Bread anti-aging agent and preparation method thereof

Abstract

The invention relates to the technical field of food, in particular to a bread anti-aging agent and a preparation method thereof. The bread anti-aging agent is prepared from the following raw materials in parts by mass: 20 to 25 parts of a lotus root extract, 18 to 28 parts of a pomegranate peel extract, 6 to 8 parts of beta-glucan, 2 to 3 parts of a compound enzyme preparation, 2 to 3 parts of a thickening agent, 0.5 to 0.8 part of glyceryl monolaurate, 1 to 1.2 parts of ectoine and 0.2 to 0.3 part of a preservative. The bread anti-aging agent can comprehensively improve the quality and taste of bread, prolongs the shelf life and storage period of the bread, and has important application value and market potential in the bread industry.

Description

Technical Field

[0001] The present application relates to the field of food technology, and in particular to a bread anti-aging agent and a preparation method thereof. Background Art

[0002] As a convenience food, bread consumption is increasing with the accelerating pace of life, and its production is also rapidly increasing. However, bread is prone to staling. If stored for more than two days, its sensory quality rapidly deteriorates. For example, the bread becomes hard, its texture becomes coarse, it loses its softness and flavor, and its aroma fades. Therefore, improving the texture of bread, reducing the rate of staling, extending its shelf life, and maintaining its sensory quality are key challenges in bread production.

[0003] Bread is made from flour, yeast, salt, and water, with appropriate amounts of sugar, oil, milk, eggs, and additives added. It is kneaded, fermented, and baked. Flour's main components are starch and protein. The protein in flour absorbs water to form gluten. During baking, starch gelatinizes, and the gluten solidifies due to the high temperature, forming the bread's skeleton. The gelatinized starch fills this gluten skeleton, giving the bread its desired shape. After prolonged storage, the gelatinized starch undergoes varying degrees of retrogradation. Bread staling is caused partly by starch retrogradation and partly by the interaction between gluten and starch. The rate of bread staling is proportional to the rate of water loss. With extended storage, the free water content of bread decreases, and the water in the gluten proteins continuously incorporates into the starch structure, causing starch recrystallization. This continued loss of water results in a drier crumb and a harder loaf. Bread staling due to starch retrogradation is an inevitable phenomenon, and the addition of natural preservatives to delay bread staling is of great significance in bread production.

[0004] Chinese patent CN 104542795A discloses a bread antioxidant composed of trehalose and ectoine, which has good anti-aging effects in bread applications. Chinese patent CN 102077850A discloses a bread antioxidant and preparation method, which consists of 0.3-0.8% (w / w) lysophospholipids, 0.3-0.6% (w / w) chitosan oligosaccharides, 5-8‰ (w / w) tea polysaccharides, and kiwifruit polyphenols. This antioxidant prevents starch aging. However, its actual use has been less than satisfactory, failing to effectively protect bread quality and extend its shelf life. Summary of the Invention

[0005] The purpose of this application is to address the deficiencies of current technology and provide a bread antioxidant and a preparation method thereof. The bread antioxidant of this application has strong water retention, prevents water loss in the material, delays the starch recrystallization rate, maintains the softness and moistness of the bread, improves the organizational structure of the bread, delays bread aging, improves the quality of the bread, and can extend the shelf life of the bread. Bread added with the bread antioxidant of this application has a soft taste, the internal moisture is not easily lost, and the starch regeneration value is significantly reduced, thereby enhancing the anti-aging function of the bread and extending the storage period of the bread.

[0006] In the first aspect, the present application provides a bread anti-aging agent, which adopts the following technical solution: A bread anti-aging agent comprises the following raw materials, calculated by weight: 20-25 parts of lotus root extract, 18-28 parts of pomegranate peel extract, 6-8 parts of beta-glucan, 2-3 parts of complex enzyme preparation, 2-3 parts of thickener, 0.5-0.8 parts of monolaurin, 1-1.2 parts of tetrahydropyrimidine, and 0.2-0.3 parts of preservative.

[0007] By employing the above technical solution, the resistant starch and lotus root juice in lotus root extract can delay bread staling. Resistant starch can reduce starch staling, thereby extending the shelf life of bread and maintaining its soft texture. Lotus root extract also enhances dough stability and fermentation capacity, improving its air retention and proofing ability, preventing dough deformation during fermentation, and ensuring the fluffiness and crispness of the bread. Pomegranate peel extract contains active ingredients such as polyphenols and tannins, which have strong antioxidant properties. These ingredients can effectively slow the oxidative decay process in bread, maintaining its quality and texture. Pomegranate peel extract also has certain antibacterial properties, inhibiting the growth of bacteria such as Staphylococcus aureus, helping to control the total bacterial count and extending the shelf life of bread. β-glucan has excellent moisturizing properties, absorbing and locking in moisture, forming a protective film that prevents water evaporation and maintains the moisture content of the bread. β-glucan also has antioxidant properties, scavenging free radicals, reducing oxidative damage, and protecting the ingredients in bread from oxidative stress. Furthermore, β-glucan strengthens dough and improves the gluten network, making bread softer and more elastic. Enzyme complexes can slow the recrystallization rate of starch, maintaining the bread's softness and moistness. This not only enhances the bread's mouthfeel but also significantly improves its sensory scores and anti-aging properties, extending its shelf life. Other additives, such as monolaurin, ectoine, and preservatives, although present in smaller quantities, also play a supporting role in bread anti-aging. For example, monolaurin may help improve dough processing properties and bread texture. In summary, these components, through their individual functions and their synergistic effects, enhance bread's anti-aging properties and extend its shelf life. The anti-aging and antioxidant properties of lotus root and pomegranate peel extracts, the moisturizing and gluten network-strengthening effects of β-glucan, and the enzyme complex's ability to slow starch recrystallization, work together during the breadmaking process to maintain a good taste while effectively extending its shelf life.

[0008] Preferably, the mass ratio of the lotus root extract to the pomegranate peel extract is 1:1.

[0009] By adopting the above technical solution, lotus root extract contains resistant starch and lotus root juice, which can effectively delay the staling process of bread. Resistant starch can reduce starch staling, thereby extending the shelf life of bread and maintaining its soft texture. Lotus root extract also enhances dough stability and fermentation capacity, improves dough's air retention and proofing ability, prevents dough deformation during fermentation, and ensures the bread's fluffiness and softness. Pomegranate peel extract contains active ingredients such as polyphenols and tannins, which have strong antioxidant properties. These ingredients can effectively slow the oxidative decay process of bread, maintaining its quality and texture. Pomegranate peel extract also has certain antibacterial properties, inhibiting the growth of bacteria such as Staphylococcus aureus, helping to control the total bacterial count and extending the shelf life of bread. When the weight ratio of these two extracts is 1:1, they can complement each other in a bread antioxidant. Lotus root extract, by providing resistant starch and lotus root juice, delays starch staling while enhancing dough stability and fermentation capacity. Pomegranate peel extract, through its antioxidant and antimicrobial properties, slows down the oxidative spoilage process in bread and controls the total bacterial count. This synergistic effect effectively extends the shelf life of bread, preserving its quality and texture. In summary, the combined effects of lotus root extract and pomegranate peel extract in bread antioxidants are primarily reflected in delaying bread aging, maintaining bread quality, and extending shelf life. This 1:1 mass ratio is designed to maximize their anti-aging effects and preserve bread quality.

[0010] Preferably, the preparation method of the lotus root extract comprises the following steps: S31, the lotus root was crushed and passed through a 100-mesh sieve to obtain lotus root powder, and the lotus root powder and purified water were then mixed in a volume ratio of 3:1 to obtain lotus root pulp, and the lotus root pulp was sterilized by pasteurization. After sterilization, the pH value was adjusted to 6-6.5 using 10% acetic acid; S32, adding cellulase, pectinase and lipase according to the mass fraction to the lotus root pulp obtained in step S31, and then performing enzymatic hydrolysis at 55-60° C. for 18-24 hours, filtering to obtain an enzymatic hydrolyzate; S33. Sterilize the enzymatic hydrolyzate by pasteurization, then let it stand until it reaches room temperature, add Bacillus subtilis, stir evenly, and ferment at 36-38°C for 18-24 hours until the fermentation acidity reaches a pH of 4-5 to obtain a fermentation liquid; S34. Place the fermentation liquid in a natural fermentation container and ferment it at 25-30°C for 8-10 days to obtain a lotus root extract; then sterilize the lotus root extract by low-temperature sterilization at 60°C for 30 minutes, and then high-temperature sterilization at 120°C for 13 seconds to obtain a lotus root extract.

[0011] The lotus root extract prepared by adopting the above technical solution has the following effects and synergistic effects in bread antioxidants: It delays starch aging: The resistant starch in the lotus root extract can reduce starch aging, thereby extending the shelf life of bread and maintaining its soft texture. Furthermore, the lotus root extract enhances the stability and fermentation capacity of dough, improving its air retention and proofing ability, preventing dough deformation during fermentation, and ensuring the fluffiness and softness of the bread. Water retention and moisturizing properties: The lotus root extract has excellent moisturizing properties, absorbing and locking in moisture, forming a protective film that prevents evaporation, thereby maintaining the moisture content of the bread and reducing dryness and aging. Antioxidant effect: The polyphenols in the lotus root extract have strong antioxidant properties, effectively slowing the oxidative decay process in bread and maintaining its quality and taste. Improves the texture of bread: The lotus root extract promotes the binding of starch granules to the gluten network, increasing the bound water content, maintaining the ordered gluten structure, and reducing the starch retrogradation rate, thereby improving the texture of bread and delaying aging. In summary, lotus root extract plays a significant role in bread antioxidants. It not only slows down bread aging, preserving its quality and texture, but also improves its structure and extends its shelf life. Furthermore, lotus root extract, when combined with other ingredients like pomegranate peel extract and β-glucan, can further enhance bread's anti-aging properties and maintain its texture.

[0012] Preferably, in step S32, the mass ratio of the lotus root pulp, cellulase, pectinase and lipase is 1000:5-6:7-8:4-5.

[0013] Preferably, in step S33, the mass ratio of the enzymatic hydrolysate to the Bacillus subtilis is 150:1, and the viable cell count of the Bacillus subtilis is 3-6×10 9 CFU / g.

[0014] Preferably, the preparation method of the pomegranate peel extract comprises the following steps: S61, drying the pomegranate peel, crushing it with a high-speed grinder and passing it through a 100-mesh sieve to obtain pomegranate peel powder; S62. Mix 5 parts of pomegranate peel powder and 50 parts of distilled water by weight, and ultrasonically treat the mixture at 1000W and 60°C for 2-3 hours. Then, remove the pomegranate peel residue by vacuum filtration, and collect the filtrate to obtain an extract. S63. Adjust the pH value of the extract to 2.8 with 10% acetic acid, raise the temperature to 36°C, decolorize with activated carbon for 50 minutes, and then filter. Concentrate the filtered extract 25 times by reduced pressure rotary evaporation, freeze, vacuum freeze-dry, and crush to obtain pomegranate peel extract; the amount of activated carbon used is 2% of the extract.

[0015] By adopting the above technical solution, the active ingredients in the pomegranate peel extract, such as polyphenols and tannins, possess strong antioxidant properties, effectively slowing the oxidative decay process in bread and maintaining its quality and texture. Pomegranate peel extract also exhibits certain antibacterial properties, inhibiting the growth of bacteria such as Staphylococcus aureus, helping to control the total bacterial count and extending the shelf life of bread. In the preparation method of pomegranate peel extract, these steps ensure that the active ingredients of the pomegranate peel extract are fully extracted and their activity is maintained. The use of activated carbon not only aids in decolorization but also removes impurities and harmful substances from the extract, improving the purity and safety of the extract. These steps also help maintain the stability and antioxidant activity of the extract. In the bread antioxidant formula, pomegranate peel extract works synergistically with other ingredients such as lotus root extract and β-glucan to enhance the bread's water retention, antioxidant capacity, and antibacterial properties, thereby extending the shelf life and improving the bread's texture. This synergistic effect ensures the quality and safety of the bread during storage and distribution.

[0016] Preferably, the thickener is prepared by mixing konjac gum, sodium alginate and guar gum in a mass ratio of 3:1:2.

[0017] By adopting the above technical solution, the thickener can increase the internal structural stability of bread, making it less likely to dry out and harden during storage. It can also improve the texture of the bread, making it more delicate and soft. Konjac gum is a natural thickener with good water solubility. It absorbs moisture and forms a gel-like substance, thereby improving the viscosity and mouthfeel of the bread. Konjac gum also has good stability, allowing the bread to maintain its viscosity during storage. Sodium alginate is a polysaccharide with excellent thickening effects. It can form hydrogen bonds with water molecules, thereby improving the viscosity of bread. Sodium alginate also has good antioxidant properties, protecting the nutrients in the bread from oxidative damage. Guar gum is a natural thickener with good water solubility. It absorbs moisture and forms a gel-like substance, thereby improving the viscosity and mouthfeel of the bread. Guar gum also has good stability, allowing the bread to maintain its viscosity during storage. In summary, konjac gum, sodium alginate and guar gum can effectively improve the viscosity and taste of bread through their combined effect. At the same time, they can also protect the nutrients in the bread from oxidative damage and extend the shelf life of the bread.

[0018] Preferably, the complex enzyme preparation is prepared by mixing xylanase, transglutaminase and glucose oxidase in a mass ratio of 3:3:4, the activity of the xylanase is 3000 U / g; the activity of the transglutaminase is 4000 U / g; and the activity of the glucose oxidase is 10000 U / g.

[0019] By employing the above technical solution, xylanase primarily acts on xylan, breaking down the xylan in bread and reducing staling. Xylanase also improves the taste and texture of bread, making it softer and more moist. Transglutaminase promotes the formation and stabilization of the gluten network, improving the bread's air retention and proofing ability, preventing dough deformation during fermentation and ensuring the bread's fluffiness and crispness. Glucose oxidase oxidizes glucose in bread into gluconic acid and hydrogen peroxide. Hydrogen peroxide has antibacterial properties, helping to inhibit bacterial growth and extend the bread's shelf life. Glucose oxidase also slows down the staling process. Xylanase and transglutaminase work together to target the starch and gluten networks in bread, improving its taste and texture while slowing down staling. The hydrogen peroxide produced by glucose oxidase has antibacterial properties, inhibiting bacterial growth in bread. Glucose oxidase also has antioxidant properties, scavenging free radicals and protecting bread ingredients from oxidative stress. Transglutaminase improves dough's air retention and proofing ability, preventing dough deformation during fermentation and ensuring the bread's fluffiness and softness. In summary, the combined action of these enzymes in this complex enzyme preparation effectively delays bread staling, maintains its softness and moistness, and extends its shelf life and storage period. It also improves the taste and texture of bread, enhancing its quality.

[0020] Preferably, the preservative is ascorbic acid.

[0021] In a second aspect, the present application provides a method for preparing a bread anti-aging agent, which adopts the following technical solution: As a general technical concept, the present application also provides a method for preparing the above-mentioned bread anti-aging agent, comprising the following steps: S101. Evenly mix the lotus root extract, pomegranate peel extract, β-glucan, complex enzyme preparation, thickener, monolaurin, tetrahydropyrimidine, and preservative according to parts by mass to obtain a mixture A. S102, sterilizing the packaging bag for packaging the bread anti-aging agent with ultraviolet light; S103, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread anti-aging agent.

[0022] In summary, the beneficial technical effects of this application are: 1. Water retention and anti-aging properties: The lotus root extract, pomegranate peel extract and β-glucan in the bread antioxidant have strong water retention and antioxidant properties, which can effectively prevent the loss of water in the bread, delay the starch recrystallization rate, maintain the softness and moistness of the bread, and thus extend the shelf life of the bread.

[0023] 2. Improve the tissue structure of bread: Complex enzyme preparations and β-glucan can improve the tissue structure of bread, enhance the taste and mouthfeel of bread, and enhance the sensory score and anti-aging properties of bread.

[0024] 3. Extend the shelf life: By adding the bread antioxidant of the present application, the storage period and shelf life of the bread can be significantly extended while maintaining the soft taste and good quality of the bread.

[0025] 4. Enhance dough stability: Lotus root extract can enhance the stability and fermentation ability of dough, improve the dough's air retention and proofing endurance, prevent the dough from deforming during the fermentation process, and ensure the fluffiness and softness of the bread.

[0026] 5. Antibacterial effect: Pomegranate peel extract has antibacterial effect, which can inhibit the growth of bacteria such as Staphylococcus aureus, help control the total colony count, and extend the shelf life of bread. DETAILED DESCRIPTION

[0027] The embodiments of the present application will be described in detail below with reference to the examples, but it will be understood by those skilled in the art that the following examples are merely illustrative of the present application and should not be considered as limiting the scope of the present application. In the examples, if specific conditions are not specified, the conditions are carried out according to conventional conditions or manufacturer recommendations. The reagents or instruments used are not specified by the manufacturer and are conventional products that can be purchased commercially.

[0028] In the following examples and preparation examples, 1 part means 100 g.

[0029] Preparation Example 1 Preparation of lotus root extract The preparation method of lotus root extract comprises the following steps: S31, the lotus root was crushed and passed through a 100-mesh sieve to obtain lotus root powder, and the lotus root powder and purified water were then mixed in a volume ratio of 3:1 to obtain lotus root pulp, and the lotus root pulp was sterilized by pasteurization. After sterilization, the pH value was adjusted to 6.3 with 10% acetic acid; S32, adding 5.5 parts of cellulase, 6 parts of pectinase and 5 parts of lipase to 1000 parts of lotus root pulp obtained in step S31 according to their weight parts, and then performing enzymatic hydrolysis at 57°C for 20 hours, filtering and obtaining an enzymatic hydrolyzate; S33, sterilize 900 parts of the enzymatic hydrolysate by pasteurization, then let it stand until it reaches room temperature, add 6 parts of Bacillus subtilis, stir evenly, and ferment at 37°C for 20 hours until the fermentation acidity reaches a pH of 4.5 to obtain a fermentation liquid; the viable number of Bacillus subtilis is 4×10 9 CFU / g; S34. Place the fermentation liquid in a natural fermentation container and ferment it at 25° C. for 10 days to obtain a lotus root extract; then sterilize the lotus root extract by performing low-temperature sterilization at 60° C. for 30 minutes and then performing high-temperature sterilization at 120° C. for 13 seconds to obtain a lotus root extract.

[0030] Preparation Example 2 Preparation of pomegranate peel extract The preparation method of pomegranate peel extract comprises the following steps: S61, drying the pomegranate peel, crushing it with a high-speed grinder and passing it through a 100-mesh sieve to obtain pomegranate peel powder; S62. Mix 5 parts of pomegranate peel powder and 50 parts of distilled water by weight, and ultrasonically treat the mixture at 1000 W and 60° C. for 2.5 h. Then, remove the pomegranate peel residue by vacuum filtration, and collect the filtrate to obtain an extract. S63. Adjust the pH value of the extract to 2.8 with 10% acetic acid, raise the temperature to 36°C, decolorize with activated carbon for 50 minutes, and then filter. Concentrate the filtered extract 25 times by reduced pressure rotary evaporation, freeze, vacuum freeze-dry, and crush to obtain pomegranate peel extract; the amount of activated carbon used is 2% of the extract.

[0031] Example 1 A bread anti-aging agent comprises the following raw materials, measured by mass: 20 parts of lotus root extract, 18 parts of pomegranate peel extract, 6 parts of β-glucan, 2 parts of a complex enzyme preparation, 2 parts of a thickener, 0.5 parts of monolaurin, 1 part of tetrahydropyrimidine, and 0.2 parts of ascorbic acid, wherein the thickener is prepared by mixing konjac gum, sodium alginate, and guar gum in a mass ratio of 3:1:2; the complex enzyme preparation is prepared by mixing xylanase, transglutaminase, and glucose oxidase in a mass ratio of 3:3:4; the xylanase has an activity of 3000 U / g; the transglutaminase has an activity of 4000 U / g; and the glucose oxidase has an activity of 10000 U / g. The preparation method of the above-mentioned bread anti-aging agent comprises the following steps: S101. Mix lotus root extract, pomegranate peel extract, β-glucan, complex enzyme preparation, thickener, monolaurin, tetrahydropyrimidine, and ascorbic acid according to parts by mass, and stir at 200 r / min for 30 minutes to obtain a mixture A. S102. Sterilize the packaging bag for packaging the bread anti-aging agent with ultraviolet light. S103, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread anti-aging agent.

[0032] Example 2 A bread anti-aging agent comprises the following raw materials, calculated by weight: 25 parts of lotus root extract, 28 parts of pomegranate peel extract, 8 parts of β-glucan, 3 parts of a complex enzyme preparation, 3 parts of a thickener, 0.8 parts of monolaurin, 1.2 parts of tetrahydropyrimidine, and 0.3 parts of ascorbic acid, wherein the thickener is prepared by mixing konjac gum, sodium alginate, and guar gum in a weight ratio of 3:1:2; the complex enzyme preparation is prepared by mixing xylanase, transglutaminase, and glucose oxidase in a weight ratio of 3:3:4; the xylanase has an activity of 3000 U / g; the transglutaminase has an activity of 4000 U / g; and the glucose oxidase has an activity of 10000 U / g. The preparation method of the above-mentioned bread anti-aging agent comprises the following steps: S101. Mix lotus root extract, pomegranate peel extract, β-glucan, complex enzyme preparation, thickener, monolaurin, tetrahydropyrimidine, and ascorbic acid according to parts by mass, and stir at 200 r / min for 30 minutes to obtain a mixture A. S102. Sterilize the packaging bag for packaging the bread anti-aging agent with ultraviolet light. S103, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread anti-aging agent.

[0033] Example 3 A bread anti-aging agent comprises the following raw materials, calculated by weight: 22 parts of lotus root extract, 26 parts of pomegranate peel extract, 7 parts of β-glucan, 2.5 parts of a complex enzyme preparation, 2.5 parts of a thickener, 0.7 parts of glyceryl monolaurate, 1.1 parts of tetrahydropyrimidine, and 0.25 parts of ascorbic acid, wherein the thickener is prepared by mixing konjac gum, sodium alginate, and guar gum in a weight ratio of 3:1:2; the complex enzyme preparation is prepared by mixing xylanase, transglutaminase, and glucose oxidase in a weight ratio of 3:3:4; the xylanase has an activity of 3000 U / g; the transglutaminase has an activity of 4000 U / g; and the glucose oxidase has an activity of 10000 U / g. The preparation method of the above-mentioned bread anti-aging agent comprises the following steps: S101. Mix lotus root extract, pomegranate peel extract, β-glucan, complex enzyme preparation, thickener, monolaurin, tetrahydropyrimidine, and ascorbic acid according to parts by mass, and stir at 200 r / min for 30 minutes to obtain a mixture A. S102. Sterilize the packaging bag for packaging the bread anti-aging agent with ultraviolet light. S103, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread anti-aging agent.

[0034] Example 4 The same as Example 3, except that 24 parts of lotus root extract and 24 parts of pomegranate peel extract were used.

[0035] Comparative Example 1 The same as Example 4, except that 48 parts of lotus root extract and 0 part of pomegranate peel extract were used.

[0036] Comparative Example 2 The same as Example 4, except that 0 parts of lotus root extract and 48 parts of pomegranate peel extract were used.

[0037] Comparative Example 3 Same as Example 4, except that the thickener is konjac gum.

[0038] Comparative Example 4 The same as Example 4, except that the thickener is sodium alginate.

[0039] Comparative Example 5 The same as Example 4, except that the thickener is guar gum.

[0040] Comparative Example 6 The same as Example 4, except that the complex enzyme preparation is xylanase.

[0041] Comparative Example 7 The same as Example 4, except that the complex enzyme preparation is transglutaminase.

[0042] Comparative Example 8 The same as Example 4, except that the complex enzyme preparation is glucose oxidase.

[0043] Performance Testing The bread antioxidants prepared in Examples 1-4 and Comparative Examples 1-8 were sampled and made into bread. The bread recipe was: 1000g high-gluten flour, 500g water, 60g sugar, 10g salt, 85g eggs, 19g yeast, 125g butter, and 5g bread antioxidant. The preparation method was: except for the butter in the bread recipe, the remaining components were mixed, stirred at a slow speed for 15min, then stirred at a high speed for 12min before adding the butter, stirring at a high speed for 15min and stopping stirring, proofing at 38°C and 85% humidity for 60min, turning over and continuing proofing for 30min, dividing, rolling into balls, proofing in the middle (room temperature) for 15min, and shaping into 50g each. After proofing in the middle for 60min at 39°C, the bread was baked at a surface temperature of 200°C and a bottom temperature of 180°C for 12min. The bread without the bread antioxidant was used as a blank control and tested as follows.

[0044] The moisture content was determined by gravimetric method. 5 g of each sample was placed in a drying oven at 105°C and dried to constant weight. The moisture content was then calculated and the average value was taken after 3 measurements. The test results are shown in Table 1. Texture determination: The test refers to GB / T 35869-2018, "Testing of Rheological Properties of Wheat Flour Dough for Grain and Oil Inspection." The processed sample was directly measured, and the average of three measurements was taken as the bread texture value. TPA measurement mode: Probe P50 was used to measure the processed sample directly. The pre-measurement speed was 1.0 mm / s, the test speed was 0.50 mm / s, and the post-measurement speed was 0.50 mm / s. The compression level was 90%, and the data acquisition rate was 200 p / s. The average of three measurements was taken as the bread texture index. The two texture parameters of hardness and springiness were tested. The test results are shown in Table 1. Anti-aging test: Breads prepared in Examples 1-4 and Comparative Examples 1-8, as well as a blank control, were bagged and stored at 5°C for 18 days. Moisture content, hardness, and elasticity were measured every nine days. A 5g sample of each bread was taken for moisture content, and the average of three measurements was taken. Texture testing was also performed on three 30mm thick slices from each bread sample, and the average was taken. The test results are shown in Table 2. Sensory evaluation: The evaluation was based on the standards GB / T 20981-2007 "Bread" and GB / T 14611-2008 "Inspection of Cereals and Oils—Wheat Flour Bread Baking Quality Test—Direct Fermentation Method". The quantitative estimation method was used for scoring. Ten professional sensory evaluators (5 male and 5 female) were selected to score the bread according to the scoring criteria in Table 4. The comprehensive score was obtained by adding up the scores of each item, and the average value was taken. The test results are shown in Table 3.

[0045] Table 4 Sensory evaluation standards Table 1 Effect of anti-aging agents on water content and texture of noodles project Hardness / g Elasticity / mm Moisture content / % Example 1 143.7 13.3 35.8 Example 2 142.1 14.2 36.6 Example 3 145.3 13.8 37.8 Example 4 138.7 15.1 39.1 Comparative Example 1 172.4 12.3 34.8 Comparative Example 2 179.7 11.5 33.3 Comparative Example 3 155.6 12.8 35.6 Comparative Example 4 156.3 13.1 35.9 Comparative Example 5 153.4 12.4 35.1 Comparative Example 6 162.7 12.3 34.6 Comparative Example 7 165.8 11.9 34.1 Comparative Example 8 167.1 11.6 33.7 Blank control example 211.5 10.1 29.2 Table 2 Bread anti-aging test Table 3 Effect of adding antioxidants on the sensory quality of bread Analyzing the data in Tables 1, 2 and 3, we can see that: 1) The bread antioxidants prepared in Examples 1 to 4 have strong water retention, prevent water loss in the material, slow down the starch recrystallization rate, maintain the softness and moistness of the bread, improve the organizational structure of the bread, slow down the aging of the bread, improve the quality of the bread, and can extend the shelf life of the bread. The bread with the addition of the bread antioxidant of the present application has a soft mouthfeel, the internal moisture is not easy to lose, the starch retrogradation value is significantly reduced, the anti-aging function of the bread is enhanced, the storage period of the bread is extended, and the sensory evaluation score is generally high. The performance comparison analysis of the bread antioxidant prepared in combination with Example 4 and the blank control example shows that the antioxidant of the present application significantly slows down water loss and increases hardness by water retention and inhibiting starch retrogradation.

[0046] 2) A comparative analysis of the performance of bread prepared using the bread antioxidants prepared in Example 4 and Comparative Examples 1-2 showed that the mass ratio of lotus root extract and pomegranate peel extract was 1:1. By utilizing their combined effect, the shelf life of bread can be more effectively extended, the quality and taste of bread can be maintained, the organizational structure of bread can be improved, the aging of bread can be delayed, the quality of bread can be improved, and the shelf life of bread can be extended.

[0047] 3) the bread anti-aging agent obtained in conjunction with embodiment 4 and comparative example 3-comparative example 5 is used for the performance comparative analysis of the bread of making, show that described thickener is mixed with mass ratio of copies 3:1:2 by konjac gum, sodium alginate and guar gum, thickener can increase the internal structure stability of bread, makes bread difficult for drying and hardening phenomenon in storage.Meanwhile, thickener can also improve the mouthfeel of bread, makes it more delicate, soft.Utilize the acting in conjunction of konjac gum, sodium alginate and guar gum, can effectively improve viscosity and the mouthfeel of bread, can also protect the nutrients in bread from oxidative damage, extend the shelf life of bread simultaneously.

[0048] 4) A comparative analysis of the performance of bread prepared using the bread antioxidants prepared in Example 4 and Comparative Examples 6-8 showed that the composite enzyme preparation was prepared by mixing xylanase, transglutaminase, and glucose oxidase in a mass ratio of 3:3:4. By utilizing their combined action, the aging process of bread can be effectively delayed, the softness and moistness of the bread can be maintained, and the shelf life and storage period of the bread can be extended.

[0049] The above embodiments are only used to illustrate the technical solutions of the present application and are not intended to limit the present application. Although the above embodiments provide a detailed description of the present application, relevant technical personnel should understand that the specific implementation methods of the present invention can still be modified or replaced by equivalents. Any modifications and equivalent replacements that do not depart from the spirit and scope of the present application should be included in the scope of protection of the present application.

Claims

1. A bread anti-aging agent, characterized in that The preparation comprises the following raw materials by weight: 20-25 parts of lotus root extract, 18-28 parts of pomegranate peel extract, 6-8 parts of beta-glucan, 2-3 parts of complex enzyme preparation, 2-3 parts of thickener, 0.5-0.8 parts of monolaurin, 1-1.2 parts of tetrahydropyrimidine and 0.2-0.3 parts of preservative.

2. The bread anti-aging agent according to claim 1, characterized in that: The mass ratio of the lotus root extract to the pomegranate peel extract is 1:

1.

3. The bread anti-aging agent according to claim 1, characterized in that: The preparation method of the lotus root extract comprises the following steps: S31, the lotus root was crushed and passed through a 100-mesh sieve to obtain lotus root powder, and the lotus root powder and purified water were stirred in a volume ratio of 3:1 to obtain lotus root pulp, and the lotus root pulp was sterilized by pasteurization. After sterilization, the pH value was adjusted to 6-6.5 with 10% acetic acid; S32, adding cellulase, pectinase and lipase according to the mass fraction to the lotus root pulp obtained in step S31, and then performing enzymatic hydrolysis at 55-60° C. for 18-24 hours, filtering to obtain an enzymatic hydrolyzate; S33, sterilizing the enzymatic hydrolyzate by pasteurization, then allowing it to stand until it reaches room temperature, adding Bacillus subtilis, stirring evenly, and fermenting at 36-38° C. for 18-24 hours until the fermentation acidity reaches a pH of 4-5, thereby obtaining a fermentation liquid; S34. Place the fermentation liquid in a natural fermentation container and ferment it at 25-30° C. for 8-10 days to obtain a lotus root extract; then sterilize the lotus root extract by performing low-temperature sterilization at 60° C. for 30 minutes and then performing high-temperature sterilization at 120° C. for 13 seconds to obtain a lotus root extract.

4. The bread anti-aging agent according to claim 3, characterized in that: In step S32, the mass ratio of the lotus root pulp, cellulase, pectinase and lipase is 1000:5-6:7-8:4-5.

5. The bread anti-aging agent according to claim 3, characterized in that: In step S33, the mass ratio of the enzymatic hydrolysate to Bacillus subtilis is 150:1, and the viable cell count of Bacillus subtilis is 3-6×10 9 CFU / g.

6. The bread anti-aging agent according to claim 1, characterized in that: The preparation method of the pomegranate peel extract comprises the following steps: S61, drying the pomegranate peel, crushing it with a high-speed grinder and passing it through a 100-mesh sieve to obtain pomegranate peel powder; S62. Mix 5 parts of pomegranate peel powder and 50 parts of distilled water, based on their weight, and ultrasonically treat the mixture at 1000 W and 60° C. for 2-3 h. Then, remove the pomegranate peel residue by vacuum filtration, and collect the filtrate to obtain an extract. S63. Adjust the pH value of the extract to 2.8 with 10% acetic acid, raise the temperature to 36°C, decolorize with activated carbon for 50 minutes, and then filter. Concentrate the filtered extract by 25 times under reduced pressure and rotary evaporation, freeze, vacuum freeze-dry, and grind to obtain pomegranate peel extract; the amount of activated carbon used is 2% of the extract.

7. The bread anti-aging agent according to claim 1, characterized in that: The thickener is prepared by mixing konjac gum, sodium alginate and guar gum in a mass ratio of 3:1:

2.

8. The bread anti-aging agent according to claim 1, characterized in that: The complex enzyme preparation is prepared by mixing xylanase, transglutaminase and glucose oxidase in a mass ratio of 3:3:

4. The activity of the xylanase is 3000 U / g; the activity of the transglutaminase is 4000 U / g; and the activity of the glucose oxidase is 10000 U / g.

9. The bread anti-aging agent according to claim 1, characterized in that: The preservative is ascorbic acid.

10. A method for preparing a bread anti-aging agent according to any one of claims 1 to 9, characterized in that: The following steps are involved: S101. Evenly mix the lotus root extract, pomegranate peel extract, β-glucan, complex enzyme preparation, thickener, monolaurin, tetrahydropyrimidine, and preservative according to parts by mass to obtain a mixture A. S102, sterilizing the packaging bag for packaging the bread anti-aging agent with ultraviolet light; S103, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread anti-aging agent.

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