An anti-aging agent prepared from dendrobium officinale extract, a preparation method thereof and application thereof in bread making

Abstract

The application provides an anti-aging agent prepared from a dendrobium officinale extract, a preparation method of the anti-aging agent and application of the anti-aging agent in bread making. The anti-aging agent is composed of 50-60% of the dendrobium officinale extract, 25-30% of tetrahydropyrimidine and 15-20% of acetylated mono-diglycerol fatty acid ester. The preparation method comprises the following steps: firstly, preparing the dendrobium officinale extract; then, adding the tetrahydropyrimidine and the acetylated mono-diglycerol fatty acid ester in different proportions respectively; and finally, uniformly mixing and vacuum packaging. In the bread making, the addition amount of the bread anti-aging agent is 0.5-0.9% of the mass of the flour. The bread anti-aging agent prepared by the application has the synergistic effect of the dendrobium officinale extract, the tetrahydropyrimidine and the acetylated mono-diglycerol fatty acid ester, so that the bread has a soft taste, the internal moisture is not easy to lose, the starch retrogradation value is significantly reduced, the anti-aging effect of the bread is improved, and the storage period of the bread is prolonged. Meanwhile, the dendrobium officinale extract is mainly polysaccharide, so that the quality of the bread is improved, and the bread anti-aging agent has a strong market promotion value.

Description

Technical Field

[0001] This invention belongs to the food field, specifically relating to an anti-aging agent prepared from Dendrobium officinale extract, its preparation method, and its application in bread making. Background Technology

[0002] As a convenience food, bread consumption is increasing with the fast pace of modern life, leading to a rapid increase in production. However, bread is prone to staling; after two days of storage, its sensory quality rapidly declines, becoming hard, coarse, less soft and palatable, and less flavorful. Therefore, improving bread texture, reducing staling rate, extending shelf life, and maintaining sensory quality are key challenges in bread production.

[0003] Bread is made from flour, yeast, salt, and water as basic ingredients, with the addition of appropriate amounts of sugar, oil, milk, eggs, and additives, through kneading, fermentation, and baking. The main components of flour are starch and protein. The protein in flour absorbs water to form gluten. During baking, starch gelatinizes, and gluten solidifies at high temperatures, forming the bread's framework. The gelatinized starch fills this framework, giving the bread its shape. After prolonged storage, gelatinized starch undergoes varying degrees of retrogradation. Bread staling is caused by both starch retrogradation and the interaction between gluten and starch. The rate of staling is directly proportional to the rate of water loss. As storage time increases, the free water in the bread decreases, and water from the gluten proteins continuously merges into the starch structure, causing starch recrystallization. This continuous water loss makes the bread drier and harder. Sterling caused by starch retrogradation is an unavoidable phenomenon. Adding natural preservatives to slow down bread staling is of great importance in bread production.

[0004] There have been reports on the use of some anti-staling substances in bread, such as α-amylase, xylanase, lipase, glucose oxidase, xanthan gum, trehalose, phenolic substances, and glycerides.

[0005] Chinese patent CN104522117 A, published on April 22, 2015, discloses a bread preservative and its preparation method. It consists of transglutaminase, xylanase, α-amylase, hemicellulase, glucose oxidase, diacetyl tartaric acid monoglyceride, sodium stearoyl lactylate, ascorbic acid, trehalose, and corn starch, effectively preserving bread and extending its shelf life. Patent CN103651662B, published on March 26, 2014, discloses a bread preservative enzyme preparation and its application. Its composition includes 5%–20% maltose amylase, 0.3%–1.2% fungal α-amylase, 0.2%–0.8% xylanase, 1%–1.6% lipase, and the remainder being starch. Through the synergistic effect of various enzymes in the enzyme preparation, the staling rate of bread can be greatly slowed down, and the resulting bread can maintain its freshness for a longer period. While the enzyme preparations disclosed in the prior art have played a good role in anti-aging of bread, they are expensive and easily deactivated during high-temperature baking, which limits their application. Therefore, it is of great significance to seek some non-enzyme preparations as bread anti-aging agents.

[0006] Patent CN 104542795 A, published on April 29, 2015, discloses a bread anti-aging agent composed of trehalose and tetrahydropyrimidine, which shows good effects in bread anti-aging applications. Patent CN 102077850 A, published on June 1, 2011, discloses a bread anti-aging agent and its preparation method, composed of 0.3–0.8% (w / w) lysophosphatidylcholine, 0.3–0.6% (w / w) chitosan oligosaccharides, 5–8‰ (w / w) tea polysaccharides, and kiwifruit polyphenols. This anti-aging agent has the effect of preventing starch retrogradation. However, its actual use has shown unsatisfactory results. Summary of the Invention

[0007] The purpose of this invention is to provide an anti-aging agent prepared from Dendrobium officinale extract and its preparation method, which enhances the anti-aging effect through the synergistic effect of Dendrobium officinale extract, tetrahydropyrimidine and acetylated mono- and diglyceride fatty acid esters.

[0008] Another objective of this invention is to provide an anti-aging agent prepared from Dendrobium officinale extract for use in bread making. Through the synergistic effect of Dendrobium officinale extract, tetrahydropyrimidine, and acetylated mono- and diglyceride fatty acid esters, the aging rate of bread can be reduced, the shelf life of bread can be extended, and the quality of bread can be improved.

[0009] The specific technical solution of this invention is as follows:

[0010] An anti-aging agent prepared from Dendrobium officinale extract comprises the following raw materials by weight percentage:

[0011] The product contains 50%–60% (w / w) of Dendrobium officinale extract, 25%–30% (w / w) of tetrahydropyrimidine, and 15%–20% (w / w) of acetylated mono- and diglyceride fatty acid esters, totaling 100%.

[0012] The preparation method of the Dendrobium officinale extract includes the following steps:

[0013] 1) Add Dendrobium officinale powder to distilled water, heat and extract to obtain Dendrobium officinale extract;

[0014] 2) Add anhydrous ethanol to the Dendrobium officinale extract, let stand, centrifuge, and obtain the precipitate;

[0015] 3) Freeze-dry the precipitate.

[0016] The Dendrobium officinale powder mentioned in step 1) refers to Dendrobium officinale powder obtained by passing it through an 80-100 mesh sieve; it is obtained by crushing dried Dendrobium officinale stems and then passing them through an 80-100 mesh sieve.

[0017] In step 1), the heating extraction is performed using distilled water at a rate of 3 to 6 times the mass of Dendrobium officinale powder, at a temperature of 60°C to 80°C, and for a time of 90 to 120 minutes. After filtration, the residue is extracted 1 to 3 times using the same method. The extracts are then combined to obtain Dendrobium officinale extract.

[0018] In step 2), anhydrous ethanol is added to the Dendrobium officinale extract until the ethanol volume concentration in the system is 80% to 85%; the standing is carried out at 4°C for 24 hours; the centrifugation refers to centrifugation at 8000 rpm to obtain the precipitate.

[0019] In step 3), the freeze-drying is carried out under vacuum at -50°C.

[0020] Furthermore, the freeze-dried Dendrobium officinale extract is pulverized and sieved through a 60-100 mesh sieve to obtain Dendrobium officinale extract powder, which is used to prepare anti-aging agents.

[0021] The Dendrobium officinale extract prepared by the above method is mainly composed of polysaccharides and also contains a small amount of protein. The polysaccharide content is 91.8% to 92.6%, the protein content is 2.9% to 3.4%, and it also contains 4.5% to 4.8% water.

[0022] The main component of Dendrobium officinale extract is polysaccharide, which forms a highly hydrophilic gel under the action of a cross-linking agent. Dendrobium officinale polysaccharide is glucomannan, a homogeneous polysaccharide containing β-D-mannopyranosyl residues and β-D-glucopyranosyl residues linked in a (1→4) manner. Tetrahydropyrimidine can form hydrogen bonds with the hydroxyl groups of Dendrobium officinale polysaccharide, acting as a cross-linking agent and promoting the formation of the Dendrobium officinale polysaccharide gel. The interaction between the two increases the bound water content and enhances the water-retention effect on gluten. Acetylated mono- and diglycerides of fatty acids have hydrophilic groups, which can interact with the Dendrobium officinale polysaccharide gel to enhance gel stability. The combined use of Dendrobium officinale extract, tetrahydropyrimidine, and acetylated mono- and diglycerides of fatty acids has a good synergistic effect in water retention and maintaining the stability of the gluten spatial conformation. The combined use of these three substances improves the stability of the gluten network, increases the bound water content, reduces the starch recrystallization rate caused by the binding of free water and starch, and ultimately delays bread staling.

[0023] The present invention provides a method for preparing an anti-aging agent from Dendrobium officinale extract, specifically comprising: mixing Dendrobium officinale extract, tetrahydropyrimidine and acetylated mono- and diglyceride fatty acid esters in the prescribed amounts, stirring and mixing to obtain the anti-aging agent prepared from Dendrobium officinale extract.

[0024] Before use, the Dendrobium officinale extract, tetrahydropyrimidine, and acetylated mono- and diglyceride fatty acid esters are passed through a 60-mesh sieve and then mixed to ensure uniform mixing.

[0025] The stirring time is 20 ± 1 minutes;

[0026] The thoroughly mixed anti-aging agent is then vacuum-packed.

[0027] This invention provides the application of an anti-aging agent prepared from Dendrobium officinale extract in bread making. The amount of the anti-aging agent prepared from Dendrobium officinale extract is 0.5% to 0.9% of the mass of flour used in bread making, which can effectively alleviate bread aging.

[0028] The application method of the anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows: mix the anti-aging agent prepared from Dendrobium officinale extract with flour and use it for bread making.

[0029] Dendrobium officinale is a rare medicinal plant, rich in polysaccharides, as well as proteins, phenolic substances, and various amino acids. It has the effects of promoting body fluid production, nourishing the stomach, and clearing heat. Modern pharmacological studies have shown that Dendrobium officinale polysaccharides have functions such as lowering blood sugar, lowering blood lipids, protecting the liver, anti-aging, anti-tumor, and improving the body's immunity. Dendrobium officinale polysaccharides can form gels. Previous research by the inventors found that Dendrobium officinale polysaccharides can significantly reduce the retrogradation value of starch and delay starch aging. This invention uses Dendrobium officinale extract as the main raw material, supplemented with tetrahydropyrimidine and acetylated mono- and diglyceride fatty acid esters, to study its effect on delaying bread staling.

[0030] The mechanism of action of Dendrobium officinale extract, tetrahydropyrimidine, and acetylated mono- and diglyceride fatty acid esters in the anti-aging agent of the present invention is as follows:

[0031] The main component of Dendrobium officinale extract is polysaccharide. Dendrobium officinale polysaccharide can form gel, has strong hydrophilicity, can lock in moisture in food, and is heat stable. Dendrobium officinale polysaccharide gel can promote the binding of starch granules and gluten network structure. In addition, Dendrobium officinale polysaccharide can reduce the retrogradation value of starch and delay starch aging.

[0032] Tetrahydropyrimidine is a natural product that can bind surrounding water molecules to form complexes. It can wrap around cells, enzymes, and proteins to moisturize them and protect against the dehydration of gluten proteins in dough.

[0033] Acetylated mono- and diglycerides of fatty acids possess an amphiphilic structure. Their hydrophilic groups can bind to glutenin, while their hydrophobic groups can bind to prolamins, forming a robust gluten network between gluten protein molecules. This delays the conformational shift of gluten from ordered to disordered, thus improving the stability of the gluten network. The carbonyl group of the glycerides forms hydrogen bonds with glutamine in the dough, which also promotes gluten aggregation. The gelatinization of glycerides with amylose forms a complex, increasing the bound water content and preventing starch retrogradation, resulting in bread with a larger volume and a softer texture.

[0034] Compared with existing technologies, the beneficial effects of the anti-aging agent prepared by this invention when applied to bread production are as follows: Dendrobium officinale is a plant with both medicinal and edible properties; the production process of this invention is safe and controllable, and the raw materials used are harmless to the human body. The anti-aging agent of this invention comprises Dendrobium officinale extract (50%–60%), tetrahydropyrimidine (25%–30%), and acetylated mono- and diglycerides of fatty acids (15%–20%). Through the synergistic effect of these three components, it plays an important role in increasing bound water content, maintaining the ordered structure of gluten, and reducing the rate of starch retrogradation. This anti-aging agent has strong water-retention properties, preventing moisture loss from the material, improving the bread's texture, delaying bread aging, and extending the bread's shelf life. Experimental verification shows that adding the anti-aging agent of this invention at a dosage of 0.5%–0.9% of the flour mass is sufficient to achieve the anti-aging effect. Attached Figure Description

[0035] Figure 1 The results show the changes in moisture content during the storage of bread from Examples 8 to 13 (with the anti-aging agent of the present invention added) compared to those of bread from the Comparative Example Group (without the anti-aging agent of the present invention added).

[0036] Figure 2 The results show the comparison of bread hardness index between the groups of Examples 8-13 with the anti-aging agent of the present invention and the comparative example group without the anti-aging agent of the present invention.

[0037] Figure 3 The results show the comparison of bread elasticity index between the groups of Examples 8 to 13 with the anti-aging agent of the present invention and the comparative example group without the anti-aging agent of the present invention. Detailed Implementation

[0038] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0039] Unless otherwise specified, all test materials and reagents used in the following examples are commercially available.

[0040] Unless otherwise specified in the embodiments, the techniques or conditions described in the literature in this field or in accordance with the product manual may be followed.

[0041] Example 1

[0042] A method for preparing Dendrobium officinale extract includes the following steps:

[0043] 1) Weigh 1000g of dried Dendrobium officinale stem segments, pulverize them with a pulverizer, and pass them through a 100-mesh sieve to obtain Dendrobium officinale powder;

[0044] 2) Add 5 times the weight of distilled water to the Dendrobium officinale powder and extract at 80℃ for 120 minutes. After filtration, repeat the extraction process 3 times with the same method. Combine the extracts and concentrate them to 500mL by rotary evaporation to obtain concentrated Dendrobium officinale extract.

[0045] 3) Add 2000 mL of anhydrous ethanol to 500 mL of Dendrobium officinale extract until the ethanol concentration of the system is 80% by volume. Let it stand at 4℃ for 24 hours, centrifuge at 8000 rpm for 30 minutes, and collect the precipitate.

[0046] 4) Place the precipitate in a vacuum freeze dryer and freeze dry it at -50℃ to obtain the dried material. After pulverizing the dried material, sieve it through a 60-mesh sieve to obtain Dendrobium officinale extract powder.

[0047] 5) The *Dendrobium officinale* extract powder prepared according to the above method was repeated four times. The polysaccharide content was determined to be 91.8%, 92.2%, 92.4%, and 92.6% respectively; the protein content was 3.4%, 3.2%, 2.9%, and 2.9% respectively; and the moisture content was 4.8%, 4.6%, 4.7%, and 4.5% respectively. The polysaccharide content was determined using the phenol-sulfuric acid method, the protein content using the Coomassie brilliant blue method, and the moisture content using the Karl Fischer method. The *Dendrobium officinale* extract prepared according to the method of this embodiment has polysaccharide as its main component and also contains a small amount of protein. The polysaccharide content is 91.8%–92.6%, the protein content is 2.9%–3.4%, and the moisture content is 4.5%–4.8%, indicating that the method of this embodiment is stable and reliable.

[0048] The Dendrobium officinale extracts used in the following examples were all prepared using the method described in Example 1.

[0049] Example 2 (as a comparison)

[0050] The anti-aging agent formulation prepared from Dendrobium officinale extract in this embodiment is as follows: by weight, Dendrobium officinale extract 100% (w / w) Tetrahydropyrimidine 0% (w / w), acetylated mono- and diglyceride fatty acid esters 0% (w / w) Weigh each component according to the formula, and then mix all the raw material components evenly to obtain the anti-aging agent.

[0051] Example 3 (as a comparison)

[0052] The anti-aging agent formulation in this example: by weight Dendrobium officinale extract 70% (w / w) Tetrahydropyrimidine 30% (w / w) Acetylated mono- and diglyceride fatty acid esters 0% (w / w) Weigh each component according to the formula, pass them through a 60-mesh sieve, and then stir each raw material component for 20 minutes. After mixing, the anti-aging agent of the present invention can be obtained.

[0053] Example 4 (as a comparison)

[0054] The anti-aging agent formulation prepared from Dendrobium officinale extract in this example: by weight, iron... Dendrobium officinale extract 80% (w / (w), Tetrahydropyrimidine 0% (w / w) Acetylated mono- and diglyceride fatty acid esters 20% (w / w); weigh each component according to the formula, pass them through a 60-mesh sieve, and then stir each raw material component for 20 minutes. After mixing, the anti-aging agent of the present invention can be obtained.

[0055] Example 5

[0056] The anti-aging agent formulation prepared from Dendrobium officinale extract in this example is as follows: by weight, Dendrobium officinale extract 60% (w / w), tetrahydropyrimidine 25% (w / w), and acetylated mono- and diglyceride fatty acid esters 15% (w / w). Weigh each component according to this formulation, pass them through a 60-mesh sieve, and then stir each raw material component for 20 minutes. After mixing evenly, the anti-aging agent of this invention can be obtained.

[0057] Example 6

[0058] The anti-aging agent formulation prepared from Dendrobium officinale extract in this example is as follows: by weight, Dendrobium officinale extract 55% (w / w), tetrahydropyrimidine 30% (w / w), and acetylated mono- and diglyceride fatty acid esters 15% (w / w). Weigh each component according to this formulation, pass them through a 60-mesh sieve, and then stir each raw material component for 20 minutes. After mixing evenly, the anti-aging agent of this invention can be obtained.

[0059] Example 7

[0060] The anti-aging agent formulation prepared from Dendrobium officinale extract in this example is as follows: by weight, Dendrobium officinale extract 50% (w / w), tetrahydropyrimidine 30% (w / w), and acetylated mono- and diglyceride fatty acid esters 20% (w / w). Weigh each component according to this formulation, pass them through a 60-mesh sieve, and then stir each raw material component for 20 minutes. After mixing evenly, the anti-aging agent of this invention can be obtained.

[0061] Example 8 (as a comparison)

[0062] The application of an anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows:

[0063] 1) Weigh 1000g of high-gluten flour, 15g of dry yeast, 40g of milk powder, 50g of white sugar, and 5g of anti-aging agent from Example 2, and put them into a dough mixer and mix slowly until evenly mixed.

[0064] 2) Then weigh out 100g of eggs, 10g of salt, and 450g of water, and mix them with the ingredients from step 1). Stir slowly until there is no dry powder, then stir quickly until the ingredients become soft and have good extensibility.

[0065] 3) Weigh out 60g of butter and add it to the mixing bowl in batches. First, mix slowly until no obvious butter lumps are visible, then switch to high speed and continue mixing until the gluten is fully developed.

[0066] 4) Place the kneaded dough in a constant temperature box for fermentation. The first fermentation time is 90 minutes, the temperature is 35℃, and the relative humidity is 75%. After the dough is degassed, it undergoes a second fermentation for 30 minutes, at a temperature of 35℃ and a relative humidity of 80%. After cutting the dough into pieces and rounding it, let it proof in a proofing box for 30 minutes at a temperature of 36℃~38℃.

[0067] 5) Place the proofed dough in the oven and bake at 160℃ for the top heat and 170℃ for the bottom heat for 20 minutes. After baking, let the bread cool and then package it.

[0068] Example 9 (as a comparison)

[0069] The application of an anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows:

[0070] 1) Weigh 1000g of high-gluten flour, 15g of dry yeast, 40g of milk powder, 50g of white sugar, and 7g of anti-aging agent (Example 3). Put them into a dough mixer and mix slowly until evenly mixed.

[0071] 2) Then weigh out 100g of eggs, 10g of salt, and 450g of water, and mix them with the ingredients from step 1). Stir slowly until there is no dry powder, then stir quickly until the ingredients become soft and have good extensibility.

[0072] 3) Weigh out 60g of butter and add it to the mixing bowl in batches. First, mix slowly until no obvious butter lumps are visible, then switch to high speed and continue mixing until the gluten is fully developed.

[0073] 4) Place the kneaded dough in a constant temperature box for fermentation. The first fermentation time is 90 minutes, the temperature is 35℃, and the relative humidity is 75%. After the dough is degassed, it undergoes a second fermentation for 30 minutes, at a temperature of 35℃ and a relative humidity of 80%. After cutting the dough into pieces and rounding it, let it proof in a proofing box for 30 minutes at a temperature of 36℃~38℃.

[0074] 5) Place the proofed dough in the oven and bake at 160℃ for the top heat and 170℃ for the bottom heat for 20 minutes. After baking, let the bread cool and then package it.

[0075] Example 10 (as a comparison)

[0076] The application of an anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows:

[0077] 1) Weigh 1000g of high-gluten flour, 15g of dry yeast, 40g of milk powder, 50g of white sugar, and 9g of anti-aging agent from Example 4, and put them into a dough mixer and mix slowly until evenly mixed.

[0078] 2) Then weigh out 100g of eggs, 10g of salt, and 450g of water, and mix them with the ingredients from step 1). Stir slowly until there is no dry powder, then stir quickly until the ingredients become soft and have good extensibility.

[0079] 3) Weigh out 60g of butter and add it to the mixing bowl in batches. First, mix slowly until no obvious butter lumps are visible, then switch to high speed and continue mixing until the gluten is fully developed.

[0080] 4) Place the kneaded dough in a constant temperature box for fermentation. The first fermentation time is 90 minutes, the temperature is 35℃, and the relative humidity is 75%. After the dough is degassed, it undergoes a second fermentation for 30 minutes, at a temperature of 35℃ and a relative humidity of 80%. After cutting the dough into pieces and rounding it, let it proof in a proofing box for 30 minutes at a temperature of 36℃~38℃.

[0081] 5) Place the proofed dough in the oven and bake at 160℃ for the top heat and 170℃ for the bottom heat for 20 minutes. After baking, let the bread cool and then package it.

[0082] Example 11

[0083] The application of an anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows:

[0084] 1) Weigh 1000g of high-gluten flour, 15g of dry yeast, 40g of milk powder, 50g of white sugar, and 5g of anti-aging agent from Example 5, and put them into a dough mixer and mix slowly until evenly mixed.

[0085] 2) Then weigh out 100g of eggs, 10g of salt, and 450g of water, and mix them with the ingredients from step 1). Stir slowly until there is no dry powder, then stir quickly until the ingredients become soft and have good extensibility.

[0086] 3) Weigh out 60g of butter and add it to the mixing bowl in batches. First, mix slowly until no obvious butter lumps are visible, then switch to high speed and continue mixing until the gluten is fully developed.

[0087] 4) Place the kneaded dough in a constant temperature box for fermentation. The first fermentation time is 90 minutes, the temperature is 35℃, and the relative humidity is 75%. After the dough is degassed, it undergoes a second fermentation for 30 minutes, at a temperature of 35℃ and a relative humidity of 80%. After cutting the dough into pieces and rounding it, let it proof in a proofing box for 30 minutes at a temperature of 36℃~38℃.

[0088] 5) Place the proofed dough in the oven and bake at 160℃ for the top heat and 170℃ for the bottom heat for 20 minutes. After baking, let the bread cool and then package it.

[0089] Example 12

[0090] The application of an anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows:

[0091] 1) Weigh 1000g of high-gluten flour, 15g of dry yeast, 40g of milk powder, 50g of white sugar, and 7g of anti-aging agent from Example 6, and put them into a dough mixer and mix slowly until evenly mixed.

[0092] 2) Then weigh out 100g of eggs, 10g of salt, and 450g of water, and mix them with the ingredients from step 1). Stir slowly until there is no dry powder, then stir quickly until the ingredients become soft and have good extensibility.

[0093] 3) Weigh out 60g of butter and add it to the mixing bowl in batches. First, mix slowly until no obvious butter lumps are visible, then switch to high speed and continue mixing until the gluten is fully developed.

[0094] 4) Place the kneaded dough in a constant temperature box for fermentation. The first fermentation time is 90 minutes, the temperature is 35℃, and the relative humidity is 75%. After the dough is degassed, it undergoes a second fermentation for 30 minutes, at a temperature of 35℃ and a relative humidity of 80%. After cutting the dough into pieces and rounding it, let it proof in a proofing box for 30 minutes at a temperature of 36℃~38℃.

[0095] 5) Place the proofed dough in the oven and bake at 160℃ for the top heat and 170℃ for the bottom heat for 20 minutes. After baking, let the bread cool and then package it.

[0096] Example 13

[0097] The application of an anti-aging agent prepared from Dendrobium officinale extract in bread making is as follows:

[0098] 1) Weigh 1000g of high-gluten flour, 15g of dry yeast, 40g of milk powder, 50g of white sugar, and 9g of anti-aging agent (Example 7). Put them into a dough mixer and mix slowly until evenly mixed.

[0099] 2) Then weigh out 100g of eggs, 10g of salt, and 450g of water, and mix them with the ingredients from step 1). Stir slowly until there is no dry powder, then stir quickly until the ingredients become soft and have good extensibility.

[0100] 3) Weigh out 60g of butter and add it to the mixing bowl in batches. First, mix slowly until no obvious butter lumps are visible, then switch to high speed and continue mixing until the gluten is fully developed.

[0101] 4) Place the kneaded dough in a constant temperature box for fermentation. The first fermentation time is 90 minutes, the temperature is 35℃, and the relative humidity is 75%. After the dough is degassed, it undergoes a second fermentation for 30 minutes, at a temperature of 35℃ and a relative humidity of 80%. After cutting the dough into pieces and rounding it, let it proof in a proofing box for 30 minutes at a temperature of 36℃~38℃.

[0102] 5) Place the proofed dough in the oven and bake at 160℃ for the top heat and 170℃ for the bottom heat for 20 minutes. After baking, let the bread cool and then package it.

[0103] Comparative example

[0104] The anti-aging agent of this invention is not added during the bread making process, and other conditions and steps are the same as in Examples 8 to 13.

[0105] The baked breads from Examples 8-13 and the Comparative Example were removed and left at room temperature for 2 hours. The moisture content and texture of the breads were then determined. Moisture content was determined using a gravimetric method. 5g of each sample was placed in a 105℃ drying oven and dried to equilibrium. The moisture content was then calculated, and the average value was taken from three measurements. Three 30mm thick slices of bread from each loaf were cut as test samples for texture analysis, and the average value was taken. The testing instrument was a CT3 10K texture analyzer. The results are shown in Table 1.

[0106] Table 1. Effects of anti-aging agents on surface water content and texture.

[0107]

[0108] Different ratios of anti-aging agents from Examples 8 to 13 were applied to bread production, and the water content and textural characteristics of the bread were investigated. The results showed that, compared to the comparative examples, the use of Dendrobium officinale extract alone (Example 8) significantly increased the water content of the bread, reduced its hardness, and improved its elasticity. The combined use of Dendrobium officinale extract and tetrahydropyrimidine (Example 9) further increased the water content of the bread, indicating that the Dendrobium officinale extract and tetrahydropyrimidine interacted to improve the water-holding capacity of the bread. The combined use of Dendrobium officinale extract and acetylated mono- and diglyceride fatty acid esters (Example 10) significantly reduced the hardness of the bread and improved its elasticity, but had little effect on the water content. The combined use of Dendrobium officinale extract, tetrahydropyrimidine, and acetylated mono- and diglyceride fatty acid esters (Examples 11-13) significantly increased the water content of the bread, reduced its hardness, and improved its elasticity, indicating a synergistic effect among the three components. The anti-aging agent achieved its anti-aging effect at an addition level between 0.5% and 0.9%.

[0109] Comparison of bread storage processes:

[0110] Breads prepared in Examples 8-13 and the comparative example were packaged and stored at 5°C for 20 days. Changes in moisture content, hardness, and elasticity were measured every 4 days. 5g of each bread sample was taken, and the moisture content was measured; three measurements were taken, and the average value was recorded. Three 30mm thick slices of bread from each sample were cut as test samples for texture analysis, and the average value was recorded. Results are shown below. Figure 1 , Figure 2 and Figure 3 .

[0111] Depend on Figure 1It can be seen that as the storage time increases, the moisture content of bread gradually decreases, but the moisture content of bread with the anti-aging agent of this invention is significantly higher than that of bread without the anti-aging agent of this invention. Moreover, the anti-aging agent prepared using the Dendrobium officinale extract prepared according to the formula of this invention (Examples 11-13) shows the smallest decrease in moisture content.

[0112] Depend on Figure 2 It can be seen that the hardness of bread gradually increases with the extension of storage time, but the hardness of bread with the anti-aging agent of this invention is significantly lower than that of bread without the anti-aging agent of this invention. Moreover, the anti-aging agent prepared using the Dendrobium officinale extract prepared according to the formula of this invention (Examples 11-13) shows the smallest increase in hardness.

[0113] Depend on Figure 3 It is known that the elasticity of bread gradually decreases with prolonged storage time. However, the elasticity of bread with the added anti-aging agent of this invention is significantly greater than that of bread without the added anti-aging agent. Furthermore, the anti-aging agent prepared using the Dendrobium officinale extract prepared according to the formula of this invention (Examples 11-13) resulted in the smallest decrease in bread elasticity.

[0114] To evaluate the effect of the anti-aging agent from a sensory perspective, bread produced in Examples 8-13 and bread produced in the comparative example were packaged and stored under the same conditions (room temperature) for 20 days. Fifteen volunteers were selected to taste the bread. The sensory evaluation index consisted of five items, each worth 20 points. The sensory evaluation rules are shown in Table 2, and the sensory evaluation results are shown in Table 3.

[0115] Table 2 Sensory Evaluation Rules for Bread

[0116]

[0117]

[0118] Table 3. Effects of adding anti-aging agents on the sensory quality of bread

[0119] Surface structure 12.9 13.8 13.2 14.1 14.2 14.8 10.4 softness and hardness 13.6 14.2 15.8 17.2 16.6 16.2 9.2 taste 12.7 12.5 12.6 12.3 12.8 12.4 8.4 Literary and Artistic Structure 14.2 14.5 14.6 14.8 14.5 15.2 12.2 smell 15.8 16.2 15.4 15.2 16.3 16.2 8.4 Total Score 69.2 71.2 71.6 73.6 74.4 74.8 48.6

[0120] The results showed that after 20 days of storage, the bread from each embodiment with added anti-aging agent had significantly better sensory evaluation than the comparative example. This indicates that the anti-aging agent of the present invention can reduce the aging rate of bread, and the bread produced can maintain its freshness for a long time, making it especially suitable for the long-term storage of packaged bread produced on a large scale.

[0121] The above description of the embodiments is intended to enable those skilled in the art to understand and use the invention. It will be apparent to those skilled in the art that various modifications can be made to these embodiments, and the general principles described herein can be applied to other embodiments without inventive effort. Therefore, the present invention is not limited to the above embodiments, and any improvements and modifications made by those skilled in the art based on the disclosure of the present invention without departing from the scope of the invention should be within the protection scope of the present invention.

Claims

1. An anti-aging agent prepared from Dendrobium officinale extract, characterized in that, The anti-aging agent comprises the following raw materials by weight percentage: Dendrobium officinale extract 50%~60% (w / w), tetrahydropyrimidine 25%~30% (w / w), acetylated mono- and diglycerides of fatty acids 15%~20% (w / w), totaling 100%; The anti-aging agent prepared from the Dendrobium officinale extract is used at a dosage of 0.5% to 0.9% of the flour mass used in bread making. The preparation method of the Dendrobium officinale extract includes the following steps: 1) Add Dendrobium officinale powder to distilled water, heat and extract to obtain Dendrobium officinale extract; 2) Add anhydrous ethanol to the Dendrobium officinale extract, let stand, centrifuge, and obtain the precipitate; 3) Freeze-drying of the precipitate; Step 1) The Dendrobium officinale powder mentioned refers to Dendrobium officinale powder obtained by passing it through an 80-100 mesh sieve; Step 1) The amount of distilled water used should be 3 to 6 times the mass of Dendrobium officinale powder; In step 1), the heating extraction is carried out at a temperature of 60℃~80℃ for 90 minutes~120 minutes. After filtration, the residue is extracted 1~3 times in the same way. The extracts are combined to obtain Dendrobium officinale extract.

2. The anti-aging agent according to claim 1, characterized in that, In step 2), anhydrous ethanol is added to the Dendrobium officinale extract until the ethanol volume concentration of the system is 80%~85%; then the mixture is allowed to stand at 4°C for 24 hours.

3. The anti-aging agent according to claim 1, characterized in that, In step 3), the freeze-drying is carried out under vacuum at -50°C.

4. A method for preparing an anti-aging agent from Dendrobium officinale extract according to any one of claims 1-3, characterized in that, The preparation method specifically involves mixing the prescribed amounts of Dendrobium officinale extract, tetrahydropyrimidine, and acetylated mono- and diglyceride fatty acid esters, stirring and mixing thoroughly to obtain the anti-aging agent prepared from Dendrobium officinale extract.

5. The use of an anti-aging agent prepared from Dendrobium officinale extract according to any one of claims 1-3 in bread making.

6. The application according to claim 5, characterized in that, The amount of the anti-aging agent prepared from the Dendrobium officinale extract is 0.5% to 0.9% of the mass of flour used in bread making.

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