Test

[0114] 1. Sensory evaluation

[0115] Figure 2 The sensory evaluation results of the biscuits prepared in Examples 1, 4 to 6 and Comparative Example 2 are evaluated from the six aspects of the appearance, color, aroma, taste, flavor and overall acceptance of the finished biscuits. It can be seen that when the mass of the tea-citrus lyophilized powder is 0.5% of the mass of the flour, there is no obvious effect on the sensory perception of the anti-saccharification baking premixed powder. When the mass of the tea-citrus lyophilized powder is 1.0% and 1.5% of the mass of the flour, there is a clear citrus flavor. When the mass of the tea-citrus lyophilized powder is 2% of the mass of the flour, there is a clear granular feel and irritating odor and taste. Therefore, the optimal addition amount of the preferred tea-citrus lyophilized powder is 1%.

[0116] 2. Determination of fluorescent AGEs

[0117] Take 1g of the finished baking powder, place it in a 50mL centrifuge tube, add 20mL of water and vortex for 5min to fully mix it, then centrifuge at 10000r / min for 10min, add 10mL of water and repeat the above operation twice, and take out the supernatant for the determination of fluorescent AGEs. The fluorescence intensity is measured at 370nm / 440nm excitation / emission wavelength. The results are shown in Table 3. The results show that the fluorescent AGEs in the biscuits (Example 1) and cakes (Example 7) baked with the anti-glycation baking premix of the present invention are significantly lower than those in the biscuits (Comparative Example 2) and cakes (Comparative Example 3) baked with ordinary flour, and the inhibition rates of the fluorescent AGEs are 35.35% and 49.66% respectively. At the same time, the inhibition rate of AGEs in the biscuits made with the anti-glycation baking premix of the present invention is also significantly better than that of the biscuits containing the tea branch orange extract (Comparative Example 1), indicating that the tea branch orange freeze-dried powder better protects the effective ingredients therein. In addition, the extract of tea branch citrus mainly contains flavonoids, and the freeze-dried powder of tea branch citrus contains flavonoids as well as other ingredients such as polysaccharides, organic acids, and phenolic acids. The "anti-glycation" effect of tea branch citrus may be the result of the combined effects of multiple ingredients.

[0118] Table 3 Determination results of fluorescent AGEs in Examples and Comparative Examples

[0119] Example 1 Example 7 Comparative Example 1 Comparative Example 2 Comparative Example 3 Fluorescence intensity 22704±1571 8255±579 28807±2579 35120±4041 16397±3801 Inhibition rate (%) 35.35±4.47 49.66±3.53 17.98±11.51 0 0

[0120] 3. Determination of CEL and CML

[0121] The baked finished powder was defatted with n-hexane, reduced with 0.2 mol / L borate buffer solution and 2 mol / L sodium borohydride solution, and then treated with trichloroacetic acid to obtain protein precipitation. The protein was then hydrolyzed by acid hydrolysis, and the hydrolyzate was purified by MCX solid phase extraction column, dried with nitrogen, and reconstituted with 80 vol% methanol water for testing. CML and CEL were detected by ultra-high performance liquid phase-triple quadrupole mass spectrometer. Liquid chromatography column: Accucore HILIC column (2.1×50 mm, 1.9 μm, ThermoScientific, USA). Triple quadrupole mass spectrometer: SCIEXAPIAB4000. Liquid phase conditions: mobile phase A was 0.1 vol% formic acid aqueous solution, mobile phase B was methanol, and isocratic elution was performed for 10 min at a mobile phase volume ratio of A:B=7:3, with a flow rate of 0.3 mL / min. Mass spectrometry conditions: electrospray ion source (ESI) positive ion MRM mode, atomization flow rate of 55Psi, drying gas flow rate of 55Psi, carrier gas of high purity helium, capillary voltage of 3500V, declustering voltage of 50V, collision voltage of 17eV, wherein the quantitative ion of CML is 205>84, and the qualitative ion is 205>130; the quantitative ion of CEL is 219>84, and the qualitative ion is 219>130. The results are shown in Table 4. The test results show that the two typical AGEs, namely CML and CEL, in the biscuits baked with the anti-glycation baking premix of the present invention (Example 1) are reduced by 60.91% and 82.99% respectively compared with ordinary biscuits (Comparative Example 2), and are also significantly lower than the biscuits containing tea branch orange extract (Comparative Example 1). The baked cake (Example 7) CML and CEL are reduced by 35.99% and 48.84% respectively compared with ordinary cakes (Comparative Example 3). This indicates that the anti-glycation baking premix prepared by the present invention can significantly reduce the generation of advanced glycation end products in baked foods.

[0122] Table 4 Measurement results of CML and CEL in Examples and Comparative Examples

[0123]

[0124] 4. Detection methods of active ingredients

[0125] Weigh 0.5g of the baked finished powder and dissolve it in 50vol% methanol aqueous solution to prepare 20mL of the sample to be tested. Liquid chromatography conditions for flavonoid compounds: Hypersil GOLD C4 column (2.1×100mm, 1.9μm, Thermo Scientific, USA); column temperature 30℃; injection volume 2μL; mobile phase 0.1vol% formic acid aqueous solution (A) and acetonitrile (B), gradient elution conditions: 0min, 90vol%A; 2min, 90vol%A; 10min, 70vol%A; 15min, 50vol%A; 20min, 10vol%A; flow rate 0.3mL / min; the detection wavelength of hesperidin is 280nm, and the detection wavelength of nobiletin and tangeretin is 330nm. Hesperidin, nobiletin and tangeretin were quantified by external standard method using reference substances. The results are shown in Table 5. The test results showed that hesperidin, nobiletin and tangeretin were typical flavonoid components in tea-branch orange. The contents of hesperidin, nobiletin and tangeretin in tea-branch glycoside freeze-dried powder were 17122, 9102 and 6420 μg / g, respectively, and in anti-glycation baking premix, they were 214.21, 104.34 and 89.61 μg / g, respectively. In the biscuits, they were 117.64, 63.49 and 55.41 μg / g, and in the cakes, they were 122.12, 65.14 and 51.21 μg / g, respectively. The formula can be used to calculate the mass of dough and batter used to make biscuits and cakes, so that after thermal processing, the recovery rate of hesperidin, nobiletin and tangeretin in anti-glycation baking premix is ​​above 80%, indicating that hesperidin, nobiletin and tangeretin in the anti-glycation baking premix are thermally stable and rarely degraded during the baking process, making them suitable for the development of anti-glycation agents for food processing.

[0126] Table 5 Measurement results of CML and CEL in Example

[0127]

[0128] The above description is only a preferred embodiment of the present invention and does not limit the present invention in any form. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be regarded as the protection scope of the present invention.

Claims

1. An application of tea branch orange freeze-dried powder in baking premix, characterized in that: The tea branch orange freeze-dried powder is prepared by a method comprising the following steps: The peel of the citrus aurantium was freeze-dried and ultra-finely pulverized in sequence.

2. An anti-saccharification baking premix, characterized in that: include: Freeze-dried tea citrus powder, powdered sugar, milk powder, salt, leavening agent and flour; The mass of the tea-branch citrus freeze-dried powder is 0.5-2% of the mass of the flour; the mass of the powdered sugar is 40% of the mass of the flour; the mass of the milk powder is 23% of the mass of the flour, the mass of the salt is 0.8% of the mass of the flour, and the mass of the leavening agent is 0.8% of the mass of the flour; The tea branch orange freeze-dried powder is prepared by a method comprising the following steps: The peel of the citrus aurantium was freeze-dried and ultra-finely pulverized in sequence.

3. The anti-glycation baking premix according to claim 2, characterized in that The freeze drying time is 36 to 48 hours, the cold trap temperature is -60 to -40°C, and the freeze drying is carried out under vacuum conditions, the vacuum degree of the vacuum conditions is 10 to 100 Pa.

4. The anti-glycation baking premix according to claim 2 or 3, characterized in that: The moisture content of the freeze-dried fruit is 2-8 wt %.

5. The anti-glycation baking premix according to claim 2, characterized in that: The particle size of the tea branch orange freeze-dried powder is 100 meshes.

6. The anti-glycation baking premix according to claim 2, characterized in that: The leavening agent includes one or more of sodium bicarbonate, sodium carbonate and ammonium carbonate.

7. The method for preparing the anti-glycation baking premix according to any one of claims 2 to 6, characterized in that: The following steps are involved: The tea branch orange freeze-dried powder, powdered sugar, milk powder, salt, a leavening agent and flour are mixed to obtain the anti-saccharification baking premix powder.

8. Use of the anti-glycation baking premix according to any one of claims 2 to 6 in the field of baking.

9. A biscuit, characterized in that: The invention is prepared from the anti-glycation baking premix according to any one of claims 2 to 6, egg liquid and vegetable oil, wherein the mass of the egg liquid is 20% of the mass of the anti-glycation baking premix, and the mass of the vegetable oil is 30% of the mass of the anti-glycation baking premix.

10. A cake, characterized in that: The invention is prepared from the anti-glycation baking premix according to any one of claims 2 to 6, egg liquid, vegetable oil and water, wherein the mass of the egg liquid is 20% of the mass of the anti-glycation baking premix, the mass of the vegetable oil is 20% of the mass of the anti-glycation baking premix, and the mass of the water is 10% of the mass of the anti-glycation baking premix.

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