Production method for reducing hazardous substances of coarse cereal walnut cake

Abstract

The invention discloses a production method for reducing hazardous substances of coarse cereal walnut cakes, and belongs to the technical field of food processing. The method for reducing the harmful substances in the coarse cereal walnut cake comprises the following steps: mixing lard oil, ghee and palm oil, and performing whipping; then adding egg liquid and xanthan gum, and continuing to whip; adding maltitol, baking soda and smelly powder, and then whipping; then adding the coarse cereal powder, the peanut powder and the soybean protein isolate, and uniformly stirring and mixing; and then dividing the dough into small dough to prepare walnut cakes, and putting the walnut cakes in a blast furnace at 100-140 DEG C for 8-10 minutes and then at 180 DEG C for 2-5 minutes to obtain the walnut cakes. According to the method, the quality and flavor of the coarse cereal walnut cake cannot be affected, the content of harmful substances such as 5-HMF, acrylamide and malondialdehyde in the coarse cereal walnut cake can be effectively reduced, and the method is simple in process step and suitable for industrial popularization.

Description

Technical Field

[0001] The invention relates to a production method for reducing harmful substances in miscellaneous grain peach crisps, and belongs to the technical field of food processing. Background Art

[0002] In recent years, as people have become more aware of the many nutritional and health benefits of whole grains, the demand for whole grain products has increased. Whole grain peach cakes are made from whole grains with the addition of oil, sugar and other ingredients. They are high in fat, sugar and calories. In particular, whole grains have a relatively high oil content, which is prone to quality changes during high-temperature baking, producing more harmful substances, which seriously affect the edible quality of whole grain peach cakes and are prone to more health problems. Summary of the invention

[0003] The multi-grain peach crisps obtained by existing baking technology have high harmful substances and poor quality, and long-term use is likely to cause health problems. The purpose of the present invention is to provide a production method for reducing harmful substances in multi-grain peach crisps, which not only does not affect the quality and flavor of multi-grain peach crisps, but also can effectively reduce the content of harmful substances in multi-grain peach crisps, such as 5-HMF, acrylamide and malondialdehyde, and the process steps are simple, which is suitable for industrial promotion.

[0004] In order to achieve the above purpose, the technical solutions provided are as follows:

[0005] The present invention provides a method for reducing harmful substances in miscellaneous grain peach cakes, and the method comprises the following steps:

[0006] (1) Mix lard, ghee and palm oil and beat them; then add egg liquid and xanthan gum and continue beating;

[0007] (2) adding maltitol, baking soda and stinking powder to the solution after being whipped in step (1), and then whipping the solution again;

[0008] (3) Adding grain flour, peanut flour and soy protein isolate to the beaten solution in step (2), stirring and mixing evenly; then dividing into small doughs, preparing peach cakes, placing in a convection oven at 100-140° C. for 8-10 minutes, and then 180° C. for 2-5 minutes.

[0009] In one embodiment, the whipping parameters in step (1) are: 500-800 r / min, and the time is 3-5 min.

[0010] In one embodiment, the mass ratio of lard, ghee and palm oil in step (1) is 0.5-0.9:1:1.

[0011] In one embodiment, the amount of maltitol added in step (2) is 15wt%-25wt%; the amount of baking soda added is 0.2wt%-1wt%; and the amount of stinking powder added is 0.5wt%-3wt%.

[0012] In one embodiment, the whipping parameters in step (2) are: 300-400 r / min, and the time is 3-5 min.

[0013] In one embodiment, the miscellaneous grain flour in step (3) includes any one or more of oat flour, buckwheat flour, millet flour and highland barley flour.

[0014] In one embodiment, the amount of the coarse grain powder added in step (3) is 10wt%-25wt%; the amount of the peanut powder added is 10wt%-25wt%; and the amount of the soy protein isolate added is 1wt%-5wt%.

[0015] In one embodiment, the temperature in the air furnace in step (3) is 100-120° C., and after 10-15 minutes, the microwave is 1000-1200 W for 15-30 seconds.

[0016] In one embodiment, the temperature in the air furnace in step (3) is 100-120° C. for 8-10 minutes and then 180° C. for 2-5 minutes.

[0017] In one embodiment, the temperature in the air furnace in step (3) is 100-110° C. for 8-10 minutes and then 180° C. for 2-5 minutes.

[0018] In one embodiment, the temperature in the air furnace in step (3) is 110° C. for 10 minutes and then 180° C. for 3 minutes.

[0019] In one embodiment, the harmful substances in the multi-grain peach crisps include 5-hydroxymethylfurfural, acrylamide, malondialdehyde and other substances.

[0020] The present invention also provides application of the above method in the technical field of deep processing of whole grain foods.

[0021] Beneficial effects:

[0022] 5-HMF, malondialdehyde and acrylamide are considered to be hazardous substances, and long-term intake of these substances will have adverse effects on human health; for example, 5-HMF can cause liver damage and hepatocyte apoptosis, and long-term intake may cause liver disease. Malondialdehyde has certain toxicity to the nervous system, and long-term exposure may cause neurodegeneration, thereby causing problems such as memory loss and lack of concentration. The present invention adopts high and low temperature combination, baking technology and microwave technology combination and other means to greatly reduce the content of harmful substances in coarse grain peach crisps. For example, in Example 1, the peach crisps are placed in a blast furnace at 110°C, 10min later at 180°C, 3min, and the 5-HMF content in the peach crisps is only 0.16mg / kg; compared with conventional baking technology (Comparative Example 1, the peach crisps are placed in a blast furnace at 165°C, 15min), the 5-HMF content is 1.33mg / kg, which is almost reduced by about 10 times; and its crispness and hardness are moderate, with a good taste. DETAILED DESCRIPTION

[0023] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work belong to the scope of protection of the present invention. The following specific implementation methods further describe the present invention.

[0024] Sources of materials involved in the present invention:

[0025] Ghee: Nanqiao Ghee, commercially available;

[0026] Stink powder: Axe stink powder, commercially available;

[0027] Palm oil: Tianyijia palm oil, commercially available;

[0028] Lard: Shuanghui lard, commercially available;

[0029] Xanthan gum: Jiahe Xuri xanthan gum, commercially available;

[0030] Soy protein isolate: Jiahe Xuri soy protein isolate, commercially available;

[0031] Maltitol: Jianyihong maltitol, commercially available.

[0032] Example 1

[0033] A production method for reducing harmful substances in miscellaneous grain peach crisps comprises the following steps:

[0034] (1) Weigh 77.4 g of lard, 92.9 g of ghee, and 92.9 g of palm oil, and beat at 500 r / min for 5 min;

[0035] (2) Add 61.9 g of egg liquid and 1.9 g of 0.3% xanthan gum solution to step (1), and beat at 500 r / min for 4 min;

[0036] (3) Add 186 g of maltitol, 4.6 g of baking soda, and 12.2 g of stinking powder to step (2), and beat at 300 r / min for 3 min;

[0037] (4) Add 222.8 g of oatmeal powder, 201.2 g of peanut powder, and 46.4 g of soy protein isolate to step (3), and stir until completely mixed; then divide into several small dough portions of 13 g, and then prepare the small dough into peach cakes, put them into a convection oven at 110° C. for 10 min, and then at 180° C. for 3 min.

[0038] Example 2

[0039] A production method for reducing harmful substances in miscellaneous grain peach crisps comprises the following steps:

[0040] (1) Weigh 77.4 g of lard, 92.9 g of ghee, and 92.9 g of palm oil, and beat at 500 r / min for 5 min;

[0041] (2) Add 61.9 g of egg liquid and 1.9 g of 0.3% xanthan gum solution to step (1), and beat at 500 r / min for 4 min;

[0042] (3) Add 186 g of maltitol, 4.6 g of baking soda, and 12.2 g of stinking powder to step (2), and beat at 300 r / min for 3 min;

[0043] (4) Add 222.8 g of buckwheat flour, 201.2 g of peanut flour, and 46.4 g of soy protein isolate to step (3), and stir until completely mixed; then divide into several small dough portions of 13 g, and then prepare the small dough into peach cakes, put them into a convection oven at 110°C for 10 min, and then 180°C for 3 min.

[0044] Example 3

[0045] A production method for reducing harmful substances in miscellaneous grain peach crisps comprises the following steps:

[0046] (1) Weigh 77.4 g of lard, 92.9 g of ghee, and 92.9 g of palm oil, and beat at 500 r / min for 5 min;

[0047] (2) Add 61.9 g of egg liquid and 1.9 g of 0.3% xanthan gum solution to step (1), and beat at 500 r / min for 4 min;

[0048] (3) Add 186 g of maltitol, 4.6 g of baking soda, and 12.2 g of stinking powder to step (2), and beat at 300 r / min for 3 min;

[0049] (4) Add 222.8 g of millet flour, 201.2 g of peanut flour, and 46.4 g of soy protein isolate to step (3), and stir until completely mixed; then divide into several small dough portions of 13 g, and then prepare the small dough into peach cakes, put them into a convection oven at 110° C. for 10 min, and then 180° C. for 3 min.

[0050] Example 4

[0051] A production method for reducing harmful substances in miscellaneous grain peach crisps comprises the following steps:

[0052] (1) Weigh 77.4 g of lard, 92.9 g of ghee, and 92.9 g of palm oil, and beat at 500 r / min for 5 min;

[0053] (2) Add 61.9 g of egg liquid and 1.9 g of 0.3% xanthan gum solution to step (1), and beat at 500 r / min for 4 min;

[0054] (3) Add 186 g of maltitol, 4.6 g of baking soda, and 12.2 g of stinking powder to step (2), and beat at 300 r / min for 3 min;

[0055] (4) Add 222.8 g highland barley flour, 201.2 g peanut flour and 46.4 g soy protein isolate to step (3), and stir until completely mixed; then divide into several small dough portions of 13 g, and then prepare the small dough into peach cakes, put them into a blast furnace at 110° C. for 10 min, and then at 180° C. for 3 min.

[0056] Example 5

[0057] A production method for reducing harmful substances in miscellaneous grain peach crisps comprises the following steps:

[0058] (1) Weigh 77.4 g of lard, 92.9 g of ghee, and 92.9 g of palm oil, and beat at 500 r / min for 5 min;

[0059] (2) Add 61.9 g of egg liquid and 1.9 g of 0.3% xanthan gum solution to step (1), and beat at 500 r / min for 4 min;

[0060] (3) Add 186 g of maltitol, 4.6 g of baking soda, and 12.2 g of stinking powder to step (2), and beat at 300 r / min for 3 min;

[0061] (4) Add 222.8 g of oatmeal powder, 201.2 g of peanut powder, and 46.4 g of soy protein isolate to step (3), and stir until completely mixed; then divide into several small dough portions of 13 g, and then prepare the small dough into peach cakes, put them in a convection oven at 110°C, and microwave them at 1200w for 30s after 10 minutes.

[0062] Example 6

[0063] The only difference from Example 1 is that in step (4), the peach cake is placed in a blast furnace at 100° C. for 10 min, and then at 180° C. for 3 min.

[0064] Example 7

[0065] The only difference from Example 1 is that in step (4), the peach cake is placed in a blast furnace at 120° C. for 10 min, and then at 180° C. for 3 min.

[0066] Example 8

[0067] The only difference from Example 1 is that in step (4), the peach cake is placed in a blast furnace at a temperature of 130° C. for 10 min, and then at 180° C. for 3 min.

[0068] Example 9

[0069] The only difference from Example 1 is that in step (4), the peach cake is placed in a blast furnace at 140° C. for 10 min, and then at 180° C. for 3 min.

[0070] Comparative Example 1

[0071] The only difference from Example 1 is that in step (4), the peach cake is placed in a wind oven at 165° C. for 15 minutes.

[0072] Comparative Example 2

[0073] The only difference from Example 1 is that in step (4), the peach cake is placed in a wind furnace at 180° C. for 10 min.

[0074] Comparative Example 3

[0075] The only difference from Example 1 is that in step (4), the peach cake is placed in a wind furnace at 110° C. for 45 minutes.

[0076] Comparative Example 4

[0077] The only difference from Example 1 is that in step (4), the peach cake is placed in a convection oven at 180° C. for 3 minutes and then at 110° C. for 3 minutes.

[0078] Comparative Example 5

[0079] The only difference from Example 1 is that in step (4), the peach cake is placed in an infrared device at 160° C. for 13 minutes.

[0080] Results Analysis

[0081] 1. The harmful substance content of the peach cakes prepared in the examples and comparative examples was tested, and the results are shown in Table 1 below:

[0082] Table 1 Hazardous substances content in peach cakes

[0083]

[0084] 2. The texture of the peach cakes prepared in the examples and comparative examples was measured, and the results are shown in Table 2 below:

[0085] Table 2. Texture of peach crisps prepared in Examples and Comparative Examples

[0086]

[0087]

[0088] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A method for reducing harmful substances in miscellaneous grain peach cakes, characterized in that: The method comprises the following steps: (1) Mix lard, ghee and palm oil and beat them; then add egg liquid and xanthan gum and continue beating; (2) adding maltitol, baking soda and stinking powder to the solution after being whipped in step (1), and then whipping the solution again; (3) Adding grain flour, peanut flour and soy protein isolate to the beaten solution in step (2), stirring and mixing evenly; then dividing into small doughs, preparing peach cakes, placing in a convection oven at 100-140° C. for 8-10 minutes, and then 180° C. for 2-5 minutes.

2. The method according to claim 1, characterized in that The whipping parameters in step (1) are: 500-800 r / min, and the time is 3-5 min.

3. The method according to claim 1, characterized in that The mass ratio of lard, ghee and palm oil in step (1) is 0.5-0.9:1:

1.

4. The method according to claim 1, characterized in that In step (2), the amount of maltitol added is 15wt%-25wt%; the amount of baking soda added is 0.2wt%-1wt%; and the amount of stinking powder added is 0.5wt%-3wt%.

5. The method according to claim 1, characterized in that The miscellaneous grain flour in step (3) includes any one or more of oat flour, buckwheat flour, millet flour and highland barley flour.

6. The method according to claim 1, characterized in that In step (3), the temperature in the air furnace is 100-120° C., and after 10-15 minutes, microwave is applied at 1000-1200 W for 15-30 seconds.

7. The method according to claim 1, characterized in that In step (3), the temperature in the air furnace is 100-120° C. for 8-10 minutes and then 180° C. for 2-5 minutes.

8. The method according to claim 1, characterized in that In step (3), the temperature in the air furnace is 100-110° C. for 8-10 minutes and then 180° C. for 2-5 minutes.

9. The method according to claim 1, characterized in that: The harmful substances in the multi-grain peach cake include 5-hydroxymethylfurfural, acrylamide, malondialdehyde and other substances.

10. Application of the method according to any one of claims 1 to 9 in the technical field of deep processing of whole grain foods.

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