Preparation method and application of tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly

Abstract

The application discloses a kind of tea polyphenol-beta-cyclodextrin microcapsule and the preparation method and application of modified starch co-gelatinization module, belong to modified starch technical field.The application discloses a kind of tea polyphenol-beta-cyclodextrin microcapsule and the preparation method and application of modified starch co-gelatinization module, including the preparation of tea polyphenol-beta-cyclodextrin microcapsule;Tea polyphenol-beta-cyclodextrin microcapsule and the co-gelatinization of modified starch;The preparation of sesame cake premix powder;The preparation of sesame cake.The tea polyphenol-beta-cyclodextrin microcapsule prepared by the application removes the bitter taste of tea polyphenol by the embedding effect of beta-cyclodextrin, and will not produce undesirable flavor after being added to sesame cake premix powder with modified starch co-gelatinization;Co-gelatinization module can help sesame cake to expand when being added to sesame cake premix powder, effectively delay the aging of sesame cake bread;Co-gelatinization module can effectively delay the aging of starch, extend the shelf life of sesame cake at room temperature, maintain the soft and chewy taste.

Description

TECHNICAL FIELD

[0001] The application relates to the technical field of modified starch, in particular to a preparation method and application of a tea polyphenol-beta-cyclodextrin microcapsule and a modified starch co-gelatinization assembly. BACKGROUND

[0002] Starch is a renewable and degradable plant resource, which is widely used in the fields of food processing, feed processing, building industry, papermaking and textile industry, etc. However, natural starch has certain defects, such as easy aging and crystallization, poor shear resistance and thermal stability, insufficient water holding capacity, etc. Therefore, the natural starch is modified by using various means such as chemical and physical methods. The hydroxypropyl in hydroxypropyl distarch phosphate has strong hydrophilicity, can combine with water molecules more closely in starch paste, and the hydroxypropyl can increase the steric hindrance and weaken the hydrogen bond interaction between the original starch molecules. Cross-linking enables the hydroxypropyl distarch phosphate to have more cross-linking bonds, which can better maintain the spatial structure of the starch paste and hinder the mutual association between starch and starch molecules. The double modification of hydroxypropyl and cross-linking enables the starch to have superior anti-aging properties, maintains the good taste of food and prolongs the shelf life of products.

[0003] Tea polyphenol has various biological activities such as antioxidant, antibacterial, blood pressure and blood lipid reduction, etc. and can be added into starch-based products to improve the physical and chemical properties of starch and delay the aging of starch. However, tea polyphenol itself has a certain bitter taste and needs to be treated before being applied in food so as not to adversely affect the original flavor.

[0004] Mazuo is a baked food with starch and flour as the main raw material. Because of high starch content, it is easy to age, and has problems such as hard taste and short shelf life. In order to ensure the taste of mazuo during the shelf life, emulsifiers such as mono and diglyceride fatty acid ester, sodium stearoyl lactylate, calcium stearoyl lactylate and sucrose fatty ester are often added in food industry production, but the problem of poor taste caused by starch aging cannot be avoided. Many companies develop various pre-mix powders in order to provide consumers with the best taste and the joy of making by hand. The ingredients are relatively simple and clean, but many baked products still have the problem of poor taste after cooling, so it is necessary to focus on how to improve the anti-aging properties of mazuo pre-mix powder. Patent CN115428818A improves the anti-aging properties of mazuo bread by adding a new type of natural sugar, emulsifier and compound enzyme preparation, prolonging the shelf life of mazuo bread at room temperature; Patent CN105767070B discloses a bread improver composed of enzymes (alpha-amylase, xylanase, maltogenic amylase), emulsifiers (diacetyl tartaric acid monoglyceride, mono and diglyceride fatty acid ester, sodium stearoyl lactylate), thickening agents (xanthan gum, sodium carboxymethyl cellulose), vitamin C, coarse particle pre-gelatinized waxy corn starch and gluten, which can effectively delay bread aging and increase bread elasticity. Because of the particularity of the eating method of pre-mix powder, the baked product only needs to have short-term anti-aging, and with the prevalence of clean label, how to reduce the addition of emulsifiers, thickening agents and other ingredients in the ingredient list as much as possible, but still achieve anti-starch aging and improve the taste of mazuo, has become a technical problem to be solved.

[0005] Therefore, it is an urgent problem for those skilled in the art to provide a preparation method and application of tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-gelatinization assembly. SUMMARY

[0006] Therefore, the present application provides a preparation method and application of tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-gelatinization assembly, which does not add emulsifiers and thickening agents, and solves the technical problems of easy starch aging and affecting taste of existing mazuo.

[0007] In order to achieve the above purpose, the present application adopts the following technical scheme:

[0008] A preparation method of tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-gelatinization assembly, comprising the following steps:

[0009] 1) Preparation of tea polyphenol-beta-cyclodextrin microcapsule:

[0010] Tea polyphenol-beta-cyclodextrin microcapsule is prepared by co-deposition method;

[0011] 2) Co-gelatinization of tea polyphenol-beta-cyclodextrin microcapsule and modified starch, the specific steps are as follows:

[0012] (1) Weigh the hydroxypropyl distarch phosphate, add 9-12% of the dry base mass of the hydroxypropyl distarch phosphate to the tea polyphenol-beta-cyclodextrin microcapsule, and mix;

[0013] (2) Add 25-35 times the mass of water based on the dry base mass of the hydroxypropyl distarch phosphate to prepare a starch milk, heat in a water bath at 88-93°C and continuously stir to obtain a gelatinized starch slurry. Stop heating when the viscosity of the gelatinized starch slurry reaches 700-900 mPa·s;

[0014] (3) After the gelatinized starch slurry is cooled, it is spread on a tray and vacuum dried at 45-50°C. Crushed to 80-100 mesh, obtain a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-gelatinized component.

[0015] Further, the tea polyphenol-beta-cyclodextrin microcapsule prepared by the co-deposition method in step 1) has the following specific steps:

[0016] (1) Prepare 500 mL of 30% ethanol solution, dissolve 20 g of beta-cyclodextrin in the ethanol solution, and stir to dissolve completely to obtain a beta-cyclodextrin ethanol solution;

[0017] (2) Dissolve 10 g of tea polyphenol in 50 mL of anhydrous ethanol, and add the beta-cyclodextrin ethanol solution dropwise under continuous stirring to obtain a mixed solution;

[0018] (3) Stir the mixed solution at 40°C for 24 hours, then cool to room temperature, and store overnight at 4°C until the white powder at the bottom of the container no longer increases;

[0019] (4) Vacuum filtration with a circulating vacuum pump, then quickly wash with water and anhydrous ethanol, and then dry the obtained white powder to obtain tea polyphenol-beta-cyclodextrin microcapsules for storage.

[0020] Further, the drying in step (4) is freeze-drying.

[0021] Further, the mass fraction of hydroxypropyl in the hydroxypropyl distarch phosphate in step 2) is between 3-5%, and the settling volume is 2.0-5.0 mL.

[0022] Further, the tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-gelatinized component is used in the preparation of a steamed bread premix.

[0023] Further, the steamed bread premix contains the following components by weight: 48-50 parts of compound modified starch, 23-25 parts of wheat flour, 20-25 parts of compound sweetener, and 3-5 parts of whole milk powder.

[0024] The complex modified starch is composed of 20-25% tea polyphenol-beta-cyclodextrin microcapsules and modified starch co-paste components, 55-62% hydroxypropyl starch, and 17-21% acetylated distarch phosphate.

[0025] Further, the wheat flour is high-gluten wheat flour, and the protein content is greater than or equal to 12%.

[0026] Further, the complex sweetener is composed of trehalose and high-potency sweeteners in a ratio of 1000:2-4; the high-potency sweetener is at least one of mogroside, sucralose, and stevioside.

[0027] Further, the preparation method of the sesame bread is as follows: 100 g of sesame bread premix powder, 50 g of egg liquid, 20 g of corn oil, 20 g of water, and 5 g of black sesame are weighed; the weighed egg liquid, corn oil, and water are uniformly mixed and stirred, poured into the sesame bread premix powder, black sesame is added, mixed until there is no dry powder, kneaded for 2 min until the surface of the dough is smooth, the dough is cut into 30 g per piece of small dough, rolled into a ball and placed on a baking tray, the oven is preheated to 175 DEG C for 5-10 min, the baking tray is placed in the middle and lower layers and baked for 30 min, and then taken out and cooled.

[0028] Further, the tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste component is applied in anti-starch aging.

[0029] The polyhydroxy structure of tea polyphenol can prevent the starch molecules from rearranging to form an ordered structure after gelatinization, thereby causing starch aging, but tea polyphenol itself has a certain bitter taste, which can adversely affect the flavor of the final product when used in food. The embedding of beta-cyclodextrin can effectively remove the bitter taste and protect the biological activity of tea polyphenol. Hydroxypropyl distarch phosphate is a kind of modified starch obtained by hydroxypropyl etherification and cross-linking of native starch, and the hydroxypropyl content and cross-linking degree are closely related to various physical and chemical properties of starch. By controlling the hydroxypropyl content and cross-linking degree, a good effect of inhibiting starch aging can be achieved. The tea polyphenol-beta-cyclodextrin microcapsule and the modified starch are treated by co-paste, which can effectively solve the problem of starch aging. The present application also provides a sesame bread premix powder formula for not adding thickening agents and emulsifiers, which is compounded by the co-paste component, trehalose, high-potency sweeteners, wheat flour, and other food raw materials such as milk powder. The prepared sesame bread has a fluffy structure, uniform internal pores, and a soft and chewy texture, and is not prone to aging and affecting the taste during short-term storage.

[0030] According to the above technical solution, compared with the prior art, the present application provides a preparation method and application of a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste component, which has the following beneficial effects:

[0031] (1) The tea polyphenol-beta-cyclodextrin microcapsule prepared by the present application removes the bitter taste of tea polyphenol through the embedding effect of beta-cyclodextrin, and will not produce an undesirable flavor after being added to the instant mix of steamed bread together with modified starch by paste mixing;

[0032] (2) The present application obtains a component with superior anti-aging performance by regulating the mass fraction of hydroxypropyl of hydroxypropyl distarch phosphate, the cross-linking degree, and the end point viscosity of the paste mixing of tea polyphenol-beta-cyclodextrin microcapsule and modified starch, and adding the component to the instant mix of steamed bread can help the steamed bread to expand and effectively delay the aging of the steamed bread;

[0033] (3) The paste mixing component of tea polyphenol-beta-cyclodextrin microcapsule and modified starch prepared by the present application can effectively delay the aging of starch without adding enzyme preparation, thickening agent and emulsifier, prolong the shelf life of steamed bread at room temperature, and maintain the soft and chewy taste;

[0034] (4) The present application uses trehalose to replace white sugar with high-fold sweeteners such as stevioside, mogroside and sucralose, and trehalose has excellent anti-starch aging effect, and can achieve good results when applied to food containing rich starch. Using trehalose as the main sweetener to replace white sugar can also effectively prevent starch from aging, and can fully maintain the water activity and softness of the product, so that the steamed bread maintains good taste. DETAILED DESCRIPTION

[0035] The technical solutions in the embodiments of the present application will be described below in a clear and complete manner. Obviously, the described embodiments are only part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative labor fall within the scope of protection of the present application.

[0036] In view of the problems of easy aging, poor taste and the need to add emulsifiers to prevent aging of the instant mix of steamed bread in the prior art and on the market, the present application has invented a preparation method of a paste mixing component of tea polyphenol-beta-cyclodextrin microcapsule and modified starch and its application in the instant mix of steamed bread. Tea polyphenol is the general term for polyhydroxy phenolic substances in tea, which has a high content of 18% to 36% of the dry weight of tea, is abundant in source and relatively low in price. However, tea polyphenol has strong bitterness and astringency, and direct application will cause adverse effects on the original flavor of food. Tea polyphenol can be embedded to prepare microcapsules by using beta-cyclodextrin, which not only effectively reduces the bitterness, but also greatly retains the biological activity of tea polyphenol in the subsequent high-temperature baking process.

[0037] The application relates to a preparation method and application of a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly, and the method comprises the following steps: 1) preparing a tea polyphenol-beta-cyclodextrin microcapsule; 2) co-pasting the tea polyphenol-beta-cyclodextrin microcapsule and modified starch; 3) preparing a premixed powder of a steamed bread; and 4) preparing the steamed bread.

[0038] The tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly can effectively delay starch aging, the prepared steamed bread has good bulkiness and is not prone to starch aging in a short time, the steamed bread can maintain a good taste, and the shelf life of the steamed bread is prolonged.

[0039] The hydroxypropyl distarch phosphate is purchased from Suzhou Gao Feng Biological Technology Co., Ltd., and the starch source is waxy corn. The hydroxypropyl starch is purchased from Suzhou Gao Feng Biological Technology Co., Ltd., and the starch source is cassava. The acetylated distarch phosphate is purchased from Shandong Fuyang Biological Technology Co., Ltd., and the starch source is cassava. The high-gluten wheat flour is commercially available Jinlongyu high-gluten wheat flour, and the protein content is greater than or equal to 12%.

[0040] Example 1

[0041] A preparation method and application of a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly, and the method comprises the following steps:

[0042] Step one, preparation of a tea polyphenol-beta-cyclodextrin microcapsule: 500mL of an ethanol solution with a volume fraction of 30% is prepared, 20g of beta-cyclodextrin is dissolved in the ethanol solution, and stirring is carried out to fully dissolve the beta-cyclodextrin, so as to obtain a beta-cyclodextrin ethanol solution. Then, 10g of tea polyphenol is dissolved in 50mL of anhydrous ethanol, and the beta-cyclodextrin ethanol solution is added dropwise under continuous stirring, so as to obtain a mixed solution. The mixed solution is continuously stirred at 40 DEG C for 24h, and after the stirring is finished, the mixed solution is cooled to room temperature, and is placed in a refrigerator at 4 DEG C for overnight refrigeration until the white powder precipitated at the bottom of the conical flask no longer increases. A circulating vacuum pump is used for vacuum filtration, and water and anhydrous ethanol are used for rapid washing in sequence during the vacuum filtration. Then, the obtained white powder is pre-cooled at-80 DEG C for 4h, and is freeze-dried to obtain tea polyphenol-beta-cyclodextrin microcapsules, which are stored for use.

[0043] Step two, tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting: a certain mass of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction is 3.04%, sedimentation is 2.97 mL) is weighed, and 10% of the mass of hydroxypropyl distarch phosphate is added to mix tea polyphenol-β-cyclodextrin microcapsule; then 25 times the mass of water based on the dry basis of hydroxypropyl distarch phosphate is added to prepare a starch milk, which is heated in a 90°C water bath with constant stirring to obtain a pasted starch slurry. The heating is stopped when the viscosity of the pasted starch slurry is 840-860 mPa·s at a rotation speed of 200 rpm. The pasted starch slurry is cooled and then spread on a tray and dried under vacuum at 48°C. After crushing through a 90-mesh sieve, a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting assembly is obtained for standby use.

[0044] Step three, preparation of steamed bread premix powder: including the following ingredients by weight: compounded modified starch (hydroxypropyl starch, tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting assembly, acetylated distarch phosphate in a ratio of 60%, 20%, and 20%, respectively) 50 parts, high-gluten wheat flour 25 parts, compounded sweetener (trehalose: sucralose: stevioside = 1000: 1: 1) 20 parts, and full-fat milk powder 5 parts.

[0045] Step four: preparation of steamed bread: the following ingredients by weight, 100g of steamed bread premix powder prepared in step three, 50g of egg liquid, 20g of corn oil, 20g of drinking water, and 5g of black sesame seeds. Mix the weighed egg liquid, corn oil and water evenly, pour into the premix powder, add black sesame seeds, mix until there is no dry powder, knead the dough for 2 minutes until the surface is smooth. Cut the dough into 30g / each small dough and roll into a ball and place on a baking tray. Preheat the oven to 175°C for 5-10 minutes. Place the baking tray in the middle and lower layers and bake for 30 minutes. Take out and cool.

[0046] Example 2

[0047] A method for preparing a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting assembly and its application, including the following steps:

[0048] Step one, preparation of tea polyphenol-β-cyclodextrin microcapsules: prepare 500 mL of 30% ethanol solution, dissolve 20 g of β-cyclodextrin in the ethanol solution, stir to dissolve completely, and obtain a β-cyclodextrin ethanol solution. Then dissolve 10 g of tea polyphenol in 50 mL of anhydrous ethanol, and add the β-cyclodextrin ethanol solution dropwise under constant stirring to obtain a mixed solution. Stir the mixed solution at 40°C for 24 h, then cool to room temperature, and store in a refrigerator at 4°C overnight until no more white powder is precipitated at the bottom of the conical flask. Perform vacuum filtration with a circulating vacuum pump, and then wash with water and anhydrous ethanol, respectively. Then, pre-cool the obtained white powder at -80°C for 4 h, and freeze-dry to obtain tea polyphenol-β-cyclodextrin microcapsules, which are stored for later use.

[0049] Step two, co-pasting of tea polyphenol-β-cyclodextrin microcapsules and modified starch: weigh a certain amount of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction of 4.06%, sedimentation volume of 3.92 mL), and mix with tea polyphenol-β-cyclodextrin microcapsules accounting for 12% of the mass of the hydroxypropyl distarch phosphate; then add water accounting for 27 times the mass of the hydroxypropyl distarch phosphate on a dry basis to prepare a starch slurry, heat in a water bath at 93°C, and continuously stir to obtain a pasted starch slurry. Stop heating when the viscosity of the pasted starch slurry is 790-810 mPa·s at a rotation speed of 200 rpm. After the pasted starch slurry is cooled, it is spread on a tray and dried under vacuum at 45°C, then ground through a 100-mesh sieve to obtain a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting assembly for later use.

[0050] Step three, preparation of a steamed bread premix: the premix includes the following ingredients by weight: 48 parts of a compound modified starch (hydroxypropyl starch, tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting assembly, acetylated distarch phosphate accounting for 55%, 25%, and 20%, respectively), 25 parts of high-gluten wheat flour, 22 parts of a compound sweetener (trehalose: sucralose = 500:1), and 5 parts of whole milk powder.

[0051] Step four, preparation of steamed bread: the following ingredients by weight are used: 100 g of the steamed bread premix prepared in step three, 50 g of egg liquid, 20 g of corn oil, 20 g of drinking water, and 5 g of black sesame seeds. Mix the weighed egg liquid, corn oil, and water uniformly, pour into the premix, add black sesame seeds, mix until there is no dry powder, knead the dough for 2 min until the surface of the dough is smooth, divide the dough into 30 g / dose small balls, roll into a ball, and place on a baking tray. Preheat the oven to 175°C for 5-10 min, place the baking tray in the middle-lower layer, and bake for 30 min, then take out and cool.

[0052] Example 3

[0053] The application relates to a preparation method and application of a tea polyphenol-beta-cyclodextrin microcapsule and a modified starch co-paste assembly, and comprises the following steps:

[0054] Step one: preparation of a tea polyphenol-beta-cyclodextrin microcapsule: 500mL of an ethanol solution with a volume fraction of 30% is prepared, 20g of beta-cyclodextrin is dissolved in the ethanol solution, and stirring is performed to fully dissolve the beta-cyclodextrin, so that a beta-cyclodextrin ethanol solution is obtained; 10g of tea polyphenol is dissolved in 50mL of anhydrous ethanol, and the beta-cyclodextrin ethanol solution is continuously added dropwise under stirring, so that a mixed solution is obtained; the mixed solution is continuously stirred at 40 DEG C for 24h, and after the stirring is finished, the solution is cooled to room temperature, and is placed in a refrigerator at 4 DEG C for overnight refrigeration until the white powder precipitated at the bottom of the conical flask no longer increases; a circulating vacuum pump is used for vacuum filtration, and the obtained white powder is pre-cooled at-80 DEG C for 4h, and is freeze-dried to obtain a tea polyphenol-beta-cyclodextrin microcapsule, which is stored for later use.

[0055] Step two: co-paste of the tea polyphenol-beta-cyclodextrin microcapsule and modified starch: a certain mass of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction is 3.59%, and the sedimentation volume is 4.31mL) is weighed, 9% of the mass of the hydroxypropyl distarch phosphate is added to the tea polyphenol-beta-cyclodextrin microcapsule for mixing; and 32 times the mass of the hydroxypropyl distarch phosphate in dry form is added to water to prepare a starch milk, the starch milk is heated in a water bath at 88 DEG C and continuously stirred to obtain paste starch slurry, the heating is stopped when the viscosity of the paste starch slurry is 700-720mPa.s at a rotating speed of 200rpm, the paste starch slurry is cooled and then laid on a tray, and after vacuum drying at 50 DEG C, the paste starch slurry is crushed through an 80-mesh sieve to obtain a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly, which is stored for later use.

[0056] Step three: preparation of a steamed bread premix powder: the following ingredients are included according to weight parts: 49 parts of compound modified starch (the proportion of hydroxypropyl starch, tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly and acetylated distarch phosphate is 62%, 21% and 17% respectively), 23 parts of high-gluten wheat flour, 25 parts of compound sweetener (trehalose: stevioside = 250:1) and 3 parts of whole milk powder.

[0057] Step four: preparation of steamed bread: the following ingredients are included according to weight: 100g of the steamed bread premix powder prepared in step three, 50g of egg liquid, 20g of corn oil, 20g of drinking water and 5g of black sesame seeds; the weighed egg liquid, corn oil and water are uniformly mixed and stirred, and then are poured into the premix powder, the black sesame seeds are added, and the mixture is stirred until no dry powder is left, the dough is kneaded for 2min until the surface of the dough is smooth, the dough is cut into small doughs with a weight of 30g each, the small doughs are rolled into balls and placed on a baking tray, the baking tray is placed in the middle and lower layers of a preheated oven at 175 DEG C for 5-10min, and the steamed bread is baked for 30min, and then is taken out and cooled.

[0058] Example 4

[0059] A preparation method and application of a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly, comprising the following steps:

[0060] Step one, preparation of tea polyphenol-beta-cyclodextrin microcapsules: prepare 500 mL of 30% ethanol solution, dissolve 20 g of beta-cyclodextrin in the ethanol solution, stir to dissolve thoroughly, and obtain a beta-cyclodextrin ethanol solution. Then dissolve 10 g of tea polyphenol in 50 mL of anhydrous ethanol, and add the beta-cyclodextrin ethanol solution dropwise under constant stirring to obtain a mixed solution. Stir the mixed solution at 40°C for 24 h, then cool to room temperature, and place in a refrigerator at 4°C overnight until no more white powder is precipitated at the bottom of the conical flask. Perform vacuum filtration with a circulating vacuum pump, and then wash with water and anhydrous ethanol, respectively. Then, place the obtained white powder in a pre-cooling environment at -80°C for 4 h, and freeze-dry to obtain tea polyphenol-beta-cyclodextrin microcapsules, which are stored for later use.

[0061] Step two, co-paste of tea polyphenol-beta-cyclodextrin microcapsules and modified starch: weigh a certain amount of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction of 4.57%, sedimentation of 2.31 mL), and mix with tea polyphenol-beta-cyclodextrin microcapsules accounting for 11% of the mass of hydroxypropyl distarch phosphate. Then, add water to prepare a starch milk, which is heated in a 93°C water bath with constant stirring to obtain a paste starch slurry. Stop heating when the viscosity of the paste starch slurry is 640-660 mPa·s at a rotation speed of 200 rpm. After the paste starch slurry is cooled, it is spread on a tray and vacuum dried at 46°C, then crushed through a 90-mesh sieve to obtain a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly for later use.

[0062] Step three, preparation of a premixed powder of a steamed bread: including the following ingredients by weight: 50 parts of a compound modified starch (hydroxypropyl starch, tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-paste assembly, acetylated distarch phosphate in a ratio of 57%, 22%, and 21%, respectively), 23 parts of high-gluten wheat flour, 22 parts of a compound sweetener (trehalose: mogroside = 250:1), and 5 parts of whole milk powder.

[0063] Step four: the preparation of the hemp cake: the following ingredients by weight, hemp cake premix powder 100 g prepared in step three, egg liquid 50 g, corn oil 20 g, drinking water 20 g, black sesame 5 g. Mix the weighed egg liquid, corn oil and water evenly, pour into the premix powder, add black sesame, mix until there is no dry powder, knead the dough for 2 min until the surface of the dough is smooth, cut the dough into 30 g / each small dough, roll into a ball and place on the baking tray, preheat the oven to 175℃ for 5-10 min, place the baking tray in the middle and lower layer and bake for 30 min, take out and cool.

[0064] Comparative example 1 without adding tea polyphenol-beta-cyclodextrin microcapsule

[0065] Step one, gelatinization of hydroxypropyl distarch phosphate: weigh a certain amount of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction 3.04%, sedimentation volume 2.97 mL), add water to prepare a starch milk with 25 times the mass of hydroxypropyl distarch phosphate on a dry basis, heat in a water bath at 91℃ and continuously stir to obtain a gelatinized starch slurry. Stop heating when the viscosity of the gelatinized starch slurry is 820-840 mPa·s at a rotation speed of 200 rpm. After cooling, spread the gelatinized starch slurry on a tray and dry under vacuum at 50℃, then pass through a 100 mesh sieve to obtain gelatinized hydroxypropyl distarch phosphate for use.

[0066] Step two, preparation of hemp cake premix powder: including the following ingredients by weight: 50 parts of compound modified starch (hydroxypropyl starch, gelatinized hydroxypropyl distarch phosphate, acetylated distarch phosphate in a ratio of 58%, 21%, and 21% respectively), 25 parts of high-gluten wheat flour, 20 parts of compound sweetener (trehalose: sucralose: stevioside = 1000: 1: 1), and 5 parts of whole milk powder.

[0067] Step three, preparation of hemp cake: the following ingredients by weight, hemp cake premix powder 100 g prepared in step two, egg liquid 50 g, corn oil 20 g, drinking water 20 g, black sesame 5 g. Mix the weighed egg liquid, corn oil and water evenly, pour into the premix powder, add black sesame, mix until there is no dry powder, knead the dough for 2 min until the surface of the dough is smooth, cut the dough into 30 g / each small dough, roll into a ball and place on the baking tray, preheat the oven to 175℃ for 5-10 min, place the baking tray in the middle and lower layer and bake for 30 min, take out and cool.

[0068] Comparative example 2 without modifying waxy corn starch, using raw starch

[0069] Step one, preparation of tea polyphenol-β-cyclodextrin microcapsules: prepare 500 mL of 30% ethanol solution, dissolve 20 g of β-cyclodextrin in the ethanol solution, stir to dissolve completely, and obtain a β-cyclodextrin ethanol solution. Then dissolve 10 g of tea polyphenols in 50 mL of anhydrous ethanol, and add the β-cyclodextrin ethanol solution dropwise under constant stirring to obtain a mixed solution. Stir the mixed solution at 40°C for 24 h, then cool to room temperature, and store in a refrigerator at 4°C overnight until no more white powder is precipitated at the bottom of the conical flask. Vacuum filtration is performed using a circulating vacuum pump, and the white powder obtained is pre-cooled at -80°C for 4 h, then freeze-dried to obtain tea polyphenol-β-cyclodextrin microcapsules, which are stored for later use.

[0070] Step two, co-pasting of tea polyphenol-β-cyclodextrin microcapsules and waxy corn starch: weigh a certain amount of waxy corn starch, mix with 10.5% tea polyphenol-β-cyclodextrin microcapsules based on the mass of the waxy corn starch, and then add 33 times the mass of water based on the dry mass of the waxy corn starch to prepare a starch slurry. Heat the starch slurry in a water bath at 89°C and continuously stir to obtain a pasted starch slurry. Stop heating when the viscosity of the pasted starch slurry is 680-700 mPa·s at a rotation speed of 200 rpm. After cooling, spread the pasted starch slurry on a tray and vacuum dry at 50°C. Then crush the pasted starch slurry through a 100 mesh sieve to obtain a tea polyphenol-β-cyclodextrin microcapsule and waxy corn starch co-pasting component, which is stored for later use.

[0071] Step three, preparation of a premix powder for a steamed bread: the premix powder contains the following ingredients by weight: 50 parts of a compound modified starch (hydroxypropyl starch, tea polyphenol-β-cyclodextrin microcapsule and waxy corn starch co-pasting component, and acetylated distarch phosphate in a ratio of 60%, 23%, and 17%, respectively), 25 parts of high-gluten wheat flour, 20 parts of a compound sweetener (trehalose: sucralose: stevioside = 1000: 1: 1), and 5 parts of whole milk powder.

[0072] Step four, preparation of steamed bread: the following ingredients are mixed by weight: 100 g of the premix powder prepared in step three, 50 g of egg liquid, 20 g of corn oil, 20 g of drinking water, and 5 g of black sesame seeds. Mix the weighed egg liquid, corn oil, and water uniformly, pour into the premix powder, add black sesame seeds, and mix until there is no dry powder. Knead the mixture for 2 min until the surface of the dough is smooth. Divide the dough into 30 g per piece, roll into small balls, and place on a baking tray. Preheat the oven to 175°C for 5-10 min, place the baking tray in the middle-lower layer, and bake for 30 min. Remove and cool.

[0073] Comparative Example 3: tea polyphenols are not embedded with β-cyclodextrin

[0074] Step one, co-pasting of tea polyphenols and modified starch: weigh a certain mass of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction is 3.59%, sedimentation is 4.31 mL), add tea polyphenols accounting for 11% of the mass of hydroxypropyl distarch phosphate for mixing, then add water to prepare a starch milk with a mass of 28 times the mass of hydroxypropyl distarch phosphate on a dry basis, heat in a 92°C water bath and continuously stir to obtain a pasted starch slurry, stop heating when the viscosity of the pasted starch slurry is 780-800 mPa·s at a rotation speed of 200 rpm, and then cool the pasted starch slurry and spread it on a tray for vacuum drying at 50°C, then crush it through a 100 mesh sieve to obtain a tea polyphenol and modified starch co-pasting assembly for standby.

[0075] Step two, preparation of the instant noodle premix: including the following ingredients by weight: 50 parts of compound modified starch (hydroxypropyl starch, tea polyphenol and modified starch co-pasting assembly, acetylated distarch phosphate in a ratio of 60%, 22%, and 18% respectively), 25 parts of high-gluten wheat flour, 20 parts of compound sweetener (trehalose: sucralose: stevioside = 1000: 1: 1), and 5 parts of whole milk powder.

[0076] Step three: making instant noodles: the following ingredients by weight, 100g of instant noodle premix prepared in step two, 50g of egg liquid, 20g of corn oil, 20g of drinking water, and 5g of black sesame seeds. Mix the weighed egg liquid, corn oil and water evenly, pour into the premix, add black sesame seeds, mix until there is no dry powder, knead the dough for 2 minutes until the surface of the dough is smooth, cut the dough into 30g / each small dough and roll into a ball and place on a baking tray, preheat the oven to 175°C for 5-10 minutes, place the baking tray in the middle and lower layers and bake for 30 minutes, then take out and cool.

[0077] Comparative Example 4 does not construct a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-pasting assembly, but simply mixes

[0078] Step one, preparation of tea polyphenol-β-cyclodextrin microcapsules: prepare 500 mL of ethanol solution with a volume fraction of 30%, dissolve 20 g of β-cyclodextrin in the ethanol solution, and stir to fully dissolve to obtain a β-cyclodextrin ethanol solution. Then dissolve 10 g of tea polyphenol in 50 mL of anhydrous ethanol, and add it dropwise to the β-cyclodextrin ethanol solution while stirring to obtain a mixed solution. Stir the mixed solution continuously at 40°C for 24 hours, then cool to room temperature, and place it in a refrigerator at 4°C overnight until the white powder precipitated at the bottom of the conical flask no longer increases. Vacuum filtration is performed using a circulating vacuum pump, and the white powder obtained is then quickly washed with water and anhydrous ethanol, and then pre-cooled at -80°C for 4 hours, and then freeze-dried to obtain tea polyphenol-β-cyclodextrin microcapsules, which are stored for standby.

[0079] Step two, gelatinization of hydroxypropyl distarch phosphate: a certain mass of hydroxypropyl distarch phosphate (hydroxypropyl mass fraction 4.06%, sedimentation accumulation 3.92 mL) was weighed, water was added to prepare a starch milk at 30 times the mass of the hydroxypropyl distarch phosphate dry basis, heated in a 92°C water bath and continuously stirred to obtain a gelatinized starch slurry, the gelatinized starch slurry was stopped heating when the viscosity was 740-760 mPa·s at a rotation speed of 200 rpm, the gelatinized starch slurry was cooled and then spread on a tray and vacuum dried at 50°C, then crushed through a 100 mesh sieve, then tea polyphenol-β-cyclodextrin microcapsule powder accounting for 9% of the mass fraction of the hydroxypropyl distarch phosphate before gelatinization was added and mixed to obtain a tea polyphenol-β-cyclodextrin microcapsule and modified starch mixture for use.

[0080] Step three, preparation of steamed bread premix powder: including the following ingredients by weight parts: compound modified starch (hydroxypropyl starch, tea polyphenol-β-cyclodextrin microcapsule and modified starch mixture, acetylated distarch phosphate accounting for 57%, 22%, and 21% respectively) 50 parts, high-gluten wheat flour 25 parts, compound sweetener (trehalose: sucralose: stevioside = 1000: 1: 1) 20 parts, full-fat milk powder 5 parts.

[0081] Step four: preparation of steamed bread: the following ingredients by weight, 100g of steamed bread premix powder prepared in step three, 50g of egg liquid, 20g of corn oil, 20g of drinking water, and 5g of black sesame seeds. Mix the weighed egg liquid, corn oil and water evenly, pour into the premix powder, add black sesame seeds, mix until there is no dry powder, knead the dough for 2 minutes until the surface is smooth, cut the dough into 30g / each small dough and roll into balls, place on a baking tray, preheat the oven to 175°C for 5-10 minutes, place the baking tray in the middle and lower layers and bake for 30 minutes, then take out and cool.

[0082] Test example

[0083] The transparency, syneresis and in vitro digestion characteristics of the co-gelatinized starch components prepared in Examples 1-4 and Comparative Examples 1-4 were determined, and steamed bread was prepared using the prepared steamed bread premix powder to determine the specific volume and perform sensory evaluation. The specific determination method is as follows:

[0084] (1) Transparency determination of tea polyphenol-β-cyclodextrin microcapsule and modified starch co-gelatinized components

[0085] The tea polyphenol-β-cyclodextrin microcapsule and modified starch co-gelatinized components were prepared into a starch milk with a mass fraction of 1%, heated and gelatinized in a water bath, and kept at 95°C for 30 minutes, then cooled to room temperature to obtain a gelatinized liquid. Distilled water was used as a reference liquid, and the transmittance of the gelatinized liquid at 620 nm was measured using a 1 cm cuvette, which was the transparency of the sample. The gelatinized liquid was stored at room temperature for 0, 1, 3, 5, 7, and 9 days, then shaken and the transmittance of the gelatinized liquid at 620 nm was measured.

[0086] (2) Sedimentation property determination of tea polyphenols-β-cyclodextrin microcapsule and modified starch co-gelatinized assembly

[0087] The tea polyphenols-β-cyclodextrin microcapsule and modified starch co-gelatinized assembly was prepared into a starch emulsion with a mass fraction of 1%, heated in a water bath to gelatinize, and kept at 95°C for 30 min, and then cooled to room temperature to obtain a gelatinized liquid. 25 mL of the gelatinized liquid was taken and added to a stoppered graduated test tube, and then left to stand at room temperature. The volume percentage of the supernatant in the test tube to the total volume of the starch paste was recorded at 0, 1, 3, 5, 7, and 9 days, respectively. The value was used to represent the sedimentation property. The larger the value, the greater the sedimentation property and the higher the aging degree.

[0088] (3) In vitro digestion property determination of tea polyphenols-β-cyclodextrin microcapsule and modified starch co-gelatinized assembly

[0089] Accurately weighed 200 mg of the co-gelatinized assembly sample into a stoppered test tube, added 10 mL of sodium acetate buffer solution (pH 5.2, 0.1 mol / L), and mixed well. The mixture was gelatinized in a boiling water bath for 30 min while stirring, and then transferred to a 37°C water bath shaker for 10 min. Then, 10 mL of pepsin solution (50 mg of pepsin was weighed and added to 10 mL of HCl solution (0.05 mol / L) and mixed well) was added, and the mixture was reacted in a 37°C water bath shaker for 30 min. Then, 5 mL of sodium acetate buffer solution (pH 5.2, 0.1 mol / L) was added to the reaction mixture and reacted for another 30 min. Subsequently, 5 mL of mixed enzyme solution containing trypsin and amyloglucosidase was added to each sample (3 g of trypsin was weighed into 20 mL of deionized water, stirred well, and centrifuged at 5000 rpm for 10 min, and 15 mL of supernatant was taken; then mixed with 0.7 mL of amyloglucosidase), and the mixture was allowed to react in a 37°C water bath shaker for 120 min. At 0, 20, and 120 min, 0.1 mL of the reaction solution was collected and placed in a centrifuge tube containing 0.9 mL of anhydrous ethanol, and mixed well. After centrifugation at 5000 rpm for 10 min, the supernatant was taken for measurement. The glucose content in the supernatant was analyzed using a glucose oxidase-peroxidase (GOPOD) kit, and the determination was performed at 505 nm using a microplate reader. The in vitro digestion rate was calculated based on the measured glucose content, according to the following formula:

[0090] Starch in vitro digestion rate (enzymatic hydrolysis rate) = glucose content × 0.9 × 100%

[0091] (4) Specific volume determination of steamed bread

[0092] The specific volume of the bread was determined by powder replacement method. The mass of the cooled bread was measured using an electronic balance, and the volume of the bread was measured by trehalose replacement method. Each experiment was performed in triplicate, and the average value was taken. The specific volume was calculated according to the following formula:

[0093] λ = V / M

[0094] wherein λ, specific volume of bread, cm3 / g; V, volume of bread, cm3; M, mass of bread. 3 3

[0095] (5) Sensory evaluation of sticky rice bread

[0096] The baked sticky rice bread was placed at room temperature and cooled to a constant temperature. Ten professionals were selected to evaluate the color of the sticky rice bread skin, the shape, internal structure, elasticity and toughness of the sticky rice bread, the taste and odor, etc. The average value was taken as the total sensory score. The scoring standard is shown in Table 1.

[0097] Table 1 Sensory evaluation standard of sticky rice bread

[0098]

[0099] The results of transparency, syneresis and in vitro digestion characteristics of the eight co-gelatinized components in Examples 1-4 and Comparative Examples 1-4 are shown in Table 2.

[0100] Table 2 Transparency, syneresis and in vitro digestion characteristics of the eight co-gelatinized components in Examples 1-4 and Comparative Examples 1-4

[0101]

[0102]

[0103]

[0104] ​​The transparency results of the co-paste components prepared in Examples 1-4 and Comparative Examples 1-4 can be seen that the light transmittance of each group of paste solution presents a downward trend with the extension of storage time, indicating that the starch of each group has undergone aging to different degrees. The light transmittance values of each group on the 0th day have large differences, the main reason is that the cross-linking degrees of the hydroxypropyl distarch phosphate starch used in each group are different, the higher the cross-linking degree, the smaller the sedimentation, and the lower the transparency. Compared with the comparative examples, the light transmittance of examples 1-4 decreases more slowly, and the starch aging speed is slower. The essence of starch aging is that the structure of the already pasted starch dissolves and expands, and in the process of temperature reduction, the starch molecules approach each other, and are closely aggregated and rearranged by hydrogen bond combination. The polyhydroxy structure of tea polyphenol-β-cyclodextrin microcapsule can hinder the crosslinking between starch molecules, so that the pasted starch molecules cannot form an ordered arrangement, which can effectively delay the aging of starch, which is reflected in the increase of light transmittance. The comparison of examples 1-4 and comparative example 2 also shows that the anti-aging properties of hydroxypropyl distarch phosphate are better than those of the original starch, and the higher the cross-linking degree of hydroxypropyl distarch phosphate, the better the anti-aging properties.

[0105] The retrogradation of starch is represented by the water holding capacity of starch. During the cooling and storage process of pasted starch milk, the disordered state between molecules begins to change into an ordered arrangement, and in this process, water is separated out, and the water holding capacity of starch decreases. The larger the ratio of supernatant to total volume of starch milk, the smaller the water holding capacity of starch, and the higher the degree of starch aging. The retrogradation results of each group show a certain correlation with the light transmittance. The co-paste components of tea polyphenol-β-cyclodextrin microcapsule and modified starch can effectively improve the water holding capacity of starch milk and delay the aging of starch.

[0106] According to the digestion rate of starch, starch is divided into three main components: rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS). RDS starch can be rapidly hydrolyzed in the first 20 min, and SDS is hydrolyzed in 20-120 min. RS is the part of starch that is difficult to hydrolyze in the small intestine. As can be seen from Table 2, after a period of time, the starch of each group has undergone aging and retrogradation to different degrees, the RDS content decreases significantly, the SDS and RS contents increase significantly, and the digestion performance of starch decreases, indicating that the aging and retrogradation process can promote the rearrangement of starch molecular chains and the complex recombination of tea polyphenol-β-cyclodextrin microcapsule, and then form a dense and ordered structure, enhancing the anti-digestion performance of starch.

[0107] The comparison of Examples 1-4 and Comparative Example 1 can clearly show that the addition of the co-paste assembly of tea polyphenol-β-cyclodextrin microcapsule and modified starch can significantly reduce the digestion performance of hydroxypropyl distarch phosphate, resulting in a decrease in the RDS content and an increase in the SDS and RS contents. The multi-hydroxyl structure of tea polyphenol-β-cyclodextrin microcapsule forms more hydrogen bonds, and at the same time, the surface of the starch particles is tightly surrounded by the multi-hydroxyl structure, reducing the surface area of the starch for enzyme digestion. The RDS content in Comparative Examples 1-4 decreases rapidly, while the RDS content in each group of Examples decreases significantly slower, indicating that the addition of the co-paste assembly of tea polyphenol-β-cyclodextrin microcapsule and modified starch inhibits the aging and retrogradation process of starch.

[0108] The eight co-paste assemblies in Examples 1-4 and Comparative Examples 1-4 were prepared into steamed bread by mixing the steamed bread premix powder in the right proportions, and the specific volume of the steamed bread was measured. The results are shown in Table 3.

[0109] Table 3 Specific volume of steamed bread prepared from Examples 1-4 and Comparative Examples 1-4

[0110]

[0111]

[0112] From the comparison of the specific volume of steamed bread in Examples 1-4 and Comparative Examples 1-4, it can be seen that the addition of tea polyphenol-β-cyclodextrin microcapsule has little effect on the specific volume of steamed bread, but the comparison of the specific volume of steamed bread in Examples 1-4 and Comparative Example 2 can show that compared with raw starch, hydroxypropyl distarch phosphate is more conducive to the expansion of steamed bread.

[0113] The steamed bread prepared from the steamed bread premix powder prepared from the eight co-paste assemblies in Examples 1-4 and Comparative Examples 1-4 was stored at room temperature for 0, 1, 2, 3, and 4 days, and the sensory evaluation results are shown in Table 4.

[0114] Table 4 Comprehensive sensory evaluation score of steamed bread prepared from Examples 1-4 and Comparative Examples 1-4

[0115]

[0116]

[0117] As can be seen from Table 4, the 0d comprehensive sensory score results show a certain correlation with the specific volume of the steamed bread. The greater the specific volume, the higher the steamed bread bulkiness, the better the taste and chewiness, and the better the internal hollow effect. The smaller the specific volume, the steamed bread is not bulky, the internal solid is more serious, and the taste is poor. The sensory score of the comparative example 2 is the lowest at 0d, and the specific volume of the bread is also the smallest. The taste is hard and has no chewiness, and the waxy corn starch is not conducive to the expansion of the steamed bread. The score of the comparative example 3 is also poor, and the feedback of the steamed bread is slightly bitter, indicating that the β-cyclodextrin embedding can effectively remove the bitterness of tea polyphenols, and the addition of the tea polyphenol-β-cyclodextrin microcapsule in the form of microcapsule will not produce adverse flavors. With the extension of the storage time, the aging of the starch is intensified, and the sensory score of the steamed bread shows a downward trend. The decline of the examples 1-4 is slower, and the decline of the comparative examples is faster, indicating that the tea polyphenol-β-cyclodextrin microcapsule and the modified starch co-gelatinization assembly can effectively alleviate the aging of the steamed bread.

[0118] The above description of disclosed embodiments enables one skilled in the art to make or use the application. Numerous modifications to these embodiments will be apparent to those skilled in the art, and the general principles defined herein can be applied to other embodiments without departing from the spirit or scope of the application. Therefore, the present application is not to be limited to the implementations illustrated herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-paste assembly, characterized in that, It comprises the following steps: 1) Preparation of tea polyphenol-beta-cyclodextrin microcapsules: Tea polyphenol-beta-cyclodextrin microcapsules are prepared by co-deposition method; 2) Co-pasting of tea polyphenol-beta-cyclodextrin microcapsules and modified starch, the specific steps are as follows: (1) Weigh the hydroxypropyl distarch phosphate, add 9-12% tea polyphenol-beta-cyclodextrin microcapsules based on the dry mass of the hydroxypropyl distarch phosphate for mixing; (2) Add 25-35 times the mass of water based on the dry mass of the hydroxypropyl distarch phosphate to prepare a starch milk, heat in a water bath at 88-93℃ and continuously stir to obtain a gelatinized starch slurry, stop heating when the viscosity of the gelatinized starch slurry reaches 700-900 mPa·s; (3) After the gelatinized starch slurry is cooled, it is spread on a tray and vacuum dried at 45-50℃, then crushed to pass through an 80-100 mesh sieve to obtain a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-pasting assembly.

2. The method for preparing tea polyphenol-β-cyclodextrin microcapsule and modified starch co-gel assembly according to claim 1, characterized in that, Step 1) The tea polyphenol-beta-cyclodextrin microcapsules are prepared by co-deposition method, the specific steps are as follows: (1) Prepare 500 mL of 30% ethanol solution, dissolve 20 g of beta-cyclodextrin in the ethanol solution, and stir to fully dissolve to obtain a beta-cyclodextrin ethanol solution; (2) Dissolve 10 g of tea polyphenol in 50 mL of anhydrous ethanol, and add the beta-cyclodextrin ethanol solution dropwise under continuous stirring to obtain a mixed solution; (3) Stir the mixed solution continuously at 40℃ for 24 h, then cool to room temperature, and store overnight at 4℃ until no more white powder is precipitated at the bottom of the container; (4) Vacuum filtration is performed using a circulating vacuum pump, and the resulting white powder is dried after being washed with water and anhydrous ethanol to obtain tea polyphenol-beta-cyclodextrin microcapsules, which are stored for later use.

3. The method for preparing a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-gelatinization component according to claim 2, characterized in that, The drying in step (4) is freeze-drying.

4. The method for preparing a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-gelatinization component according to claim 2, characterized in that, The hydroxypropyl distarch phosphate in step 2) has a hydroxypropyl mass fraction of 3-5%, and the sedimentation is 2.0-5.0 mL.

5. Use of a tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-pasting assembly according to any one of claims 1-4 in the preparation of a steamed bread premix.

6. The use of a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-paste assembly according to claim 5 in the preparation of a premixed powder for making a sesame cake, characterized in that, The steamed bread premix contains the following components by weight: 48-50 parts of a compound modified starch, 23-25 parts of wheat flour, and 20-25 parts of a compound sweetener, and 3-5 parts of whole milk powder; The compound modified starch is composed of 20%-25% tea polyphenol-beta-cyclodextrin microcapsule and modified starch co-pasting assembly, 55%-62% hydroxypropyl starch, and 17%-21% acetylated distarch phosphate.

7. The use of a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-paste assembly in the preparation of a premixed powder of a sesame cake according to claim 6, characterized in that, The wheat flour is high-gluten wheat flour with a protein content of greater than or equal to 12%.

8. The use of a tea polyphenol-β-cyclodextrin microcapsule and modified starch co-paste assembly in the preparation of a premixed powder of a sesame cake according to claim 6, characterized in that, The compound sweetener is composed of trehalose and a high-potency sweetener in a ratio of 1000:2-4; the high-potency sweetener is at least one of mogroside, sucralose, and steviol glycoside.

9. Use of a tea polyphenol-β-cyclodextrin microcapsule co-gel assembly according to any one of claims 6-8 in the preparation of a premix for making a steamed bread, characterized in that, The preparation method of the steamed bread is as follows: weighing 100g of steamed bread premix powder, 50g of egg liquid, 20g of corn oil, 20g of water and 5g of black sesame; the weighed egg liquid, corn oil and water are uniformly mixed and stirred, poured into the steamed bread premix powder, added with black sesame, mixed until no dry powder, kneaded for 2min until the surface of the dough is smooth, the dough is cut into 30g per small piece, rounded, placed on a baking tray, the oven is preheated at 175 DEG C for 5-10min, the baking tray is placed in the middle and lower layers and baked for 30min, and then taken out and cooled.

10. Use of a tea polyphenol-beta-cyclodextrin microcapsule as claimed in any one of claims 1 to 4 and a modified starch co-paste assembly in anti-starch aging.

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