Bread anti-aging agent as well as preparation method and application thereof

Abstract

The invention relates to the technical field of food, in particular to a bread anti-aging agent and a preparation method and application thereof. The bread anti-aging agent is prepared from the following raw materials in parts by mass: 30-37 parts of a dendrobium officinale extract, 8-12 parts of a pomegranate peel extract, 4-6 parts of soybean polysaccharide, 5-7 parts of xylanase, 2-3 parts of a thickening agent, 1.5-2 parts of an emulsifying agent and 0.2-0.3 part of a preservative. The bread anti-aging agent disclosed by the invention has very strong water-retaining property, prevents water in materials from being lost, improves the tissue structure of bread, delays bread aging, improves the quality of the bread and can prolong the shelf life of the bread.

Description

Technical Field

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

[0002] As a convenient food, bread consumption increases with the acceleration of people's pace of life, and its production also increases rapidly. However, bread is easy to age. If the storage period exceeds two days, its sensory quality will rapidly decrease. For example, the bread becomes hard, the texture becomes rough, it is no longer soft and delicious, and the aroma becomes weak. Therefore, improving the texture of bread, reducing the aging rate of bread, extending the shelf life of bread, and maintaining the sensory quality of bread are the main issues that need to be solved in bread production.

[0003] Bread is made of flour, yeast, salt and water as basic raw materials, and is added with appropriate amounts of sugar, oil, milk, eggs, additives and other auxiliary materials. It is made by kneading, fermenting and baking. The main components of flour are starch and protein. The protein in flour forms gluten by absorbing water. During the baking process, starch will gelatinize, and gluten will solidify due to high temperature to form the bread skeleton. The gelatinized starch fills the gluten skeleton, giving the bread a certain shape. The gelatinized starch will undergo different degrees of retrogradation after long-term storage. Bread aging is caused by starch retrogradation on the one hand and the interaction between gluten and starch on the other hand. The aging rate of bread is proportional to the water loss rate. With the extension of storage time, the free water in the bread decreases, and the water in the gluten protein continues to merge into the starch structure, resulting in starch recrystallization. Due to the continuous loss of water, the bread core becomes drier and the bread becomes harder. Bread aging caused by starch retrogradation is an inevitable phenomenon. It is of great significance to bread production to delay the aging of bread by adding natural preservatives. There have been reports on the use of some anti-staling bread substances, such as α-amylase, xylanase, lipase, glucose oxidase, xanthan gum, trehalose, phenolic substances, glycerides, etc.

[0004] Chinese patent CN 104542795 A discloses a bread antioxidant, which is composed of trehalose and tetrahydropyrimidine, and has a good effect in bread anti-aging applications. Chinese patent CN 102077850 A discloses a bread antioxidant and a preparation method, which is composed of 0.3-0.8% (w / w) lysophospholipids, 0.3-0.6% (w / w) chitosan oligosaccharides, 5-8‰ (w / w) tea polysaccharides and kiwi polyphenols, and the antioxidant has the effect of preventing starch aging. However, its actual use is not effective, and it cannot well protect the quality of bread and extend the shelf life of bread. Summary of the invention

[0005] The purpose of the present application is to provide a bread antioxidant and its preparation method and application in view of the deficiencies in the current technology. The bread antioxidant of the present application has strong water retention, prevents the loss of water in the material, improves the bread structure, delays the aging of the bread, improves the quality of the bread, and can extend the shelf life of the bread. The bread added with the bread antioxidant of the present application has a soft taste, the internal moisture is not easy to dissipate, and the starch recovery value is significantly reduced, thereby enhancing the anti-aging function of the bread and extending the storage period of the bread.

[0006] In the first aspect, the present application provides a bread anti-aging agent, which adopts the following technical solution: A bread anti-aging agent comprises the following raw materials by weight: 30-37 parts of dendrobium officinale extract, 8-12 parts of pomegranate peel extract, 4-6 parts of soybean polysaccharide, 5-7 parts of xylanase, 2-3 parts of thickener, 1.5-2 parts of emulsifier and 0.2-0.3 parts of preservative.

[0007] By adopting the above technical scheme, the extract of Dendrobium officinale: the main component is polysaccharide, which has strong hydrophilicity, can lock the moisture in food, and is heat-stable. Dendrobium officinale polysaccharide gel can promote the combination of starch particles and gluten network structure, increase the bound water content, maintain the ordered structure of gluten, and reduce the starch regeneration rate. Pomegranate peel extract: contains active ingredients such as polyphenol compounds and tannins, has strong antioxidant properties, can effectively slow down the oxidation and corruption process of bread, and maintain the quality and taste of bread. At the same time, pomegranate peel extract also has a certain antibacterial effect, can inhibit the growth of bacteria such as Staphylococcus aureus, help control the total colony count, and extend the shelf life of bread. Soybean polysaccharide: has a long-lasting anti-aging effect, which can reduce the hardness of the gel after wheat starch aging. Xylanase: has a long-lasting anti-aging effect, which can reduce the hardness of the gel after wheat starch aging. Thickener: has good anti-aging properties, can increase the stability of the dough, and make the bread have a larger volume and softer texture. Emulsifier: It has good anti-aging properties, can increase the stability of the dough, and make the bread have a larger volume and softer texture. Preservatives delay the aging of bread, improve the quality of bread, and can extend the shelf life of bread. In summary, the bread antioxidant of the present application has a strong water retention capacity through the synergistic effect of each component, prevents the loss of water in the material, improves the tissue structure of the bread, delays the aging of the bread, improves the quality of the bread, and can extend the shelf life of the bread. The bread added with the bread antioxidant of the present application has a soft taste, the internal moisture is not easy to dissipate, the starch recovery value is significantly reduced, the anti-aging function of the bread is enhanced, and the storage period of the bread is extended.

[0008] Preferably, the mass ratio of the Dendrobium officinale extract to the pomegranate peel extract is 3:1.

[0009] By adopting the above technical scheme, firstly, the main component of Dendrobium officinale extract is polysaccharide, which has strong hydrophilicity, can lock the moisture in food, is heat stable, and can promote the combination of starch particles and gluten network structure. The active ingredients in pomegranate peel extract, such as polyphenol compounds and tannins, have strong antioxidant properties, which can effectively slow down the oxidation and corruption process of bread and maintain the quality and taste of bread. At the same time, pomegranate peel extract also has a certain antibacterial effect, which can inhibit the growth of bacteria such as Staphylococcus aureus, help control the total colony count, and extend the shelf life of bread. Secondly, the synergistic effect between Dendrobium officinale extract and pomegranate peel extract is mainly reflected in two aspects: one is to increase the bound water content and maintain the ordered structure of gluten; the other is to reduce the starch regeneration rate and delay the aging of bread. The combination of the two makes the prepared antioxidant have strong water retention, prevent the loss of water in the material, improve the bread structure, delay the aging of bread, improve the quality of bread, and extend the shelf life of bread.

[0010] Preferably, the method for preparing the Dendrobium officinale extract comprises the following steps: S31, putting the Dendrobium officinale into an extrusion puffing machine, and puffing the Dendrobium officinale for 30-40 min at a puffing pressure of 0.08-0.1 MPa, and then crushing the puffed Dendrobium officinale, passing through a 200-mesh sieve, and obtaining Dendrobium officinale powder; S32, adding the obtained Dendrobium officinale powder into 13 times the volume of ethyl acetate and refluxing for 3 times, each reflux time is 2 hours, filtering and drying to obtain a mixture A; S33, adding the mixture A to a mixed solvent of water and ethanol in a volume ratio of 3:2, and performing reduced pressure distillation extraction at a temperature of 50-53° C. and a vacuum degree of 0.05 MPa to obtain a distillation concentrate; S34. According to the mass fraction, add 1 part of activated carbon to 65 parts of the distilled concentrate, stir for 4 hours, filter, freeze at -50°C, and freeze-dry to obtain the Dendrobium officinale extract.

[0011] By adopting the above technical scheme, Dendrobium officinale is a plant with both medicinal and edible properties. The production process of this application is safe and controllable, and the raw materials used are harmless to the human body. The main component of Dendrobium officinale extract is polysaccharide, which can form a gel and has strong hydrophilicity. It can lock the moisture in food and is heat stable. The Dendrobium officinale polysaccharide gel can promote the combination of starch particles and gluten network structure; the active ingredients in pomegranate peel extract, such as polyphenol compounds and tannins, have strong antioxidant properties, which can effectively slow down the oxidative spoilage process of bread and maintain the quality and taste of bread.

[0012] Preferably, in step S33, the mass ratio of the mixture A to the mixed solvent is 2:17-20.

[0013] Preferably, the method for preparing the pomegranate peel extract comprises the following steps: S51, drying the pomegranate peel, crushing it with a high-speed crusher and passing it through a 100-mesh sieve to obtain pomegranate peel powder; S52, according to the mass fractions, mix 3 parts of pomegranate peel powder and 50 parts of distilled water, ultrasonically treat for 1-2 hours at 500W and 65°C, then remove the pomegranate peel residue by vacuum filtration, and collect the filtrate to obtain an extract; S53. Adjust the pH value of the extract to 2.3 with acetic acid, raise the temperature to 38°C, decolorize with activated carbon for 50 minutes, and then filter. Concentrate the filtered extract by 22 times of reduced pressure rotary evaporation, freeze, vacuum freeze-dry, and powder to obtain pomegranate peel extract; the amount of activated carbon used is 2% of the extract.

[0014] By adopting the above technical solution, the active ingredients in the pomegranate peel extract, such as polyphenol compounds and tannins, have strong antioxidant properties, which can effectively slow down the oxidation and corruption process of bread and maintain the quality and taste of bread. At the same time, the pomegranate peel extract also has a certain antibacterial effect, which can inhibit the growth of bacteria such as Staphylococcus aureus, help control the total number of colonies, and extend the shelf life of bread.

[0015] Preferably, the thickener is prepared by mixing locust bean gum, sodium alginate and carrageenan in a mass ratio of 3:1:2.

[0016] By adopting the above technical scheme, the thickener mainly plays the role of increasing the viscosity and stability of food. In the bread anti-aging agent, the thickener can increase the viscosity of the dough, make the dough more stable, and is conducive to the formation and maintenance of the gluten network, thereby improving the organizational structure of the bread and delaying the aging of the bread. At the same time, the thickener can also increase the taste of the bread and make the bread softer. Synergistic effect between locust bean gum, sodium alginate and carrageenan: These three thickeners each have different characteristics, but there is a synergistic effect between them, and they work together to play a thickening effect. Locust bean gum has good thickening and stability, can increase the viscosity of the dough, and is conducive to the formation and maintenance of the gluten network. At the same time, locust bean gum also has a certain water retention, which can lock the moisture in the dough and delay the aging of the bread. Sodium alginate has good gel properties and can form a stable gel structure with gluten protein, which is conducive to the formation and maintenance of the gluten network. At the same time, sodium alginate also has a certain water retention, which can lock the moisture in the dough and delay the aging of the bread. Carrageenan has good thickening and stability, can increase the viscosity of dough, and is conducive to the formation and maintenance of gluten network. At the same time, carrageenan also has a certain water retention capacity, which can lock the moisture in the dough and delay the aging of bread. When these three thickeners are mixed in a mass ratio of 3:1:2, the synergistic effect between them makes the bread antioxidant have a stronger thickening effect and water retention, thereby better improving the organizational structure of bread and delaying bread aging.

[0017] Preferably, the emulsifier is prepared by mixing acetylated mono- and di-glycerol fatty acid esters, glyceryl monolaurate and sodium stearoyl lactylate in a mass ratio of 5:3:2.

[0018] By adopting the above technical scheme, firstly, acetylated mono- and di-glycerol fatty acid esters are substances with an amphiphilic structure, whose hydrophilic groups can bind to glutenin and whose hydrophobic groups can bind to alcohol-soluble proteins. This structure allows gluten protein molecules to form a firm gluten network, delaying the change of gluten spatial conformation from order to disorder, and improving the stability of the gluten network. At the same time, the carbonyl group of acetylated mono- and di-glycerol fatty acid esters forms hydrogen bonds with glutamine in the dough, which is conducive to gluten aggregation. In addition, acetylated mono- and di-glycerol fatty acid esters form complexes with amylose gelatinization, increase the content of bound water, have the effect of preventing starch aging, and make the bread have a larger volume and softer texture. Secondly, monolaurin glyceryl is a surfactant with good emulsifying properties. It can reduce the surface tension of the oil-water interface, making the oil-water phase easier to mix, thereby improving the processing properties of the dough and the taste of the bread. At the same time, monolaurin glyceryl also has a certain antibacterial effect, which helps to extend the shelf life of bread. Finally, sodium stearyl lactylate is an anionic surfactant with strong emulsifying ability and foam stability. It can work synergistically with acetylated mono- and di-glycerol fatty acid esters and monolaurin to further improve the performance of the emulsifier. Sodium stearyl lactylate can also interact with the protein in the dough to enhance the structural stability of the gluten network, thereby improving the quality and taste of the bread. In summary, the emulsifier in this application is prepared by mixing acetylated mono- and di-glycerol fatty acid esters, monolaurin and sodium stearyl lactylate in a mass ratio of 5:3:2. These three ingredients have a synergistic effect in the emulsifier, which together improves the quality of the bread and extends the shelf life.

[0019] Preferably, the preservative is ascorbic acid.

[0020] In a second aspect, the present application provides a method for preparing a bread anti-aging agent, using the following technical solution: As a general technical concept, the present application also provides a method for preparing the above-mentioned bread anti-aging agent, comprising the following steps: S91, uniformly mixing Dendrobium officinale extract, pomegranate peel extract, soybean polysaccharide, xylanase, thickener, emulsifier and preservative according to weight fractions to obtain a mixture A; S92, sterilizing the packaging bag used for packaging the bread anti-aging agent with ultraviolet light; S93, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread antioxidant.

[0021] In a third aspect, the present application provides an application of a bread anti-aging agent, using the following technical solution: As a general technical concept, the present application also provides the use of the above-mentioned bread antioxidant in the preparation of bread, wherein the amount of the bread antioxidant is 0.4-0.6% of the mass of the flour used in the bread making.

[0022] In summary, the beneficial technical effects of this application are: 1. The bread antioxidant of the present application has strong water retention, prevents water loss in the material, improves the bread structure, delays bread aging, and improves the quality of bread.

[0023] 2. It can extend the shelf life of bread. The bread with the bread anti-aging agent of the present application has a soft taste, the internal moisture is not easy to lose, the starch recovery value is significantly reduced, the anti-aging function of the bread is enhanced, and the storage period of the bread is extended.

[0024] 3. The synergistic effect of Dendrobium officinale extract and pomegranate peel extract plays an important role in increasing the bound water content, maintaining the ordered structure of gluten and reducing the starch regeneration rate, so that the prepared antioxidant has strong water retention, prevents the loss of water in the material, improves the bread structure and delays the aging of bread.

[0025] 4. Xylanase and soybean polysaccharide have a long-lasting anti-aging effect and can reduce the hardness of wheat starch gel after aging.

[0026] 5. Thickeners and emulsifiers have good anti-aging properties. Acetylated mono- and di-glycerol fatty acid esters have an amphiphilic structure. The hydrophilic group can bind to glutenin, and the hydrophobic group can bind to alcohol-soluble protein, so that a strong gluten network is formed between gluten protein molecules, delaying the change of gluten spatial conformation from order to disorder, and improving the stability of the gluten network. Acetylated mono- and di-glycerol fatty acid esters form a complex with amylose gelatinization, increasing the content of bound water, which has the effect of preventing starch aging, making the bread larger in volume and softer in texture. DETAILED DESCRIPTION

[0027] The embodiments of the present application will be described in detail below in conjunction with the examples, but it will be appreciated by those skilled in the art that the following examples are only used to illustrate the present application and should not be considered as limiting the scope of the present application. In the examples, if specific conditions are not specified, they are carried out according to normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified for the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0028] Preparation Example 1 Preparation of Dendrobium officinale extract The preparation method of the Dendrobium officinale extract comprises the following steps: S31, putting the Dendrobium officinale into an extrusion puffing machine, and puffing the Dendrobium officinale for 35 minutes at a puffing pressure of 0.09 MPa, and then crushing the puffed Dendrobium officinale, passing through a 200-mesh sieve, and obtaining Dendrobium officinale powder; S32, adding the obtained Dendrobium officinale powder into 13 times the volume of ethyl acetate and refluxing for 3 times, each reflux time is 2 hours, filtering and drying to obtain a mixture A; S33, according to the mass fractions, adding 1 kg of the mixture A to 9 kg of a mixed solvent of water and ethanol in a volume ratio of 3:2, and performing reduced pressure distillation extraction at a temperature of 52° C. and a vacuum degree of 0.05 MPa to obtain a distilled concentrate; S34. According to the mass fraction, 0.1 kg of activated carbon was added to 6.5 kg of distilled concentrate, stirred for 4 hours, filtered, and then frozen at -50°C and freeze-dried to obtain the Dendrobium officinale extract.

[0029] Preparation Example 2 Preparation of pomegranate peel extract The preparation method of pomegranate peel extract comprises the following steps: S51, drying the pomegranate peel, crushing it with a high-speed crusher and passing it through a 100-mesh sieve to obtain pomegranate peel powder; S52, according to the mass fractions, 300 g of pomegranate peel powder and 5000 g of distilled water were mixed, and ultrasonic treatment was performed at 500 W and 65 ° C for 1.5 h, and then the pomegranate peel residue was removed by vacuum filtration, and the filtrate was collected to obtain an extract; S53. Adjust the pH value of the extract to 2.3 with acetic acid, raise the temperature to 38°C, decolorize with activated carbon for 50 minutes, and then filter. Concentrate the filtered extract by 22 times of reduced pressure rotary evaporation, freeze, vacuum freeze-dry, and powder to obtain pomegranate peel extract; the amount of activated carbon used is 2% of the extract.

[0030] Example 1 A bread anti-aging agent, comprising the following raw materials by weight: 30 g of a dendrobium officinale extract, 8 g of a pomegranate peel extract, 4 g of soybean polysaccharide, 5 g of xylanase, 2 g of a thickener, 1.5 g of an emulsifier, and 0.2 g of ascorbic acid, wherein the thickener is prepared by mixing locust bean gum, sodium alginate, and carrageenan in a weight ratio of 3:1:2, and the emulsifier is prepared by mixing acetylated mono- and di-glycerol fatty acid esters, monolaurin, and sodium stearoyl lactylate in a weight ratio of 5:3:2; The method for preparing the above-mentioned bread anti-aging agent comprises the following steps: S91. Evenly mix the Dendrobium officinale extract, the pomegranate peel extract, the soybean polysaccharide, the xylanase, the thickener, the emulsifier and the ascorbic acid according to the weight ratio to obtain a mixture A; S92, sterilizing the packaging bag used for packaging the bread anti-aging agent with ultraviolet light; S93, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread antioxidant.

[0031] Example 2 A bread anti-aging agent, comprising the following raw materials by weight: 37g of Dendrobium officinale extract, 12g of pomegranate peel extract, 6g of soybean polysaccharide, 7g of xylanase, 3g of thickener, 2g of emulsifier, and 0.3g of ascorbic acid, wherein the thickener is prepared by mixing locust bean gum, sodium alginate, and carrageenan in a weight ratio of 3:1:2, and the emulsifier is prepared by mixing acetylated mono- and di-glycerol fatty acid esters, monolaurin glyceryl, and sodium stearoyl lactylate in a weight ratio of 5:3:2; The method for preparing the above-mentioned bread antioxidant comprises the following steps: S91. Evenly mix the Dendrobium officinale extract, the pomegranate peel extract, the soybean polysaccharide, the xylanase, the thickener, the emulsifier and the ascorbic acid according to the weight ratio to obtain a mixture A; S92, sterilizing the packaging bag used for packaging the bread anti-aging agent with ultraviolet light; S93, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread antioxidant.

[0032] Example 3 A bread anti-aging agent, comprising the following raw materials by weight: 34g of Dendrobium officinale extract, 10g of pomegranate peel extract, 5g of soybean polysaccharide, 6g of xylanase, 2.5g of thickener, 1.8g of emulsifier, and 0.25g of ascorbic acid, wherein the thickener is prepared by mixing locust bean gum, sodium alginate, and carrageenan in a weight ratio of 3:1:2, and the emulsifier is prepared by mixing acetylated mono- and di-glycerol fatty acid esters, monolaurin glyceryl, and sodium stearoyl lactylate in a weight ratio of 5:3:2; The method for preparing the above-mentioned bread antioxidant comprises the following steps: S91. Evenly mix the Dendrobium officinale extract, the pomegranate peel extract, the soybean polysaccharide, the xylanase, the thickener, the emulsifier and the ascorbic acid according to the weight ratio to obtain a mixture A; S92, sterilizing the packaging bag used for packaging the bread anti-aging agent with ultraviolet light; S93, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread antioxidant.

[0033] Example 4 The same as Example 3, except that 33 g of Dendrobium officinale extract and 11 g of pomegranate peel extract were used.

[0034] Comparative Example 1 The same as Example 4, except that 44 g of Dendrobium officinale extract and 0 g of pomegranate peel extract were used.

[0035] Comparative Example 2 The same as Example 4, except that the extract of Dendrobium officinale was 0 g and the extract of pomegranate peel was 44 g.

[0036] Comparative Example 3 The same as Example 4, except that the thickener is locust bean gum.

[0037] Comparative Example 4 The same as Example 4, except that the thickener is sodium alginate.

[0038] Comparative Example 5 The same as Example 4, except that the thickener is carrageenan.

[0039] Comparative Example 6 The same as Example 4, except that the emulsifier is acetylated mono- and di-glycerol fatty acid esters.

[0040] Comparative Example 7 The same as Example 4, except that the emulsifier is glyceryl monolaurate.

[0041] Comparative Example 8 The same as Example 4, except that the emulsifier is sodium stearoyl lactylate.

[0042] Performance Testing The bread anti-aging agent prepared by Example 1-Example 4 and Comparative Example 1-Comparative Example 8 was sampled respectively and made into bread. The bread formula was: 1000g high-gluten flour, 500g water, 50g sugar, 10g salt, 80g egg, 18g yeast, 120g butter, and 5g bread anti-aging agent. The preparation method was: except for the butter in the bread formula, the remaining components were mixed, stirred at a slow speed for 10min, and the butter was added when the high-speed stirring was changed to 12min, and the stirring was stopped at a high speed stirring for 15min, and the bread was proofed for 60min at 38℃ and 85% humidity, and the bread was turned over and continued to proof for 30min, divided, rolled into balls, and proofed in the middle (room temperature) for 15min, and then shaped, each 50g, proofed for 60min at 39℃, and then baked, the surface fire was 200℃ and the bottom fire was 180℃, and the bread was baked for 12min and taken out. The bread without adding the bread anti-aging agent was used as a blank control example and the following test was performed.

[0043] The moisture content was determined by the gravimetric method. 5 g of each sample was placed in a 105°C drying oven and dried to constant weight. The moisture content was then calculated and the average value was taken after 3 measurements. The test results are shown in Table 1. Texture determination: The processed samples were directly measured, and the average value of 3 measurements was taken as the texture value of the bread. TPA measurement mode: Measuring probe P50, the processed samples were directly measured, the pre-measurement speed was 1.0mm / s, the test speed was 0.50mm / s, the post-measurement speed was 0.50mm / s, the compression degree was 90%, the data acquisition rate was 200p / s, and the average value of 3 measurements was taken as the texture index of the bread, and the two texture parameters of hardness and elasticity were tested. The test results are shown in Table 1; Anti-aging test: The bread prepared in Examples 1 to 4 and Comparative Examples 1 to 8 and the blank control bread were bagged and stored at 5°C. The experimental period was 18 days, and the moisture content, hardness and elasticity changes were measured every 9 days. 5g of each bread sample was taken, and the moisture content was measured. The average value was taken after 3 measurements. Three 30mm thick slices of each bread sample were cut as test samples for texture testing, and the average value was taken. The test results are shown in Table 2. Sensory evaluation: The evaluation was based on the standards: GB / T 20981-2007 "Bread" and GB / T 14611-2008 "Grain and Oil Inspection-Wheat Flour Bread Baking Quality Test Direct Fermentation Method". The scoring method of the quantitative estimation method was adopted. Ten professional sensory evaluators (5 males and 5 females) were selected to score the bread according to the scoring standards in Table 4. The comprehensive score was obtained by adding up the scores, and the average value was taken. The test results are shown in Table 3.

[0044] Table 4 Sensory evaluation standards Table 1 Effect of anti-aging agents on water content and texture of noodles project Hardness / g Elasticity / mm Moisture content / % Example 1 146.2 13.6 36.9 Example 2 141.3 14.4 37.8 Example 3 146.5 13.7 36.5 Example 4 139.6 14.8 39.3 Comparative Example 1 175.3 12.2 34.3 Comparative Example 2 178.9 11.9 33.9 Comparative Example 3 165.7 12.6 34.8 Comparative Example 4 168.3 12.3 35.1 Comparative Example 5 169.4 12.8 34.9 Comparative Example 6 161.3 11.9 33.6 Comparative Example 7 165.4 12.2 33.8 Comparative Example 8 167.2 12.5 34.1 Blank control example 212.5 10.06 30.2 Table 2 Bread anti-aging test Table 3 Effect of adding antioxidants on sensory quality of bread Analyzing the data in Tables 1, 2 and 3, we can see that: 1) The bread antioxidant prepared in Examples 1 to 4 has strong water retention, prevents water loss in the material, improves the bread structure, delays bread aging, improves the quality of bread, and can extend the shelf life of bread. The bread added with the bread antioxidant of the present application has a soft taste, the internal moisture is not easy to dissipate, and the starch recovery value is significantly reduced, the anti-aging function of the bread is enhanced, the storage period of the bread is extended, and the sensory evaluation score is generally high.

[0045] 2) The performance comparison analysis of bread made by the bread antioxidant prepared in combination with Example 4 and Comparative Examples 1-2 shows that the mass ratio of the Dendrobium officinale extract and the pomegranate peel extract is 3:1, and the synergistic effect between them is used to increase the bound water content and maintain the ordered structure of gluten; secondly, the starch retrogradation rate is reduced to delay the aging of bread. The combination of the two makes the prepared antioxidant have strong water retention, prevents the loss of water in the material, improves the bread structure, delays the aging of bread, improves the quality of bread, and extends the shelf life of bread.

[0046] 3) The performance comparison analysis of the bread made by the bread anti-aging agent prepared in combination with Example 4 and Comparative Examples 3-5 shows that the thickener is prepared by mixing locust bean gum, sodium alginate and carrageenan in a mass ratio of 3:1:2, and the synergistic effect between locust bean gum, sodium alginate and carrageenan: the three thickeners each have different properties, but there is a synergistic effect between them, and they work together to play a thickening effect. Locust bean gum has good thickening and stability, can increase the viscosity of the dough, and is conducive to the formation and maintenance of the gluten network. At the same time, locust bean gum also has a certain water retention, which can lock the moisture in the dough and delay the aging of bread. Sodium alginate has good gel properties, can form a stable gel structure with gluten protein, which is conducive to the formation and maintenance of the gluten network. At the same time, sodium alginate also has a certain water retention, which can lock the moisture in the dough and delay the aging of bread. Carrageenan has good thickening and stability, can increase the viscosity of the dough, and is conducive to the formation and maintenance of the gluten network. At the same time, carrageenan also has a certain water retention capacity, which can lock the moisture in the dough and delay the aging of bread. When these three thickeners are mixed in a mass ratio of 3:1:2, the synergistic effect between them makes the bread antioxidant have a stronger thickening effect and water retention, thereby better improving the organizational structure of bread and delaying bread aging.

[0047] 4) A comparative analysis of the performance of bread made with the bread antioxidants obtained in Example 4 and Comparative Examples 6-8 showed that the emulsifier was prepared by mixing acetylated mono- and di-glycerol fatty acid esters, monolaurin and sodium stearoyl lactylate in a mass ratio of 5:3:2, and the synergistic effect between them was utilized to jointly improve the quality of the bread and extend the shelf life.

[0048] The above embodiments are only used to explain the technical solutions of the present application rather than to limit them. Although the above embodiments provide a specific description of the present application, relevant technical personnel should understand that the specific implementation modes of the present invention can still be modified or replaced by equivalents, and any modifications and equivalent replacements that do not depart from the spirit and scope of the present application should be included in the scope of protection of the present application.

Claims

1. A bread anti-aging agent, characterized in that: The preparation raw materials include the following by weight: 30-37 parts of Dendrobium officinale extract, 8-12 parts of pomegranate peel extract, 4-6 parts of soybean polysaccharide, 5-7 parts of xylanase, 2-3 parts of thickener, 1.5-2 parts of emulsifier and 0.2-0.3 parts of preservative.

2. The bread anti-aging agent according to claim 1, characterized in that: The mass ratio of the Dendrobium officinale extract to the pomegranate peel extract is 3:

1.

3. The bread anti-aging agent according to claim 1, characterized in that: The preparation method of the Dendrobium officinale extract comprises the following steps: S31, putting the Dendrobium officinale into an extrusion puffing machine, and puffing the Dendrobium officinale for 30-40 min at a puffing pressure of 0.08-0.1 MPa, and then crushing the puffed Dendrobium officinale, passing through a 200-mesh sieve, and obtaining Dendrobium officinale powder; S32, the obtained Dendrobium officinale powder was added 13 times the volume of ethyl acetate and refluxed 3 times, each reflux time 2h, filtered and dried to obtain a mixture A; S33, adding the mixture A to a mixed solvent of water and ethanol in a volume ratio of 3:2, and performing reduced pressure distillation extraction at a temperature of 50-53° C. and a vacuum degree of 0.05 MPa to obtain a distillation concentrate; S34. According to the mass fraction, add 1 part of activated carbon to 65 parts of the distilled concentrate, stir for 4 hours, filter, freeze at -50°C, and freeze-dry to obtain the Dendrobium officinale extract.

4. The bread anti-aging agent according to claim 1, characterized in that: In step S33, the mass ratio of the mixture A to the mixed solvent is 2:17-20.

5. The bread anti-aging agent according to claim 1, characterized in that: The preparation method of the pomegranate peel extract comprises the following steps: S51, drying the pomegranate peel, crushing it with a high-speed crusher and passing it through a 100-mesh sieve to obtain pomegranate peel powder; S52, according to the mass fractions, 3 parts of pomegranate peel powder and 50 parts of distilled water were mixed, and ultrasonic treatment was performed at 500 W and 65° C. for 1-2 h, and then the pomegranate peel residue was removed by vacuum filtration, and the filtrate was collected to obtain an extract; S53. Adjust the pH value of the extract to 2.3 with acetic acid, raise the temperature to 38°C, decolorize with activated carbon for 50 minutes, and then filter. Concentrate the filtered extract by 22 times of reduced pressure rotary evaporation, freeze, vacuum freeze-dry, and powder to obtain pomegranate peel extract; the amount of activated carbon used is 2% of the extract.

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

2.

7. The bread anti-aging agent according to claim 1, characterized in that: The emulsifier is prepared by mixing acetylated mono- and di-glycerol fatty acid esters, monolaurin glyceryl and sodium stearoyl lactylate in a mass ratio of 5:3:

2.

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

9. A method for preparing a bread anti-aging agent according to any one of claims 1 to 8, characterized in that: The following steps are involved: S91. Evenly mix the Dendrobium officinale extract, the pomegranate peel extract, the soybean polysaccharide, the xylanase, the thickener, the emulsifier and the preservative according to their weight proportions to obtain a mixture A; S92, sterilizing the packaging bag used for packaging the bread anti-aging agent with ultraviolet light; S93, packaging the mixture A in a packaging bag sterilized with ultraviolet light to obtain a bread antioxidant.

10. Use of a bread anti-aging agent according to any one of claims 1 to 8 in preparing bread, characterized in that: The dosage of the bread anti-aging agent is 0.4-0.6% of the mass of the flour used in bread making.

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