Preparation method and application of antibacterial and starch aging resistant biphase gel

Abstract

The invention relates to a preparation method and application of antibacterial and starch aging resistant biphase gel, and belongs to the field of food processing. The preparation method is characterized by comprising the following steps: preparing oleogel from monoglyceride, corn oil and curcumin, preparing hydrogel from wheat bran araboxylan and tea polyphenol, mixing the oleogel and the hydrogel, adding lecithin, and homogenizing at a high speed to obtain the gel with a two-phase system. The biphase gel produced by the invention has the characteristics of zero trans-fat, high fiber content, simple preparation method and the like, realizes synergistic stability of oil and water phases, has both the mechanical strength of oil gel and the biocompatibility of hydrogel, can replace shortening in baked food, and has a wide application prospect. And the shelf life of the baked product is prolonged through the synergistic effect of antibiosis and starch aging resistance. The mass ratio of the oil phase to the water phase in the biphase gel is 1: 3-3: 1, the addition amount is 10-20% of the mass of the flour, the bacteriostasis rates on penicillium and rhizopus are 60-85% and 65-90% respectively, the starch crystallinity in the bread storage process is reduced by 10-20%, and the shelf life of the bread is prolonged by 10-20 days.

Description

I. Technical Field

[0001] The present invention relates to a preparation method and application of an antibacterial and anti-starch retrogradation biphasic gel, belonging to the field of food processing. II. Technical Background

[0002] Traditional shortening is obtained through a hydrogenation process to achieve a fat plasticity similar to animal fats. However, the residual trans fatty acids and high saturated fatty acid content are prone to cause cardiovascular diseases, which is contrary to the requirements of modern healthy diets. In baked products, shortening mainly plays a role in physical support and shortening, but it is prone to collapse at high temperatures, and the shelf life of commercially available shortening-based baked products is usually short, making it difficult to meet the modern food requirements for convenience and stability. Currently, monoglyceride-based oleogels can be used as shortening substitutes in specific scenarios, but monoglyceride oleogels generally have poor water retention, and the products are prone to microbial contamination such as Aspergillus flavus and Staphylococcus aureus and starch retrogradation, resulting in a decline in edible quality. Hydrogels can improve the taste of baked foods, enhance their nutritional value, and enhance stability, but hydrogels are easily affected by baking processes, resulting in problems such as changes in the original flavor of the products and unbalanced taste. Biphasic gels integrate the advantages of the two gels through the structural interaction, performance complementarity, and effect superposition of the aqueous and oil phase networks, providing a healthier and more efficient alternative solution for the production of bread-based baked foods.

[0003] Patent (Publication No. CN111248300A, Publication Date: June 9, 2020) discloses "A novel composite edible oil gel and its preparation method". This patent prepared a novel composite edible oil gel by heating and dissolving lecithin and ceramide in edible oil. Its preparation method is simple and has high safety, but it has disadvantages such as single function, high cost, and limited application scenarios. Patent (Publication No. CN111631272A, Publication Date: September 8, 2020) discloses "A low-fat and stable edible oil gel foam and its preparation method and application". This patent prepared a low-fat and stable edible oil gel foam by mixing fatty acids with different carbon chain lengths and edible oil. This oil gel foam has high foaming property, high plasticity, and high stability, but it has problems such as high process requirements, narrow application scenarios, and short product shelf life.

[0004] The present invention prepares a biphasic gel by constructing an oil and hydrogel system and regulating the oil-water interface with lecithin, which has the advantages of being nutritious and healthy, improving the properties of oils, enhancing the interface stability, and extending the product shelf life, and can replace shortening for the production of baked foods such as bread. III. Summary of the Invention

[0005] The purpose of the present invention is to provide a preparation method and application of an antibacterial and anti-starch retrogradation biphasic gel, which realizes the function of replacing shortening and extending the shelf life of baked foods through the preparation of oil and hydrogels and the compounding of biphasic gels.

[0006] Technical principle of the present invention: As an oil gel builder, monoglyceride can support the structure of baked products and improve flakiness. It inhibits starch retrogradation through the interaction between monoglyceride and amylose, maintaining the taste of the product. Curcumin loaded in the oil gel can disrupt the cell membranes of microorganisms and achieve slow-release antibacterial through intermolecular hydrophobic interactions. The hydrogel uses wheat bran arabinoxylan as the matrix and binds water through a hydrogen bond network, improving the water retention capacity of the dough. Tea polyphenols inhibit starch retrogradation further through synergistic action with arabinoxylan while inhibiting free radical oxidation. Lecithin can intervene in the oil-water interface to form a composite film, reducing the interfacial tension, ensuring the uniform dispersion of the oil and water phases, and improving the stability of the biphasic gel.

[0007] Technical solution

[0008] In a first aspect, the present invention provides a method for preparing an antibacterial and anti-starch retrogradation biphasic gel. An oil gel is prepared from monoglyceride, corn oil, and curcumin, and a hydrogel is prepared from wheat bran arabinoxylan (AX) and tea polyphenols. Through the mixing of the oil gel and the hydrogel, the addition of lecithin, and high-speed homogenization, a biphasic gel with both antibacterial and anti-starch retrogradation properties is obtained. The specific steps are as follows:

[0009] (1) Preparation of the oil gel: Heat the corn oil to 60 - 80 °C, add monoglyceride with a mass concentration of 3 - 7%, preferably monoglyceride with a mass concentration of 5%. At this time, a dense crystal network is formed in the oil gel, and the prepared biphasic gel presents a uniform and highly elastic structure with the best anti-starch retrogradation effect. After stirring and dissolving, cool it to 50 - 55 °C, and then slowly add curcumin with a mass concentration of 0.2 - 0.6%, preferably curcumin with a mass concentration of 0.4%. At this time, the antibacterial activity can be effectively released, and the aggregation or crystallization precipitation of oil droplets caused by excessive hydrophobicity can be avoided. Continuously stir until uniformly dispersed. Pour the mixture into a mold and cool for 2 - 4 h to obtain the oil gel.

[0010] (2) Preparation of the hydrogel: Dissolve wheat bran arabinoxylan (AX) in water to prepare a solution with a mass-volume concentration of 3 - 7%, preferably AX with a mass-volume concentration of 5%. At this time, the structure of the prepared biphasic gel is stable and can synergistically delay starch retrogradation. Heat and stir at 80 - 90 °C until completely dissolved. After the system temperature drops to 35 °C, add tea polyphenols with a mass-volume concentration of 0.1 - 0.5%, preferably tea polyphenols with a mass-volume concentration of 0.3%. At this time, tea polyphenols can effectively play an antibacterial role and will not significantly affect the taste of bread due to bitterness. Stir for 10 - 15 min until completely dissolved, pour the solution into a mold, and cool for 1 - 2 h to obtain the hydrogel.

[0011] (3) Biphasic gel composite: Heat the oleogel in a water bath to 50 - 60 °C, add lecithin with a mass concentration of 1 - 2%, stir at 300 rpm for 5 - 8 min to promote the preliminary formation of the oleogel interfacial layer; according to the mass ratio of oleogel to hydrogel of 1:3 - 3:1, slowly pour the hydrogel into the oleogel, and perform high-speed shear homogenization at 10000 - 15000 rpm for 3 - 5 min. After quickly cooling the mixture in a 30 °C water bath, pour it into a mold and cool it at 4 °C for 12 - 24 h; preferably, the mass ratio of oil to hydrogel is 1:1, at this time the centrifugal stability of the biphasic gel is the highest.

[0012] In a second aspect, the present invention provides the application of the biphasic gel obtained by the method described in the first aspect in baked foods such as bread.

[0013] Beneficial effects

[0014] Compared with the prior art, the antibacterial and anti-starch retrogradation biphasic gel produced by the present invention has the following advantages:

[0015] (1) Zero trans fatty acids, replacing hydrogenated shortening with monoglyceride, meeting the requirements of food clean label. Arabinoxylan, as dietary fiber, can enhance satiety and delay starch retrogradation; curcumin and tea polyphenols have antibacterial effects and can effectively extend the shelf life of food;

[0016] (2) The oleogel stably supports the internal structure of baked flour products and enhances the extensibility of the dough. The hydrogel has high water-holding capacity to delay water loss, and the melting point of the biphasic gel is suitable for traditional baking processes. IV. Specific embodiments

[0017] The present invention will be further described in detail below with specific embodiments:

[0018] The bread raw material formula in the following examples is 100 g of wheat flour, 50 g of water, 10 g of granulated sugar, 2 g of yeast, and 1 g of salt as the basic formula. Among them, the control group is added with 10 - 20% of shortening based on the mass of flour, and the experimental group is added with an equal amount of biphasic gel based on the mass of flour of 10 - 20%. The production process flow is: batching → dough mixing → dividing → shaping → proofing → baking → cooling → packaging.

[0019] Example 1

[0020] Heat corn oil to 60 - 80 °C, add monoglyceride with a mass concentration of 5%, stir to dissolve, then cool to 50 - 55 °C, and slowly add curcumin with a mass concentration of 0.4%, continuously stir until evenly dispersed; pour the mixture into a mold, cool for 2 - 4 h to obtain an oleogel; dissolve wheat bran arabinoxylan in water to prepare a solution with a mass - volume concentration of 5%, heat and stir at 80 - 90 °C until completely dissolved; after the system temperature drops to 35 °C, add tea polyphenols with a mass - volume concentration of 0.3%, stir for 10 - 15 min until completely dissolved; pour the solution into a mold and cool for 1 - 2 h to obtain a hydrogel; heat the oleogel in a water bath to 50 - 60 °C, add lecithin with a mass concentration of 1%, stir at 300 rpm for 5 min to promote the initial formation of the oleogel interfacial layer; mix the oleogel and hydrogel in a mass ratio of 1:1, slowly pour the hydrogel into the oleogel, and perform high - speed shear homogenization at 10000 - 15000 rpm for 3 - 5 min; quickly cool the mixture in a 30 °C water bath, then pour it into a mold and cool at 4 °C for 12 - 24 h. The centrifugal stability of this biphasic gel is 85%. Add 20% of the biphasic gel by the mass of flour to the dough, and obtain bread through dough - making, dividing, shaping, proofing, baking, and cooling. After storing at room temperature for 10 days, compared with the control group, the starch crystallinity decreases by 20% (the starch crystallinity of the experimental group is 11% and that of the control group is 31%), and the antibacterial rates against Penicillium and Rhizopus are 85% and 90% respectively. Compared with the control group, the shelf life of the bread can be extended by 20 days under room - temperature conditions.

[0021] Example 2

[0022] The preparation of the oleogel is the same as that in Example 1, where the mass concentration of monoglyceride is 3% and the mass concentration of curcumin is 0.2%. The preparation of the hydrogel is the same as that in Example 1, where the mass - volume concentration of arabinoxylan is 3% and the mass - volume concentration of tea polyphenols is 0.1%. The dissolution of oil and hydrogel, addition of lecithin, heating and stirring are the same as in Example 1. Mix the oleogel and hydrogel in a mass ratio of 1:3, slowly pour the hydrogel into the oleogel, and the homogenization and cooling processes are the same as in Example 1. The centrifugal stability of the obtained biphasic gel is 75%. Add 10% of the biphasic gel by the mass of flour to the dough, and the bread - making is the same as in Example 1. After storing this bread at room temperature for 10 days, compared with the control group, the starch crystallinity decreases by 10% (the starch crystallinity of the experimental group is 25% and that of the control group is 35%), and the antibacterial rates against Penicillium and Rhizopus are 60% and 65% respectively. Compared with the control group, the shelf life of the bread can be extended by 10 days under room - temperature conditions.

[0023] Example 3

[0024] The preparation of the oleogel was the same as that in Example 1, where the mass concentration of monoglyceride was 7% and the mass concentration of curcumin was 0.6%. The preparation of the hydrogel was the same as that in Example 1, where the mass / volume concentration of arabinoxylan was 7% and the mass / volume concentration of tea polyphenols was 0.5%. The dissolution of the oil and hydrogel, the addition of lecithin, and the heating and stirring were the same as those in Example 1. The oleogel and the hydrogel were in a mass ratio of 3:1, and the hydrogel was slowly poured into the oleogel. The homogenization and cooling processes were the same as those in Example 1. The centrifugal stability of the prepared biphasic gel was 80%. 15% of the biphasic gel by mass of the flour was added to the dough, and the bread was made in the same way as in Example 1. After the bread was stored at room temperature for 10 days, compared with the control group, the starch crystallinity decreased by 12% (the starch crystallinity of the experimental group was 21% and that of the control group was 33%). The antibacterial rates against Penicillium and Rhizopus were 70% and 75% respectively. Compared with the control group, the shelf life of the bread could be extended by 15 days under room temperature conditions.

[0025] The embodiments of the present invention have been described in detail above. However, these are only examples for easy understanding and should not be regarded as limiting the scope of the present invention. Similarly, any person skilled in the art can make various possible equivalent changes and substitutions according to the technical solution of the present invention and the description of its preferred embodiments. But all these changes and substitutions should fall within the protection scope of the claims of the present invention.

Claims

1. A preparation method and application of an antibacterial and anti-starch retrogradation biphasic gel, characterized in that, Prepare an oleogel with monoglyceride, corn oil and curcumin, and prepare a hydrogel with wheat bran arabinoxylan (AX) and tea polyphenols. A gel of a biphasic system is prepared through mixing the oleogel and the hydrogel, adding lecithin, and high-speed homogenization. The specific steps are as follows: (1) Oleogel preparation: Heat the corn oil to 60-80 °C, add monoglyceride with a mass concentration of 3-7%, stir and dissolve, then cool to 50-55 °C, and slowly add curcumin with a mass concentration of 0.2-0.6%. Continuously stir until evenly dispersed; pour the mixture into a mold and cool for 2-4 h to obtain the oleogel; (2) Hydrogel preparation: Dissolve wheat bran arabinoxylan (AX) in water to prepare a solution with a mass-volume concentration of 3-7%, heat and stir at 80-90 °C until completely dissolved; after the system temperature drops to 35 °C, add tea polyphenols with a mass-volume concentration of 0.1-0.5%, and stir for 10-15 min until completely dissolved; pour the solution into a mold and cool for 1-2 h to obtain the hydrogel; (3) Biphasic gel composite: Heat the oleogel in a water bath to 50-60 °C, add lecithin with a mass concentration of 1-2%, stir at 300 rpm for 5-8 min to promote the preliminary formation of the oleogel interface layer; slowly pour the hydrogel into the oleogel, and perform high-speed shear homogenization at 10000-15000 rpm for 3-5 min; after quickly cooling the mixed solution in a 30 °C water bath, pour it into a mold and cool at 4 °C for 12-24 h.

2. The preparation method and application of an antibacterial and anti-starch retrogradation biphasic gel according to claim 1, characterized in that The mass ratio of the oil and water phases in the prepared biphasic gel is 1:3 to 3:

1.

3. According to any one of claims 1-2, characterized in that When the prepared biphasic gel is used as a food additive, the addition amount is 10-20% of the mass of the flour, and the antibacterial rates against Penicillium and Rhizopus are 60-85% and 65-90% respectively, reducing the starch crystallinity during bread storage by 10-20%, and extending the bread shelf life by 10-20 days.